Tis' the season for cooking outdoors, and the National Honey Board is here to help! They've compiled a host of great recipes that add the sweetness of honey to liven up those traditional side dishes. Whether you're planning a barbequae, pool party, garden party or holiday cook-out, look below for some ideas that will have your guests buzzing back for more.

Red-Skin Potato Salad with Honey Dill Dressing (makes 6 servings)

1-1/2 lbs. small red new potatoes
4 strips bacon
1 medium onion, diced
6 Tablespoons honey
6 Tablespoons apple cider vinegar
1/2 teaspoon cornstarch
1/2 teaspoon water
2 Tablespoons chopped fresh dill or 1 Tablespoon dried
1 bunch watercress, washed and chopped

In a large pot, boil whole potatoes in salted water until; tender but firm. Drain and cool. While potatoes are cooling, sauté bacon until crisp in large frying pan. Remove bacon and set aside. Add onion to bacon drippings; cooking until soft, about 3 minutes. Add honey and vinegar to pan; stir to combine and bring to a boil. Blend cornstarch with water; stir into honey mixture. Cook until mixture thickens. Remove from heat. Crumble bacon; stir bacon and dill into dressing. Cut cooled potatoes in half, leaving skins on. In large bowl, combine potatoes and watercress. Pour dressing over salad and toss gently. Serve immediately.

Bees in the Garden Coleslaw (makes 8-10 servings)

1 head green cabbage, shredded
1 green bell pepper, diced
1/2 cup sweet red pepper, diced
1/2 cup mayonnaise
1/3 cup honey
2 Tablespoons vinegar
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon celery seed
1/4 teaspoon black pepper

Toss cabbage and peppers in large bowl. Combine mayonnaise, honey, vinegar, salt, mustard, celery seed and black pepper in medium bowl, then toss with cabbage mixture. Mix well; cover and refrigerate until thoroughly chilled.

Italian Stallion BBQ Beans (makes 6-8 servings)

2 Tablespoons olive oil
2 cups chopped onion
1 can (28 oz.) diced tomatoes with Italian seasoning
1 can (15 oz.) red kidney beans, rinsed and drained
1 can (15 oz.) black beans, rinsed and drained
1 can (15 oz.) pinto beans, rinsed and drained
1 can (15 oz.) tomato sauce
1/3 cup honey
1/2 cup mesquite barbecue sauce
2 Tablespoons instant coffee granules
1/2 Tablespoon hot sauce

In a large saucepan, heat oil. Add onions and sauté until tender, about 10 minutes. Add remaining ingredients. Simmer 30 minutes until mixture thickens. Stir in salt and pepper to taste.

Grilled Corn with Spiced Honey Butter (makes 8 servings)

1/2 cup butter, softened
1/3 cup honey
1 teaspoon chili powder
8 ears fresh corn
8 lime wedges
1/4 cup fresh cilantro, chopped

In a small bowl stir together the butter, honey and chili powder; set aside. Fold back husks and remove silk from corn; pull husks back up over corn. Place corn in a large bowl of ice water and soak for 15 minutes. Remove and shake off excess water. Place on grill over medium hot coals and cook for 15 to 20 minutes, turning frequently. Remove husks and spread each ear with seasoned butter. Sprinkle with cilantro and serve with lime wedges.

To get more recipes with the sweetness of honey, visit the National Honey Board's recipe page.