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CLICK HERE TO DOWNLOAD OR PRINT RECIPE One of my favorite fall-time vegetables, Butternut Squash, is the key ingredient for this savory dish. Italian sausage and pasta are mixed with the squash that is flavored just right with (dried) Sage, Coriander powder, Garlic Salt, and a bit of Chili Flakes for a slight hot kick. This dish is easy to prepare, but looks and tastes extraordinary. A truly great combination of spices that really make the butternut squash perfectly delicious. Ingredients: 1 lb Mild Italian Sausage 1 lb Butternut Squash (peeled & cut in one inch cubes) 1 medium onion, chopped 3 garlic cloves, minced 1/2 lb farfella pasta 2 Tblspns dried Sage 1 tsp Coriander 1 tsp Garlic salt 1/2 tsp Chili flakes 2/3 cup freshly grated Parmesan cheese Directions: Salt and pepper the squash and then spread it out on a cookie sheet. Bake it for 20 - 30 minutes in a 400 degree oven, until the squash is just tender. Set the baked squash aside. Cook the pasta and reserve about a cup of the pasta water. In a large fry pan, cook the Italian sausage, breaking it into small pieces with a spatula. Add the onion, garlic, Coriander, Chili Flakes, and 1 Tblspn of the Sage to the sausage and cook until the onion is slightly clear. Add the cooked pasta and half of the cooked squash to the fry pan with the Italian sausage. Gently mix to combine. Make a squash sauce by combining the following: half of the cooked squash, 1 tsp Garlic Salt, 1 Tblspn Sage, 1/3 cup freshly grated Parmesan cheese, and 1/4 - 3/4 cup reserved pasta water (add enough water to make a slightly thick sauce). Pour the squash sauce over the pasta and sausage mixture in the fry pan. Mix together until the sauce is covering the pasta. Sprinkle with the remaining 1/3 cup of Parmesan cheese. Garnish with fresh Sage leaves and serve immediately. #coriander #GarlicSalt #ChiliFlakes

CLICK HERE TO DOWNLOAD OR PRINT RECIPE This is a delicious cake that is full-bodied from a special added ingredient - the sweet potato. The cake is spiced with the unique flavors of Garam Masala (it goes so well with chocolate) and topped with a smooth and silky chocolate ganache. It's a rich and wonderful dessert for that really special meal. Enjoy! GARAM MASALA Ingredients: 1 cup cooked sweet potato (pulp only, cooled and mashed) 3 cups cake flour 2 1/2 tsp Garam Masala 1 1/2 tsp baking powder 1 tsp salt 1 cup butter (room temperature), plus 1 Tblspn butter (for ganache) 1 1/2 cups granulated (white) sugar 1/2 cup (packed) light brown sugar 5 eggs (room temperature) 1 cup sour cream (room temperature) 2 tsp vanilla extract 1 3/4 cup semi sweet chocolate chips 2/3 cup heavy whipping cream Directions: Preheat oven to 350 degrees. Spray with nonstick spray a large (10 cup) bundt pan. Melt 3/4 cup of the chocolate chips in the microwave for 40 seconds. Stir until smooth. Set aside. In a medium bowl, mix together the flour, baking powder, salt and Garam Masala. In a separate large bowl, cream 1 cup butter and the sugars until the mixture is light and fluffy. Add the eggs, one at a time, mixing after each one is added. Fold the flour mixture into the butter mixture. Add the sour cream, sweet potato and vanilla and mix until fully incorporated. Remove 3 cups of this mixture and place in a separate bowl. Add the melted chocolate to the 3 cups of the batter and stir until the mixture is a light brown. Layer the two batters alternately in the prepared bundt pan. After both batters are in the pan, using a knife, slice the batter to swirl the batter (being careful to not swirl the batter together too much). Bake in the preheated oven for about 50 minutes or until a knife inserted into the middle of the cake comes out clean. While the cake is baking, make the ganache by heating the heavy whipping cream in a small saucepan over medium heat. Heat the cream to just boiling. Remove the pan from the heat and add 1 cup of chocolate chips and the reserved Tblspn of butter. Do not stir and let it sit for 5 minutes and then stir until smooth. Let the baked cake cool completely. Invert the cake onto a serving plate and drizzle the top with the ganache.

