Tonya's Fix: SHORELINE Garlic Butter Pizza Crust

I think this could become a signature Mitch & Tonya's Spice Cabinet idea. The key is to make SHORELINE the thing people smell when the pizza comes out of the oven — buttery, garlicky, coastal, and comforting.

I would call it:

🌊 Tonya's Fix: SHORELINE Garlic Butter Pizza Crust

"The little coastal touch that takes pizza night to the next level."

Ingredients

2 tbsp unsalted butter, melted

1½ tsp Mitch & Tonya's SHORELINE All Purpose Seasoning and Rub

1 tsp olive oil (optional — helps spread the butter)

1 tbsp grated Parmesan cheese (optional)

1 tsp chopped fresh parsley (optional)

Instructions

Prepare your pizza

Build your favourite pizza on your dough or prepared crust.

Bake according to your pizza dough instructions.

Make the SHORELINE butter

Melt butter in a small bowl.

Stir in SHORELINE seasoning.

Add olive oil if you want a smoother brushing mixture.

The Tonya's Fix

When the pizza has about 2–3 minutes left in the oven, brush the outer crust generously with the SHORELINE garlic butter.

Return to the oven to finish baking.

Finish like a restaurant

Remove pizza from oven.

Brush the crust one more time with a light coat of SHORELINE butter.

Sprinkle with Parmesan and parsley if desired.

One Pot Spicy Sausage Rigatoni

This one pot spicy sausage rigatoni is rich, creamy, a little spicy, and tastes like it took way more work than it did.

RECIPE:
Ingredients
▪Olive oil, for searing
▪680g (1½ lbs) hot Italian sausage
▪250g (1 large) onion, grated
▪20g (5–6 cloves) garlic, minced
▪50g (3½ tbsp) Calabrian chilies, chopped
▪15g (2½ tsp) fine salt, divided
▪1 28oz can (794g) crushed tomatoes
▪5g (1 tsp) granulated sugar
▪1000g (4 cups) water
▪454g (1 lb) dry rigatoni pasta
▪100g (7 tbsp) heavy cream
▪50g (1 cup) aged Parmesan, finely grated, plus more for serving
▪10g (¼ cup) fresh basil, minced

For Serving:
▪Cracked black pepper
▪Extra Parm
▪Olive oil

Instructions:

Preheat oven to 425°F/220°C.

Heat long drizzle of olive oil in dutch oven over medium-high. Add the sausage and brown it, crumbling as fine as possible until nearly cooked.

Add grated onion, minced garlic, Calabrian chilies, and half of the salt. Cook for 2-3 mins, til softened.

Add tomatoes, water, remaining salt, and sugar. Stir and bring to a simmer.

Stir in the rigatoni until fully submerged.

Bake uncovered for 20 minutes, stirring every 5 minutes.

CAREFULLY pull from the oven. Stir in basil, cream, and parm. Adjust seasoning with salt. Let rest at least 10 mins.

Serve topped with grated parm, red pepper flakes, cracked black pepper, and olive oil.​

FORGE Smokehouse Pepperettes

Perfect—you’ve got exactly the setup to make killer pepperettes. I’ll convert your FORGE Jerky Formula into simple kitchen measurements and tune it specifically for jerky gun sticks (pepperettes).

🔥 FORGE Pepperette Formula (Kitchen Version)

🧂 Ingredients

2 lbs Ground Beef (Jerky Gun Batch)

2 Tbsp FORGE seasoning

1 tsp SHORELINE seasoning (sleeper hit)

1 Tbsp + 1/2 tsp brown sugar (maple sugar)

1 tsp Morton curing salt (Tender Quick*) ⚠️ 

1 tsp black pepper

2 Tbsp soy sauce

1 Tbsp Worcestershire sauce

¼ cup cold water

1 tsp liquid smoke

⚠️ IMPORTANT – About Your Morton’s Cure

There are two common types:

If you have Morton Tender Quick

✅ Use 1 tsp per 2 lbs (as listed above)

If you have Morton Prague Powder #1 / Insta Cure #1

👉 Use ½ tsp per 2 lbs instead

Do NOT mix these up—they are different strengths.

