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Recipes

Tupperware
Chili Burritos

  • 1or 2 cans of chili
  • Flour tortillas (I got the package of 10)
  • Shredded cheddar cheese
Heat the chili in the Medium Deep Rock 'N Serve for a minute or two this makes it easier to spread! Make "mini burritos" by covering the tortillas with the chili sprinkle cheese on top and then roll up and put in large shallow Rock 'N Serve container. Spread the remaining chili over the mini burritos, sprinkle MORE cheese and microwave for 6 to 8 minutes, vented and covered or until cheese is melted. You can serve it with lettuce and tomatoes on the side, along with salsa, olives and sour cream! Yummy and quick!

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Large Shallow Rock 'N Serve Meatballs

You will need:

  • Large Shallow Rock 'N Serve
  • 1 can Campbell's Condensed Tomato Soup
  • 1-1/2 lbs. ground beef
  • 2/3 cup Italian flavored bread crumbs
  • 2/3 cup chopped onion
  • 1 egg
  • 1/4 tsp. salt
  • 4-oz mozzarella cheese (cut into 6 cubes)
Mix thoroughly 1/2-cup soup, beef, breadcrumbs, onion, egg, and salt. Divide into 6 parts. Shape firmly around each cheese cube to form 6 balls. Arrange balls around the edge of the Large Shallow Rock 'N Serve. Put cover on and open vent. Microwave on high 6-8 minutes, turning dish once. Drain. Pour remaining soup over meatballs. Recover. Microwave on high 3-4 minutes or until done. Let stand 2 minutes. Serve with spaghetti noodles and garlic bread. Yum!

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CHICKEN CORDON BLEU FOR ONE

  • 1/2 chicken breast
  • 1 slice of Swiss
  • 1 slice of ham
  • Italian bread crumbs
  • Parmesan cheese
  • Melted butter/margarine
Pound the chicken breast flat (use the scoop of the ice cream scoop) lay one slice of ham and one slice of Swiss on breast. Roll up and secure with toothpick. Dip in melted butter. Roll in mixture of seasoned breadcrumbs and Parmesan cheese. Put in Rock 'N Serve Small container. Seal, rock the vent and microwave on high for 90 seconds.

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Chicken and Stuffing Casserole

  • 2 chicken breasts (frozen)
  • 1 can cream of mushroom soup
  • 1 soup can of water
  • 6 oz. (1/2) can of pre seasoned Stove-Top Stuffing
Directions: fill the Large Deep RNS half way with water, place frozen breasts in, seal the RNS and cook on high for 12 min. Drain water from vent, remove meat from bones and place back into RNS, and add stuffing to the RNS. In a separate bowl, mix the soup with one can of water, and add to the RNS. Zap on high for 8-10min, and it's done! Salt and Pepper to taste. This recipe will help you stay married ~ it is yummy and quick!

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Tupper Supper

  • 1/2 C water
  • 3/4 C instant rice
  • 8 oz. frozen veggies (1/2 bag)
  • Ranch dressing
  • 5 chicken tenderloin strips
  • Paprika
  • 6 1/4 cup Rock 'N Serve.
Run veggies under hot water to thaw. Mix rice & water in RNS. Add thawed veggies; cut chicken into bite size pieces, and place on top of veggies, sprinkle w/paprika. SEAL & VENT. Micro for 5 mins. (on high) Always add more rice than water because veggies will drip natural juices.

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MACARONI PIZZA

  • 2 cups uncooked macaroni 1 tsp.
  • Parmesan cheese
  • 1 egg 1/2
  • cup milk
  • 15 1/2 oz. jar spaghetti sauce 1/2
  • cup chopped green pepper
  • 1/2 cup chopped onions 4 oz.
  • can mushrooms, drained
  • 2 T Parmesan cheese
  • 1/2 pound cooked ground meat
  • 8 oz. shredded mozzarella cheese
Cook macaroni. For crust, mix egg, milk, and 1 tsp. Parmesan cheese. Stir in cooked macaroni. Spread in RNS large shallow. Pour spaghetti sauce over macaroni, top with green pepper, onions, mushrooms, and small bits of ground meat and 2 T Parmesan cheese. Microwave on high 5 min. Sprinkle with mozzarella cheese. Microwave 2 more minutes. Let stand 5 min. before cutting.

