Giant Chocolate Kiss Ingredients 1-2 Cups MILK Chocolate Chips OPTIONAL: Rice Krispie Cereal Mint Chocolate Chips M&M Candies Mini Marshmallows Peanut Butter Other Fun Ingredients

Directions In microwave safe Tupperware - melt MILK chocolate for 1 min - stir Repeat for 20 seconds at a time till creamy and smooth Place aluminum foil at end of Tupperware funnel to block spout (use tape to secure if needed) Place Tupperware funnel into Tupperware tumbler - foil side down Pour melted chocolate into funnel Refrigerate until solid TO REMOVE: Gently tap Tupperware funnel against counter Tip out chocolate kiss www.myTWpage.com

Taco Soup

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Tupperware Quick Shake Pasta Salad

Use Ranch or Creamy Italian Dressing.

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Lemon Cake Ingredients 1 (18.25 oz.) pkg. lemon cake mix Water, vegetable oil and eggs called for on cake mix box 1 tsp. freshly grated lemon zest   **Frosting: 4 cups confectioners' sugar ½ cup butter, softened 2 Tbsp. spoons freshly squeezed lemon juice 1 tsp. freshly grated lemon zest 2 Tbsp. milk
Directions Preheat oven to 350 degrees F. Grease 2 (8-inch) cake pans with shortening or cooking spray and lightly flour. Prepare cake mix as directed on box. Fold in lemon zest with Silicone Spatula and pour into pans. Bake 28-33 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes and turn out cake onto a cooling rack to cool completely before frosting. Frost cake with Lemon Buttercream Frosting. **Frosting: In a large bowl, beat with an electric mixer, confectioners' sugar, butter, lemon juice and lemon zest until smooth and creamy. Blend in milk, beat on high power until light and fluffy  To purchase Tupperware items mentioned in the recipe visit www.myTWbiz.com or contact me at susanenzor@gmail.com

Cinnamon-Vanilla Gingerbread Cookies Ingredients 5 cups all-purpose flour (5 to 5-1/2 cups) 1 Tbsp. Chef Series ~ Cinnamon Vanilla Spice Blend 1 tsp. nutmeg 1¼ cup molasses (unsulphured) 1 cup shortening 1 cup sugar 1 tsp. baking soda 1 tsp. salt 2 tsp. ginger 2 eggs (beaten)

Directions Preheat oven to 375 degrees F. Stir together flour, soda, salt and spices; set aside. Melt shortening in Chef Series 2½-Qt. saucepan. Cool slightly. Stir in sugar, molasses, and eggs with Saucy Silicone Spatula; mix well. Add four cups reserved flour mixture; mix well with spatula. Turn mixture onto floured Simply Perfect Pastry Sheet. Knead in remaining dry ingredients by hand. Add a little more flour, if necessary, to make firm dough. Roll out on lightly floured Pastry Sheet to ¼-inch thickness for cut out cookies. Bake on Silicone Wonder Mat lined cookie sheet; for medium-sized cookies 6-10 minutes. To purchase Tupperware items mentioned in the recipe visit www.myTWbiz.com or contact me at susanenzor@gmail.com

Tortilla Soup Ingredients 1 Tbsp. olive oil 1 medium onion, chopped 2 cloves garlic, peeled 1 can (14 1/2 oz.) fire roasted tomatoes, drained 1 carton (32 oz.) chicken broth 1 Tbsp. Simple Indulgence Southwest Chipotle *Garnish: 4-6 corn tortillas, or crushed tortilla chips 1/3 cup vegetable oil 1 cup Mexican Blend shredded cheese Sliced avocado 1 lime, cut into 4-6 wedges

Directions In a Chef Series 4 Qt./ 4L Sauce Pan; heat 1 Tbsp. of oil over medium heat. Add onion and garlic sauteing until golden brown. Add tomatoes and cook for 2-3 minutes. Remove from heat and place vegetables in Quick Chef with blade attachment. Cover and process until finely chopped. Return vegetables to saucepan, add broth and Simple Indulgence Southwest Chipotle. Cover and simmer for 30 minutes over medium to low heat. Slice tortillas into thin strips and cut in half. Heat 1/3 cup vegetable oil over medium-high heat. Add tortillas to oil, frying until crisp. Drain on paper towels. Ladle soup into bowls. Top with tortilla strips, 1 Tbsp. of cheese, slices of avocado, and a squeeze of lime juice. To see or purchase the Tupperware items used visit www.myTWbiz.com

Chocolate Peppermint Cupcakes

Chocolate Peppermint Cupcakes

Ingredients

• 1½ cups all-purpose flour
• 1 cup granulated sugar
• 3 Tbsp. unsweetened cocoa
• 1 tsp. baking soda
• ½ tsp. salt
• 1 tsp. peppermint extract
• 6 Tbsp. canola oil
• 1 Tbsp. white vinegar
• 1 cup cold water
• peppermint hard candies or candy canes, crushed
• *Peppermint Buttercream (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
• - ½ tsp. peppermint extract
• - 1-2 drops red food coloring

Directions

1. *Cupcakes:
2. Preheat oven to 350 degrees F/ 175 degrees C.
3. In a Thatsa Bowl, whisk together all-purpose flour mixture and add the oil, white vinegar, and cold water.
4. Whisk until well combined.
5. Ladle into cupcake pan with liners.
6. Bake 15-20 minutes or until a toothpick inserted in the center comes out clean.
7. Move to a wire rack and cool completely.
8. Frost with Peppermint Buttercream using the Squeeze It Decorator, and sprinkle with crushed peppermint candies.
9. *Peppermint Buttercream:
10. Using an electric mixer, whip shortening, butter and powdered sugar on medium speed for 3-4 minutes, or until fluffy.
11. Add heavy cream, vanilla extract and peppermint extract. Whip 1 minute, adding more heavy cream if necessary for a spreadable consistency.
12. Refrigerate 15 minutes to solidify slightly.

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