Lunch Savers to the Rescue!

Back to School Lunch Savers!!

Tumblers with flip top lids - $17 - perfect liquid tight lids keep everything in! You can even freeze in them! 

Tupper Minis - $7 - nuts, salad toppings, ranch or honey mustard dressings/dips, extra coins for milk, & more! 

Sandwich keepers - $20 - lunch meat, cheese slices, snacks for the park (won't lose the lid)! 

Super Snackers - $11 - 4 oz snack cups for all your munchies, plus hair ties, Barbie accessories...

WOW Wonder Bowls! $20 - 3 cup bowls w/ lids for cereal, salad, & desserts! 

Order now at www.my2.tupperware.com/homemadebybillie

LIKE my Facebook page at www.facebook.com/homemadebybillie

Preparing for Thanksgiving - Strawberry Shortcake

Ok, it is Tuesday before Thanksgiving & we all know better than to wait till tomorrow to go to the grocery stores - RIGHT??!! I do know that the closest shopping center here will be INSANE just to get in & out of traffic.... So, question serves me - do we have enough milk?? 

With working with Tupperware, I have been obsessed w/ Jell-o & Jell-o Molds... why - because it is part of my childhood. We all have those memories from the holidays. Mine is Great Great Cousin Pauline's house for the Christmas Dinner... She had a large house & could make room for all of us... and there were alot of us... 

I made up this Rainbow Jello Mold for one of our Girls Nights Out. It was so yummy - even tho it took forever to make... I am still thinking about making it for Thursday... 

The Tupperware mold is 6 c, the recipe calls for 10 c. I had to adjust my layers as I poured them in, hence the inconsistent layer sizes. The creamy layer has vanilla yogurt added to it. It was super yummy! Even my husband ate more than just 1 piece! The kids loved it too! 

Here is another recipe I found & am thinking about making. I have a great cream cheese pound cake recipe I can use for it. 

Strawberry Shortcake

1 package frozen strawberries, thawed
2 - 3 cups cubed Angel food cake or pound cake
1 large package Strawberry Gelatin

Spread strawberries evenly on bottom of Jell-ring mold. Add cubed cake pieces. Prepare strawberry gelatin according to the package directions then pour over cake/strawberries. Chill for at least 24 hours. Unmold onto serving plate. Fill center with whipped cream and garnish with fresh strawberries!

Smores Braid

Smores Braid 


S'mores!!•

2 cans crescent rolls

1 bag large marshmallows 

10 small Hershey bars (or I use a bag of milk chocolate chips)


1 box graham cracker crumbs


1 stick butter

Spread crescent roll triangles around your Dish 

like a sunburst. Add marshmallows and chocolate bars in 

center. Wrap crescent rolls around the marshmallows. Melt 

butter and mix with 1 cup crumbs. Sprinkle on top. Bake at 

375• until brown.


 

Raspberry Lemonade Cake for Bean Pot or stack cooker

This sounds yummy!!
Raspberry Lemonade Cake
1 lemon cake mix mixed according to package. Place in bean pot and mix 1 cup frozen or fresh raspberries into batter. Microwave for 7-8 minutes and then take one half pink lemonade concentrate and mix with 1 cup powered sugar and pour over cake. Microwave for 4 more minutes. Serve with cool whip and raspberries

Snickers Salad for the Bean Pot

BEAN POT RECIPE OF THE DAY: SNICKERS SALAD 

1 8 oz cream cheese softened 

1 Cup powdered sugar 

1 12 oz. Cool Whip, thawed

6 Snickers candy bars, cut in pieces 

4-6 Granny Smith apples, peeled, cored & chopped

In bean pot, mix cream cheese & powdered sugar, fold in Cool Whip. Add the Snickers pieces and apples. Mix well.

This was shared by Kim Lipe.

Pie, Oh, Glorious Pies

I am a cake eater. I admit it. But lately I have been loving me some pie! Cherry pie w/ cherries my sister picked from her tree has been super yummy! Below is a limited time offer for a pie or cupcake carrier from Tupperware. Also keep scrolling down for my 2 fav pies of all time - Chocolate Silk & Fresh Strawberry!

What is your favorite pie? Who makes the best pies in your family? Do they have a pie carrier?? Check out this limited time offer from Tupperware...

