Creamy Cold Brew

I just got my Tupperware Cold Brew Container so I am definitely going to be trying this one, as well as some of the other "flavorings" that are available.  I think, although don't quote me on this, that cold brew is less acidic than regular brew.  I will be looking for more info on that one too and will share when I find it.

Serves: 8 | Serving size: 5 oz.

Ingredients:

1 cup coarse coffee
Filtered water

For 1 serving:
4 oz. ready to drink cold brew coffee
1 tbsp. Torani Salted Caramel Syrup
2 tbsp. evaporated milk

Instructions:

1. Insert metal filter into the Cold Brew Carafe, add coarse coffee to first fill line (ready to drink fill line).

2. Slowly pour filtered room temperature/cool water into Carafe. 

3. Allow the water to filter down before adding more. Fill to water fill line (where the metal filter meets the plastic funnel).

4. Cover and refrigerate for 8-12 hours.

5. Remove filter and discard coffee grounds.

6. To serve, in All-in-One Shaker pour 4 oz. ready to drink cold brew coffee, Torani Salted Caramel Syrup and evaporated milk. 

7. Seal and shake vigorously until well combined. 

8. Pour over ice and serve.

Summer Creole Dinner

THIS looks AWESOME

I will definitely need to add this to our fun night meals.

Summer Creole in Smart Multi-Cooker by Tupperware 

Yields: 4 servings
Prep time: 10 minutes
Cook time: 15 minutes

INGREDIENTS

• 3 red potatoes, cut into quarters
• 3 andouille sausage, about ½” thick
• 8 fresh okra, halved
• 1 lb. large shrimp, peeled and deveined
• 2 tbsp. tomato sauce
• 1 tsp. paprika
• 1 tsp. salt
• 1 tsp. dry mustard
• ½ tsp. cayenne pepper
• ¼ tsp. allspice
• 2 corn on the cobs, cut into 1″ rounds

DIRECTIONS

1. Fill base of Tupperware® Smart Multi-Cooker with water to max fill line for steaming. Place shielded colander inside the base.
2. In a large bowl, toss potatoes, sausage, okra, shrimp and tomato sauce. 
3. Add paprika, salt, dry mustard, cayenne pepper and allspice and mix until fully coated. 
4. Transfer mixture to the shielded colander.
5. Place shallow colander on top of shielded colander, and add corn. 
6. Cover and microwave 15-18 minutes on high power or until fully cooked.

Chicken Parmesan Meatballs

Or maybe have it as a Sub ... so many possibilities.  
And with Chicken no less!

Yield: 5

Serving Size: 2 meatballs

Ingredients

• 1 lb. boneless skinless chicken breast, cut into 1" cubes
• 2 garlic cloves, peeled
• ½ medium onion, peeled quartered
• ¾ cup breadcrumbs
• 1 tbsp. Italian Herb Seasoning
• 1 egg, beaten
• 3 cups marinara sauce
• 1 cup Parmesan cheese

Instructions

1. Assemble Fusion Master™ with coarse mincer disc and place medium bowl underneath hopper.
2. Fill hopper with chicken and turn handle to process. 
3. Once there is room in the hopper add garlic and onion, followed by more chicken. 
4. Continue processing until all chicken, garlic and onion is processed.
5. Add breadcrumbs, seasoning, egg, and Parmesan to chicken mixture and stir to combine.
6. Once combined, use ice cream scoop to help form mixture into meatballs.
7. Place meatballs in base of Microwave Pressure Cooker. Cover with marinara sauce. 
8. Seal and microwave on high power 15 minutes.
9. Remove from microwave and allow pressure to release naturally until red pressure indicator fully lowers, about 6–8 minutes. 
10. Check to ensure internal temperature of meatballs has reached 165° F. 
11. Serve warm, topped with Parmesan cheese.

I LOVE using the Fusion Master for so many things, but this is just another added benefit so you can know exactly what is in your ground chicken or beef or pork.  