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Rock 'N Chicken Enchiladas

  • 6 flour tortillas
  • 2 chicken breasts, cooked
  • ½ lb. Monterey Jack cheese, grated
  • 1 can Cream of Chicken Soup
  • 1 4-oz. can of chopped green chilies
Spray the Large Shallow Rock 'N Serve with Pam. Shred chicken and season with salt and pepper. Place a handful of chicken and a handful of cheese on each tortilla. Roll up each tortilla and place seam side down in the RNS. Spread remaining cheese over the "enchiladas!" Mix together the Chicken Soup and the chopped green chilies, and spread over the top of the whole thing. Cover (vent closed) and let sit overnight in the refrigerator. Microwave on High with cover on, VENTED, until cheese is melted, hot and bubbly. Serve with salsa, and more diced green chilies. Makes 6 servings. Serve with a big salad, Mexican rice and refried beans!

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Rock N Rice

Don't know where you are responding from but in Louisiana (where we eat tons of rice) we use the following recipe.

  • 1 cup of rice
  • 2 cups hot water put
into the Rock 'N Serve med. deep, stir apply seal rock the top and microwave on high power for 15 min. If you need larger quantities of rice you can double the recipe but must put it in the Large Deep RNS Container. Rice does boil tremendously so you must have the room & not use too small a container!

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Cheddar Potato Casserole

  • 1-cup milk
  • 4 Tablespoons melted margarine
  • 1 t-dried onion flakes
  • 1/2 t salt
  • 1/2 t pepper
  • 1 pack (24 oz.) frozen hash brown potatoes, thawed
  • 1 tsp. Paprika
  • 3/4 c shredded cheddar cheese
The original comfort food! Delicious with breakfast (including with the omelet below) or as a side dish with dinner! In small bowl, combine milk, butter, onion flakes, salt, and pepper. Add potatoes and cheese; mix well. Spread in lg. deep RNS; rock vent, and cook on high for 12 - 15 min or till bubbly.

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Broccoli and Cheese Omelet

  • 6 large eggs
  • 1/2 - 3/4 cup of frozen broccoli cuts
  • 1-tsp. margarine
  • 1/2 cup of grated cheddar cheese
  • (can use more if desired) 4 tsp. of flour or Bisquick
Melt margarine in RNS, add scrambled eggs, cheese and broccoli, cover and zap for 10-15 min. Salt and Pepper to taste.

Hot Mexican Dip

  • 1 - 8 oz. pkg. Cream Cheese
  • 1 can Hormel Chili (no beans)
  • 1 - 3 oz. can chopped chilies; drain
  • 4 oz. shredded
  • Mozzarella or Monterey Jack
  • 4 oz. shredded Cheddar cheese
Cut cream cheese into cubes. Place in bottom of Large Shallow Rock 'N Serve. Heat for 30 seconds in microwave. Spread cream cheese over bottom of container evenly. Spread chili over cheese. Next layer chopped chilies and then your two cheeses. Cover, open rocker vent, and heat in microwave for 5 minutes. Have your tortilla chips or your scooper Fritos ready and dip away.

Speedy Gourmet's Deserts

Pineapple Upside-down Cake in Large Deep Rock 'N Serve

  • 1/4 cup melted butter
  • 1-cup brown sugar
  • 2 Tbs. pineapple juice
  • 1-8 oz can pineapple slices (cut in halves)
  • 8 cherries
  • 1 yellow cake mix
Mix butter, brown sugar and pineapple juice in large deep RNS. Lay pineapple slices and cherries on mixture. Mix cake mix separately (make according to package) Pour over pineapple and cherries microwave at 60% power for 7 minutes Uncovered. Turn the dish in microwave, cover and vent, and continue microwaving an additional 7 minutes. Let sit for 15 minutes…..Flip and Serve! Yummy! Refrigerate any leftovers!

