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Instant Pot Maple Smoked Brisket

Did you get an Instant Pot or comparable pressure cooker for the holidays? Well now it’s time to use it!

First we’d like to give props to bare root girl, author of this delicious recipe!  Because we do not re post content without due credit, we left in all links for products in the original post, and added links for flavors that can be purchased at Marshalls Creek Spices. 

Instant Pot Brisket

1.5 lb. beef brisket

2 tbsp. maple sugar, date sugar, or coconut sugar

2 tsp. smoked sea salt

1 tsp. black pepper

1 tsp. mustard powder

1 tsp. onion powder

½ tsp. smoked paprika

2 c. bone broth or stock of choice

1 tbsp. liquid smoke*

3 fresh thyme sprigs or 1 teaspoon dried if you don’t have fresh on hand


Remove the brisket from the refrigerator about 30 minutes before cooking.   Pat it dry with paper towels and set it aside.

Mix the spice blend by combining the maple sugar, smoked sea salt, pepper, mustard powder, onion powder, and smoked paprika.   Coat the meat generously on all sides.  The rub will get a bit sticky due to the sugar.

Set your Instant Pot to “Sauté” and allow it to heat up for 2-3 minutes.  Grease the bottom with a bit of high heat cooking oil and add the brisket.  Brown on all sides until deeply golden but not burnt.  Turn the brisket to fatty side up and add the broth, liquid smoke, and thyme to the Instant Pot.  Scrape the browned bits off the bottom and cover with the lid.

Switch the setting to “Manual” and increase the cook time to 50 minutes.  Once finished, allow the Instant Pot to release steam on it’s own (Using the quick release valve can leave large, leaner cuts of meat tasting a little dry).  Remove the brisket from the pot and cover it with foil to rest.  Switch the Instant Pot to “Saute” again to reduce & thicken the sauce (optional) with the lid off for about 10 minutes.

Slice the brisket on a bias and serve with your favorite whipped veggies.



New Pigs In Blanket Recipe

Whether you’re hosting a holiday dinner, or bringing appetizers as a guest, this twist on the classic Pigs In Blanket is sure to be a hit!


  • 1 tube refrigerated crescent rolls
  • 24 mini hot dogs
  • 1/4 c. Dijon mustard
  • Egg wash
  • 2 tsp. poppy seeds
  • rosemary sprigs (for decoration)
  • Ketchup, for serving


  1. Preheat oven to 375 degrees F. Line a large baking pan with parchment paper.
  2. Slice crescent rolls lengthwise into thirds. Brush all over with dijon mustard. Place a mini hot dog on the thick end of each triangle and roll up.
  3. Arrange the pigs in a blanket, sided by side, in a circle on the baking sheet. They should be touching! Bake for 15-20 minutes, until the crescents are golden. Let cool for at least 20 minutes.
  4. Lay rosemary sprigs around the inside of the wreath and place a small bowl filled with ketchup in the center.

Recipe found on our favorite recipe site, Delish!

Holiday Gift Guide

Looking for a unique, quality, affordable gift? Look no further! Impress your Secret Santa recipient. Make your Stocking Stuffers matter. Marshalls Creek Spices has a huge selection, from coffee to curries, that will make that special someone feel special, whether a friend, business associate or relative.


Let’s start with Coffee! Take a journey around the world, with selections from Copenhagen to Ethiopia. Most 12 oz packages are priced at $8.99 which is an incredible value for high end java. Not sure which one to choose? Vivid descriptions on the product pages assure you can almost taste the difference. Whether you want whole bean or ground, we have you covered!  A variety of flavors are also available in decaf.  Marshalls Creek Coffee is a quality, useful, tasty gift for under $10 that won’t break the bank.


You may have read our previous post about curries from around the world. If so, you may remember that curry actually refers to several combined spices, usually centering around coriander, cumin & tumeric. The flavors come together in oh so many delicious ways, depending on what else is in the mix. Thai, Jamaica, different regions of India are just a few countries who have mastered the Curry Cuisine. Know someone who loves to cook recipes from their homeland? Or someone who is adventurous & liked to travel to other lands (in the kitchen!)  Gift them some Curry Spices. Perfect size for Secret Santa or Stocking Stuffer.  With prices from $6 to $14, they fall into the sought after “GiftsUnder20” and even “GiftsUnder10” class.


Chanukah is December 12, 2017  Since most of our spices are certified Kosher, they make an awesome gift for anyone who keeps a Kosher kitchen! We have too many spices to create a separate section You can browse through the website and make sure your selection has a K symbol next to the product title. (again, almost all of our products do) Or, you can cross reference with the official Ok Kosher website, where we maintain our certification. Some of our most popular items are Bacon Bits and Crab Boil seasoning.

