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
Submitted by TeNeaka F. Cypress, TX
Spicy & Sweet Pineapple
1 can pineapple chunks, drained
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 Buffalo 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
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.
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 width-wise, 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!
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. Parmason cheese
Heat together until blended. Serve with fish or seafood, or may
be used as a bisque.
Submitted by Alan W., Tomball, TX
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
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.
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
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
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.
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.
Buffalo 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
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
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
8 oz. cream cheese
1 tbsp. lemon juice
1 tbsp. mayonnaise
1 1/2 tbsp. Van Roehling Rod 'N Surf Fish Rub
1/2 c. boiled crawfish pieces
Soften cream cheese. Add juice, mayonnaise, and Van Roehling Rod 'N Surf
Fish Rub. Mix well. Add crawfish pieces and mix thoroughly again. Serve with
chips or crackers.
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.
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 bread crumbs
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, bread crumbs, 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
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.
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 bread crumbs, 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.