cinnamon

Pumpkin Spice Sugar Cookies

/ Jodi / 36 Comments

Pumpkin Spice Sugar Cookies.

It’s that time of year…

Time for baking things with pumpkin and spice and everything nice!

Though I almost always have my “almost-famous” chocolate chip cookies in the freezer,
these cookies just suit this time of year so perfectly.

Our gang loved them!  Hope you will too.

Here is the recipe as I very slightly adapted from the beautiful blog:  A Family Feast:

Pumpkin Spice Sugar Cookies

Ingredients:

  • 2 sticks butter, softened
  • 1 cup white sugar
  • 1/3 cup dark molasses
  • 1 egg
  • 1 cup pureed pumpkin
  • Dash salt
  • 2 tsp baking powder
  • 1 Tbsp pumpkin pie spice
  • 2 Tbsp cinnamon
  • 3 cups all purpose flour
  • 1 1/2 cups Sugar in the Raw Turbinado Cane Sugar

Directions:

Cream butter, sugar, and molasses with electric mixer 3-4 minutes until fluffy.  Add egg, followed by pumpkin, beating until mixed.

Slowly add in salt, baking powder and flour on low speed just until incorporated.

Divide dough into four logs, approximately 8 inches long.  Wrap with plastic wrap, and refrigerate several hours or overnight.

When ready to bake, preheat oven to 325 degrees F.

Pour Turbinado cane sugar into a shallow dish or pie plate.

Unwrap one log of dough at a time.

Roll log into sugar to coat.

Cut log into quarters.  Then cut each quarter into thirds.

Put cookie slices in sugar, coating both sides.

Place sugared cookie slices on baking stone or cookie sheet, and bake for approximately 12 minutes.

Remove from oven, and allow cookies to cool on baking stones/cookie sheets for 10 minutes before transferring to cooling racks to cool completely. 

Enjoy!

Cheers & Hugs,
Jodi

Cinnamon Pecan Crumb Cake

/ Jodi / 34 Comments
cinnamon-pecan-crumb-cake-piece

BEWARE:  This Cinnamon Pecan Crumb Cake is only for the most serious crumb cake lovers!  Are you one like me?  Do you love more buttery, sugary, nutty crumbs than cake?  If so, this is the cake for you!  And I dare say it should not be consumed without a large steaming cup of coffee to wash down the “crumby” goodness.  Be still my coffee crumb cake lovin’ heart!

Let’s take a closer look at all that “crumby” deliciousness…

cinnamon-pecan-crumb-cake-piece-2

Don’t say I didn’t warn you.  This is a seriously “crumby” cake!

cinnamon-pecan-crumb-cake-piece-3

With buttery, nutty, cinnamony wonderfulness, this cake is a serious indulgence justified as breakfast when served with coffee…. but Hubby discovered it works very well as an evening snack when topped with a scoop of Vanilla Caramel Gelato!

If you don’t like your cake quite so “crumby,” you could double the cake batter or half the crumb topping.  Also – be careful not to overbake and dry the cake out – –  unless you are eating it with vanilla caramel gelato or dunking it in coffee.  In that case – who cares!

Diet shmiet – this cake is worth the calories!  Enjoy!

Cinnamon Pecan Crumb Cake

Ingredients:cinnamon-pecan-crumb-cake-piece-2
  • Topping
    • 2 1/2 cups flour
    • 1 cup packed light brown sugar
    • 2 1/2 tsp ground cinnamon
    • 1/2 tsp freshly ground nutmeg
    • 2 sticks (1 cup) butter, melted
    • 1 cup finely chopped pecans (or walnuts)
  • Cake
    • 1 1/2 cups flour
    • 1/2 cup sugar
    • 2 1/2 tsp baking powder
    • 1/2 tsp salt
    • 2/3 cup milk
    • 1 large egg
    • 2 Tbsp canola or vegetable oil
    • 3 tsp vanilla extract

Directions:

Preheat oven to 325° F.  Prepare  8 or 9 inch square baking pan by spraying with vegetable spray and lining with parchment paper so it overhangs sides of pan. Spray the parchment paper with vegetable spray and set aside.

Make topping by combining flour, sugar, cinnamon, and nutmeg in a large bowl.  Make a well in the center of the mixture and add the melted butter. Stir to combine, then add the pecans using your hands to thoroughly mix. Topping should have a loose, crumbly consistency.  Set aside.

