ARTICHOKE BRUSCHETTA CREAM CHEESE SPREAD
1 (8 oz of cream cheese) softened, 3 tsp. finely chopped garlic, 1/2 tsp. salt, 1/2 tsp. sugar, 4 Tbspn. artichoke hearts (drained and chopped), 3 Tbspns finely chopped onions, 3 Tbsp. finely chopped chives, 2 Tbsp. finely chopped parsley, 4 Tbsp. softened and finely chopped sundried tomatoes, 1 package Bruschetta dip mix. Directions: Take 1 Tbspn of Bruschetta dip mix and mix with 1 Tbspn of water in a cup and let sit 5 minutes to soften. Mix all ingredients together with cream cheese and let sit in fridge for at least 3 hours. Serve with crackers or vegetables.
BANANA NUT MUFFINS
Ingredients: Muffins: 1 1/2 cups all purpose flour, 1 tsp. baking powder, 1 tsp baking soda, 1/2 tsp salt, 3 large bananas, mashed, 3/4 cup white sugar 1 egg, 1/3 cup butter melted, 1/2 cup chopped walnuts (optional) Frosting: 1 package Banana Cream Pie Dessert Mix, 12 oz of cream cheese, 4 oz Cool Whip (1/2 tub).
Combine bananas, nuts, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans. Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly touched. When completely cooled frost the muffins and add some dried coconut flakes or walnuts on top if you like. Enjoy!
Here is another great recipe! Mini Meatball Subs- Great for Football Sundays! Ingredients: 1 package Southwest Jalapeno dip mix or 1 package Buffalo Blue dip mix OR 1 package of Pepper Jack dip mix, 1 pound ground beef, 1/2 cup chopped onion, 1/2 cup chopped green pepper, 1/2 cup crushed butter-flavored crackers or Panko, 1 egg, 1 teaspoon Worcestershire sauce, 1 teaspoon chopped garlic, 1 (26.5 ounce) can spaghetti sauce, 1/2 cup shredded mozzarella cheese, 1/3 cup grated Parmesan cheese, 8 dinner rolls, split. Directions: Preheat an oven to 350 degrees F. Combine ground beef, onion, green pepper, crackers or Panko egg and 1/3 package of choice of dip mix in a large bowl. Season with Worcestershire sauce, garlic, mix well. Form mixture into 8 meatballs. Place meatballs in a 9×13 inch baking dish. Bake meatballs in the preheated oven for 20 minutes. Pour the spaghetti sauce into a large saucepan; bring to a simmer over low heat. Stir baked meatballs into the simmering sauce. Do not turn oven off. Simmer sauce until meatballs are fully cooked, about 20 minutes. Place one meatball, a sprinkle of mozzarella, a sprinkle of Parmesan, and a bit of sauce between each roll. Place sandwiches in hot oven; bake until cheeses melt, about 3-4 minutes.
SRIRACHA RANCH FRENCH FRIES
We buy organic potatoes, wash well and slice them in long strips. Coat in olive oil and spread out on a cookie sheet. Turn oven onto 400. Sprinkle Sriracha Ranch MIX onto french fries. (DO NOT USE WHOLE BAG of dip mix) Bake in oven for approximately 30-35 minutes turning the fries over after the first 15 minutes. Season with crushed black pepper and sea salt and serve.
CHICKEN CUTLETS/ TENDERS
Scramble 3 eggs in bowl. Add 1 Tbsp. milk or water. Add 1 package Roasted Garlic & Herb Olive Oil Blend. Toss 1-2 pds of chicken into egg mixture. Coat with 1 cup of bread crumbs. (Add 1/2 bread crumb mixture with panko bread crumbs for extra crispy) Use REGULAR olive oil to fry until done.
CHICKEN PESTO & PASTA
Ingredients: 1 (16 oz) package of pasta of your choice, 2 Tbsp olive oil and 3/4 cup olive oil, 2-3 Tbsp of Romano/Parmesan powdered cheese (or cheese of your choice), a dozen cherry tomatoes halved, 2 boneless, skinless, chicken breasts cut into small pieces, crushed red pepper flakes, 1 package Pesto Olive Oil Mix. Directions: Cook pasta until al dente, drain and set aside. Heat olive oil in a pan over medium heat. Add chicken and red pepper flakes. Cook until chicken is cooked through and toss in the halved cherry tomatoes to the chicken and cook for a minute or two more. Add Pesto olive oil blend mix to 3/4 cup olive oil and 2 Tbsp Romano/Parmesan cheese and stir well. In a large bowl combine pasta, chicken and pesto and serve immediately. Enjoy!
