Tupperware Recipes

Ravish30 · Senior Member

Tupperware Recipes

Ravish30 · Senior Member

Chili Pasta Casserole

1 lb lean ground beef
1 med onion, chopped
1/4 t salt
1/8 t black pepper
1 can chili with beans (15 oz)
1 can Italian style stewed tomatoes, undrained (14 1/2 oz)
1 1/2 c shredded sharp cheddar cheese, divided
1/2 c sour cream
1 1/2 t chili powder
1/4 t garlic powder
8 oz cooked pasta

Cook ground beef and onion in large skillet. Sprinkle with
salt and pepper. Brown beef until no longer pink. Drain fat.
Stir in chili, tomatoes with juice, 1 cup cheddar cheese, sour
cream, chili powder and garlic powder. Add chili mixture to
pasta and stir until pasta is coated. Sprinkle with remaining
1/2 cup cheese. Cover and cook 30 minutes until hot and
bubbly.

Note: I like to chop my onion up using the Tupperware Quick Chef.

Ravish30 · Senior Member

Summer Strawberry Cake

1 (9 oz.) pkg. Lemon Cake Mix (makes one layer)
1 egg
1/2 c. water
1 cup sliced fresh strawberries
1 can prepared frosting
1 tsp. Cinnamon-Vanilla Seasoning Blend (optional)

Spray a 6 1/4 cup Heat 'N Serve (tm) container with non-stick cooking spray. Set aside. Mix cake mix, water, and egg. Beat 2 minutes at medium speed. Pour cake mix into Heat 'N Serve (tm) container and microwave on high 12 minutes turning the container 1/4 turn every 2 minutes.

Allow cake to cool slightly, then turn it out onto an Impressions (tm) luncheon plate. With a Chef Series (tm) 8 1/4" bread knife, slice the cake in half horizontally and allow to cool completely. When the cake has cooled spread a thick layer of frosting in the middle and lay half the strawberries on top. Place the top layer back on the cake and frost it with the rest of the frosting.

Decorate with the remaining strawberries and serve immediately.

Optional Toppings: 1/2 cup fresh blueberries & blackberries.

Ravish30 · Senior Member

Peppermint BonBons

1 lb. vanilla flavored confectioners coating
1/2 c. whipping cream
1 1/4 tsp. peppermint extract
Crushed Peppermint Candies

In a heavy saucepan melt confectioners coating over low heat. Remove from heat. Stir in whipping cream and peppermint extract. Beat at high speed with mixer until smooth. Chill in freezer for 25 minutes or until candy is stiff enough to be shaped.

Form candy into round balls. Roll balls into crushed peppermint candy pieces. Arrange on a non-stick baking mat and let cool. Store in refrigerator in an air tight container.

Ravish30 · Senior Member

Nutmeg Noel Cookies

2 Tbsp. red colored sugar
2 Tbsp. green colored sugar
1/2 tsp. nutmeg, divided
1 1/2 c. flour
3/4 c. sugar
1 tsp. cream of tartar
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup margarine, softened
1 egg
1/2 tsp. vanilla

Preheat oven to 400 degrees. In a small bowl combine colored sugar and 1/2 tsp. of nutmeg. Set aside. In a large mixing bowl combine flour, sugar, cream of tartar, baking soda, salt and 1/4 tsp. of nutmeg. Add butter, egg and vanilla. Beat at low speed until well mixed for about 2-3 minutes. Roll rounded teaspoonfuls into 1" balls. Roll in nutmeg, sugar mixtures. Bake on a ungreased cookie sheet 2" apart at 400 degrees for 10-12 minutes or until done.

Ravish30 · Senior Member

Fondue Recipes:

Warm Berry Sauce

12 ounce bag of frozen mixed berries
1/2 cup sugar
1 tsp. Simple Indulgence Cinnamon & Vanilla Seasoning Blend
2 Tbsp. cornstarch mixed with 1/4 c. cold water

In a non-stick 2 quart Chef Series (tm) saucepan combine the berries, sugar and Cinnamon Vanilla Seasoning Blend, bring to a boil.

In a small Micro Pitcher (tm) combine cornstarch and water, stirring with the Saucy Silicone Spatula (tm) until it dissolves. Add cornstarch to sauce to thicken. Reduce heat and stir until smooth and simmer 2-3 minutes. Pour into fondue pot to keep warm.

Serve over ice cream, pancakes or french toast.

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Milk Chocolate & Peanut Butter Fondue

1 cup heavy cream
6 ounce (3/4 cup) of milk chocolate chips
1/2 cup peanut butter, smooth or chunky
sliced bananas, marshmallows, cookies, pretzels or apples

In a Chef Series (tm) 2 quart saucepan, heat the cream over medium heat until simmering. Do not boil. Reduce heat to low and add the chocolate and let stand for 2 minutes until softened and begins to melt. Stir with the saucy silicone spatula (tm) until melted. Gradually stir in the peanut butter and continue stirring until fondue is smooth.

