Stack cooker recipes by Carla Rebeca

Serves 25 • Serving size: 1 cracker-sized piece

Salty Caramel

BRITTLE 25 saltine crackers 1 stick unsalted butter ½ cup brown sugar ½ cup granulated sugar ¹/₃ cup heavy cream 1 tsp. almond or vanilla extract ¼ tsp. coarse kosher salt

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TO DEMO

1. Line a baking sheet with Silicone Wonder® Mat and neatly arrange 25 crackers in rows in center of mat. Set aside. 2. In TupperWave® Stack Cooker 1¾-Qt./1.75 L Casserole, place butter and microwave on high power one minute, until melted. 3. Add sugars and cream to butter, whisk and microwave on high power 6 minutes, stopping to whisk every 2 minutes. 4. Add almond extract and whisk to combine. Pour mixture evenly over crackers and sprinkle with salt. 5. Allow to cool for approximately 15–20 minutes. Break into pieces (without cutting directly on Mat). Store in a sealed Tupperware container.

Silicone Wonder® Mat

TupperWave® Stack Cooker 1¾-Qt./1.75 L Casserole

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Silicone Spatula

Serves 10 • Serving size: 1 cup

minutes

PREP: 5 minutes COOK: 5–10 minutes

Classic Caramel

CORN

2 bags microwave popcorn 1 stick unsalted butter 1 cup light brown sugar ¼ cup light corn syrup 1 tsp. baking soda 1 large brown paper bag 1. P op popcorn according to package directions, and pour both bags into the large brown paper bag. 2. I n TupperWave® Stack Cooker 1¾-Qt./1.75 L Casserole, microwave butter, brown sugar and corn syrup on high power 3–5 minutes until melted, stirring halfway through to combine. 3. Stir baking soda into caramel mixture. Foaming is normal. 4. P our caramel mixture over popcorn and shake to coat popcorn. 5. P lace bag in microwave and heat on high power 1 minute, shake. 6. I f popcorn still isn’t evenly coated, return to microwave and heat 1 more minute on high power and shake again. 7. A llow to cool before enjoying.

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TO DEMO

Nutritional Information (per serving): Calories: 270 Total Fat: 15g Saturated Fat: 7g Cholesterol: 25mg Carbohydrate: 35g Sugar: 22g Fiber: 2g Protein: 2g Sodium: 300mg Vitamin A: 6% Vitamin C: 0% Calcium: 0% Iron: 2%

TupperWave® Stack Cooker 1¾-Qt./1.75 L Casserole

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Saucy Silicone Spatula

Serves 25 • Serving size: 1 piece

Easy Chocolate

FUDGE

2 cups chocolate chips 14-oz./415 g can sweetened condensed milk 1 tsp. vanilla extract 1 cup chopped walnuts (optional)

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TO DEMO

1. Combine chocolate chips and sweetened condensed milk in TupperWave® Stack Cooker 1¾-Qt./1.75 L Casserole and microwave on high power 2½–3½ minutes, stopping to stir halfway through. 2. Stir in vanilla. 3. Line UltraPro 2-Qt./2 L Square Pan with parchment paper. Pour mixture into pan and refrigerate until set, 1–2 hours. Remove from pan before cutting. Store in a sealed Tupperware container.

TupperWave® Stack Cooker 1¾-Qt./1.75 L Casserole

UltraPro 2-Qt./2 L Square Pan

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Silicone Spatula

Serves 10 • Serving size: 1 cup

PREP: 10 minutes

minutes

Chocolatey

PARTY MIX 3 cups corn cereal squares* 3 cups rice cereal squares* 3 cups toasted whole grain oat circles 2 cups small pretzels 2 11-oz./317 g bags desired chocolate chips; dark, milk, white, semi-sweet 10-oz./285 g bag mini candy coated chocolates 1. In a large bowl combine cereals and small pretzels. 2. Place chocolate chips in TupperWave® Stack Cooker 1¾-Qt./1.75 L Casserole base and microwave at 70% power for 3–4 minutes or until melted. Stir halfway through to check. If using white chocolate start with 1–2 minutes, and then stir and microwave in 15–20 second increments until melted. 3. Pour melted chocolate over cereal mixture, seal and shake to coat cereal with chocolate. Wait for chocolate to cool slightly before adding candy coated chocolates to keep the color from running. 4. Spread onto Silicone Wonder® Mat to dry and set the chocolate. Break apart into chunks to serve. *or 6 cups of one cereal instead of half and half