CRISPY CRAB BITES
1 pound fresh crab meat, 3 slices of white bread, crust removed, 1 egg beaten, 1 tablespoon mayonnaise (I use Hellman’s), 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce
1 tablespoon Maryland Crab Dip Mix, 1 tablespoon parsley (For Dip: 8 oz sour cream , 8 oz mayo (NOT Hellman’s), 1 package Heavenly Horseradish Dip Mix-Make 1 day ahead of time)
Make breadcrumbs in food processor so they are chopped up fine. In a large bowl, mix together egg, mayonnaise, mustard, Worcestershire sauce, parsley, and Maryland Crab Dip Mix. Add breadcrumbs and crab meat and mix by hand to avoid breaking up too many of the lumps. You may need to break up the very large lumps however so the crab balls will stay together. Shape into 24 balls and fry in batches in hot oil until golden brown, turning once. Drain on paper towels. Serve with Heavenly Horseradish dip mix!
CRAB CAKES WITH HEAVENLY HORSERADISH DIP
Ingredients: For dip: 1 cup sour cream, 1 cup mayonnaise (Ken’s or America’s Choice used), 1 package Heavenly Horseradish dip mix. For Crab Cakes: 1/4 cup mayonnaise, 1 pound lump crab meat, 1 cup dry bread crumbs, 3 scallions chopped, 1/4 cup fresh parsley chopped, pinch of cayenne pepper, 1/4 tsp salt, 1/4 tsp black pepper, 3 Tbsp olive oil.
Directions: In a small bowl, whisk together the sour cream, 1 cup of the mayonnaise, and the horseradish dip mix. Refrigerate for a few hours. In a large bowl, combine the crab meat, 1/4 cup mayonnaise, 1/4 cup of the bread crumbs, the scallions, parsley, cayenne, salt, and pepper. Shape the crab mixture into eight patties. Coat the patties with the remaining 3/4 cup bread crumbs and pat off the excess. In a large nonstick frying pan, heat the olive oil over moderate heat. Working in batches if necessary, fry the cakes until golden brown and crisp, about 2 minutes. Turn and fry until golden brown on the other side, about 2 minutes longer. Drain on paper towels. Serve with the horseradish dip.
DILLICIOUS BAKED CRAB DIP
1 Tbsp. Dill Dip Mix, 1/3 cup mayonnaise, 2 green onions, thinly sliced, 8 oz softened cream cheese, 8 oz fresh crab meat. Combine all ingredients in an oven safe dish. Bake in oven at 350 for 15-10 min. Serve warm with pita chips, sliced Italian bread.
DILLICIOUS POTATO SALAD
1 Package Dill-icious Dip Mix, 2 lbs. unpeeled red Potatoes, 2 stalks celery finely chopped, 3/4 cup thinly sliced radishes, 3 scallions, chopped, 1/2 cup mayonnaise, 1/4 cup heavy cream, well chilled, 1 1/2 tsp dijon mustard, 1 1/2 tsp fresh lemon juice, 2 tsp grated lemon zest fresh salt & ground pepper to taste. Put the potatoes in a medium saucepan, cover with water by an inch or two, add a large pinch of salt, and bring to a boil. Reduce the heat to medium, partially cover, and cook until the potatoes are tender , about 20 minutes. Test for doneness by spearing a potato with a thin metal skewer. It should penetrate easily into the center of the potato and then slide right out. If the skewer lifts the potato out of the pot when you withdraw it, continue cooking a little longer. Drain the potatoes and let them cool. You can drain them on a cooling rack set over or in your sink, which will avoid squashing the tender potatoes (as often happens with a colander) and also lets the potatoes cool quickly.When the potatoes are at room temperature, cut them into 3/4-inch chunks and put them in a mixing bowl. Add the celery, radishes, scallions, and Dill-icious dip mix and fold gently to distribute; set aside. In a small bowl, whisk the cream until frothy but not at all stiffened. Whisk in the mayonnaise and mustard. Add the lemon juice, zest, 1/2 teaspoon salt, and pepper to taste. Pour the dressing over the salad and fold it in with a rubber spatula. Taste for seasoning. Cover and chill for up to a day.