Transfer to the Tupperware (tm) ceramic fondue pot and keep warm.

Serve immediately with sliced bananas, marshmallows, cookies, pretzels or apples.

Ravish30 · Senior Member

Double Dipped Banana's

3 ounces semi-sweet chocolate chips

2 ounces of white chocolate chips

3 fresh banana's, cut each in half

*optional* popcicle sticks

Cut each banana in half. Insert *optional* popcicle stick into the bottom of each banana half. Lay each half on the Silicone Wonder Tupperware (tm) Non-Stick Baking Mat and place on a cookie sheet. Put them into your freezer for 5 minutes.

Next....place your semi-sweet chocolate chips in a Rock N Serve (tm) or Heat 'N Serve Container and microwave on high for 15 seconds and then stir. Keep melting the chocolate chips in 15 minute intervals and stirring in between with the Saucey Silicone (tm) Tupperware spatula.

Dip each banana half 3/4 of the way into the melted chocolate. Place back onto the Silicone Wonder (tm) Baking Mat and place back into the freezer for 10 minutes or until chocolate is set.

Place the white chocolate chips in a Rock N Serve (tm) or Heat 'N Serve (tm) container and microwave on high for 15 seconds then stir. Keep melting the white chocolate chips in 15 minute intervals and stirring in between with the Saucey Silicone (tm) Tupperware spatula.

Remove the banana halves from the freezer and dip them into the white melted chocolate coating only covering half of the semi-sweet chocolate coating that is already on them.

Return to the Silicone Wonder Baking Mat and this time refrigerate them until set. (about 10-15 minutes). Remove from the refrigerator and let them at room temperature for 5 minutes before serving.

Ravish30 · Senior Member

Oatmeal Raisin Orange Spice Cookies

3/4 c. raisins
3 tbsp. orange juice
1/2 c. butter
3/4 c. sugar
1 1/2 c. quick oats (oatmeal)
8 oz. white chocolate chips
1 tsp. vegetable oil
1 egg
1 c. flour
2 tsp. grated orange peel
1 tsp. baking soda

Combine raisins and orange juice and let stand. Beat butter and sugar until fluffy. Beat in egg and orange peel. Combine flour and baking soda; stir into butter mixture. Add raisins and oatmeal. Mix Well. Drop dough by rounded teaspoon onto a greased cookie sheet. Flatten slightly. Bake in a 350 degree oven for 10-12 minutes. Cool completely.

In a small bowl, microwave chocolate baking chips and oil for 1-2 minutes. Dip one third of cookie into melted chocolate and chill on waxed paper. Makes about 3 dozen cookies.

Ravish30 · Senior Member

Pecan Tarts

Filling:

1 cup brown sugar
1 egg
1 Tbsp. butter
1 tsp. vanilla extract

Pastry:

1 small pkg. Philadelphia cream cheese
1/4 lb. butter
1 heaping cup of flour

Topping:

chopped Pecans

Mix pastry ingredients together until well blended and take a small ball and pat it out into a muffin tin.

Mix filling ingredients together until well mixed with an electric mixer. Put 1 TBSP. of filling in the crust. Sprinkle Pecans on top.

Bake at 350 degrees for 25 minutes or until done.

Ravish30 · Senior Member

This recipe can be made in a Tupperware (tm) Rock N Serve (large one) or a Tupperware (tm) Heat N Serve Container.

Chocolate Marshmallow Fudge

1 1/3 c. sugar
1 c. evaporated milk
1 tbsp. margerine
1 (12 ounce) pkg. semi-sweet chocolate chips
1/2 c. marshmallow creme
1 tsp. vanilla

Combine sugar, milk and margerine in a microwave safe dish. Microwave on high for 3-4 minutes or until mixture boils. Add remaining ingredients and stir. Microwave on high for 1 additional minute. Pour fudge into a baking dish. Chill until set.

Ravish30 · Senior Member

Crunchy Butterscotch Fudge Bars

1 (12 ounce) pkg. butterscotch chips
1 (12 ounce) pkg. chocolate chips
1 cup creamy peanut butter
8 cups of Rice Krispies (tm) cereal
1 cup of powdered sugar (10X)
4 Tbsp. butter
2 Tbsp. water

Grease a 9x13" pan. Melt butterscotch chips with peanut butter over low heat until melted, stirring often. Remove from heat. Add Rice Krispies (tm) until well coated. Press half of the mixture into the pan. Chill in the refrigerator while preparing fudge. Set rest aside.

Combine chocolate chips, sugar, butter and water. Stir over low heat until melted and well blended. Spread over chilled mixture. Spread remaining cereal mixture over the top. Press gently. Chill. Remove from refrigerator 10 minutes before cutting & serving.

