Beelze-Rub Roasted Peanuts  

Ingredients:
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

Blazing Devil Eggs                                Yield: 6 servings

6 eggs                                                                         

¼ cup mayonnaise

1 teaspoon white vinegar                                          

1 teaspoon yellow mustard

¼ teaspoon Papa’s All-Purpose Seasoning             

Beezle-Rub Blazing Spice, for garnish

Directions:

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.

Spicy Popcorn

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.

Candied Bacon

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.