Hope Springs Manicotti Italiano 

 Ingredients
Sauce:
8 oz. Heavy Cream

1/2 Stick Butter

1 TBLS Cream Cheese - room temperature

1/2 tsp. Garlic Powder

Salt & Pepper

1 to 2 TBLS Hope Springs Gourmet Scempio Italiano Dip Mix 
1/2 Cup Shredded Parmesan Cheese (plus extra for topping)

1 Jar Roasted Tomato Garlic (or your favorite flavor) Marinara Sauce

Filling:

1 LB Italian Sausage (may use 1/2 lb. sausage and 1/2 lb. hamburger meat)

2-3 Green Onion - sliced

1 Small Roma Tomato - seeds removed and diced

4 oz. Cream Cheese - cubed and room temperature

8 oz. Pkg. Shredded Italian Blend Cheese

7 to 8 Manicotti Pasta - cooked according to directions on package and cooled

Fresh Parsley or Basil for garnish - chopped

Directions

1. In medium skillet melt butter on medium heat.
2. Gradually add heavy cream and whisk / stir to combine and heat through. 
3. Add cream cheese and stir until combined.  

4. Add garlic powder, salt, pepper and Scempio Italiano Dip Mix and stir.

5. Add 1/2 cup parmesan cheese and continue cooking, stirring often. When mixture starts to bubble,

     reduce heat and simmer for 10 to 15 minutes or until sauce has thickened.

6. Add 1/2 to 3/4 cup marinara to sauce and mix well. Keep on lowest setting and stir often.

7. In separate skillet, brown sausage  and drain.

8. Add cream cheese and blend until cheese is combined. Add 1/2 cup Italian cheese and stir until melted. 

9. Add 1/4 cup marinara sauce, green onion and tomato. Combine and remove from heat.

10. When meat mixture has cooled, gently stuff each manicotti pasta and place side by side in

       prepared glass baking dish. (add any left over meat mixture to sauce) 

      Gently pour sauce over top. Sprinkle top with Italian cheese blend and parmesan cheese.

11. Bake in 350 degree oven for about 15 minutes or until bubbling.

      Turn oven to broil and cook for a few minutes to brown top (watching constantly)

Serve with Hope Springs Easy Cheesy Rolls (recipe)

Directions

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1 Lg. Boneless, Skinless Chicken Breast
1/2 lb. lb. Medium Shrimp - deveined and with out tails
1 link or 6 oz. Andouille Sausage - sliced and cut in quarter pieces
3 TBLS Hope Springs CAJUN NOUVEAU Spice Blend
8 oz. Fresh Mushrooms - sliced 
 (may substitute large canned mushrooms - drained)
1/2 each Yellow, Orange & Red Bell Pepper - diced
1/2 yellow onion - diced
1 cup fresh or frozen corn
2 to 4 TBLS Butter
2 to 4 TBLS Olive Oil
24 oz. Jar of your favorite Marinara or Homemade Sauce
8 oz. Jar of your favorite Alfredo or Homemade Sauce
14 oz. Canned Fireroasted Diced Tomatoes 
8 oz. Shredded Italian 6 Cheese Blend
8 oz. Shredded Parmesan & Romano Cheese Blend
4 oz. Shredded Parmesan Cheese
6 pieces Lasagna Pasta
3 - 4 Green Onions - sliced

Directions

1. Season, to taste, cubed chicken with Cajun Nouveau Spice Blend and set aside.
2. Rinse and pat dry shrimp and season Cajun Nouveau Spice Blend and set aside.
3. Keep sausage set aside, for now, no need to season unless desired.
4. In large sauce pan, combine pasta & alfredo sauces with diced tomatoes and blend with 1 to 2 TBLS Cajun Nouveau blend or to taste. 
 Cook on med/low heat until sauce is blended, stirring often.
5. In large skillet, melt 1 TBLS butter and 1 TBLS olive oil on medium heat. Add mushrooms and cook until mushrooms are tender and brown. 
 Remove mushrooms and add to sauce.
6. In same skillet, sauté bell peppers and onions until tender. (May add more butter or olive oil if needed) Remove and add to sauce. 
7. In same skillet sauté corn, and season with Cajun Nouveau Spice Blend. (May add more butter if needed). Remove and add to sauce.
8. In same skillet add cubed seasoned chicken and cook until chicken is cooked fully. Add to sauce.
9. In same skillet, sauté seasoned shrimp until cooked through and pink in color. Add to sauce.
10. In same skillet, add cut sausage and cook until brown and slightly crispy. (May add more olive oil if needed) Add to sauce. 
 Note: You will want to reserve the dipping in the skillet after cooking each batch for the next. This will help combine flavors!
11. Cook lasagna pasta according to directions on package.

