This & That Recipes

Savory Sauces 

 

Maple Spiced Turkey Glaze

¼ c. butter

1 c. maple syrup

1 pkg. HOT SPICED CIDER/WINE MIX, divided in half

2 c. apple juice

1 c. water

 

In small saucepan, dissolve butter, maple syrup and ½ pkg. of HOT SPICED CIDER/WINE MIX. When cider mix is dissolved and butter is melted, glaze the turkey under the skin by lifting the skin by the neck and squirting the mixture under the skin with a baster before cooking.   Prepare the other half of the mix by mixing the other half of the package of HOT SPICED CIDER/WINE MIX with apple juice and water. Bring to a boil over medium heat.  Pour some of this in the bottom of your pan and save some to baste the turkey during its first hours of cooking. In your last hour of cooking, reheat the rest of the syrup mixture and baste the top of the turkey every 15 minutes until you get a nice brown skin.

By Roberta Whalen

 

 

Spiced Peach-Bourbon Glaze
1 c. peach preserves or apricot preserves

¼ c. bourbon

3 T. HOT SPICED CIDER/WINE MIX

 

Mix together in a saucepan; preserves, bourbon, and HOT SPICED CIDER/WINE MIX.

Melt over medium heat and use as a glaze for ham or pork roast.

By Roberta Whalen

 

 

Caramelized BBQ Sauce

½ pkg. CARAMEL APPLE DIP MIX

¼ c. soy sauce

2 c. ketchup

 

In a small saucepan, mix together CARAMEL APPLE DIP with soy sauce and ketchup.

Heat on low until all ingredients are melted and become a dark color. Let cool and use on BBQ chicken, ribs, or for bite size sausage balls.

By Roberta Whalen

 

 

Chinese BBQ Sauce

½ pkg. of CARAMEL APPLE DIP MIX

¼ c. Hoisin Sauce

1 green onion, diced

3 T. sesame seeds

2 c. ketchup

 

In a small saucepan, mix together CARAMEL APPLE DIP with Hoisin sauce, green onions, sesame seeds, and ketchup. Heat on low until all ingredients are melted and become a dark color. Let cool and use on BBQ chicken, ribs, or for bite size sausage balls.

By Roberta Whalen

 

Lemon Dill Cocktail Sauce

1 (8 oz.) jar of cocktail sauce (or 1 cup ketchup and 1 T. horseradish)

1 T. DILL DIP MIX

1 tsp. pepper sauce

2 T. lemon juice

1 tsp. lemon zest

1 T. tequila (optional)

 

Mix together all ingredients, stir, and refrigerate.

By Roberta Whalen

 

Tequila-Lime Cocktail Sauce

1 (8 oz.) jar cocktail sauce

zest and juice of 1 lime

2 T. of tequila

1 T. KEY LIME PIE/DIP MIX

 

Mix cocktail sauce, zest and juice of 1 lime, tequila, and KEY LIME PIE/DIP MIX.  Serve with shrimp or mix with 2 cups of cooked salad size shrimp and pour over a formed ball of plain cream cheese. Serve with crackers.

By Roberta Whalen

 

 

Citrus Grilled Shrimp Skewers

2 T. KEY LIME PIE/DIP MIX

1 c. pineapple juice

1 c. orange juice

1 lb. cleaned raw shrimp

20 oz. can chunk pineapple (or fresh)

1 small (10 oz.) jar maraschino cherries

 

Mix together KEY LIME PIE/DIP MIX with pineapple juice and orange juice in a Ziploc bag. Add shrimp and marinate for 2-4 hours. On a skewer, alternate the following: shrimp, a chunk of pineapple, and a maraschino cherry. Grill until done (approximately 4 minutes on each side).

By Roberta Whalen

 

 

Greek Corn Relish

1 (12 oz.) pkg. fresh or frozen thawed corn

1 pt. grape tomatoes, halved

1 c. crumbled feta cheese

2 T. BLACK BEAN CORN SALSA MIX

 

Toss all ingredients together and serve as a side.

