Giant Chocolate Kiss Ingredients 1-2 Cups MILK Chocolate Chips OPTIONAL: Rice Krispie Cereal Mint Chocolate Chips M&M Candies Mini Marshmallows Peanut Butter Other Fun Ingredients

Directions In microwave safe Tupperware - melt MILK chocolate for 1 min - stir Repeat for 20 seconds at a time till creamy and smooth Place aluminum foil at end of Tupperware funnel to block spout (use tape to secure if needed) Place Tupperware funnel into Tupperware tumbler - foil side down Pour melted chocolate into funnel Refrigerate until solid TO REMOVE: Gently tap Tupperware funnel against counter Tip out chocolate kiss www.myTWpage.com

Taco Soup

Tupperware products can be purchased at www.myTWbiz.com

Tupperware Quick Shake Pasta Salad

Use Ranch or Creamy Italian Dressing.

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Lemon Cake Ingredients 1 (18.25 oz.) pkg. lemon cake mix Water, vegetable oil and eggs called for on cake mix box 1 tsp. freshly grated lemon zest   **Frosting: 4 cups confectioners' sugar ½ cup butter, softened 2 Tbsp. spoons freshly squeezed lemon juice 1 tsp. freshly grated lemon zest 2 Tbsp. milk
Directions Preheat oven to 350 degrees F. Grease 2 (8-inch) cake pans with shortening or cooking spray and lightly flour. Prepare cake mix as directed on box. Fold in lemon zest with Silicone Spatula and pour into pans. Bake 28-33 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes and turn out cake onto a cooling rack to cool completely before frosting. Frost cake with Lemon Buttercream Frosting. **Frosting: In a large bowl, beat with an electric mixer, confectioners' sugar, butter, lemon juice and lemon zest until smooth and creamy. Blend in milk, beat on high power until light and fluffy  To purchase Tupperware items mentioned in the recipe visit www.myTWbiz.com or contact me at susanenzor@gmail.com

Cinnamon-Vanilla Gingerbread Cookies Ingredients 5 cups all-purpose flour (5 to 5-1/2 cups) 1 Tbsp. Chef Series ~ Cinnamon Vanilla Spice Blend 1 tsp. nutmeg 1¼ cup molasses (unsulphured) 1 cup shortening 1 cup sugar 1 tsp. baking soda 1 tsp. salt 2 tsp. ginger 2 eggs (beaten)

Directions Preheat oven to 375 degrees F. Stir together flour, soda, salt and spices; set aside. Melt shortening in Chef Series 2½-Qt. saucepan. Cool slightly. Stir in sugar, molasses, and eggs with Saucy Silicone Spatula; mix well. Add four cups reserved flour mixture; mix well with spatula. Turn mixture onto floured Simply Perfect Pastry Sheet. Knead in remaining dry ingredients by hand. Add a little more flour, if necessary, to make firm dough. Roll out on lightly floured Pastry Sheet to ¼-inch thickness for cut out cookies. Bake on Silicone Wonder Mat lined cookie sheet; for medium-sized cookies 6-10 minutes. To purchase Tupperware items mentioned in the recipe visit www.myTWbiz.com or contact me at susanenzor@gmail.com

Tortilla Soup Ingredients 1 Tbsp. olive oil 1 medium onion, chopped 2 cloves garlic, peeled 1 can (14 1/2 oz.) fire roasted tomatoes, drained 1 carton (32 oz.) chicken broth 1 Tbsp. Simple Indulgence Southwest Chipotle *Garnish: 4-6 corn tortillas, or crushed tortilla chips 1/3 cup vegetable oil 1 cup Mexican Blend shredded cheese Sliced avocado 1 lime, cut into 4-6 wedges

