COOKBOOK 2021
BRING THE HEAT!
COOKBOOK 2021
DESSERTS
Buckeye Blast Cookies Ingredients
1/2cup butter , softened 3/4cups brown sugar 1 egg 1 tbsp milk 1 tsp vanilla extract 2 tsp TRG HOT SAUCE 1 1/2 cups flour 1/4 cup unsweetened cocoa powder 1 tsp baking soda 1/2 tsp salt 1/2 cup peanut butter chips 1/2 cup of dark chocolate chips
Instructions
Preheat oven to 350° and line baking sheet with parchment paper. Cream butter and sugar together with hand mixer. Beat in eggs, milk, vanilla and HOT SAUCE until smooth in another bowl, combine flour, cocoa, soda and salt. Add into the liquid mixture and beat until a dough forms (it's pretty sticky.) Stir in peanut butter and dark chocolate chips. Spoon onto the cookie sheet (about 1 tbsp dough) and flatten slightly in the center if necessary. You can add a few chips to the top of the cookies if desired.
Bake
cookies at 350° for 8 minutes, remove from oven and let cool on the pan for another 5 minutes.
-Kim Comisar
Sweet and Spicy Chocolate Chip Cookies Ingredients 1 cup + 2 Tbsp all-purpose flour 1/2 tsp baking soda 1/2 tsp salt 1 tablespoon of Arizona Gunslinger Red Jalapeno pepper sauce (add more to kick up the heat) 1/2 tsp cinnamon 1 stick butter, softened 1/4 cup + 2 Tbsp granulated sugar 1/4 cup + 2 Tbsp brown sugar 1/2 tsp vanilla extract 1 large egg 1 cup of chocolate chips
Instructions
Preheat oven to 375 degrees. Combine flour, baking soda, salt, and cinnamon. Set aside. In a mixer, cream butter. Add granulated and brown sugar and mix well. Add vanilla extract, Arizona Gunslinger Red Jalapeno pepper sauce and egg beating well. Add dry ingredients to mixer bowl and beat until well mixed. Add chocolate chips. Use a medium sized cookie scoop and place dough balls approximately 2 inches apart on baking sheet. Bake for 9 to 11 minutes or until golden brown. Let sit for one minute then remove to wire rack to cool completely.
-Jodi Carcamo
Hot Sauce and Oreo Cookies Ingredients
1 Large package of Oreo cookies 1 Jar of Arizona Gunslinger Red Pepper Sauce
Instructions
Twist off cookie top and separate into two pieces, add a drop of hot sauce Reassemble cookie and then eat! Enjoy! Great snack for camping or hanging out around the fire pit (try this instead of smores next time!
-Jodi Carcamo
Mexican Chocolate Brownies Ingredients
3/4 cup flour 1/2 cup cocoa 1/2 teaspoon salt 1 teaspoon cinnamon 1/8 to 1/4 teaspoon cayenne pepper 3/4 cup butter 1 1/2 cups sugar 1 teaspoon vanilla 2 eggs
Instructions Preheat oven to 350 degrees. Grease a 9-inch square baking pan. In a large bowl, combine flour, cocoa, and salt, cinnamon and cayenne. Melt butter in a large saucepan and remove from heat. Stir in sugar and vanilla. Quickly whisk in eggs, one at a time. Add butter mixture to flour mixture and stir until well blended. Spread brownie batter into prepared pan and bake for 25-30 minutes. Cool completely before cutting into squares. -Jodi Carcamo
COOKBOOK 2021
MAIN DISHES
Lemon Pepper Wings Ingredients
4 lbs. chicken wings 1/4 Cup Vegetable or Canola Oil 1 Cup Arizona Gunslinger Red Jalapeno Pepper Sauce 2 Cups Melted Butter 4 Tbs. Minced Garlic 2 Tbs. Lemon Pepper Spice Mix
Instructions
Preheat oven to 400F.Toss chicken wings and oil. Place wings on a wire rack set on a baking sheet, taking care not to crowd wings. Bake for 50-60 minutes or until golden brown and crispy.Remove wings from oven. Mix the Arizona Gunslinger Red Jalapeno pepper sauce, melted butter, minced garlic, and lemon-pepper seasoning together. Brush liberally onto wings (stir butter mixture as you go to make sure you have plenty of seasoning for each wing). Place on a platter and serve immediately.
