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

Bananna Split Pancakes with Chocolate Syrup

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Power Chef System

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

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 ***Egg Directions*** Place Egg Inserts in Microwave Breakfast Maker. Pour 3 tbsp. of water into each Egg Insert; water fill line should be completely covered. Crack 1 egg into each Egg Insert. 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. Serve warm with brioche or English muffins; top with our Tarragon Sauce, Canadian bacon, fresh chive, and pimento. ***Sauce Directions*** 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. 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. To purchase the Tupperware products used in this recipe shop www.myTWbiz.com

Apple Coffee Cake Ingredients ½ cup brown sugar ⅔ cup granulated sugar 1½ tsp. Simple Indulgence Cinnamon-Vanilla Seasoning Blend ½ cup unsalted butter, softened 2 eggs 2 tsp. vanilla extract ½ cup milk, any type ¼ tsp. table salt 1½ cups all-purpose flour 1½ tsp. baking powder Topping ½ cup butter, melted ½ cup oats ¼ cup all-purpose flour ¼ cup brown sugar 1 apple, cored & quartered

Directions Preheat oven to 350° F/175° C. Whisk together sugars, Simple Indulgence Cinnamon-Vanilla Seasoning, and softened butter until combined, should look like wet sand. Whisk in eggs, vanilla, and milk. Stir in flour and baking powder. Pour into Ultra Pro 2-Qt./2 L Square Pan and spread until even with spatula. Top with apple topping and bake for 40-50 minutes or until an inserted knife comes out clean. Topping Stir together melted butter, oats, flour, and brown sugar in a small bowl. Set aside. Assemble Grate Master with slicing cone. Place a small bowl underneath. Place apple quarters one at a time into the hopper and turn handle to slice. Repeat until apple is sliced. Toss with oat mixture and sprinkle onto the top of batter. Tupperware products mentioned in this recipe can be purchased at www.myTwbiz.com

French Toast Casserole with Bacon

Tupperware products used can be purchased www.myTWbiz.com

Blueberry French Toast Casserole Ingredients 8 slices white bread 3 large eggs 1½ cups whole milk ¼ cup maple syrup 1 Tbsp. Simple Indulgence Cinnamon-Vanilla Seasoning Blend ½ cup fresh blueberries pinch of salt

Directions Slice the bread into large triangles. Set aside. Crack eggs into TupperWave Stack Cooker 3 Qt./3 L Casserole. Add milk, syrup, seasoning blend and salt. Whisk until combined. Sprinkle blueberries on top. Add bread slices and press bread down into the custard to submerge. Place Cover over Casserole and microwave at 50% power for 12 minutes, or until the casserole has puffed and risen, and a toothpick inserted in the middle comes out clean. Let rest, covered, five minutes. Serve with additional maple syrup.  Shop www.myTwbiz.com for products used in this recipe.

Breakfast in the Stack Cooker

 

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Apple-Cinnamon Monkey Bread

 

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Cinnaman Vanilla Monkey Bread

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Join my team between now and Feb 27, 2015 and get the product (retail $114) for $25

Hardy Breakfast in Breakfast Maker

Hardy Breakfast in Breakfast Maker

Ingredients

1/2 cup russet potato, peeled & diced into 1/2" pieces

3 eggs*

2T water

1/4 cup desired cooked breakfast meat (bacon, sausage or ham)

2T shredded cheddar cheese

Directions

1. Place potatoes in base of Microwave Breakfast Maker. Cover and microwave on high power 1 minute.
2. In small bowl, whisk together eggs, water and breakfast meat.
3. Pour over par-cooked potatoes, cover and microwave at 70% power 3 minutes or until eggs are cooked.
4. Top with cheese and serve warm.

*Substitute with egg whites or egg substitute, if desired.

 Tupperware Breakfast Maker can be purchased
www.myTWbiz.com

Fresh Baked In The Soup Mug

Sin-A-Bunn

Ingredients:

1 tube Pillsbury Country Biscuits (red label with 10 biscuits)
4 T. butter or margarine

Brown sugar

Cinnamon

Remove 5 biscuits from tube and place on cutting board. Flatten each one
with the palm of your hand. Next, brush with butter, sprinkle with brown
sugar and cinnamon. Stack the biscuits on top of each other in the Soup
Mug. Cook in microwave uncovered for 2 min. 15 sec. on Med. power (50%) until done.
Remove and invert on luncheon plate. Pour melted topping over bun and
enjoy! (Topping is melted brown sugar and cinnamon).

Giant Walnut Muffin-in-a-Mug

Dry Ingredients:                                                                      Wet Ingredients:
2 T. quick cook rolled oats                                                      1 beaten egg

1/3 cup flour                                                                            2 T. warm water
1/2 T sugar                                                                              1 T. Cooking Oil
½ tsp. baking powder                                                             1 T. milk                                    

 1/8 tsp. cinnamon      

Dash of salt                                                    

Optional: 2 T. chopped walnuts and/or 2 T. raisins & enough flour to coat them.

