Appetizers

Sweeties Bacon Corn Dip

8oz Chopped Bacon

4oz Van Roehling Candied Jalapenos Chopped

1 Tbsp Van Roehling OMGarlic Seasoning

4 c Corn (drained)

1 c Mayonnaise

4 Green Onions Chopped

2 c Mozzarella Cheese (shredded)

Add chopped bacon to skillet and brown until crispy. Stir in Candied Jalapeno Sweeties

and OMGarlic seasoning into bacon and fat and cook 1 minute. Stir in corn and cook

until it starts to brown. Add mayonnaise, onions, and 1 1/2c cheese, stir well.

Sprinkle 1/2 c cheese on top and broil until golden brown. Serve with tortilla chips.

Mexicali Dip

1 can Bean with Bacon Soup

1 1/4c Shredded Cheddar Cheese

1/2 c Van Roehling Texas Red Salsa

In saucepan, combine soup, cheese, and Texas Red Salsa. Over medium heat,

heat through stirring occasionally. Serve with tortilla chips.

(For a different flavor twist use Van Roehling Tequila Green Salsa)

Crawfish Dip

1 8oz pkg cream cheese

1 c. Mozzarella Cheese, shredded

1/2 tsp. Lemon juice

3 Tbsp Van Roehling Rod 'N Surf Fish Seasoning

(or 3 tsp. Van Roehling Louisiana Critter Seasoning)

3/4 c. boiled crawfish pieces

Hot Pepper Sauce (optional)

Mix Lemon juice, Rod 'N Surf Fish Seasoning, and hot sauce. Add in both cheeses, and microwave until melted. Blend together well. Add crawfish pieces and mix thoroughly. Serve as dip with chips, crackers, or bread toasts. (Van Roehling Louisiana Critter Seasoning or Like It Hot may be used instead of Hot Pepper Sauce)

Cheesy Bread

1 Loaf French Bread

4 Tbsp Butter

8 oz Cream Cheese

1c Mozzarella Cheese, shredded

1c Cheddar Cheese, shredded

2 Jalapenos, diced

6 slices Bacon, cooked and crumbled

2 tsp. Van Roehling OMGarlic Seasoning

Preheat oven to 400. Combine cream cheese, butter, OMGarlic, half

of shredded cheeses, and jalapenos. Cut French Bread loaf in half

lengthwise. Spread cheese mixture onto bread. Top with remaining

shredded cheese and bacon. Place on foil lined pan (for easy

clean up) and bake for 15 minutes.

Spicy Guacamole

3-4 ripe avocados

1 medium tomato diced

2 tablespoon onion, finely chopped (optional)

¼ cup Van Roehling Texas Red Salsa™

1 tablespoon Van Roehling OMGarlic seasoning™

Cut the avocados in half and remove the pit, scoop the flesh into a bowl

and using a fork, mash it to your desired consistency. Add remaining

ingredients and mix well. Serve with tortilla chips and enjoy!

Bacon Crostini with Pimento Cheese and Candied Jalapeno
2/3 cup Van Roehling Texas Jalapeno Sweeties™

6 slices bacon, cooked until crispy and crumbled (reserve some grease)

1 ciabatta baguette, sliced

Pimento cheese:

12 ounces sharp white cheddar cheese, freshly grated

1 (4-ounce) jar of pimentos, drained

4 ounces cream cheese, softened

1/2 cup mayonnaise

1 teaspoon Van Roehling OMGarlic Seasoning™

Preheat the broiler to high, with the rack in the center of the oven. Place the

baguette slices on a baking sheet. Using a pastry brush, brush each

slice with the reserved bacon grease. Broil for just 1 minute or so until the bread

is golden. Let the crostini cool slightly. Spread each bread slice

with a spoonful of pimento cheese. Add some bacon crumbles on top.

Add 1/2 tsp. candied jalapenos on each crostini and serve.

Pimento cheese:

Add all ingredients together in a large bowl and mix well until combined.

You will have some leftover, so store it in a sealed container in the fridge.

