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These are easy to make recipes that will be sure to leave a lasting impression!!!

*If you’ve created your own recipe(s) with any of our products and it has your friends and family raving, please email it to us at and we will give you a coupon for $1.00 off your next order!

Burgers, Meatloaf or Meatballs-Take a pack of any one of our seasoning blends and mix it in with your ground beef, ground turkey or venison burger and mix thoroughly. (You can add in eggs or any other ingrediants you normaly use as well if you prefer). Cover the meat mixture and store in your refrigerator for 4 hours or up to overnight for maximum flavor then cook as desired.
** If you want to take it up a notch, then keep a small pinch of the mix aside before you dump the rest of the mix into the meat. Use this small portion to mix with Mayo or Ketchup to top off your finished burgers.

Cheesy Pasta Topping-Take a pack of any one of our seasoning blends and mix it in with 32 ounces of Ricotta Cheese and mix thoroughly. Cover the mixture and set it in the fridge. Boil your pasta as directed and then when it is done drain it very good so ensure there is no water left! Take your cheese mixture and dump it on top of the hot pasta and toss until all the pasta is coated. If you want you can add a few drops of olive oil to give your pasta a wetter texture. Serve the prepared pasta immediately and enjoy!

Vidalia Onion Upside Down Cornbread

**You will need a 10 or 12 inch cast iron skillet for this dish. Please be careful flipping the cornbread out of the pan, do this at your own riskIngredients:
  • 2 Vidalia Onions
  • 4 tablespoons of butter
  • 1½ cups of fine ground yellow or white cornmeal, I used yellow
  • 1 cup all-purpose flour
  • ½  packet of our “Vidalia Onion” Mix
  • ⅓ cup white sugar
  • 1 tablespoon baking powder
  • 8 ounces frozen broccoli-thawed
  • ½ cup cooked chopped bacon (optional)
  • 4 eggs
  • 16 ounces of 2% cottage cheeseDip: ½ Cup Sour Cream, ½ cup Mayo and ½ pack of our “Vidalia Onion” mix 

Instructions:1.     Preheat the oven to 400 degrees2.     Slice the Vidalia Onions into rings leaving the rings in order if possible3.     Melt the butter in the cast iron skillet4.     Place the onion slices close together into the butter, fill in any spaces with smaller bits of onion5.     Finely chop any remaining Vidalia onion and reserve it.6.     Let the onions cook on medium heat for 5 minutes7.     While the onions are cooking mix the batter:8.     Add the cornmeal, flour, sugar, ½ of packet of our “Vidalia Onion” mix and baking powder in a bowl and stir to combine.9.     In a large bowl beat 4 eggs, mix in the cottage cheese10.  Squeeze the water out of the broccoli and mix this into the eggs. Add the reserved chopped onions11.  Add the cornmeal mix and stir to combine. (add optional bacon f you like)12.  Pour the batter over the onions13.  Bake the cornbread for 22-28 minutes or until done.14.  While the cornbread is in the oven take the remaining ½ packet of our Vidalia Onion” mix and it with the ingredients shown above and prepare your dip. Set it in the fridge until your cornbread comes out of the oven and cools down.  15.  Let the cornbread cool for 10-15 minutes. Run a knife around the edge of the cornbread.16.  Place a plate over the pan and using oven mitts carefully flip the pan over and remove the cornbread from the pan serve with the prepared Vidalia Onion Dip.

Mandarin Orange Chipotle Maple Wings

Sauté 2 cloves finely minced garlic in 1 tbsp. butter until softened. Add 1/2 cup of maple syrup, 1/4 cup cider vinegar, 1-2 Tbsp of our Mandarin Orange Chipotle Mix, and 1 tsp of cornstarch added to 1 Tbsp of cold water. Cook over high heat until slightly reduced and thickened.

Preheat oven to 400°. Line a 10 by 15 inch baking pan with foil and coat with non-stick spray. Arrange wings, skin side up in a single layer on prepared pan. Bake about 40 minutes until chicken is no longer pink. Drain off the fat. Toss wings with the Mandarin Orange Chipotle Maple Sauce coat well and return to pan in a single layer. Bake 5-10 minutes more, until hot and bubbly and slightly browned. Transfer to a crock-pot or serving platter and spoon any remaining sauce on the top.

Mandarin Orange Chipotle Cocktail Meatballs

1-2 Tbsp of our Mandarin Orange Chipotle Mix

1 Tbsp orange juice

1 cup barbeque sauce

1-2 Tbsps maple syrup, optional

1 bag frozen cocktail sized Swedish style meatballs, defrosted

Whisk together the Mandarin Orange Chipotle Dip mix, orange juice, barbeque sauce and maple syrup. Heat in small saucepan and add one package of defrosted cocktail sized meatballs and heat through. Serve warm.

Cheddar Ale Biscuits
1/2 cup shredded extra-sharp white cheddar cheese
1/2 cup grated sharp Cheddar cheese...
3 cups all-purpose flour
4 Tbsp of our "Cheddar Ale Dip mix"
1 Tbsp baking powder
1 Tbsp sugar
1 tsp salt
3/4 tsp cream of tartar
3/4 cup butter
1 cup milk
 Preheat oven to 450ºF. In a large bowl combine flour, baking powder,
sugar, salt, cream of tartar and Cheddar Ale Dip Mix. Using a mixer
blend in the butter until the mixture resembles coarse crumbs. Stir
in the orange and white cheddar cheese. Make an indentation in the
middle of the flour mixture and add the milk all at once. Using a fork,
stir just until the mixture is moist.
Roll the dough out onto a lightly floured surface. Knead the dough
gently until it holds together. Pat or lightly roll dough until ¾ inch thick.
Cut dough with a floured 2-1/2 inch biscuit cutter. Place dough circles
1 inch apart on an ungreased baking sheet.
Bake for 10 to 14 minutes or until golden brown. Makes 12 biscuits.