Mini Pineapple Up-side-down Cakes

In four small Rock 'N Serve Containers put melted butter/brown sugar mix, one pineapple ring with a cherry in the middle. In the one quart Mix 'N Stor Plus Pitcher, prepare Jiffy Cake Mix as directed on the back of the package. Divide the batter equally into 4 small Rock 'N Serves. Let set a few minutes before cooking. Cook all four at once, UNCOVERED - 4 MINUTES ON HIGH. Let stand 2 minutes - turn out onto Luncheon Plate and enjoy. Top with whipped cream or ice cream and enjoy it more!

Dump cake in RNS

  • 2 cans of pie filling (cherry is great)
  • 1 small can of crushed pineapple
  • 1 box yellow cake mix
  • 1/2 cup of melted butter
Layer pineapple on the bottom of the Rock 'N Serve Large Deep. Add the cherry pie filling next, using both cans. Add nuts if you like! Sprinkle ½ of a DRY cake mix over the top of the fruit. Drizzle melted butter over the cake mix. Cover; rock open and put into microwave on high for 12 minutes. Let cool 15 minutes before eating ~ it is HOT! Leave vented and place into RNS insulated Carrier along with your Tupperware Ice Cream Scoop. Bring 1 quart of ice cream and take to your entire dinner or potluck etc. Serve hot over ice cream. A variation is: Chocolate cake mix and cherry pie filling ( no pineapple)

TupperCrunch Candy Stacks

  • 9 Cups popped popcorn
  • 4 Cups Rice Krispie Cereal
  • 3 Cups salted Peanuts
  • 1 package of Almond Bark (about #1)
  • 3 Tbsp. peanut butter
Mix popcorn, cereal, & peanuts in Thats A Bowl. Place almond bark & peanut butter in either Rock 'N Serve Large Deep or Tupperwave. Microwave on high about 1 minute 30 seconds. Stir & microwave again at 30-second intervals until melted. (Stir after each 30 seconds) Stir together, then pour over popcorn mix & stir to coat. When well coated all over, pour out onto table or 2 cookie sheets to dry, or cool. About 1-2 hours. (May place in refrigerator to quicken drying time for about 20 minutes.) Store in Modular Mate Rectangle 4.

Peanut Butter Chocolate Fudge

  • 1 bag of semi-sweet chocolate chips
  • 1 can of sweetened and condensed milk
  • 1/2 cup peanut butter
Mix all ingredients in Rock 'N Serve shallow. Microwave without seal for 1-2 minutes (depending on the wattage of your micro) (start low) Take out of microwave and stir. Smooth over and refrigerate. Also great with nuts or marshmallows added (after cooking!) This is a terrific, quick way to make fudge. You've got to try it to believe it!

Fondue Party

  • 12oz bag semi-sweet choc. chips
  • Smuckers Butterscotch Ice cream topping (1/2 jar or squirt bottle)
  • Can of sweetened condensed milk
Put all ingredients in Large Shallow Rock 'N Serve. Microwave on high for 2 1/2 min (when it comes out of the microwave the chips do not look melted but they are when you stir them!) Dipping suggestions: Pound cake, angel food cake, vanilla wafers, pretzels (great with the salt), marshmallows, strawberries, bananas, lady fingers, all kinds of cookies (Oreos) Ummmm! Whatever folks like to dip in chocolate works well with this!

Five Layer Bars

  • 1/3 cup butter or margarine
  • 1-cup graham cracker crumbs
  • 3/4-cup milk chocolate chips
  • 3/4-cup coconut shredded (or substitute chow mein noodles)
  • 2/3-cup walnuts chopped
  • 2/3 cup sweetened condensed milk
Put butter in Large Shallow Rock 'N Serve. Cook 1 minute in microwave on high or until melted. Stir in cracker crumbs. Press evenly on bottom. Cook in microwave on high 1-2 minutes. Sprinkle chocolate chips, coconuts, and nuts in listed order. Pour condensed milk over all. Bake on high in microwave for 5 minutes or until bubbly all over. Let cool and cut into bars.

