Fettuccine with Creamy Spiced Pumpkin Sauce



  • 1 lb. whole grain fettuccine pasta
  • 3 tbsp. olive oil
  • 1 (15 oz) can pure pumpkin puree
  • 1/2 cup heavy whipping cream
  • 1 tbsp. white-wine vinegar
  • 1 cup vegetable stock
  • sea salt
  • tbsp. fresh thyme
  • 2 cloves fish garlic, minced
  • 1 medium onion, minced
  • 1/4 cup fresh parmesan cheese, shredded
  • 2 tbsp. Ghost Pumpkin
  • Red pepper flakes for garnish


  1. To boiling water, add 1 tbsp. olive oil, salt to taste and pasta. Follow pasta directions to cook to al dente. Drain.
  2. In pasta pot, add remaining olive oil and heat over medium. Add garlic and fresh thyme. Mix until garlic is fragrant.
  3. Add pumpkin puree, heavy whipping cream, white-wine vinegar, fresh parmesan cheese & ghost pumpkin. Simmer for 2-3 minutes while constantly stirring.
  4. Add cooked pasta to sauce and toss to coat. If sauce is too thick, use vegetable stock as needed. 
  5. Serve pasta, garnished with red pepper flakes and extra Ghost Pumpkin if extra heat is desired.

Kellie's Famous Grit Jambalaya



  • 2 tablespoons butter
  • 1 pound chicken breast, cut into bite-sized pieces
  • 1/2 pound andouille sausage, sliced in 1/4 inch slices
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 green bell pepper, diced
  • 1 stalk celery, diced
  • 1 cup long grain white rice
  • 1 14.5 ounce can diced tomatoes
  • 2 tablespoons Creole seasoning (see recipe below)
  • 1-2 teaspoons Crum's Grit Sauce
  • 1 teaspoon Worcestershire sauce
  • 2 cups chicken broth
  • 2 bay leaves
  • 3/4 teaspoon salt
  • 1/2 pound medium raw shrimp, deveined + tails removed
  • 4 green onions, thinly sliced


For the Creole Seasoning:

  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons sweet paprika powder
  • 1½ teaspoons dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon cayenne pepper
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground black pepper


  1. Combine all the spices.
  2. Place the chicken in a bowl with 1 tablespoon of the Creole seasoning. Set aside.

  3. Heat the butter in a large skillet over medium-high heat and brown the chicken on all sides. Add the andouille sausage and cook for another 3 minutes or so until the sausage begins to brown.

  4. Add the onion, garlic, celery, and bell pepper and cook for 3-4 minutes. Add the rice, diced tomatoes, remaining tablespoon of Creole seasoning, hot sauce, Worcestershire sauce, salt and pepper and stir to combine. Add the chicken broth and bay leaves.

  5. Bring it to a boil, reduce the heat to medium-low, cover and simmer for 15 minutes, giving it one stir around the halfway point. Add the shrimp, cover, and simmer for another 10 minutes or until the rice is tender.

  6. Serve sprinkled with some sliced green onions.



Ingredients :

  • 2 lbs. of ground beef
  • 1 onion, chopped
  • 3 carrots, chopped
  • 4 stalks of celery, chopped
  • 2 (28 ounce) cans diced tomato’s, undrained
  • 1 (16 ounce) can red kidney beans, drained and rinsed
  • 1 (16 ounce) can white kidney beans, drained and rinsed
  • 3 (10 ounce) cans of beef stock
  • 3 tsp. oregano
  • 2 tsp. pepper
  • 5 tsp. parsley
  • 2 tsp. Gold Crum's
  • 1 (20 ounce) jar spaghetti sauce
  • 8 ounces of pasta

Directions :

  1. Brown the beef and drain the fat
  2. Put beef into crock pot with all other ingredients except the pasta.
  3. Cook on low for 7-8 hours or on High for 4-5 hours.
  4. Add the pasta 30 minutes before eating.
  5. Serve with crusty warm bread

Grilled Buffalo-style Ribeyes with Blue Cheese Butter



  • 4 (12-ounce) Angus Beef ribeye steaks
  • 1 cup Grim Sauce (substitute for Grit for an extra kick or Gold for medium heat)
  • ½ cup reduced sodium soy sauce
  • ½ cup vegetable oil, divided
  • 5 cloves garlic, finely chopped
  • 2 tablespoons chili powder
  • 3 teaspoons black pepper, divided
  • 1 stick (4-ounces) unsalted butter, at room temperature
  • 4 ounces crumbled blue cheese
  • ¼ teaspoon granulated garlic
  • 6 stalks celery
  • 1 bunch carrots with tops (6 slim carrots)
  • 1 teaspoon salt


  1. In a medium bowl, whisk together hot sauce, soy sauce, ¼ cup vegetable oil, crushed garlic, chili powder and 2 teaspoons black pepper.
  2. Place steaks in a large zipper-locking plastic bag and pour in half of marinade. Seal and refrigerate for at least 30 minutes, or up to 3 hours.
  3. Combine butter, blue cheese, granulated garlic and ½ teaspoon black pepper.
  4. Roll with plastic wrap into a log shape, 1-inch in diameter; refrigerate 2 hours or until butter is firm.
  5. Preheat grill or broiler to high (450°F). If using grill, keep one third of grill off. Trim root end from celery stalks, keeping any leaves at top of stalks intact. Toss celery stalks and carrots, with their tops intact, in remaining oil and season with salt and ½ teaspoon pepper. Grill or broil until vegetables are lightly charred but still retain some crispness; set on cool side of grill or turn oven off.
  6. Warm reserved sauce in a small saucepan over low heat.
  7. Remove steaks from marinade, pat dry and grill to desired doneness; about 3-4 minutes per side for medium rare (internal temperature of 125°-130°F).
  8. Remove steaks from grill and rest for 5 minutes.
  9. Serve steaks over carrots and celery, topping with sauce and sliced blue cheese butter. (Reserve extra blue cheese butter for another use.)

