These mini blueberry swirl cheesecakes are always a hit in my house. Maybe it is because they are so versatile. They make great afternoon snacks, desserts, or even breakfast bites. You can use your Magic Bullet to grind up graham crackers before turning them into a crust, and then to blend up a delicious cheesecake batter that you will bake in your muffin pan. Not a fan of blueberries? No problem! This mini cheesecake recipe can be adjusted to use any kind of fruit you want. To make things even easier, use a store-bought jam to swirl on the top.

Mini Blueberry Cheesecakes


  • 1/4 cup frozen blueberries
  • 1/4 cup water
  • 2 tbsp sugar
  • 1 cup graham cracker crumbs
  • 3 tbsp butter, melted
  • 8 oz light cream cheese, room temperature
  • 1/3 cup sugar
  • 1 tsp vanilla
  • 1 egg



  1. Add blueberries, water and sugar to a pot and bring to a boil. Cook for 5 minutes, then cool.
  2. Strain the blueberry juice into a small bowl and set the blueberries aside.
  3. Mix the butter and graham cracker crumbs together, then equally divide among 12 paper-liners in a muffin pan, pressing firmly into the bottom.
  4. Add the cream cheese, sugar, vanilla and egg to a Magic Bullet cup and blend until creamy and smooth.
  5. Pour the cheesecake batter over the graham cracker crumbs, then top with a spoonful of blueberry juice and swirl in with a knife.
  6. Bake in the oven at 350 degrees F for 15 minutes, then cool and chill in the refrigerator.
  7. Top with the cooked blueberries.


Makes 12 Mini Cheesecakes




Watermelon (and alcohol) are a staple for the 4th of July! This year, celebrate with this refreshing and chilled white wine watermelon frosty! Skip the white wine and make smoothies for the kids. Everyone will love this refreshing drink.


Watermelon White Wine Frosty


  • 3 cups frozen watermelon
  • 1 cup chilled white wine
  • 1 tbsp. sugar
  • 1 tsp. lime or lemon Juice (depending on your flavor preference)



  1. Chop watermelon and freeze for at least two hours. Once frozen, add watermelon to Magic Bullet and puree.
  2. Combine wine and lemon or lime juice with watermelon in Magic Bullet and blend briefly.


Your 4th of July BBQ just got a lot more delicious!



Refried Bean Dip

I am always looking for a quick and easy dip to make when sport season rolls around. Something everyone will love, and that doesn’t take too much time in the kitchen to prepare. This dish is perfect just for that. You can easily adjust the flavors, add more heat, or maybe top it with some cilantro and red peppers for different flavor and crunch!

Refried Bean Dip


  • 2 cans pinto beans, drained
  • Salt and pepper
  • 1 package taco seasoning 
  • 1 cup sour cream or greek yogurt
  • 1 cup Mexican style cheese, divided in ½ cup
  • ½ green onion, diced and divided
  • Juice of 1 lime


  1. In your Magic Bullet Blender, add one can of beans. Puree until creamy. Add beans to a bowl. Next, add the other can and blend just a few seconds. You want this can to not be as creamy as the one before.
  2. Add those beans to the bowl. Sprinkle a little salt and pepper to taste, followed by the rest of the ingredients. (Only ½ the cheese and ½ the green onions). Mix together.
  3. Add the beans to a baking dish. Sprinkle the remaining cheese and onions on top. Bake at 350 for 20 minutes, or until the cheese bubbles.




To celebrate summers arrival, I used up some strawberries I had in my refrigerator to make this refreshing strawberry lime spritzer. I love mixing fruit juice with carbonated drinks, such as mineral water, ginger ale or club soda. Enjoy this beverage with any meal – it works well as an outdoor BBQ drink or dressed up for a fancier setting. I like to make this on the 4th of July.


Strawberry Lime Spritzer


  • 1 12 oz. can of ginger ale
  • 5 strawberries, chopped
  • 2 tbsp lime juice
  • 1 cup ice cubes


  1. Add all ingredients to you Magic Bullet cup and blend.
  2. Run a damp towel or lime around the rim of your glasses, then immediately dip them in a can of sugar.
  3. Serve cold.

Makes 2 cups


Yeah, that just sounds good, doesn’t it? This recipe features a bunch of delicious tasting notes: miso and umami are salty, honey is sweet, butter is rich, and when the combo hits the chicken and is roasted, it creates a flavorful, crispy skin. The miso, though a bit of an exotic ingredient, really blends into the background here, creating a rich and beguiling flavor without being noticeably unusual. Your kids will love it (if you have kids).

The Magic Bullet does a great job of blending up the marinade, which you then smear under and on the chicken skin. I used chicken legs here (it was weeknight), but thighs or even a whole bird would be equally delicious. The idea for this recipe came from food52.


Chicken with Honey Miso Butter


  • 4 tbl butter, left out on the counter for half an hour
  • 2 ½ tbl miso, any type (I use awase)
  • 2 ½ tbl honey
  • 4 chicken legs or thighs, or any skin-on chicken



  1. Preheat oven to 400. Blend all the ingredients (except the chicken!) into a cream using your Magic Bullet.
  2. Put the chicken legs into a baking dish and pat dry with paper towels. Using a knife or your hands, pull the chicken skin so that it’s not attached so firmly, then take a spoonful of the miso-honey butter and spread it underneath the skin. Repeat with all the chicken, then take whatever miso-honey-butter is left and spread it on the outside of the chicken skin.
  3. Roast in the oven for 35 minutes or until the chicken is done. (I use a meat thermometer.) Don’t flip during cooking (to preserve skin).


