Amish Made Spices

Perfect for Grilling and so much more.


Beef Taco Dip

1 lb ground beef

1/2 an onion, diced

2 TBS Taco/Burrito Seasoning

8 oz. cream cheese

14.5 oz. canned diced tomatoes

4 oz. canned chopped green chilies

1 1/2 cups Monterey Jack cheese, shredded

Brown hamburger meat with chopped onions and seasonings.  Drain the fat off.  Cube the cream cheese and add it to the pan. Set temperature to low/medium heat.  Stir until cream cheese is melted, then add the tomatoes and chilies and stir well.  Add the cheese.  Stir occassionally until cheese is melted.  Turn off heat and serve.  YUM!!

Chicken Kabobs

on the Grill

Serving Size:  5-6

1 1/2 20 oz. cans pineapple chunks, drain and save juice

2-3 large chicken breasts, cut into 1 inch pieces

8-10 pieces of bacon

1 large green pepper

1 large white or red onion

2 ½ tsps Weavers Dutch Country Seasonings Spicy Chicken Dust

1 bag bamboo skewers

Mix pineapple juice with Spicy Chicken Dust, and add chicken.  Cover and refrigerate for at least 4 hours.  Prep bacon, peppers, and onions by chopping each ingredient into 1 inch pieces.  When chicken has marinated, prepare kabobs by skewering alternating pieces of chicken, bacon, pineapple, onions, and peppers until you have about 1 ½” left on each side for handling.   Grill until center of chicken exceeds 165 degrees Fahrenheit.  Serve over fried rice, if desired.

       Stuffed Jalapenos


Appetizer Serving Size: 4


12-15 jalapenos, washed, seeded, and sliced in half the long way

8 oz. cream cheese, softened

1 cup grated cheddar cheese

1 1/2-2 tsp Weavers Dutch Country Seasonings Farm Dust

8 slices of bacon, cooked to a crisp, and crumbled


Preheat oven to 350 degrees Fahrenheit.


To take most of the heat out of the jalapenos, put them in a saucepan, and cover them with water. Bring them to a boil, then turn heat down to a simmer for about 3 minutes.  Drain the water and let them sit while you prep the stuffing.


Mix cream cheese, cheddar cheese, and Farm Dust until well combined (you can use a food processor to save some time).  Fold in bacon bits.  Fill the jalapeno halves with the mixture, place them on a baking sheet, and put them in the oven.  Bake for about 7-10 minutes.  Enjoy!




Weavers Biscuits and Gravy Casserole

Ingredients for Biscuits:

1 cup cold buttermilk

8 TBS butter, melted

2 cups flour, more for counter

1 TBS sugar

½ tsp baking soda

2 tsps baking powder

¾ tsp salt

Place buttermilk in freezer while prepping the rest of the ingredients.  Preheat your oven to 350 F. Spray a 9x 13 casserole dish and set aside.  Combine and mix your dry ingredients in a medium size bowl.  Mix cold buttermilk and melted butter with a fork, then combine it with your dry ingredients.  Mix with a spatula until well combined, but DON’T OVERMIX.  Flour counter surface and roll out or press your biscuit dough until it's about 1-1 ½ inches thick.  Cut into 1 inch pieces, and spread on the bottom of your greased dish.  (You can substitute store bought biscuits if desired.)

Remaining Ingredients:

1 lb sausage

6 eggs

3 cups milk, divided

1 tsp Weavers Dutch Country Seasonings  Farm Dust

1 cup cheddar cheese, shredded

3 TBS flour

3 TBS flour

2 ½ tsp Weavers Dutch Country Seasonings  Salt & Pepper Blend

Brown and crumble sausage in a large skillet.  Spread evenly over biscuits.  Save your pan for gravy.  Top the sausage with shredded cheese.  Mix eggs with ½ cup milk, and Farm Dust, and pour over the cheese layer.  Use your large skillet over medium heat and melt 3 TBS butter.  Add the flour, and whisk continuously for about two minutes (until your roux mixture is nice, brown and bubbly).   Slowly stir in 2 ½ cups of milk, stirring constantly.  Add your Salt & Pepper Blend, and cook and continue stirring until gravy is boiling for 1-2 minutes.  Remove the pan from heat, and pour your gravy over the egg mixture.  Bake for 35-45 minutes or until eggs and biscuits are fully cooked.  Serve warm.  Enjoy!! 

