Category: Kids

CHERRY CRISP

Yield: 4

Serving Size: ½ cup

Ingredients

  • 12 oz./350 g frozen cherries
  • 2 tsp. cornstarch
  • ¼ cup all-purpose flour
  • ½ tsp. Cinnamon Vanilla Seasoning
  • ½ cup rolled oats
  • ¼ cup brown sugar
  • 2 tbsp. unsalted butter

Instructions

  1. Toss frozen cherries with cornstarch and place in inverted ¾-qt./750 mL Casserole/Cover. Stack Cooker.
  2. In a small bowl, combine flour, cinnamon, oats and brown sugar. Cut butter into mixture until it achieves a crumbly texture. Pour over cherries.
  3. Stack microwave on high power 15–20 minutes. Let rest 5 minutes. Serve warm.

For more information on the Stack Cooker, click the link below:

https://melodystupperwaretuppertalk.wordpress.com/category/stack-cooker/

3 HOMEMADE FLAVORED WHIPPED CREAMS

Cinnamon Brown Sugar

4 tsp. light brown sugar
½ tsp. Cinnamon Vanilla Seasoning
1 cup heavy cream

Combine ingredients in base of Power Chef®System. Using Whip Accessory, turn handle until stiff peaks form.

Lemon Delight

3 tbsp. lemon curd
Zest of 1 lemon
1 cup heavy cream

Combine ingredients in base of Power Chef ®System. Using Whip Accessory, turn handle until stiff peaks form.

Strawberry Whip

½ cup strawberries, hulled
2 tbsp. granulated or confectioners’ sugar
1 cup heavy cream

Place strawberries in base of Power Chef® System, fitted with blade attachment, cover and process until pureed.
Replace blade with the Whip Accessory. Add remaining ingredients and turn handle until stiff peaks form.

Link to Power Chef information:

https://melodystupperwaretuppertalk.wordpress.com/2019/04/19/power-chef/

7 SO GOOD POWER CHEF SMOOTHIES

Refreshing Strawberry Smoothie

Yields 2 servings
Serving size: 1½ cups
Prep time: 5 minutes

1 cup frozen strawberries
½ cup frozen sliced peaches
1 cup yogurt
1¼ cup coconut water

1. Place all ingredients in base of Power Chef® System fitted with blade attachment. Replace cover and pull cord until smooth.

Green Tea Smoothie

Yields 2 servings
Serving size: 1½ cups
Prep time: 5 minutes

1½ cup green tea, chilled (made with six tea bags)
2 cups frozen mixed berries
3 tbsp. honey

1. Place all ingredients in base of Power Chef® System fitted with blade attachment. Replace cover and pull cord until well combined and smooth.

Tropical Sunset Smoothie

Yields 2 servings
Serving size: 1½ cups
Prep time: 5 minutes

1 cup frozen raspberries
½ cup frozen mango
½ cup pineapple chunks
½ cup pineapple juice
1 ½ cup coconut milk

1. Place all ingredients in base of Power Chef® System fitted with blade attachment. Replace cover and pull cord until well smooth.

Peach Cobbler Smoothie

Yields 2 servings
Serving size: 1½ cups
Prep time: 5 minutes

1 cup frozen sliced peaches
2 frozen bananas, peeled & sliced
2/3 cup plain of Greek yogurt
¼ tsp. cinnamon
Pinch of ground ginger
Pinch of ground nutmeg

1. Place all ingredients in base of Power Chef® System fitted with blade attachment. Replace cover and pull cord until mixture is smooth.

Chocolate Covered Strawberry Smoothie

Yields 2 servings
Serving size: 1½ cups
Prep time: 5 minutes

2 cups frozen strawberries
½ cup yogurt
1 cup reduced-fat (2%) milk
1 tbsp. chocolate hazelnut spread

1. Place all ingredients in base of Power Chef® System fitted with blade attachment. Replace cover and pull cord until smooth and no large lumps remain.

