Chocolate Cake Master Mix

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Ginger-Sesame Chicken Ingredients 2 cups chicken stock 2 tbsp. corn starch 1 tsp. five-spice powder 4 slices fresh gingerroot ¼ tsp. coarse kosher salt + additional, to taste 4 (4-oz./115 g) boneless, skinless chicken breasts, cut into ½"/1.25 cm pieces 4 cups frozen Asian style vegetable blend ½ lb./225 g dried rice noodles 2 green onions, thinly sliced 1 cup loosely packed cilantro, chopped 2 tbsp. sesame seeds

Directions In the base of the Quick Shake® Container, combine chicken stock, corn starch, five-spice powder, gingerroot and salt; shake until well combined. Place chicken in the TupperWave® Stack Cooker 3-Qt./3 L Casserole and place noodles on top of chicken. Pour sauce from Quick Shake® over noodles and chicken. In the Stack Cooker colander, add vegetables and sprinkle with salt to taste. Place cover on Stack Cooker and microwave on high power 8 minutes, or until chicken reaches an internal temperature of 160° F/70° C. Remove from microwave and let stand 5 minutes. Remove cover. Transfer chicken, noodles and vegetables to large bowl and toss to coat, serve warm. Garnish with green onion, cilantro and sesame seeds. Tupperware products used in this recipe can be purchased at www.myTWbiz.com

Spice Fruit Chip Dip

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Pudding No-Bake Oatmeal Cookies

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Tupperware used is the Stack Cooker.

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

Chocolate, Hazelnut & Caramel Thumbprint Cookies

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Chocolate Brownie Truffles

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Fudgy Pecan Cookies

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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

Turkey Soup

Monte Cristo Sandwiches

Deep Dish Turkey Pot Pie

Turkey Casserole

Baked Turkey Sandwiches

Easy Coconut Cream Pie Ingredients 8 in. ready made graham pie crust (6 oz.) 1¼ cups cold milk 1 pkg. vanilla flavor instant pudding and pie filling (4-serving size) ½ tsp. Chef Series Cinnamon Vanilla Spice Blend (optional) 1 cup sweetened coconut flakes (divided) 1 tub frozen non-dairy whipped topping (8 oz. thawed and divided)

Directions To remove crust from tin: Heat oven to 375 degrees F. Remove clear insert. Brush crust with 1 beaten egg white; bake 5 min. on cookie sheet. Remove from oven; cool completely.  Set aside. Pour milk into Bowl. Add pudding mix, ¾ cup of the coconut and spice blend. Beat with wire whisk 2 minutes. Gently stir in 1 cup of the whipped topping. Pour into crust. Cover.  Refrigerate 4 hours or until set. Spread pie with remaining whipped topping. Serve, or place covered in refrigerator.

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

Party Mix with Chocolate Ingredients 3 cups corn cereal squares* 3 cups rice cereal squares* 3 cups toasted whole grain oat circles 2 cups small pretzels 2 11-oz./317 g bags desired chocolate chips; dark, milk, white, semi-sweet 10-oz./285 g bag mini candy coated chocolates

Directions In a large bowl combine cereals and small pretzels. Place chocolate chips in TupperWave® Stack Cooker 1¾-Qt./1.75 L Casserole base and microwave at 70% power for 3–4 minutes or until melted. Stir halfway through to check. If using white chocolate start with 1–2 minutes, and then stir and microwave in 15–20 second increments until melted. Pour melted chocolate over cereal mixture, seal and shake to coat cereal with chocolate. Wait for chocolate to cool slightly before adding candy coated chocolates to keep the color from running. Spread onto Silicone Wonder® Mat to dry and set the chocolate. Break apart into chunks to serve. *or 6 cups of one cereal instead of half and half Tupperware products mentioned in this recipe can be purchased at www.myTWbiz.com

Parmesan Spinach Balls Ingredients 2 cups spinach 4 eggs ½ cup reduced-fat (2%) milk 3 cups stuffing mix 2 cups shredded Parmesan cheese

Directions Preheat oven to 425° F/218° C. Place spinach in base of Power Chef® System fitted with blade attachment. Cover and pull cord until finely chopped. Set aside. In a medium bowl whisk together eggs and milk. Stir in stuffing mix, Parmesan cheese, and chopped spinach. Allow to sit 1–2 minutes for stuffing mix to absorb milk. Form in ¼-cup sized balls and place onto baking sheet lined with Silicone Wonder® Mat. Bake 15-18 minutes or until golden brown. Serve warm. Once baked these can be frozen and reheated in a 350° F oven for 15–20 minutes.

5-Ingredient Chili Ingredients 1 lb./455 g ground turkey 1 tbsp. Southwest Chipotle Seasoning 1 small onion, chopped using Chop ’N Prep™ Chef 14.5-oz./425 g can diced tomatoes 14.5-oz./425 g can chili beans
Directions Combine ingredients in base of Microwave Pressure Cooker and gently stir ingredients. Seal and microwave on high power 25 minutes. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers. Serve warm. If desired, store and freeze in the 6-cup/1.4 L Deep Square Freeze-It® Container.

Tupperware Microwave Pressure Cooker

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