Thursday, August 27, 2009

I found this recipe in the September issue of Better Homes and Gardens, and since I am seriously addicted to chocolate, I made it last night.. Oh My Gosh, I thought they were absolutely divine!!!!
These brownies would be great with the Homemade Ice cream a few posts down!


Prep: 20 min. Bake: 23 min. Cool: 10 min. Oven: 350 F

Nonstick cooking spray

1/4 cup butter

1 cup granulated sugar

1/3 cup cold water

3 eggs

3 Tbsp. canola oil

1 tsp. vanilla

1 1/4cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 tsp. baking powder

1/4 tsp. ground cinnamon

1/8 tsp. salt

1/8 tsp. ground ancho chile pepper or cayenne pepper

1/3 cup miniature bittersweet or semisweet chocolate pieces

2 Tbsp. hot strong coffee (optional)

Powdered sugar and/or cinnamon-sugar (optional)

1. Preheat oven to 350 F. Line 9x9x2 inch baking pan with foil, extending foil up over edges of pan. Lightly coat the foil with nonstick spray. Set aside.

2. In a medium saucepan melt butter; remove from heat. Whisk in sugar and water. Whisk in eggs, oil and vanilla until combined. Stir in flour, cocoa powder, baking powder, cinnamon, salt and chile pepper. Stir in chocolate pieces. Pour batter into prepared pan.

3. Bake for 23-25 minutes or until wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan by lifting up on the foil. If desired, brush brownies with hot coffee. Cool completely.

4. Cut into bars. Sprinkle with powdered sugar and/or cinnamon sugar. Makes 16 brownies.

Each serving: 184 cal, 8 g fat (3 g sat. fat), 47 mg chol, 67 mg sodium, 25 g carbo, 0 g fiber, 3 g pro. Daily values: 3% vit. A, 4% calcium, 6% iron.

Wednesday, August 19, 2009

Minute Peanut Butter Cookies

Here is another Tupperware recipe I thought you might enjoy!
My Grandmother used to make these all the time. They were wonderful!

1 cup peanut butter
(chunky or creamy)
1 egg
1 cup sugar
(additional sugar - 2 tbsp)

Combine ingredients, except sugar, in Thatsa (tm) Bowl with Silicone Spatula.
Shape into 1 inch balls, roll in additional sugar. Place onto cookie sheet lined with Silicone Wonder(tm) Mat. Flatten slightly, and bake for 8 - 10 minutes at 375 deg. until set.

Recipe varation: For a chocolate suprise, when shaping into balls, place a few milk chocolate chips into center of dough balls. Follow same baking directions.

Friday, August 14, 2009

I found a couple of dip recipes from Tupperware. Since it is almost the weekend, these dips might just add a little spice!

Southwest Chipotle Dip
16 oz. container non-fat sour cream
3 tbsp Simple Indulgence (TM) Southwest Chipotle
In small 6 cup/1.4 L Wonderlier (R) Bowl, stir together ingredients
Serve with a variety of chips

Makes 8 servings.

Spicy Mexicali Dip
14 oz. can atrichoke hearts, drained
1/2 cup low-fat sour cream
1 cup shredded Mexican style cheese
10 oz. can diced tomatoes with chilies, drained
1 tbsp Simple Indulgence (TM) Southwest Chipotle
Chop artichoke hearts in Quick Chef with blade. Place all ingredients in Oval Microwave Cooker, blend together with Saucy Silicone Spatula. Microwave on high 3-5 minutes.
Serve with a variety of chips.
Makes 3 cups.

Wednesday, August 12, 2009

Smoothie Recipes

Here are a couple of smoothie recipes from Tupperware.

Cherry Vanilla Smoothie
2/3 cup fresh cherries (can use frozen), pitted
4 oz light vanilla or cherry yogurt
1/4 cup cranberry juice
1/4 tsp vanilla extract (optional)
4 ice cubes

Place all ingredients into a blender and blend well. Pour into Tupperware Cherry Fruit Tumbler. Enjoy!

Tropical Pineapple Smoothie
1 cup fresh pineapple, cut into chunks
1 small banana
1/4 tsp coconut extract
4 ice cubes

Place all ingredients into a blender and blend well. Pour into Tupperware Pineapple Fruit Tumbler. Enjoy!

Friday, August 7, 2009

Homemade Ice Cream

Everyone I know just loves homemade ice cream. We always make quite a few batches in the summertime, and believe me, it doesn't last very long around my family.

Here is a recipe a friend of my husband's gave us.

This is by far, the best ice cream recipe I have personally used.

4 qt
3 cups milk
1 3/4 cup sugar
1/2 tsp. salt
2 cup half and half
1 tbs vanilla extract
3 cups whipping cream

Scald milk until bubbles form around the edge. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla and whipping cream. Cover and refridgerate 30 minutes. Freeze as directed on your ice cream maker.

Serve with your favorite ice cream topping.


Strawberry: Add pureed strawberries (4 cups for 4 qt)

Peach: Add pureed peaches (4 cups for 4 qt)