Tips and Recipes from Donna

How to Make Your Own Play Dough

noreply@blogger.com (Donna Rivera-Loudon) — Fri, 24 Jun 2011 14:46:00 +0000

In this article are two recipes you can use to make play dough for your kids. Play dough is so much fun and relatively inexpensive if you make it yourself. Once you get the hang of you, you might even be able to teach your children how to make it.

Recipe Number One

This recipe is made in the microwave, which means you can make it quickly for those occasions when you need to keep a houseful of kids occupied fast.

Microwave Play Dough

2 cups flour 1 cup salt 4 Tbs oil 2 cups water 4 tsp cream of tartar Food coloring

Mix all ingredients in Rock N Server Large Deep.

This is a Tupperware container. If you don’t have it, use a microwave containers that is deep.

Microwave on high for 3 to 5 minutes, stirring every minute. Cook until mixture gets so thick it can’t be stirred. Let mixture cool. Divide and knead in food color. Store in an airtight container.

Now I am a Tupperware consultant, so naturally I believe that Tupperware is the best type of container to store your play dough in, but you are the ultimate judge of that.

Now, if you would prefer not to use your microwave, here is a recipe for making playdough on your stove.

Stovetop Playdough Recipe

1 cup flour ½ cup salt 1 cup water 3 dessert spoons of cooking oil 2 tsp cream of tartar Food coloring

Mix all ingredients together. Add a few drops of food coloring. Keep mixing ingredients until all lumps have been blended. Put the mix in a saucepan and cook it very slowly over medium heat.

Keep stirring. When the dough start to come away from the side of the pan, remove it from the heat.

You can add scents to the playdough by using vanilla or peppermint essence.

How To Make Ice Cream Shaped Like Watermelon

noreply@blogger.com (Donna Rivera-Loudon) — Fri, 17 Jun 2011 14:43:00 +0000

How To Make Ice Cream Shaped Like Watermelon
by Donna Rivera-Loudon

Summer is here and everyone likes the idea of ice cream. If you are throwing a dinner party or just having some friends over for dinner, you will amaze them when you bring out this ice cream dessert. It looks like a watermelon, even when you slice it. It even has the 'seeds'. It is easy to make and so impressive.

Ingredients

Lime Sherbet
Softened Raspberry Sherbet, softened. Or you can use cherry or strawberry. It just needs to be red.
Mini chocolate chips

Line a large mixing bowl with the softened Lime Sherbet. Mix the chocolate chips with the raspberry sherbet and fill in the rest of the bowl. Refreeze. Turn upside down onto a large plate of cake server. Use a warm towel on the bottom of the bowl to help the ice cream release. Slice the "watermelon" and serve. When served, each piece will look like a slice of watermelon and taste yummy, too."

Author: Donna Rivera-Loudon
Author Websie: Donna's Tupperware Website

You have permission to copy this recipe onto your blog, website, or ezine as long as the Author's title and Website are included and author is given credit for the article/recipe.

Cinnamon Pull Apart Bread

noreply@blogger.com (Donna Rivera-Loudon) — Fri, 10 Jun 2011 14:42:00 +0000

This is one of my favorite recipes. The bread tastes like cinnamon rolls. It is fairly easy to make and your family and friends will love it.

Donna

Ingredients

1 stick butter
1 cup sugar
2 Tbsp. Tupperware Cinnamon-Vanilla Spice
2 (12 oz. pkgs.) butter flavor refrigerated biscuit dough

Melt butter in microwave

Mix together sugar and Cinnamon-Vanilla in a bowl. Set aside.

Separate dough and cut each biscuit into quarters

Drop a few biscuit pieces into the melted butter. Using a slotted spoon or a fork, remove them from the butter and place them into the bowl with the sugar/Cinnamon-Vanilla mixture.

Seal the bowl and shake to coat the biscuit pieces.

Remove the biscuit pieces and place in a loaf pan.

Bake at 375 degrees for 10-15 until golden brown. Cool 3-5 minutes and
then invert onto a serving plate.

Author: Donna Rivera-Loudon
Author Websie: Donna's Tupperware Website

You have permission to copy this recipe onto your blog, website, or ezine as long as the Author's title and Website are included and author is given credit for the article/recipe.

