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Grandma’s Garden Seasoning Mix or Grandma’s Garden Dip Mix
$5.00
Grandma’s Garden Seasoning Mix or Grandma’s Garden Dip Mix is great sprinkled on chicken, tenderloin, steaks, fish, add to soups and breads or make a tasty cheese-ball. Recipes are included for a wonderful beer battering and salad dressing too.
All Natural, No MSG, No Cholesterol, No Trans Fat, No Sugar Added, No Salt Added, No Gluten, No Preservatives, Non-GMO
Starla's Grandma's Garden Appetizer Winners Wisconsin State Fair 2025
Grandma's Garden Mini Veggie Pizza Tarts
For the Tarts
1 Package Crescent Rolls or Crescent Roll Sheet
For the Filling
4 Ounces Cream Cheese, softened
1 1/2 Tablespoons Light Mayonnaise
1 1/2 Tablespoons Sour Cream
1 package of Starla’s Grandma’s Garden Seasoning Mix
1 Tablespoon Fresh Dill, Chopped
1 Clove Garlic, minced or 1/3 tsp of Starla’s Glorious Garlic Mix
1/2 teaspoon Vinegar
1/2 teaspoon Sugar
For the Toppings
1/2 Cup Red and Orange Peppers, sliced and chopped
1 Head, not bunch Broccoli, Chopped fine
1/3 Cup Cucumber, diced (peeled if desired)
1/3 Cup Grape Tomatoes, chopped
1/3 Cup Wisconsin Colby Jack Cheese, finely shredded
Instructions
Preheat the oven to 375 degrees. Lightly grease a mini muffin tin with non-stick spray. Roll the crescent roll dough out on a counter, pressing together any seams. Cut 16-24 circles out of the dough and shape into the mini muffin holes. Lightly prick the bottom and 2 of the sides with a fork and bake for 6-8 minutes, or until golden. Remove to a cooling rack and using your fingers, quickly press down in the centers a little to create more of a tart for filling.
For the Filling
In a medium bowl, mix together the cream cheese, mayo and sour cream. Add all remaining ingredients and beat until combined. Fill each tart with filling and top with desired veggies and a sprinkle of cheese.
Wrap well on a platter with saran wrap and refrigerate until serving or serve immediately.
The filling and tarts can be made and stored in an airtight container in the fridge up to 3 days in advance and assembled before serving.
Makes 16-24 tarts
Barbara's Bean Dip
2 cups Kale
2 Green Onions
1 cup Basil Leaves
1 15 oz can White Beans (rinsed)
2 cloves Garlic or 1 Tbsp. Glorious Garlic Mix
Salt & Pepper
3/4 c. Sour Cream
1⁄2 pkg Starla’s Grandma Garden Seasoning Mix
2 tbsp Lemon Juice
Olive oil for drizzle
Directions:
Blanche kale leaves, basil, and onions.
Puree beans, adding kale mixture while continuing to blend. Add dry dip mix, lemon, and olive oil.
Mix well.
Serve with your favorite veggies or crackers!
Starla's Shrimp Wontons
Starla’s Shrimp Wonton’s
1 package of wonton wrappers
8 ounces of small canned shrimp
8 ounce block of cream cheese softened
1 tbsp minced chive
Directions: Preheat the oven to 375 degrees F
Allow the cream cheese to come to room temperature for about 20-30 minutes. In a small mixing bowl, combine cream cheese with the shrimp, Starla’s Grandma’s Garden Seasoning Mix, and chopped chives.
The best way to bake to bake these cream cheese shrimp wontons is to use a mini muffin baking pan. This allows the appetizer to stay fully formed as it’s baking.
Spray muffin tins with cooking spray.
Place wonton wrappers in each muffin tin.
Place one teaspoon of the cream cheese mixture in the center of a wonton wrapper. Brush the edges of the wrapper with cold water. Lightly close and fold wonton at the tips of the wrapper and twist a little to keep closed. Once closed, brush the edges of the wonton wrapper with cold water.
Bake at 375 for 10-12 minutes until golden brown.
Serve the crispy wonton cups with hot honey in the middle of the platter.
Makes 48 appetizers.
