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Creole Seasoning - (Makes 1/2 cup - 1 tablespoon per serving)

Ingredients:

2 tablespoons paprika

2 tablespoons salt

2 tablespoons ground black pepper

1 tablespoon onion powder

1 teaspoon dried basil

1 teaspoon dried ground oregano

1 teaspoon cayenne pepper

1.  In a small bowl, stir in the ingredients together until well combined.  Store in a jar with a lid. Shake before use.

Taco Seasoning - (Makes 1/2 cup - 1 tablespoon per serving)

Ingredients:

1/4 cup chili powder

2 tablespoons ground cumin

1 tablespoon smoked paprika

2 teaspoons salt

1 teaspoon ground black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1.  In a small bowl, stir in the ingredients together until well combined.  Store in a jar with a lid. Shake before use.

NOTE:  Use 2 tablespoons of taco seasoning per pound of meat.

Tennessee Dry Rub - (Makes 1/4 cup - 1 tablespoon per serving)

Ingredients:

2 tablespoons brown sugar substitute

1 tablespoon smoked paprika

2 teaspoons ground black pepper

1 teaspoon ground cumin

1 teaspoon dried ground oregano

1 teaspoon salt

1/2 teaspoon onion powder

1/4 teaspoon cayenne pepper

1.  In a small bowl, stir in the ingredients together until well combined.  Store in a jar with a lid. Shake before use.

Ranch Seasoning - (Makes 1 cup - 1 tablespoon per serving)

Ingredients:

5 tablespoons dried parsley leaves

3 tablespoons dried dill weed

2 tablespoons dried chives

2 tablespoons garlic powder

1 tablespoon dried minced onions

1 tablespoon onion powder

2 teaspoons salt

2 teaspoons ground black pepper

1.  In a small bowl, stir in the ingredients together until well combined.  Store in a jar with a lid. Shake before use.

Ranch Dressing - (Makes 2 cups - 1/4 cup per serving)

Ingredients:

1 cup sour cream

1/2 cup mayonnaise

1/4 cup heavy whipping cream, plus extra if needed

1 teaspoon fresh lemon juice

2 tablespoons Ranch Seasoning (recipe above)

1.  In a small bowl, stir the ingredients together until completely blended.  If the dressing is too thick, thin it with more cream, adding 1 teaspoon at a time.  Store in an airtight container in the refrigerator for up to a week.

Buffalo Sauce - (Makes 1 1/2 cups - 1/4 cup per serving)

Ingredients:

1/2 cup (1/2 stick) salted butter

1 cup Frank's Red Hot sauce, room temperature

Ground black pepper

1.  Melt the butter in a small saucepan over medium-low heat.  stir in the hot sauce.  Stir continuously until the butter and hot sauce are completely combined.

2.  Remove from the heat and allow to cool for 10 minutes before serving.  Store in an airtight container in the refrigerator for up to 2 weeks.  Stir before using.

NOTE:  It's important to use room temperature hot sauce so that the ingredients blend well.

Tartar Sauce - (Makes 1 cup - 2 tablespoons per serving)

Ingredients:

1 cup mayonnaise

1/4 cup dill relish

1 tablespoon fresh lemon juice

1/2 teaspoon Worcestershire sauce

1 tablespoon dried parsley leaves

1 teaspoon dried minced onions

Salt and ground black pepper, to taste.

1.  Put all the ingredients in a small bowl and stir until well blended.  Refrigerate for 1 hour before serving.  Store in an airtight container in the refrigerator for up to 5 days.

Easy BBQ Sauce - (Makes 2 cup - 1/4 cup per serving)

Ingredients:

1 cup tomato paste

1 cup water

1/2 cup granular erythritol

1/3 cup cider vinegar

2 tablespoons Worcestershire sauce

2 teaspoons chili powder

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1.  Place all the ingredients in a medium-sized saucepan.  Bring to a simmer over medium heat, then continue to simmer, stirring occasionally, for 10 to 15 minutes.

2.  Remove from the heat and allow to cool before serving. Store in an airtight container in the refrigerator for up to a week.

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