Blackberry Apple Smoothie

Yields 2 servings
Serving size: 1½ cups
Prep time: 5 minutes

2 cups frozen blackberries
¾ cup apple cider
1 gala or fuji apple, peeled & cubed
1 5-oz./140 g container nonfat lemon yogurt

1. Place blackberries and apple cider in base of Power Chef® System fitted with blade attachment. Replace cover and pull cord until smooth.
2. Add remaining ingredients and continue pulling cord until well combined and no large lumps remain.

Breakfast Coffee Banana Smoothie

Yields 2 servings
Serving size: 1½ cups
Prep time: 5 minutes

2 frozen bananas, peeled & sliced
1 cup Greek yogurt, plain or vanilla
1 cup reduced-fat (2%) milk
1½ tbsp. instant coffee

1.  Place all ingredients in base of Power Chef® System fitted with blade attachment. Replace cover and pull cord until smooth and no coffee granules remain.

Link to Power Chef information:

https://melodystupperwaretuppertalk.wordpress.com/2019/04/19/power-chef/

DIY SANDWICH COOKIES

Yield: 30

Serving Size: 1 cookie

Ingredients

  • 1 cup sugar
  • ¾ cup softened butter
  • ½ tsp. salt
  • 1 tsp. espresso powder
  • 1 egg
  • 2 tbsp. cold water
  • 1 tsp. vanilla extract
  • 1½ cups all-purpose flour
  • ¾ cup cocoa powder

Filling

  • 1½ cups powdered sugar
  • ½ cup vegetable shortening
  • 1 tsp. vanilla
  • 1 tbsp. cold water

Instructions

  1. Preheat oven to 325° F/162° C.
  2. In Thatsa® Medium Bowl, mix sugar, butter, salt and espresso powder using spatula, until well combined.
  3. Add egg, water, vanilla and mix until well incorporated. Then add flour, cocoa powder and mix until a stiff dough forms.
  4. Scoop dough using a teaspoon and place on Silicone Wonder® Mat, placed on baking sheet. Flatten dough using the bottom of a Snack Cup. Repeat process until all dough is used up. Bake for 15 minutes; allow cookies to cool before removing from Silicone Wonder® Mat.

Filling

  1. Place shortening in base of Power Chef® System fitted with paddle attachment, replace cover and pull cord until smooth. Add powdered sugar, ½-cup at a time, until mixture is well combined. Add remaining ingredients, replace cover and pull cord until mixture is smooth.
  2. To assemble cookies, place 1 tsp. filling in center of cookie and place another cookie on top. Squeeze to distribute the filling evenly. Repeat with remaining cookies. Store in airtight container.

HOMEMADE PUDDING

Yield: 4

Serving Size: ½ cup

Ingredients

  • 2 cups reduced-fat (2%) milk
  • 2/3 cup granulated sugar, divided
  • 3 tbsp. cornstarch
  • 2 egg yolks
  • 1 whole egg
  • ½ tsp. vanilla
  • 2 tbsp. butter

Instructions

  1. Place milk and 1/3 cup sugar in Chef Series II 2.6-Qt./2.5 L Saucepan over medium heat until milk is simmering.
  2. In Thatsa® Medium Bowl, place remaining sugar, cornstarch, egg yolks and whole egg and whisk until smooth.
  3. Once milk is simmering, remove from heat and slowly add milk into cornstarch mixture* while whisking. Pour mixture back into sauce pan over low-medium heat and cook, whisking constantly, for an additional 2–3 minutes or until pudding is thick and smooth.
  4. Remove from heat, whisk in vanilla and butter. Let cool completely before pouring in storage container. Keeps in refrigerator for 3–5 days.

Notes

Add 4 tbsp. cocoa powder along with cornstarch mixture to give the pudding a chocolate flavor.