Chef Lucas’ Mexican-Style Chicken Hamburgers

noreply@blogger.com (Donna Rivera-Loudon) — Fri, 03 Jun 2011 14:41:00 +0000

Ingredients

▪ 1 lb. ground chicken
▪ 1 egg
▪ 1 Tbsp. capers
▪ 1 medium tomato
▪ 1/2 purple onion finely chopped
▪ 1 cup cilantro (chopped)
▪ 1 Tbsp. hot sauce
▪ salt and pepper to taste
▪ 4 slices of bread (Arabian-style whole wheat bread)
▪ lemon juice

Directions

In a bowl, add egg and beat with salt, pepper and hot sauce. Add chicken, onion and tomato, finely chopped. Next, add cilantro and capers. Make medium-size balls and place them in the Hamburger Press. Grill on each side as desired. Once they are ready, sprinkle with lemon juice. Cut the bread in halves and place Mexican-Style Chicken Hamburgers
on them. Garnish with lettuce and tomato and other condiments as desired.
Tip: Arabian-style bread may be substituted for whole wheat bread for hamburgers. Garnish with finely-chopped cilantro or parsley.

Cinnamon Roll Coffee Cake

noreply@blogger.com (Donna Rivera-Loudon) — Fri, 27 May 2011 14:40:00 +0000

This recipe is baked in an angelfood cake pan. Make and serve for a special occasion -- or “just because” when you want a delicious treat!

2 cups warm water
4 teaspoons of bulk yeast (or two packages of yeast)
1/2 cup sugar
1 teaspoon salt
1/2 cup canola oil (or other cooking oil)
2 eggs
5 to 6 cups of flour (I like to use 1 or 2 cups of whole wheat flour
and the rest white flour).
6 tablespoons butter (melted)
1 cup of sugar
2 to 3 teaspoons cinnamon

Dissolve the yeast in the warm water. Let stand for a couple of minutes. Stir in sugar, salt and cooking oil. Beat in eggs. Add 1 cup of flour and stir until smooth. Add 2 more cups of flour and stir until smooth. Add remaining flour -- enough to make a dough that is a little sticky.

Let the dough rest for 20 minutes.

While the dough is resting, grease the angelfood cake pan. Mix up the
sugar and cinnamon. Melt the butter.

Tear off chunks of dough the size of a small egg. Roll the dough between your palms to make it smooth. Roll in the melted butter. Roll in the cinnamon and sugar. Place in the bottom of the angelfood cake pan. Don’t fit the dough balls into the pan too tightly. They need room to rise. Line the bottom of the pan, then add more layers until the dough is all used.

Allow to rise in a warm place for 45 minutes.

Bake in a 350 degree Fahrenheit oven for 40 minutes or until golden
brown.

Let cool for 10 to 15 minutes. Turn the coffee cake out onto a large cake plate.

To serve, use a fork to separate pieces of the coffee cake.

***************
From "The Rural Route 2 Cookbook" (copyright 2008:LeAnn R. Ralph)
http://ruralroute2cookbook.com

LeAnn R. Ralph is the author of books of true stories about growing up on a small family dairy farm in Wisconsin 40 years ago. "Highly recommended reading!" (The Midwest Book Review) http://ruralroute2.com

Microwave Mini Cakes

noreply@blogger.com (Donna Rivera-Loudon) — Fri, 20 May 2011 14:40:00 +0000

Use the CrystalWave or Vent N Serve Soup Mug

Pineapple Upside Down Cake

1 cup dry cake mix * 1 cherry * 1 pineapple ring * 3 Tbsp brown sugar
1 small egg * 1 Tbsp butter/margarine * 1/2 cup pineapple juice
Melt butter in mug, add brown sugar to butter. Lay pineapple in bottom, place cherry in center. Mix all other ingredients and pour on top of pineapple. Microwave uncovered for 3-4 minutes

German Chocolate Cake

1 cup dry chocolate cake mix * 1 small egg * 1/4 cup sour cream
3 Tbsp water * 3 Tbsp coconut pecan frosting.
Mix all ingredients together except frosting. Pour into soup mug. Spoon frosting
on tablespoon around in a circle on top of cake mixture. Microwave uncovered 3-4 minutes.

