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

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Susan Enzor

http://my2.tupperware.com/susancn

susancn@my2.tupperware.com

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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.

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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!
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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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Caramel-Apple Streusel

Caramel-Apple Streusel

Ingredients

• 2 med. Apples peeled, cored and sliced or ½ of 20oz can sliced apples drained
• ¼ Cup caramel (ice cream) topping
• 2 Tbsp. Water 1 Tbsp. Lemon juice
• 1/3 cup all-purpose flour
• 2 Tbsp. Sugar
• ¼ tsp . Ground cinnamon
• 2 Tbsp. Margarine or butter

Directions
Arrange apple slices in bottom of micro steamer.
Stir together, ice cream topping, water and lemon juice.
Carefully pour over apples.
In small bowl combine flour, sugar and cinnamon.
Cut in margarine until mixture resembles coarse crumbs.
Sprinkle evenly over apple mixture.
Microwave on 100% power, uncovered for 5-7 min.
Or until apples are tender. (If using canned, cook 3-5 min. or until heated through)
Variation-spoon over vanilla ice cream
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Gourmet Coffee Mixes

Modular Mate Oval Set

CAFE VIENNA

Ingredients1/2 cup instant coffee
2/3 cup non-dairy creamer
2/3 cup sugar
1/2 tsp. cinnamon

Combine ingredients in Quick Chief with blender until powdered. Store in Modular Mate.
Use 2 rounded tsp. of mix per cup of boiling water. Yield 20 cups of CAFE VIENNA

SWISS MOCHA

Ingredients1/2 cup instant coffee
1 cup non-dairy creamer
1/2 cup sugar
2 T cocoa

Combine in Quick Chief with blender until powdered. Store in Modular Mate.
Use 2 rounded tsp. per cup of boiling water. Yield 15 cups SWISS MOCHA.



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Chicken stuffed Pitas/Tortillas

Double Colander

Ingredients2 ½ to 3 pounds boneless, skinless chicken breasts
1 onion
1 head of lettuce
2 to 3 firm tomatoes
1 can of pitted black olives
12 oz. Package cheddar cheese
Package of small pitas (enough for one per guest)
Or a package of small tortilla (kind you use for soft tacos)
16 oz sour cream with one Tbl. spoon of Southwest chilpote season mixed in it.
small jar mild salsa

Rinse chicken and drain in double colander. Place chicken in oval cooker and microwave on high 6 min. per pound. Cool chicken and cut each breast into four pieces. Put four to six cut pieces of chicken into the Quick Chef and chop into small pieces.

Put chicken in Tupperware bowl. Clean and cut onion into 4 wedges. Dice in Quick Chef, remove and put in small stuff a bowl. Dice tomatoes with paring knife. Heat small totilla in Micro Steamer.

Place warm tortilla on plate and layer with as many as you like of the remaining ingredients.

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South-Sea Ham and Sweet Potatoes

Micro Steamer
(three sections-cover, colander and bottom)

Ingredients

• 1 (17oz) Can vacuum-packed sweet potatoes
• ½ cup bottled sweet and sour sauce
• 1 Tbsp. Soy sauce
• ¼ tsp. Ground ginger
• 8 oz fully cooked ham, cut into thin strips (1 ½ cups)
• 2 fresh cauliflower and/or broccoli flowerets

Slice sweet potatoes; place potatoes in bottom of steamer. In bowl stir together sweet and sour sauce; soy sauce and ginger; spoon over potatoes. In colander combine ham and vegetables. Place colander in bottom.
Cover and cook on 100% power for 7-9 min. or until vegetables are tender, stirring ham and vegetables once. Gently stir vegetables into sweet potato mixture and serve.
Variations-use frozen stir-fry vegetables or frozen cauliflower and/or broccoli floweretts
Run cold water or frozen vegetable to thaw slightly.
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SIMPLY SALSA

SIMPLY SALSA
Ingredients

• 1 can diced tomato (15 oz.)
• 1 Tbsp. Chef Series™ Southwest Chipotle Seasoning Blend (season to taste)
• 2 Tbsp. fresh cilantro (optional)
• 1 medium onion (peeled and cut in half)
• lime juice (1/2 lime)
• 2 cloves garlic (peeled and smashed)

Directions
Using a Chef Series™ Paring Knife peel and slice onion into 4 pieces; place in Quick Chef with blade, cover and turn handle until onion is roughly chopped. Add remaining ingredients; cover and turn handle until desired consistency. Before placing salsa in an Open House™ Dip Bowl with a Saucy Silicone Spatula, remove blade and place on the underside of cover. Serving Suggestion: Serve with chips or as a topping for tacos!
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