Hearty Beef Stew 


Serving size:  4-6 people

Prep time: 15 minutes


2 lbs beef chunks

5-6 large potatoes, cut into fairly large cubes

4 large carrots, cut into ¼ - ½” slices

1 large onion, diced

1 cup chopped celery

¾ cup sliced mushrooms (optional)

1 large can (28 oz.) diced or stewed tomatoes

½ cup water

1-2 TBS Weavers Dutch Country Seasonings Steak Dust

½ - 1 TBS Weavers Dutch Country Seasonings Garlic & Kosher Salt


Directions:  Use large crock pot (or dutch oven), place beef chunks on bottom, coat evenly with Steak Dust, top with potatoes, then carrots, celery, onion, then mushrooms.  Sprinkle the top evenly with Garlic & Kosher Salt, then pour diced (or stewed) tomatoes with juice over the top.  Add water.  Cook 7-8 hours on low in crock pot, or 3-4 hours at 300 degrees Fahrenheit in pre-heated oven. 


Note:  If you aren’t fond of garlic, substitute Weavers Dutch Country Seasonings Farm Dust instead of Garlic & Kosher.

Amish Mashed Potatoes


Serving size: 4-6

6 medium sized Russet potatoes

2 oz. cream cheese

5-6 TBS butter

App. ½ - ¾ cup milk or heavy cream (depends on your desired consistency)

1 – 2 TBS Weavers Dutch Country Seasonings Farm Dust (more or less to taste)

Peel, cut, and boil potatoes until tender.  Drain water and add cream cheese, butter, milk and Farm Dust (add 1 TBS to start).  Mash with Kitchen Aid mixer or hand potato masher until well combined and your desired consistency.  Add more Farm Dust if needed.  


Cheddar Burger Soup

Serving size:  6


1 lb ground beef

1 TBS Weavers Dutch Country Seasonings Steak Dust (more or less to taste)

1 TBS Weavers Dutch Country Seasonings Garlic & Kosher Salt

1 onion, diced finely

2 carrots, peeled and shredded

5-6 medium sized potatoes, peeled and cubed

1 quart beef broth (I used homemade, it’s slightly fatty)

¾ cup heavy cream

4 cups cheddar cheese, shredded

Brown beef in medium to large sized pot.  Drain fat if desired.  Add next 6 ingredients (through beef broth), and cook on high until boiling.  Lower heat to low to medium.  Cook until potatoes and carrots are tender.  Add heavy cream and cheese.  Stir until cheese melts and is well combined.  Add extra cheese for garnish if desired.

Southwestern Corn & Bean Salsa


1 can (15 oz.) black beans, drained and rinsed

1 bag (15 oz.) frozen sweet corn, thawed

¾ cup red onion, diced

1 red bell pepper, diced

1 jalapeño, diced finely

2 medium sized limes, juiced

1/3 cup cilantro, chopped

1 tsp Weavers Dutch Country Seasonings Garlic & Kosher Salt, or 1 garlic clove, minced

1 TBS Weavers Dutch Country Seasonings Southwestern Dust

Mix all ingredients really well, and serve with corn or tortilla chips.  Enjoy!

Southwestern Dip


2 oz. cream cheese, softened

4 oz. sour cream

2 ½ tsp Weavers Dutch Country Seasonings Southwestern Dust

Mix until smooth and well combined.  Serve with chips, pretzels, or veggies.


Farm Dust Dip


4 oz. cream cheese, softened

4 oz. sour cream

1 1/2 - 2 tsp Weavers Dutch Country Seasonings Farm Dust

Mix until smooth and well combined.  Serve with veggies, pretzels, or potatoes (scrumptious potato topper!).