Besides the brilliant color of this plum jam, you and your guests are going to love the sweet and tangy flavor combination of this plum goat cheese crostini! The plum jam is really easy to make: just add freshly chopped plums to a pot of boiling water and a little sugar and let it simmer down and then cool into a thick jam. Add more or less sugar to your taste preference. My favorite way to serve this crostini dish is to warm up the baguette and goat cheese in the oven and spread cold plum jam that has been chilling in the fridge on the top. It also pairs great with walnuts.


Plum Goat Cheese Crostini


  • 2 plums, sliced and stone removed
  • 1/4 cup water
  • 1 tbsp sugar
  • 4 oz goat cheese log
  • 1 baguette



  1. Add the water, sugar and plums to a pot and bring to a boil. Cook for 15 minutes, then cool.
  2. Add the plum mixture to a Magic Bullet cup and blend well.
  3. Chill in the refrigerator for 30 minutes.
  4. Spread goat cheese and plum jam on baguette slices.

Makes 1 cup



Mango Juice


How versatile is a mango? You can eat it on its own, in a taco, as a garnish, and with the help of the Magic Bullet and an incredibly simple recipe like this, as the headliner in a delicious and refreshing drink!

This recipe combines mango with just a touch of lime to create the perfect drink for mango lovers. And it’s so easy to make!


Mango Juice Recipe


  • 1/2 mango
  • Splash of lime juice
  • 1 cup water


  1. Cut half a mango into chunks and add to Magic Bullet, along with water and a splash of lime juice. That’s it!


Who knew such an exotic drink would be so easy to make?

You won’t miss the meat in this vegan version of a Shepherd’s Pie. Green lentils replace the meat and serve as a hearty filling when cooked with onion, garlic and peas. Sweet potatoes are blended in the Magic Bullet to creamy perfection, and then spread over the top of the pie to serve as a colorful crust. Bread crumbs and fresh rosemary add the final touches. Serve this hearty pie as a main dish along with a crusty piece of bread for a vegan meal.



Vegan Sweet Potato Shepherd’s Pie Recipe


  • 2 sweet potatoes, peeled and halved
  • 1/2 tsp salt
  • 1 tbsp olive oil
  • 1 yellow onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 1/2 cups green lentils
  • 1 tsp thyme
  • 4 cups vegetable stock
  • 1 cup frozen peas
  • 1/4 cup bread crumbs
  • Fresh rosemary for garnish
  • Salt and pepper to taste



  1. Bring a large pot of water to boil and add the sweet potatoes. Cook for 25-30 minutes, until tender. Drain and set aside to cool.
  2. Heat the oil in a pot and add the onion and garlic. Cook for 5 minutes, stirring occasionally.
  3. Add the lentils and vegetable stock and bring to a boil. Cover and turn the heat to low. Simmer for 25 minutes.
  4. Preheat the oven to 425 degrees F.
  5. Add the cooled potatoes and salt to a Magic Bullet cup and blend until creamy (you may need to add some water to get it going).
  6. Add a few tablespoons of the sweet potatoes to the lentils and mix to thicken.
  7. Pour the lentil mixture into a pie dish and top with the sweet potatoes.
  8. Sprinkle bread crumbs on top.
  9. Bake in the oven for 20 minutes, until bread crumbs start to brown.
  10. Garnish with fresh rosemary.


Makes 1 pie



Easy Salsa


I crave salsa every day because it’s such an awesome way to get a lot of flavor without consuming a ton of calories. I put fresh salsa on pretty much everything, so I love to have it on hand. But you can also make it at home with even better results! Add everything to the blender and it’s done in no time!

Easy Salsa Recipe


  • ½ onion diced
  • 1 small bunch cilantro, stems cut off
  • Juice of 1 lime
  • 1 can diced tomatoes with green chilies
  • 1 jalepeno, cut and seeded
  • ½ tsp. cumin
  • ½ tsp. salt


  1. Add all ingredients into the Magic Bullet Blender. Blend until roughly chopped.
  2. Store in an air-tight container up to 3-5 days.



I recently discovered a delicious new side dish: stuffed Portobello mushroom caps. Normally, you may think of stuffed mushrooms as an appetizer, but these Portobello mushroom caps are so huge that they are probably better as a side! In fact, two people could probably share one. Goat cheese is blended with herbs and breadcrumbs to form a creamy stuffing for these large mushrooms, which are then baked in the oven. I love the combination of goat cheese and walnuts, so of course I had to add some walnuts on the top right after they get out of the oven.


Stuffed Portobello Mushroom Recipe


  • 2 portobello mushroom caps
  • 6 oz goat cheese
  • 1 tsp lemon juice
  • 1/4 cup chopped chives
  • 1 tsp dried rosemary
  • 2 tbsp bread crumbs
  • Walnuts, for topping



  1. Preheat the oven to 425 degrees F.
  2. Coat the mushroom caps with olive oil and bake in the oven for 5 minutes.
  3. Add the cheese, lemon juice, herbs and bread crumbs to a Magic Bullet cup and blend well.
  4. Stuff the mushroom caps and place back into the oven to bake for 10 minutes, until cooked through.
  5. Top with walnuts.

Makes 2 stuffed mushrooms