Pulled Pork Dip
1 1/2 lbs. pulled pork cooked and sauced
8 oz. cream cheese
one cup sour cream
2 cups of sharp cheddar cheese divided
Extra BBQ sauce, sour cream, jalepenos, or dill pickles for serving.
Combine the barbecue, cream cheese, sour cream, and half of the cheddar cheese together. Place the mixture in a pan that has been prepared with non stick cooking spray, Bake at 325 degrees for 20-25 minutes. Add the remaining cheese and cook for 5-10 more minutes to melt the cheese. Remove it from the oven and top it with sour cream, extra sauce, pickles or jalepenos for serving. Serve with Fritos or tortilla chips.
Peppery BBQ Deviled Eggs
Give game day a bold twist with these smoky, tangy deviled eggs featuring our Peppery Barbecue Sauce! Perfect bite-sized flavor bombs for your tailgate spread.
Ingredients:
• 12 hard-boiled eggs, halved & yolks removed
• 4 Tbsp mayonnaise
• 3 Tbsp Be Spot On Peppery Barbecue Sauce
• 1 tsp Be Spot on Sweet & Spicy Mustard Sauce
• 3 Tbsp finely diced Vidalia onion
• 4 Tbsp crumbled bacon or bacon bits
• Fresh cilantro, for garnish
Directions:
1. Mash yolks in a bowl.
2. Mix in mayo, barbecue sauce, mustard, onion & bacon until creamy.
3. Pipe filling back into egg whites.
4. Garnish with fresh cilantro & extra bacon if desired.
Carolina Gold Sausage Balls
Ingredients:
• 8 oz cream cheese, softened
• 1 lb ground sausage (plain, not flavored)
• 2 cups shredded cheddar cheese
• 1 ½ cups gluten-free Bisquick (or regular if not gluten-sensitive)
• 1 cup + 2 Tbsp Be Spot On Carolina Gold Barbecue Sauce
Directions:
1. Preheat oven to 350 F. Line a baking sheet with parchment paper.
2. In a large bowl, mix cream cheese and sausage until combined.
3. Add cheddar, Bisquick, and Carolina Gold sauce. Mix until well blended.
4. Roll into 1-inch balls and place on baking sheet.
5. Bake 18–22 minutes, until golden brown and cooked through.
6. Serve warm with an extra side of Carolina Gold for dipping!
Ham and Swiss Breakfast Casserole
Four cups bread of your choice cut into bite size pieces
6 eggs
1 1/4 cup milk
2 tbsp. Be Spot On Sweet & Spicy Mustard Sauce
1 cup chopped ham
1 1/2 cup shredded Swiss cheese
1/3 cup Be Spot On Maple Mustard Sauce
Place bread in a prepared 9 x 13 casserole dish. Whisk together the eggs, milk and mustard sauce. Sprinkle the ham and cheese over the bread and pour the egg mixture evenly over the ingredients. Cover with foil and place in the refrigerator for eight hours or overnight . Bake at 325° uncovered for 25 minutes. Remove the dish from the oven and brush on the Maple Mustard Sauce. Return to the oven for an additional 5 to 7 minutes. Serve and enjoy.
Carolina Gold Sausage Ball Poppers
1 lb plain ground sausage • 8 oz cream cheese, softened • 2 cups shredded cheddar cheese • 1 ½ cups gluten-free Bisquick (or regular) • 1 cup + 2 tbsp Be Spot On Carolina Gold BBQ Sauce • Fresh jalapeños, halved & seeded • Bacon slicesMix the filling. Stuff jalapeño halves. Wrap with bacon. Brush with more sauce. Bake at 400° for 30–35 minutes.These Carolina Gold Jalapeño Poppers are smoky, creamy, cheesy, tangy, and just the right amount of spicy — the ultimate game day bite.
The Triple B Salad
The perfect summer salad! You can’t go wrong with this Triple B salad, blackberries, bacon, and blue cheese!
Recipe
3 cups mixed greens
1/2 cup fresh blackberries
1/2 cup blue cheese
6 slices of crispy bacon crumbled
1/2 cup toasted walnuts
Top with Maple Balsamic Mustard Sauce
Jamaican Jerk Chicken Dip
Get game day ready with our Jamaican Jerk Chicken Dip!
Ingredients
8 oz cream cheese
3 tablespoons blue cheese dressing ( I used Ken’s
3 tablespoons sour cream
2 roasted chicken breast shredded
1 cup Be Spot On Jamaican Jerk Mustard Sauce
1/4 cup crumbled blue cheese
1 1/2 cup Monterey Jack cheese
Preheat oven to 350 degrees.
Spray an 8 x 8 square baking dish with non stick spray. Spread softened cream cheese over the bottom of your dish.
In a bowl combine blue cheese dressing and sour cream together. Spread mixture over cream cheese. Top with half of the Monterey Jack.