Baked Brie with Caramel Apples-Made with our" Sea Salt Caramel Mix" or our "Caramel Apple Mix"

This baked brie recipe only takes 20 minutes to make and is the perfect appetizer for a holiday gathering! Ingredients:
8-ounce wheel of brie...
4 tablespoons butter
1 large apple, chopped
2 tablespoons brown sugar
2-3 tablespoons of our "Sea Salt Caramel Mix" or our "Caramel Apple Mix"
Caramel Sauce-Optional
Stacy's Salted Caramel Pita Chips, for serving
1. Preheat the oven to 350 degrees F. Place the wheel of brie on a large baking sheet that has been lined with parchment paper. Bake for 10-12 minutes.
2. While the brie is baking, melt the butter in a small saucepan. Add the chopped apples, brown sugar and Sea Salt Caramel Mix or Caramel Apple Mix. Cook until apples are soft, about 5 minutes.
3. Remove the brie from the oven and carefully move to a serving platter. Spoon the sautéed apples over the brie. Drizzle with caramel sauce if you wish. Serve immediately with pita chips.

Tuscan Herb Three Cheese Bread

  • Purchase a beautiful fresh loaf of sourdough bread. I’d encourage you to buy from your local bakery.
  • 1 Pack of our Tuscan Herb Mix
  • 1/4 cup off three different shredded cheeses (a 1/4 cup of each) Sharp Cheddar, Monterey-Jack, and Mozzarella
  • 2 green onions, sliced 
  • 1 clove garlic minced
  • 1/4 cup of melted butter
  1. Preheat your oven to 350 degrees. 
  2. Make grid-like slices in the bread. Your slices should go almost all the way through to the bottom of the bread, leaving about an inch at the base. Basically, you’re making it look like a checker board.
  3. Take your butter and melt it and whisk in ½ pack to a full pack of our Tuscan Herb Mix (amount depends on your taste preference).
  4. Now for the fun part: Stuff all the crevasses of the bread with the cheeses, onion, and garlic. Lastly, pour the melted Tuscan Herb butter over the top, making sure it gets into the crevasses, too.  
  5. Wrap the bread loosely in foil. Bake it at 350 degrees for 10 minutes. Remove the foil and bake 5-8 minutes more until all the cheese is melted and the loaf is warmed through.

Raging Cajun Pasta:
    • 1 quart heavy cream 
    •  1/2 cup of butter
    • 1 teaspoon minced garlic 
    • 2⁄3 cup parmesan cheese
    • 1⁄2 to 1 teaspoon depending on your taste of our Raging Cajun Seasoning Blend 
    1. Melt Butter
    2. Add garlic.
    3. Sauté till you smell the garlic.
    4. Add cream.
    5. Hard simmer for 20 - 30 minutes whisking continuously until desired consistency.
    6. Whisk in cheese and Cajun seasoning.
    7. Cook until all the cheese is melted and is not a gritty texture
    8. Pour over favorite pasta.
    **To make this recipe even more flavorful, sauté some Andouille Sausage, Chicken, Shrimp or all three then toss the mixture in with your pasta sauce. You can also top with green onions, tri-colored bell pepper slices or chopped fresh parsley for some added flavor and color.

    Ingredients: 1 package Sundried Tomato & Bacon Dip Mix, 5 Tbsp butter, divided; 3 eggs, 1 cup milk, 3/4 cup flour, 5 Tbsp sugar, divided; 1/4 tsp salt, 2 cups sliced fresh mushrooms, 16 egg whites, lightly beaten. 1 8 oz package of shredded cheese of choice, 2 green onion, thinly sliced. Instructions: Heat oven to 350 degrees. Melt 3 Tbsp butter. Add to whole eggs and milk in a large bowl. Whisk until blended. Add flour, 2 Tbsp sugar and salt and mix well. Heat 8 inch skillet sprayed with cooking spray on med-high heat. Add 1/4 cup batter. Cook 1-2 min or until bottom is lightly browned and then flip. Cook 20 seconds more. Transfer crepe to plate. Repeat with remaining batter to make a total of 8 crepes. Cook and stir in mushrooms in 1 Tbsp of the remaining butter in large skillet 3-5 minutes or until tender. Add remaining butter and egg whites along with the package of sundried tomato & bacon dip mix. Cook 3-5 minutes or until eggs are set, stirring occasionally. Top crepes with cheese, mushrooms and scrambled eggs and onions. Fold in half. Place in 13 x 9 inch baking dish and bake uncovered 5 minutes or until cheese in melted. Enjoy!

    "Elotes" Grilled Corn

    There are many ways to do this, but for Elotes, I fully shuck my ears before grilling. I also prefer them grilled to the point of a bit of char. Charring the corn brings out the nutty flavors and gives it a better texture.
    • 1 Pack of our Roasted Garlic & Herb Mix
    • 1/4 to 1/2 cup Melted Butter 1/4 cup Mexican Crema (If you can not find Mexican Crema then you can substitute it with Sour Cream)
    •  1/2 cup finely crumbled Cotija cheese and more for serving (If you can not find Cotija cheese, then you can substitute it with Feta)
    •  1/2 teaspoon Ancho chili powder and more for serving
    •  1/4 cup finely chopped cilantro leaves
    • 4 ears shucked corn
    • 1 lime, cut into wedges
     While you’re grilling, combine our Roasted Garlic & Herb Mix, butter, sour cream, cheese, chili powder, and cilantro in a large bowl. Stir until mixed well. Once the corn is grilled to your preference, place the corn into the bowl with the butter mixture and coat all sides evenly with a spoon. Sprinkle the corn with extra cheese and a dash of chili powder and while they’re still hot, serve them with the lime wedges so guests can squirt the juice on top of the corn.


