Smoky Tailgate Chili

  • 2 lbs. sausage
  • 3 tbsp. HHL Smoky Taco Seasoning
  • 1 large onion, diced
  • 2 large bell peppers, diced
  • 2 cans tomato sauce
  • 2 cans diced tomatoes
  • 2 cans spicy chili beans
  • 2 cans black beans, rinsed and drained
  • 2 cans pinto beans, rinsed and drained
  • 1 can corn
  • 2-3 cups water
  • 1 cup chopped fresh cilantro

Mix one tbsp. Smoky Taco with sausage and cook until lightly browned. Drain fat and set sausage aside in a separate bowl. Cook onions and peppers until tender. In a large pot add sausage, onion mixture, tomatoes, tomato sauce, beans, corn, 2 tbsp. Smoky Taco seasoning and 2-3 cups water, depending on desired thickness. Cook on medium high until boiling. Turn heat down and simmer 30 minutes. Add cilantro to soup before serving.

Garnish bowls of soup with shredded cheese, crumbled tortilla chips and fresh cilantro.

Tip: For an extra garnish, add a little Smoky Taco to sour cream and add a dollop right before serving.

Smoky Tacos (with HHL® Smoky Taco, of course!)

  • 2 lbs. ground beef
  • 3 tbsp. HHL® Smoky Taco
  • 1 tbsp. olive oil
  • 1 medium onion, chopped
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 1 can diced tomatoes
  • 1 tbsp. flour

Mix 1 tbsp. HHL® Smoky Taco with uncooked ground beef. Heat olive oil over medium heat and add ground beef, cooking until crumbled well and meat is cooked. Add onions, peppers and diced tomatoes to cooked ground beef. Cook over medium heat for 20 minutes. Mix 2 tbsp. HHL® Smoky Taco and 1 tbsp. flour together and sprinkle over meat mixture. Add 1 cup water and stir well. Let simmer for another 20 minutes.

Serve with flour tortillas or corn tortillas.

Taco Toppings: Shredded lettuce, diced tomatoes, shredded cheese, chopped green onions, fresh cilantro, sliced jalapenos, refried beans, sour cream, guacamole, taco sauce and Hot Hot Lover salsa.

Tip: HHL® Smoky Taco is seasoned with chipotle peppers which will give your tacos a nice, smoky flavor. A favorite for chipotle lovers. If you crave more heat, feel free to add more seasoning ~ it's low on salt but high on flavor!

Mamma Mia Bolognese Meat Sauce

  • 2 tbsp. olive oil
  • 2 tbsp. butter
  • 1 pound sausage
  • 2 tsp. HHL® Mamma Mia
  • 1 medium onion, chopped
  • 1 green pepper, chopped
  • 2 stalks celery, chopped
  • 1 carrot, chopped
  • 1 small can mushroom pieces
  • 1 can diced tomatoes
  • 2 tbsp. tomato paste
  • 1/2 cup red wine

Mix 1 tsp. HHL® Mamma Mia with ground sausage. Heat olive oil and butter in a small skillet and add onion, green pepper, celery, carrot, mushrooms and sausage. Mix well, making sure not to have big chunks of sausage. Cook over medium heat until sausage is slightly browned and vegetables are soft. Add tomatoes, tomato paste, 1/2 cup red wine and 1 tsp. of HHL® Mamma Mia. Cook over low heat for 30 minutes. Serve over pasta.

Tip: Great meat sauce to use in lasagna!

Mamma Mia Bechamel (White Sauce)

  • 1/2 stick real butter
  • 2 tbsp. flour
  • 2 cups milk
  • 1 tsp. Mamma Mia

Melt butter in saucepan over medium heat. Add flour and stir constantly for one minute. Slowly add two cups milk and Mamma Mia seasoning. Stir constantly until mixture begins to boil. Reduce heat and let simmer a couple more minutes. Remove from heat. Let sit about five minutes ~ mixture will thicken as it sits. Serve over tortellini or your favorite pasta.