Spice Cubes

For the true chef (including moms, dads, dinner party entertainers & homebodies), Spice Cubes offer 8 different spices. Most cost about $25, so this is an incredible value! Collections include salt free, latin flavors, hot spices and more! Oh my gosh, this gift will be appreciated, to say the least!

These suggestions are just the tip of the iceberg! Visit Marshalls Creek Spices today to inspire gift ideas. You will find honeys, teas, gourmet olive oils, balsamic vinegars and every spice imaginable!


Thanksgiving Leftover Recipes

2 cups all-purpose flour
1 teaspoon salt
7 tablespoons cold vegetable shortening
6 tablespoons cold butter
6 tablespoons cold water, or as needed
3 tablespoons butter
2 carrots, diced
1 onion, diced
2 stalks celery, diced
1/8 teaspoon ground black pepper
2 tablespoons all-purpose flour
2 cups cubed cooked turkey
2 tablespoons butter
2 cups chicken broth
1 (15 ounce) can cut green beans, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 (15 ounce) can cream-style corn
1 tablespoon parsley
1 tablespoon thyme
Add all ingredients to list


45 m

40 m

Ready In
1 h 25 m

In a bowl, whisk together 2 cups of flour with salt. Using a pastry cutter, cut the vegetable shortening and 6 tablespoons of cold butter into the flour mixture until the butter and shortening are the size of small peas. Sprinkle on cold water, 1 tablespoon at a time, and gently gather the moistened dough together with a fork until it just begins to clean flour from the side of the bowl. Separate the dough into 2 equal-size pieces, form into rounds, and refrigerate until needed.
Preheat oven to 425 degrees F (220 degrees C).
Melt 3 tablespoons of butter in a large skillet over medium heat, and cook the carrots, onion, and celery with black pepper until the onions are translucent, about 8 minutes. Transfer the mixture into a bowl; set aside. Place 2 tablespoons of flour into a resealable plastic zipper bag, and toss the cooked turkey meat into the flour; shake the bag to coat. Melt 2 more tablespoons of butter in the same skillet over medium heat, and cook the turkey meat in the butter until the flour coating turns golden brown, about 10 minutes. Pour the chicken broth into the skillet about 1/2 cup at a time, and stir until the broth begins to simmer and thicken, about 5 minutes. Remove the skillet from the heat. Stir in the cooked vegetables, green beans, cream of mushroom soup, cream-style corn, parsley, and thyme until the filling is thoroughly combined.
Roll out one of the dough pieces on a floured work surface to a circle about 11 inches in diameter, then fit the crust into a 10-inch pie dish. Pour the filling into the bottom crust. Roll out the second crust into an 11-inch circle, lay it on top of the filling, then pinch and fold the two crusts together at the edges to seal. Cut 5 slits into the top crust to vent steam.
Bake the pie in the preheated oven for 15 minutes; lower the oven temperature to 350 degrees F (175 degrees C) and bake until the filling is bubbling and the crust is golden brown, about 25 more minutes.



Cook’s Notes
A few important secrets to pastry preparations: do not over handle the dough. This will make it tough instead of flaky.
Keep dough ingredients cold.
The 2 different fats will melt at different temperatures, which helps to make a nice, flaky crust.
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

We found this incredible recipe on our favorite,

Smoked Spices Collection

Few flavors are more comforting than “smoked”.  Yet unless you’re all set up with a wood chip smoker or “customized” barbecue, and have the time & patience to monitor the internal temperature of your meat over the course of a few hours, “smoking” is not the easiest culinary achievement.

If you want to save time and energy without sacrificing flavor, check out Marshall Creek spices full line of smoked seasonings!

Imagine the creative possibilities, aside from traditional use of smoked meats.

Chili- Substitute smoked spices in your favorite recipe. Heck, you can even enhance canned chili on those days your in a rush.

Popcorn- YUM. Mix a little batch of smoked salt with smoked paprika and sprinkle on.  OMG!

Fried Chicken- Sprinkle some smoked spices into the breading – flour mixture before frying up.

Dipping Sauces- For that fried chicken, chips, veggies. Mix some up with a little sour cream, mayo, Greek yogurt, infuse your olive oil.

As of this blog date, these exciting smoked spices are available at Marshalls Creek Spices. Can you almost smell and taste them while reading the list? Check back often for new additions!

Smoked Cayenne Pepper

Smoked black pepper, whole and ground

Smoked roasted garlic granule

Chipolte pepper with smoked ground red jalapeno

Smoked coarse sea salt

Smoked sweet San Antonio chili blend

Smoked BBQ rub

Smoked paprika

Smoked Cumin Seed

Make Your Own Vanilla Extract

With the soaring price of vanilla and the surge in Do-It-Yourself fun projects, making your own vanilla extract is bound to be the new trend! Marshalls Creek Spices innovative new Vanilla Extract Kit will save you money, assure a purity of ingredients in your cabinets, and boost your DYI pride.


