Grouped Mix Recipes

This page provides recipes for dishes that are mentioned on the product pages that can be used with several mixes.  Each recipe below lists the mixes that work best for that dish.  This page also offers more ways to customize dishes according to mix flavor, like adding apricots and almonds to White Chocolate Amaretto bread pudding.  Recipes on this page are divided according to the way recipe dishes are typically used.

Appetizers
Glazed Meatballs, Hot Dips, Baked Stuffed Mushrooms, Hummus
Salad Dressings
Vinaigrette (Bombay & Casablanca mixes), Vinaigrette (Bloody Mary, Jamaican Orange, Madras, Queen of Sheba, Rio Grande, Texas Wildfire Poppy Seed mixes)
Desserts
Freezer Pie, Bread Pudding (including toppings), Ice Cream (no cooking), Chocolate Ice Cream, Ice Cream Sandwich, Drinking Chocolate

We hope you will find this information useful.

 Appetizers

Glazed Meatballs

Casablanca Spiced Ketchup Glazed Meatballs
Ingredients:
1 package dip mix (Bloody Mary, Casablanca, Queen of Sheba, Rio Grande) or salsa mix (Roasted Garlic, Tortuga Bay)
2 cups Heinz® ketchup
1/4 cup water, lime or lemon juice, wine or beer
1 bag (2 pounds) meatballs

Directions:
Combine all ingredients except meatballs
Bring to a boil over medium heat, stirring occasionally.  Reduce heat and simmer about 5 minutes.
Add meatballs.  Heat over low heat about 10 minutes, or until meatballs are heated through, stirring occasionally
Frozen meatballs can be thawed in the microwave.  Thaw in half pound batches for 2 minutes per batch.
TIP:  In a hurry, do it all in the microwave.  After thawing meatballs, heat in sauce on high about 5 minutes, or until all is hot.

To Serve:

Serve in a crock pot with sauce to keep warm.

Serve in batches piled on a plate or in a bowl (they usually don’t last long enough to get cold).  Reheat each batch in the microwave as needed before serving.

TIP:  Provide toothpicks or decorative picks to serve meatballs.

TIP:  Allow 4-5 meatballs per person

Hot (Baked) Dips

Hot Dips:  Artichoke, Spinach & Artichoke, Baked White Cheddar Horseradish & Beef
Ingredients:
1 package of dip mix (Artichoke, Crabcake, Caliente Cheddar, White Cheddar Horseradish)
1 (8 oz) package of cream cheese
1 cup mayonnaise
1/4 pound of cooked meat if desired (crab, chicken, ground beef)
This is the minimum recommended amount of meat; add to taste
1/4 cup chopped marinated hearts (artichoke dip only) and ¼ cup chopped spinach to make Spinach & Artichoke dip.
TIP:  When using canned crab or frozen spinach, be sure to drain really well or dip will be watery.  When crab or spinach have drained as much as possible, wrap in paper tow and squeeze out remaining water.

Directions:
Preheat oven to 400°.
Prepare mix as directed.  Fold in meat if using.  Place in a shallow ovenproof dish.
To bake:  Bake for about 20 minutes (until peaks re slightly brown).
To microwave:  Heat on “high” for 1-2 minutes until heated through;  serve immediately or transfer to a crock pot to keep warm.

To Serve:
Artichoke (or Spinach & Artichoke):  serve with baguette slices or crackers.
Crabcake:  serve with crackers.
Caliente Cheddar:  serve with tortilla chips, crisped cornbread sticks or crackers.
White Cheddar Horseradish:  without meat, serve with pretzels, crackers or Fritos®; serve with crackers or Fritos® if meat was added.

Alternate Recipe:

For a thicker dip, use 2 (8 oz) packages of cream cheese & reduce mayonnaise to ¼ cup.

Baked Stuffed Mushrooms

Artichoke Dip and Crabcaked Dip Baked Stuffed Mushrooms

Ingredients:
1 package of dip mix (Artichoke, Crabcake, Garlic Blue Cheese)
1 (8 oz) package of cream cheese
1 cup mayonnaise
1 pound large mushrooms
1/4 cup chopped marinated artichoke hearts (artichoke dip only) and ¼ cup chopped spinach for Spinach & Artichoke dip
1/3 cup chopped walnuts (Garlic Blue Cheese dip only)

Directions:
Preheat oven to 350°.
Remove stems and gently wash mushrooms in cold water.  Drain dry on paper towels.  Scrape mushroom centers out enough to accommodate filling.  Brush with oil.
Combine dip mix with cream cheese and mayonnaise.  Stir in artichokes or walnuts if appropriate.
Stuff mushrooms with prepared dip.
Bake mushrooms for about 15-20 minutes, until mushrooms are hot and filling peaks begin to brown.

To Serve:

Serve mushrooms while hot.  Garnish with snipped parsley or chives if desired.

