Strawberry Lemonade Shortcake Ingredients ¾ cups fresh strawberries, rinsed & sliced 1½ tbsp. vegetable oil 1 tbsp. lemon juice Zest of 1 lemon 1 large egg ¾ cup self-rising flour 4 tbsp. granulated sugar ½ tsp. baking soda

Directions In base of Power Chef™ System fitted with blade attachment, mix strawberries, vegetable oil, lemon juice/zest and egg. Separately mix remaining flour, sugar and baking soda. Then, pour wet mixture into dry and mix until combined. Pour batter in TupperWave® Stack Cooker 1-Qt./1 L Casserole and microwave on 80% power for 4-5 minutes or until toothpick inserted in center comes out clean. Serve with fresh strawberries, whipped cream and lemon wedge. Shop susancn.my.Tupperware.com

Key Lime Cookies Ingredients ½ cup unsalted butter, cubed 1 large egg 2 key limes 1 – 17.5 oz. pouch sugar cookie mix

Directions Preheat oven to 375°F Fill Mix N Stor® Pitcher with hot water, place cover on top, remove middle insert. Place cubed butter in All-in-One Shaker and seal. Insert shaker in mix n store with water to softened butter. When butter has softened, discard hot water and transfer butter to base of Mix N Stor® Pitcher. Using All-in-One Mate juice and zest the limes. Transfer zest and juice to mix n store. Using the egg separator, separate the yolk from the white. Add the white to mix n store. Mix all contents of batter until well combined. Scoop tbsp. of dough onto baking sheet lined with Silicone Wonder Mat and bake for 9-10 mins or until golden brown. Tupperware products used can be purchased at susancn.my.tupperware.com

Monkey Bread Ingredients 3 cans 10-count biscuits 1 cup granulated sugar 1 cup light brown sugar 1 tsp. cinnamon 1 stick margarine

Directions Cut biscuits into quarters and place them in Thatsa® Jr. Bowl. In a separate bowl, mix sugar, ½ cup brown sugar and cinnamon. Pour cinnamon sugar mixture over biscuits, seal bowl and shake together to coat biscuits. Place Cone in 3-qt./3 L Casserole and add biscuits around it. Melt margarine and the remaining brown sugar, then pour it over the biscuits. Cover and microwave on high (about) 12 minutes. Let stand at least five minutes before inverting onto cover and serving. Tupperware products used can be purchased at susancn.my.tupperware.com

Cheesecake Swirl Brownies Ingredients 1 tbsp. unsalted butter, melted 18 oz./510 g brownie mix (plus ingredients per box instructions) 1 – 8 oz./225 g cream cheese, softened ½ cup granulated sugar 1 tsp. vanilla extract 1 egg

Directions Grease the Ultra Pro 2-Qt./2 L Square Pan with melted butter and set aside. In medium bowl, add brownie mix and ingredients per box instructions. Set aside. In base of Power Chef fitted with whip attachment, place cream cheese, sugar, vanilla and egg. Replace cover and turn handle until well combined. Pour ⅔ brownie batter in Square Pan, add with cheesecake batter in center and top with remaining brownie batter. Using thin spatula, swirl brownie mixture to create a decorative pattern. Place in microwave and cook on high power for 7 minutes or until toothpick inserted in center comes out clean. If center is wet but brownie starts pulling from sides, simply remove from microwave and cover for 5 minutes to finish carryover cooking. Let cool for 5 minutes before serving. Store leftovers in refrigerator. Tupperware products used in this recipe can be purchased at susancn.my.tupperware.com

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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