Category: Spices

APPLE COFFEE CAKE

Yield: 9

Serving Size: 1 piece

Ingredients

  • ½ cup brown sugar
  • 2/3 cup granulated sugar
  • 1½ tsp. Simple Indulgence Cinnamon-Vanilla Seasoning Blend
  • ½ cup unsalted butter, softened
  • 2 eggs
  • 2 tsp. vanilla extract
  • ½ cup milk, any type
  • ¼ tsp. table salt
  • 1½ cups all-purpose flour
  • 1½ tsp. baking powder

Topping

  • ½ cup butter, melted
  • ½ cup oats
  • ¼ cup all-purpose flour
  • ¼ cup brown sugar
  • 1 apple, cored & quartered

Instructions

  1. Preheat oven to 350° F/175° C.
  2. Whisk together sugars, Simple Indulgence Cinnamon-Vanilla Seasoning, and softened butter until combined, should look like wet sand.
  3. Whisk in eggs, vanilla, and milk.
  4. Stir in flour and baking powder.
  5. Pour into Ultra Pro 2-Qt./2 L Square Pan and spread until even with spatula.
  6. Top with apple topping and bake for 40-50 minutes or until an inserted knife comes out clean.

Topping

  1. Stir together melted butter, oats, flour, and brown sugar in a small bowl. Set aside.
  2. Assemble Grate Master with slicing cone. Place a small bowl underneath. Place apple quarters one at a time into the hopper and turn handle to slice. Repeat until apple is sliced. Toss with oat mixture and sprinkle onto the top of batter.

APPLICIOUS APPLE CRISP

Yield: 6

Serving Size: ½ cup

Ingredients

  • 4 apples, peeled & cored
  • 1 tbsp. lemon juice
  • ½ tbsp. cinnamon
  • ¼ cup granulated sugar
  • 2 tbsp. all-purpose flour

Topping

  • ¾ cup all-purpose flour
  • ¼ cup old-fashioned oats
  • ¼ cup brown sugar
  • ½ tbsp. Cinnamon-Vanilla Seasoning Blend
  • ½ tsp. coarse kosher salt
  • ½ cup nuts, chopped
  • ½ cup butter, melted

Instructions

  1. Preheat oven to 425° F/218° C.
  2. Assemble Mandoline with circular knob set to 4 and triangular knob set to “lock”.
  3. Attach apple to food guider and slide down Mandoline to slice. Repeat with remaining apples until all apples have been sliced.
  4. Place sliced apples in medium bowl, toss with lemon juice, seasoning blend, sugar and flour.
  5. In small bowl, combine all topping ingredients and mix well.
  6. Place sliced apples in UltraPro 2-Qt./2 L Square Pan, sprinkle with topping evenly. Bake 20 minutes or until apples are cooked through and crisp is golden brown.

Notes

Substitute Cinnamon-Vanilla Seasoning Blend with equal amounts of your favorite cinnamon-sugar blend.

CREAMY AVOCADO DIP

Yield: 12

Serving Size: 2 tbsp.

Ingredients

  • ¼ cup cilantro
  • 1 ripe Haas avocado, pitted
  • 1 cup nonfat Greek yogurt
  • ½ lime, juiced using, Zest ’N Press™ Gadget
  • ½ tbsp. Southwest Chipotle Seasoning Blend
  • ¼ tsp. coarse kosher salt

Instructions

  1. Place cilantro and avocado into base of Power Chef® System fitted with blade attachment. Cover and pull cord 3–4 times to chop.
  2. Remove blade attachment and replace with paddle whisk attachment.
  3. Add remaining ingredients to Power Chef® base, cover and pull cord to blend until smooth.

Notes

Substitute Southwest Chipotle Seasoning with equal amounts of your favorite taco or Southwest seasoning blend.

EASY PARTY MIX

Yield: 8

Serving Size: 1 cup

Ingredients

  • ½ cup unsalted butter
  • 2 tbsp. Worcestershire sauce
  • 1-2 tsp. seasoned salt
  • 2 tsp. onion powder
  • 2 tsp. garlic powder
  • 4 cups corn cereal
  • 4 cups rice cereal
  • 2 cups pretzels
  • 2 cups mixed nuts

Instructions

  1. Place butter in base of TupperWave® Stack Cooker 3-qt./3 L casserole. Microwave on high for 45–60 seconds or until melted.
  2. Whisk Worcestershire sauce, seasoned salt, onion powder and garlic powder into melted butter.
  3. Pour remaining ingredients into melted butter mixture. Place Stack Cooker Casserole seal over mixture and shake to coat cereal with butter mixture.
  4. Microwave uncovered for 4–6 minutes, stirring every 2 minutes or until mixture has begun to dry.
  5. Spread out onto Silicone Wonder® Mat to cool.

HERBED GOAT CHEESE SPREAD

Yield: 12

Serving Size: 2 tbsp.

