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.
Apple Spice Cake
1 pkg. yellow cake mix 1 c. water 1/3 c. mayonaise 3 egg whites 1 tsp. Cinnamon Vanilla Spice Mix 1 can (21 oz) apple pie filling 1/2 cup chopped nuts non-stick cooking spray
In a Mix 'N Store Plus Pitcher combine first 5 ingredients; mix with Saucy Silicone Spatula. Spray 6 1/4 cup Heat 'N Serve Container with cooking spray. Pour batter into prepared container, do not scrape bowl clean and place in microwave. Microwave cake on High for 5-7 minutes rotating container during the baking. Cake should pull away from sides slightly and be slightly sticky on top. Toothpick should test clean when inserted into center of cake. Cool 4-5 minutes and invert onto a serving plate. Garnish cake by topping with apple pie filling. Sprinkle with chopped nuts and a sprinkle of Chef Series Cinnamon Vanilla Spice Blend.
1 (15.1 oz.) pkg. fudge brownie mix (8 x 8 pan size) 1 large egg 3 Tbsp. water 1/3 cup vegetable oil 1 (12 oz.) jar caramel sauce (optional)
In a 6¼ cup Heat N Serve Container mix together fist 4 ingredients using a Saucy Silicone Spatula. Microwave uncovered on High for 56 minutes (rotate every 2 minutes if you dont have a turntable) until toothpick tests clean. Cool slightly before scooping out of container; serve warm with 2 Tbsp. of caramel sauce (optional) drizzled over each brownie.
1 (12 oz.) bag chocolate chips 1 (12 oz.) bag butterscotch chips 1 can ****tail peanuts
In a Large Deep Rock N Serve Container or Large 6 1/4 cup Heat 'N Serve Container, melt the chips in the microwave, then add peanuts. Stir to coat. Drop by teaspoons onto Silicone Mat to cool.
1 (18.25 oz) yellow or white cake mix, water, oil and eggs as directed on the cake mix box)
Orange Coconut Filling (recipe below)
Whipped Topping
Toasted Coconut for garnishing
Prepare cake mix according to the package directions. Spray a 8 1/4 c. Heat 'N Serve (tm) container. Microwave on high power uncovered for 10 minutes, rotating container during baking, or until top is slightly moist and cake tests clean with a toothpick. Microwave an additional minute if not done. Cool for 5 minutes and invert onto a serving plate and cool. White cake is cooling, prepare the Orange-Coconut Filling.
Orange Coconut Filling
1/4 c. sugar 3 tsp. cornstarch juice of 1 orange and water to measure 1/2 cup 1 tsp. grated orange peel 3 tbsp. flaked coconut
In the 2 cup Micro Pitcher, mix sugar and cornstarch. Stir in orange juice and orange peel. Microwave uncovered for 1 minute or until mixture thickens and boils, stir. Stir in coconut and set aside to cool. When cake has cooled, frost with whipped topping, fill top of cake with orange coconut filling and sprinkle with toasted coconut.
Pour batter in a 6 1/4 cup Heat 'N Serve (tm) Container, do not scrape bowl clean. Microwave uncovered on High for 6-8 minutes or until toothpick tests clean. Rotate cake every 2 minutes if you don't have a turntable. Using a large diameter straw such as the Tupperware Whistle Straw, poke several holes into the cake. Pour condensed milk over these holes; allow time for cake to absorb the milk. Allow cake to cool for 5 minutes before inverting on serving plate. Pour caramel sauce over entire cake using Saucy Silicone Spatula to help cake absorb sauce. Serve by itself or with whipped topping and toffee bits.
1 (8 ounce) pkg. shredded mozzarella cheese 1 (15 ounce) jar pizza sauce 1-2 tsp. Tupperware Italian Herb Seasoning Blend Sliced baguette or breadsticks
In a 6 1/4 cup Tupperware (tm) Heat 'N Serve Container layer cheese and then sauce; Sprinkle Seasoning Blend on top. Seal and microwave on 70% power for 3-5 minutes or until mixture is bubbly. Allow to cool slightly before serving.
1 (1 lb. 4 ounce) pkg. prepared mashed potatoes 3/4 c. flour 1 tsp. Italian Herb Seasoning Blend (tm)
Place potatoes in a 6 1/4 c. Heat 'N Serve (tm) Tupperware container; microwave on High for 1 minute. Stir in flour and Seasoning Blend using the Saucy Silicone Spatula until well blended. In a preheated Chef Series (tm) Fry Pan, drop mixture into pan using a measuring cup. Gently press down on mixture with Spatula creating thin 3" circle. Fry each side approx. 3 minutes or until golden brown; repeat until finished. Serve Warm.
1 (1.3 ounce) pkg. sugar-free chocolate pudding mix (non-instant) 1 (18.25 oz) pkg. chocolate cake mix 2 cups + 2 T. fat-free milk 1/2 c. chopped walnuts or pecans 1/2 c. mini-chocolate chips Non-Stick Cooking Spray
Optional Toppings:
Ice Cream and/or Non-Dairy Whipped Topping
Place 2 cups of milk and pudding mix in a Quick Shake Container; add blender insert, seal and shake until well blended. Pour pudding into a Rock 'N Serve Medium Deep Container. Microwave on High for 5-6 minutes until mixture comes to a complete boil. Stir several times during heating.
In a Thatsa Bowl (tm), mix together chocolate cake, 2 Tbsp. milk and pudding with Saucy Silicone Spatula. Spray 8 1/2 c. Heat 'N Serve (tm) container with non-stick cooking spray. Sprinkle bottom of container with nuts and mini chocolate chips. Pour batter into container. Microwave uncovered on High for 5-7 minutes (depending on microwave power). Rotate cake every 2 minutes if you do not have a turntable. Cake should pull away from sides slightly and be a little sticky on top. Toothpick should test clean when inserted into the center of the cake. If necessary, microwave an additional minute and check again. Repeat until cake is done. Cool for 4-5 minutes and invert onto a serving plate. Serve warm with ice cream or whipped topping.
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.
Place morsels in a Tupperware 6 1/4 cup Heat 'N Serve Container, microwave on high for 1 minute. Stir with the Saucy Silicone Spatula and return to microwave for 30 seconds, if necessary. Stir peppermint extract into melted chocolate. Dip crackers into mixture and place onto a cookie sheet lined with a Tupperware Silicone Wonder Mat. Chocolate will set after time, may refrigerate to shorten time required for hardening. Store in your favorite Tupperware container.
1 (8 ounce) pkg. shredded mozzarella cheese 1 (15 ounce) jar pizza sauce 1-2 tsp. Tupperware Italian Herb Seasoning Blend Sliced baguette or breadsticks
In a 6 1/4 cup Tupperware (tm) Heat 'N Serve Container layer cheese and then sauce; Sprinkle Seasoning Blend on top. Seal and microwave on 70% power for 3-5 minutes or until mixture is bubbly. Allow to cool slightly before serving.
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.
