Recipes

Here is a listing of some recipes created by our consultants using some of our products.

We took one package of the Spinach Rice and after bring 48 ounces of chicken broth and 16 oz of water to a boil we added the mix and after it came to a boil we allowed it to simmer for about 20 minutes. It is a delicious soup!! Hope you try and enjoy it.  Robin-Ann - Consultant
Our Instant Coffees (I am very fond of the Cinnamon French Vanilla) can be added to milk (or soy milk) and ice cubes in a blender. Whir this around for a few minutes and enjoy an icy blast of caffeine. Our regular coffees can be used to make these drinks too and not a drop of coffee ever has to go to waste. If you have leftover coffee in your pot, let it cool and put it in an ice tray. If the coffee is not flavored, just add a few cubes to milk (or soy milk) add a touch of sweetener or one of our flavored syrups or creamers. Again, whir it up in a blender and you will have a frosty delight. (If you have a flavored coffee...I love the bananas foster...just a touch of sweetener will bring the flavor out even more.)  Ardee-ann - Consultant

I would make the Chicken Enchilada Soup Mix like the directions say, but maybe only use a total of 6 cups of water, instead of 8, to make it thicker. Then, according to your personal taste, add more cheese, and sour cream, mix and serve as a nacho chip dip. It is AMAZING! Another thing we added was some refried beans, it makes it a little thicker and adds more texture to it!  Amy - Consultant

Baked Chicken Mixes - I make the chicken bakes per directions less a little butter put the chicken on top of 2 cups of rice 1 can of chicken broth a dash of pepper, and bake for 1 hour at 325 degrees. pour melted butter over chicken and bake for 5 more mins.  This works with all the chicken bakes we sell and you have a complete meal in no time- and easy clean up. Jeri - Consultant

Creamy Chipotle Dip Mix- I added the entire packet of dip mix and 3/4 cup of water into my saute pan after I browned some chicken for burritos. This made a wonderful flavoring for the chicken and just enough kick for my burritos but not too much, my 2 and 4 year old gobbled them up. Yummy! - Lori - Consultant

I recently tried a dip recipe using the Chicken Enchilada Soup Mix. You use 2 1/2 tablespoons of the soup mix,
2 8 oz cream cheese, 1 1/2 lbs breakfast sausage, 1 can Rotelle tomatoes, 1/4 cup of milk. Brown the sausage add all ingredients together in your crock pot and sha-zam--- 2- 4 hours later it's a hit! Pat - Consultant

Pound of Lemon Cookies (these are chewy – not crispy!).  You use 1 Pound of Lemon Cake Mix, 2 t baking powder, 4 eggs and ¾ c vegetable oil.  In large bowl, stir together cake mix and baking powder. Add eggs and oil, then mix until well-blended. Refrigerate for ½ to 1 hour. Preheat oven to 350 degrees.  Drop by rounded spoonfuls onto cookie sheet. Sprinkle with powdered sugar, if desired.  Bake for 8-10 minutes. (NOTE: I used “muffin top” pans and did not have to grease them. If you’re worried about the cookies sticking, use no-stick foil. I don’t think the baking sheets should need to be sprayed!) Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.  These cookies came out so moist and so delicious! They’re not tangy or sour, just sweet and chewy with a little zest in them! Perfect for summer! Paula - Consultant