12. In 9" X 13" baking dish, spray with non stick olive oil. Place 3 cooked pasta's in bottom of dish. Spread evenly 1/2 of cajun sauce, 

      and sprinkle evenly with Italian 6 cheese blend and 1/2 pkg. parmesan / romano cheese blend.

13. Repeat layers with remaining pasta, Cajun sauce and top with remaining parmesan / romano and parmesan cheeses.

14. Bake in 350 degree oven until bubbling and cheese has melted. Set on broil for last few minutes to brown top. Remove from oven. 

15. Sprinkle top with sliced green onions.

Let set 5 to 10 minutes before serving. Freezes well!

Great served with Spring Mix Salad using Hope Springs Salad Dressings from Dip Mixes and Hope Springs Easy Tomato & Parmesan Crostini (recipe)

NOTE: This Cajun sauce is thick and may also be served as a stew over rice!

Hope Springs Horseradish Pork Cakes with Pasta

 Ingredients

​1 lb. Ground Pork

1 Pkg. Hope Springs Gourmet Cheesy Potato Crumbs

1 Pkg. Hope Springs Gourmet Triple Crown Horseradish Dip Mix

3 Eggs

3/4 Cup Milk, Evaporated Milk or Half & Half

1/3 Cup Green Onion - sliced (reserving some for garnish)

Salt & Pepper to taste

1/2 Cup Shredded Parmesan Cheese

6 oz. Angel Hair Pasta

Vegetable Oil

3 TBLS Butter

2 TBLS Flour

1/2 Cup Chopped Fresh Mushrooms - sautéed

2 Cups Chicken Stock

1/2 Cup Sour Cream

​Directions

​1. In medium bowl, mix together ground pork, 1/3 cup Cheesy Potato Crumbs, 1 egg, 1/4 cup milk,

    1/4 cup green onion, and 2 TBLS Triple Crown Horseradish Dip Mix. Salt & Pepper to taste.
2. Divide pork mixture into 12 to 16 medium size balls and flatten to make 3" round patties.

3. In small bowl; beat 2 eggs with 1/2 cup milk and set aside.

4. On plate or in pie plate combine remaining Cheesy Potato Crumbs with 1/2 cup shredded Parmesan cheese. 

5. In large skillet, pour in vegetable oil until bottom of pan is coated. Heat on medium heat.

6. Dip pork patties in egg wash and coat with crumb mixture.

7. Cook in hot skillet until golden brown on both sides and pork is cooked through.

    Place cooked patties on plate/platter lined with paper towels.

8. While cooking pork patties, in small skillet - sautéed mushroom in 2 TBLS butter. Drain and set aside.

8. After all pork patties are cooked. Drain oil, reserving 2 TBLS oil with browned crumbles.

9. Add 1 TBLS Butter until melted. Add 2 TBLS flour to make paste, add 2 TBLS Triple Crown Horseradish Dip Mix

    and cook until lightly brown. (Approx. 3 to 4 minutes)

10. Slowly add chicken stock and cook on medium/low until starts to thicken. Remove from heat for 4 minutes.

      Add sour cream and mushrooms. Return to simmer heat.

11. While making sauce, cook pasta according to directions on package.

To serve: Plate drained pasta and pork patties on plate. Drizzle with sauce and garnish with slice green

                 onions, chopped fresh chives or parsley.

Directions

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Directions

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Directions

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1 Pkg. Linguine Pasta
1 to 2 LB. Pork Tenderloin - cubed
2 TBLS Olive Oil
1 to 2 TBLS Hope Springs Gourmet Breakfast @ Tiffany's Spice Blend 
Alfredo Sauce (recipe):
1 Pint Heavy Cream
1 Stick Butter
2 TBLS Cream Cheese
1 - 2 TBLS Hope Springs Gourmet Breakfast @ Tiffany's Spice Blend
8 oz. Pkg. Grated Parmesan Cheese
Salt and pepper to taste

1. Cube pork and season all sides with Breakfast @ Tiffany's.

2.  In large skillet heat olive oil. Add pork and cook until done through.

     Remove and set aside.