 Stir together dry ingredients and stir in wet ingredients until moistened. Coat nuts and raisins with flour to keep them from sinking to bottom and fold into mixture. Pour mixture into mug and cook in microwave uncovered at
70% power for 2 1/2 min. Turn every 30 seconds if no turntable. Insert toothpick near
center to test for doneness. Let stand 5 min. • remove muffin. and serve with
warmed topping.

Topping: mix together 2 T. flour, 1 tsp. brown sugar, 1 tsp.melted butter or
margarine. Enjoy! 

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Banana Crepes with Dulce de Leche Drizzle

Banana Crepes with Dulce de Leche Drizzle


Dulce de Leche Drizzle
Serves 4
Ingredients:
1 crêpe batter recipe, 8-10 pre-prepared crêpes
3 medium bananas, sliced
8 tbsp. canned dulce de leche or bottled caramel sauce
8 tbsp. chopped pecans
Optional: whipped topping
Directions:

1. Prepare crêpes according to recipe. Place banana slices in center of crêpe.
2. Drizzle with caramel and sprinkle with chopped pecans.
3. Fold crêpe in half and half again and place on a serving plate.
4. Prepare a second crêpe as the first and place on plate.
5. Drizzle with caramel and sprinkle with chopped pecans.
6. Optional: Top with whipped cream.

Basic Crêpe Batter
Makes 10 crêpes
Ingredients:
2 eggs
1 1/3  cup milk
1 cup all-purpose flour
3 tbsp. melted butter
¼ tsp. salt
Directions:

1. Combine all ingredients in the base of your Whip ’N Prep™ Chef.
2. Replace cover and turn handle to mix the ingredients until just combined.
3. Store in the refrigerator for at least 30 minutes or up to two days.
4. Lightly spray the pan with cooking spray.
5. Heat on medium-high for several minutes. The crêpe pan is hot enough when a drop of cold water sizzles when splashed on the surface of the pan.
6. Ladle a small amount of batter, about ¼ cup, onto the surface of the pan, swirling the pan
7. to achieve an even layer.
8. After 30 seconds, gently peel the sides of the crêpe away from the surface of the crêpe pan using a Saucy Silicone Spatula.
9. Once the bottom side has cooked through and has browned slightly, fl ip the crêpe over using the spatula.
10. Cook for an additional 30 seconds and then set aside onto wax paper, placing individual sheets
11. between the crêpes to prevent them from sticking together.
12. Repeat this process, spraying the pan with cooking spray each time.

Breakfast Maker

French Toast Twist – serves 1
Warning: This recipe may warp your mental image of “French Toast,” but this method is easier, healthier and sure to please when topped with our “Pineapple-Cranberry Spread.” Go ahead: Twist your mind.
1 ½ slices whole wheat bread
1 T light butter milk, 1.5% milk fat
¼ tsp. Simple Indulgence Cinnamon Vanilla Seasoning Blend
1 whole egg
1/8 salt
Lightly toast bread in toaster. While bread is toasting, in Quick Shake mix remaining ingredients together. Trim toasted bread to fit on the bottom of the Breakfast Maker. Pour the egg mixture from Quick Shake over the bread, allowing it to coat both sides. Place covered Breakfast Maker in the microwave and cook on high power for 1 minute. Remove and serve.


Pineapple-Cranberry Sensation Spread – serves 16 Serving size 0.7 oz.
¾ cup dried pineapple, unsweetened
5-6 dried apricots
½ cup dried cranberries
½ cup unsweetened pineapple juice
1 T. lime juice
Place dried fruit and pineapple juice in the Breakfast Maker. Cover and cook in microwave on high for 1 minute and 30 seconds. Remove from microwave and let rest for 3 minutes to cool slightly. When cooled, spoon fruit into Power Chef fitted with the blade attachment. Process by pulling cord until well mixed. Pour the liquid from the cooked fruit in the Breakfast Maker into the Power Chef and add the lime juice to fruit mixture. Process until a spread consistency is achieved. Cover and refrigerate until ready to use.
French

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Italian Frittata Ingredients 3/4 cup frozen country-style hash browns 1 green onion 1/8 red bell pepper 3 large eggs 2 Tbsp. cold water 1/2 tsp. Simple Indulgence Italian Herb Seasoning Blend 1/4 cup reduced fat shredded cheddar cheese
Directions Place hash browns in Tupperware Microwave Breakfast Maker, cover and microwave on high 1 minute. Meanwhile, place green onion and bell pepper in Smooth Chopper with blade attachment. Pull several times to chop. Spread over hash browns. Change Smooth Chopper to paddle attachment, add eggs, water and seasoning blend, and pull cord several times to blend. Pour mixture over vegetables and top with cheese. Cover and microwave on high 1 minute, 45 seconds. Allow to rest 2 minutes while covered, then serve. Find this and more microwave items at www.myTWbiz.com