Cherry Cobbler RNS Large Deep as well as the Microsteamer!

  • 1 Can of Cherry Pie Filling (the More Fruit kind is best)
  • 1 Can of Pineapple (optional)
  • 1 cube of butter
  • 1 cake mix
Spray Pam (and not Pam Teflon...) on the bottom of your desired Tupperware container. Dump the entire can of cherries in, spread around to cover. Dump pineapple if you so desire. Sprinkle cake mix on top (Use Jiffy or 1/3 of a large box). Dot with butter.... Or to save calories, drizzle 1/2 cup of "I Can't Believe It's Not Butter" spray {Don't spray it, dump it, or you will get carpal tunnel, and spend an hour spraying!} Sprinkle with chopped pecans...H e a v e n l y! Microwave on turntable for 10 to 12 minutes. Or rotate in 3-minute bursts. It will be VERY hot, so let it sit for 10 minutes or so. Also, top with French Vanilla ice cream for a fabulous treat!

Fruity Oatmeal Cobbler

  • 12 "Archway" style oatmeal cookies
  • 1 can any flavor pie Filling (apple, cherry, etc.)
Crumble 8 of the soft oatmeal cookies in the bottom of the Tupperware Rock 'N Serve Large Shallow Container. Pour pie filling on top of crumbled cookies and spread evenly. Crumble remaining 4 cookies on top. Seal the container, rock the vent, and microwave on high for 8 minutes. Serve with vanilla ice cream and Enjoy!

Caramel Apple Streusel

  • 3 medium apples cored; peeled and sliced...(TW Apple corer is great!)
  • 2T. Water
  • 1/3 C flour
  • 1/4 tsp. ground cinnamon
  • 1/4 c. caramel topping (ice cream type)
  • 1Tbs. Lemon juice
  • 2Tbs. Brown sugar
  • 2 Tbs. margarine or butter
Arrange apples in the bottom of Med. Deep RNS. Stir together the caramel topping, water & lemon juice. In a's a Bowl mini combine flour, sugar, and cinnamon. Cut in the butter until mixture resembles course crumbs. Sprinkle over the top. Cover and open vent, cook 5-7 minutes or until apples are tender. Eat alone or over vanilla ice cream!

RNS CHEWY FUDGY BROWNIES

It works.... Lightly spray the Large RNS Shallow with veggie spray. In a bowl mix a regular sized brownie mix according to the box directions. Microwave on high 7 to 10 minutes. Top with ice cream. They are good.

Mini Brownies for Kids!

Make these cute little brownies in the Small Rock 'N Serve. Make 1 package brownie mix of your choice according to directions on package. I use the smaller Jiffy mixes because it makes a smaller batch. Place a scant 1/3-cup of mix into the Small RNS. With the seal on, vent and microwave for 45 seconds. Turn 1/4 turn. Microwave for 45 seconds more. Let stand for 5 minutes. Sprinkle with powdered sugar (optional). Eat and enjoy. (Adjust cooking time for different wattage microwaves.)

Rock N Serve Apple Crisp

  • 1 cup oatmeal
  • 1/2 cup butter
  • 1/2 cup flour
  • 3 cups sliced apples
  • 1/2 cup brown sugar
  • Salt and cinnamon to taste
  • 1/2 cup sugar
Combine oatmeal, flour, brown sugar, sugar and softened butter; blend until crumbly. Place apples in Rock 'N Serve Large Deep casserole, and cover with topping. Sprinkle with salt and cinnamon. Cook uncovered on high for 10 to 15 minutes. Apples should be tender and top should look dry. Yield about 6 servings. Serve with whipped topping or vanilla ice cream. Can also store uncooked in fridge for two days.

