Hope Springs Peppercorn Bacon 

Ingredients

6 - 8 Slices thick bacon

Brown Sugar

1 to 2 TBLS Hope Springs Poly Peppercorn & Garlic Spice Blend


Directions
1. Heat oven to 375 degrees

2. Place bacon slices on baking sheet lined with parchment paper.

3. Lightly sprinkle each slice with brown sugar and Poly Peppercorn & Garlic Spice Blend.

4. Bake until bacon is done.

  



Hope Springs Pineapple Orange Streusel Coffee Cake

Ingredients 

Topping/Filling:
1 Cup Brown Sugar – packed
1 Cup All Purpose Flour
1 tsp. Ground Cinnamon
1 Stick Unsalted Butter – softened

Coffee Cake:
3 Cups All Purpose Flour
1 ½ tsp. Baking Powder
1 ½ tsp.  Baking Soda
¾ tsp. Salt
1 Pkg. Hope Springs Orange Julep Dip Mix
1 ½ Cups Granulated Sugar
¾ Cup Butter – softened
1 ½ tsp. Vanilla
3 Eggs
1 Cup Sour Cream
8 ¼ oz. Crushed Pineapple
2 oz. pkg. Almond Slivers

Light Brown Glaze:
¼ Cup Butter
2 Cups Powdered Sugar
1 tsp. Vanilla
2 TBLS Milk


Stacey’s Fiesta Scramble by Amarillo Eats More Veggies (Facebook Link)

Submitted by Stacey F.  

“I found this Hope Springs Mexi-Fiesta spice blend at a craft fair booth and was pretty excited because the owner of the company has lived in New Mexico…so, she know her chile. Yes, that’s chile with an “e”. ”


Ingredients

Hope Springs Mexi-Fiesta Spice Blend
2 Eggs, whisked
1 T. water
Zucchini, thinly sliced
Tomatoes, diced
3 T. Spanish onion, chopped
2 T. cilantro
¼ cup avocado, diced
1-2 T. avocado oil
Optional: cooked black beans (about 2 T. per serving)Optional: shredded cheese


Directions

1. Sauté onions and zucchini in the avocado oil in a heated frying pan until softened.
2. Add in cooked black beans. I used about 2 T. worth.
3. Sprinkle the Hope Springs Mexi-Fiesta blend onto the veggies and beans,

     according to your taste buds.
4. In separate bowl, whisk the eggs with 1 T. water and pour into pan with veggies.
5. Add in the tomatoes and cilantro when eggs are nearly done.
6. Top with avocado.

If you eat dairy, go ahead, put on top. I’ll be jealous.




Seafood Benedict - Hope Springs Style 

Ingredients (per serving)

Hope Springs Easy Cheesy Garlic Biscuits (recipe)

1 1/2 Cups Hope Springs Seafood Broth (recipe)

Meat from one small Lobster Tail

1/2 Cup Crab or Imitation Crab Meat - chopped

6 to 8 Medium Fresh Shrimp - tails removed, deveined, chopped (reserving 3 for garnish)

Olive Oil

4 TBLS Butter

1/4 Cup Heavy Cream

2 TBLS Cream Cheese - softened

1/2 Cup Shredded White Cheddar Cheese

1/2 Cup Shredded Monterrey Jack Cheese

4 Small Baby Portabella Mushrooms - stems removed & sliced

2 Green Onions - sliced (reserving some for garnish)

2 Eggs

Hope Springs Sedona Garlic Spice Blend

1 TBLS Butter


Directions
1. Drizzle olive oil over chopped seafood including 3 whole shrimps.

    Season to taste with Sedona Garlic Spice Blend

2. In medium skillet, melt 2 TBLS butter. Add seafood and sauté until done and pink.

    Remove and set aside.

3. In same skillet, add seafood broth and heat on low. Then add heavy cream and

    softened cream cheese. Stir until well blended.

4. Add remaining cheeses and stir until melted and blended. 

5. Return cooked seafood to sauce and add mushrooms, green onion.

    (Reserve whole shrimp and some green onion for garnish)

6. While sauce is cooking, melt 2 TBLS butter in small skillet. Add the 2 eggs - season

    with Sedona Garlic blend, turn to low setting and cover.  

