SWEET POTATO CASSEROLE

Yields: 8 Servings

Ingredients

2 lbs. sweet potatoes, peeled & quartered2 ½ cups water6 cloves
¼ tsp. salt
½ cup pure maple syrup
¾ cup pecans, chopped
½ tsp. cinnamon, optional

Instructions

  1. In base of Pressure Cooker place sweet potatoes, water and cloves. Cover and make sure to lock it in place.
  2. Microwave on full power for 10 minutes. At the end of cooking time, let cool for 5 minutes.
  3. Strain sweet potatoes, remove cloves and return to pressure cooker base. Add salt, maple syrup and toss to coat. Top with pecans and if desired, cinnamon. Serve immediately.

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.

POTATO BOATS

Preparation

Ingredients

  • 2 large potatoes, cooked
  • 6 eggs

Instructions

  1. Grate cooled, cooked potatoes in Grate Master™ Shredder using coarse cone.
  2. Divide potatoes into six muffin cups and cook in oven at 400° F/205° C for 15 minutes or until browned (spraying with cooking spray will help brown the top).
  3. Once brown, crack an egg into each and cook for 5–10 minutes depending on desired doneness.
  4. Season with salt and pepper.

GRILLED BALSAMIC VEGETABLE WRAPS

Preparation

Yield: 2

Serving Size: 2 wraps

Ingredients

  • ¼ cup zucchini, chopped
  • ¼ cup yellow or orange bell pepper, choppedv
  • ¼ cup yellow onion, chopped
  • ¼ cup eggplant, chopped
  • 3 tbsp. balsamic vinegar
  • ¼ tsp. coarse kosher salt
  • 2 tbsp. fresh Italian (flat leaf) parsley, chopped
  • ½ cup crumbled goat cheese or feta
  • 4 large lettuce leaves, ribs removed

Instructions

  1. In the base of the MicroPro™ Grill, add zucchini, bell pepper, onion and eggplant. Place cover on vegetables in the grill position. Microwave six minutes on high power. Remove from microwave; turn lid to casserole position and drain any liquid. Stir in vinegar until vegetables are well coated.
  2. Replace lid in the grill position. Microwave on high power an additional 6 minutes. Remove from microwave, transfer vegetables to a medium bowl.
  3. Stir in salt, parsley and goat cheese. Divide into four equal portions, spoon onto lettuce leaves and tightly wrap. Serve warm or at room temperature.

ROASTED FENNEL WITH ROSEMARY AND PARMESAN

Preparation

Yield: 2

Serving Size: 1/2 cup

Ingredients

  • 2 medium fennel bulbs, cut into quarters
  • 2 large shallots, cut into quarters lengthwise
  • 3 garlic cloves, peeled, roughly chopped
  • 2 tbsp. salted butter
  • 1 tbsp. fresh rosemary, roughly chopped
  • ¼ tsp. kosher salt
  • Grated Parmesan for garnish

Instructions

  1. Preheat oven to 425° F/218° C.
  2. On the UltraPro Oven Plate arrange fennel and shallots.
  3. In the small 1-cup/250 mL Micro Pitcher add garlic, butter, rosemary and salt. Microwave on high power 30 seconds or until butter is melted. Pour butter mixture over fennel and shallots.
  4. Place oven plate in oven. Roast 25 minutes or until fennel is soft and slightly caramelized. Remove plate from oven, garnish with freshly shaved Parmesan before serving.

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

LOADED BAKED POTATO SOUP

Preparation

Yield: 4

Serving Size: 1 ½ cups

Ingredients

  • 4 cups (leftover) mashed potatoes
  • 2 cups vegetable or chicken broth
  • ½ cup sour cream, divided
  • 1 cup shredded Cheddar, divided
  • 4 strips bacon, cooked, crumbled, divided
  • ½ cup cooked chopped broccoli florets, divided

Instructions

  1. In the base of the 1¾-Qt./1.75 L TupperWave® Stack Cooker Casserole, stir together leftover potatoes and vegetable stock. Cover and microwave on high power 3 minutes, or until heated through.

Divide soup between four bowls. Top each bowl of soup with 2 tbsp. of the sour cream, ¼ cup of the Cheddar; sprinkle with crumbled bacon, and broccoli florets.

WE LIKE PUMPKIN A LATTE

Preparation

Yield: 6 cups

Ingredients

  • ¾ cup pumpkin puree
  • 4 cups reduced-fat (2%) milk
  • 3 tbsp. instant coffee
  • ¼ cup granulated sugar
  • 1 cup heavy cream

Instructions

  1. Whisk together pumpkin puree, milk, sugar and instant coffee in Stack Cooker 3-Qt./3 L Casserole. Cover and microwave on high for 5 minutes.
  2. Meanwhile, pour 1 cup heavy cream into base of Power Chef. Cover with Whip Accessory and turn handle until stiff peaks form. Whisk whipped cream into hot milk mixture and ladle warm into cups.