Recipes

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Flavored Lemonade

Ingredients:

1 1/2 C. 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

Ingredients:

2 Qts. brewed Takeya Tropical Black iced tea

1 C. Monin Mango syrup (available in-store only)

 

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

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

Ingredients:

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. cheddar cheese shreds as our variation to the original recipe.

Spinach Parmesan Dip (as sampled in-store)

Ingredients:

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

Ingredients:

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

Ingredients:

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

Ingredients:

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

Ingredients:

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

Ingredients:

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

Ingredients:

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

Ingredients:

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

Ingredients:

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

Ingredients:

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.