Recipes

Jalepeno Deviled Eggs

8 hard boiled eggs
1/2 teaspoon prepared mustard
1 tablespoon mayonnaise
1 teaspoon Bread & Butter Jalepeno juice
salt & pepper to taste
pinch paprika


Cut eggs in half and remove yolk. Combine with mustard, mayo, salt, pepper and jalepeno juice. Mix together til smooth. Refill each egg half with mixture, sprinkle paprika and top with jalepeno slices.

 

Werewolf Green Bean Casserole

1 package frozen green beans
1 can cream of mushroom soup
3 tablespoons Werewolf Sauce
1 package french fried onions

Combine beans, cream of mushroom soup and Werewolf in small casserole dish. Bake in 350 degree oven for 15-20 minutes. Remove from oven and top with french fried onions. Bake for another 10 minutes and serve.

Werewolf Fried Turkey

15-18 pound Turkey
1 stick, (1/2 cup) melted butter
1 bottle Werewolf Firehouse Everything Sauce
Tony Chachere's seasoning

Thaw turkey completely, wash and pat dry with paper towels. Melt butter, add werewolf and blend well. Inject warm marinade into turkey, pulling the injector out as you push the marinade in, and change the angle of the needle several times to get the marinade spread evenly through the bird. Be sure to get the legs, wings and back as well. Pat Tony's seasoning into skin and cavity. Fry in 250 degree oil for 3 1/2 minutes per pound. Remove from oil and let drain for 5-10 minutes before carving.

I would like to take a monet to remind everyone about fryer safety. Be sure the turkey is thawed completely before cooking. You really don't want to see what happens when you drop a big chunk of ice into boiling oil. Make sure you place your fryer on a hard flat surface away from any flamable materials. When immersing the bird, do so slowly, especially as the oil begins to fill the cavity. Dropping a turkey into the oil too quickly can cause splash back, and is the most common cause of fires and burns.

Werewolf Caramel Apples

1 14 0z bag of caramels
4 tablespoons Werewolf Firehouse Everything Sauce
5 medium apples, washed and well dried

Place caramels and Werewolf in large saucepan. Cook over medium low heat, stirring constantly until caramels are completely melted. Allow to cool for 5 minutes. Insert popsicle sticks into apples and dip into caramel until fully coated, spooning if necessary. Place apples on buttered wax paper and refigerate at least 1 hour.

Werewolf Goulash


1 lb. ground beef
1/2 onion, chopped
1 can spaghetti sauce
4 cups of elbow macaroni
1 teaspoon seasoning salt
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
3 tablespoons of Werewolf Everything Sauce

Boil elbow macaroni according to package directions. Add browned ground beef, spaghetti sauce, chopped onion, seasoning salt, salt, pepper and garlic powder. Add Werewolf Everything Sauce. Stir and serve.

Recipe courtesy of Twix

Sausage Soup

This recipe doesn't use any of my products, though you can add the hot sauce to taste if you like. I came up with this years ago and it has always been a huge hit. A can't miss on cold days.

1/2 lb Italian sausage
1/2 lb sage country sausage
1/2 lb smoked sausage
2 med carrots
2 stalks leeks
1 stalk celery
1 cup barley
2 tablespoons minced garlic
1 tablespoon basil
1 tablespoon oregano
12 cups chicken broth

Brown Italian and country sausages thoroughly. Drain and add smoked sausage, chicken broth, celery, carrots, basil, oregano and garlic. Cook for 20 minutes over med heat or until carrots are crisp tender. Add leeks and barley and bring heat to med high. Cook for 15-20 minutes til leeks are tender. Serve with sourdough or french bread.

Santa Fe Cornbread

2 pkg Jiffy corn muffin mix
2 eggs lightly beaten
1/2 cup milk
1/2 cup Chile Relish, (hot or mild to taste)
1/3 cup corn, drained well

Blend all ingredients well. Let batter sit for 5 minutes and blend again. Pou into 2 square or round baking pans and bake at 350 for 20 minutes. Let cornbread cool slightly before cutting.

Recipe courtesy of Kathy Wollard

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