Bold Bloody Mary

Van Roehling Like It Hot Seasoning™ to taste (1-2 tablespoons)

4 cups low-sodium tomato juice

1/2 cup fresh lemon juice (from about 3 lemons)

1 teaspoon Worcestershire sauce

3/4 cup to 1 1/2 cups high-quality vodka

Ice cubes

1 lemon, thinly sliced, for garnish

4 to 6 pieces celery stalks, for garnish

In a blender, add the tomato juice, lemon juice, Van Roehling

Like It Hot seasoning and Worcestershire sauce. Blend until

completely smooth. Transfer the mixture to a pitcher.

Stir in the vodka to taste. For an extra kick, rim a tall glass with

Van Roehling Like It Hot, or Campfire Dust for a smokey flavor.

Fill glass with ice, add Bloody Mary Mix and garnish with the lemon slice and celery.

Fried Pickles with Dipping Sauce

For the sauce:

1/2 cup mayonnaise

2 tablespoons drained horseradish

1 tablespoon ketchup

1 teaspoon Van Roehling Louisiana Critter Seasoning™

Fried Pickles:

1/2 cup all-purpose flour

1 teaspoon Van Roehling Louisiana Critter Seasoning™

2 cups sliced dill pickles, drained

Canola oil, for frying

For the sauce:

In a bowl, whisk together all ingredients, cover and refrigerate until ready to serve.

For the fried pickles: Whisk the flour and seasoning until combined. Using

a fork, add the pickles, a few at a time, to the flour mixture and

toss to coat. Heat 1/2 inch of canola oil to 350 degrees F in a

large cast-iron skillet. In several batches, fry the pickles until golden

brown and crispy all over (flip halfway), about 2-3 minutes per

batch. Drain on a paper-towel-lined baking sheet and season

with Louisiana Critter Seasoning (if you like a little heat, try our LIKE IT

HOT™ instead!)

English Muffin Pizza

1 split English Muffin

Pizza sauce

Shredded cheese

Van Roehling Cheezy Italian Seasoning

Your favorite toppings: mushrooms, pepperoni, green pepper,

ground beef, sausage, pineapple

Toast your English Muffin. Spread pizza sauce evenly on muffin halves.

Sprinkle with Cheezy Italian Seasoning. Add cheese and your toppings.

Put on a baking sheet. Set oven on Broil. Cook for about 5-10 minutes,

watching carefully so pizza does not burn.

Garlic and Herb Cream Cheese

8 oz cream cheese

2-3 tablespoons Van Roehling OMGarlic Seasoning™

Mix together and let sit in refrigerator until needed for flavors to blend together.

Shrimp Stuffed Eggs

1/3c. med size shrimp, deveined

6 eggs, hard boiled and peeled

2 T. mayonnaise

2T. sour cream

3T. Van Roehling Rod 'N Surf Seasoning

Chop shrimp and set aside. Halve eggs lengthwise. Take out yolks and put in small boil and mash. Stir in mayonnaise, sour cream and VR Rod 'N Surf. Mix well. Fill eggs and store covered in refrigerator until ready to serve.

BMT Bites

16-20 cherry tomatoes

1/2c mayonnaise

1/3 c green onions, chopped

3Tbsp. grated cheese

1 lb. bacon, cooked and crumbled

1T Van Roehling Sizzlin' Oak Steak Rub

Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert

the tomatoes on a paper towel to drain. In a small bowl, combine

the remaining ingredients; mix well. Spoon into tomatoes. Refrigerate

for several hours before serving.

Garlic Butter

8 oz. whipped butter

2-3 Tbsp. Van Roehling OMGarlic Seasoning

Mix well. Let sit to blend seasoning. Use on meats, stews,

soups, vegetables, garlic bread, etc.

Fiery Brownies

1 Pkg. Fudge Brownie Mix

3 oz. Chopped Van Roehling Texas Jalapeno Sweeties

8 oz. cream cheese, softened

Egg, Oil and water as noted on Brownie Mix

Powdered Sugar

Prepare brownie mix according to package directions. Pour into 9 x13 pan.