Ravish30 · Senior Member

Nutty Butterscotch Bars

3 cup vanilla wafers
1/2 cup raisins
1 cup of butterscotch morsels/chips
1/4 cup of wheat germ
2 cups of applesauce
1/2 cup chopped nuts

Spray bottom of a 8" square baking pan with vegetable cooking spray. Crush the vanilla wafers into large chunks. Place half the wafers in the pan. In a bowl, mix the raisins, butterscotch morsels, wheat germ and applesauce. Add the chopped nuts. Spread over the wafers in the baking pan. Press the rest of the wafers over the applesauce mixture. Cook on high power in your microwave for 8 minutes. Let cool for 15 minutes before cutting into bars. Store in refrigerator.

Use a glass baking dish, silicone baking dish or a Large Tupperware Rock N Serve to make this recipe.

Ravish30 · Senior Member

Caramel Fondue Dip

4 cups Miniature Marshmallows
25 Caramels (about 1/2 of 14-oz. bag)
1/4 cup evaporated milk

MICROWAVE marshmallows, caramels and evaporated milk in large microwavable bowl on HIGH 2 minutes; stir. Microwave 1 minute or until marshmallows are completely melted and mixture is well blended. Cool slightly.

SERVE warm as a dip with assorted cookies and fresh fruit dippers.

You can serve this fondue dip in your Tupperware Fondue Pot!

Ravish30 · Senior Member

Party Arti Dip

1 (14 ounce) can artichoke hearts, drained
2 green onions, chopped
1/2 cup low-fat mayonnaise
1/2 cup grated Parmesan Cheese

Combine all ingredients into the Tupperware (tm) Quick Chef; turn handle until chopped. Place into the base of the Tupperware (tm) Oval Microwave Cooker. Microwave on high for 3-5 minutes until hot.

Serve with tortilla chips or pita bread.

Ravish30 · Senior Member

Chocolate Chip Caramel Bars

1 (18 ounce) pkg. refrigerated chocolate chip dough
1 (32 ounce) pkg. refrigerated chocolate chip dough
1 (12 ounce) jar caramel sauce

Line a 11x17" baking pan with the Tupperware (tm) Silicone Wonder Mat, press cookie dough evenly onto the mat. Pour caramel sauce over the dough. Bake at 375 degrees for 25 minutes; reduce temperature to 350 degrees and bake for an additional 5 minutes. Cool slightly. Use the Tupperware (tm) Saucy Silicone Spatula to slice bars and remove from the pan. Bars will be slightly crunchy on top and gooey on the bottom.

Ravish30 · Senior Member

Chocolate Pecan Fudge

2 lb. confectioners sugar
2 Tbsp. vanilla
1/2 cup evaporated milk
1 cup butter
1 cup chopped pecan
1 cup cocoa

Blend sugar and cocoa in 3 qt. Tupperwave Casserole. Add milk and butter. Do not stir. Microwave on high for 4-6 minutes. Stir with silicone spatula until smooth. Add vanilla and nuts. Stir until blended. Pour onto cookie sheet lined with Silicone Mat and refrigerate until set. Cut into pieces and package in containers for gift giving.

Ravish30 · Senior Member

Nutty Chocolate Covered Pretzels

2 cups milk chocolate chips
3 cups mini-pretzels
1 cup finely chopped pecans or peanuts

Melt chocolate in base of Tupperware (tm) Oval Microwave Cooker on high for 2 minutes. Stir and melt for additional 30 seconds if necessary. Dip pretzels in chocolate and place on baking sheet lined with the Tupperware (tm) Silicone Wonder Mat. Sprinkle finely chopped nuts on the dipped chocolate covered pretzels. Chill until firm.

Ravish30 · Senior Member

Creamy Pumpkin Dip

2 (8 oz.) packages of cream cheese, softened
1 (16 oz.) package of powdered sugar (10x Sugar)
1 (16 oz.) can of pumpkin
1 tsp. of Cinnamon
1 tsp. of Vanillia
1/2 tsp. nutmeg (or you can substitute 1/2 tsp. of pumpkin pie spice)

Beat cream cheese at medium speed with an electric mixer until creamy, dont over beat the mixture. Stir in pumpkin, cinnamon vanilla spice mix and nutmeg. Serve immediately or cover & chill.

Serving Suggestions: Sliced Apple Wedges, Gingersnaps Cookies, Pumpkin cookies or Pumpkin Bread, Crackers etc.

Yields approximately 5 cups!

Keep in refrigerator in an air tight container for up to 3 days.

Ravish30 · Senior Member

Chocolate Puff Pastry

8.6 oz. puff pastry sheet, thawed
1 c. milk or semi-sweet chocolate chips
1 egg white, lightly beaten
Powdered Sugar for dusting.

Unroll puff pastry sheet on the Silicone Wonder Mat (tm). Sprinkle chocolate chips over center section of puff pastry. Gently roll up dough pinching together the seams. Lightly brush egg white over entire pastry. Using a butter knife make SIX 2" diagonal cuts on top of pastry. Place Mat on a 11" x 17" cookie sheet and into a 400 degree preheated oven, bake for 12-15 minutes until golden brown. Allow to cool slightly before dusting with powdered sugar. Best served warm.

