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Citrus Scented Crab Toasts
¼ cup mayonnaise
½ cup shredded havarti cheese
½ cub crab
1/8 teaspoon Spice Barn Ground Red Pepper
1/3 cup chopped green onion
2 teaspoons lemon juice
¼ teaspoon grated orange rind
½ teaspoon lemon juice
salt to taste
French baguette

Slice baguette and toast 5 minutes on each side.

Mix all ingredients in food processor and spread mixture on toast.  Bake at 350 10-15 minutes in pre-heated oven.  Garnish with chopped chives or parsley.

Spicy Cheese Bread
1 loaf French bread
1/2 cup good quality olive oil
1 teaspoon Spice Barn Thyme
1/4 teaspoon Spice Barn Ground Red Cayenne Pepper
8 ounces cheddar cheese or cheese blend

Cut bread into slices.  Place on ungreased baking sheet.  Whisk together oil, thyme, cayenne until blended.  Brush over bread slices.  Sprinkle with cheese. Bake at 300 degrees for 12-15 minutes or until bubbly. 

Baked Omelet
12 slices bacon, cooked and crumbled
1 cup shredded Swiss cheese
1/3 cup onion, minced
4 eggs
2 cups half and half
1 tablespoon green pepper, diced
1/2 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon Spice Barn Ground Red Cayenne Pepper

Preheat oven to 425 degrees.  In a 9x9 baking dish, place bacon; top with Swiss cheese.  Combine remaining ingredients and pour over cheese and bacon.  Bake for 15 minutes.  Reduce temperature to 300 and bake for 30 minutes.

Cajun Barbecue Sauce
2 quarts vinegar
1 pound butter
4 1/2 tablespoons Spice Barn Black Pepper, ground
1 tablespoon Spice Barn Celery Salt
1 tablespoon Spice Barn Ground Red Cayenne Pepper
1 teaspoon hot sauce
1 onion, chopped
1 lemon, juiced
4 tablespoons sugar
1 tablespoon salt
2 tablespoons oil   

Combine all ingredients in a sauce pan.  Heat slowly.  DO NOT BOIL.  Wonderful for grilled chicken!

Port Sauce
2 cups water
1 tablespoon chopped shallot
1 tablespoon finely slivered orange zest
1 tablespoon finely slivered lemon zest
1/2 cup red currant jelly
1/4 cup tawny port
1/4 teaspoon Spice Barn Ground Mustard
1/4 teaspoon Spice Barn Ground Ginger
1/8 teaspoon Spice Barn Ground Red Cayenne Pepper

Heat 2 cups water to boiling.  Add shallot and zests; blanch 3 minutes.   Drain.  Combine shallot-zest mixture, jelly, and spices in saucepan; heat over medium to boiling.  Cook, uncovered, till jelly is smooth and mixture is well combined.  Serve over chicken, ham, or game.

Spicy Roasted Potatoes
2 tablespoons olive oil
1 1/2 teaspoons Spice Barn Chili Powder
1 teaspoon Spice Barn Onion Powder
1 teaspoon Spice Barn Garlic Salt
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon Spice Barn Ground Red Cayenne Pepper
1/2 teaspoon Spice Barn Paprika
5 large potatoes

Quarter potatoes.  Mix oil and spices.  Toss with potatoes.  Bake in an even layer at 400 degrees for about 1 hour; or until tender, stirring occasionally

Spiced Nuts
2 tablespoons olive oil
1/2 teaspoon Spice Barn Ground Ginger
1/4 teaspoon Spice Barn Ground Red Pepper
1/2 teaspoon Spice Barn Curry Powder
3 tablespoons sugar
3/4 cup walnut pieces
3/4 cup almonds
salt to taste

Line a baking sheet with foil and spray with cooking spray.  heat oil in a heavy skillet over medium heat.  Add the spices and stir until fragrant, about 10 seconds.  Add the sugar and stir until sugar melts and turn amber color.  Remove from heat, stir in nuts until evenly coated.  Spread on prepared sheet to cool and season with salt.