Alternate Recipe:  Cold Stuffed Mushrooms
Do not brush mushrooms with oil.
Chill stuffed mushrooms covered until ready to serve.  Garnish with snipped parsley or chives just before serving.

Hummus

Queen of Sheba Hummus with falafel chips and rose wine
Ingredients:
1 can (15 oz) garbanzo beans (chick peas), drained and rinsed
1/4 cup olive oil
2 tablespoons dry white wine
1/2 package dip mix (Bombay, Casablanca, Dill Lover’s, Ginger Sesame, Madras, Mango Curry, Queen of Sheba, Rio Grande, Wasabi Ginger, Wasabi Lemon) or salsa mix (Roasted Garlic, Tortuga)

Directions:
Place all ingredients except ½ teaspoon of dip mix in food processor and process until smooth.
If needed, add more wine or water 1 teaspoon at a time and process until desired consistency is reached.
Chill at least 1 hour, preferably overnight, to allow flavors to blend.
Bring to room temperature before serving if desired.

To Serve:
Place hummus in a serving bowl and hollow out about a 1” circle.
Fill circle with additional olive oil and sprinkle in remaining ½ teaspoon of mix.
Serve with pita bread, pita chips, potato chips or fresh raw veggies for dippers.

 

Salad Dressings

Vinaigrette Dressing:  Bombay & Casablanca mixes

Roasted Brussels Sprouts with Bombay Vinaigrette

Roasted Brussels Sprouts Salad with Bombay Vinaigrette is pictured above.  This is an excellent example of using something familiar (vinaigrette dressing) in a new way (to dress roasted vegetables), not just for green salads.  See the BOMBAY DRESSING page to find directions for this innovative salad.

Ingredients:
1/4 C water
1 tablespoon lemon juice
1 tablespoon honey or sugar
1 tablespoon Dijon mustard
1/2 cup olive or canola oil
1/2 package of dip mix

Directions:
Mix together all ingredients except oil.  Stir until well combined.
Gradually add oil, whisking constantly until well combined.
Store in air tight container until ready to use

TIPS
:
Taste dressing before adding oil.  Add honey to taste if dressing is more tart than desired.

Make dressing in a food processor or blender for better emulsion.

Make dressing in screw top jar; shaking also helps emulsion.
Increase sugar or honey to taste to use vinaigrette as marinade or dipping sauce.

To Serve - See “All Vinaigrettes” below.

Vinaigrette Dressing:  Bloody Mary, Jamaican Orange, Madras, Queen of Sheba, Rio Grande, Texas Wildfire Poppy Seed mixes

Pasta Salad with Rio Grande Vinaigrette
Ingredients:
1/4 C rice wine vinegar
1 tablespoon Dijon mustard
1/2 cup olive or canola oil
1/2 package of dip mix


Directions:
Mix together all ingredients except oil.  Stir until well combined.
Gradually add oil, whisking constantly until well combined.
Store in air tight container until ready to use

TIPS:
 
Taste dressing before adding oil.  Add honey to taste if dressing is more tart than desired.

Make dressing in a food processor or blender for better emulsion.

Make dressing in screw top jar; shaking also helps emulsion.

Increase sugar or honey to taste to use vinaigrette as marinade or dipping sauce.

To Serve - See “All Vinaigrettes” below.

All Vinaigrettes

To Serve:

Shake or mix well just before serving.

Use to dress green salads: 

Drizzle dressing around sides of serving bowl.  Toss salad until all ingredients are lightly covered with dressing.

Use as dressing for pasta salad: 

Liberally drizzle dressing over salad ingredients and stir until well combined.  Pasta absorbs dressing, so be generous applying dressing.  This recipe is enough for salads made with 8 oz of pasta.  Use full dip package & double dressing recipe for 1 pound of pasta.  Chill at least an hour (preferably over night) to allow flavors to set.  Can be served at room temperature.

Use as a marinade:

Place meat, fish or chicken in plastic bag or dish.  Reserve enough marinade for dipping sauce if desired.  Add enough marinade to cover at least half of what is being marinated.  Turn food or bag regularly so food is marinated evenly.

Approximate marinating times:

5-15 minutes for uncooked shell fish
15 to 30 minutes for cooked shell fish
 20 to 30 minutes for raw fish
30 minutes for chicken
1 hour for beef or pork.

Chicken, beef and pork can be marinated over night, which is best. 
Drain food before cooking.  Dispose of remaining marinade.

Use as a dipping sauce:

Serve sauce in individual small bowls for dipping cooked fish, chicken, beef or pork.  The sauce can reinforce a marinade or add new layers of flavor.

See the APPETIZERS and SALADS RECIPE pages for recipes using these vinaigrettes for dressings, marinades and dipping sauces.