CLICK TO DOWNLOAD OR PRINT RECIPE Brunswick Stew is a traditional southern favorite, often served in the fall. There are a number of different versions of this stew with a variety of meats used. Our recipe uses BBQ sauce, shredded chicken, pulled pork, baby lima beans and shoe peg corn, spiced with our Mesquite Blend, Thyme and a touch of Cayenne. It's a deliciously flavored thick stew that's a perfect cooler weather comfort food. MESQUITE BLEND, Cayenne Powder, Thyme Ingredients: 6 skinless, boneless, chicken thighs, cooked and shredded 2 cups cooked pork, shredded (pulled pork) 2 cups chicken broth 1 medium onion, diced 1 Tblspn minced garlic 4 Tblspns butter 1 cup white potatoes, peeled, cooked and chopped 12 ounce bag of frozen baby lima beans 2 (11 ounce) cans of shoe peg corn 1/2 cup ketchup 1 cup BBQ sauce 1 Tblspn Worcestershire sauce 28 ounce can crushed tomatoes 1/8 tsp Cayenne Powder 1 Tblspn Thyme 1 Tblspn Mesquite Blend 2 tsp salt 1 tsp pepper Directions: Melt the butter in a large pot and then saute the onion and garlic in the butter for about a minute. Add the lima beans to the pot and cook for another 2 minutes. Add the tomatoes, broth, ketchup, BBQ sauce and Worcestershire sauce to the lima bean mixture and simmer for 15 minutes. Add the potatoes, corn, chicken, pork, Thyme, Mesquite Blend, Cayenne Powder, salt and pepper and simmer for 15 more minutes or until the stew is well blended and a thick consistency. #BRUNSWICKSTEW #mesquiteblend #Cayennepepper #Thyme

CLICK TO DOWNLOAD OR PRINT RECIPE Move over pumpkin pie - Pumpkin Crisp is our new favorite pumpkin dessert! Warm spices of True Cinnamon, Ground Ginger and Clove Powder perfectly spice the pumpkin layer in this amazing fall treat. For the Crisp Topping - True Cinnamon spices the Graham Crackers, oats and pecans for a delicious crunch. This is a little different and yummy way to enjoy seasonal pumpkin! TRUE CINNAMON, Ground Ginger, Clove Powder Ingredients: For The Pumpkin layer: 15 ounce canned pumpkin 2/3 cup Evaporated Milk 1/2 cup granulated (white) sugar 1/2 cup (packed) light brown sugar 3 eggs 1 tsp vanilla extract 1/4 tsp salt 1 tsp True Cinnamon 1/4 tsp Clove Powder 1/2 tsp Ground Ginger Crisp Topping: 1 cup Graham Crackers, roughly crushed, with chunks of the cracker remaining 1 cup oats 1/2 cup (packed) light brown sugar 1/2 cup chopped pecans (optional) 1 tsp True Cinnamon 1/4 tsp salt 1/4 tsp Baking Powder 1/4 tsp Baking Soda 3/4 cup butter, grated and divided Directions: Preheat oven to 350 degrees. Spray a 9 x 9 baking pan with cooking spray. Make the topping by combining all ingredients, reserving 1/4 cup of the grated butter. Mix together the pumpkin layer ingredients until smooth. Pour the pumpkin mixture into the prepared baking pan. Sprinkle the topping over the pumpkin. Dot the topping with the reserved grated butter. Bake in the preheated oven for 45 - 60 minutes or until the pumpkin layer is firm and the topping is golden. Let the crisp cool for 10 minutes before serving.

