George’s Spicy Bloody Mary Dip

4 oz cream cheese softened
1/2 cup chopped onion
1/4 cup chopped celery
1 small jalapeño, seeded and chopped
1/2 tsp celery salt Salt and pepper to taste
Pulse all ingredients in a blender or food processor for a textured dip and enjoy with veggies, pretzels or crackers! Yum!
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John Henry Sugar Maple Candied Bacon Recipe

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix John Henry’s Sugar Maple Rub Seasoning, rice vinegar, maple syrup, and black pepper in a small bowl.
  3. Place bacon slices on cooling rack set over a baking sheet.
  4. Bake in the preheated oven for 10 minutes, turn slices, and bake another 5 minutes.
  5. Remove bacon and brush both sides with brown sugar mixture. Return bacon to the oven and bake another 5 minutes. Repeat basting every 5 minutes until bacon is browned and crisp, about 35 minutes.
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John Henry’s Sugar Maple Rub Seasoning
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Bacon Salt & Vinegar Chips Recipe

  • 4 potatoes, thinly sliced
  • cold water to cover
  • 3 cups white vinegar
  • 1 cup cold water
  • 2 cups vegetable oil for frying
  • Bacon Salt Original, to taste
  1. Put potato slices in a large bowl. Pour enough cold water over the potatoes to cover completely. Soak potatoes, gently agitating every 10 minutes, for 30 minutes; drain.
  2. Spread potatoes slices onto paper towel; pat dry with more paper towels.
  3. Mix vinegar and 1 cup cold water in the large bowl; add potatoes. Cover bowl with plastic wrap and refrigerate for 30 minutes, stir gently, and continue chilling at least 30 minutes more.
  4. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  5. Working in batches, use a slotted spoon to remove potato slices from vinegar mixture and gently add to the hot oil. Fry potatoes until golden brown, 5 to 7 minutes per batch. Remove chips to a bowl lined with paper towel to drain.
  6. Use the paper towel to lift chips from the bowl and put them into a separate bowl; season with Bacon Salt Original. Spread the Bacon Salted chips onto paper towel to further dry and cool completely.
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Bacon Salt Original
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Mad Dog Sweet Reaper Sriracha Chicken Recipe

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 cloves garlic, diced
  • 2 pounds skinless, boneless chicken breast halves, cut into cubes
  • 1 cup water
  • 1/2 cup soy sauce
  • 1 teaspoon Mad Dog 357 Reaper Sriracha Sauce, or more to taste
  • 1 (12 ounce) jar orange marmalade
  1. Heat olive oil in a large skillet over medium heat. Saute onion and garlic in hot oil until onion softens, 5 to 7 minutes.
  2. Increase heat to medium-high, add chicken to onion mixture, and cook and stir until chicken is no longer pink in the center and the juices run clear, 5 to 10 minutes.
  3. Stir water, soy sauce, and Mad Dog 357 Reaper Sriracha Sauce into chicken mixture. Reduce heat to medium, cover the skillet, and cook for 30 minutes. Stir marmalade into chicken mixture, bring to a simmer, and cook until chicken is tender and falling apart, about 15 minutes more.
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Mad Dog 357 Reaper Sriracha Sauce
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Elijah’s Xtreme Reaper Bourbon Glazed Porkchops

1/2 cup firmly packed light brown sugar
3 tablespoons Dijon mustard
2 tablespoons soy sauce
2 tablespoons bourbon
1/2 teaspoon salt
1/4 teaspoon pepper
6 (1-inch-thick) bone-in pork chops
Stir together first 7 ingredients in a shallow dish or large zip-top plastic bag; add pork chops. Cover or seal, and chill 30 minutes, turning once.Remove pork from marinade, reserving marinade.Grill pork, covered with grill lid, over medium-high heat (350° to 400°) about 10 to 12 minutes or until a meat thermometer inserted into thickest portion registers 160°, turning once.Bring reserved marinade to a boil in a small saucepan, and cook, stirring occasionally, 2 minutes. Pour over chops before serving.
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Peach Sweet Heat Pie Pecipe

  • 6 fresh peaches – peeled, pitted and sliced into thin wedges
  • 1/4 cup Peach Sweet Heat Hot Sauce
  • 2 fluid ounces peach schnapps, or more to taste
  • 1 cup white sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons all-purpose flour
  • 2 prepared pie crusts
  1. Place the peaches, Peach Sweet Heat Hot Sauce, and peach schnapps into a saucepan over medium heat, and cook until the peaches are softened and the mixture thickens, stirring occasionally, about 8 minutes. Stir in sugar and cinnamon until combined. Stir in the flour, and bring the mixture back to a simmer. Simmer until the flour has thickened the filling, 10 to 15 minutes. Remove from heat, transfer filling to a container, and refrigerate 4 hours or overnight.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. Stretch bottom pie crust into a 9 1/2-inch pie pan; cut the other crust into 1-inch wide strips. Spread the peach filling evenly into the bottom crust, and make a lattice crust from the strips, weaving the strips over and under each other. Pinch strips to the bottom crust at both ends.
  4. Bake the pie in the preheated oven for about 15 minutes, then remove and cover the crust edges with foil strips. Return to oven and bake until top crust is golden brown, about 30 more minutes. Cool on wire rack at least 2 hours before serving to allow pie filling to set up.
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Peach Sweet Heat Hot Sauce
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  • 2 lbs. Catfish fillets cut into serving size pieces
  • 1/3 stick melted unsalted butter
  • 8 Tbls. Historic Lynchburg Habanero Hot Sauce
  • 1 tsp. Salt
  • 1 tsp. Freshly Ground Black Pepper
  • 1 Cup cornmeal mix
Combine Historic Lynchburg Habanero Hot Sauce and melted butter.
Marinate fillets for 2 hours.
Mix dry ingredients together in plastic bag.
Drop fillets into bag and shake to cover completely with cornmeal mix. Deep fry until golden brown.
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Iguana Smoky Smoked Sausage Alfred Recipe