Take one package Dillicious Dip Mix, 1/3 cup regular olive oil, 3-4 pieces of salmon. Mix Dillicious Dip Mix package with olive oil and let sit for 5 minutes. Spoon out oil blend and baste on salmon and bake for 10-15 minutes or until done. Optional: You can also make Dillicious dip mix as a dip and use as a dip for the salmon.
Take 4 Boneless chicken breasts, 1 package Garlic Galore (Southwest Jalapeno, or Dill can be substituted), ½ cup regular olive oil, 1 tbsp vinegar. Add all ingredients into a Ziploc bag and shake. Let marinate in bag for an hour. Grill or bake chicken making sure to pour mixture over chicken.
GOURMET ICE CREAM
Add a small amount of any of our dessert mixes (unprepared) to softened vanilla ice cream or frozen yogurt. (Add to taste) Mix in well and place into freezer for at least 1 hour and serve. You have created your own unique Gourmet ice cream flavor!
Use half of Veggie dip package (or Pepper Jack, Veggie, Sundried Bacon & Tomato), 3 eggs, 2 Tbsp. milk or water…whisk together all ingredients…let sit in fridge for 10 minutes. Cook eggs in a pan until eggs are the way you like them. Sprinkle cheese on top and serve.
GREEK FLAVORED FISH
Using our Greek Isle Olive Oil Blend, mix 1/2-1/3 of package with 1/3 cup of pure olive oil. (Adding the Feta cheese is optional) Mix well and let stand 10 minutes. Meanwhile, using white fish such as cod, haddock or flounder rinse under cold water and set aside. (About 2 pounds) In a saute pan, add 1 Tbspn of olive oil to coat the pan. Turn on to medium high and when pan is hot add fish to it. Taking out a spoonful at a time add the Greek Isle olive oil blend prepared mix to the top of the fish and let fish cook to almost done. Then flip fish over in pan for another minute or so and then serve. Goes great with mixed vegetables and baked potato. Enjoy a healthy and quick gourmet meal.
GREEK ISLE PASTA SALAD
15 min prep | SERVES 12 -14 An easy and delicious pasta salad. Great for anytime of the year with anything! Ingredients 1 Greek Isle dip mix 1/2 cup olive oil 1/4 cup balsamic vinegar 1/4 cup red wine vinegar 3 cups cooked rotini pasta or bow tie pasta 1 cup fresh portabella mushroom, Sliced 12 cherry tomatoes, sliced in half 1 cup red and green bell pepper 3/4 cup crumbled feta cheese 1/2 cup chopped red onion 1/2 cup black olives 1 cup sliced pepperoni, in thin strips OPTIONAL add 1/2 cup sun-dried tomatoes Directions 1 1. Combine all veggies in a bowl with pasta and set aside. 2. Mix package of Greek Isle Olive Oil Blend with 3 Tbsp of water and let sit 5 minutes. Then mix it with 1/2 cup olive oil and add balsamic and red wine vinegar to it and mix well. 3. Pour oil mixture over pasta and toss well. Cover and refrigerate overnight for flavors to combine. Next day serve. Enjoy!
GRILLED PEACHES WITH CINNABUN FRUIT DIP
1 stick unsalted butter, at room temperature, 1 teaspoon cinnamon sugar, 2 tablespoons granulated sugar, Pinch salt, 4 ripe peaches, halved and pitted, Canola oil, 1 package Cinnabun Dessert mix, 8 oz Cream Cheese, 8 oz tub of defrosted Cool Whip or real whipped cream. Directions: With a mixer, mix cream cheese and Cinnabun dessert mix. When combined, mix in Cool Whip. Let sit in fridge for at least three hours. Then, in a small bowl add the butter and stir until smooth. Add the cinnamon sugar, granulated sugar and salt and mix until combined. Heat grill to high. Brush peaches with oil and grill until golden brown and just cooked through. Top each with a spoonful of prepared Cinnabun dessert mix and serve. Enjoy!