Tip: Can also use this sauce as a base for a meat sauce or chunky vegetable sauce. Delicious on salmon and salmon patties.

‘You Won’t Believe It’s Vegetarian’ Stuffing

  • 20 slices white bread
  • 4 cups chopped celery
  • 1 1/2 cups chopped onion
  • 1 tbsp. olive oil
  • 1/2 stick butter
  • 3 vegetarian breaded chicken patties
  • 1 tbsp. HHL® Curry Kick
  • 1 tsp. sage
  • 1 tbsp. marjoram
  • 1 tbsp. soy sauce
  • 4 eggs, beaten
  • 3 vegetable broth cubes

Dry bread in an oven on two racks at 200 degrees for 10 minutes, turning once. Let cool, cut into cubes and put in a large casserole dish. Set aside. (20 slices of bread makes about 10 cups of bread cubes.)

Dissolve 3 vegetable cubes in 6 cups water. Set aside.

In a large skillet cook celery and onion in olive oil and butter until tender but not brown. Add two cups vegetable broth to celery mixture. Simmer 10 minutes. While veggies simmer, warm 3 vegetarian breaded chicken patties in microwave for 30 seconds. Place on cutting board and chop fine. Add the chopped chicken, Curry Kick, sage, marjoram and soy sauce to celery mixture and simmer five minutes. Add remaining vegetable broth to veggie mixture. Heat to boiling and remove from stove. Pour celery mixture over bread crumbs in the casserole dish and stir gently to combine. Add beaten eggs and stir until well blended in bread mixture. Cover and bake at 325 for one hour. Remove lid and bake 15 more minutes until the top is nicely browned.

Tip: This recipe is for all you vegetarians out there who crave good, homemade stuffing over the holidays. This is 'almost' as good as our Nana's ~ without the chicken. :) Of course, for you meat lovers, you can always swap the vegetarian patties for one cup of chopped chicken.

Savory Deviled Eggs (with Original Cayenne, Curry Kick and Jalapeño Dust)

  • 12 hard-boiled eggs
  • 3/4 cup Mayonnaise
  • 1 tsp. mustard
  • 2 tbsp. ketchup
  • 1 tsp. HHL® Original Cayenne
  • 1 tsp. HHL® Curry Kick
  • 1 tsp. HHL® Jalapeño Dust
  • 1 tbsp. paprika

Cut eggs in half lengthwise. Remove yolks and mash until smooth. Mix in mayonnaise, mustard and ketchup. Divide mixture into thirds. Mix one of the thirds with Original Cayenne, one of the thirds with Curry Kick and one of the thirds with Jalapeño Dust. Refill the whites with yolk mixture and sprinkle with paprika.

Tip: For an extra punch of flavor, add fresh chopped cilantro and onions to your egg yolk mixture.

Pecan-Topped Sweet Potato Casserole (with Cinnamon Chipotle)

  • 2 lbs. sweet potatoes
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 cup half & half
  • 2 tsp. HHL® Cinnamon Chipotle
  • ½ cup brown sugar
  • ¼ cup melted margarine
  • ¼ cup pecans
  • ¾ cup Rice Krispies cereal

Cook sweet potatoes until soft. Peel potatoes. Mash with 1/2 cup of water. Add eggs, 1½ cups sugar, the half and half and 1 tsp. Cinnamon Chipotle and blend well. Pour into a casserole dish and bake one hour at 350 degrees.

For the pecan topping: mix together ½ cup brown sugar, 1 tsp. Cinnamon Chipotle, ¼ cup melted margarine, ¼ cup chopped pecans and ¾ cup Rice Krispies cereal. Spread over top of baked casserole. Return to oven and broil until bubbly, watching carefully not to burn.

Tip: Best way to eat a baked sweet potato ~ Bake in oven, let cool and cut open while still warm. Add a heaping spoonful of butter and sprinkle with brown sugar and Cinnamon Chipotle. Mmm, mmm good!

