Sunset Gourmet with Heidi

Sunset Gourmet with Heidi Dips,seasonings, soups and so much more, around 90 per cent gluten free and msg free, reasonable prices

06/14/2026

🧑‍🍳 CLASSIC GUACAMOLE 🥑
1 ripe avocado, crushed
1 Tbsp. Guacamole Seasoning Mix
Juice of ½ lime or lemon
In a bowl, mash the avocado until smooth or slightly chunky. Add Guacamole Seasoning Mix and fresh lime or lemon juice. Mix well until evenly combined. Enhance with diced tomatoes and onions if desired. For a creamier version, stir in sour cream or Greek yogurt. Serve immediately with tortilla chips or use as a topping for tacos, wraps or salads.

06/11/2026

🧑‍🍳 SLOW COOKER PULLED PORK
5 lbs. (2.22kg) pork shoulder, pork butt or pork loin
1 cup ketchup
½ cup apple cider vinegar
½ cup brown sugar
¼ cup water
4 Tbsp. BBQ Pulled Pork Blend
In a slow cooker, whisk apple cider vinegar, brown sugar, water and BBQ Pulled Pork Blend. Add pork shoulder (or pork butt/pork loin) and turn to coat. Cook on low for 6 hours or on high for 3 hours, until it shreds easily. Shred with two forks, then stir back into the sauce. This recipe can also be prepared in a large pot or roaster and baked in the oven at 275°F for 5 hours (leftover can be frozen). Serve on burger buns and top with coleslaw.

06/08/2026

🧑‍🍳 KALE CHIPS
1 bunch curly leaf kale, washed and thoroughly dried
1 Tbsp. Garlic Pepper with a Twist of Lemon
1 Tbsp. oil
Preheat oven to 350°F. Cut out the tough middle stem from kale; tear or cut leaves into 2-inch pieces. Toss kale with oil in a large bowl. Use your fingers to coat each leaf with the oil. Lay the kale on a rimmed baking sheet in a single layer. Sprinkle with Garlic Pepper with a Twist of Lemon. Bake for about 20 minutes, turning them halfway through the cooking time. Check the chips before the bake time is over, as some will be ready before others. Serve fresh from the oven.

06/06/2026

🧑‍🍳 TROPICAL CHICKEN SALAD CROISSANTS 🥐
1 ½ lbs. (.680 kg) chopped, cooked chicken
1 can (567 g) pineapple tidbits
½ cup mayonnaise
½ cup chopped pecans
1 packet Tropical Chicken Salad Mix
8 large prebaked crescent rolls
In a medium bowl, combine all ingredients except crescent rolls. Stir until well blended. Cover and refrigerate at least 30 minutes. Spoon equal portions of chicken salad onto prebaked crescent rolls and serve.

05/31/2026

😋 CAULIFLOWER RICE
1 head cauliflower, rinsed and cut into florets
2 Tbsp. oil
Juice of 1 lemon
1 Tbsp. water
1 Tbsp. Onion, Garlic & Herb Seasoning
1 tsp. Sunset Seasoned Salt
2 tsp. Garlic Pepper with a Twist of Lemon
¼ cup chopped mint

Shred cauliflower using a blender, food processor or cheese grater until it’s the size of rice. Heat oil in large skillet over medium heat. Add all ingredients; cook, uncovered, for about 10 minutes, stirring often. In the last five minutes of cooking, add the chopped mint or parsley.

05/26/2026

Happy Blueberry Cheesecake Day! 🫐✨
Celebrate with our NEW Blueberry Lemon Dip & Dessert Mix—creamy, fruity, and bursting with delicious blueberry lemon flavour in every bite.

🫐 BLUEBERRY LEMON CHEESECAKE
6 Tbsp. Blueberry Lemon Dip & Dessert Mix
1 Brick (250 g) cream cheese, softened
3 cups Cool Whip
1 premade graham crust
Blueberries (optional)
Combine dessert mix with cream cheese; blend well. Gently fold in Cool Whip and spoon into crust. Refrigerate for 1 hour or more. Top cheesecake with fresh blueberries (optional) before serving.

05/25/2026

Longer days, warmer nights, and the grill is back in action.
This collection brings fresh, vibrant flavours to your table—perfect for everything from quick dinners to weekend BBQs.

05/24/2026

May 24 calls for asparagus 💚✨
These golden Asparagus Puffs are simple, elegant, and perfect for sharing—because asparagus season deserves something delicious.

😋 ASPARAGUS PUFFS
1 bunch asparagus, ends trimmed
1 Tbsp. extra virgin olive oil
2 sheets frozen puff pastry, thawed
3-4 Tbsp. Smoky Chipotle Honey Mustard
¾ cup Gruyere cheese, shredded
3 tsp. The Perfect Blend Seasoning
6 slices prosciutto
1 egg, beaten

The most important thing to remember when using puff pastry is that you don’t want it to get too warm. It should be thawed from frozen, but not left out at room temperature for very long.
Preheat oven to 425°F. Line a sheet pan with parchment paper. Toss asparagus in olive oil; set aside. On a lightly floured surface, roll the puff pastry out to a large rectangle about double the original size. Square off edges and cut into 6 squares. Place 1 teaspoon of Smoky Chipotle Honey Mustard on top of each square of and add a slice of prosciutto. Follow with 2-4 stalks of asparagus and 1-2 tablespoons of cheese. Sprinkle with The Perfect Blend. Lift two opposite corners of the puff pastry squares and wrap them around the asparagus and press to seal. Brush puff pastry with beaten egg. Bake until puff pastry is golden and puffed, about 12-15 minutes.

05/21/2026

😋 CHEESEBALL STUFFED MUSHROOMS
12-14 large mushroom
1 brick (250 g) cream cheese, softened
1 packet of Baked Jalapeno Popper Dip Mix or Creamy Parmesan & Artichoke Dip Mix or Creamy Dijon Herb Dip & Cheeseball Mix
Make mini cheeseballs: Combine Dip Mix with cream cheese; mix well. Refrigerate until firm, form into mini cheese balls.
Place on a wax paper-lined cookie sheet and freeze. Once they are frozen, place in a zip-lock bag and they will be ready to pop into mushroom caps that can be baked and served warm. A great way to enjoy a variety of stuffed mushroom caps.

05/21/2026

Simple, reliable, and always a hit.
Chicken on the Menu brings you go-to flavours that make dinner easy without sacrificing taste. Just add chicken and you’re halfway there!

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Box 892
Carrot River, SK

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