CLICK TO DOWNLOAD OR PRINT RECIPE This is an easy to prepare recipe combining orange and pumpkin with the best warm and sweet spices - Ginger, True Cinnamon, Nutmeg, Allspice & Clove Powder- to make a moist and delicious cake. This cake does not have a strong pumpkin or orange taste, but rather a perfect spice flavor that is so good, it is just irresistible. Try it and we think you'll agree, it is one of the best pumpkin cakes you have ever tasted! GINGER POWDER, True Cinnamon, Nutmeg, Allspice, Clove Powder Ingredients For The Cake: 2 cups flour 1 tsp baking soda 2 tsp baking powder 1/2 tsp salt 2 tsp True Cinnamon 1 tsp Ginger Powder 1/2 tsp each: Nutmeg and Allspice 1/4 tsp Clove Powder 4 eggs 1 cup orange juice 1/2 cup granulated sugar 1 cup light brown sugar 1 (15 ounce) can pumpkin puree 1 cup vegetable oil 1 tsp orange zest 1 1/2 tsp vanilla extract 1/2 tsp orange extract 1/2 cup toasted pecans Ingredients & Directions For Glaze: Blend together until it is a syrup consistency: 1 cup (sifted) confectioners' sugar 1/2 tsp Ginger Powder 2-3 Tblspns orange juice Directions For The Cake: Preheat the oven to 350 degrees. Spray, with cooking spray, a regular sized Bundt pan. Mix together the flour, baking soda, baking powder, salt, and spices. In a separate bowl, mix together the eggs, sugars, orange juice, pumpkin. oil, orange zest, and the vanilla and orange extracts. Add the flour mixture to the pumpkin mixture and stir until fully combined. Pour the batter into the prepared Bundt pan and then bake it in the preheated oven for about 50 minutes, or until a knife inserted into the middle of the cake comes out clean. Let the cake cool on a rack until just warm and then remove it from the pan. Place the cake in a serving plate and pour the glaze over the top of the warm cake. #PUMPKINORANGECAKEWITHAGINGERORANGEGLAZE #GingerRootPowder #TrueCinnamon #Nutmeg #Allspice #ClovePowder

CLICK TO SAVE OR PRINT RECIPE Thick & creamy white chili made with lots of chicken, white beans, corn and the perfect combination of spices. This recipe is mildly spicy but full of that delicious chili flavor. Serve this with fresh lime slices as a little bit of lime juice gives it a great final touch. Enjoy! JALEPENO FLAKES, Mexican Herbs Seasoning, Chili Powder Blend, Cumin Seed Powder, Garlic & Onion Blast Seasoning, Cayenne Powder Ingredients: 1 1/2 lbs boneless/skinless chicken breasts (3 breasts) 1 medium onion, chopped 4 oz can of diced green chilies (undrained) 2 tsp minced fresh garlic 2 cups chicken broth 1 tsp "Better Than Boullion " Roasted Garlic Base flavor Juice from one fresh lime 1 1/2 cans (15.5 oz can) Cannellini beans (reserve 1/2 can) 1 cup canned corn (drained) 1 tsp Garlic & Onion Blast Seasoning 2 tsp Mexican Herbs Seasoning 1 tsp Chili Powder Blend 1 tsp Cumin Seed Powder Pinch of Cayenne Powder (use 1/4 tsp if desire more spicy) 1 Tblspn Jalapeno Flakes 1/2 cup sour cream (can use light) 4 oz cream cheese (can use light) 1/4 cup half and half (can use light) Directions: Place first 15 ingredients in a slow cooker (Crock Pot). Cook for 4 hours High, or 8 hours Low. After cooking period, remove and shred the chicken breasts and then return them to the pot. Mix together the half and half and cream cheese (add a little of the liquid from the crock pot to the mixture so that it is smooth). Add this mixture and the sour cream to the pot and stir to combine. Mash the reserved 1/2 can of beans and then stir it into the chili (helps thicken the chili). Heat the chili to desired temperature and add Salt to taste. Serve hot with shredded cheddar or Monterey Jack cheese, Tortilla Chips or strips, hot sauce, and fresh lime slices.