Prepare cake by whisking milk, oil, egg, and vanilla in medium bowl.  Add sugar, baking powder, salt, and flour.  Stir until just combined.

Pour the cake batter into prepared pan. Add all of the crumb topping evenly over the batter.

Bake approximately 30 mins.  The cake will rise, and the topping will bake into the cake batter.

Remove from oven and cool for 10 mins. in pan. Run a butter knife along the edges of the pan to loosen cake and lift it out to a cutting board. Cut into 9 squares. Sprinkle with powdered sugar to garnish if desired. 

Cheers & Hugs,
Jodi

*recipe adapted from Garlic&Zest

Easy Cinnamon Roll Apple Pie

/ Jodi / 53 Comments

cinnamon-roll-apple-pie-1

When my sister-in-law posted one of those amazing Tasty Videos on Facebook for a Cinnamon Roll Apple Pie, I just knew I HAD to try it!

cinnamon-roll-apple-pie-3

We love apple pie.  We love cinnamon rolls.  Who doesn’t??!!  Putting them together to make an EASY apple pie = Winner!

cinnamon-roll-apple-pie-2

If you struggle with making homemade crust or are looking for a new twist on traditional apple pie, this is an easy and super yummy semi-homemade version to try.

I made it for a birthday brunch yesterday when the family came over to celebrate hubby’s upcoming birthday.  After gorging ourselves on smoked sausages (that hubby smoked himself in his Pit Barrel Cooker we got him this past Father’s Day), Spinach, Feta, Bacon & Roasted Red Pepper Egg Casserole, Warm Biscuits and Sausage Gravy (homemade by our oldest son), and a fresh berry fruit salad, we waited a little while before eating this.  But when we did….. thumbs up all around!

I tweaked the recipe up a bit to assure the apples would be fully cooked without overbaking and drying out the cinnamon rolls.  It turned out wonderfully amazing!  And the smell……..  can you even imagine the wonderful smell?!?!

Hope you will give this delicious treat a try.  (Thanks for sharing Terri!)

Cinnamon Roll Apple Pie

Ingredients:cinnamon-roll-apple-pie-3

  • 6 cups peeled, cored, and thinly sliced tart apples
  • 1/2 cup sugar
  • 1 tsp cinnamon
  • 1 Tbsp butter
  • 3 Tbsp flour
  • 2 cans Pillsbury Cinnamon Rolls

Directions:

Preheat oven to 350°F/180°C.

Melt 1 Tbsp butter in large skillet, add apple slices, sugar, and cinnamon.  Cook on medium heat for approximately five minutes until tender.  Add flour and stir.  Cook one more minute until thickened.

Roll out each cinnamon roll in one tube until flat and thin using a small amount of flour to avoid sticking to rolling pin and counter.  Layer on the bottom and up sides of pie pan to form bottom crust.  Add the cooked apples.

Roll out each cinnamon roll in second tube until flat and thin, and layer on top of apples to form top crust.

Cover with foil and bake for 30 minutes.  Remove foil and bake for another 5 minutes.

Allow pie to cool and drizzle with icing from one tube of cinnamon rolls.

Enjoy!

Cheers & Hugs,
Jodi

Chewy Pumpkin Cinnamon Chip Cookies

/ Jodi / 46 Comments

chewy-pumpkin-cinnamon-chip-cookies-3

Is there anything better this time of year than pumpkiny, cinnamony treats fresh from the oven?!!

chewy-pumpkin-cinnamon-chip-cookies

I’ve discovered a way to make a FABULOUS Pumpkin Cinnamon Chip Cookie that is like no other pumpkin cookie you’ve ever had!  These are crispy on the outside, chewy and gooey on the inside, and they are seriously BURSTING with cinnamon!

chewy-pumpkin-cinnamon-chip-cookies-2

Most pumpkin cookies are “cake-like,” which is fine, but when you want a “cookie” to sink your teeth into, you have got to try these!

I had some pumpkin and was trying to decide what to make.  I perused some recipes on Pinterest and came across a recipe that reminded me of my standby cookie recipe I use to make chocolate chips and blueberry white chocolate chips and so many other of my family and friends’ favorites.  I decided to tweak it up a bit and found if I use my standard recipe, but substitute pumpkin for the eggs, change the ratio of sugars to a bit more brown, up the vanilla a tinch, and add a zip of cinnamon, I get these amazing Chewy Pumpkin Cinnamon Chip Cookies.

