Recipes

Ingredients:

1 1/2 C. flavored syrup (Peach, Mango, Strawberry, Raspberry, Blueberry or Blackberry)

1 gal. Country Time lemonade

Directions: Mix lemonade according to package directions. Add 1 1/2 C. flavored syrup to prepared lemonade. Chill and enjoy!

*Flavored syrups are not available for purchase on-line. Monin, Torani and Savannah Cinnamon Company syrups may be purchased at the Mulberry Mill store in Branson, MO.

Ingredients:

2 Qts. brewed loose leaf iced tea

1 C. Mango syrup

Directions: Brew and flash chill loose leaf tea in a 2 Qt. Takeya Flash Tea Pitcher. Add 1 C. Mango syrup. Stir and enjoy!

*Flavored syrups are not available for purchase on-line. Monin, Torani and Savannah Cinnamon Company syrups may be purchased at the Mulberry Mill store in Branson, MO.

Ingredients:

1 pkg. Mom's Veggie Dip (by The Resident Chef)

1 C. sour cream

1 C. mayonnaise

*1/2 C. cheddar cheese shreds*

Directions: Combine all ingredients together in a bowl. Mix well. Chill at least 3 hours, or overnight for best flavor.

Here at Mulberry Mill, we add 1/2 C. shredded cheddar cheese as our variation to the original recipe.

Ingredients:

1 pkg. Spinach Parmesan (by The Resident Chef)

8 oz. cream cheese

1 C. sour cream

*1 C. Mozzarella cheese shreds*

Directions: Combine and blend cream cheese, sour cream and 1 package of Spinach Parmesan dip. Stir in Mozzarella cheese shreds. Stir and heat until warm and creamy. Works well in a small crock pot or can be warmed in the microwave, if in a hurry.

Here at Mulberry Mill, we substitute Mozzarella cheese instead of the Monterey Jack cheese that the original recipe uses.

Ingredients:

1 pkg. Original Savory Saltine Seasoning

1 2/3 C. Canola oil

1/2 C. wheat Chex (cereal)

1/2 C. corn Chex (cereal)

1/2 C. rice Chex (cereal)

1/2 lb. pretzels

6 oz. oyster crackers

16 oz. mixed nuts

1 C. pecan halves

1 C. dry roasted peanuts

Directions: Pour oil and 1 package of Original Savory Saltine Seasoning into a 2-gallon Ziplock bag. Add all other ingredients to oil mixture and zip the bag shut. Leave air in the Ziplock bag when it is closed. Tumble the bag a few times and let it set to allow the oil mixture to be absorbed.

Ingredients:

1 pkg. Sassy Green Sauce (by Two Sisters at Home)

1 C. mayonnaise

8-12 eggs

Optional: paprika or green onions for garnish

Ingredients:

2 1/3 Tbsp. Salted Caramel Cocoa (by Fireside)

water & ice

Directions: Add 2 1/3 Tbsp. (or more to taste) Fireside Salted Caramel Cocoa to 2 oz. of hot water. Stir until dissolved. Pour over ice and add 2 oz. of cold water. Stir and enjoy. Top with whipped cream, if desired.

Ingredients:

1 yellow cake mix

1/2 stick butter

3 eggs

1 C. sour cream

1 pkg. Raven's Mulling Spices (minus 1 t. that will be used in glaze)

1 1/2 C. peeled, diced Granny Smith apples

Glaze Ingredients:

2 T. Half & Half

1 C. powdered sugar

1 t. Raven's Mulling Spices

Optional: top with chopped pecans.

Directions: Mix ingredients together and pour into a greased and floured Bundt pan. Bake for 45 min at 350*. Cool 10-15 min. Drizzle glaze on top.

Dip Ingredients:

1 pkg. Original Savory Saltine Seasoning

1 C. sour cream

3 T. mayo

Directions: Mix ingredients into a bowl. Chill 30 minutes before serving.

Cheeseball Ingredients:

16 oz. cream cheese

3 C. cheddar cheese shreds

1 t. Worcestershire sauce

1 Dash Tabasco sauce (optional)

1 pkg. Original Savory Saltine Seasoning

Directions: Mix ingredients into a bowl. Form a log or ball. Coat with chopped nuts and parsley. Chill for 1 hour before serving.