Monday, August 31, 2009

Micro Brownies

Microwave Brownies Ingredients

  • Your favorite brownie mix and the ingredients called for on the box
  • Your favorite chocolate chips
  • Vent N Serve small or Vent N Serve large shallow


  1. Mix the brownies per directions on box.
  2. Fill the vent and serve container to the top of the shaded area on the
    container. Cover and vent.
  3. Micro cook 90 seconds for the small. Micro cook 5 minutes for the large
  4. If you want frosting, wipe the moisture from the inside of the cover for the
    vent and serve.
  5. Sprinkle the brownies with your favorite chocolate chips and replace the
    cover on the dish.
  6. Let set for 2 minutes and the heat from the brownies will melt the
  7. Spread the chocolate and you have frosting!

by Ellen Zemaitis
Site Impressions

Vent and Serve Prices please visit: CraftyMomof3's Tupperware Home Page

Saturday, August 29, 2009

One of my all time favorites- Fruit Pizza!!!!!

Fruit Pizza(Pampered Chef)

1 package (18 ounces) refrigerated sugar cookie dough
1 package (8 ounces) cream cheese softened
1/3 cup sugar
4 cups assorted fresh fruit such as strawberries, bananas, kiwi, blueberries, etc (any fruit really)

Preheat oven to 350 degrees. Place dough on round baking stone and cook 18-20 minutes until golden brown.

Remove from oven and cool. For topping, combine cream cheese and sugar and spread over cookie dough, then start placing on the fruit.

Easy Taco Dip

Easy Taco Dip


1 8oz. package cream cheese softened
1 15oz. can Hormel chili (beans or no beans)
1 cup shredded taco cheese

In Vent N Serve large deep spread cream cheese on bottom
with silicone spatula. Spread chili on top of cream
cheese. Sprinkle taco cheese on top. Seal and
microwave on high 3-4 minutes or until cheese is
melted. Let stand for 5-10 minutes and serve with
tortilla chips.

**For a pizza dip, substitute chili and taco cheese for
pizza sauce & mozzarella cheese and serve with
bagel chips or sliced Italian bread.


Vent n Serve

Includes exclusive sizes!

Vent 'N Serve™ 7-Pc. Set
Save $54.00—$119.00 value

Thursday, August 27, 2009

Hot Cocoa Mix

Hot Cocoa Mix


1 (25.6 oz) package instant nonfat dry milk (10 2/3 cups)
1 (6 oz) jar powdered nondairy creamer
2 cups powdered sugar
1 (16oz) cn instant chocolate drink mix


Combine all ingredients in large bowl. Mix well. Store in Modular Mate Rectangle #2 in a cool dry place. Use within 6 months. Makes about 17 cups of mix.

To Use:
Add 1/4 cup mix to one cup hot water. Stir to dissolve

by Pam Wilson

Tupperware® Teacup, Saucer and Spoon Set

Set Includes:
four cups and four saucers,
and four 'hang-on' spoons that rest on teacup rim.


Wednesday, August 26, 2009

Tortilla Soup-YUM!

Tortilla Soup Yum! Just in time for fall.


1 tbsp. olive oil
1 medium onion, chopped
2 cloves garlic, peeled
1 can (141/2 oz.) fire roasted tomatoes, drained
1 carton (32 oz.) chicken broth
1 tbsp. Simple Indulgence™ Southwest Chipotle

4-6 corn tortillas, or crushed tortilla chips 1/3 cup vegetable oil
1 cup Mexican Blend shredded cheese

Sliced avocado
1 lime, cut into 4-6 wedges


In a Chef Series™ 4 Qt./4 L Sauce Pan; heat 1 tbsp. of oil over medium heat. Add onion and garlic sautéing until golden brown. Add tomatoes and cook for 2-3minutes. Remove from heat and place vegetables in Quick Chef with blade attachment. Cover and process until finely chopped. Return vegetables to saucepan, add broth and Simple Indulgence™ Southwest Chipotle, cover and simmer for 30 minutes over medium to low heat. Slice tortillas into thin strips and cut in half. Heat 1/3 cup vegetable oil in a Chef Series™ 8"/20 cm Open Nonstick Fry Pan over medium-high heat; add tortillas to oil, frying until crisp. Drain on paper towels. Ladle soup into bowls. Top with tortilla strips, 1 tbsp. of cheese, slices of avocado, and a squeeze of lime juice.