~* Recipes *~ To do at your Home Parties!

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~* Recipes *~ To do at your Home Parties!

Postby ravish30 » Fri Dec 07, 2007 10:44 am

Chocolate Chip Caramel Bars

1 (18 ounce) pkg. refrigerated chocolate chip dough
1 (32 ounce) pkg. refrigerated chocolate chip dough
1 (12 ounce) jar caramel sauce

Line a 11x17" baking pan with the Tupperware (tm) Silicone Wonder Mat, press cookie dough evenly onto the mat. Pour caramel sauce over the dough. Bake at 375 degrees for 25 minutes; reduce temperature to 350 degrees and bake for an additional 5 minutes. Cool slightly. Use the Tupperware (tm) Saucy Silicone Spatula to slice bars and remove from the pan. Bars will be slightly crunchy on top and gooey on the bottom.
ravish30
 
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Postby ravish30 » Wed Dec 12, 2007 5:45 pm

Chocolate Pecan Fudge

2 lb. confectioners sugar
2 Tbsp. vanilla
1/2 cup evaporated milk
1 cup butter
1 cup chopped pecan
1 cup cocoa

Blend sugar and cocoa in 3 qt. Tupperwave Casserole. Add milk and butter. Do not stir. Microwave on high for 4-6 minutes. Stir with silicone spatula until smooth. Add vanilla and nuts. Stir until blended. Pour onto cookie sheet lined with Silicone Mat and refrigerate until set. Cut into pieces and package in containers for gift giving.
ravish30
 
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Postby ravish30 » Sat Dec 15, 2007 10:27 am

Nutty Chocolate Covered Pretzels

2 cups milk chocolate chips
3 cups mini-pretzels
1 cup finely chopped pecans or peanuts

Melt chocolate in base of Tupperware (tm) Oval Microwave Cooker on high for 2 minutes. Stir and melt for additional 30 seconds if necessary. Dip pretzels in chocolate and place on baking sheet lined with the Tupperware (tm) Silicone Wonder Mat. Sprinkle finely chopped nuts on the dipped chocolate covered pretzels. Chill until firm.
ravish30
 
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Joined: Mon Oct 27, 2003 11:36 pm
Location: Central PA. USA

Postby ravish30 » Mon Dec 17, 2007 8:39 pm

Chocolate Puff Pastry

8.6 oz. puff pastry sheet, thawed
1 c. milk or semi-sweet chocolate chips
1 egg white, lightly beaten
Powdered Sugar for dusting.

Unroll puff pastry sheet on the Silicone Wonder Mat (tm). Sprinkle chocolate chips over center section of puff pastry. Gently roll up dough pinching together the seams. Lightly brush egg white over entire pastry. Using a butter knife make SIX 2" diagonal cuts on top of pastry. Place Mat on a 11" x 17" cookie sheet and into a 400 degree preheated oven, bake for 12-15 minutes until golden brown. Allow to cool slightly before dusting with powdered sugar. Best served warm.
ravish30
 
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Joined: Mon Oct 27, 2003 11:36 pm
Location: Central PA. USA

Postby ravish30 » Sat Dec 29, 2007 10:46 am

Brownie Truffles

21 oz. pkg. fudgy-style brownie mix
2 eggs
1/2 c. canola oil
1/4 c. water

Coating Options:

3 Tbsp. of unsweetened cocoa
Powdered Sugar
Finely Chopped Nuts

Makes about 24-28 Truffles.

In a Quick Shake Container (tm) blend eggs; set aside. In the Thatsa Bowl (tm) place all ingredients; mix together until moistened using a Saucy Silicone Spatula (tm). Bake at 350 degrees on a 10x15" baking pan lined with a Silicone Wonder Mat (tm) for 17-20 minutes. Let cool a minute before making truffles.

With a tablespoon from the measuring spoot set, scoop out brownies and roll into balls; quickly coat in cocoa or nuts. Place truffles in a Fresh 'N Cool (tm) container or small muffin liner papers. Repeat until finished.

