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Date Pinwheel Cookies

This recipe is a family favorite that anyone can make their own. Change out the dates for apricot jam or other fruity flavors. The nuts are optional or try one you like better. White sugar can be used in place of the brown sugar depending on your sweet tooth.

Date Pinwheels

    Dough:
  • 2 cups brown sugar
  • 3/4 cup butter, softened
  • 3 eggs
  • 4 cups flour
  • 1 Tbsp Moroccan Twist
  • 1 tsp baking soda
    Date Filling:
  • 2 cups chopped dates
  • 1/2 cups chopped pecans (optional)
  • 1/2 cup sugar
  • 1 cup water
  • 1 Tbsp Moroccan Twist

    Date Filling:
  1. Start with the date filling since it should be cool when you spread it on the dough.
  2. Combine all filling ingredients, except the nuts, in a sauce pan. Cook over medium low heat until dates are moist, liquid is absorbed and the mixture has thickened (20 minutes or so).
  3. Add nuts, mix and remove from heat.
  4. Place all cooked ingredients in a bowl and refrigerate to cool faster.
    Dough:
  1. Mix sugar and butter until creamy.
  2. Add eggs and mix again.
  3. Combine flour, spices and soda in separate bowl.
  4. Add dry ingredients to wet. Mix completely.
  5. Refrigerate for 30 minutes.
  6. Roll dough into rectangles about 6 inches x 10 inches.
  7. There should be enough dough to make 5 rolls.
    Rolling Logs:
  1. Divide filling into 5 portions.
  2. Spread carefully onto dough.
  3. Roll dough lengthwise into a 10" long by 1" round log creating the pinwheel look.
  4. Wrap in plastic wrap or wax paper and chill for 1 hour.
  5. When the dough is cold slice into 1/4 thick rings and bake for 10 minutes at 325 degrees.

Using the refrigerator helps make working with this dough easier. The colder it is the easier it slices.

Prep Time: 2 hours - Cook Time: 10 minutes ; Yield: 200
Serving Size: each

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Slow Cooker Chicken Chili with Latin Heat

Slow Cooker Chicken Chili with Latin Heat

This is a great tasting meal without the hassle. Perfect for cool day and sharing with friends and family.


  • 2 lbs of boneless skinless chicken thighs, whole frozen
  • 4 red bell peppers, diced
  • 4 green bell peppers, diced
  • 4 zucchini, diced
  • 1 onion, diced
  • 2 cans diced tomatoes
  • 2 Tbsp Latin Heat Spice Rub (3 Tbsp if you want it spicy)
  • 1 tsp salt

  1. Place all ingredients in the slow cooker and cover with lid.
  2. Cook on high heat for 5-6 hours. It's done when the chicken shreds easily.
  3. Add 1 can of corn and 2 cans of beans. Stir to warm the corn and beans.
  4. Serve with grated cheddar cheese and sour cream.

Prep Time: 20 minutes - Cook Time: 6 hours, 20 minutes ; Yield: 8

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Latin Heat Black Bean Chili

A healthy and flexible chili recipe that will take your spice level up a notch while appealing to gluten free and vegan family and friends.


  • 8 oz or 2 large chicken thighs-boneless skinless, chopped into 1” cubes
  • or
  • 8 oz of Tofu crumbles (see master recipe for how to make)
  • 1 large red pepper, diced
  • 1 pasilla pepper (you can substitute 2 green chili peppers or one bell pepper), diced
  • 1 medium sweet onion, diced
  • 1 small Serrano pepper, minced-seeds and veins removed (if you don't like it hot, don't add)
  • 12 oz can of cooked black beans, rinsed and drained well
  • 12 oz can of diced tomatoes, no salt or seasoning added
  • 2 Tbsp Sauce Goddess Latin Heat Rub seasoning
  • 1 Tbsp oil
  • 1 cup of Sauce Goddess Big and Tangy Sauce
  • chopped green onions for garnish

