Summertime Fresh Lemonade Recipe

Nothing says summertime more than drinking some freshly made lemonade! This is a very easy lemonade recipe that will certainly quench your summertime thirst!

Summertime Lemonade

1 3/4 qt. of bottled spring water
1 cup of freshly squeezed lemon juice
1 cup of granulated sugar
lemon wedges to garnish your glasses

Combine the first 3 ingredients in a Tupperware 2 quart beverage pitcher. Stir until sugar is dissolved. Chill for 2 hours. Serve over ice or with lemon wedges.

*optional* If you like a little strawberry taste, slice 6 strawberries and throw them in or just add 1/4 cup of strawberry juice.

Delicious Carmelized Apricot Pie Recipe

If you love apricots, I think you will enjoy this recipe by Tupperware. Super simple to make and tastes great!

Carmelized Apricot Pie

Serves 8
Preparation Time: 15 minutes

1 refrigerated pie crust (half of 15 oz. package), room temperature
18-20 canned apricot halves, drained
1/4 tsp. Simple Indulgence™ Cinnamon & Vanilla
1/4 cup sugar
1/2 cup almonds (optional)

Preheat oven to 400°F. In a 6-Cup/ 1.4L Wonderlier® Bowl, mix together 1/2 cup of sugar and 1 teaspoon of Simple Indulgence™ Cinnamon & Vanilla. Set aside. Place apricots in center of pie crust, leaving a 2-inch border; sprinkle with cinnamon and sugar. Roll dough up to edge of filling. Sprinkle with almonds if desired. Bake until crust is golden brown, about 43-45 minutes. Serve warm.

For an "à la mode" version, serve with a scoop of vanilla ice cream, using the Ice Cream Scoop.

Nutrition Facts:
Serving Size: 1/6 Recipe, Servings per recipe: 6, Calories 160, Calories from fat 60, Total fat 7g, Saturated fat 3g, Trans fat 0g, Cholesterol 5mg, Sodium 100mg, Total Carbohydrate 23g, Dietary fiber 1g, Sugar 11g, Protein 1g

Easy Granola Cookies Recipe

I love to make cookies and since we had a cool and rainy day yesterday, I spent some time in my kitchen baking. These cookies are a nice alternative to oatmeal raisin cookies.

Granola Cookies Recipe

1 cup butter, softened
1 cup brown sugar, packed
2 eggs
1 cup flour
1 tsp. baking powder
2 cups granola with raisins

Preheat oven to 350 degrees. Lightly grease 2 cookie sheets or line them with a silicone baking mat.

In a large bowl, cream together the butter and sugar for 4-5 minutes. Add the eggs (one at a time) and beat for 2 minutes. Stir the flour and baking powder together and add to the other ingredients in the large bowl. Beat until fluffy. Stir in the granola.

Drop by the tablespoonful onto the lined cookied sheets. Bake for 11-12 minutes or until lightly browned.

*tip* I like to line my cookie sheets with the Tupperware Silicone Wonder Baking Mats. My cookies don't stick and slide off easily plus they are evenly baked.

Grilled Swiss Tuna Burgers Recipe

These tuna burgers can be grilled on the BBQ or in a frying pan. Super simple to make and a nice twist on the conventional beef burger.

Grilled Swiss Tuna Burgers Recipe

12 oz. can tuna, drained
4 oz. shredded swiss cheese
2 egg whites
2/3 c. milk
1 Tbsp. minced onion
salt and pepper to taste

In the Tupperware Thatsa Bowl, combine all of the above ingredients. Shape mixture into 4 patties. Grill on a preheated grill or spray non-stick cooking spray in a fry pan and fry them via stove-top.

10 Creative Ways To Use Ice Cube Trays

Are you one of those people who 'think' that ice cube trays are just for making ice? What I have learned over the years is...those plastic trays are much more valuable if you use them for other things.

Here are some ideas that I would like to share with you.

1. Fudge - Mix up your favorite fudge recipe. While it's still hot (but not boiling), pour mixture into ice cube trays. Refrigerate until firm. If you find sticking a problem, run a butter knife under hot tap water, then around each fudge square to loosen them.