*note* You need to make truffle balls while brownies are still warm and pliable.
ravish30
 
Posts: 1811
Joined: Mon Oct 27, 2003 11:36 pm
Location: Central PA. USA

Postby ravish30 » Thu Jan 03, 2008 4:49 pm

Supreme Chocolate Sauce

4 Tbsp. butter (1/2 stick)
4 oz. sweet chocolate bar (broken into pieces)
2 Tbsp. water
1/2 tsp. Tupperware Cinnamon-Vanilla Spice Mix

Place butter and chocolate in a large Rock N Serve (tm) or Heat 'N Serve Container. Microwave on 70% power for 2 minutes. Stir with saucy silicone spatula until smooth or microwave at 30 second intervals (stirring in between) until chocolate is melted & smooth. Remove from microwave.

Stir in water and Cinnamon-Vanilla Spice Mix. Use immediately as a dessert or sauce. Store in a small or medium Rock N Serve Container or Heat 'N Serve Container in the refrigerator for up to 1 week or freeze.
ravish30
 
Posts: 1811
Joined: Mon Oct 27, 2003 11:36 pm
Location: Central PA. USA

Postby ravish30 » Thu Jan 10, 2008 10:27 am

Squirrel Nut Cake

15 oz. pkg. angel-food cake mix
1 c. chopped pecans
6 oz. butterscotch caramel topping
16 oz. tub of cream cheese frosting

Using The Chopper Machine (tm), coarsely chop pecans. Place cake on base of the Round Cake Taker (tm). Using the Chef Series Bread Knife (tm) slice cake in half horizontally; set aside top half. Pour caramel topping over bottom half; follow with 1/2 cup pecans. Place top half back on and frost cake using the Saucy Silicone Spatula (tm). Sprinkle remaining pecans over cake. Cover until serving time.
ravish30
 
Posts: 1811
Joined: Mon Oct 27, 2003 11:36 pm
Location: Central PA. USA

Postby ravish30 » Sat Jan 12, 2008 12:59 pm

*Easy* Candy Crunch

1 (14 ounce) can Sweetened Condensed Milk
2 (10-12 ounce) bags white chocolate baking pieces
4 c. pretzel sticks
1 c. dried fruit (strawberries, raisins or mixed fruits, chopped)

Line a 15x10 inch baking dish with the Silicone Wonder Mat (tm). Use the Tupperware Prep Essentials (tm) Lil' Chopper to chop up your dried fruit. In a large saucepan, heat sweetened condensed milk over low heat until warm (about 5 minutes). Remove from heat. Use the Tupperware Saucy Silicone Spatula (tm) and stir in the white baking pieces until melted. Stir in pretzels. Immediately spread mixture onto the Silicone Wonder Mat (tm) lined baking pan. Sprinkle the chopped dried fruit on top and press down gently with the back of a spoon. Chill for 1-2 hours or until set. Break into chunks. Store tightly in your favorite Tupperware (tm) airtight container.
ravish30
 
Posts: 1811
Joined: Mon Oct 27, 2003 11:36 pm
Location: Central PA. USA

Postby ravish30 » Mon Jan 14, 2008 10:31 am

Chocolate Buckeyes

1 lb. confectioners sugar
1 1/2 c. peanut butter
1/2 c. butter
1 tsp. vanilla
1/2 tsp. salt
1 (12 ounce) pkg. chocolate chips
1/4 lb. paraffin

In the Thatsa bowl blend all of the above ingredients except for the chocolate chips and the paraffin. Use the Saucy Silicone Spatula to blend ingredients. Shape into 1/2" balls. In the Chef Series 2 1/2 quart saucepan, melt the chocolate chips and paraffin. Dip premade balls into it. Line a baking sheet with the Silicone Wonder Mat and place the dipped balls onto it. Cool and then store the balls in the refrigerator.
ravish30
 
Posts: 1811
Joined: Mon Oct 27, 2003 11:36 pm
Location: Central PA. USA

Postby ravish30 » Mon Jan 14, 2008 6:34 pm

Hot Broccoli Dip

1 box frozen broccoli pieces
1 sm. block of Velveeta Cheese
garlic powder
onion powder

Cook broccoli according to the package directions. Cut Velveeta Cheese into chunks and sprinkle with garlic and onion powder. Place broccoli and cheese mixture into a Tupperware Heat 'N Serve container and microwave on high for 4-5 minutes stirring with the saucy silicone spatula every 2 minutes. Serve with crackers or appetizer breads.
ravish30
 