    ½ bag tortilla chips...
    For the buffalo chicken:
    2 chicken breasts, shredded (you can use rotisserie chicken, prepare in the crock pot, or poach them until cooked through, which is what I did here)
    Franks buffalo hot sauce, to taste (about 1/2 to a 1 cup depending on your taste buds)
    2- 3 teaspoons of our " Buffalo Blue" Mix For the "Buffalo Blue" queso:
    1 cup heavy cream
    1 lb white american cheese, shredded
    8 oz Monterrey or pepper jack cheese, shredded
    1-2 tablespoons of our " Buffalo Blue" Mix or our " Texas Ranch" Mix Additional toppings (Optional)
    10 slices pickled jalapenos, or to taste
    2 green onions, sliced
    ¼ cup blue cheese crumbles
    Buffalo sauce, to taste Directions
    1.Preheat the oven to 400 degrees F.
    2.Toss together the shredded chicken, buffalo sauce, and the Buffalo Blue Mix in a medium-sized bowl. Make sure the chicken has a good coating of buffalo sauce, but you don't want it to swim in it. You will add a drizzle of buffalo sauce to your nachos in addition to the sauce on the chicken. Cover and set aside to keep warm.
    3.In a small saucepan, heat the heavy cream to a simmer. A handful at a time, stir in the cheeses, making sure they've completely melted before adding the next handful. Keep stirring and add in the second round of the Buffalo Blue Mix or the Texas Ranch Mix if you prefer.
    4.Put a thick layer of nachos on the bottom of a cast iron skillet, and top with ½ of your buffalo chicken, making sure to get some in the nooks and crannies so all of the chips have a little chicken. Drizzle some of the queso on top.
    5.Add a second thick layer of tortilla chips, top with the remaining buffalo chicken, and drizzle again with queso. You will have queso leftover. Serve this on the side with additional nachos if you'd like, or save it in a refrigerated container.
    6.Add jalapenos, green onions, and blue cheese to taste, and drizzle with a tiny bit more buffalo sauce if you'd like. Remember, you don't want to overdo it and wind up with soggy nachos.
    7.Place the nachos in the oven for 2-3 minutes, or until the blue cheese crumbles JUST begin to melt and the chicken is heated up. Serve warm.



    Makes 6 4-ounce puddings

    Cooking spray
    1 1/2 cups whole milk (see Ingredient Notes)
    3 teaspoons powdered gelatin
    1/3 cup sugar
    1 1/2 cups light or heavy cream
    1 teaspoon pure vanilla extract
    Pinch salt
    Six 6-ounce ramekins
    Paper towels
    2-quart saucepan
    Large bowl
    Thin knife
    1. Lightly grease the ramekins: Spray the ramekins with cooking spray, then use a paper towel to wipe out most of the oil, leaving only a light residue.
    2. Bloom the gelatin: Pour the milk into the saucepan and sprinkle the powdered gelatin evenly over top. Let soften for 5 minutes or until the surface of the milk is wrinkled and the gelatin grains look wet and slightly dissolved.
    3. Dissolve the gelatin over low heat: Set the saucepan over low heat and warm the milk gently, stirring or whisking frequently. The milk should never boil or simmer; if you see steam, remove the pot from the stove and let it cool down. The milk should get hot, but not so hot that you can't leave your finger in the pot for a few seconds. The gelatin will dissolve quickly as the milk warms; it melts at body temperature so this step should go quickly.
    4. Check to make sure the gelatin is dissolved: After about 2 minutes of warming, rub a bit of the milk between your fingers to make sure it's smooth. Or dip a spoon in the milk and check the back for distinct grains of gelatin.
    5. Dissolve the sugar: Stir the sugar into the milk and continue warming until it dissolves as well. It shouldn't take more than 5 minutes total to dissolve both the gelatin and sugar. Again, never let the mixture boil.
    6. Whisk in the cream and flavorings: Remove the saucepan from the heat. Whisk in the cream, vanilla, and a pinch of salt.
    7. Pour into the ramekins and chill: Divide the mixture evenly between the prepared ramekins and put in the refrigerator to chill. If serving straight from the cups, without unmolding, chill for 1 to 2 hours. If you want to unmold the panna cotta, chill for at least 4 hours or overnight.
    8. Prepare to unmold: Fill a large bowl partway with warm to hot water. Wipe a dessert plate with a damp paper towel (a damp plate lets you reposition the panna cotta more easily if it doesn't fall in the right spot).
    9. Release the panna cotta edge from the cup: Run a thin knife carefully around the sides of a ramekin. Don't slide the knife all the way into the cup; just release the top edge of the pudding from the edge of the cup. Dip the ramekin in the warm water up to its rim, and hold it there for about 3 seconds.
    10. Unmold on a plate: Invert the ramekin over the plate and shake gently to help the panna cotta fall out, or press gently on one side to help nudge it out. It should fall out on the plate easily. (If it does not, return to the warm water bath in increments of 2 seconds.) Reposition on the plate if desired. Serve immediately, or refrigerate, lightly covered, for up to 5 days. The gelatin gets stronger as it sits, so this will be a bit rubbery by days 4 or 5, but you can mitigate this by letting the panna cotta sit at room temperature for about half an hour before serving.
    Ingredient Notes
    • Why I prefer half and half: I usually prefer to use half and half as a base for panna cotta, instead of milk and cream, because the milk and cream in half and half has been homogenized. This means that the panna cotta won't separate into layers of lighter and heavier fat levels, as often happens when using milk and cream. I don't call for it in this tutorial because half and half seems to be a predominantly American product, and we cater to readers from all over the world. But I wanted to note my preference for it.
    • Milk, cream, and alternative dairies: However, you can use any combination of milk, cream, coconut milk, soy milk, almond milk — really any creamy liquid — to make panna cotta. But the less fat in the panna cotta, the softer it will be. A panna cotta made with all soy milk, for instance, will set very softly. I wouldn't suggest trying to unmold it unless the proportion of gelatin was increased.
    • Fun with flavors: If you want to play with the flavor, try using any one of our dessert mixes and whisking a bit into the mixture, try scraping a vanilla bean into the warmed milk, instead of using extract. Or add lemon or almond extracts, or stir in a handful of chopped chocolate at the very end for a straciatella effect. You can substitute espresso or pureed fruit for some of the milk. Just a few ideas — the possibilities are endless!
    • What Kind of Gelatin to Use: For this recipe you should use plain, unflavored gelatin, which is usually found in the grocery store aisle with the baking supplies and Jell-O. I use granulated gelatin, which is the most common form of gelatin in the U.S. (as opposed to gelatin sheets). What if you don't eat gelatin? Gelatin is an animal product and not vegetarian. You can substitute agar agar or another vegetarian gelatin substitute. I don't give precise substitutions because if you're using a vegetarian gelatin, you may also be switching up the milk and cream for an alternative dairy, and I haven't tested the permutations of agar agar with soy, coconut, or almond milk, or in all the various combinations.
    Troubleshooting Panna Cotta:
    • The panna cotta is still liquid! Perhaps the gelatin didn't melt all the way, or you accidentally boiled the mixture. (Boiling destroys gelatin's thickening power.) It may also have not set long enough.
    • My panna cotta has two layers! See my note above about milk and cream. If you are using non-homogenized milk, as I did in this tutorial, this is especially likely to happen. I don't find that it really affects the eating experience, but to reliably avoid this, use half and half instead of milk and cream.

