Forge Your Flavor!

Papa’s All-Purpose Dip

This simple but flavorful dip was created by my brother Tony. Faced with the dilemma of nothing but sour cream in the house to dip his chips in, he mixed PaPa’s in the sour cream and presto! --instant dip!


2 tsp. Papa’s All-Purpose Seasoning

8 oz. sour cream

Mix thoroughly, let stand in the fridge for a couple hours, preferably overnight.

Great as a dip for chips, veggie trays, French fries and onion rings, use as a topper for baked potatoes, chili or blend into beef stroganoff. The possibilities are endless. 


Papa’s Spicy Snack Mix       Yield: 20 servings


3 cups Rice Chex Cereal
3 cups Corn Chex Cereal
1 cup roasted unsalted peanuts
1 cup Snyder’s of Hanover gluten free pretzel sticks 
6 Tbsp butter
2 Tbsp Worcestershire sauce 
2 Tbsp Papa's All-Purpose Seasoning
1/2 tsp Beelze-rub Blazing Spice (medium spice level) - Optional

Melt butter in microwave. Stir in seasonings and Worcestershire. Mix cereals, nuts, and pretzels in large bowl; add butter mixture and stir until coated. Microwave on high for 6 minutes, stirring every 2 minutes. Pour onto paper towels and cool completely. Store in airtight container for up to a week.


PaPa’s Pickled Veggie Ham Rolls             Yield: 10 servings


8 oz cream cheese, softened                                  

8 ounces sliced ham

2 teaspoons Papa’s All-Purpose Seasoning         

12 oz jar Pickled Asparagus

16 oz jar Pickled Roasted Bell Pepper Strips      

12 oz jar Spicy Pickled Green Beans


Mix cream cheese and Papa’s All-Purpose Seasoning until well blended.  Spread cream cheese mixture over one slice of ham to cover to the edges.  Place a bell pepper strip, green bean, and asparagus spear together on one edge of the ham and roll up.  Repeat with remaining ingredients.  Chill rolls for 1-2 hours to allow cream cheese to firm up, then slice into 1 to 1 ½ inch pieces and arrange on serving platter.  Keep chilled until ready to serve.



Pork Carnitas       Yield: 12 servings



3 ½ -4 pounds boneless pork butt                                   

4 T Papa's All-Purpose Seasoning

1 T Beelze-Rub (optional)                                      

1 Onion, halved and sliced

2 T Fresh Lime Juice                                              

2 C Vegetable Broth

1 Medium Orange, juiced (keep the spent halves)


Heat oven to 300 degrees.  Rub pork butt with Papa’s and Beelze-Rub and set aside. Combine remaining ingredients in a large Dutch oven, including the spent orange halves and juice. Cover and cook until the meat falls apart when prodded with a fork, about 3 hours. Serve with tortillas, avocado, and sour cream or mix into scrambled eggs.

NOTE: If using the grill instead of the oven, use indirect cooking by turning the burners off on one side (for gas) or by placing the coals to one side (for charcoal), and place the pan on the opposite side of the heat. Place the smoke box at the beginning of the cooking time as you do not want to disturb the meat until done.



Blacksmith Loaded Smashed Potatoes                

Yield: 8 servings


1-pound fingerling potatoes                                      

2 tablespoons extra virgin olive oil

1 tablespoon Papa’s All-Purpose Seasoning            

6 slices bacon, fried and chopped

½ cup shredded sharp cheddar cheese                  

Papa’s All-Purpose Dip as garnish


Preheat oven to 375 degrees.  Wash potatoes and dry with paper towels.  Cut in half lengthwise and place in a medium bowl.  Toss with olive oil and Papa’s All-Purpose Seasoning.  Place on baking sheet cut side down and bake for 20 minutes or until soft & golden-brown. Remove from oven.

Arrange 4-5 potato halves on cutting board. Push down on the peel side of the potatoes with a potato masher to “smash” the potato cluster.  Using a spatula, move smashed potatoes back to the baking sheet, over-lapping the edges of each smashed cluster of potatoes.  Continue smashing and overlapping potatoes until baking sheet is refilled.  Sprinkle bacon and cheese over the smashed potato blanket.  Put back in the oven until the cheese is melted.

