All recipes listed are made with our dip mixes!

Pasta Recipes   Veggie Recipes   Salads   Low Carb Selections
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 Pasta Recipes


  Spicy Shrimp and Pasta Casserole

Butter, for greasing pan or spray oil
2 eggs
1 1/2 cups half-and-half or evaporated skim milk
1 cup plain yogurt
1/2 cup grated Swiss cheese
1/3 cup crumbled feta cheese
1/3 cup chopped fresh parsley leaves
2 tsp. Spices for Dipping Oil
9 ounces angel hair pasta, cooked
16 ounces mild salsa, thick and chunky
2 pounds shrimp, cleaned, peeled, and deveined
1/2 cup grated Monterey Jack

Preheat the oven to 350 degrees F. Grease a 12 by 8-inch pan or glass dish with butter or spray with veg oil spray. Combine the eggs, half-and-half, yogurt, Swiss and feta cheeses, parsley, Dipping Oil Spices in a large bowl, mixing until thoroughly blended. Spread 1/2 of the cooked pasta evenly over the bottom of the prepared pan. Cover the pasta with the salsa. Add 1/2 of the shrimp and then cover it with Monterey Jack. Add the remaining pasta and shrimp. Spread the egg mixture over top of the casserole. Bake for 30 minutes or until bubbly. Let stand for 10 minutes before serving.

  Pasta Salad with Brocoli and Ricotta

1/2 pound brocoli florets
1/2 pound spiral pasta, cooked to al dente
1 shallot, chopped
3 cloves garlic, chopped
1/3 cup extra-virgin olive oil
1 Tbs Garlic Dill Dip Mix or Spices for Dipping Oil
1/3 to 1/2 pound wedge ricotta salata
1/2 pint grape tomatoes, halved

Steam brocoli covered in small skillet in 1/2 inch boiling water for 3 minutes, cold shock, and drain. Combine brocoli and pasta in a bowl. Return pan to stove over low heat and saute shallots and garlic in oil 2 minutes. Pour warm oil over pasta and brocoli. Crumble ricotta salata over pasta. Sprinkle the pasta with Garlic Dill Dip Mix or Spices for Dipping Oil and toss to combine. Add salt and pepper and garnish salad with halved grape tomatoes.

   Spaghetti with Zucchini

2 small to medium zucchini
1/4 cup extra-virgin olive oil
4 cloves garlic, chopped
1 Tbs Sundried Tomato Jalapeno Dip Mix
1 pound spaghetti, cooked al dente
1/2 cup grated Parmigiano or Romano

Pile up 2 or 3 layers of paper towels on a work surface. Working on the paper towels, shred zucchinis using a box grater holding the zucchini at an angle. Heat a large skillet over moderate heat. Add extra-virgin olive oil to the pan .Add chopped garlic to the oil. When garlic sizzles in oil, add shredded zucchini. Season zucchini with Sundried Tomato Jalapeno Dip Mix Saute shredded zucchini 7 to 10 minutes. Add hot, drained pasta to the pan. Toss spaghetti with zucchini and garlic oil. Add a couple of handfuls of grated cheese to the pan. Serve.



  Spicy Chicken Pasta Toss

2 tablespoons extra-virgin olive oil
1 1/3 pounds chicken breast tenders, cut into 1-inch pieces
1 - 2 Tbs Mardi Gras Cajun Dip Mix ( you adjust the spiciness )
1 1/2 tablespoons butter
4 cloves garlic, chopped
2 shallots, chopped
2 tablespoons all-purpose flour
1/2 cup white wine
1 lemon, juiced
1 cup chicken broth or stock
1/2 cup flat-leaf parsley, chopped
1 pound penne rigate pasta, cooked to al dente
Chopped or snipped chives, for garnish

Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with Mardi Gras Cajun Dip Mix Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.



  Baked Spaghetti

2 cups canned diced tomatoes
2 cups tomato sauce
1 cup water
1/2 cup diced onion
1/2 cup diced green bell pepper
2 cloves garlic, chopped
1/4 cup chopped fresh parsley leaves
1 Tablespoon Spices for Dipping Oil
1 1/2 teaspoons sugar
1 1/2 pounds ground beef
8 ounces uncooked angel hair pasta
1 cup grated cheddar
1 cup grated Monterey Jack

Preheat the oven to 350 degrees F. In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, Spices for Dipping Oil, sugar. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour. Crumble the ground beef in a large skillet. Cook over medium-high heat until fully cooked, with no pink color remaining. Drain the fat from the meat, and then add the ground beef to the stockpot. Simmer for 20 more minutes. Cook the pasta according to the package directions. Cover the bottom of a 13 by 9 by 2-inch pan with sauce. Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce. Bake in the oven for 30 minutes. Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes. Cut into squares before serving.