3. In large pot, cook pasta according to directions on package.

4. For the sauce, melt butter in large skillet.

5. Gradually add heavy cream and whisk to combine.
6. Add cream cheese and combine.

Directions

1. In medium skillet, heat olive oil. Add pork and cook until done seasoning with

    Texas Branded Onion Spice Blend. Remove and set aside.  
2. In medium sauce pan, bring water to a boil. Add salt.
3. Add rice and bring to a boil. Reduce heat and simmer for 20 minutes.

    Turn off heat but keep pot on burner for 10 minutes. Remove and fluff with fork.

4. Follow link to make Hatch Green Chile Sour Cream Sauce.

5. Add cooked pork to sauce and serve over cooked rice. ​

Imagination Kit: For spicier sauce, add 1 can chopped green chiles. Garnish with cheese.

Ingredients

Directions

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1 lb. Italian sausage
1 lb. lean hamburger meat
1 TBLS Hope Springs FUSIONE ITALIANO Spice Blend
1/3 cup Hope Springs ROSEMARY, THYME & PARMESAN Gourmet Crumbs
1 medium onion - finely chopped
1 medium carrot - finely shredded
2 cloves minced garlic
1 small can mushroom pieces, drained or 1/2 cup sautéed fresh mushrooms - optional
1/2 cup shredded or small cubed cheese such as cheddar, smoked Gouda or Havarti
1 egg
1 cup of your favorite marinara sauce - divided in half
Salt & Pepper to taste

Combine all ingredients in a bowl using only 1/2 cup of marinara sauce. Shape into loaf in greased glass baking dish. Spoon remaining 1/2 cup marinara sauce over top of loaf. Bake at 350 degrees for 1 to 1 1/2 hours or until meatloaf is done in center - 165 degrees. Let stand for 10 minutes before slicing. 

1 lb. Pork Sirloin - cubed
4 TBLS Hope Springs Island Peaks Spice Blend
2 TBLS Olive Oil
1 Cup Yellow or White Rice - uncooked
2 Cups water
2 TBLS Lemon Juice - fresh squeezed
1 Cup frozen peas & diced carrots.
1 lg. Jalapeno - deseeded, deveined & chopped fine - divided
1 TBLS Butter
1 Cup Crushed Pineapple with Juice
2 TBLS Brown Sugar
1/4 Cup Coconut Milk
Chopped Fresh Parsley or Cilantro
1 Avocado - sliced (sprinkle fresh lemon juice on avocado slices to keep from turning brown)

Directions

1. Cube Pork and season on all sides with 1 TBLS Island Peaks Spice Blend and set aside.
2. In small pot combine pineapple, brown sugar, coconut milk, 1/2 of chopped jalapeno and 2 TBLS Island Peaks Spice Blend 
and bring to a slow boil then reduce heat and simmer stirring often. Note: keep covered while cooking.
3. In medium pot bring water, butter, lemon juice, 1/2 of chopped jalapeno and 1 TBLS Island Peaks Spice Blend to a boil. 
 Add rice and bring back to a boil then cover and reduce heat to simmer for 20 minutes. Turn off heat.
4. When rice is cooked and no liquid remains, gently stir in peas and carrots and return lid.

5. In large skillet heat olive oil on medium/high heat. Add seasoned cubed pork, cook on all sides until browned and pork is cooked through.

    Add pineapple sauce to cooked pork and reduce heat to simmer. Simmer for 5 minutes to blend flavors.

6. Serve over rice and garnish with chopped parsley or cilantro and sliced avocado.

Freezes well!

Directions

1.  Place pork slices in plastic food storage bag and lightly pound until thin)

     Season each side with Smokehouse Manzana Rojo Spice Blend.

