Six Sisters' Seasonings

Our Six Sisters' Seasonings turn average recipes, into something absolutely delicious! You will love these fun and flavorful combos.

Are you loving the Six Sisters’ Seasonings? These seasonings take our recipes above and beyond, and once you try them, we know you’ll agree!

We are all about simple, delicious recipes that bring your family around the table. These seasonings take simple recipes, and make them exquisite! We can’t wait for you to try the whole collection and enjoy delicious foods with the ones you love.

Seasoning Recipes

Buttermilk Peppercorn Ranch Breadstick Twists

Serves: 8
Ingredients:

8 Rhodes Frozen Rolls
4 Tablespoons butter (melted)
2 teaspoons Buttermilk Peppercorn Ranch Seasoning
2 teaspoons grated Parmesan Cheese

Directions:

Thaw rolls according to package directions.
Preheat oven to 375 degrees.
Once dough is thawed, stretch and roll out the dough into long ropes about 6-8 inches long.
Wrap each individual long dough rope around a wooden skewer, pinching both ends of the dough together after wrapping it around the stick, so the dough stays on the skewer. Be sure to leave about 1 inch of room on the end of both sides of each skewer, to allow it to sit on the edge of the pan.
Using a baking pan, cake pan, 9×13 inch baking dish, etc. (I used an 8×11 inch baking dish), place the skewers on the pan, with both ends hanging off the edge. No breadsticks should be touching the baking dish.
Leave space between each breadstick, and allow them to rise for 30 minutes.
As the dough rises on the skewers, combine the melted butter, Buttermilk Peppercorn Ranch Seasoning Mix, and Parmesan Cheese in a bowl, until well combined. Set aside.
After 30 minutes of rising, place in the preheated oven and bake for 12-13 minutes.
Once done baking, remove from oven and brush the butter mixture over every breadstick, while they are still hot. Add a second coat if desired.
Let cool for 5 minutes and serve warm.

Buttermilk Peppercorn Ranch Chicken

Serves: 6
Ingredients:

1 cup corn flakes finely crushed (Ritz crackers would also work)
¾ cup shredded Parmesan cheese
3 Tablespoons Buttermilk Peppercorn Ranch Seasoning
6 boneless, skinless chicken breasts
½ cup butter melted

Directions:

Preheat oven to 350 degrees.
Mix corn flakes, cheese, and Buttermilk Peppercorn Ranch Seasoning together in a bowl until blended.
Dip thawed chicken in butter, then roll in corn flake mixture.
Place coated chicken in 9 x 13 inch greased baking dish.
Bake for about 40 – 45 minutes or until chicken is cooked through.

Buttermilk Peppercorn Ranch Potatoes

Serves: 6
Ingredients:

3 pounds baby red potatoes
3 Tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons Buttermilk Peppercorn Ranch Seasoning
½ teaspoon salt
½ teaspoon pepper

Directions:

Preheat oven to 400 degrees F.
Cut baby potatoes into bite-sized pieces, then place in a large mixing bowl. Drizzle olive oil over potatoes and toss to coat.
In a small bowl, mix together garlic powder, onion powder, Buttermilk Peppercorn Ranch Seasoning, salt and pepper until well combined.
Pour seasoning mixture over potatoes and toss again to coat.
Spread potatoes int an even layer on a foil-lined baking sheet sprayed with nonstick cooking spray.
Roast for 45 minutes, turning twice, until golden brown and slightly crisp on the outside.

Buttermilk Peppercorn Ranch Chicken Sausage Bake

Serves: 6
Ingredients:

12 ounces chicken and apple sausages (sliced into bite size pieces)
5 red potatoes (chopped into smaller pieces than the rest to ensure proper cooking)
1 zucchini (chopped)
4 large carrots (chopped)
1 sweet onion (chopped)
2 Tablespoons olive oil
3 Tablespoons Buttermilk Peppercorn Ranch Seasoning
salt and pepper to taste

Directions:

Preheat oven to 400 degrees F.
Line a baking sheet with foil.
Slice sausage and dice the potatoes, zucchini, carrots, and onion.
Spread sliced chicken sausage, potatoes, zucchini, carrots and onion onto baking sheet.
Drizzle olive oil on top and toss to coat
Sprinkle on Buttermilk Peppercorn Ranch Seasoning and salt and pepper to taste.
Bake for 30 minutes or until vegetables are soft, flipping halfway through.

Sweet and Savory Buttermilk Peppercorn Ranch Taquitos

Serves: 8
Ingredients:

2 boneless skinless chicken breast, cooked and shredded
3/4 cup salsa
1/3 cup brown sugar
1 (4 ounce) can green chiles
2 Tablespoons Buttermilk Peppercorn Ranch Seasoning
1 cup shredded Mexican Cheddar Cheese
8 tortillas

Directions:

Preheat oven to 425 degrees.
In a bowl, fold together the cooked and shredded chicken, salsa, brown sugar, green chiles and Buttermilk Peppercorn Ranch Seasoning until well combined.
Place about 1/3 cup of the chicken mixture onto a tortilla, sprinkle shredded Mexican Cheese on top, roll up the tortilla and place in a 9×13 inch baking dish.
Repeat this process for the remaining tortillas.
Once all the tortillas are rolled up and in the prepared baking dish, lightly spray the taquitos with cooking spray and bake at 425 for 15-20 minutes or until the edges are golden.