HEAVENLY HORSERADISH BEEF TENDERLOIN
1 2 lb Beef Tenderloin, 4 cloves garlic finely chopped, 4 Tbsp. regular olive oil , 1 package Heavenly Horseradish Dip Mix. Trim fat off of beef tenderloin. Place in a baking dish. Sprinkle entire dip package and garlic over it. Drizzle olive oil dip on top and bake in a preheated oven at 400 for 30 minutes or to desired tenderness. Remove and let stand for 10 minutes before serving.
Add savory gourmet veggie dip package of your choice to 2 sticks of butter and blend well. Chill in the refrigerator for at least 1 hour to make a great gourmet butter for toast, steamed vegetables or for cooking. It’s also very tasty on corn on the cob!
HOT GARLIC & SPINACH DIP
Ingredients: 8 oz cream cheese cut into small pieces, 8 oz grated cheddar cheese, 1 packet Garlic Galore dip mix, 10-12 oz fresh chopped spinach-rinsed and dried, 1 tomato-chopped into tiny pieces. Place everything in a microwave bowl and mix well. Heat until cheese is melted (do not overheat) Stir halfway through cooking. Serve hot with pita wedges, crackers or nacho chips.
LOADED POTATO & BUFFALO BLUE CHICKEN
How about a delicious dinner? Ingredients: 2 lbs boneless, skinless chicken breasts, cut into 1/2-inch cube, 8-10 medium potatoes, cut into 1/2-inch cubes, 1/3 cup olive oil, 1 package Buffalo Blue dip mix. Topping: 2 c. Fiesta blend cheese or a mix of Cheddar & Monterrey Jack, 1 cup. crumbled bacon, 1 cup diced green onions. Preheat oven to 500F (This is NOT a typo, 500F is correct!) In a large bowl mix together the olive oil and Buffalo Blue dip mix. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into a cooking spray coated 9 x 13 baking dish, leaving behind as much of the olive oil/hot mix as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy & browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil/buffalo sauce mix and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400F. Top the cooked potatoes with the raw marinated chicken. In a bowl mix together the cheese, bacon & green onion and top the raw chicken with the cheese mix. Return the casserole to the oven and bake for 15 minutes or until the chicken is cooked through and the topping is bubbly delicious. Enjoy!
Ingredients: 12 pieces crusty Italian bread, sliced 1 inch thick. 1/2 cup regular or plain olive oil, 2 large ripe tomatoes, cut into small cubes, 1 package Pesto dip mix, optional: (add more crushed garlic) Combine tomatoes, Pesto dip mix and a touch of olive oil in a small bowl. Refrigerate for 30 min. Toast bread in oven set at 425 until lightly toasted. Remove from oven and brush with olive oil and arrange on a plate. Place a spoonful of tomato-pesto mixture on each slice and serve.
Prepare Pesto Olive Oil Blend according to package directions using ONLY ONE HALF CUP regular olive oil. Clean and peal one pound of jumbo shrimp. When steamed or cooked, add prepared pesto to pan with shrimp. Toss or saute until shrimp are hot and coated with the Pesto. Serve with pasta or rice. Also works great with chicken or scallops! A quick and tasty Gourmet meal!
ROASTED GARLIC & HERB CHEESE KNOTS
1 package Roasted Garlic & Herb Olive Oil Blend, 1 can (13.8 oz) Pillsbury® refrigerated artisan pizza crust with whole grain or Pillsbury® refrigerated regular pizza crust 4 oz cream cheese, 1 cup shredded mozzarella , 2 tablespoons butter, 3 tablespoons freshly chopped basil and rosemary, 1 cup warmed marinara sauce for dipping
Mix package of Roasted Garlic & Herb Olive Oil Blend with 3/4 cup olive oil and place on a flat, shallow plate. Heat oven to 400°. Lay pizza dough on a work surface and stretch to a 10 x 15 inch size. Using a pizza cutter, cut the dough into 36 equal squares. In a small bow, combine cream cheese and shredded cheese. Mix well. Add one tablespoon of the cheese mixture to each dough square. Make a ball with the dough, sealing the edges. Place on a cookie sheet. Brush lightly with the Roasted Garlic & Herb olive oil blend. Bake for 15 – 17 minutes, or until golden brown.
