Wednesday, May 09, 2018

Brownies with peanut butter

Brownies for Mom

Ingredients


  • For the brownies
  • 2 cups milk or semi-sweet chocolate chips
  • ½ cup heavy cream
  • 3 tbsp. unsalted butter
  • 1 tbsp. vanilla extract
  • 2 tbsp. brewed coffee or espresso
  • ¼ tsp. coarse kosher salt
  • 4 eggs
  • For the Buckeye topping
  • 2 cups creamy peanut butter
  • 1 cup powdered sugar
  • 2 tsp. vanilla extract
  • ¼ tsp. coarse kosher salt
  • 1 cup milk or semi-sweet chocolate chips
  • 3 tbsp. heavy cream
  • 1 cup chopped peanuts
  • Directions


  • Preheat oven to 325° F/. In the ¾-Qt. Stack Cooker Casserole, stir together chocolate chips, heavy cream, butter, vanilla, coffee, and salt. Microwave 45 seconds. Remove from microwave, let stand 2 minutes; stir until smooth.
  • In the base of the Power Chef® System with paddle attachment, add eggs. Cover and pull cord until well beaten. Remove cover, add 2 spoonfuls of chocolate mixture to eggs, cover and pull cord until well mixed. Add remaining chocolate mixture and pull cord until well mixed.
  • Transfer chocolate mixture to the UltraPro 2-Qt. Square Pan. Place pan in oven. Bake 25 minutes or until a knife inserted in the center of the brownies comes out clean. Remove pan from oven; let stand.
  • Meanwhile, make the Buckeye toppings. In the ¾-Qt Stack Cooker Casserole stir together peanut butter, powdered sugar, granulated sugar, vanilla, and salt. Microwave on high power 30 seconds or until soft and spreadable. Spoon mixture over brownies; using a knife spread evenly over brownies.
  • In the large 2-cup Micro Pitcher add chocolate chips and cream. Microwave 45 seconds; let stand 1 minute, stir until smooth. Pour chocolate over peanut butter, spread evenly. Sprinkle top with peanuts, gently press into chocolate. Refrigerate 20 minutes to set. Cut into 16 pieces, serve chilled or at room temperature.

  • Tupperware products used in this recipe can be purchased at mytwbiz.com

    Thursday, May 03, 2018

    Tamale Spoon Pie

    Tamale Spoon Pie

    Ingredients



  • For the filling:
  • ½ green bell pepper, seeded, roughly chopped
  • ½ poblano pepper, seeded, roughly chopped
  • ½ small onion, peeled, cut in half
  • 4 garlic cloves, peeled
  • ¼ cup tomato paste
  • 1 lb.  ground beef
  • 3 tbsp. Taco seasoning
  • 2 tbsp. instant masa or finely ground instant cornmeal
  • ½ tsp. kosher salt
  • For the dough:
  • 1 cup instant masa or finely ground instant cornmeal
  • 2 tsp. baking soda
  • 1 tbsp. granulated sugar
  • 3 tbsp. butter, melted
  • ¼ tsp. kosher salt
  • 1 cup chicken stock
  • Directions



  • In the base of the Power Chef® System fitted with blade attachment, combine bell pepper, poblano, onion and garlic. Cover and pull cord until well minced.
  • Transfer pepper mixture to a medium bowl. Add tomato paste, ground beef, taco seasoning, and salt. Mix until well combined, transfer to the base of the Microwave Pressure Cooker.
  • In the base of the same Power Chef, combine masa, baking soda, butter, salt and chicken stock. Cover and pull cord until dough forms, scraping down sides of the base with a spatula as needed. Spread dough evenly over beef mixture.
  • Cover and seal Pressure Cooker. Microwave on high power 20 minutes. Remove from microwave and let stand until pressure indicator fully lowers, about 10 minutes. Remove cover, spoon portions into bowls, serve warm.

  • Tupperware products used in this recipe can be purchased at mytwbiz.com



    Wednesday, April 25, 2018

    Lemony Ranch Chicken and Potatoes

    Lemony Ranch Chicken and Potatoes

    Ingredients


  • 8 new red or white potatoes, cut into ½”/1.27 cm pieces
  • 1 lemon, zested and cut into quarters
  • 1 tbsp. corn starch
  • ¼ cup chicken broth
  • 3 tbsp. DIY Ranch Seasoning Blend*(https://stmp.co/2HsAodO)
  • 2 tsp. kosher salt
  • 4 (4-oz./115 g) skinless, boneless chicken breasts
  • 4 green onions, sliced thin
  • Directions


  • In the base of the Microwave Pressure Cooker, combine potatoes and zest. Squeeze lemon pieces over potatoes and add to Pressure Cooker. In a small bowl, stir together corn starch and chicken stock, pour over potatoes and lemons.
  • Sprinkle salt on both sides of each chicken breast. Dredge chicken in ranch seasoning blend. Place chicken on top of potatoes. Cover and seal Pressure Cooker. Microwave on high power 18 minutes.
  • Remove pressure cooker from microwave and let stand 10 minutes or until pressure indicator fully lowers. Remove cover and transfer chicken to a plate or platter.
  • Stir green onion into potato mixture and serve with chicken.