CLICK TO DOWNLOAD OR PRINT RECIPE Here is another easy-to-make family favorite dinner. We usually make this with ground turkey, but beef or lamb can also be used. The spices used-Rosemary Powder, Garlic Granules, Paprika and True Cinnamon- provide wonderful flavors for the filling. Don't forget the pinch (or two) of Cayenne in the potatoes- it really makes them! Enjoy this delicious dish- it's a great meal to serve for a pleasing hearty dinner. #ROSEMARYPOWDER #Paprika, Garlic Granules #True Cinnamon #Cayenne Powder Ingredients: 1 lb Ground Beef, or Ground Lamb or Ground Turkey 1 medium onion, diced 1 Tblspn olive oil 2 Tblspns flour 1/4 cup red cooking wine 2 Tblspns tomato paste 2 Tblspns Worcestershire sauce 3/4 cup chicken or beef stock Salt/Pepper to taste 2 tsp Rosemary Powder 1 tsp Paprika 2 1/2 tsp Garlic Granules 1/8 tsp True Cinnamon 1 cup frozen carrots * 1 cup frozen peas * *Can use 2 cups of frozen peas and carrots mixture 5 large golden potatoes, peeled and cut into one inch pieces 2 Tblspns creme cheese 2 Tblspns butter 1 - 2 Tblspns milk 1/4 cup shredded Irish (white) cheddar cheese (or shredded parmesan) Pinch of Cayenne Powder 1 egg beaten Directions: Preheat oven to 375 degrees. Make the potato topping: Cook the potatoes in salted boiling water until tender. Drain the cooked potatoes and mash them with the butter, creme cheese, milk, cheddar cheese, and Cayenne. Add salt /Pepper to taste. Set the potatoes aside. Make the filling: In a large frypan cook the meat and onion in the oil until the meat is done and then break it into small crumbles. Stir in the flour, wine, Worcestershire sauce, tomato paste, stock, Rosemary, Paprika, Garlic Granules, and True Cinnamon. Stir to combine and reduce the heat to medium-low. Bring the mixture to a simmer and cook it for about 5 minutes or until thickened. Add salt/pepper to taste. Pour the filling in a greased deep dish 9 inch pie pan and spread it over the bottom. Spread the potatoes over the top of the filling. Brush the top of the potatoes with the beaten egg. Bake in the preheated oven for about 40 minutes or until the potato topping is golden. #RosemaryPowder #paprika #GarlicGranules #TrueCinnamon #Cayennepepper

CLICK TO PRINT OR DOWNLOAD RECIPE These are moist and delicious muffins bursting with apple and cinnamon flavors. What makes them so moist is the sour cream added to the mix. The crumble top (with added cinnamon) and the vanilla icing, take these muffins - over the top. Serve them for breakfast, as a snack or dessert. They're perfect! TRUE CINNAMON, Nutmeg Powder Ingredients For The Muffins: 1/2 cup butter (room temperature) 1/2 cup light brown sugar 1/2 cup granulated sugar 2 eggs 2 tsp vanilla extract 2 cups All Purpose flour 1 tsp baking soda 1 tsp baking powder 1/2 tsp salt 2 tsp True Cinnamon 1/2 tsp Nutmeg Powder 1/4 cup milk (room temperature) 1/2 cup sour cream 2 cups peeled and chopped apples (small chop) Crumble Topping: Blend together until crumbly- 1 tsp True Cinnamon; 3/4 cup All Purpose flour; 1/2 cup butter (grated); 1/3 cup light brown sugar; 1/3 cup granulated sugar. Icing: Whisk together until it has the consistency for drizzling: 1/2 cup powdered sugar (sifted); 2 - 3 Tblspns heavy whipping cream; 1 tsp vanilla extract. Directions: This recipe makes 18 regular sized muffins. Preheat oven to 350 degrees. Prepare muffin tins by spraying the tins and the muffin cup liners. For the muffin ingredients- Cream together (until light brown and fluffy) the butter and sugars. Add the eggs and vanilla. In a separate bowl combine the flour, soda, baking powder, salt, and spices. Add the flour mixture to the egg mixture, alternating with the milk and sour cream. Mix until combined and then fold in the apples. Spoon the muffin mixture into the prepared lined tins. Top each muffin with a generous scoop of the crumble. Bake in the preheated oven for 20 minutes or until golden and set. Let cool on a rack. When cooled, drizzle each muffin with the icing.

CLICK HERE TO DOWN LOAD OR PRINT RECIPE These Blondies are moist and a delicious apple flavor, with a nice, slightly crunchy top. The apples help to make them moist and the True Cinnamon and Nutmeg help to perfectly compliment the apple flavor. This is an easy to make recipe that is a great treat for dessert or snack. Love those fall-time apples! Ingredients: 2 large apples, chopped 1 stick butter, melted & cooled 1 Tblspn lemon juice 1/2 cup granulated (white) sugar 1/2 cup light brown sugar 1 egg 1 tsp vanilla extract 1/2 tsp baking powder 1/4 tsp salt 1 tsp True Cinnamon 1/2 tsp Nutmeg 1 1/4 cup flour 3/4 white chocolate chips Directions: Preheat oven to 350 degrees. Lightly spray a 9 x 9 inch baking pan with cooking spray. Sprinkle the lemon juice over the chopped apples & toss to coat. Set aside. In a medium sized bowl, combine the sugars, egg, and vanilla. Pour the cooled butter into this mixture and stir until smooth. In a separate bowl combine the flour, baking powder, salt, and spices. Take out 2 Tblspns of this flour mixture and mix it with the apples. Combine the remaining flour mixture with the butter mixture. Stir until smooth. Fold in the apples and the white chocolate chips and stir gently until incorporated. Pour the batter into the prepared pan and bake until a knife inserted in the middle of the pan, comes out clean (about 40 minutes). Cool blondies completely before cutting into squares. #TrueCinnamon #Nutmeg #AppleBlondies

