Individual Decadent Chocolate Cake

Delightfully Decadent Chocolate Cake Ingredients 1⁄4 cup hazelnut spread 1 large egg 4 tbsp. unsweetened cocoa powder 3 tbsp. granulated sugar 1 1⁄2 tbsp. whole milk 1 tbsp. vegetable oil 1⁄4 cup semisweet chocolate chips 1⁄4 cup heavy cream 2 tbsp. granulated sugar

Directions In small bowl, place hazelnut spread, egg, cocoa powder, sugar, milk and oil. Whisk until mixture is smooth. Pour batter into base of Microwave Breakfast Maker and sprinkle chocolate chips evenly over the top. Cover and microwave on high power 90 seconds. At the end of cooking time, let rest for 2 minutes before opening. While cake is cooking, pour heavy cream and remaining 2 tbsp. of sugar into base of Chop ’N Prep Chef. Replace cover and pull cord for approximately 45 seconds or until thick. When cake has cooled, top with whipped cream and serve. Purchase Tupperware products used in this recipe at susancn.my.tupperware.com Microwave Breakfast Maker Chop 'N Prep Chef

Bananna Split Pancakes with Chocolate Syrup

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Power Chef System

Apple Sandwiches

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Mandolin

Apple Pie Seasoning Blend

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Spice Shakers

Apple Coffe Cake

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Ultra Pro 2 qt Square Pan

Apple Cinnamon Pancakes

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Power Chef
Chef Series II 9" Griddle

Maple Sweet Potato Casserole Ingredients 2 lbs sweet potatoes, peeled and quartered 2½ cups water 6 cloves ¼ tsp. salt ½ cup pure maple syrup ¾ cup pecans, chopped ½ tsp. cinnamon, optional
Directions In base of Microwave Pressure Cooker place sweet potatoes, water and cloves. Cover and lock in place. Microwave on full power for 10 minutes. At the end of cooking time, let cool for 5 minutes. Strain sweet potatoes, remove cloves and return to Pressure Cooker base. Add salt, maple syrup and toss to coat. Top with pecans and/or cinnamon, if desired. Serve immediately.

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Microwave Pressure Cooker

Salt Dough Ornaments Ingredients 2 cups all-purpose flour 1 cup salt 1 cup cold water

Directions Preheat oven to 250° F/121° C. In 6-Cup/1.4 L Thatsa® Bowl, mix flour and salt until well combined. Add water 2 tbsp. at a time until mixture forms into a dough. Knead for 10 minutes and let dough rest for 10 minutes. Roll out dough to desired thickness and cut out shapes with Mini Gingerbread Man Cookie Cutter. Place on Silicone Rectangular Form and bake for 2 hours or until dry. Each shape should hold firm when lifted off tray. Let dry for 2-3 days before decorating. Shop www.mytwbiz.com

Chocolate Peanut Butter Squares Ingredients 1 cup semisweet chocolate chips 1 tbsp. refined coconut oil ½ cup creamy peanut butter ½ cup milk chocolate chips

Directions Place semisweet chocolate chips and coconut oil in the TupperWave® Stack Cooker 1¾-qt./1.75 L casserole and microwave at full power in 30-second intervals until chocolate has melted; (about 90 seconds total). Set aside. Place peanut butter and milk chocolate chips in Stack Cooker ¾-qt./750 mL cover and microwave for 30 seconds or until chips melt into peanut butter. Mix well. Pour melted semisweet chocolate into Silicone Rectangular Form and spread to fully cover the bottom. Pour peanut butter mixture over chocolate mixture and use Silicone Thin Spatula to swirl and create a decorative pattern. Place in refrigerator for 20 minutes or until chocolate is set. Invert on cutting board and cut into even squares. Store at room temperature in Snack-Stor® Large Container or Mini Canisters for up to 5 days.

