Serves 8
1-2 fresh pears, peeled, cored and sliced in ¼” slices
¼ cup cake fl our
¼ cup unsweetened cocoa powder
3 eggs, room temperature
5 tbsp. sugar
3 tbsp. butter, melted
½ tsp. vanilla extract
Caramel syrup, optional


Spray Tupperware® Stack Cooker 1¾-Qt./1.75 L Casserole with cooking spray. Arrange pears slices on the bottom of the casserole in concentric circles. Sift fl our and cocoa into a medium bowl and set aside.
Place 4 cups of hot tap water in Tupperware® Stack Cooker 3-Qt./3 L Casserole. Microwave water in casserole on high power for 3 minutes. Break eggs into Whip ‘N Prep base and add sugar. Place Whip ’N Prep base in the hot water and let sit for about 5 minutes or until the mixture reaches a temperature of about 100°F/37°C.

Remove from water and whip egg mixture about 3 minutes or until it reaches a consistency of whipped cream and triples in volume. Sift ⅓ of the fl our mixture into the Whip ‘N Prep base and gently
fold into egg mixture. Fold in remaining thirds along with butter and vanilla. Pour batter over pear slices.

Microwave on high power 4½–5 minutes until a tooth pick tests clean. A small circle will remain wet on the surface of the cake. Remove from oven and allow to cook 5 minutes. Turn out onto serving platter and drizzle with caramel syrup, if desired. Serve warm or at room temperature. Cake is best eaten immediately as it will become rubbery if stored.

Ingredients:
1 lb. boneless, skinless chicken breasts; cut into strips
2 Tbsp SW Chipotle Seasoning
1/2 cup chopped red pepper
1/2 cup chopped green pepper
1/2 cup chopped onion
12 corn tortillas
1 (15 oz) can enchilada sauce
1 cup shredded cheddar cheese

Directions:
*Place 1 cup water in base of Oval Microcooker; place veggies &
chicken in shallow colander; cover; microwave on High 5 min. Stir
and microwave on High 3-5 min. more until chicken is cooked.
*In base of Oval Microcooker, layer 6 tortillas, sauce, chicken mix,
cheese. Repeat until finished with cheese on top.
*Cover & microwave on Med. High (70%) for 7-10 min.
*Serves 6.

Death By Chocolate I
1 Chocolate Cake Mix
2-12 oz containers of Cool Whip
2 large Instant Chocolate Puddings 
4 Heath Bars
Directions:
Mix cake in the Mix n stor pitcher plus using directions on package. Pour into the 3 qt Tupperware casserole with the cone in. Microwave cake for 10 minutes on high, turn after 5 min.(oven wattage varies so experiment with time) Let cake cool 10 min before turning out. Mix pudding in the mix n stor pitcher plus, using directions on package. Layer in Thatsa Bowl: ½ of cake crumbled, 1 box of pudding, 1 container of Cool Whip, 2 Heath Bars, chopped.
Repeat layers. Seal Bowl and refrigerate. Use ice cream scoop to scoop out of Thatsa Bowl to serve. Great with Ice Cream

1 Chocolate Cake Mix 
3 Eggs
1 can cherry pie filling

Mix ingredients in Mix-N-Store plus pitcher then pour into 3qt. Tupperwave dish with cone in place. Let stand for 10 minutes. Microwave 12 minutes on high, turning 1/4 turn every 4 minutes.

Frosting
1 cup chocolate chips
1 cup sour cream

Melt chocolate chips in 3/4qt. Tupperwave cover, then stir in sour cream. Drizzle over cake.

1 German Chocolate Cake Mix (made as directed) 
1 Can Coconut Pecan Icing

Spread icing in the bottom, sides and up the cone of the 3 Qt. TUPPERWAVE casserole. Pour prepared cake mix from the Mix 'N Store on top of the icing. Microwave on high for 11 minutes. Let stand a few minutes and invert onto cake taker.

