Ghost Wings (crazy hot)

1⁄4 cup unsalted butter

1⁄2 cup Heavy Metal Heat hot sauce

1⁄4 tsp garlic powder

1⁄2 cup flour

1⁄4 tsp paprika

1⁄4 tsp ground black pepper

1⁄4 tsp salt

10 Chicken Wings

bleu cheese salad dressing


vegetable oil for frying

Combine the flour, paprika and salt in a small bowl. Put the wings into a large bowl and sprinkle the

flour mixture over them, coating each wing evenly. Put the wings in the refrigerator for 1 hour (to help

the breading stick to the wings when fried). Heat the vegetable oil to 375 degrees. Use just enough

oil to cover the wings entirely, about an inch deep or so. Combine the butter, hot sauce, ground

pepper and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the

ingredients are will blended. Fry the wings in the hot oil for 10-15 minutes or until they begin to turn

dark brown. Remove the wings from the oil and drain on a paper towel to drain for a minute or two.

Place the wings into a bowl and stir in the hot sauce mixture, evenly coating the wings. Serve with

blue cheese dressing and celery sticks on the side.


Cheese Ball

2 pkg. Cream cheese

1 cup Finely grated cheddar cheese

3-4 scallions, chopped

1 cup cooked bacon, crumbled

2 tsp. Worcestershire sauce

2 tbsp. Scoville Brothers Singin’ Smoke hot sauce

1 cup finely chopped pecans.

Mix together, roll in pecans. Chill.


Pork Chops

1 Tbsp Scoville Brothers Singin’ Smoke hot sauce

1 cup Sweet Baby Ray’s BBQ sauce

1 snak pack cinnamon apple sauce

Mix together, put on chops, grill


Hot n Hardy Pizza Dip

1 lb bulk pork sausage

1/4 c. Sliced green onions

1/4 c. Chopped green peppers

1-16 Oz jar pizza sauce

1 tsp fennel seed

1 tsp oregano

1 tsp basil

1 tsp Scoville Brothers Heavy Metal Heat hot sauce

4 c. Shredded American or cheddar cheese

2 qt microwavable bowl

Mix sausage, green oepper, and green onion. Microwave full power 5 1/2 – 6 1/2 min or until sausage

is brown and veggies are tender, stirring twice. Drain well. Stir in pizza sauce fennel seed, oregano,

and basil. Microwave at full power for 3 min. or until boiling. Stir in cheese in 2 batches. Cover.

Microwave at 30% (med-low) for 15-20 min or until cheese is melted and mixture is heated through

stirring three times. May put in crock pot on low, serve with chunks of french bread. Yields 4 1/2 cups.


Cheese Grits

1 1/2 cups Grits

2 tsp salt

6 cups Boiling water

1 1/2 sticks butter

1 lb. Velveeta cheese

2 tsp season salt (or garlic salt)

3 eggs, well beaten

1 tsp Scoville Brothers Rockin’ Red hot sauce

Cook grits in water with salt and hot sauce. Add cheese and butter. Add season salt (or garlic) and eggs

Pour into greased 2 qt dish. Bake 1 hour at 350°F.



2 cans garbanzo beans

1 pint plain yogurt

1 Tbsp cumin powder

1 Tbsp paprika

2 Tbsp olive oil

1 Tbsp Scoville Brothers Cowboy Crooner hot sauce

1/2 tsp. Dill

2 cans Bushes baked beans

Mix all ingredients and blend. Serve with pita chips.


Chicken Casserole

3 c. Cooked chicken

1 can mushrooms

1 can mushroom soup

1 can water chestnuts

1 bottle pimento

1 small onion, chopped

1 green pepper, cut fine

1 c. Chicken broth

1/2 pkg of elbow macaroni (dry, cooked)

1 pound pkg Velveeta cheese (cut fine)

1/2 tsp. Scoville Brothers Heavy Metal Heat hot sauce

1 c. Cheddar cheese

Mix all except cheddar cheese, put in casserole dish, 2 qt, and chill overnight. When ready to bake,

sprinkle with cheddar cheese. Bake 1 hour at 350°F.


Corn Casserole

1 can corn (undrained)

1 can creamed corn

1 stick butter, melted

8 Oz sour cream

1 box Jiffy Cornbread muffin mix

1 tsp Scoville Brothers Singin’ Smoke hot sauce

Stir. Bake 1 hour at 350°F in a 2 quart casserole dish.


Pepper Steak

1 pound round steak

2 tsp shortening or olive oil

1/4 c. Soy sauce

1 1/2c. Water

2 med onions (cut lengthways)

2 green bell peppers ( cut into strips)

2 tbsp corn starch

Fluffy rice

1 tsp of Scoville Brothers Rockin’ Red hot sauce

Cut steak into cubes, brown in shortening (olive oil with Scoville Brothers hot sauce 10 min, until

tender. Add soy sauce and water. Simmer 10 min. Add onions. Simmer until onions are tender. Add

peppers. Cook until tender. Add cornstarch to thicken. Serve over rice.


Maui Jim’s Luau Beans


Submitted by:

James G. Sommer

Mishawaka, Indiana


Two large cans of Bush’s Original beans.

One pound of crispy bacon, crumbled.

One short can of Dole Pineapple Tidbits, including the juice.

1/2 cup Dark Brown Sugar.

1/2 bottle of Sweet Baby Ray’s Chipotle BBQ Sauce.

One tablespoon Onion Powder.

One teaspoon Scoville Brothers Singin’ Smoke hot sauce (or more to taste)


1.Fry Bacon until crisp. Set aside on paper towel to absorb grease. When cool, crumble by hand

or using kitchen scissors.

2.Open beans and drain off excess liquid. Empty beans into crock pot (set to High).

3. Add Pineapple pieces and juice to beans.

4. Stir.

5. Add BBQ sauce to beans.

6. Add crumbled bacon to beans.

7. Add Dark Brown Sugar to beans.

8. Add Onion Powder to beans, spread evenly.

9. Cook covered on High for 30 minutes or until boiling at the edges.

10. Stir thoroughly, continue cooking covered on High for 30 minutes.

11. Stir in Scoville Brothers Singing Smoke to taste.

12. Reduce to Low heat, and cook uncovered, stirring as needed.

– Cooking uncovered at low heat allows the liquid to evaporate.

13. Serve when beans reach desired consistency, or cover and leave on Warm until the Pig is