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• TupperWave® Stack Cooker
• Silicone Rectangular Form
• Silicone Thin Spatula
• Snack-Stor® Large Container

Beer or Both Cheddar Spread

Beer Or Broth Cheddar Spread Ingredients 1 cup farmer’s cheese* or cream cheese, softened 2 cups shredded cheddar, divided** 3 strips cooked bacon, finely crumbled 3 dashes hot sauce ¼ cup plus 1 tbsp. beer or broth 1 garlic clove, peeled and minced ½ tsp white vinegar ¼ tsp. kosher salt ⅛ tsp. nutmeg ½ cup chopped pecans

Directions In the base of the Power Chef® System fitted with the blade attachment, combine cream cheese, 1 cup of the cheddar, bacon, hot sauce, beer, garlic, vinegar, salt and nutmeg.   Cover and pull cord until well blended.  Transfer to a small bowl, cover and refrigerate at least 1 hour.  Clean Power Chef® System to prepare for the next step.  In the base of the Power Chef® System fitted with the blade attachment, combine pecans and remaining cheddar. Cover and pull cord until pecans are finely minced.  Remove cheese spread from refrigerator, form into one large ball, several smaller balls, or log, and roll in pecan-cheddar mixture until well coated.  Serve immediately with a variety of crackers, breads, vegetables or fruit, or refrigerate, covered, up to 3 days. Tupperware products used in this recipe can be purchased at www.mytwbiz.com  or contact  Susan Enzor 440 984-3276

Summer Creole Boil Ingredients 6 potatoes, cut into quarters 1½ cups sliced andouille sausage, about ½” thick 10 fresh okra, cut into ½” pieces 2 lbs. fresh jumbo shrimp, peeled and deveined 3 tbsp. DIY Low Country Seasoning Blend, divided* 1 tbsp. tomato paste 3 cups fresh or frozen corn kernels ¼ tsp. kosher salt ½ cup heavy cream

Directions Fill the base of the Tupperware® Smart Multi-Cooker with water to the max fill line for steaming. Place shielded colander inside the base. In a large bowl toss together potatoes, sausage, okra, shrimp, seasoning and tomato paste. Transfer mixture to the shielded colander of the Tupperware® Smart Multi-Cooker Place shallow colander on top of shielded colander, add corn. Cover and microwave 15-18 minutes or until shrimp is fully cooked and potatoes are tender. Remove from microwave. Transfer corn to the base of the Power Chef™ System fitted with blade attachment; add cream and salt. Cover and pull cord until corn is creamed to desired consistency. Spoon into a large bowl and top with shrimp and vegetable mixture. Note: Garnish with fresh chopped cilantro, crema, minced red bell pepper, chopped red onion, minced jalapeno. Can’t find andouille sausage? Substitute Italian sausage or chorizo. *Find all of our DIY Seasoning Blend recipes at blog.Tupperware.com. French and Spanish translations of our DIY Seasoning Blends can be found atmy.Tupperware.com. Tupperware® Smart Multi-Cooker Purchase Tupperware products used in this recipe at susancn.my.tupperware.com

Strawberry Shortcake Ingredients White or Yellow Cake Mix 2 Qt Strawberries Sugar or Splenda Spray Whipped Cream Berries for Garnish

Directions Mix Cake mix per instructions on package. Clean and Quarter strawberries. Spray cooker base of Tupperware Microwave Safe Dish (Stack Cooker) Spread ½ the prepared cake batter in base Microwave - uncovered - for 4 to 5 min (till toothpick done) Immediately invert onto platter Cook 2nd half of mix - invert onto platter While cakes are baking - use Tupperware Power Chef ™ to chop berries into smaller portions. Assembly: Poke a few holes into bottom layer. Put ⅓ the berries on layer, top with 2nd layer, add more berries. Spray whipped cream around bottom, sides, and top edge of cake. Use remaining berries on top and base for decoration. Add mint sprig if desired. Cut to serve. Refrigerate up to 3 days. Shop www.myTwbiz.com for products in this recipe.