By Roberta Whalen

 

 

Pineapple Raisin Chutney

1 small onion, diced

1 T. butter

1 c. raisins

1 (8 oz.) can crushed pineapple with juice

2 T. HOT SPICED CIDER/WINE MIX

 

In a skillet, sauté onion with butter. When translucent, add in raisins, pineapple, and HOT SPICED CIDER/WINE MIX. Sauté for 5 more minutes. Remove and let cool. This is excellent over pork.

By Roberta Whalen

 

 

Panzanella Pickle Relish

1 pkg. SWEET PICKLED CUCUMBERS, prepared

6 c. cucumbers, thinly sliced

1 c. white vinegar

½ c. diced red onion

¼ c. of diced sun-dried tomatoes

 

Prepare SWEET PICKLED CUCUMBERS as directed on package. After cucumbers have set, drain and place in a food processor with onion and tomatoes. Pulse or rough chop in food processor. Store in refrigerator.  Use to top a sandwich or place over garlic bread.

By Kista Taylor
Roasted Red Pepper Tapenade 

1 (13 oz.) jar drained roasted red peppers

1 (4.5 oz) can sliced black olives

2 T. TRENT’S SPICY SALSA MIX

1 T. capers (optional)

 

In food processor, add red peppers, olives, TRENT’S SPICY SALSA MIX, and capers. Process to a thick spread. Use as a sandwich spread, dip for Italian bread, or an alternative to sauce on a pizza.

By Roberta Whalen

 

 

Tea-Rubbed Pork Loin with Raspberry Sauce

trimmed pork tenderloin

¼ c. INSTANT RASPBERRY TEA MIX

1 c. frozen raspberries

2-3 T. INSTANT RASPBERRY TEA MIX

 

Use ¼ c. INSTANT RASPBERRY TEA MIX as a dry rub for your pork tenderloin. Cook on your grill until desired doneness. In a saucepan, mix frozen raspberries, ¼ c. of water and 2-3 Tbsp. of INSTANT RASPBERRY TEA MIX. When incorporated and cooked down, mash with a potato masher or place in a food processor and puree. Pour over your sliced tenderloin.

By Roberta Whalen

 

 

Taziki
½  pkg. CUCUMBER DIP MIX

plain (8 oz.) Greek yogurt

 

Taziki is a traditional Greek sauce, and can easily be made with our CUCUMBER DIP MIX. Substitute plain Greek yogurt for the sour cream in the mix. This sauce is usually served on Greek gyros.

By Roberta Whalen

 

 

Spicy Red Wine Reduction Sauce

3 tsp. HOT SPICED CIDER/WINE MIX

½ bottle port wine or heavy red wine, such as a merlot

½ c. fresh or frozen raspberries

 

Pour ½ bottle of wine into a saucepan and heat over low to medium heat. Add HOT SPICED CIDER/WINE MIX and raspberries, and do not let it boil, but stir it constantly until it becomes a thick syrup consistency or reduces by half.  Great sauce to top a hearty fish, such as tilapia.

By Roberta Whalen

 

 

Sweet Onion Marmalade

2-3 large Vidalia or sweet Spanish onions

1 T. olive oil

2 pats butter

3 T. balsamic vinegar

1 tsp. GARLIC ONION DIP MIX

1-2 tsp. freshly cracked pepper

 

Whisk together vinegar, GARLIC ONION DIP and pepper.  Set aside. Slice onions. Place in a skillet with olive oil and butter. Sauté on medium until onions start to look translucent and soft, but without burning. When the onions start to soften, add in GARLIC ONION DIP MIX mixture and stir, continuing to cook down for 1 additional minute.  Remove and serve over chicken or steak, or top a steak and cheese sandwich. Place leftovers in an airtight container in the refrigerator. Reheat in the microwave.