Ravish30 · Senior Member

Marshmallow & Caramel Brownies

1 stick of butter (1/2 cup)
2 oz. unsweetened chocolate
3/4 c. granulated sugar
1/4 tsp. salt
2 large eggs
1 tsp. vanilla extract
1/2 c. flour
1/2 c. chopped walnut pieces
1/3 c. white chocolate chips
1/2 c. mini marshmallows
10 caramel candy cubes, unwrapped
1 1/2 Tbsp. heavy cream

Preheat oven to 350 degrees. Line an 8" baking pan with a 12" sheet of foil and then grease the foil.
Melt butter and chocolate in a saucepan over medium-low heat, stirring lightly until smooth, melted and glossy. Remove from heat. Whisk in sugar and salt, then beat in eggs one at a time until well blended. Stir in vanilla extract, then flour. Scrape into a prepared pan and sprinkle walnuts evenly across the top. Bake brownies until set and slightly springy to the touch, about 20 minutes. Remove pan from the oven and turn off heat. Sprinkle chocolate chips and marshmallows on top, return pan to the oven for an additional 2 minutes, then transfer pan to a rack to cool. Combine caramels and cream in a small bowl and microwave on medium power for 1 1/2 minutes; stir until completely melted and smooth. Drizzle caramel-cream over brownies, then let them completely cool. When cool, remove brownies from the tray by lifting out the foil, then transfer them to a cutting board and cut into squares.

Ravish30 · Senior Member

Caramel Fondue Dip

4 cups Miniature Marshmallows
25 Caramels (about 1/2 of 14-oz. bag)
1/4 cup evaporated milk

MICROWAVE marshmallows, caramels and evaporated milk in large microwavable bowl on HIGH 2 minutes; stir. Microwave 1 minute or until marshmallows are completely melted and mixture is well blended. Cool slightly.

SERVE warm as a dip with assorted cookies and fresh fruit dippers.

You can serve this fondue dip in your Tupperware Fondue Pot!

Ravish30 · Senior Member

Brownie Truffles

21 oz. pkg. fudgy-style brownie mix
2 eggs
1/2 c. canola oil
1/4 c. water

Coating Options:

3 Tbsp. of unsweetened cocoa
Powdered Sugar
Finely Chopped Nuts

Makes about 24-28 Truffles.

In a Quick Shake Container (tm) blend eggs; set aside. In the Thatsa Bowl (tm) place all ingredients; mix together until moistened using a Saucy Silicone Spatula (tm). Bake at 350 degrees on a 10x15" baking pan lined with a Silicone Wonder Mat (tm) for 17-20 minutes. Let cool a minute before making truffles.

With a tablespoon from the measuring spoot set, scoop out brownies and roll into balls; quickly coat in cocoa or nuts. Place truffles in a Fresh 'N Cool (tm) container or small muffin liner papers. Repeat until finished.

*note* You need to make truffle balls while brownies are still warm and pliable.

Ravish30 · Senior Member

Manhattan Clam Chowder

2-3 strips of bacon
1 med. onion
4 c. water
3 med. potatoes
1 sm. can tomatoes
1 pint raw chopped clams
salt & pepper to taste
Worcestershire Sauce

Fry bacon until crisp. Add chopped onion and brown. Add water and diced potatoes. Cook until potatoes are done. Add tomatoes and bring to a boil. Add clams and simmer for 5 minutes. Add salt, pepper and Worcestershire Sauce to taste.

Ravish30 · Senior Member

Supreme Chocolate Sauce

4 Tbsp. butter (1/2 stick)
4 oz. sweet chocolate bar (broken into pieces)
2 Tbsp. water
1/2 tsp. Tupperware Cinnamon-Vanilla Spice Mix

Place butter and chocolate in a large Rock N Serve (tm) or Heat 'N Serve Container. Microwave on 70% power for 2 minutes. Stir with saucy silicone spatula until smooth or microwave at 30 second intervals (stirring in between) until chocolate is melted & smooth. Remove from microwave.

Stir in water and Cinnamon-Vanilla Spice Mix. Use immediately as a dessert or sauce. Store in a small or medium Rock N Serve Container or Heat 'N Serve Container in the refrigerator for up to 1 week or freeze.

Ravish30 · Senior Member

Squirrel Nut Cake

15 oz. pkg. angel-food cake mix
1 c. chopped pecans
6 oz. butterscotch caramel topping
16 oz. tub of cream cheese frosting

Using The Chopper Machine (tm), coarsely chop pecans. Place cake on base of the Round Cake Taker (tm). Using the Chef Series Bread Knife (tm) slice cake in half horizontally; set aside top half. Pour caramel topping over bottom half; follow with 1/2 cup pecans. Place top half back on and frost cake using the Saucy Silicone Spatula (tm). Sprinkle remaining pecans over cake. Cover until serving time.