Black Forest Cake

1 cup dry chocolate cake mix * 1 large egg * 1/3 cup cherry pie filling * 1/4 cup sour cream * 3 Tbsp water.
Mix ingredients together. Pour into soup mug. Micro uncovered for 3-4 minutes. Frost if desired.

Cinnabun

Using the Grand Cinnamon Rolls in a can, place one roll in the Soup Mug and cut a second roll in half, placing on either side of the roll in the mug. Microwave uncovered on high for about 1 ½ minutes. Let cool. Frost & enjoy!

Donna Rivera-Loudon
Tupperware Director

Two Recipes for Today

noreply@blogger.com (Donna Rivera-Loudon) — Fri, 13 May 2011 14:38:00 +0000

CHEESY CHICKEN POT PIE

Ingredients

* 1 lb. boneless, skinless chicken breast halves, cut into 1/2 inch chunks
* 1 Tbsp. all-purpose flour
* 1 jar (1 lb.) Ragu® Cheesy Double Cheddar Sauce
* 1 bag (16 oz.) frozen mixed vegetables, thawed
* Pastry for single-crust pie

Directions

1. Preheat oven to 425°.
2. In 2-quart casserole, toss chicken with flour. Stir in Double Cheddar Sauce and vegetables. Press pastry around edge of casserole to seal; trim excess pastry, then flute edges. Cover with aluminum foil and bake 20 minutes. Remove foil and continue baking 20 minutes or until crust is golden. Let stand 5 minutes before serving.

Preparation time: 10 Minute(s)
Cook time: 40 Minute(s)
Servings: 6

Source: Our Recipe World on Yahoo

7-Up Baked Apples

Serves 4

4 baking apples
4 tablespoons golden raisins
4 teaspoons brown sugar replacement
1/2 cup diet 7-up

Core apples without cutting through the bottom. Stand apples in
baking dish just large enough to hold them. Place 1 tablespoon raisin
and 1 teaspoon brown sugar replacement in center of each apple. Pour
in 7-up. Bake at 350F. for 45 minutes, basting frequently, until
apples are tender but not mushy. Serve warm or chilled.

Calories 122, Fat 1g, Fiber 4g, Carbohydrate 31g, Sodium 3mg, Cholesterol 0mg
Weight Watcher Points 2 Points

MY SOURCE: Realfood (yahoo)

Eating Fruits and Staying Healthy

noreply@blogger.com (Donna Rivera-Loudon) — Sun, 08 May 2011 02:34:00 +0000

We all think eating fruits means just buying fruits, cutting them up and eating them. It's not as easy as you think. It's important to know how and when to eat fruits. The following are some fruit facts:

Fruits should be eaten on an empty stomach. Eating fruit before your meals will play a major role in detoxifying your system, supplying you with a great deal of energy for weight loss and other life activities. Let’s say you eat two slices of bread and then a slice of fruit. The slice of fruit is ready to go straight through the stomach into the intestines, but it is prevented from doing so due to the bread. In the meantime, the whole meal rots and ferments and turns to acid. The minute the fruit comes into contact with the food in the stomach and digestive juices, the entire mass of food begins to spoil.

Have you ever heard someone complain, “Everytime I eat watermelon I burp, when I eat durian my stomach bloats up, when I eat a banana I feel like running to the toilet”? Actually, all this will not arise if you eat the fruit on an empty stomach. The fruit mixes with the putrefying other food and produces gas and hence you will bloat! Graying hair, balding, nervous outbursts, and dark circles under the eyes all these will not happen if you take fruits on an empty stomach.

All fruits are acidic. There is no such thing as some fruits, like oranges and lemons are acidic, because all fruits become alkaline in our body, according to Dr. Herbert Shelton who did research on this matter. If you have mastered the correct way of eating fruits, you have the secret of beauty, longevity, health, energy, happiness and normal weight.

Drink only fresh fruit juice. Don't drink juice from cans or that has been heated up. Don't eat cooked fruits because you don't get the nutri-ents, you only get the taste. Cooking destroys all the vitamins.