 This great Tupperware pie save is only $12.50(retails $21) this month & holds a 9" pie or up to 12 cupcakes! Perfect for those holiday gatherings! Order yours at www.my2.tupperware.com/homemadebybillie 

Fresh Strawberry Pie

• Fresh Strawberry Pie - from myrecipes.com
• Crust:
• 50 reduced-calorie vanilla wafers
• 1/4 cup butter or stick margarine, melted $
• 2 tablespoons sugar
• 1 teaspoon grated orange rind $
• Cooking spray
• Filling:
• 2 cups ripe strawberries $
• 1/2 cup water
• 2/3 cup sugar
• 2 tablespoons cornstarch
• 1 tablespoon fresh lemon juice $
• 6 cups small ripe strawberries $
• 1/2 cup frozen reduced-calorie whipped topping, thawed and divided

Preparation

1. Preheat oven to 350°.
2. To prepare crust, place wafers in a food processor, and process until finely ground. Add butter, 2 tablespoons sugar, and orange rind, and pulse 10 times or just until wafers are moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 15 minutes; cool on a wire rack.
3. To prepare filling, mash 2 cups strawberries with a potato masher. Combine mashed strawberries and water in a small saucepan; bring to a boil, and cook 5 minutes, stirring occasionally. Press the strawberry mixture through a sieve into a bowl, and reserve 1 cup strawberry liquid (add enough water to measure 1 cup, if necessary). Discard pulp.
4. Combine 2/3 cup sugar and cornstarch in a pan; add strawberry liquid, stirring well with a whisk. Bring to a boil; cook 1 minute, stirring constantly. Reduce heat, and cook 2 minutes. Remove from heat; stir in lemon juice.
5. Arrange a layer of small strawberries, stem sides down, in the crust. Spoon about one-third of sauce over the strawberries. Arrange the remaining strawberries on top, and spoon the remaining sauce over the strawberries. Chill for at least 3 hours. Serve with whipped topping.

OMG! I never new a nilla wafer crust could be so so so much better than graham crackers.

Another family favorite from my cousin in law Claire

Chocolate Silk Pie - from Claire - Thanks!!!

1 10" baked pie shell

1 lb butter at room temp

2 c sugar

4 eggs

4 squares bittersweet chocolate, melted & cooled

1 tsp vanilla

Cream butter 20 minutes. Add sugar, cream 20 minutes. Add eggs, one at a time, 5 min, after each addition. Add melted chocolate, beat 5 min. Add vanilla, beat 5 min. Pour into shell. Chill overnight for filling to firm & flavors to mellow. Top if desired w/ unsweet whip cream & chocolate curls.

Now, who needs to go to the store & get some chocolate for a pie! I know I do! :D

For the Pie Maker... - Week 11 Countdown to Christmas

Who Loves Pie? 

Who Loves to Eat Pie?

This month Tupperware has brought back their Pastry Sheet! 

Save over 30%

Tupperware Anti Slip Pastry Sheet

Roll with confidence! Imprinted guidelines make it easy to prepare dough for favorite holiday recipes 26"x 18"

$25 value - Save $8

$17.00

This is a great gift idea for that special baker in your life or as your gift to yourself! Combine it with the  Kids Baking Set and you can spend endless fun in the kitchen. 

Also, the Tupperware Rolling Pin is available too! Scratch expensive baked goods from your holiday grocery list and make your own! Unlike traditional pins, you can fill with warm water for chilled recipes or ice water for a flakier crust

Tupperware Pie Crust Recipe: 

MIRACLE PIE CRUST This recipe must be made in Tupperware’s Thats’a Bowl Jr. The recipe makes 2-9” pie crusts. Never double this recipe! 2 cups flour ( if pre-sifted, may need to add 1/8-1/4 cup more after last step) 1 teaspoon salt 1/2 cup milk 3/4 cup Crisco Cut the shortening into the flour and salt with the sandwich spreaders until pieces are the size of quarters. Seal, burp, and shake until mixture forms beads. Dig a hole, add milk, and bury it. Seal, burp, and swirl, and shake until it forms a ball. Divide dough in half, and roll out on the pastry sheet with a chilled Tupperware rolling pin.