After removing pull-apart from the oven, brush with more of the Roasted Garlic & Herb blend and sprinkle with chopped herbs. Serve pull apart with marinara sauce.
ROASTED GARLIC & HERB GRILLED LOBSTER TAILS
Ingredients: 1/2 cup melted unsalted butter, 1 package Roasted Garlic & Herb Olive Oil Blend, 2 Tbspn fresh parsley, 1 Lemon cut into long pieces, 4 fresh lobster tails Turn grill onto medium heat. Cut tops of lobster tail lengthwise and expose the meat. Mix the butter, parsley, and Roasted Garlic & Herb Olive Oil Blend together. Brush each tail with mixture, keeping the leftovers in bowl. Place tails on grill with meat facing down for 2 minutes. Then turn tails face up and brush with more butter mixture. Grill until the meat is opaque about 5-6 minutes. Serve immediately with lemon pieces and reserved melted butter.
ROASTED GARLIC & HERB HADDOCK
1 package Roasted Garlic & Herb Olive Oil Blend, 4 pieces (1/2 pound each to feed 4 people) of Wild Caught Haddock, bread crumbs (panko if available), Pure Olive Oil. Directions: Empty package of Roasted Garlic & Herb Dip Mix into a measuring cup and add a few Tbpn. water to soften (5 minutes) Add 1/3 cup olive oil to the measuring cup and mix well. Turn oven on Bake 450. Add Haddock to baking dish and using a spoon, spoon out the Roasted Garlic & herb dip out of the measuring cup draining the oil and baste over all pieces of Haddock. Then sprinkle Haddock with Panko breadcrumbs until covered. Spoon out the rest of the Roasted Garlic & Herb and spread in the baking dish surrounding the fish. Do not use extra olive oil in cup or the fish will be too oily. Bake for 15-20 minutes or until fish is cooked in center. Do not overcook fish. Serve and enjoy!
ROASTED GARLIC & HERB MUSHROOM RISOTTO
Ingredients: 2 cups of rice, 1 pound fresh, cut mushrooms of choice-finely chopped into pieces, 4 cups vegetable stock heated, 2 Tbspn unsalted butter, 4 Tbsp regular olive oil, 1 package Roasted Garlic & Herb Olive Oil Blend, 4 Tbsp. grated Parmesano Reggiano cheese, salt & pepper to taste. In a large saute pan, heat the olive oil and 1 Tbsp. of unsalted butter. Add the mushrooms and saute for a few minutes. Cook over low heat for approximately 15-20 minutes. When the mushrooms are half cooked, add the rice, and Roasted Garlic & Herb Olive Oil Blend. Add in vegetable stock, a little at a time, until all stock is absorbed. Remove from heat and stir in the reamaining butter. Sprinkle with the Parmesano Reggiano cheese.
ROASTED GARLIC & HERB POTATOES
Take 6-8 medium size red or white potatoes, 1 package Roasted Garlic & Herb Olive Oil Dip Mix, 1 cup regular olive oil….cut potatoes into desired size and coat them with mix. Bake at 375 until golden brown.
ROASTED RACK OF LAMB
How about a great recipe for Roasted Rack of Lamb? Makes 4 servings. Ingredients: 1/2 cup fresh bread crumbs, 1 package Greek Isle Olive Oil Blend Dip MIx, salt & pepper, 2 tablespoons olive oil, 1 (7 bone) rack of lamb, trimmed and frenched, 2 tablespoons olive oil, 1 tablespoon Dijon mustard. Directions: Preheat oven to 450 degrees F. Move oven rack to the center position.In a large bowl, combine bread crumbs, Geek Isle Dip MIx, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside. Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring. Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs. (Allow internal temperature to be 5 to 10 degrees less than you like because the meat will continue to cook while it sits. Bloody rare: 115 to 125 degrees F Rare: 125 to 130 degrees F Medium rare: 130 to 140 degrees F Medium: 140 to 150 degrees F) Enjoy!
Take one package of Southwest Jalapeno and add it to 16 ounces of crushed or diced tomatoes and let sit in refrigerator for 2 hours and serve. You can add more or less tomatoes to alter taste.