½ Cup Butter 
½ Cup Brown Sugar
1 Large Can Crushed or Sliced Pineapple 
1 Box Yellow Cake Mix
2 Eggs

Melt butter in 3 Qt. TUPPERWAVE Casserole. Put in cone and spread brown sugar around the cone. Drain pineapple and save the juice. Place the pineapple in casserole around cone. Mix together cake mix, pineapple juice and eggs. Pour over brown sugar/pineapple mixture. Microwave for 9 minutes on high. Cool and invert.

1 box choc cake mix 
16 oz sour cream
3 eggs

Mix all together, very sticky but it works. Take mini-reeses peanut butter cups and cut into ½'s. Put ½ batter in 3 qt w/cone. Put as many Reese 1/2 's as you can around cone but don't touch the cone or the sides. Put rest of cake mix. Let set 5 minutes. Microwave on high for 12 minutes. Let set a bit before you invert it. ENJOY!!

1 Box strawberry cake mix 
3 eggs slightly beaten
1 can strawberry pie filling

Mix together just until cake mix is all moistened evenly. Pour batter into pan and let set 5 minutes. Place in microwave on high for 12 minutes (works best on a turntable, or turn ¼ turn every 3 minutes). Remove from pan after cooling for 5 minutes. (Try this with Cherry cake mix and cherry pie filling…pineapple cake mix and pineapple pie filling…spice cake mix and apple pie filling…banana cake mix and 2 cups mashed rip bananas (add nuts if desired.)

1 - 16 oz can solid pack pumpkin 
1 small can evaporated milk (5 oz) 
3 eggs ¼ tsp ground cloves
½ cup sugar 
½ tsp ground ginger
1 tsp ground cinnamon
½ to 1 cup chopped nuts

LIGHTLY HAND MIX ONLY JUST UNTIL MOIST! (DO NOT USE MIXER OR BEAT BY HAND) Spoon evenly in 3 qt Tupperwave with cone insert. Be sure all air bubbles are popped. Microwave on high for 14 minutes (rotate ¼ turn every 3 ½ minutes) Bread is done when sides pull away from pan and top is mostly dry. Twist cone to loosen before inverting onto servicing dish. Remove from pan in 5 minutes.

Topping
1 cup graham cracker crumbs 
1/3 cup packed brown sugar 
1 teaspoon cinnamon
1 pkg(9oz) (1 layer size like Jiffy) yellow cake mix prepared according to box directions
1/3 cup butter
1/3 cup chopped nuts(optional)

Glaze
1 cup powdered sugar 
1-2 Tbsp. milk

Combine graham cracker crumbs, butter, sugar, nuts and cinnamon in small round 2 ½ cup Rock ‘N Serve; heat on medium for 1-2 minutes in microwave. Stir to blend. Spread half of this topping mixture on bottom of 3 qt. Tupperwave casserole with cone. Prepare cake mix according to directions. Pour half of cake batter on top of topping mixture. Pour remaining topping mixture on top of cake batter. Pour remaining cake batter on top of topping mixture.

Cook on medium (50%) for 6 minutes. Cook on high for an additional 3-5 minutes. Cool for 5 minutes and invert on serving platter. Combine powdered sugar and milk to make glaze and drizzle over coffee cake. Enjoy!

1 Chocolate Cake Mix 
1 Chocolate Pudding Mix
1 Cup Chopped Walnuts (optional) 
1 Cup Milk
2 Eggs 
1 Bag Chocolate Chips
Directions:
Mix all ingredients together except the chips in the Mix 'N Store. Place the chocolate chips in the bottom of the 3 quart TUPPERWAVE casserole dish with the cone. Pour the cake mixture on top of the chips, microwave on high for 13 minutes. Rotate one time if not using a carousel.