Directions In a Chef Series 4 Qt./ 4L Sauce Pan; heat 1 Tbsp. of oil over medium heat. Add onion and garlic sauteing until golden brown. Add tomatoes and cook for 2-3 minutes. Remove from heat and place vegetables in Quick Chef with blade attachment. Cover and process until finely chopped. Return vegetables to saucepan, add broth and Simple Indulgence Southwest Chipotle. Cover and simmer for 30 minutes over medium to low heat. Slice tortillas into thin strips and cut in half. Heat 1/3 cup vegetable oil over medium-high heat. Add tortillas to oil, frying until crisp. Drain on paper towels. Ladle soup into bowls. Top with tortilla strips, 1 Tbsp. of cheese, slices of avocado, and a squeeze of lime juice. To see or purchase the Tupperware items used visit www.myTWbiz.com

Chocolate Peppermint Cupcakes

Chocolate Peppermint Cupcakes

Ingredients

• 1½ cups all-purpose flour
• 1 cup granulated sugar
• 3 Tbsp. unsweetened cocoa
• 1 tsp. baking soda
• ½ tsp. salt
• 1 tsp. peppermint extract
• 6 Tbsp. canola oil
• 1 Tbsp. white vinegar
• 1 cup cold water
• peppermint hard candies or candy canes, crushed
• *Peppermint Buttercream (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
• - ½ tsp. peppermint extract
• - 1-2 drops red food coloring

Directions

1. *Cupcakes:
2. Preheat oven to 350 degrees F/ 175 degrees C.
3. In a Thatsa Bowl, whisk together all-purpose flour mixture and add the oil, white vinegar, and cold water.
4. Whisk until well combined.
5. Ladle into cupcake pan with liners.
6. Bake 15-20 minutes or until a toothpick inserted in the center comes out clean.
7. Move to a wire rack and cool completely.
8. Frost with Peppermint Buttercream using the Squeeze It Decorator, and sprinkle with crushed peppermint candies.
9. *Peppermint Buttercream:
10. Using an electric mixer, whip shortening, butter and powdered sugar on medium speed for 3-4 minutes, or until fluffy.
11. Add heavy cream, vanilla extract and peppermint extract. Whip 1 minute, adding more heavy cream if necessary for a spreadable consistency.
12. Refrigerate 15 minutes to solidify slightly.

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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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Double Chocolate English Toffee Pizza Ingredients 1 pkg. double chocolate chip cookie dough 8 oz. cream cheese 5 Tbsp. Simple Indulgence English Toffee Dessert Blend 1 cup whipped topping ¼ cup chocolate toffee candy bar, chopped *Garnish: ¼ cup chocolate toffee candy bar, chopped white and dark chocolate shavings

Directions Preheat oven to 325 degrees F/ 160 degrees C. Press cookie dough into an 8-inch circle on a pizza pan. Bake 16-18 minutes or until light golden brown. In a Quick Chef or mixer with a paddle attachment, blend cream cheese, Simple Indulgence English Toffee Dessert Blend and whipped topping until smooth. Add toffee bits and spread mixture over cookie crust. Sprinkle chopped chocolate toffee candy bar and chocolate shavings over the pizza and refrigerate until ready to serve.  To see or purchase the Tupperware items used visit www.myTWbiz.com

Mixed Berry Crumb Cake

Mixed Berry Crumb Cake

Serves 16
Serving size: 1 piece

Ingredients
Topping

• ¼ cup unsalted butter
• ¼ cup granulated sugar
• ¼ cup brown sugar, light or dark
• ½ tsp. Cinnamon-Vanilla Seasoning
• 1/8 tsp. coarse kosher salt
• 1¼ cup cake flour

Cake

• ½ cup raspberry preserves
• 1 pint blueberries
• 1 tbsp. unsalted butter, room temperature
• ¾ cup unsalted butter
• 2½ cups cake flour
• ½ tsp. baking soda
• ½ tsp. coarse kosher salt
• 1 cup granulated sugar
• 2/3 cup buttermilk
• 3 eggs

Instructions

1. To prepare topping mixture, place butter in 1-Qt./1 L Micro Pitcher, microwave on high power 20 seconds or until melted. In medium bowl, combine melted butter, sugars, seasoning, salt and cake flour. Stir and set aside.
    