    (Note: you will not need to flip eggs using this method)

7. Cut 2 biscuits in half, cover with seafood sauce and top with cooked eggs.

    Garnish with whole shrimp & green onion and enjoy! 



Hope Springs Gourmet Foods

Hope Springs Southwest Hash Brown Pile On!

Ingredients

6 - 8 Slices thick bacon (cooked according to recipe below)

1/2 Pkg. Frozen Shredded Hash Browns 

1/2 Cup Chopped Yellow Onion 

1/2 Cup Chopped each: Yellow, Orange & Red Bell Pepper

1 Cup Frozen Whole Corn - thawed

1/2 Can Black Beans - rinsed thoroughly and drained

Butter

Vegetable Oil

1 LB. Regular Breakfast Sausage

1 to 2 TBLS Hope Springs Smokehouse Manzana Rojo Spice Blend

Shredded Mexican Blend Cheese

Chopped Tomatoes

1 Egg (per person)

Sliced Avocado


Directions
1. Cook bacon according to directions below... 

2. In medium skillet, cook sausage (in crumbles, not patties). Season with Smokehouse Manzana Rojo Spice Blend. 

    Remove from heat when cooked through.

3. In large skillet, melt butter and add enough oil to generously coat bottom of pan.  When oil is hot,

    add hash browns and stir. Then add bell peppers, onion, corn and black beans.

    Season with Smokehouse Manzana Rojo Spice Blend. Cook until hash browns are golden brown.

4. In small bowl, whisk one egg at a time with 1/2 TBLS water until frothy.

5. In small skillet, melt 1/2 TBLS butter and tilt to coat pan.  Add egg and swirl to cover bottom of pan.

    Cook on medium low until done. May need to turn once. Salt & Pepper to taste.

    (This will look like a very thin omelet or crepe.)

5. On large platter or individual plates place hash brown mixture, sprinkle with cheese.

    Add cooked sausage, sprinkle with cheese. Place cooked egg on top and sprinkle with cheese and chopped tomato.

    Serve with bacon and garnish with avocado.


Imagination Kit: Try using other Hope Springs Gourmet Spices such as Rocky Mountain Way or Breakfast @ Tiffany's  



Hope Springs Mexi-Fiesta Quiche


Ingredients:

1 Pkg. Hope Springs Gourmet Mexi-Fiesta Crumbs

1/2 Cup Butter - melted

4 Eggs

1 Cup Milk, Evaporated Milk or Half-and- Half

1/2 ea. Yellow, Orange & Bell Pepper - chopped

1 Can Mushrooms - drained

3 TLBS Green Onion - chopped

4 oz. Colby Jack Cheese - shredded

1TBLS Hope Springs Mexi-Fiesta Spice Blend


Directions

1. Pre-heat oven to 350 degrees.

2. In medium bowl, mix crumbs with butter.

3. Press crumb mixture in 9" glass pie plate.

4. In large bowl, beat eggs and milk.

5. Add peppers, mushrooms, green onion, cheese, and Mexi-Fiesta Spice Blend.

6. Pour evenly over quiche crust

7. Bake for 30 minutes or until eggs are set and top is light brown. 

Brunch Recipes

Hope Springs Gourmet Foods

Hope Springs Gourmet Foods

Hope Springs Spinach Scrambled Egg Casserole with

Spinach Parma Cheese Sauce  


Ingredients:

CHEESE SAUCE:

1 TLBS Butter

4 tsp. Flour

1 Cup Milk

1/2 Cup Cubed Process Cheese, such as Velveeta

1 TBLS Hope Springs Spinach Parma Dip Mix


EGG CASSEROLE:

1 Cup Frozen Chopped Spinach - thawed and excess liquid pressed out

1 Cup Sautéed Mushrooms (may substitute can mushrooms -drained)

1/4 Cup Green Onion - sliced thin

3 TBLS butter, melted

12 large eggs, beaten

1/2 cup milk, evaporated milk or half-n-half


TOPPING:

