Fresh Recipe: Cinnamon Apple Crisp

This week for Fresh Tip Tuesday we made Cinnamon Apple Crisp.  After taking my girls to the mountains to go apple picking it just seemed like the right thing to share 🙂  I love apples. In fact, the first time I was on WBTV I shared some great facts about Apples and made a Rustic Apple Tart.

For example, did you know it takes 2 pounds of apples make one 9-inch pie?  There is also a reason we have the saying “an apple a day will keep the doctor away.”  Two-thirds of the fiber and lots of antioxidants are found in the peel. So don’t peel them. Antioxidants help to reduce damage to cells, which can trigger some diseases. They are fat, sodium, and cholesterol free.  Apples  are also shown to help your memory since they contain high levels of boron, which stimulates electrical activity of the brain and increases mental alertness.

Watch this week’s clip on my Facebook Page here, and be sure to get my Fresh Product Picks at

Cinnamon Apple Crisp

4-6 apples, cored and sliced
1 (21 oz.) box Krusteaz Cinnamon Swirl Crumb Cake & Muffin Mix  **For the live video I used a Spice Cake and my own streusel mix by mixing 1/4 cup brown sugar with 4 tbsps of Tupperware’s Cinnamon Vanilla Seasoning**
1 stick butter, cut into pieces
Whipped cream or Ice cream if desired

1. In the base of the Tupperware Microwave Pressure Cooker add half the apples.
2. Pour half the Crumb Cake & Muffin Mix, and half the cinnamon mixture over apples.
3. Top with half the butter, repeat layers.
4. Secure cover onto base. Microwave on high power 15 minutes. Remove from microwave. Let stand 10
minutes or until pressure indicator valve is in the down position.
5. Top with whipped cream or ice cream if desired.

The apples do cook down alot, so don’t be scared by how full the pressure cooker looks when you first layer and fill it up.

Let me know what you think and remember I can always come make this for you at your own Tupperware Party where you get the products for Free and 1/2 off.  At a distance? Schedule a Facebook Party with me today.



Corinne Brown

Fresh Recipe: Mushroom and Asparagus Risotto

I love risotto. It is a comfort food to me just like mac and cheese. The difference always was it would take me an hour to make it. That is, until Tupperware came out with their amazing Microwave Pressure Cooker and I could make it in less than 20 mins!  This week on Fresh Tip Tuesday I went live and shared my favorite Mushroom and Asparagus Risotto.  Watch the playback here and check out the recipe below.  I hope you love it as much as my girls and I do 🙂


Mushroom and Asparagus Risotto


– 1 cup Arborio rice
– 4 oz. fresh mushrooms, sliced
– 4 oz. fresh asparagus, coarsely chopped
– 1 tsp. coarse kosher salt
– 1 Tbsp. extra virgin olive oil
– 2 1⁄4 cups vegetable stock or water*
– 1 small onion, peeled, halved and chopped in Chop ’N Prep Chef
– 1⁄2 cup Parmesan cheese, grated in Grate Master Shredder


  1. Rinse Arborio rice in strainer until water runs clear, about 30–60 seconds.
  2. Pour rice into Tupperware Microwave Pressure Cooker base and add vegetable stock, mushrooms, asparagus, onion, salt and oil. Seal and microwave on 70% power 13 minutes.
  3. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 4–6 minutes, before opening.
  4. Remove cover and stir in Parmesan cheese


So good.  So easy.

Get my Fresh Product Picks (Pressure Cooker, Chop N Prep, Grate Master and More) at Want to get it FREE?  Date a Tupperware Party with me and you can get spoiled rotten. (At a distance?  No worries, I do Facebook Parties too)




Corinne Brown

Fresh Recipe: Broccoli Cheese Soup

I love this simple recipe for Broccoli Cheese Soup, and I love even more that it takes less than 30 mins to be ready to enjoy.  A quick, somewhat healthy comfort food!  I hope you enjoy it as much as we do.  Check out the Fun Fresh Facts, and to watch the Fresh Tip Tuesday Clip where I made it LIVE, click here.


Broccoli Cheese Soup

1/2 onion
10oz frozen broccoli or 2-3 heads of fresh broccoli (I prefer fresh, it makes the soup that much better)
2 cloves garlic
2 cups veggie broth (or whichever broth you like)
1 cup milk
2 tbsp flour
1 lb velveeta cheese
salt and pepper

1. Chop onion and garlic the the PowerChef or QuickChef Pro. Add to the base of the pressure cooker.
2. Chop broccoli if using fresh and add to the base of the pressure cooker.
3. Using your silicone spatula, mix together along with flour and salt and pepper.
4.Add remaining ingredients in base of Microwave Pressure Cooker
5. Seal and microwave on high power 15 minutes.
6. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers,
about 10–15 minutes.

Garnish with some fresh broccoli for color, and sour cream for an added creamy flavor.  ENJOY!


**I like making double batches, storing them in the vent n serve so I have planovers for later.**

To get my Fresh Product Picks and more go to  Want to get it FREE?  Date a Tupperware Party with my and you can get spoiled rotten. (At a distance?  No worries, I do Facebook Parties too)


Enjoy!Corinne Brown