-Chris Hart
Buckeye State Chili Ingredients
1lb lean (at least 80%) ground beef 1 large onion, chopped (1 cup) 1 large green bell pepper, chopped (1 cup) 2 cloves garlic, finely chopped 1 jar (16 oz) Old El Paso™ Thick 'n Chunky mild salsa 1 can (15 oz) Muir Glen™ organic tomato sauce 1 cup Progresso™ beef flavored broth (from 32-oz carton) 1 small chipotle chile in adobo sauce (from 7-oz can), seeded and finely chopped 2 tablespoons chili powder 2 teaspoons ground cumin 1can (15 oz) Progresso™ black beans, drained, rinsed 1 bag (12 oz) frozen corn
Instructions
In 5-quart Dutch oven, cook beef, onion, bell pepper and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in salsa, tomato sauce, broth, peanut butter, chocolate chips, chipotle chile, chili powder and cumin. Heat to boiling; reduce heat. Cover and simmer 10 minutes, stirring occasionally. Stir in beans and corn; simmer uncovered 10 to 15 minutes, stirring occasionally, until desired consistency. Top with hot sauce to your preference.
-Kim Comisar
Authentic Carne Asada Ingredients
2 limes juiced 4 cloves garlic crushed 3 tablespoons Arizona Gunslinger Red Jalapeno Pepper Sauce 1/2 cup orange juice 1 cup chopped fresh cilantro 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup vegetable oil1 jalapeno minced 2 tablespoons white vinegar 2 pounds flank or skirt steak
Instructions
In a gallon-size resealable bag, combine lime juice, crushed garlic, Arizona Gunslinger Red jalapeno pepper sauce, orange juice, cilantro, salt, pepper, vegetable oil, jalapeno, and vinegar. Squeeze it around to mix it up.Put the entire flank steak into the resealable bag. Seal it uptight. Make sure all the meat is exposed to the marinade, squishing the bag around to coat. Refrigerate for at least 2 hours, or overnight. Heat an outdoor grill to high heat. Remove the flank steak from the marinade, and discard excess marinade. Cook on the grill for 7 to 10 minutes per side. Once done, remove from heat and let rest 10 minutes. Slice against the grain, and serve.
-Jodi carcamo
COOKBOOK 2021
APPETIZERS
Slow Cooker Honey Buffalo Wings Ingredients
SPICE RUB 2 Tbsp brown sugar 1 1/2 tsp kosher salt 1 tsp black pepper 1 1/2 tsp garlic powder 1 1/2 tsp onion powder or dried minced onion 1 tsp smoked paprika 1 tsp chili powder 1 tsp ground cumin 1 tsp dried parsley HONEY BUFFALO SAUCE 3/4 cup Arizona Gunslinger Red Jalapeno Pepper Sauce 1/2 cup honey 1 Tbsp melted butter 1 Tbsp molasses (optional but recommended) WINGS 4 lbs fresh chicken wings, patted dry
Instructions
In a small mixing bowl, add rub ingredients and stir to combine thoroughly. Spray slow cooker with non-stick cooking spray and add chicken wings. Sprinkle rub over the top and use hands to massage the rub into all the chicken wings.In the empty rub mixing bowl, add sauce ingredients and whisk to combine well. Pour over spiced wings and toss gently to coat. Cover slow cooker and cook on HIGH for 2 hours, or on LOW for 3-4 hours.
