Every community has its share of "foodies", those whose food is their passion.  And for that group, a new trend is hitting the country - Spice Mixing Parties!  Spice blends have been a popular staple at Pampered Chef parties, Wild Tree, and Taste of Home Entertaining, and now people are taking it upon themselves to create their own spice blends.

 ‘Take n Go Spice Mixin’ parties are an easy, low-key event that takes very little to organize and host.  Request each attendee bring their own set of measuring spoons, and sandwich size ziplock bags. Freezer safe baggies are recommended so the freshness of the ingredients last longer, but generally they should be used within approximately 3 months afterward.  

As the host, a couple days ahead, collect personal mix suggestions and recipes from the projected attendees or Pinterest for things like Dill Dip, Taco Seasonings, and Guacamole, then purchase those ingredients in easily accessible and clearly labeled containers to be shared.  For example, you should have a separate jar of oregano for each Mix Station requiring that ingredient, and enough of that ingredient per station that allows every person one of the filled Spice Mix bag recipes each.  You have ‘stations’ that are just individual groupings of the ingredients for each recipe, and the party goers circulate with their stash of baggies, filling one baggie from each station to ‘Take n Go’.  

I’ve found the easiest and least confusing way to present this is with an easy to read large print-up of the Recipe’s Name, ingredient list, and portions placed or taped at each station.  At the beginning of the evening, have each person label the outside of each baggie with the name of the spice mix that will be placed inside, and any further instructions needed.  For example, 'Dill Dip: add to 1 cup sour cream’.  This will cut down on the congestion of people and lack of markers at each station, keeping the flow moving.  Every person should be armed with their personal box of baggies, labeled, and a set of measuring spoons.  For each person, print out a collection of the recipes shared that night, and any further additives needed to complete it.  For example, my Ranch Seasoning requires sour cream, but I won’t store that with the ingredients, and need to know how much to mix with my new ‘Take n Go’ packet just prior to using it.  Again, a suggestion would be to mark these additional instructions alongside the name on each individual baggie.  Every person will have the Recipe Collection print-out to recreate any and all of the mixes in the future.

Much like Bunco, this type of activity is quick and brainless, so conversations spread, and people are forced to move and mingle by the party’s very nature.  And everybody’s a Winner!  We all either swap great recipes for that next savory home-made burger, or have hours of Pinterest-surfing pay off!!!  Who doesn’t want to check something off their Pinterest List?!??!!  I need more Pins in my “Tried and True!” board, and less of the questionable Pinterest Fails.  

I’ve made your first ‘Take n Go Spice Mixin’ party easy by collecting a few recipes here for you, with a special ’Thanks!!’ to my friend, Katrina Smith.  I hope it gets your creativity rolling, and something delicious at your next gathering or dinner with the kids. 

Good luck and Have Fun!

Dill Dip:

2 Tbsp Minced onion

2 Tbsp Parsley Flakes

2 Tbsp Dill weed

1 tsp Garlic Powder

1 tsp Salt

Mix with 1 cup of mayo and 1 cup of sour cream and chill overnight for best results.

Taco Seasoning:

1 Tbsp Chilli powder

1/4 tsp Garlic Powder

1/4 tsp Onion Powder

1/4 tsp crushed red pepper flakes

1/4 tsp Dried Oregano

1/2 tsp Paprika

1 1/2 tsp Ground Cumin

1 tsp salt

1 tsp Black Pepper

Poultry Seasoning:

2 tsp Sage

1 1/2 tsp Thyme

1 tsp Marjoram

3/4 tsp Rosemary

1/2 tsp Nutmeg

1/2 tsp Black Pepper

Steak/Hamburger Rub:

3 Tbsp salt

1 Tbsp Onion Powder

1 Tbsp Garlic Powder

1 Tbsp Paprika

1 Tbsp Black Pepper

1 Tbsp Sugar

1/2 Tbsp Nutmeg

Ranch Seasoning:

2 Tbsp Dried Parsley

1 1/2 tsp Dill Weed

2 tsp Garlic Powder

2 tsp Onion Powder

2 tsp Minced Onion

1 tsp Black Pepper 

1 tsp Chives

1 tsp Salt

*3 Tbsp = 1 packet

1 ‘packet’ + sour cream for dip

1 Tbsp + 1/3 cup Mayo + 1/3 cup buttermilk = dressing

Southwestern Dip:

1 tsp Parsley

1 Tbsp Minced Onion

1 Tbsp Chili Powder

2 tsp Cumin

1 tsp Dried Chives

1 tsp Salt

1 tsp Paprika

Optional: crushed red pepper flakes

Add 2 Tbsp to 1 cup Mayo + 1 cup Sour Cream