  • Shop mytwbiz.com for all your Tupperware needs.

    Wednesday, March 28, 2018

    Snickerdoodle Cupcakes

    nickerdoodle Cupcakes

    Ingredients



  • 1 cup all-purpose flour
  • ½ tsp. baking powder
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • ¼ tsp. ground cinnamon
  • 2 eggs
  • 1 cup granulated sugar
  • ½ cup canola oil
  • ½ cup buttermilk
  • 1 tsp. vanilla extract
  • ½ tsp. Simple Indulgence Cinnamon-Vanilla Seasoning Blend
  • (DIY Seasoning Blends)
  • *Buttercream Frosting (recipe follows)
  • - ¼ cup shortening
  • - ½ cup unsalted butter, at room temperature
  • - 1½ cups powdered sugar
  • - 1 Tbsp. heavy whipping cream
  • - ½ tsp. vanilla extract
  • Directions


    Cupcakes:

  • Preheat oven to 350 degrees F/ 175 degrees C.
  • Sift flour, baking powder, baking soda and salt into a Thatsa Bowl.
  • Add eggs and sugar to base of Whip N Prep Chef. Replace cover and turn handle to mix well.
  • Add oil, buttermilk, vanilla and dry ingredients to eggs and sugar mixture. Blend until well combined.
  • Ladle into cupcake pan with liners.
  • Bake 15-20 minutes or until a toothpick inserted in the center comes out clean.
  • Move to a wire rack and cool completely. Frost with Buttercream Frosting using the Squeeze It Decorator. Sprinkle Seasoning Blend over cupcakes to garnish.

  • Buttercream Frosting:

  • Using an electric mixer, whip shortening, butter and powdered sugar on medium speed for 3-4 minutes, or until fluffy.
  • Add heavy cream and vanilla extract and whip 1 minute, adding more heavy cream if necessary for a spreadable consistency.

    • Refrigerate 15 minutes to solidify slightly.

    Shop susancn.my.tupperware.com

    Saturday, March 24, 2018

    Quick Shake Salads

     Taco Salad
    1. Layer (bottom to top): dressing
    2. (3 tbsp. Light Avocado Ranch or preferred dressing),tomatoes, green peppers, ½ cup ground beef seasoned with Taco seasoning , cheese, red onion, lettuce.
    3. Securely seal container. Store in refrigerator until ready to serve.
    4. When ready to serve, shake Quick Shake® Container until all ingredients are combined. Pour into bowl and serve.

    Chicken Cob
    1. Layer (bottom to top): dressing, tomatoes, chicken, bacon, cheese, egg, lettuce.
    2. Securely seal container. Store in refrigerator until ready to serve.
    3. When ready to serve, shake Quick Shake® Container until all ingredients are combined. 
    4. Pour into bowl and serve.


    QUINOA & SPINACH SALAd
    Ingredients
    • 1 cup quinoa
    • 1½ cups low-sodium vegetable broth
    • ½ cup orange juice
    • 2 tbsp. Cilantro or Lime Vinaigrette preferred dressing
    • ¼ cup red pepper, chopped using Chop ’N Prep Chef
    • ¼ cup green pepper, chopped using Chop ’N Prep Chef
    • ½ cup black beans canned, drained
    • 2 cups spinach
    Instructions
    1. Combine quinoa, vegetable broth and orange juice in Microwave Rice Maker. Replace cover and microwave on high power 15–18 minutes. Fluff with a fork and chill in refrigerator.
    2. Layer (bottom to top): dressing, peppers, black beans, ½ cup chilled quinoa, spinach.
    3. Securely seal container. Store in refrigerator until ready to serve.
    4. When ready to serve, shake Quick Shake® Container until all ingredients are combined. Pour into bowl and serve.
    Notes
    You can make this recipe four times with the amount of quinoa