Ravish30 · Senior Member

*Easy* Candy Crunch

1 (14 ounce) can Sweetened Condensed Milk
2 (10-12 ounce) bags white chocolate baking pieces
4 c. pretzel sticks
1 c. dried fruit (strawberries, raisins or mixed fruits, chopped)

Line a 15x10 inch baking dish with the Silicone Wonder Mat (tm). Use the Tupperware Prep Essentials (tm) Lil' Chopper to chop up your dried fruit. In a large saucepan, heat sweetened condensed milk over low heat until warm (about 5 minutes). Remove from heat. Use the Tupperware Saucy Silicone Spatula (tm) and stir in the white baking pieces until melted. Stir in pretzels. Immediately spread mixture onto the Silicone Wonder Mat (tm) lined baking pan. Sprinkle the chopped dried fruit on top and press down gently with the back of a spoon. Chill for 1-2 hours or until set. Break into chunks. Store tightly in your favorite Tupperware (tm) airtight container.

Ravish30 · Senior Member

Homemade Mounds Bars

1 stick margarine
1 1/2 c. sugar
3 Tbsp. cocoa
3 eggs
1 can Sweetened Condensed Milk
1 c. flour
1 c. nuts
1/2 tsp. salt
1 tsp. vanilla extract
2 1/4 c. coconut

Mix all ingredients but milk and coconut together and pour into a greased 9x13" pan. Bake 20-25 minutes at 350 degrees. Mix sweetened condensed milk and coconut together. Spread evenly over warm brownies. Bake for 20 more minutes at 350 degrees until set. Cool.

Frosting:

3 Tbsp. margarine, melted
3 Tbsp. cocoa
2 Tbsp. milk
confectioners sugar

Mix above ingredients with enough confectioners powdered sugar to make a smooth frosting. Spread on the cooled brownies. Once set, cut into bars.

Ravish30 · Senior Member

Crabmeat Cheese Ball

1 can crabmeat, drained
8 ounce pkg. American Cheese, shredded
8 ounce container cream cheese, softened
1/2 c. chopped pecans

Mix crabmeat, cheese and cream cheese together in the Tupperware Thatsa Bowl. Form mixture into a ball. Use the Tupperware Quick Chef or Lil' Chopper Machine to chop Pecans. Roll the crabmeat ball in the chopped pecans. Refrigerate cheese ball for 6 hours before serving.

Ravish30 · Senior Member

[B]Chocolate Dipped Strawberries [/B]

24 strawberries, rinsed and patted dry
8 oz. block bittersweet chocolate baking bar, broken into pieces
1 Tbsp. vegetable shortening

Line a baking sheet with the Tupperware Silicone Wonder Non-Stick baking mat. In the Tupperware 6 1/4 c. Heat 'N Serve Container add the broken up pieces of chocolate and the vegetable shortening. Microwave on high for 1 minute. Stir using the Tupperware Saucy Silicone Spatula. Return to microwave an microwave at 30 second intervals, stirring in between until chocolate is melted and smooth. Hold strawberry with a pair of tongs or dipping stick and dip into the melted chocolate, shake off excess. Place strawberries onto the non-stick Silicone Wonder Mat. Refrigerate until set, about 20 minutes and then serve.

Ravish30 · Senior Member

Chocolate Cherry Torte

1 pkg. chocolate cake mix
1 can cherry pie filling
4 oz. cream cheese
2 tsp. lemon juice
1 can creamy vanilla frosting

Prepare cake as directed on the box. Bake in two 8" around baking pans. Cool. Split each cakelayer into 2 thin layers. For cream cheese frosting, beat cream cheese and lemon juice until smooth. Fold in vanilla frosting. Spread a thin layer of frosting and pie filling between all layers and on top of the cake. Store cake in the refrigerator until ready to serve.

Ravish30 · Senior Member

White Chocolate Fudge with Cranberries

2 pkg. (6 squares each) White Chocolate
3/4 c. sweetened condensed milk
1 c. chopped almonds
1/2 c. dried cranberries
1 tbsp. grated orange peel

Line a 8" square pan with foil, with ends of foil extending over the sides of your pan, set aside. Microwave chocolate and milk in a Tupperware Heat N Serve Container until chocolate is almost melted, stir until its completely melted using the Tupperware Saucy Silicone Spatula. Add almonds, cranberries and grated orange peel, stir until blended. Spread chocolate mixture into a prepared pan. Refrigerate for 2 hours until firm. Remove from pan via foil and place on a tray and cut into squares. Store in an airtight container in the refrigerator.

