Lemon Mayo Pasta Salad

Lemon Mayo Pasta Salad

This potluck and picnic favorite offers a starring role to the easily homemade Lemon Mayo, and you’ll have a little extra mayo to enjoy on wraps and sandwiches.

Lemon Mayo (makes 1 cup)
1 egg yolk
1 tsp. Dijon mustard
½ lemon, juiced using the Zest ’N Press™ Gadget
¼ tsp. coarse kosher salt
¾ cup canola oil

Pasta Salad
12 oz./350 g bow tie pasta  2 green onions, quartered
2 celery stalks, quartered
¾ cup baby carrots
½ green bell pepper, seeded and quartered
½ cup Lemon Mayo
½ tsp. coarse kosher salt
¼ tsp. black pepper, freshly ground
1 cup cooked chicken, cubed (optional)

To prepare Lemon Mayo, place egg yolk, mustard, lemon juice and salt in to base of Power Chef™ System fitted with paddle whisk attachment. over and pull cord several times to blend.

Place funnel in recess and slowly add oil while pulling cord until all oil is fully incorporated and mayo is thick. Set aside.

To prepare pasta salad, place pasta in Microwave Pasta Maker and fill with water to max fill line. Microwave on high power

14 minutes or until al dente.

While pasta is cooking, place green onions, celery, carrots and bell pepper into base of Power Chef™ System fitted with blade attachment. Cover and pull cord 6–7 times to roughly chop. Transfer to medium bowl.

When pasta has finished cooking, remove from microwave, drain and rinse with cold water until cool.

Add pasta to vegetables along with Lemon Mayo, salt, pepper and chicken (if desired). Mix thoroughly using the Saucy Silicone Spatula. Chill before serving.

Nutritional Information (per serving, with chicken included):
Calories: 320 Total Fat: 13g Saturated Fat: 1.5g Cholesterol: 35mg Carbohydrate: 34g Sugar: 3g Fiber: 2g Protein: 15g Sodium: 200mg Vitamin A: 35% Vitamin C: 15% Calcium: 2% Iron: 10%
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Spinach Crepes with Creamy Cheese Filling

Spinach Crepes with Creamy Cheese Filling

Crepes
Makes 10 crepes 
2 eggs
1⅓ cup milk
1 cup all-purpose flour
3 tbsp. melted butter
¼ tsp. salt
Combine all ingredients in the base of your Power Chef™ with Whip Accessory attached. Replace cover and turn handle to mix the ingredients, until just combined; store in the refrigerator for at least 30 minutes, or up to two days.
Heat a crepe pan on medium-high heat for several minutes.  The crepe pan is hot enough when a drop of cold water sizzles when splashed on the surface of the pan.
Lightly spray the pan with cooking spray.  Ladle a small amount of batter, about ¼ cup, onto the surface of the pan, swirling the pan to achieve an even layer.  After 30 seconds, gently peel the sides of the crepe away from the surface of the crepe pan using a Silicone Spatula.  Once the bottom side has cooked through and has begun to brown slightly, flip the crepe over using the spatula.  Cook for an additional 30 seconds and then set aside onto wax paper, placing individual sheets between the crpes to prevent them from sticking together. Repeat this process, spraying the pan with cooking spray each time.
Cheese Filling
Serves 5
1 crepe batter recipe, yielding 10 crepes
1 tbsp. extra-virgin olive oil
1 small yellow onion
2 garlic cloves, peeled
10 oz./283g package frozen chopped spinach, thawed and drained
14 oz./397g ricotta cheese
8 oz./227g Gruyère cheese, shredded, plus more for topping
¼ tsp. ground nutmeg
salt and pepper, to taste
Prepare crêpes according to crêpe recipe and set aside.
Place onion and garlic in base of the Chop ’N Prep Chef, replace cover and pull cord 3–4 times to chop.  In a Chef Series 8”/20 cm Nonstick Fry Pan, over Medium heat, heat the olive oil.  Add onions and garlic to the Fry Pan and sauté for five minutes, or until translucent.
Place cooked onions and garlic in an 8¾-cup/2.1 L Wonderlier® bowl; add the spinach, the cheeses, nutmeg, salt, and pepper.  Mix to combine.
Add three tablespoons of the filling to the center of each crepe.  Roll up each crepe and place in a shallow microwave safe baking pan folded side down.  Top with additional Gruyère cheese.  Microwave on High power five minutes or until the cheese is melted and the crêpe filling has warmed through.  Serve immediately.
All of the products used in this recipe can be purchased on myTWbiz.com from Susan Enzor

