Virgin White SANGRIA

Virgin White SANGRIA

48 oz.  white grape juice*
4 cups club soda

1 cup blueberries

2 mint sprigs

½ cucumber

1 lemon

1. Combine grape juice, club soda, blueberries and mint in desired serving pitcher.

2.Set Mandoline round knob to #2 and select the straight v-shaped blade insert.

3.Attach cucumber to food guider, place at the top of the Mandoline and push
down to slice into discs. Repeat with lemon.

4.Combine cucumber and lemon with grape juice mixture and serve over ice.

*For non-virgin - you can also substitute a sweet white wine for the grape juice. 

Tupperware Recipe

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Double Chocolate English Toffee Pizza Ingredients 1 pkg. double chocolate chip cookie dough 8 oz. cream cheese 5 Tbsp. Simple Indulgence English Toffee Dessert Blend 1 cup whipped topping ¼ cup chocolate toffee candy bar, chopped *Garnish: ¼ cup chocolate toffee candy bar, chopped white and dark chocolate shavings

Directions Preheat oven to 325 degrees F/ 160 degrees C. Press cookie dough into an 8-inch circle on a pizza pan. Bake 16-18 minutes or until light golden brown. In a Quick Chef or mixer with a paddle attachment, blend cream cheese, Simple Indulgence English Toffee Dessert Blend and whipped topping until smooth. Add toffee bits and spread mixture over cookie crust. Sprinkle chopped chocolate toffee candy bar and chocolate shavings over the pizza and refrigerate until ready to serve.  To see or purchase the Tupperware items used visit www.myTWbiz.com

Mixed Berry Crumb Cake

Mixed Berry Crumb Cake

Serves 16
Serving size: 1 piece

Ingredients
Topping

• ¼ cup unsalted butter
• ¼ cup granulated sugar
• ¼ cup brown sugar, light or dark
• ½ tsp. Cinnamon-Vanilla Seasoning
• 1/8 tsp. coarse kosher salt
• 1¼ cup cake flour

Cake

• ½ cup raspberry preserves
• 1 pint blueberries
• 1 tbsp. unsalted butter, room temperature
• ¾ cup unsalted butter
• 2½ cups cake flour
• ½ tsp. baking soda
• ½ tsp. coarse kosher salt
• 1 cup granulated sugar
• 2/3 cup buttermilk
• 3 eggs

Instructions

1. To prepare topping mixture, place butter in 1-Qt./1 L Micro Pitcher, microwave on high power 20 seconds or until melted. In medium bowl, combine melted butter, sugars, seasoning, salt and cake flour. Stir and set aside.
    
2. To prepare cake, preheat oven to 350° F/175° C.
    
3. In 1-Qt./1 L Micro Pitcher, warm raspberry preserves by microwaving on high power 20–30 seconds. Place blueberries in medium bowl. Pour warm preserves over berries; set aside.
    
4. Use room temperature butter to coat UltraPro 3.5-Qt./3.3 L Lasagna Pan, set aside.
    
5. In 1-Qt./1 L Micro Pitcher, microwave ¾ cup butter on high power 1 minute or until melted. Pour into base of Power Chef™ System, set aside to cool.
    
6. In medium bowl, combine flour, baking soda, salt and sugar; set aside.
    
7. Add buttermilk and eggs to melted butter in Power Chef™ base fitted with the paddle attachment. Replace cover and pull cord 3–4 times to mix. Gradually add flour mixture to liquids in base of Power Chef™ System, pulling 3–4 times to mix.
    
8. Pour batter into lasagna pan. Spoon berry mixture over cake batter, followed by topping mixture. Bake 35–40 minutes or until a toothpick comes out clean when inserted into cake.

Tip: If you do not have cake flour, similar results can be achieved by removing 2 tbsp. of flour per cup of flour, adding 2 tbsp. of cornstarch, then sifting.

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Fireside Beef Stew Ingredients 1½ lb. beef cubes (cut into 1½ inch pieces) 2 Tbsp. all-purpose flour 2 Tbsp. Chef Series Hickory Mesquite Seasoning Blend 2 Tbsp. vegetable oil 2 cups water 1 pkg. onion soup mix (1 oz.) 4 medium carrots (cut into pieces) 4 medium potatoes (quartered) 4 stalks celery (cut into pieces)

Directions Place beef cubes, flour and seasoning in Thatsa bowl with seal. Shake until meat is evenly coated. Heat oil in Chef Series 6-Qt. Dutch Oven over medium heat; brown beef cubes. Add water and onion soup mix. Bring to boil; cover and simmer on low heat for 20 minutes. Add carrots, potatoes and celery; simmer, covered, about 45 minutes or until beef and vegetables are tender. Visit www.myTWpage to see the Tupperware items used in this recipe.

Snow Snack Mix Ingredients 3 cups Rice Krispies Cereal 3 cups Capn’ Crunch Cereal 3 cups Mini Marshmallows 3 cups Honey Roasted Nuts

Directions Measure above ingredients into Thatsa Bowl and mix with Silicone Spatula. Melt 1 (16 oz. package) *Vanilla Candy Coating Bark in Tupperware Microwave Safe container. Microwave on high power 1 minute. Stir and continue to microwave in 15 second intervals until chips are melted. Pour over mixture and stir. Spread over 2 Silicone Wonder Mats. Let cool. Break into small pieces. Serve in Large Tupperware Bowl or divide into smaller containers to give as gifts. Can be stored in Modular Mate containers for several weeks. *Can use white chocolate chips.

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Cherry Chocolate Fudge Ingredients ⅓ cup finely chopped Maraschino cherries, well drained ½ cup butter (1 stick, cut into pieces) 3⅔ cups powdered sugar (1 lb. box) ½ cup unsweetened cocoa powder ⅓ cup evaporated milk ⅓ cup pecan pieces 1 tsp. almond or vanilla extract
Directions Line 8-inch square pan with foil. Drain chopped cherries between paper towels. Microwave butter on High (100%) in Base of Oval Microwave Cooker 45 seconds or just until melted. Stir in powdered sugar, cocoa and evaporated milk. Microwave on High 1 minute; stir well with E-Series Whisk. Microwave on High additional 30 seconds at a time until slightly thickened and smooth when stirred. Do not boil. With Silicone Spatula, stir in cherries, pecans and extract. Spread into prepared pan. Cover; refrigerate until firm. Use foil to lift fudge out of pan; cut into squares. Seal and store leftover fudge in Tupperware containers in refrigerator. Visit www.myTWbiz.com to view Tupperware items and more.