Check this out and more at 

www.my2.tupperware.com/homemadebybillie

Mom's Peach Pie (not my mom, but someone's mom!)

Mom's Peach Pie (not my mom, but someone's mom!)

Ha ha!!

This is from Taste of Home 2nd edition

Mom's Peach Pie
1 egg white
1 unbaked pastry shell 9"
3/4c flour
1/2c packed brown sugar
1/3c sugar
1/4c chilled butter, cut into 6 pieces
6 c sliced peeled fresh peaches

Beat egg white until foamy; brush over the bottom & sides of the pastry shell. In a small bowl, combine flour and sugars; cut in butter until mixture resembles fine crumbs. Sprinkle two thirds into the bottom of the pastry; top w/ peaches. Sprinkle w/ remaining crumb mixture. Bake at 375 degrees for 40-45 min until filling is bubbly & peaches are tender.

LOVE this recipe!!

Apple Upside Down Cake Stack Cooker

Apple Upside Down Cake Stack Cooker

Serves 8




Ingredients
4 Granny Smith apples
1 1/2 tsp. Simple Indulgence™ Cinnamon-Vanilla Seasoning Blend
1/2 cup packed light brown sugar
3 tbsp. unsalted butter
1 pkg. yellow cake mix (18.25 oz) with eggs, water and oil according to package directions

Place one teaspoon of seasoning blend, brown sugar and butter in 2-cup/500 mL Micro Pitcher. Microwave on high power 1 minute; stir to melt and set aside.


With Twistable™ Peeler, peel and core apples. Cut into 1/4-inch thick slices and place into Steamer Base of Tupperware® SmartSteamer.

Fill Water Tray with 1 3/4-cups /400 mL of water, cover and microwave on high power 8-10 minutes or until apples are tender.

Remove and place in Thatsa® Bowl Jr. and toss with cinnamonvanilla/ sugar/butter mixture to coat.

Place cake mix in Thatsa® Bowl. Add remaining 1/2 tsp. of seasoning blend along with eggs, water and oil and mix with a wire whisk until smooth.

Apply cooking spray to TupperWave® Stack Cooker 3 Qt./3 L Casserole with Cone.

Spread apple mixture on bottom and pour cake batter over top. Microwave on high power 10 minutes or until toothpick comes out clean when inserted near cake center. Cool 5 minutes, invert cake onto platter of Round Cake Taker. If desired, drizzle with caramel sundae syrup. Serve warm or at room temp


The Tupperware stack cooker is on sale - COMPLETE SET - in the new Persimmon Color (red) is on SALE for only $84.50 thru Sept 28th. Shop online at www.my2.tupperware.com/homemadebybillie 

Pumpkin Caramel Dump Cake

Pumpkin Caramel Dump Cake

1 Spice cake mix

1 can of pumpkin pie mix

3 eggs

½ teaspoon Cinnamon

Dump all ingredients into your bean-pot and stir, Put lid on and microwave for 10-13 minutes, scoop cake out and drizzle with caramel ice cream topping, cool whip or both…Optional:  Sprinkle with cinnamon and sugar on cake is yummy too!

Stack Cooker Version : Mix all ingredients together. Pour into greased stack cooker w/ center insert. Microwave 10-13 min. scoop cake out and drizzle with caramel ice cream topping, cool whip or both…Optional:  Sprinkle with cinnamon and sugar on cake is yummy too!

Quick Chef Ice Cream

Quick Chef Ice Cream
Ingredients
1 Cup Frozen Fruit*

1 Cup Heavy Whipping Cream
1 tsp Vanilla
3 T sugar/Splenda
Directions
Place ingredients in Tupperware  Quick Chef

Turn for 1-2 minutes or until soft serve consistency

*Optional: create unlimited variations using any frozen fruit, chopped candy
or cookie, or flavorings of your choice. Be sure to chop items to bite size
pieces before mixing of last 10 turns in Quick Chef for best results.

Bonus! Mini Bean Pot Apple Crisp!

Mini Bean Pot Apple Crisp

6-8 Apples
1 1/3 Cups Brown Sugar (Packed)
1 1/2 - 2 Cups of Oats

3/4 Teaspoon Nutmeg
1 Cup Flour
1 1/2 Teaspoon of Cinnamon
2/3 Cup Butter ... Add a little more if you use more oats.