2.  Place flour in shallow bowl, pretzels in another and beaten eggs in a third bowl.

3.  Heat olive oil in medium skillet.

4. Dip each pork slice in flour, then egg and finally pretzel crumbs.

5.  Cook in skillet until done through and brown on each side, turning only once.

     (This will not take long)

6. Follow link to make Horseradish Beer Cheese Sauce.

7. Pour sauce over pork and garnish with bacon. ​

Mexican Oven Baked Pork

 Ingredients

​4 Boneless Pork Tenderloin Chops – thawed
1 Package Hope Springs MEXI-FIESTA Gourmet Crumbs
2 TBLS Olive Oil
2 tsp. Hope Springs MEXI-FIESTA Spice Blend
1 Egg
½ Cup Milk
Salt & Pepper to taste

​Directions

​1. Pat dry the pork chops, coat each side with olive oil and sprinkle

    with Mexi-Fiesta spice blend.
2. Beat egg & milk in small bowl and set aside.
3. Blend Mexi-Fiesta gourmet crumbs, salt & pepper in separate bowl.
4. Dip seasoned pork chop in egg/milk mixture and coat with crumb mix.
5. Arrange in lightly greased glass baking dish. Bake at 350 degrees for

    approximately 20 – 30 minutes or until golden brown and pork is done.

Hope Springs Manzana Mac & Cheese 

 Ingredients

1 Pint  Heavy Cream

1/2 Stick Butter

2 TBLS Cream Cheese - room temperature & cubed

3/4 Cup Shredded Parmesan Cheese

3/4 Cup Shredded Smoked Gouda Cheese

3/4 Cup Shredded White Cheddar Cheese

12 oz. Can Spam - cut in 1/2 " cubes

8 oz. Frozen Broccoli Florets - thawed and cut in small pieces

12 oz. pkg. Tri-Color Rotini Pasta - cooked according to directions on pkg.

1 to 2 TBLS Hope Springs Gourmet Smokehouse Manzana Rojo Spice Blend 

1 to 2 TBLS Olive Oil

Directions

1. Season cubed Spam with 1 TBLS Smokehouse Manzana Rojo Spice Blend

2. In medium skillet heat olive oil on medium heat.

3. Cook seasoned Spam until golden brown, set aside.

4. In separate medium skillet melt butter on medium heat.
5. Gradually add heavy cream and whisk / stir to combine and heat through. 
6. Add cream cheese and stir until melted and combined.  

7. Add 1 TBLS Smokehouse Manzana Rojo Spice Blend. Stir until well combined.

8. Add remaining cheeses and combined until melted.

9. Drain cooked pasta and add cooked Spam, Broccoli and Cheese Sauce. Stir until well combined.

Imagination Kit! Substitute Spam for cubed pork, ham, steak, chicken, shrimp, crab or even Tofu. 

Try using other Hope Springs Gourmet Spice Blends such as Brazilian Café, Jamaican Reggae, Kaleidoscope, Cajun Nouveau

Directions

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Hope Springs Jamaican Reggae Burgers

 Ingredients

​1/2 lb. Ground Beef (85% lean)

1/2 lb. Ground Pork

1 TBLS Hope Springs Gourmet Jamaican Reggae Spice Blend

1/4 cup Hope Springs Gourmet Cheese Potato Crumbs

1/4 cup Onion - chopped fine

2 TBLS Pinon Nuts - roasted

2 TBLS Coconut Milk - unsweetened

1 Egg

3 Ciabata Rolls - toasted

1/4 Head Red Cabbage - shredded

Sauce:

1 Cup Pineapple Tid Bits with juice

1/2 TBLS Hope Springs Gourmet Jamaican Reggae Spice Blend

1 TBLS Brown Sugar

1/2 TBLS Coconut Milk

1 Jalapeno - de-seeded and chopped fine (optional)

Frozen French Fries
​Directions

​1. In medium bowl, mix beef, pork, Jamaican Reggae spice, crumbs, onion, Pinon nuts, coconut

    milk, and egg until well mixed. Form into 3 large patties
2. In small pan, mix pineapple, Jamaican Reggae spice, brown sugar, coconut milk and jalapeno.

    Bring to boil and reduce to simmer stirring often.

3. Cook patties in skillet on medium heat or out on the grill until done and no pink remains.
4. Season French fries with Jamaican Reggae spice and cook according to directions.
5. Place patty on roll and top with pineapple sauce and cabbage. Serve with seasoned French fries.

Directions

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