Category: Wonder Mat

LEMON SHORTBREAD COOKIES WITH LEMON GLAZE

Yield: 24-26 cookies

Ingredients

  • 1 cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 1/8 tsp. salt
  • 2¼ cup all-purpose flour
  • 1 lemon, zested and juiced with Zest ’N Press® Gadget

Lemon Glaze

  • 2 tbsp. lemon juice
  • 1 cup powdered sugar
  • optional 1-2 drops yellow food coloring

Instructions

  1. Place butter and sugar into base of Mix-N-Stor® Pitcher. Place the cover on the pitcher and remove cap to fit electric beaters into the opening.
  2. Beat together butter and sugar with electric beaters until light and fluffy.
  3. Add salt and flour to butter mixture and whip with beaters until incorporated.
  4. Beat in lemon zest and 2 tbsp. of lemon juice until combined. Place in refrigerator to chill for 1–2 hours.
  5. Preheat oven to 350 degrees.
  6. Scoop cookie dough in 2 tbsp. size portion onto cookie sheet lined with Silicone Wonder® Mat.
  7. Bake for 8–10 minutes until set or lightly brown.
  8. Allow to cool and drizzle with lemon glaze if desired.

Lemon Glaze

  1. Add lemon juice and powdered sugar to base of Mix-N-Store® Pitcher. Place the cover on the pitcher and remove cap to fit electric beaters into the opening.
  2. Beat until all sugar and lemon juice have been incorporated and icing has thickened.
  3. Add yellow food coloring if desired.

DIY SANDWICH COOKIES

Yield: 30

Serving Size: 1 cookie

Ingredients

  • 1 cup sugar
  • ¾ cup softened butter
  • ½ tsp. salt
  • 1 tsp. espresso powder
  • 1 egg
  • 2 tbsp. cold water
  • 1 tsp. vanilla extract
  • 1½ cups all-purpose flour
  • ¾ cup cocoa powder

Filling

  • 1½ cups powdered sugar
  • ½ cup vegetable shortening
  • 1 tsp. vanilla
  • 1 tbsp. cold water

Instructions

  1. Preheat oven to 325° F/162° C.
  2. In Thatsa® Medium Bowl, mix sugar, butter, salt and espresso powder using spatula, until well combined.
  3. Add egg, water, vanilla and mix until well incorporated. Then add flour, cocoa powder and mix until a stiff dough forms.
  4. Scoop dough using a teaspoon and place on Silicone Wonder® Mat, placed on baking sheet. Flatten dough using the bottom of a Snack Cup. Repeat process until all dough is used up. Bake for 15 minutes; allow cookies to cool before removing from Silicone Wonder® Mat.

Filling

  1. Place shortening in base of Power Chef® System fitted with paddle attachment, replace cover and pull cord until smooth. Add powdered sugar, ½-cup at a time, until mixture is well combined. Add remaining ingredients, replace cover and pull cord until mixture is smooth.
  2. To assemble cookies, place 1 tsp. filling in center of cookie and place another cookie on top. Squeeze to distribute the filling evenly. Repeat with remaining cookies. Store in airtight container.

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.

CHOCOLATE COVERED APPLES

Ingredients

  • 2 Granny Smith apples
  • 1/2 cup dark chocolate chips
  • 1/4 cup each chopped toasted pumpkin seeds, nuts, and candies

Instructions

  1. Place dark chocolate chips in 2-cup/500 mL Micro Pitcher. Microwave on high power 30 seconds. Stir, return to microwave. Microwave 30 seconds more, stir. Repeat as needed.
  2. Holding by the stem, dip apple in chocolate, allowing excess to drip off.
  3. Dip apple in toasted pumpkin seeds, nuts, and candies. Place upright on Silicone Wonder® Mat; let stand until set.
  4. Slice apples, serve at room temperature. Refrigerate, covered, up to 3 days.

3 BEST OF THE BUSHEL APPLE SNACKS

Apple Chips

These light, bake-and-take snacks are great for any occasion!

1 apple, any type
1 tsp. Cinnamon-Vanilla Seasoning Blend

1. Preheat oven to 225° F/107° C
2. Attach apple (no need to core) to the food guider, set round knob to #2 for thicker slices, or #1 for thinner slices.*
3. Place apple slices on two baking sheets lined with parchment paper and sprinkle with seasoning blend.
4. Bake both sheets at the same time, on upper and lower racks, 45 minutes.
5. Flip slices and bake another 45 minutes. For thicker slices, more baking time may be necessary. Monitor throughout baking and remove chips once they crisp up and lose their moisture.
6. Cool on a cooling rack until chips are crisp and store in a Modular Mates® Container.

