*Tupperware* Recipes!!!

[Ravish30]

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]

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]

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]

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]

Granola & Carrot Buttermilk Muffins

1 1/4 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. allspice
1 1/2 cup granola cereal
1/4 cup brown sugar
1 cup buttermilk
2 egg whites
2 Tbsp. olive oil
1 c. grated carrots

Preheat oven to 400 degrees F. Spray 12 muffin cups with vegetable oil or use paper muffin cup liners.

Stir flour, baking powder, baking soda and allspice together until blended. Set aside. Mix granola cereal, brown sugar and buttermilk in a large bowl. Let stand for 5-7 minutes. Stir in egg whites, olive oil and grated carrots. Stir wet mixture into the dry flour mixture until well blended. Spoon batter evenly into the prepared muffin cups. Bake for 15-20 minutes or until done and lightly browned.

[Ravish30]

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.

[Audrey]

Sweet 'N Fruity Dip

1 (8 ounce) pkg. low-fat cream cheese
1 (7 ounce) jar marshmallow creme
1 tsp. vanilla extract
3 cups of mixed, sliced fruit (any variety)

In base of the Tupperware (tm) Oval Microwave Cooker, mix together ingredients except for the fresh fruit slices. Microwave on medium-high for 1-2 minutes, stir until smooth. Place into a Tupperware (tm) Impressions 5 1/2 cup bowl. Chill and serve with mixed sliced fruit.

[Ravish30]

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]

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]

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]

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]

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]

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]

Snickerdoodle Bars

2 sticks of butter
1 c. brown sugar
1/2 c. granulated sugar
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
2 large eggs
1 tsp. vanilla extract
2 1/4 c. flour
1 tsp. cinnamon-sugar to sprinkle on top

Preheat oven to 350 degrees. Use a 13x9" baking pan.

Cream butter and sugars together with an electric mixer at high speed until blended and fluffy. Add baking soda, cinnamon and salt, then mix at low speed to blend. Add eggs and vanilla extract and beat at medium speed until blended. Add flour and mix at low speed until all ingredients are blended together. Scrape dough into the baking pan, smoothing it into a even layer. Bake until lightly golden brown and set in the center, about 30 minutes. Transfer pan to a rack and if desired, sprinkle cinnamon-sugar mixture over the top or lightly dust the top with confectioners sugar. Once cooled, cut into bars.

[Ravish30]

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]

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]

Party Cheese Ball
-------------------------------

2 (8 ounce) packages of cream cheese softened
1 (4 ounce) stick of butter (not margerine)
3 tbsp. bacon bits (grinded extra fine)
1 packet of Vegetable Soup Mix
2 tsp. parsley

Mix soup mix, parsley and bacon bits in a bowl. Cream butter and cream cheese and 2 tablespoons of dry mixture. Form into a ball. Chill for atleast 1 hour. Roll cheese ball in remaining dry mixture. Chill for another hour.

Serve with Crackers!

[Ravish30]

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]

*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]

Hot Broccoli Dip

1 box frozen broccoli pieces
1 sm. block of Velveeta Cheese
garlic powder
onion powder

Cook broccoli according to the package directions. Cut Velveeta Cheese into chunks and sprinkle with garlic and onion powder. Place broccoli and cheese mixture into a Tupperware Heat 'N Serve container and microwave on high for 4-5 minutes stirring with the saucy silicone spatula every 2 minutes. Serve with crackers or appetizer breads.

[Ravish30]

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]

Chocolate Dipped Strawberries

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]

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]

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.

[Ravish30]

Chocolate Pecan Turtles

1 1/2 c. pecan halves
14 oz. pkg. vanilla caramels, unwrapped
5 bars milk chocolate ( 1 1/2 oz. each) broken into squares

Arrange pecans in clusters of 3 or 4 halves, 2" apart, on a baking sheet lined with the Tupperware Silicone Wonder Mat. Top each cluster with 1 caramel, flattened slightly. Bake at 300 degrees for 7 minutes or until caramel softens. Remove from baking sheet. Flatten caramels with the Tupperware Saucy Silicone Spatula, top each candy with 1 milk chocolate square while still warm. Spread chocolate when melted. Refrigerate a few minutes until chocolate hardens. Store candies in the Tupperware Snack-Stor Container.

[Ravish30]

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]

Creamy Chocolate Mints

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]

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.