Hot Momma Seasoning


Hot Momma Pretzels


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!


Hot Momma Potato Chips


5 lbs Russet potatoes

Canola Oil for frying

Hot Momma Seasoning, Mild or Fiery



Peel, rinse, and thinly slice (1/16”) the potatoes.  Put potatoes in a bowl of cold water to help remove excess starch.  Let them soak for 10 minutes.  Remove from water.  Layer the slices and cover the potatoes with a towel to dry the slices out as much as possible, less moisture will mean less oil spatter and a crispier chip.  Heat the oil to 350* in a fryer.  Toss a handful of slices into the oil.  Give a quick stir and monitor.  Chips should be brown and crispy in about 4 minutes depending on size, thickness, and how crunchy you prefer.  Place chips on a paper towel and season immediately.  Give a quick toss and let cool.   Salsalenté!

Hot Momma Starters


Extra Virgin Olive Oil

Hot Momma Seasoning, Mild or Fiery


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!

Hot Momma Oil


8 or 12 oz Extra Virgin Oil

1 Tbsp Hot Momma Seasoning, Mild or Fiery


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!


Hot Momma Nacho Chips


1 Package Corn Tortillas

Canola Oil for Frying

Hot Momma Seasoning, any flavor

Salt (optional)


Take the tortillas out of the bag and keep in a stack.  Cut the stack in half, then again, then again until you have 6 stacks of triangles.  Will look like a cut up pizza.  Heat the oil in a fryer to 350*.  Put a few slices of tortillas in the fryer.  Fry for 45 seconds or until both sides are golden brown.  Place onto a paper towel to absorb the oil and season immediately.  Let cool.  Salsalenté!


Hot Momma Butter


1 stick of Butter

1 tsp Hot Momma Seasoning, Mild or Fiery


In a bowl, bring 1 stick of butter to room temperature. Mix in 1 tsp of mild or fiery Hot Momma Seasoning.   Salsalenté!

Hot Momma Dip


1/2 Cup Sour Cream

1 Cup Mayonnaise

2 oz Hot Momma Seasoning, Mild or Fiery


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!

Hot Momma Mac and Cheese


1 Box Kraft Macaroni and Cheese

1 tsp Hot Momma Seasoning, mild or fiery

1 Stick of Butter, softened

½ Cup Milk


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!

Hot Momma Jerky


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


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!

Hot Momma Fish and Rice


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


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!

Hot Momma Mexican Casserole


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


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!

Hot Momma Bagels


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


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!

Try These Easy to Make Recipes!


Hot Momma Cheese Chips


¾ Cup Parmesan Cheese, shredded

¾ Cup Cheddar Cheese, shredded

1-2 tsp Hot Momma Seasoning, any flavor


Preheat the oven to 350*.  Line an 11x16 baking sheet with parchment paper.  Combine the cheeses together in a small bowl.  Place tablespoon dollops 2 inches, or more, apart on baking sheet.  Sprinkle each with Hot Momma Seasoning.  Bake 6-8 minutes, until edges start to brown.  Remove from oven.  Allow to cool.  Dip into salsa!  Salsalenté!

Hot Momma Meatballs


2 lbs Ground Beef, Turkey, or Venison

1 Cup + more Mozzarella Cheese, shredded

½ Cup Parmesan Cheese, shredded

1 Egg

2 tsp Onion Powder

2 tsp Garlic Powder

2 tsp Hot Momma Seasoning, any flavor

1 Cup Hot Momma Pizza Sauce, or Marinara Sauce


Preheat oven to 400*.  Lightly grease a casserole dish.  Combine 1 cup mozzarella cheese, Parmesan Cheese, egg, and seasonings.  Once mixed, add in meat until just combined.  Create approximately 18 balls out of the meat, just as long as they’re all uniformed and place into casserole dish.  Bake 15-20 minutes or until fully cooked.  Drain grease.  Pour sauce over meatballs and top with extra mozzarella cheese.  Bake 8-10 minutes until cheese is melted and slightly browned.  Salsalenté!

Hot Momma Chops


1 Tbsp Hot Momma Seasoning, mild or fiery

6 Pork Chops

1 Can Tomato Soup

½ Cup Water

1 tsp Worcestershire Sauce

½ tsp Salt

3 Medium Potatoes, quartered, peeled

4 Carrots, peeled, split lengthwise


In a deep skillet, brown pork chops.  Drain off fat.  Replace chops.  Add potatoes and carrots.  In a mixing bowl, add Hot Momma Seasoning, tomato soup, Worcestershire  Sauce, water, and salt.  Pour over meat and vegetables.  Cover and simmer 45 minutes or until vegetables are tender.  Salsalenté!

Hot Momma Seafood Sauce


2 Cups Ketchup

3 Tbsp Worcestershire Sauce

1 Lemon, juiced

1 tsp Hot Momma Seasoning, mild or fiery


In a saucepan, on medium, stir in all ingredients and cook 3-5 minutes.  Pour into a serving bowl and place in the middle of shrimp cocktail tray.  Salsalenté!

Hot Momma Shrimp


1 (8 oz) Cream Cheese, softened

1 Stick Butter, softened

1 tsp Hot Momma Seasoning, mild or fiery

1 Cup Salad Shrimp

2 Tbsp Mayonnaise  

1 Small Onion, finely grated


Blend butter, cream cheese, mayonnaise and Hot Momma Seasoning together.  Add onion and shrimp.  Serve at room temperature with crackers.  Salsalenté!

Hot Momma Crab Dip


1 Can Crab Meat, drained, flaked

½ Cup Sour Cream

½ Cup Mayonnaise 

2 tsp Hot Momma Seasoning, mild or fiery

½ Cup or more Parmesan Cheese for taste


Mix sour cream, mayonnaise and Hot Momma Seasoning.  Mix in ½ cup Parmesan.  Fold in crab meat.  Add more Parmesan if desired and serve with crackers.  Salsalenté!