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Scarily cute little mummies are the perfect snack to serve at your family’s Halloween gathering! Your family, friends and neighbors will shriek at the sight of Moore’s BBQ Pigs in Blankets morphed into eerie little mummies. By strategically wrapping crescent rolls around the cocktail wieners, you can add eyeballs and drizzle the finished snacks with extra Moore’s Honey BBQ Wings sauce to give them a little spooky style!

To make the dish healthier, we like to use Annie’s Organic Crescent Rolls and Applegate Farms Organic Uncured Turkey Hot Dogs, cut into thirds.

Spooky Honey BBQ Pigs in Blankets

Ingredients

1 large package cocktail wieners (We like Applegate Farms Organic Uncured Turkey Hot Dogs)
2 cans refrigerated crescent rolls (We like Annie’s Organic Crescent Rolls)
1/2 bottle Moore’s Honey BBQ Wing Sauce

Preparation

Preheat oven to 350 degrees.

Separate crescent rolls into triangles and then cut each triangle into 3 smaller triangles.

With a pastry brush, brush the triangles with Moore’s Honey BBQ Wing Sauce.

Place a cocktail weiner on the wider end of the triangle and roll to the point.

Place on a baking sheet, point side down.

Bake for 10-12 minutes or until golden brown.

Serve with extra Moore’s Honey BBQ Wing Sauce for dipping.

*Recipe and image courtesy of Moore’s Marinades & Sauces.*

Fall tailgating and backyard cookouts are in full swing! For guests who want to lighten things up a bit, or who are vegetarian, this simply scrumptious recipe for black bean burgers gets serious flavor from Moore’s Original Marinade! This marinade is gluten-free and Kosher, and offers a robust hickory flavor. Yum!

Moore’s Original Black Bean Veggie Burger

Ingredients

½ cup onions, chopped
¼ cup green bell pepper, chopped
¼ cup cilantro, chopped
1 can black beans, drained and rinsed
1 ½ cup breadcrumbs or cooked quinoa (or more if needed)
3 tbsp. Moore’s Original Marinade
2 tsp. cumin
1 tsp. salt
1 tbsp. minced garlic
2 tbsp. oil or butter (“Mom” prefers organic)
Hamburger buns
Desired toppings such as cheese, ketchup, mayo, mustard, lettuce, tomato, etc.

Preparation

1. Add onions, bell peppers, cilantro, black beans, marinade, cumin, salt and garlic and pulse in a food processor. Add breadcrumbs and pulse a few more times. Mixture should be thick enough not to fall off of a spoon. Add more breadcrumbs until thick, if needed.
2. Form mixture into golf ball size pieces and press to form patties.
3. Heat 2 tbsp. oil over medium high heat. Cook each patty for 2-3 on each side until desired doneness.
4. Serve on hamburger buns with desired toppings.

Moore's Marinade Group

*Recipe and image courtesy of Moore’s Marinades & Sauces.*

Invite friends and family to celebrate Independence Day in your backyard with refreshing drinks, tasty sides, and entrees hot off the grill. Bring ‘Moore Flavor’ to your Star-Spangled celebration with Moore’s Marinades & Sauces! Deviled Eggs are always a crowd-pleaser at any picnic, potluck or backyard BBQ, and super simple for a busy family to make! This recipe is given a little extra kick using Moore’s Buffalo Sauce.

Moore’s Buffalo Deviled Eggs

Ingredients

6 Hard boiled eggs
2 T Mayonnaise (We prefer Vegenaise, a vegetarian option)
½ t Dijon mustard
1 T Moore’s Buffalo Sauce
¼ t Salt
Dash of pepper

Optional Toppings:
1 T blue cheese, crumbled
1 T Moore’s Buffalo Sauce

Preparation

Slice the eggs lengthwise and transfer the yolks to a small bowl.

Mash the yolks with a fork until smooth.

To the yolks, add mayonnaise, mustard, buffalo sauce, salt, and pepper. Combine well.

You can either pipe using a pastry bag or use a spoon to fill the egg white halves with an even amount of the filling.

Place the deviled eggs on a platter and refrigerate until ready to serve.

Optional: sprinkle blue cheese and extra buffalo sauce as a garnish, if desired.

*Recipe and image courtesy of Moore’s Marinades.*

A perfect accompaniment to just about anything, these grilled vegetables are dressed in a light sweet onion vinaigrette with a little help from Moore’s Marinades! Summer…here we come!

Grilled Vegetables with Homemade Sweet Onion Vinaigrette

Ingredients

¼ cup Moore’s Original Marinade
1 medium yellow squash
1 small zucchini
1 baby eggplant
1 small red, yellow, or orange bell pepper
1 green tomato cut into 1/3
3 tbsp extra-virgin olive oil
2 tbsp balsamic vinegar
freshly ground pepper

Homemade Vinaigrette Dressing

1-2 tbsp minced fresh cilantro, basil or dill
1/2 medium red onion, cut into thirds

Preparation

Cut squash, zucchini, and eggplant lengthwise into ½” thick slices.
Cut pepper into 1″ wide slices.
Arrange all vegetables in a large baking pan.
Whisk together Moore’s Original Marinade, olive oil and vinegar.
Measure out, and reserve ¼ cup for onion vinaigrette.
Brush remaining marinade mixture on vegetables.
Sprinkle with pepper.
Prepare grill for medium-high heat.
Coat grill rack with cooking spray.
Grill vegetables until golden brown and tender on both sides.
Transfer all vegetables except onion slices to a plate.
Transfer onion to cutting board and dice; place in a small bowl.

Homemade Vinaigrette Dressing

Start with the 1/4 cup of marinade from steps 4-5.
Add reserved marinade mixture to bowl of onions from step 12.
Stir in herbs.
Spoon on vegetables to serve.

*Recipe and image courtesy of Moore’s Marinades & Sauces.*

Loads of fresh vegetables are showcased beautifully in this unusual & lively slaw from Moore’s Marinades that is perfect for late spring and early summer barbecues!

Moore’s Baby Blue Slaw

Ingredients

½ cup Moore’s Blue Cheese Buffalo Wing Sauce
1 large carrot, peeled and grated
½ cup celery, chopped
1 celery root, grated
1 large jícama, grated
¼ cup Vidalia onion, sliced
¼ cup green bell pepper, sliced
1 tablespoon apple cider vinegar
1 tablespoon mayonnaise (“Mom” prefers Vegenaise by Follow Your Heart)
Tortilla strips, organic
¼ cup cilantro, chopped
½ cup blue cheese crumbles

Preparation

In a large bowl, combine carrot, celery, celery root, jícama, onion, green bell pepper and apple vinegar.

Pour in Moore’s Blue Cheese Buffalo Wing Sauce and mayonnaise, and mix well.

Garnish with tortilla strips, cilantro and blue cheese crumbles.

Enjoy!

*Recipe and image courtesy of Moore’s Marinades & Sauces.*