CLICK TO DOWN LOAD OR PRINT RECIPE An easy and elegant chicken recipe made with fresh figs and cheese, perfectly spiced with Garlic and Thyme. Serve it with the Balsamic glaze for a very special and delicious meal. THYME (Ground), Minced Garlic, Garlic & Onion Blast Ingredients: 4 large boneless and skinned chicken breasts 1 cup diced fresh figs, green or black (about 7 large figs) 2/3 cup crumbled Asiago or Goat Cheese 2 Tblspns olive oil 1 Tblspns Thyme (Ground) 1/2 tsp Minced Garlic 1 tsp Garlic & Onion Blast Salt/Pepper 1 cup Balsamic Vinegar 1/4 cup light brown sugar Directions: Preheat oven to 400 degrees. Oil a large baking pan with 1 Tblspn of the olive oil. Set aside. Butterfly each breast by cutting through the thick side toward the tapered side so that the breast opens like a book. Sprinkle the inside and outside of each breast with 1/2 Tblspn of the Thyme, the Garlic & Onion Blast, and a pinch of pepper. Set aside. In a small bowl combine the remaining Thyme, figs, cheese, 1 Tbspn of oil, Minced Garlic, and a pinch of salt & pepper. Toss to combine. Spoon this mixture onto one side of each breast, dividing it evenly. Close the other side of the breast over the mixture and then secure each breast closed with cooking twine and/or metal skewers. Place the secured breasts in the prepared baking pan, skin side down. Bake the breasts in the oven for about 20 minutes, then turn the breasts on the other side and bake for another 20 minutes or until each breast is cooked through. While the breasts are cooking make the glaze by combining the vinegar and the brown sugar in a small saucepan. Bring this to a boil over medium high heat, and then reduce the heat to low and simmer for about 20 minutes, until the glaze coats the back of a spoon. Remove from the heat and let it cool slightly (it will thicken as it cools). Drizzle each breast with a bit of the glaze and serve. #THYME #MincedGarlic #GarlicOnionBlast

CLICK TO DOWNLOAD OR PRINT RECIPE This is a very popular recipe that has a number of different versions. You can change the vegetables to whatever you like, and you can use low-fat cream cheese & low-fat sour cream for the base. This version uses our Ranch Blend and Garlic Salt for that perfect flavor to the cream cheese/sour cream base. This is a delicious way to serve veggies and it is a great side dish for any party, pot-luck, picnic or barbecue. Whenever I bring it to a gathering, there is never any left. What a yummy and fun way to get your veggies! Enjoy! RANCH BLEND, Garlic Salt Ingredients: 2 Crescent Roll Packages (refrigerated, 8 ounce pkgs) 8 ounces cream cheese (softened) 8 ounces sour cream 2 tsp Ranch Blend 1/4 tsp Garlic Salt 3-4 dashes of hot sauce 4 green onions, chopped 1 red pepper, chopped into small pieces 1 cup matchstick carrots 2 cups fresh broccoli, chopped into small pieces 1 cup shredded sharp cheese Directions: Preheat oven to 350 degrees. Spray a jelly roll pan with non-stick cooking spray. Roll out the crescent rolls to fit into the pan and lay them into the sprayed pan. Prick a few holes into the dough and then place the pan in the preheated oven for 10 minutes. When the dough is lightly golden remove it from the oven and let it cool. Prepare the base of the pizza by combining the cream cheese, sour cream, spices and hot sauce in a bowl. Blend the mixture with a hand held mixer until smooth. Spread this mixture over the cooled dough. Top the cream base with the vegetables as follows: red pepper, green onions, carrots, and broccoli. Top the vegetables with the shredded cheese. Chill the pizza until ready to cut and serve. #VEGGIEPIZZA #RanchBlend #GarlicSalt