SAVORY SUNDRIED TOMATO & BACON BREAKFAST CREPES
Ingredients: 1 package Sundried Tomato & Bacon Dip Mix, 5 Tbsp butter, divided; 3 eggs, 1 cup milk, 3/4 cup flour, 5 Tbsp sugar, divided; 1/4 tsp salt, 2 cups sliced fresh mushrooms, 16 egg whites, lightly beaten. 1 8 oz package of shredded cheese of choice, 2 green onion, thinly sliced. Instructions: Heat oven to 350 degrees. Melt 3 Tbsp butter. Add to whole eggs and milk in a large bowl. Whisk until blended. Add flour, 2 Tbsp sugar and salt and mix well. Heat 8 inch skillet sprayed with cooking spray on med-high heat. Add 1/4 cup batter. Cook 1-2 min or until bottom is lightly browned and then flip. Cook 20 seconds more. Transfer crepe to plate. Repeat with remaining batter to make a total of 8 crepes. Cook and stir in mushrooms in 1 Tbsp of the remaining butter in large skillet 3-5 minutes or until tender. Add remaining butter and egg whites along with the package of sundried tomato & bacon dip mix. Cook 3-5 minutes or until eggs are set, stirring occasionally. Top crepes with cheese, mushrooms and scrambled eggs and onions. Fold in half. Place in 13 x 9 inch baking dish and bake uncovered 5 minutes or until cheese in melted. Enjoy!
SHRIMP OR CHICKEN SCAMPI
Use 3/4 to 1 lb shrimp, scallops, or chicken breast. Cook pasta first. Mix Roasted Garlic & Herb Olive Oil Blend package with 2 Tbsp. warm water. Then add 3/4 to 1 cup of REGULAR olive oil and mix. Take out enough to coat a frypan and cook seafood or chicken in it. When done, add cooked pasta and rest of mixture. Combine in the pan, add grated cheese. Serves 2-3.
SOUTHWEST JALAPENO VEGGIE BURGERS
Ingredients: 2 oz olive oil, 6 Tbsp diced red onions, 4 Tbsp diced black olives, 5 Tbsp diced red peppers, 4 Tbsp diced garlic, 4 oz black beans rinsed and drained, 4 oz white beans rinsed and drained, 4 oz chickpeas rinsed and drained, 8 oz rolled oats, 2 Tbsp SOUTHWEST JALAPENO DIP MIX, 2 Tbsp minced fresh parsley leaves 1/2 tsp celery salt, 4 Tbsp seasoned bread crumbs or Panko bread crumbs, 1 egg. Directions In a medium saute pan over medium heat, add 1 oz olive oil and all raw vegetables except beans. Saute until translucent. Remove and cool. Cook the oats according to oatmeal directions and let cool. Place beans in a mixing bowl and crush with a fork. Add all dry ingredients to mixing bowl and mix well. Add egg and mix well. Then add cooked veggies to mixing bowl and mix thoroughly. Thoroughly mix all ingredients and form into 4 medium sized thin patties, cover and refrigerate for 30 minutes. In saute pan add 1 oz olive oil, and cook patties on medium high heat for 3-4 minutes per side until browned. (Best if made pretty thin. The thicker they are the longer they will need to cook through) For a real spicy one, try the HABANERO!
5 Tbsp. butter, melted; 5 Tbsp. Flour; 3 cups warm milk; 1 cup Parmesan cheese or 1 cup Romano cheese. 1 package Gourmet Garden Spinach Dip Mix; 2-12 oz pkgs. of cheese tortellini, cooked and drained. Grease 2 qt casserole. In saucepan over medium heat combine butter and flour to create a thick paste. Pour in warm milk and stir until mixture is thick and bubbling. Add cheese and Spinach Parmesan Dip Mix. Stir in tortellini. Pour into casserole and bake at 350 for 30 min. Enjoy!