2. To prepare cake, preheat oven to 350° F/175° C.
    
3. In 1-Qt./1 L Micro Pitcher, warm raspberry preserves by microwaving on high power 20–30 seconds. Place blueberries in medium bowl. Pour warm preserves over berries; set aside.
    
4. Use room temperature butter to coat UltraPro 3.5-Qt./3.3 L Lasagna Pan, set aside.
    
5. In 1-Qt./1 L Micro Pitcher, microwave ¾ cup butter on high power 1 minute or until melted. Pour into base of Power Chef™ System, set aside to cool.
    
6. In medium bowl, combine flour, baking soda, salt and sugar; set aside.
    
7. Add buttermilk and eggs to melted butter in Power Chef™ base fitted with the paddle attachment. Replace cover and pull cord 3–4 times to mix. Gradually add flour mixture to liquids in base of Power Chef™ System, pulling 3–4 times to mix.
    
8. Pour batter into lasagna pan. Spoon berry mixture over cake batter, followed by topping mixture. Bake 35–40 minutes or until a toothpick comes out clean when inserted into cake.

Tip: If you do not have cake flour, similar results can be achieved by removing 2 tbsp. of flour per cup of flour, adding 2 tbsp. of cornstarch, then sifting.

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Fireside Beef Stew Ingredients 1½ lb. beef cubes (cut into 1½ inch pieces) 2 Tbsp. all-purpose flour 2 Tbsp. Chef Series Hickory Mesquite Seasoning Blend 2 Tbsp. vegetable oil 2 cups water 1 pkg. onion soup mix (1 oz.) 4 medium carrots (cut into pieces) 4 medium potatoes (quartered) 4 stalks celery (cut into pieces)

Directions Place beef cubes, flour and seasoning in Thatsa bowl with seal. Shake until meat is evenly coated. Heat oil in Chef Series 6-Qt. Dutch Oven over medium heat; brown beef cubes. Add water and onion soup mix. Bring to boil; cover and simmer on low heat for 20 minutes. Add carrots, potatoes and celery; simmer, covered, about 45 minutes or until beef and vegetables are tender. Visit www.myTWpage to see the Tupperware items used in this recipe.

Snow Snack Mix Ingredients 3 cups Rice Krispies Cereal 3 cups Capn’ Crunch Cereal 3 cups Mini Marshmallows 3 cups Honey Roasted Nuts

Directions Measure above ingredients into Thatsa Bowl and mix with Silicone Spatula. Melt 1 (16 oz. package) *Vanilla Candy Coating Bark in Tupperware Microwave Safe container. Microwave on high power 1 minute. Stir and continue to microwave in 15 second intervals until chips are melted. Pour over mixture and stir. Spread over 2 Silicone Wonder Mats. Let cool. Break into small pieces. Serve in Large Tupperware Bowl or divide into smaller containers to give as gifts. Can be stored in Modular Mate containers for several weeks. *Can use white chocolate chips.

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Cherry Chocolate Fudge Ingredients ⅓ cup finely chopped Maraschino cherries, well drained ½ cup butter (1 stick, cut into pieces) 3⅔ cups powdered sugar (1 lb. box) ½ cup unsweetened cocoa powder ⅓ cup evaporated milk ⅓ cup pecan pieces 1 tsp. almond or vanilla extract
Directions Line 8-inch square pan with foil. Drain chopped cherries between paper towels. Microwave butter on High (100%) in Base of Oval Microwave Cooker 45 seconds or just until melted. Stir in powdered sugar, cocoa and evaporated milk. Microwave on High 1 minute; stir well with E-Series Whisk. Microwave on High additional 30 seconds at a time until slightly thickened and smooth when stirred. Do not boil. With Silicone Spatula, stir in cherries, pecans and extract. Spread into prepared pan. Cover; refrigerate until firm. Use foil to lift fudge out of pan; cut into squares. Seal and store leftover fudge in Tupperware containers in refrigerator. Visit www.myTWbiz.com to view Tupperware items and more.

