Lemony Ranch Chicken and Potatoes Ingredients 8 new red or white potatoes, cut into ½”/1.27 cm pieces 1 lemon, zested and cut into quarters 1 tbsp. corn starch ¼ cup chicken broth 3 tbsp. DIY Ranch Seasoning Blend*(https://stmp.co/2HsAodO) 2 tsp. kosher salt 4 (4-oz./115 g) skinless, boneless chicken breasts 4 green onions, sliced thin

Directions In the base of the Microwave Pressure Cooker, combine potatoes and zest. Squeeze lemon pieces over potatoes and add to Pressure Cooker. In a small bowl, stir together corn starch and chicken stock, pour over potatoes and lemons. Sprinkle salt on both sides of each chicken breast. Dredge chicken in ranch seasoning blend. Place chicken on top of potatoes. Cover and seal Pressure Cooker. Microwave on high power 18 minutes. Remove pressure cooker from microwave and let stand 10 minutes or until pressure indicator fully lowers. Remove cover and transfer chicken to a plate or platter. Stir green onion into potato mixture and serve with chicken.

Shop mytwbiz.com for all your Tupperware needs.

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

Quick Shake Salads

 Taco Salad

1. Layer (bottom to top): dressing
2. (3 tbsp. Light Avocado Ranch or preferred dressing),tomatoes, green peppers, ½ cup ground beef seasoned with Taco seasoning , cheese, red onion, lettuce.
3. Securely seal container. Store in refrigerator until ready to serve.
4. When ready to serve, shake Quick Shake® Container until all ingredients are combined. Pour into bowl and serve.

Chicken Cob

1. Layer (bottom to top): dressing, tomatoes, chicken, bacon, cheese, egg, lettuce.
2. Securely seal container. Store in refrigerator until ready to serve.
3. When ready to serve, shake Quick Shake® Container until all ingredients are combined. 
4. Pour into bowl and serve.

QUINOA & SPINACH SALAd

Ingredients

• 1 cup quinoa
• 1½ cups low-sodium vegetable broth
• ½ cup orange juice
• 2 tbsp. Cilantro or Lime Vinaigrette preferred dressing
• ¼ cup red pepper, chopped using Chop ’N Prep Chef
• ¼ cup green pepper, chopped using Chop ’N Prep Chef
• ½ cup black beans canned, drained
• 2 cups spinach

Instructions

1. Combine quinoa, vegetable broth and orange juice in Microwave Rice Maker. Replace cover and microwave on high power 15–18 minutes. Fluff with a fork and chill in refrigerator.
2. Layer (bottom to top): dressing, peppers, black beans, ½ cup chilled quinoa, spinach.
3. Securely seal container. Store in refrigerator until ready to serve.
4. When ready to serve, shake Quick Shake® Container until all ingredients are combined. Pour into bowl and serve.

Notes

You can make this recipe four times with the amount of quinoa

You can purchase the Quick Shake susancn.my.tupperware.com

IRISH SODA BREAD WITH STOUT BUTTER

Yield: 10

Serving Size: 1 piece

Ingredients

• 3¾ cups all-purpose flour
• 1½ tsp. baking powder
• 1½ tsp. cream of tartar
• 1½ tsp. coarse kosher salt
• 4 tbsp. salted butter, room temperature
• 1½ cups buttermilk
• 2 tbsp. dark molasses
• 2 tsp. toasted caraway seeds
• 2 tbsp. salted butter, melted (optional)

For the Stout Butter:
• 8 tbsp. unsalted butter (1 stick)
• 1½ tbsp. Irish stout
• 2 tbsp. brown sugar

Instructions

1. Grease and flour 3-Qt./3 L Casserole base and cone of the TupperWave® Stack Cooker. Place cone in center of Stack Cooker and set aside.
2. In a Thatsa® Large Bowl, whisk together flour, baking powder, cream of tartar and salt. Rub butter into flour mixture until coarse crumbs form. Create a well in the center of the flour.
3. In a Thatsa® Mini Bowl, whisk together buttermilk and molasses. Pour buttermilk mixture into the well. Using a spatula or fork, pull flour into the buttermilk until a crumbly dough forms. Knead dough briefly until dry pieces just come together; do not overmix. Dough will look scrappy and uneven.
4. Drop 3"/7.6 cm pieces of dough into the buttered Stack Cooker, forming a loose ring of dough around the cone. If desired, pour 2 tbsp. of melted butter over the top of the dough.
5. Microwave on high power, uncovered, 8 minutes. Remove from microwave. Let stand 10 minutes before removing from Stack Cooker.
6. Meanwhile, make the butter. In a Thatsa® Medium Bowl, stir together butter, stout and sugar until well combined. Refrigerate, covered, until ready to serve. Serve with sliced Irish Soda Bread.

