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Apple Pie Crumble

Apple Pie Crumble

Add a little zest to your pie by spicing up the crust. Our salted caramel corn adds a new flavor dimension to an all American favorite.


    Filling:
  • 6 apples, peeled, sliced (whatever apple you like, juicy and firm)
  • 1/4 tsp Moroccan Twist spice
  • 1 Tbsp brown sugar (maple sugar is delicious if you can find it)
  • 1/4 tsp fresh nutmeg
  • 1/2 tsp corn starch

  1. Preheat oven to 350 degrees.
  2. Combine apple filling in a bowl.
  3. Butter pie pan.
  4. Mix together crumble and crust ingredients completely.
  5. Sprinkle 1/2 crumble into pie pan.
  6. Spread evenly with your hands around the bottom and a small amount up the sides.
  7. Place pie pan in the oven and warm for 10 minutes. This will make the caramel corn sticky.
  8. Place apple filling over crust.
  9. Cover with foil and bake for 40 minutes.
  10. Uncover, top with remaining crumble and bake for 20 more minutes.

Prep Time: 15 minutes - Cook Time: 1 hour, 10 minutes ; Yield: 1 pie

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Fresh Mexican Pollo Asada for tacos and more

Pollo asada literally means grilled chicken. For truly delicious grilled chicken with south of the border flavor, the marinade is what’s important. We’re using mostly lime juice and cilantro to make the flavors brighter than a heavy marinade. Once it’d grilled, it’s fantastic on chips for nachos or on a salad.



  1. Lay the meat in a pan.
  2. Sprinkle on Latin Heat and rub into to each slice.
  3. Drizzle with oil and lime juice.
  4. Place all in a zip top bag and let marinade in your fridge for up to 3 days.
  5. Grill over high heat and serve with tortillas, salsa and cabbage slaw.

Prep Time: 20 minutes - Cook Time: 20 minutes ; Yield: 4
Serving Size: 1/4 lb

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Creamy Avocado Dip

The creamy texture of avocados and the “good for us” fat makes them an easy addition to any meal. This recipe is a quick dip you an make. It’s like guacamole but with some dairy for extra creamy dipping.



  1. Slice each avocado in half and scoop out the insides into a bowl.
  2. Add sour cream and juice.
  3. Add spices. If you want it milder, use 1 1/2 tsp of Latin Heat. If you want it spicier, use 2 Tbsp.
  4. Stir to combine.
  5. Serve with tortillas chips or slices of fresh pepper.

Prep Time: 20 minutes ; Yield: 8 servings
Serving Size: 1/4 cup

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Carne Asada

This is a lighter take on traditional carne asada you might be use to. It’s a bit spicy and fresher than a heavy marinade. Great for tacos or with a simple salsa for dinner. Can be made with chicken too.

Carne Asada


  1. Lay the flap meat in a pan.
  2. Sprinkle on Latin Heat and rub into to each slice.
  3. Drizzle with oil and lime juice.
  4. Place all in a zip top bag and let marinade in your fridge for up to 3 days.
  5. Grill over high heat and serve with tortillas, salsa and cabbage slaw.

Prep Time: 10 minutes - Cook Time: 10 minutes ; Yield: 16
Serving Size: 1/2 cup

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Home Made Pastrami

Home Made Pastrami

Make your own pastrami by using store bought corned beef and a smoker or oven.


  • 2 lb package of corned beef
  • lots of water for rinsing
  • 2 Tbsp Original Super Chunk
  • 2 Tbsp Black Pepper, coarsely ground

  1. Get your wood chips soaking in water. About 1-2 cups should do it.
  2. Remove corned beef from package.
  3. Rinse with water.
  4. Place in a bowl and cover completely with water.
  5. Let soak 10 minutes.
  6. Rinse and repeat with fresh water at least 6 times until all of the salty briny residue is gone.
  7. Pat the roast dry.
  8. Combine Super Chunk and black pepper.
  9. Completely coat the roast.
  10. Use a water bath in your smoker. (See notes below if you don't have a smoker.)
  11. Smoke until the meat is 160.
  12. Wrap in foil and continue smoking until the meat is 180-190.
  13. Remove from smoker and cool.
  14. Slice and enjoy.