2 TBLS melted butter

1 cup Hope Springs Gourmet Salty Dill Crumbs 


Directions

1. Cheese Sauce: In medium skillet or pot, melt butter and stir in flour, cook for 1 to 2 minutes to remove flour taste.

    Slowly stir in milk and bring to a slow boil, stirring constantly until thickened. Reduce heat to medium low and add 

    cubed cheese, stir until cheese melts. Add Spinach Parma Dip Mix and blend well. Set aside.
2. In large skillet, melt butter and sauté mushrooms until lightly browned but not mushy. Add spinach and toss to blend. 
3. Wisk eggs with milk until frothy. Pour in skillet with mushrooms / spinach and add green onion.
4. Cook on medium heat, stirring constantly until eggs are set.
5. Add cheese sauce and blend with egg mixture.
6. Spoon egg mixture in greased 13" x 9" baking dish.
7. Combine topping ingredients and spoon evenly over egg mixture.
8. Cover and chill for 6 hours or overnight.
9. Uncover and bake at 350 degrees for 30 minutes or until crumb topping is golden brown and casserole is heated through.


Directions
1. Preheat oven to 350 degrees.
2. In small bowl, mix all filling ingredients and set aside.
3. In medium bowl, combine flour, baking powder, baking soda, salt and 
    Orange Julep Dip Mix.
4. In large bowl, beat granulated sugar, ¾ cup butter with hand mixer on medium speed until blended

    (about 2 minutes) Alternately add flour, sour cream and pineapple in small amounts.

    Mix on low speed until well blended.
5. Pour half the batter in greased 9” x 13” glass baking dish or may use round Bundt pan.
6. Sprinkle half of the filling over batter.
7. Spread remaining batter evenly.
8. Sprinkle remaining topping over batter.
9. Top with slivered almonds.
10. Bake at 350 degree oven for approximately 40 minutes (1 hour for Bundt) or

      until toothpick inserted in center comes out clean.
11. Remove and cool for 10 minutes. While coffee cake is cooling….
12. In small sauce pan, melt ¼ cup butter.

     Continue cooking on medium heat until butter starts to turn light brown, stirring constantly.
13. Remove from heat. Stir in powdered sugar, 1 tsp. vanilla and milk (1 TBLS at a time),

      until glaze is smooth.
14. Drizzle cake with glaze.
.


Hope Springs Gourmet Foods

Hope Springs Mushroom Asparagus Breakfast Pasta

Ingredients (per serving)

1 LB. Linguini Pasta - Cooked according to directions on pkg.

6 - 8 Slices thick bacon - Cut into 1 inch pieces

1 1/2 LB. Baby Portobello Mushrooms - Sliced

1 Bundle Asparagus - Sliced into 1 inch pieces

3 to 4 Green Onions - Sliced

1/2 Cup White Wine

2 TBLS Butter

1 TBLS Soy Sauce

1 to 2 TBLS Hope Springs Breakfast @ Tiffany's Spice Blend

1/4 Cup Shredded White Cheese, such as White Cheddar, Italian Blend or Parmesan (per person)

1 Egg (per person)


Directions
1. In large skillet, cook bacon until crispy. Remove bacon from pan and set aside.

    Remove bacon grease, reserving 2 to 4 TBLS in pan.

2. Add butter and sauté mushrooms until half cooked. Add soy sauce and continue cooking.

3. When mushrooms are almost done, add asparagus and stir.

    Continue cooking until mushrooms are brown and asparagus turn bright green and starts to tender.

    (Don't over cook)

4. Stir in wine and return bacon to pan. Add green onion, season with Breakfast @ Tiffany's and stir.

5. Drain pasta (reserving some pasta water) add to skillet with bacon, mushrooms & asparagus and toss with tongs.

6. In small skillet, spread cheese in thin layer. Cook on medium low heat until cheese melts and starts to bubble.

7. Add egg on top of cheese and sprinkle with Breakfast @ Tiffany's.

    Cover and continue to cook until egg is desired doneness.