1 Angel Food Cake Mix (one-step) 
1 Medium Can Crushed Pineapple
Directions:
Combine cake mix (dry) and crushed pineapple. Pour into TUPPERWAVE 3 Qt. with cone. Cook on high for 10 minutes. Let stand for 5 minutes. Invert onto serving dish and let cool before serving.

1 Pkg. Cake Mix - Any Flavor 
1 Can Pie Filling - Any Flavor 
3 Eggs

Mix dry cake mix, pie filling and 3 eggs. Pour into 3 Qt. TUPPERWAVE with cone. Microwave on 80% power for 18 minutes. Cool and invert onto cake taker/dish.

1 Pkg. Chocolate Cake Mix 
1 Cup Sour Cream
1 Cup Water 
3 Whole Eggs
1 Cup Chopped Pecans 
1 Jar Caramel Ice Cream Topping

Place pecans around the cone in the TUPPERWAVE 3 Qt. casserole. Mix together the cake mix, sour cream, water and eggs. Pour cake mixture on top of pecans. Then top the cake mixture with 2/3 cup of caramel topping. Do not let the caramel touch the sides. Microwave on medium for 9 minutes. Microwave on high for 8 minutes.

Place in casserole in the following order:
1 16 oz. can crushed pineapple 
1 ½ C. mini marshmallows
½ box yellow cake mix 
¼ C. margarine or butter melted
½ C. shredded coconut 
½ C. pecans

Microwave on high for about 12 min. Serve warm or cool; plain or with whipped topping.

28 caramels 
1(15oz) can sweetened condensed milk
2 Table. Butter 
1 (18oz) pkg chocolate cake mix
1 c. water 
3 eggs
1 c. pecans, finely chopped

Combine caramels, milk, and 1 table. Butter in 1 3/4 casserole. Microwave for 4 minutes at 100% power, stirring once. Combine in the MIX N STORE the cake mix, water, eggs, and remaining 1 Table butter. Beat well. With cone in place spread half the batter in the 3 qt. Casserole. Top with caramel mixture and sprinkle with pecans. Spread remaining batter then microwave 8-10 minutes at 100% power. Rotate half way through. Cool 10-12 min. Turn out onto the CAKE TAKER.

3 Cans 10-count Biscuits 
1 Cup Sugar
1 Cup Light Brown Sugar 
1 Tsp. Cinnamon
1 Stick Margarine 
½ - 1 Cup Chopped Nuts (optional)

Cut biscuits into quarters & place in Thatsa Bowl. Mix 1 cup sugar, ½ cup brown sugar, cinnamon and nuts. Pour over biscuits. Seal bowl and shake until well coated. Place cone in 3 qt. TUPPERWAVE casserole and place biscuits around cone. Melt margarine and ½ cup brown sugar. Mix well and pour over biscuits. Cover and microwave on high 7-10 minutes. Let stand 5 minutes. Invert on tray & serve, pulling apart in sections.

Serves: 4
Serving size: ¼ of casserole or (4 oz./115g)

8 slices white bread
3 large eggs
1½ cups whole milk
¼ cup maple syrup
1 tbsp. Simple Indulgence™ Cinnamon-Vanilla Seasoning Blend
½ cup fresh blueberries
pinch of salt

Slice the bread into large triangles. Set aside. Crack eggs into TupperWave® Stack Cooker 3 Qt./3 L Casserole. Add milk, syrup, seasoning blend and salt. Whisk until combined. Sprinkle blueberries on top. Add bread slices and press bread down into the custard to submerge. Place Cover over Casserole and microwave at 50 percent power for 12 minutes, or until the casserole has puffed and risen, and a toothpick inserted in the middle comes out clean. Let rest, covered, five minutes. Serve with additional maple syrup.

