Make Your Own Spice Blends

Do you want to spice up your food routine? Try these homemade spice blends, in fun flavors like pumpkin pie or everything bagel.

Photo by: Armando Rafael Moutela ©Â 2014, Television Food Network, G.P. All Rights Reserved  2014, Cooking Channel, LLC All Rights Reserved

Armando Rafael Moutela,  2014, Television Food Network, G.P. All Rights Reserved  2014, Cooking Channel, LLC All Rights Reserved

Whether you want to make a truly homemade pumpkin pie or gussy up morning toast, spice blends can fill a lot of needs in the kitchen with just a few shakes. A lot of these are great add-ins to light sour cream or plain Greek yogurt to make a flavorful dip for veggies. They're also an excellent, portable gift idea.

Pumpkin Pie: With Thanksgiving around the corner, this is the perfect spice blend to whip up now. Use it not just in pie, but in muffins, oatmeal and pancakes.

Apple Streusel: Crushed dried apples infuse this blend with a strong apple flavor. Try it sprinkled on popcorn; stirred into sour cream or yogurt as a sweet dip for fruit; or sprinkle it on oatmeal, ice cream, pancakes or toast.

Everything Bagel: Addicted to the salty, savory flavor of everything bagels? Make this spice blend (pictured above) and use it to add flavor to a baked potato or pasta dish, coat a chicken breast, top a salad, or sprinkle over potato pancakes. It's even great on pretzels.

Pastrami: Black pepper adds powerful heat to this blend, but it's balanced by sweet brown sugar, floral coriander and smoky paprika, just as in a great deli pastrami. Add it to grilled chicken or burgers; sprinkle it on popcorn; or stir it into light mayo or sour cream as a dip.

Pizza: Sun-dried tomatoes gives great depth of flavor to this spice blend. Use it as you would the pastrami spice blend.

Thai Coconut: Like really good Thai dishes, this spice blend is balanced and complex: a little sweet, a little hot and a little citrusy. Use it on grilled shrimp or steamed fish.

Spicy Ranch: Buttermilk powder gives this dry mix its ranch-dressing tang. And it's a superb pantry staple, because you can use it in lieu of the liquid stuff in baked goods, marinades and blends in small amounts as needed.

Moroccan: Rachel Ray shows you how to make a sweet and spicy Moroccan-inspired blend.

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