Plate pasta mixture and serve with egg on top.


Imagination Kit: Try using other Hope Springs Gourmet Spices such as Rocky Mountain Way or Fusione Italiano  



Hope Springs Gourmet Foods

Hope Springs Gourmet Foods

Hope Springs Southwest Scrambled Egg Casserole with

Mexi-Fiesta Cheese Sauce  


Ingredients:

CHEESE SAUCE:

1 TLBS butter

4 tsp. flour

1 cup milk

1/2 cup cubed process cheese (Velveeta)

1/4 cup cubed smoked gouda cheese (optional)

1 TBLS Hope Springs Mexi-Fiesta Spice Blend or Fiesta Dip Mix


EGG CASSEROLE:

1 cup chopped bell pepper - (combination of green, yellow, orange and red)

1/4 cup chopped yellow onion

3 TBLS butter, melted

12 large eggs, beaten

1/2 cup milk or evaporated milk


TOPPING:

2 TBLS melted butter

1 cup Hope Springs Gourmet Mexi-Fiesta Crumbs 


Directions

1. Cheese Sauce: In medium skillet or pot, melt butter and stir in flour, cook for 1 to 2 minutes to remove flour taste.

    Slowly stir in milk and bring to a slow boil, stirring constantly until thickened. Reduce heat to medium low and add 

    cubed cheese, stir until cheese melts. Add Mexi-Fiesta Spice Blend or Fiesta Dip Mix and blend well.  Set aside.
2. In large skillet, melt butter and sauté peppers and onions until peppers just start to become transparent.
3. Wisk eggs with milk until frothy. Pour in skillet with peppers/onions.
4. Cook on medium heat, stirring constantly until eggs are set.
5. Add cheese sauce and blend with egg mixture.
6. Spoon egg mixture in greased 13" x 9" baking dish.
7. Combine topping ingredients and spoon evenly over egg mixture.
8. Cover and chill for 6 hours or overnight.
9. Uncover and bake at 350 degrees for 30 minutes or until crumb topping is golden brown and casserole is heated through.

Tropical Applesauce Cake

Ingredients

1/2 cup butter

1 cup sugar

1 cup applesauce - chilled

2 cups all purpose flour

1 tsp. baking soda

2 TBLS Hope Springs Tropical Fruit Dip Mix
1/2 cup dried cranberries

1/2 cup chopped walnuts - optional


Directions
1. Cream sugar and butter together in large bowl.  

2. Add applesauce and mix well.

3. Stir in dip mix, flour, soda and mix well.

4. Blend in walnuts

5. Pour batter into a greased and floured 8" pan.

6. Bake at 350 degrees for 40 minutes or until done.

7. Serve warm.

Hope Springs Gourmet Foods

Hope Springs Gourmet Foods

Hope Springs Green Chile Egg Muffin

Ingredients 

1 lb. Breakfast Sausage

Egg (1 per muffin)

English Muffins

Sliced cheese such as Cheddar or White Cheddar

Green Chile strips

Butter

1 TBLS Hope Springs Smokehouse Manzana Rojo Spice Blend


Directions
1. Mix sausage with Smokehouse Manzana Rojo blend and form into patties.

2. Cook in skillet on medium high heat until sausage is cooked through.

3. Brush English Muffins with butter and broil in oven until lightly browned.

3. Fry eggs in small skillet as desired.

4. Place sausage, egg, cheese and green chile on each muffin and serve.


Hope Springs Italian Quiche


Ingredients:

1 Pkg. Hope Springs Gourmet Rosemary, Thyme & Parmesan Crumbs

1/2 Cup Butter - melted

4 Eggs

1 Cup Milk, Evaporated Milk or Half-and- Half

1/2 Pkg. 10 oz. Frozen Spinach - thawed and excess moisture removed

1 Can Mushrooms - drained

1 Small Roma Tomato - chopped

3 TLBS Green Onion - chopped

4 oz. Parmesan Cheese - shredded

1TBLS Hope Springs Fusione Italiano Spice Blend


Directions

1. Pre-heat oven to 350 degrees.

2. In medium bowl, mix crumbs with butter.

3. Press crumb mixture in 9" glass pie plate.

4. In large bowl, beat eggs and milk.

5. Add spinach, mushrooms, tomatoes,  green onion, cheese, and Fusione Italiano Spice Blend.

6. Pour evenly over quiche crust

7. Bake for 30 minutes or until eggs are set and top is light brown. 

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Hope Springs Pineapple Mango Pancakes


