Apple Sandwiches

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Mandolin

Dill Pickle Deviled Eggs

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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

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.

Grilled Fruit Kabobs Ingredients Cinnamon-Vanilla Glaze: 1 cup dark brown sugar ½ cup lime juice pinch of kosher salt 2 tsp. Simple Indulgence Cinnamon-Vanilla Seasoning Blend Fruit Kabobs: 1 fresh pineapple, peeled, cored and cut into 1-inch cubes 1 mango, peeled, seeded and cut into 1-inch cubes 2 kiwis, peeled and cut into 1-inch cubes 2 bananas, peeled and cut into 1-inch cubes 4 wood skewers soaked in water for at least 1 hour

Directions **Cinnamon-Vanilla Glaze: Combine all ingredients in a Chef Series 3-Qt./2.8 L Saucepan. Heat on medium until sugar is melted and glaze is smooth. Cool and pour into a Season-Serve Container. **Fruit Kabobs: Skewer fruit, brush with glaze, place in Season-Serve Container and refrigerate until ready to grill. Place skewers on hot grill for 2-3 minutes or until browned. View Seasoning Blends and more at www.myTWbiz.com

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.

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

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