Homemade SPAM

Homemade Spam

Homemade Spam is one of my favorite convenience foods! It’s tender, full of flavor, and so much better than the store-bought canned version. I recently made a big batch and ended up with about 50 slices. The top portions were vacuum-sealed and frozen for later, while the bottom went straight into my husband’s lunches for the week. (And yes — there’s even a little heart-shaped slice for extra love!)

Ingredients (Makes 1 large loaf ≈ 2.5–3 lbs)

* 2¼ lbs ground pork (80/20 lean-to-fat ratio)

* ¾ lb ground ham (or finely chopped ham)

* ⅓ cup potato starch (or cornstarch)

* ⅔ cup ice water

* 2½ teaspoons kosher salt

* ¾ teaspoon pink curing salt (Prague Powder #1) — optional but recommended for color and longer keeping

* 2½ tablespoons sugar

* 1½ tablespoons garlic powder

* 1¼ teaspoons onion powder

* ¾ teaspoon white pepper

* ¾ teaspoon paprika

Instructions

1. Grind the pork and ham together until very fine (almost paste-like) using a food processor or meat grinder.

2. Mix the potato starch with the ice water to make a slurry. In a separate bowl, combine all the dry seasonings.

3. In a stand mixer or large bowl, add the ground meat, slurry, and seasonings. Mix thoroughly for 3–4 minutes until the mixture becomes very sticky and well emulsified.

4. Press the mixture firmly into a greased loaf pan (or several smaller pans). Smooth the top and cover tightly with foil.

5. Bake in a water bath at 325°F (165°C) for about 1½ hours, or until the internal temperature reaches 160°F (71°C).

6. Cool on a wire rack for 30 minutes, then refrigerate for at least 4 hours (overnight is best) so it firms up for clean slicing.

7. Remove from the pan and slice thinly (about ⅛-inch thick for classic Spam-style slices).

Storage

* Refrigerator: Up to 2 weeks in an airtight container.

* Freezer: Vacuum-seal the slices or portions and freeze for up to 6 months.

To Serve

Fry the slices until crispy and golden. Enjoy in sandwiches, fried rice, breakfast with eggs, musubi, casseroles, or right from the pan!

This homemade version is more affordable, fresher, and incredibly versatile. Perfect for meal prep and stocking the freezer!

Loaded Pepperoni Pizza Dogs

Loaded Pepperoni Pizza Dogs

Serves: 4
Prep time: 10 minutes
Cook time: 15–20 minutes

Ingredients

• 4 hot dogs

• 4 hot dog buns

• ½ cup pizza sauce

• 1½ cups shredded mozzarella cheese

• 24–32 slices pepperoni

• 2 tbsp butter, melted

• 1 tsp garlic powder

• 1 tsp Italian seasoning

• 2 tbsp grated Parmesan cheese

Optional Loaded Toppings

• Sliced black olives

• Diced green peppers

• Sautéed mushrooms

• Diced onions

• Crushed red pepper flakes

• Extra pizza seasoning

Instructions

1. Preheat your oven to 375°F (190°C).

2. Place the hot dogs in the buns and arrange them in a baking dish.

3. Spoon pizza sauce over each hot dog.

4. Top with a generous handful of mozzarella.

5. Layer 6–8 pepperoni slices on each dog.

6. Sprinkle on any optional toppings you'd like.

7. Mix the melted butter with the garlic powder and brush it over the tops of the buns.

8. Sprinkle the buns with Parmesan and Italian seasoning.

9. Bake for 15–20 minutes, until the cheese is melted, bubbly, and the buns are lightly toasted.

Serving Suggestions

Serve with:

• French fries or curly fries

• Caesar salad

• Dill pickle spears

• Potato wedges

Mitch & Tonya's Spice Cabinet Twist

If you're making these with your seasonings:

• Sprinkle SHORELINE over the cheese before baking for a buttery garlic pizza flavor.

• Or use a light dusting of FORGE if you want a smoky, slightly spicy pizza dog with extra kick.

These also work great in the air fryer at 350°F for 5–7 minutes once assembled, just until the cheese is melted and the buns are toasted.

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Mitch & Tonya's Corn Chowder Made with Cape Breton SHORELINE All Purpose Seasoning

Mitch & Tonya's Corn Chowder

Made with Cape Breton SHORELINE All Purpose Seasoning

Serves: 6–8

Ingredients

6 slices bacon, diced (optional)

1 medium onion, diced

2 celery stalks, diced

2 carrots, diced

3 cloves garlic, minced

4 cups corn kernels (fresh or frozen)

4 medium potatoes, peeled and diced

4 cups chicken broth

2–3 tsp Mitch & Tonya's Cape Breton SHORELINE All Purpose Seasoning (or to taste)

1 cup heavy cream (or half-and-half)*

2 tbsp butter

Fresh chopped parsley or green onions for garnish (optional)

Directions

In a large soup pot, cook the bacon until crispy. Remove the bacon and set aside, leaving about 2 tablespoons of the bacon drippings in the pot.

