Cherry Dump Cake

Cherry Dump Cake

Ingredients

1 package (about 15 ounces) yellow or white cake mix
1 can (21 ounces) cherry pie filling

1 can (20 ounces) crushed pineapple, undrained
½ cup (1 stick) butter, melted

½ cup chopped pecans (optional)

1. Preheat oven to 350°F. Spray UltraPro 3.5-Qt Lasagna Pan with nonstick
cooking spray.

2. Spread cherry pie filling in bottom of prepared pan. Add pineapple
with juice; mix with cherries and spread evenly. Top with dry cake mix,
carefully spreading over fruit layer with fork. Do not mix.

3. Drizzle butter over cake mix, covering as much as possible. Sprinkle
with pecans, if desired.

4. Bake 40 to 45 minutes or until golden brown. Cool 15 to 30 minutes.

Serve warm.                                                                       Makes 12 servings

To purchase Tupperware products used in this recipe visit www.myTWbiz.com

Three Cheese Three Cheese MANICOTTI

Three Cheese Three Cheese

MANICOTTI

Ingredients

6 manicotti

1½ cups ricotta cheese*

½ cup mozzarella cheese, shredded

½ cup Parmesan cheese, shredded

1 egg, beaten

½ tsp. coarse kosher salt

¼ tsp. black pepper

¼ tsp. ground nutmeg

1½ cups jarred marinara

Directions

Cook manicotti in Microwave Pasta Maker on high power 10 minutes or until al dente.  After draining manicotti, rinse with cold water to cool.  In a medium bowl combine cheeses, egg, salt, pepper and nutmeg.

Assemble Fusion Master™ with coarse mincer disc and sausage insert and place bowl beneath hopper.

Fill hopper with cheese mixture and turn handle until it reaches the sausage insert. Hold manicotti over the insert and continue to turn handle until the manicotti is filled with cheese. Repeat with remaining manicotti.

 Place filled manicotti in bottom of TupperWave Cook-It™ 13/4-Qt Rectangular. Cover with marinara sauce and microwave on high power 5 minutes. Serve warm. Sprinkle with additional cheese, if desired.

*You can also substitute with 2 cups fat-free cottage cheese for a lower fat option.

 To purchase Tupperware products used in this recipe visit www.myTWbiz.com

Chicken Cordon Bleu

Made in Ultra Pro

Chicken Cordon Bleu

Ingredients

Boneless, skinless chicken breast

1 slice Swiss cheese

Better Cheddar Crackers, crushed

2 slices low fat ham

Melted butter

Directions

Tenderize chicken breast placed between two pieces of wax paper with meat cleaver. Top with a slice of Swiss cheese and 2 pieces of ham. Roll and close with toothpick. Dip in melted butter. Roll in crushed cheddar cheese cracker crumbs. Place in Small Vent ‘N Serve. Microwave on high 1½ min. per breast.

*variation cover with breast with Mayo and roll in bread crumbs

Can be made in the Ultra Pro for a larger quantity. Still 1 1/2 minutes per breast. 

To purchase Tupperware products used in this recipe visit www.myTWbiz.com

Pudding No-Bake Oatmeal Cookies Ingredients 2 cups white sugar ¾ cup butter ½ (12 ounce) can evaporated milk 1 (3.4 ounce) package instant butterscotch pudding mix or chocolate fudge pudding mix 3½ cups quick-cooking oats

Directions In the Stackcooker 3 quart casserole, combine the sugar, butter and evaporated milk. Cook on high power for 5 minutes, stirring occasionally until the mixture comes to a rapid boil. Allow the mixture to boil undisturbed for 20 to 30 seconds. Remove from microwave and stir in the instant pudding and oatmeal. Spoon onto silicon wonder mat or waxed paper lined cookie sheets. Allow to sit at least 15 minutes or until firm. To purchase Tupperware products used in this recipe; www.myTWbiz.com

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

Cup 0' Apple Pie

Cup 0' Apple Pie
1 small apple, peeled, cored and chopped
1 tablespoon brown sugar
1 teaspoon old-fashioned or quick oats*
½  teaspoon ground cinnamon
1 thin pat butter
Ice cream or whipped cream (optional)
*Or substitute 1 heaping tablespoon instant oatmeal mix (from cup or package); reduce amount of sugar.
1. Place apples in microwavable mug. Stir in brown sugar, oats and cinnamon.
Top with butter.
2. Microwave on HIGH 1 ½  to 2 minutes or until apple is tender. (Time will
vary depending on wattage of microwave and thickness of apple pieces.)
Stir mixture; top with ice cream or whipped cream, if desired.
Makes 1 serving

Visit www.myTWbiz.com to purchase this item (category microwave)and see more specials.

Scallops with Lemon Vinaigrette

Scallops with Lemon Vinaigrette made in Tupperware SmartSteamer

Scallops aren’t “fancy food;” they’re easy to steam and recall fresh, briny ocean flavors. Paired with bright lemon vinaigrette, this is an elegant meal you can enjoy anytime.
1 lb./455 g medium sea scallops
¼ tsp. kosher salt
¼ tsp. black pepper
1 lb./455 g fresh asparagus
1 lemon, zested and juiced using Zest ‘N Press® Gadget
2 tbsp. extra virgin olive oil
2 tsp. fresh dill, chopped
1 tbsp. fresh chives, chopped
Place scallops in the Colander Tray and sprinkle with half the salt and pepper. Place asparagus in the Steamer Base. Fill the Water Tray with 1¾ cups/400 mL water. Place Colander Tray on top of Steamer Base, Steamer Base on top of Water Tray and cover. Microwave on high power for 8 minutes. Meanwhile, in a small bowl, whisk the remaining ingredients together. Serve scallops and asparagus drizzled with Vinaigrette. Serve with white or brown rice.

MINT CHOCOLATE COOKIE PIE

Chocolate mint is a crowd-pleasing flavor profile, combining the freshness of mint with the decadence of chocolate—it’s a win-win combination! This pie is worth what it takes to make the crust and filling. The end result is pure deliciousness.

10 oz./285 g package chocolate-covered mint cookies
2 tbsp. unsalted butter, melted
8 oz./225 g package cream cheese, softened, room temperature
¼ cup of our Chocolate Dessert Blend
1½ cups heavy whipping cream

Preheat oven to 350°F/175°C. Place 2 cups (about 26 cookies) of cookies in base of Quick Chef® Pro System. Cover and turn handle to process until finely chopped (should yield about 1½ cups chopped). Stir in melted butter and transfer to a 9-in./23 cm pie plate. Press crumbs firmly into bottom and up the sides, creating as even a layer as possible. Bake 10 minutes. Set aside to cool completely. Place remaining cookies in base of Quick Chef® Pro System. Cover and turn handle to process until coarsely chopped. In a medium bowl, combine cream cheese and dessert blend with Silicone Spatula until fully combined. Pour cream into base Power Chef™ with Whip Accessory. Cover and turn the handle until the cream forms soft peaks. Do not over whip. Fold whipped cream into cream cheese mixture and blend gently. Add chopped cookies and gently fold until fully incorporated. Spread mixture into cooled pie crust, cover with plastic wrap and refrigerate overnight. Serve chilled.

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