2. Fruit Flavored Ice Cubes - Pour your favorite fruit flavored drink into the tray. Freeze until firm. Use the flavored cubes in your favorite beverages. Example: I freeze lemonade in ice cube trays and then use in our ice tea.

3. Popsicles - Purchase popsicle sticks and cut them in half. Pour your favorite fruit juice into the ice cube trays. Place in freezer for 30 minutes. Remove and insert sticks; place back into the freezer until firm.

4. Chocolate Lollipops - Purchase some chocolate squares. Follow package directions for melting the squares in the microwave. Pour into trays. Insert lollipop sticks when chocolate is semi-firm. Place in refrigerator for 30 minutes until firm.

5. Gelatin Jigglers - Make your favorite gelatin (jello) jigglers recipe. Pour gelatin into trays and refrigerate until firm. To loosen squares from tray, run a butter knife under hot tap water.

6. Freezer Pudding Pops - Make your favorite box of instant pudding. Pour into trays, refrigerate for 30-45 minutes until semi-firm. Remove from refrigerator and insert popsicle or lollipop sticks. Place in freezer for 2 hours until firm.

7. Broth Cubes - Freeze your left-over chicken or beef broth in your ice cube trays. Once frozen, pop them out and place into zipper closure bags. Label the bags and freeze. When you need broth for your recipes, easily remove the amount of broth cubes that you need.

8. Gravy Blocks - Freeze left-over gravy. Once firm, remove from the trays and place in a zipper closure bag. When you need gravy for your recipes, thaw just what you need.

9. Cereal Snacks - Make your favorite snack bar recipe that uses cereal. Lightly coat the trays with non-stick cooking spray. Press the cereal mixture into the cavities. Once firm, remove the cubes from the tray for the perfect little snacking blocks.

10. Iced Coffee Cubes - Do you like drinking iced coffees but hate the watery taste when you use conventional ice? Freeze some left-over coffee in your trays. When you are ready for an iced coffee, pop out 2-3 cubes.

This article is copyright 2009 by Shelly Hill, all rights reserved. This article can not be reprinted without Shelly's permission.

How To Make Stuffed Green Peppers with easy Recipe

We grow a lot of green peppers in our garden every summer season. I love to make stuffed green peppers and make several batches of them as they freeze well. You can also use this same recipe and stuff your red tomatoes with the mixture too.

Stuffed Green Peppers Recipe

6 large green peppers
1 lb. lean ground beef
1/4 c. onion, finely chopped
1 (16 ounce) can of diced tomatoes
1 (16 ounce) can tomato sauce
1 tsp. basil
1 tsp. oregano
salt and pepper to taste
1 bag of instant white rice
1 c. shredded cheddar cheese

Brown your ground beef and chopped onion in a large skillet on low. While it's browning cut the tops off of the green peppers. Rinse the seeds out from the inside of each pepper. Place in a baking dish.



Boil your white rice according to package directions, drain out water. In a large bowl combine: dice tomatoes, tomato sauce, basil, oregano, salt, pepper and rice. Stir in the ground beef and onion mixture.



Spoon mixture into each pepper shell. Bake in a preheated 350 degree oven for 35 minutes. Remove and sprinkle cheddar cheese on top. Place back into the oven for 5 minutes or until cheese has melted. Makes 6 servings.

Freezing Tip: You can freeze them! Let cool. Wrap each individual pepper in plastic wrap. Place 4 at a time into a 1 gallon sized zipper closure bag. Label and freeze. They will keep up to 6 months in the freezer. When you are ready to use, defrost them in the microwave and then microwave reheat them for 5 minutes. Instant dinner on a busy night.

Magic Nanaimo Bars Recipe

Here is a great recipe that was given to me by my good friend Darlene who is with Watkins.

Magic Nanaimo Bars

Base:

1/2 cup butter
1/4 cup brown sugar
1/4 cup cocoa
1 egg, beaten
2 cups graham wafer crumbs
1 cup shredded coconut
1/2 cup chopped walnuts
1 can Eagle Brand Sweetened Milk
1/3 cup Real Lemon Juice
1/3 cup melted chipits, semi-sweet baking chips (chocolate)

Melt butter and stir in sugar, cocoa, egg, crumbs, coconut and walnuts. Press into bottom of 9X9 pan. Combine Eagle Brand Milk with Real Lemon Juice. Blend well and spread onto base. Sprinkle with melted chocolate chips. Refrigerate until firm, about 2 hours. Makes 3 dozen.