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TO DEMO

Nutritional Information (per serving): Calories: 610 Total Fat: 26g Saturated Fat: 15g Cholesterol: 5mg Carbohydrate: 91g Sugar: 56g Fiber: 6g Protein: 9g Sodium: 400mg Vitamin A: 10% Vitamin C: 10% Calcium: 4% Iron: 35%

TupperWave® Stack Cooker 1¾-Qt./1.75 L Casserole

Silicone Wonder® Mat

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Silicone Spatula

Serves 8–10 • Serving size: 1 piece

40 minutes

PREP: 10 minutes CHILL: 20–30 minutes

Classic Peppermint

BARK

12-oz./350 g package semi-sweet chocolate chips 12-oz./350 g package white chocolate chips or white bark ½ cup peppermint candies, crushed

OPTIONAL

TO DEMO

1. Add semi-sweet chocolate chips to TupperWave® Stack Cooker 1¾-Qt./1.75 L Casserole. Microwave at high power 1 minute. Stir and continue to microwave in 15 second intervals until chips are melted. 2. Pour over Silicone Wonder® Mat and spread, using Silicone Spatula, into an even layer. Place in freezer to harden, about 10 minutes. 3. Add white chocolate to base of Stack Cooker Casserole and microwave at high power 1 minute. Stir and continue to microwave in 15 second intervals until melted. 4. Spread melted white chocolate over chilled semi-sweet chocolate on Silicone Wonder® Mat. Spread, using Silicone Spatula, into an even layer covering the semi-sweet chocolate. 5. Sprinkle warm white chocolate with crushed peppermint candies. Return to freezer until fully hardened, about 10–20 minutes, before breaking or cutting into pieces.

TupperWave® Stack Cooker 1¾-Qt./1.75 L Casserole

Silicone Wonder® Mat

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Silicone Spatula

Serves 8 • Serving size: ¼ cup

minutes

PREP: 10 minutes COOK: 2 minutes

Spinach Artichoke

DIP

1 cup spinach, packed ½ cup artichoke hearts, drained 4 oz./115 g cream cheese, softened ¼ cup sour cream ¼ cup mayonnaise 1 cup Parmesan cheese, shredded ¼ tsp. coarse kosher salt 1/8 tsp. garlic powder 1. Place spinach and artichoke hearts in base of Power Chef® System, fitted with blade attachment. Cover and pull cord several times to process until finely chopped. 2. Remove the blade and stir in remaining ingredients with a spatula. 3. Pour mixture into inverted cover of TupperWave® Stack Cooker. 4. Microwave on high power 2 minutes. 5. Stir and serve warm with crackers and veggies.

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TO DEMO

Nutritional Information (per serving): Calories: 180 Total Fat: 16g Saturated Fat: 7g Cholesterol: 40mg Carbohydrate: 2g Sugar: 1g Fiber: 0g Protein: 8g Sodium: 370mg Vitamin A: 15% Vitamin C: 4% Calcium: 15% Iron: 2%

TupperWave® Stack Cooker 1¾-Qt./1.75 L Casserole

Power Chef® System

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Silicone Spatula

Serves 12 • Serving size: 1 truffle

Indulgent

TRUFFLES ¼ cup heavy cream ¾ cup chocolate chips ¼ tsp. desired spice such as cinnamon or cardamom ¼ cup chopped nuts or sprinkles

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TO DEMO

1. Place heavy cream in TupperWave® Stack Cooker ¾-Qt./750 mL Casserole/Cover and microwave on high power 2 minutes. 2. Add chocolate chips and desired spice and stir until smooth. 3. Refrigerate 10 minutes until ganache is very thick in consistency. 4. Using ice cream scoop, scoop out 12 even portions and roll each one into a ball. Roll each ball over ground nuts or sprinkles. 5. Serve immediately or store in sealed Tupperware container in refrigerator.