1 Box White Cake Mix  
1 Cup Water
3 Tbsp. Margarine 
1 Can Cherry or Blueberry Pie Filling
3 Eggs 
¼ Cup Oil
1 Cup Packed Brown Sugar

Melt margarine at 30% power for approximately 2 minutes in bottom of 3QT. TupperWave casserole dish with cone inserted. Mix brown sugar into melted margarine. Spread ½ can of pie filling over brown sugar mixture. Combine cake mix, eggs, water and oil. Pour ½ of the batter over the pie filling mixture. Bake 7 minutes on 100% power. Rotate twice if there is no turntable. Spread the other ½ of the pie filling over the baked cake. Pour remainder of the batter over the pie filling. Cook an additional 7 minutes at 100% power, rotating as necessary. Let stand about 4 minutes and check for doneness. If necessary, place cake back in microwave for 30 seconds intervals until done. Cool cake 5 minutes before inverting on cake plate.

½ cup butter or margarine 
1 cup brown sugar
2 eggs 1 tsp vanilla extract
1 cup all purpose flour 
¼ tsp baking soda 
2 squares (1 oz each) unsweetened chocolate
½ cup applesauce
½ tsp baking powder
1 cup chopped apple (small apple should do)

Set power select on High. In 3 qt Tupperwave casserole, heat butter and chocolate 1 - 2 minutes or until melted. Stir in sugar, applesauce, eggs and vanilla. Gradually add flour, baking powder and soda; stir in apple. Set power select at medium. Heat 10 to 12 minutes. Let stand, covered, 5 minutes, cool uncovered, 10 minutes. Store, covered, until ready to serve. Yield: 16 brownies.

1 ½ c. Bisquick 
½ c. milk 
2 Tbsp. cooking oil
¼ c. sugar
¼ c. chopped nuts
1 egg

Topping:
1/3 c. Bisquick 
2 Tbsp. butter 
1/3 c. brown sugar
1 tsp. cinnamon

In TW bowl, mix Bisquick and sugar. Add milk, egg and oil; beat by hand mixing well. In separate TW bowl, blend Bisquick, sugar, cinnamon and butter until crumbly. Sprinkle over coffee cake before you cook. Grease 3 qt casserole and cone. Cook on High for 5 to 7 minutes. Rotate every 1 minute and 35 seconds.

Frosting: Blend 3/4 cup powdered sugar and 1 tablespoon milk in Quick Shake; drizzle over coffee cake while still warm.

1 pint fresh strawberries, rinsed and hulled 
2 Tbsp. milk
1 container (12 oz) extra-creamy-style frozen whipped topping, thawed
1 or 2 drops red food coloring, optional
Mint sprigs for garnish, optional
1 pkg. (6 oz.) white chocolate baking pieces

Reserve some small berries for garnish. Coarsely chop remaining berries and set aside. In a TupperWave 3-Qt. Casserole, place baking pieces and milk. Microwave on Medium-High (70% power) 1 ½ to 2 ½ minutes until beginning to melt. Using an E-Series Whisk, stir well to combine. Let cool slightly then add chopped strawberries and mix well. If desired, reserve about ½ cup whipped topping to use as garnish. Using a Double-Sided Spatula, fold remaining topping, and if desired, food coloring into strawberry mixture. Divide mixture evenly into Impressions Dessert Cups. Chill until ready to serve. To serve, if desired, garnish each with about 1 Tbsp. of the reserved whipped topping, a reserved berry and a mint sprig. Makes 4 servings.

4 Tbsp Margarine 
1 tsp Vanilla 
16 oz Cream cheese 
14 oz Caramel candies (36 Brachs) 
2 Tbsp Milk ½ cup Evaporated milk
½ cup Sugar 12 Pecan halves
1 c Pecan pieces
1 ¼ c Graham cracker crumbs
2 Eggs
1 cup Chocolate chips, divided

Put margarine in the 3 qt. casserole dish. Microwave on HIGH 40 seconds, until melted. Stir in crumbs and pat on bottom of pan. Put caramels in the 1 ½ qt. casserole with evaporated milk. Microwave on HIGH 2-3 minutes, until melted. Pour on crust and press pecan pieces into it. Refrigerate and clean your 1 ½ qt casserole out for use again.