The kit comes with 3 vanilla beans and an air tight container. Alcohol is not included.


Split the beans lengthwise. Fill the bottle with quality vodka or rum. Tighten, and store in a cool dark place. Every so often, give the bottle a vigorous shake. Monitor the transformation until the color turns to a dark amber. Strain out the vanilla beans with a coffee filter or fine strainer and you have vanilla extract!

The process takes about 1 month. However, the longer it infuses, the stronger the taste. It is not unheard of to wait a year before you use your extract, however, this is totally not necessary.


Golden Milk Tea

Looking to warm up as fall puts a chill in the air? Try Golden Milk Tea. The active spice ingredient, tumeric, is a potent anti-inflammatory that exhibits over 150 potentially therapeutic activities, including acting as a natural anti microbial. It also exhibits anti-cancer properties.

1 cup coconut milk beverage (can use almond milk)
1 cinnamon stick
1/2 teaspoon dried turmeric
1 (1/2-inch) piece ginger, unpeeled, thinly sliced
1 tablespoon honey
1 tablespoon virgin coconut oil
1/4 teaspoon whole black peppercorns
Ground cinnamon (for serving)

Whisk coconut milk, cinnamon, turmeric, ginger, honey, coconut oil, peppercorns, and 1 cup water in a small saucepan; bring to a low boil. Reduce heat and simmer until flavors have melded, about 10 minutes. Strain through a fine-mesh sieve into mugs and top with a dash of cinnamon.

This recipe found on Epicurious.

Pumpkin Scones

Scone Ingredients:

  • 2 cups all-purpose flour
  • 7 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 6 tablespoons cold butter
  • 1/2 cup canned pumpkin
  • 3 tablespoons half-and-half
  • 1 large egg
  • 1 cup powdered sugar
  • 1 tablespoon powdered sugar
  • 2 tablespoons whole milk
  • 1 cup powdered sugar
  • 3 tablespoons powdered sugar
  • 2 tablespoons whole milk
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 pinch ginger
  • 1 pinch ground cloves

Glaze #1- Plain Glaze

  • 1 cup powdered sugar
  • 1 tbsp powdered sugar
  • 2 tbsp whole milk

Spiced Glaze

Scone instructions:

Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.


Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.

In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.

Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.

Bake for 14 to 16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.

First plain glaze:
Mix the powdered sugar and 2 tbsp milk together until smooth.
When scones are cool, use a brush to paint plain glaze over the top of each scone.

MAKE THE SPICED ICING while plain glaze solidifies:.
Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.

This recipe was found on Genius Kitchen. Genius Kitchen, as the name implies, is an ingenious culinary website with thorough explanations on each ingredient. It WILL raise your kitchen I.Q.

Easy Pumpkin Ravioli with Brown Butter Sage Sauce

The end of summer is met by most with sadness and a sense of mourning.  We say goodby to summer activities such as going to the beach, boating, outdoor sports, and even the freedom of walking outside in the same clothes you wear inside.  Colder weather, back to school and the drudgery of routine are associated with September.

Yet nobody complains about the flavors that the impending Autumn months bring! So here’s to you…to cheer you up…with some delicious fall recipes!


  • Pre-packaged pumpkin ravioli
  • 1 tbsp ground sage
  • 1/2 stick unsalted butter
  • Grated Locatelli cheese to taste


  • Prepare pumpkin ravioli according to directions on package (Usually boiling for just 4-5 minutes)
  • Melt butter in pan over medium high heat until it starts to bubble and brown
  • Add sage, stirring constantly until fragrant, 2-3 minutes
  • Combine butter sage sauce and ravioli, gently coating them, careful not to tear pasta
  • Serve with Locatelli cheese to taste

Roasted Carrots With Cumin

When you are bored with your culinary life, it’s time to visit Mark Bittman’s website or leaf through one of his cook books! Why? It’s easier just to post this mouth watering recipe than explain.

Yield: 4 servings Time: 35 minutes
1 to 1 1/2 pounds baby carrots, green tops trimmed, or full-sized carrots, cut into sticks
3 tablespoons extra virgin olive oil
2 teaspoons cumin seeds
Salt and freshly ground black pepper. (Try black pepper whole and a peppermill.)
Heat the oven to 425°F. Put the carrots on a baking sheet and drizzle with the olive oil; sprinkle with the cumin and salt and pepper. Roast until the carrots are tender and browning, about 25 minutes. Serve hot, warm, or at room temperature.
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