Pesto Parmesan Oven Baked Shrimp
I can thank my good friend Dan for this terrific new recipe!
Pesto Parmesan Oven Baked Shrimp
1 pound medium Shrimp cleaned. Tails pulled if you like.
2 Tablespoons Olive oil
1 Tablespoons Starla's Seasonings Pesto Parmesan Mix
2 Tablespoons butter halved
Feed 3-4 people. You can add more of the Starla's Seasonings mix if you like a stronger taste. I found the one tablespoon plenty.
Mix Olive oil and Pesto Parmesan seasoning and pour over shrimp in one gallon ziplock bag. Allow shrimp to rest, toss a few times over one hour. At the end of one hour preheat oven to 350 degrees. On a cookie sheet with sides pour shrimp mixture, make sure it is a single layer. Place cookie sheet with shrimp mixture into oven for 8 minutes. At the end of 8 minutes place butter into shrimp mixture and toss to coat shrimp with butter, then plate shrimp.
Add a bottle of Strongbow gold apple or a nice glass of Cedarburg's Riesling and enjoy.
*Also wonderful with Citrus Dill
Pesto Parmesan Oven Baked Shrimp
1 pound medium Shrimp cleaned. Tails pulled if you like.
2 Tablespoons Olive oil
1 Tablespoons Starla's Seasonings Pesto Parmesan Mix
2 Tablespoons butter halved
Feed 3-4 people. You can add more of the Starla's Seasonings mix if you like a stronger taste. I found the one tablespoon plenty.
Mix Olive oil and Pesto Parmesan seasoning and pour over shrimp in one gallon ziplock bag. Allow shrimp to rest, toss a few times over one hour. At the end of one hour preheat oven to 350 degrees. On a cookie sheet with sides pour shrimp mixture, make sure it is a single layer. Place cookie sheet with shrimp mixture into oven for 8 minutes. At the end of 8 minutes place butter into shrimp mixture and toss to coat shrimp with butter, then plate shrimp.
Add a bottle of Strongbow gold apple or a nice glass of Cedarburg's Riesling and enjoy.
*Also wonderful with Citrus Dill
Garlic Crusted Baked Salmon
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Garlic Crusted Baked Salmon
1 cup Mayo 3 tbsp Glorious Garlic Seasoning Chopped fine 3 green onions or 1/4 white onion 1-2 squeezes of lemon juice 3 shakes seasoning salt Refrigerator 1 hour Spread mixture on salmon or trout. Bake 350 for 15-20 minutes. *This is also excellent with Citrus Dill, Mustard Horseradish or Grandma's Garden |
Grill Trout with Citrus Dill
Lightly coat trout with olive oil. Sprinkle Citrus Dill Seasoning on both sides of fish. Grill on both sides until trout flakes easily with a fork.
You can use salmon, swordfish, cod, tllapia, halibut, and tuna
More recipes and instructional video available at http://www.wildthingsshow.com/
You can use salmon, swordfish, cod, tllapia, halibut, and tuna
More recipes and instructional video available at http://www.wildthingsshow.com/
Meal In A Pouch
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Meal In A Pouch:
Add sliced potatoes, peppers, onions, and sausage, drizzle with olive oil, sprinkle with Hot Habenero, Mustard Horseradish, Glorious Garlic, Citrus Dill or Peppercorn Ranch Seasoning Mix.
Fold into a aluminum foil pouch and bake or grill until tender.
Add sliced potatoes, peppers, onions, and sausage, drizzle with olive oil, sprinkle with Hot Habenero, Mustard Horseradish, Glorious Garlic, Citrus Dill or Peppercorn Ranch Seasoning Mix.
Fold into a aluminum foil pouch and bake or grill until tender.
Grandma's Chicken & Rice Casserole
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1 packet Grandma’s Garden Seasoning, Peppercorn Ranch or Glorious Garlic
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. |
Habenero & Jalapeno Cream Cheese Stuffed Venison Roll Ups
This is one of my personal favorites from our cooking shows!
VENISON ROLL UPS
1/2 pound venison or beef tenderloin
1 package of your favorite Starla’s Seasoning Mix
12 slices bacon
1/4 cup cream cheese
12 slices jalapeno peppers (optional)
Cut the tenderloin into 12 strips lengthwise. using a tenderizing hammer, pound the meat fairly thin.
Toss with 1/2 package of Starla’s Peppercorn Ranch, Glorious Garlic, Mustard Horseradish, Twisted Tomato, or Habenero Seasoning and allow to marinate for 1 hour in the refrigerator.
