Classic Peppermint Bark Ingredients 12-oz./350 g package semi-sweet chocolate chips 12-oz./350 g package white chocolate chips or white bark 1⁄2 cup peppermint candies, crushed

Directions Add semi-sweet chocolate chips to TupperWave® Stack Cooker 13⁄4-Qt./1.75 L Casserole. Microwave on high power 1 minute. Stir and continue to microwave in 15 second intervals until chips are melted. Pour over Silicone Wonder® Mat and spread, using Silicone Spatula, into an even layer. Place in freezer to harden, about 10 minutes. Add white chocolate to base of Stack Cooker Casserole and microwave on high power 1 minute. Stir and continue to microwave in 15 second intervals until melted. Spread melted white chocolate over chilled semi-sweet chocolate on Silicone Wonder® Mat. Spread, using Silicone Spatula, into an even layer covering the semi-sweet chocolate. Sprinkle warm white chocolate with crushed peppermint candies. Return to freezer until fully hardened, about 10–20 minutes, before breaking or cutting into pieces. To see or purchase the Tupperware items used visit www.myTWbiz.com

HOT CHOCOLATE MIX

Ingredients

1 BOX INSTANT NON-FAT DRY MILK (10 2/3 CUPS)
1 (6 oz jar) POWDERED NON-DAIRY CREAMER (French vanilla is great)
2 CUPS POWDERED SUGAR
1 (16 oz container) INSTANT CHOCOLATE MIX



Directions

Combine all ingredients in Thats-a-bowl. Seal and mix well.
Store in Sq. 3 Modular Mates Container. (Square 3: 17-cups (4 L)6 3/4"H x 7 3/8"Sq.) Label and date.
Use within 6 months. Makes 17 cups of mix.

To make one serving
Add 3 T of mix to 1 cup hot water and stir to dissolve. Top with whipped cream or marshmallows (optional).



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Snowman Soup

Fresh Baked In The Soup Mug

Sin-A-Bunn

Ingredients:

1 tube Pillsbury Country Biscuits (red label with 10 biscuits)
4 T. butter or margarine

Brown sugar

Cinnamon

Remove 5 biscuits from tube and place on cutting board. Flatten each one
with the palm of your hand. Next, brush with butter, sprinkle with brown
sugar and cinnamon. Stack the biscuits on top of each other in the Soup
Mug. Cook in microwave uncovered for 2 min. 15 sec. on Med. power (50%) until done.
Remove and invert on luncheon plate. Pour melted topping over bun and
enjoy! (Topping is melted brown sugar and cinnamon).

Giant Walnut Muffin-in-a-Mug

Dry Ingredients:                                                                      Wet Ingredients:
2 T. quick cook rolled oats                                                      1 beaten egg

1/3 cup flour                                                                            2 T. warm water
1/2 T sugar                                                                              1 T. Cooking Oil
½ tsp. baking powder                                                             1 T. milk                                    

 1/8 tsp. cinnamon      

Dash of salt                                                    

Optional: 2 T. chopped walnuts and/or 2 T. raisins & enough flour to coat them.

 Stir together dry ingredients and stir in wet ingredients until moistened. Coat nuts and raisins with flour to keep them from sinking to bottom and fold into mixture. Pour mixture into mug and cook in microwave uncovered at
70% power for 2 1/2 min. Turn every 30 seconds if no turntable. Insert toothpick near
center to test for doneness. Let stand 5 min. • remove muffin. and serve with
warmed topping.

Topping: mix together 2 T. flour, 1 tsp. brown sugar, 1 tsp.melted butter or
margarine. Enjoy! 

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Banana Crepes with Dulce de Leche Drizzle

Banana Crepes with Dulce de Leche Drizzle


Dulce de Leche Drizzle
Serves 4
Ingredients:
1 crêpe batter recipe, 8-10 pre-prepared crêpes
3 medium bananas, sliced
8 tbsp. canned dulce de leche or bottled caramel sauce
8 tbsp. chopped pecans
Optional: whipped topping
Directions:

1. Prepare crêpes according to recipe. Place banana slices in center of crêpe.
2. Drizzle with caramel and sprinkle with chopped pecans.
3. Fold crêpe in half and half again and place on a serving plate.
4. Prepare a second crêpe as the first and place on plate.
5. Drizzle with caramel and sprinkle with chopped pecans.
6. Optional: Top with whipped cream.

Basic Crêpe Batter
Makes 10 crêpes
Ingredients:
2 eggs
1 1/3  cup milk
1 cup all-purpose flour
3 tbsp. melted butter
¼ tsp. salt
Directions:

1. Combine all ingredients in the base of your Whip ’N Prep™ Chef.
2. Replace cover and turn handle to mix the ingredients until just combined.
3. Store in the refrigerator for at least 30 minutes or up to two days.
4. Lightly spray the pan with cooking spray.
5. Heat on medium-high for several minutes. The crêpe pan is hot enough when a drop of cold water sizzles when splashed on the surface of the pan.
6. Ladle a small amount of batter, about ¼ cup, onto the surface of the pan, swirling the pan
7. to achieve an even layer.
8. After 30 seconds, gently peel the sides of the crêpe away from the surface of the crêpe pan using a Saucy Silicone Spatula.
9. Once the bottom side has cooked through and has browned slightly, fl ip the crêpe over using the spatula.
10. Cook for an additional 30 seconds and then set aside onto wax paper, placing individual sheets
11. between the crêpes to prevent them from sticking together.
12. Repeat this process, spraying the pan with cooking spray each time.