  1. Sprinkle 1 Tbsp of Sauce Goddess Latin Heat seasoning over protein and toss to combine, coating all. Set aside.
  2. Heat oil in a large heavy pan. Add onions and peppers and saute until barely softened.
  3. Add protein to pan and cook until chicken is cooked on the outside. If you are using Tofu, no need to cook it (it will cook further with the ingredients in step 4).
  4. Add tomatoes, Sauce Goddess Big Tangy Steak Sauce, beans and remaining Latin Heat. Stir to combine.
  5. Let simmer 10 minutes and taste. Adjust heat up by adding more Latin Heat seasoning.
  6. Garnish with green onions and enjoy.

Prep Time: 10 minutes - Cook Time: 30 minutes

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Roasted Potatoes

Tasty roasted potatoes without the hassle of buying and mixing different spices using Sauce Goddess. Make your life easier and yummier!



  1. Preheat oven to 350 degrees.
  2. Wash and cut potatoes into 2 inch cubes.
  3. Pour a liberal amount of good olive oil in a large roasting pan.
  4. Add potatoes and sprinkle with Original Super Chunk Rub.
  5. Toss to coat all the potatoes with the oil and spices.
  6. Roast at 350 degrees until the potatoes are lightly browned and cooked through.

This works well on the grill to if you're looking for a tailgating idea.

Prep Time: 15 minutes - Cook Time: 20 minutes

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Gluten Free Corn Pudding

A great tasting option to traditional gluten based corn pudding.  What is corn pudding you might be asking… well it’s a gooier version of corn bread. With the spices and cheese no one will ever know you took the wheat out. Every time this gets made, it ‘s eaten so fast we don’t have time to take a picture.


  • 10 Tbsp butter (softened) but not melted
  • 2 each eggs
  • ½ cup milk
  • 1 can whole kernel corn (drained)
  • 1 can cream style corn (Del Monte brand is gluten free)
  • ½ cup gluten free all purpose flour
  • ½ cup gluten free corn meal
  • 1½ tsp baking powder
  • 3 Tbsp sugar
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 Tbsp Sauce Goddess BBQ Sweet Heat or Latin Heat spice rub

  1. Preheat oven to 350 degrees.
  2. Cream butter and eggs in a large bowl.
  3. Add both cans of corn, the milk and stir to combine.
  4. In a medium bowl, mix together the dry ingredients with a whisk or fork - flour, baking powder, sugar, corn meal, salt, black pepper, BBQ Sweet Heat or Latin Heat spice rub.
  5. Add the dry ingredients to the wet and stir lightly to combine. Do not over work the batter.
  6. Pour into a 9x9 greased glass or non-stick baking dish.
  7. Bake at 350 for about 45-55 minutes.

This recipe is incredibly moist. You can add cheese or diced chili peppers if you want to add more flavor and heat.

The less time you bake it the more moist it will be. If you want it extra gooey, start checking it at 45 minutes. It should be releasing from the edges of the pan, barely springing back when you touch the middle and a toothpick will come out with a tiny coating of batter. Your oven times may vary though, so check it early rather than later.

Prep Time: 15 minutes - Cook Time: 55 minutes ; Yield: 8 servings

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Big and Tangy Turkey Black Bean Chili



  1. Chop and cook onion and bell pepper over medium heat until tender.
  2. Combine ingredients all ingredients in pot and warm on low for 30 minutes.

- Cook Time: 45 minutes ; Yield: 6-8 servings

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Sticky Sweet BBQ Turkey Melts

Try this leftover turkey inspired creation instead next time you are craving a grilled cheese.


  • 4-6 slices of bacon (cooked)
  • 1 cup of Sauce Goddess Sticky Sweet Grill Glaze
  • 2 cups of chopped turkey
  • Small amount of butter
  • 4 slices of your favorite sandwich bread
  • 1 sliced medium tomato
  • Several slices of your favorite cheese

  1. Chop up cooked bacon slices.
  2. Mix Sticky Sweet Grill Glaze with chopped turkey.
  3. Combine BBQ turkey with bacon in sauce pan and cook on low about 10 minutes.
  4. Butter one side each of two pieces of sandwich bread.
  5. On non-buttered side of one piece of bread layer BBQ turkey, tomato and cheese then top with other piece of bread with butter side facing out.
  6. Cook in a skillet, grill pan, or Panini press until golden brown and cheese is melted.

