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Tupperware Asian Frushi Recipe

I just love this recipe by Tupperware...if you like Asian-Style Sushi, you really need to try this fruit style sushi! Its absolutely delish! This yummy appetizer will take approximately 1 hour to prepare and it will make 8 servings.

Tupperware Frushi Recipe

1 cup sushi rice, short grained rice
1 (13.5oz.) can coconut milk, divided
1/4 cup sugar
1/4 cup coconut milk
Dash of salt
Cooking spray
Assorted fruit for garnish, mandarin oranges, raspberries or strawberries
1 (6 oz.) carton yogurt, flavor to complement fruit

Remove 1/4 cup from a 13.5 oz. can of coconut milk. Place remaining milk in the 2-cup Micro Pitcher and add water to make 2 cups. In Chef Series™ 2 1/2 Qt./ 2.5L Covered Nonstick Saucepan, bring water, coconut milk and rice to a boil. Cover, reduce heat and simmer 15 minutes or until water is almost absorbed. Remove from heat and let stand for 15 minutes. Place rice in a 10-Cup/ 2L Tupperware® Impressions Classic Bowl; add sugar, coconut milk and salt. Stir until well combined. Cover and let stand 20 minutes.

Lightly coat hands with cooking spray; shape rice into small oval balls or desired shapes about 1 tbsp. in size. Place on a baking sheet lined with Silicone Wonder™ Mat. Press pieces of fruit on top of each oval. Place Frushi in Prep Essentials™ Snack-Stor® Container, cover and chill until ready to serve. Serve with yogurt for dipping.

Delicious Pesto Shrimp with Angel Hair Pasta Recipe

One of my favorite shrimp dishes to make for my husband and I happens to be this delicious Pesto Shrimp with Angel Hair Pasta recipe. It's very easy to prepare and in less than 30 minutes (preparation and cooking time combined), you can have this hot and tasty meal on the dinner table.

This recipe makes 1 hearty serving so when I make it for the two of us, I double all of the ingredients.

Delicious Pesto Shrimp with Angel Hair Pasta

1 teaspoon olive oil
1 tablespoon finely chopped onion
3/4 teaspoon basil
1/4 teaspoon salt
1/4 teaspoon oregano
4-5 ounces shrimp (washed, peeled and deveined)
2 1/2 ounces cooked angel hair pasta
2 tablespoons Parmesan Cheese (finely grated)
nonstick cooking spray

Spray some nonstick cooking spray in a large frying pan. Over medium heat, add the olive oil and finely chopped onion. Saute the two together for 2 minutes or until the onion starts to become translucent. Add in the basil, salt, oregano and the shrimp. Stir the mixture together and cook on medium heat for approximately 6 minutes or until the shrimp is done. (Shrimp is done when it turns pink). Remove mixture from heat.

Toss the shrimp mixture with the freshly cooked angel hair pasta in a large bowl. Sprinkle in some finely grated Parmesan Cheese.

Delicious Cheese Bread Sticks Recipe By Tupperware

This is a really great cheesy bread stick recipe by Tupperware. Some people call them cheese straws, but here at our house...they are cheesy bread sticks! This recipe takes 15 minutes to prepare and will yield approximately 20 bread sticks.

Tupperware Cheesy Bread Sticks Recipe

1 sheet frozen puff pastry (17.3 oz box), thawed
1/2 cup Parmesan cheese
1/2 tsp. Simple Indulgence™ Italian Herb

Preheat oven to 400°F. Place Silicone Wonder™ Mat on baking sheet. Place cheese and Simple Indulgence™ Italian Herb in a small Stuffables® Container. Seal and shake to mix. Unfold pastry on Simply Perfect™ Pastry Sheet.

Roll dough in a 14" x 10" rectangle, cut in half lengthwise with Chef Series™ Pro Chef's Knife. Top with cheese mixture, and lightly press down. Flip dough over and repeat. Repeat this process with other half of dough. Cut crosswise into 14 strips. You can leave strips flat or twist them several times. Place on baking sheet, pressing down ends. Bake 10 minutes or until golden brown. Serve warm or at room temperature with dipping sauce.