Balsamic Cucumber Salad

Balsamic Cucumber Salad

Ready for easy elegance? Try this quick, refreshing Balsamic Cucumber Salad with our Time Savers Mandoline™.  It’s light, healthy and perfect for warm days.

Serves: 12
Serving size: ½ cup
Time: 10 minutes

2 medium cucumbers, halved
1 medium red onion, peeled
1 pint grape tomatoes, halved
6-oz./175 g container feta cheese
1 cup balsamic dressing*

1. Set Time Savers Mandoline™ round knob to #3, triangular knob to “lock” and select the straight v-shaped blade insert. Using food guider, slice both cucumbers, discarding the ends. Transfer to medium bowl.

2. Switch Mandoline round knob to #1, and use food guider to slice onion. Add to cucumber in bowl.

3. Add tomatoes, feta and balsamic dressing to cucumber mixture and toss gently to combine.

*Replace balsamic dressing with balsamic reduction for a sweeter, tangier salad.

Nutritional Information (per serving): 

Calories: 100 Total Fat: 8g  Saturated Fat: 2g  Cholesterol: 15mg  Carbohydrate: 5g  Sugar: 3g  Fiber: 1g  Protein: 3g  Sodium: 310mg  Vitamin A: 8%  Vitamin C: 10%  Calcium: 8%  Iron: 2%

TACO SOUP

TACO SOUP

Ingredients: 

½ lb. ground beef
½ lb. ground sausage
1 onion, chopped
½ green pepper, chopped
3 (11.5 oz.) cans V-8
1 (16 oz.) can black beans, drained and rinsed
1 (16 oz.) can pork and beans, not drained
1 can diced tomatoes
1 pkg. dry taco seasoning
½ can black olives, sliced
Top with your choice of:

Tablespoon of Salsa

Dollop of sour cream

Tortilla chips, crumbled

Cheddar cheese, grated

Brown meats, onion, and green pepper and set aside. Add all other ingredients to a large pot and mix, then add meat mixture. Mix again. Let cook on low for 30 to 45 min. (…or you can let it cook in a crock pot all day on low for more flavoring.
Certified yummy!

Paresam Chips

Paresam Chips
Servings: 12 large, 24 small
Preparation Time: 10 minutes

Ingredients:
1 cup Parmesan cheese, grated
1 tsp. Simple Indulgence Italian Herb
Mixed baby greens, for garnish

Directions:
Preheat oven to 350°F. Place cheese in Quick Shake® Container; add Simple Indulgence™ Italian Herb, seal and shake to mix together.

Spoon tablespoons of cheese mixture onto a cookie sheet covered with Silicone Mat or parchment paper. Bake 6 at a time, 5-7 minutes until browned. Remove from oven and while wafers are still warm and pliable, hand shape as desired. Fill with baby greens.

Nutrition Facts:
Serving Size: 1/12 Recipe, Calories 40, Calories from fat 25, Total fat 2.5g, Saturated fat 1.5g, Trans fat 0g, Cholesterol 5mg, Sodium 180mg, Total Carbohydrate 1g, Dietary fiber 1g, Sugar 1g, Protein 4g

E3 Tip:
Crisps can be made in advance and stored at room temperature in Prep Essentials™ Snack-Stor® Container up to 5 days or may be frozen up to 2 months. Fill with baby greens before serving.

