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Horseradish Dipping sauce

This dip is a must for your Prime Rib dinner. The spicier the horseradish the better the flavor.



  1. Combine all ingredients together in a bowl.
  2. Serve chilled.

Prep Time: 5 minutes

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Exotic Moroccan Almond Hummus

Exotic Moroccan Almond Hummus

This recipe is great to serve with chips or veggies as a dip. It's also delicious in a sandwich or wrap.



  1. Combine all ingredients in a food processor or blender.
  2. Pulse until it starts to blend. Then run on high until creamy as desired.
  3. Sprinkle a bit of dip mix on top.

Prep Time: 20 minutes - Cook Time: 5 minutes

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Garlic Goat Cheese Spinach Dip

Garlic Goat Cheese Spinach Dip

This is a wonderfully different version of traditional spinach dip. The Garlic Dip mix brings a tiny bit of heat and a great flavor when combined with the goat cheese.


  • 10 oz frozen spinach (thawed and completely squeezed dry)
  • 4 oz goat cheese
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1/4 cup Mozzarella cheese, shredded
  • 1/4 cup Parmesan cheese, shredded
  • 1Tbsp Sauce Goddess Garlic Dip and Spread Mix

  1. Preheat the oven to 350.
  2. Combine all ingredients in a bowl.
  3. Stir well.
  4. Place in oven safe dish.
  5. Bake until top is golden brown and nice and warm. Around 30 minutes.
  6. Serve with tortilla chips or veggies.

Prep Time: 15 minutes - Cook Time: 30 minutes

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Horseradish Onion Aoli Spread

This is a super simple take on horsey mayo. The Fennel and Thyme in our Onion dip and spread mix bring a depth of flavor that is delicious on any sandwich.



  1. Combine all three ingredients. Great for left-over prime rib sandwich.

Prep Time: 2 minutes

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Saucy Stuffed Burgers (aka juicy lucy)

Saucy Stuffed Burgers (aka juicy lucy)


  1. Dice the bacon into small pieces. Cook until done. Set aside.
  2. Season the meat with Sweet Heat spice rub.
  3. Divide the meat into 4 portions.
  4. Divide each portion into 2 balls, one a third the size of the other.
  5. Shape the smaller ball into a flat patty about a ½ inch thick.
  6. Shape the larger ball into a cup with edges up the side that are ½ inch thick. We are creating the holder for the cheese and bacon and gooey saucy relish stuff.
  7. Place cheese, then relish or sauce, then bacon then more cheese into the cup. Be careful not to get the saucy on the meaty edges or the “lid” won’t stay attached to the bottom cup.
  8. Once each burger cup is filled, place the small patty on top. Carefully seal the edges by pressing the meat together.
  9. Using both your hands gently check the form of the burger to make sure it is sealed closed and there are no areas with sauce. At this point you can use a tiny bit of water to help if needed.
  10. Place the burger (lid side up to start) into a hot fry pan with a small amount of oil. I like to use a pan for this instead of the grill because the filling can ooze out without going into my grill. It works either way though.
  11. Sear the first side. We are only going to flip this once so it’s very important.
  12. Flip the burger and continue cooking until done. Place extra cheese on top if desired.
  13. Get out your toasted bun and top with more Sauce and enjoy!

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Easy Chicken Mole

Easy Chicken Mole

This picture does not do justice to this delicious sauce. It made the chicken fantastic.

Recipe makes 4 servings plus extra sauce.



  1. Place the pecans, garlic and red pepper in a saute pan with the oil.
  2. Cook on medium low heat until pecans are toasty and garlic is cooked.
  3. Place all items in a blender with half the Sauce Goddess sauce.
  4. Puree to a thick consistency.
  5. Add remaining sauce from jar into saute pan previously used for nuts mixture.
  6. Warm on low.
  7. Add chocolate, cinnamon and nut puree.
  8. Stir to combine.
  9. Sprinkle Latin Heat on chicken pieces.
  10. Place in a hot pan.
  11. Brown on both sides lightly.
  12. Cover and place in a 350 degree oven for 30 minutes. Or until the chicken is 160 degrees.
  13. Top with sauce.
  14. Cook another 10 minutes until the sauce warms ad covers the chicken. And the chicken is 180 degrees.

Prep Time: 10 minutes - Cook Time: 1 hour
Serving Size: 4

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Spiced Sausage Corn Chowder

Spiced Sausage Chowder

This hearty spiced soup gets a mild smoky flavor from the sausage. Feel free to substitute bacon or just use plain leftover chicken or turkey.



  1. In a large soup pot saute onions and peppers with olive oil for 5 minutes on medium heat.
  2. Add garlic, cook 2 minutes.
  3. Add sausage, cook 5 minutes.
  4. Add chicken stock, potato and Sweet Heat Spices.
  5. Cook for 30 minutes until the potatoes are fork tender.
  6. Add corn and milk.
  7. Reduce heat to low and simmer for 20 minutes stirring occasionally.
  8. Stir in butter to finish the soup.
  9. Serve hot.

Prep Time: 20 minutes - Cook Time: 1 hour ; Yield: 6
Serving Size: cup

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Turkey Tortilla Soup

Turkey Tortilla Soup

This recipe is perfect for leftover turkey or chicken.


  • 2 zucchini, diced
  • 1 red bell pepper, diced
  • 1 cup sweet onion, diced
  • 2 cups kale (or other greens)
  • 2 cloves garlic, minced
  • 2 Tbsp Sauce Goddess Latin Heat Seasoning
  • 4 cups chicken or turkey broth (made from your turkey carcass or packaged)
  • 1 cup corn tortillas diced into 1" squares (also great with the tortilla chip crumbs)
  • 2 cups chopped turkey
  • 1 cup corn (frozen, canned or fresh)
  • 1 can black beans, drained well
  • 1 lime, sliced into wedges
  • Fresh cilantro chopped to garnish
  • Salt and pepper to taste

  1. In a large soup pot sauté veggies (first 5 items) for 5-10 minutes on medium/low in olive oil and Latin Heat.
  2. Add broth and tortillas.
  3. Simmer on medium for 30 minutes. Do not let it boil.
  4. Add turkey, beans and corn.
  5. Continue cooking for 10-15 minutes.
  6. Taste. Add salt and pepper as needed.
  7. Serve steaming hot with a garnish of fresh cilantro and a squeeze of lime

Prep Time: 20 minutes - Cook Time: 1 hour ; Yield: 6
Serving Size: cup

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Molasses Kneel Downs

These are a more complicated cookie in terms of shaping the football shape. They are so darn cute once they are done.



  1. Mix the shortening, molasses, sugar and egg until smooth
  2. Sift the dry ingredients and add to the wet batter
  3. Mx to combine
  4. Refrigerate 1 hour
    Form the football
  1. Remove from the fridge and form walnut-sized balls slightly pinching the ends to form an oval
  2. or
  3. Roll the dough out and cut out the football shape
  4. Use a knife to lightly cut the look of the laces into the football
  5. Bake at 375 for 8-10 minutes

Prep Time: 30 minutes - Cook Time: 10 minutes ; Yield: 36

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Tostada Quick Snap Snack



  1. Grill on low
  2. Brush oil on each tortilla
  3. Place them oil side down on the warm grill
  4. Cook until warm and light grill marks
  5. Flip and add cheese
  6. Sprinkle with Latin Heat
  7. Once the cheese melts, remove from the grill
  8. Plate and let your guests top them with what they want
  9. They can be rolled or eaten like a tostada or taco
  10. One hand on your drink, one hand on your food