Tupperware Snack Press Recipes - Your Tupperware Consultant
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Tupperware
Your
Tupperware
Consultant
Snack
Press
Recipes
Snack
Press
Snack
Press
Q&A
This
is
a
fun
and
easy
way
to
feel
like
you’re
ge5ng
a
li6le
Can
you
use
instant
mashed
potatoes?
fancy
with
your
food.
With
two
different
nozzle
a6achments
Not
recommended.
By
following
the
direc?ons
on
the
box
for
a
variety
of
op?ons,
you
won’t
believe
the
different
types
the
potatoes
were
very
loose
and
creamy.
In
order
for
them
of
snacks
and
treats
you
can
make
with
this
simple
and
to
hold
their
shape
aNer
pushing
them
through
the
Snack
ingenious
tool.
Press,
you
would
have
to
add
so
much
flour
that
they
taste
pre6y
awful.
Too
much
flour
and
not
enough
potato.
Tips
for
use:
You
can
use
leNover
mashed
potatoes.
They
were
really
• Dough
or
mixtures
are
easiest
to
press
when
brought
to
thick
and
did
not
have
a
lot
of
bu6er
and
milk
in
them.
I
room
temperature
or
warmer.
therefore
only
needed
to
add
1
egg
&
½
cup
of
flour
per
3
• Small
or
finely
minced
ingredients
pass
most
easily
through
cups
of
mashed
potatoes
and
they
were
able
to
hold
their
the
press.
shape
coming
out
of
the
Snack
Press.
• For
best
results,
guide
sheet
must
be
completely
clean
and
dry.
With
s?ckier
mixtures,
you
may
also
want
to
lightly
What
Freezer
Mates
work
with
the
cookie
recipe?
dust
the
guide
sheet,
scraper
and/or
inside
of
base.
Dust
One
batch
of
cookies
fits
in
Freezer
Mates
with
flour
for
savory
and
powdered
sugar
for
sweet
recipe.
One
6
cup/1.5
L
medium
2
• A
small
amount
of
dough
or
mixture
may
remain
in
the
Two
2
¼
cup/
250
mL
medium
1
press
and
may
need
to
be
removed
and
shaped
by
hand.
What
is
the
cost
of
a
date
me
recipe
cookie
vs
store
bought?
Costs
are
below
but
it
is
roughly
double
the
cost
per
cookie
to
buy
prepackaged
cookie
dough
instead
of
making
your
own!
Date
Me
Recipe
$1.37/
20
cookies/
about
$.07
per
cookie
Refrigerated
Pillsbury
dough
$3.35
/
24
cookies/
about
$.14
per
cookie
Prebaked
cookies
from
Publix
bakery
$3.89/24
cookies/
about
$.16
per
cookie
Doggone
Delicious
Treats
Golden
Ham
CroqueFes
1
Cup
All
Purpose
Flour
Prep:
10–15
minutes
Cook:
10–12
minutes
1
Cup
Corn
Flour
Makes:
15
Serves:
7
Serving
size:
2
croque6es
1
Cup
Cornmeal
½
Cup
Smooth
Peanut
Bu6er
1
lb./455
g
ham,
large
dice
2
tbsp.
all-‐purpose
flour
1
Cup
Water
½
cup
reduced
fat
(2%)
milk
1
egg,
lightly
beaten
1/3
Cup
Vegetable
Oil
6
tbsp.
plain
breadcrumbs
canola
or
olive
oil
spray
1
Egg
1. Preheat
Oven
to
375
degrees.
1. Preheat
oven
to
425°
F/218°
C
2. Whisk
together
flour,
corn
flour,
and
cornmeal.
In
a
mixing
2. Fit
Fusion
Master™
with
fine
mincer
disc.
Place
bowl
bowl.
Place
Silicone
Wonder
Mat
on
cookie
sheet.
underneath
hopper.
Fill
hopper
with
diced
ham
and
turn
3. Place
the
peanut
bu6er
in
1-‐Qt./1
L
Micro
Pitcher,
and
heat
handle
to
process.
Con?nue
to
fill
hopper
with
ham
un?l
all
a
few
seconds
at
a
?me
un?l
the
peanut
bu6er
has
melted.
ham
has
been
processed
into
bowl.