Mini Buffalo Mac n' Cheese Cakes



  • 1 box macaroni and cheese dinner mix
  • 6 cups water
  • 2 tbsp. milk
  • 1 tbsp. butter
  • 1 cup shredded cheddar cheese
  • 1/4 cup Crum’s Grit sauce
  • 1 cup all purpose flour
  • 1 large egg, beaten
  • 6 oz. can French fried onions, crushed
  • Blue cheese salad dressing



  1. In a large saucepan over high heat, bring water to a boil and add pasta from boxed macaroni. Cook pasta until al dente (7-10 minutes) and then drain. Add next two ingredients and powdered cheese packet from boxed macaroni mix, stirring until smooth and all pasta is fully coated. Fold shredded cheese into the macaroni mixture.
  2. Grease mini muffin tin and scoop 2 tbsp. of pasta mixture into each cup, pressing in firmly to create mini cakes. Cover pan and refrigerate for a minimum of 3 hours.
  3. Using four bowls, create a dredging station of egg, flour, hot sauce, and French fried onions. Remove chilled macaroni cakes from muffin cups and dip in hot sauce, then into flour to coat. Next, dip into beaten egg and then crushed onions. Place each of the breaded macaroni cakes onto a lightly greased sheet tray. Bake 12-15 minutes at 400 degrees until golden brown. Makes 24 cakes.
  4. Serve with dressing as dip.

Grim Mary



  • 8 oz. tomato juice
  • 2 oz. vodka
  • 1 tsp. Worcestershire sauce
  • 3/4 tsp. prepared horseradish
  • 1/8 tsp. (or more) Crum’s Grim Sauce
  • 1/8 tsp. celery salt
  • 1/8 tsp. black pepper
  • 1 tbsp. lemon juice
  • Ice cubes
  • 1 stalk celery


Directions:Fill a cocktail shaker 3/4-full of ice and add first seven ingredients. Cover and shake until thoroughly mixed and condensation has formed on exterior of the shaker (10-15 seconds). Strain into a glass filled with desired amount of ice and garnish with celery stalk. Serves one.


Spiced Chocolate Brownies | Hot Ta Molly



  • 1 box brownie mix
  • 2 eggs
  • 1/4 cup water
  • 1/2 cup oil
  • 2 tbsp. ground cinnamon
  • 2 tsp. ground chili powder    
  • 1 tbsp. Crum’s Hot Ta Molly Sauce
  • Spicy Chocolate Ganache (recipe below)



  1. Preheat oven to 350 degrees and grease 8 in. x 8 in. baking pan. In a large mixing bowl, stir together first four ingredients until well-blended. Stir in cinnamon, chili powder, and hot sauce to fully mix ingredients. Pour mix into greased pan and bake 30-34 minutes until a toothpick inserted 1 inch from edge of pan comes out clean.
  2. Remove from oven and allow to cool before slicing. Serve with warm Spicy Chocolate Ganache Sauce.


Spicy Chocolate Ganache



  • 1/3 cup heavy cream
  • 1/2 cup bittersweet chocolate chips
  • 1/2 tsp. Crum’s Grim Sauce



In a small saucepan over medium high heat, bring heavy cream to a simmer. Remove from heat and add chocolate to the saucepan, allowing the chocolate chips to soften before slowly stirring into the cream until chocolate has fully melted. Add sauce and stir thoroughly. Serve warm. Additional serving suggestions: Drizzled over ice cream or served as a dip for fresh fruit.

Sloppy Grims



  • 1 tbsp. canola oil
  • 1 cup yellow onion
  • 3-4 cloves garlic, finely chopped
  • 1 small fresh jalapeno, thinly chopped
  • 1 1/2 lb. ground beef (or ground meat of choice)
  • 1 cup canned crushed tomatoes
  • 2 tbsp. tomato paste
  • 3 tbsp. dark brown sugar
  • 2 tbsp. Crum’s Grim Sauce
  • 2 tsp. Worcestershire sauce
  • 4 hamburger buns
  • salt
  • pepper



  1. In a medium sized mixing bowl, stir together crushed tomatoes, tomato paste, brown sugar, Worcestershire sauce, and hot sauce.
  2. Pour oil into a large skillet over medium-high heat and bring up to temp before adding onion and jalapeno. Season with desired amount of salt and pepper, then lower heat to medium and sauté for ten minutes or until onions become translucent. Add garlic to skillet and continue to cook until softened and light brown.
  3. In another bowl, mix ground beef with desired amount of salt and pepper, then add to pan. Cook until meat has fully browned, stirring occasionally to combine ingredients and keep cooking even. Add sauce mixture to the pan and gently simmer together for 20-30 minutes until sauce has thickened.
  4. Spoon meat mixture onto toasted buns and serve.