Brownie Truffle

Brownie Truffle from the Tupperware KitchenMakes 24
½ cup unsweetened applesauce
1 cup sugar
1 tsp. vanilla extract
2 eggs
½ cup all-purpose flour
1/3 cup cocoa powder
¼ tsp. baking powder
¼ tsp. salt
14 oz. bag candy melts
assorted sprinkles

In the TupperWave® 3-Qt. Casserole, place first 8 ingredients (through salt) and mix with a Saucy Silicone Spatula until well combined. Microwave uncovered on high power 4–5 minutes, or until a toothpick comes clean. Remove from microwave and cool.

Using an Ice Cream Scoop, form cake into small balls and press together. Place on a baking sheet lined with a Silicone Wonder™ Mat. Place candy melts in TupperWave® 1¾ Qt. Casserole. Microwave on high power 1–2 minutes and mix until smooth.

Hold the truffle on a fork and dip into melted candy until completely covered, allowing excess to drip back into container. Place on baking sheet and decorate with assorted sprinkles, or drizzle a contrasting color over the top to make designs. Chill in refrigerator until chocolate is set.

Tupperware Products used in this recipe can be found at my website www.mytwbiz.com

Summer rolls

Summer rolls:
Ingredients:3 carrots
4 scallions, including 3 inches of green
16 rice paper wrappers (spring roll)
32 fresh mint leaves
32 sprigs fresh cilantro
2 red bell peppers, julienned

Peanut Dipping Sauce:
1 tablespoon peanut oil
3 garlic cloves, minced
1 tsp.chili paste
2 tbsp. peanut butter
1 tbsp. water
1/4 cup unsalted roasted peanuts, finely chopped
1 fresh red Thai Chili pepper, seeded and thinly sliced, optional
Sriracha sauce, for garnishing, optional

Directions:
Summer Rolls:
Rinse lettuce and pat dry. Do not use center ribs and leaves. Set lettuce aside. Peel carrots with Universal Peeler. Cut carrots, scallions, and bell pepper into julienne pieces, using Chef Series™ Pro Chef's Knife. Dip a rice paper into a bowl of water for 5 seconds. Shake off excess and place on Simply Perfect™ Pastry Sheet. Place several lettuce leaves on the bottom third of the rice paper; top with carrots, scallion, bell pepper, mint and cilantro leaves. Fold the bottom of the rice paper up over the vegetables. Fold in the sides and then roll up. Repeat with remaining wrappers and vegetables. Keep rolls covered with a damp paper towel until serving time. Arrange on serving platter and serve rolls with dipping sauce.

Peanut Dipping Sauce:
Heat the oil in the Chef Series™ 8"/ 20 cm Open Nonstick Fry Pan and, when hot, add the garlic and Chili paste, and cook until garlic is golden, about 30 seconds. Add the peanut butter and whisk to combine. Bring to a boil, reduce the heat, and simmer for 3 minutes. Remove from the heat and cool slightly before serving. Serve in small bowls, garnished with the peanuts, sliced chilies and optional hot sauce. May be served warm or at room temperature.

Nutrition Facts:
Serving Size: 1/16 Recipe, Servings per recipe: 16, Calories 80, Calories from fat 25, Total fat 2.5g, Saturated fat 0g, Trans fat 0g, Cholesterol 0mg, Sodium 35mg, Total Carbohydrate 12g, Dietary fiber 2g, Sugar 3g, Protein 3g

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

Vent ‘N Serve Microwave Recipes

INDIVIDUAL QUICHE

In Vent 'N Serve small container put:

1 Slice of bread (remove crust, tear into small pieces) Layer browned bulk pork sausage or pieces of sliced ham In small bowl mix:

1 egg (can use thawed frozen egg product) 1/3 cup milk

1/4 tsp. Onion powder or onion salt or 1 green onion chopped

Dash of salt and / or pepper, Dash of ground mustard or 1/4 tsp. prepared mustard

Pour egg mixture over bread and meat layers. Sprinkle with shredded cheddar cheese.

Microwave on HI power for 1-2 minutes or until puffed.

Apple Crisp

In Vent 'N Serve small container put:

1 apple, quartered. Peeled or unpeeled In small bowl mix:

1 Tbsp. Margarine

1 Tbsp. Flour

1 Tbsp. Brown Sugar 1 Tbsp. Oatmeal

Add Cinnamon Vanilla seasoning to taste. Sprinkle mixture over apple. Microwave on HI power for 2 minutes, covered and vented.