By Roberta Whalen

 

 

Creamy Garlic Dressing

1 c. mayonnaise

¼ c. sour cream

1 T. GARLIC ONION DIP MIX

milk or half and half

1 tsp. cracked black pepper

1 T. fresh parsley, chopped (optional)

 

Mix together mayonnaise, sour cream, and GARLIC ONION DIP MIX.  Then whisk together, thinning out with milk or half and half to desired consistency. Add in pepper and parsley.

By Roberta Whalen

 

Creamy Cucumber Dressing
½ pkg. CUCUMBER DIP MIX

1 c. sour cream

¼ c. mayonnaise

few tsp. milk to thin to desired consistency

 

Mix CUCUMBER DIP MIX with sour cream, mayonnaise, and milk to thin to desired consistency. This makes an awesome salad dressing, or it can be used to top slices of London broil.

By Kista Taylor

Dill Dressing

1 pkg. DILL DIP MIX

½ c. olive oil

¼ c. lemon juice

 

Shake all ingredients together.

By Roberta Whalen

 

 

Balsamic and Herb Salad Dressing
¼ c. balsamic vinegar

½ pkg. HERB DIP MIX

3 tsp. water

2 T. honey

½ c. olive oil

 

In a cruet, add balsamic vinegar, HERB DIP MIX, water and honey. Cover and shake well, then add olive oil. Shake again and then serve. Use over your favorite salad greens. This does not need to be refrigerated.

By Roberta Whalen

 

 

Herb and Balsamic Salad Dressing

½ c. olive oil

¼ c. balsamic vinegar

2 T. lemon juice

2 T. HERB DIP MIX

 

Mix all together in a cruet.  Shake and serve.

By Kista Taylor

 

 

The Best French Dressing (Made with Ranch Dip!)
1 (10.5 oz.) can tomato soup
1/3 c. apple cider
½ c. olive oil
¼ c. sugar
2  T. RANCH DIP/DRESSING MIX
Mix all ingredients in a jar, shake well, and chill at least 2 hours before serving.  Can be stored in refrigerator for up to 6 weeks.

By Sharon Groom

Creamy Blue Cheese Dressing/Dip
½ pkg. RANCH DIP MIX

1 c. sour cream

½ c. mayonnaise

1 c. crumbled blue cheese

drizzle of buttermilk

 

Mix RANCH DIP MIX with sour cream, mayonnaise, and blue cheese. Add a drizzle of buttermilk to thin out to a dressing consistency.

By Roberta Whalen

 

 

Creamy Bacon Dressing
1 c. mayonnaise

1 c. sour cream

1 pkg. BACON DIP MIX

few splashes of milk

 

Combine mayonnaise and sour cream with BACON DIP MIX. Mix until incorporated. Add a few splashes of milk to thin out to a dressing consistency. When it coats the back of spoon, it’s ready.  Pour over your favorite salad or even a baked potato.

By Kista Taylor

 

 

Mean Green Sauce

1 T. wasabi powder (found in the Chinese food section)

2 tsp. GARLIC ONION DIP MIX

1 c. mayonnaise

½ of one green onion (finely chopped)

 

This sauce is green and very mean; if you like a rush of heat, bold flavor, this one is for you!

Mix together wasabi powder and GARLIC ONION DIP MIX with mayonnaise and green onions. Spread this on a sandwich or serve alongside grilled tuna or sushi.

By Roberta Whalen
Garlic Onion Gravy

1 full pkg. COUNTRY CREAM GRAVY MIX, prepared as directed on package

1 cup water and 3 cups water

1 T. GARLIC ONION DIP MIX

1 medium onion, sliced and caramelized

3 cloves of roasted garlic, optional (follow instructions below)

2 T. butter

drizzle of olive oil

 

Mix together COUNTRY CREAM GRAVY as directed. Add in GARLIC ONION DIP MIX and set aside. In a sauté pan add 2 Tbsp. of butter and onions. Sauté until caramelized, about 20 minutes. Caramelized onions are dark brown in color, but not burnt.  Transfer onions into the gravy. To make it even more garlicky, add in 3 cloves of roasted garlic. Serve over chicken.

