Category: Desserts

BANANA PECAN CAKE

Yield: 8

Serving Size: 1 slice

Ingredients

  • 1½ cups pecans
  • 3 ripe bananas
  • ¼ cup heavy cream
  • ¼ tsp. ground cinnamon
  • 2 stick (16 tbsp.) unsalted butter, room temperature
  • 1¼ cup granulated sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • ¼ cup reduced-fat (2%) milk
  • ¼ tsp. kosher salt
  • ½ tsp. baking soda
  • 1 cup all-purpose flour

Instructions

  1. Grease and flour the Stack Cooker 3-Qt./3 L Casserole with Cone Insert.
  2. In the base of the Power Chef® System fitted with blade attachment, add pecans. Cover and pull cord until roughly chopped. Transfer pecans to medium bowl, set aside.
  3. Add bananas, heavy cream, and cinnamon to Power Chef. Cover and pull cord until bananas are minced and mixture is well blended. Transfer bananas to bowl with pecans; set aside.
  4. Replace Power Chef blade attachment with paddle attachment. Add butter and sugar, cover and pull cord until well blended. Add eggs, vanilla, milk, salt, and baking soda. Cover and pull cord until well blended. Transfer to bowl with bananas; fold in flour.
  5. Transfer mixture to TupperWave® Stack Cooker. Microwave on high power 7 minutes 30 seconds. Remove from microwave. Let stand 2 minutes before slicing.

ARROZ CON LECHE

Yield: 8

Serving Size: about ½ cup

Ingredients

  • 3 ½ cups cooked long grain rice
  • 1 ½ cups raisins
  • 1 ½ cups granulated sugar
  • 2 cups whole milk
  • 2 tsp. vanilla extract
  • 1 cup heavy cream
  • 1 tbsp. ground cinnamon

Instructions

  1. In the base of the Microwave Pressure Cooker stir together rice, raisins, sugar, milk and vanilla until well combined. Lock cover in place and microwave on high power 16 minutes.
  2. Remove from microwave; let stand 10 minutes or until pressure has released and valve indicator is in the down position. Remove cover, stir in cream. Sprinkle with cinnamon before serving.

CLASSIC CARAMEL CORN

Yields: 10 Servings

Ingredients

2 bags microwave popcorn 1 stick unsalted butter 1 cup light brown sugar ¼ cup light corn syrup 1 tsp baking soda 1 large brown paper bag.

Instructions

  1. Pop popcorn according to package directions, and pour both bags into the large brown paper bag.
  2. In TupperWave® Stack Cooker 1¾-Qt./1.75 L Casserole, microwave butter, brown sugar and corn syrup on high power 3–5 minutes until melted, stirring halfway through to combine.
  3. Stir baking soda into caramel mixture. Foaming is normal.
  4. Pour caramel mixture over popcorn and shake to coat popcorn.
  5. Place bag in microwave and heat on high power 1 minute, shake.
  6. If popcorn still isn’t evenly coated, return to microwave and heat 1 more minute on high power and shake again
  7. Allow to cool before enjoying.

5 QUICK SUMMER VEGAN RECIPES WORTH TRYING

Black Bean Burgers

Serves: 4

Serving size: 1 burger

Prep time: 15 minutes

Cook time: 18 minutes

Total time: 33 minutes

15-oz./425 g can black beans, strained

¾ cup plain breadcrumbs

1 red bell pepper

1 tsp. garlic powder

2 tbsp. cilantro, chopped

Juice of 1 lime

Salt and pepper, to taste

  1. In base of Power Chef® System, fitted with the blade attachment, place all ingredients, cover and pull cord until chunky and coarsely processed.
  2. Divide mixture into four equal portions. Roll the mixture into a ball then press down between hands to make a tight patty.
  3. Place 2 patties at a time in MicroPro® Grill and cover in grill position, so the cover is touching the food.
  4. Microwave on high power 8 minutes, flip and microwave on high power an additional 2 minutes.
  5. Now that your MicroPro Grill is hot, it requires less cooking time for additional patties. Microwave remaining patties for 6 minutes, flip and microwave an additional 2 minutes.
  6. Top with desired toppings and serve.

Crispy Grilled Tofu

Serves 4

Serving Size 1

Prep Time: 10 minutes

Cook time 20 minutes

Total time: 30 minutes

14 oz./415 g extra firm tofu, drained and patted dry

1 cup panko

2 tsp. garlic powder

2 tsp.  turmeric

2 tsp. cumin

1 tsp. kosher salt

  1. Cut tofu crosswise to yield 4 patties.
  2. In a medium bowl, combine panko and the remaining ingredients.
  3. Coat each piece of tofu with panko mixture.
  4. Place two pieces of tofu into base of MicroPro® Grill and place cover in grill position.
  5. Microwave on high power 10 minutes. At the end of cooking time, uncover, flip tofu, replace cover in grill position and place back into microwave and cook for additional 5 minutes on high power.
  6. Repeat cooking steps with remaining two pieces of tofu. Serve with favorite dipping sauce.