Mix cream cheese with Texas Jalapeno Sweeties. Drop spoonful of mix

on top of brownie mixture and swirl with a knife, marbling the batter.

Bake according to package directions. Let cool, then sprinkle with

powdered sugar.

Deli-Rye Snacks

1# Ground Beef 1# Sausage

1# Velvetta Cheese 1 Loaf Deli-Rye Bread

3 tsp. Van Roehling Sizzlin' Oak Steak Rub

Brown meats in skillet. Drain. Put back in skillet, add Sizzlin' Oak

Steak Rub and cheese. Mix over low heat until melted. Spoon

mixture on slices of Deli-Rye bread. ** Put on cookie sheet and

bake @ 350 until hot. Serve

** May be frozen until ready to heat

BBQ Chicken Dip

8 oz. cream cheese, softened

1/2 c. Ranch dressing

10 oz. can chunk chicken, drained

1/2 c. Van Roehling Sweet Chipotle Sauce

2 c. shredded Monterrey Jack cheese

Tortilla chips

Spread cream cheese into ungreased 1 Qt. baking dish. Layer chicken,

Sweet Chipotle sauce, and Ranch dressing. Sprinkle with cheese.

Bake uncovered @ 350 for 20 minutes or until cheese is melted.

Serve warm with Tortilla chips.

Cheezy Italian Dip

1 c. sour cream

1 c. mayonnaise

1/3 c. Van Roehling Cheezy Italian Seasoning

Mix and chill several hours. Serve with crackers or pretzels

OMGarlic Dip

2-3 Tbsp. Van Roehling OMGarlic Seasoning

1 8oz. block cream cheese, at room temperature

Mix OMGarlic Seasoning with cream cheese until well blended. Serve

with crackers.

Submitted by TeNeaka F. Cypress, TX

Spicy & Sweet Pineapple

1 can pineapple chunks, drained

Brown sugar

Bacon strips, quartered

Van Roehling Sweet Chipotle Sauce

Dip pineapple chunks in brown sugar. Wrap with piece of bacon and secure

with toothpick. Grill until bacon is almost done. Glaze with Van Roehling

Sweet Chipotle sauce and continue grilling until bacon is completely

done. Serve warm. May also be baked on cookie sheet in oven @ 400.

Sweet Hot Mustard

2 Tbsp. yellow mustard

1 1/2 tsp. Van Roehling Texas Jalapeno Sweeties, Chopped

1 tsp. honey

Mix well. Serve on any dish in which you use mustard.

Tequila Green Bites

4 c. grated cheddar cheese

3 eggs, well beaten

1/2 c. Van Roehling Tequila Green Salsa

Heat oven to 350. Spread 2c. cheese in 9x13 baking pan. Mix eggs and

Van Roehling Tequila Green Salsa. Spread over bottom layer of cheese.

Spread remaining 2c. cheese on top. Bake for 30 min. Allow to cool,

cut into 1" squares. Serve on tortilla chips.

Easy, Tasty Habanero Stuffed Celery

(and low calorie too!)

½ cup low fat cream cheese, softened

2 tablespoons blue cheese, softened

1 tablespoon Van Roehling OMGarlic seasoning

¼ teaspoon salt

5 large celery stalks, each cut into 4 pieces

2 tablespoons Van Roehling Spicy Habanero Sauce

Green onion for garnish (optional)

In a small bowl, stir together cream cheese, blue cheese, Van Roehling

OMGarlic seasoning and salt until smooth. Spoon about ½ tablespoon cheese

mixture into each piece of celery, more if desired. Arrange on platter. You can

either drizzle with Van Roehling Spicy Habanero or serve the sauce in a bowl

and dip stuffed celery into it! Garnish with green onion if desired.