    Use 3/4 to 1 lb shrimp, scallops, or chicken breast. Cook pasta first. Mix our Roasted Garlic & Herb Olive Oil Blend package with 2 Tbsp. warm water. Then add 3/4 to 1 cup of REGULAR olive oil and mix. Take out enough to coat a frypan and cook seafood or chicken in it. When done, add cooked pasta and rest of mixture. Combine in the pan, add grated cheese. Serves 2-3.
    Ingredients: 2 oz olive oil, 6 Tbsp diced red onions, 4 Tbsp diced black olives, 5 Tbsp diced red peppers, 4 Tbsp diced garlic, 4 oz black beans rinsed and drained, 4 oz white beans rinsed and drained, 4 oz chickpeas rinsed and drained, 8 oz rolled oats, 2 Tbsp SOUTHWEST JALAPENO DIP MIX, 2 Tbsp minced fresh parsley leaves 1/2 tsp celery salt, 4 Tbsp seasoned bread crumbs or Panko bread crumbs, 1 egg. Directions In a medium saute pan over medium heat, add 1 oz olive oil and all raw vegetables except beans. Saute until translucent. Remove and cool. Cook the oats according to oatmeal directions and let cool. Place beans in a mixing bowl and crush with a fork. Add all dry ingredients to mixing bowl and mix well. Add egg and mix well. Then add cooked veggies to mixing bowl and mix thoroughly. Thoroughly mix all ingredients and form into 4 medium sized thin patties, cover and refrigerate for 30 minutes. In saute pan add 1 oz olive oil, and cook patties on medium high heat for 3-4 minutes per side until browned. (Best if made pretty thin. The thicker they are the longer they will need to cook through) For a real spicy one, try our  HABANERO FIRE MIX!
    Ingredients: 1 (5 pound) boneless pork butt (shoulder), 2-3 Tbsp. olive oil, 1 package Southwest Jalapeno dip mix, 1 cup water, Soft Hamburger Rolls. Directions: Use the spices in the Southwest Jalapeno along with the olive oil to rub all over the roast. Place meat in a 6-quart slow cooker. Add water. Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours or until pork is very tender. Remove pork to a large cutting board or platter and let rest for 10-15 minutes. Pull, slice or chop to serve. Serve in hamburger buns with barbecue sauce. (Recipe makes 16 to 20 servings.) Enjoy!
    5 Tbsp. butter, melted; 5 Tbsp. Flour; 3 cups warm milk; 1 cup Parmesan cheese or 1 cup Romano cheese. 1 packaGE Spinach & Artichoke Dip Mix; 2-12 oz pkgs. of cheese tortellini, cooked and drained. Grease 2 qt casserole. In saucepan over medium heat combine butter and flour to create a thick paste. Pour in warm milk and stir until mixture is thick and bubbling. Add cheese and Spinach & Artichoke Dip Mix. Stir in tortellini. Pour into casserole and bake at 350 for 30 min. Enjoy!
    Ingredients: 2 Tbsn unsalted butter, 1 medium onion, finely chopped; sea salt; 3 cups bread crumbs (panko & crn flake crumbs); 2/3 cup milk; 4 tsp dry sherry; 1 tsp dijon mustard; 6 lg eggs, 1 pd ground organic hamberger or turkey meat; 2 Tbspn honey; 1/2 package of SOUTHWEST JALAPENO DIP MIX (unprepared); ground pepper; vegetable oil for frying; 6 Tbspn cranberry or grape preserves OR ANY OF OUR DIP MIXES (prepared); chopped fresh dill; thinly sliced cucumber. DIRECTIONS: Melt the butter in a medium skillet over medium-high heat. Add the onion, season with salt and cook until golden brown, 4 to 6 minutes; set aside. Combine 1/2 cup breadcrumbs and the milk in a bowl; set aside until the milk is absorbed, 1 to 2 minutes. Stir the sherry, mustard and southwest jalapeno dip mix (unprepared) in a large bowl until dissolved, then scramble in 2 eggs. Add the soaked breadcrumbs, the browned onion, the turkey or hamberger meat, honey, 2 teaspoons salt, and pepper to taste. Gently mix with your hands until combined. Dampen your hands; form the mixture into small meatballs, about 1 tablespoon each. Put on a parchment paper-lined baking sheet, cover with plastic wrap and refrigerate at least 4 hours or overnight. Put the remaining breadcrumbs in a shallow dish. Whisk the remaining eggs and 2 tablespoons water in a bowl. Dip each meatball in egg, letting the excess drip off, then roll in the breadcrumbs; return to the baking sheet. Heat about 1 1/2 inches vegetable oil in a large saucepan over medium-high heat until a deep-fry thermometer registers 325 degrees F. Working in batches, fry the meatballs, gently stirring with a slotted spoon, until golden and cooked through, 3 to 4 minutes. Transfer to a paper towel-lined plate and season with salt. Let stand 10 minutes. Fold the grape or cranberry preserves into the sour cream and top with the dill. Skewer each meatball with a cucumber slice and serve with the dip. (You can substitue any of our veggie dip mixes for the sour cream and's delicious with our Dill dip or Pepper Jack dip! Enjoy! 
    Ingredients: 1 32 oz can of tomato soup, 16 2 oz shot glasses, 16 bar toothpicks, 1 package of our Italian Tomato & Black Olive Dip Mix, 16 pieces of white sandwich bread, 32 pieces of American Cheese and butter to grease pan. Directions: Layout 16 2 oz shot glasses on a serving tray. Butter large saute pan over medium heat and place 3 pieces of sandwich bread in pan. Place 2 slices of cheese on each piece of bread and sprinkle cheese with a little of the dip mix with fingers. Place another piece of bread on top of each and press down with a spatula to flatten a bit. When bottom piece of bread is browned flip over and brown the other side pressing down a bit with the spatula. Remove the 3 sandwiches you made from pan and cut off all 4 crusts of the bread. Cut the square you have left over diagonally and set aside. Meanwhile on another burner, heat up the tomato soup and when hot add into shot glasses. PLace toothpicks through the diagonals of grilled cheese and place on top of shot glass. Serve hot & enjoy!