  Fettucine Chicken Salad

4 large boneless, skinless chicken breasts
2 teaspoons Black Pepper Parmesan Dip Mix
2 tablespoons chopped fresh thyme leaves
3 tablespoons olive oil
2 (9-ounce) packages fresh fettucine
2 cups mayonnaise
1/2 cup chopped green onions, green part only, plus extra for garnish
1/4 cup chopped fresh parsley leaves
1/4 cup chopped fresh basil leaves

Tomato wedges, for garnish

Preheat the oven to 350 degrees F. Slice the chicken breasts lengthwise into 1-inch wide strips. Place chicken on a baking sheet, sprinkle it with 1 teaspoon of Black Pepper Parmesan Dip Mix , and then drizzle it with olive oil. Bake for 15-20 minutes, or until cooked through but still juicy; do not overcook. While the chicken is cooking, cook the pasta according to package directions. Drain the pasta, rinse it in cold water, and drain it again. Pat the excess moisture off the pasta with a paper towel if necessary, and put the pasta in a large bowl for tossing. Remove the chicken from the baking sheet and set aside. Pour the juices from the baking sheet into a medium bowl. To the bowl, add the mayonnaise, green onions, parsley, basil, the remaining teaspoon Black Pepper Parmesan Dip Mix and stir until well blended. Pour the dressing over the pasta and toss gently. Place the chicken strips on top of the pasta. Garnish with tomato wedges and additional sliced green onions. This dish can be made 1 day before serving.



  Pasta Primavera

3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon Spices for Dipping Oil or Mama's Roasted Garlic Dip Mix
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan

Preheat the oven to 450 degrees F. On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and Spices for Dipping Oil or Mama's Roasted Garlic Dip Mix to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately

   Veggie Recipes   


   Green Bean and Portabello Saute

1 1/4 pounds green beans, trimmed and cut in half
Coarse salt
2 tablespoons extra-virgin olive oil
1 tablespoon butter
1 onion, chopped
2 Tbs Country Harvest Vegetable Dip Mix
2 portobello mushroom caps, halved and thinly sliced
1/2 cup dry sherry

Simmer green beans in salted boiling water 5 minutes. Drain green beans and return skillet to moderate heat. Add oil and butter to the pan. Add onions and Country Harvest Vegetable Dip Mix ,saute 2 to 3 minutes. Add mushrooms and season with salt and pepper. Saute mushrooms 3 to 5 minutes with onions, add green beans back to the pan. Heat green beans through and add sherry. Cook for 1 to 2 minutes. Transfer green beans and mushrooms to a serving plate.


   Sauteed Broccoli Rabe

4 bunches (12 to 16 ounces each) broccoli rabe (rapini), stems trimmed
1/4 cup olive oil
1 tsp Chipotle Garlic Spread Mix
1/3 cup raisins ( optional )
2 tablespoons pine nuts, toasted (optional )

Working in batches, cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 1 minute per bunch. Transfer the broccoli rabe to a large bowl of ice water to cool. Reserve about 1/4 cup of the cooking liquid. Strain the cooled broccoli rabe and set aside. Heat the oil in a heavy large skillet over medium heat. Add the Chipotle Garlic Spread Mix Reduce heat to medium-low. Add the broccoli rabe and toss to coat. Add the reserved cooking water, the raisins, and cook until the broccoli rabe is heated through and the stems are tender, about 4 minutes. Season with salt, if desired to taste. Just before serving, toss the mixture with the pine nuts.


     Farmhouse Ranch Roasted Red Potatoes

1/2 pound small red-skinned potatoes (about 1 3/4-inch diameter), scrubbed
1/2 pound small white-skinned potatoes (about 1 3/4-inch diameter), scrubbed
1 tablespoon Farmhouse Ranch Dip Mix
3 cloves garlic, minced
1/4 cup extra-virgin olive oil, plus extra for drizzling
Freshly ground black pepper

Preheat the oven to 400 degrees F. Put the potatoes into a large bowl. In a small bowl, whisk the Farmhouse Ranch Dip Mix, garlic, and oil together until blended, and then pour over the potatoes. Sprinkle generously with pepper and toss to coat. Transfer the potatoes to a heavy large baking dish, spacing them evenly apart. Roast the potatoes until they are tender and golden, turning them occasionally with tongs, about 1 hour. Transfer the roasted potatoes to a decorative platter and drizzle with extra-virgin olive oil . Serve hot or warm.

