Recipes & Serving Suggestions
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Dip serving Suggestions:
1. For a colorful summer picnic snack, try using stop light peppers (Red, Yellow and Green) to hold
your dip. Wash the peppers well, cut off the tops, remove the seeds and fill with your favorite dip.
We put Seafood Connection in the yellow, BLT in the green, and Fireworks in the red and included
baskets of several varieties of crackers and a plate of cut veggies for dipping. What a hit! For those
really hot summer days, be sure to create a "dip chiller" by surrounding your peppers (and
veggies)with crushed ice to keep your dips properly cooled.
2. Try using a real pumpkin, hollowed out and clean, to hold your bowl of Outrageous Pumpkin
dessert dip. Place it on a platter and surrounded with Ginger Snaps, Vanilla Wafers, Animal
Crackers or wedges of fruit.
3. Bread Bowl Dip: Take a round pumpernickel bread, hollow out the center to make a large bowl.
Fill with Dilly Dip, cube the bread taken from center, insert toothpicks for handles and dip in!
1. For a colorful summer picnic snack, try using stop light peppers (Red, Yellow and Green) to hold
your dip. Wash the peppers well, cut off the tops, remove the seeds and fill with your favorite dip.
We put Seafood Connection in the yellow, BLT in the green, and Fireworks in the red and included
baskets of several varieties of crackers and a plate of cut veggies for dipping. What a hit! For those
really hot summer days, be sure to create a "dip chiller" by surrounding your peppers (and
veggies)with crushed ice to keep your dips properly cooled.
2. Try using a real pumpkin, hollowed out and clean, to hold your bowl of Outrageous Pumpkin
dessert dip. Place it on a platter and surrounded with Ginger Snaps, Vanilla Wafers, Animal
Crackers or wedges of fruit.
3. Bread Bowl Dip: Take a round pumpernickel bread, hollow out the center to make a large bowl.
Fill with Dilly Dip, cube the bread taken from center, insert toothpicks for handles and dip in!
Recipe Ideas & Serving Suggestions
Recipe Suggestions using Lambs & Thyme blends (from Outrageous Pumpkin Booklet and
1. Pumpkin Muffins: 1/4 c. molasses, 1/2 c. brown sugar, 1/2 c. soft butter, 1 egg, 1 c. pureed
pumpkin, 1-3/4 c. flour, 1 tsp. baking soda, 1/4 tsp. salt and 1-1/2 tsp. Outrageous Pumpkin blend
of spices. Fill muffin cups 2/3 full; bake at 350 degrees for 20 and 25 minutes (top will spring back
when touched lightly).
2. Pumpkin Mousse: Prepare Outrageous Pumpkin Dessert Dip as directed on package; fill a
copper mold or mousse bowl 1/2 full. Gently fold in enough whipped cream or whipped topping to
make it fluffy. Chill. Place a scoop of whipped cream or whipped topping in the center and circle
the edge with gingersnaps set on edge.
3. Pumpkin Cupcakes: 2 c. sugar, 2 c. pumpkin puree, 4 eggs, beaten, 1 c. vegetable oil, 2 c.
flour, 2 tsp. baking soda, 2 tsp. baking powder, 1 tb. Outrageous Pumpkin spices, 1/2 tsp. salt.
Preheat oven to 350 degrees. Beat together sugar, pumpkin, eggs, and oil. Stir flour, baking soda,
baking powder, Outrageous Pumpkin spices and salt together and blend in. Fill muffin cups 2/3
full with batter. Bake for 30 minutes; cool. Frost cooled cupcakes: Mix 3 c. powdered sugar, 1/2 c.
butter softened, 1 ounce cream cheese.
4. Zesty Garlic Boboli Bread: Take 1/2 cup of butter and cream in 1 heaping TB of Zesty Garlic
Blend. Spread over a Boboli Crust (or a homemade Bisquick Pizza Crust). Sprinkle with 4-cheese
pizza cheese if desired and bake at 350 degrees for 12-15 minutes until bubbly or golden brown.
Makes a great appetizer or yummy addition to your pasta dish.
5. Curried Chicken using the Seafood Connection dip blend: 2 TB Olive Oil, 3 Tomatoes (peeled,
seeded and chopped), 1 1/2 TB Seafood Connection, 3 lbs. Chicken Pieces, 2 Onions (chopped),
3 TB Milk, Salt to taste. Heat oil in large frying pan over medium heat; add chicken and cook until
golden brown on all sides. Remove chicken and set aside. Add onions to pan and cook gently
until golden brown; add Seafood Connection to onion and cook, stirring constantly, until fragrant.
Stir milk in pan and bring to boil. Return chicken to pan, season to taste with salt, cover and
simmer for 15 to 20 minutes. Add tomatoes to mixture and cook for 15 minutes longer or until
chicken is tender. Serve with plain steamed rice.
