Flavored Lemonade


1 1/2 C. flavored syrup (Peach, Mango, Strawberry, Raspberry, Blueberry or Blackberry)

1 gal. Country Time lemonade


Directions: Mix lemonade according to package directions. Add 1 1/2 C. flavored syrup to prepared lemonade. Chill and enjoy!

*Flavored syrups are not available for purchase on-line. Monin, Torani and Savannah Cinnamon Company syrups may be purchased at the Mulberry Mill store in Branson, MO.

Mango Iced Tea


2 Qts. brewed loose leaf iced tea

1 C. Mango syrup


Directions: Brew and flash chill loose leaf tea in a 2 Qt. Takeya Flash Tea Pitcher. Add 1 C. Mango syrup. Stir and enjoy!

*Flavored syrups are not available for purchase on-line. Monin, Torani and Savannah Cinnamon Company syrups may be purchased at the Mulberry Mill store in Branson, MO.

Mom's Veggie Dip (as sampled in-store)


1 pkg. Mom's Veggie Dip (by The Resident Chef)

1 C. sour cream

1 C. mayonnaise

*1/2 C. cheddar cheese shreds*


Directions: Combine all ingredients together in a bowl. Mix well. Chill at least 3 hours, or overnight for best flavor.

Here at Mulberry Mill, we add 1/2 C. shredded cheddar cheese as our variation to the original recipe.

Spinach Parmesan Dip (as sampled in-store)


1 pkg. Spinach Parmesan (by The Resident Chef)

8 oz. cream cheese

1 C. sour cream

*1 C. Mozzarella cheese shreds*


Directions: Combine and blend cream cheese, sour cream and 1 package of Spinach Parmesan dip. Stir in Mozzarella cheese shreds. Stir and heat until warm and creamy. Works well in a small crock pot or can be warmed in the microwave, if in a hurry.

Here at Mulberry Mill, we substitute Mozzarella cheese instead of the Monterey Jack cheese that the original recipe uses.

Savory Chex Mix


1 pkg. Original Savory Saltine Seasoning

1 2/3 C. Canola oil

1/2 C. wheat Chex (cereal)

1/2 C. corn Chex (cereal)

1/2 C. rice Chex (cereal)

1/2 lb. pretzels

6 oz. oyster crackers

16 oz. mixed nuts

1 C. pecan halves

1 C. dry roasted peanuts


Directions: Pour oil and 1 package of Original Savory Saltine Seasoning into a 2-gallon Ziplock bag. Add all other ingredients to oil mixture and zip the bag shut. Leave air in the Ziplock bag when it is closed. Tumble the bag a few times and let it set to allow the oil mixture to be absorbed.

Bev's Sassy Deviled Eggs


1 pkg. Sassy Green Sauce (by Two Sisters at Home)

1 C. mayonnaise

8-12 eggs

Optional: paprika or green onions for garnish


Directions: Hard boil 8-12 eggs. Slice eggs in half, lengthwise and put yokes into a separate bowl. Add 1 C. mayo and 1 packet of Sassy Green Sauce to yokes. Mix well. Scoop mixture into hard boiled egg white halves.

Lemon Basil Cheesecake


1 pkg. Zesty Lemon Basil dip mix (by Two Sisters at Home)

12 oz. cream cheese

8 oz. Cool Whip

1 graham cracker pie crust

Optional: strawberries & more Cool Whip


Directions: Blend cream cheese, Cool Whip and 1 packet of Zesty Lemon Basil together until smooth. Scoop mixture into graham cracker pie crust. Chill over night. Dessert may be topped with strawberries and additional Cool Whip, if desired.


Tomato Basil Pasta Salad


1 pkg. Tasty Tomato Basil dip mix (by Two Sisters at Home)

1 box small pasta noodles

1 C. mayonnaise

1 C. cherry tomatoes, cut in half

1 C. celery, chopped

1 C. black olives, sliced

1 C. hard salami, cubed

1/2 C. green onions, chopped

1 C. Parmesan cheese shreds


Directions: Cook pasta according to box directions. Drain pasta noodles, then rinse with cold water. Combine 1 package of Tasty Tomato Basil dip mix, cooled noodles and all other ingredients into a large bowl. Refrigerate 1 hour or until cold. Salt to taste.