Slice Apples...Place about 1 1/2 apples on the bottom up the Mini Bean Pot. Mix all ingredients together....place over the top of the apples. Bake with lid off for 45min-1hour. Makes 4

Thanks Cindy & Linda!! 

Blueberry Pineapple Dessert - bean pot

Blueberry/pineapple dessert

1 can blueberry pie filling
1 can chopped pineapples 
1 box yellow cake mix

1 stick butter

Mix blueberry an pineapple together in bean pot, sprinkle dry cake mix over the top. Melt butter and pour over cake mix
Bake 350° for 1 hour

Summer Pecan Dump Cake Bean Pot

How about another cake recipe??!! 
Thanks Maggie

Summer Pecan Dump Cake

1 Box Butter Pecan or Yellow cake mix

1 large can sliced peaches
1 stick sliced butter
1 cup coconut
1 cup chopped pecans
Lightly spray bean pot first, then add peaches, sprinkle cake mix, dot with butter. Sprinkle coconut and pecans.

Place in microwave on high for 13 min. and serve with vanilla ice cream Serves 8 people.

Tupperware Stack Cooker, Dump Cakes & Black Russian Cake (sinful!)

Doesn't everyone have that one cake that is just pure bliss? You only make it a few times thru the year, but you wake up in the morning & start eating it straight from the pan w/ your morning coffee... um, no, of course I wouldn't do that - But my wonderful grandmotherly babysitter taught me that eating cake for breakfast is not for kids! I was happy to go to college & therefore old enough to eat cake for breakfast! Love & miss you Carol!

With my new Tupperware kit, I received a gorgeous purple Stack Cooker. I haven't used it much, just not sure what to do w/ it till now. I started looking over the TW biz site & found several recipes for it - cakes (which of course caught my eye) and browning hamburger.... I will be trying out new recipes for it & posting them accordingly. Here is the link to check out the Stack Cooker on my website.

At my Open House yesterday, I showed my guests how easy it is to make a cake in this contraption. 10 min & my Black Russian Cake was ready to be "frosted".  I used to make about 10-15 of these cakes every year when in high school & sold to my mom's friends for their holiday gatherings.

Black Russian Cake -
This is from a McCune Brooks Hospital fundraiser cookbook circa 1980 something...

1 deep chocolate cake mix
1 sm package instant chocolate pudding mix
2 t cinnamon
3/4 c coffee (if you forgot to make it ahead of time & it is hot, add it in at the very last)
4 eggs
1/4 c vodka
1/4 c Kahlua
1 c oil

Icing
2 TB coffee
2 TB Kahlua
2 TB Creme de Cocao liqueor
1 c powdered sugar

Mix all cake ingredients together. If you are using hot coffee, I add it at the very last. Pour into greased bundt pan. Bake at 350 degrees for 45 min. Let cool 10 min, invert onto platter. Punch holes into cake. Spoon icing into holes & drizzle over top. 

 - OR your TW Stack Cooker w/ insert in middle (making it a bundt cake). Place lid on & bake in microwave 9-11 min. All depends on your microwave how long you cook it - mine took 10 min. Invert onto platter when done. Punch holes into cake w/ round spoon handle or other kitchen thing you can find. You want a hole about 1/4" around. Spoon icing into holes & drizzle over top.

First - if you eat this cake warm - omg! This  is so good! If you eat it the first day, plan on getting a little buzz. If you eat it the days after (if there is any left) YUMMO! I prefer the first day, but I have been told others like it better after a day or so. Yes there is alcohol in it so be cautious how much Little Johnny eats.

Of course, I am a cake eater. I love my cakes. I love the bean pot dump cakes because they are so easy PLUS they come out hot & frosted & just begging for some ice cream! What is a bean pot dump cake - well bean pot dump cake is a regular cake mix batter - mixed according to directions w/ a can of frosting all dumped into a bean pot. Lid on, microwave 9-11 min & voila Lava Cake or dump cake.

Carrot Cake w/ Cream Coconut Frosting

Carrot Cake w/ Creamy Coconut Frosting
Pillsbury Complete Book of Baking - I have had this cookbook since college & LOVE IT! My bff Angela & I would make this at my aunt's house all the time. We ate very well! 