Using
the
silicone
spatula,
s?r
the
peanut
bu6er,
water,
oil,
3. Whisk
together
flour
and
milk
in
1-‐Qt./1
L
Micro
Pitcher.
and
egg
into
the
flour
mixture
un?l
a
s?ff
dough
forms.
Microwave
on
high
power
20
seconds.
Remove
and
whisk.
Place
dough
into
the
Snack
Press.
If
the
dough
is
s?cky,
line
Microwave
an
addi?onal
10–20
seconds.
Remove
and
whisk.
the
press
with
flour.
Cut
dough
into
desired
shape.
Repeat
as
necessary
un?l
mixture
has
thickened
and
is
well
4. Bake
in
the
preheated
oven
un?l
golden,
10-‐12
minutes.
combined.
Allow
treats
to
cool
on
the
baking
sheet
for
5
minutes
4. Pour
milk
and
flour
mixture
over
ham
and
s?r
to
combine.
before
removing
to
a
wire
rack
to
cool
completely.
Cooking
5. Fit
Snack
Press
with
3-‐cylinder
nozzle
a6achment
and
fill
?mes
may
vary.
base
with
ham
mixture.
Pack
the
mixture
by
blocking
the
nozzle
with
the
Scraper
and
gently
pressing
on
mixture
with
Plunger.
6. Remove
Scraper
and
press
evenly
onto
mixture
with
Plunger
to
shape
ham
onto
the
Guide
Sheet.
7. Using
the
Scraper,
cut
ham
mixture
along
every
bold
line
printed
on
Guide
Sheet.
8. Roll
ham
por?ons
in
egg,
and
then
the
breadcrumbs,
before
placing
on
a
parchment-‐lined
baking
sheet.
9. Spray
croque6es
with
oil
and
bake
10–12
minutes.
Easy
Potato
CroqueFes
Oatmeal
Chocolate
Chip
Cookies
Prep:
20
minutes
Cook:
12
minutes
1
s?ck
unsalted
bu6er,
room
temperature
Serves:
20
Serving
size:
2
croque6es
½
cup
granulated
sugar
½
cup
light
brown
sugar
1½
lb./680
g
Idaho
potatoes,
peeled
and
cut
into
1”
chunks
2
egg
½
cup
reduced-‐fat
(2%)
milk
½
tsp.
vanilla
extract
4
tbsp.
unsalted
bu6er
1
tsp.
coarse
kosher
salt
1
tsp.
Cinnamon-‐Vanilla
Seasoning
½
cup
plain
breadcrumbs,
divided
1
¼
cups
all-‐purpose
flour
+
extra
for
dus?ng
1
egg,
beaten
½
tsp.
table
salt
½
tbsp.
Simple
Indulgence
Steak
&
Chop
Seasoning
Blend
½
tsp.
baking
powder
canola
oil
or
olive
oil
spray
1
½
cups
quick
cooking
oats
½
cup
mini
chocolate
chips
(must
use
mini’s)
1. Preheat
oven
to
425°
F/218°
C
degrees.
2. Place
potatoes
in
SmartSteamer
Steamer
Base.
Fill
Water
Tray
1.
Preheat
oven
to
350°
F/175°
C.
with
1¾
cups
water,
place
Steamer
Base
over
water
tray
and
2.
In
medium
bowl,
whisk
together
bu6er
and
sugars
un?l
cover.
Microwave
on
high
power
12–15
minutes
or
un?l
combined.
Whisk
in
egg
and
vanilla.
potatoes
are
fork
tender.
3. Place
milk,
bu6er,
salt
and
warm
potatoes
in
base
of
Power
4.
S?r
in
seasoning,
flour
and
baking
powder.
Once
combined,
Chef™
System,
fi6ed
with
blade
a6achment,
cover
and
pull
cord
s?r
in
oats
and
chocolate
chips.
to
process
un?l
mixed.
5.
Lightly
dust
guide
sheet,
scraper
and
inside
of
base
with
4. Place
potato
mixture
in
medium
bowl
and
add
¼
cup
flour.
breadcrumbs
and
egg.
Mix
un?l
combined.
6.