Toss mustard sauce and chicken and layer over cheese. Sprinkle remaining jack cheese over chicken along with crumbled blue cheese. Bake for 20-25 minutes or until cheese has melted and mixture is bubbly.
Four Ingredient BBQ Sloppy Joes
Four ingredient sloppy joes with a twist!
1/2 cup sweet onion diced
1 1/2 pounds ground beef our turkey
1 can fire roasted diced tomatoes drained
1/3 cup Be Spot On Peppery Barbecue Sauce
sauté onions and a tablespoon of olive oil, then add the ground beef and cook until the beef is cooked thoroughly. Add the diced fire, roasted tomatoes and the barbecue sauce. Stir together well and simmer for 10 to 15 minutes.
Spot On Pear Salad
Fresh green, dried cranberries, fresh sliced pears, toasted pecans, blue cheese crumbles, and @bespotonsauces Maple Mustard Sauce! Absolutely delicious!
Mix 3 cups of the greens of your choice
2 pears sliced
1/2 cup dried cranberries
1/2 cup blue cheese crumbles
Top with our maple mustard sauce
Carolina Gold Dill Pickle Dip
Summer is almost here and we have the perfect new dip to enjoy at cookouts, by the pool, beachside, or anywhere! Call it crazy but it is spot on!
8 ounces cream cheese
1 cup shredded sharp cheddar
1/2 cup Be Spot On Carolina Gold BBQ Sauce
1/3-1/2 depending on taste chopped dill pickles
Mix ingredients and let sit for 2-3 hours before serving.
Note! This also makes a delicious sandwich spread!
Asparagus with Mustard Sauce
Try this spot on version of asparagus featuring our Sweet & Spicy Mustard Sauce!
1 pound tender asparagus
2 tablespoons sunflower oil (we love @oliverfarm sunflower oil)
1 teaspoon coarse salt
1/2 teaspoon coarse black pepper
2 tablespoons lemon juice
1 tablespoon Be Spot On Sweet & Spicy Mustard Sauce
wash and dry asparagus. Cut off bottom half inch of stems to remove any tough parts. And a large bowl, whisk the sunflower oil, salt, pepper, lemon juice, and mustard together.
reserve 2 tablespoons of the sauce for serving. Toss the asparagus with the mustard sauce that is in the bowl and then spread on a parchment lined baking sheet. Roast asparagus at 400° for 15 minutes or until desired tenderness. Removed from the oven and serve with the remaining sauce.
BBQ Pot Roast over Blue Cheese Grits
Be Spot On Sunday Suppers!
Peppery BBQ Pot Roast over blue cheese grits!
Ingredients
3 pound pot roast
Salt and pepper
Peppery barbecue sauce
1 cup coarse ground grits
2 ounces cream cheese
4 ounces blue cheese
season the pot roast with salt and pepper. Sear the pot roast in a cast-iron skillet on both sides. Cover the pot roast with the lid and put it in a 325° oven for two hours. Remove the pot roast from the oven and shred the meat with forks. Poor 2/3 of a cup of barbecue sauce over the pot roast and stir. Placed the lid back on the pot roast and return it to the oven for 30 minutes or until it is completely cooked and tender.
while the pot roast finishes cooking, bring 16 ounces of chicken broth to a bowl and add one cup, of coarse ground grits. Once the broth comes to a bowl, whisk in the grits and cook, uncovered over high heat for five minutes I like to keep a container of hot water beside the stove and add as needed to keep the grits from sticking or to send them out as they thicken up. Turn your heat down to medium and cover the grits. Do not leave the grits unattended, and check them often to see if more water is needed. When the grits have finished cooking, stir in your cream cheese and blue cheese. Lidl, a large amount of grits on a plate, or into a bowl, top with your shredded barbecue pot roast. Add extra blue cheese crumbles, if desired. Enjoy.
Jamaican Jerk Jalepeno Slaw
Jamaican Jerk pineapple jalapeño slaw! Eat it as a side or top a sandwich with it like we did. Sweet, spicy, and oh so delicious. We threw everything in the food processor to make the shredding easy!
Three cups of cabbage
1/2 cup Vidalia onion
Three pineapple spears
1 small jalapeño seeded
1/2 cup mayonnaise
3/4 cup Be Spot On Jamaican Jerk Mustard sauce
Mix it all together and let it sit for two hours.
Carolina Gold Breakfast Pie
Carolina Gold for breakfast? YES!
1 pound ground mild sausage browned
1 cup grated sharp cheddar
3 eggs
1/2 cup milk
1/3 cup Be Spot On Carolina Gold Mustard Sauce
1 9 inch premade pie crust (we used @wholly_gf frozen pie crust)
Add the Carolina Gold to the browned sausage. Whisk the eggs and milk together. Spread half of the cheese in the bottom of the pie crust, top with the sausage and mustard mixture, add remaining cheese. Lastly, pour the eggs and milk mixture over the sausage and cheese. Bake at 350 for 25-30 minutes. Cool for ten minutes before serving.