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Tex-Mex Meatloaf

1/2-pkg Grandma Dotties Southwest Jalapeno Mix

1 to 1 1/4 pounds extra-lean ground beef

1/2 pound ground pork

1- -medium onion, chopped fine

1- large egg

2/3 cup ketchup, divided

1 teaspoon chili powder

1 teaspoon salt

2 tablespoons finely chopped cilantro

Mix all ingredients together, reserve 1/3 c ketchup for top. Bake in Loaf pan at 350 for 1 hour

Gametime Chili

1-pk Grandma Dotties Chili Mix

2- Lbs Ground Beef

2- cans kidney beans drained

2- cans petite diced tomatoes

Cook and stir ground beef until fully cooked and crumbly, drain off fat. Add Chili Mix, kidney beans, and tomatoes. (Our chili mix packs a kick, but if it isn't enough for you...consider substituting Rotelle Tomatoes with green chilis.)

Top with shredded cheddar, sour cream, or your favorite toppings.

SWEET CINNAMON BUTTER

Using 2 sticks of softened butter, add one packet of Sinfully Cinnabun Dessert mix and mix until fully integrated. Place in refrigerator for 1/2 hour or until firm. Use melon baller to scoop out of container and plate. Great on warm rolls, waffles, sweet potatoes and more!

Party Time Cheese Balls

These are a quick party favorite for the person on the go.

1- Packet of any of our dip mixes

1- 8oz package of Cream Cheese

Soften cream cheese before blending in the full dip mix package. Place in refrigerator for 1/2 hour to firm slightly, then form into a ball. Roll in your favorite topping such as crushed crackers, nuts, cheese, chives, parsley etc.

Loaded Baked Potato is shown on the left rolled in Cheddar Cheese and Parsley, Sundried Tomato Bacon is shown on the right rolled in pecans.

Loaded Baked Potato Soup

1- pkg Grandma Dotties Loaded Baked Potato Mix

5- cups of water

3/4-1 cup of corn

1/2- c shredded cheddar cheese

4- cups cooked potato, cubed

add light cream or milk to bring soup to your favorite thickness. Top with shredded cheddar, crumbled cooked bacon and chopped green onion as desired.

Tomato Bacon "Pigskin"

Are you ready for some football? Well, you will be!

1- pkg of our Sundried Tomato Bacon Dip mix

2- 8oz packages of cream cheese

4-6 strips bacon

1- string cheese

Bring cream cheese to room temperature, then cream together with Sundried Tomato Bacon Dip mix. Shape into a football using plastic wrap lightly sprayed with cooking spray to prevent sticking. Refrigerate. Cook bacon (render off all fat), then chop up, and cool. Coat football on chopped up bacon. Use string cheese for football laces as shown. Refrigerate until ready to use with your favorite crackers on game day!

Reese's Chocolate Mousse Cheeseball

With Halloween just around the corner, we wanted to give you a cool dish to pass for you to bring to work or the kids to bring to school.

1- Pkg Chocolate Mousse dessert mix

2- 8 oz cream cheese ( bring to room temp.)

2- TBSP Peanut butter( we used creamy, but suppose chunky would work too)

1- small bag/box Reese's Pieces

Mix dessert mix with cream cheese, add peanut butter. Shape into ball using plastic wrap. Refrigerate for 1 hour or until ball seems to firm up a bit. Roll in Reese's Pieces. Keep refrigerated until served. Yummy with vanilla wafers, graham crackers, teddy grahams or pretzels.

Cajun Fish Grill

Toss your favorite fish on the grill and kick it up a notch with our Organic Louisiana Cajun dip mix!

Add Butter, lemon and some sliced onions to an aluminum foil packet containing your favorite catch of the day. Sprinkle the Cajun dip mix directly on top of your fish and grill until cooked .( 130- 145 degrees internal temp. depending on fish type)

Want extra zip? Take 1TBS of the Cajun dip and mix with 1/2 c sour cream, 1/2 cup mayo and add chopped dill pickles and a squeeze of lemon for a spicy tartar sauce .

DILL-DEVILED EGGS

1 packet Delicious Dill dip mix

1 1/2 cups of Mayonnaise

2 dozen eggs

1 Tablespoon Dry Mustard

Fresh Dill

Combine Delicious Dill mix and mayonnaise. Mix well and chill. Boil 2 dozen eggs and let cool. Peel the eggs and cut into half’s length wise. Remove yolks, place in a medium bowl and mash with a fork. Combine the prepared yolks with the Delicious Dill mixture. Refill the eggs with the completed Dill mixture. Garnish with fresh dill.