Fit
Snack
Press
with
rectangle
nozzle
and
fill
base
with
half
5. In
shallow
bowl
or
plate,
combine
remaining
breadcrumbs
and
the
cookie
dough.*
Pack
dough
by
blocking
nozzle
a6achment
seasoning
blend.
with
scraper
and
pressing
down
gently
with
plunger.
6. Fit
Snack
Press
with
3-‐cylinder
nozzle
a6achment
and
fill
base
7.
Remove
scraper
and
press
down
evenly
on
the
plunger
to
with
potato
mixture.
Pack
the
mixture
by
blocking
with
the
release
dough
onto
guide
sheet.
Remove
plunger,
add
nozzle
with
the
Scraper
and
gently
pressing
on
mixture
with
remaining
cooking
dough
and
press
down
with
plunger
again
Plunger.
to
form
full
lines
of
dough
on
guide
sheet.
Using
scraper,
cut
7. Remove
Scraper
and
press
evenly
onto
mixture
with
Plunger
to
dough
along
every
other
line
on
guide
sheet.
shape
potatoes
onto
the
Guide
Sheet.
8. Using
the
Scraper,
cut
potato
mixture
along
every
other
line
9.
Place
cookie
dough
por?ons
onto
Silicone
Wonder®
Mat
and
printed
on
Guide
Sheet.
bake
10–12
minutes
or
un?l
edges
begin
to
brown.
Allow
to
9. Repeat
with
any
remaining
potato
mixture.
cool
slightly
before
removing
from
mat.
10. Roll
potato
por?ons
in
egg,
and
then
the
breadcrumbs,
before
*You
may
fill
base
with
all
cookie
dough
at
once,
though
it
may
placing
on
a
parchment-‐lined
baking
sheet.
require
more
strength
to
press
down.
It
is
easier
to
push
dough
11. Spray
croque6es
with
oil
and
bake
10–12
minutes.
through
Snack
Press
that
is
at
room
temperature
or
warmer.
Baked
Cheddar
Crisps
Shortbread
Cookies
Prep:
10
minutes
Cook:
12
minutes
1
¾
cup
flour
Serves:
10–11
Serving
size:
2
crisps
1
cup
soN
bu6er
½
cup
powdered
sugar
10
tbsp.
unsalted
bu6er,
room
temperature
1
tsp.
coarse
kosher
salt
1. Preheat
oven
to
350°
F.
2
eggs
2. In
a
medium
bowl,
cream
powdered
sugar
and
bu6er
1½
cups
all-‐purpose
flour
together
un?l
fluffy.
Slowly
add
flour.
½
cup
cheddar
cheese,
shredded
3. Lightly
dust
guide
sheet,
scraper
and
inside
of
base
with
flour.
4. Fit
Snack
Press
with
rectangle
nozzle
and
fill
base
with
half
1. Preheat
oven
to
425°
F/218°
C.
the
cookie
dough.*
Pack
dough
by
blocking
nozzle
2. Combine
bu6er
and
salt
in
base
of
Power
Chef™
System
a6achment
with
scraper
and
pressing
down
gently
with
fi6ed
with
paddle
whisk
a6achment.
Pull
cord
un?l
bu6er
plunger.
is
white
and
fluffy.
5. Remove
scraper
and
press
down
evenly
on
the
plunger
to
3. Add
egg
to
bu6er
in
base,
cover
and
pull
cord
to
combine.
release
dough
onto
guide
sheet.
Remove
plunger,
add
4. Remove
bu6er
mixture
from
Power
Chef™
base
and
place
remaining
cooking
dough
and
press
down
with
plunger
in
small
bowl.
Add
flour
and
mix
with
Saucy
Silicone
again
to
form
full
lines
of
dough
on
guide
sheet.
Using
Spatula
un?l
well
combined.
Add
cheese
to
mixture
and
scraper,
cut
dough
along
every
other
line
on
guide
sheet.
s?r
to
combine.
6. Place
cookie
dough
por?ons
onto
Silicone
Wonder®
Mat
5. Fit
Snack
Press
with
rectangular
nozzle
and
fill
base
with
and
bake
12-‐15
minutes
or
un?l
edges
begin
to
brown.
dough.
Pack
dough
by
blocking
nozzle
a6achment
with
Allow
to
cool
slightly
before
removing
from
mat.
Scraper
and
pressing
down
gently
with
Plunger.