Strawberry Chantilly Cake

Yield: 8

Serving Size: 1 slice

Ingredients

For the cake
• 1 lb./455 g fresh strawberries, tops removed
• 1/8 tsp. coarse kosher salt
• 12 tbsp. melted, salted butter
• 1¾ cup granulated sugar, divided
• 3 small egg
• 3/4 cup heavy cream
• 6 tbsp. plain yogurt
• 6 tsp. vanilla extract
• 3/4 tsp. baking soda
• 3/4 tsp. corn starch
• 1½ cup all-purpose flour
• Sliced strawberries for garnish

For the Vanilla Whipped Cream frosting
• 1 tsp. unflavored powdered gelatin
• 2 tbsp. cold water
• 2 cups heavy whipping cream
• ½ cup powdered sugar
• 2 tsp. vanilla extract

Instructions

1. In the base of the Power Chef® System, add strawberries, ¼ cup of the sugar, and salt. Cover and pull cord until strawberries are roughly chopped. Cover and refrigerate until ready to use.
2. Grease and flour the Stack Cooker 3-Qt. Casserole and the ¾-Qt. Casserole; set aside.
3. In the 2-cup Micro Pitcher add butter. Microwave on high power 25 seconds, or until melted. Remove from microwave, transfer to base of the Power Chef® with paddle attachment. Add remaining sugar, cover and pull cord until butter and sugar are well blended.
4. Remove cover, add egg, cream, yogurt, vanilla, baking soda, and baking powder. Cover and pull cord until well blended; about 20 pulls. Add flour, cover and pull cord until well blended; about 20 pulls.
5. Using a spatula, divide batter evenly between the two casseroles; stack and cover. Microwave on high power 11 minutes or until a knife inserted into the center of the cake comes out clean. Remove from microwave; let stand 30 seconds. Transfer cakes to a cooling rack. Let cool completely before frosting.
6. Meanwhile, make the frosting. In a small bowl, stir together gelatin and water; set aside. In the base of the Quick Chef® Pro System with whip attachment, add cream, powdered sugar, and vanilla. Turn handle until cream reaches the soft peak stage. Add gelatin, continue whipping cream until stiff peaks form (cream should be the consistency of stiff frosting). Remove whip attachment, cover and refrigerate until ready to use.
7. Place first layer of cake on plate or cake stand; cover with strawberries. Spread 1/3 of the frosting over the strawberries. Add second layer of cake; Spread 1/3 of frosting over the top. Spread remaining frosting over the sides of the cake. Decorate cake with fresh strawberries. Serve immediately, or cover and refrigerate up to 3 days.

Banana Pecan Cake

Yes you really can make this cake IN THE MICROWAVE

Yield: 8

Serving Size: 1 slice

Ingredients

• 1½ cups pecans
• 3 ripe bananas
• ¼ cup heavy cream
• ¼ tsp. ground cinnamon
• 2 stick (16 tbsp.) unsalted butter, room temperature
• 1¼ cup granulated sugar
• 2 eggs
• 1 tsp. vanilla extract
• ¼ cup reduced-fat (2%) milk
• ¼ tsp. kosher salt
• ½ tsp. baking soda
• 1 cup all-purpose flour

Instructions

1. Grease and flour the Stack Cooker 3-Qt. Casserole with Cone Insert.
2. In the base of the Power Chef® System fitted with blade attachment, add pecans. Cover and pull cord until roughly chopped. Transfer pecans to medium bowl, set aside.
3. Add bananas, heavy cream, and cinnamon to Power Chef. Cover and pull cord until bananas are minced and mixture is well blended. Transfer bananas to bowl with pecans; set aside.
4. Replace Power Chef blade attachment with paddle attachment. Add butter and sugar, cover and pull cord until well blended. Add eggs, vanilla, milk, salt, and baking soda. Cover and pull cord until well blended. Transfer to bowl with bananas; fold in flour.
5. Transfer mixture to TupperWave® Stack Cooker. Microwave on high power 7 minutes 30 seconds. Remove from microwave. Let stand 2 minutes before slicing.

Check these pieces out.

I have to admit, I am thinking of stopping my Tupperware site, its starting to get to be too expensive for me to continue.  Don't get me wrong, I love my Tupperware, but sales requirements are getting difficult for me to continue without some help.

So if you are interested in these pieces or any other Tupperware piece, grab it soon from my Tupperware site.  I know the Fall / Holiday Catalog is coming out at the end of the month and they do have some interesting new pieces so I will be staying around (and passing on some great recipes and reviews of pieces) through the holidays.

Best Brownies

Just another reason I am loving my Ultra Pro Cookware from Tupperware!