Eating a whole fruit is better than drinking the juice. When you are drinking the juice, drink it mouthful by mouthful slowly, because you must let it mix with your saliva before swallowing it. You can go on a 3-day fruit fast to cleanse your body. Just eat fruits and drink fruit juice throughout the 3 days and you will be surprised when your friends tell you how radiant you look!

Please note that I am not a doctor. All advice provided in this blog is taken at your own risk.

Article by Donna Loudon
Visit my Tupperware Website for containers to help keep your fruit fresh.

Happy New Year

noreply@blogger.com (Donna Rivera-Loudon) — Sat, 01 Jan 2011 13:52:00 +0000

I wish you all a very successful 2011. Thank you for supporting me in my business during 2010. I look forward to working with all of your in 2011.

Donna Loudon

Tupperware Director

Visit my website

ChocoJava Milkshakes

noreply@blogger.com (Donna Rivera-Loudon) — Thu, 29 Jul 2010 02:46:00 +0000

Ingredients
9 scoops of vanilla ice cream
1 1/2 cups milk
2 to 3 Tbs. of instant chocolate coffee OR instant coffee and cocoa mix combined

Blend all ingredients in a blender until smooth and enjoy.

If you perfer more coffee taste use 2 tbs coffee and 1 tbs cocoa mix

If you prefer more chocolate taste use 2 tbs cocoa mix and 1 tbs coffee

Brought to you by
Donna Loudon
Tupperware Director
http://www.TWplastics.com

Fruit Salsa

noreply@blogger.com (Donna Rivera-Loudon) — Mon, 26 Apr 2010 07:10:00 +0000

Ingrediants

Medium apple, peeled and quartered
Medium pear, peeled and quartered
2 Kiwi, peeled and quartered
Package of frozen strawberries, slightly thawed
Package of frozen raspberries, slightly thawed
Package of frozen peachs, slightly thawed

Directions

I use a Tupperware Quick Chef for this recipe. I am sure you can use a blender as well, but I have never tried it since I perfer my Quick Chef over a blender.

In the Quick Chef/Blender: chop the fresh fruit well.

Add the slightly thawed frozen fruit. Mix together well until the consistency of salsa.

No need to add sugar or sweetener unless you just want more sweetness.

There are many ways you can serve this salsa. Here are a few suggestions:

Vanilla wafers
Graham Crackers
Over sponge cake
With ice cream - My husband's favorite

Makes 12 servings

I entered the ingrediants into my Weight Watchers Point Calculator. Each serving is only 1 point.

Donna Rivera-Loudon
Visit my Tupperware website

Premission granted to publish this recipe as long as my name is added and a link to either my Tupperware Website or this blog is provided.

Know Your Fruits

noreply@blogger.com (Donna Rivera-Loudon) — Sun, 25 Apr 2010 07:56:00 +0000

KIWI: Tiny but mighty. This is a good source of potassium, magnesium, vitamin E & fiber. Its vitamin C content is twice that of an orange.

APPLE: An apple a day keeps the doctor away? Although an apple has a low vitamin C content, it has antioxidants and fla-vonoids which enhances the activity of vitamin C thereby help-ing to lower the risks of colon cancer, heart attack & stroke.

STRAWBERRY: Protective Fruit. Strawberries have the highest total antioxidant power among major fruits and protect the body from cancer-causing, blood vessel-clogging free radicals.

ORANGE: Sweetest medicine. Eating 2-4 oranges a day may help keep colds away, lower cholesterol, prevent and dissolve kidney stones as well as lessens the risk of colon cancer.

WATERMELON: Coolest thirst quencher. Composed of 92% water, it is also packed with a giant dose of glutathione, which helps boost our immune system. They are also a key source of lycopene - the cancer fighting oxidant. Other nutrients found in watermelon are vitamin C & Potassium.

GUAVA & PAPAYA: Top awards for vitamin C. They are the clear winners for their high vitamin C content. Guava is also rich in fiber, which helps prevent constipation. Papaya is rich in carotene; this is good for your eyes.

Please note that I am not a doctor. All advice is provided at your own risk.

Posted by Donna Loudon
Visit my Tupperware website for containers that help keep fruit fresh longer.

