True Vision Enterprise

3 Chicken Breasts (boneless, skinless, cut into 1-inch pieces)
1 Tbsp. Southwest Chipotle Seasoning
1 Pkg. Corn Tortillas (about 10)
1 lb. Mexican Cheese, grated
1 can Diced Ortega Green chilies
1 yellow onion (chopped)
1 large can La Victoria Enchilada Sauce, mild

1st- Microwave in the Stack Cooker with Colander or the Oval Microwave
Cooker with High-Fat Rack the chicken seasoned with the Southwest
Chipotle seasoning on high for 5 minutes, stirring halfway through.

2nd – Place the meat a little at a time into the Quick Chef and shred3rd – Open Enchilada sauce with E Series Can Opener and pour a small
amount into the Stack Cooker. Place the tortillas into the base and add
meat, chilies, onions and cheese. Then begin to layer all the way up to the
top of the container. End the casserole with sauce on the top. Place the
casserole into the microwave and cook on High for 13 minutes.

2 Granny Smith Apple, quartered and cored
2 kiwis peeled and halved
8 strawberries, stems removed
1tbsp Cinnamon Vanilla Spice

Chop apple in Quick Chef with blade. Add kiwis and strawberries, chop
lightly to desired consistency.

1 box Pecan Butter Nut Cake Mix Ingredients called for on the box
1 can Coconut Pecan Frosting
1 tbsp butter, melted
¼ cup sugar

Mix cake according to the box in Tupperware Mix N Stor Plus
Pitcher. Add Coconut Pecan Frosting and mix well. Let stand 5 to 10
minutes. Sprinkle sugar in Vent N Serve Large Deep. Pour butter on sugar
and spread evenly. Pour in cake mix. Microwave on HIGH for 8-10 minutes.
Cool. Turn over onto Rectangle Cake Taker and Serve.

2-12 oz. Packages of refrigerated biscuit dough
1 cup sugar
1 stick butter
2 tbsp. Simple Indulgence Cinnamon Vanilla Spice

Melt butter in microwave using micro pitcher set or rock n serve
medium shallow. Mix together sugar and spice in quick shake; set aside.
Separate biscuits and cut into quarters using chef series kitchen shears or
pairing knife. Mix butter and biscuits together in the Thatsa Bowl. Add
spice mix, seal and shake to coat. Pour into Tupperwave Stack Cooker 3
qt container with cone and microwave 6 minutes. If not cooked through
cook longer in 30 second intervals. Enjoy.

1 yellow or butter recipe cake mix
3 eggs
2tbsp Cinn. Vanilla Spice
1/3 cup mayo
½ cup chopped nuts
1 cup water
1 cup brown sugar
1 stick cold butter

Mix cake mix, eggs, mayo, and water together and set aside. Mix
brown sugar, cinnamon vanilla spice and chopped nuts together and cut cold
butter into mixture. Pour ½ of mixture in base of Stackcooker. Add ½ of
cake batter pour rest of mixture around cake batter and mix in using a knife
in a swirling motion. Add rest of cake batter and cook for 10 min. let stand
for 3 min. and dump and serve.

½ cup Champagne
½ cup orange juice
dash of grenadine strawberries

Pour all ingredients except strawberries into champagne glass and
stir well. Garnish with strawberries.

Assorted apples, sliced
1 cup light brown sugar
8 oz whipped or softened cream cheese
1 tsp Simple Indulgence Cinnamon Vanilla Spice

Mix sugar, cream cheese and spice in Quick Chef with whip insert.
Serve in Ice Prisms Small Bowl.

4 eggs
1 cup whipping cream
1 pkg. pre-cooked bacon
2 green onions (chopped)
1 small mushrooms
1 ½ cups Broccoli
1 bag grated cheddar cheese
1/3 cup flour
Salt & pepper to taste
Option: 1 -2 tsp Southwest Chipotle spice

Place bacon, chopped onions and fresh broccoli in stack cooker and
microwave for 2 min. Mix eggs and whipping cream and salt and pepper. Add in
bacon, broccoli, mushrooms and onions. Stir. Mix flour with cheese and add to
quiche. Cook on high 12 min. Let stand 4 min.

1/2 oz Drambuie Sylk Cream Liqueur
2 oz Absolut Vanilia vodka
1/2 oz pumpkin liqueur
1 tsp whipped cream or Redi Whipped Cream in can
A dash of Cinnamon Vanilla Spice
Cinnamon stick for garnish

Pour the Drambuie Sylk Liqueur and vodka into a Quick Shake filled
with ice and shake well. Add the pumpkin liqueur and shake. Strain
into chilled cocktail glass. Top with teaspoon of whipped cream or
Redi Whipped Cream in the can and sprinkle Cinnamon Vanilla spice
on top. Garnish with cinnamon stick.

2 eggs
¾ cup sugar
½ tsp salt
½ tsp ground ginger
¼ tsp ground cloves
1 tsp Simple Indulgence Cinnamon Vanilla Spice
2 – 5 oz cans of evaporated milk
1 – 15 oz can of Libby’s Pumpkin (not “pie mix”)

Whisk together all but evaporated milk and pumpkin in Mix and Stor Plus
Pitcher. Add evaporated milk, whisk till blended. Add pumpkin, whisk till
blended. Pour in Vent N Serve Large Deep or Base of Oval Microwave
Cooker. Microwave on high power 4 minutes. Microwave on 70% power for
11 minutes more. Let cool and enjoy!