2.5 c flour
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
2 c sugar
1 c oil
2 tsp vanilla
2 eggs
2 c shredded carrots
8 oz can crushed pineapple, well drained
1/2 c raisins (nope)
1/2 c chopped nuts
Frosting
8 oz cream cheese, soft
2.5 c powdered sugar
6 TB butter, softened
2 tsp vanilla
1 c coconut
1/2c chopped nuts

Heat oven to 350 degrees. Grease & flour 9x13 pan. In med bowl, combine flour, baking soda, salt & cinnamon, set aside. In lg bowl, combine sugar, oil, vanilla, eggs - beat well. Sitr in flour mixture; mix well. Add carrots, pineapple, raisins, & nuts. Pour batter into pan. Bake at 350 degrees for 50-60 min. Cool completely
In lg bowl, combine cream cheese, powdered sugar, butter, & vanilla. Beat till smooth. Stir in coconut & nuts. Spread over cooled cake.

Calories: 560; protein 6g, carbs 66g fat 30 g;

Angel Food Cake in Bean Pot

Things are a bit busy here - have tomatoes coming on in the garden, garage sale to get ready for, and the other blah blah blah of normal life going on. So, here is one of my awesome cake recipes. I love angel food cake & since I don't have the pan anymore, I can still enjoy it w/ my bean pot! 


Angel Food Cake in the bean pot or in our serving bowls

Stir up the dry cake mix w/ any kind of pie filling. Let it set 20 - 30 min and it will foam up taller. I like to use the big bowl of the serving bowls... bake at 350 on the bottom rack of the oven for 45-55 minutes.Towards the last 15 min. or so you'll need to put a piece of aluminum foil over the cake so it doesn't get tooooo brown. It makes me think of a souffle because it puffs up tall then falls. Scoop it out w/ a big spoon and slap on some cool whip-- yum yum!

Ice Cream, Blueberry Muffins & Cherry Limeades!!

My aunt gave me the Ultimate Southern Living Cookbook years ago - (it says published 1999). I have used it for everything - fresh pasta, my blueberry streusel muffins, and Old Fashioned Vanilla Ice Cream.

The kids are having an after lunch biscuit snack (at 1145am) & watching Puppy Named Scooby Doo so I am working on my recipes. The heat is getting to all of us - so hard to not be able to play outside after 9am in the mornings & not till after 7pm at night. 

Cooper & I made our first batch of this on Father's Day ~ and we haven't given his dad back the ice cream maker yet. Cooper also justified the price of ice cream vs the price of ingredients to make ice cream, so we are making it about every couple of weeks. 

Old Fashioned Vanilla Ice Cream

6 egg yolks, lightly beaten (save the whites & freeze them in your Beaba freezer pod thingy)
2 1/3 c sugar
4 c milk
5 c half & half
1/4 tsp salt
2 TB vanilla

Combine first 3 ingredients in a large saucepan. Cook over low heat, stirring constantly, 25-30 min (it takes me over an hour... any tips on why???) Cook till thickened & coats a spoon. Cover & chill at least 4 hours.

Stir in half & half, salt & vanilla; pour into freezer container of 4-5 qt ice cream freezer. Freeze according to mfr directions.

Since I am in this cookbook, I will toss in the Blueberry Streusel Muffin recipe:

Blueberry Streusel Muffins:
1 3/4c flour
2 3/4 tsp baking powder
3/4 tsp salt
1/2 c sugar
2 tsp grated lemon
1 lg egg lightly beaten
3/4 c milk
 1/3 c veg oil
1 cup fresh or frozen bluberries, thawed (ever by they on sale fresh at sam's club & then freeze on a cookie sheet? Fresh blueberries anytime!)
1 Tb flour
1 Tb sugar
1/4 c sugar
2 1/2 Tb flour
1/2 t cinnamon
1 1/2 TB butter

Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine egg, milk & oil; stir well. Add to dry ingredients, stirring till just moistened.

Combine blueberries, 1 Tb flour, & 1 Tb sugar, tossing gently to coat.. Fold blueberry mixture into batter. Spoon batter into greased muffin pans; filling 2/3 full.