    Sassy Green Beans

1 1/4 pounds green beans, trimmed and chopped into 1-inch pieces
1 Tbs Olive Oil
2 Tbs Bacon Horseradish Dip Mix
2 teaspoons sugar or sugar substitute such as Splenda

Cook green beans in 1-inch simmering water, covered, for 6 minutes. Drain and set aside. Return skillet to stove and set burner to medium high. Add 1 Tbs olive oil Add cooked green beans to the pan and turn to coat in oil. When the beans are hot add Bacon Horseradish Dip Mix and sugar. Allow to heat through 1 to 2 minutes, then serve.

     Salads   


   Tomato and Onion Salad

1 pound tomatoes, seeded and chopped or 1 pint Grape tomatoes cut in half
1/2 sweet onion (recommended: Walla Walla or Vidalia) chopped
1/4 cup finely chopped fresh Italian parsley leaves
1 Tbs Mama's Roasted Garlic Dip Mix
2 tablespoons balsamic vinegar
Freshly ground black pepper
1/4 cup extra-virgin olive oil

Combine the tomatoes, onion, and parsley and toss. In a medium bowl, whisk together the vinegar, Mama's Roasted Garlic Dip Mix, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat. Refrigerate 1 hour. Serve over Boston lettuce, or on crisped Italian bread for yummy Bruschetta.


    Vermont Carrot Raisin Salad

2 (10-ounce) bags shredded carrots, available from the produce department
1 raisins
2 tablespoons poppy seeds
1 lemon, juiced
2 oranges, juiced
1 pkg Vermont Maple Cranberry Spread Mix

Combine all ingredients well, using your fingers to toss and coat the carrots thoroughly. Transfer to a travel container or serving dish. As the salad sits, the raisins will plump a bit and carrots will take on a wonderul maple citrus taste.



    Glorious Endive Salad

2 lemons, juiced, plus 1/2 lemon
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 Tbs Vermont Maple Cranberry Spread Mix
1/4 cup and 2 tablespoons extra-virgin olive oil
5 medium heads Belgian endive, ends trimmed and cut into 1-inch circles
1 medium green apple, peeled, cored, and cut into 1-inch cubes
1/4 pound Gruyere cheese, rind removed and diced into 1-inch cubes
1/2 avocado, diced into 1-inch cubes
2/3 cup defrosted corn kernels or 1/2 ear corn, cooked and kernels removed

In a small bowl whisk together the lemon juice, salt, Vermont Maple Cranberry Spread Mix , pepper and olive oil. Set aside. Put the endive and apples into a large decorative serving bowl. Squeeze the juice of half a lemon into the bowl and toss to coat the endive and apples so they don't turn brown. Add the cheese and avocado, and then add the corn. Pour the dressing over the salad just before serving and toss to coat.


    Spinach and Chick Pea Salad

8 ounces baby spinach, 5 cups, chopped
1 can chick peas, drained
1/2 medium red onion, finely chopped
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil
1 Tbs Black Pepper Parmesan Dip Mix

Combine chopped spinach, chickpeas and chopped onions in a bowl. In small bowl add 1 tablespoon balsamic vinegar , 3 tablespoons extra-virgin olive oil, and 1 Tbs.Black Pepper Parmesan Dip Mix mix well. Then add to veggies and
toss well to coat and combine.

    Tomato, Onion and Cucumber Salad

5 medium plum tomatoes, halved lengthwise, seeded, and thinly sliced
1/4 red onion, peeled, halved lengthwise, and thinly sliced
1 Kirby cucumber, halved lengthwise and thinly sliced
Place in bowl

Mix together a generous drizzle of extra-virgin olive oil, about 2 tablespoons
2 splashes red wine vinegar
1 Tbs Black Pepper Parmesan Dip Mix

Dress the tomatoes, onions, and cucumber with olive oil, red wine vinegar, and Black Pepper Parmesan Dip Mix Let stand while you prepare dinner, about 20 minutes. Re-toss and serve salad with crusty bread for mopping up juices and oil.


      Low Carb Selections    


    Steak Salad

1/2 head romaine lettuce, cut into bite-size pieces
1 large head Belgian endive, thinly sliced crosswise (about 1 1/2 cups)
1/2 red onion, thinly sliced into rings
3 cups fresh baby arugula
12 cherry tomatoes, halved
4 ounces Gorgonzola, coarsely crumbled
Red Wine Vinaigrette, (recipe follows)
Salt and freshly ground black pepper
1 pound steak (such as New York, rib-eye or filet mignon), pan-fried or grilled and chilled

In a large bowl, combine the romaine lettuce, Belgian endive, red onion, baby arugula and cherry tomatoes, and half of the cheese. Toss the salad with enough vinaigrette to coat. Season the salad with salt and pepper, to taste. Arrange the salad on a platter. Cut the steaks crosswise into thin slices. Arrange the steak slices atop the salad and sprinkle with the remaining cheese. Drizzle more vinaigrette over the steak slices and serve.