Serve with Papa’s All-Purpose Dip on the side or use a squeeze bottle to drizzle the dip over the top of the potatoes just before serving.

(Papa’s All-Purpose Dip is 2 teaspoons Papa’s All-Purpose Seasoning mixed with 8 ounces sour cream)



Papa’s Ham & Cheese Pasta Salad


1 – 1lb box of rotini pasta; cooked, drained and rinsed under cold water

1 - 1lb bone in ham steak; trim fat and diced into ½” cubes

1 – Stalk of celery diced

¼ medium yellow onion finely diced

½ lb. sharp cheddar cheese diced into ½” cubes

3 c. mayonnaise

1/8 c. milk

1 Tbsp. Papa’s All-Purpose Seasoning


Mix prepared pasta, ham cubes, cheese cubes, onion and celery in a large bowl. Prepare dressing by mixing mayo, milk and Papa’s All-Purpose Seasoning in a small bowl. Stir 2 cups of dressing into the salad mixture, reserving 1 cup to stir in just before serving. Refrigerate all for 1 hour or overnight.  Stir in the reserved cup of dressing just before serving. 

Easy Meatballs                          Yields approximately 76 meatballs

This universal recipe can be used for all your favorite dishes.  I love them with BBQ sauce, marinara sauce, in a white gravy over noodles, or quartered with scrambled eggs.


3 lb. lean ground beef

1 egg (Beaten)

3 Tablespoons Papa’s All-Purpose Seasoning


Preheat oven to 375 degrees.

In a large bowl, combine the meats, seasoning, and egg and mix well to ensure all ingredients are combined thoroughly.  Form 1-inch balls and place on a baking sheet that has sides.  Bake for 30-35 minutes until the meatballs are cooked through or until the internal temperature reaches 160 degrees. 



Papa’s Pinwheels     Yields: approximately 75 Pinwheels



8 ounces Cream Cheese, softened

1 tsp Papa’s All-Purpose Seasoning

½ ounce dill pickles, finely chopped

½ ounce (2-3 slices) Corned Beef (sandwich meat), finely chopped

½ ounce Cheddar Cheese, finely shredded (optional)

5 Flour Tortillas (substitute with any variety, including gluten free)


In a medium bowl, mix together the cream cheese, Papa’s, pickles, corned beef, and cheddar cheese (optional) until well blended. Drop a spoonful of the mixture onto one tortilla and spread evenly until coated all the way to the edges. Roll up the tortilla and wrap tightly in plastic wrap. Repeat until all the mixture is used up (approximately 5 tortillas, depending on how thick the layer is).

Refrigerate for several hours or overnight to allow the cream cheese mixture to firm up again. Just before serving, cut the rolls into ½- inch thick slices, discarding the end pieces, and arrange on a serving platter.



Blacksmith Bloody Mary       Yields: 8 Servings


Mix together:

2 quarts Tomato Juice or Clamato

2 Tbsp Papa’s All-Purpose Seasoning


In a shaker filled with ice, add and mix well:

2-4 ounces Vodka

8-10 ounces seasoned tomato juice

Dash Worcestershire Sauce

1 tsp Pickle brine

Dash Beelze-Rub Blazing Spice (optional)


Pour into glass rimmed with Papa’s (optional) and garnish as desired with meat sticks, cheese curds, celery stalks, pickles, olives, etc…



PaPa’s Candied Nuts         Yields: 12 servings



1 cup mixed nuts (roasted and lightly salted)

1 Tbsp Maple Syrup

1 tsp Brown sugar

3/4 tsp Papa’s All-Purpose Seasoning

1/4 tsp Beelze-Rub Blazing Spice (optional)


Preheat oven to 400 degrees. Lightly grease a baking sheet with cooking spray. Combine nuts, 1 T maple syrup, 1 tsp brown sugar, and the seasoning(s). Spread onto the baking sheet and bake for 8 minutes, checking often to prevent scorching.

Remove from the oven and transfer to parchment paper to cool completely. Store in an airtight container for up to 3 days.