Product Variations

Smokehouse Chipotle Mix

Chip Dip:  Mix packet with 1 c. mayo & 1 c. sour cream.  Mix well.  Refrigerate for 1-2 ours and serve with tortilla chips.

 

Cheese Ball:  Mix packet with 8 oz. cream cheese & 1-2 c. shredded cheddar cheese.  Shape into ball, roll in nuts (optional) or grated cheese.   Refrigerate 1-2 hours.  Serve with crackers!

 

Hot Cheese Dip:  Mix packet with 16 oz. sour cream, 8 oz. cream cheese, 2 c. grated cheddar cheese, 6 oz. can diced chilies (mild).  Place in microwave safe bowl and heat until all melted.  Serve with tortilla chips or in a bread bowl.

 

Hot Bean Dip:  In microwave sage bowl, mix packet with 1 can refried beans, 8 oz. cream cheese, 2 c. shredded cheese, 6 oz. can diced chilies.  Cook on high in microwave until cheese is melted.  Garnish top with more cheese, taco sauce and sour cream.  Serve with tortilla chips!

 

Con Queso:  Mix packet with 2 c. diced Velveeta cheese & 1 c. salsa.  Heat in a microwave safe dish until cheese is melted thoroughly.  Serve with tortilla chips.

 

Chili:  Mix packet in with your favorite chili recipe for a southwestern smokey style chili.  Great as a nacho topper too!!

 

Fajitas:  Slice flank steak or chicken breast into strips.  Toss with chipotle seasoning.  Grill or sauté’ with onions & bell peppers.  Serve on flour tortillas.

 

   

Dandy Dill

German Dill Potato Salad:  Add 2 t. of mix to your favorite potato salad recipe.

 

Cheese Ball:  Add mix to 1 (8 ox) packet of cream cheese, 1 c. shredded cheddar cheese.  Mix well.  Form into ball; roll in chopped nuts or Ritz cracker crumbs.

 

Dip (Fat Free):  Mix packet with 1 c. fat free sour cream and 1 c. fat free mayo. Let set for 2 hours in refrigerator before serving.

 

Dip II:  Mix packet with 2 c. plain yogurt.  Great as a dip or as a baked potato topper.

 

Dip Dressing:  Mix packet with 1 c. mayo, 1 c. sour cream and ¼ c. milk.  Blend well, store in airtight container in refrigerator.  Makes a great dressing for salads!!

 

Dip Marinade:  Combine packet with 1 c. olive oil and 1 c. vinegar. 

Marinate salmon or fish in it for 1 hour.  Grill or bake.  Drizzle some the plate for a savory bite.

 

Cucumber Sandwiches:  Mix packet with one tub of spreadable cream cheese.  Refrigerate 1 hour.  Spread on cocktail rye bread and top with cucumber slice.  Serve cold.

 

 

Outhouse Ranch

Dip:  Add packet to ½ c. buttermilk and 1 c. mayonnaise. 

(No Miracle Whip).  Blend well.  Refrigerate for 2 hours before serving.

 

Dip with horseradish:  Add packet to ½ c. buttermilk, 1 c. mayo,

1 heaping T of minced horseradish.  Blend well.  Refrigerate for 2 hours before serving.  Great on a blooming onion or with fries!!

 

Dressing:  Mix packet with 1 c. buttermilk & 1 c. mayo.  Blend well. 

This is thinner and makes a great dressing for salads, hoagies, etc.

 

Cheese Ball:  Mix packet with 1 (8 oz. ) cream cheese, 1 c. smoked cheddar cheese (shredded).  Form into a ball and roll in chopped nuts!  Great for crackers or veggies.

 

Marinade:  Mix packet with 1 c. olive oil and 1 c. vinegar.  Marinate chicken breasts, fish, steaks, etc. for at least 1 hour.  Prepare as usual.

 

Taters:  Wash and cube 4 c. red skin potatoes.  Place in a large Ziploc bag.  Drizzle with olive oil and sprinkle 2 t. mix in bag.  Shake and bake at 400 deg for 25 minutes. Serve with sour cream.

 

  

Country Caramel Cappuccino

Frozen Mocha:  One packet of mix, 1 c. milk, 1 c. ice, and 1 heaping T. marshmallow crème.  Place all in blender, and blend well.

 

Cheesecake:  One packet of mix, 1 8oz cream cheese, 12 oz Cool Whip, 1 prepared graham cracker crust, (optional:  chopped nuts, mini choc. Chips, choc. Syrup, caramel syrup).  Place mix, cream cheese and cool whip in large bowl.  Mix on medium speed.  Add optional nuts or chips.  Pour into crust.  Garnish with syrup, nuts, or chips.  Place in freezer for 1-2 hours before serving.

 

Smoothie:  One packet of mix, 2 c. plain vanilla yogurt, ½ c. milk.  Place all ingredients in blender and pulse.  Great for breakfast!!

 

Homemade Ice Cream:  2 packets of mix, ½ gal. Vanilla ice cream.  Let ice cream melt, in a large bowl.  Blend in both packets of cappuccino.  Place ½ c. in lightly greased muffin tins.  Return to freezer until thoroughly frozen.  Serve. or add 2 packets to your favorite home made ice cream recipe before adding it to the

drum to be churned.

 

Frozen Treat:  Mix on packet and 12 oz. Cool Whip.  Blend well, place in lightly greased muffin tins.  Freeze.  Serve over pound cake or angel food cake

 

 

Beggin’ for Bacon

Cheese Ball:  Add packet to 8 oz of cream cheese & 1 c. shredded cheddar cheese.  Form into ball and roll in chopped nuts!