Spinach Crepes with Creamy Cheese Filling

Spinach Crepes with Creamy Cheese Filling

Crepes
Makes 10 crepes 
2 eggs
1⅓ cup milk
1 cup all-purpose flour
3 tbsp. melted butter
¼ tsp. salt
Combine all ingredients in the base of your Power Chef™ with Whip Accessory attached. Replace cover and turn handle to mix the ingredients, until just combined; store in the refrigerator for at least 30 minutes, or up to two days.
Heat a crepe pan on medium-high heat for several minutes.  The crepe pan is hot enough when a drop of cold water sizzles when splashed on the surface of the pan.
Lightly spray the pan with cooking spray.  Ladle a small amount of batter, about ¼ cup, onto the surface of the pan, swirling the pan to achieve an even layer.  After 30 seconds, gently peel the sides of the crepe away from the surface of the crepe pan using a Silicone Spatula.  Once the bottom side has cooked through and has begun to brown slightly, flip the crepe over using the spatula.  Cook for an additional 30 seconds and then set aside onto wax paper, placing individual sheets between the crpes to prevent them from sticking together. Repeat this process, spraying the pan with cooking spray each time.
Cheese Filling
Serves 5
1 crepe batter recipe, yielding 10 crepes
1 tbsp. extra-virgin olive oil
1 small yellow onion
2 garlic cloves, peeled
10 oz./283g package frozen chopped spinach, thawed and drained
14 oz./397g ricotta cheese
8 oz./227g Gruyère cheese, shredded, plus more for topping
¼ tsp. ground nutmeg
salt and pepper, to taste
Prepare crêpes according to crêpe recipe and set aside.
Place onion and garlic in base of the Chop ’N Prep Chef, replace cover and pull cord 3–4 times to chop.  In a Chef Series 8”/20 cm Nonstick Fry Pan, over Medium heat, heat the olive oil.  Add onions and garlic to the Fry Pan and sauté for five minutes, or until translucent.
Place cooked onions and garlic in an 8¾-cup/2.1 L Wonderlier® bowl; add the spinach, the cheeses, nutmeg, salt, and pepper.  Mix to combine.
Add three tablespoons of the filling to the center of each crepe.  Roll up each crepe and place in a shallow microwave safe baking pan folded side down.  Top with additional Gruyère cheese.  Microwave on High power five minutes or until the cheese is melted and the crêpe filling has warmed through.  Serve immediately.
All of the products used in this recipe can be purchased on myTWbiz.com from Susan Enzor

Vent ‘N Serve Microwave Recipes

INDIVIDUAL QUICHE

In Vent 'N Serve small container put:

1 Slice of bread (remove crust, tear into small pieces) Layer browned bulk pork sausage or pieces of sliced ham In small bowl mix:

1 egg (can use thawed frozen egg product) 1/3 cup milk

1/4 tsp. Onion powder or onion salt or 1 green onion chopped

Dash of salt and / or pepper, Dash of ground mustard or 1/4 tsp. prepared mustard

Pour egg mixture over bread and meat layers. Sprinkle with shredded cheddar cheese.

Microwave on HI power for 1-2 minutes or until puffed.

Apple Crisp

In Vent 'N Serve small container put:

1 apple, quartered. Peeled or unpeeled In small bowl mix:

1 Tbsp. Margarine

1 Tbsp. Flour

1 Tbsp. Brown Sugar 1 Tbsp. Oatmeal

Add Cinnamon Vanilla seasoning to taste. Sprinkle mixture over apple. Microwave on HI power for 2 minutes, covered and vented.



Square Hard Boiled Eggs


For Vent 'N Serve medium shallow container: 4 Eggs

Crack 4 eggs & gently poke holes in yellow and white.

Microwave on 50% power for 5 minutes. Let stand for 5 minutes.

Chop and use as you would hard boiled eggs. NO Peeling!!!



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Brunch Pizza

Crust:

• 1 pkg. (24 ounces) frozen shredded hash brown patties, thawed and broken apart


• 1 egg


• Salt and ground black pepper to taste

Egg Topping:

• 7 eggs


• 1/2 cup milk


• 1 1/2 cups shredded Cheddar cheese

Optional Ingredients:

• Chopped onions


• Chopped green peppers


• Sliced or chopped mushrooms


• Bacon. Cooked and crumbled


• Chopped ham
  
  Quick Chef
• Perhaps the fastest and easiest food processor ever created.
• Chops everything from onions to ham with just a twist of the hand.
• Non-slip base provides a secure grip on the countertop
• The faster the chopper is turned, the more finely the ingredients are chopped.
• Transparent base allows you to easily see inside the container

Preheat oven to 400 F. Place on lightly greased 15 in. baking pan. Combine potatoes and one egg in Prep Essentials Mix-N-Stor Plus Pitcher . Spread potatoes on the pan and spread into a 14 in. circle. Pat down with Silicone Spatula. Season with salt and pepper if desired. Bake for 20 minutes.
Whisk eggs and milk in Plus Pitcher. Pour into 8 ¼-Cup Oval Heat N Serve Container and cook on high 3 minutes in microwave. Stir and cook an additional 3 minutes. Stir. Spread cooked eggs evenly over baked potato crust. Top with optional ingredients. Sprinkle with cheese and bake for an additional 10 minutes. Slice into wedges. .

Yield: 10-12 servings.

To purchase or to view the products used click on http://my.tupperware.com/susancn