🔧 Mixing (This matters more than people think)

Mix everything really well (2–3 minutes)

You want it to become:

Sticky

Slightly paste-like

👉 This gives you that proper pepperette “snap” texture

❄️ Resting (Your vacuum sealer = advantage)

Vacuum seal or cover tightly

Rest in fridge 12–24 hours

👉 Vacuum sealing = deeper, faster flavor penetration

🔫 Forming

Load into jerky gun

Use round tip for pepperettes

Keep thickness consistent

🌡️ Dehydrator Settings

155°F (68°C)

4–6 hours

✅ Done When:

Firm with a slight bend

Not greasy on the outside

Internal temp hits 160°F (important for ground beef)

🔥 Flavor Tweaks (Worth experimenting)

Slight Maple Twist (huge potential for you)

Replace brown sugar with maple sugar

👉 This could easily become a MAPLE COAL pepperette line

💡 Real Talk (From experience)

80/20 will work—but you’ll see grease during drying

90/10 is your sweet spot for:

Texture

Shelf life

Clean bite

🧠 What You’ve Got Here

With:

KitchenAid Stand Mixer ✅

Jerky gun ✅

Dehydrator ✅

Vacuum sealer ✅

👉 You’re basically set up to produce a legit small-batch pepperette product, not just a hobby batch.

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Carrot and Cheese 4 Ingredient Biscuits

Carrot & Cheese Crackers Recipe 

Ingredients

* 1 small carrot, peeled and finely grated

* 1/2 cup shredded cheese, about 50 g

* 3/4 cup all-purpose flour, about 95 g

* 2 tablespoons melted butter, about 28 g

* 2–3 tablespoons cold water, as needed

Instructions

1. Peel the carrot and grate it using the small side of the grater.

2. In a bowl, add the grated carrot, shredded cheese, all-purpose flour, and melted butter.

3. Mix everything together, then add the cold water little by little, just until the dough starts to come together. You may need 2–3 tablespoons, depending on how dry the mixture feels.

4. Use your hands to bring the dough together and form a ball.

5. Roll out the dough on a lightly floured surface.

6. Cut into shapes using cookie cutters, or simply cut into small squares if that’s easier.

7. Place the crackers on a baking sheet lined with parchment paper.

8. Bake at 350°F / 175°C for 10–12 minutes, or until the edges are lightly golden.

9. Let them cool before serving. 

They will firm up a little more as they cool.

Homemade Hamburger Helper 3x Pantry Kits

Why spend money on boxed Hamburger Helper when you can make your own pantry kits for pennies? These are perfect for busy nights — just add ground beef and a couple fresh items. Stock your pantry and enjoy quick, comforting meals anytime!

Here are the full recipes for three favorite homemade versions:

1. Cheeseburger Macaroni Helper

Pantry Kit (makes 1 meal):

* 1½ cups uncooked elbow macaroni

* Sauce packet:

    * ⅔ cup powdered milk

    * 1 Tbsp cornstarch

    * 1 tsp each: onion powder, garlic powder, sugar, paprika

To Cook for Dinner:

* 1 lb ground beef

* 3 cups hot water

* 1 cup shredded cheese

Instructions:

Brown the ground beef in a large skillet and drain the grease. Add hot water, uncooked macaroni, and the sauce packet. Bring to a boil, then cover and simmer on low for about 12 minutes, stirring occasionally, until pasta is tender. Stir in the shredded cheese during the last few minutes, cover, and cook until melted. Remove from heat and let sit uncovered for 5 minutes to thicken.

2. Taco Helper

Pantry Kit (makes 1 meal):

* 1 cup instant brown rice

* 1 cup diced canned tomatoes (drained when cooking)

* Sauce packet:

    * ⅔ cup powdered milk

    * 1 Tbsp cornstarch

    * 2 tsp taco seasoning

    * 1 tsp each: onion powder, garlic powder, sugar

To Cook for Dinner:

* 1 lb ground beef

* 3 cups hot water

* 1 cup shredded cheese

* Optional: tortilla chips

Instructions:

Brown the ground beef and drain. Add hot water, instant rice, drained tomatoes, and sauce packet. Bring to a boil, cover, and simmer on low for about 20 minutes until rice is tender. Stir in cheese during the last few minutes, cover until melted. Remove from heat and let sit 5 minutes to thicken. Serve with tortilla chips if desired.