FUDGE-PUDDING CAKE

  • 1 package (3-1/8 ounces) chocolate fudge pudding mix
  • 2 cups milk
  • 1 package (15 ounces) chocolate fudge snack cake mix
  • 1/2 cup semi-sweet chocolate morsels
  • 1/2 cup chopped walnuts or pecans
Cake has such a wonderful, delicate texture when it is made in the microwave. Using a Tupperware Easy-Lift Cutting Board, chop nuts. In Mix-N-Stor Plus Pitcher, combine pudding mix and 1/2 cup milk. Stir in remaining milk. Pour into a Rock 'N Serve Medium Deep container and microwave on 100% power (high) for 5-6 minutes or until thickened. Return pudding to Mix-N-Stor Plus Pitcher. Stir cake mix into hot pudding mixture. Apply seal to container with center opening removed. Beat on Medium speed of mixer for 2 minutes. Pour into a Rock 'N Serve Large Shallow container. Sprinkle chocolate morsels and nuts over top, tapping bottom of container gently to settle them into batter. Microwave on 70% power (medium-high) for 14-16 minutes or until cake test inserted in center comes out clean, turning dish after 7 minutes. Allow to stand 10 minutes. 6 servings

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Rock-N-Lasagna

  • 2 Cans of Spaghetti Sauce (use the cheapie 99 cent cans of Hunts - it is way better!)
  • 1 12 oz package of Extra Wide Egg Noodles (UNCOOKED!)
  • 1 16 oz Cottage Cheese (can be non/low fat)
  • 2 Cups Grated Mozzarella (or pizza blend)
  • ½ Lb. RAW LEAN ground sirloin or hamburger
  • 1 Small can of olives
Do NOT pre-cook anything. All ingredients must be raw! This is amazing and very odd the first time you make it, but it is the only way to make it come out perfectly every single time! Simply relax, be flexible with the ingredients you have on hand, and assemble and you will have "Company Ready" lasagna in no time! Take the Large Deep Rock 'N Serve and layer the ingredients. Start with a layer of noodles on the bottom, top with 1/3 of the spaghetti sauce, 1/3 of the cottage cheese, 1/3 of the grated mozzarella cheese, 1/3 of the olives, and then top with one third of the LEAN hamburger, in raw little chunks! Make sure the noodles are totally saturated! Do NOT panic ~~ this cooks beautifully! Repeat for a total of 3 layers! Barely sprinkle cheese on the top, just enough to give it color. (We add parsley and a little basil for looks & flavor!) Too much cheese on the very top will BURN and ruin your presentation! Now, put the Rock 'N Serve seal on and "rock" the vent…. Be brave, and stick this concoction in the microwave! The general time frame to cook is 30 minutes on HIGH, rotating every 7 minutes if you don't have a turntable. Microwaves do vary, so be sure and figure out the exact time frame for your particular oven! Let sit for 15 minutes and then garnish with fresh parsley and serve! It is delicious to sprinkle a little hard cheese on top for color and flavor ~~ such as Parmesan, Romano, or mizithra is the BEST! Enjoy! This uncooked, nuked blob of raw stuff is phenomenal! Substitute the hamburger with turkey, ground chicken, turkey, or sausage. You can also use pepperoni, which the kids love! You can also layer vegetables for color and flavor and to make it meatless!

Hot Fudge Pudding Cake in large deep RnS

  • 1 cup flour
  • 3/4 cup sugar
  • 2 TSP cocoa
  • 2 tsp baking powder
  • 1/2 tsp salt
Combine all in rns. Add 1/2 cup milk, 1 tsp vanilla and 1 cup chopped nuts (optional). stir until blended (will be thick). Combine in small Impressions bowl to sprinkle on top: 3/4 cup brown sugar and 1/4 cup cocoa. sprinkle on top of batter. Pour directly ontop but DONOT stir it in-->1 3/4 cup of the hottest tap water. Zap uncovered on high for 10 min. let stand for 5. Serve with french vanilla ice cream...to die for!

This is an old one we used to make in the 1 Qt. Tupperwave, but it should work in the Rock N Serv, too and it's simple and really good!:

  • 1 lb. chocolate chips (can also use Hershey bars to equal a LB)
  • 1C Half & Half
  • 1 C. Sour cream Rock N Party Dip

    • 1 lb Ground Beef
    • 1 jar Cheez Whiz
    • 1 jar Salsa
    • Tortilla Chips
    Brown Ground beef in stack cooker w/colonder. In Rock N Serve Medium Deep, combine browned beef, Cheez Whiz & Salsa. Cover, Rock vent and Cook for 2 minutes on high. Serve w/tortilla chips.