Shop mytwbiz.com fro Tupperware products used in this recipe.

Beef & Broccoli

Ingredients

• 1½–2 lb./680 g–1 kg flank steak, cut into 4 quarters
• 1 tsp. of our Steak & Chop Seasoning
• 4 garlic cloves, peeled and minced in Chop ’N Prep Chef
• 1¾ cups beef stock, divided
• ½ cup low-sodium soy sauce
• 1 tbsp. sesame oil
• ¼ cup brown sugar
• 3 tbsp. corn starch
• 14-oz./415 g bag frozen broccoli florets

1. Season steak with seasoning and place in base of Microwave Pressure Cooker.
2. In a medium bowl, combine garlic, 1½ cups beef stock, soy sauce, sesame oil and brown sugar. Pour over steak. Add extra stock if meat is not fully submerged. Seal and microwave on high power 30 minutes.
3. Remove from microwave and allow pressure to release naturally until red pressure indicator fully lowers, about 10–15 minutes. Remove steak to a cutting board and pull apart using 2 forks.
4. In small bowl, whisk together corn starch and remaining ¼ cup beef stock. Whisk into warm liquid in base of Pressure Cooker.
5. Stir frozen broccoli into liquid in Pressure Cooker. Seal and microwave on high power 5 minutes.
6. Serve warm and over rice, if desired.

Shop mytwbiz.com for Tupperware products used in this Tupperware recipe.

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.

Shop mytwbiz.com for Tupperware products used in this Tupperware recipe.

Easy Apple Panini Ingredients 2 slices hearty sandwich bread 1 tbsp. unsalted butter 3 slices provolone cheese ½ Granny Smith apple, sliced thin

Directions Butter one side of each piece of sandwich bread. Place one slice, butter side down, in MicroPro Grill base. Lay cheese slices onto bread. Lay apple slices over cheese and bread. Top with remaining slice of bread, butter side up. Rest MicroPro Grill cover on top of bread in grill position and microwave on high power 3 minutes. Remove from microwave, flip Panini, replace cover and microwave on high power 1 minute more. Serve warm.

To purchase the Tupperware product used in this recipe shop susancn.my.tupperware.com

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 Need a funnel? Contact me today! susanenzor@gmail.com Shop mytwbiz.com

Pulled Apple Cider Chicken Ingredients 1 lb./455 g chicken breast 1 tsp. coarse kosher salt 1 green apple, cored and quartered ½ onion, peeled and halved 2 cups apple cider or juice

Directions Season chicken with salt and place in base of Microwave Pressure Cooker. Place apple and onion in base of Power Chef fitted with blade attachment. Cover and pull cord until finely chopped. Add to base of Microwave Pressure Cooker. Add cider to Microwave Pressure Cooker to cover ingredients. Seal and microwave on high for 15 minutes. Allow pressure to release naturally before opening. Shred chicken and serve warm. Shop mytwbiz.com for all your Tupperware needs

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.

Shop mytwbiz.com to purchase the Tupperware items used in this recipe.

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

Purchase Tupperware products @ www.myTWbiz.com

Ombre Cake

Shop www.myTWbiz.com for all your Tupperware needs.

Hummingbird Cake

Tupperware Stack can be purchased @ www.myTWbiz.com

Herb Chicken and Vegetables

Purchase Tupperware products @ www.mytwbiz.com

Corn Bread

Purchase Tupperware products @www.myTWbiz.com

Breaded Chicken

Purchase Tupperware products @ www.myTWbiz.com

Blueberry Lemon Cake

Purchase Tupperware used @ www.myTWbiz.com

Black Russian Bundt Cake

Purchase Tupperware product @ www.myTWbiz.com