 

Desserts

 

Freezer Pie (no bake cheesecake)

Irish Cream Mousse Freezer Pie
Ingredients:
1 (8 oz) package of Philadelphia® 1/3 Less Fat cream cheese, softened
1 (8 oz) container of Lite Cool Whip®
3 tablespoons of milk, divided
1 prepared Oreo®, chocolate cookie, or graham cracker crumb pie shell
1 package mousse mix

Directions:
Stir 2 tablespoons of milk into mix until smooth.
Use food processor to blend 1 tablespoon of mild and cream cheese until smooth.
Add milk/mix to processor to combine.  Process until smooth.
Move combined mix to large bowl.  Fold in Cool Whip®.
Mound in pie shell.
Cover and freeze at least 4 hours before serving.

To Serve:
Remove pie from freezer.  Cut pieces to be served while frozen.
Allow cut pieces to thaw about 10-15 minutes before serving.
Garnishes
Sprinkle top of pie pieces with chocolate curls, shaved chocolate strips, cookie crumbs or colored sprinkles.
Drizzle pie pieces and serving plates with sundae topping.

TIP:  Use Oreo® or chocolate crumb crusts for any of the chocolate mousses, Irish Cream, White Chocolate Amaretto or White Chocolate Banana mousses.  Use graham cracker crumb crusts for Apple Rum Raisin, Bananas Foster, Caramel Pecan, Raspberry Lemon, Spiked Eggnog or any of the chocolate mousses.

Bread Pudding

Caramel Pecan Bread Pudding with caramel sauce
Ingredients:
6 cups of day old bread cut in ½” cubes (Challah bread is best).  TIP:  If bread is fresh, let dry awhile after cutting into cubes so liquid will be more fully absorbed.
3 eggs
2 cups cream, milk or non-fat half & half
1 package mousse mix
1 cup mix-ins if desired (chocolate chips, chopped fruit, nuts or a combination)

Suggested mix-ins:

Apple Rum Raisin (raisins, pecans)
Bananas Foster (bananas, pecans)
Caramel Pecan (sweet potatoes or yams, pecans)
TIP:  canned yams work just fine here.
Chocolate Covered Cherries (maraschino cherries)
Irish Cream (mint chocolate chips)
Pumpkin (chocolate chips or pecans)
White Chocolate Amaretto (apricots, almonds)
White Chocolate Bananas (bananas, walnuts)

Directions:
Preheat oven to 350°.
Place bread cubes in a greased 8” square baking pan, in greased cupcake pan or individual ramekins.
Stir milk, eggs and mousse mix together until well combined.
Pour over bread, pushing bread down into the cream sauce to make sure it evenly absorbs.  Soak for at least 30 minutes, or covered over night in the fridge. 
If using dehydrated fruit, soak about 5 minutes in boiling water to rehydrate, then drain.  Sprinkle cut fruit and other mix-ins throughout bread mixture.  Toss gently before baking.
Bake for about 40 minutes in 8” pan, and about 20-25 minutes in cupcake pans or ramekins, until puffy and slightly browned on top.
Cool on a wire rack for about 20 minutes to let pudding flavors set.  Pudding will fall somewhat as it cools.

To Serve:
Serve warm or cold.

Slice and serve in bowl or on plate.  Cut into cubes to serve in a mini trifle dish or dessert dish.

Add a topping if desired.  Suggestions and recipes follow.

Quick Toppings:

Use a scoop of ice cream, or dollop of partially melted ice cream on bread pudding.
Drizzle warmed sundae topping or syrup over bread pudding.

Flavored Whipped Cream:

Ingredients:
2/3 cup heavy cream
2 tablespoons sifted powder sugar
1 to 2 tablespoons liquor (rum, bourbon, Amaretto, Irish Cream)

Directions:
Chill mixing bowl.
Beat together all ingredients with mixer on high speed until soft peaks form.
Spoon over warm bread pudding.
Refrigerate any leftovers.


Warm Sauce:

Ingredients
2 tablespoons butter
1 tablespoon cornstarch
1/2 cup sugar
1 cup milk or cream
3 tablespoons liquor (rum, bourbon, Amaretto, Irish Cream)

Directions
Melt butter in small saucepan over medium heat.
Mix together cornstarch and sugar; stir into melted butter.
Pour in milk or cream and stir frequently until mixture begins to boil.
Continue cooking until thick, stirring constantly.
Remove from heat and stir in liquor.
Serve warm, drizzled over bread pudding.
Refrigerate any leftovers; reheat in microwave on 70% power.