FRUIT SORBET CAKE

Yield: 4

Serving Size: 1 slice

Ingredients

  • 16 oz. frozen mango chunks
  • ¼ cup warm water
  • 1 pound cake
  • 3 cups whipped cream (optional)

Instructions

  1. Remove fruit from freezer, let stand 16–18 minutes.
  2. Fill Sorbet Maker hopper with fruit. Pour 1 tsp. warm water over fruit.
  3. Place plunger on top of fruit. Gently push down on plunger while turning handle to process. Repeat with remaining fruit. Set aside.
  4. Slice away brown outer edges of pound cake; discard. Slice pound cake lengthwise into two (1″/2.5 cm wide) pieces. Then cut to fit the length of 1¼-cup/400mL Small Square Freeze-It™ Container.
  5. Place pound cake against the sides of the Freeze-It™ Container and fill the center with mango sorbet. Cover and freeze 1 hour.
  6. Remove from freezer, and if desired, frost with whipped cream. Serve immediately.

JEL-ICOUS LEMON CHIFFON

Yield: 16

Serving Size: 1 slice

Ingredients

  • 2 cups water
  • 3 oz. box lemon flavored gelatin
  • 8 oz./227 g container whipped topping (or 2 cups heavy cream and ¼ cup powdered sugar)

Instructions

  1. Heat one cup water in 2-cup/500 mL Micro Pitcher for 2 minutes or until boiling.
  2. Stir in gelatin until dissolved.
  3. Stir in remaining water and place in refrigerator until no longer warm. About 30–60 minutes.
  4. If using heavy cream, pour cream and powdered sugar into base of Power Chef™ System fitted with paddle whip accessory. Cover and pull cord until whipped cream forms, about 60 seconds. Pour into medium bowl.
  5. Slowly pour cooled gelatin into whipped topping or whipped cream and stir until combined. Pour into Jel-Ring® Mold and refrigerate until set (approximately 4–6 hours or overnight).

EASY PARTY MIX

Yield: 8

Serving Size: 1 cup

Ingredients

  • ½ cup unsalted butter
  • 2 tbsp. Worcestershire sauce
  • 1-2 tsp. seasoned salt
  • 2 tsp. onion powder
  • 2 tsp. garlic powder
  • 4 cups corn cereal
  • 4 cups rice cereal
  • 2 cups pretzels
  • 2 cups mixed nuts

Instructions

  1. Place butter in base of TupperWave® Stack Cooker 3-qt./3 L casserole. Microwave on high for 45–60 seconds or until melted.
  2. Whisk Worcestershire sauce, seasoned salt, onion powder and garlic powder into melted butter.
  3. Pour remaining ingredients into melted butter mixture. Place Stack Cooker Casserole seal over mixture and shake to coat cereal with butter mixture.
  4. Microwave uncovered for 4–6 minutes, stirring every 2 minutes or until mixture has begun to dry.
  5. Spread out onto Silicone Wonder® Mat to cool.

SWEET APPLE COMPOTE

Yield: 6

Ingredients

  • 4 large Granny Smith apples, cored and peeled
  • 3/4 cup brown sugar
  • 1 cup apple cider
  • ¼ cup butter, cut into ¼-inch pieces
  • 2 tbsp. corn starch
  • 1 tbsp. ground cinnamon
  • 1/2 tsp. kosher salt

Instructions

  1. Cut apples into ¼-inch pieces.
  2. In the base of the Microwave Pressure Cooker stir together apples, sugar, cider, butter, corn starch, cinnamon, and salt. Secure cover onto the base.
  3. Microwave on high power 10 minutes. Remove from microwave. Let stand 10 minutes or until steam indicator valve is in the down position. Remove cover and stir.
  4. Serve warm over ice cream, oat meal, or as a snack.

NUT BUTTER DIP

Yield: 2

Serving Size: ½ cup

Ingredients

  • ¼ cup nut butter (peanut, almond, sunflower, etc.)
  • 1 tbsp. full-fat Greek yogurt
  • ¼ tsp. ground cinnamon
  • 2 tbsp. honey

Instructions

  1. In a small bowl, stir together nut butter, yogurt, cinnamon and honey until well combined.
  2. Serve with pretzels, whole-grain crackers, apple wedges, or celery sticks.