Fresh Recipe: Veggie Pizza

This week for Fresh Tip Tuesday I shared this super simple Cold Veggie Pizza.  It is such a hit at my Tupperware Parties and I know that it will be a hit in your own home.  Try it out, and let me know what you think.  Always remember you can rewatch my live Fresh Tip Tuesday here, and get all my favorite product picks at

Veggie Pizza

  • 2 (8-oz.) packages refrigerated crescent rolls
  • 2 (8-oz.) packages cream cheese
  • 1 (1-oz.) package powdered Ranch dressing mix
  • 1/2 cup each grated veggies: broccoli, cauliflower, carrots, peppers, cucumber, etc
  • 1/2 cup quartered cherry tomatoes
  • 1 cup shredded cheddar cheese
  • 1/2 cup chopped scallions (optional)


Preheat the oven to 350°F.

Unroll the crescent rolls onto the silicone wonder mat, separating the dough and arranging it in a single layer covering the entire baking sheet. Press together the perforations, and then using a fork, prick the dough all over. Bake the dough for 10 minutes until golden brown then remove it from the oven and allow it to cool completely.

In a medium bowl, combine the cream cheese and Ranch dressing mix.

Using the Chop N Prep or PowerChef Premium System chop veggies into smaller pieces.  Using the GrateMaster Shredder, stread carrots and cheese.  Put aside.

Spread the cream cheese mixture onto the completely cooled baking sheet of crescent rolls, covering the entire surface in an even layer.

Sprinkle veggies on top of the cream cheese, followed by the cheddar cheese. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve. .

When ready to serve, slice the sheet into bars and serve.  **Make sure to not use metal if slicing while still on the silicone mat.  Transfer to a cutting board if using a pizza cutter or knife.


Corinne Brown

Fresh Recipe: Encore Entrees Bacon Dip

encore mac and cheese

Tupperware’s new party theme Encore Entrees is taking things from Party Time to Dinner Time. This Bacon Dip that turns into Mac & Cheese is amazing!  Try it out and let me know what you think!  Oh and check out my clip from when we talked about it on WBTV HERE.

Bacon Beer Cheddar SPREAD

1 cup farmer’s cheese* or cream cheese, softened 

2 cups shredded cheddar, divided** 

3 strips cooked bacon, finely crumbled 

3 dashes hot sauce 

¼ cup plus 1 tbsp. beer or broth 

1 garlic clove, peeled and minced 

½ tsp white vinegar 

¼ tsp. kosher salt 

1/8 tsp. nutmeg 

½ cup chopped pecans 

1. In the base of the Power Chef® System fitted with the blade attachment, combine cream cheese, 1 cup of the cheddar, bacon, hot sauce, beer, garlic, vinegar, salt and nutmeg. Cover and pull cord until well blended. Transfer to a small bowl, cover and refrigerate at least 1 hour. Clean Power Chef® System to prepare for the next step. 2. In the base of the Power Chef® System fitted with the blade attachment, combine pecans and remaining cheddar. Cover and pull cord until pecans are finely minced. 3. Remove cheese spread from refrigerator, form into one large ball, several smaller balls, or log, and roll in pecan-cheddar mixture until well coated. 4. Serve immediately with a variety of crackers, breads, vegetables or fruit, or refrigerate, covered, up to 3 days


1 cup (leftover) Bacon Beer Cheddar Spread (see recipe) 

3 dashes hot sauce 

3 tbsp. heavy cream 

2 tbsp. salted butter, melted 

3 cups cooked elbow macaroni 

1. In a medium bowl, stir together Bacon Beer Cheddar Spread, hot sauce, cream, butter and macaroni. Transfer mixture to the base of the MicroPro™ Grill. 2. Place cover on grill in casserole position. Microwave on high power 3 minutes. Remove from microwave, let stand 3 minutes. Serve warm.

To Date Corinne for your own Tupperware Party contact me here today!

bacon dip

Fresh Recipe: Hot Cheese Puffs

I love to entertain and during the holidays that can make things a little chaotic juggling the kids, activities, family etc.  This family recipe of Hot Cheese Puffs is one that I can prep ahead of time and freeze.  So all I need to do is throw in the oven and enjoy.

Change it up by stuffing them with olives or jalapeños for a fun twist.

Hot Cheese Puffs

1/2 c butter
2 cups grated sharp cheddar cheese
1 c flour
1/2 tsp salt
1/4 tsp paprika

Cream butter and cheese. ((grate the cheese fresh from a block using Tupperware’s GrateMaster for the perfect consistency and less preservatives.)) Add remaining ingredients. Roll into pecan-sized balls. May be frozen or baked immediately at 350 for 12-15 mins.

Check out my latest spot on WBTV sharing the Hot Cheese Puffs Recipe:

hot cheese puffs






Let me now what you think!

Corinne Brown