Mexican Cornbread Casserole


1 pkg. Incredible Mexican Cornbread mix (by What's Cookin')

1 lb. sausage

1 1/2 sticks of butter, melted

1 can (14.5 oz.) cream style corn

1 can (4.5 oz.) chopped green chillies

1 C. cheddar cheese shreds

3 eggs


Directions: Pre-heat oven to 325*. Lightly grease a 9" x 13" baking dish. Brown the sausage and drain excess grease. In a large bowl, combine 1 package Incredible Mexican Cornbread mix, melted butter, eggs, creamed corn, chillies, cheese shreds and cooked sausage. Mix well. Pour batter into prepared pan. Bake for 25-30 minutes, or until a toothpick inserted into center of pan comes out clean. Makes 6-8 servings.

Iced Salted Caramel Cocoa


2 1/3 Tbsp. Salted Caramel Cocoa (by Fireside)

water & ice


Directions: Add 2 1/3 Tbsp. (or more to taste) Fireside Salted Caramel Cocoa to 2 oz. of hot water. Stir until dissolved. Pour over ice and add 2 oz. of cold water. Stir and enjoy. Top with whipped cream, if desired.

Strawberry French Toast Bake


1 pkg. Strawberries & Cream Mix (by Wind & Willow)

12 slices French bread, cut into cubes, divided

2 (8 oz.) pkgs. cream cheese

1 1/2 C. strawberries, sliced

2 C. half & half

12 large eggs

1/2 C. maple syrup


Directions: Grease a 9" x 13" baking dish. Combine Strawberries & Cream Mix with cream cheese and mix until smooth.  Layer the following: 1/2 of bread cubes, then 1/2 of the cream cheese mixture, fresh, sliced strawberries, remaining bread cubes, then the rest of the cream cheese mixture. Beat together half & half, eggs and maple syrup until smooth. Pour evenly over ingredients in the dish. Cover with foil and refrigerate 8 hours or overnight. Set out for 45 minutes prior to baking. Preheat oven to 350* and bake (covered) for 30 minutes. Remove aluminum foil and continue baking until French toast is puffed and golden brown, about 30 more minutes.

Ooey Gooey Pumpkin Bars


1 pkg. Pumpkin Pie Cheeseball Mix (by Wind & Willow)

1 box yellow cake mix

1 stick melted butter

3 eggs

 8 oz. cream cheese

3 C. powdered sugar


Directions: For crust combine cake mix, melted butter and 1 egg. Press into a 9" x 13" pan. For topping combine Pumpkin Pie Cheeseball Mix, cream cheese, 2 eggs and powdered sugar. Mix until smooth. Pour mixture into pan on top of crust. Bake for 40 minutes. Cool before serving.

Rocky Road Bars


1 tube ready-to-bake chocolate chip cookie dough

1 pkg. Chocolate Turtle mix (by Monk's Meadow)

8 oz. cream cheese

8 oz. Cool Whip

Optional: marshmallows, nuts & chocolate syrup


Directions: Slice cookie dough into 1/2" slices and press together into a greased 8"x8" glass baking dish. Cook according to package directions. Meanwhile, combine Chocolate Turtle mix with 8 oz. cream cheese and 8 oz. Cool Whip. Spread mixture on top of cooled cookie crust. Chill and top with marshmallows, nuts and/or chocolate syrup.

Raven's Spiced Apple Bundt Cake


1 yellow cake mix

1/2 stick butter

3 eggs

1 C. sour cream

1 pkg. Raven's Mulling Spices (minus 1 t. that will be used in glaze)

1 1/2 C. peeled, diced Granny Smith apples


Glaze Ingredients:

2 T. Half & Half

1 C. powdered sugar

1 t. Raven's Mulling Spices

Optional: top with chopped pecans.


Directions: Mix ingredients together and pour into a greased and floured Bundt pan. Bake for 45 min at 350*. Cool 10-15 min. Drizzle glaze on top.


Savory Dip / Savory Cheeseball

Dip Ingredients:

1 pkg. Original Savory Saltine Seasoning

1 C. sour cream

3 T. mayo


Directions: Mix ingredients into a bowl. Chill 30 minutes before serving.


Cheeseball Ingredients:

16 oz. cream cheese

3 C. cheddar cheese shreds

1 t. Worcestershire sauce

1 Dash Tabasco sauce (optional)

1 pkg. Original Savory Saltine Seasoning


Directions: Mix ingredients into a bowl. Form a log or ball. Coat with chopped nuts and parsley. Chill for 1 hour before serving.