Ingredients:

1 1/2 Cups All-Purpose flour

3 1/2 tsp. Baking Powder

1/2 tsp. Salt

1 TBLS Sugar

2 TBLS Hope Springs Tropical Fruit Dip Mix

1 1/4 Cups Milk

1 Egg

3 TBLS Melted Butter

1 tsp. Vanilla

1/2 Cup Fresh Pineapple - diced (may use canned crushed pineapple)

1/2 Cup Fresh Mango - diced

Vegetable Oil

Dark Agave Syrup or Maple Syrup


Directions

1. In large bowl, whisk together flour, baking powder, salt, sugar and Tropical Fruit Dip Mix.

2. In separate bowl, whisk milk, egg, butter and vanilla.

3. Make a well in the center of flour mixture. Pour in milk/egg mixture and blend well with out stirring to much.

    It's okay if a few lumps remain.

4. Gently fold in fruit.

5. Heat lightly oiled frying pan or cast iron skillet / griddle. Pour approximately 1/4 cup batter for each pancake.

6. Cook until golden brown on both sides.

7. Remove and serve with butter and syrup

Note: You may use your favorite pancake premix instead of making from scratch, just follow directions on package.

          I've found cooking pancakes in cast iron skillet makes for best results.


Imagination Kit! Garnish with fresh fruit. Try using strawberries, blueberries or mashed bananas 

                            instead of pineapple and mango.

Hope Springs Gourmet Foods

Hope Springs Gourmet Foods

Hope Springs Breakfast Omelette

Ingredients (per omelette)

2 Eggs

2 TBLS Heavy Cream

1 TBLS Water

2 tsp. Hope Springs Breakfast @ Tiffany's Spice Blend

1 TBLS Butter

1/4 Cup shredded cheese such as White Cheddar, Gouda or Havarti


Directions
1. Melt butter in small skillet on medium heat

2. Combine eggs, cream, water and Breakfast @ Tiffany's Spice Blend

    in medium bowl and whisk until frothy.  

3. Pour into skillet and cook until eggs start to set.

4. Gently flip to cook other side.

5. Add cheese to half of top and fold over.

Remove and enjoy!


Hope Springs Gourmet Foods

Hope Springs Gourmet Foods

Hope Springs Gourmet Foods

Hope Springs Cajun Nouveau Déjeuner Poêlon

(Cajun Breakfast Casserole)


Ingredients:

1 Link or 6 oz. Andouille Sausage - sliced and cut in quartered pieces

6 Cups Shredded Frozen Hash Brown Potatoes - thawed

1/2 ea. Yellow, Orange & Bell Pepper - chopped

3 TLBS Green Onion - chopped

4 oz. Colby Jack Cheese or Gouda Cheese - shredded

2TBLS Hope Springs Cajun Nouveau Spice Blend

8 Lg. Eggs

1 Cup Evaporated Milk

1/4 Cup Sour Cream


Directions

1. Pre-heat oven to 350 degrees.

2. In medium skillet, cook sausage until browned.
3. In large bowl, toss and blend hash browns, sausage,  bell peppers, green onion, cheese

    and Cajun Nouveau Spice Blend.

4. In separate bowl, beat eggs with milk and sour cream.

5. Spray 9" x 13" baking dish with non-stick spray. Evenly spread hash brown mixture in baking dish.

6. Pour beaten eggs evenly over hash browns.

    Note: may add beaten eggs to hash brown mixture and blend before pouring in baking dish.

7. Bake for 30 minutes or until eggs are set and top is light brown. 

Hope Springs Gourmet Foods

Uniquely Flavored Gourmet Foods