Crispy Chickpeas

Serves 4

Serving size ¾ cup

Prep Time: 10 minutes

Cook Time: 15 minutes

Total time: 25 minutes

Two 15-oz./425 g can chickpeas, drained

1 tbsp. extra virgin olive oil

2 tsp. paprika

2 tsp. cumin

2 tsp. coriander

1 tsp. pepper

2 tsp. kosher salt

  1. Place chickpeas in medium bowl and add olive oil. Add remaining spices, seal and shake to evenly coat.
  2. Place chickpea mixture into base of MicroPro® Grill and cover in grill position. Make sure the cover is touching the chickpeas.
  3. Microwave on high power 10 minutes.
  4. At the end of cooking time, uncover and stir chickpeas. Replace cover in grill position and return to microwave to cook on high power for an additional 5 minutes.

Smoothie Bowl

Serves: 2

Serving Size: 1 cup

Prep Time: 15 minutes

Cook Time: 5 minutes

Total time: 20 minutes

1 cup mixed berries

1 frozen banana, quartered

¾ cup coconut milk

Toppings of choice (shredded coconut, chia seeds, slivered almonds)

  1. Place mixed berries and banana in base of Power Chef® System, fitted with the blade attachment. Cover and pull cord to puree.
  2. Add milk and continue pulling cord until mixture is smooth.
  3. Serve with desired toppings.

DELIGHTFULLY DECADENT CHOCOLATE CAKE

Yields: 2 Servings

Ingredients

1⁄4 cup hazelnut spread
1 large egg
4 tbsp. unsweetened cocoa powder 3 tbsp. granulated sugar
1 1⁄2 tbsp. whole milk
1 tbsp. vegetable oil
1⁄4 cup semisweet chocolate chips 1⁄4 cup heavy cream
2 tbsp. granulated sugar

Instructions

  1. In small bowl, place hazelnut spread, egg, cocoa powder, sugar, milk and oil. Whisk until mixture is smooth.
  2. Pour batter into base of Microwave Breakfast Maker and sprinkle chocolate chips evenly over the top.
  3. Cover and microwave on high power 90 seconds. At the end of cooking time, let rest for 2 minutes before opening.
  4. While cake is cooking, pour heavy cream and remaining 2 tbsp. of sugar into base of Chop ’N Prep Chef. Replace cover and pull cord for approximately 45 seconds or until thick.
  5. When cake has cooled, top with whipped cream and serve.

Note: Can be topped with additional chocolate chips, whipped cream, fresh strawberries and grated chocolate or powdered sugar.

KEY LIME COOKIES

Preparation

Yields: 12 Servings

Ingredients

½ cup unsalted butter, cubed
1 large egg
2 key limes
1 – 17.5 oz. pouch sugar cookie mix

Instructions

  1. Preheat oven to 375°F
  2. Fill Mix N Stor® Pitcher with hot water, place cover on top, remove middle insert.
  3. Place cubed butter in All-in-One Shaker and seal. Insert shaker in mix n store with water to softened butter.
  4. When butter has softened, discard hot water and transfer butter to base of Mix N Stor® Pitcher.
  5. Using All-in-One Mate juice and zest the limes. Transfer zest and juice to mix n store.
  6. Using the egg separator, separate the yolk from the white. Add the white to mix n store.
  7. Mix all contents of batter until well combined.
  8. Scoop tbsp. of dough onto baking sheet lined with Silicone Wonder Mat and bake for 9-10 mins or until golden brown.

PICK YOUR FLAVOR HOMEMADE ICE CREAM

Preparation

Ingredients

  • 1½ cups frozen fruit*
  • 1 cup heavy cream
  • 3 tbsp. powdered sugar
  • 1 tbsp. vanilla extract

Instructions

  1. Place all ingredients in base of Quick Chef® Pro System or the Pro Chef, fitted with blade attachment.
  2. Turn handle approximately 90 seconds. Blades will get easier to turn, then more difficult. Ice cream will be soft-serve consistency and ready to eat.
  3. Store by freezing in Freeze-It™ container. It will freeze to a firmer consistency.

Notes

*For your frozen fruit, we recommend using one of the following: Frozen raspberries, Frozen blueberries, Frozen blackberries or Frozen mixed berries

STRAWBERRY CHANTILLY CAKE

Preparation

Yield: 8

Serving Size: 1 slice

Ingredients

For the cake

  • 1 lb./455 g fresh strawberries, tops removed
  • 1/8 tsp. coarse kosher salt
  • 12 tbsp. melted, salted butter
  • 1¾ cup granulated sugar, divided
  • 3 small egg
  • 3/4 cup heavy cream
  • 6 tbsp. plain yogurt
  • 6 tsp. vanilla extract
  • 3/4 tsp. baking soda
  • 3/4 tsp. corn starch
  • 1½ cup all-purpose flour
  • Sliced strawberries for garnish