Premission granted to use this article as long as my name and a link to my Tupperware website is provided.

Death by Chocolate

noreply@blogger.com (Donna Rivera-Loudon) — Fri, 08 Jan 2010 19:19:00 +0000

Ingrediants

10 Oreo Cookies
1 box Devil's Food Cake Mix and items listed on box to prepare
Can of Chocolate Frosting

Directions

Break Oreos up in the bottom of a 6 cup microwaveable container.*
Pour prepared cake batter over the oreos.
Microwave for 10 - 15 minutes on High.

Remove aluminum cover from inside the can of frosting. Place uncovered in microwave and heat of one minute.

Slowly pour the frosting over your slightly cooled cake.

Great served with ice cream or whipped topping.

* Recommend 6 1/4 Tupperware Heat N Serve container

Dinner in a Pumpkin

noreply@blogger.com (Donna Rivera-Loudon) — Tue, 15 Dec 2009 02:45:00 +0000

Ingredients

1 medium pumpkin
2 lbs. hamburger (cooked & drained)
diced onions & celery to taste
1/4 c soy sauce
2 T. brown sugar
1 4-oz can sliced mushrooms (drained)
1 can cream of chicken soup
2 cups hot cooked rice

Directions

Pre heat oven to 375 degrees.

Cut a lid for the pumpkin. Paint on a face with a magic marker. Remove the seeds and pulp.

Mix soy sauce, brown sugar, onions, celery, mushrooms and soup in large bowl. Add rice. Then add cooked hamburger removing the grease first.

Spoon the mixture into the pumpkin. Place in a medium baking pan or cookie sheet.

Bake 1 hour until the pumpkin is tender. Scoop out to serve.

by Andrea Zober

Cheddar Potato Casserole

noreply@blogger.com (Donna Rivera-Loudon) — Fri, 21 Aug 2009 08:57:00 +0000

Ingredients

1 cup milk
4 Tbsp. melted margarine
1 tsp. dried onion flakes
½ tsp. salt
½ tsp. pepper
1 pkg. (24 oz.) frozen hash brown potatoes, thawed
1 tsp. paprika
¾ cup shredded cheddar cheese

Directions
In a small bowl combine milk, butter, onion flakes, salt and pepper. Add potatoes and cheese mix well. Spread in Rock ‘N Serve Large Deep or other deep microwaveable container, cover and vent. Cook on high for 12-15 minutes or until bubbly. Delicious for a brunch or as a side dish with dinner.

Concerns Over Polycarbonate Containers

noreply@blogger.com (Donna Rivera-Loudon) — Wed, 29 Jul 2009 19:41:00 +0000

U.S. Website Polycarbonate Statement

Reports have appeared recently in the media that polycarbonate containers are unsafe for use in food contact applications. The U.S. Food and Drug Administration has found this material to be safe. Polycarbonate is a high-strength plastic made from a monomer known as bisphenol-A http://www.bisphenol-a.org/human/consafety.html. Certain Tupperware products are made from polycarbonate, including serving products and Rock-N-Serve storage and cooking containers. However, polycarbonate is NOT used in Tupperware baby bottles or toys.

Bisphenol-A http://www.bisphenol-a.org/ has been an approved substance for use in food contact products for decades. Governmental regulatory agencies around the world, including the U.S. Food and Drug Administration, Health Canada, the European Food Safety Agency, the United Kingdom Food Standards Agency and the Japanese Ministry for Health, Labor and Welfare have all approved the material. Over the last ten years, other scientists have raised concerns over the substance, including the amount which migrates out of the products during heating. These governmental agencies have reconfirmed the safety of the material during this period. Tupperware also has conducted migration studies of bisphenol-A from its products using independent testing laboratories, and found the migration levels to be within acceptable levels, as specified by the Governmental regulatory agencies.

On the strength of the repeated governmental scrutiny that polycarbonate has had, Tupperware continues to believe the material is safe. However, as Tupperware has the highest regard for the safety of the consumers of its products and the functionality of these products, it will continue to closely monitor this scientific debate and research the best materials for use in its products.

