Meet Maddie
At nine years old, Maddie was diagnosed with ulcerative colitis, causing her to miss school often. With help from her father, Maddie started making a salad dressing that seems to be diet friendly to people with inflammatory bowel disease (IBD). They started selling the dressing to raise money for her to attend Camp Oasis with other kids like herself. Her dressing became so popular they added a creamy version and a seasoned butter, and have sold thousands of bottles! Maddie has now started a non-profit called Maddie's Miracles. She will be funding trips to Camp Oasis for other kids. She realized that camp was a positive impact on her life and wants others like herself to be able to experience it. She also understood the financial burden families face with a sick child . Most just can't afford camp, thats when Maddie grants her MIRACLES.
Maddie continues to grow her business with the support from her family and the local community, along with raising funds and awareness for Crohn’s disease and ulcerative colitis. A portion of her sales go toward IBD awareness, and Maddie is also saving money for Culinary School when she is older.
Blog posts
Maddie in the News!
Reviews
Recipes
Shrimp Bake Potatoes
1. Core out 2-large potatoes, boil until tender.
2. Combine 1-cup Maddie's Seasoned Butter, Half a pound of shrimp, Craw fish Tails, or lump Crab Meat in pan. Cook until seafood is ready (apx. 3-5 min)
3. In Large bowl combine potatoes, Seafood & Seasoned Butter mixture, add 1/2 bag of shredded cheese.
4. Stuff back in cored out potatoes sprinkle top with a pinch of paprika place large shrimp on top for garnish.
Char-Broil Oysters
1.Place oyster on half shell ( If not available use a muffin pan 1/oyster per spot)
2.Place Oyster on very hot grill
3.Let oysters cook for 30-40 seconds.
4. Pour Maddie's Seasoned Butter over the top of Oysters ( watch for fireflares on grill)
5.Top Oyster with handful of Parmesan cheese.
6. Cook for 3-4 mintues are to taste.
Seafood au Gratin
1. 2 cup Maddie's Butter in pan with 1 cup diced onion, 1-up diced bell pepper, & 1cup white wine
2. Once mixture is tender add 2.5 cups heavy cream, 2-cups cheddar cheese grated, & 2-cups Parmesan cheese.
3.When cheese is melted and mixture is smooth add 2 lb of jumbo lump crab meat.
3.When mixture becomes thick spoon into small au Gratin dish, top with chopped green onion, panko breadcrumbs.
4. Bake in oven 400 for 12-15 minutes. Broil top for 1-2 minutes.
5. Brush Maddies seasoned Butter on french bread slices toast and serve for dipping.
New Orleans BBQ-Shrimp
1. Mix 2-cups Maddies Seasoned Butter & 1 Tablespoon of Worcestershire sauce in bowl.
2. Place 15-20 Jumbo shrimp in a pie pan. Make sure to keep all peeling on shrimp.
3. Pour mixture over top of shrimp. Bake in oven 375 until shrimp body separates from shell.
4. Brush Maddies Season Butter on french bread slices and toast.
5. Place shrimp on platter, pour leftover butter from pan in a ramekin dish. Serve shrimp peel to eat with ramekin full of butter and french bread for dipping.
6. Great Appitizer Peel shrimp line martini glass with shrimp pour butter mixture in glass for dipping.