Make some to share with your family and friends.  They are sure to bring smiles. They would make a great addition to a Thanksgiving cookie tray or even a new one to add to your holiday cookie faves.  Go stock up on you Hershey’s Cinnamon Chips and get baking!

Chewy Pumpkin Cinnamon Chip Cookies

  • Servings: 4 dozen large cookies
  • Print

Ingredients:chewy-pumpkin-cinnamon-chip-cookies-2

  • 1 lb. (4 sticks) butter, room temperature
  • 2 cups brown sugar, packed
  • 1 cup white sugar
  • 4 tsp vanilla
  • 1 cup pumpkin puree
  • 2 tsp baking soda
  • 1 tsp salt
  • 3 tsp cinnamon
  • 5 cups all purpose flour
  • 5 cups cinnamon chips (I use Hershey’s)

Directions:

Preheat oven to 375 degrees F.

Cream butter in electric stand mixer about 2 minutes.  Add sugars and continue beating.  Add vanilla and continue beating.  Add pumpkin and slowly mix in to incorporate.  Next add the baking soda, salt, and cinnamon.  Gradually mix in the flour on very low speed and just until all is incorporated.  Stir in cinnamon chips with rubber spatula or wooden spoon.

Scoop dough with 1/4 measuring cup and roll into a golf ball sized ball.  Place two inches apart on baking stone or prepared cookie sheet.  Bake approximately 15 minutes until golden brown on the outside with crisp edges.  Allow to cool on baking stone/cookie sheet for 15 minutes before removing to cooling rack.

Enjoy!  

Cheers & Hugs,
Jodi

Jewish Apple Cake (Bread)

/ Jodi / 39 Comments

jewish-apple-cake-3

What better smell is there in Autumn than cinnamon and apples baking up in yummy cakes and pies and breads?

This recipe for Jewish Apple Cake is one I got from my BFF Jill, who doesn’t necessarily love to bake or cook, but when she does, she has some amazing recipes.  This is one of them.  The first time I tasted it, I had to have the recipe, and now I make it more than her.

In fact, she texted me yesterday morning, and I said, “Guess what I just took out of the oven?”  She mentioned she hasn’t made it in “forever.”  (That might be why she is thin, and I’m – well  – Not!)

jewish-apple-cake-1

I’m not sure why this is called “Jewish” Apple Cake, so I did a little Wiki research (and I’m going to look forward to hearing what my BFF Bubby has to say.)

Per Wikipedia:  Jewish apple cake is a kind of dense cake made with apples and sold mostly in Pennsylvania in the United States. It has limited known connections to Jewish cuisine. It is thought that this cake is actually a Pennsylvania Dutch culinary item that was erroneously attributed to Jews because it seemed “old world.”  It may also be considered Jewish because it contains no dairy, and it may therefore be eaten with meals containing meat, in accordance with Jewish laws of kashrut.

jewish-apple-cake-2

Seems most people make this in a bundt cake or springform cake pan, but Jill always made it in loaves of bread, so that is the way I do too!

Besides… when you do, you can keep one, and give two away… which is exactly what I plan on doing.

jewish-apple-cake-4

This cake/bread tastes delicious with coffee or tea for breakfast or a snack or dessert.  It is not too sweet, but cinnamony, and apply, and nutty enough to rock your world!

Hope you’ll give it a try.  Let me know if you do.

Jewish Apple Cake (Bread)

Ingredients:jewish-apple-cake-3

  • 4-5 pared apples, sliced thin (I used Honeycrisps)
  • 1 cup chopped walnuts
  • 2 1/2 cup sugar
  • 2 tsp. cinnamon
  • 4 eggs, beaten
  • 2 1/2 tsp vanilla
  • 1/2 cup orange juice
  • 1 cup oil
  • 3 cups flour
  • 2 tsp baking powder

Directions:

Preheat oven to 350 degrees F.  Grease and flour 3 bread loaf pans (approx. 8″x4″).

Mix together, apples, walnuts, 1/2 cup sugar, and cinnamon.  Set aside for sugar and cinnamon to soak into the apples and nuts.

Whisk together 2 cups sugar, eggs, vanilla, orange juice, and oil.  Add baking powder and flour, and stir just until batter is incorporated.