Grandma's Garden Stuffed Peppers
Grandma’s Garden Stuffed Peppers
1 pkg Starla’s Grandma Garden Seasoning
20 mini sweet peppers
1 small apple
1/4 cup cream cheese
1/3 cup shredded WI cheddar
1/3 cup diced zucchini
1/3 cup diced pea pods
1/3 cup diced carrots
1 green onion, diced
1 cob of corn
Directions:
Dice 1 or 2 mini sweet peppers into 1/3 cup
Peel and core the apple and dice, about 1/3 cup
Shuck the corn and cut kernels off cob
In a bowl, mix zucchini, pea pods, carrots, green onion, corn and apple
Mix in cream cheese and most of Starla’s Grandma’s Garden Seasoning, reserving 1 tsp
Cut mini sweet peppers in half and scrape off membrane, seeds and stem
Stuff each half with filling. Top with a sprinkle of Starla’s Grandma’s Garden Seasoning and cheddar
Bake at 350 for 15 minutes. Broil for 2 minutes
Yield 40 stuffed peppers
Spicy Starla's Pickled Crunch Wraps
1 1/2 cup white sugar
1 cup white vinegar
1/2 cup red wine vinegar
1 teaspoon of mustard seeds
3 cups of water
1/2 cup each broccoli pieces, cauliflower pieces, sliced zucchini, red onions
1/4 cup each mushroom slices, carrots, pea pods, radishes slices
6 ounces plain Greek yogurt
4 ounces sour cream
1/2 cup honey
Romain lettuce leaves
1 cup mixed nuts
In a separate medium sauce pan, at the broccoli, cauliflower, red onion with water. Boil for four minutes.
In a small bowl, add cheese, yogurt, cream and honey. Mix until smooth. Refrigerate.
Preheat oven to 425°, in a small bowl place butter, seasoning, and stir in nuts. Bake on a small prepared pan with parchment paper for 5 to 7 minutes. Cool
All of the above can be prepped and then served. Refrigerate
Seasoned Wings
You can add so much flavor to your #wings with one of my #seasoningmixes.
#BuffaloWingRanch, #HotHabanero, #MangoChipotle, #GloriousGarlic, #MustardHorseradish, Twisted Tomato or Peppercorn Ranch are all fantastic!
Marinated Roasted Brussel Sprouts
In a gallon size zip bag combine juice of 1 lemon, 1 Tbsp olive oil, pepper, salt and 1-2 Tbsp. of your favorite Starla’s Seasoning Mix (Grandma’s Garden, Glorious Garlic, Peppercorn Ranch, Sneaky Dill, Pesto Parmesan, Mustard Horseradish…)
Cut brussel sprouts in half or quarters, seal bag and shake until well coated. Refrigerate overnight. When ready to roast, preheat oven to 400, place Brussels on baking sheet and bake for 15-20 minutes. Enjoy!
Sampling of Recipes that are on the back of Grandma’s Garden Seasoning packages:
GRANDMA’S GARDEN DIP MIX: 1 package Seasoning, 1 1/3 cup sour cream (or Buttermilk) 2/3 cup Mayonnaise (NOT Salad Dressing) Mix and Chill 2-4 hours or overnight.
GRANDMA’S GARDEN CHEESE BALL MIX: Combine 1 package of Seasoning with 2 (8 ounce) packages cream cheese, form into a ball, coat with crushed crackers or nuts, and refrigerate until hardened.
GRANDMA’S GARDEN GOURMET BURGERS: In a bowl, sprinkle Seasoning to taste over hamburger meat and mix well. Cover bowl and place in a refrigerator for at least two hours. Form into patties and cook.
GRANDMA’S GARDEN WARM CHEESE DIP/FONDUE: Blend 1 package of Seasoning with 2 (8 ounce) packages cream cheese and 4+ Tbsp of milk to thin. Microwave for 45 seconds, stir, then heat an additional 30-60 seconds, or until hot.
GRANDMA’S GARDEN SEASONING: Sprinkle on Hamburgers, Chicken, Roasts, Steaks,Popcorn, Pork Chops, Fish, French Fries, Eggs, Veggies, Potatoes, Soup, Pretzels, Nuts, Rice and Pasta.
GRANDMA’S GARDEN GOURMET FLAVORING: Add to taste to your Cream Cheese, Mayo, Butter, Oils, Marinades, Breads and Cottage Cheese.