Creamy Cornbread Casserole

1/2 cup butter, melted

2 eggs, beaten

1 ½ tablespoons Van Roehling Yard Bird Seasoning

1 (8.5 ounce) package dry corn bread mix

1 (15 ounce) can whole kernel corn, drained

1 (14.75 ounce) can creamed corn

1 cup sour cream

Preheat oven to 350 degrees F, and lightly grease a 9x9 inch baking dish. In a

medium bowl, combine butter, eggs, Van Roehling Yard Bird Seasoning, corn

bread mix, whole and creamed corn and sour cream. Spoon mixture into

prepared dish. Bake for 45 minutes in the preheated oven, or until the top is

golden brown. **For extra flavor, add a handful of chopped Van Roehling Texas

Jalapeno Sweeties!

Campfire Pumpkin Seeds

1 1/2 c raw whole pumpkin seeds

2 tsp butter, melted

½ tsp Van Roehling Campfire Dust

Preheat oven to 300 degrees. Toss seeds in a bowl with the melted butter and

Van Roehling Campfire Dust. Spread the seeds in a single layer on a baking

sheet and bake for about 45 minutes or until golden brown; stir occasionally.

Cheezy Sticks

1 tube refrigerated pizza dough

10 string cheese sticks

2 Tbsp butter, melted

4 Tbsp Van Roehling Cheezy Italian

1 c tomato sauce

Preheat oven to 350 degrees. Open pizza crust and cut in half widthwise, then

slice into 10 rectangles. Roll one string cheese stick in the center of each

rectangle. Press the dough to secure it closed around the cheese. Place on a

parchment-lined baking sheet and repeat until all string cheese is wrapped in

dough. Brush butter over the sticks with a basting brush. Sprinkle with 1 ½

Tbsp. Van Roehling Cheezy Italian. Bake for 12-15 minutes, or until golden

brown. Meanwhile, heat tomato sauce in small pan over medium heat and add

remaining 2 ½ Tbsp Van Roehling Cheezy Italian. Remove sticks from oven

and cool slightly before serving with Cheezy Italian tomato sauce for dipping!

Seasoned Popcorn

2 Qts. Popped popcorn

3 Tbsp. Melted butter

3 tsp. Van Roehling Campfire Dust Seasoning

Add seasoning to melted butter and stir well. Pour seasoned

butter over popcorn. Toss well and serve.

Zesty Bean Dip

1 (16oz) can refried beans

1 c. sour cream

1/4c. Van Roehling Texas Jalapeno Sweeties, chopped

Shredded Cheddar Cheese

Sliced green onions

Blend together refried beans and sour cream. Mix Texas Jalapeno

Sweeties with bean mixture. Spoon into serving bowl, top with

shredded cheddar cheese and green onions. Serve with tortilla

chips or corn chips.

Stuffed Peppadew Peppers

1 container Peppadew peppers

1 sm. container whipped cream cheese

1/4-1/2 c. chives, chopped

1/4-1/2 lb. shrimp

2 Tbsp. butter

4 Tbsp. Van Roehling Rod 'N Surf Fish Rub

Cut peppers in half. Mix cream cheese and chives and stuff in

each pepper half. Devein and cook shrimp in skillet with butter.

Season heavily with Van Roehling Rod 'N Surf Fish rub. Remove

shrimp from skillet, cut into 3 equal pieces. Stick shrimp with

toothpick and stick toothpick into stuffed peppers. Enjoy.

Submitted by Alan W., Tomball, TX

Fish & Seafood Sauce

4 oz. Van Roehling Sweet Chipotle Glaze & Grilling Sauce

2 c. heavy cream

3 oz. Parmesan cheese

Heat together until blended. Serve with fish or seafood, or may

be used as a bisque.

Submitted by Alan W., Tomball, TX

Grilled Breadsticks

1 1/2 tsp. Van Roehling Cheezy Italian Seasoning

1/2 c. grated Parmesan or Romano Cheese

3 Tbsp. butter, melted

8 soft breadsticks

In shallow dish, mix VR Cheezy Italian Seasoning, and extra cheese. Brush

breadsticks with butter. Roll in seasoning mixture to coat. Grill breadsticks

uncovered, over medium heat 2-3 minutes or until golden brown, turning to

brown evenly. Serve warm

Steak Marinade

1/2 c. soy sauce

1/4 c. olive oil

1 tsp. garlic powder

2 tsp. Van Roehling Cheezy Italian Seasoning

Mix all ingredients. Brush on steaks, or place in Ziplock bag and

allow to marinade for several hours. Cook as normal.

