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

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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7-Layer Cobb Salad Ingredients 2 cups Romaine, chopped 2 cups cucumber, peeled, seeded, diced 2 cups tomato, diced 2 cups avocado, diced 3 hard-cooked eggs, minced 1 cup crumbled bleu cheese 1 cup cooked, crumbled bacon
Directions In a baking dish or decorative bowl, layer ingredients in the following order: Romaine, cucumber, tomato, avocado, eggs, bleu cheese, bacon. Set aside. Make the dressing. In a small bowl, whisk together 1 cup guacamole, 1/2 cup sour cream, 1/2 cup buttermilk, and 1/4 tsp coarse kosher salt. Pour dressing over salad. Serve cold or at room temperature.

Pull Apart Pizza Bread

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Ombre Cake

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Hummingbird Cake

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Blueberry Lemon Cake

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Black Russian Bundt Cake

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Apple-Cinnamon Monkey Bread

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Apple Upside Down Cake

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Triple Chocolate Layered Dessert

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Sangria Ring

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Jel Ring Sandwiches

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Jel Ring Pizza

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Fluffy S'Mores Dip

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Ultimate Party Meatballs Ingredients 1 lb./455 g ground pork or beef 2 garlic cloves, chopped using Chop ’N Prep™ Chef 1 small onion, chopped using Chop ’N Prep™ Chef ¾ cup breadcrumbs 1 egg, lightly beaten 1 tsp. coarse kosher salt

Directions In a medium bowl mix together ingredients for meatballs until thoroughly combined. Form meat mixture into appetizer sized meatballs, using a ¼ cup measuring cup as a guide. Place meatballs into base of Microwave Pressure Cooker, piling them up as necessary. In a medium bowl whisk together ingredients for the sauce. Once combined, pour over meatballs in pressure cooker making sure they are fully covered. Readjust meatballs or add a little additional juice if any meatballs are sticking up over the sauce. Seal pressure cooker and microwave at high for 15 minutes. Allow pressure to release naturally and let sit uncovered for approximately 5 minutes as sauce will thicken slightly as it cools. Serve warm. Shop for the Tupperware items used in this recipe at www,mytwbiz.com

Salty Caramel Brittle Ingredients 25 saltine crackers 1 stick unsalted butter ½ cup brown sugar ½ cup granulated sugar ¹/₃ cup heavy cream 1 tsp. almond or vanilla extract ¼ tsp. coarse kosher salt

Directions Line a baking sheet with Silicone Wonder® Mat and neatly arrange 25 crackers in rows in center of mat. Set aside. In TupperWave® Stack Cooker 1¾-Qt./1.75 L Casserole, place butter and microwave on high power one minute, until melted. Add sugars and cream to butter, whisk and microwave on high power 6 minutes, stopping to whisk every 2 minutes. Add almond extract and whisk to combine. Pour mixture evenly over crackers and sprinkle with salt. Allow to cool for approximately 15–20 minutes. Break into pieces (without cutting directly on Mat). Store in a sealed Tupperware container. Purchase Tupperware used in the recipe shop www.myTWbiz.com

Cheese Cake Batter Dip

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Virgin White SANGRIA

Virgin White SANGRIA

48 oz.  white grape juice*
4 cups club soda

1 cup blueberries

2 mint sprigs

½ cucumber

1 lemon

1. Combine grape juice, club soda, blueberries and mint in desired serving pitcher.

2.Set Mandoline round knob to #2 and select the straight v-shaped blade insert.

3.Attach cucumber to food guider, place at the top of the Mandoline and push
down to slice into discs. Repeat with lemon.

4.Combine cucumber and lemon with grape juice mixture and serve over ice.

*For non-virgin - you can also substitute a sweet white wine for the grape juice. 

Tupperware Recipe

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