Tupperware Italian Roasted Chicken Recipe

If you are looking for a great roasted chicken recipe to make for your next family dinner, then you should really try this Italian-Style Roasted Chicken recipe by Tupperware. You will want to roast up your whole chicken the day before to save some time. This recipe will make 4-6 hearty servings and if there are any left-overs, they will keep for up to 3 days in the refrigerator.

Preparation Time: 15 minutes

Italian Roasted Chicken

1 roasted whole chicken (cooked)
6 small new potatoes
1 (15 oz.) can diced tomatoes
2 onions
2-4 tbsp. olive oil
2 tsp. Simple Indulgence™ Italian Herb
Salt and pepper to taste

Preheat oven to 450°F. Using a Chef Series™ Pro Chef's Knife, cut potatoes and onion into chunks. Combine potatoes, tomatoes and onion in a baking pan. Drizzle with olive oil, Simple Indulgence™ Italian Herb, salt and pepper then toss to combine. Roast until potatoes are tender about 25-30 minutes. Add chicken during last 10-15 minutes.

Brownie Mix Chocolate Chip Cookies

When you use a fudge brownie mix to make these chocolate chip cookies, they come out very soft and chewy. You can use any type of chips you like and I vary from milk, semi-sweet, white chocolate and even peanut butter chips when I make them.

Brownie Mix Chip Cookies

1 pkg. fudge brownie mix
2 eggs
1/4 cup vegetable oil
1 cup milk or semi-sweet chocolate chips

Grease cookie sheet. In large bowl, combine brownie mix, eggs and oil. Beat with a spoon for 2 minutes. Stir in chocolate chips. Drop by teaspoonful 2" apart onto cookie sheet. Bake at 350 degrees for 8-10 minutes. Cookies are soft to the touch. Cool before removing from cookie sheet.

Hershey Kiss Topped Peanut Butter Cookies Recipe

When it comes to my daughter's favorite holiday cookies...hands down...this is her favorite. Every year she pesters me until I finally give in and bake them for her. She will eat 6 or 7 of them at a time LOL

Hershey Kiss Topped Peanut Butter Cookies

48 Hershey (tm) Kisses (milk chocolate or hugs)
1/2 cup shortening
3/4 cup peanut butter (creamy style)
1/3 cup granulated sugar
1/3 cup light brown sugar (packed)
1 egg
2 tablespoons cold milk
1 teaspoon vanilla extract (I like Watkins (tm) Vanilla Extract)
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
granulated sugar

Heat oven to 375 degrees F. Remove wrappers from Hershey (tm) kisses. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 c. granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

Shape dough into 1" balls. Roll into granulated sugar and place on a ungreased cookie sheet. Bake 8-10 minutes or until lightly browned. Remove from oven and immediately press a chocolate kiss into the center of each cookie. Let cool.

Store in an air tight container.

Delicious Pecan Sandies Cookies Recipe

My husband loves to eat nuts...all kinds of nuts...I on the other hand am allergic to all nuts except for almonds, pecans and regular peanuts. When I make Pecan Sandies, this is the recipe I use...my hubby just loves these cookies. They come out nice and chewie so don't bake them longer than the recommended time.

Pecan Sandies Recipe

(makes 36)

1 cup butter or margarine
1/4 cup granulated sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup chopped pecans
1/4 cup powdered sugar

Beat butter for 30 seconds; add granulated sugar and beat till fluffy. Add vanilla and 2 tsp. water; beat well. Stir in flour and pecans. Shape into 1" balls. Place on a ungreased cookie sheet (or Tupperware (tm) Silicone Wonder Baking Mat). Bake in a 325 degree oven for about 20 minutes. Cool completely. Gently shake a few cookies at a time in a bag with powdered sugar. Store in an air tight container.

Tupperware Tupperwave Stack Cooker Chicken and Rice Recipe

Here is a great recipe by Tupperware Chef Stuart that utilizes your Tupperware Tupperwave Stack Cooker. This Asian-Style Chicken and Rice Recipe will make 4 delicious servings.