    Ingredients: 2 Tbsp olive oil, 1 medium onion, chopped, salt & pepper, 1 package of our Tuscan Blend, 1 can tomatoes, 28 ounces, 1 can  (28 oz) crushed tomatoes, 2 pds store bought ravioli, 1 1/2 cup shredded mozzarella cheese, 1/2 cup grated Parmesan cheese. Directions: Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat. Add onion and and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add Tuscan Blend package and tomatoes. Bring to a boil, reduce heat, and simmer breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20-25 minutes. Cook ravioli in a large pot of boiling water just until they float to the top (pasta will continue to cook in oven) Drain pasta, return it to pot. Toss sauce in with pasta. Pour pasta into a large baking dish and sprinkle with cheeses. Bake until golden color, about 20-25 min. Cool slightly before serving. Enjoy! Serves 4-6 people.

      Here is a recipe that will make you smile...I know it's pasta,but who doesn't like pasta??? Tuscan Chicken Penne! Ingredients: 1/2 cup olive oil, divided in half, 4 cloves garlic, sliced, 1 package of our Tuscan Blend Olive oil dip mix, 1 (28 ounce) can diced tomatoes, 1/2 cup tomato sauce, 1 bunch fresh basil-chopped, 1 (12 ounce) package dried penne pasta, 2 eggs, 2 cups bread crumbs (Panko we like the best), 1 pound thin chicken breast cutlets, 1 cup favorite shredded cheese. 

      Directions:Heat 1/4 cup of olive oil in a large skillet over medium heat. Add the garlic, and saute for a few minutes. Pour in the diced tomatoes and tomato sauce, and add the basil and Tuscan Blend dip mix. Simmer for about 20 minutes, stirring occasionally. Meanwhile, bring a large pot of lightly salted water to a boil. Add penne pasta, and cook for 8 minutes, or until tender. Drain. In a small bowl, whisk eggs with a fork. Place bread crumbs in a separate bowl. Dip chicken cutlets into the egg, then press into the bread crumbs until completely coated. Heat remaining olive oil in a large skillet over medium heat. Fry chicken for about 5 minutes per side, or until the coating is a nice dark brown color. Remove chicken, and cut into slices. Toss the chicken slices into the sauce, and simmer for about 10 minutes. Stir in the cooked penne, simmer for a few more minutes to soak up the flavor, sprinkle with your favorite cheese and then serve.
      1 package Roasted Garlic & Herb Olive Oil Blend, 4 pieces (1/2 pound each to feed 4 people) of Wild Caught Haddock, bread crumbs (panko if available), Pure Olive Oil. Directions: Empty package of Roasted Garlic & Herb Dip Mix into a measuring cup and add a few Tbpn. water to soften (5 minutes) Add 1/3 cup olive oil to the measuring cup and mix well. Turn oven on Bake 450. Add Haddock to baking dish and using a spoon, spoon out the Roasted Garlic & herb dip out of the measuring cup draining the oil and baste over all pieces of Haddock. Then sprinkle Haddock with Panko breadcrumbs until covered. Spoon out the rest of the Roasted Garlic & Herb and spread in the baking dish surrounding the fish. Do not use extra olive oil in cup or the fish will be too oily. Bake for 15-20 minutes or until fish is cooked in center. Do not overcook fish. Serve and enjoy!
      Ingredients: 2 cups of rice, 1 pound fresh, cut mushrooms of choice-finely chopped into pieces, 4 cups vegetable stock heated, 2 Tbspn unsalted butter, 4 Tbsp regular olive oil, 1 package Roasted Garlic & Herb Olive Oil Blend, 4 Tbsp. grated Parmesano Reggiano cheese, salt & pepper to taste. In a large saute pan, heat the olive oil and 1 Tbsp. of unsalted butter. Add the mushrooms and saute for a few minutes. Cook over low heat for approximately 15-20 minutes. When the mushrooms are half cooked, add the rice, and Roasted Garlic & Herb Olive Oil Blend. Add in vegetable stock, a little at a time, until all stock is absorbed. Remove from heat and stir in the reamaining butter. Sprinkle with the Parmesano Reggiano cheese.
      Take 6-8 medium size red or white potatoes, 1 package of our Roasted Garlic & Herb Olive Oil Dip Mix, 1 cup regular olive oil….cut potatoes into desired size and coat them with mix. Bake at 375 until golden brown.

      Ingredients: 1.5 pds pork shoulder on the bone, 2 onions chopped, 1 bulb garlic peeled, 2  28 oz cans chopped tomatoes, Olive oil to drizzle, 8 roma tomatoes halved, 1  bottle red wine, 1 Tbsp balsamic vinegar, 1 Tbsp grated lemon zest, 1 package Pesto Olive Oil Blend, Pappardelle Pasta, Parmesan cheese. Instructions: Preheat the oven to 350. Scatter the onions and garlic cloves on the base of a roasting tin sit a roasting pan and  on top and position the pork. Season well with sea salt and black pepper drizzle liberally with olive oil pour half the bottle of red wine in the base of the pan. Place in the oven for 6 hours check every now and then to make sure that the pan doesn’t dry up then add 1 cup of water at the same to prevent this happening. Place the roma tomatoes on a baking tray season drizzle with oil and roast with the pork for a final 2 hours. Remove from the oven place the tomatoes in blender with the roasted garlic cloves and onions from the base of the tin add the Pestol blend until you have a smooth sauce. Place in a pan with the canned tomatoes remaining red wine balsamic lemon zest and simmer over a medium-low heat for 45 mins until well reduced. Meanwhile shred the pork discarding any fat and add to the sauce, cook for a further 15 minutes until reduced and thick serve with pappardelle pasta and parmesan cheese.