Ravish30 · Senior Member

Pineapple Chicken

6 pieces of chicken
1 c. pineapple juice
1 pkg. Hidden Valley Ranch dressing mix
1 tsp. seasoned salt
1 Tbsp. corn starch
1/8 c. water

Mix together pineapple juice, dressing mix and the seasoned salt. Marinate chicken pieces in the Tupperware Season Serve Container for 6-24 hours. Drain the sauce into a saucepan. Place chicken pieces in a baking pan that is lined with the Silicone Wonder Mat and bake skin side down for 45 minutes in a 350 degree oven. Mix together corn starch and water. Stir into marinade sauce and bring to a boil stirring often with the Saucy Silicone Spatula, when the sauce thickens, turn the chicken pieces skin side up and spoon some of the marinated sauce over the chicken. Bake for an additional 20 minutes or until done.

Audrey · Member

Shelly,

I'm loving all these recipes. I'll try to post some also.

Ravish30 · Senior Member

Apple Crescent Dessert

2 large apples (peeled & cut into 8 slices each)
2 cans ready-to-bake crescent rolls
1 1/4 c. sugar
1 1/2 sticks butter
1 Tbsp. cinnamon
1 (12 ounce) can lemon lime soda

Combine melted butter with sugar and cinnamon in a small bowl and set aside. Wrap each piece of apple in individual crescent roll dough and line up in a single layer in a 9 x 12" baking dish so that each wrapped apple touches. Pour melted butter mixture over the rolls. Pour the lemon lime soda over the rolls. Bake for 45 minutes in a 350 degree oven. Serve warm.

Ravish30 · Senior Member

Spiders

1 (12 ounce) bag butterscotch morsels
1 c. salted peanuts
2 c. chinese noodles

In the Tupperware 6 1/4 c. Heat N Serve Container (tm) melt the butterscotch morsels in the microwave at 1 minute intervals until melted, stirring in between the intervals with the Tupperware Saucy Silicone Spatula. Stir in the salted peanuts and chinese noodles into the melted butterscotch mixture. Drop by the teaspoon onto the Tupperware Silicone Wonder Non-Stick Baking Mat. Let cool until firm before eating.

Ravish30 · Senior Member

[B]Orange & Sesame Chicken[/B]

2 tbsp. sunflower oil
1 whole chicken, 3 1/2 lbs.
2 large oranges
2 small onions, quartered
2 c. whole small carrots, cut into 2" pieces
2/3 c. orange juice
2 tbsp. brandy
2 tbsp. sesame seeds
1 tbsp. cornstarch
salt & pepper to taste

Heat the oil in a large flame-proof casserole dish and saute the chicken, turning occasionally until evenly browned. Cut one orange in half and place the half inside the chicken cavity. Place the chicken in a large deep casserole dish. Arrange the onions and carrots around the chicken. Season well and pour over the orange juice. Cut the remaining oranges into thin wedges and tuck around the chicken in the casserole, among the vegetables. Cover and cook in a preheated oven, 350 degrees for about 1 1/2 hours or until chicken juices run clear and the chicken is done. Remove the lid and sprinkle brandy and sesame seeds, return to the oven for another 15 minutes. Serve chicken on a platter with the vegetables presented around it.

Ravish30 · Senior Member

[B]Creamy Chocolate Mints [/B]

1 (11 1/2 oz.) pkg. milk chocolate morsels
1/4 c. sour cream
2 1/2 Tbsp. mint flavored liqueur

In the Tupperware 6 1/4 c. Heat N Serve Container, melt the chocolate morsels at 1 minute intervals, stirring in between with the Tupperware Saucy Silicone Spatula until they are melted and smooth. Remove from the microwave and stir in the sour cream, blend well. Stir in the mint flavored liqueur. Place the HNS container into the refrigerator for 30 minutes until the mixture becomes slightly thickened. Fill pastry bag, fitted with a decorative tip. Pipe 1" candies onto a baking sheet that has been lined with the Tupperware Silicone Non-Stick baking mat. Refrigerate candies for 1 hour until they are solid before serving.

Ravish30 · Senior Member

Herbed Chicken with Marjoram

1 lemon, halved plus 2 tbsp. lemon juice
salt & pepper
5 tbsp. olive oil
3 cloves garlic, crushed
4 skinned and boned chicken breasts, halved and cut into 1 1/2" strips
3 tbsp. butter
4 shallots, chopped
1 tbsp. flour
1 c. dry white wine
1 c. chicken stock
1/2 lb. mushrooms, quartered
2 tbsp. marjoram leaves, chopped

In a large frying pan, heat 4 tbsp. of olive oil over medium heat. Add garlic and cook until lightly colored. Remove the garlic and set aside. Sprinkle the chicken strips with salt and pepper. Heat 2 tbsp. butter and remaining olive oil in the pan. Add the chicken strips and cover over medium heat, stirring, until the chicken is cooked. For sauce, reduce heat, add remaining butter to pan and stir in shallots. Cook for 2 minutes and sprinkle with flour. Cook for 2 more minutes, stirring. Add wine and stock, scraping bottom of the pan with a wooden spoon to remove glazed. Return to heat and add mushrooms and chopped marjoram. Reduce the sauce to slightly less than 1 cup. Return the chicken to the pan and heat through.

