Tuesday, May 09, 2017

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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Friday, May 05, 2017

Wednesday, March 22, 2017

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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Monday, February 20, 2017

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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Wednesday, February 15, 2017

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

  1. ***Egg Directions***
  2. Place Egg Inserts in Microwave Breakfast Maker. Pour 3 tbsp. of water into each Egg Insert; water fill line should be completely covered.
  3. Crack 1 egg into each Egg Insert.
  4. 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.
  5. Serve warm with brioche or English muffins; top with our Tarragon Sauce, Canadian bacon, fresh chive, and pimento.
  6. ***Sauce Directions***
  7. 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.
  8. 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.
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Tuesday, January 17, 2017

Wednesday, January 11, 2017

Ginger-Sesame Chicken

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

  1. In the base of the Quick Shake® Container, combine chicken stock, corn starch, five-spice powder, gingerroot and salt; shake until well combined.
  2. 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.
  3. In the Stack Cooker colander, add vegetables and sprinkle with salt to taste.
  4. Place cover on Stack Cooker and microwave on high power 8 minutes, or until chicken reaches an internal temperature of 160° F/70° C.
  5. Remove from microwave and let stand 5 minutes.
  6. Remove cover. Transfer chicken, noodles and vegetables to large bowl and toss to coat, serve warm.
  7. Garnish with green onion, cilantro and sesame seeds.
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