Submitted by Darcy H.

Italian Biscuits

1 can biscuits

1 tsp. garlic powder

2 Tbsp. Van Roehling Cheezy Italian Seasoning

3 Tbsp. Margarine or butter, melted

Mix all ingredients, except biscuits. Place biscuits on

baking sheet. Brush with butter mixture. Cook as directed on package.

May also be cooked on grill over indirect heat

Submitted by B. L., Chim Chimney, League City, TX

Ranch Jalapeno Mix

1 Pkg. Ranch Dressing Mix

2 Avocados

1 c. sour cream

4 Tbsp. Van Roehling Texas Jalapeno Sweeties

Mix dressing mix and sour cream. Mash avocados and add to

dressing mixture. Stir in Van Roehling Texas Jalapeno

Sweeties. Serve with crackers, vegetable sticks, tortilla

chips, or spread on tortillas and roll up.

Submitted by J. Taylor, New Braunfels, TX

Oyster Cracker Snack

1/2 pkg. Oyster Crackers

1 Tbsp. Olive Oil

4 tsp. Van Roehling Campfire Dust Seasoning

Mix oil and Van Roehling Campfire Dust seasoning. Place crackers in a bowl,

add oil mixture; toss to coat. Spread on baking sheet, cook @ 300

for 10 min.

Baked Brie with A Kick

1 loaf Brie, halved horizontally

1 Tube Crescent Rolls

2-3 Tbsp. Van Roehling Texas Jalapeno Sweeties, chopped

Do not separate rolls, but seal edges together of 4 rolls to make

a square. Package will make 2 squares. Place each Brie half

onto a square, completely cover, and seal. Sprinkle Texas

Jalapeno Sweeties on top of each. Place on greased baking sheet

and cook @ 350 for 20 minutes. Cut into wedges and serve.

Sweetie Deviled Eggs

12 hard-boiled eggs

1 1/2 Tbsp. mayonnaise

2 Tbsp. chopped Van Roehling Texas Jalapeno Sweeties

Salt & pepper to taste

Peel shells off eggs. Slice eggs in half lengthwise. Remove yolks and place

in medium size bowl. Add Texas Jalapeno Sweeties, mayonnaise, salt and

pepper to yolks. Mix well. Spoon back into each egg and chill. (For hotter

egg filling add more Sweeties)

Texas Jalapeno Sweeties Dip/Spread

2 Tbsp. Chopped Van Roehling

Texas Jalapeno Sweeties*

8 oz. Container Whipped Cream Cheese

(for spread use brick cream cheese)

Mix ingredients until well blended. Serve with snack crackers.

*Heat level may be altered by adding more or less

Party Mix

8 T. butter

3 T. Van Roehling Yardbird Chicken Rub

3 T. Worcestershire Sauce

3 1/2 c. Toasted Corn Squares cereal

3 1/2 c. Toasted Wheat Squares cereal

3 1/2 c. Toasted Rice Squares cereal

2 c. Pretzels

2 c. Mixed nuts

1 t. Tabasco Sauce (optional)

Heat oven to 250. Melt butter in large roasting pan in oven.

Stir in seasonings. Gradually add remaining ingredients, mixing

to coat. Bake 1 hour, stirring every 15 min.

Smoky Cheese Ball

1 (8oz) pkg. cream cheese

1/4c shredded Cheddar cheese

2 green onions, chopped

3 t. Van Roehling Sizzlin' Oak Steak Rub

1/2c. pecans, chopped

Mix all ingredients, except pecans until well blended. Form into ball or log.