Alternate layering:  batter, apples, batter, apples, batter.

Bake 45 minutes or until toothpick inserted comes out clean.  Cool  in pan 10-15 mins.  Remove from pans and cool on wire rack.

Sprinkle with powdered sugar if desired.  Store in airtight bag.  Freezes well.

Enjoy!

Cheers & Hugs,
Jodi

Cinnamon Pie Crust Leaves

/ Jodi / 30 Comments

cinnamon-pie-crust-leaves

I consider myself a pretty good pie baker.
But we all have “those days” – eh?

This past Sunday, I decided to bake a cherry pie.  It’s been quite a while since I got my hands on tart red cherries, so when I found some in the frozen food section at our local supermarket recently, I swooped them up with all good intentions of baking a surprise cherry pie for my guys.  Sunday, especially with Fall approaching, is always a good time to have dessert as a special treat.

cherry-pie

The simple recipe I found online in a quick search called for using cornstarch as the “thickener.”  I typically use flour, but found a box of cornstarch in the back of my spice cabinet and decided to follow the recipe and use it.

I prepared the pie and baked it (10 minutes longer than the recipe called for because the filling was not bubbling out of the slits on top yet – and Grandma always told me a pie is never done until it bubbles over).  I decided it had to be done, so removed it from the oven, cooled it, and looked forward to serving it to my guys who had been working hard chopping and splitting and stacking wood in preparation for Fall and winter fires.

Well – the pie filling just didn’t thicken.  My guys ate their whole slices like champs, even though they were more like cherry soup topped with crust and vanilla ice cream.

I had a major cherry pie FLOP!

I’m glad I also followed Grandma’s guidance and made cinnamon pie crust treats with the leftover dough that wasn’t needed on the pie.  Grandma typically just cut the leftover dough into strips, brushed with milk, sprinkled with cinnamon-sugar, and baked until brown.  I had fun cutting mine out into maple and oak leaves with cookie cutters to make them a little fancier.

The cinnamon pie crust leaves didn’t make it to the next day.  Glad something turned out right!

Does cornstarch go bad?  Does it loose its “thickening” ability?  I must admit it wasn’t sealed very airtight, and what I used was at the very end of the box.  Or did I just not bake the pie long enough?  I actually put it back in the oven for 15 more minutes after serving the two pieces to my guys wondering if it might thicken up.  No luck.

I guess we all have “those days” right?!

Cherry Hugs,
Jodi

Cinnamon Chip Scones

/ Jodi / 71 Comments
cinnamon chip scones watercolor 5x7 arches 140lb cold press, raw sienna, cad orange, burnt sienna, burnt umber

cinnamon chip scones watercolor 5×7 arches 140lb cold press, raw sienna, cad orange, burnt sienna, burnt umber

I first shared this recipe I am “almost famous” for about two years ago here.

I made them twice this week for two different occasions, so when time came for me to decide on a watercolor painting for #WorldWatercolorMonth today – Cinnamon Chip Scones it was.

My painting does not do these amazingly yummy scones justice, but trust me, you and anyone you serve these to will LOVE them.

Here is what they really look like.

cinnamon chip scones

Cinnamon Chip Scones

Ingredients:cinnamon chip scones

2 3/4  Cups Flour
1/4 cup Sugar
1 Tbsp Baking Powder
1 tsp Baking Soda
Pinch of Salt
2 tsp Cinnamon
1 tsp vanilla
1 1/2 Sticks Cold Butter
3/4 – 1 Cup Buttermilk (easy substitute is 1Tbsp white vinegar added to 1 cup milk)
1 10 oz. bag Hershey’s Cinnamon Chips
Coarse Raw Sugar for Sprinkling

 

Directions:

Preheat oven to 400 degrees F.

In a large bowl, mix together flour, sugar, baking powder, baking soda, salt, and cinnamon.  Cut butter into small cubes and cut into dry ingredients with a pastry blender until coarse crumbs are formed.  Pour in vanilla and buttermilk, and mix with pastry blender just until incorporated.  Pour in bag of cinnamon chips.  Dump dough onto counter and gently shape into a 15″ x 3″ rectangle.  Cut dough in half, then each half in half, then each quarter in half, so that you have 8 rectangles.  Cut each rectangle on the diagonal to form 16 triangular shaped scones.