6. Remove
Scraper
and
press
down
evenly
with
Plunger
to
release
dough
onto
Guide
Sheet.
Using
Scraper,
cut
dough
along
each
line
to
create
slender
crisps.*
7. Use
Scraper
to
help
remove
dough
from
Guide
Sheet
and
place
on
parchment-‐lined
baking
sheet.
8. Bake
10–12
minutes.
*If
dough
is
s?cking,
dust
flour
onto
Scraper
and/or
the
Pastry
Sheet.
Pinwheel
Sugar
Cookies
Cauliflower
Tots
Prep:
12–20
minutes
Cook:
10
minutes
Makes:
15–20
cookies
Serving
size:
1
cookie
½
head
cauliflower,
about
8
oz./225
g,
broken
into
florets
2
eggs
2
s?cks
unsalted
bu6er,
room
temperature
1
cup
plain
breadcrumbs
1
cup
granulated
sugar
1
egg
½
cup
shredded
cheddar
cheese
1
tbsp.
reduced-‐fat
(2%)
milk
1
tsp.
vanilla
extract
1
½
tsp.
coarse
kosher
salt
3
cups
all-‐purpose
flour
¾
tsp.
baking
powder
½
tsp.
black
pepper
¼
tsp.
coarse
kosher
salt
10–15
drops
food
coloring
1
tbsp.
parsley,
finely
chopped
using
Power
Chef™
System
cooking
spray
1. Preheat
oven
to
375°
F/190°
C.
2. In
base
of
Power
Chef™
System,
fi6ed
with
paddle
whisk
a6achment,
1.
Preheat
oven
to
400°
F/205°
C.
combine
bu6er
(ensure
that
it
is
extremely
soN)
and
sugar
and
pull
cord
2.
Place
cauliflower
in
Power
Chef™
System
fi6ed
with
blade
un?l
well
combined
and
light
in
color.
Add
egg,
milk
and
vanilla
and
pull
a6achment.
Cover
and
pull
cord
several
?mes
to
process
cord
un?l
thoroughly
combined.
un?l
finely
minced;
pour
into
medium
bowl.
3. In
medium
bowl,
combine
liquids
from
Power
Chef™
and
flour,
baking
3.
Add
eggs,
breadcrumbs,
cheese,
salt,
pepper
and
parsley
power
and
salt.
Mix
well
un?l
ingredients
are
combined,
crea?ng
the
to
cauliflower.
Mix
to
combine.
dough.
4.
Fit
Snack
Press
with
cylinder
nozzle
and
fill
base
with
4. Divide
dough
into
2
equal
parts.
Mix
food
coloring
into
1
part
of
dough.
5. Fit
Snack
Press
with
6-‐cylinder
nozzle
a6achment
and
fill
base
with
1
cauliflower
mixture.
Pack
mixture
by
blocking
nozzle
part
of
dough.
Pack
dough
by
blocking
nozzle
a6achment
with
Scraper
a6achment
with
scraper
and
pressing
and
pressing
down
gently
with
Plunger.
down
gently
with
plunger.
6. Remove
Scraper
and
press
down
evenly
with
Plunger
to
release
long
5.
Remove
scraper
and
press
down
evenly
on
plunger
to
lines
of
cookie
dough
onto
Guide
Sheet.*
Using
Scraper,
cut
dough
lines
release
onto
guide
sheet.
in
half.
Remove
from
Guide
Sheet
to
a
clean
surface.
6.
Using
scraper,
cut
along
every
other
line
on
guide
sheet
7. Repeat
with
remaining
ball
of
dough.
and
place
onto
Silicone
Wonder®
Mat.
Spray
tots
lightly
with
8. Line
up
two
opposite-‐colored
dough
lines
and,
keeping
them
flat,
roll
cooking
spray.
them
inward
together
to
create
a
flat
pinwheel.
7.
Bake
10–12
minutes
un?l
browned.
9. Place
cookies
on
parchment-‐lined
baking
sheet
and
bake
8–10
minutes
or
un?l
cookies
just
begin
to
set.
10. If
desired,
sprinkle
with
addi?onal
sugar
or
sprinkles
aNer
removing
from
oven.
Allow
to
cool
slightly
on
baking
sheet,
about
5
minutes,
before
removing
from
sheet
to
cool
completely.