Square Hard Boiled Eggs


For Vent 'N Serve medium shallow container: 4 Eggs

Crack 4 eggs & gently poke holes in yellow and white.

Microwave on 50% power for 5 minutes. Let stand for 5 minutes.

Chop and use as you would hard boiled eggs. NO Peeling!!!



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

HOT CHOCOLATE MIX

Modular Mate Square Set

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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Pop Cake

Heat 'N Serve Cake Recipe

1 box cake mix, any flavor

12 oz (1 can or 1 ½ cups) soda pop
Mix cake mix and pop together in Thatsa bowl with the Silicone spatula until the lumps disappear. Pour into the 6 ¼ cup

round Heat 'N Serve container and put the seal on. Place in microwave oven for 7 – 12 minutes

depending on your microwave (May want it on 80% power too). The cake is done when it is a little sticky on top and is

pulling away from the sides of the dish. When finished, dump onto a plate and let cool. Great with whip cream and

fruit.

Some great combinations: White cake and diet 7-up

Strawberry cake and 7-up. White cake and cream soda or redpop.

Chocolate cake and coke. Chocolate cake and cherry Pepsi. Serve with cherries like a black forest cake.

The products used in this recipe can be found at http://www.mytwbiz.com/

Can also use the stack cooker base with insert.

Fresh Spinach Salad

• Fresh Spinach Salad:

Ingredients 2/3 cup salad oil ¼ cup wine vinegar 2 tsp soy sauce 1 tsp sugar ½ tsp garlic powder salt & pepper Directions Dressing: Mix all ingredients above in Quick Shake Salad: Combine fresh raw spinach, sliced red onion or sweet white onion, mandarin oranges or fresh sliced strawberries …in 3 qt Tupperware® bowl. (Quantities according to your taste preference) Just before serving …sprinkle with fresh grated parmesan cheese and toss with dressing To purchase Tupperware products used in this recipe visit www.myTWbiz.com

Fruit Dips

Fruit with Yogurt Dip
1 carton vanilla yogurt
2 tablespoons brown sugar
¼ teaspoon lemon juice
Strawberries, Bananas, and apples
In a small bowl, combine yogurt, brown sugar and lemon juice. Serve with fruit.
Yield 1cup.

 
Pina Colada Fruit Dip
8 oz can crushed pineapple in its own juice, undrained
3 1/2 oz. Package instant coconut pudding mix
3/4 cup milk
1/2 cup sour cream
In blender combine all ingredients. Blend for 30 seconds.
Refrigerate for several hours or overnight to blend flavors.
Serve with fresh fruit. Makes 2 1/2 cups.

 
Fruit Dip
1 liter Cool Whip
1 large pkg Vanilla Instant Pudding
1 Cup milk
1/2 tsp Orange Extract
Orange rind
3-4 Capfulls Cointreau or Triple Sec
Put in Bowl and mix well.
Lasts for a week or more in the fridge or it can be frozen

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

BROWNIE MIX

BROWNIE MIX
6 cups all purpose flour 6 cups sugar4-tsp. baking powder 1 8-oz. can unsweetened cocoa3 tsp. salt2 cups vegetable shorting
In Thats-a-bowl, combine flour, baking powder, salt, sugar and cocoa. Seal bowl and shake well until blended. Cut vegetable shorting into dry ingredients with pastry cutter, seal bowl and shake. Store in Modular Mate in cupboard. Makes 15 cups of mix.
BEST EVER BROWNIES
4 eggs, beaten 5 cups BROWNIE MIX 2-tsp. vanilla 1/2cup chopped nuts
Preheat oven to 350. Mix the above in the Mix 'N Stor Plus by hand until blended. Place in 9 x 13 pan. Bake approximately 25 min. (do not over bake) Cool and cut into bars.