Place on backing stone or cookie sheet, brush with some milk or water, and sprinkle with coarse raw sugar.  Bake at 400 degrees F for 10-15 minutes.  Cool for a few minutes on stone or cookie sheet, then remove to cooling rack to cool completely.  Best served immediately.

Cheers & Hugs,
Jodi

Cinnamon Churro Ice Cream Bowls

/ Jodi / 73 Comments
cinnamon churro ice cream bowl sundae

Cinnamon Churro Ice Cream Bowl Sundae

Can you even handle the yumminess of these Cinnamon Churro Ice Cream Sundae Bowls?

cinnamon churro ice cream bowl sundae 2

Cinnamon Churro Bowl Ice Cream Sundae

On Sunday, my son, Nick, saw this gif recipe on Reddit and decided he wanted to try it.  It was an unseasonably cold “Spring” day.  I was feeling a bit under the weather feeling a head cold starting and making some of my favorite remedy – homemade chicken noodle soup.

I perked up when he said he wanted to try and watched and gave him a few pointers along the way.

cinnamon churro ice cream bowls Nick making

Nick in the kitchen making cinnamon churro sundae bowls

So often you see these amazing-looking recipes on Pinterest or Reddit or other blogs that look so pretty and are made to look so easy, but when you go to make them…… well….  not so great.  I wasn’t expecting much when Nick began piping the batter around the bottoms of the cupcake pan, but had my fingers crossed and encouraged his desire to give it a try.

cinnamon churro ice cream bowl frying

frying the cinnamon churro bowls

We were amazed at how easily they came off the pan and fried up to a golden brown.

cinnamon churro ice cream bowls

Cinnamon Churro Ice Cream Bowls

And we were even more blown away by how amazing they tasted!  What a special treat!  These could very easily be made ahead and frozen for a special occasion.

And any occasion would be made special with these yummy treats.

Thanks, Nick!   You made a “down” day a bit brighter for me to help and photograph, and Dad was very happy to enjoy eating.

Hope you will give these a try.

Churro Ice Cream Bowls

Ingredients:cinnamon churro ice cream bowl sundae

1/4 cup butter, cubed
2 Tbsp. brown sugar
1/2 tsp salt
1 cup water
1 cup flour
1 tsp vanilla
4 eggs
Non-stick cooking spray
oil for frying
cinnamon sugar
ice cream
hot fudge or caramel or your toppings of choice

6-12 cup muffin pan

Directions:

In a medium saucepan over medium/high heat, add butter, brown sugar, salt, and water. Bring to a boil. As soon as the butter has fully melted and the mixture begins to boil, reduce the heat to medium/low and add in flour. Using a wooden spoon, stir until the dough comes together into a ball (about 1 minute). Remove from heat and let cool for 5 minutes before proceeding to the next step (to prevent accidentally cooking the eggs).

Mix in the vanilla extract. Add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next. Once all the eggs are incorporated, transfer it to a piping bag.

Invert a muffin pan and spray thoroughly with non-stick cooking spray. Pipe the dough around the inverted cups in spirals to form the bowls. Immediately transfer the tray to the freezer and freeze until solid (about 3 hours).

Heat oil in a deep pot to 350˚F (175˚C). Remove the muffin tin from the freezer and use a small knife under the bottom edge to help release the churro bowls.

Fry them in batches or one at a time, until nicely browned – about 2-3 minutes, flipping once. Be sure to carefully tip them into the oil so they sink to the bottom. Once desired color is reached remove them from the oil to a paper towel lined plate. Sprinkle with or roll in a cinnamon sugar mixture. Fill with you favorite ice cream and toppings. Enjoy!

Cheers & Hugs,
Jodi

Cookie Butter Cinnamon Chip Cookies

/ Jodi / 39 Comments

cookie butter cinnamon chip cookies

Have you discovered the amazingness of Trader Joe’s Cookie Butter yet?  (It’s quite similar to Biscoff spread, which I also absolutely adore!)

cookie butter cinnamon chip stack

I knew there had to be an EXTRAordinary cookie to make with this magical spread, so I went a googling and discovered a great recipe to start with at the wonderful Averie Cooks blog.

cookie butter cinnamon chip cookie

These cinnamony, gingergread biscuity, ooey-gooey brown sugary in the center, crispy crunchy on the outside little gems of deliciousness may just be my new favorite cookie ever!

Bake them if you dare!