*If
dough
is
difficult
to
push
through
Snack
Press,
remove
and
microwave
on
high
power
5–10
seconds,
or
work
dough
with
your
hands,
to
slightly
soNen.
Note:
Some
extra
dough
will
remain
in
the
Snack
Press
base.
Remove
and
roll
into
rolls,
fla6en
slightly
and
bake
along
with
your
pinwheel
cookies.
Chocolate
Cookie
Truffles
Chicken
Nuggets
Prep
?me:
20
minutes
Serves:
16–18
Serving
size:
1
cookie
truffle
bite
1
pound
chicken
breasts,
boneless
&
skinless
cut
into
chunks
¼
cup
old
fashioned
oats
(also
known
as
5
minute
oats)
14.3-‐oz./405
package
chocolate
sandwich
cookies
¼
teaspoon
dried
parsley
8
oz./225
g
reduced-‐fat
cream
cheese
½
teaspoon
garlic
powder
1
cup
semi-‐sweet
chocolate
chips
¼
teaspoon
onion
powder
2
tbsp.
vegetable
shortening
½
teaspoon
kosher
salt
¾
cup
panko
bread
crumbs
1. Place
all
cookies
in
base
of
Power
Chef™
System,
fi6ed
with
1
tablespoon
parmesan
cheese,
grated
blade
a6achment,
cover
and
process
un?l
finely
crumbled.
2. Place
cream
cheese
in
1-‐Qt./1
L
Micro
Pitcher
and
1. Preheat
oven
to
375°
F
microwave
on
high
power
20–30
seconds,
or
un?l
very
soN.
2. Place
the
first
6
ingredients
in
a
bowl
and
mix
together
3. Combine
cookie
crumbs
and
cream
cheese
in
medium
bowl
3. Scoop
into
Tupperware
Fusion
Master
and
grind
un?l
all
and
mix
un?l
combined.
chicken
is
done.
4. Fit
Snack
Press
with
the
rectangular
nozzle
and
fill
base
with
4. Place
the
bread
crumbs
and
parmesan
cheese
in
a
shallow
cookie
mixture.
Pack
the
mixture
by
blocking
nozzle
bowl
or
on
a
plate
and
s?r
to
combine.
a6achment
with
Scraper
and
pressing
down
gently
with
5. Scoop
ingredients
into
Tupperware
Snack
Press
with
square
Plunger.
a6achment
and
press
out
into
strips.
5. Remove
Scraper
and
press
down
evenly
with
Plunger
to
6. Cut
strips
into
small
squares
using
the
Snack
Press
scraper.
release
cookie
mixture
onto
Guide
Sheet.
Using
Scraper,
cut
7. Gently
shape
each
nugget
and
press
into
bread
crumbs
to
cookies
along
every
other
line
to
create
square
bites.
evenly
coat
them.
6. Remove
from
Guide
Sheet
and
place
on
parchment-‐lined
8. Place
nuggets
on
a
Tupperware
Wondermat
on
top
of
a
baking
sheet
or
cooling
rack.
cookie
sheet.
Bake
for
15
minutes
and
serve,
then
flip
over
7. Place
chocolate
chips
in
1-‐Qt./1
L
Micro
Pitcher
and
and
cook
for
an
addi?onal
5
minutes
microwave
at
50%
power
2
minutes,
s?r.
9. To
freeze,
place
nuggets
on
a
sheet
tray
aNer
this
step
and
8. Add
vegetable
shortening
to
chocolate
in
Micro
Pitcher
and
freeze
for
one
hour.
Place
nuggets
in
FreezerMates
for
up
to
microwave
at
50%
power
an
addi?onal
30
seconds.
S?r
un?l
3
months.
When
ready
to
cook,
bake
15
min.
at
375°
F
chocolate
is
smooth
and
pourable.
9. Spoon
chocolate
over
cookie
bites.
If
desired,
cover
the
sides
to
completely
coat
cookie
bites.
Can
be
chilled
or
enjoyed
at
room
temperature.