Put cream cheese in the 1 ½ casserole dish with ½ cup chocolate chips. Microwave on 50%(Medium) for 3-3 1/2 minutes, until cheese is softened and chips are melted. Add sugar and vanilla; blend till thoroughly combined. Add egg and blend. Pour on top of caramel layer in cake pan. Rotating twice during baking, microwave on 70% (MDMHIGH) 10-11 minutes, until center still juggles slightly. Cool and refrigerate. Clean 1 ½ qt. casserole again.

Combine remaining chips and 2 tablespoons milk in the 1 ½ qt. casserole. Microwave on HIGH 1-2 minutes, until chips are melted. Stir until smooth and spread on top of cheesecake. Top with pecan halves. NOTE: Assembled cheesecake can be baked in a 350F pre-heated conventional oven for 40 minutes.

1 Envelope unflavored gelatin 
½ tsp Salt 
Water 
1 - 6 oz Can frozen lemonade concentrate, undiluted 
½ c Sugar
1 - 16 oz Can sliced peaches, undrained
1 cup Icy cold evaporated milk, -whipped
1 - 10" graham cracker crust

In a 1 ½ -quart Tupperwave casserole dish, mix gelatin, sugar and salt. Drain liquid from peaches into a glass measuring cup and add enough water to peach liquid to make ¾ cup. Add liquid mixture to gelatin mixture.

Heat gelatin mixture in microwave 3 minutes or until gelatin is dissolved. Stir every 45 seconds. Add undiluted lemonade concentrate to hot gelatin mixture. Chill in refrigerator until mixture mounds slightly when dropped from a spoon.

While lemonade mixture is chilling, whip chilled evaporated milk until stiff peaks from. Fold whipped evaporated milk into chilled gelatin mixture. Poor all into the crust and chill until ready to serve. Top with sliced peaches if desired.

2 cups flour 
1/2 cup margarine 
2 teaspoons baking powder 
1 cup orange juice
1 cup sugar
2 teaspoons cinnamon
2 eggs

Combine flour, sugar and margarine until mixture is like cornmeal. Combine 1 cup of crumb mixture with cinnamon; reserve for topping. Add baking powder to remaining mixture; blend well. Beat eggs with orange juice. Mix lightly into crumb mixture. Pour into lightly greased 1 ¾ Tupperwave casserole with cone. Sprinkle top with cinnamon crumbs. Bake in microwave, full power, for 4 minutes. Turn half way around. Bake another 4 minutes. Serve warm or cool.

Chocolate Cake Mix
1 Can cherry pie filling 
3 eggs

Top with fudge frosting, whipped topping, grated chocolate, or more cherry pie filling.

Spice Cake mix 
1 can solid pumpkin
3 eggs 
½ tsp. Cinnamon, optional

Drizzle with carmel ice cream topping and top with whipped topping! A sprinkle of cinnamon sugar is nice too.

Banana Cake Mix 
3 eggs
1 Can banana cream pie filling or 
14oz. mashed bananas

Glaze with powdered sugar glaze and chopped walnuts

Chocolate cake mix 
16 oz sour cream 
3 eggs

½ cup chocolate chips Sprinkle with powdered sugar
(For a really fancy final touch, fill center with strawberries!)

Lemon or White Cake mix 
1 can Lemon pie filling 
3 eggs

Top with a lemon glaze and whipped topping

White or chocolate cake mix 
1 can raspberry pie filling 
3 eggs

topped with whipped topping and grated chocolate (white or reg.) and nuts

Spice Cake Mix 
1 can apple pie filling 
3 eggs

drizzle with carmel. Top with ice cream or whipped topping.

Carmel or butter peacan cake mix 
1 can apple pie filling
3 eggs

top with cinnamon ice cream