Sunday, January 30, 2011

Baby it's cold & snowy outside...Let's have some soup!

We are said to be getting some where in the totals of 12-18 inches of snow this week so I thought soups would be a good recipes for this week.

I found these at

prep time
5 min
total time
10 min
3 servings, about 3/4 cup each
What you Need 
1 can (10-3/4 oz.) condensed tomato soup
1   soup can water
3 oz. PHILADELPHIA Cream Cheese, cubed

Make It

HEAT soup on top of stove as directed on label with water.
WHISK in cream cheese until completely melted. Sprinkle with black pepper, if desired.

Kraft Kitchens Tips

Special Extra
Try serving soup with fresh basil for a fresh from the garden taste.
Serving Suggestion
Serve this creamy soup with a whole-grain roll and a fresh fruit cup for a simple lunch idea on a winter day.
Prepare as directed, using Philadelphia Neufchatel, 1/3 Less Fat than Cream Cheese.

prep time
20 min
total time
55 min
9 (1-cup) servings

what you need

1 medium onion, chopped (about 2/3 cup)
4 cloves  garlic, minced
1 Tbsp. ground cumin
1/4 tsp.  crushed red pepper (optional)
2 Tbsp. oil
3 cans  (16 oz. each) black beans, undrained
1 can (14-1/2 oz.) reduced sodium chicken broth
1 jar  (16 oz.) TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
2 Tbsp. lime juice
1/2 cup  plain low-fat yogurt
PREMIUM Saltine Crackers, any variety

Make It

COOK onion, garlic, cumin and pepper flakes in oil in 4-quart saucepot on medium heat 3 minutes or until onion is tender; remove from heat.
PLACE 2 cans beans with liquid in batches with broth in blender; cover. Blend until pureed. Stir into saucepot. Stir in remaining beans, salsa and lime juice.
HEAT mixture to boil. Reduce heat to low. Simmer 30 minutes. Ladle 1 cup soup into each bowl; top with dollop of yogurt. Serve with crackers.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Substitute BREAKSTONE'S FREE Fat Free Sour Cream for the yogurt.

Yum. Enjoy!

Monday, January 17, 2011


I found some great recipes same/similar to my own(because mine are still in storage!) We love fondue in our house.

Cider Cheese Fondue

By: Kim Marie Van Rheenen 
"Cheese lovers are sure to enjoy dipping into this creamy quick-to-fix fondue that has just a hint of apple. TIP: You can also serve this appetizer with apple or pear wedges, says Kim Marie Van Rheenen of Mendota, Illinois."
Prep Time:
5 Min
Cook Time:
10 Min
Ready In:
15 Min


  • 3/4 cup apple cider or apple juice
  • 2 cups shredded Cheddar cheese
  • 1 cup shredded Swiss cheese
  • 1 tablespoon cornstarch
  • 1/8 teaspoon pepper
  • 1 (1 pound) loaf French bread, cubed


  1. In a large saucepan, bring cider to a boil. Reduce heat to medium-low. Toss the cheeses with cornstarch and pepper; stir into cider. Cook and stir for 3-4 minutes or until cheese is melted. Transfer to a small ceramic fondue pot or slow cooker; keep warm. Serve with bread cubes.

Cheesy Pizza Fondue

"Add some sophistication to your snack time with fondue. This velvety dip, made with vitamin A-rich canned tomato sauce, has the flavorful elements of cheese pizza and serves up some good nutrition. Enjoy it with whole-wheat pita points or as a delectable dip for raw veggies, chicken fingers, mini-meatballs or oven-baked fries."
Prep Time:
5 Min
Cook Time:
5 Min
Ready In:
10 Min


  • 2 tablespoons toasted bread crumbs
  • 1/4 cup milk
  • 1 (15 ounce) can tomato sauce
  • 2 slices pepperoni, finely chopped (optional)
  • 2 ounces finely shredded mozzarella cheese
  • 1 tablespoon Parmesan cheese (optional)
  • 2 whole wheat pita breads (each cut in 6 triangles), warm


  1. Mix breadcrumbs and milk in a small bowl until fully moistened; set aside.
  2. Combine tomato sauce and pepperoni (if using) in a small saucepan and heat to simmering.
  3. Stir in breadcrumb-milk mixture and simmer for 2 minutes, stirring constantly.
  4. Remove from heat and stir in cheese(s) until melted. Transfer to a serving bowl and serve with warm pita triangles for dipping. 

My favorite classic recipe

Fudgy Milk Chocolate Fondue

"Perfect for a party, dip your favorite fruit, cookies, or other sweet treats in this decadent milk chocolate fondue."
Prep Time:
5 Min
Cook Time:
15 Min
Ready In:
20 Min


  • 1 (16 ounce) can chocolate-flavored syrup
  • 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
  • Dash salt
  • 1 1/2 teaspoons vanilla extract
  • Dippers: fresh fruit, cookies, pound cake cubes, angel food cake cubes


  1. In heavy saucepan, over medium heat, combine syrup,sweetened condensed milk and salt. Cook and stir 12 to 15 minutes or until slightly thickened.
  2. Remove from heat; stir in vanilla. Serve warm with dippers. Store leftovers covered in refrigerator.


  • Microwave Directions: In 1-quart glass measure, combine syrup, sweetened condensed milk and salt. Cook on HIGH (100% power) 3 1/2 to 4 minutes, stirring after 2 minutes. Stir in vanilla.
  • Tip: Can be served warm or cold over ice cream. Can be made several weeks ahead. Store tightly covered in refrigerator. 

Classic Tupperware Recipe:

Caramel Fondue


1/2 cup butter
2 cups brown sugar
1 cup dark corn syrup
14 ounces sweetened condensed milk
2 tablespoons water
1 teaspoon Cinnamon-Vanilla Blend
Dipping Foods Sliced apples, bananas, pound cake and pretzels


In Ceramic Insert, melt the butter for 1 minute in microwave on high power or until melted. Add the brown sugar, corn syrup, condensed milk, and water; stir to combine with Saucy Silicone Spatula. Continue heating in microwave for 1-2 minutes until smooth and thick. Add Cinnamon-Vanilla Blend. Transfer Ceramic Insert to Stainless Steel Pot that has been filled with 3 cups of hot water and place in Stainless Steel Stand; light fuel source.

This is not a classic Tupperware Recipe but it's a new one for the stack cooker (at least new to me) I thought I'd share:

Tupperware Recipes

Recipe Booklets

Peanut Brittle:
View or Print

You Can Use our
Tupperwave Stack Cooker VIEW
  • 1 cup raw peanuts
  • 1 tsp. margarine
  • 1/2 cup white corn syrup
  • 1 tsp. vanilla
  • 1 cup sugar
  • 1 tsp. soda
  • 1/8 tsp. salt
Jel-Ring Mold
DIRECTIONS: Combine peanuts, sugar, syrup and salt in 1 3/4 qt. Tupperwave casserole. Microwave 6-8 minutes on high. Stir well at 4 minutes. Add margarine and vanilla. Stir well and microwave 1-2 minutes longer. Peanuts will be lightly browned. Add baking soda and gently stir. Quickly pour mixture onto lightly greased cookie sheet. Let cool. Break into small pieces and store in Tupperware container. Great for gifts, makes 1 pound.