FOR STICKY GLAZE
Cook slow cooker recipe as directed above. Line a baking sheet with 2 sheets of aluminum foil, then place an oven safe wire cooling rack on top. Place cooked wings on cooling rack, then pour sauce from the slow cooker into a saucepan. Add 2 Tbsp cornstarch and 2 Tbsp of water to a small bowl and whisk to combine well, then pour into sauce and whisk. Cook over MED-HIGH heat until boiling, then reduce heat to MED-LOW and whisk as it cooks. Cook about 5 minutes, or until thickened to desired consistency. Brush wings with thickened sauce, then broil on HIGH for 2-3 minutes, until the sauce caramelizes a little. Brush with more glaze and broil another 2 minutes. Repeat this one more time and you should have perfectly sticky wings!
-Sauce Website
Buffalo Chicken Dip Ingredients
2 chicken breasts 3 blocks of cream cheese 1 bunch celery 1.5 cups shredded Monterey jack 1 bottle Raines Group Hot Sauce 1 jar Marzetti Blue Cheese Dressing
Instructions
Poach or cook chicken in a slow cooker so it easily breaks apart â ƒ Cube cream cheese and set aside Chop four celery stalks and set aside Heat cooked chicken in a medium sauce pan over medium heat, breaking apart with a spatula, slowly adding just enough hot sauce to coat the chicken but not stick to the pan Add celery and cook a couple more mins to soften Slowly add the cream cheese, stirring frequently until melted Stir in jar of blue cheese Stir in remaining hot sauce to taste- usually the rest of the bottle Spoon dip into a 9x13 baking dish Sprinkle shredded cheese Bake at 350 until melted Serve with remaining celery and chips
-Jami Blosel (Award Winner in 2020)
Spicy Buffalo Ranch Dip Ingredients
16 oz. sour cream 1/2 cup The Raines Group Hot Sauce 1 package (1 ounce) ranch dip mix [or Ranch salad dressing mix]
Instructions
BLEND sour cream with Ranch dressing mix in large bowl. STIR in Hot Sauce; mix well. Cover and chill. SERVE with chicken tenders, chips or vegetables.
-Stephanie Wetzel
SPICY CHEESE SPREAD
Ingredients 1 Lb. Shredded extra-sharp cheddar cheese 1 (4oz) jar diced pimientos, drained 3/4 Cup chopped pecans 1/2 Cup Mayonnaise 12 Jalapeño Stuffed Olives, diced 2 Tbs. Dry Sherry 2 Tsp. ARIZONA GUNSLINGER SMOKIN' HOT RED JALAPEÑO SAUCE 1 Tbs. Olive Juice 1 Tsp. Sugar
Instructions
Combine all ingredients, stir well and chill. ENJOY!!
-Sauce Website
GUNSLINGER PARTY MIX Ingredients 1 cup butter melted 1 tbs. Worcester Sauce 1 tsp. curry powder 1/2 tsp. garlic salt 1 Tbsp brown sugar 4 tbs. ARIZONA GUNSLINGER SMOKIN' HOT RED JALAPENO PEPPER SAUCE 1.5 cups Rice Chex 4 cups cheese crackers 3 cups mixed nuts
Instructions
Stir together first 6 ingredients. Combine next 3 items in a roasting pan: add butter mixture and stir to coat. Bake at 250 degrees for 1 hour. ENJOY!!
-Justin Werner
SPICY salsamole
Ingredients 5 Avocados (ripe but still a bit firm) cut into bite-size chunks 5 Roma tomatoes diced 1/4 cup green onion 1/2 red onion diced 1 can sweet corn drained and rinsed 1 can of black beans drained and rinsed Cilantro to taste 1 lime fresh squeezed 2 tsp of TRG Hot Sauce or more to taste Salt and pepper to taste
Instructions Mix well and enjoy!
-Candace Caulkins
Sweet-and-Spicy Glazed Bacon Ingredients
2 tsp. Arizona Gunslinger Red Jalapeno Pepper Sauce 2 tbsp. red pepper jelly 2 tsp. white wine vinegar 12 slices bacon
Instructions
Heat oven to 400 degrees F. Line a rimmed baking sheet with foil. In a small bowl, combine the jelly, Gunslinger Red jalapeno sauce, and vinegar. Arrange the bacon in a single layer on the pan and bake until crisp, 20 to 25 minutes. Transfer to a wire rack set over a piece of foil, then brush with the spicy jelly mixture and let set for 2 minutes before serving.
