From: Your Truly

Ingredients:

1 tin Onion Dip Mix
1 stick unsalted butter (1/2 cup)
1 T Worcestershire sauce
9 cups of corn, rice, or wheat “Chexx”
cereal, or a combination
1 cup bite sized cheese crackers
1 cup small pretzels
1 cup mixed nuts (optional)

Directions: Preheat oven to 250 degrees F. Melt butter in a saucepan, stir in Onion Dip Mix and Worcestershire sauce. Simmer butter mixture on low for 5 minutes. In a roasting pan (or similar), combine cereal, crackers, and pretzels. Gradually pour butter mixture over, stirring until well coated. Bake uncovered for 25-30 minutes, stirring every 8-10 minutes. Cool to room temperature. Eat!

From: Yours truly

Ingredients:

1/4 cup unsalted butter
1 medium onion chopped
1 shallot chopped
3 cloves of garlic minced
16 oz mushrooms (brown or white) roughly chopped
3 tablespoons flour
8 oz of your favorite red wine
2 tablespoons of Poultry Seasoning
1 quart chicken stock (or broth)
1/2 cup heavy cream

optional:
1 tablespoon fresh lemon juice
1/2 teaspoon cayenne
salt & pepper
chopped parsley

Directions: In a stock pot, or large kettle, melt butter on medium heat. Add onions, shallots, garlic, and saute until soft. Add flour and stir until everything is golden brown. Add wine and Poultry Seasoning, bring to a low boil for 5-7 minutes. Then add mushrooms and chicken stock. Simmer for 45-60 minutes. For a rustic style soup, add cream, the optional ingredients and serve. Or, you may puree before adding cream. Season, and enjoy!

From: Yours truly

Ingredients:

16oz cream cheese (2 bricks) softened
one tin Herbed Veggie Dip Mix
4 tablespoons red wine (optional)
8oz shredded cheese of your choice
(I use swiss or mozzarella, but any cheese will work. Play around)

Directions: In a large bowl, work dip mix into cream cheese. Add wine and shredded cheese. Blend thoroughly and shape into a ball. Chill for two hours. Serve with chips, crackers, fresh veggies, or even fresh fruit.

From: Nancy W, Seal Beach, CA

Ingredients:

1-2 pound cooked ground beef or turkey
2 tablespoons Cajun Seasoning
1 teaspoon Seasoned Salt
3 cloves minced garlic (or more…)
4 teaspoons worchestershire sauce
2 cans (8-10oz) diced green chilies
1 small onion diced (optional)
2 pounds of Velveeta cheese cubed
tortilla or pita chips

Directions: Add all of the above, except the cheese, into a heated crock pot, double boiler, or simple kettle. Add cheese, stirring often. Serve hot, with sports! (or a good movie)

From: Yours Truly

Ingredients:

1+1/2 cups yellow cornmeal
1/2 cup flour
1 tablespoon Van Dorn Gourmets’ Onion Dip Mix
1 cup whole milk
1 cup water
1/2 cup grated Edam cheese
1+1/2 cups canola oil

Directions: Lightly oil 8×8x2-inch metal baking pan. Whisk first 3 ingredients together, set aside. Bring milk and water to boil. Gradually whisk in dry ingredients. Reduce heat to low; simmer until very thick, whisking constantly. Remove from heat, mix in cheese. Transfer batter to metal pan, press to an even layer. Chill until cold (about 2 hours)
Cut fritter batter into 24 equal pieces; remove from pan. Heat oil in skillet over medium-high heat. Add fritters to skillet (in batches) and saute’ until golden brown, about 5 minutes per side. Drain on paper towels. Sprinkle with Van Dorn Gourmets’ Seasoned Salt, and serve hot!

Batter can be made one day ahead

Makes 24

From: Yours Truly

Ingredients:

24oz ground chicken or turkey
2 tablespoons Van Dorn Gourmets’ Poultry Seasoning
1 cup mayo
1/2 cup plain bread crumbs
1/2 cup chopped white onion
2 green onions, chopped
3 tablespoons dill relish
1 cup chopped fresh basil
12 leaves fresh whole basil leaves
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh marjoram
olive oil (for brushing)
4 large english muffins
tomato slices (optional)
don’t forget Van Dorn Gourmets’ Seasoned Salt (for dusting)

Directions: Mix mayo, chopped basil, thyme, marjoram, green onions, and relish in a small bowl. Season mayo with Season Salt, to taste. Can be made 1-2 hours in advance. Mix ground poultry, 1/2 cup of the herbed mayo, Poultry Seasoning, chopped onion, and bread crumbs. Shape mixture into 4 even patties, about 1/2 inch thick. Dust with Seasoned Salt, and let rest for at least 30 minutes. Grill on oiled grill, on medium heat, for about 5-6 minutes per side. Slice english muffins in half, brush with olive oil, and grill for about 1 minute. Top english muffin with burger, 3 basil leaves, tomato slices, and a spread of herbed mayo. Awesome! Serves four.

From: Vonnie M, Winchester, CA

Ingredients:

3 pound tri-tip roast
Espresso Spice Rub

Directions:

Preheat oven to 500 degrees.
Trim tri-tip, leaving a thin band of fat on top.
Rub the entire roast with the Espresso Rub.
Place roast in a shallow pan, fat side up.
Roast in oven at 500 degrees for 15 minutes. Turn oven temperature down to 350 degrees (DO NOT OPEN THE OVEN DOOR) and cook for an additional 20 minutes for a more rare roast or 30 minutes for a medium-well roast. Slice across the grain. Enjoy! Serves 6-8

From: Yours Truly

Ingredients

1 can navy beans
1 can pinto beans
1 can white beans
1-2 cups water (save for later)
1/2 cup chopped onion
1 clove garlic minced
6-7 slices of bacon
1 cup V8 juice (or tomato juice)
1/4 cup molasses
1/4 cup brown sugar
2 tablespoons Van Dorn Gourmets’ BBQ Spice Rub
1 shot good tequila (optional)

Directions: Pan fry bacon until crisp, and chop, save 2 tablespoons of the bacon grease. Combine all of the ingredients, including the bacon grease, but except for the water, into a crock pot (or stove pot). Slowly simmer for at least 2 hours, and up to 8 hours. Stir occasionally, and add water as necessary. Serves 8.

For a different spin on things, you can also try using Van Dorn Gourmets’Espresso Spice Rub instead of the BBQ Spice Rub