Place pecans on waxed paper. Roll ball/log in pecans until completely

covered. Chill for several hours. Serve with assorted crackers

Daddy's Moppin' Sauce

1 Bottle Van Roehling Daddy's German BBQ Sauce

5 c white vinegar

1/2 c lemon juice

1/2 c Worcestershire sauce

2 jalapenos, chopped (optional)

4Tbsp Van Roehling Campfire Dust Rub

2 sticks butter or margarine

1 large onion, diced

Combine all ingredients, except butter in a large pan.

Heat over medium heat until onion and jalapeno

are soft. Add butter, allow to melt, stir and remove

from heat. Brush on meat with pastry brush.

This recipe is enough for 2 briskets.

Perfect for pork ribs and chicken, also.

Burger-Potato Snack

16 frozen waffle-cut potatoes

1 lb. ground beef or turkey

2-3 tsp. Van Roehling Campfire Dust Seasoning

4 slices American Cheese, cut in quarters

4 cherry tomatoes, sliced

Mustard, ketchup, pickle slices, onion slices, mayo

Preheat oven to 400. Line a baking sheet with foil. Evenly space potatoes on

baking sheet, Bake for 18-20 min. Remove from oven. Adjust oven rack and

preheat broiler. Meanwhile, in med. bowl combine meat and Van Roehling

Campfire Dust. Form into 16 - 1oz. burgers. In a skillet, cook burgers,

uncovered, over med-high heat for 5 min, turn once during cooking. Drain. Top

each potato with a burger, cheese quarter, and tomato slice. Broil 4-5" from

heat for 1-2 min. Serve with condiments.

Sweetie Tortilla Pinwheels

1(8oz) pkg cream cheese, softened

4 oz. shredded cheddar cheese

5 flour tortillas

2-3 oz chopped Van Roehling Texas Jalapeno Sweeties

In large bowl, mix all ingredients, except tortillas. Spread mix over the tortillas;

roll up tightly. Wrap each with plastic wrap; refrigerate several hours. Unwrap,

cut into 1/2" slices, serve.

Sweet Chipotle Chicken Dip

1(8oz) pkg. cream cheese, softened

1(10oz) can chunk white chicken, drained

1/2 c. Van Roehling Sweet Chipotle Sauce

1/2 c. Ranch dressing

2 c. shredded Monterey Jack cheese

Tortilla Chips

Spread cream cheese into an ungreased 1 qt baking dish. Layer with chicken,

Sweet Chipotle Sauce, and Ranch dressing. Sprinkle with cheese. Bake,

uncovered, at 350 for 20-25 min or until cheese melts. Serve warm with tortilla

chips.

Savory Party Bread

1 round loaf sourdough bread

1 lb. Monterey Jack cheese, sliced

1/2 c. butter, melted

1/2 c. chopped green onions

3-4 tsp. Van Roehling Cheezy Italian seasoning

Cut bread lengthwise and widthwise without cutting through the bottom crust.

Insert cheese between cuts. Combine butter, onions, and Cheezy Italian

seasoning; drizzle over the bread. Wrap in foil; place on baking sheet. Bake at

350 for 15 min. Unwrap, bake 10 min. longer or until cheese is melted.

Date Hors d' oeuvres

1 Pkg. Dates (no pits)

1 Pkg. Bacon

Van Roehling Jalapeno Red Plum Glaze

Cut bacon slices into thirds. Wrap each date with bacon. Secure with

toothpick. Place on cookie sheet. Brush each with Van Roehling Jalapeno

Red Plum Glaze. Bake at 375 for 20-25 min. until bacon is crisp.

(A hotter version of this recipe Submitted by Alan W. Tomball, TX - Add a

Texas Jalapeno Sweetie in date before wrapping)

Firecracker Salmon Appetizer

Small pkg. smoked salmon slices

1 T. Van Roehling Rod 'N Surf Fish Rub

4 oz. cream cheese

Club crackers

4 T. Van Roehling Sweet Chipotle Glaze & Grilling Sauce

Spread cream cheese on crackers. Divide and arrange salmon slices on top

of cream cheese. Sprinkle each with Van Roehling Rod 'N Surf Fish rub. Top

with Van Roehling Sweet Chipotle Glaze & Grilling sauce. Chill and serve.