      4 cups all-purpose flour, 1 1/2 teaspoons salt, 6 1/2 sticks (3 1/4 cups) unsalted butter, cut into 1/2-inch cubes, chilled 1 cup cold water, 1 dessert mix of your choice, 8 oz of cream cheese, 8 oz tub of defrosted Cool Whip or real whipped cream. (Make dessert mix a few hours ahead of time (I’ve included the food processor method. I prefer using my hands (this may have something to do with the fact that I don’t have a food processor) but the results are also very good. 1. In a mixer, combine cream cheese, dessert mix and then add in the tub of Cool Whip and mix well. Set in fridge for a few hours. 2.Sift together the flour and salt in the bowl of a food processor fitted with the blade attachment. 2. Add chilled, diced butter and pulse three to five times, until the butter pieces are about the size of lima beans. Add water to the mixture and pulse again about three times. Invert the crumbly mass onto a lightly floured work surface. 3. Using a rolling pin and bench scraper, shape the mass into a long rectangle. Use the bench scraper and carefully flip one third of the rectangle toward the center. Then, flip the other end to the center, like folding a business letter. Rotate the dough 90 degrees. 4. Reshape and roll the dough into a rectangle. Repeat the folding and rotating process three more times for a total of four turns. If the dough becomes soft or sticky during this process, immediately refrigerate until firm. 5. After four turns, wrap the dough in plastic wrap. With your finger, make four indentations in the dough — one for each time the dough has been turned. This is a reference point for how many times the dough has been turned. Refrigerate the dough at least 45 minutes or until firm. 6. After the dough has been refrigerated for 45 minutes, unwrap it and discard the plastic. Keep your work surface and rolling pin well floured. Press down on each of the four sides of dough to seal its shape. 7. Start with the rolling pin at the center. Roll away from you. Return to the center and roll toward you. Repeat the folding and rotating process of the dough two more times for a total a total of six times. 8. After the sixth turn, wrap the finished dough in plastic wrap and refrigerate to make sure it is well-chilled before baking. The dough can be refrigerated up to three days or frozen for several months. Cut the dough into whatever shape you want. Individual servings, one large tart or little bites for a holiday cocktail party. Cover the dough with thinly sliced Granny Smith apples (no need to peel) and then generously sprinkle with sugar. Bake in a 400* oven until puffed and golden. The time will vary depending on the size you choose you make your tart. Serve this with a spoonful of prepared dessert mix. Enjoy!

      Ingredients: • PUMPKIN TOPS: 2 eggs, 2 cups light brown sugar, 1 cup vegetable oil, 1 teaspoon vanilla extract, 1 (15-ounce) can pumpkin, 3 cups flour, 1 tablespoon pumpkin pie spice, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt.* FILLING: 2 packages dessert mix flavor of your choice (we used Creme Brulee dessert mix),16 ounces cream cheese (recommend Philadelphia cream cheese), 16 oz tub of Cool Whip Instructions 1. To make the filling. In a mixer add the cream cheese and dessert mix. Mix well and then add in the tub of DEFROSTED Cool Whip and mix well. Let sit in fridge for a few hours so the flavor comes out. (I recommend using Crème Brulee as it is my favorite) 2. After filling has been in fridge for a few hours, heat the oven to 350 degrees. Beat the eggs, brown sugar, oil, and vanilla extract in a mixing bowl until smooth. Stir in the pumpkin. In a separate bowl, combine the flour, pumpkin spice, baking powder, baking soda, and salt. Add the dry ingredients to the egg mixture a half cup at a time, blending each time until smooth. 3. Drop a heaping tablespoon of batter onto an ungreased cookie sheet, using a moist finger or the back of a spoon to slightly flatten each mound. Bake the pumpkin tops for 12 minutes, then transfer them to a wire rack to cool completely. 4. To assemble the whoopie pies, turn half of the cookies bottom side up and spread a generous amount of filling on each of them. Top them with the remaining cookies (turned right side up). Makes 10 to 14 Pumpkin Whoopie Pies.
       Serves 4. It’s delicious and spicy! Ingredients 4 dozen Little Neck Clams (soaked and scrubbed), the juice of 3 limes, 1 each 13 1/2-ounce can of unsweetened coconut milk, 1/3 cup dry white wine 1 package of our Taste of India Mix, 4 to 5 cloves of Garlic minced, 1 cups fresh cilantro roughly chopped. Directions: Soak Clams in cold water for about 20 minutes and scrub well. In a large pot combine lime juice, coconut milk, Wine, Taste if India Mix, and garlic and bring to a boil, stirring, 2 minutes. Next add Clams, tossing to combine. Cook Clams, covered, stirring occasionally, until opened, about 8 to 10 minutes. (Discard any unopened Clams.) Remove pot from heat and toss in Cilantro and turn out into a large plate or bowl. Enjoy!

