Cup 0' Apple Pie

Cup 0' Apple Pie
1 small apple, peeled, cored and chopped
1 tablespoon brown sugar
1 teaspoon old-fashioned or quick oats*
½  teaspoon ground cinnamon
1 thin pat butter
Ice cream or whipped cream (optional)
*Or substitute 1 heaping tablespoon instant oatmeal mix (from cup or package); reduce amount of sugar.
1. Place apples in microwavable mug. Stir in brown sugar, oats and cinnamon.
Top with butter.
2. Microwave on HIGH 1 ½  to 2 minutes or until apple is tender. (Time will
vary depending on wattage of microwave and thickness of apple pieces.)
Stir mixture; top with ice cream or whipped cream, if desired.
Makes 1 serving

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Scallops with Lemon Vinaigrette

Scallops with Lemon Vinaigrette made in Tupperware SmartSteamer

Scallops aren’t “fancy food;” they’re easy to steam and recall fresh, briny ocean flavors. Paired with bright lemon vinaigrette, this is an elegant meal you can enjoy anytime.
1 lb./455 g medium sea scallops
¼ tsp. kosher salt
¼ tsp. black pepper
1 lb./455 g fresh asparagus
1 lemon, zested and juiced using Zest ‘N Press® Gadget
2 tbsp. extra virgin olive oil
2 tsp. fresh dill, chopped
1 tbsp. fresh chives, chopped
Place scallops in the Colander Tray and sprinkle with half the salt and pepper. Place asparagus in the Steamer Base. Fill the Water Tray with 1¾ cups/400 mL water. Place Colander Tray on top of Steamer Base, Steamer Base on top of Water Tray and cover. Microwave on high power for 8 minutes. Meanwhile, in a small bowl, whisk the remaining ingredients together. Serve scallops and asparagus drizzled with Vinaigrette. Serve with white or brown rice.

MINT CHOCOLATE COOKIE PIE

Chocolate mint is a crowd-pleasing flavor profile, combining the freshness of mint with the decadence of chocolate—it’s a win-win combination! This pie is worth what it takes to make the crust and filling. The end result is pure deliciousness.

10 oz./285 g package chocolate-covered mint cookies
2 tbsp. unsalted butter, melted
8 oz./225 g package cream cheese, softened, room temperature
¼ cup of our Chocolate Dessert Blend
1½ cups heavy whipping cream

Preheat oven to 350°F/175°C. Place 2 cups (about 26 cookies) of cookies in base of Quick Chef® Pro System. Cover and turn handle to process until finely chopped (should yield about 1½ cups chopped). Stir in melted butter and transfer to a 9-in./23 cm pie plate. Press crumbs firmly into bottom and up the sides, creating as even a layer as possible. Bake 10 minutes. Set aside to cool completely. Place remaining cookies in base of Quick Chef® Pro System. Cover and turn handle to process until coarsely chopped. In a medium bowl, combine cream cheese and dessert blend with Silicone Spatula until fully combined. Pour cream into base Power Chef™ with Whip Accessory. Cover and turn the handle until the cream forms soft peaks. Do not over whip. Fold whipped cream into cream cheese mixture and blend gently. Add chopped cookies and gently fold until fully incorporated. Spread mixture into cooled pie crust, cover with plastic wrap and refrigerate overnight. Serve chilled.

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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.