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

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.

Purchase Tupperware products used in this recipe at susancn.my.tupperware.com

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

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.

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

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

7-Layer Triple Berry Trifle Ingredients 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.

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.

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Ombre Cake

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Hummingbird Cake

Tupperware Stack can be purchased @ www.myTWbiz.com

Blueberry Lemon Cake

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Black Russian Bundt Cake

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Apple-Cinnamon Monkey Bread

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Triple Chocolate Layered Dessert

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Jel-icious Lemon Chiffon

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Chocolate Cake Master Mix

 Tupperware products used in this recipe can be purchased at www.myTWbiz.com

Chocolate Brownie Truffles

Tupperware products used in the recipe can be purchased at www.myTWbiz.com