GRANDMA’S GARDEN BAKED FISH: Preheat oven to 350. Wet fish fillets with water and roll in Seasoning. Place on greased cookie sheet or pan, drizzle with butter (and optional white wine) Bake until fish flakes easy with a fork.
GRANDMA’S GARDEN SEASONED PRETZELS: In a large Zipper bag mix 3/4 cup oil and 1 package Seasoning. Add 1 pound of pretzels and mix until pretzels are completely coated. Pour the pretzels onto 2 cookie sheets. Bake at 250° for 10-15 minutes or until golden brown, stir occasionally. Cool completely and store in an airtight container.
GRANDMA’S GARDEN PAN FRIED FISH: Combine 1/2+/- package Seasoning, 1/2 cup flour, and optional 1/2 tsp. salt. Wet fish fillets with water and roll in seasoning mixture. Add 3+ Tbsp. of oil to skillet. Fry fillets on medium heat (approximately 4 minutes each side) or until fish flakes easily with a fork.
Loaded Hasselback Baked Potato
| Large potatoes, baked Sliced ham Cooked bacon slices Cheese slices Butter Starla’s Seasoning Mix– Glorious Garlic, Peppercorn Ranch, Citrus Dill, Parmesan Pesto, Nacho Mama Slice baked potatoes without cutting all the way through the bottom. Between the cuts, stuff a slice of cheese, bacon and ham. Add small dabs of seasoned butter on top of each of the slices. Salt & pepper to taste. Wrap potato in double layer of tin foil lightly sprayed with cooking spray. Place on a hot BBQ for 20+ minutes or until potato is hot and cheese, ham & bacon have melted together. Top with sour cream, green onions, more bacon. |
Grandma’s Garden Honey Chicken
Easiest honey garden chicken recipe ever!
Spread a thin layer of honey over chicken, sprinkle it
with Grandma’s Garden Seasoning Mix and bake until done.
Grandma’s Garden Vegetable Dip or Chip Dip
Combine 1 package of Grandma’s Garden Seasoning Mix
1-1/3 cup sour cream (or buttermilk)
2/3 cup Mayonnaise (NOT salad dressing)
Mix and Chill 2 -4 hours or overnight
Serve with fresh veggies, crackers or chips. ENJOY!!!
Mary Jo’s Seasoned Cheese Curds
1 pound of cheese curds
1-3 tablespoons of your choice of Starla’s Seasonings.
Add seasoning to taste to bag of cheese curds, and shake until evenly coated.
Mustard Horseradish, Citrus Dill, Glorious Garlic, Grandma’s Garden and Parmesan Pesto are fabulous. For spicy cheese curds try adding Mango Chipotle or Habanero
In a medium bowl, combine 2 (8 ounce) packages softened cream cheese, and 1/2 package of Grandma’s Garden Seasoning Mix or Glorious Garlic Seasoning Mix. Stir in 2 cups shredded Cheddar cheese, and then 1/3 cup beer. Cover bowl, and refrigerate for at least 3 hours, or overnight if possible.
Cheesy Bacon Grandma’s Garden Chicken Pasta
Ingredients for Cheesy Bacon Garlic Chicken Pasta:
8 ounces penne pasta
1 Tablespoon butter
1 Tbsp flour
2 Tbsp dry Grandma’s Garden seasoning mix *
2 cups milk
1 cup shredded cheddar cheese
1/3 cup cooked, chopped bacon
2 cups cooked chopped chicken
*Optional ½ chopped cooked onion
Directions: In a large pot, cook pasta according to package directions. Drain and set aside. In same pot melt butter and the add flour and stir. Cook flour for 1 minute. Slowly whisk in milk. Continue cooking until sauce thickens. Stir in Grandma’s Garden mix and cheese. Stir until cheese melts. Add chicken, bacon and pasta and optional onion. Stir until well blended. Enjoy!
* Also excellent made with Peppercorn Ranch, Salsa, or Habanero
Grandma’s Garden Scalloped Potatoes & Ham
This dish is a crowd-pleaser with its creamy sauce, chunks of ham and
potato slices and a nice hint of garlic!