Combine 1/4 c sugar, 2 1/2 TB flour & cinnamon. Cut in butter w/ a pastry blender until mixture is crubmly. Sprinkle over batter. Bake at 400 degrees for 18 minutes or till golden. Remove from pans immediately

Yield 1 dozen.
Per muffin - calories 219, fat 8.9 g; chol 24 mg; sodium 266 mg

For Jumbo muffins - bake 20 min. 




Cherry Limeade
1 16 ounce jar maraschino cherries
(You won't use all, this is probably enough
for 2 batches of cherry limeade.)
1 12 ounce can Frozen Limeade, thawed
1 2-Liter Bottle of Diet Sprite
3 limes (save 1 for garnish)

Combine the frozen limeade and Diet Sprite in Beverage server. Juice 2 limes and add juice and rind. Add about 1/2 of the juice from the jar of cherries, reserving the cherries for garnish. Taste and add more juice to desired sweetness. You can always add more juice to the server to make it sweeter for someone who doesn't like it as tart.
Serve over crushed ice and garnish with lime slices and cherries...........

This just in from Cindy - Cookie Dessert

Cookie Salad/Dessert

In your container, mix 1 quart of Buttermilk with 4 small boxes of French Vanilla Pudding.
Then add 2 - 16 oz. containers of thawed Cool Whip & 2 big cans of Mandarin Oranges.
Break 4 packages of Fudge Striped Cookies into bite size pieces and ONLY put in the batch right before you serve (otherwise they will be soggy).
Then place some of the whole cookies on top for decoration. Enjoy!!!
TIP: prepare a minimum of 3 hours or even overnight & chill in the refrigerator so your bean pot will help refrigerate your treat. (keeping the lid on)

Fresh Strawberry Pie

It was a busy weekend - I had a birthday dinner & movie w/ hubby on Friday night, all day scrapbooking on Saturday, then family dinner/birthday party for the hubby & twins Sunday afternoon. We have been smoking fools - smoking meats that is. We got an electric smoker as a wedding gift from some great friends & this summer we have been using it to the max! While Cooper is manning the smoker, my sis & I made up this Strawberry Pie. It was the special treat for Cooper, which unfortunately, he had to go to Seattle on business today, so I am forced to eat the leftovers... DARN MY LUCK! :D

Fresh Strawberry Pie

Fresh Strawberry Pie - from myrecipes.com

• Crust:
• 50 reduced-calorie vanilla wafers
• 1/4 cup butter or stick margarine, melted 
• 2 tablespoons sugar
• 1 teaspoon grated orange rind 
• Cooking spray
• Filling:
• 2 cups ripe strawberries 
• 1/2 cup water
• 2/3 cup sugar
• 2 tablespoons cornstarch
• 1 tablespoon fresh lemon juice 
• 6 cups small ripe strawberries 
• 1/2 cup frozen reduced-calorie whipped topping, thawed and divided

Preparation

1. Preheat oven to 350°.
2. To prepare crust, place wafers in a food processor, and process until finely ground. Add butter, 2 tablespoons sugar, and orange rind, and pulse 10 times or just until wafers are moist. Press into bottom and up sides of pie plate coated with cooking spray. Bake at 350° for 15 minutes; cool on a wire rack.
3. To prepare filling, mash 2 cups strawberries with a potato masher. Combine mashed strawberries and water in a small saucepan; bring to a boil, and cook 5 minutes, stirring occasionally. Press the strawberry mixture through a sieve into a bowl, and reserve 1 cup strawberry liquid (add enough water to measure 1 cup, if necessary). Discard pulp.
4. Combine 2/3 cup sugar and cornstarch in a pan; add strawberry liquid, stirring well with a whisk. Bring to a boil; cook 1 minute, stirring constantly. Reduce heat, and cook 2 minutes. Remove from heat; stir in lemon juice.
5. Arrange a layer of small strawberries, stem sides down, in the crust. Spoon about one-third of sauce over the strawberries. Arrange the remaining strawberries on top, and spoon the remaining sauce over the strawberries. Chill for at least 3 hours. Serve with whipped topping.

OMG! I never new a nilla wafer crust could be so so so much better than graham crackers!