    You can purchase the Quick Shake susancn.my.tupperware.com



    Friday, March 16, 2018

    IRISH SODA BREAD WITH STOUT BUTTER

    Yield: 10
    Serving Size: 1 piece
    Ingredients
    • 3¾ cups all-purpose flour
    • 1½ tsp. baking powder
    • 1½ tsp. cream of tartar
    • 1½ tsp. coarse kosher salt
    • 4 tbsp. salted butter, room temperature
    • 1½ cups buttermilk
    • 2 tbsp. dark molasses
    • 2 tsp. toasted caraway seeds
    • 2 tbsp. salted butter, melted (optional)
      For the Stout Butter:
    • 8 tbsp. unsalted butter (1 stick)
    • 1½ tbsp. Irish stout
    • 2 tbsp. brown sugar
    Instructions
    1. Grease and flour 3-Qt./3 L Casserole base and cone of the TupperWave® Stack Cooker. Place cone in center of Stack Cooker and set aside.
    2. In a Thatsa® Large Bowl, whisk together flour, baking powder, cream of tartar and salt. Rub butter into flour mixture until coarse crumbs form. Create a well in the center of the flour.
    3. In a Thatsa® Mini Bowl, whisk together buttermilk and molasses. Pour buttermilk mixture into the well. Using a spatula or fork, pull flour into the buttermilk until a crumbly dough forms. Knead dough briefly until dry pieces just come together; do not overmix. Dough will look scrappy and uneven.
    4. Drop 3"/7.6 cm pieces of dough into the buttered Stack Cooker, forming a loose ring of dough around the cone. If desired, pour 2 tbsp. of melted butter over the top of the dough.
    5. Microwave on high power, uncovered, 8 minutes. Remove from microwave. Let stand 10 minutes before removing from Stack Cooker.
    6. Meanwhile, make the butter. In a Thatsa® Medium Bowl, stir together butter, stout and sugar until well combined. Refrigerate, covered, until ready to serve. Serve with sliced Irish Soda Bread.

    Shop mytwbiz.com fro Tupperware products used in this recipe.

    Sunday, March 11, 2018

    Beef & Broccoli





      Ingredients

    • 1½–2 lb./680 g–1 kg flank steak, cut into 4 quarters
    • 1 tsp. of our Steak & Chop Seasoning
    • 4 garlic cloves, peeled and minced in Chop ’N Prep Chef
    • 1¾ cups beef stock, divided
    • ½ cup low-sodium soy sauce
    • 1 tbsp. sesame oil
    • ¼ cup brown sugar
    • 3 tbsp. corn starch
    • 14-oz./415 g bag frozen broccoli florets


    1. Season steak with seasoning and place in base of Microwave Pressure Cooker.
    2. In a medium bowl, combine garlic, 1½ cups beef stock, soy sauce, sesame oil and brown sugar. Pour over steak. Add extra stock if meat is not fully submerged. Seal and microwave on high power 30 minutes.
    3. Remove from microwave and allow pressure to release naturally until red pressure indicator fully lowers, about 10–15 minutes. Remove steak to a cutting board and pull apart using 2 forks.
    4. In small bowl, whisk together corn starch and remaining ¼ cup beef stock. Whisk into warm liquid in base of Pressure Cooker.
    5. Stir frozen broccoli into liquid in Pressure Cooker. Seal and microwave on high power 5 minutes.
    6. Serve warm and over rice, if desired.
    Shop mytwbiz.com for Tupperware products used in this Tupperware recipe.





    BANANA PECAN CAKE


    Yield: 8
    Serving Size: 1 slice
    Ingredients
    • 1½ cups pecans
    • 3 ripe bananas
    • ¼ cup heavy cream
    • ¼ tsp. ground cinnamon
    • 2 stick (16 tbsp.) unsalted butter, room temperature
    • 1¼ cup granulated sugar
    • 2 eggs
    • 1 tsp. vanilla extract
    • ¼ cup reduced-fat (2%) milk
    • ¼ tsp. kosher salt
    • ½ tsp. baking soda
    • 1 cup all-purpose flour
    Instructions
    1. Grease and flour the Stack Cooker 3-Qt./3 L Casserole with Cone Insert.
    2. In the base of the Power Chef® System fitted with blade attachment, add pecans. Cover and pull cord until roughly chopped. Transfer pecans to medium bowl, set aside.
    3. Add bananas, heavy cream, and cinnamon to Power Chef. Cover and pull cord until bananas are minced and mixture is well blended. Transfer bananas to bowl with pecans; set aside.
    4. Replace Power Chef blade attachment with paddle attachment. Add butter and sugar, cover and pull cord until well blended. Add eggs, vanilla, milk, salt, and baking soda. Cover and pull cord until well blended. Transfer to bowl with bananas; fold in flour.
    5. Transfer mixture to TupperWave® Stack Cooker. Microwave on high power 7 minutes 30 seconds. Remove from microwave. Let stand 2 minutes before slicing.

    Shop mytwbiz.com for Tupperware products used in this Tupperware recipe.