For the ¾-Qt./700 mL Casserole Cover

½ cup panko breadcrumbs
½ tsp. garlic powder
1 tsp. extra virgin olive oil
2 chicken breasts, cut into ½” cubes
low sodium soy sauce

For the Colander

¼ cup frozen sweet corn
½ cup frozen peas

For the 3-Qt./2.8 L Casserole

1 cup water
1 cup low sodium chicken stock
1 cup brown rice
pinch of salt

Using a Saucy Silicone Spatula, combine breadcrumbs and garlic powder In a 6-cup/1.4 L Wonderlier® Bowl. Wash and pat chicken dry and add to mixture, tossing until well coated. Place in the ¾-Qt./700 mL Casserole Cover and set aside. Place frozen sweet corn and peas in the Colander and set aside. Put all rice ingredients into the 3-Qt./2.8 L Casserole. Cover rice mixture with 1 ¾-Qt/1.7 L Casserole, place in microwave and cook for 21 minutes. Remove from microwave, remove 1 ¾-Qt./1.7 L Casserole from top and replace with corn and peas in colander, and then breadcrumb chicken in ¾-Qt./700 mL Casserole Cover on top. Place that in the microwave for an additional 7 minutes or until everything is cooked.

Place all ingredients into 3-Qt./2.8 L Casserole with enough soy sauce for taste and mix using a Saucy Silicone Spatula. Serve on a Microwave Luncheon Plate.

Chocolate Chip and M & M Cookies Recipe

I just love baking holiday cookies during this time of year. This is the recipe I like to use when I make my chocolate chip and M&M cookies. You will add both the chocolate chips and the M&M's to your cookie dough batter.

Easy Chocolate Chip and M&M Cookies

1 cup vegetable shortening
1 cup butter, softened
2 cups brown sugar
1 teaspoon vanilla extract
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup sour cream or buttermilk
1 1/4 cups milk chocolate chips
1 1/4 cups of M&M chocolate coated candies

Mix all ingredients together in the order that they are given in the recipe. Drop by the teaspoonful onto a cookie sheet. Bake at 350 degrees for 10-12 minutes or until done. Let cool.

Tupperware Chocolate Bread Pudding Recipe

When I think of delicious desserts, chocolate anything always comes to my mind first. After all, I do believe that chocolate is a girls best friend :)

This chocolate bread pudding recipe is delicious and is courtesy of Tupperware.com and it will take you less than 25 minutes to prepare. It will make 12 heart servings.

Chocolate Bread Pudding Recipe

2 cups heavy cream
2 cups milk
3/4 cup sugar
12 oz. bittersweet chocolate, chopped
1 1/2 tsp. Simple Indulgence™ Cinnamon & Vanilla
6 eggs
1 loaf Challah bread, cut into 1? cubes

Preheat oven to 350°F. Combine cream, milk and sugar in Chef Series™ 2 1/2 Qt. / 2.5L Covered Nonstick Saucepan. Heat, stirring until sugar is dissolved; remove from heat and cool slightly. Add chocolate and Simple Indulgence™ Cinnamon & Vanilla; stir until chocolate completely melts and is blended in. Break eggs into Prep Essentials™ Mix-N-Stor® Plus Pitcher; gradually beat in the warm chocolate to temper the eggs. Place bread cubes into a buttered 9" square baking pan. Pour chocolate mixture over the bread, pressing down to fully coat the bread. Bake 45-60 minutes until center is set and a toothpick comes out clean when inserted into center.

Slightly cool and lightly dust with powdered sugar just before serving.

POM Wonderful Pomegranate Roasted Chicken Recipe

I recently won 4 bottles of POM Wonderful Pomegranate 100% juice from a giveaway sponsored over on Mary's Blog. I have been wanting to try some POM and when I saw her giveaway (contest) that she was holding on her blog, I was more than happy to get busy earning my entries. Luckily for me, I was selected as one of the winners.

As most of you know...I love to cook and bake and more importantly, I am always looking to make some new recipes for my family. I got the POM a few days ago and I immediately headed on over to the POM WONDERFUL web Site. They have numerous delicious looking recipes on their site and I selected the POM Roasted Chicken one to make for my family.