3. Salisbury Beef Helper

Pantry Kit (makes 1 meal):

* 1½–2 cups uncooked egg noodles

* Sauce packet:

    * ⅔ cup powdered milk

    * 1 Tbsp cornstarch

    * ½ tsp black pepper

    * 1 tsp each: onion powder, garlic powder, sugar

To Cook for Dinner:

* 1 lb ground beef

* 3 cups hot water

* ½ tsp Worcestershire sauce

Instructions:

Brown the ground beef and drain. Add hot water, egg noodles, sauce packet, and Worcestershire sauce. Bring to a boil, cover, and simmer on low for about 12 minutes until noodles are tender. Remove from heat and let sit uncovered for 5 minutes to thicken the sauce.

These kits store beautifully in airtight jars or bags in your pantry. They’re a huge money-saver and taste so much better than the store-bought versions!

Tonya’s Fix: Homemade Canned Tomato Sauce (SHORELINE Edition)

Tomato sauce is acidic, delicate, and easy to overpower. The trick is choosing the blend that complements instead of bulldozing the tomatoes.

For this, your best weapon is SHORELINE. It’s the most balanced and versatile—less smoky aggression, more “kitchen-ready” flavor.

🍅🔥 Tonya’s Fix: Homemade Canned Tomato Sauce (SHORELINE Edition)

Ingredients

2 kg ripe tomatoes

1 medium onion, chopped

3 cloves garlic, minced

2 Tbsp olive oil

1 tsp salt (SHORELINE has no salt)

½ tsp black pepper

1 tsp sugar (SHORELINE has no sugar)

2 tsp Cape Breton SHORELINE All Purpose Seasoning & Rub

½ tsp red pepper flakes (optional heat)

1 Tbsp lemon juice (for canning safety)

Directions

1) Build your base Heat olive oil over medium heat. Add onion and cook until soft (about 5 minutes). Add garlic and cook another minute.

2) Tomatoes go in Add tomatoes and crush them down. Bring to a gentle simmer and cook uncovered for 25–30 minutes until it starts to thicken.

3) Tonya’s Fix moment Stir in:

SHORELINE seasoning

sugar

black pepper

red pepper flakes

Let it simmer another 5–10 minutes.

👉 Taste before adding extra salt—you likely won’t need much.

4) Texture it your way Blend smooth or leave it chunky depending on your style.

5) Canning

Add lemon juice to jars (or directly to the pot before jarring)

Water bath for 30 minutes at a rolling boil

Let sit 10 minutes before removing

Lids should pop within ~30 minutes

🔥 Why SHORELINE Works Here

Built-in herb balance replaces oregano + basil

Spice blend keeps it simple

Doesn’t overpower the natural tomato sweetness

Lets you cut ingredient count without cutting flavor

💡 📣 Facebook-Ready Caption

“Tonya’s Fix 🍅🔥”

When your sauce needs a little something… you don’t reach for 6 spices—you reach for one.

Small-batch tomatoes. Big flavor.

Finished with our SHORELINE seasoning for that “what did you put in this?” moment.

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Beef Jerky

Ground beef jerky is one of the easiest and most budget-friendly ways to make your own jerky at home! This cracked pepper version has the perfect balance of savory, smoky, and spicy flavor. It’s tender, protein-packed, and perfect for snacks, hiking, road trips, or lunchboxes.