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

HEARTY SOUP MIX

HEARTY SOUP MIX

14-oz green split peas 12-oz pearl barley
14 oz alphabet macaroni 12 oz lentils
1 1/2 cups brown rice 2 cups minced dry onions
1 can veg flakes
Mix thoroughly. Store in Modular Mate. Add to vegetable beef or chicken soup and let simmer. 
To purchase Tupperware products used in this recipe visit www.myTWbiz.com

Potato Burger Pie

Tupperwave Stack Cooker
To purchases item shown or to see more microwave and Tupperware products click on http://www.mytwbiz.com/




Ingredients:
1 ½# lean ground beef

½ cup plain breadcrumbs (can use seasoned)

1 egg

¼ cup ketshup

1 tsp. Instant beef bouillon (optional)

1/8 tsp. pepper

4 cups frozen hash brown potatoes

½ cup chopped onion

1 jar sliced mushrooms, drained

1 /4 cup chopped green pepper

1 8oz pkg. grated taco cheese

1-cup sour cream or yogurt



In large bowl, combine meat, breadcrumbs, egg, ketshup, bouillon and pepper.

Press into and up sides of the Tupperwave Colander and place over the Tupperwave 1 3/4 qt. Casserole.

Combine potatoes, onions, mushrooms, green pepper, sour cream and ½ cheese and spoon over meat. Cover and microwave for 15-17 minutes on high. Sprinkle with remaining cheese and cover until serving time.

Toasted Pita Crisps

Toasted Pita Crisps
Ingredients

• 3 large pitas


• 1 tsp. Chef Series Southwest Chipotle Seasoning


• nonstick cooking spray

Directions

Using a Chef Series™ Paring Knife, slice pitas into 8 wedges; lightly coat with non-stick spray and sprinkle Seasoning on each wedge. Bake at 350°F on a cookie sheet lined with a parchment paper for 7-10 minutes or until golden brown. Store any leftovers in a Stuffables™ Container.

To see additional products used go to http://my.tupperware.com/susancn

Shepherd’s Pie Stuffed Peppers

Oval Microwave Cooker

Ingredients

• 1/2 lb. Basic Beef Recipe


• 7 oz. early June peas (or 1/2 15 oz. can, optional)


• 3 medium bell peppers (red, green, orange or yellow, halve, remove seeds)


• 1 bag low fat shredded Cheddar cheese (8 oz.)


• 1 bag ready-made mashed potatoes (1 lb.) or make your own

Directions
A different twist to the ordinary stuffed pepper! Steam peppers in Deep Colander of Oval Microwave Cooker for 3 minutes. Add 1-2 Tbsp. beef per pepper, 1 Tbsp. of peas, and 2–21/2 Tbsp. of mashed potatoes (depending on size of pepper). Microwave peppers for an additional 3 minutes. Add 2 Tbsp. cheese to each pepper and microwave for another minute. Let sit for a minute and then serve.

Side Dish Suggestion: Toe Tapping Salad

Nutritional Facts: Serv. Size: 2 pepper halves (270g/9.5 oz.), Servings per recipe: 3, Calories 277, Calories from Fat 98, Total Fat 11g, Saturated Fat 6g, Cholesterol 60mg, Sodium 631mg, Total Carb 19g, Dietary Fiber 3g, Sugars 4g, Protein 26g

To see additional products used go to http://my.tupperware.com/susancn

BASIC BEEF

Vent 'N Serve Set (also sold by individual pieces)

Ingredients1 small onion (chopped, 1/2 cup chopped)
1 lb. lean ground beef
1 Tbsp. Chef Series™ Southwest Chipotle Seasoning or your mixture

Directions

Using The Quick Chef, chop onion. Add ground beef, chopped onion, and seasoning to Base of Oval Microwave Cooker with Cooking Rack.(pictured in the next recipe) Cook for 3-5 minutes until no longer pink.
Great for use as taco meat, meat sauce, or pizza topping!

Serve-It-Up Tip: Plan ahead!
When preparing this recipe, cook up an extra batch or two. Freeze in Rock ’N Serve™ Containers and store in the freezer for up to one month.