It took me less than one hour from start to finish to make the POM Roasted Chicken and it received 10 out of 10 stars on the taste test from both my husband and my daughter. Matter of fact, its been 3 days since I made it and they already want to know when I will be making it again LOL

You can head on over to the POM Wonderful site and read all about the POM Pomegranate Juice and pick up a few recipes while you are there.

Hot Sandwiches - Steak, Mushroom and Cheese

During the colder months, my family loves to eat hot sandwiches for our lunches. Last week...we decided to do a steak, mushroom and cheese sandwich. This recipe will make 2 to 3 hearty hot sandwiches.

Steak, Mushroom and Cheese Hot Sandwich Recipe

Thinly sliced 100% beef sandwich steaks
1/8 cup finely chopped onions
1/8 cup sliced mushrooms
salt and pepper to taste
2 slices of American Cheese

In a large skillet over medium heat, fry your thinly sliced beef steaks. We purchase ours at the local butcher but you can find them at the grocery store. Throw in some finely chopped onion, sliced mushrooms, salt and pepper. Fry this steak mixture for approximately 3 minutes until your beef is cooked through and your onions are tender.

While your steak mixture is cooking, place a slice of cheese on each hamburger bun. Once the beef mixture is done, place a heaping mound on top of the bun and cheese. If desired you can add kethcup and mustard.

When we make these sandwiches, we like to serve french fries, tator tots or fried potatoes with them.

Vegetables - How To Make Radish and Onion Flowers

How To Make An Onion Flower

Hold your onion so that the onion point is at the top. Make the first cut by taking the knife directly down the middle of the onion using a rocking motion. Do not cut completely through the onion. Turn the onion and repeat again. Continue this cutting process until there is no more onion to cut. Place the onion in ice water and the onion will open (bloom). You can add food color to the ice water to give your flower some color if desired. You can skewer the onion flower at the stem end or just set it on your vegetable tray to garnish the tray.

How To Make A Radish Flower

Hold the radish with the stem side down and make 4 cuts down all the way around the radish. Peel off the top portion or leave it as is. Place the radish in cold ice water to get it to open (bloom). Then use it to garnish a vegetable tray or salad.

Tupperware Pablano Chili Soup Recipe

During the cold winter months...there is nothing more warming then cozying up with a good book and a mug of hot soup. This recipe is another fabulous one courtesty of Tupperware.com that I think you will enjoy.

Serves 12

Tupperware Pablano Chili Soup Recipe

8 ounces poblano chilies, seeded
1 1/2 cup onions, cut in half
3 cloves garlic
2 tbsp. butter
1 tbsp. flour
4 cups chicken broth
1 tbsp. Simple Indulgence™ Southwest Chipotle

Place chilies, onions, and garlic in Quick Chef using blade attachment, and process until vegetables are chopped. Place vegetables in Chef Series™ 4 Qt./ 4L Covered Nonstick Saucepan with butter, and sauté until tender (about 8 minutes); stir in flour and cook 1 minute longer. Add broth and Simple Indulgence™ Southwest Chipotle and bring to a boil; reduce heat and simmer covered for 10 minutes. Process the soup in the Quick Chef until smooth; season to taste with salt.

Felissa's Gluten Free - Wheat Free Trifle Sundae Recipe

Our guest blogger recipe today comes from my friend Felissa. Today she is sharing with us her favorite recipe for Gluten Free and Wheat Free Trifle Sundae.

Ingredients Needed:

Large Box Vanilla Pudding
Large Box Chocolate Pudding
Regular Box Pistachio Pudding
Regular Box Butterscotch Pudding
Cool Whip
Sprinkles
Chopped Nuts
Maraschino Cherries
Gallon of milk

Trifle Dish or Giant Glass Bowl

Prepare Pudding according to box instructions. Make one flavor pudding at a time so that they do not set before you get them in the dish or bowl. For this recipe you can use full fat pudding or be kind to everyone’s waistline and use the fat free version. The only difference is that the full fat version will hold up and stay separate flavors once served while the fat free will mix together because it is not as firm – trust me no one cares because it is just such a fun dessert to look at and eat.