Roasted Garlic:

Cut off the top of the bulb of garlic, place on aluminum foil, and drizzle with olive oil and wrap up in the foil.  Place in oven at 375 degrees for 1 hour. Garlic will become soft and the cloves will just squeeze out and become sweet and caramelized.

By Roberta Whalen

 

 

Aolio-Olio

½ c. olive oil

1 tsp. red pepper flakes (or to taste)

2-3 T. fresh chopped parsley (or to taste)

2 T. butter

2 tsp. GARLIC ONION DIP MIX

 

This is a fancy term for butter and olive oil, and is traditionally served over pasta.  In a pan, pour in olive oil, red pepper flakes, fresh chopped parsley, butter and GARLIC ONION DIP MIX. Sauté the mixture on low until incorporated and serve over pasta or use as a dipping oil for warm bread.

By Roberta Whalen

 

 

Mexican Meat Marinade

1 pkg. of BLACK BEAN AND CORN SALSA MIX

½ c. canola oil

1 bottle Mexican beer (Corona or Dos Equis)

 

Mix together BLACK BEAN AND CORN SALSA MIX with oil and Mexican beer.

Pour over steak or London broil and marinate overnight or for at least 4 hours before grilling.

By Roberta Whalen

 

Parmesan Dipping Oil

1 pkg. BRUSHETTA MIX

1 c. olive oil

¼ c. grated parmesan

1-2 tsp. minced garlic

 

Mix together BRUSHETTA MIX, olive oil, parmesan and minced garlic. Mix well and let stand for one hour.  Serve with Italian bread or breadsticks.

By Roberta Whalen

Lemon-Dill Fish Sauce

½ c. butter

¼ c. white wine

½ pkg. DILL DIP MIX

1 heaping T. of lemon pepper seasoning

 

In a small saucepan, melt butter, wine, DILL DIP MIX and lemon pepper seasoning.  Heat on low until melted and incorporated.  Pour over your fish dishes or toss with some shrimp and pasta.

By Roberta Whalen
Spinach and Pesto Spread

1 pkg. SPINACH DIP MIX

1 (7 oz.) jar sun dried tomato pesto

¼ c. grated parmesan cheese

 

Mix together SPINACH DIP MIX with sun dried tomato pesto and parmesan cheese. Spread mixture on sliced Italian bread and broil for 5 min. in the oven. You can also serve this as a spread at room temperature or warmed. Can also be used as a pasta sauce for a meal.

By Roberta Whalen

 

Basil Pesto

2 bunches of torn, fresh basil

1 pkg. GUACAMOLE DIP MIX

¼ c. parmesan cheese

3 T. toasted pine nuts

olive oil

 

Mix together  basil, GUACAMOLE DIP MIX, parmesan cheese, and toasted pine nuts in food processor. Drizzle in olive oil until a creamy consistency. Use to top pasta, bread, pizza, or stir into your mashed potatoes.

By Roberta Whalen

 

Basil Pesto Sauce
1 pkg. BRUSCHETTA MIX

fresh basil leaves (about 1 c.)

1 large clove of garlic or 1-2 T. chopped garlic in a jar

¼ c. pine nuts

olive oil

 

In a food processor, mix BRUSCHETTA MIX, basil leaves, garlic and pine nuts. While processor is grinding, stream in good olive oil slowly until you get a creamy consistency. Great to top your pasta, pizza, bread, or to spread onto your mozzarella grilled cheese sandwiches.

By Roberta Whalen

 

 

Fiesta Chicken

MEXICAN FIESTA DIP MIX

chicken breasts

1 pkg. BLACK BEAN AND CORN SALSA, prepared

1 (15 oz.) can black beans

1 (15 oz.) can corn

2 large tomatoes, chopped

1/3 c. lime or lemon juice

1/3 c. olive oil

1 yellow and 1 orange pepper, diced (optional)

 

Rub chicken breasts with dry MEXICAN FIESTA DIP. Grill until done and then cut on the bias into thick slices. Top with a prepared batch of BLACK BEAN AND CORN SALSA mixed with peppers for a fiesta flare.