You can visit Darlene's Watkins Web Site ----> HERE
Darlene's Blog ----------> HERE

Classic Homemade Bread Pudding Recipe

Here in our household none of us like the crust from bread, not sure why...but none of us eat the crust! So...over the years I have learned to freeze the crusts from bread along with any breads or rolls that are starting to get stale. One recipe I like to make that uses up all of my frozen bread stash is homemade bread pudding. When I make bread pudding, this is the recipe I like to use because it's quick and easy.

Classic Bread Pudding Recipe

3 cups of bread cubes
4 eggs
2 cups of milk
1/3 cup granulated sugar
1 tsp. cinnamon
1/2 tsp. vanilla extract
1/2 tsp. salt
1/3 cup of raisins

In a large bowl combine eggs, milk, sugar, cinnamon, vanilla and salt. Mix by hand until blended. Stir in raisins. Place bread cubes in a 3 quart casserole baking dish. Pour egg mixture over the bread cubes and stir until they are coated with the mixture. Bake in a 350 degree oven for 30 minutes. You can serve warm or cold. Refrigerate left-overs.

Tupperware Strawberry Cake Recipe

When it comes to cakes...one of my favorite cakes to make during the spring and summer time is this delicious Strawberry Cake.

Summer Strawberry Cake

1 (9 oz.) pkg. Lemon Cake Mix (makes one layer)
1 egg
1/2 c. water
1 cup sliced fresh strawberries
1 can prepared frosting
1 tsp. Cinnamon-Vanilla Seasoning Blend (optional)
Optional Toppings: 1/2 cup fresh blueberries, strawberries and blackberries.


Spray a 6 1/4 cup Heat 'N Serve (tm) container with non-stick cooking spray. Set aside. Mix cake mix, water, and egg. Beat 2 minutes at medium speed. Pour cake mix into Heat 'N Serve (tm) container and microwave on high 12 minutes turning the container 1/4 turn every 2 minutes. Allow cake to cool slightly, then turn it out onto an Impressions (tm) luncheon plate. With a Chef Series (tm) 8 1/4" bread knife, slice the cake in half horizontally and allow to cool completely. When the cake has cooled spread a thick layer of frosting in the middle and lay half the strawberries on top. Place the top layer back on the cake and frost it with the rest of the frosting. Decorate with the remaining strawberries and serve immediately.

Easy Tuna Noodle Casserole Recipe

Tuna Noodle Casserole

4 cups egg noodles, uncooked
2 cans tuna, drained and flaked
1 can cream of mushroom soup
1 c. shredded cheddar cheese
3/4 c. milk
1/4 c. peas, optional

Cook noodles according to package directions, drain. Combine noodles, tuna, soup, cheese, milk and optional peas. Pour mixture into a large casserole dish. Cover and bake at 350 degrees for 30 minutes. Makes 4 servings.

How To Make Sweedish Meatballs - Recipe

My family loves it when I make a big pot of Sweedish Meatballs and you will love this recipe! If you don't like ground pork or veal you can make it with all ground beef!

Sweedish Meatballs Recipe

3 c. dry bread crumbs
1 1/2 c. light cream
1 1/2 lb. ground beef
3/4 lb. ground pork
3/4 lb. ground veal
1 1/2 c. milk
3 eggs
3 Tbsp. salt
2 1/4 Tbsp. minced onion
1 Tbsp. ground pepper
1/2 tsp. allspice
shortening

In a large bowl, soak bread crumbs in cream. Mix in meat. Stir in remaining ingredients except for the shortening. Shape mixture into 1" round balls. Melt shortening in a large skillet. Brown and cook meatballs until done. Serve from a chafing dish to keep warm. Makes 20 servings.