Cookie Butter Cinnamon Chip Cookies

  • Servings: 2 1/2 dozen
  • Print

Ingredients:cookie butter cinnamon chip cookies

  • 2 large eggs
  • 1 ½ cups Trader Joe’s Cookie Butter or Biscoff Spread
  • 1 stick (1/2 cup) butter (softened)
  • 1 1/2 cups packed brown sugar
  • 3 Tablespoons vanilla extract
  • 1 3/4 cup flour
  • 4 teaspoons cornstarch
  • 3 teaspoons cinnamon
  • 2 teaspoons baking soda
  • pinch of salt
  • 1 bag Hershey’s Cinnamon Chips

Directions:

Cream the egg, Cookie Butter, butter, brown sugar, and vanilla on medium-high speed of an electric mixer until light and fluffy, about 4-5 mins.

Add flour, cornstarch, cinnamon, baking soda, and salt.  Mix on low speed until just incorporated, about 1 min.  Fold in cinnamon chips.

Make 1 ½ inch balls from the cookie dough, place on a cookie sheet, cover with plastic wrap, and refrigerate for at least 3 hours before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter. Chilling the dough is a must.

Preheat oven to 350F.  Place cookie balls on baking stone or sheet, spaced at least 2 inches apart, and bake for 8-9 mins, or until edges have set and tops are just beginning to set. Do not over-bake.

Allow cookies to cool on the baking sheet for about 5-10 minutes before removing and transferring to a rack to finish cooling.

Enjoy!

Cheers & Hugs,
Jodi

Best Ever Dry Rub Mix for Ribs and Pork

/ Jodi / 29 Comments

dry rub seasoning mix

I recently mixed up a batch of seasonings for a dry rub mix that has rocked our world (well – that might be a teensy bit of an exaggeration… but I really wanted to catch your attention.)  

But seriously – who knew mixing spices could be so exciting…  Pack so much punch…. add such “zip” to what would otherwise be so … ordinary?!

And once you make a batch of this, you will have it for a while…  But you will want to use it often!

I’ve used it so far for slow roasted oven baked ribs where I rubbed it on and baked them for 8 hours on a low heat in the oven.  O. M. G!

I’ve also rubbed it all over a couple of pork tenderloins and marinated all day in the refrigerator, then grilled.  YUM!

Both ways turned out amazing.

I’m looking forward to trying it on more things… Maybe chicken?  Beef?  I’ll bet it would even be a nice seasoning for roasted potatoes.

This mix smells so amazing, that we sometimes just open the jar and breathe it in!

I am sure you can mix and match the ingredients as you see fit or as you have on hand, but I believe the two most key ingredients are the SMOKEY paprika (oh how I wish we had smell-a-blog or scratch and sniff photos on our phones and computers so you could experience this smell if you never have – it is very different from “regular” or Spanish paprika) and cinnamon (the smell and bit of sweet bite that you don’t quite expect takes it over the top!).

dry rub seasoning on ribs

Here is the recipe.  I hope you will give it a try.  If you do, let me know how you liked it.

Best Ever Dry Rub Seasoning Mix for Ribs and Pork

  • 3 Tbsp paprika
  • 2 Tbsp Penzey’s smoked paprika (I think this is one of the KEY ingredients)
  • 3 Tbsp chili powder
  • 3 Tbsp coarse salt
  • 1 Tbsp coarsely ground black pepper
  • 1 Tbsp ground ginger
  • 6 Tbsp brown sugar
  • 1 Tbsp freshly micro-planed nutmeg (or ground)
  • 1 Tbsp ground oregano
  • 1 Tbsp ground thyme
  • 1 Tbsp curry powder
  • 2 Tbsp dry mustard powder
  • 2 Tbsp garlic powder
  • 3 Tbsp dried onion flakes
  • 1 tsp ground cumin
  • 1 tsp cinnamon (another KEY ingredient)

Mix all together and store in airtight jar.

To use, sprinkle and rub liberally over all sides of ribs, pork tenderloin, pork chops, or anything you like.  Let marinade for several hours or overnight.  Bake or grill to your liking.

This really is an amazing seasoning mix to kick up your pork tenderloin and ribs.
It would also make a great gift to give in pint size jars for the holidays for gourmet cooking friends on your holiday gift list.

The guys we had over for dinner this past Saturday evening loved it.  I think you will too!

Cheers & Hugs,
Jodi