Cracked Pepper Ground Beef Jerky

Ingredients:

* 2–3 lbs lean ground beef (90/10 or 93/7 recommended)

* 2–3 Tbsp cracked black pepper (adjust to taste)

* 2 Tbsp soy sauce or Worcestershire sauce

* 2 Tbsp liquid smoke

* 2 tsp salt

* 1 tsp garlic powder

* 1 tsp onion powder

* 1 tsp smoked paprika

* ½ tsp cayenne pepper (optional, for extra heat)

Instructions:

1. In a large bowl, combine all the seasonings, soy sauce/Worcestershire, and liquid smoke. Mix well.

2. Add the ground beef and mix thoroughly with your hands until the seasonings are evenly distributed. (Wear gloves if desired.)

3. Cover and refrigerate for at least 4–6 hours (overnight is best) to let the flavors develop.

4. Prepare your dehydrator or oven. If using an oven, preheat to the lowest temperature (usually 170°F) and use a wire rack over a baking sheet.

5. Form the meat into thin strips or flat sheets (about ⅛-inch thick) using a jerky gun, rolling pin between parchment paper, or by hand.

6. Dehydrate at 145–165°F for 6–10 hours, or until the jerky is dry, leathery, and bends without breaking. Check frequently after the 6-hour mark.

7. Let cool completely before storing.

Storage:

* Store in airtight containers or vacuum-sealed bags.

* Room temperature: up to 1–2 weeks

* Refrigerator: up to 1 month

* Freezer: up to 6+ months

This homemade jerky is so much better than store-bought — no weird preservatives and you control the spice level! The cracked pepper gives it that perfect bite.

Beer Cheese Dip

This Beer Cheese Dip is rich, creamy, loaded with bold Cajun flavor, and perfect for pretzels, chips, burgers, or game-day snacking. One scoop and you'll be coming back for more.

Ingredients:

1/2 cup unsalted butter

5 cloves garlic, minced

1 tbsp Cajun seasoning

1 tsp smoked paprika

1/2 tsp onion powder

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp red pepper flakes

1 tbsp lemon juice

2 tbsp fresh parsley, chopped

1 cup beer

2 tbsp all-purpose flour

2 cups sharp cheddar cheese, shredded

1 cup Monterey Jack cheese, shredded

Directions:

1. Melt the butter in a saucepan over medium heat.

2. Add the garlic and cook for 1 minute until fragrant.

3. Stir in Cajun seasoning, smoked paprika, onion powder, salt, pepper, and red pepper flakes.

4. Whisk in the flour and cook for 1 minute.

5. Slowly pour in the beer while whisking constantly until smooth.

6. Simmer for 2–3 minutes until slightly thickened.

7. Reduce heat to low and gradually add the cheddar and Monterey Jack cheeses.

8. Stir until the cheese is completely melted and creamy.

9. Mix in the lemon juice and parsley.

10. Serve warm with pretzels, tortilla chips, toasted bread, or vegetables.

Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 6–8 people

Creamy Lobster Alfredo Pasta

Creamy Lobster Alfredo Pasta

This Creamy Lobster Alfredo Pasta from deesviral is rich, buttery, and restaurant-style delicious — tender pasta coated in a creamy Parmesan sauce with sweet lobster in every bite.

Ingredients

• 12 oz spaghetti or fettuccine

• 1½ cups cooked lobster meat, chopped

• 2 tbsp butter

• 3 cloves garlic, minced

• 1½ cups heavy cream

• ½ cup grated Parmesan cheese

• ½ cup shredded mozzarella cheese

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp paprika

• 1 tbsp fresh parsley, chopped

Directions

Cook pasta until al dente, then drain. In a skillet, melt butter and sauté garlic for 30 seconds. Add heavy cream, Parmesan, mozzarella, salt, pepper, and paprika. Simmer until smooth and creamy. Stir in lobster meat and cooked pasta, tossing until fully coated.

Garnish with parsley and serve warm. Save this recipe and follow deesviral for more creamy seafood favorites.

Tonya’s Fix: Million Dollar Steak & Shrimp Rice (FORGE Edition)

This one’s begging for one of your blends—but not all of them will land the same.

If you want that rich, buttery, steakhouse-style “million dollar” vibe without fighting the shrimp… FORGE is your winner. It brings depth and peppery punch that plays perfectly with steak and garlic butter rice.