Classic Peppermint Bark Ingredients 12-oz./350 g package semi-sweet chocolate chips 12-oz./350 g package white chocolate chips or white bark 1⁄2 cup peppermint candies, crushed

Directions Add semi-sweet chocolate chips to TupperWave® Stack Cooker 13⁄4-Qt./1.75 L Casserole. Microwave on high power 1 minute. Stir and continue to microwave in 15 second intervals until chips are melted. Pour over Silicone Wonder® Mat and spread, using Silicone Spatula, into an even layer. Place in freezer to harden, about 10 minutes. Add white chocolate to base of Stack Cooker Casserole and microwave on high power 1 minute. Stir and continue to microwave in 15 second intervals until melted. Spread melted white chocolate over chilled semi-sweet chocolate on Silicone Wonder® Mat. Spread, using Silicone Spatula, into an even layer covering the semi-sweet chocolate. Sprinkle warm white chocolate with crushed peppermint candies. Return to freezer until fully hardened, about 10–20 minutes, before breaking or cutting into pieces. To see or purchase the Tupperware items used visit www.myTWbiz.com

HOT CHOCOLATE MIX

Ingredients

1 BOX INSTANT NON-FAT DRY MILK (10 2/3 CUPS)
1 (6 oz jar) POWDERED NON-DAIRY CREAMER (French vanilla is great)
2 CUPS POWDERED SUGAR
1 (16 oz container) INSTANT CHOCOLATE MIX



Directions

Combine all ingredients in Thats-a-bowl. Seal and mix well.
Store in Sq. 3 Modular Mates Container. (Square 3: 17-cups (4 L)6 3/4"H x 7 3/8"Sq.) Label and date.
Use within 6 months. Makes 17 cups of mix.

To make one serving
Add 3 T of mix to 1 cup hot water and stir to dissolve. Top with whipped cream or marshmallows (optional).



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Snowman Soup

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.

Orange Cranberry Sauce with Apricots

Ingredients

• ½ cup dried apricots
• 16 oz./455 g bag fresh or frozen cranberries
• 1 orange, zested and juiced
• ¾ cup sugar

Directions

1. Place the apricots in the Chop 'N Prep Chef. Replace cover and pull the cord several times until the apricots are chopped in coarse pieces.
2. Place the apricots and cranberries in the TupperWave Stack Cooker 3-Qt./3 L Casserole, stir in orange zest, juice and sugar. Cover and microwave on High power 15-20 minutes.
3. Stir and place in a serving container. May be served warm or cold.

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Lace Cookies Ingredients ½ stick unsalted butter, in chunks ¼ cup corn syrup ½ cup light brown sugar (packed) ½ tsp. Cinnamon-Vanilla Spice Blend ½ cup all-purpose flour

Directions In Base of  Microwave Cooker, place butter chunks, corn syrup and brown sugar; stir together. Cover and microwave for 1 minute on 60% power; stir, replace cover and microwave for an additional ½ minutes at 60% power. Slowly stir in flour, mixing until well blended. Using a teaspoon, drop batter onto a cookies sheet lined with Silicone Wonder Mat. Place only 6 cookies per sheet allowing for batter to spread while baking. Bake at 350 degrees F. for 6-8 minutes until golden and bubbly. Remove from oven and allow to cool approximately 2 minutes. Gently pull off mat and place on platter or create a shape (perfect for piping with a filing). If cookies will not pull off without breaking, place back in oven for 30 seconds to make them pliable again. *** Filling suggestions: Pipe with whipped topping, icing or mousse.*** *** Topping suggestions: Top ends with chopped nuts, pistachios or powdered sugar.*** Visit www.myTWbiz.com to see these Tupperware items and more.