    LASAGNA RECIPE IN ROCK N SERVE LARGE DEEP

    • 1 Package of Oven Ready Lasagna Noodles - Not the no boil. Must be oven read
    • 1 Largest Jar of Ragu
    • 3-4 cups Mozzarella Cheese (skim or low-fat, whole does not taste as good)
    • 1 Medium Container Ricotta Cheese (skim or low fat)
    • 1 ½ to 2 pounds Ground Meat
    In large deep Rock N Serve put ground meat. Onion Flake, S&P, Minced or dried garlic. You do not need a lot. If you don't like any of it you don't need to put it. Put seal on rock button put in microwave for 4 minutes. Take out, open away from you and stir. Put in another four minutes. Take out dump to drain in colander. Break up with spoon. Put in large bowl. Pour on ¾ of the jar of Ragu. Stir. Pour in a little sauce in the bottom of the container. Take oven ready lasagna noodle and spread with a spreader the Ricotta Cheese onto the noodle right from the container. No need to mix eggs, etc. with Ricotta Cheese. Just spread right from container. Lay lengthwise in container. Do another and lay by it's side. No break on into thirds and spread with cheese and cut in paste with space left. Put a layer of meat on top and sprinkle with Mozzarella cheese. Layer till you get to the top. Pour rest of sauce on top. Cover, pop button and put in microwave on high for 20 minutes. Do not stop it do not peak. Let sit for at least 15 minutes and serve!!!

    Artichoke Dip (from Carolyn Dodson's cookbook, with her permission)

    • 1 14oz can artichoke hearts, drained and finely chopped
    • 4 oz parmesan cheese, grated
    • 1/2 pint mayonnaise
    Mix chopped artichokes with cheese and mayo in deep round RS. Micro at 100% power for 5 - 8 min, uncovered, stirring once until mixture is bubbly and hot. Serve with crackers.

    Chile Queso

    • 1 can chile
    • 10 oz Processed Cheese, cubed
    Mix together in med deep RS. Micro at 100% power for 3 - 5 min until cheese is melted. Stir well. Serve with nacho chips.

    Toffee Fondue

    • 14 oz caramels, unwrapped
    • 1 packet instant coffee
    • 1/4 c. milk
    • 1/8 c. water
    Place all ingredients in Tupperwave 1 3/4 qt. cassarole. Micro on MED HIGH (70%) power for 5 - 7 min, stirring every 2 min. Serve with apple chunks, marshmallows, bananas, pound or angel food cake.

    Magic Cookie Bars

    • 1/4 c. margarine
    • 3/4 c. graham cracker crumbs
    • 1/2 c. peanut butter morsels
    • 1/2 c. chocolate morsels
    • 1 c. shredded cocoanut or chinese noodles
    • 1/2 c. chopped nuts
    • 1 can (14 oz) sweetened condensed milk
    Place butter in lg shallow RS. Micro at 100% for 45 sec to a min until melted. Stir in graham crumbs and mix until blended. Press evenly in bottom of dish and cook at 100% 2 - 3 min until set. Next, layer each of the remaining ingredients in listed order. Cook at 50% power for 6 - 8 min until bubbly. Allow to stand until cooled. Cut into bars.

    Cook a lb of hamburger in the stack cooker, meanwhile assemble these items: Using a large piece of Rock N Serve (Large Deep or double the recipe for a Round Deep, I think) dump in the following canned goods: two cans of Ranch Style beans two cans of mixed vegetables a can of Ro-Tel tomatoes When the hamburger is done, throw it in, too. Seal, Rock the vent, microwave long enough to heat the beans (3-6 minutes, depending) and Serve! My husband loves it! Change it around here or there to fit what you have on hand. Tie in the Freezer Mates. Show the large piece. Tell them to put it in the door of their freezer, empty. Every time they serve veggies and there's a little left over, instead of throwing it out, put it in the freezer mate. When it's full, just add meat and you have stew!!!

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