   Red Wine Vinaigrette:
1/2 cup red wine vinegar
3 tablespoons lemon juice
1 Tbs Spices for Dipping Oil
2 teaspoons honey or sugar substitute such as Splenda
2 teaspoons salt
Freshly ground black pepper
1 cup olive oil

Mix the vinegar, lemon juice, Spices for Dipping Oil , honey or Splenda, salt, and pepper in a blender. With the machine running, gradually blend in the oil.


    Stuffed Chicken Breasts

4 boneless, skinless chicken breasts, 6 ounces
Large plastic food storage bags or waxed paper
1 package, 10 ounces, frozen chopped spinach
2 tablespoons butter
12 small mushroom caps, crimini or button
2 cloves garlic, cracked
1 small shallot, quartered
Salt and freshly ground black pepper
1 cup part skim ricotta cheese
1/2 cup grated Parmigiano or Romano
Toothpicks
2 tablespoons extra-virgin olive oil

Sauce:
2 tablespoons butter
2 tablespoons flour
1/2 cup white wine
1 Tbs Spicy Spinach Spread Mix
1 cup chicken broth

Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes. Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl. Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach. Add ricotta and grated cheese to the bowl . Stir to combine the stuffing. Return your skillet to the stove over medium high heat. Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. Add 3 tablespoons oil to the pan. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. Remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth and 1 Tbs Spicy Spinach Spread Mix Return breasts to the pan. Reduce heat and simmer until ready to serve. Remove toothpicks. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls of the sauce.

   Grilled Tuna with Basil Pesto

2 (2-inch thick) tuna steaks (about 1 pound each)
2 tsp Spices for Dipping Oil
1/4 cup extra-virgin olive oil

Make your own fresh pesto or purchase in Deli case ( very good and so easy )
1 garlic clove, peeled
2 cups fresh basil leaves
1/4 cup toasted pine nuts
1/2 cup – 3/4 cup extra-virgin olive oil
1/2 cup grated Parmesan
2 tablespoons lemon juice

Preheat grill to 400 degrees F. Wash and pat dry the tuna steaks. Season with Spices for Dipping Oil and brush both sides with olive oil. Place tuna on hot grill and sear each side for 2 minutes for rare. If you prefer well done, cook the tuna an additional 2 to 3 minutes per side. Remove from skillet and let it rest.

Into the bowl of a food processor, add the garlic, basil leaves, pine nuts, salt, and pepper. Pulse until finely chopped. With the blender still running, slowly pour 1/2 cup of olive oil. Check for a thick, yet smooth consistency, adding more oil if necessary. Transfer to a bowl and stir in 1/2 cup Parmesan. Slice the tuna across the grain and on a bias into 1/2-inch thick slices. Place the slices on a serving plate and drizzle with lemon juice. Sauce tuna with pesto.


    Balsamic Roasted Chicken

1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 crushed garlic cloves
2 tablespoons olive oil
1 tablespoon Black Pepper Parmesan Dip Mix
1 (4-pound) whole chicken, cut into pieces
1/2 cup low-salt chicken broth
1 teaspoon lemon zest
1 tablespoon chopped fresh parsley leaves

Make the Vinaigrette
Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and Black Pepper Parmesan Dip Mix

Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day. Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.


   Grilled Swordfish

1/2 cup olive oil
3 tablespoons fresh lemon juice
1 tablespoon Spices for Dipping Oil or Mama's Roasted Garlic Dip Mix
1 garlic clove, minced
Salt and freshly ground black pepper
4 (5 to 6-ounces each) swordfish steaks

Prepare the grill (medium-high heat). Whisk the oil, lemon juice, Spices for Dipping Oil or Mama's Roasted Garlic Dip Mix, and garlic in a medium bowl to blend. Season the lemon and olive oil mixture with salt and pepper, to taste. Brush the swordfish steaks with 2 tablespoons of the lemon and olive oil mixture. Grill the steaks until just cooked through, about 3 minutes per side (depending on thickness of steaks). Transfer the steaks to plates. Spoon the remaining sauce over and serve.