Lemon
Cake
Bites
Peanut
BuFer
Pretzel
Bites
Prep
?me:
30
minutes
1
cup
crushed
pretzels
OR
1
¼
c
rice
krispies
for
gluten
free
Serves:
24
Serving
size:
1
cake
bite
1
½
cup
creamy
peanut
bu6er
1
cup
powdered
sugar
Eggs,
oil
and
water
according
to
cake
package
direc?ons
¾
cups
chocolate
chips
16.5-‐oz./470
g
package
lemon
cake
mix
Extra
pretzels
for
topping,
if
desired
16-‐oz./455
g
can
cream
cheese
fros?ng
1
lemon,
zested
and
juiced
using
Zest
’N
Press®
Gadget
1.
Place
pretzels
in
base
of
Power
Chef™
System
fi6ed
with
2
tbsp.
unsalted
bu6er
blade
a6achment.
Cover
and
pull
cord
to
process
un?l
pretzels
1
cup
powdered
sugar
are
finely
crumbled,
crea?ng
about
1
cup
crumbled.
2.
Place
peanut
bu6er
in
base
of
1-‐Qt./1
L
Micro
Pitcher
and
1. Combine
eggs,
oil
and
water
in
base
of
Power
Chef™
System,
microwave
on
high
power
1
minute.
S?r
powdered
sugar
and
1
fi6ed
with
paddle
whisk
a6achment,
cover
and
pull
cord
to
cup
crushed
pretzels
into
peanut
bu6er.
combine.
Add
cake
mix
to
liquids
in
Power
Chef™
base,
cover
4.
Assemble
Snack
Press
fi6ed
with
rectangular
nozzle.
Fill
base
and
pull
cord
un?l
well
combined.
with
peanut
bu6er
mixture,
blocking
the
nozzle
with
scraper
2. Spray
TupperWave®
Stack
Cooker
3-‐Qt./3
L
Casserole
and
and
pressing
down
gently
on
mixture
with
plunger
to
align
Cone
with
nons?ck
cooking
spray
and
pour
in
ba6er.
mixture.
Microwave
at
70%
power
10
minutes,
or
un?l
knife
inserted
5.
Remove
scraper
and
press
down
evenly
on
plunger
to
release
into
cake
comes
out
clean.
Allow
to
cool
slightly
before
mixture
onto
guide
sheet.
crumbling
cake
into
large
bowl.
Add
fros?ng
and
lemon
zest
6.
Cut
mixture
along
every
other
line
printed
on
guide
sheet
to
to
cake
and
mix
together.
form
squares.
Place
guide
sheet
into
freezer
un?l
bites
are
easy
3. Fit
Snack
Press
with
rectangular
nozzle
and
fill
base
with
half
to
remove,
about
10
minutes.
of
cake
mixture.
Pack
cake
mixture
by
blocking
nozzle
7.
Place
chocolate
chips
in
1-‐Qt./1
L
Micro
Pitcher
and
a6achment
with
Scraper
and
pressing
down
gently
with
microwave
at
50%
power
1–2
minutes,
s?rring
every
30
Plunger.
seconds,
un?l
melted.
4. Remove
Scraper
and
press
down
evenly
with
Plunger
to
8.
Remove
from
freezer
and
spoon
chocolate
over
each
bite.
If
release
dough
onto
the
Pastry
Sheet.
Using
Scraper,
cut
desired,
gently
press
a
pretzel
into
the
melted
chocolate.
Freeze
dough
along
every
other
line
to
make
square
cakes.
an
addi?onal
10
minutes
to
set.
5. Use
Scraper
to
help
remove
dough
from
Guide
Sheet
and
transfer
to
a
parchment-‐lined
baking
sheet
or
cooling
rack.
Note:
If
your
peanut
bu6er
mixture
is
s?ll
very
warm
aNer
6. Repeat
with
remaining
cake
mixture.
mixing
adding
extra
powdered
sugar
can
help
the
mixture
keep
7. To
create
glaze,
in
1-‐Qt./1
L
Micro
Pitcher,
microwave
bu6er
its
shape.
If
your
peanut
bu6er
is
closer
to
room
temperature
on
high
power
30–60
seconds
un?l
melted,
then
whisk
in
aNer
mixing
you
probably
won’t
need
to
make
the
mixture
powdered
sugar
and
2
tbsp.
lemon
juice.
Once
glaze
is
thicker
with
powdered
sugar.
smooth,
drizzle
over
cake
bites.
Can
be
chilled
or
enjoyed
at
room
temperature.
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