Dill Pickle Deviled Eggs

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Sauteed Zucchini w/Cherry Tomatoes & Basil

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Cinnamon Tortilla Chips Ingredients 2 (10") flour tortillas cut into strips (about 24 each) Non-fat cooking spray (butter flavor) 1 Tbsp. sugar (adjust to taste) 2 tsp. Cinnamon-Vanilla Spice http://mytwpage.com/diy-cinnamon-vanilla-seasoning/

Directions Mix together sugar and Spice in Tupperware Bowl. Spray tortillas with non-stick cooking spray on both sides before cutting into strips; place strips in Thatsa™ Bowl, seal and shake to lightly coat. To ensure crispy chips, lay tortillas strips without overlapping on baking sheet. Bake for 8-10 minutes at 350°F or until lightly golden. Serve with Fruit Salsa  http://mytwpage.com/fruit-salsa/

Cherry-Lime Infused Water Ingredients 35 frozen or fresh (pitted) cherries, cut in half ½ lime, sliced thin
Directions Add cherries and lime slices to the infuser cone of the 2-Qt./2 L Pitcher. Fill pitcher with 60 oz./1774 mL of water. Attach infuser cone to pitcher top. Refrigerate up to 4 hours. Serve cold or at room temperature.

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Pina Colada Slush

Pina Colada Slush

Large Can of Dole Pineapple Juice
Two 12 oz. cans frozen pink lemonade
One 15 oz. can Cream of Coconut

Mix all ingredients together in Large Mixing Bowl.
Freeze solid in Bowl or freezer containers.
Fill glass with 1/2 full slush.
Add 7 up

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Great selection of bowls and freezer containers

Summer Squash Salad Ingredients 1 large zucchini, ends trimmed 1 large yellow squash, ends trimmed 1/2 tsp. kosher salt, divided Juice of 1 lemon 3 tbsp. extra virgin olive oil 3 tbsp. rice vinegar 2 cloves garlic, peeled ¼ cup fresh cilantro ¼ of small red onion, peeled 2 tbsp. honey 1 tsp. poppy seeds, toasted

Directions Using the Mandoline with round knob at #2 and the triangular knob at #6, slice thin strips of zucchini and squash. Transfer vegetables to large bowl and toss with ¼ tsp. of salt. Let stand 10 minutes; drain liquid. In the bowl of the Chop ’N Prep™ Chef, add lemon juice, olive oil, rice wine vinegar, garlic, cilantro, red onion, honey and remaining salt. Pour over vegetables and gently toss to coat. Refrigerate 20 minutes. Sprinkle with poppy seeds before serving. Shop susancn.my.tupperware.com for products in this recipe.

Dog Ice Cream Recipe

Watermelon Ice Pops

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Triple Fruit Margarita Ice Pops

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Strawberry Orange Ice Pops

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Sangria Ice Pops

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Root Beer Float Ice Pops

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Orange Banana Smoothie Ice Pops

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Orange Creamsicles Ice Pops

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Margarita Ice Pops

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Lemon Ginger Ice Pops

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Key Lime Ice Pops

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Gummy Worms Ice Pops

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Dirt n' Worm Ice Pops (chocolate cookie crumbs & gummy bears)

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Cookie and Cream Ice Pops

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Chocolate Pudding Ice Pops

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Breakfast Parfait Froyo Pops

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Blueberry Grapefruit Ice Pops

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Blueberry Swirl Ice Pops

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Berry Froyo Ice Pops

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Banana Pudding Ice Pops

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Chicken and Vegetable Panzanella Ingredients 4 (1"/2.5 cm) slices Italian or sourdough bread 4 tbsp. unsalted butter 1 garlic clove, peeled 2 (4-oz./115 g) boneless, skinless chicken breasts Salt and pepper, to taste 1 green bell pepper, seeded and chopped 1 red bell pepper, seeded and chopped 1 yellow onion, roughly chopped 1 large tomato, chopped 2 cups chopped Romaine or mixed greens 1 bunch Italian flat-leaf parsley, roughly chopped Shaved Parmesan cheese ½ cup favorite Italian dressing

Directions Butter each side of the bread. Place bread in the base of the MicroPro™ Grill. Place cover on the bread in the grill position. Microwave on high power 2 minutes. Remove, flip bread and microwave on high power 1 minute. Remove and rub bread with whole garlic clove, set aside. Place chicken in base of the MicroPro™ Grill. Place cover on the chicken in the grill position. Microwave on high power 6 minutes. Remove, flip chicken and microwave on high power 3 minutes or until internal temperature of chicken reaches 165° F/75° C. Remove chicken, sprinkle with salt and pepper to taste, set aside 2 minutes. Cut chicken into ½"/1.25 cm cubes. Place peppers, onion and tomato in base of the MicroPro™ Grill. Place cover on the vegetables in the grill position. Microwave on high power 8 minutes. In a large bowl, combine Romaine, parsley, bread cubes, grilled vegetables and dressing. Garnish with shaved Parmesan. Serve at room temperature.