  • 1 (14 ounce) Smoked Sausage, diagonally cut into 1/4-inch slices
  • 8 ounces pasta, cooked, drained
  • 2 cups heavy cream
  • 2 teaspoons Cajun seasoning
  • 2 tablespoons Iguana Smoky Jalepeño Chipotle Pepper Sauce
  • 1/2 cup grated Parmesan cheese
  1. Prepare pasta according to package directions; drain and set aside.
  2. Saute sausage in a large skillet over medium-high heat for 5 minutes, turning occasionally.
  3. Add cream Cajun seasoning & Iguana Smoky Jalepeño Chipotle Pepper Sauce; bring to a boil. Reduce heat; simmer gently for 3-4 minutes or until mixture begins to thicken. Remove from heat, stir in Parmesan cheese. Add pasta to sauce and toss.
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Iguana Smoky Jalepeño Chipotle Pepper Sauce
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Mama Vincente Pizza Omelet Recipe

  • 1 cup Mama Vincente Fra-Diavolo Marinara
  • 1 (2 ounce) package sliced pepperoni, or to taste
  • 1/2 tomato, diced
  • 1/4 cup diced onion
  • 1/4 cup diced mushrooms
  • 2 tablespoons diced olives
  • 1 pinch dried oregano, or to taste
  • salt and ground black pepper to taste
  • 1 tablespoon olive oil, or as needed
  • 4 eggs, beaten
  1. Mix Mama Vincente Fra-Diavolo Marinara, pepperoni, tomato, onion, mushrooms, olives, oregano, salt, and pepper together in a bowl.
  2. Heat oil in a skillet over medium heat. Pour eggs into the hot oil and cook until set, about 5 minutes. Pour sauce mixture over eggs and cook until firm enough to fold 1 side of eggs over the filling creating an omelet, 5 to 10 minutes more.
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Mama Vincente Fra-Diavolo Marinara
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Lucky Dog Baja Shrimp Burrito Recipe

  • 2 tablespoons vegetable oil
  • 1/2 cup chopped onion
  • 3/4 cup long-grain white rice
  • 3/4 teaspoon cumin
  • 3/4 teaspoon garlic salt
  • 1 1/2 cups chicken broth
  • 1/2 cup canned diced tomatoes
  • 1 (16 ounce) can refried beans
  • 3/4 teaspoon garlic salt
  • 1/2 teaspoon ground black pepper
  • 12 ounces frozen cooked shrimp without tails, thawed
  • 2 teaspoons minced garlic
  • 1/2 cup plain yogurt
  • 1/2 cup mayonnaise
  • 2 teaspoons Lucky Dog Mild Lightly-Smoked Pepper Sauce
  • 6 (10 inch) flour tortillas, warmed
  • 3 cups shredded Cheddar cheese
  • 1/3 cup salsa
  1. Heat the vegetable oil in a saucepan over medium heat. Add the onion, and cook until tender, stirring frequently. Stir in rice, and season with cumin and 3/4 teaspoon of garlic salt. Cook and stir until the rice is lightly toasted, about 5 minutes. Pour in the chicken broth and the diced tomatoes. Bring to a boil, then cover and cook over low heat for 15 to 20 minutes, until all of the liquid has been absorbed.
  2. In a small saucepan, stir together the refried beans, 3/4 teaspoon of garlic salt, and black pepper. Cook over low heat, stirring occasionally until heated through.
  3. Place shrimp in a bowl, and stir in garlic until shrimp is coated. Heat a skillet over medium-high heat, and coat with cooking spray. Saute shrimp until heated through and lightly browned.
  4. In a small bowl, stir together the yogurt, mayonnaise, and Lucky Dog Mild Lightly-Smoked Pepper Sauce until smooth. Refrigerate until ready to use.
  5. Place about 1/4 cup of cheese onto each warm tortilla. Then place about 1/2 cup of shrimp on the cheese. Top with 1/4 cup of beans, and 1/4 cup of rice. Spread on about a tablespoon of the Lucky Dog Sauce, and salsa to taste. Roll up, and serve.
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Lucky Dog Mild Lightly-Smoked Pepper Sauce
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