Additional references:
http://www.efsa.europa.eu/EFSA/efsa_locale-1178620753812_1178620835386.htm
http://www.fda.gov/fdac/features/2002/602_plastic.html

Marinating Tips

noreply@blogger.com (Donna Rivera-Loudon) — Wed, 22 Jul 2009 22:20:00 +0000

Marinades do not have to cover the food.

Allow 1/4 to 1/2 C of marinade for every 1 to 2 pounds of food.

Only marinade fish and seafood for an hour. Their delicate texture breaks down due to the acidity of the marinade.

Always discard marinade in which raw meat has been soaking. DO NOT USE this marinade for basting! Make extra for basting and dipping.

Marinade boneless chicken for 1 to 2 hours and bone-in chicken 1 hour to overnight; fish and vegetables for 30 to 60 minutes.

Summer Strawberry Cake

noreply@blogger.com (Donna Rivera-Loudon) — Thu, 16 Jul 2009 17:45:00 +0000

Ingredients

1 9oz pkg Lemon Cake Mix (makes one layer)
1 egg
1/2 cup water
1 cup sliced fresh strawberries
1 can prepared frosting
1 tsp Cinnamon-Vanilla Seasoning (optional)

Directions

Spray a 6-1/4 cup microwaveable container with non-stick cooking spray. (I use the 6.5 cup Tupperware Heat N Serve) Set aside.

Mix cake mix, water, and egg. Beat 2 minutes at medium speed. Pour cake mix into container and microwave on high 12 minutes turning the container 1/4 turn every 2 mins.

Allow cake to cool slightly, then turn it out onto a Plate. Slice the cake in half horizontally and allow to cool completely.

When the cake has cooled, spread a thick layer of frosting in the middle and lay half the strawberries on top. Place the top layer back on the cake and frost it with the rest of the frosting. Decorate with the remaining strawberries and serve immediately.

Optional Toppings: 1/2 cup fresh blueberries and blackberries

by Tupperware Summer Catalog 2005

Make Your Own International Coffees

noreply@blogger.com (Donna Rivera-Loudon) — Wed, 08 Jul 2009 08:34:00 +0000

These recipes will save you money and also make great gifts

Store in an airtight container to keep fresh

COFFEE MIXING DIRECTIONS

Place all ingredients in blender, blend until powdered

Use 1 - 2 tsp. with 1 cup hot water for individual serving.

SPECIAL NOTE:

For sugar substitute, use 16 tsp. for 1 c. sugar. You may also use decaffeinated coffee.

BAVARIAN MINT
2/3 c. Instant Coffee
1 c. Sugar
1 Rounded tsp. loose, dried mint leaves
2/3 c. non-dairy creamer

SWISS MOCHA
1 c. Instant Coffee
1 c. Sugar
2 c. nonfat dry milk
4 tsp. cocoa powder

CAFÉ’ L’ORANGE
2/3 c. Instant Coffee
1 c. Sugar
Dried crushed orange peel
¼ tsp. Cinnamon

CAFÉ’ VIENNA MIX
1 c. Sugar
2 tsp. Cinnamon
1 ½ c. Non-dairy Creamer
1 ½ c. Nonfat dry milk
4 Tbsp. Cocoa
1 c. Instant coffee

CAFÉ’ MOCHA
2/3 c. Instant Coffee
3 Tbsp. Unsweetened Cocoa
1 1/3 c. Sugar
1 c. Non-dairy Creamer
¼ c. Nonfat dry milk

CAFÉ’ AU LAIT MIX
One 11-oz Jar Non-Dairy Creamer
½ c. Packed Brown Sugar
½ c. Instant Coffee crystals
Dash of Salt
(Use ¼ c. mix to 2/3 c. hot water)

CINNAMON ‘N SPICE
2/3 c. Instant Coffee
1 1/3 c. Sugar
½ tsp. Cinnamon
½ tsp. Nutmeg
½ tsp. Allspice

TOFFEE COFFEE
1 c. Instant Coffee
1 c. Non-Dairy Creamer
1 c. Brown Sugar

ITALIAN MOCHA ESPRESSO
½ c. Instant Coffee
½ c. Sugar
2 ¼ c. Cocoa Powder

CAFÉ’ ORANGE CAPPUCCINO
1 c. Instant Coffee
1 ½ c. Sugar
2 c. Nonfat Dry Milk
1 tsp. Dry Orange Peel
********************************
Recipes provided by Donna Loudon, Tupperware Director Donna grants premission to reprint these recipes in your blog or newsletter as long as her name and link remain exactly as in this blog. Also, no adjustments may be made to the article.

