Recipes
A no-cook sour cream chip dip layering Onion Salt, Minced Toasted Onion, and Roasted Granulated Garlic. Chills thirty minutes, makes a cup and a half.
A whisked mustard and sour cream dip carrying Cape Hatteras Smoky Seafood Rub and Freeze Dried Chives. No cooking, chills thirty minutes.
A sweet snack mix tossed with Pumpkin Pie Spice, Pure Maple Sugar, and Madagascar Vanilla Bean Powder, dried fifteen to twenty minutes. Serves six.
Dill pickle chips dredged in cornmeal and Chicken Fried Steak Seasoning, fried one to two minutes a side. Makes fifty-six for a crowd.
Chicken wings marinated at least two hours in marmalade and Bear Creek BBQ Seasoning, then grilled eighteen to twenty-two minutes. Serves three.
Mushroom caps filled with a sauteed stem, onion, and garlic mixture seasoned with salt-free Poultry Seasoning and Parsley. Bakes twenty-five minutes, makes twelve.
Torn kale tossed with olive oil and Tejon Hickory Smoke Seasoning, Cajun Blackening, or The Springs Seasoning. Bakes ten minutes at 350, serves six.
A cool lemon and chive yogurt dip built on Herb & Citrus Poultry Rub, stirred together and chilled overnight. Makes a cup and a half.
Ground turkey rolled with Herb & Citrus Poultry Rub and browned on the stovetop in six to eight minutes. Makes about thirteen meatballs.
Yolks mashed with Italian Black Truffle Sea Salt and Horseradish Powder, piped back in and served chilled. No baking, makes thirty-two halves.
Pecans, candied orange peel, and cranberries bound in whipped egg white with Vindaloo and Pure Madagascar Vanilla Extract. Bakes seventeen minutes, makes two cups.
Popcorn coated in a four-minute stovetop caramel with Caribbean Curry Powder, Mesa Southwest Seasoning, and Pure Madagascar Vanilla Extract. Makes fifteen cups.