Prep Time: 10 minutes - Cook Time: 25 minutes ; Yield: 2 servings

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Mashed Moroccan Sweet Potatoes

This is a great heart healthy option to traditional mashed potatoes.


  • 1 Tbsp+ of Sauce Goddess Moroccan Twist Spice Rub
  • 2 Tbsp salted butter
  • 1/2 cup vanilla yogurt (or coconut milk)
  • 1 cup chicken or vegetable stock
  • 2 cups of water
  • 2 Tbsp brown sugar
  • 2 large sweet potatoes or yams, diced into 2" cubes

  1. Bring sweet potatoes to a boil in stock and water.
  2. Cook until tender when pierced with a fork, about 15 minutes.
  3. Drain well to remove all excess water.
  4. In a mixing bowl combine Moroccan Twist Rub, sweet potatoes, butter and yogurt (or coconut milk).
  5. Mash by hand or blend with a hand mixer until smooth.
  6. Place into a bowl and serve with a tiny sprinkle of brown sugar and Moroccan Twist on top.

- Cook Time: 45 minutes ; Yield: 6-8 servings

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Sweet Heat Roasted Sweet Potatoes

Quick, easy and tasty sweet potato recipe.

Sweet Heat Roasted Sweet Potatoes


  1. Preheat the oven to 425.
  2. Dice the sweet potatoes.
  3. Toss in olive oil and bacon pieces.
  4. Place on a sheet pan.
  5. Sprinkle with Sweet Heat Spice Rub.
  6. Bake for about 10 minutes. Stir to turn the pieces over in the pan so all sides brown.
  7. Bake another 10 minutes. Pierce with a fork to test if they are done. They should be crispy on the outside and tender when pierced.
  8. Taste and sprinkle with more Sweet Heat Rub to taste.

- Cook Time: 30 minutes ; Yield: 4 servings

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Moist Roasted Turkey

This recipe for Turkey is fool proof using our own Sauce Goddess Thanksgiving Roasting spice blend. Use this spice blend to season your turkey and for our dressing recipe.

Moist Roast Turkey

  • 2 Tbsp Sauce Goddess Original Super Chunk
  • 2 Tbsp Dry Rosemary
  • 2 Tbsp Dry Sage (rubbed)
  • Grind this up in a food processor, primarily to grind up the rosemary
  • 1 cup chicken stock

  1. Preheat the oven to 350.
  2. Prep the bird by removing all the "parts" from the inside. Make sure the cavity is completely clear in both the neck area and body.
  3. Sprinkle inside the bird with 1 tsp of the spice blend listed above. Carefully place rub under the skin of the breast and thigh area. This will give wonderful flavor once the bird begins to heat up.
  4. If you don't put stuffing in the bird you might try using sliced lemons or sprigs of fresh rosemary and thyme along with smashed garlic cloves.
  5. Pour 1 cup of chicken stock into the roasting pan.
  6. Place the turkey on the roasting rack, breast side down. This will not produce a beautiful bird. It will, however, be the most MOIST breast meat you have ever had.
  7. Liberally butter the outside of the bird. Tent with foil and place in the oven.
  8. Bake at 350 for 15 minutes per pound (1 hour for every 4 pounds). A 20 pound turkey will take at least 5 hours. Every oven is different, so be sure to test the temperature of the bird BEFORE it gets overdone, so 1 hour before the turkey is done, check the temperature. The best place to check the temperature by putting the thermometer into the thigh but be careful not to hit the bone. The bone will give a false temp. If it's already at 165-170 degrees, it's done. If the temperature is less than 165 degrees continue cooking.

Cooking and serving sizes depend on the size of the turkey.

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