Grandma's Tropical Angel Food Cake

The idea is to get you out of the kitchen quickly with minimal effort and maximum flavor.

1- store bought angel food cake

1- pkt Grandma Dotties Hawaiian Pineapple Dessert mix

1-can crushed pineapple drained VERY well

1 or 2 oranges

1-can mandarin oranges drained

Prepare using directions on back of package. Slice angel food cake into three layers. frost each layer with prepared frosting. Zest 1- 2 oranges and toss the zest in sugar to coat. Sprinkle zest on frosted layers before reassembling your cake. Top your cake with additional frosting , decorate with mandarin oranges and serve.

** You will have leftover frosting with crushed pineapple- makes a great fruit dip!

Meatball Bombs

1 lb. ground beef

2 Medium Onions- we prefer Vidalia or sweet onion

1 pkt. Dotties Red Hot salsa mix (or mild for a little less punch)

Mozzarella cheese cubes

Mix the salsa mix with ground beef. Wrap around Mozzarella cubes that are about 1/2" square. Cut onion in half top to bottom and peel individual layers. Place two onion halves around meatball. Place meatballs in aluminum foil and sprinkle lightly with olive oil so they don't stick to foil- seal aluminum foil into a packet. Cook in oven, campfire or on grill for approx.30-40 minutes flipping packet once.

Fresh and Fruity Dip Platter

Have to bring a dish to pass this summer? Try this super simple recipe!

Sugar(cookie) cones

Fresh cut fruit of any kind

Any of our great dessert dips

Melt semi-sweet or milk chocolate chips and coat the edges of the cones- place the tip in a cooling rack so cone stands and excess chocolate drips inside and cools to dry. Add cut fruit when coned are completely dry. Make a chocolate bowl by covering a small glass or plastic bowl with plastic wrap and invert on a cookie sheet lined with plastic wrap. Coat the outside of the bowl with chocolate let dry and then reapply - let completely dry between layers until bowl is desired thickness. Turn bowl rightside up and gently pull plastic wrap out of center. Fill with prepared dip of choice . Keep refrigerated until use.

Customer ( Robert L.) Recipe- Tartar Sauce

Mix Spinach Artichoke dip with Miracle Whip, sour cream and mix in shredded pickles. Awesome Tartar Sauce for fish! Who knew?

Strawberry French Toast Roll-Ups

6 slices of White Bread

1 large Egg

1/4 C white milk

Cream Cheese

Strawberry Dessert Mix

Cinnamon

Sugar

Whip Cream

Take the crust off 6 slices of white bread, then roll bread flat. Mix Strawberry dessert mix with room temperature cream cheese. Spread over the flattened bread. Add fresh strawberries that have been but or sliced. Roll bread. Dip in egg/milk mixture that has been beaten. Fry in a buttered pan until golden brown. Remove from pan and roll in cinnamon/sugar mixture. Top with powdered sugar, whip cream, and or fresh berries.

Spinach Artichoke Crudités

(Crudités are traditional French appetizers consisting of sliced or whole raw vegetables which are sometimes dipped in a vinaigrette or other dip. )

1- pkg. Spinach Artichoke Dip

1 Cup Sour Cream

1 Cup Mayonnaise (can subsitiute 1 8oz cream cheese if thickness is desired)

1 loaf mini French bread

Cut French bread on diagonal in 1 1/2" slices. Press center of each slice down in the middle with a measuring Tablespoon to create a bread bowl. Fill with dip mixture and top off with fresh cut carrots and/or celery. Makes a great hors d'oeuvre , easy to assemble

SALSA CRACKERS

3 Cups Oyster Crackers
1-2 Tbsp Olive Oil (not Extra Virgin)
1-2 Tbsp Dotties Salsa Mix (hot or mild)

Place crackers into a gallon re-sealable bag. Pour olive oil over crackers. Seal bag and toss until evenly coated. Sprinkle Dotties Salsa Mix over oyster crackers-1 tsp at a time . Seal bag and toss until evenly coated. Repeat, and enjoy!