      Looking for a delicious dessert? Red Velvet Cupcakes with Creme Brulee frosting! Makes 30 cupcakes! Ingredients:2 1/2 cups flour, 1/2 cup unsweetened cocoa powder, 1 tsp. baking soda, 1/2 tsp. salt, 1 cup butter, softened, 2 cups sugar, 4 eggs 1 cup sour cream, 1/2 cup milk, 1 (1 ounce) bottle Red Food Color, 2 tsp. pure Vanilla Extract. Creme Brulee Frosting: 1 (8 ounce) block of cream cheese, softened, 1 tub defrosted Cool Whip, 1 package of our Creme Brulee Dessert Mix.Directions: Creme Brulee Frosting: Blend cream cheese and package of dessert mix in a mixer or with a hand mixer. Add in an 8 oz tub of defrosted Cool Whip and mix for 30 seconds. Let sit in fridge for a few hours before frosting cupcakes.(You can use any flavor of dessert mix to frost cupcakes with!)Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Creme Brulee frosting dessert mix. Enjoy!
      1 package Roasted Garlic & Herb Olive Oil Blend, 1 can (13.8 oz) Pillsbury® refrigerated artisan pizza crust with whole grain or Pillsbury® refrigerated regular pizza crust 4 oz cream cheese, 1 cup shredded mozzarella , 2 tablespoons butter, 3 tablespoons freshly chopped basil and rosemary, 1 cup warmed marinara sauce for dipping
      Mix package of Roasted Garlic & Herb Olive Oil Blend with 3/4 cup olive oil and place on a flat, shallow plate. Heat oven to 400°. Lay pizza dough on a work surface and stretch to a 10 x 15 inch size. Using a pizza cutter, cut the dough into 36 equal squares. In a small bow, combine cream cheese and shredded cheese. Mix well. Add one tablespoon of the cheese mixture to each dough square. Make a ball with the dough, sealing the edges. Place on a cookie sheet in a Christmas tree form as shown in the photo. Brush lightly with the Roasted Garlic & Herb olive oil blend. Bake for 15 - 17 minutes, or until golden brown.
      After removing pull-apart from the oven, brush with more of the Roasted Garlic & Herb blend and sprinkle with chopped herbs. Serve pull apart with marinara sauce.

      How about a great recipe for Roasted Rack of Lamb? Makes 4 servings. Ingredients: 1/2 cup fresh bread crumbs, 1 package Greek Isle Olive Oil Blend Dip MIx, salt & pepper, 2 tablespoons olive oil, 1 (7 bone) rack of lamb, trimmed and frenched, 2 tablespoons olive oil, 1 tablespoon Dijon mustard. Directions: Preheat oven to 450 degrees F. Move oven rack to the center position.In a large bowl, combine bread crumbs, Geek Isle Dip MIx, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside. Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring. Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs. (Allow internal temperature to be 5 to 10 degrees less than you like because the meat will continue to cook while it sits. Bloody rare: 115 to 125 degrees F Rare: 125 to 130 degrees F Medium rare: 130 to 140 degrees F Medium: 140 to 150 degrees F) Enjoy!

      Here is another great recipe! Mini Meatball Subs- Great for Football Sundays! Ingredients: 1 package Southwest Jalapeno dip mix or 1 package Buffalo Bleu dip mix OR 1 package of Pepper Jack dip mix, 1 pound ground beef, 1/2 cup chopped onion, 1/2 cup chopped green pepper, 1/2 cup crushed butter-flavored crackers or Panko, 1 egg, 1 teaspoon Worcestershire sauce, 1 teaspoon chopped garlic, 1 (26.5 ounce) can spaghetti sauce, 1/2 cup shredded mozzarella cheese, 1/3 cup grated Parmesan cheese, 8 dinner rolls, split. Directions: Preheat an oven to 350 degrees F. Combine ground beef, onion, green pepper, crackers or Panko egg and 1/3 package of choice of dip mix in a large bowl. Season with Worcestershire sauce, garlic, mix well. Form mixture into 8 meatballs. Place meatballs in a 9x13 inch baking dish. Bake meatballs in the preheated oven for 20 minutes. Pour the spaghetti sauce into a large saucepan; bring to a simmer over low heat. Stir baked meatballs into the simmering sauce. Do not turn oven off. Simmer sauce until meatballs are fully cooked, about 20 minutes. Place one meatball, a sprinkle of mozzarella, a sprinkle of Parmesan, and a bit of sauce between each roll. Place sandwiches in hot oven; bake until cheeses melt, about 3-4 minutes.

      1 Package of Dill-icious Dip Mix, 2 lbs. unpeeled red Potatoes, 2 stalks celery finely chopped, 3/4 cup thinly sliced radishes, 3 scallions, chopped, 1/2 cup mayonnaise, 1/4 cup heavy cream, well chilled, 1 1/2 tsp dijon mustard, 1 1/2 tsp fresh lemon juice, 2 tsp grated lemon zest fresh salt & ground pepper to taste. Put the potatoes in a medium saucepan, cover with water by an inch or two, add a large pinch of salt, and bring to a boil. Reduce the heat to medium, partially cover, and cook until the potatoes are tender , about 20 minutes. Test for doneness by spearing a potato with a thin metal skewer. It should penetrate easily into the center of the potato and then slide right out. If the skewer lifts the potato out of the pot when you withdraw it, continue cooking a little longer. Drain the potatoes and let them cool. You can drain them on a cooling rack set over or in your sink, which will avoid squashing the tender potatoes (as often happens with a colander) and also lets the potatoes cool quickly.When the potatoes are at room temperature, cut them into 3/4-inch chunks and put them in a mixing bowl. Add the celery, radishes, scallions, and Dill-icious dip mix and fold gently to distribute; set aside. In a small bowl, whisk the cream until frothy but not at all stiffened. Whisk in the mayonnaise and mustard. Add the lemon juice, zest, 1/2 teaspoon salt, and pepper to taste. Pour the dressing over the salad and fold it in with a rubber spatula. Taste for seasoning. Cover and chill for up to a day.

      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 a dessert mix of your choice, follow instructions on back of label of  Dessert Mix to make the fruit dip. 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. Makes about 18 cream puffs.  Keep refrigerated. 
      * For St. Patricks Day at a few drops of green food coloring to the mixture after adding egg in.*

      1 stick unsalted butter, at room temperature, 1 teaspoon cinnamon sugar, 2 tablespoons granulated sugar, Pinch salt, 4 ripe peaches, halved and pitted, Canola oil, 1 package Cinnabun Dessert mix, 8 oz Cream Cheese, 8 oz tub of defrosted Cool Whip or real whipped cream.  Directions: WIth a mixer, mix cream cheese and Cinnabun dessert mix. When combined, mix in Cool Whip. Let sit in fridge for at least three hours. Then, in a small bowl add the butter and stir until smooth. Add the cinnamon sugar, granulated sugar and salt and mix until combined. Heat grill to high. Brush peaches with oil and grill until golden brown and just cooked through. Top each with a spoonful of prepared Cinnabun dessert mix and serve. Enjoy!

