Gingerbread Spice

This was one of our favorite flavors this winter. We added it to hot chocolate, coffee, and even our protein drinks!

Ingredients

• 2 Tablespoons cinnamon
• 2 Tablespoons ground ginger
• 2 Tablespoons allspice
• 1 Tablespoon nutmeg
• 1 Tablespoon cloves
• Pinch of black pepper

Directions
Mix all the ingredients and store in an air-tight container.

Dry Rub

I found this recipe on selfproclaimedfoodie.com, she used this rub on her "Damn Good Roasted Chicken"

Ingredients

• 1 tablespoon garlic powder
• 1 tablespoon fresh ground pepper
• 1 tablespoon kosher salt
• 1 tablespoon mustard powder
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 tablespoon dried thyme
• 1 tablespoon brown sugar
• 2 tablespoons paprika

Instructions

1. Combine all ingredients. 
2. Store in airtight container.
3. For use, place meat on plastic wrap. Rub over entire surface of meat. Wrap meat tightly in plastic wrap and refrigerate for at least 1 hour, or overnight.

Pan seared creole shrimp

Ingredients
1 pound Shrimp, peeled and deveined
2 teaspoons Creole seasoning
1 1/2 Tablespoons Butter

Creole seasoning ingredients and directions: 
2½ tablespoon paprika
2 tablespoon salt
2 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Mix all ingredients together and store in an airtight container

Directions

Rinse and pat dry the shrimp.
In a bowl, add the shrimp and the seasoning. Mix properly such that all shrimp is covered with seasoning.

Choose a wide shallow pan such that all the shrimp can be cooked in a single layer.
Heat the shallow pan with butter on medium heat.
Add the shrimp.
Cook on one side for 2 minutes.
Turn over and cook for another minute until all of the shrimp are pink and seared nicely.
Serve warm and enjoy

Peppermint Syrup

Ingredients:

12 candy canes
1 cup water



Directions:

Unwrap candy canes and place in a pot with 1 cup water

Bring to a boil, stirring constantly
Remove from heat and continue stirring until candy is completely dissolved

Let cool completely
Store in airtight container in refrigerator for up to 1 week. *Best if chilled overnight, but can be used immediately.

Italian Seasoning

Ingredients:

• 1/3 cup dried oregano leaves
• 1 Tbsp. garlic powder
• 2 tsp. onion salt
• 1/3 cup dried basil leaves
• 2 Tbsp. rosemary leaves, ground down to 1 tsp.
• 1/4 cup dried thyme leaves

Directions:

Combine all ingredients and store in a tightly closed container. Store in a cool, dry place.

Taco Seasoning

Ingredients:

• 1 Tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt (I don't add)
• 1 teaspoon black pepper

Directions:

Mix together in a small bowl. Place in an air-tight container.

3 Tbsp = 1 package (1.25 oz) taco seasoning mix

Use: about 3 Tbsp mix with 2/3 cup of water with 1 lb ground beef, cooked and drained. Bring to a boil and then lower heat and simmer for about 10 minutes.
 

Poultry Seasoning

Ingredients: 

3T. dry rosemary
3 T. dry oregano
3 T. dry crumbled or ground sage
2 T. dry ground ginger
2 T. dry marjoram
2 T. dry or ground thyme
1 T. dry ground pepper (optional)

Directions: 
Mix in a small bowl and store in an airtight container.

Pumpkin Spice

Ingredients:

4 T. dry ground cinnamon
1 T. dry ground ginger
1 T. dry ground nutmeg
1/2 T. dry ground cloves
1/2 T. dry ground allspice (optional)
 
Directions:

Mix all ingredients together, store in a air tight container

Fajita Seasoning

I found this recipe on forthemommas.com.

• 1 tablespoon cornstarch
• 2 teaspoons chili powder
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon cumin

*I added 1/2 teaspoon Mrs. Dash Southwest Chipotle

Mix all ingredients together.

To use:

Coat your meat and vegetables lightly with olive oil, then coat with the dry mix to prepare for cooking.

*I used 3 tsp of mix for 1 pound of steak.
*You do NOT need to add any water or liquids.