 

Chip Dip:  Add packet to 1 c. sour cream & 1 c. mayo.  Blend well and refrigerate for 2 hours before serving.

 

Tater Topping:  Add packet to 2 c. sour cream.  Refrigerate 2 hours before serving.

 

Tater Seasoning:  Add packet to a gallon size Ziploc bag.  Add 4 cubed (washed and unpeeled) taters & 1 T oil.  Close bag and shake shake and shake.  Place on a lightly greased cookie sheet and bake 20-25 min. at 400 deg.

 

Tater soup:  Add packet to Poorman’s tater soup along with 1-2 c. shredded Velveeta & ½ c. sour cream.  Tates like a loaded baked potato!!!!

 

Cheesy Bacon Taters:  Dice 4-6 potatoes and place in large Ziploc.

 Drizzle with melted butter.  Add mix and toss well.  Spread onto cookie sheet.  Roast for 25 min. at 400 deg.  Remove and sprinkle with 1-2 c. shredded cheese.  Place in oven until cheese melts.  Serve with sour cream or Outhouse Ranch.

 

 

Pothole Brownies

Fudge style:  Mix package as directed.  Drizzle with choc. Syrup over batter before baking

 

Cake style:  Mix package as directed, increasing eggs to 4 eggs

 

Cookie Dough Style:  Mix package as directed.  Take one room temp. tube of choc. Chip cookie dough and spread over top of batter.  Bake per directions on brownie package.

 

Mexican Style:  Mix package as directed.  In a small bowl, combine

¼ c. flour, ½ c. brown sugar, ½ c. quick oats, 1 t. cinnamon and

½ stick butter.  Make a crumble mixture and sprinkle over batter of

brownies before baking.  Bake per brownie directions.

 

Turtle Brownies:  Mix a package as directed, set aside in a bowl. 

Dice up 24 caramels or add 2 c. milk dud’s candy and add to batter.

 Stir in and bake per directions.  Or you may drizzle caramel syrup on batter before baking as another variation!

 

Mint Brownies:  Mix package as directed.  Mix in 2 c. diced peppermint patties.  Spread batter into pan, bake as directed.

 

 

Dough-It-Yourself Cookie Mix

Cut out sugar cookies:  Mix 1 stick melted butter, 1 egg & 2 T. milk in a bowl.  Add cookie mix and mix well.  Turn out onto floured surface and knead until smooth.  Wrap in plastic wrap and refrigerate for 1-2 hours.  Remove  plastic wrap and roll out onto floured surface to ¼” thickness.  Cut using cutter.  Place onto ungreased cookie sheets and bake at 375 egg for 8-10 minutes.

 

Peanut Butter Cookies:  1 stick butter and ½ c. peanut butter together.  Add 1 egg and 2 T milk.  Add cookie mix and mix well.  Roll into 1” balls and roll in white sugar.  Place on ungreased cookie sheet.  Press with fork or glass.  Bake 8-10 min. at 375 degrees.

 

Double Chocolate chip:  Mix 1 stick melted butter with 1/3 c. cocoa.  Mix well.  Add 1 egg & 2 T milk.  Add cookie mix.  Mix well.  Stir in 2 c. chocolate chips.  Drop by teaspoons onto ungreased cookie sheet. Bake 8-10 minutes at 375 deg.

 

Cinnamon Snickerdoodles:  Melt 1 stick butter and mix with 1 egg and 2 T milk.  Add 1 t. cinnamon.  Add cookie mix, mix well.  Roll in 1” balls and roll in cinnamon/sugar mixture.  Place on ungreased cookie sheets, press with glass and bake for 8-10 mins at 375 deg.

 

Pecan Tassies:  Mix 1 stick melted butter with 1 egg and 2 T milk.  Add 1 t. cinnamon.  Add cookie mix and mix well.  Stir in 1 c. chopped toasted pecans.  Roll into 1” balls and place on ungreased cookie sheet.  Press with glass.  Sprinkle with brown sugar.

 Bake 10-12 min at 375 deg.

 

 

All Purpose Chili Mix

Chili:  Prepare as directed on package.  Chili can be made into a hot chili, by adding 1 can of diced chilies.  Or can of diced jalapenos or 1 T of Tabasco.

 

Hot Dog Sauce:  In large saucepan, add 1 lb. of ground beef,

 1 diced small onion, 6 oz. tomato paste, 3 cans of paste water,

½ c. ketchup, 2 T brown sugar, 1 t. vinegar and chili mix.

 Stir well and heat to med. Heat.  Cook 1 hour or until desired thickness.  For a sweeter version, add a dab more brown sugar.

 

Taco Fixin’s:  Mix 1 T mix per 1 lb. ground meat.  Add ¼ c. water to thicken 

 

Summer Daze Salsa

Mild:  Add packet to 1 large can petite diced tomatoes. 

Refrigerate for 2 hours before serving.

 

HOT:  Add packet to 1 large can petite diced tomatoes &

1 small can of diced chilies.  You may also add a sm. Diced red onion to add extra heat!

 

Peach Salsa:  Add 1-2 cans of diced peaches to recipe

 

Strawberry Salsa:  Add 1 qt. of diced strawberries to recipe

 

Pineapple Salsa:  Add 15oz. can tidbits or crushed pineapple to recipe

 

Fruit Salsa:  Add 1-2 c. of any diced fruit or fruit cocktail to recipe

 

Frozen Summer Salsa:  Add packet to 2 large cans of diced tomatoes.  Divide into freezer containers and freeze.  To defrost, remove container and let thaw or pop in the microwave for a short time.