BROWNIES

6 TBL. Butter
¼ cup Cocoa
Melt together for 40-45 seconds

Add:
1 cup sugar
2 Eggs
1 tsp. Vanilla
1 c. Flour
¼ tsp. Salt
½ c. Chopped nuts (optional)

Mix all together, bake 5 mins. In microware on high. Wipe of seal/dry Shake chocolate chips on top during standing time. After 2 mins. Swirl with a knife or place After 8® dinner mints on top and follow same procedure.

APPLE CRISP

1 med. Apple
2 TBL. Oatmeal
2 TBL. Flour
2 TBL. Brown sugar
1 small Rock ‘n Serve (1 cup)

Core and chop the apple, place in RNS Mix dry ingredients and pour over apples, top with 1 TBL. Butter. Microwave 2 mins. On high. Stir, microwave 1 more min. on high. A great snack for one!

1 Yellow cake mix
Maraschino cherries
1 Stick butter
1 large deep RNS container
1 Small can of pineapple slices
1 cup Brown sugar

Melt butter in bottom of RNS and top with brown sugar, sprinkles evenly. Lay pineapple rings around the bottom and place a cherry in the center of each one. Pour in prepared cake mix and microwave 7 min.on high and then on med. For 7 more mins. Take out of microwave and let ser about 10-15 mins. Invert onto plate & enjoy!

1 German chocolate cake min
1 cup water
3 eggs
1 large deep RNS container
8 oz. sour cream
1 can coconut pecan frosting

Mix cake mix, water, eggs and sour cream. Pour into RNS, Top with 1/3 can of frosting. Microwave on high for 7 mins, then turn on med. For 7 mins. Let stand for about 10 mins. Before you serve.

1 Devils food cake mix
3 eggs
1 cup of chopped pecans
1 large deep RNS container
1 cup water
8 oz. Sour cream
½ cup caramel ice cream topping

Mix cake mix, water, eggs and sour cream. Sprinkle bottom of RNS with pecans. Pour cake batter on top of pecans. Spoon Carmel topping over cake batter making sure not to touch sides of RNS container. Microwave 7 mins. On high & 7 mins. On medium. Let stand 5-10 mins. Before serving.

½ lb. Bacon
2 med. Chopped onions
2 cans pork and beans (1lb. 4 oz each)
1 ½ tsp. Dry mustard
1 can crushed pineapple (8oz. Drained)
¼ cup tomato chili sauce
¼ tsp. Salt (optional)

Microwave bacon between paper towels for 5 mins. Add to bottom of 3 quart Tupperwave casserole or large deep RNS container, stir in onions, cook on high for 3 ins. Stir in beans, mustard, pineapple, chili and salt. Cover on med. Power for 45 mins. Stir after each 15 mins. Then cook uncovered on high for 10 more mins.

1 lb. Ground beef
1 med. Onion – chopped
16 oz. can refried beans
4 oz. Can chilies, drained and chopped
½ cup shredded Monterey Jack cheese
¾ cup taco sauce
1 container of Guacamole (or make fresh)
1 cup sour cream
¼ cup chopped green onions
8 oz. Can pitted ripe olives ~green or black or both~
8 oz. Pkg. Tortilla chips

Microwave ground beef and onion on high in Tupperwave until browned. Drain. Approximately 5-6 mins (can be used with oval cooker as well) drain fat. Spread refried beans in bottom of container (use family size microwave steamer or large shallow RNS) top with meat mixture. Layer chilies, cheese and taco sauce on top of meat. Microwave on high for 5 mins, spread guacamole on top of hot cheese, taco sauce, spread sour cream on top of guacamole, garnish with chopped green onions and olives. Serve with plenty of people and tortilla chips & enjoy!

