Yields abt 2 cups
2/3c Mayonnaise
2/3c Sour Cream
4 tbsp Buttermilk
2 tsp HTP Seasoning
2 tsp Worcestershire Sauce
1 tbsp Fresh Chopped Dill
1 tbsp Fresh Parsley
Combine all ingredients and enjoy with your favorite fresh vegetable, salad, burger or wings.

Yield: 16 deviled eggs
8 Large Eggs
5 tbsp Mayonnaise
3⁄4 tsp Granulated Sugar
P3⁄4 tsp White Vinegar
1⁄4 tsp Black Pepper
2 tsp Fresh chopped Parsley
3⁄4 tsp HOLD THE PICKLE
3 drops Hot Sauce of Choice
-Boil Eggs for 7 to 9 mins
-Cool and peel eggs.

-Cut eggs length wise, remove yolks and place in a separate bowl. Save the egg whites to fill.
-Add Mayonnaise, sugar, vinegar, black pepper, fresh parsley, HOLD THE PICKLE , and hot sauce to the yolks
and mix until smooth.
-Add filling to a piping bag and fill reserved egg whites or spoon filling into reserved egg whites.
-Top with a Sprinkle of paprika and HOLD THE PICKLE.

Yield 4 servings
2 lbs Chicken Wings
1 tsp Granulated Garlic
1⁄2 tsp Onion Powder
2 1⁄4 tsp HOLD THE PICKLE
2 tbsp Olive Oil
1⁄2 tsp Seasoned Salt
Sauce:
1⁄4 c melted Unsalted butter
1⁄3 c Red Hot Hot Sauce
1 tbsp HTP
-Preheat oven to 450°C
-Rinse wings with cool water and dry completely.
-In a bowl, mix olive oil, Granulated Garlic, Onion powder, HTP, and Seasoned salt.
-Toss wings in seasoning.
-Place Wings on a baking sheet, leaving space between.
-Place Wings in preheated oven for 25 minutes, turn Wings over half way through.
-Turn wings again and broil on high for 7 minutes.
-Combine unsalted butter, HOLD THE PICKLE and hot sauce together in a pot
-Bring to a simmer
-Put Wings in a bowl and toss in the sauce.