Nutritional Facts: Serv. Size: 1/4 recipe (124g/4 oz.), Servings per recipe: 4, Calories 178, Calories from Fat 73, Total Fat 8g, Saturated Fat 3g, Cholesterol 65mg, Sodium 287mg, Total Carb 2g, Dietary Fiber <1g>

To see additional products used go to http://my.tupperware.com/susancn

TOE TAPPING SALAD

Quick Shake® Container A Marvelous Mixer for Dressings, Drinks, and Marinades!

Ingredients

• 1/4 cup extra virgin olive oil


• 2 1/2 Tbsp. balsamic vinegar


• 1/2 tsp. Dijon mustard


• 1 bag salad mixed greens (8 oz., 7-1/2 cups)


• Chef Series™ Italian Herb Seasoning Blend

Directions

In Quick Shake® Container, blend together first 4 ingredients. Use Spin ’N Save™ Salad Spinner to clean salad mixed greens. Pour dressing blend over salad greens. Salt & Pepper to taste. Recipe may be doubled or tripled.

Serving Suggestions: grape tomatoes add color to salad

Nutritional Facts:
Serv. Size: 1/6 recipe (54g/1.9 oz.), Servings per recipe: 6, Calories 93, Calories from Fat 82, Total Fat 9g, Saturated Fat 1g, Cholesterol 0mg, Sodium 70mg, Total Carb 3g, Dietary Fiber <1g href="http://my.tupperware.com/susancn">http://my.tupperware.com/susancn

Brunch Pizza

Crust:

• 1 pkg. (24 ounces) frozen shredded hash brown patties, thawed and broken apart


• 1 egg


• Salt and ground black pepper to taste

Egg Topping:

• 7 eggs


• 1/2 cup milk


• 1 1/2 cups shredded Cheddar cheese

Optional Ingredients:

• Chopped onions


• Chopped green peppers


• Sliced or chopped mushrooms


• Bacon. Cooked and crumbled


• Chopped ham
  
  Quick Chef
• Perhaps the fastest and easiest food processor ever created.
• Chops everything from onions to ham with just a twist of the hand.
• Non-slip base provides a secure grip on the countertop
• The faster the chopper is turned, the more finely the ingredients are chopped.
• Transparent base allows you to easily see inside the container

Preheat oven to 400 F. Place on lightly greased 15 in. baking pan. Combine potatoes and one egg in Prep Essentials Mix-N-Stor Plus Pitcher . Spread potatoes on the pan and spread into a 14 in. circle. Pat down with Silicone Spatula. Season with salt and pepper if desired. Bake for 20 minutes.
Whisk eggs and milk in Plus Pitcher. Pour into 8 ¼-Cup Oval Heat N Serve Container and cook on high 3 minutes in microwave. Stir and cook an additional 3 minutes. Stir. Spread cooked eggs evenly over baked potato crust. Top with optional ingredients. Sprinkle with cheese and bake for an additional 10 minutes. Slice into wedges. .

Yield: 10-12 servings.

To purchase or to view the products used click on http://my.tupperware.com/susancn

Home made candies

Peanut Butter Clusters
Ingredients

• 12 oz. milk chocolate chips
• 12 oz. peanut butter chips
• ½ cup peanut butter
• 12 oz. salted peanuts

Place chocolate chips and peanut butter chips in Rock ‘N Serve Large Deep. Microwave on 50% power for 2-3 minutes, stirring once. Stir in peanut butter. Microwave on 50% power for 2-3 more minutes. Stir in peanuts. Drop by teaspoons onto Silicone Wonder Mat. Cool about 15 minutes or until firm. Store cluster in Modulate Mate containers.

Chocolate Crunch Clusters
Ingredients

• 6 oz. butterscotch chips
• 6 oz. chocolate chips
• 1 cup salted peanuts
• 1 cup rippled potato chips

Place morsels in Large Rock ‘N Serve. Microwave on 50% power for 4-6 minutes, stirring twice. Stir in peanuts and crushed potato chips. Drop by teaspoonfuls onto Silicon Wonder Mat. Cool until set. Freezes well.