5 cups water
6 lasagna noodles (uncooked)
1 Tbsp. Cooking oil
1 lb. Browned ground beef (do this in the stack cooker or oval cooker)
1 lb. Ricotta cheese
1 egg
½ cup Parmesan cheese
1 tsp. Dried parsley flakes
¼ tsp. Pepper
30 oz. Jar spaghetti sauce
8 oz. Mozzarella cheese
1 large RNS container

In Large RNS combine water, uncooked noodles and oil. Cook covered on 100% power for 12 mins to soften noodles. Drain in the large strainer. Add ground beef to spaghetti sauce (beef is optional). Arrange 3 noodles in the RNS, spread ½ of the sauce & 1/23 of the mozzarella, repeat layers, sprinkle with remaining Parmesan cheese. Cover and cook on high for 15 mins. Give RNS a half a turn and cook on 50%(med) power for 10-15 mins. Let stand 10 mins. Before serving.

3 cups water
1 tsp. Butter
2 cups uncooked macaroni
3 cups shredded cheddar cheese
2 tsp. Flour
1 Tbs. Butter
½ cup milk
1 tsp. Salt

In 3 qt. Tupperwave casserole or large deep RNS container combine water and 1 tsp. Butter. Cover and cooke on high 5-6 mins, until boiling. Stir in macaroni, cover and cook on hgh for 10 mins. Let stand covered for 5 mins. Toss cheese and flour then stir in macaroni with butter, milk and salt. Season to taste with pepper. Cover and cook on high 5 mins. Until sauce thickens. Stir before serving.

1 can artichokes
½ tsp. Minced onion
2 Tbs. Fine dry breadcrumbs
¼ cup grated Parmesan cheese
12 large mushrooms

Using the Quick Chef blend all ingredients (except mushrooms). For white mushrooms, peel them. Twist mushrooms caps off then arrange mushrooms in a circle in the top of the Tupperwave container, add approx. 1 Tsp. Of mixture to each mushroom cap. Sprinkle with Parmesan cheese, cook on high 3-4 mins, ¼ turn after mins. Let stand for 3 mins.

1 can (6 ½ oz. Crab meat)
3 Tbs. Mayonnaise
2 tsp. Lemon juice
1 package (8 oz) cream cheese
1 Tbs. Worcestershire sauce
1 tsp. Minced onion

Rinse crab in cool water; soften cream cheese in RNS container for 45-60 seconds. Stirring after 30 seconds. While cream cheese is in the microwave, mince the onion and add mayo, lemon juice and Worcestershire sauce. Add crab and mixture to cream cheese. Microwave at 50% power for 4-6 mins, or until mixture is hot, stirring after 2 mins. Serve in insulated Tupperware bowl with crackers or fresh vegetables.

1 can (12 oz.) Evaporated milk
1 tsp. Vanilla
1 can (14 oz.) Sweetened condensed milk
6 eggs
1 cup sugar
Various fruit, sliced

Using the Chef Series 6 qt. Pan, over med. Heat, melt sugar stirring constantly. When sugar is completely melted, pour into the Tupperware 1 ¾ casserole making sure the bottom is covered completely. Set aside. Mix the remaining ingredients together and pour into the casserole. Cover and microwave on high for 10 mins. Let stand for 5 mins. Add fruit to top, test with a toothpick in center. Refrigerate until cold and serve.

1 can cream of chicken soup
3 Tbs. Milk
3 Tbs. Mayonnaise
¼ tsp. Mustard
3-4 cups shredded cooked chicken
2 packages frozen broccoli
1 cup shredded cheese

Use the 3 qt. Tupperwave or large deep RNS container. Combine soup, mayo, milk and mustard. Blend well. Microwave broccoli on high according to package directions and drain off excess water. Spread the broccoli in bottom of casserole dish and up the sides. Arrange chicken over the broccoli, the spoon soup over chicken. Cover. Cook on high 10 mins. Turning after 5 mins. Uncover and sprinkle with cheese.

1 8 oz. Package of light or regular cream cheese
2 Tbs. Milk (or skim)
1 (3 oz.) package chopped beef –chopped- (not in the jar/can)
2 Tbs. Chopped bell pepper
½ cup sour cream (or non fat)
1/8 tsp. Worcestershire sauce
2 Tbs. Chopped onions
¼ cup. Chopped pecans (optional)

Soften cream cheese on medium (50% power) for 1-2 mins. Stir in sour cream, mile, Worcestershire and onion. Mix beef into cheese mixture and top with pecans. Heat 5 mins at med-high until mixture is very hot but not boiling. Serve with crackers.