Starting with either the chocolate or vanilla flavor pour each layer on top of the other leaving time for each to set slightly (about a half hour) before adding the next layer. You can layer however you want and in truth use whatever flavor pudding your family likes or that you feel will make the prettiest presentation. Once you have finished layering all the pudding flavors top with the cool whip and decorate the top of your Sunday. Allow to set in the fridge until ready to serve. You can make this the day before just leave off the cherries until the last minute before serving or bringing to your pot luck party. You can include chocolate sauce or other family favorite Sundae toppings.

You can visit my friend Felissa online at:

Felissa Elfenbein
Stella & Dot Independent Jewelry Stylist, ID: 103176 - Your Invitation to Style, Private Jewelry Trunk Shows http://www.stelladot.com/felissahadas

Tupperware Chicken Gouda Mini Sandwiches Recipe

When it comes to chicken salad sandwiches...hands down...this is one of my favorite recipes and its by Tupperware :)

Serves 16
Preparation Time: 45 minutes

Chicken Gouda salad:

1 1/4 cup cooked chicken pieces
1/3 cup celery, chopped
1/3 cup shredded smoked Gouda
3 tbsp. onion, chopped
3 tbsp. dried cherries
2 tbsp. chopped toasted almonds
1/2 cup mayonnaise
Salt and pepper to taste

Mini Sandwich rolls:

1 (11oz.) pkg. refrigerated French bread dough tube
1 tbsp. shredded parmesan cheese
1 tsp. Simple Indulgence™ Italian Herb

Chicken Gouda salad:

Place all ingredients in Quick Chef with blade attachment. Replace cover and chop until all ingredients are chopped and blended together. Season to taste with salt and pepper. Serve with Mini Sandwich Rolls or as a salad over greens.

Mini Sandwich rolls:

Preheat oven to 350°F. Stretch I package (11 oz.) refrigerated French bread dough to 16 inches. Using the edge of Silicone Wonder™ Mat as a measuring guide, slice dough into 16 crosswise slices. Arrange dough cut side down on Silicone Wonder™ Mat placed on a baking sheet. Sprinkle tops of rolls with cheese and Simple Indulgence™ Italian Herb. Bake 20-25 minutes until golden brown. Remove from oven and cool completely. Fill rolls with Chicken Gouda Salad.

This recipe is courtesy of Tupperware.com

White Chocolate Dipped Pretzel Crackers Recipe

My family loves chocolate and we love those Town House Flipside Pretzel Crackers so I decided one evening to melt some of my Baker's White Dipping Chocolate and dip the pretzel crackers into it. Oh my gosh....they are totally delicious! The perfect blend of sweet and salty with a little crunch!

White Chocolate Dipped Town House Flipsides Pretzel Crackers

1 tub of Baker's white dipping chocolate
20 Town House Flipsides Pretzel Crackers
waxed paper or nonstick silicone baking mat
(optional) chocolate sprinkles and M & M's Chocoate Candies

Cover a baking sheet with a nonstick silicone baking mat or a sheet of waxed paper. Melt the tub of Baker's Dipping Chocolate according to package directions using your microwave. Stir the chocolate until its completely melted and has no more lumps.

Dip only the front sides of your pretzel crackers into the melted white chocolate, I like to do this directly over the tub of melted chocolate so that the excess drains back into the container. Lay pretzel cracker onto your waxed paper and sprinkle with chocolate sprinkles if desired. You can also place 1 to 2 M&M chocolate candies on top of the white chocolate. You want to add your sprinkles before the coating hardens. Place your tray into the refrigerator for 20 minutes to help the chocolate harden. Remove from the tray and store them in an airtight container.

Felissa's Gluten Free Pumpkin Bars Recipe

My guest blogger recipe today comes from my friend Felissa. Today Felissa is sharing her fantastic recipe with us for Gluten Free Pumpkin Bars.

Ingredients Needed

1 large Can Pumpkin Pie Filling
2/3 cup Evaporated Milk (almond milk can be substituted)
Cinnamon Sugar
1/3 Raw Sugar
1 cup Masa Flour (corn flour treated with lime) +1 tablespoon optional
4 eggs
pinch of salt
oil
water
Cinnamon

All mixing should be done by hand and kept to a minimum. In a mixing bowl combine Masa Flour and a generous amount of cinnamon sugar.

