Mustard Horseradish

MUSTARD HORSERADISH DIP MIX: 1 package Mustard Horseradish Seasoning, 1 1/3 cup sour cream (or Buttermilk) 2/3 cup Mayonnaise (NOT Salad Dressing) Mix and Chill 2-4 hours or overnight.

MUSTARD HORSERADISH CHEESE BALL MIX: Combine 1 package of Seasoning with 2 (8 ounce) packages cream cheese, form into a ball, coat with crushed crackers or nuts, and refrigerate until hardened.

MUSTARD HORSERADISH GOURMET BURGERS: In a bowl, sprinkle Seasoning to taste over hamburger meat and mix well. Cover bowl and place in a refrigerator for at least two hours. Form into patties and cook.

MUSTARD HORSERADISH WARM CHEESE DIP/FONDUE: Blend 1 package of Seasoning with 2 (8 ounce) packages cream cheese and 4+ Tbsp of milk to thin. Microwave for 45 seconds, stir, then heat an additional 30-60 seconds, or until hot.

MUSTARD HORSERADISH SEASONING: Sprinkle on Hamburgers, Chicken, Roasts, Steaks, Popcorn, Pork Chops, Fish, French Fries, Eggs, Veggies, Potatoes, Soup, Pretzels, Nuts, Rice and Pasta. 

MUSTARD HORSERADISH GOURMET FLAVORING: Add to taste to your Cream Cheese, Mayo, Butter, Oils, Marinades, Breads and Cottage Cheese.

MUSTARD HORSERADISH SEASONED PRETZELS: In a large Zipper bag mix 3/4 cup oil and 1 package Mustard Horseradish Seasoning. Add 1 pound of pretzels and mix until pretzels are completely coated. Pour the pretzels onto 2 cookie sheets. Bake at 250° for 10-15 minutes or until golden brown, stir occasionally. Cool completely and store in an airtight container. 

Combine 1 package of Mustard Horseradish Seasoning Mix
1-1/3 cup sour cream (or buttermilk)
2/3 cup Mayonnaise (NOT salad dressing)
Mix and Chill 2 -4 hours or overnight

Serve with fresh veggies, crackers or chips. ENJOY!!!

1 pound of cheese curds
1-3 tablespoons of Mustard Horseradish Seasonings.
Add seasoning to taste to bag of cheese curds, and shake until evenly coated.

Mustard Horseradish, Citrus Dill, Glorious Garlic, Grandma’s Garden and Parmesan Pesto are fabulous. For spicy cheese curds try adding Mango Chipotle or Habanero

In a medium bowl, combine 2 (8 ounce) packages softened cream cheese, and 1/2 package of Mustard Horseradish Seasoning Mix. Stir in 2 cups shredded Cheddar cheese, and then 1/3 cup beer. Cover bowl, and refrigerate for at least 3 hours, or overnight if possible.

Ingredients for Cheesy Bacon Garlic Chicken Pasta:
8 ounces penne pasta
1 Tablespoon butter
1 Tbsp flour
2 Tbsp dry Mustard Horseradish seasoning mix *
2 cups milk
1 cup shredded cheddar cheese
1/3 cup cooked, chopped bacon
2 cups cooked chopped chicken
*Optional ½ chopped cooked onion

Directions: In a large pot, cook pasta according to package directions. Drain and set aside. In same pot melt butter and the add flour and stir. Cook flour for 1 minute. Slowly whisk in milk. Continue cooking until sauce thickens. Stir in Mustard Horseradish mix and cheese. Stir until cheese melts. Add chicken, bacon and pasta and optional onion. Stir until well blended. Enjoy!

* Also excellent made with Peppercorn Ranch, Salsa, or Habanero

This is one of my personal favorites from our cooking shows!
VENISON JALAPENO ROLL UPS
1/2 pound venison or beef tenderloin 
1 package of your favorite Starla’s Seasoning Mix 
12 slices bacon 
1/4 cup cream cheese 
12 slices jalapeno peppers (optional)

Cut the tenderloin into 12 strips lengthwise. using a tenderizing hammer, pound the meat fairly thin. Toss with 1/2 package of Starla’s Peppercorn Ranch, Glorious Garlic, Mustard Horseradish, Twisted Tomato, or Habenero Seasoning and allow to marinate for 1 hour in the refrigerator.
Mix the other 1/2 package of seasoning into cream cheese. Place a teaspoon of cream cheese mixture and a jalapeno on the end of the venison. Roll it up and wrap it in bacon and secure with a toothpick. Put on a preheated grill 6-10 minutes or until done.