Mix the other 1/2 package of seasoning into cream cheese.
Place a teaspoon of cream cheese mixture and a jalapeno on the end of the venison.
Roll it up and wrap it in bacon and secure with a toothpick.
Put on a preheated grill 6-10 minutes or until done.
VENISON ROLL UPS
1/2 pound venison or beef tenderloin
1 package of your favorite Starla’s Seasoning Mix
12 slices bacon
1/4 cup cream cheese
12 slices jalapeno peppers (optional)
Cut the tenderloin into 12 strips lengthwise. using a tenderizing hammer, pound the meat fairly thin.
Toss with 1/2 package of Starla’s Peppercorn Ranch, Glorious Garlic, Mustard Horseradish, Twisted Tomato, or Habenero Seasoning and allow to marinate for 1 hour in the refrigerator.
Mix the other 1/2 package of seasoning into cream cheese.
Place a teaspoon of cream cheese mixture and a jalapeno on the end of the venison.
Roll it up and wrap it in bacon and secure with a toothpick.
Put on a preheated grill 6-10 minutes or until done.
Seasoned Venison Beer Sliders
1/2 lbs. ground venison
1/2 lbs. ground pork or beef
3 tbs. brown sugar
1/2 package of Starla’s Seasoning Mix*
3/4 cup of beer
Preheat oven to 400 degrees F. In a large bowl, combine ground venison and pork. Add 1/2 +/- package Starla’s Seasoning Mix, 1/4 cup of beer, brown sugar, salt and pepper to taste. With your hands, mix all
ingredients until well blended. Spray a big baking dish with non-stick spray. Form meat into 8-9 slider sized
patties. Lay patties in one layer into the baking dish. Optional, Sprinkle kosher salt over patties. Bake in a 400 degree F oven for 10 minutes. After 10 minutes, baste patties with 1/2 cup of beer. Continue to bake for 10-15 minutes, or until patties are cooked through. Take baking dish out of the oven, top patties with cheese and cover with aluminum foil. After about 5 minutes, the cheese should be melted. Top with bacon.
*Excellent with Glorious Garlic, Peppercorn Ranch, Buffalo Wing Ranch, Habanero, Mustard Horseradish, Twisted Tomato, Grandma's Garden, or Pizza!
1/2 lbs. ground pork or beef
3 tbs. brown sugar
1/2 package of Starla’s Seasoning Mix*
3/4 cup of beer
Preheat oven to 400 degrees F. In a large bowl, combine ground venison and pork. Add 1/2 +/- package Starla’s Seasoning Mix, 1/4 cup of beer, brown sugar, salt and pepper to taste. With your hands, mix all
ingredients until well blended. Spray a big baking dish with non-stick spray. Form meat into 8-9 slider sized
patties. Lay patties in one layer into the baking dish. Optional, Sprinkle kosher salt over patties. Bake in a 400 degree F oven for 10 minutes. After 10 minutes, baste patties with 1/2 cup of beer. Continue to bake for 10-15 minutes, or until patties are cooked through. Take baking dish out of the oven, top patties with cheese and cover with aluminum foil. After about 5 minutes, the cheese should be melted. Top with bacon.
*Excellent with Glorious Garlic, Peppercorn Ranch, Buffalo Wing Ranch, Habanero, Mustard Horseradish, Twisted Tomato, Grandma's Garden, or Pizza!
Garlicky Burgers
In a bowl, sprinkle Glorious Garlic Mix to taste over ground venison or hamburger and mix well. Cover bowl and place in a refrigerator for at least two hours. Form into patties and cook.(Optional: Flatten two patties, cheese in middle and seal sides)
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 clean 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 Citrus Dill or Glorious Garlic Seasoning Mix
4. Bake at 350 degrees until they flake easily with a fork.
*Also good with cod, walleye, salmon, perch and more.
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 clean 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 Citrus Dill or Glorious Garlic Seasoning Mix
4. Bake at 350 degrees until they flake easily with a fork.
*Also good with cod, walleye, salmon, perch and more.