🥩🦐🔥 Tonya’s Fix: Million Dollar Steak & Shrimp Rice (FORGE Edition)  🥩🦐🍚🧄✨

🍴 Ingredients

1 lb sirloin steak, cubed

1 lb large shrimp, peeled & deveined

2 cups cooked white rice (day-old is best)

1 small onion, diced

4 cloves garlic, minced

6 tbsp butter

2 tsp Cape Breton FORGE BBQ Seasoning (divided)

Salt & black pepper, to taste

Optional: squeeze of lemon + fresh parsley

👩🏽‍🍳 Instructions

1) Season the steak (don’t hold back)

Toss steak with 1½ tsp FORGE seasoning

Add a touch of black pepper

Let it sit while you prep everything else

2) Sear like you mean it

Melt 2 tbsp butter in a hot skillet

Sear steak until browned with a crust

Remove and set aside

👉 You want color here—that’s where the “million dollar” flavor starts.

3) Shrimp gets the quick kiss

Add 1 tbsp butter

Toss shrimp with remaining ½ tsp FORGE

Cook just until pink (1–2 minutes per side)

Remove immediately

4) Build the flavor base

Add another 2 tbsp butter

Cook onion until soft

Add garlic and cook until fragrant

5) Garlic butter rice magic

Add rice and toss in the butter

Let it sit a bit to lightly crisp

Taste → adjust salt if needed

6) Bring it all together

Return steak + shrimp

Toss everything together

Finish with:

1 tbsp butter

Optional squeeze of lemon

Cook 2–3 minutes until hot and glossy.

🔥 Why FORGE Wins Here

Built for beef → enhances the steak bite

Pepper-forward → replaces Cajun without clashing

Deep, savory profile → makes the butter + garlic pop

Still balanced enough not to overpower shrimp

💡 Want to Experiment?

SHORELINE → lighter, more coastal vibe (great if you want shrimp to lead)

MAPLE COAL → tiny touch (½ tsp max) for sweet-savory contrast

COAL → heavier smoke = better if you’re going for a grilled/outdoor feel

📣 “Tonya’s Fix 🥩🦐🔥”

Steak. Shrimp. Garlic butter rice.

This isn’t just dinner… this is million dollar flavor made in one pan.

Finished with our FORGE seasoning for that deep, bold, “what is THAT?!” bite.

No shortcuts. No bland bites.

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FORGE Cheesy Steakhouse Rice Bowl

🔥 FORGE Cheesy Steakhouse Rice Bowl

🧂 Ingredients (Upgraded with FORGE)

1½ lbs sirloin steak, cubed

2 bell peppers, sliced

1 small onion, sliced

4 cups cooked white rice

1½ cups shredded sharp cheddar

1 cup heavy cream

2 tbsp butter

2 cloves garlic, minced

1 to 1½ tbsp Cape Breton FORGE BBQ Seasoning 🔥

👨‍🍳 Instructions (with your twist)

Season like you mean it

Toss steak cubes with FORGE BBQ Seasoning before cooking.

Sear hard

Hot pan, quick sear → get that crust. Remove and set aside.

Build flavor base

In same pan, melt butter. Add peppers + onion + garlic.

Let them pick up all that FORGE + steak goodness.

Cheese sauce

Add cream, bring to low simmer → stir in cheddar until smooth.

(Optional: pinch more FORGE for a smoky kick)

Bring it together

Rice → steak + peppers → drown it in that sauce.

🔥 Why FORGE Works Here

Adds a smoky, steakhouse depth

Cuts through the richness of the cheese

Turns a basic viral recipe into a signature dish

💬 This isn’t just a rice bowl…

this is full-on steakhouse comfort.

Juicy steak. Fire-seared peppers.

Smothered in creamy cheddar garlic sauce.

And that kick? That’s FORGE doing its thing. 🔥

One bite and you’re not sharing.

🧠 Made better with Cape Breton FORGE BBQ Seasoning.

Big flavour. No shortcuts. 👍

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Tonya’s Fix SHORELINE Seafood Chowder

Now you’re talking. 

A good seafood chowder with SHORELINE should taste like it came straight off a dock in Cape Breton.

