1 (16 oz) Bag of Pretzels

1 Cup Canola Oil

2 oz Hot Momma Seasoning, any flavor

Using a Zip-Loc gallon sized freezer bag, combine the oil and seasoning.  When mixed, pour in the pretzels.  Move the bag around coating all the pretzels and lay flat on a counter or table.  For the next 24 hours, occasionally flip the bag over so the oil keeps coating the pretzels and absorbs completely.  Salsalenté!

INGREDIENTS

Extra Virgin Olive Oil

Hot Momma Seasoning, Mild or Fiery

DIRECTIONS

Measure out 1 tsp of Hot Momma Seasoning and put in each ice cube area of an ice cube tray.  Fill the ice cube area with olive oil, roughly 2-3 Tbsp.  Freeze the tray for 24 hours.  Place the starter cubes into a freezer bag and keep frozen until each use.  When a recipe calls for a pat of butter or oil to fry in a pan to sauté, take one of these out instead. Salsalenté!

INGREDIENTS

8 or 12 oz Extra Virgin Oil

1 Tbsp Hot Momma Seasoning, Mild or Fiery

DIRECTIONS

Take the lid off of the oil bottle.  Using a funnel, pour 1 tablespoon of mild or fiery Hot Momma Seasoning.  Put the lid back on and shake.  The seasoning will marinate the oil but will settle to the bottom.  Shake the bottle each time you use.  Salsalenté!

INGREDIENTS

1/2 Cup Sour Cream

1 Cup Mayonnaise

2 oz Hot Momma Seasoning, Mild or Fiery

DIRECTIONS

In a mixing bowl, combine all ingredients.  Put in the refrigerator and let it marry overnight.  Serve with vegetables, chips, crackers, pita chips, even pretzels.  Salsalenté!

INGREDIENTS

1 Box Kraft Macaroni and Cheese

1 tsp Hot Momma Seasoning, mild or fiery

1 Stick of Butter, softened

½ Cup Milk

DIRECTIONS

Boil pasta according to box directions.  While pasta is cooking,  mix softened butter and seasoning, trust me, this will make a difference!  After pouring cooked pasta into strainer, use the pot to mix in the seasoned butter, milk, and cheese packet.  When combined, pour the pasta back into the pot and mix thoroughly, coating all of the pasta.  Salsalenté!

INGREDIENTS

1 lb Ground Beef or Venison

¼ Cup Hot Momma Seasoning, mild or fiery

½ tsp Liquid Smoke

2 Tbsp Soy Sauce

1 tsp Sea Salt

DIRECTIONS

In a large mixing bowl, combine the seasoning, liquid smoke, soy sauce, and salt.  Once mixed, gently add the ground meat and fold until the meat is completely coated.  Do not over mix or the meat will be mushy.  Using a jerky shooter, add meat and caulk the gun.  Pull the trigger and shoot out the meat laying onto the trays of the dehydrator.  Dry the jerky at 150* F for 4-6 hours depending on how many trays are used.  Average is 4 trays taking 4-4 ½ hours.  Shut off the dehydrator before the meat becomes too hard, for it will “cook” a bit after removing from heat.  Cut the jerky into 4” strips and store in a glass container or place in freezer bags to eat later.  Salsalenté!

INGREDIENTS

1 Cup Minute Rice

14.5 oz Can Stewed tomatoes, undrained

¼ Cup Hot Momma Seasoning, mild or fiery

1 lb White Fish Fillet

Salt and Pepper

DIRECTIONS

Combine rice, tomatoes with juice, 1 cup of water, and Hot Momma Seasoning.  Pour into a 2 quart casserole dish.  Place fillet on top of rice mixture.  Sprinkle fish with salt and pepper to taste.  Bake uncovered in preheated 400* oven for 25 minutes or until fish flakes easily with a fork.   Salsalenté!

INGREDIENTS

2 oz Hot Momma Seasoning, any flavor

1 Pkg (10 count) Large Flour Tortillas

1 (16 oz) Can Bush’s Chili Hot Beans, undrained

1 (15 oz) Can Tomato Sauce

1 lb Ground Meat (beef, turkey, venison)

3 Cups Mozzarella Cheese, shredded

3 Cups Cheddar Cheese, shredded

DIRECTIONS

Brown and drain ground meat.  Over medium heat add chili beans, tomato sauce and Hot Momma Seasoning.  Cook over low heat for at east 20 minutes.  Using a 9x13” baking dish, take one tortilla shel at a time and place a spoon full of chili mixture inside along with each type of cheese.  Roll over like a burrito and place in pan, continue until pan is inked with these.  Pour the remaining chili mixture over the top of the filed tortillas.  Sprinkle remaining cheese on top.  Bake 350* for 30 minutes.  Salsalenté!

INGREDIENTS

2 tsp Hot Momma Seasoning, any flavor

2 tsp active dry yeast

1 1/2 Tbsp sugar divided

1 cup water divided

3 1/4 cup flour

5 tsp baking powder

2 1/4 tsp salt

1 egg white

DIRECTIONS

Add the yeast, ½ Tbsp sugar, Hot Momma Seasoning, and ½ cup warm water to stand mixer bowl.  Let it sit for 5 minutes.  After the mixture has started bubbling, add the remaining sugar, flour, baking powder, and salt.  Start mixing on low and gradually add in remaining water.  The dough will be thick and shouldn’t stick to the bowl at all.  Cover the bowl with Saran Wrap and allow to rise for 1-2 hours until it doubles in size.  Preheat oven to 425*.  Fill a stockpot with water and turn stovetop to high bringing water to a boil.  Divide dough into 6 portions for regular sized bagels.  Roll each portion into a tight ball then, using your thumb, push through the center of the ball.  Work the dough around your thumb until the hole in the center is about 1 ½” wide.  Drop the “rings” into the boiling water and boil for 2-3 minutes on each side using a wooden spoon to flip.  Set boiled bagels onto paper towel to soak up excess water.  Place bagels onto parchment lined cookie sheet.  Brush egg white over bagels.  Bake 425* for 25-30 minutes until toothpick clean and golden brown.  Place bagels on a cooling rack and cool completely.  Slice and put in a toaster or freeze for later.  Salsalenté!