Bacon Cheddar Grilled Potatoes (with Jalapeno Dust)

  • 8 medium red potatoes, sliced
  • ¼ cup melted butter
  • 1 large onion, sliced and chopped
  • 6 slices bacon, cut in 1” pieces
  • 1 tbsp. HHL® Jalapeño Dust
  • 2 cups sharp cheddar cheese

Line cake pan with foil. Add potatoes and onions and toss with Jalapeno Dust. Drizzle with melted butter and top with bacon pieces. Cover with foil and bake for one hour over medium coals or a 350 degree oven. Remove foil and add cheese. Cover with foil until cheese melts and serve.

  • Can substitute the Jalapeno Dust with Curry Kick or Smoky Taco.

Tip: This recipe works well for large gatherings. Just double the ingredients and use a roasting pan.

Plank Grilled Tilapia (with Jalapeno Dust)

  • 4 Tilapia fillets
  • 2 tbsp. lime juice
  • 2 tbsp. olive oil
  • 1 tbsp. HHL® Jalapeño Dust

In a medium bowl mix together olive oil, lemon juice and Jalapeno Dust. Add tilapia fillets to mixture and coat well. Marinate for 1-2 hours.

Prepare four wood planks by soaking for one hour. Drizzle tops of planks with olive oil and place a piece of fish on each plank. Grill in a 250 degree grill or oven for 20 minutes. (Will flake with fork when done.)

Tip: This is our favorite way to prepare fish for fish tacos. Serve with flour tortillas and top with green onions, cilantro and a splash of lime.

Orange Tilapia in Foil (with Jalapeno Dust)

  • 4 tilapia fillets
  • 1 tbsp. minced garlic
  • 1 tsp. HHL® Jalapeño Dust
  • Chopped cilantro for garnish
  • 1 cup chopped onion
  • 2 tbsp. olive oil
  • ½ cup orange juice
  • 1 tbsp. lemon

Sauté onions and garlic in olive oil until onions are tender.

Arrange tilapia fillets on individual foil squares a few inches longer than the fillet. Drizzle lightly with olive oil. Sprinkle with Jalapeno Dust. Spread/smash onion mixture on top of fish.

Mix together orange juice and lemon and pour evenly over fish. Fold foil over fish and pinch ends together. Put foil packets on backing sheet and bake at 400 degrees for 15-20 min.

Remove fish from foil and arrange on plate. Sprinkle with chopped cilantro and paprika. Garnish with orange slices.


Tip: Serve with steamed asparagus and brown rice pilaf.

Special Request Swiss Steak (with Original Cayenne)

  • 2 lbs. cubed, round steak
  • 3 stalks celery cut in 2” lengths
  • 2 can Tomato Sauce
  • 1 large diced onion
  • 2 cans water
  • Enough flour to coat the steak
  • 2 tbsp. HHL® Original Cayenne
  • Cooking oil
  • Meat Tenderizer
  • Salt and pepper, to taste

In a large pot on top of the stove, cook the tomato sauce, water, Original Cayenne, celery, and onion for about 1 hour. Cut steak in serving size pieces. Sprinkle with salt, pepper and meat tenderizer. Dip steak in flour. Add cooking oil to large skillet. Brown steak on both sides. Add more oil as needed to brown remaining steak. Add steak to the sauce and simmer for one hour.

Tip: Great comfort food ~ a favorite special request meal in our family. Best with mashed potatoes and green beans. Leftovers make great sandwiches or wraps.

No Peek Curry Beef (with Curry Kick)

  • 1 ½ lbs. beef stew meat
  • 1 can cream of mushroom soup
  • 2 tbsp. HHL® Curry Kick
  • 4 oz. can mushrooms
  • 1 large onion, sliced
  • 1 cup ginger ale

Sprinkle meat with Curry Kick and put in bottom of 2 quart casserole. Layer rest of ingredients in order. Bake, covered at 300 degrees for 3 hours. DO NOT REMOVE LID AND PEEK!!

Tip: Serve over your favorite noodles or rice.

