Wednesday, June 28, 2017

7 layer triple berry trifle

7-Layer Triple Berry Trifle


  • 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.
  • Friday, June 16, 2017


    Yield: 8
    Serving Size: 1 slice
    • 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
    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.
    Shop to purchase the Tupperware items used in this recipe.

    Wednesday, June 14, 2017

    7-Layer Cobb Salad

    7-Layer Cobb Salad


  • 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.