Snacks & Appetizers
2 Granny Smith Apple, quartered and cored
2 kiwis peeled and halved
8 strawberries, stems removed
1tbsp Cinnamon Vanilla Spice
Chop apple in Quick Chef with blade. Add kiwis and strawberries, chop
lightly to desired consistency.
½ cup Champagne
½ cup orange juice
dash of grenadine strawberries
Pour all ingredients except strawberries into champagne glass and
stir well. Garnish with strawberries.
Assorted apples, sliced
1 cup light brown sugar
8 oz whipped or softened cream cheese
1 tsp Simple Indulgence Cinnamon Vanilla Spice
Mix sugar, cream cheese and spice in Quick Chef with whip insert.
Serve in Ice Prisms Small Bowl.
1/2 oz Drambuie Sylk Cream Liqueur
2 oz Absolut Vanilia vodka
1/2 oz pumpkin liqueur
1 tsp whipped cream or Redi Whipped Cream in can
A dash of Cinnamon Vanilla Spice
Cinnamon stick for garnish
Pour the Drambuie Sylk Liqueur and vodka into a Quick Shake filled
with ice and shake well. Add the pumpkin liqueur and shake. Strain
into chilled cocktail glass. Top with teaspoon of whipped cream or
Redi Whipped Cream in the can and sprinkle Cinnamon Vanilla spice
on top. Garnish with cinnamon stick.
8 oz. cream cheese, room temperature
1/2 cup canned pumpkin
1 cup brown sugar
2 Tbsp. Maple syrup
1 Tbsp. Simple Indulgence Cinnamon Vanilla Spice
Using the Quick Chef with whip attachment, blend cream cheese and
pumpkin until smooth. Add the rest of the ingredients and blend until fluffy
and smooth. Keep in refrigerator until ready to use. Serve with fresh fruit
like apples and pears. Also great with ginger snap cookies! Be creative and
enjoy!
1 chickpeas drained and rinsed
1 cloves of garlic
1 lemon juiced
1 tablespoons of tahini*
Salt to taste
4 tablespoons of extra virgin olive oil
2 tablespoons of SW Chipotle spice (add more if you like it spicy)
*Tahini is a sesame seed paste. Sold in specialty stores or in the health food
section of most stores.
Place the all ingredients in the Quick Chef with the chopping blade
attachment. For a creamier consistency, remove the chopping blade and
insert the whipping blade. Add salt to taste. If it does not seem smooth
enough add more extra virgin olive oil.
Serve with vegetables or pita chips. Try it as a spread on a sandwich
instead of mayonnaise. Yum!
Pita Chips:
Cut whole grain pita bread into 6-8 wedges and split open to separate. Place
on a baking sheet and bake at 350 degrees until toasted brown. (If you want
to watch it you can use your broiler.)
1 can (14 oz) artichoke hearts, drained
2 green onions, cut into several pieces
2 Tbsp. mild green chilies (optional)
½ c. mayonnaise
½ c. grated Parmesan cheese
Place artichokes, onion, and chilies in Quick Chef with blade; turn handle
until chopped. Add mayonnaise and Parmesan cheese; turn handle until well
mixed. Using Oval Microwave Cooker Base, Vent N Serve Medium Deep or
Heat N Serve 8 ¼ cup Heat N Serve Oval, cover and microwave on high for
3 to 5 minutes or until hot. Serve warm with crackers or tortillas chips.
4 oz whipped cream cheese
1 tbsp Simple Indulgence Cilantro Mojo Spice
Blend together using the whip attachment in the Quick chef. Serve with your
favorite crackers.
1 Can frozen Lime-aid concentrate
Tequila
12 oz. 7-up
12 oz. Corona Beer
Juice of 1 Lime
Lime for Garnish
Crushed ice
Empty Lime-aid into the Ice Prisms Pitcher. Fill the empty lime-aid container
with Tequila and add it to the pitcher. Add the rest of the ingredients. Fill the
rest of the pitcher with ice. Then serve over ice. To rim the glass with salt,
rub lime wedge around the rim of the glass and dip into Margarita salt. Use
the lime wedge for a garnish.
½ onion, peeled
2 cloves of garlic, peeled and smashed
1 lime juiced
15 oz. can of diced tomatoes
1 tbsp. Simple Indulgence Southwest Chipotle Seasoning
Optional ingredient:
2-3 tbsp. Cilantro
Using Quick Chef with Blade attachment, chop onion, garlic and cilantro to
desired consistency. Add the rest of the ingredients. Chop until mixed and
tomatoes are desired size. Serve with tortilla chips. Enjoy!