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Columbian Style BBQ Sauce (pink sauce)

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Southern Alabama BBQ Sauce

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Carolina Mustard BBQ Sauce

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Mole Style BBQ Sauce

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Canadian Maple Soy Glaze

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Canadian Barn Style BBQ Sauce

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Chipotle BBQ Sauce

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Brownies with peanut butter

Brownies for Mom Ingredients For the brownies 2 cups milk or semi-sweet chocolate chips ½ cup heavy cream 3 tbsp. unsalted butter 1 tbsp. vanilla extract 2 tbsp. brewed coffee or espresso ¼ tsp. coarse kosher salt 4 eggs For the Buckeye topping 2 cups creamy peanut butter 1 cup powdered sugar 2 tsp. vanilla extract ¼ tsp. coarse kosher salt 1 cup milk or semi-sweet chocolate chips 3 tbsp. heavy cream 1 cup chopped peanuts

Directions Preheat oven to 325° F/. In the ¾-Qt. Stack Cooker Casserole, stir together chocolate chips, heavy cream, butter, vanilla, coffee, and salt. Microwave 45 seconds. Remove from microwave, let stand 2 minutes; stir until smooth. In the base of the Power Chef® System with paddle attachment, add eggs. Cover and pull cord until well beaten. Remove cover, add 2 spoonfuls of chocolate mixture to eggs, cover and pull cord until well mixed. Add remaining chocolate mixture and pull cord until well mixed. Transfer chocolate mixture to the UltraPro 2-Qt. Square Pan. Place pan in oven. Bake 25 minutes or until a knife inserted in the center of the brownies comes out clean. Remove pan from oven; let stand. Meanwhile, make the Buckeye toppings. In the ¾-Qt Stack Cooker Casserole stir together peanut butter, powdered sugar, granulated sugar, vanilla, and salt. Microwave on high power 30 seconds or until soft and spreadable. Spoon mixture over brownies; using a knife spread evenly over brownies. In the large 2-cup Micro Pitcher add chocolate chips and cream. Microwave 45 seconds; let stand 1 minute, stir until smooth. Pour chocolate over peanut butter, spread evenly. Sprinkle top with peanuts, gently press into chocolate. Refrigerate 20 minutes to set. Cut into 16 pieces, serve chilled or at room temperature. Tupperware products used in this recipe can be purchased at mytwbiz.com

Tamale Spoon Pie Ingredients For the filling: ½ green bell pepper, seeded, roughly chopped ½ poblano pepper, seeded, roughly chopped ½ small onion, peeled, cut in half 4 garlic cloves, peeled ¼ cup tomato paste 1 lb.  ground beef 3 tbsp. Taco seasoning 2 tbsp. instant masa or finely ground instant cornmeal ½ tsp. kosher salt For the dough: 1 cup instant masa or finely ground instant cornmeal 2 tsp. baking soda 1 tbsp. granulated sugar 3 tbsp. butter, melted ¼ tsp. kosher salt 1 cup chicken stock

Directions In the base of the Power Chef® System fitted with blade attachment, combine bell pepper, poblano, onion and garlic. Cover and pull cord until well minced. Transfer pepper mixture to a medium bowl. Add tomato paste, ground beef, taco seasoning, and salt. Mix until well combined, transfer to the base of the Microwave Pressure Cooker. In the base of the same Power Chef, combine masa, baking soda, butter, salt and chicken stock. Cover and pull cord until dough forms, scraping down sides of the base with a spatula as needed. Spread dough evenly over beef mixture. Cover and seal Pressure Cooker. Microwave on high power 20 minutes. Remove from microwave and let stand until pressure indicator fully lowers, about 10 minutes. Remove cover, spoon portions into bowls, serve warm. Tupperware products used in this recipe can be purchased at mytwbiz.com