Yield: 16

Serving Size: 1 brownie

Ingredients

For the brownies
• 2 cups milk or semi-sweet chocolate chips
• ½ cup heavy cream
• 3 tbsp. unsalted butter
• 1 tbsp. vanilla extract
• 2 tbsp. brewed coffee or espresso
• ¼ tsp. coarse kosher salt
• 4 eggs
For the Buckeye topping
• 2 cups creamy peanut butter
• 1 cup powdered sugar
• 2 tsp. vanilla extract
• ¼ tsp. coarse kosher salt
• 1 cup milk or semi-sweet chocolate chips
• 3 tbsp. heavy cream
• 1 cup chopped peanuts

Instructions:

1. Preheat oven to 325° F.
2. In the ¾-Qt. Stack Cooker Casserole, stir together chocolate chips, heavy cream, butter, vanilla, coffee, and salt. 
3. Microwave 45 seconds. 
4. Remove from microwave, let stand 2 minutes; stir until smooth.
5. In the base of the Power Chef® System with paddle attachment, add eggs. Cover and pull cord until well beaten. 
6. Remove cover, add 2 spoonfuls of chocolate mixture to eggs, cover and pull cord until well mixed. 
7. Add remaining chocolate mixture and pull cord until well mixed.
8. Transfer chocolate mixture to the UltraPro 2-Qt. Square Pan. 
9. Place pan in oven and bake for 25 minutes or until a knife inserted in the center of the brownies comes out clean. 
10. Remove pan from oven; let stand.
11. Meanwhile, make the Buckeye toppings. 
12. In the ¾-Qt. Stack Cooker Casserole stir together peanut butter, powdered sugar, granulated sugar, vanilla, and salt. 
13. Microwave on high power 30 seconds or until soft and spreadable. 
14. Spoon mixture over brownies, then spread evenly over brownies.
15. In the large 2-cup Micro Pitcher add chocolate chips and cream. 
16. Microwave 45 seconds; let stand 1 minute, stir until smooth.
17.  Pour chocolate over peanut butter, spreading evenly. 
18. Sprinkle top with peanuts, gently press into chocolate.
19. Refrigerate 20 minutes to set. 
20. Cut into 16 pieces, serve chilled or at room temperature.

I made some Blueberry Muffins last week ... I'm thinking I just may have to tries these out today.  Of course I already have all the Tupperware pieces (you could too from my site kat1126.my.tupperware.com) And I think, but of course I will be checking, I have all the ingredients too!

I mean brownies just sound good even at 9 in the morning.  Don't you think?

Burp Bread!

OMG I LOVE this.

I really like making bread.
But sometimes I just don't have the time to do everything that needs to be done when life is calling me to do other things.  I may be a mother, but somehow I lost my third arm when my kids became "adults" and it just never grew back.

I really love having yet another reason to have one of my Tupperware Thatsa Bowls, though I may try making this one with a fix n mix that I have "stashed" away because they don't show up in my Tupperware online store very often.

This one is really good (and of course easy) to use for rolls as well.  Fresh baked rolls for the holidays, and not out of a can!

Mojito Margarita the Tupperware Way

Prep time: 5 minutes
Servings: 1

INGREDIENTS

• 1/2 lime
• 5 mint leaves
• 1½ tbsp. simple syrup
• 1½ oz. vodka
• 1 oz. tequila
• 4 oz. club soda

DIRECTIONS

1. Place lime and mint leaves in Zest ‘N Press® Gadget and press down to juice the lime and muddle the leaves over the Quick Shake® Container. 
2. Empty leaves and lime in Quick Shake® as well.
3. Add simple syrup, vodka and tequila. 
4. Cover and shake for 15 seconds.
5. Pour in cup with ice. 
6. Top with club soda and lime zest.

I have shared with you before an Adult Beverage recipe that used the Quick Shake that was a definite winner.  
If you love Margaritas or want to try something new for the summer, these are definite must tries.





The Quick Shake can also be used for more adult beverages or non-adult if you please.  I shared this one after I had been in Las Vegas for a conference.  You can check it out here, but yes this did make a big "sun splash" when I got home and is definitely another keeper!

I really like using this Tupperware piece for so many things, but being able to use it as a cocktail maker, especially outside, on the deck or around the pool makes it a fabulous addition to your repertoire.

