Snickerdoodle Cupcakes

nickerdoodle Cupcakes Ingredients 1 cup all-purpose flour ½ tsp. baking powder ¼ tsp. baking soda ¼ tsp. salt ¼ tsp. ground cinnamon 2 eggs 1 cup granulated sugar ½ cup canola oil ½ cup buttermilk 1 tsp. vanilla extract ½ tsp. Simple Indulgence Cinnamon-Vanilla Seasoning Blend (DIY Seasoning Blends) *Buttercream Frosting (recipe follows) - ¼ cup shortening - ½ cup unsalted butter, at room temperature - 1½ cups powdered sugar - 1 Tbsp. heavy whipping cream - ½ tsp. vanilla extract

Directions Cupcakes: Preheat oven to 350 degrees F/ 175 degrees C. Sift flour, baking powder, baking soda and salt into a Thatsa Bowl. Add eggs and sugar to base of Whip N Prep Chef. Replace cover and turn handle to mix well. Add oil, buttermilk, vanilla and dry ingredients to eggs and sugar mixture. Blend until well combined. Ladle into cupcake pan with liners. Bake 15-20 minutes or until a toothpick inserted in the center comes out clean. Move to a wire rack and cool completely. Frost with Buttercream Frosting using the Squeeze It Decorator. Sprinkle Seasoning Blend over cupcakes to garnish. Buttercream Frosting: Using an electric mixer, whip shortening, butter and powdered sugar on medium speed for 3-4 minutes, or until fluffy. Add heavy cream and vanilla extract and whip 1 minute, adding more heavy cream if necessary for a spreadable consistency. Refrigerate 15 minutes to solidify slightly. Shop susancn.my.tupperware.com

Quick Shake Salads

 Taco Salad

1. Layer (bottom to top): dressing
2. (3 tbsp. Light Avocado Ranch or preferred dressing),tomatoes, green peppers, ½ cup ground beef seasoned with Taco seasoning , cheese, red onion, lettuce.
3. Securely seal container. Store in refrigerator until ready to serve.
4. When ready to serve, shake Quick Shake® Container until all ingredients are combined. Pour into bowl and serve.

Chicken Cob

1. Layer (bottom to top): dressing, tomatoes, chicken, bacon, cheese, egg, lettuce.
2. Securely seal container. Store in refrigerator until ready to serve.
3. When ready to serve, shake Quick Shake® Container until all ingredients are combined. 
4. Pour into bowl and serve.

QUINOA & SPINACH SALAd

Ingredients

• 1 cup quinoa
• 1½ cups low-sodium vegetable broth
• ½ cup orange juice
• 2 tbsp. Cilantro or Lime Vinaigrette preferred dressing
• ¼ cup red pepper, chopped using Chop ’N Prep Chef
• ¼ cup green pepper, chopped using Chop ’N Prep Chef
• ½ cup black beans canned, drained
• 2 cups spinach

Instructions

1. Combine quinoa, vegetable broth and orange juice in Microwave Rice Maker. Replace cover and microwave on high power 15–18 minutes. Fluff with a fork and chill in refrigerator.
2. Layer (bottom to top): dressing, peppers, black beans, ½ cup chilled quinoa, spinach.
3. Securely seal container. Store in refrigerator until ready to serve.
4. When ready to serve, shake Quick Shake® Container until all ingredients are combined. Pour into bowl and serve.

Notes

You can make this recipe four times with the amount of quinoa

You can purchase the Quick Shake susancn.my.tupperware.com

IRISH SODA BREAD WITH STOUT BUTTER

Yield: 10

Serving Size: 1 piece

Ingredients

• 3¾ cups all-purpose flour
• 1½ tsp. baking powder
• 1½ tsp. cream of tartar
• 1½ tsp. coarse kosher salt
• 4 tbsp. salted butter, room temperature
• 1½ cups buttermilk
• 2 tbsp. dark molasses
• 2 tsp. toasted caraway seeds
• 2 tbsp. salted butter, melted (optional)

For the Stout Butter:
• 8 tbsp. unsalted butter (1 stick)
• 1½ tbsp. Irish stout
• 2 tbsp. brown sugar

Instructions

1. Grease and flour 3-Qt./3 L Casserole base and cone of the TupperWave® Stack Cooker. Place cone in center of Stack Cooker and set aside.
2. In a Thatsa® Large Bowl, whisk together flour, baking powder, cream of tartar and salt. Rub butter into flour mixture until coarse crumbs form. Create a well in the center of the flour.
3. In a Thatsa® Mini Bowl, whisk together buttermilk and molasses. Pour buttermilk mixture into the well. Using a spatula or fork, pull flour into the buttermilk until a crumbly dough forms. Knead dough briefly until dry pieces just come together; do not overmix. Dough will look scrappy and uneven.
4. Drop 3"/7.6 cm pieces of dough into the buttered Stack Cooker, forming a loose ring of dough around the cone. If desired, pour 2 tbsp. of melted butter over the top of the dough.
5. Microwave on high power, uncovered, 8 minutes. Remove from microwave. Let stand 10 minutes before removing from Stack Cooker.
6. Meanwhile, make the butter. In a Thatsa® Medium Bowl, stir together butter, stout and sugar until well combined. Refrigerate, covered, until ready to serve. Serve with sliced Irish Soda Bread.

Shop mytwbiz.com fro Tupperware products used in this recipe.

Beef & Broccoli

Ingredients

• 1½–2 lb./680 g–1 kg flank steak, cut into 4 quarters
• 1 tsp. of our Steak & Chop Seasoning
• 4 garlic cloves, peeled and minced in Chop ’N Prep Chef
• 1¾ cups beef stock, divided
• ½ cup low-sodium soy sauce
• 1 tbsp. sesame oil
• ¼ cup brown sugar
• 3 tbsp. corn starch
• 14-oz./415 g bag frozen broccoli florets

1. Season steak with seasoning and place in base of Microwave Pressure Cooker.
2. In a medium bowl, combine garlic, 1½ cups beef stock, soy sauce, sesame oil and brown sugar. Pour over steak. Add extra stock if meat is not fully submerged. Seal and microwave on high power 30 minutes.
3. Remove from microwave and allow pressure to release naturally until red pressure indicator fully lowers, about 10–15 minutes. Remove steak to a cutting board and pull apart using 2 forks.
4. In small bowl, whisk together corn starch and remaining ¼ cup beef stock. Whisk into warm liquid in base of Pressure Cooker.
5. Stir frozen broccoli into liquid in Pressure Cooker. Seal and microwave on high power 5 minutes.
6. Serve warm and over rice, if desired.

Shop mytwbiz.com for Tupperware products used in this Tupperware recipe.

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.

Shop mytwbiz.com for Tupperware products used in this Tupperware recipe.