Breakfast Hash browns


Serving size: 2

2 baked Russet potatoes (I usually make a few extra the night before)

1 TBS butter

½ - 1 tsp Weavers Dutch Country Seasonings Southwestern Dust

Salt to taste

Grate potatoes with cheese grater.  Melt butter in pan over medium to high heat.  Add grated potatoes and sprinkle with Southwestern Dust.  Cook  5-10 minutes, stirring occasionally.  Add salt if desired.  

Whole Crock Pot Chicken

1 whole chicken, rinsed and patted dry

1 medium sized onion, sliced

2 cloves of garlic, sliced

4-5 TBS Butter, Cut into 1 TBS pieces

3 – 4 TBS Weavers Dutch Country Seasonings Chicken Dust, or Spicy Chicken Dust

Cover the bottom of crock pot with sliced onion and garlic.  Sprinkle Chicken Dust generously on all sides of chicken, and into the chicken as best you can.  Squeeze 2-3 TBS of butter under the skin of chicken breast.  Place the rest of the butter inside of the chicken.  Place chicken, breast side up, in the crock pot.  Cook on low for 6-8 hrs. (until center reaches 170 degrees Fahrenheit).  It’s SO tender and moist every time! 

Weavers Southwestern Chicken Salad

Serving size: 4

To season chicken breasts:
4 (6 oz) boneless skinless chicken breasts
3 TBS Weavers Dutch Country Seasonings Southwestern Dust
2 TBS olive oil
1 TBS lime juice
salt and pepper to taste

Toppings and Salad Greens:
2 small heads Romaine lettuce, chopped, or Spring mix salad greens (desired amount for 4 salads)
2 cups Norma’s Pico de Gallo, or store bought salsa
1 cup thinly sliced red pepper
1 cup black beans, rinsed and drained                                                                                                           1 cup sweet corn (frozen or canned)

1 cup shredded cheddar cheese                                                                                                                     16 oz. light sour cream or buttermilk ranch dressing                                                                                                       

Additional toppings(if desired): crushed corn or tortilla chips, fresh guacamole, jalapeño slices, chopped red onion and/or black olives.

Mix the top 4 ingredients, and add salt and pepper to taste.  Rub chicken breasts with the mixture on all sides.  Grill on both sides for a few minutes (until juices run clear, or inside temperate of chicken reaches 170 degrees Fahrenheit).  Let meat rest while you mix lettuce, peppers, beans, and corn.  Top with sliced chicken, then sprinkle with cheese.  Serve pico de gallo, and sour cream (or ranch) on the side. 


Norma’s Pico de Gallo


2-3 large tomatoes, diced about ¼”

1/2 white or yellow onion, diced small

1 clove of garlic, minced or 1 tsp Weavers Dutch Country Seasonings Garlic & Kosher

1 lime, juiced

1/4 - 1/3 cup cilantro, chopped

1-2 jalapeños, seeded and chopped finely

1 ½ - 2 tsp Weavers Dutch Country Seasonings Farm Dust

Mix ingredients well, and serve with corn or tortilla chips.  It can also be served as a side with Mexican dishes.

Note:  If you like more heat, leave the seeds in jalapeños.

Huevos Rancheros


Serving size: 4

8 corn tortillas

1-2 cups refried beans

16 pieces of bacon

8 eggs

1 cup shredded Colby Jack or Cheddar cheese

1 cup fresh Pico de Gallo, or your favorite canned salsa

Small bunch cilantro (optional)

Weavers Dutch Country Seasonings, Farm Dust

Weavers Dutch Country Seasonings, Shipshewana Fire (optional)

Start frying your bacon.  An easy way is to place it on cookie sheets and bake in the oven at 400 F for about 10 minute, or to your desired crispness.  Deep fry corn tortillas in hot oil for a few seconds on each side.  Pat dry with paper towels.  Heat refried beans. In the meantime, fry the eggs to your liking, then season with Farm Dust.  Spread about 2 TBS of beans on each tortilla.  Place 2 pieces of bacon on top.  Top with an egg. Sprinkle with cheese.  Spoon 1-2 TBS salsa over top.  Chop cilantro and sprinkle over top.  Enjoy!!

Note:  If your family likes a lot of heat, like mine, have Shipshewana Fire handy on the side, so they can add it at the table.