If you don't have a smoker, this can be done in the oven or on the grill with smoking wood chips soaked in water. Using oven and grill is the best method and least odoriferous. Use half your grill on high and put the wood chips directly on the fire side. Place the meat on the cool side. After 30 minutes of smoking, you can transfer the roast to the oven on a rack above a pan. Cook to temperature as directed above.

Prep Time: 1 hour - Cook Time: 4 hours ; Yield: 8 servings

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Corned Beef Made Better

This recipe takes store-bought corned beef and turns it into something really incredible.The fennel and thyme in our Super Chunk spice blend really goes well with corned beef.

Corned Beef Made Better

  • 2 lb packaged corned beef
  • lots of water for rinsing
  • 2 Tbsp Original Super Chunk
  • 2 Tbsp black pepper, coarsely ground
  • 2 Tbsp light olive oil or canola oil
  • 2 lbs potatoes, carrots, onions (or more if you like lots of veggies)

  1. Remove corned beef from package.
  2. Rinse with water.
  3. Place in a bowl and cover completely with water.
  4. Let soak 10 minutes.
  5. Rinse and repeat with fresh water at least 6 times until all of the salty briny residue is gone.
  6. Pat the roast dry.
  7. Combine Super Chunk and black pepper.
  8. Completely coat the roast.
  9. Pre-heat the oven to 375.
  10. Place oil into a stove top and oven safe pan.
  11. Heat the oil.
  12. Once hot add the roast and brown it on all sides.
  13. Cover the pan with a lid or foil and bake for 2 hours.
  14. At 2 hours check roast by testing temperature. At this point 160 is good.
  15. If it's under that, return it to the oven. If it's past, add those veggies, cover and get it back in the oven for another 20 minutes.
  16. After 20 minutes remove cover and continue baking for 20 more minutes. This will lightly brown the veggies.

We use both stove top and oven for this one so choose an oven and stove top safe pan to brown the roast before baking. If you have leftovers they're great for making corned beef hash at breakfast.

Prep Time: 1 hour - Cook Time: 3 hours ; Yield: 6 servings

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Gluten Free Snack Mix

This is a variation on that famous “Chex mix”. To make it vegan, don’t use Worcestershire sauce and use olive oil instead of butter.

Gluten Free Snack Mix

  • 1-12 oz box Rice Chex cereal
  • 1-12 oz box Corn Chex cereal
  • 1-12 oz bag Gluten Free Pretzels (Glutino or Snyders)
  • 1-15 oz can Planters Mixed Nuts
  • 2 sticks butter
  • 1/3 cup Gluten Free Tamari or Worcestershire sauce
  • 4 Tbsp BBQ Sweet Heat

  1. Preheat oven to 250.
  2. Melt butter, sauce and Sweet Heat.
  3. Place all cereal, pretzels and nuts in a large roasting pan.
  4. Pour butter mixture over cereal mixture.
  5. Stir gently.
  6. Bake for one hour, stirring gently ever 15 minutes.
  7. Enjoy!

Prep Time: 10 minutes - Cook Time: 1 hour
Serving Size: 30 cups

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Date Pinwheel Cookies

This recipe is a family favorite that anyone can make their own. Change out the dates for apricot jam or other fruity flavors. The nuts are optional or try one you like better. White sugar can be used in place of the brown sugar depending on your sweet tooth.