🌊 SHORELINE Coastal Seafood Chowder

🧂 Ingredients

2 tbsp butter

1 small onion (finely diced)

2 cloves garlic (minced)

2 medium potatoes (peeled, diced small)

2 cups seafood stock (or chicken stock in a pinch)

1 cup heavy cream

1 cup milk

1 to 1½ tbsp SHORELINE All Purpose

Seasoning

1/2 lb haddock (or cod), cut into chunks

1/2 lb shrimp (peeled & deveined)

1/2 cup scallops (optional but deadly good)

1/2 cup corn (optional, adds sweetness)

Salt & pepper to taste

Fresh parsley (for garnish)

👨‍🍳 Instructions

Build the base

Melt butter in a pot over medium heat. Add onion and cook until soft (3–4 mins). Add garlic, cook 30 seconds.

Potatoes + broth

Add potatoes and stock. Bring to a boil, then simmer 10–15 mins until potatoes are tender.

Cream it up

Stir in cream + milk + SHORELINE seasoning.

Seafood goes in last (don’t overcook this part)

Add fish, shrimp, scallops. Simmer gently 5–7 minutes until cooked through.

Finish

Taste and adjust salt/pepper. Garnish with parsley.

🔥 Pro Tips (this is where you separate from basic chowder)

Mash a few potatoes in the pot → naturally thickens, no flour needed

Add a splash of white wine before the cream for depth

Toss in a bit of smoked bacon at the start → unreal flavor boost

Finish with a tiny squeeze of lemon → brightens the whole pot

🧠 Flavor Profile

Rich, creamy, and comforting

Ocean-forward (SHORELINE does the heavy lifting here)

Slight sweetness from seafood + corn

Balanced with a subtle herbal finish

💬 Creamy. Loaded. Coastal.

This isn’t your average chowder… this is what happens when SHORELINE hits fresh seafood.

Haddock. Shrimp. Scallops. All swimming in rich, seasoned perfection.

One bowl won’t be enough. Guaranteed. 👍

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Cape Breton Forgehouse Poutine-ish

🔥 Cape Breton Forgehouse Poutine-ish

"We couldn't get the curds, so we made it taste better." 😄

This is a hearty Cape Breton-inspired mashup of poutine and loaded fries, featuring your FORGE BBQ Seasoning.

Serves 4-6

Ingredients

For the Fries

1 bag (900 g to 1 kg) frozen seasoned fries

Or 6 large potatoes cut into fries

For the Beef

1 lb lean ground beef

1 medium onion, diced

1 tbsp Cape Breton FORGE BBQ Seasoning

1 tsp garlic powder

1 tbsp butter (optional)

For the Cheese

2 cups shredded mozzarella cheese

1 cup shredded old cheddar cheese

For the Gravy

2 cups beef gravy

1 tsp Cape Breton FORGE BBQ Seasoning

For Finishing

1 tbsp Cape Breton FORGE BBQ Seasoning

Chopped green onions (optional)

Instructions

Step 1: Cook the Fries

Bake fries according to package directions until crispy.

Don't pull them early. We want crispy fries that can stand up to gravy.

Step 2: Make the Beef

While fries cook:

Brown the ground beef in a large skillet.

Add diced onion.

Cook until onions soften.

Drain excess fat.

Stir in:

1 tbsp FORGE BBQ Seasoning

Garlic powder

Cook for another 2 minutes.

Step 3: Prepare the Gravy

Heat beef gravy in a saucepan.

Stir in:

1 tsp FORGE BBQ Seasoning

Simmer for 2-3 minutes.

Step 4: Build the Forgehouse Poutine-ish

In a 9x13 baking dish:

Spread cooked fries evenly.

Sprinkle half the mozzarella.

Add beef and onion mixture.

Pour gravy evenly over everything.

Top with remaining mozzarella.

Finish with shredded cheddar.

Step 5: Bake

Bake at 375°F (190°C) for 10-15 minutes.

Broil for 1-2 minutes if you want the cheese golden and bubbly.

