Pulled Apple Cider Chicken Ingredients 1 lb./455 g chicken breast 1 tsp. coarse kosher salt 1 green apple, cored and quartered ½ onion, peeled and halved 2 cups apple cider or juice

Directions Season chicken with salt and place in base of Microwave Pressure Cooker. Place apple and onion in base of Power Chef fitted with blade attachment. Cover and pull cord until finely chopped. Add to base of Microwave Pressure Cooker. Add cider to Microwave Pressure Cooker to cover ingredients. Seal and microwave on high for 15 minutes. Allow pressure to release naturally before opening. Shred chicken and serve warm. Shop mytwbiz.com for all your Tupperware needs

7-Layer Triple Berry Trifle Ingredients 2 cups fresh blueberries 2 cups fresh strawberries, diced 2 cups raspberries, cut in half 4 cups berry sorbet 4 cups pound cake, diced 4 cups whipped cream 1 cup toasted hazelnuts, chopped Additional whipped cream, berries and nuts for garnish
Directions In a large bowl, mix berries; set aside. In a trifle dish or decorative bowl, layer ingredients in the following order: 2 cups sorbet, 2 cups cake, 2 cups whipped cream, half of the hazelnuts, half of the berries. Repeat layers. Garnish with additional whipped cream, berries and hazelnuts, if desired.

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.

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7-Layer Cobb Salad Ingredients 2 cups Romaine, chopped 2 cups cucumber, peeled, seeded, diced 2 cups tomato, diced 2 cups avocado, diced 3 hard-cooked eggs, minced 1 cup crumbled bleu cheese 1 cup cooked, crumbled bacon
Directions In a baking dish or decorative bowl, layer ingredients in the following order: Romaine, cucumber, tomato, avocado, eggs, bleu cheese, bacon. Set aside. Make the dressing. In a small bowl, whisk together 1 cup guacamole, 1/2 cup sour cream, 1/2 cup buttermilk, and 1/4 tsp coarse kosher salt. Pour dressing over salad. Serve cold or at room temperature.

Pull Apart Pizza Bread

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Ombre Cake

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Hummingbird Cake

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Herb Chicken and Vegetables

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Corn Bread

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Breaded Chicken

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Blueberry Lemon Cake

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Black Russian Bundt Cake

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Apple-Cinnamon Monkey Bread

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Apple Upside Down Cake

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Cinco de Mayo Margarita

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Triple Chocolate Layered Dessert

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Sangria Ring

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Jel Ring Sandwiches

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Jel Ring Pizza

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Jel-icious Lemon Chiffon

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Spring Krispie Cake

This is made in the Tupperware Jell Ring Mold

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Green Tea Smoothie

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Blackberry Apple Smoothie

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Coffee Banana Breakfast Smoothie

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Peach Grapefruit Smoothie

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Orange Strawberry Smoothie

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Mango Lime Smoothie

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Banana Cream Pie Smoothie

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Strawberry Peach Smoothie

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Chocolate Strawberry Smoothie

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Peach Cobbler Smoothie

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Raspberry Tang Smoothie

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Tropical Sunset Smoothie

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Poached Eggs with Tarragon Sauce

Benedict Poached Eggs Ingredients ***Egg Ingredients*** 10 large eggs 30 tbsp. water, divided Slices of brioche, English muffins,and assorted savory breads 2 cups Tarragon Sauce (recipe below) ½ cup Canadian bacon, finely chopped ¼ cup fresh chive, minced ¼ cup pimento, minced ***Tarragon Sauce*** 4 egg yolks 1 tsp. grainy mustard 1 cup canola oil Juice of 1 lemon 2 tbsp. water 2 tbsp. tarragon, minced ½ small garlic clove, crushed ½ tsp. coarse kosher salt

Directions ***Egg Directions*** Place Egg Inserts in Microwave Breakfast Maker. Pour 3 tbsp. of water into each Egg Insert; water fill line should be completely covered. Crack 1 egg into each Egg Insert. Place cover on Microwave Breakfast Maker. Microwave on high power 50 seconds or until desired doneness. Transfer to a chaffing dish with 1˝/2.5 cm of warm water in the food dish. Repeat with remaining eggs. Serve warm with brioche or English muffins; top with our Tarragon Sauce, Canadian bacon, fresh chive, and pimento. ***Sauce Directions*** In the base of the Power Chef® System with paddle attachment, blend together egg yolks and mustard. While blending, slowly stream in oil through the funnel attachment; mixture will thicken. Blend in lemon juice. Transfer mixture to a small bowl. Stir in water, tarragon, garlic, and salt. Add additional lemon juice, salt, and pepper to taste. Serve at room temperature atop Poached Eggs. To purchase the Tupperware products used in this recipe shop www.myTWbiz.com

Chocolate Cake Master Mix

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Ginger-Sesame Chicken Ingredients 2 cups chicken stock 2 tbsp. corn starch 1 tsp. five-spice powder 4 slices fresh gingerroot ¼ tsp. coarse kosher salt + additional, to taste 4 (4-oz./115 g) boneless, skinless chicken breasts, cut into ½"/1.25 cm pieces 4 cups frozen Asian style vegetable blend ½ lb./225 g dried rice noodles 2 green onions, thinly sliced 1 cup loosely packed cilantro, chopped 2 tbsp. sesame seeds

Directions In the base of the Quick Shake® Container, combine chicken stock, corn starch, five-spice powder, gingerroot and salt; shake until well combined. Place chicken in the TupperWave® Stack Cooker 3-Qt./3 L Casserole and place noodles on top of chicken. Pour sauce from Quick Shake® over noodles and chicken. In the Stack Cooker colander, add vegetables and sprinkle with salt to taste. Place cover on Stack Cooker and microwave on high power 8 minutes, or until chicken reaches an internal temperature of 160° F/70° C. Remove from microwave and let stand 5 minutes. Remove cover. Transfer chicken, noodles and vegetables to large bowl and toss to coat, serve warm. Garnish with green onion, cilantro and sesame seeds. Tupperware products used in this recipe can be purchased at www.myTWbiz.com