Peanut Butter Fudge
Ingredients

• 18 oz. jar of creamy peanut butter
• 1 can of Vanilla frosting

Put both ingredients into Medium Rock ‘N Serve container and microwave on high for 45 seconds to 1 minute. Stir until creamy and mixed well. Pour into Large Shallow Rock ‘N Serve (spray very lightly with Pam). Put in refrigerator to set!

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No Bake _ Strawberry Cheesecake

No Bake - Strawberry Cheesecake

• 6 whole strawberries washed, dried well and stems and hulls removed
  
• 16 oz plain fat free yogurt
  
• 1 small package sugar free - instant White Chocolate pudding
  
• 1 pre-made, reduced fat, graham cracker pie shell
  
• 8 oz Lite Cool Whip
  

Put the strawberries in the Quick Chef fitted with the blade. Process about 8-10 turns till the berries are coarsely chopped.

Leaving the berries in the Quick Chef, change the blade for the whip. Spoon the yogurt into the Quick Chef and sprinkle the pudding mix on top of the yogurt. Process until mixed thoroughly. Spoon Cheesecake mixture into pie crust. Chill for 30 minutes. Top with Cool Whip.

WW: 3 points per serving. serves 8

To see or purchase Tupperware products used in this recipe, visit my web sight at www.myTWbiz.com

Susan Enzor

http://my2.tupperware.com/susancn

susancn@my2.tupperware.com

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Call 1.866.376.7518 Then contact me to ask me about the Tupperware Opportunity.

Chocolate Eggs

Chocolate Eggs

Package of White Candy Melts or White Chocolate Chips
Rice Krispies Cereal
Yellow food coloring
Red Colored Sugar (optional)

Melt the chocolate in a Rock ‘N Serve Medium Shallow according to package directions.
Reserve 1 cup.
Dollop the white chocolate into the Egg Tray Inserts.
Place in the freezer for a few minutes to harden.
In the meantime, add enough yellow food coloring to the reserved chocolate to resemble “yolk” color.
Stir in enough Rice Krispies to give the “yolks” some texture.
Dollop a small amount over the white chocolate egg halves.
Sprinkle with a tiny amount of red colored sugar to resemble paprika

Easter Egg Nests
6 oz chocolate chips
6 oz butterscotch chips
5 oz chow mien noodles or 1 pkg. Shredded coconut (7 oz)

Melt chocolate in Medium Deep Rock ‘N Serve, stir in noodles or coconut.
Mound on silicon mat or waxed paper and use the bottom of spoon to indent center, place mini jelly beans in the nests for eggs.

Melting Chocolate
Melting chocolate in the microwave is very easy! Place the chocolate in the Rock ‘N Serve Small or Medium Shallow, microwave at 50%, uncovered, stirring and checking at least every minute.
The chocolate will not look melted but will liquefy when stirred.
There are two important things to remember:
1. Melt at a low temperature (50% power), if the chocolate gets too hot it will be ruined.
2. Never add water, it will get grainy and be ruined; add a few drops of vegetable oil if you need to thin the chocolate.

To see the Tupperware Products used in these recipes click here.

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Chocolate Crunch Cupcakes (Makes 18 )

1 (18.25 oz.) package of chocolate cake mix
Ingredients to prepare cupcakes
1 tub prepared chocolate frosting
1 tub prepared coconut pecan frosting
½ cup chocolate chips
6 oz. chopped mixed nuts

Prepare 18 cupcakes according to package instructions. Do not use cup cake liners, grease or spray cupcake pans. Slice each cupcake into 3 layers. Spread frosting over each layer and sprinkle with nuts and chocolate chips, stacking layers. Frost tops and sprinkle with chopped nuts and chocolate chips. Mix chocolate and coconut pecan frosting layers as desired. Place on Rectangular Cake Taker to store and serve. Tip: 1 (6oz.) bag of Nut and Sweet Trail mix may be substituted for the mixed nuts.