*The thicker #2 slices take longer to bake, but it is easier on #2 for beginners. As you get used to using your Mandoline, #1 is recommended as chips bake faster.

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

Apple Sandwiches

The perfect, quick and healthy sandwich that requires little prep but is packed with delicious flavor!

Makes about 6 sandwiches

2 medium apples, cored
6 tbsp. desired nut butter
6 tbsp. dried cranberries, raisins, or nuts

1. Assemble Time Savers™ Mandoline with round knob set to #9.
2. Use food guider to slide apple down Mandoline to make thick slices.
3. Spread about ½ tbsp. nut butter onto each apple slice. Add desired dried fruit or nut to one slice and then press another buttered apple slice onto to the top to form a sandwich.

Apple Sticks

With just four simple ingredients, you can make the perfect easy-to-eat treat that satisfies each and every taste bud.

Makes about 16 sticks

¼ cup granulated sugar
1 tbsp. Cinnamon-Vanilla Seasoning Blend
1 medium green apple, peeled and cored
1 9″ prepared pie crust

Preheat oven to 400° F/205° C.
Combine sugar and Cinnamon-Vanilla Seasoning Blend in a small bowl.
Assemble Mandoline™ with circular knob and triangular knob set to #9.
Using food guard, attach apple and slide down Mandoline to cut sticks.
Toss apple sticks in Cinnamon-Vanilla Seasoning Blend and sugar mixture.
Roll out pie dough and slice into 2” strips then cut in half.
Wrap 2 apple sticks in each individual pie dough strips.
Toss the wrapped apple sticks in the remaining cinnamon and sugar mixture to coat.
Place onto baking sheet lined with Silicone Wonder® Mat and bake for 15-18 minutes.

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

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KEY LIME COOKIES

Preparation

Yields: 12 Servings

Ingredients

½ cup unsalted butter, cubed
1 large egg
2 key limes
1 – 17.5 oz. pouch sugar cookie mix

Instructions

  1. Preheat oven to 375°F
  2. Fill Mix N Stor® Pitcher with hot water, place cover on top, remove middle insert.
  3. Place cubed butter in All-in-One Shaker and seal. Insert shaker in mix n store with water to softened butter.
  4. When butter has softened, discard hot water and transfer butter to base of Mix N Stor® Pitcher.
  5. Using All-in-One Mate juice and zest the limes. Transfer zest and juice to mix n store.
  6. Using the egg separator, separate the yolk from the white. Add the white to mix n store.
  7. Mix all contents of batter until well combined.
  8. Scoop tbsp. of dough onto baking sheet lined with Silicone Wonder Mat and bake for 9-10 mins or until golden brown.

CRUNCHY KALE CHIPS

Preparation

Yield: 1

Serving Size: 1 cup

Ingredients

  • 2 cups kale leaves
  • ½ tsp. extra virgin olive oil
  • 1/8 tsp. coarse kosher salt

Instructions

  1. Preheat oven to 275° F/135° C.
  2. Pull kale leaves o the thick stem in large pieces. Toss leaves with all ingredients in medium bowl and massage leaves until oil has coated the leaves.
  3. Line baking sheet with Silicone Wonder Mat and spread out kale into single layer.
  4. Bake for 20–25 minutes or until very crispy. Store in sealed Tupperware container up to 3 days.

Notes

Toss kale leaves with 
 1/8 tsp. ground chili pepper and 1 tsp. lime juice along with salt and olive oil before baking for a flavorful spicy chili lime variation.

CHOCOLATE CINNAMON PRETZELS

Preparation

Yield: Serves 6-7

Serving Size: 4 oz./115 g

Ingredients

  • 12 oz./350 g small pretzels
  • ¼ cup oil
  • 3 tbsp. granulated sugar
  • 1½ tsp. Cinnamon-Vanilla Seasoning
  • 1½ cups chocolate chips

Instructions

  1. Place pretzels into TupperWave® Stack Cooker 3-Qt./3 L Casserole.
  2. In small bowl, whisk together oil, sugar and seasoning. Pour over pretzels. Stir until pretzels are thoroughly coated.
  3. Microwave, uncovered, on high power 1 minute. Remove and stir. Microwave on high power 1 minute more. Remove and stir.
  4. Pour chocolate chips over hot pretzels and stir. Heat from pretzels will melt chocolate. Stir until chocolate is melted and pretzels are well coated.
  5. Pour pretzels onto Silicone Wonder® Mat. To set the chocolate quickly, place in freezer 15–20 minutes. For individual covered pretzels, lay pretzels out in a single layer. If allowed to set in a mound or multiple layers, you will need to break apart in chunks

Notes

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