Chef Lucas’ Mexican-Style Chicken Hamburgers

noreply@blogger.com (Donna Rivera-Loudon) — Fri, 03 Jul 2009 01:48:00 +0000

Chef Stuart's Turkey Burgers

noreply@blogger.com (Donna Rivera-Loudon) — Thu, 18 Jun 2009 20:48:00 +0000

▪ 1 lb. ground turkey
▪ 1 cup red onions, minced
▪ 2 tsp. olive oil
▪ 1 clove garlic, minced
▪ 1/2 tsp. fresh rosemary, roughly chopped
▪ Kosher salt and black pepper to taste
▪ 4 whole wheat hamburger buns

Coat grill rack with oil and adjust temperature to medium heat. Mix turkey, onion, olive oil, garlic, rosemary and dashes of salt and pepper. Mold four one-inch thick turkey patties. Grill for approximately five minutes on each side.
Offer a variety of condiments so your guests can create their own burger. My personal favorites are crumbled blue cheese, caramelized onions, lettuce and tomato jam.

A Note From Chef Stuart

I grew up in an Irish family kitchen. As a child, I hung out with my mom and helped her cook the family meals, doing all of the prep work for her before she came home to finish the meal. By the time I was seven, I had become a right handy sous-chef. At age 11, my cooking ‘instructors’ expanded where, at my Aunt’s home, I would do my homework while helping her bake lavish pastries and pies.

This childhood pastime turned into an avid fascination that led me to obtain a Bachelor of Arts in the Culinary Arts form the Dublin Institute of Technology. My natural interest, joy and intrinsic abilities merged with a classical, formal education. Being located in such close proximity to France and having the opportunity to travel extensively while at school, it was a natural leap to integrate the French approach and earthy love of food and wine into my studies.

In partnership with Tupperware, I will be helping you to build a healthy and functional pantry and refrigerator. While many elements go into creating a delicious and healthy meal, I want to show how these elements can be less complicated, less intimidating and more easily accessible. I look forward to revealing ways to help you get the most out of your food. Plus, I’ll help you to make cooking fun!

Fresh Strawberry Freezer Jam

noreply@blogger.com (Donna Rivera-Loudon) — Sat, 13 Jun 2009 20:02:00 +0000

Ingredients

5 cups crushed strawberries
2 tsp. Lemon juice
1 pkg. Powdered fruit pectin
7 cups sugar

Directions

Mix fruit, lemon juice and pectin in a large microwave safe container. Cover and microwave on high for 11 min., stir once. Stir in sugar; microwave, uncovered, on high for 10-12 minutes, or until mixture boils hard for at least one minute. Skim off foam. Pour into freezer safe containers and freeze for later use.

Recommended Tupperware Containers to Use for this recipe

Vent N' Serve Large Deep

See more recipes and great deals on Tupperware at

Donna's Tupperware Website

Broccoli and Cheese Casserole

noreply@blogger.com (Donna Rivera-Loudon) — Thu, 04 Jun 2009 19:54:00 +0000

Ingredients

2 – 10 oz packages frozen chopped broccoli thawed and drained
1 – 10 ¾ oz can condensed reduced fat cream of mushroom soup
4oz light processed cheese, cubed (Velveeta Light)
1 cup uncooked instant rice
½ cup chopped onion
¼ cup fat free milk
2 Tablespoon Butter

Directions

Preheat oven to 350 F. Combine all ingredients in a 2 quart casserole dish. Bake 45 minutes.

Points value – 3 WW points per ½ cup

Cinnamon Pull Apart Bread

noreply@blogger.com (Donna Rivera-Loudon) — Tue, 26 May 2009 20:45:00 +0000

How To Make Ice Cream Shaped Like Watermelon

noreply@blogger.com (Donna Rivera-Loudon) — Sat, 16 May 2009 19:03:00 +0000