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. 
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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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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.