Tupperware Ice Cream Sandwich Maker, Slider Stacker, Moulding Tower Recipes

Sliders Stacker, Ice Cream Sandwich Maker, moulding tower

Recipes

Sliders Stacker, Ice Cream Sandwich Maker, moulding tower Directions 1.

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Place disc, raised circle down in container, then place a cookie.

Add your favorite filling.

Top with another cookie.

Seal container together to form a stack, with the classic round on top of the container.

Freeze.

To unmold, remove the bottom container, push on the disc, it will pop out.

• Most store-bought cookies will fit in the 2¾” diameter, although some may not completely fill the containers • Either crisp or soft cookies may be used In the containers; the textures will vary when frozen • Slices of pound cake or angel food cake may be cut to fit the containers.

• Bake your favorite rolled cookies to use in the set.

• The amount of filling will vary with the thickness of the cookie.

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Sliders Stacker, Ice Cream Sandwich Maker, moulding tower Recipes 4.

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Avocado, Olive & Tarragon Salmon Tartare Bacon & Blue Cheese Stuffed Slider Cheesecake Stacker Cheesy Stuffed Slider Cookies & Cream Cheesecake Stacker Goat Cheese Stuffed Turkey Slider with Roasted Red Pepper Relish Raspberry Ice Cream Stacker Smoked Cheddar & Bacon Stuffed Slider

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Avocado, Olive & Tarragon Salmon Tartare

Ingredients 6 oz. salmon, skin removed 3 sprigs tarragon 2 scallions, thinly sliced ½ lemon, zested 2 Tbsp. minced Kalamata olives ¼ avocado, sliced Extra virgin olive oil Flaky sea salt & freshly ground pepper

Directions 1. Place the salmon in the freezer for about 15 minutes. The fish will be much easier to cut.

2. Remove the tarragon leaves from stem and smash into a paste, using mortar and pestle. Combine with about 1 Tbsp. olive oil and reserve.

3. Dice the salmon in ¼“ or smaller cubes. Combine with sliced scallions and lemon zest in a small bowl. Dress with about a ½ tsp. of olive oil, sea salt and pepper, to taste.

4. Form the tartare.

5. In Slider Stacker mold, start with the avocado base. Arrange slices of avocado to cover the bottom. Sprinkle the avocado with a little lemon juice to avoid discoloration and season lightly with salt.

Spread the minced olives over the avocado, and top with the salmon mixture. Once you've filled your mold, refrigerate for 15 minutes or longer to help it firm up and hold together.

6. Remove ring mold. invert onto a plate.

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Bacon & Blue Cheese

Stuffed Slider

Ingredients 1 lb. ground beef 1 tsp. coarse kosher salt 1 tsp. black pepper 2 oz. crumbled blue cheese 3 oz. crisp crumbled bacon

Directions 1. Place ¼ cup ground beef in one Slider Stacker and press down firmly with fingers, making a small indent in the center of beef.

2. Place ½ tbsp. cheese and sprinkled bacon pieces in center of beef.

3. Add another ¼ cup ground beef on top of shredded cheese and bacon mixture and press down firmly with fingers to form sliders.

Cover with another Slider Stacker and repeat twice. When Slider Stacker is full, seal and freeze up to 1 month.

4. When ready to cook, defrost sliders and remove from Slider Stackers. Preheat pan over medium heat and sear desired number of sliders 4-5 minutes until browned. Flip and continue to cook until burger reaches an internal temperature of 155°F/66° C, about 4-5 minutes longer.

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Cheesecake

Stacker

Ingredients ¾ cup graham cracker 2 Tbsp. unsalted butter Filling 8 oz. cream cheese, at room temperature ½ cup granulated sugar 1 tsp. pure vanilla extract 1 tsp. lemon zest, optional 1 cup heavy cream Optional, Diced fresh fruit or purée, for topping Directions 1. Place graham crackers in the SuperSonic Chopper Extra with blade attachment, cover and pull cord to get fine crumbs and place into a small Thatsa Bowl.

2. In 1 Cup Micro Pitcher melt butter in microwave for 30, add to graham crackers crumbs and mix until crumbs are moistened, divide evenly between Ice Cream Sandwich Maker cups (2 Tbsp. per section). Press with your fingers to form a crust layer.

3. Replace SuperSonic Chopper Extra blade attachment with paddle whisk attachment. Add cream cheese and sugar, blend until smooth. Add vanilla and lemon zest. Set aside to let sugar dissolve into the cream cheese.

4. Add heavy cream to a clean SuperSonic Chopper Extra with paddle attachment, cover and blend until soft peaks form. Avoid overbeating. Fold in whipped cream into the cream cheese mixture. Evenly spoon about ⅓ cup of filling into each serving dish.

5. Cover and place in the fridge for at least one hour before serving, or up to 2-3 days.

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Cheesy

Stuffed Slider

Ingredients 1 lb. ground beef 1 tsp. coarse kosher salt 1 tsp. black pepper 6 tbsp. desired shredded cheese

Directions 1. Place ¼ cup ground beef in base of one Slider Stacker and press down firmly with fingers, making a small indent in the center of beef.

2. Place 1 tbsp. shredded cheese in center of beef.

3. Add another ¼ cup ground beef on top of shredded cheese and press down firmly with fingers to form sliders. Cover with another Slider Stacker and repeat twice. When Slider Stacker is full, seal and freeze up to 1 month.

