Customers Cooking At Home

This is a page, dedicated to ideas coming straight from our Customers ...how they use our products to make their own lives more simple and more delicious! Share YOUR ideas with me at evelyntog@yahoo.com or on the comment section of this website! 

Comment on the website:  The Potato Soup made as a chowder is wonderful!  Add 2 or 3 fish fillets in pieces and a cup of raw shrimp while it's simmering! Delicious!

From a customer:  I tried Mama's Meat Loaf last night for supper...it was delicious. I used 1/2 pound of chorizo sausage with 1 3/4 pounds of ground round. I used catsup for my "moisture". I was very happy with the results, and so was my husband. I have NEVER been unhappy with anything I have gotten from y'all product wise, and I especially love dealing with you all personally. Keep up the good work. I will be ordering more Mama's Meatloaf Mix soon

Mama's Meatloaf addition:
Laurie Phillips glazes her Mama's Meatloaf with 2 Tablespoons of our Cranberry Chutney when she takes it out of the oven!  Yum!

White Bean Chili variation:
Suggestion from Darci Reed's friend in San Diego

Just wanted to share a delicious recipe with you. . . I put 2 large frozen chicken breasts in the crockpot with the Taste of Gourmet White Chili packet, a can of diced green chilies, and 5 cups chicken stock. I had it on high for a couple hours while I ran errands. When I got home, I added 2 slices of red onion, some green bell pepper, handful of fresh cilantro, tiny piece of jalapeño pepper, a can of black beans, a dollop of refried beans that were leftover in the fridge, and some frozen corn. I think another hour went by before we were ready to eat. We crunched up tortilla chips on top and my husband called it the best soup he's ever had in his life.
Oh, and I pulled out the chicken breasts and diced them up midway thru too.
Note from Evelyn: I love the way she created something totally new!  And used "leftover" refried beans.  I always say that "leftovers" are BONUS!  Just think through how you can use them....I say Yummy to this soup!
 
Garlic and Artichoke Dip
Suggestion from Evelyn

We were at a "StewPot" in Jackson last week (serving our Smoked Catfish Pate along with 40 other restaurants) and tasted a yummy hot dip with Artichokes but NOT Spinach!  I came home and made our Garlic Herb Dip into a very similar dip and it was yummy!  I served it at Art After Hours and everyone loved it! 

1 bag 
Garlic Herb Dip
1 can artichokes, chopped
1 cup mayonnaise
1 cup Parmesan cheese
8 oz. cream cheese

Mix everything together, put in a buttered serving dish (pie plate is perfect size.) Bake at 350 degrees until bubbly and lightly browned. Serve with crackers, or pita triangles or melba toast!


Ham and Potato Soup
Suggestion from Evelyn

Add bits and pieces of your "bonus" ham from Easter dinner to our Positively Smashing Potato Soup. Great way to add flavor and enjoy every bite! 

 

Tuscan Bean Soup with Italian Sausage
Suggestion from Johnny McWilliams, MS

Buy Italian Sausage and take it out of the casing. Brown the sausage and use the American Restaurant Style Pasta Fazool recipe on the back of the box! It's just too good. I keep buying more and more boxes! 

 

Southwest Soup with "Bonus" Turkey
Suggestion from
Evelyn

I was telling a customer in The Crown about the yummy soup I made after Christmas Dinner using Southwest Soup, bits and pieces of turkey and the "bonus" gravy!  I do it every year and just assumed that everyone else did too. Scraping up the good juices and bits left in the roasting pan makes just the most deliciously rich Southwest Soup....just follow the directions for the Soup as normal with tomatoes and broth, then add all the turkey bits and gravy too. It's your own version of Southwest Soup and I promise it will be GREAT.
Note from Evelyn: Can't wait to try this combo! Christmas Dinner maybe??

Oyster and Artichoke Soup
Suggestion from Consultant
Tracie Mizell, LA

Oyster & Artichoke Soup using Creamy Delta Bisque was very good. Added one pint of oysters, chopped, and one can of artichoke hearts, chopped. There is something in the Bisque that is a little strong flavored but after I added some cayenne, it seemed to tone it down. O&A Soup is generally a pretty mild, creamy, rich soup...My parents devoured it!! 
Note from Evelyn: Can't wait to try this combo! Christmas Dinner maybe??

 

Great Finishing Sauce
Suggestion from Consultant Laurie Phillips, MS

Saute 1 medium chopped (or sliced) onion in 1 Tbsp butter until onions turn clear. Add fresh sliced mushrooms. Let them "sweat" for 3 or 4 minutes. Add 1/4 cup of Great Grilling Marinade. Simmer on low about 5 minutes until Marinade reduces just a little. Pour over Steaks, Chopped Steak, hamburgers, etc... How fine!! 
Note from Evelyn: And on grilled pork loin?? Yum!