Tacos De Carne Asada (with Jalapeño Dust or Smoky Taco)

  • 1 lb. round steak cut into thin strips
  • 1 medium Vidalia onion cut in strips
  • 2 tbsp. HHL® Jalapeño Dust
  • Olive oil
  • Flour tortillas
  • 1 bunch green onions chopped fine
  • 1 bunch cilantro chopped fine

Cook steak strips and onion in skillet with olive oil and Jalapeno Dust or Smoky Taco (depending on your preference) until browned. Remove from heat. Warm tortillas in microwave or in a skillet with olive oil. Put steak strips in tortillas and garnish with chopped green onions and cilantro. Drizzle with fresh lime. Serve with HHL® Chunky Salsa and Holy Moly Guacamole.

  • The Jalapeno Dust has a fresh jalapeno/cilantro/citrus flavor combination. The Smoky Taco is a traditional paprika-based taco seasoning highlighted by the smoky flavor of chipotle peppers, cilantro and citrus.

Tip: Cilantro is another must-have herb that we grow in planters on our deck. Nothing beats cutting fresh cilantro for tacos, sandwiches or salads.

Sweet N’ Sour Chicken and Rice (with Original Cayenne)

  • 2 chicken breasts, cut in small chunks
  • ¼ cup brown sugar
  • 1 tbsp. HHL® Original Cayenne
  • ¼ cup vinegar
  • 2 tbsp. olive oil
  • ½ cup chicken broth
  • 1 cup chopped red pepper
  • 2 tbsp. cornstarch mixed with 3 tbsp. water
  • 1 cup chopped green pepper
  • 1 large can pineapple chunks with juice
  • 3 cups cooked rice

Toss chicken with Original Cayenne and cook in olive oil in a nonstick skillet over medium heat. Brown chicken and remove to plate. Add red and green peppers to skillet and cook for three minutes. Stir in pineapple chunks and juice, brown sugar, vinegar and chicken stock and bring to a boil. Reduce heat and add cornstarch mixture. Bring liquid to a simmer. Add chicken strips and simmer for 20 minutes. Serve over rice.

Tip: Can use white or brown rice depending on your preference.

Individual Italian Chicken in Foil (with Mamma Mia)

  • Chicken breasts
  • Zucchini, sliced
  • Spaghetti sauce of your choice
  • Monterey Jack cheese
  • HHL® Jalapeño Dust

Place skinless, boneless chicken breasts in center of heavy foil. Sprinkle lightly with Mamma Mia. Put several tablespoons spaghetti sauce over chicken. Add a couple slices of zucchini on top. Sprinkle generously with Monterey Jack cheese. Seal foil and place on baking sheet. Bake at 400 degrees for 1 hour.

Tip: Can serve as is with favorite steamed vegetables. Better yet, serve on a bed of fettuccine and top it off with Mamma Mia white sauce. Delicious with steamed asparagus!

Any Time of Year Thanksgiving Turkey (with Jalapeño Dust)

  • 1 stick butter
  • 1 tsp. celery seed
  • 2 cups wine
  • 1 tbsp. Italian seasoning
  • 3 tsp. virgin olive oil
  • 2 tsp. HHL® Jalapeño Dust
  • 1 tbsp. soy sauce
  • 1 large turkey

Put turkey roaster on stove over low heat. Melt butter in roaster. Open bottle of wine and pour a glass of wine for the cook to make sure wine is good. Pour 2 cups wine into roaster with butter. Add 3 tsp. virgin olive oil. Bring to boil. Add seasonings. Boil one minute. Set aside. Put turkey in roaster and baste with butter mixture. Put lid on roaster and bake at 325 degrees for 3 hours. Baste every half hour. After three hours remove lid and bake until thighs split.


Tip: This turkey is so good you won’t want to wait for Thanksgiving to make it!

Simple Gourmet Hot Ham for Two (with Jalapeno Dust)

  • Shaved ham ~ about ½ lb
  • ½ cup shredded Monterey Jack cheese
  • Olive oil
  • Fresh basil leaves
  • 1 tbsp. HHL® Jalapeño Dust
  • Hellman’s mayonnaise
  • 4 slices French bread

Heat shaved ham in olive oil in a large skillet with Jalapeño Dust seasoning. Cook until edges start to brown. Sprinkle shredded Monterey jack cheese over ham and cover with lid until cheese melts.

