2 ½ cups unsalted dry-roasted peanuts
1 Tbsp Olive Oil
3 tsp Beelze-Rub Blazing Spice
2 tsp Sugar in the Raw
Dash of salt
Preheat oven to 300 degrees. In a small pan, warm the olive oil and then add the Beelze-Rub and sugar. Stir together and heat until you can smell the Beelze-Rub. Place the peanuts in a bowl and then stir in the seasoning mixture until the peanuts are well coated. Spread onto a baking sheet and bake for 15 minutes until light golden brown. Remove from the oven and immediately spread the peanuts onto paper towels to cool completely. Enjoy immediately or store in an airtight container for up to a week.
Blazing Devil Eggs Yield: 6 servings
¼ cup mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
¼ teaspoon Papa’s All-Purpose Seasoning
Beezle-Rub Blazing Spice, for garnish
Place eggs in a single layer in a saucepan and cover with enough water to have 1 ½” of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute. Crack egg shells and carefully peel under cool running water. Gently dry with paper towels.
Slice the peeled eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, and Papa’s All-Purpose Seasoning; mix well. Using a pastry bag or spoon, fill each egg white half with a generous amount of the yolk mixture. Sprinkle with Beezle-Rub Blazing Spice and serve.
Spicy Caramel Corn Yields: 12 servings
This is our take on a classic. For an added twist, add a bag of the cheddar puff-corn when the caramel has cooled completely.
1 Bag of Old Dutch Puffcorn
1 Cup of Butter (Not Margarine)
1 1/4 Cups of Brown Sugar
2/3 Cup of Light Corn Syrup
1 tsp. of Baking Soda
2 Tbsp. Beelze-Rub
Preheat oven to 250°F.
Combine butter, brown sugar, and light corn syrup in a 2 quart sauce pan. Cook on medium heat until mixture has melted. Once mixture has melted add the baking soda. (Note: This will cause the mixture to foam)
In a large roaster pan pour Old Dutch Puffcorn and pour caramel mixture over the Old Dutch Puffcorn and stir until mixed. Place in oven for 45 minutes, stirring at least every 10-15 minutes.
Remove from oven, pour on wax paper. Before completely cooled sprinkle with Beelze-Rub and then break apart.
Yields: 6 to 8 servings
1/4 cup (1/2 stick) unsalted butter
3 garlic cloves, minced
1/3 cup popcorn kernels
2 Tbsp vegetable oil
1 tsp Beelze-Rub Blazing Spice
Melt butter in a small saucepan over medium heat. Add garlic; stir 1 minute. Remove from heat. Cover; keep warm.
Heat kernels and oil in a large covered pot over medium-high heat; cook until almost all kernels have popped. Transfer popcorn to a large bowl. Drizzle garlic butter over popcorn; toss to coat. Sprinkle with the Beelze-Rub and toss again.
Yields: 12 servings
1 pound thick cut bacon
1/3 cup maple syrup
1/2 cup brown sugar
2 tsp Beelze-Rub Blazing Spice
Preheat oven to 400 degrees. Place the bacon on a wire rack on a foil lined baking pan. Brush the top of the bacon with maple syrup. Mix the brown sugar and Beelze-Rub together and sprinkle onto the bacon.
Bake for 15 minutes. Flip the bacon and brush with maple syrup and sprinkle with the sugar mixture. Bake for another 15 minutes or until it reaches the desired level of crispiness.
Spicy Queso Dip Yield: 3 Cups
1 pound Queso Blanco Cheese, shredded
8 ounces full-fat cream cheese
8 ounces full-fat sour cream
¾ cup whole milk
1 can Rotel tomatoes & green chilis, drained
1 ½ teaspoons Beelze-Rub Blazing Spice
In a slow-cooker or medium pot, combine cheese, cream cheese, sour cream, Rotel, and about half the milk. Turn heat onto low, and let the mixture slowly heat until the cheeses melt and a smooth cream forms; stirring occasionally. Add more milk as needed. Stir in the Beelze-Rub and mix well.
Once melted, serve immediately; or transfer to a slow-cooker with a “warm” setting to keep the dip warm and melted.
Spicy Snack Mix Yields: 24 servings
4 1/2 cups Corn Chex™ cereal
4 1/2 cups Rice Chex™ cereal
1 cup mixed nuts
1 cup bite-size pretzels
1 cup bagel chips, broken into 1-inch pieces
6 tablespoons butter or margarine
2 tablespoons Worcestershire sauce
1 teaspoon salt
1 teaspoon Beelze-Rub Blazing Spice
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.
Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.
Cowboy Caviar Yields: 12-24 servings
¼ cup Olive Oil
3/8 cup Sugar
1/8 cup + 1 Tbsp White Wine Vinegar
Beelze-Rub Blazing Spice (1 ½ tsp=Mild, 1 Tbsp=Medium, 2 Tbsp=Hot)
½ tsp Salt
½ tsp Cumin
Juice of 1 Lime
½ pound Roma Tomatoes, seeded & diced
½ can Black-Eyed Peas, rinsed & drained
½ can Black Beans, rinsed & drained
½ can Super Sweet Corn, drained
½ Red Onion, diced
¼ cup Orange or Yellow Bell Pepper, diced
¼ cup Red Bell Pepper, diced
½ cup Cilantro, chopped (approximately ½ a bunch)
In a large bowl, whisk together the olive oil, sugar, vinegar, Beelze-Rub, salt, cumin and lime juice. Add tomatoes, black-eyed peas, black beans, corn, red onion, and bell peppers. Stir to combine. Stir in cilantro. Cover and chill at least 1 hour or overnight to allow flavors to blend. Serve chilled or at room temperature.