Tupperware Italian Frittata Recipe

Photo Courtesty of Tupperware.com

Italian Frittata Recipe

1 tbsp. butter
2 zucchinis
½ cup red onion, finely chopped
½ cup sun-dried tomatoes, finely chopped
1 tsp. Simple Indulgence™ Simply Garlic
1 tsp. Simple Indulgence™ Italian Herb
10 eggs
1 cup grated Parmigiano-Reggiano cheese
Salt and pepper, to taste

Cut zucchini into 1/8" slices. In Chef Series™ 9½"/24 cm Covered Nonstick Fry Pan (page 17) over medium heat, melt butter and add zucchini, onion and Simple Indulgence™ Italian Herb. Toss to coat well. Saute until vegetables begin to soften (about 5 minutes). Add sun-dried tomatoes, Simple Indulgence™ Simply Garlic and saute for 1 minute. Remove from heat. In a Quick Shake® Container, add eggs, cover and shake well to blend. Pour over vegetables in fry pan and sprinkle cheese on top. Return to stove, shaking pan to level ingredients. Cook on low heat until eggs are set (about 5 minutes). Invert a large plate over pan. Flip the pan and plate, then slide the frittata cooked-side up back into the pan. Return to low and cook until lightly browned (about 5 minutes).

Pretzel Gelatin Dessert Recipe

Pretzel Gelatin Dessert

Bottom Layer:

3 c. thin pretzel sticks, crumbled
3/4 c. butter, melted
3 tbsp. sugar

Mix the bottom layer ingredients and press into a 9x13" pan. Bake at 400 degrees for 8 minutes. Cool.

Second Layer:

8 oz. pkg cream cheese
9 oz. cool whip
1 c. sugar

Blend cream cheese and sugar together. Fold in Cool Whip. Spread over cooled pretzel mixture.

Top Layer:

6 oz. pkg. strawberry flavored gelatin
2 c. boiling water
2 (10 oz) pkgs. frozen strawberries

Combine top layer ingredients and let stand for 10 minutes. Then pour over the second layer. Chill for 6 hours before serving.

Vanilla Bavarian Cream Dessert Mold Recipe

Here is an easy to make dessert recipe! You will need a jel-ring mold to make it.

Vanilla Bavarian Cream Dessert

1 envelope unflavored gelatin
1/4 c. cold water
2 egg yolks
1/2 c. sugar
1/4 tsp. salt
1 c. milk
1 tsp. vanilla
2 egg whites
1 c. whipping cream

In the Tupperware Thatsa Bowl soften gelatin in water. Beat in another bowl egg yolks; add 1/4 c. sugar and salt. Gradually add in milk; cook over hot water or in a double boiler, stirring constantly, until thick. Add gelatin, stir until dissolved. Add vanilla. Chill until slightly thickened. Beat egg whites until stiff; gradually add remaining 1/4 c. sugar, beating constantly. Whip cream slightly stiff; fold into gelatin mixture with egg whites. Pour into the Tupperware Jel-Ring Mold, seal and chill until firm. Serves 4-6.

How To Make Potato Chip Cookies + Recipe

A few months ago, my mother finally shared her recipe with me to make homemade potato chip cookies. I wasn't sure if I would like potato chip cookies but after trying just one cookie, I fell in love with them!

If you have some stale potato chips, this is a great way to use them up instead of trashing them!

Potato Chip Cookies Recipe

1 lb. butter, softened
1 c. sugar
2 tsp. vanilla
1 c. crushed potato chips
3 c. flour
confectioner's sugar

Cream butter and sugar together, then add vanilla and crushed potato chips. Gradually add the flour. Drop from a teaspoon onto an ungreased cookie sheet. Bake at 350 degrees for 9-10 minutes, until edges just turn brown. While cookies are still warm, dust lightly with confectioner's sugar.

Easy To Make Pork And Vegetable Stir Fry Recipe

During the hot summer months, I enjoy making a variety of stir frys for my family dinners...why? Because I don't like heating up our home by using the oven! Furthermore, summertime is when all of your fresh vegetable are in season so you can utilize a lot of them in various stir fry recipes.