Remove ham and cheese from skillet. Set aside. Add a couple more tablespoons of olive oil to pan and toast both sides of bread. Spread mayo on bread, add ham and cheese and top with fresh basil. This is our go-to ham sandwich!

Tip: If you have access to a sunny window, a pot and some dirt, I highly recommend growing your own basil. I grow two large planters of basil on the deck right outside our kitchen and snip on it almost every day. There is nothing like fresh basil on a sandwich to take it from ordinary to amazing.

‘Not Just for Vegetarians’ Sandwich (with HHL® guacamole dip spread)

  • 1 French bread roll
  • Tomato slice
  • 2 slices provolone cheese
  • Alfalfa sprouts or shredded lettuce
  • Sliced cucumbers
  • HHL® guacamole dip

Cut French bread roll and spread with HHL® Guacamole Dip (recipe in Hot Hot Lover® Appetizers.)  Add cheese slices, cucumbers, tomato slice and alfalfa sprouts. Natalie says this sandwich is SO good, you will want to become a vegetarian!

Tip: Always, always, always use a good deli French bread roll or a Kaiser bun when making sandwiches. Better yet, make your own bread. Good bread is the second step to a really good sandwich! The first step is Hot Hot Lover®!

Egg Bagels aka bEGGles (with Curry Kick or Jalapeño Dust)

  • 1 Plain bagel
  • 1 Hash brown
  • 1 Fried egg
  • 1 slice bacon
  • 1 Slice pepper jack cheese
  • HHL® Curry Kick or Jalapeño Dust

Cook hash brown as directed. Fry egg and sprinkle with Curry Kick or Jalapeño Dust. Heat bagel in toaster. Add egg, cheese, bacon and hash brown on top. Serve warm. Can top with salsa, mayo, HHL® dips or ketchup.


Tip: Can substitute pepper jack with your favorite cheese. Also, make sure to keep a shaker of Curry Kick and Jalapeño Dust near your stove. We use it on our eggs every day ~ fried, scrambled, sunny side up. Both seasonings are packed with flavor. Give it a try! Let us know what you think.

“Bear Claw” Donuts (with Cinnamon Chipotle)

  • 1 package Pillsbury Biscuits
  • 1 tsp. cinnamon
  • ¼ cup sugar
  • 1 tsp. HHL® Cinnamon Chipotle
  • Oil to fry

Take each round biscuit and tear about four slits in it so that it resembles a baseball glove. Gently put each biscuit into the hot oil ~ about 1 inch deep in large skillet. Fry one or two minutes on each side until they are a golden brown color. Remove from oil and drain on small wire racks. Mix sugar with Cinnamon Chipotle seasoning and sprinkle on the hot bear claws.

Tip: Can also mix sugar with HHL® Original Cayenne, Jalapeno or Chipotle.

Hot Hot Lover French Toast (with Cinnamon Chipotle)

  • 2 eggs beaten
  • 1 tbsp. sugar
  • ¼ tsp. salt
  • ¼ cup milk
  • 1 tsp. HHL® Cinnamon Chipotle
  • 1 tbsp. of vanilla

Mix together ingredients. Use several slices of bread, and dunk in the mixture. Carefully take out of mixture and brown both sides in hot skillet. Serve with maple syrup or powdered sugar. Like it hot? Add some Cinnamon Chipotle to your syrup.

Tip: We like to cut our French toast into thin strips when they are almost done and brown them just a bit longer. When still warm, sprinkle lightly with cinnamon sugar, then serve the strips with a small dipping bowl of warm maple syrup mixed with a few dashes of HHL® Cinnamon Chipotle.