Ingredients

  • 1/4 cup parsley
  • 1 shallot, peeled
  • 1 garlic clove, peeled
  • 4 oz./115 g soft goat cheese
  • 1 cup plain nonfat Greek yogurt
  • just of 1/2 lemon
  • 3/4 tsp. Steak & Chop Seasoning Blend
  • 1 tbsp. extra virgin olive oil

Instructions

  1. Place parsley, shallot and garlic in base of Chop ‘N Prep Chef. Replace cover and pull cord 4-5 times to finely chop.
  2. Place parsley mixture into base of Power Chef® System fitted with paddle whisk attachment and add goat cheese. Replace cover, pull cord 4-5 times to blend.
  3. Adding yogurt, lemon juice, zest and seasoning blend to Power Chef® base. Place funnel in opening and drizzle in olive oil while blending cheese and yogurt.

ITALIAN TURKEY BURGERS

Yield: 4

Serving Size: 1 patty

Ingredients

  • 1 lb./455 g ground turkey breast
  • 1 tbsp. Italian seasoning
  • 1 cup shredded mozzarella cheese
  • 1 egg, lightly beaten
  • ¼ cup Italian style breadcrumbs or plain

Instructions

  1. Place all ingredients in medium bowl and combine well.
  2. Divide into four equal patties.
  3. Place two patties at a time in base of MicroPro Grill and place the cover on top of patties in grill position.
  4. Microwave on high power 4 minutes, then flip and microwave on high power an additional 4 minutes.
  5. Now that your Grill is hot, additional patties will require less grill time. Microwave remaining patties on high power 3 minutes, then flip and microwave on high power an additional 3 minutes.
  6. Top with desired toppings and serve.

SOUTHWEST CHEESE SPREAD

Yield: 16

Serving Size: 2 tbsp.

Ingredients

  • 1 whole (about 2-oz./60 g) jarred fancy pimento, drained
  • 1/4 cup mayonnaise
  • 4 oz./115 g cream cheese, room temperature
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup Monterrey Jack cheese, shredded
  • 1-1 1/2 tbsp. Southwest Seasoning Blend

Instructions

  1. Place pimiento into base of Power Chef® System fitted with blade attachment, replace cover and pull cord 2-3 times to chop.
  2. Add mayonnaise, cream cheese shredded cheese and seasoning blend to Power Chef® base. Cover and pull cord to blend until smooth.
  3. Place seal on base and refrigerate until cold, at least 1 hour and up to 3 days. Serve with crackers or on a sandwich.
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DIY SEASONING BLENDS

Each yield approximately 2 cups.

DIY Cinnamon-Vanilla Seasoning

Forget vanilla extract. This all-natural seasoning tastes scrumptious when sprinkled over sugar cookies right before popping them into the oven.

1¼ cups granulated sugar
¼ cup brown sugar
½ cup ground cinnamon
1 tsp. coarse kosher salt
1 vanilla bean, cut in half lengthwise*

  1. Combine ingredients in Counterscaping Dry Container, insert vanilla bean halves, shake to combine and seal.
  2. Store up to 6 months.

*Or substitute 3 tbsp. vanilla powder.

DIY Cilantro-Mojo Seasoning

Punch up a pork roast or chicken breast with a Cuban-inspired seasoning blend.

Zest of 6 limes
Zest of 2 lemons
2 tbsp. coarse kosher salt
3 tbsp. garlic powder
3 tbsp. onion powder
3 tbsp. dried oregano
¼ cup dried cilantro leaves
2 tbsp. ground thyme
1 tbsp. ground cumin
½ tsp. cayenne pepper
1 tsp. ground black pepper

  1. In the base of the Power Chef® System fitted with the blade attachment, combine zest and salt until well blended. Let stand 10 minutes.
  2. Add garlic powder, onion powder, oregano, cilantro, thyme, cumin, cayenne and black pepper. Pull cord 10 to 12 times to combine.
  3. Transfer mixture to a Counterscaping Dry Container and seal. Store up to 3 months.

DIY Steak & Chop Seasoning

Before reaching for that store-bought dry rub, try this herby, aromatic blend instead.

½ cup black pepper
¾ cup dried minced onion
6 tbsp. garlic powder
3 tbsp. caraway seeds
1 tsp. crushed red pepper flakes
¼ cup coarse kosher salt

  1. Combine ingredients in Counterscaping Dry Container, shake to combine and seal.
  2. Store up to 6 months.

DIY Southwest Chipotle Seasoning

The ideal smoky seasoning blend for fajitas or tacos.

2½ tbsp. smoked paprika
9 tbsp. ground cumin
1 ½ tbsp. garlic powder
2 ½ tbsp. chipotle powder*
2 ½ tbsp. dried cilantro
5 tbsp. onion powder
2½ tbsp. granulated sugar
4 tbsp. coarse kosher salt

  1. Combine ingredients in Counterscaping Dry Container, shake to combine and seal.
  2. Store up to 6 months.

*Or substitute chili powder for chipotle powder.