Buttermilk Peppercorn Ranch Dressing

Serves: 6

Ingredients:

1/2 cup mayonnaise
1/2 cup sour cream
3/4 cup milk
2 1/2 Tablespoons Buttermilk Peppercorn Ranch Seasoning Mix
1 Tablespoon fresh chopped parsley
1 teaspoon dried dill (optional for a light dill flavor)

Directions:

In a small blender, combine all the ingredients, and blend until fully combined and smooth. Serve over your favorite green salad, or use as a dip.

Sweet Cinnamon Churro

Sweet Cinnamon Churro Bars

Serves: 8
Ingredients:

1 (16 ounce) bag mini marshmallows
4 Tablespoons butter
1/4 cup Sweet Cinnamon Churro Seasoning
6 cups Cinnamon Toast Crunch Cereal

Directions:

Heat stove to medium heat. Add your mini marshmallows and butter to a large pot and continually stir until the marshmallows and butter are melted and fully combined.
Remove from heat, and stir in the Sweet Cinnamon Churro Seasoning.
Add your Cinnamon Toast Crunch cereal to the marshmallow mixture and fold together until all the cereal pieces are coated.
Press the mixture into a 9×13 inch pan, or on a sheet of aluminum foil to cool.
Once cool, slice into squares and enjoy!

Churro Sweet Potatoes

Serves: 4-6
Ingredients:

3 sweet potatoes
3 Tablespoons coconut oil (or olive oil)
1/4 cup Sweet Cinnamon Churro Seasoning
2 Tablespoons brown sugar

Directions:

Preaheat oven to 375 degrees.
Peel and cut your sweet potatoes into bite size pieces.
Place them in a gallon size bag, and add your melted coconut oil, Sweet Cinnamon Churro Seasoning, and brown sugar.
Close the bag, and shake ingredients until the potatoes are fully coated in the coconut oil and seasonings.
Spray a baking sheet with non stick cooking spray and dump out the coated sweet potatoes onto the pan.
Bake at 375 degrees for 40 minutes, flipping the potatoes halfway through. Remove once they become golden.
Remove from oven, top with extra seasoning if desired and enjoy!

Sweet Cinnamon Churro Slow Cooker Ham

Serves: 10
Ingredients:

5-7lb spiral cut ham
2 Tablespoons dijon mustard
1/2 cup brown sugar
1/2 cup honey
3 Tablespoons Sweet Cinnamon Churro Seasoning

Directions:

Spray slow cooker with nonstick cooking spray.
Place ham, flat side down, in the slow cooker.
Pour ⅓ cup water around the sides and bottom of the ham.
In a saucepan over medium heat, combine Dijon mustard, brown sugar, honey, and Sweet Cinnamon Churro Seasoning. Whisk constantly and cook for 2-5 minutes, or until sugar dissolves.
Pour glaze over ham in the slow cooker.
Cover and cook on low for 2-4 hours or until heated through if your ham is precooked. If it’s not precooked, it will take 4-6 hours.
When ham is done cooking, remove it from the slow cooker and cut into slices.
Pour the ham drippings through a strainer and into a medium saucepan.
Whisk together 2 tablespoons cornstarch and 2 tablespoons of water then whisk into drippings over medium-high heat.
Continue cooking and whisking until gravy comes to a boil and reaches desired thickness.
Enjoy your Sweet Cinnamon Churro Ham with an amazing sweet and savory gravy.

Sweet Cinnamon Churro Cookies

Serves: 48
Ingredients:

4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 cup butter softened
2 cups sugar
2 eggs
1/4 cup milk
1 teaspoon vanilla
3 Tablespoons Sweet Cinnamon Churro Seasoning

Directions:

Preheat oven to 375 degrees F.
In a large bowl, sift together the flour, baking soda and cream of tartar. Set aside.
In a separate bowl, cream the butter and sugar until fluffy. Add the eggs, milk and vanilla. Mix well. Add the wet ingredients in with the dry ingredients and mix until everything is incorporated.
In another small bowl, mix together cinnamon and sugar for the topping.
Form the dough into 1 inch balls and roll in Sweet Cinnamon Churro Seasoning. Place dough balls on a baking sheet covered with parchment paper or lightly sprayed with non stick cooking spray.
Use the bottom of a glass and slightly flatten cookies.
Sprinkle the tops of the cookies with additional cinnamon/sugar mixture, then bake for 7-8 minutes. Do not over bake cookies.
Remove from oven and let cool on the cookie sheet for 1-2 minutes, then move to a wire rack to cool.
Enjoy!

Sweet Cinnamon Churro Steamer

Serves: 6
Ingredients:

4 cups vanilla almond milk
1/3 cup brown sugar
4 Tablespoons sweetened condensed milk
2 teaspoons vanilla
1/2 cup vanilla creamer
2 1/2 Tablespoons Sweet Cinnamon Churro Seasoning
whipped cream for garnish

Directions:

In a pot over medium heat, whisk all ingredients together, besides the whipped cream, and bring to a boil, stirring constantly.
Serve warm, and top with whipped cream and garnish with extra Sweet Cinnamon Churro Seasoning if desired.

Cinnamon Churro Egg Nog French Toast

Serves: 8

Ingredients:

8-10 Texas Toast bread slices
1 1/2 cups eggnog
2 eggs
1 teaspoon vanilla
2 Tablespoons Sweet Cinnamon Churro Seasoning

Directions:

Spray a large skillet with non-stick cooking spray and bring to medium heat.
In a shallow dish, whisk together the eggnog, eggs, vanilla and Sweet Cinnamon Churro Seasoning.
Dip each side of the Texas Toast slice in the egg mixture and place on the prepared skillet.
Allow the french toast to cook for about 3 minutes on each side.
Continue this process with all the bread slices.
Eat warm with syrup and your favorite french toast toppings.