Ingredients:
•6 tablespoons butter, divided
•1/4 cup all-purpose flour
•1 teaspoon salt
•2 Tablespoons Grandma’s Garden Seasoning Mix
•1/4 teaspoon pepper
•3 cups 2% milk
•6 cups thinly sliced peeled potatoes
•1-1/2 cups chopped fully cooked ham
•1 small onion, grated
Optional: 1/2 cup shredded cheese
• In a large saucepan, melt 4 tablespoons butter. Stir in flour, Grandma’s Garden, salt, and pepper until smooth. Gradually add milk; bring to a boil, add cheese. Cook and stir for 2 minutes.
• Combine potatoes, ham and onion; place half in a greased 2-1/2-qt. baking dish. Top with half of the sauce; repeat layers.
• Cover and bake at 375° for 65-75 minutes or until potatoes are almost tender. Dot with remaining butter. Bake, uncovered, 15-20 minutes longer or until potatoes are tender.
Grandma’s Garden Bluegills with White Wine and Butter
This was the easiest recipe to prepare and so tasty!
Directions:
1. Freeze your tail off on the ice to get the bluegills, and then drink coffee to warm up while you have your sweet husband cleaned them.
2. Lightly greased a pan with edges, and placed a layer of bluegills* inside.
3. Melt 1/3 cup butter and mixed it with 1/3 cup of white wine, and poured it over the fish. Sprinkle with Grandma’s Garden Seasoning Mix
4. Bake at 350 degrees until they flake easily with a fork.
*Also good with cod, walleye, salmon, perch and more.
Grandma’s Garden Olive Oil
Heat your olive oil of in a saucepan on low. Add your seasoning to taste
and let it steep. Cool, strain and store in an airtight container.
If the ingredients in the olive oil start to show any signs of spoilage, discard the rest of the oil immediately.
Dip your artisan bread or add flavor to: shrimp or chicken stir-fry, pasta, vegetables, baked potatoes, popcorn, roasted fish, grilled pork chops and more!
Flavored Butter
Deviled Grandma’s Garden Eggs
2 cups mayo
2 dozen eggs
1 Tablespoon mustard (optional)
Combine Seasoning and mayo. Chill mixture for at least 4 hours. Boil 2 dozen eggs and let cool. Peel the eggs and cut in 1/2. Remove yolk and blend the yolk in with the Glorious Garlic Mixture. Refill the eggs with the completed mixture. Sprinkle with parsley flakes or paprika powder.
Easy Crock Pot Roast
1 (3-4 pound) roast
1 package Grandma’s Garden, Glorious Garlic Seasoning or Peppercorn Ranch
Add roast to crock-pot, sprinkle with Grandma’s Garden, Glorious Garlic or Peppercorn Ranch Seasoning.
Add onions, carrots, potatoes or other vegetables
Cover and cook on low for about 7 or 8 hours.
Remove, and let stand before slicing.
Also works great with pork, venison and chicken!
Pan Fried Seasoned Fish
1/2+/- package Grandma’s Garden or Glorious Garlic Seasoning Mix
1/2 cup flour
1/2 tsp. salt (Optional)
Wet fish fillets with water and roll in Seasoning Mixture. Add 3+ Tbsp. of oil to skillet. Fry fillets on medium heat (approximately 4 minutes each side) or until fish flakes easily with a fork.
Easy Grandma’s Garden Bread
Slice French bread into 1/2-inch thick pieces. Melt 1/2 cup (1 stick) butter, add 2 tsp. Grandma’s Garden Seasoning Mix. Brush mixture onto slices, place on baking sheet.
Optional– Sprinkle with shredded cheese. Bake at 425° for 7-9 minutes.
Grandma’s Garden Seasoned Pretzels
In a large Zipper bag mix 3/4 cup oil and 1 package Grandma’s Garden Seasoning Mix. Add 1 pound of pretzels and mix until pretzels are completely coated. Pour the pretzels onto 2 cookie sheets. Bake at 250° for 10-15 minutes or until golden brown, stir occasionally. Cool completely and store in an airtight container.
*Make spicy pretzels by adding a package of Habanero!
Easy Grandma’s Garden Cheese Ball
Star Wars Cheese Ball
Directions: I mixed two 8 oz. bricks of cream cheese with one package of Grandma’s Garden Seasoning Mix placed it in cling wrap so I could shape it without touching it. I finely grated some mozzarella, and covered the outside of the Trooper in the cheese. I sliced a few olives to accent the head, and I was done.