6. Canapes: Mix 1 TB Smoky Horseradish Blend with 4 oz. sour cream. Add 4 oz. softened cream
cheese and 1/2 tsp. dry mustard. Spread on crackers and sprinkle with paprika. Top with an olive
slice or strip of green pepper.
7. Mexican Burgers: Add 2 TB Mexican Salsa to 1 lb. hamburg. Let stand 20 minutes; then shape
into patties or meatloaf and cook as usual.
8, Pesto: Mix 2 TB Hearty Garlic & Herb blend with 1/3 c. olive oil. Set aside. Cook pasta as
directed. Add oil mixture to pasta and stir in 1/2 c. chopped nuts. Toss and serve hot or cold. For
Greek flavor add black or green olives. For even more flavor, add 1 tsp. red wine.
9. Herb Vinegar: Place fresh, clean, dry dill leaves and seeds, or 1 TB Dilly blend in a bottle of
vinegar or oil. Add a clove of garlic, peeled and sliced. Let set in a cool dark place for 2 to 3
weeks. Sprinkle over salads, fish, or vegetables.
1. Pumpkin Muffins: 1/4 c. molasses, 1/2 c. brown sugar, 1/2 c. soft butter, 1 egg, 1 c. pureed
pumpkin, 1-3/4 c. flour, 1 tsp. baking soda, 1/4 tsp. salt and 1-1/2 tsp. Outrageous Pumpkin blend
of spices. Fill muffin cups 2/3 full; bake at 350 degrees for 20 and 25 minutes (top will spring back
when touched lightly).
2. Pumpkin Mousse: Prepare Outrageous Pumpkin Dessert Dip as directed on package; fill a
copper mold or mousse bowl 1/2 full. Gently fold in enough whipped cream or whipped topping to
make it fluffy. Chill. Place a scoop of whipped cream or whipped topping in the center and circle
the edge with gingersnaps set on edge.
3. Pumpkin Cupcakes: 2 c. sugar, 2 c. pumpkin puree, 4 eggs, beaten, 1 c. vegetable oil, 2 c.
flour, 2 tsp. baking soda, 2 tsp. baking powder, 1 tb. Outrageous Pumpkin spices, 1/2 tsp. salt.
Preheat oven to 350 degrees. Beat together sugar, pumpkin, eggs, and oil. Stir flour, baking soda,
baking powder, Outrageous Pumpkin spices and salt together and blend in. Fill muffin cups 2/3
full with batter. Bake for 30 minutes; cool. Frost cooled cupcakes: Mix 3 c. powdered sugar, 1/2 c.
butter softened, 1 ounce cream cheese.
4. Zesty Garlic Boboli Bread: Take 1/2 cup of butter and cream in 1 heaping TB of Zesty Garlic
Blend. Spread over a Boboli Crust (or a homemade Bisquick Pizza Crust). Sprinkle with 4-cheese
pizza cheese if desired and bake at 350 degrees for 12-15 minutes until bubbly or golden brown.
Makes a great appetizer or yummy addition to your pasta dish.
5. Curried Chicken using the Seafood Connection dip blend: 2 TB Olive Oil, 3 Tomatoes (peeled,
seeded and chopped), 1 1/2 TB Seafood Connection, 3 lbs. Chicken Pieces, 2 Onions (chopped),
3 TB Milk, Salt to taste. Heat oil in large frying pan over medium heat; add chicken and cook until
golden brown on all sides. Remove chicken and set aside. Add onions to pan and cook gently
until golden brown; add Seafood Connection to onion and cook, stirring constantly, until fragrant.
Stir milk in pan and bring to boil. Return chicken to pan, season to taste with salt, cover and
simmer for 15 to 20 minutes. Add tomatoes to mixture and cook for 15 minutes longer or until
chicken is tender. Serve with plain steamed rice.
6. Canapes: Mix 1 TB Smoky Horseradish Blend with 4 oz. sour cream. Add 4 oz. softened cream
cheese and 1/2 tsp. dry mustard. Spread on crackers and sprinkle with paprika. Top with an olive
slice or strip of green pepper.
7. Mexican Burgers: Add 2 TB Mexican Salsa to 1 lb. hamburg. Let stand 20 minutes; then shape
into patties or meatloaf and cook as usual.
8, Pesto: Mix 2 TB Hearty Garlic & Herb blend with 1/3 c. olive oil. Set aside. Cook pasta as
directed. Add oil mixture to pasta and stir in 1/2 c. chopped nuts. Toss and serve hot or cold. For
Greek flavor add black or green olives. For even more flavor, add 1 tsp. red wine.
9. Herb Vinegar: Place fresh, clean, dry dill leaves and seeds, or 1 TB Dilly blend in a bottle of
vinegar or oil. Add a clove of garlic, peeled and sliced. Let set in a cool dark place for 2 to 3
weeks. Sprinkle over salads, fish, or vegetables.