Creamsicle Pie-

1 pkg Creamsicle mix

8oz Cream Cheese

8oz tub cool whip

1 can mandarin oranges

1 chocolate graham cracker crust

Prepare the creamsicle mix per package instructions for filling . Empty mandarin oranges in colander and set in sink to fully drain. Fill chocolate graham cracker crust with filling . Brush edge of crust for loose crumbs to use on top of pie- refrigerate for 30-45 minutes. Top with well drained orange slices, serve. * Pie can be frozen for cool summer treat add orange slices just before serving- let sit for approx. 10-15 minutes before attempting to cut ( depends on temperature)

Best Ever Garlic Bread

Have left over Dotties Garlic Butter? Try this quick family favorite:

Take a loaf of French or Italian bread, slice the bread in approx. 1" slices (about 3/4 of the way through) apply a generous layer of the garlic butter blend. Wrap in aluminum foil and bake at 375 degrees for about 15-20 minutes for the tastiest garlic bread! * Add Fresh Parmesan as a fun bonus flavor burst

Strawberry Angel Food Cake

1- Store bought Angel Food Cake

1- Pkt Grandma Dotties Strawberry Dessert Mix prepared using directions on back of package for frosting

1- quart fresh strawberries

Cut the Angel Food Cake into three even layers. Frost each layer with the prepared Strawberry frosting. Slice strawberries and place atop frosted layers, then reassemble cake and frost outside of cake with remaining frosting. Decorate with remaining strawberries. REFRIGERATE until served.

**for a twist, you can add sliced bananas to one or both internal layers for a strawberry banana cake and a tasty surprise.

Dotties Lemon Salsa Chicken Pasta

4 - Boneless/Skinless Chicken Breasts

Dotties Salsa Mix ( Hot or Mild depending on your preference- we use the mild)

1/4 cup all purpose flour

2 Tablespoons Butter

2 Tablespoons Olive Oil

1 cup chicken broth

2 whole Lemons- juiced

¾ Cup Heavy Cream

1 pound Angel Hair Pasta ( Bowtie pasta also makes a beautiful presentation)

Salt and Pepper to taste

Optional: top with Chopped Green Onion or Chopped Roma Tomatoes for a fresh twist.

INSTRUCTIONS Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium high heat. (If the chicken breasts are overly thick, pound them to be thinner. Cooking time will be shorter.) Coat both sides of chicken breasts with Dotties Salsa mix then dredge in the flour. Put the chicken breasts in the skillet. Cook for about 3 minutes on each side, or until it is cooked throughout and no longer pink. Remove from the skillet and set aside on a plate.

Turn the heat to medium low. Add broth, juice from both lemons and heavy cream Bring the sauce to a boil and return to medium low heat. Add a few pinches of Dotties Salsa mix into the sauce. Test the sauce and season with salt and pepper as needed. Allow the sauce to cook and slowly simmer for about 3 minutes.

Serve the chicken over cooked pasta and spoon the sauce over both.

CANNOLIS

To make the cannoli shells you will need the following:
2 cups of all purpose flour
1 tbsp of dark drown sugar
1/8 tsp of salt
3 tbsp of softened butter
2 egg yolks
1/4 tsp of nutmeg
1 tsp cinnamon
3 oz. of sweet Marsala wine

1. Mix the everything but the Marsala in a bowl with a pastry cutter until it is crumbly, the butter and egg yolks should be thoroughly mixed.

2. Add in the wine 1 oz at a time, until you are able to mix it with your hands.

3. Form into a ball and let sit uncovered for 30 minutes.

While the dough is resting, form the cannoli tubes out of foil.

For the structure of the cannoli tubes we will use aluminum foil. I used foil that was 12 inches wide and folded it in half to make it thicker. The dowel I used was 1 1/4 inch in diameter, I let the foil overlap on the dowel about 3 times to strengthen it as well. For this dowel you'll need a sheet that is 12 inches x 12 inches.

Fold the foil in half with the dull side out.
Roll it tightly around the dowel.
Slid off and make a few more.

Try not to crush the foil, but make it so you can slide it back onto the dowel when putting on the disk of dough and seal the ends so it does not come apart when frying.

After the dough has sat for 30 minutes lightly flour a surface big enough to roll the dough out on.