Sugar and Spice Monkey Bread (with Cinnamon Chipotle)

  • ½ cup sugar
  • ½ cup butter or margarine
  • 1 tsp. cinnamon
  • 2 packages Pillsbury biscuits
  • 1 tsp. HHL® Cinnamon Chipotle

Preheat oven to 350*. Combine sugar and Cinnamon Chipotle. Toss biscuits in sugar mixture. Layer in a bundt pan. Pour any remaining sugar mixture into a 1 cup measuring cup. Add 1 tsp. cinnamon and enough sugar to fill the cup. Melt margarine and stir sugar mixture into it. Spoon over biscuits. Bake for 30 minutes.

Tip: Can sprinkle with extra Cinnamon Chipotle if you want a little more heat.

Daddy-Style Biscuits (with Cinnamon Chipotle)

  • 1 package Pillsbury biscuits
  • 1 stick butter
  • 1 cup brown sugar
  • 1 tbsp. HHL® Cinnamon Chipotle

Melt butter and then add brown sugar and Cinnamon Chipotle in a round baking dish. Stir until blended. Place biscuits on top of brown sugar/ butter mixture. Bake for 12 minutes at 400 degrees. Let sit a couple of minutes. Place plate over the top and carefully flip over.

Tip: For "Extreme Daddy-Style" drizzle with warm cream cheese icing mixed with Cinnamon Chipotle."

Sausage Egg Casserole (with Curry Kick)

  • 8 slices of bread, torn into cubes
  • 1 lb. shredded cheddar co-jack cheese
  • 10 eggs
  • Salt and pepper to taste
  • 2 cups milk
  • 2 tsp. HHL® Curry Kick
  • 1 lb. packaged sausage
  • Jalapeños and mushrooms optional
  • 1 large onion

Spread out bread pieces over bottom of 13” x 9” pan. Brown the sausage with onion and Curry Kick, then spread out over bread in pan. Add jalapenos and mushrooms, if preferred. Spread cheese evenly over the sausage. Beat the eggs with the salt, pepper, and dry mustard. Add milk to eggs and mix well. Pour egg mixture over other ingredients. Cover with saran wrap and refrigerate overnight.

Bake uncovered at 350 degrees for 45 minutes or until nicely browned on top and a knife inserted in center comes out clean.

Tip: The casserole will rise fairly high when it’s baking, but will shrink down after removed from oven.

Bacon Cheddar Hash Brown Casserole (with Jalapeño Dust)

  • 3 cups frozen shredded hash browns
  • 4 beaten eggs
  • ¾ cup shredded cheddar cheese
  • 1½ cup milk
  • 1 lb. browned sausage
  • 1 tbsp. HHL® Jalapeño Dust
  • ½ cup fried & crumbled bacon

Grease a 2 quart baking dish. Arrange potatoes in bottom of dish, sprinkle with cheese, bacon & sausage. In another bowl combine eggs, milk and Jalapeño Dust. Mix well. Pour egg mixture over potato mixture. Bake uncovered at 350 for 40-45 minute or until a knife inserted in the center comes out clean.


Tip: Also great with Curry Kick seasoning in place of the Jalapeño Dust.

Bacon Swiss Quiche (with Jalapeño Dust)

  • 1½ cups milk
  • 1 tsp. HHL® Jalapeño Dust
  • ¼ cup flour
  • 6 eggs
  • ½ tsp. salt
  • 1 cup chopped mushrooms
  • ½ cup onions
  • ½ cup celery
  • 2 tbsp. butter
  • 1 cup crisp bacon
  • 1 cup shredded cheddar cheese
  • 1 cup Swiss cheese
  • 2 tbsp. dry white wine

Mix together milk, flour, salt, Jalapeño Dust and eggs. Sauté mushrooms, onions, celery and butter until limp and add to milk mixture. Add bacon, cheeses and wine and mix together.  Pour into 2 buttered 9” pie plates. Chill overnight. Bake at 350 degrees for 50-55 minutes or until center is firm.

Tip: This is a delicious quiche to make ahead when having overnight guests. For more heat, saute a couple jalapeños with first ingredients. Serve with HHL® Salsa.