TupperWave® Stack Cooker 1¾-Qt./1.75 L Casserole

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Silicone Spatula

Ice Cream Scoop

Serves 8 • Serving size: 1 slice

minutes

PREP: 10 minutes COOK: 5–8 minutes

CinnaYummy

CAKE Cake

1½ cups all-purpose flour ½ cup granulated sugar 2 tsp. baking powder ½ tsp. table salt 1 cup reduced-fat (2%) milk 1 egg, lightly beaten ¼ cup vegetable oil

Cinnamon Swirl ½ tbsp. cinnamon ¾ cup powdered sugar 2 tbsp. reduced-fat (2%) milk

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Nutritional Information (per serving): Calories: 270 Total Fat: 9g Saturated Fat: 1g Cholesterol: 25mg Carbohydrate: 44g Sugar: 25g Fiber: 1g Protein: 4g Sodium: 270mg Vitamin A: 2% Vitamin C: 0% Calcium: 10% Iron: 6%

TO DEMO

1. Whisk together flour, sugar, baking powder and salt in a medium bowl. 2. Make a well in the center of the dry ingredients and add the milk, egg and vegetable oil, and whisk until well combined. 3. Pour batter into greased, inverted TupperWave® Stack Cooker ¾-Qt./750 mL Casserole/Cover. 4. In a small bowl, mix together ingredients for Cinnamon Swirl. Pour mixture into Squeeze It Bottle. 5. Slowly squeeze the Cinnamon Swirl in a swirl pattern over the cake batter. To make a thicker swirl, retrace pattern a second time. 6. Microwave at 70% power 5–8 minutes or until batter has cooked through. 7. Drizzle top of cake with remaining cinnamon swirl mixture and serve warm. If desired, garnish with additional powdered sugar.

TupperWave® Stack Cooker 3-Qt./3 L Casserole

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Whisk

Squeeze It Bottle

Serves 4 • Serving size: 1 boat

40 minutes

PREP: 10 minutes COOK: 25–30 minutes

Quinoa & Black Bean

ZUCCHINI BOATS In this vegan-friendly (though sure to please every palate) alternative to our Beefy Zucchini Boats, black beans and quinoa offer the hearty protein of the delicious original. 15-oz./425 g can black beans, drained & rinsed 1 small onion, chopped using Chop ’N Prep Chef 8-oz./225 g Roasted Tomato Sauce (see separate recipe card)* 1 cup frozen corn 2 tsp. dried oregano 1 tsp. cumin ½ cup quinoa 1 cup water 1 tsp. coarse kosher salt 2 large zucchinis 1 avocado, diced for serving

Nutritional Information (per serving): Calories: 380 Total Fat: 17g Saturated Fat: 2.5g Cholesterol: 0mg Carbohydrate: 51g Sugar: 8g Fiber: 16g Protein: 13g Sodium: 1050mg Vitamin A: 15% Vitamin C: 60% Calcium: 10% Iron: 20%

OPTIONAL

*Or use jarred, if handy.

TO DEMO

1. Combine beans, onion, tomato sauce, corn, oregano and cumin in TupperWave® Stack Cooker 3-Qt./3 L Casserole. 2. Combine quinoa, water and salt in Stack Cooker 1¾-Qt./1.75 L Casserole. 3. Stack Casseroles, cover and microwave on high power 20 minutes. 4. Half zucchinis lengthwise and remove seeds with a spoon. 5. Remove Stack Cooker from microwave and stir quinoa into black bean mixture. Place zucchini boats in 3-Qt./3 L Casserole and in the inverted ¾-Qt./750 mL Casserole/Cover. 6. Spoon quinoa mixture over each zucchini boat. Stack casseroles again and microwave on high power 5–8 minutes longer, depending on desired doneness of zucchini. Serve topped with diced avocado.

TupperWave® Stack Cooker 3-Qt./3 L Casserole

Chop ’N Prep Chef

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Silicone Spatula