Pour in the 2/3 cup Evaporated milk, salt, and two eggs stir to combine. Depending on your climate is how much water and oil you will need. It should be about three parts water to one part oil. The batter should be a thick cake consistency though it would probably taste just as good as a cookie consistency. You just need something for the pumpkin filling to sit on. Pour or spoon batter into a greased baking pan to cover entire pan. It will rise a bit so just make sure it covers the entire pan evenly.

In the same mixing bowl combine the Pumpkin filling, Evaporated Milk and two eggs stir. At this point you can add a tablespoon of Masa flour if desired. I did not include this but some people like their pumpkin very set almost cake-like itself. Pour on top of the batter and spread evenly. Sprinkle with plain cinnamon and bake for about 50 minutes.

Enjoy HOT out of the oven.

You can visit my friend Felissa online at:

Felissa Elfenbein
Stella & Dot Independent Jewelry Stylist, ID: 103176 - Your Invitation to Style, Private Jewelry Trunk Shows http://www.stelladot.com/felissahadas

Rachel Ray's Apple and Onion Stuffin' Muffins Recipe

My husband saw Rachel Ray's recipe on TV and then went and found it online...he just had to make them for our Thanksgiving Dinner last month. You can find her recipe on the Food Network Web Site ---> HERE

Our photography isn't great but the recipe was a big hit with family and friends during our holiday dinner and we will certainly be making them again next year. What really surprised me is...the hubby made them! That's right folks, I decided that if hubby wanted them with the dinner that he had to make them and he did a fantastic job!

I told him that next year though...he should chop his apple pieces just a tad smaller, but other than that, I give him ten thumbs...hmmm fingers up!


http://my.tupperware.com/Ravish30

Oatmeal Peanut Butter and Jelly Cookies Recipe

During the holiday baking season, I just love love love....to make a variety of Holiday Christmas Cookies and this recipe is one of our favorites to make.

Oatmeal Peanut Butter and Jelly Cookies

1 cup butter
1 3/4 cup brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 cups peanut butter chips
1 1/2 cup quick oats (oatmeal)
3/4 cup jelly

Cream butter and brown sugar in a bowl. Add eggs and vanilla, beat until light and creamy. In another bowl combine flour, baking powder and salt. Gradually add flour mixture to creamed mixture. Reserve 1/2 cup peanut butter chips. Stir in oats and 1 1/2 cups peanut butter chips. Shape dough into 1" balls. Place balls on ungreased cookie sheet. Press center of each with your thumb to make a deep depression in the cookie. Bake at 375 degrees for 8 minutes until done. Remove from cookie sheet and cool. Fill center of each cookie with 1/4 teaspoon of jelly. Top with a few peanut butter chips.

Easy Pistachio Pudding Dessert Salad Recipe

This is a really easy to prepare dessert salad recipe and better yet...it only takes 5 ingredients! You can serve this year round.

Pistachio Salad Recipe

1 lb. canned crushed pineapple
1 small pkg. instant pistachio pudding
1 cup mini marshmallows
1/2 cup chopped walnuts
1 (9 oz) pkg. cool whip

Don't drain pineapple. Mix all ingredients in order given. Chill 1 hour and then serve.

Crock Pot - Making Homemade Applesauce Recipe

I love making homemade applesauce for my family and one way you can do that is by using your crock pot (crockpot) to cook down your apples and ingredients.

Creamy Applesauce Recipe

10 to 12 large apples
1/2 cup tap water
2 tablespoons lemon juice
1/2 to 1 1/2 cups granulated sugar
2 1/2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla extract

Note: Crockpot temperatures vary a lot among the different brands. You will need to watch this as it cooks for the first time and adjust your cooking time and settings accordingly.

Peel, core and chop your apples. Place apples into a large crock pot with water and lemon juice. Cook covered until tender, about 2 hours on the high setting, stirring occasionally. I like to use a silicone spatula for stirring as it prevents sticking. When apples are tender, Stir in the rest of the ingredients and turn the crock pot down to low for an additional 1 hour. Spoon the cooked apple mixture into a blender and blend until they are smooth and creamy.

You can pour the applesauce into freezer containers (let cool before freezing) or prepare it for home canning (see my canning label for directions on how to can applesauce.