 

Pork Roast with Peach Pecan Pepper Preserves
Suggestion from Customer Linda Kane, FL

My favorite - Peach Pecan Pepper Preserves - is earmarked to serve with the pork roast we'll have along with the turkey on Thanksgiving Day.

 

Root Beer Bread 
Suggestion from Consultant Nannette Morrison, OK

"I used Root Beer instead of Sprite or real beer in the Bayou Beer Bread and the bread tasted great!"
Note from Evelyn:  I saw Nannette's picture of it and it looked dark and rich....wonder if raisins and nuts would be a yummy addition?


Tomato Salad
Suggestion from Consultant
Wanda Adams, AL

My son Patrick sliced some store-bought tomatoes and drizzled them with just a little bit of Sweet Vidalia Onion Vinaigrette. Then he tore up some fresh basil from his own garden and sprinkled it over the tomatoes. We ate the salad an hour or so later and it was so fresh and delicious! It's the basil and the Vidalia combo that makes the difference.
Note from Evelyn: We've eaten this salad two nights in a row! Try it!

 

Tomatillo Salsa as a Relish
Suggestion from Crown Customer

"I love something extra to put on green beans once they are on my plate and the Tomatillo Salsa was perfect!"  Note from Evelyn:  I've heard this now from several people and always for green beans. I'm so used to "buttering" my green beans for flavor...but this is a low calorie alternative and GREAT flavor!

 

Judy's Pot Pie
Suggestion from Consultant Judy Line, PA

2 cups of prepared Delta Bisque
1 cup of mixed frozen veggies
1/2 onion chopped
1 (or 2) package of Pillsbury buttermilk biscuits cut in pieces
1 1/2 cups of cooked chopped chicken
1 cup of shredded Cheddar cheese
 

Mix all ingredients together by hand in a lightly buttered deep dish baker (except for 1/2 cup of cheese). Bake for 20 minutes at 350. Remove from oven and sprinkle remaining cheese over casserole then return to oven until cheese melts. Let stand for 15-20 minutes....and serve your Pot Pie. 
Note from Judy: I threw this together tonight and the kids loved it. 

 

Zucchini Cake
Suggestion from Consultant Wanda Adams, AL

Grate fresh Zucchini and substitute the zucchini for the apples in the the All-American Apple Cake directions. Very moist and good! And it's a VEGETABLE as well as a dessert.
Note from Wanda: I know this idea came from someone else, but I can't remember who. I'm glad I tried it this weekend, because it is wonderful!

 

Pie's Burritos Supreme
Suggestion from Consultant
Margaret "Pie" Gainey, MS

Save a cup or two of Southwest Soup for Burritos Supreme. (I use Bean and Cheese Burritos.) Place in a casserole dish, pour soup over them, top with grated cheese, cover with foil, bake at 350 for 20 to 30 min. Uncover and cook just a minute more until cheese looks just right. Talk about tasty! Sure doesn't look or taste like that ol' 50 cent burrito! Your family will think they have a 'company' meal!
Note from Evelyn: Try this...it's really good!

 

Cashew Curry

Suggestion from Consultant Tracey Mizell, LA

 

I did some playing with the East Indian Curry last night...I cooked an entire recipe according to package directions in my crock-pot. I used chicken thighs (almost 4 lbs) cut into 1" pieces. Once this cooked on low for 7 hours, I removed half of it (around 4 cups) into a pot on the stove on low heat. As it started simmering, I added 2/3 cup of cashews that had been pulsed in my food processor and 2/3 cup of plain yogurt. Let that simmer for just a little while, and serve over rice and then topped with fresh cilantro. Three quick & easy additions completely changed the dish. The cashews gave a crunch (plus the health benefits of cashews is great), the yogurt gave a creamy & slightly tart flavor and the cilantro just perked everything up. 
Note from Evelyn: What a great “Bonus Meal”...the basic Curry can be frozen, then thawed and “changed” when ready to enjoy this meal.

 

 

Leanne's Royal Fudge

Suggestion from Consultant Leanne Lawrence, MS

 

This is so good and simple! As you take the Mississippi Mud Cake out of the oven you use a toothpick to poke holes in the cake. Then you spread some Royal Fudge Sauce on top. After it cools you place the cake in the refrigerator over night. The fudge sauce will harden enough that you can cut the cake in small squares. Easy fudge squares! 
Note from Evelyn: Chocolate Heaven!

 

 

 

Banana Cake

Suggestion from Consultant Sharon McNeal, IL

 

1 box All-American Apple Cake

1 cup vegetable oil

3 eggs

3 to 4 chopped fresh bananas (very ripe are great)

½ to 1 cup chopped pecans, optional

 

Preheat oven to 350. In a large mixing bowl, combine all ingredients. Pour mixture into well-buttered 9 x 13 inch pan, and bake for about 50 minutes. Optional: dust top while it's hot with confectioner's sugar or ice with Toffee Crunch Cheese Cake Ball.  