Chicken Cheese Ball
Super easy and cute chicky cheese ball.
Place one 8 ounce brick of cream cheese with 1/2 package of Starla’s Seasoning into a plastic bag. Mix in bag until well blended. Roll cheese ball into shredded cheese until evenly coated. Add an almond for a beak, raisins for eyes and red peppers for the comb.
Chicken cheese ball makes a cute addition to any Springy party.
See video below for how I made mine:
Drunken Pheasant
1/4 lb thick cut bacon, chopped into 1/2″ chunks
2 pheasants, quartered
1 medium onion, finely diced
3 tbsp. Glorious Garlic Seasoning or Grandma’s Garden Seasoning
12 oz of your favorite beer
1 tsp. sea salt
1 tsp. black pepper
1.5 tbsp. flour
In a large saucepan, fry the bacon until crisp. Remove with slotted spoon to paper towels to drain. Sprinkle pheasant pieces with
Seasoning, then brown on medium heat in the bacon drippings, turning to brown all sides. Remove to a plate when pheasant is done. Add onion to the pan and cook until tender. Sprinkle on the flour, pepper, salt, and stir in beer. Cook over medium-high heat, stirring constantly, until thickened and bubbly. Place pheasant into large baking dish, pour pan ingredients over pheasant and sprinkle with bacon. Cover and bake at 325° for 55 to 65 minutes, or until pheasant is tender. Serve with rice, noodles or mashed potatoes.
Seasoned Cauliflower and Broccoli
Grandma’s Chicken and Rice
1 packet Grandma’s Garden Seasoning or Glorious Garlic Seasoning
1½ cups uncooked long rice
4 chicken breasts
1 can cream of chicken soup or cream of mushroom soup
2 cups water
1/2 cup chopped onions
Grease 16”x11” baking dish. Cover bottom of baking dish with uncooked rice and onions. Place chicken on top of rice. Pour soup and
water over chicken. Sprinkle Grandma’s Garden or Glorious Garlic Seasoning generously over chicken. Cover baking dish tightly with aluminum foil. Bake at 375° for 1½ hours. DO NOT OPEN the foil, or the rice will burn.
Jody’s Tortilla Roll Ups
1 8 oz. package cream cheese, softened
1/4 cup real mayonnaise
1 package tortilla shells
Shredded cheese
Meat (ham, turkey, corned beef, pastrami, etc.)
Black olives, diced (optional)
Onion, diced (optional)
Mix together cream cheese, mayonnaise and Dip Mix.
Spread mixture onto tortilla shells. Cover with your choice of meat topping, shredded cheese, onions and black olives and roll. Refrigerate until firmly set, overnight is best. Slice into pinwheels. Serve.
Salad Dressing
1 cup sour cream
1 cup mayonnaise (Do not use salad dressing such as Miracle Whip®, use real mayonnaise.)
Milk
Combine 1 packet of dip mix with 1 cup mayonnaise and 1 cup sour cream. Thin with milk to desired consistency. Mix well and chill overnight. Shake or stir before serving. You may use low fat or nonfat products with this mix, but your results may vary.
Grandma’s Garden Cottage Cheese
16 oz Cottage cheese.
Mix Seasoning Mix into cottage cheese until well blended. You can add more mix if you want a stronger
flavor.
Warm Cheesy Garden Chicken Dip
8 oz. cream cheese
1/2 pack Glorious Garlic Seasoning Mix or Grandma’s Garden Seasoning Mix
½ +/- cup Ranch salad dressing
8 oz. shredded cheese.
Mix ingredients together and bake at 350 degrees for 30 minutes. Serve with tortilla chips.
Carol’s Mashed Potato Casserole
8 cups prepared mashed potatoes
3 Tbls. butter, softened
1 cup sour cream
2 cups shredded cheddar cheese
3 Tbls. of Diced Onion (optional)
Preheat oven to 350°. Grease bottom of 9×9-inch glass casserole dish. Use 8 cups of real mashed potatoes. Add Glorious Garlic or Grandma’s Garden Seasoning Mix, butter, sour cream and 1-1/2 cups cheese, and onion. Mix well. Spread mixture into greased casserole dish. Sprinkle remaining cheese over top and bake until bubbly and brown for approximately 20 minutes.