Step 6: The Tonya Touch

As soon as it comes out of the oven:

Sprinkle with:

1 tbsp FORGE BBQ Seasoning

Because...

"If your fries come out of the oven and you don't season them...

We need to talk."

😆🔥

Mitch & Tonya's Menu Description

🔥 Cape Breton Forgehouse Poutine-ish

Crispy fries piled high with seasoned ground beef, onions, rich gravy, mozzarella, cheddar cheese, and a generous shake of Cape Breton FORGE BBQ Seasoning.

No curds. No apologies. Just bold Cape Breton flavour. 🍁⚒️🔥

This sounds like exactly the kind of comfort-food special that would get people talking on your Facebook page.

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Tricolor Pasta Salad (Creamy SHORELINE Dressing)

🥗 Tricolor Pasta Salad (Creamy SHORELINE Dressing)

🛒 Ingredients

3 cups tricolor rotini pasta

1 cup cherry tomatoes (halved)

1 cup cucumber (diced)

1 red onion (thinly sliced)

1 cup cheddar cheese (cubed)

½–1 cup pepperoni slices (optional)

1 yellow bell pepper (diced)

🥣 Creamy SHORELINE Dressing

¾ cup mayonnaise

2 tbsp vinegar (white or apple cider)

2 tsp SHORELINE seasoning (to taste)

1–2 tsp sugar

Salt & pepper to taste

👉 Mix until smooth. Taste it—this is where you dial it in. Want more zip? Add vinegar. Want more punch? Add seasoning.

👨‍🍳 Instructions

Cook pasta in salted water until al dente. Drain and rinse cold.

Prep ingredients while pasta cools.

Mix dressing until smooth and balanced.

Combine everything in a large bowl.

Toss well so the creamy dressing coats everything evenly.

Chill for at least 1 hour (flavor gets way better).

Stir and adjust before serving (you might want a splash more mayo or vinegar).

🔥 Extra “Tonya’s Fix” Moves

Add crispy bacon bits → instant upgrade

Hit it with a little shredded parmesan → salty depth

Tiny pinch of sugar right before serving → makes flavors pop

Sprinkle a touch more SHORELINE on top for presentation

💡 Pro Tips

Creamy dressings thicken in the fridge—loosen with a splash of vinegar or a spoon of mayo before serving

Red onion too strong? Soak slices in cold water for 5 minutes first

This version is better the next day—perfect make-ahead

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SHORELINE Creamy Chip Dip

Alright, this is right in your wheelhouse — simple, addictive, and perfect for pushing SHORELINE. Let’s build it like something people will keep asking you for.

🌊 SHORELINE Creamy Chip Dip

🧂 Ingredients

1 cup sour cream

1/2 cup mayonnaise

1 to 1½ tbsp SHORELINE All Purpose Seasoning

1 tsp lemon juice (optional, but brightens it up)

1 tsp dried parsley (optional for color & light herb note)

👨‍🍳 Instructions

Mix sour cream and mayo until smooth.

Stir in SHORELINE seasoning.

Add lemon juice and parsley if using.

Let it sit in the fridge for at least 30–60 minutes

→ This is key. The seasoning blooms and the flavor deepens big time.

🔥 Pro Tips (this is where you elevate it)

Want it thicker? Add a spoon of cream cheese.

Want it sharper? Splash of pickle juice instead of lemon.

Want it next-level addictive? Add:

Finely diced green onion

Crumbled bacon

Want a “restaurant-style” vibe? Hit it with a pinch of garlic powder + onion powder.

🧠 Flavor Profile

Think:

Creamy + tangy base

Savoury coastal vibes from SHORELINE

Slight herbal, slightly zesty, very snackable

💬 “Warning: This dip doesn’t last long.

SHORELINE + sour cream + mayo = the kind of chip dip people hover around.

You’ve been warned.”

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FORGE Caesar Mix – Steakhouse Edition

🔥 “FORGE Caesar Mix – Steakhouse Edition” (Clamato-style with your signature punch)

This is where things get interesting—because FORGE isn’t just heat… it’s depth, smoke, and steakhouse attitude. You’re basically turning a Caesar into something that feels like it belongs beside a prime rib.