Peppercorn Ranch Taco Chili
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1 ½ lb ground venison or ground chuck browned
1 large onion chopped 3 -15 oz cans chili beans 1 -15 oz can corn, undrained 1 -14 oz diced tomatoes 1 -15 oz tomato sauce 1 - 4 ½ oz chopped green chilies 1 ½ cup wateror beef broth 1 package Taco Seasoning 1 package Starla’s Peppercorn Ranch Seasoning Simmer until all ingredients are tender. Top with shredded cheese and sour cream. |
Home-made BBQ Sauce
Home-made BBQ sauce is so easy to make, and you can adjust it to your personal preferences! Here is my recipe that I used over chicken breasts in my crock pot last night:
HOME-MADE BBQ SAUCE
2 tablespoons vegetable oil
3/4 cup chopped yellow onion
1 package Glorious Garlic Seasoning, Peppercorn ranch. Mango Chipotle, Habenero, Grandma's Garden, Twisted Tomato, Mustard Horseradish
3 cups (24 oz.) ketchup
1/3 cup packed dark-brown sugar
1/3 cup cider vinegar
3 Tablespoons Worcestershire sauce
Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring, for 4 minutes. Add all the remaining ingredients, and bring to a boil. Lower the heat to a simmer and cook, stirring occasionally, until the sauce has thickened and the flavors have combined, 15-20 minutes. Remove from the heat and to cool. Use as you would any other BBQ sauce. Enjoy!
HOME-MADE BBQ SAUCE
2 tablespoons vegetable oil
3/4 cup chopped yellow onion
1 package Glorious Garlic Seasoning, Peppercorn ranch. Mango Chipotle, Habenero, Grandma's Garden, Twisted Tomato, Mustard Horseradish
3 cups (24 oz.) ketchup
1/3 cup packed dark-brown sugar
1/3 cup cider vinegar
3 Tablespoons Worcestershire sauce
Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring, for 4 minutes. Add all the remaining ingredients, and bring to a boil. Lower the heat to a simmer and cook, stirring occasionally, until the sauce has thickened and the flavors have combined, 15-20 minutes. Remove from the heat and to cool. Use as you would any other BBQ sauce. Enjoy!
Glorious Garlic Moose Roast
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1 (3-4 pound) moose roast*
1 envelope of onion soup mix 1 teaspoon of Glorious Garlic Seasoning 2 cans of Coca Cola Add moose roast to crockpot, sprinkle with onion soup mix and Glorious Garlic seasoning. Pour coke all around base of roast. Cover and cook on low for about 7 or 8 hours. Remove, and let stand before slicing. *Also works great with beef, pork, venison and chicken! |
Sweet Citrus Dill Wild Turkey
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1-½ pounds Wild Turkey Breast, Pheasant or Chicken
3 Tbsp. of Glorious Garlic Seasoning, Peppercorn Ranch or Citrus Dill Seasoning Mix
1 pound baby red potatoes, halved
1 pound small whole carrots, cleaned and pealed½ cup soy sauce
½ cup honey
In a medium bowl, combine the soy sauce, honey, and Seasoning Mix, and set aside
Place the potatoes, carrots and turkey breast in a 6-quart slow cooker. Season with pepper, and pour the sauce evenly over everything.
Cover and cook on high for 3 to 4 hours – or cook on low for 7 to 8 hours – basting occasionally, until done.
*Also works great with chicken, pheasant, beef, pork, and venison.
3 Tbsp. of Glorious Garlic Seasoning, Peppercorn Ranch or Citrus Dill Seasoning Mix
1 pound baby red potatoes, halved
1 pound small whole carrots, cleaned and pealed½ cup soy sauce
½ cup honey
In a medium bowl, combine the soy sauce, honey, and Seasoning Mix, and set aside
Place the potatoes, carrots and turkey breast in a 6-quart slow cooker. Season with pepper, and pour the sauce evenly over everything.
Cover and cook on high for 3 to 4 hours – or cook on low for 7 to 8 hours – basting occasionally, until done.
*Also works great with chicken, pheasant, beef, pork, and venison.
Cheesy Bacon Garlic Chicken Pasta
Ingredients for Cheesy Bacon Garlic Chicken Pasta:
8 ounces penne pasta
1 Tablespoon butter
1 Tbsp flour
2-4 Tbsp dry Glorious Garlic 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 Glorious Garlic 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, Buffalo Wing Ranch or Habanero
8 ounces penne pasta
1 Tablespoon butter
1 Tbsp flour
2-4 Tbsp dry Glorious Garlic 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 Glorious Garlic 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, Buffalo Wing Ranch or Habanero
Hunter's Mustard Horseradish Salmon
Hunter's Mustard Horseradish Salmon
3 (6oz) wild salmon fillets
Kosher salt
Freshly cracked pepper
1/2 Cup Sour cream
1 Tbls. Fresh thyme - chopped
1 Tbls of Starla's Mustard Horseradish Seasoning
Rub salmon with olive oil. Spinkle with salt, pepper, and thyme. Cook over medium high heat. Add 1 tablespoon of olive oil to pan. Add salmon to hot pan skin side down. Cook 4 - 5 minutes till starting to brown. Flip over cook 3-4 minutes.