Pork and Vegetable Stir Fry

4 boneless pork chops
2 tbsp. olive oil
1 c. fresh thinly sliced carrot sticks
1 c. fresh/frozen peas
1/2 bag frozen snap peas
1 c. frozen green beans
1/4 c. diced onion
1/4 c. your favorite stir-fry sauce
salt and pepper to taste

Chop pork chops into bite-sized pieces. Add olive oil and pork chops to frying pan and fry until meat lightly browns. Add stir-fry sauce and simmer for 2-3 minutes. Add in your veggies and salt and pepper to taste. Simmer on low for 10-15 minutes until meat is done and veggie are semi-crisp.

You can serve it alone or with rice or pasta.

Grilled Shrimp and Scallops On Orzo Salad Recipe

Photo Courtesy of Tupperware.com

Grilled Shrimp and Scallops Orzo Salad
Serves 8-10

Salad:
1 lb. orzo pasta
1 cup diced red, yellow, green and orange peppers
1 cup diced red onion
1 cup sliced black Californian olives
1/2 cup chopped fresh flat-leaf parsley

Seafood mixture:
1/2 lb. large shrimp, peeled and de-veined
1/2 lb. large scallops
16 cherry stone clams or 16 oysters may also be used
Use 1 lb. shrimp if other seafood is omitted

Vinaigrette dressing:
6 tbsp. red wine vinegar
1 tsp. spicy brown mustard
1 tsp. sugar
1 cup olive oil
Salt and pepper to taste

Heat the barbecue grill to high. While grill is heating, prepare vinaigrette and bring water to a boil over high heat in the Chef Series™ 8Qt./ 8L Covered Stock Pot.

For the vinaigrette, combine the vinegar, mustard and sugar in the Quick Shake® Container. Slowly drizzle olive oil into the mixture; shake until thickened. Season with salt and pepper and set aside. Add the pasta to the boiling water and cook 8-10 minutes until tender. Rinse and drain pasta in Double Colander. Using the Saucy Silicone Spatula, place pasta in Ice Prisms™ Large Bowl. Toss with half of the vinaigrette. Stir in peppers, onions, olives, and parsley.

When ready to grill, place the clams and oysters on the grill rack and cook until they open. Skewer shrimp and scallops and place on grill rack, grill 1-2 minutes per side. Remove to a platter and discard any clams or oysters that have not opened. Arrange seafood on top of orzo salad and drizzle remaining vinaigrette over all, and sprinkle with remaining 1/4 cup chopped parsley.

Nutrition Facts:
Serving Size: 1/8 Recipe, Servings per recipe: 8, Calories 540, Calories from fat 280, Total fat 31g, Saturated fat 4.5g, Trans fat 0g, Cholesterol 50mg, Sodium 250mg, Total Carbohydrate 48g, Dietary fiber 3g, Sugar 4g, Protein 18g

Delicious Creamy Cole Slaw Recipe

Creamy Cole Slaw

1 c. mayonnaise
1/4 c. milk
2 tbsp. sugar
1 tsp. salt
1/2 onion, finely chopped
1 head of cabbage, shredded
1-2 carrots, shredded
1 green pepper, finely chopped

Mix mayonnaise, milk, sugar and salt. Add remaining ingredients and blend well. Refrigerate for 3 hours before serving.

Mango Pineapple Salsa Recipe

One of our favorite salsas to make here at home is the Mango Pineapple Salsa because it is so versatile. You can use this recipe with Tostitos & chips or you can use it as a marinade for chicken.

Mango Pineapple Salsa Recipe
Photo Courtesy of Tupperware.com

Yields 3 cups

1/2 red onion, peeled and halved
1/2 red bell pepper, cored, seeded and halved
1/2 green bell pepper, cored, seeded and halved
1/4 cup cilantro leaves
1 jalapeno pepper, or to taste, seeded and quartered
1 Mango, peeled, pitted and chopped
1 tbsp. Simple Indulgence™ Southwest Chipotle
1 (8 ounce) can pineapple tidbits, drained
1 lime, juiced

Place onion, red and green peppers, cilantro, and jalapeno pepper in Quick Chef with blade attachment; cover and turn handle to coarsely chop. Add remaining ingredients; cover and chop until mango and pineapple are desired consistency. Remove blade from Quick Chef and remove salsa to Ice Prisms™ Medium Bowl with Saucy Silicone Spatula. Chill until ready to serve. Serve with tortilla chips.