4. When ready to cook, defrost sliders and remove from Slider Stackers. Preheat pan over medium heat and sear desired number of sliders 4-5 minutes until browned. Flip and continue to cook until burger reaches an internal temperature of 155°F/66° C, about 4-5 minutes longer.

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Cookies & Cream

C heesecake Stacker

Ingredients Crust 1½ cup crushed graham cracker ¼ cup packed light brown sugar 7 Tbsp. unsalted butter, melted

Filling 1 lb. cream cheese, softened ⅔ cup sugar ½ tsp. salt 1 Tbsp. lemon juice 2 tsp. vanilla powder ¾ cup Oreo cookies, crushed 2¼ cups heavy cream

Directions 1. Add graham crackers and brown sugar in the SuperSonic Chopper Extra with blade attachment, cover and chop into fine crumbs and place into a small Thatsa Bowl.

2. In 1 Cup Micro Pitcher melt butter in microwave for 30 seconds, add to graham crackers crumbs and mix until crumbs are moistened, divide evenly between individual Ice Cream Sandwich Maker cup (2 Tbsp. per section). Press mixture to form a crust layer.

3. Replace the SuperSonic Chopper Extra blade attachment with paddle. Add cream cheese, sugar, salt, vanilla powder, lemon juice, cover and pull cord to blend until smooth. Put in a Thatsa Bowl, set aside to let sugar dissolve into the cream cheese.

4. Add heavy cream to SuperSonic Chopper Extra cover and pull cord to whisk until soft peaks form. Avoid overbeating. Fold the whipped cream into the cream cheese mixture, then gently fold in Oreo cookies. Evenly spoon about ⅓ cup of filling into each serving dish.

5. Cover and place in the fridge for at least one hour before serving, or up to 2-3 days. Serve with whipping cream and garnish with mini Oreos.

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Goat C heese Stuffed Turkey Slider

With Roasted Red Pepper Relish

Ingredients 1½ lb. lean ground turkey 6 Tbsp. fresh breadcrumbs 3 Tbsp. fresh lemon juice 2 tsp. grated lemon peel 2 tsp. dried thyme ⅛ tsp. salt ½ tsp. ground black pepper 6 Tbsp. soft fresh goat cheese 6 whole wheat, hamburger buns 3 Tbsp. olive oil

4 7-ounce jars roasted sweet red peppers, rinsed, drained, patted dry, chopped 1½ cups chopped onions 3 tsp. finely chopped garlic 4½ Tbsp. cider vinegar 3 Tbsp. sugar ¼ tsp. dry mustard ¼ tsp. cayenne pepper

Directions 1. Combine turkey, breadcrumbs, lemon juice, lemon peel, thyme, salt and pepper in bowl. Mix well. Divide turkey mixture into 12 equal portions.

2. Place one portion of ground turkey in the Slider Stacker and press down firmly with fingers, making a small indent in the center of turkey. Place l tbsp. goat cheese in center of turkey . Add another ¼ cup ground Turkey on top of cheese and press down firmly with fingers to form sliders.

Cover with another Slider Stacker and repeat .

3. Preheat pan over medium heat and sear desired number of sliders 4-5 minutes until browned. Flip and continue to cook until burger reaches an internal temperature of 155°F/66° C, about 4-5 minutes longer.

4. Heat oil in Chef Series Frypan over medium-high heat. Add red peppers and sauté 2 minutes. Add onions and garlic. Cook until onions are tender, stirring frequently, about 5 minutes.

5. Mix vinegar and sugar in small bowl until sugar dissolves. Stir vinegar mixture into red peppers. Mix in mustard and cayenne pepper. Season with salt. Continue cooking relish until all liquid has evaporated, stirring frequently, about 6 minutes. Cool to room temperature. Cover and refrigerate. Bring to room temperature before using.) Makes about 2 cups.

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Raspberry Ice Cream

Stacker

Ingredients 1 cup heavy cream 1½ cups raspberries, frozen 3 Tbsp. powdered sugar 1 Tbsp. vanilla extract 6 cookies

Directions 1. Add heavy cream, raspberries, powdered sugar and vanilla in the Whip N Mix Chef, cover and whip on gear I, when it get harder to turn switch to gear II. Ice cream will be soft-serve consistency and ready to eat.

3. Store by freezing in Freeze-It container. It will freeze to a firmer consistency.

4. Place one cookie in each Ice Cream Sandwich Stacker cup.

5. Scoop in ¼ cup ice cream over cookie and place another cookie on top of the ice cream.

6. Seal with next Ice Cream Sandwich Stacker cup and repeat.

7. Place stackers in freezer until firm.

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Smoked Cheddar & Bacon

Stuffed Slider

Ingredients 1 lb. ground beef 1 tsp. coarse kosher salt 1 tsp. black pepper 4 oz. Smoked cheddar cheese 3 oz. crisp crumbled bacon

Directions 1. Place ¼ cup ground beef in base of one Slider Stacker and press down firmly with fingers, making a small indent in the center of beef.

2. Place 1-2 tbsp. smoked cheddar cheese and sprinkled bacon pieces in center of beef.

3. Add another ¼ cup ground beef on top of shredded cheese and bacon mixture and press down firmly with fingers to form sliders.

Cover with another Slider Stacker and repeat twice. When Slider Stacker is full, seal and freeze up to 1 month.

4. When ready to cook, defrost sliders and remove from Slider Stackers. Preheat pan over medium heat and sear desired number of sliders 4-5 minutes until browned. Flip and continue to cook until burger reaches an internal temperature of 155°F/66° C, about 4-5 minutes longer.

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