Rasberry Punch Ice Pops

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Strawberry Orange Ice Pops

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Peaches N' Cream Ice Pops

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Pina Colada Ice Pops

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Mocha Ice Pops

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Caramel Macchisto Ice Pops

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Summer Fruit Medley Ice Pops

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Pineapple Upside Down Cake

Pineapple Upside Down Cake.

Ingredients

1/2 c. butter
1/2 c. brown sugar
 In 3 Qt Tupperware Stack Cooker-Melt 1/2 c. butter, add 1/2 c. brown sugar, layer drained pineapple (save juice) and cherries. Mix yellow cake, 2 eggs, pineapple juice and spread over pineapples. Cook covered 9 minutes-cool-flip-Enjoy! Order Stack Cooker

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Blueberry French Toast Casserole Ingredients 8 slices white bread 3 large eggs 1½ cups whole milk ¼ cup maple syrup 1 Tbsp. Simple Indulgence Cinnamon-Vanilla Seasoning Blend ½ cup fresh blueberries pinch of salt

Directions Slice the bread into large triangles. Set aside. Crack eggs into TupperWave Stack Cooker 3 Qt./3 L Casserole. Add milk, syrup, seasoning blend and salt. Whisk until combined. Sprinkle blueberries on top. Add bread slices and press bread down into the custard to submerge. Place Cover over Casserole and microwave at 50% power for 12 minutes, or until the casserole has puffed and risen, and a toothpick inserted in the middle comes out clean. Let rest, covered, five minutes. Serve with additional maple syrup.  Shop www.myTwbiz.com for products used in this recipe.

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 Tupperware 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. Shop www.myTwbiz.com for products used in this recipe.

Carnitas Tacos with Spicy Slaw

Ingredients

Spicy Slaw
• ¼ cup sour cream
• ¼ cup mayonnaise
• 2 tbsp. hot sauce
• 2 tsp. Cilantro Mojo Seasoning
• 1 tbsp. lime juice
• 16-oz./455 g bag coleslaw mix
• ¼ red onion, thinly sliced
• 1 medium onion, quartered
• 2 jalapeno peppers, seeded
• 1/3 cup cilantro
• 8-oz./225 g can tomato sauce
• 2 tbsp. plus 2 tsp. Southwest Chipotle Seasoning, divided
• 2–2½ lb./1–1.2 kg pork tenderloin
• 16 6"/15 cm flour tortillas
• 1 lime, cut into wedges

Instructions

Slaw
1. In medium bowl, stir together sour cream, mayonnaise, hot sauce, Cilantro Mojo Seasoning and lime juice. Add coleslaw mix and red onion, tossing well to coat.
2. Cover and refrigerate at least 1 hour or overnight.
Tacos
3. In UltraPro 2.1-Qt./2 L Casserole Pan, combine tomato sauce with onion mixture and 2 tsp. Southwest Chipotle Seasoning Blend.
4. Season pork with remaining 2 tbsp. Southwest Chipotle Seasoning Blend and place in casserole pan with sauce, tucking small ends under. Cover and roast 25 minutes or until internal temperature reaches 155° F/69° C.
5. Remove from oven and allow to rest, covered, 10 minutes.
6. Place tortillas on a microwave-safe plate, cover with moist paper towel and microwave on high power 45 seconds.
7. Slice pork and divide between heated tortillas, top with sauce from casserole pan, spicy slaw and garnish with lime wedge.

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Chicken Enchiladas Verdes with Mexican Rice

Ingredients

Salsa Verde
• 1 lb./455 g tomatillos, husked
• ½ medium onion, quartered
• 2 garlic cloves, peeled
• 2 jalapeno peppers, seeded
• ½ cup cilantro
• ½ tsp. coarse kosher salt
• ¼ tsp. black pepper
Enchiladas
• 1½ cups cooked chicken, shredded
• 1 cup frozen southwestern style corn,
• thawed and drained
• 1 cup Mexican blend cheese,
• shredded and divided
• 2 tbsp. Southwest Chipotle Seasoning
• 12 6"/15 cm corn tortillas
Mexican Rice
• 1 medium onion, quartered
• 1 garlic clove, peeled and halved
• 14½-oz./400 g can fire-roasted diced tomatoes, with liquid reserved
• 2 cups chicken broth
• 1 tbsp. Southwest Chipotle Seasoning
• 1 cup long-grain white rice

Instructions

Salsa Verde
1. Place tomatillos in UltraPro 2.1-Qt./2 L Casserole Pan along with ¼ cup of water. Cover and microwave on high power 5 minutes. Drain and allow to cool slightly.
2. Place onion, garlic, jalapeno and cilantro in base of Power Chef™ System fitted with the blade attachment. Replace cover and pull cord to process until finely chopped. Add tomatillos, replace cover and pull cord to process until all ingredients are finely chopped.
3. Place mixture back in casserole pan, cover and microwave on high power 4 minutes. Season with salt and pepper. Set aside.
Enchilada Filling
4. Place chicken, corn, ½ cup cheese and seasoning blend in medium bowl, stirring together using the Saucy Silicone Spatula. Set aside while preparing rice.
Mexican Rice
5. Preheat oven to 350° F/175° C.
6. Place onion and garlic in base of Power Chef™ System fitted with the blade attachment. Replace cover and pull cord several times until finely chopped.
7. Place onion mixture, tomatoes, broth and seasoning blend in UltraPro 3.5-Qt./3.3 L Lasagna Pan. Microwave on high power 4 minutes.
8. Add rice, stirring to combine. Cover and bake 25 minutes.
Enchiladas
9. Divide filling between tortillas and roll. Spread ¾ cup salsa verde on bottom of inverted UltraPro Roasting Pan cover (or use inverted Lasagna Pan cover and place aluminum foil over rice).
10. Place enchiladas in cover, folded seam down, and top with remaining salsa verde. Sprinkle remaining cheese on top.
11. Remove cover from rice and place inverted cover containing enchiladas on top. Bake, together, an additional 15 minutes or until heated through.

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Mango Blackberry Ice Pops

Serves: 6

Serving Size: 1 Lollitup

Ingredients

• 1¼ cup mangoes, frozen + 4 tbsp. water
• 1¼ cup blackberries, frozen + 2 tbsp. water

Instructions

1. Puree mangoes and water in Power Chef™ System. Set aside in small bowl.
2. Puree blackberries and water in Power Chef™ System.
3. Layer 1 tbsp. mango followed by blackberry mixture in Lollitups® Freezable Forms, repeat once to fill mold. (Because of thickness of purees, no need to freeze in between layers.)

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Chunky Coconut Mango Smoothie

Serves: 2

Serving Size: 8 oz.

Ingredients

• 2 limes = ¼ cup juice
• 2 oranges = ½ cup juice
• 8 oz. frozen mango
• 6 oz. g low-fat yogurt
• 3 tbsp. shredded coconut

Instructions

1. Assemble Press Master with Press Master connection to base.
2. Place base of Power Chef™ System under Press Master splash guard.
3. Slice citrus in half and insert one half of the fruit in the chamber, making sure that the cut side is facing down.
4. Press down until all juice is drained. Repeat until all limes and oranges are pressed into Power Chef™ System.
5. Place remaining ingredients into base of Power Chef™ System, fitted with blade attachment. Cover and pull cord to process until mango is finely chopped and mixture is combined.
6. Pour into two 12-oz. tumblers.

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