Butternut Squash Noodles

Yields: 2 servings

INGREDIENTS

• 1lb. butternut squash, neck separated from bulb
• 1 tbsp. unsalted butter
• 2 garlic cloves, chopped
• 1/8 cup yellow onion, chopped
• 2 tbsp. water
• 1/4 cup heavy cream
• 2-3 tbsp. Parmesan cheese
• 1/2 tsp. salt
• Pinch cayenne pepper (flakes or ground)
• 3-4 sage leaves

DIRECTIONS

1. Assemble Fusion Master® Spiralizer fitted with the thin noodle blade and butternut squash. 
2. Turn handle until fully spiralized.
3. In Chef Series 11” fry pan, melt butter over medium heat and add butternut squash noodles. 
4. Stir to coat, add 2 tbsp. water and cover for 5-7 mins or until noodles are fully cooked.
5. Uncover, make a well in the center, and add garlic and onion. 
6. Sauté for 1 minute, and mix well with noodles. 
7. Add sage, and mix to combine.
8. Remove from heat, and mix in heavy cream, Parmesan, salt and red pepper flakes. 
9. Serve immediately.

I got one of these babies (Fusion Master Spiralizer) to try and add more veggies into our diet.  I was thinking it would make things more "fun" to eat ... and I also thought this would make great onion "frizzles" for grilled steaks and burgers.

I haven't made this Butternut Squash dish, yet.  

But I do think it will be made very soon.  

What about you?

Have you tried this amazing product yet?

Have you made things that use spiralized veggies?

If so, what recipes have you tried and love the most?

A Quick Ice Cream everyone can have

Yields: 2 servings
Prep: 10 minutes

INGREDIENTS

• 4 frozen overripe bananas, peeled & cut in chunks
• 6-8 tbsp. milk of choice
• 2 tbsp. cocoa powder, optional
• 1 tsp. ground cinnamon, optional
• ¼ tsp. cayenne pepper, optional

DIRECTIONS

1. Remove bananas from freezer for 12-15 minutes to slightly thaw.
2. Place 4-6 frozen bananas chunks in base of Quick Chef® Pro System, cover and turn knob to process. Add milk through funnel as needed to make turning handle easier.
3. Continue adding banana chunks and turning handle until bananas are smooth in texture.
4. Remove cover and blade and if desired add in remaining ingredients or serve as is with desired toppings.

I really enjoy Tupperware products.

I love how things that could be a little challenging to make are made easier with Tupperware.

This is just one of the ways you can make "ice cream" for you and your family.  This Quick Chef Pro System is a great addition to your kitchen for this and many more recipes.   
How about using this for a more "Adult" recipe like a Mango Salsa?  I've shared this one before, but wanted to help show the diversity of this product.

I also love our "sorbet" maker (one of the many accessories available for the Fusion Master System) that helps you make some great soft serve!  

Interested?

Want more info?

Check out my Tupperware Site or shoot me a message.

Loaded Baked Potato Soup Quick!

It's definitely "soup season" around here and probably in most of North America.
I don't know if I have shared this one before or not, but I was looking for something to do with leftover mashed potatoes ... yes I kind of "over did it" when I was peeling potatoes the other day.

This one looks pretty good - though I may have to dice up a few small potatoes (and boil or microwave) while making this one for a bit more texture.

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.
2. Cover and microwave on high power 3 minutes, or until heated through.
3. Divide soup between four bowls. 
4. Top each bowl of soup with 2 tbsp. of the sour cream, ¼ cup of the Cheddar; sprinkle with crumbled bacon, and broccoli florets.

I really love my Stack Cooker.  I can make 3 different pieces of a meal, in the microwave .... Meatloaf, chicken, soups, desserts, soooo many tasty things.

Check it out on my Tupperware Site, where we are always open when you are ready to look or buy.

Let's have a Waffle Sandwich this week.

Here's an interesting way to get your kids to eat lunch ...
But then again, I may try this for my work lunch this week  😀

Yields: 4 Servings

Ingredients

• 1 cup self-rising flour
• 3 tbsp. sugar
• ½ tsp. salt
• 1/3 cup beer
• 1/2 cup heavy cream

Instructions

1. Preheat oven to 425° F/218° Place Silicone Waffle Form on baking sheet and set aside.
2. Place all ingredients in medium sized Thatsa® Bowl and mix until well combined.
3. Divide batter evenly between all waffle cavities and bake for 12 minutes.
4. Let cool for 5 minutes before unmolding.

As always, you can message me regarding Tupperware products, or you can just jump on over to my Tupperware Site for purchase or details.