For the Vanilla Whipped Cream frosting

  • 1 tsp. unflavored powdered gelatin
  • 2 tbsp. cold water
  • 2 cups heavy whipping cream
  • ½ cup powdered sugar
  • 2 tsp. vanilla extract

Instructions

  1. In the base of the Power Chef® System, add strawberries, ¼ cup of the sugar, and salt. Cover and pull cord until strawberries are roughly chopped. Cover and refrigerate until ready to use.
  2. Grease and flour the Stack Cooker 3-Qt./3 L Casserole and the ¾-Qt./750 mL Casserole; set aside.
  3. In the 2-cup/500 mL Micro Pitcher add butter. Microwave on high power 25 seconds, or until melted. Remove from microwave, transfer to base of the Power Chef® with paddle attachment. Add remaining sugar, cover and pull cord until butter and sugar are well blended.
  4. Remove cover, add egg, cream, yogurt, vanilla, baking soda, and baking powder. Cover and pull cord until well blended; about 20 pulls. Add flour, cover and pull cord until well blended; about 20 pulls.
  5. Using a spatula, divide batter evenly between the two casseroles; stack and cover. Microwave on high power 11 minutes or until a knife inserted into the center of the cake comes out clean. Remove from microwave; let stand 30 seconds. Transfer cakes to a cooling rack. Let cool completely before frosting.
  6. Meanwhile, make the frosting. In a small bowl, stir together gelatin and water; set aside. In the base of the Quick Chef® Pro System with whip attachment, add cream, powdered sugar, and vanilla. Turn handle until cream reaches the soft peak stage. Add gelatin, continue whipping cream until stiff peaks form (cream should be the consistency of stiff frosting). Remove whip attachment, cover and refrigerate until ready to use.
  7. Place first layer of cake on plate or cake stand; cover with strawberries. Spread 1/3 of the frosting over the strawberries. Add second layer of cake; Spread 1/3 of frosting over the top. Spread remaining frosting over the sides of the cake. Decorate cake with fresh strawberries. Serve immediately, or cover and refrigerate up to 3 days.

CHOCOLATE CINNAMON PRETZELS

Preparation

Yield: Serves 6-7

Serving Size: 4 oz./115 g

Ingredients

  • 12 oz./350 g small pretzels
  • ¼ cup oil
  • 3 tbsp. granulated sugar
  • 1½ tsp. Cinnamon-Vanilla Seasoning
  • 1½ cups chocolate chips

Instructions

  1. Place pretzels into TupperWave® Stack Cooker 3-Qt./3 L Casserole.
  2. In small bowl, whisk together oil, sugar and seasoning. Pour over pretzels. Stir until pretzels are thoroughly coated.
  3. Microwave, uncovered, on high power 1 minute. Remove and stir. Microwave on high power 1 minute more. Remove and stir.
  4. Pour chocolate chips over hot pretzels and stir. Heat from pretzels will melt chocolate. Stir until chocolate is melted and pretzels are well coated.
  5. Pour pretzels onto Silicone Wonder® Mat. To set the chocolate quickly, place in freezer 15–20 minutes. For individual covered pretzels, lay pretzels out in a single layer. If allowed to set in a mound or multiple layers, you will need to break apart in chunks

Notes

Substitute Cinnamon-Vanilla Seasoning Blend with equal amounts of your favorite cinnamon-sugar blend.

CARAMEL APPLE COOKIES

Preparation

Yield: 16

Serving Size: 1 cookie

Ingredients

  • 16.5-oz./470 g package refrigerated sugar cookie dough
  • 3 medium Granny Smith apples, peeled, cored and quartered
  • 2 tbsp. light brown sugar
  • 1 tbsp. orange juice
  • 1 tsp. Cinnamon-Vanilla Seasoning
  • pinch of salt
  • ½ cup whipped cream cheese
  • ¼ cup pecans, chopped in the Chop ’N Prep Chef
  • ¼ cup dried cranberries

Royal Icing:

  • 2 cups sifted powdered sugar
  • 4 tbsp. butter or margarine, melted
  • 3 tbsp. milk
  • 1 tsp. vanilla extract

Instructions

  1. Preheat oven to 350°F/175°C.
  2. Cut the cookie dough into ½-inch/1.25 cm slices and lay flat on baking sheet. Bake 12–15 minutes and set aside to cool.
  3. In base of Quick Chef® Pro System, add apples, sugar, orange juice, seasoning and salt. Turn handle to process until finely chopped. Place apple mixture in TupperWave® Stack Cooker 1¾-Qt./1.75 L Casserole, cover and microwave on high power 5 minutes until apples are tender. Set aside to cool. Rinse base of Quick Chef® Pro System under running water.
  4. Spread cooled cookie with cream cheese. Top with cooled apple mixture and garnish with pecans and dried cranberries. Drizzle with icing.
  5. In base of Quick Chef® Pro System fitted with paddle whisk attachment, combine powdered sugar, melted butter, milk and vanilla extract. Turn handle to whip until smooth