Orange Cranberry Sauce with Apricots

Ingredients

• ½ cup dried apricots
• 16 oz./455 g bag fresh or frozen cranberries
• 1 orange, zested and juiced
• ¾ cup sugar

Directions

1. Place the apricots in the Chop 'N Prep Chef. Replace cover and pull the cord several times until the apricots are chopped in coarse pieces.
2. Place the apricots and cranberries in the TupperWave Stack Cooker 3-Qt./3 L Casserole, stir in orange zest, juice and sugar. Cover and microwave on High power 15-20 minutes.
3. Stir and place in a serving container. May be served warm or cold.

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Lace Cookies Ingredients ½ stick unsalted butter, in chunks ¼ cup corn syrup ½ cup light brown sugar (packed) ½ tsp. Cinnamon-Vanilla Spice Blend ½ cup all-purpose flour

Directions In Base of  Microwave Cooker, place butter chunks, corn syrup and brown sugar; stir together. Cover and microwave for 1 minute on 60% power; stir, replace cover and microwave for an additional ½ minutes at 60% power. Slowly stir in flour, mixing until well blended. Using a teaspoon, drop batter onto a cookies sheet lined with Silicone Wonder Mat. Place only 6 cookies per sheet allowing for batter to spread while baking. Bake at 350 degrees F. for 6-8 minutes until golden and bubbly. Remove from oven and allow to cool approximately 2 minutes. Gently pull off mat and place on platter or create a shape (perfect for piping with a filing). If cookies will not pull off without breaking, place back in oven for 30 seconds to make them pliable again. *** Filling suggestions: Pipe with whipped topping, icing or mousse.*** *** Topping suggestions: Top ends with chopped nuts, pistachios or powdered sugar.*** Visit www.myTWbiz.com to see these Tupperware items and more.

Mores in a Mug

Vent ’N Serve® Soup Mug

Mores in a Mug

(same great taste, no campfire needed)

2 whole graham crackers (rectangles), divided
  20 mini marshmallows

3 tablespoons milk chocolate chips

Spray inside of microwavable mug with nonstick cooking spray

Crush 1 graham cracker into bottom of mug; top with marshmallows
and chocolate chips. Crush remaining graham cracker; sprinkle over
chocolate chips.

Microwave on HIGH 30 seconds. (Mixture will puff up inside mug.)

Stir to melt chocolate.                                                           Makes 1 serving

Cherry Dump Cake

Cherry Dump Cake

Ingredients

1 package (about 15 ounces) yellow or white cake mix
1 can (21 ounces) cherry pie filling

1 can (20 ounces) crushed pineapple, undrained
½ cup (1 stick) butter, melted

½ cup chopped pecans (optional)

1. Preheat oven to 350°F. Spray UltraPro 3.5-Qt Lasagna Pan with nonstick
cooking spray.

2. Spread cherry pie filling in bottom of prepared pan. Add pineapple
with juice; mix with cherries and spread evenly. Top with dry cake mix,
carefully spreading over fruit layer with fork. Do not mix.

3. Drizzle butter over cake mix, covering as much as possible. Sprinkle
with pecans, if desired.

4. Bake 40 to 45 minutes or until golden brown. Cool 15 to 30 minutes.

Serve warm.                                                                       Makes 12 servings

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Three Cheese Three Cheese MANICOTTI

Three Cheese Three Cheese

MANICOTTI

Ingredients

6 manicotti

1½ cups ricotta cheese*

½ cup mozzarella cheese, shredded

½ cup Parmesan cheese, shredded

1 egg, beaten

½ tsp. coarse kosher salt

¼ tsp. black pepper

¼ tsp. ground nutmeg

1½ cups jarred marinara

Directions

Cook manicotti in Microwave Pasta Maker on high power 10 minutes or until al dente.  After draining manicotti, rinse with cold water to cool.  In a medium bowl combine cheeses, egg, salt, pepper and nutmeg.

Assemble Fusion Master™ with coarse mincer disc and sausage insert and place bowl beneath hopper.

Fill hopper with cheese mixture and turn handle until it reaches the sausage insert. Hold manicotti over the insert and continue to turn handle until the manicotti is filled with cheese. Repeat with remaining manicotti.

 Place filled manicotti in bottom of TupperWave Cook-It™ 13/4-Qt Rectangular. Cover with marinara sauce and microwave on high power 5 minutes. Serve warm. Sprinkle with additional cheese, if desired.

*You can also substitute with 2 cups fat-free cottage cheese for a lower fat option.

 To purchase Tupperware products used in this recipe visit www.myTWbiz.com