Date Pinwheels

    Dough:
  • 2 cups brown sugar
  • 3/4 cup butter, softened
  • 3 eggs
  • 4 cups flour
  • 1 Tbsp Moroccan Twist
  • 1 tsp baking soda
    Date Filling:
  • 2 cups chopped dates
  • 1/2 cups chopped pecans (optional)
  • 1/2 cup sugar
  • 1 cup water
  • 1 Tbsp Moroccan Twist

    Date Filling:
  1. Start with the date filling since it should be cool when you spread it on the dough.
  2. Combine all filling ingredients, except the nuts, in a sauce pan. Cook over medium low heat until dates are moist, liquid is absorbed and the mixture has thickened (20 minutes or so).
  3. Add nuts, mix and remove from heat.
  4. Place all cooked ingredients in a bowl and refrigerate to cool faster.
    Dough:
  1. Mix sugar and butter until creamy.
  2. Add eggs and mix again.
  3. Combine flour, spices and soda in separate bowl.
  4. Add dry ingredients to wet. Mix completely.
  5. Refrigerate for 30 minutes.
  6. Roll dough into rectangles about 6 inches x 10 inches.
  7. There should be enough dough to make 5 rolls.
    Rolling Logs:
  1. Divide filling into 5 portions.
  2. Spread carefully onto dough.
  3. Roll dough lengthwise into a 10" long by 1" round log creating the pinwheel look.
  4. Wrap in plastic wrap or wax paper and chill for 1 hour.
  5. When the dough is cold slice into 1/4 thick rings and bake for 10 minutes at 325 degrees.

Using the refrigerator helps make working with this dough easier. The colder it is the easier it slices.

Prep Time: 2 hours - Cook Time: 10 minutes ; Yield: 200
Serving Size: each

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Ghost Chile Chocolate Brownie Cookies

Using the dark cocoa powder creates a super rich and very dark cookie. The chiles go well with the rich chocolate flavor. If ghost pepper powder is too high on the heat meter then substitute your favorite spice.

Ghost Chile Chocolate Brownie Cookies

  • 1 cup butter, softened (or coconut oil)
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ghost pepper powder (please use gloves when handling the powder)
  • 1 cup dark cocoa powder
  • 3/4 cup white chocolate chips
  • 3/4 cups dark chocolate chips
  • 1/2 walnuts (optional)

  1. Preheat the oven to 350 degrees.
  2. Mix together butters and sugars.
  3. Add egg and vanilla. Mix well.
  4. Mix soda, salt, cocoa and ghost pepper powder together in separate bowl.
  5. Add to the wet ingredients. Mix well.
  6. Add chips and nuts.
  7. Carefully spoon a golf ball sized scoop into a cookie sheet. Set about 2 inches apart.
  8. Bake for 10 minutes or until done.

You can substitute 1 tsp cayenne for the 1/2 tsp of ghost chile.

Prep Time: 15 minutes - Cook Time: 10 minutes ; Yield: 30
Serving Size: one cookie

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Moroccan Chocolate Monsters

This recipe is adapted from a recipe my sister gave me. She found the original version on Food Network. It’s gluten free and super easy. The recipe makes a lot gooey goodness and will freeze well if you end up with extra.

Moroccan Chocolate Monsters

  • 3 eggs
  • 1 1/4 cup packed brown sugar
  • 1 cup sugar
  • 2 Tbsp Moroccan Twist Spices
  • 1/2 tsp vanilla
  • 1 1/2 cup creamy peanut butter (or other nut butter)
  • 1 stick of butter softened (or coconut oil)
  • 3/4 cup chocolate chips
  • 1/4 cup dried cherries
  • 2 tsp baking soda
  • 4 1/2 cups gluten free oatmeal (not instant)

  1. Preheat the oven to 350 degrees.
  2. In a very large mixing bowl combine eggs and sugars. Mix well.
  3. Add spices, vanilla, peanut butter, and butter. Mix well.
  4. Stir in chips and cherries, baking soda and oatmeal.
  5. Spoon golf ball sized scoops into a cookie sheet about 2" apart.
  6. Bake for 8-10 minutes. Do not over bake.
  7. Let stand for 3 minutes, then transfer to cookie sheet to cool.

Some easy substitutions: SunButter or other nut butter if you have issues with peanuts. White chocolate chips in place of or mixed with the chocolate chips. Raisins or cranberries in place of cherries. Chocolate colored candy or marshmallows works if you're not a fan of fruits.

Prep Time: 20 minutes - Cook Time: 10 minutes ; Yield: 60
Serving Size: one cookie

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