Add the onion, celery, and carrots. Cook for 5–7 minutes until softened.

Stir in the garlic and cook for another minute.

Add the potatoes, corn, chicken broth, and Cape Breton SHORELINE All Purpose Seasoning.

Bring to a boil, then reduce the heat and simmer for 20–25 minutes, or until the potatoes are fork tender.

Remove about 2 cups of the chowder, blend until smooth, and return it to the pot. Alternatively, use a potato masher to lightly mash some of the potatoes right in the pot for a thicker, heartier chowder.

Stir in the butter and heavy cream. (* if you don't have heavy cream, or half and half, in a microwave safe dish/bowl/cup, add 2 Tbsp butter and melt in the microwave, once melted, add a cup of milk and using a whisk, combine the melted butter and milk) Heat gently for about 5 minutes, but do not let the chowder boil.

Taste and add a little more Cape Breton SHORELINE All Purpose Seasoning if desired.

Serve hot, topped with the crispy bacon and a sprinkle of parsley or green onions.

Mitch & Tonya's Tip

For an extra Cape Breton touch, serve with warm biscuits or fresh homemade bread. The sweetness of the corn paired with the savory flavor of Cape Breton SHORELINE All Purpose Seasoning makes this chowder a comforting meal that's perfect any time of the year.

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Bacon Tomato Mayonnaise Sandwich with MAPLE FORGE Bacon Weave

Oh my... this was right good!

Easy to make too.

Ingredients 

Package of bacon

2 tsp Cape Breton MAPLE COAL BBQ Seasoning 

4 slices of toast

1 tomato cut into slices 

2 Tbsp mayonnaise 

2 pieces sliced cheese

Directions

Cut the package of bacon in half

Put a piece of parchment paper on to your cookie sheet.

Make your bacon weave, at least two of them

Sprinkle your Cape Breton MAPLE COAL BBQ Seasoning over the bacon weave, and all the other bacon if you wish.

Put the cookie sheet into a COLD oven.

Now, turn the heat to 400 F.  Put the timer on for 22 minutes for thin sliced bacon.  24 minutes for thick sliced bacon.

Get your toast ready.

Put your mayo on the toast.

Put one of the cooked and seasoned bacon weaves.

Put your sliced cheese on the bacon. 

Put your sliced tomato.

Wee bit of pepper if you are so inclined.

Cut in half, and plate your sandwich.

Serve with juice and a coffee.

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Cookie Dough Fudge

Cookie Dough Fudge is rich, creamy, and tastes just like eating chocolate chip cookie dough—without any raw eggs or raw flour. It's a great make-ahead treat.

Cookie Dough Fudge

Makes: 36 small squares

Ingredients

Cookie Dough Layer

½ cup (113 g) unsalted butter, softened

¾ cup packed brown sugar

¼ cup granulated sugar

¼ cup milk

1 tsp vanilla extract

2 cups heat-treated all-purpose flour*

½ tsp salt

1 cup mini chocolate chips

Fudge Base

1 can (300 mL / 14 oz) sweetened condensed milk

2 cups white chocolate chips

2 tbsp butter

1 tsp vanilla extract

Heat-Treat the Flour

Spread the flour on a baking sheet and bake at 350°F (175°C) for about 5 minutes, or until it reaches 165°F (74°C). Let it cool completely before using. This makes it safe to eat without baking.

Instructions

Line an 8×8-inch pan with parchment paper.

In a bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy.

Mix in the milk and vanilla.

Stir in the cooled, heat-treated flour and salt until smooth.

Fold in the mini chocolate chips.

In a saucepan over low heat, combine the sweetened condensed milk, white chocolate chips, and 2 tablespoons butter. Stir constantly until completely smooth. Remove from the heat and stir in the vanilla.

Fold the cookie dough mixture into the warm fudge mixture until evenly combined.

Spread into the prepared pan and smooth the top.

Sprinkle a few extra mini chocolate chips over the top and gently press them in if desired.

Refrigerate for 3–4 hours, or until firm.

Lift from the pan and cut into small squares.

Storage

Refrigerator: Up to 2 weeks in an airtight container.

Freezer: Up to 3 months. Thaw in the refrigerator before serving.

Tips

Mini chocolate chips work better than regular chips because they're easier to cut through.

For extra cookie flavor, stir in ½ teaspoon butter extract along with the vanilla.

If you like a little crunch, fold in ½ cup chopped toasted pecans or walnuts.

This recipe has a soft, creamy fudge texture with the unmistakable flavor of classic chocolate chip cookie dough. It's a favorite for holiday trays, bake sales, and family gatherings.

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