By Kista Taylor

 

 

Mint & Herb Sauce
1 c. mint jelly

2-3 T. HERB DIP MIX

 

Mix jelly and HERB DIP MIX together in saucepan. Pour over your rack of lamb or lamb chops before grilling.

By Kista Taylor

 

 

Southwestern Grilled Pork Tenderloin
2 whole pork tenderloins (about – 1 ½ lbs. total) or 6 pork chops

4 T. MEXICAN FIESTA DIP MIX

1½ tsp. dried oregano

¾ tsp. ground cumin

¼ tsp. GARLIC ONION DIP MIX
Mix together MEXICAN FIESTA DIP MIX, oregano, cumin, and GARLIC ONION DIP MIX. Rub over the surface of pork. Cover and refrigerate 2-24 hours. Grill over medium hot coals, or broil. Turn occasionally. Tenderloins will take 25-20 minutes; pork chops will be ready in 10-15 minutes. Meat thermometer should read 155-160 F. Pork is done when there is still a hint of pink in the center.

By Kista Taylor

 

Chicken Marinade

¼ c. olive oil

¼ c. cider vinegar

¼ c. dry RANCH DIP/DRESSING MIX
2 to 3 T. lime juice

3-4 chicken breasts, cut into strips
Mix first 4 ingredients together, pour on chicken strips, cover (or zip top of Ziploc baggie), and refrigerate for approximately 3 hours. Take marinated chicken pieces out of marinade, and grill until done. This is a great marinade, and produces really tasty and juicy chicken.

By Cynthia Rodriguez
Spring Herb Compound Butter
½ pkg. CUCUMBER DIP MIX

¼ c. flat leaf parsley

¼ c. basil

salt and pepper to taste

½ c. butter

 

Mix CUCUMBER DIP MIX, parsley, basil, salt and pepper to taste, and butter in a food processor. Place in a container and refrigerate or freeze. Use for steaks, chicken, garlic bread, or anything to add a touch of herbs.

By Kista Taylor

 

Garlic Onion Marinade
1 (12 oz.) can beer

2 T. GARLIC ONION DIP MIX

¼ c. olive oil

 

Mix together beer, GARLIC ONION DIP MIX, and olive oil. Marinade your steak or London broil for several hours- then grill.

By Roberta Whalen

 

Beef Jerky Marinade Sauce
1 c. water

2 tsp. salt
1/8 tsp. pepper
2 tsp. liquid smoke
2 tsp. GARLIC ONION DIP MIX
2 lbs. brisket
Freeze the brisket for 30 minutes- not totally frozen- just firm. Cut into strips 1/4 inch thick. Remove any visible fat. Mix all other ingredients together. Put brisket in a container and pour liquid over it so it covers brisket and refrigerate overnight. Place brisket on broiler pan or rack. Do not let strips touch each other. Bake at 200 degrees, leaving door open 1 inch; cook for 6 hours.

By Kista Taylor

 

 

Sausage Gravy and Biscuits
1 pkg. COUNTRY CREAM GRAVY, prepared

1 cup water and 3 cups water

½ -1 lb. ground sausage

homemade or packaged biscuits

 

Prepare COUNTRY CREAM GRAVY as directed and set aside. Sauté ground sausage in a skillet. Add to the gravy. Prepare your homemade or store package biscuits and top with the gravy. Serve for breakfast with eggs or for dinner with your chicken fried steak or chicken dinner.
By Roberta Whalen
Sweet Sauces:

 

Pumpkin Butter
1 (15 oz.) can pumpkin puree
8 T. apple juice
¼ to ½ c. sugar
1 pkg. HOT SPICED CIDER/WINE MIX
Combine pumpkin, apple juice, HOT SPICED CIDER/WINE MIX, and sugar in a saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently. Spoon hot pumpkin mixture into hot jars, filling to within ¼ inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in a boiling water bath for 10 minutes.