Party Bowl Cake

2 large angel food cakes
1-2 cups chopped nuts
2 lg. Cans crushed pineapple, drained
2 cans cherry pie filling
2 cans blueberries, drained (not pie filling)
1 large container Cool Whip
6-8 sliced bananas, tossed with lemon juice to prevent darkening
2 large boxes vanilla instant pudding, prepared as directed
Day before serving:
Break up one cake into bite-sized pieces in large clear bowl such as the Tupperware Sheerly Elegant Bowl.
Add 1 can slightly drained pineapple
Add 2 cans slightly drained blueberries over pineapple
Spread prepared pudding over this
Sprinkle with ½ of the nuts
Break up 2nd cake into bite-sized pieces and sprinkle over nuts.
Add 2 cans cherry pie fillingAdd sliced bananas
Spread 2nd can of crushed pineapple over bananas
Top with Cool Whip and remainder of nuts.
Refrigerate overnight.
This is really special and so good!
For more recipes and product information visit www.myTWbiz.com 

Pop Cake

 Pop Cake


1 box  cake mix

1 can of pop.
Spray inside of 6 /14 Cup Round Heat N Serve with cooking spray.
Pour bag of chips in bottom of Heat N Serve
In Mix N Stor Plus, mix cake mix and can of Coke (no eggs, oil, or anything else).
Pour over chips. Seal.
Cook in Microwave on high for 7-10 minutes. Until cake pulls away from sides.
Cool. Invert and voila! A self-frosted cake.

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Meals in Minutes - Microwave in Tupperware

Microsteamer

Pineapple Upside Down Cake
Ingredients:

• 3-4 Tbs. Butter (melted)
• ½ Cup Brown Sugar (packed)
• 1 (8oz) Can Crushed pineapple (drained) save juice
• 1 Egg ½ Cup Juice (add water to make ½ Cup)
• 1 box yellow Jiffy cake mix

In Microsteamer, melt butter for 1 min. on med. Power in microwave. Sprinkle brown sugar on top of butter.
Spoon drained pineapple onto brown sugar and spread evenly on bottom. Mix remaining ingredients and pour on top of pineapple mixture. Microwave on high for 10-12 min. Let stand for 5 min and invert on serving dish.
*Variations-substitute 6 slice whole pineapple for crushed or ½ - 1 Cup pecan halves

Perky Peaches

• 1 (8oz) can pineapple chunks
• 1 (21 oz) can peach pie filling
• ¼ tsp. ground nutmeg
• ½ tsp. Vanilla
• 2 cups vanilla ice cream
• 2 Tbsp. Chopped pecans (or nut of your choice)

Drain pineapple, reserve juice. In the bottom of micro steamer combine pie filling, pineapple, 1 Tbsp. of the reserved juice and add nutmeg. Microwave uncovered, on 100% power for 4-6 min. or until heated through.

To serve, stir in remaining juice and vanilla. Spoon over ice cream and sprinkle with chopped nuts.

*Variations-spoon over slice of sponge or pound cake in place of ice cream

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Brownie Trifle

Brownie Trifle

Ingredients
3 1/2 cups milk (2%)1 pint
brownies (13" x 9" pan)
2 pkg. instant pudding, chocolate fudge
1 pkg. toffee candy (12 oz., crushed.)
1 container non-dairy whipped topping (12 oz)

DirectionsPlace 1 3/4 cup milk and then add 1 pudding mix on top in a Quick Shake® Container.
Seal and then shake until pudding thickens; set aside.
In 21/2 Qt. Sheerly Elegant Bowl, crumble 1/2 of brownies, then layer pudding, sprinkle 1/2 of crushed toffee candy; finish with 1/2 of the whipped topping.
Repeat entire process starting with making second batch of pudding.
Save handful of crushed toffee for decoration. Chill until time to serve.

Recipe Variation: Black & White Substitute white chocolate instant pudding for chocolate fudge instant pudding. Serve-It-Up Tip: For individual servings, serve in Sheerly Elegant Stemware. Nutritional Facts: Serv. Size: 1/24 recipe (106g/3.75 oz.), Servings per recipe: 24, Calories 320, Calories from Fat 148, Total Fat 16g, Saturated Fat 6g, Cholesterol 29mg, Sodium 268mg, Total Carb 39g, Dietary Fiber 1g, Sugars 26g, Protein 4g


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