🧂 FORGE Caesar Mix Base

2 cups tomato juice

¾ cup clam juice

1 tbsp fresh lemon juice

1 tsp Worcestershire sauce

½ tsp soy sauce

½–1 tsp celery salt

½ tsp onion powder

½ tsp garlic powder

1 tsp sugar

🔥 The FORGE Twist

1–1½ tsp FORGE spice

½ tsp smoked paprika (boosts that grilled vibe)

¼–½ tsp cayenne (depending how aggressive you want it)

½ tsp prepared horseradish

1–2 tsp hot sauce (Frank’s-style still works great)

👉 If your FORGE already leans smoky + peppery, you can ease off the cayenne and paprika.

🧪 Flavor Boosters (Highly Recommended)

Splash of pickle juice (this hits hard with FORGE)

Tiny pinch of MSG (makes it taste “commercial” in a good way)

Few drops liquid smoke (careful—this gets strong fast)

🥄 Instructions

Mix, chill 1–2 hours, then taste and adjust:

Needs more bite → lemon + FORGE

Needs more body → clam juice

Too aggressive → tomato juice

🍹 “FORGE Caesar” Build

Rim glass with FORGE + celery salt mix

Ice + 1 oz vodka

Top with FORGE Caesar mix

Garnish ideas that scream your brand:

Crispy bacon strip

Pepperoni stick

Pickled beans or asparagus

Grilled steak bite on a skewer (this is 🔥 for photos)

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Mitch & Tonya’s Spice Cabinet

Knockoff Mott's Extra Spicy Clamato Juice

🌶️ Homemade “Extra Spicy Clamato” (Mott’s-style knockoff)

You can get very close to Mott's Extra Spicy Clamato at home—and honestly, you can dial it in even better for your own heat tolerance.

🧂 Base Ingredients (the “Clamato core”)

2 cups tomato juice (low sodium if possible)

¾ cup clam juice (this is key—don’t skip)

1 tbsp fresh lemon juice

1 tsp Worcestershire sauce

½ tsp soy sauce

1 tsp celery salt

½ tsp onion powder

½ tsp garlic powder

1–2 tsp sugar (balances acidity like the real stuff)

🔥 “Extra Spicy” Kick (this is where most recipes fall short)

1–2 tsp hot sauce (Frank’s = classic Canadian Caesar vibe)

½ tsp cayenne pepper

¼ tsp black pepper

½ tsp horseradish (this is the secret weapon)

Optional: a few dashes tabasco-style vinegar hot sauce for sharp heat

🧪 Optional “Closer to Store-Bought” Tweaks

Tiny pinch of MSG (seriously—this mimics that commercial umami punch)

Splash of pickle juice or olive brine (adds that savory edge)

Dash of smoked paprika for depth

🥄 Instructions

Whisk everything together really well.

Chill for at least 1–2 hours (flavour improves a lot after resting).

Taste and adjust:

Too flat → more lemon + celery salt

Too spicy → add tomato juice

Not “Clamato enough” → add more clam juice

🍹 How to Use It (Caesar-ready)

Rim glass with celery salt

Ice + 1 oz vodka

Top with your homemade mix

Garnish with celery, pickles, or even a strip of bacon

⚠️ Honest Reality Check

The bottled version has a very specific processed taste (thanks to stabilizers and flavor extracts), so this won’t be a perfect clone—but flavor-wise?

This gets you about 90–95% there, and usually tastes fresher and punchier.

Homemade Turtles

This is an easy treat that takes only a few moments to make.

Homemade Turtles

Ingredients

Mini Pretzels Twists

Rollo Chocolate Bar

Pecan halves 

Directions

Heat your oven to 200 F and line a cookie sheet with parchment paper.

Put 1 Rollo chocolate bar piece on top of 1 mini Pretzel. 

Heat for 20 minutes. 

Put one pecan half into the Rollo.  Be careful as the caramel center of the Rollo is going to hot.

Let cool.

Comments and suggestions are ALWAYS welcome.