DIY Italian Herb Seasoning

This Italian blend is just begging to be sprinkled into marinara sauce.

Prep time: 5 minutes

10 tbsp. dried oregano
5 tbsp. dried basil
5 tbsp. dried parsley
7½ tbsp. onion powder
4 tbsp. garlic powder
5 tsp. coarse kosher salt
5 tsp. crushed red pepper

  1. Combine ingredients in Counterscaping Dry Container, shake to combine and seal.
  2. Store up to 6 months.

DIY Chocolate Seasoning

Ditch the salt and butter and season your popcorn with this luscious blend made with cocoa and espresso powder.

1 cup unsweetened cocoa powder, sifted
¾ cup granulated sugar
1/4 cup dark brown sugar
1 tbsp. instant espresso powder (optional)
1/2 tsp. kosher salt (optional)
1 vanilla bean, cut in half lengthwise*

  1. Combine ingredients in Counterscaping Dry Container, insert vanilla bean halves, shake to combine and seal.
  2. Store up to 6 months.

*Or substitute 3 tbsp. vanilla powder.

Curry Blend

Aromatic, a little sweet and a little spicy, great for chicken, vegetables, stir fry and soup.

4 tbsp. ground turmeric
8 tbsp. ground cumin
4 tbsp. onion powder
4 tbsp. ground cinnamon
4 tbsp. ground coriander
2 tsp. ground clove
1 tbsp. ground cardamom
2 tsp. granulated sugar

  1. Combine ingredients in Counterscaping Dry Container, shake to combine and seal.
  2. Store up to 6 months. Shake before using.

BBQ Blend

Deep flavor from the deep South, this BBQ blend goes on just about everything from burgers and chops to even potato salad.

1 cup instant coffee or instant espresso
12 tbsp. brown sugar
3 tbsp. garlic powder
4 tbsp. onion powder
12 tbsp. smoked paprika
3 tsp. kosher salt

  1. Combine ingredients in Counterscaping Dry Container, shake to combine and seal.
  2. Store up to 6 months. Shake before using.

Provencal Blend

Add French countryside flavor fish and meats before or during cooking.

6 tbsp. thyme
4 tbsp. marjoram
3 tbsp. fennel
5 tbsp. tarragon
3 tbsp. basil
3 tbsp. mint
2 tbsp. lavender (optional)

  1. Combine ingredients in Counterscaping Dry Container, shake to combine and seal.
  2. Store up to 6 months. Shake before using.

Ranch Blend

Great on anything from chicken to chips and pretzels to potatoes.

10 tbsp. dried parsley
4 tbsp. garlic powder
4 tbsp. onion powder
4 tbsp. dried dill
6 tbsp. dried chive

  1. Combine ingredients in Counterscaping Dry Container, shake to combine and seal.
  2. Store up to 6 months. Shake before using.

Asian Blend

Eastern flair fit for vegetables, beef, pork and chicken.

12 tbsp. ground ginger
1 tbsp. ground cumin
4 tbsp. coriander
2 tsp. red pepper flakes
8 tbsp. garlic powder
¼ cup toasted sesame seeds

  1. Combine ingredients in Counterscaping Dry Container, shake to combine and seal.
  2. Store up to 6 months. Shake before using.

Onion Soup Mix Blend

Jazz up dips, meats, grains and, oh yeah, soup.

1 cup dried onion
8 tbsp. onion powder
4 tbsp. garlic powder
1 tbsp. kosher salt
2 tsp. ground black pepper
1 tbsp. ground thyme

  1. Combine ingredients in Counterscaping Dry Container, shake to combine and seal.
  2. Store up to 6 months. Shake before using.

Pumpkin Spice Blend

Fall in love with this cozy, aromatic flavor. Sprinkle on popcorn and hot beverages or blend into bread, muffin or cake mixes.

8 tbsp. granulated sugar
1 tsp. kosher salt
8 tbsp. ground ginger
12 tbsp. ground cinnamon
3 tbsp. ground nutmeg
2 tbsp. ground clove
2 tbsp. ground allspice

  1. Combine ingredients in Counterscaping Dry Container, shake to combine and seal.
  2. Store up to 6 months. Shake before using.

DIY Seasoned Salt

Enhance the natural flavor of meats and vegetables.

1 cup kosher salt
2 tbsp. ground black pepper
3 tbsp. ground paprika
3 tbsp. garlic powder
¼ cup onion powder
2 tbsp. ground thyme

  1. Combine ingredients in Counterscaping Dry Container, shake to combine and seal.
  2. Store up to 6 months. Shake before using.

MT – Special hint about your spices at home.. Place a small amount of each spice you own on wax paper(for about an hour).. if the pile spreads over that time.. You guessed it.. BUGS! The Modular Mates and counterscaping dry containers are airtight so no bugs can get in from other products. And if your one product is infested, they will not spread to the rest of your pantry.