-Sauce Website
Mini Sausages Ingredients 1 Cup BBQ Sauce 3/4 C Grape Jelly Salt & Pepper to taste 1/4 tsp Garlic Powder 1/4 tsp Paprika 2 TBSP of TRG Sauce 2 lbs Mini Sausages
Instructions
Place all the ingredients in to a slow cooker, cook for 3-4 hours on low, stir occasionally.
-Amy Dutiel
COOKBOOK 2021
BEVERAGES
SPICY BLOODY MARY Ingredients
1 (46 fluid ounce) can tomato juice 1/2 (10.5 ounce) can condensed beef consomme (such as Campbell's) 3 tablespoons Worcestershire sauce 1 tablespoon lemon juice 1-2 tablespoon TRG hot sauce 1 tablespoon celery salt 1 tablespoon ground black pepper
Instructions
Mix the tomato juice, beef consomme, Worcestershire sauce, lemon juice, hot pepper sauce, celery salt, and black pepper together in a pitcher; chill.2. Chill and mix with desired amount of vodka and ice.
-Lauren Childers
Arizona Gunslinger Margarita Ingredients
1-ounce tequila 1/2 ounce Cointreau or triple sec 2 1/2 ounces fresh lime juice 1 teaspoon Arizona Gunslinger Red Jalapeno Pepper sauce 1 cup ice 1 lime cut into wheels Salt for rim
Instructions
Salt the rim of margarita glass by placing a small amount of Arizona Gunslinger Red Jalapeno Pepper sauce on a plate, dashing the rim of the glass with Gunslinger, then dipping the rim in salt. Place ice in a cocktail shaker, then add in the tequila, Cointreau (or triple sec), lime juice, and Gunslinger. Shake vigorously, then pour the margarita into the glass. Garnish with a lime wheel and enjoy!
-Sauce Website
Spicy Moscow Mule Ingredients
1 ½ Parts Vodka of your choosing) ½ Part Lime Juice 1 Dash Arizona Gunslinger Hot Sauce Ginger Beer 1 Wedge Lime
Instructions
Fill a mule mug with ice cubes. Add Vodka, lime juice, and Gunslinger hot sauce. Top up with ginger beer. Garnish with lime and ENJOY!
-Sauce Website
BBQ Bloody Mary Ingredients
8 cups tomato juice 1 cup Vodka 1/3 cup Arizona Gunslinger BBQ Sauce 2-3 tsp. Arizona Gunslinger Red Jalapeno Pepper Sauce 1/3 cup fresh lemon juice 3 tbsp. Worcestershire sauce 1 tsp. celery salt 2 tsp. prepared horseradish Celery Salt Lemon wedges Celery
Instructions
In a large pitcher, combine tomato juice, vodka, Gunslinger BBQ sauce, Gunslinger Red Jalapeno pepper sauce, lemon juice, Worcestershire sauce, celery salt, and horseradish. Moisten the rim of each glass with a lemon wedge; dip rims in celery salt. Fill glasses with ice and bloody mary mixture. Garnish with a lemon and celery. ENJOY!!
-Sauce Website
Gunslinger salt Ingredients
1/2 cup sea salt 2 tablespoons Arizona Gunslinger Red Jalapeno Pepper Sauce
Instructions
Preheat oven to 350 degrees Add the salt and Gunslinger to a bowl and mix thoroughly. Line a baking sheet with parchment paper then spread the Gunslinger-salt mix evenly across it .Place the baking sheet into the oven, then turn off the heat immediately, allowing the Gunslinger salt to sit in the hot oven to dry out as the oven cools. After 2 hours check the salt for dryness. If still not dry, repeat the above (for a lesser time), or allow the Gunslinger salt to dry at room temperature.
-SAuce Website