When you are done rolling it out the thickness should be just thinner then the thickness of a quarter.
Make sure the diameter of the cannoli disk is about 5 to 6 inches.
Drape it over the foil covered dowel, lightly wet one end with water and overlap the ends and press it flat so they are joined together.
Repeat until the forms are all used. You can use each foil form a few times before it become useless. Once formed Deep fry them at 360°F until they are golden brown.
They will roll over during frying so try to rotate them so they fry evenly.
Once they are done frying pluck them from the oil and let them drain and cool on a paper towel.
After about 3 minutes you can remove the foil form.
Let the form cool for an additional 2 minutes then wrap another dough disk around the foil tube and fry it as well.
Once they are cooled you should have about a dozen cannoli shells with this recipe .

FILLING

Follow directions on Sea Salt Caramel package for making dip, fold in Mini Chocolate Chips- and fill shells about 15 minutes prior to serving. Top with powdered sugar.

SHRIMP SCAMPI

Empty a package of Dotties Garlic Butter in a small bowl. Mix in 2-3 TBSP of water. Wait 5 minutes until absorbed. Then mix in 3/4 to 1 cup olive oil. Use 100% olive oil -( pure or light olive oil is ok) NOT extra virgin. Cook angel hair pasta.

Pour some Garlic Butter/ Olive Oil mix in pan. Cook shrimp or scallops or chicken in it. When done put in cooked angel hair and the rest of the garlic butter/olive oil mixture.

CREAM PUFFS

Ingredients: ½ cup shortening, 1 cup boiling water, 1 cup sifted all-purpose flour, ¼ teaspoon salt, 4 eggs unbeaten. Bring shortening and water to a boil in saucepan. Sift the flour and salt together; add to boiling mixture all at once and beat vigorously until mixture is thick and smooth and comes away from sides of pan easily. Remove from heat. Add eggs, one at a time, beating well after each addition, until mixture is smooth and well blended. Drop mixture from a tablespoon about 2 inches apart onto a greased baking sheet. The mixture should hold its shape and should not spread. Bake at 425° for 20 to 25 minutes, until pastry is golden brown. Cool completely. Using Dessert mix of your choice, follow instructions on label of to make the dip (can add 4 additional ounces whipped cream if lighter filling is desired) Refrigerate for at least 2 hours. Slit each cooled cream puff and fill with the dip filling. Put tops back on and dust with confectioners' sugar or drizzle with chocolate sauce. Makes about 18 cream puffs. Keep refrigerated.

* Separate cream puff mixture into 3 or 4 even parts and add 2 drops food coloring to mix just after adding the egg...makes Festive colored puffs for the Holidays*

CHEESY SPINACH ARTICHOKE POCKETS

1 – package Spinach Artichoke Dip Mix.

8 oz. cream cheese

1/2 stick softened butter or margarine

1- 8oz can of crescent rolls

Mix softened cream cheese, Butter, and Spinach Artichoke Dip Mix in a medium size bowl . Let sit for 1/2 hour for flavors to incorporate.

Cut crescents into 3 inch squares, place dip mixture in the center of each square.

Fold in half to form a triangle. Press edges with a fork to seal. Cut a slit to vent steam. Brush top with melted butter and sprinkle with parmesan cheese or sesame seeds, if desired. Bake at 350 degrees for 12-15 minutes or until golden brown.

Baked Potato Fried Chicken-

Use one package of our Loaded Baked Potato dip mix and add to your regular dry ingredients (ie. Flour, Salt, Panko, pepper). Dredge chicken through your dry ingredients, then beaten egg, then flour mixture again. Fry and enjoy!

Bacon Wrapped Scallops with Dotties Garlic Butter

2 lbs scallops (cut in half if they’re very large)
1 1/2 lbs regular slice bacon
3/4 package Dotties Original Garlic Butter Blend w/ water and olive oil in bowl for garlic butter blend and scallops for marinating
Toothpicks
Salt & Pepper
Baking sheet

Directions:Make garlic butter mix, using 3/4 package of Dotties Original Garlic Butter Blend. Follow package directions: adding water to soften and olive oil. Put the finished garlic butter mixture in a bowl with scallops and marinate the scallops for an hour (refrigerate). Cut bacon strips in half and wrap a piece of bacon around each scallop; secure bacon to each scallop with a toothpick. Place the wrapped scallops on a baking sheet about 1" apart . Salt & pepper to taste . Broil 5 inches from heat until bacon is crisp; turn over and crisp the other side.