Crank Up the Heat Meatballs (with Original Cayenne)

  • 1 pkg. frozen meatballs (38 oz.)
  • 2 cups grape jelly
  • 2 bottles chili sauce
  • 2 tbsp. HHL® Original Cayenne

Place meatballs in a single layer on a baking sheet and bake about 20 min. at 350 degrees. In a large cooking pot, mix together chili sauce, grape jelly and Original Cayenne and cook until well blended. Add meatballs and stir to thoroughly coat. Simmer 30 minutes stirring occasionally. Put in a crock-pot and keep warm.

(Can substitute Original Cayenne with Original Jalapeno or Original Chipotle seasoning.)

Tip: If possible, make these a day ahead. The longer they sit, the better the flavor. Just serve with party toothpicks. A hit at family gatherings.

Hootin’ and Hollerin’ Texan Bean Dip (with Original Chipotle)

  • 1 can black-eyed peas, drained
  • 1 sweet onion, diced
  • 1 can white corn, drained
  • ½-1 green pepper, diced
  • 1 jar diced pimento, drained
  • 2 tbsp. HHL® Original Chipotle
  • ½ cup apple cider vinegar
  • ½ cup canola oil
  • Tortilla chips

Mix together canola oil, apple cider vinegar and Original Chipotle until well-blended and pour over vegetable mix. Marinade at least 1 hour in refrigerator. Drain off marinade. Serve with tortilla chips.

Tip: Our family loves beans ~ this recipe is great with red beans, black beans, lima beans…..any beans! You can’t go wrong!

South of the Border Dip (with Jalapeño Dust)

  • 8 oz. cream cheese, softened
  • 1 cup chunky salsa
  • 1 lb. ground beef, browned
  • 2 cups Mexican style cheese
  • 1 large onion, chopped
  • Tortilla chips
  • 2 tbsp. HHL® Jalapeño Dust

Spray 9 inch baking dish. Press cream cheese evenly on bottom of dish. Brown the ground beef with onions and Jalapeño Dust. Remove from heat. Mix in peppers and salsa. Pour mix over cream cheese. Sprinkle Mexican cheese on top. Bake 350 for approx. 30 minutes (until cheese is melted). Serve with tortilla chips.

Tip: Also makes great filling for flour tortilla wraps.

Speedy Mexican Chili Dip (with Jalapeño Dust)

  • 8 oz. cream cheese
  • 1 can chili with meat and beans
  • 1 tbsp. HHL® Jalapeño Dust
  • 8 oz. pkg. shredded co-jack cheese
  • 1 can refried beans
  • Tortilla chips

Blend together the cream cheese and Jalapeño Dust and spread over bottom of 8” x 12” baking dish. Spread refried beans over top of cream cheese. Pour Hormel chili over top of beans. Top with cheese. Microwave until cheese starts getting bubbly ~ about 4 or 5 minutes. Serve with tortilla chips.

Tip: Easy to make vegetarian by using meatless chili. Or for you meat lovers out there, you can also make this heartier by adding ground beef or sausage seasoned with onions, peppers and HHL® Jalapeño Dust to the Hormel chili mixture.

Stuffed Smokey Chipotle Mushrooms (with Original Chipotle)

  • 1 lb. ground hamburger
  • 1 tbsp. HHL® Original Chipotle
  • 1 lb. ground pork sausage
  • 16 oz. whole fresh mushrooms
  • 1 cup sour cream

Fry sausage and hamburger together (chopping both very finely) and drain. Add sour cream and Original Chipotle. Let mixture cool while you are cleaning and removing the stems from the mushrooms.

Add drops of butter to the bottom of a baking dish. Place mushrooms in dish and fill with hamburger/pork mixture. Add drops of butter on top of each mushroom that has been filled.

Bake at 350 for approximately 15 minutes or until tender.

Tip: Leftovers can be chopped up and added to spaghetti sauce. Although it’s highly unlikely any will be left over. Another hit at gatherings.