   Breads  


    Crusty Garlic and Herb Bread

1/2 cup softened unsalted butter
6 garlic cloves, peeled and minced
1 tablespoon freshly grated Parmesan
1 teaspoon Spices for Dipping Oil
1 loaf sourdough country white bread

Preheat oven to 450 degrees F.

Oil the inside of the bowl of a mini food processor. Add the softened butter, garlic, cheese and Spices for Dipping Oil. Pulse until well combined. Slice the bread into 1-inch thick slices. You will need 12 to 16 slices. Spread the butter mixture onto 1 side of each bread slice. Arrange slices, butter side up and bake in the oven until lightly toasted, about 5 to 8 minutes.


  Cheesy Breadsticks

1/4 cup grated Parmesan
1/3 cup grated Gruyere
1 teaspoon Spices for Dipping Oil
1 (11-ounce) container refrigerated breadstick dough (recommended: Pillsbury)
1 tablespoon olive oil
Finely ground sea salt, optional

Preheat the oven to 350 degrees F. Line 2 heavy large baking sheets with silicone baking sheets or parchment paper. In a food processor, chop the Parmesan, Gruyere and Spices for Dipping Oil together until coarsely chopped. Set the cheese mixture aside. Separate the dough strips. Using a pizza cutter or a large sharp knife, cut each dough strip in half lengthwise to form thin strips. Working with dough strip at a time, coat each strip with the cheese mixture, pressing very gently. Twist each cheese covered dough strip and place onto prepared baking sheets. Sprinkle with the salt, if you wish. Bake until the breadsticks are golden brown, about 10 to 15 minutes. Transfer the warm breadsticks to a basket and serve.

    Others  


   Spicy Fried Chicken

Vegetable oil, for frying
1 1/2 cups flour
1 Tbs Mardi Gras Cajun Dip Mix
1 cup buttermilk
1 pound boneless, skinless chicken thighs
1 pound chicken breast tenderloins

Heat 1 1/2 inches vegetable oil in a deep skillet over medium high heat. Set out 3 disposable pie tins or shallow dishes. Mix flour with Mardi Gras Cajun Dip Mix Divide seasoned flour between 2 tins . Pour buttermilk into a tin. Line up tins as such: flour, buttermilk, and then flour. Season chicken with salt and pepper. Coat chicken pieces in flour, then buttermilk, then a second coating of flour. Cook chicken 6 minutes on each side, until deep golden brown and firm. Drain chicken on paper towels or bags.


   Portabello Burgers

2 tablespoons olive oil
1/8 cup balsamic vinegar
1 lemon, juiced
1 Tbs Black Pepper Parmesan Dip Mix
4 large portobello mushroom caps
2 teaspoons Mama's Roasted Garlic Dip Mix
1/2 cup good mayonnaise
1/2 pound fresh smoked mozzarella, sliced
4 large crusty rolls, split

Suggested toppings:
Whole baby spinach leaves
Thinly sliced red onions

Combine first 4 ingredients in the bottom of a large food storage bag. Add mushroom caps, seal bag and shake bag to coat caps, then let the mushrooms marinate for 15 minutes.
Grill mushrooms on indoor electric grill, starting with caps down, turning to caps up, 6 minutes on each side. Pan-fry in large nonstick skillet for same amount of time. Season caps while they cook on each side with a little salt and pepper. Melt the smoked cheese over mushroom caps in the last minute of grill time.

To make the Roasted Garlic Mayonnaise, combine the Mama's Roasted Garlic Dip Mix and mayonaise in food processor and pulse grind into thick sauce.
To serve, place the grilled mushroom caps topped with melted cheese on the bun bottoms. Top with spinach and onion. Spread bun tops with Roasted Garlic Mayonnaise, assemble and enjoy.


   Raspberry Ricotta Cheese Mousse

1 pound ricotta cheese
1 teaspoon cocoa powder
1 cup fresh raspberries
2 tablespoons Raspberry Cheesecake Dip Mix
2 biscotti cookies

In a serving bowl, add ricotta cheese. Using a small sieve, sprinkle cocoa powder and Raspberry Cheesecake Dip Mix over the ricotta. Top with fresh raspberries. Use the biscotti cookies as spoons.

Low Carb Version : Substitute Splenda for Raspberry Cheesecake Mix

    Low Carb Apple Pie Mousse

1 pound ricotta cheese
1 pkg Apple Pie Cheesecake Dip Mix

In a serving bowl, add ricotta cheese. Using a small sieve, sprinkle Apple Pie Cheesecake Dip Mix over the ricotta.

Our Apple Pie Cheesecake Dip Mix has NO added sugar !!!!

 

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