Home-made BBQ sauce is so easy to make, and you can adjust it to your personal preferences! Here is my recipe that I used over chicken breasts in my crock pot last night:

 HOME-MADE BBQ SAUCE
 2 tablespoons vegetable oil
 3/4 cup chopped yellow onion
 1 package Mustard Horseradish Seasoning Mix
 3 cups (24 oz.) ketchup
 1/3 cup packed dark-brown sugar
 1/3 cup cider vinegar
 3 Tablespoons Worcestershire sauce

 Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring, for 4 minutes. Add all the remaining ingredients, and bring to a boil. Lower the heat to a simmer and cook, stirring occasionally, until the sauce has thickened and the flavors have combined, 15-20 minutes. Remove from the heat and to cool. Use as you would any other BBQ sauce. Enjoy!

1 stick of melted Butter
1 tablespoon Worcestershire sauce
1 package Mustard Horseradish Seasoning
In a large bowl combine:
1 cup peanuts                                                           
1 cup pretzel                                
1 cup rye chips (like in Gardettos) 
3 cups Rice Chex                                                      
3 cups Wheat Chex              
3 cups Corn Chex
Optional – 1 cup crumbled cooked Bacon 

In small bowl, stir together melted butter, Worcestershire sauce, Seasoning Mix.
In large microwavable bowl, mix cereals, crackers, pretzels, bacon and peanuts.
Pour over cereal mixture, stirring until evenly coated.
Microwave uncovered on High about 5 minutes, stirring every 2 minutes, until mixture begins to brown.
Spread on waxed paper or foil to cool. Store in airtight container.

Sprinkle Mustard Horseradish Seasoning over your venison or beef steaks or marinade them overnight with a little oil and 1/2 package of Mustard Horseradish Seasoning.

2 cups mayo
2 dozen eggs
  
Combine Mustard Horseradish Seasoning and mayo. Chill mixture for at least 4 hours. Boil 2 dozen eggs and let cool. Peel the eggs and cut in 1/2. Remove yolk and blend the yolk in with the Mustard Horseradish Mixture. Refill the eggs with the completed mixture. Sprinkle with parsley flakes or paprika powder.

This dish is a crowd-pleaser with its creamy sauce, chunks of ham and
potato slices and a nice hint of garlic!
Ingredients:
•6 tablespoons butter, divided
•1/4 cup all-purpose flour
•1 teaspoon salt
•2 Tablespoons Mustard Horseradish Seasoning Mix
•1/4 teaspoon pepper
•3 cups 2% milk
•6 cups thinly sliced peeled potatoes
•1-1/2 cups chopped fully cooked ham
•1 small onion, grated
Optional: 1/2 cup shredded cheese

• In a large saucepan, melt 4 tablespoons butter. Stir in flour, Mustard Horseradish Seasoning, salt, and pepper until smooth. Gradually add milk; bring to a boil, add cheese. Cook and stir for 2 minutes.
• Combine potatoes, ham and onion; place half in a greased 2-1/2-qt. baking dish. Top with half of the sauce; repeat layers.
• Cover and bake at 375° for 65-75 minutes or until potatoes are almost tender. Dot with remaining butter. Bake, uncovered, 15-20 minutes longer or until potatoes are tender.

Super easy and cute chicky cheese ball. 

Place one 8 ounce brick of cream cheese with 1/2 package of Starla’s Seasoning into a plastic bag. Mix in bag until well blended. Roll cheese ball into shredded cheese until evenly coated. Add an almond for a beak, raisins for eyes and red peppers for the comb.

Chicken cheese ball makes a cute addition to any Springy party.

See video below for how I made mine:

1 package of Mustard Horseradish Seasoning Mix
1 cup sour cream
1 cup mayonnaise (Do not use salad dressing such as Miracle Whip®, use real mayonnaise.)
Milk
Combine 1 packet of Mustard Horseradish mix with 1 cup mayonnaise and 1 cup sour cream. Thin with milk to desired consistency. Mix well and chill overnight. Shake or stir before serving. You may use low fat or nonfat products with this mix, but your results may vary.

2 tbsp. Mustard Horseradish Seasoning Mix
16 oz Cottage cheese.
Mix Glorious Garlic Mix into cottage cheese until well blended.  You can add more mix if you want a stronger
flavor.