By Sheela Terry

 

Mocha Chip Icing for Brownies
1 pkg. CHOCOLATE CHIP CHEESECAKE DIP MIX

3 T. brewed coffee or espresso

1 tsp. vanilla

 

Mix together CHOCOLATE CHIP CHEESECAKE DIP MIX with brewed coffee and vanilla. When it is a thick icing consistency, spread over top of a 9×9 pan of pre-made brownies. Refrigerate for 1 hour to let icing set. Cut into bars and serve.

By Kista Taylor

 

Lemon and Chocolate Icing

1 (12 oz.) bag chocolate chips

¼ c. heavy cream

¼ c. LEMON FRUIT DIP MIX

 

In a double boiler, melt chocolate chips, heavy cream, and LEMON FRUIT DIP MIX. Continually stir over medium heat until fully smooth and incorporated. Pour warm over cakes, pound cakes, ice cream, or lemon gelato.

By Roberta Whalen
Chocolate Chip Icing/Cake Filling
1 pkg. CHOCOLATE CHIP CHEESECAKE MIX

½ c. vegetable shortening

½ c. butter, softened

2 c. confectionary sugar

little milk to thin to desired consistency

 

Mix CHOCOLATE CHIP CHEESECAKE MIX, vegetable shortening, butter and confectionary sugar with electric mixer. Add 1 T. of milk at a time to thin to desired consistency.

By Kista Taylor

 

 

Black Cherry Compote
1 c. of black cherry or regular cherry preserves

3 T. CHERRY SIMMER MIX

¼ c. Kirsch (optional)

 

Mix together in a saucepan or microwave; preserves, CHERRY SIMMER MIX, and Kirsch. Melt down and pour over a nice slice of Grandma’s Pound Cake or a bowl of vanilla ice cream.

By Roberta Whalen

 

 

Cherry-Berry Compote

1 c. fresh or frozen pitted Bing cherries

1 c. fresh or frozen blueberries

1 c. fresh or frozen raspberries

½ c. cranberry juice

2-3 T. CHERRY SIMMER MIX

 

In a small saucepan, add cherries, blueberries and raspberries. Add in cranberry juice and CHERRY SIMMER MIX. Sauté on low until incorporated and a syrup forms. Don’t over stir to keep the berries as whole as possible. Let cool. Serve over pound cake or ice cream.

By Roberta Whalen

 

 

Sangria Frost
1 c. red wine

1 c. red plum preserves

3 T. HOT SPICED CIDER/WINE MIX

 

Mix together in saucepan; red wine, plum preserves and HOT SPICED CIDER/WINE MIX. When melted, pour over vanilla ice cream topped with mixed fruit. Get all the goodness and flavor of Sangria in this unique dessert.

By Kista Taylor

 

 

Very Berry Raspberry Coulie
1 c. raspberry preserves

2 T. CHERRY SIMMER MIX

¼ c. raspberry vodka (optional)

 

Melt together preserves with CHERRY SIMMER MIX and raspberry vodka. This can be used as a topping for cake, Grandma’s Pound Cake, ice cream, and although this may sound weird, but as a drizzle over broiled fish (give it a try)!

By Roberta Whalen

Spicy Bananas Foster
3 T. butter

3 T. HOT SPICED CIDER/WINE MIX

3 cut up ripe bananas

a splash rum or brandy (optional)

 

In a sauté pan, melt butter and HOT SPICED CIDER/WINE MIX.  Add in bananas and heat on medium heat for 5 minutes. Remove from heat and add in a splash of rum or brandy (optional). Be extremely careful when doing this so it doesn’t flame up on you, unless you know how to flambé’. Add over Grandmas Pound Cake and ice cream.