Posts: 1811
Joined: Mon Oct 27, 2003 11:36 pm
Location: Central PA. USA

Postby ravish30 » Mon Jan 21, 2008 12:17 pm

Crabmeat Cheese Ball

1 can crabmeat, drained
8 ounce pkg. American Cheese, shredded
8 ounce container cream cheese, softened
1/2 c. chopped pecans

Mix crabmeat, cheese and cream cheese together in the Tupperware Thatsa Bowl. Form mixture into a ball. Use the Tupperware Quick Chef or Lil' Chopper Machine to chop Pecans. Roll the crabmeat ball in the chopped pecans. Refrigerate cheese ball for 6 hours before serving.
ravish30
 
Posts: 1811
Joined: Mon Oct 27, 2003 11:36 pm
Location: Central PA. USA

Postby ravish30 » Sun Jan 27, 2008 7:14 pm

Chocolate Bon Bons

1 c. ground nuts
1/2 c. soft butter
1 c. peanut butter
1 tsp. vanilla extract
2 c. confectioners sugar
12 oz. bag chocolate chips
2 T. parafin wax

Combine nuts, butter, peanut butter, vanilla and confectioners sugar in the Tupperware Thatsa Bowl. Stir by hand using the Tupperware Saucy Silicone Spatula. Shape into balls. Melt chocolate chips and parafin wax in a double boiler. Dip balls into the melted chocolate. Drop the balls on a baking sheet lined with the Tupperware Silicone Wonder Mat. Let cool and store in the Tupperware Snack-Stor Container.
ravish30
 
Posts: 1811
Joined: Mon Oct 27, 2003 11:36 pm
Location: Central PA. USA

Postby ravish30 » Tue Jan 29, 2008 10:27 am

Chocolate Dipped Strawberries

24 strawberries, rinsed and patted dry
8 oz. block bittersweet chocolate baking bar, broken into pieces
1 Tbsp. vegetable shortening

Line a baking sheet with the Tupperware Silicone Wonder Non-Stick baking mat. In the Tupperware 6 1/4 c. Heat 'N Serve Container add the broken up pieces of chocolate and the vegetable shortening. Microwave on high for 1 minute. Stir using the Tupperware Saucy Silicone Spatula. Return to microwave an microwave at 30 second intervals, stirring in between until chocolate is melted and smooth. Hold strawberry with a pair of tongs or dipping stick and dip into the melted chocolate, shake off excess. Place strawberries onto the non-stick Silicone Wonder Mat. Refrigerate until set, about 20 minutes and then serve.
ravish30
 
Posts: 1811
Joined: Mon Oct 27, 2003 11:36 pm
Location: Central PA. USA

Postby ravish30 » Wed Feb 06, 2008 10:40 am

Pineapple Chicken

6 pieces of chicken
1 c. pineapple juice
1 pkg. Hidden Valley Ranch dressing mix
1 tsp. seasoned salt
1 Tbsp. corn starch
1/8 c. water

Mix together pineapple juice, dressing mix and the seasoned salt. Marinate chicken pieces in the Tupperware Season Serve Container for 6-24 hours. Drain the sauce into a saucepan. Place chicken pieces in a baking pan that is lined with the Silicone Wonder Mat and bake skin side down for 45 minutes in a 350 degree oven. Mix together corn starch and water. Stir into marinade sauce and bring to a boil stirring often with the Saucy Silicone Spatula, when the sauce thickens, turn the chicken pieces skin side up and spoon some of the marinated sauce over the chicken. Bake for an additional 20 minutes or until done.
ravish30
 
Posts: 1811
Joined: Mon Oct 27, 2003 11:36 pm
Location: Central PA. USA

Postby ravish30 » Tue Feb 12, 2008 10:51 am

Spiders

1 (12 ounce) bag butterscotch morsels
1 c. salted peanuts
2 c. chinese noodles

In the Tupperware 6 1/4 c. Heat N Serve Container (tm) melt the butterscotch morsels in the microwave at 1 minute intervals until melted, stirring in between the intervals with the Tupperware Saucy Silicone Spatula. Stir in the salted peanuts and chinese noodles into the melted butterscotch mixture. Drop by the teaspoon onto the Tupperware Silicone Wonder Non-Stick Baking Mat. Let cool until firm before eating.
ravish30
 
Posts: 1811
Joined: Mon Oct 27, 2003 11:36 pm
Location: Central PA. USA

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