 

 

Great Grilling Salmon with Deliciously Dill Sauce
Suggestion from Consultant Wanda Adams, AL 

Rub the salmon very lightly with Sassy Seasoning and put on the grill. About half-way through cooking, baste with Great Grilling Marinade and again at the end of cooking. Serve with Deliciously Dill Dip made with low fat Sour Cream and Olive Oil Mayonnaise. 
Note from Wanda: My husband Larry loves to grill and to take care of his heart, so we eat a lot of grilled fish!  On Sunday, we cooked two sides of salmon (cooked for 15 minutes) and delicious doesn't come close to describing the flavor! 

 

Vidalia "Battered" Catfish
Suggestion from Consultant Tracey Mizell, LA

I like to coat my catfish with a little Sweet Vidalia Onion Vinaigrette before tossing with Zatarain's Fish Fry.  Great flavor. 
Note from Evelyn: Tracey is a great cook with lots of easy twists to our recipes.....if you can't find Zatarain's where you shop, use yellow corn meal "spiked" with our Sassy Seasoning! 

 

 

Vidalia Stuffed Eggs
Suggestion from Customer Mary Frances Hull, Belgium

Stuffed eggs are a real Southern tradition. Mary Frances has taken a Tablespoon (or so) of our Sweet Vidalia Onion Vinaigrette, mixed it with a Tablespoon (or so) of really good mayonnaise and egg yolks and stuffed this mixture back into the egg halves!
Note from Evelyn: I didn't even use salt and pepper when I made this recently. Just a beautifully seasoned Stuffed Egg! Mary Frances is from Indianola and stocks up on Vidalia Dressing when she comes back to the States. We have shipped it to her too!

 

Individual Pizzas for my Kids
Suggestion from Consultant Laurie Phillips, MS:

Take 1 bag of Roasted Onion Garlic Quick Bread. Add 16 oz (2 cups) of milk and mix well. Pour small amounts onto greased griddle and spread out in circular motion. Flip when top of batter begins to bubble. Use these "pancakes" to make each kiddo or hubby their very own little personalized pizza! Top with sauce, cheese, and whatever toppings they desire. Place under broiler to melt cheese.
Note from Laurie - Use Tomato Basil Bread mix the same way!

 

 

New Orleans Beef Pot Pie
Suggestion from
Sue Ellen Binkley, AL:

2 1/2 cups prepared New Orleans Style Beef
1 can cream of mushroom soup
1 bag (16 oz) frozen mixed vegetables, prepared by directions
1/4 cup milk
2 pie crusts - Pillsbury All-ready works great 

Place one pie crust in deep dish pie pan. Mix beef, soup, vetetables and milk in large bowl and pour into bottom pie crust. Place the other pie crust on top, sealing edges and cutting slits in top.  Cook at 350 degrees for 1 hour. Yum Yum! 
Note from Evelyn - Sue Ellen used her Bonus Beef (it's not leftover - it's Bonus!)

 

 

Garlic Herb Veggie Pizza
Suggestion from
Darcie Reed, NE:

2 - 8 oz. pkgs cream cheese softened
1 bag of Garlic Herb Dip mix
3/4 cup mayonnaise
1/4 cup milk
2 cans crescent rolls or a prepared pizza crust (Boboli, etc.)
Cheddar cheese
Assorted fresh vegetables - your choice

Mix dip with cream cheese, mayo and milk. Spread on pizza crust, add vegetables and cheese and bake. 
Note from Darcie - You really don't need all the Garlic spread...save some for another pizza later!

 

 

 

Southwest Burritos
Suggestion from Rhonda Orr, SC:  

My family loves for me to just pour "Bonus" Southwest Soup over frozen burritos for a quick supper. You can top the Southwest Burritos with cheese and then bake in the oven, or just microwave the dish when you've put it together. We just love it all!

 

My Special Salsa Dip
Suggestion from
 Tricia Perkins, AL: 

"My favorite recipe, and the one I have people ask for all the time, is sooo easy."

8 oz. cream cheese (I use the 1/3 less fat kind)
1 cup prepared Suddenly Salsa
6 oz. shredded mild Cheddar cheese

Spread cream cheese on the bottom of a baking pan or glass dish. Top with Salsa and sprinkle with cheese. Dip can be cooked at 350 degrees for 10 minutes or can also be microwaved for about 1 1/2 minutes. Serve with tortilla chips. 
Note from Tricia - You can also just toss the ingredients together in a bowl and microwave together, stirring halfway through until warm. I have served it this way as a dip and also as a spread to go onto sandwiches or on top of chicken breast. Your Salsa makes me happy!