By Roberta Whalen

 

 

Caramel Nut Bananas

1 T. butter

3-4 sliced bananas

½ pkg. CARAMEL APPLE DIP MIX

½ pkg. BANANA NUT CHEESECAKE MIX

¼ c. dark rum

 

In a saucepan, add in butter with sliced bananas, CARAMEL APPLE DIP MIX, BANANA NUT CHEESECAKE MIX and rum. (Be careful it doesn’t flame). Remove from heat. Let cool. Serve over ice cream, cake, pound cake, etc. Optional: Add in ½ cup mini chocolate chips.

By Roberta Whalen

 

 

Chocolate Covered Goodness

½ c. cream plus few drops more

¼ c. ANY FLAVOR HOT CHOCOLATE MIX

1 (12 oz.) bag chocolate chips

In a double boiler, mix together; ½ cup cream and HOT CHOCOLATE MIX until dissolved. Add in chocolate chips and stir until melted. Add a few extra drops of cream as needed to develop a creamy melted dipping chocolate. Use to make chocolate covered strawberries, pretzels, or place in bowl and use a chocolate fondue.

By Roberta Whalen
Spicy Caramel Syrup

1 pkg. CARAMEL APPLE DIP MIX

¼ c. butter

2-3 T. HOT SPICED CIDER/WINE MIX

1/4 c. applesauce

 

In a small sauce pan, add in CARAMEL APPLE DIP, butter, HOT SPICED CIDER/WINE MIX, and applesauce. Mix on low to medium until mixture is melted and incorporated to a syrup. Pour over pancakes, ice-cream, pumpkin cake, pound cakes, or baked sweet potatoes.

By Roberta Whalen

 

 

Lemon-Cranberry Sauce

1 c. sugar

1 (12 oz.) pkg. fresh cranberries, rinsed and drained

3 T. LEMON FRUIT DIP MIX

 

Bring 1 cup water and sugar to a boil in a medium saucepan. Add cranberries and return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Add LEMON FRUIT DIP MIX . Pour sauce into bowl, cover, and cool completely to room temperature. Refrigerate.  Pour over pancakes, ice-cream, pumpkin cake, pound cakes, or baked sweet potatoes.

By Roberta Whalen

 


Banana Nut Syrup

1 pkg. BANANA NUT CHEESECAKE SPREAD MIX

2 c. maple syrup

 

Pour BANANA NUT CHEESECAKE SPREAD MIX into a saucepan with maple syrup. Stir on low until heated. Pour over your pancakes or waffles along with some fresh sliced bananas. You can even bottle this to give as a gift with some mixes in a gift basket.

By Roberta Whalen
Miscellaneous
Low-Fat Maple Granola

2 c. old-fashioned oats

¼ c. wheat germ
¼ c. whole almonds
¼ c. pumpkin seeds
¼ c. flaked coconut (unprocessed)
1/3 c. maple syrup
¼ c. apple juice concentrate
1 tsp. HOT SPICED CIDER/WINE MIX
1 tsp. vanilla
½ tsp. salt
½ c. dried fruit
Preheat oven to 300 F.  In a large bowl, combine all ingredients except the dried fruit and toss well. Spread on large cookie sheet and bake 35-45 minutes, stirring occasionally, until lightly browned. Stir in dried fruit.

By Kista Taylor

 

 

Spicy Almonds
1 c. almonds
1 -½  tsp. canola oil
½ T. paprika
1 tsp. MEXICAN FIESTA DIP MIX
1 tsp. garlic salt
dash fresh ground pepper
Roast almonds in oil, stirring frequently in a skillet over medium low heat until slightly
browned and crispy. Mix together paprika, MEXICAN FIESTA  DIP, salt, pepper. Toss nuts with spices until evenly covered. Spread out on aluminum foil to cool completely and then store in an airtight container.

By Kista Taylor

 

Ultimate Praline Popcorn

1 pkg. PECAN PRALINES
3 c. popped plain popcorn
1 c. chocolate chips, melted

Rough chop pecans. Take popped popcorn and spread out on a lined cookie sheet. Pour the chopped pecans over the top, mixing in, and then drizzle with melted chocolate chips. Let cool. Serve as a fun treat or even bag up to use as a party favor or to sell at a show.
By Roberta Whalen