Recipes

Mocha Almond Fudge

Rub-N-Grind Mocha Almond Fudge

Ingredients:

2 ¼ Cups White Sugar

5 TBS Salted Butter

2 TBS Rub-N- Grind. Plus some to top off.

5oz Evaporated Milk

3.5oz Marshmallow Fluff

6oz Semi-Sweet Chocolate Chips

4oz Slivered Almonds

 Directions:

  1. Foil and Spray (non-stick cooking spray) 8x8 Pan and set aside.
  2. Mix together in a small pot; sugar, butter, Rub-N-Grind, and evaporated milk. Bring to boil on medium to medium high heat. Stir constantly (or until mixture reaches 234 degrees with thermometer)
  3. Remove from heat and add marshmallow fluff and semi-sweet chocolate chips. Mix until fully combined.
  4. Add almost all of the almonds to the mixture and stir.
  5. Pour into 8x8 pan.
  6. Sprinkle top of fudge with more Rub-N-Grind and remaining almonds. Use a butter knife to give swirl effects.
  7. Refrigerate for 3hrs and cut into one-inch squares. Serve room temp or chilled.

Mango Habanero Fudge

Recipe Specifically for 8x8 Pan (Total Servings 20 Pieces)

 Ingredients:

2 ¼ Cups White Sugar

5 TBS Salted Butter

2 TBS Mango Habanero Seasoning

5oz Evaporated Milk

3.5 oz Marshmallow Fluff

6oz White Chocolate Chips

6oz Dried Mangos and or Dried Pineapple

Directions:

  1. Foil and Spray (non-stick cooking spray) 8x8 Pan and set aside.
  2. Cut dried mangos and or pineapple into bite sized pieces.
  3. Mix together in small pot cups sugar, butter, Mango Habanero seasoning, evaporated milk and 4oz of dried mangos and or pineapple. Bring to boil on low; stir constantly for 5mins (or until mixture reaches 234 degrees with thermometer)
  4. Remove from heat and add marshmallow fluff and white chocolate chips. Mix until fully combined.
  5. Pour into 8x8 pan.
  6. Add remaining dried mangos or pineapple for garnish and refrigerate for 3hrs.

Cut into one-inch squares and serve room temp or chilled. 

Mama Mia Cioppino

Ingredients:

2 TBSP olive oil

1 TBSP butter

1 fennel bulb, thinly sliced

2 TSP salt

Black pepper- optional at serving

Pawpa Flavor Mama Mia seasoning. I use about 1.5-2 ounces. More is always better.

2 15oz cans tomato sauce

1 6oz can tomato paste

1 cup dry white wine

½ lb to 1 lb each of:

uncooked large shrimp, peeled & deveined

mussels, scrubbed & debearded

clams scrubbed

scallops

cubed white fish like cod or halibut

cooked lump crab meat

Directions:

  • Heat oil and butter in a large soup pot over medium heat. Add fennel and salt. Sauté about 5-10 min. Add tomato sauce, paste and wine. Reduce heat to medium-low, cover and simmer for about 20 min.

  • Add clams, mussels and Mama Mia. When clams and mussels open, about 5 min, add shrimp, scallops and fish. Cook for about 5 min. Stir gently. Add crabmeat. Stir gently. Cook for about 5 more min then serve.

We also use the Mama Mia to make an Italian garlic cheese bread. So yummy!

Note- Not enough time for all of this??? Grab some jarred Cioppino sauce and elevate it with the Mama Mia. Use the cooking instructions on the label. Enjoy!!!

Pawpa's Bearly Hot & Sweet Chex Mix

Serves: 24 (1/2 c. each)

Prep: 15 minutes

Cook: 15 minutes

Ingredients:

3 c. each Corn Chex, Rice, Chex and Wheat Chex cereals

1 c. mixed nuts

1 c. bite sized pretzels

6 T. butter

2 T. Worcestershire

2 T. Pawpa Flavor Bearly Hot Seasoning

1/4 c. brown sugar

Directions:

In a large bowl, mix cereals, nuts and pretzels; set aside.

In a small microwaveable bowl, cook butter until melted, about 40 seconds. Stir in seasoning and brown sugar. Pour over cereal mixture; stir until evenly coated.

Microwave for 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in an airtight container.

Oven Prep:

Preheat oven to 250 degrees F. In a large bowl combine mix, cereals, nuts and pretzels. In an ungreased large roasting pan, melt butter in oven. Stir in seasoning and brown sugar. Gradually stir cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes.

Spread on paper towel to cool, about 15 minutes. Store in an airtight container.


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