Ingredients: 2 Tbsn unsalted butter, 1 medium onion, finely chopped; sea salt; 3 cups bread crumbs (panko & crn flake crumbs); 2/3 cup milk; 4 tsp dry sherry; 1 tsp dijon mustard; 6 lg eggs, 1 pd ground organic hamburger or turkey meat; 2 Tbspn honey; 1/2 package of SOUTHWEST JALAPENO DIP MIX (unprepared); ground pepper; vegetable oil for frying; 6 Tbspn cranberry or grape preserves OR ANY OF OUR DIP MIXES (prepared); chopped fresh dill; thinly sliced cucumber. DIRECTIONS: Melt the butter in a medium skillet over medium-high heat. Add the onion, season with salt and cook until golden brown, 4 to 6 minutes; set aside. Combine 1/2 cup breadcrumbs and the milk in a bowl; set aside until the milk is absorbed, 1 to 2 minutes. Stir the sherry, mustard and southwest jalapeno dip mix (unprepared) in a large bowl until dissolved, then scramble in 2 eggs. Add the soaked breadcrumbs, the browned onion, the turkey or hamburger meat, honey, 2 teaspoons salt, and pepper to taste. Gently mix with your hands until combined. Dampen your hands; form the mixture into small meatballs, about 1 tablespoon each. Put on a parchment paper-lined baking sheet, cover with plastic wrap and refrigerate at least 4 hours or overnight. Put the remaining breadcrumbs in a shallow dish. Whisk the remaining eggs and 2 tablespoons water in a bowl. Dip each meatball in egg, letting the excess drip off, then roll in the breadcrumbs; return to the baking sheet. Heat about 1 1/2 inches vegetable oil in a large saucepan over medium-high heat until a deep-fry thermometer registers 325 degrees F. Working in batches, fry the meatballs, gently stirring with a slotted spoon, until golden and cooked through, 3 to 4 minutes. Transfer to a paper towel-lined plate and season with salt. Let stand 10 minutes. Fold the grape or cranberry preserves into the sour cream and top with the dill. Skewer each meatball with a cucumber slice and serve with the dip. (You can substitute any of our veggie dip mixes for the sour cream and preserves…it’s delicious with our Dill dip or Pepper Jack dip! Enjoy!
TUSCAN BAKED RAVIOLI
Ingredients: 2 Tbsp olive oil, 1 medium onion, chopped, salt & pepper, 1 package Tuscan Blend, 1 can tomatoes, 28 ounces, 1 can (28 oz) crushed tomatoes, 2 pds store bought ravioli, 1 1/2 cup shredded mozzarella cheese, 1/2 cup grated Parmesan cheese. Directions: Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat. Add onion and and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add Tuscan Blend package and tomatoes. Bring to a boil, reduce heat, and simmer breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20-25 minutes. Cook ravioli in a large pot of boiling water just until they float to the top (pasta will continue to cook in oven) Drain pasta, return it to pot. Toss sauce in with pasta. Pour pasta into a large baking dish and sprinkle with cheeses. Bake until golden color, about 20-25 min. Cool slightly before serving. Enjoy! Serves 4-6 people.
TUSCAN CHICKEN PENNE
Here is a recipe that will make you smile…I know it’s pasta,but who doesn’t like pasta??? Tuscan Chicken Penne! Ingredients: 1/2 cup olive oil, divided in half, 4 cloves garlic, sliced, 1 package Tuscan Blend Olive oil dip mix, 1 (28 ounce) can diced tomatoes, 1/2 cup tomato sauce, 1 bunch fresh basil-chopped, 1 (12 ounce) package dried penne pasta, 2 eggs, 2 cups bread crumbs (Panko we like the best), 1 pound thin chicken breast cutlets, 1 cup favorite shredded cheese.
Directions:Heat 1/4 cup of olive oil in a large skillet over medium heat. Add the garlic, and saute for a few minutes. Pour in the diced tomatoes and tomato sauce, and add the basil and Tuscan Blend dip mix. Simmer for about 20 minutes, stirring occasionally. Meanwhile, bring a large pot of lightly salted water to a boil. Add penne pasta, and cook for 8 minutes, or until tender. Drain. In a small bowl, whisk eggs with a fork. Place bread crumbs in a separate bowl. Dip chicken cutlets into the egg, then press into the bread crumbs until completely coated. Heat remaining olive oil in a large skillet over medium heat. Fry chicken for about 5 minutes per side, or until the coating is a nice dark brown color. Remove chicken, and cut into slices. Toss the chicken slices into the sauce, and simmer for about 10 minutes. Stir in the cooked penne, simmer for a few more minutes to soak up the flavor, sprinkle with your favorite cheese and then serve.