Ravish30 · Senior Member

Strawberry-Pomegranate Vinaigrette

makes 1 cup

10 strawberries
1/4 c. sugar
1/4 c. pomegranate infused blush balsamic vinegar
2 Tbsp. Dijon mustard
2 tsp. Italian Herb Seasoning Blend
1/2 c. extra virgin olive oil

Place strawberries in the Tupperware Quick Chef with blade attachment. Add sugar, vinegar, mustard and Italian Seasoning Blend, process until smooth. Replace blade attachment with paddle, cover and mix while drizzling in olive oil through the spout attachment. Adjust seasonings to taste with salt and pepper.

Ravish30 · Senior Member

Spicy Mustard Grilled Chicken

4 chicken breast halves, skinned & boned
1/4 c. lemon juice
2 tbsp. olive oil
2 tbsp. spicy mustard
1/2 tsp. oregano leaves
1/4 tsp. salt
4 med. onions, cut into halves
1 green pepper, cut into 1" squares

Cut chicken into 1" pieces. Combine lemon juice, olive oil, mustard, oregano and salt. Add chicken pieces, stirring until well coated. Cover and refrigerate atleast 2 hours.

Arrange skewers, alternating chicken with the onions and green peppers. Grill over hot coals or over a gas grill, turning occassionally and brushing with marinade. Grill until done. Makes 4-5 servings.

Ravish30 · Senior Member

Tarragon Chicken

1 package chicken thighs
2 tbsp olive oil
1 tbsp butter
4 leeks, white and light green parts only, halved and thinly sliced, washed and dried.
1/3 c chopped fresh tarragon
1/2 c dry white wine
1 1/2 - 2 1/2 cup chicken stock--your preference with cooking
1 tbsp freshly grated lemon zest
1 tsp lemon juice

Soak sliced leeks in a bath of cold water to rid leeks of sand. Season chicken with salt and pepper. heat oil and butter in a large skillet; cook until chicken is a pretty brown color on both sides, but not done. Transfer to a plate, set aside. Add leeks to skillet; cook until soft, about 3 minutes. Add tarragon and cook about 1 minute. Add wine; deglaze pan, scraping up any brown bits for flavor; cook until liquid evaporates. Add chicken stock and zest. Cover; bring to a boil. Return chicken to skillet; simmer covered, over medium- low heat for about 30-40 minutes.

Transfer to platter; keep warm. Place skillet over high heat; cook until sauce thickens, 5-6 minutes. Stir in lemon juice. Takes about an hour for the whole dish. Serve chicken pieces with sauce spooned over the top.

Ravish30 · Senior Member

Turkey Sausage Bean Soup

2 Tbsp. olive oil
1 lb. smoked turkey sausage, sliced into bite-size pieces
5 cloves garlic, minced
2 celery stalks, chopped
1 med. onion, chopped
1/2 tsp. dried thyme
1/2 tsp. dried rosemary
1 can low-salt chicken broth
1 dash red pepper
1 (15 ounce) can red kidney beans, drained
1 (15 ounce) can pinto beans, undrained
1 (15 ounce) can baked beans
2 Tbsp. brown sugar

Brown the turkey sausage in the olive oil in a large stock pot. Remove the sausage from the pot and leave the oil. Cook garlic, celery, onion and the spices in the same oil. Add the chicken broth and crushed red pepper. Put the sausage back into the pot and bring to a boil, cover and simmer for 30-45 minutes. Add beans and brown sugar and cook for 15 additional minutes. Soup can be served over rice.

Ravish30 · Senior Member

Cherry Cheese Bars

Crust:

1 c. walnuts, chopped
1 1/4 c. flour
1/2 c. brown sugar
1/2 c. shortening
1/2 c. coconut

Filling:

2 (8 ounce) pkg. cream cheese
2/3 c. sugar
2 eggs
2 tsp. vanilla
1 (21 oz) can cherry pie filling

Grease a 13x9" baking pan. Chop 1/2 c. nuts coarsley for topping and set aside. Chop remaining 1/2 c. very finely.

Crust: Combine flour and brown sugar. Cut in shortening. Add 1/2 c. chopped nuts and coconut. Remove 1/2 c. and set aside. Press remaining crumbs in bottom of a pan. Bake 12-15 minutes at 350 degrees.

Filling: Beat cream cheese, sugar, eggs and vanilla on medium speed. Spread over hot crust. Bake for 15 more minutes.

Spread cherry pie filling over cheese layer. Combine reserved nuts and crumbs. Sprinkle over cherries. Return to oven. Bake 15 minutes longer. Refrigerate to cool. Cut into bars.

Ravish30 · Senior Member

Pretzel Gelatin Dessert

Bottom Layer:

3 c. thin pretzel sticks, crumbled
3/4 c. butter, melted
3 tbsp. sugar

Mix the bottom layer ingredients and press into a 9x13" pan. Bake at 400 degrees for 8 minutes. Cool.