Ice Cream – No Cooking

White Chocolate Amaretto and Strawberry Ice Cream
Ingredients:
1 cup milk, divided
2 cups heavy cream
1 package mouse mix
3/4 cup mix-ins if desired
Suggested mix-ins:

Apple Rum Raisin (raisins)
Bananas Foster (walnuts)
Caramel Pecan (pecans)
Irish Cream (chocolate chips or mint chocolate chips)
Pumpkin (chocolate chips or pecans)
Raspberry Lemon (raspberries)
Spiked Eggnog (chopped Craisins® or pecans)
White Chocolate Amaretto (strawberries or almonds)
White Chocolate Banana (strawberries or walnuts)

Directions:
Stir to dissolve mix in ½ cut milk.
Add remaining ½ cup milk and beat with mixer 2 minutes, or until well blended.
Add cream and beat until well blended.
Store covered in fridge until mix is cold.
Freeze (to soft serve consistency) according to ice cream maker’s directions (usually about 20 to 25 minutes).
Fold in mix-ins if using. 
Store in an air tight container and freeze until hard freeze stage is achieved (4 hours or more).

TIPS:
Ice cream may be served at soft serve stage, with or without mix-ins if desired.
Ice cream with relatively low fat content may develop ice crystals.  Replace 1 cup of milk with half & half or heavy cream to avoid ice crystals.

To Serve:

Scoop into ice cream dish.  Garnish with sundae syrup, sprinkles, nuts or whipped cream if desired


Chocolate Ice Cream

Ingredients:
1 cup milk, divided
2 cups heavy cream
1 package mouse mix
3/4 cup mix-ins if desired
Suggested mix-ins:

Chocolate Covered Cherries (chopped maraschino cherries)
Chocolate Hazelnut )hazelnuts or chocolate chips/shaved chocolate)
Kahlua® Chocolate (chocolate chips/shaved chocolate)
Mayan Chocolate (dark chocolate chips/shaved chocolate)
Orange Chocolate (chocolate chips/shaved chocolate)
Raspberry Chocolate (chocolate chips/shaved chocolate)


Directions:
Stir to dissolve mix in ½ cut milk.
Add remaining ½ cup milk and beat with mixer 2 minutes, or until well blended.
Add cream and beat until well blended.
Heat over medium heat or microwave to 165° (small bubbles form around edges of liquid, 2-3 minutes on high in microwave) to fully dissolve chocolate.
Cool, then store covered in fridge until mix is cold.
Freeze (to soft serve consistency) according to ice cream maker’s directions (usually about 20 to 25 minutes).
Fold in mix-ins if using. 
Store in an air tight container and freeze until hard freeze stage is achieved (4 hours or more).

TIPS:
Ice cream may be served at soft serve stage, with or without mix-ins if desired.
Ice cream with relatively low fat content may develop ice crystals.  Replace 1 cup of milk with half & half or heavy cream to avoid ice crystals.

To Serve:

Scoop into ice cream dish.  Garnish with sundae syrup, sprinkles, nuts or whipped cream if desired.

Ice Cream Sandwich

Chocolate Hazelnut Ice Cream Sandwich Summer
Ingredients:
1 recipe of ice cream frozen to soft serve stage or prepared mousse
12 to 16 cookies (chocolate chip, oatmeal, or other cookies), or graham cracker squares

Directions:
Store ice cream or mousse in a flat air tight container filled to not more than 1” deep for hard freeze.
Freeze to hard frozen stage (at least 4 hours).
Use biscuit or cookie cutter to cut out circles of ice cream or frozen mousse about the size of chosen cookies.
Use paring knife to cut square of ice cream or frozen mousse about the size of graham cracker squares.
Sandwich circles of ice cream or frozen mousse between 2 cookies, with flat cookie sides on ice cream or mousse to help anchor cookies to filling.  Sandwich squares between 2 squares of graham crackers.

To Serve:

Serve immediately, or wrap individual sandwiches tightly in plastic wrap, then store in freezer bags in freezer until ready to serve.
Allow sandwiches to rest at room temperature for a few minutes for cookies to thaw before serving.
Garnish by dipping ice cream or mousse edges in nuts or sprinkles if desired.

Drinking Chocolate

Hot Raspberry Chocolate Drinking Chocolate
Our mousse mixes make heavenly “drinking chocolate.”  This drink is so rich, smooth and creamy that it’s practically addictive with the first sip.  And made with non-fat half & half, there’s not much room for guilt.

Best mixes:  Chocolate Covered Cherries, Chocolate Hazelnut, Kahlua® Chocolate, Mayan Chocolate, Raspberry Chocolate, Traditional Orange Chocolate, White Chocolate Amaretto.

Ingredients:
2 cups non-fat half & half
1 package mousse mix
Whipped cream if desired.

Directions:
Heat half & half until bubbles form around the edges of the liquid (approximately 165° to 170°).
Stir in mousse mix until dissolved.  TIP:  Chocolate and cocoa only dissolve full once they reach 165°.
Reheat to preferred drinking temperature if needed.

To Serve:

Serve in small portions, with refills as needed.

Top with a dollop of whipped cream if desired.