Mix together sour cream, 2 teaspoons thyme, Starlas Mustard Horseradish Seasoning, 1/2 teaspoon of salt and pepper.
Serve sauce over salmon.
Hunter served this on a bed of arugula mixed with EVO , black pepper and parmesan.
Hope you enjoy.
*This is also excellent with Citrus Dill, Glorious Garlic or Grandma's Garden
3 (6oz) wild salmon fillets
Kosher salt
Freshly cracked pepper
1/2 Cup Sour cream
1 Tbls. Fresh thyme - chopped
1 Tbls of Starla's Mustard Horseradish Seasoning
Rub salmon with olive oil. Spinkle with salt, pepper, and thyme. Cook over medium high heat. Add 1 tablespoon of olive oil to pan. Add salmon to hot pan skin side down. Cook 4 - 5 minutes till starting to brown. Flip over cook 3-4 minutes.
Mix together sour cream, 2 teaspoons thyme, Starlas Mustard Horseradish Seasoning, 1/2 teaspoon of salt and pepper.
Serve sauce over salmon.
Hunter served this on a bed of arugula mixed with EVO , black pepper and parmesan.
Hope you enjoy.
*This is also excellent with Citrus Dill, Glorious Garlic or Grandma's Garden
Tasty Egg Salad
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Place eggs in a saucepan and cover with cold water.
Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Place the chopped eggs in a bowl, and stir in the mayonnaise. Season with a sprinkle of your favorite Starla's Seasoning. |
Honey Garlic Chicken
Easiest honey garlic chicken recipe ever!
Spread a thin layer of honey over chicken, sprinkle it
with Glorious Garlic Seasoning, Peppercorn Ranch, Mango Chipotle or Citrus Dill Mix and bake until done.
Good and garlicky, yet sweeeet!
Spread a thin layer of honey over chicken, sprinkle it
with Glorious Garlic Seasoning, Peppercorn Ranch, Mango Chipotle or Citrus Dill Mix and bake until done.
Good and garlicky, yet sweeeet!
Easy Alfredo Sauce
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 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!
1 package Grandma's Garden, Glorious Garlic Seasoning or Peppercorn Ranch
Add roast to crock-pot, sprinkle with 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.
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.
Glorious Garlic 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 Glorious Garlic 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, Glorious Garlic, 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.
potato slices and a nice hint of garlic!
Ingredients:
•6 tablespoons butter, divided
•1/4 cup all-purpose flour
•1 teaspoon salt
•2 Tablespoons Glorious Garlic 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, Glorious Garlic, 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.
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 Peppercorn Ranch
12 oz 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
Peppercorn Ranch or Glorious Garlic 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.
2 pheasants, quartered
1 medium onion, finely diced
3 tbsp. Glorious Garlic Seasoning or Peppercorn Ranch
12 oz 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
Peppercorn Ranch or Glorious Garlic 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.
Crock-Pot Pheasant with Portabella Mushrooms and Leeks
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Crock-Pot Pheasant with Portabella Mushrooms and Leeks
1 to 2 pheasants 4 tablespoons of butter 1 1/2 cups of flour 1 package of Grandma's Garden or Glorious Garlic Seasoning Mix 1 leak 1 carrot 1 cup of smoked ham or cooked bacon 2 cups sliced Portabella mushrooms 1 can of cream of mushroom soup 5 ounces of chicken stock 5 ounces of cream or half-and-half |
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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”x 11” 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.
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”x 11” 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
1/2 packet of your choice seasoning (Grandma’s Garden, Citrus Dill, BLT, Glorious Garlic, Parmesan Pesto)
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.
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.
Garlicky Burgers
In a bowl, sprinkle Glorious Garlic Mix to taste over ground venison or hamburger and mix well. Cover bowl and place in a refrigerator for at least two hours. Form into patties and cook.(Optional: Flatten two patties, cheese in middle and seal sides)
4.00 a package or SPECIAL-Buy 5 dips get the 6th Free.
Just tell me which dip you would like as your FREE one in the "Note to Seller" at checkout.
Just tell me which dip you would like as your FREE one in the "Note to Seller" at checkout.
Cooking Show Recipe Handouts