Second Layer:

8 oz. pkg cream cheese
9 oz. cool whip
1 c. sugar

Blend cream cheese and sugar together. Fold in Cool Whip. Spread over cooled pretzel mixture.

Top Layer:

6 oz. pkg. strawberry flavored gelatin
2 c. boiling water
2 (10 oz) pkgs. frozen strawberries

Combine top layer ingredients and let stand for 10 minutes. Then pour over the second layer. Chill for 6 hours before serving.

Ravish30 · Senior Member

Shrimp and Macaroni Salad

1 box. of macaroni
2 tbsp. lemon juice
2 c. Miracle Whip Salad Dressing
1/4 c. chopped onions
1/4 c. diced celery
1 sm. pkg. of slivered almonds
2 c. small canned shrimp, drained
8 oz. cool whip

Cook the macaroni, rinse and drain. Marinate overnight in lemon juice and 1 cup of Miracle Whip. The next day, add in onion, celery, almonds and shrimp. Mix. Add cool whip and remaining 1 cup of Miracle whip.

Ravish30 · Senior Member

Crab Balls

1 lb. crab meat, finely chopped
1/2 c. canned water chestnuts, finely chopped
1 c. whole wheat bread crumbs, divided
1/2 tsp. pepper
1/2 tsp. dried mustard
1 tbsp. fresh parsley
1/4 c. scallions, finely chopped
1/2 tsp. fresh ginger, finely minced
4 egg whites
2 tsp. soy sauce
2 tsp. sesame oil

Preheat oven to 400 degrees. Mix together all ingredients, except 1/2 c. of the bread crumbs until well blended. Form into 1" balls and roll in the remaining 1/2 c. of crumbs. On a lightly oiled baking sheet, bake for 12-15 minutes or until crab balls are crisp and golden brown. Serve with soy sauce or a mustard dip.

Ravish30 · Senior Member

Portabello Mushroom Pizzas

Makes 6-8 servings.

2 cups water
1 pkg. portabello mushroom caps (6 oz. cleaned)
10 layers fresh basil leaves (chopped)
1 layer garlic clove (crushed & diced)
1 tsp. olive oil
8 ounces mozzarella cheese (shredded, divided)
1 tomato (thinly sliced)

Place water in Base of Oval Microwave Cooker; place shallow colander on top of base. Place mushrooms in shallow colander, rounded caps down toward slits. Combine chopped basil leaves, diced garlic, and olive oil; brush mixture onto undersides of mushroom caps. Cover and microwave on high (100%) for 5-7 minutes, until mushrooms begin to cook. Remove from microwave and uncover. Layer each cap with cheese and a tomato slice; top with cheese. Cover and microwave on high for 2-3 minutes, until cheese is melted and mushrooms are hot. Remove from microwave & serve.

Ravish30 · Senior Member

Honey Orange Chicken

6 skinned Chicken Breasts, cut in half
6 oz. can frozen orange juice
1/4 c. honey
3/4 c. bread crumbs
1/2 c. flour
1 tsp paprika
1/4 tsp. thyme
1/2 tsp. salt

Defrost orange juice. Combine the undiluted orange juice and honey in a dish. Mix bread crumbs, flour, paprika, thyme and salt in sep. dish. Roll chicken in honey mixture, then bread crumb mixture. Place in greased baking pan. Drizzle with rest of honey mixture. Bake at 375 degrees for 45-50 minutes.

Ravish30 · Senior Member

Pineapple Lemon Chicken

1 can (20 oz) sliced pineapple
1 clove garlic, pressed
1 tbsp. cornstarch
2 tsp. Worcestershire Sauce
2 tsp. Dijon Mustard
1 tsp. rosemary
3 whole chicken breasts, split
1 tsp. salt
1 small lemon, thinly sliced

Drain pineapple, reserving the juice. Combine reserved juice with garlic, cornstarch, Worcestershire sauce, mustard and rosemary. Arrange chicken in shallow casserole dish, skin side up. Sprinkle with salt. Broil until browned. Stir sauce. Pour over chicken. Bake in a 400 degree oven for 30 minutes. Arrange pineapple slices and lemon around chicken. Spoon sauce over all. Bake 5 minutes longer.

Ravish30 · Senior Member

Creme De Menthe Brownies

1 c. sugar
1/2 c. butter
4 eggs
1 c. flour
1/2 tsp. salt
1 (16 oz) can chocolate syrup
1 tsp. vanilla

Second Layer:

2 c. confectioners sugar
1/2 c. melted butter
4 tbsp. creme de menthe

Top:

1 c. chocolate chips
6 tbsp. butter

Cream 1 c. sugar and 1/2 c. butter and add next 5 ingredients. Pour into a greased and flour pan. Bake at 350 degrees for 30 minutes. Cool. Mix second layer and spread over cooled cake. In double boiler melt chocolate chips and 6 tbsp. butter and spread over brownie cake.