Jalapeño Hot Corn Dip (with Jalapeño Dust)

  • 2 cans white corn, drained
  • 1 tbsp. HHL® Jalapeño Dust
  • 1 can yellow corn, drained
  • 1 can Rotel
  • 8 oz. pkg. cream cheese, diced

Mix all ingredients. Put in baking dish. Bake at 350 for 30 minutes. Serve with tortilla chips.

WARNING: This dip is highly addicting.

Tip: This is also a great dip to take to parties in a crock pot. Make sure to double the recipe because it goes fast.

Holy Moly Guacamole (with Jalapeño Dust)

  • 4 ripe avocados
  • 1 tbsp. HHL® Jalapeño Dust
  • 1 small can Rotel, drained
  • 1 1/2 tablespoons lemon juice
  • 1 tbsp. sugar
  • 1/4 cup chopped onion
  • 1/2 cup chopped cinlantro

Mash avocados until smooth. Add remaining ingredients and mix well. Refrigerate until ready for use. Serve with tortilla chips or use as garnish.


Tip: This dip is also great used on sandwiches and wraps. See ‘Best Ever Vegetarian Sandwich’ recipe in Hot Hot Lover® Sandwich Recipes.

Gotta-Have-It Chunky Salsa (with Jalapeño Dust)

  • 3 large cans diced tomatoes
  • 1 tbsp. HHL® Jalapeño Dust
  • 1 can Rotel ~ we like it hot
  • ¼ cup lemon juice
  • 2 bunches of chopped green onions
  • 3 tbsp. sugar
  • 1 bunch fresh chopped cilantro

Mix all ingredients together. Refrigerate to cool. Serve with tortilla chips. Keeps well in fridge for about a week.

Tip: This is a gotta-have-it in our fridge. We use it on scrambled eggs, fried eggs, rice, grilled cheese, bruschetta, frittatas, toss it with pasta and of course, on every Mexican dish. If you prefer it less chunky just pulse a few seconds in a food processor.

Festive Party Dips (using any flavor HHL®)

  • 8 oz. cream cheese, softened
  • ½ cup sour cream
  • ½ cup Hellman’s mayonnaise

Blend ingredients together until smooth.

Add three tablespoons of any Hot Hot Lover® Seasoning depending on your preference. For a colorful, festive presentation make a batch each of Original Cayenne, Curry Kick and Jalapeño Dust. “We made all eight flavors at Christkindlmarkt, and they were a big hit!”

Tip: Serve dips in colorful red, green and yellow bowls for a festive display. Serve with fresh veggies, pretzels, chips, or your favorite torn bread ~ our favorites are baguettes and pumpernickel. Dips also make flavorful spreads for sandwiches, party breads, vegetable pizzas and wraps.

Kickin’ Chicken Enchilada Soup (with Jalapeño Dust)

  • ¼ cup vegetable oil
  • 3 cups diced yellow onions
  • ¼ cup chicken base
  • 2 tbsp. HHL® Jalapeño Dust
  • 2 cups masa harina corn flour
  • 4 quarts water, divided
  • 2 cans enchilada sauce
  • 2 cans crushed tomatoes
  • 2 cans yellow corn
  • ½ lb. Velveeta cheese, cubed
  • 2 cans kidney beans
  • 3 lbs. boneless, chicken breasts, cooked and shredded
  • 2 cans black beans

In large pot, place oil, chicken base, onion and Jalapeño Dust. Sauté until onions are soft and clear, about 5 minutes. In another container, combine masa with 1 quart water. Stir until all lumps dissolve. Add to sautéed onions and bring to boil. Cook an additional 2-3 minutes, stirring constantly.
Add remaining water to pot. Rinse beans. Add enchilada sauce, corn, beans and tomatoes and return to a boil, stirring occasionally. Add cheese and stir until it melts. Add chicken; simmer 30 minutes and serve.

Tip: Garnish with shredded cheddar cheese, crumbled tortilla chips, HHL® chunky salsa and a dollop of any of the HHL® Dips. Salsa and dip recipes can be found in HHL® Appetizer Recipes.