Submitted by Jax R., Houston, TX

Quick Smokies Appetizer

1 pkg. Smokies sausage links

1 Bottle Van Roehling Honey Jalapeno Glaze & Grilling Sauce

Place sausage in slow cooker, pour sauce over sausage, heat thoroughly.

Serve as an appetizer.

Party Meatballs

This is a super easy, delicious party appetizer. Place in crockpot and let it cook while you are getting everything else ready! You can also put meatballs in a hoagie bun and top with cheese for a delicious sub sandwich!

Fully-Cooked Frozen Meatballs, approx. 26 oz.

1 Bottle Van Roehling Whiskey Peach Sauce™

Add frozen meatballs to Crockpot, cover with sauce, place lid on crockpot and heat on HIGH for approx. 2 hours, stirring occasionally. Let simmer on ‘LOW’ or ‘WARM’ setting once done.

Beef and Blue Cheese Stuffed Mushrooms

1/2 pound Ground Beef

36 to 40 small button or cremini mushrooms (about 1-1/2 to 2-inch diameter)

1/3 cup crumbled blue cheese

1/4 cup soft whole wheat breadcrumbs

3 tablespoons minced chives

1 teaspoon Van Roehling Sizzlin’ Oak seasoning™

Preheat oven to 375°F. Remove and reserve stems from mushrooms. Mince stems to yield 1/2 cup; discard remaining stems. Combine Ground Beef, minced stems, blue cheese, breadcrumbs, chives and Van Roehling Sizzlin’ Oak seasoning™. Spoon beef mixture evenly into mushrooms. Place stuffed mushrooms on rack in broiler pan. Bake in 375°F oven 15 to 20 minutes.

Hawaiian BBQ Sliders

Grilling Spray

1-1/2 pounds ground chuck beef

2/3 cup Van Roehling Whiskey Peach Grilling Sauce™, divided

3/4 teaspoon Van Roehling Sizzlin’ Oak Seasoning™

1 pkg (12 oz each) Hawaiian dinner rolls

3 slices Swiss cheese, quartered

1 can pineapple slices, drained, cut into thirds

1/2 cup thinly sliced red onion

Spray cold grate of gas grill with grilling spray. Preheat grill for medium heat. Meanwhile, combine beef, 1/3 cup Van Roehling Whiskey Peach Grilling Sauce™ and Van Roehling Sizzlin’ Oak Seasoning™ in large bowl. Shape mixture into 12 small patties. Grill patties 3 to 4 minutes on each side or until cooked through (160°F). Meanwhile, remove rolls from package. Cut in half horizontally. Toast cut sides on grill. Spread remaining 1/3 cup Van Roehling Whiskey Peach Grilling Sauce™ on rolls. Place patties on bottom halves of rolls; top with cheese, pineapple and red onion. Close with tops of rolls.

Mozzarella Sticks

1 1/2 cups breadcrumbs

1 1/3 cups freshly grated Parmesan

2 tablespoons Van Roehling Cheezy Italian Seasoning

2 (16-ounce) blocks pasteurized mozzarella cut into 4 by 1/2-inch sticks

4 large eggs, beaten to blend

1 1/2 cups vegetable oil

Marinara Sauce or Ranch for dipping

Stir the breadcrumbs, 1 cup of Parmesan and Van Roehling Cheezy Italian Seasoning in a medium bowl to blend. Dip the cheese in the eggs to coat completely. Coat the cheese in the bread crumb mixture, patting to adhere and coat completely. Place the cheese sticks on a baking sheet. Repeat dipping the cheese sticks in the egg and bread crumb mixture to coat a second time. Cover and freeze until frozen, about 2 hours and up to 2 days. Heat the oil in a large frying pan over medium heat. Working in batches, fry the cheese until golden brown, about 1 minute per side. Transfer the fried cheese to plates. Sprinkle with the remaining cheese and serve with the Marinara Sauce.