      *Recipe courtesy of Bobby Flay

      1 Tbsp. Dillicious Dip Mix, 1/3 cup mayonnaise, 2 green onions, thinly sliced, 8 oz softened cream cheese, 8 oz fresh crab meat. Combine all ingredients in an oven safe dish. Bake in oven at 350 for 15-10 min. Serve warm with pita chips, sliced Italian bread.

      Take 4 Boneless chicken breasts, 1 package Garlic Galore (Southwest Jalapeno, or Dill can be substituted),  ½ cup regular olive oil, 1 tbsp vinegar.  Add all ingredients into a Ziploc bag and shake.  Let marinate in bag for an hour. Grill or bake chicken making sure to pour mixture over chicken.
      Add a small amount of any of our dessert mixes (unprepared) to softened vanilla ice cream or frozen yogurt. (Add to taste) Mix in well and place into freezer for at least 1 hour and serve. You have created your own unique Gourmet ice cream flavor!
      Use half of Veggie dip package (or Pepper Jack, Veggie, Sundried Bacon & Tomato), 3 eggs, 2 Tbsp. milk or water…whisk together all ingredients…let sit in fridge for 10 minutes. Cook eggs in a pan until eggs are the way you like them.  Sprinkle cheese on top and serve.
      Using our Greek Olive Oil Blend, mix 1/2-1/3 of package with 1/3 cup of pure olive oil. (Adding the Feta cheese is optional) Mix well and let stand 10 minutes. Meanwhile, using white fish such as cod, haddock or flounder rinse under cold water and set aside. (About 2 pounds) In a saute pan, add 1 Tbspn of olive oil to coat the pan. Turn on to medium high and when pan is hot add fish to it. Taking out a spoonful at a time add the Greek olive oil blend preprared mix to the top of the fish and let fish cook to almost done. Then flip fish over in pan for another minute or so and then serve. Goes great with mixed vegetables and baked potato. Enjoy a healthly and quick gourmet meal.
      15 min prep | SERVES 12 -14 An easy and delicious pasta salad. Great for anytime of the year with anthing! Ingredients 1 greek isle dip mix 1/2 cup olive oil 1/4 cup balsamic vinegar 1/4 cup red wine vinegar 3 cups cooked rotini pasta or bow tie pasta 1 cup fresh portabella mushroom, Sliced 12 cherry tomatoes, sliced in half 1 cup red and green bell pepper 3/4 cup crumbled feta cheese 1/2 cup chopped red onion 1/2 cup black olives 1 cup sliced  pepperoni, in thin strips OPTIONAL add 1/2 cup sun-dried tomatoes Directions 1 1. Combine all veggies in a bowl with pasta and set aside. 2. Mix package of our Greek Isle Olive Oil Blend  with 3 Tbsp of water and let sit 5 minutes. Then mix it with 1/2 cup olive oil and add balsamic and red wine vinegar to it and mix well. 3. Pour oil mixture over pasta and toss well. Cover and refrigerate overnight for flavors to combine. Next day serve. Enjoy!
      1   2 lb Beef Tenderloin, 4 cloves garlic finely chopped, 4 Tbsp. regular olive oil , 1 package Heavenly Horseradish Dip Mix.  Trim fat off of beef tenderloin. Place in a baking dish.  Sprinkle entire dip package and garlic over it. Drizzle olive oil dip on top and bake in a preheated oven at 400 for 30 minutes or to desired tenderness. Remove and let stand for 10 minutes before serving.
      Add any one of our savory gourmet dip packages of your choice to 2 sticks of butter and blend well. Chill in the refrigerator for at least 1 hour to make a great gourmet butter for toast, steamed vegetables or for cooking.  It’s also very tasty on corn on the cob!
      Ingredients: 8 oz cream cheese cut into small pieces, 8 oz grated cheddar cheese, 1 packet Garlic Galore dip mix, 10-12 oz fresh chopped spinach-rinsed and dried, 1 tomato-chopped into tiny pieces. Place everything in a microwave bowl and mix well. Heat until cheese is melted (do not overheat) Stir halfway through cooking. Serve hot with pita wedges, crackers or nacho chips.
      How about a delicious dinner?  Ingredients: 2 lbs boneless, skinless chicken breasts, cut into 1/2-inch cube, 8-10 medium potatoes, cut into 1/2-inch cubes, 1/3 cup olive oil, 1 package Buffalo Bleu dip mix. Topping: 2 c. Fiesta blend cheese or a mix of Cheddar & Monterey Jack, 1 cup. crumbled bacon, 1 cup diced green onions. Preheat oven to 500F (This is NOT a typo, 500F is correct!) In a large bowl mix together the olive oil and Buffalo Bleu dip mix. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into a cooking spray coated 9 x 13 baking dish, leaving behind as much of the olive oil/hot mix as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy & browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil/buffalo sauce mix and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400F. Top the cooked potatoes with the raw marinated chicken. In a bowl mix together the cheese, bacon & green onion and top the raw chicken with the cheese mix. Return the casserole to the oven and bake for 15 minutes or until the chicken is cooked through and the topping is bubbly delicious. Enjoy!
      Ingredients: 12 pieces crusty Italian bread, sliced 1 inch thick. 1/2 cup regular or plain olive oil, 2 large ripe tomatoes, cut into small cubes, 1 package Pesto Genovese, optional: (add more crushed garlic) Combine tomatoes, Pesto Genovese dip mix and a touch of olive oil in a small bowl. Refrigerate for 30 min. Toast bread in oven set at 425 until lightly toasted. Remove from oven and brush with olive oil and arrange on a plate. Place a spoonful of tomato-pesto mixture on each slice and serve.
      Prepare Pesto Genovese Olive Oil Blend according to packgage directions using ONLY ONE HALF CUP regular olive oil. Clean and devein one pound of jumbo shrimp. When steamed or cooked, add prepared pesto to pan with shrimp. Toss or saute until shrimp are hot and coated with the Pesto. Serve with pasta or rice. Also works great with chicken or scallops! A quick and tasty Gourmet meal.