Microwave water in a 2-cup/500 mL Micro Pitcher on high for 2
minutes.
Pour chocolate chips into 1-cup/250 mL Micro Pitcher.
Place 1 cup Micro Pitcher into 2-cup/500 mL Micro Pitcher so the
1-cup/250 mL Micro Pitcher is submerged in water.
Let sit for 30–60 seconds and then stir. Repeat until chocolate
is smooth.
Dip potato chips into melted chocolate until partially coated.
Lay out on Silicone Wonder® Mat. Repeat until chocolate has been used. Chill
until chocolate is set, 10–15 minutes in the freezer.
1/4 cup each chopped toasted pumpkin seeds, nuts, and candies
Instructions
Place dark chocolate chips in 2-cup/500 mL Micro Pitcher.
Microwave on high power 30 seconds. Stir, return to microwave. Microwave 30
seconds more, stir. Repeat as needed.
Holding by the stem, dip apple in chocolate, allowing excess to
drip off.
Dip apple in toasted pumpkin seeds, nuts, and candies. Place
upright on Silicone Wonder® Mat; let stand until set.
Slice apples, serve at room temperature. Refrigerate, covered,
up to 3 days.
Place strawberries into base of Power Chef® System fitted with
blade attachment, cover and pull cord 8-10 times until pureed.
Place puree in 1-Qt./1 L Micro Pitcher and add remaining syrup
ingredients. Microwave at 50% power 9-10 minutes until boiling, monitoring
during last few minutes to prevent syrup from boiling over.
Serve warm and refrigerate any remainder for up to 5 days; warm
before serving.
Pancakes
Preheat griddle pan over medium heat. In base of Power Chef®
System, fitted with paddle whisk attachment, combine milk, eggs and oil. Cover
and pull cord until blended.
Add flour, baking powder, baking soda, salt, sugar and seasoning
blend over liquids in Power Chef® base. Cover and pull cord 6-8 times until
mixed; do not over mix.
Ladle 1/4 cup batter onto the hot griddle. Cook until bubbles
begin to set around the edges of the pancakes and the griddle-side is golden.
Gently flip and continue cooking 1-2 minutes more. Remove from griddle and
serve warm. Repeat with remaining batter.
Notes
For
fluffier pancakes, replace milk with buttermilk. If you don’t have buttermilk,
create a substitution by adding 1 tbsp. white vinegar or lemon juice to a 1-cup
measuring cup, filling to brim with milk and letting it stand 5-10 minutes.
These
light, bake-and-take snacks are great for any occasion!
1
apple, any type
1 tsp. Cinnamon-Vanilla Seasoning Blend
1.
Preheat oven to 225° F/107° C
2. Attach apple (no need to core) to the food guider, set round knob to #2 for
thicker slices, or #1 for thinner slices.*
3. Place apple slices on two baking sheets lined with parchment paper and
sprinkle with seasoning blend.
4. Bake both sheets at the same time, on upper and lower racks, 45 minutes.
5. Flip slices and bake another 45 minutes. For thicker slices, more baking
time may be necessary. Monitor throughout baking and remove chips once they
crisp up and lose their moisture.
6. Cool on a cooling rack until chips are crisp and store in a Modular Mates®
Container.
*The
thicker #2 slices take longer to bake, but it is easier on #2 for beginners. As
you get used to using your Mandoline, #1 is recommended as chips bake faster.
Note: Substitute
Cinnamon-Vanilla Seasoning Blend with equal amounts of your favorite
cinnamon-sugar blend.
Apple Sandwiches
The
perfect, quick and healthy sandwich that requires little prep but is packed
with delicious flavor!
Makes
about 6 sandwiches
2
medium apples, cored
6 tbsp. desired nut butter
6 tbsp. dried cranberries, raisins, or nuts
1.
Assemble Time Savers™ Mandoline with round knob set to #9.
2. Use food guider to slide apple down Mandoline to make thick slices.
3. Spread about ½ tbsp. nut butter onto each apple slice. Add desired dried
fruit or nut to one slice and then press another buttered apple slice onto to
the top to form a sandwich.
Apple Sticks
With
just four simple ingredients, you can make the perfect easy-to-eat treat that
satisfies each and every taste bud.
Makes
about 16 sticks
¼ cup
granulated sugar
1 tbsp. Cinnamon-Vanilla Seasoning Blend
1 medium green apple, peeled and cored
1 9″ prepared pie crust
Preheat
oven to 400° F/205° C.
Combine sugar and Cinnamon-Vanilla Seasoning Blend in a small bowl.
Assemble Mandoline™ with circular knob and triangular knob set to #9.
Using food guard, attach apple and slide down Mandoline to cut sticks.
Toss apple sticks in Cinnamon-Vanilla Seasoning Blend and sugar mixture.
Roll out pie dough and slice into 2” strips then cut in half.
Wrap 2 apple sticks in each individual pie dough strips.
Toss the wrapped apple sticks in the remaining cinnamon and sugar mixture to
coat.
Place onto baking sheet lined with Silicone Wonder® Mat and bake for 15-18
minutes.
Note: Substitute
Cinnamon-Vanilla Seasoning Blend with equal amounts of your favorite
cinnamon-sugar blend.
Cut potatoes into large chunks, approximately 2″/5 cm.
Cut ½ head of cauliflower into florets.
Place potatoes and cauliflower into base of Tupperware®
SmartSteamer. Pour 1¾-cup water into water tray and place base on top. Cover
and microwave for 25 minutes.
After microwaving carefully, place half of potato cauliflower
mixture into Power Chef fitted with blade attachment. Cover and pull cord until
mashed. Remove to medium bowl and repeat with remaining potato cauliflower
mixture.
Add milk, butter and salt to potato mixture and stir to incorporate.
BUTTERNUT SQUASH MAC N CHEESE
Ingredients
1 butternut squash, peeled and seeded
16 oz./455 g elbow pasta
1 tsp. coarse kosher salt
8 oz./225 g shredded cheddar cheese
½ cup 2% milk
4 tbsp. unsalted butter
½ cup breadcrumbs
Instructions
Preheat oven to 350° F/175° C.
Cut butternut squash into large 2″/5 cm pieces. Place into base
of Tupperware® SmartSteamer, pour 1¾-cup water into water tray, stack and
cover. Microwave on high for 20 minutes.
Place pasta into Microwave Pasta Maker and add 6 cups water and
salt. Microwave on high for 10–12 minutes or until pasta is al dente.
In two batches, add steamed butternut squash to Power Chef
fitted with blade attachment. Cover and pull cord until processed. Remove to
medium bowl.
Stir cheese, milk and butter into warm squash. Stir in pasta
once it is cooked. Spread into UltraPro Casserole Pan and top with breadcrumbs.
Bake at 350° F/175° C for 15 minutes to brown breadcrumbs.
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