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Summer weather has reached our hometown of Las Vegas and I find myself trying to get creative with sweet and healthy ways to satisfy my sweet tooth. This freeze definitely brings me back to times when I walked around crowded and super hot theme parks as a teenager, and the only thing that sounded good was a nice cold and tart lemonade freeze! I see this treat being made over and over all summer long!

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Strawberry Lemonade Freeze

Ingredients

  • 1/3 cup lemon juice
  • 1/2 cup frozen strawberries, thawed for about 5 minutes
  • 1/2-1 cup water
  • 5-6 tb. honey (You can also add regular sugar)
  • 2 cup ice

Instructions

  1. Add all ingredients to the Magic Bullet Blender. Use the larger blender for best results. Blend until it’s a smooth crushed ice consistency. You can add more water to allow it to blend easier.
  2. Enjoy immediately!

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May
17
0

Creamy Mushroom Sauce

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In my opinion, every cook needs to know how to make a basic, yet delicious, creamy mushroom sauce. So here you go! I like to used organic cremini mushrooms and find they give the sauce a great flavor. In addition to the mushrooms, you will need heavy cream, milk, thyme, and garlic. After sautéing the mushrooms and allowing them to simmer in cream for a few minutes, I like to transfer half of the mixture to a Magic Bullet cup and blend, then add back to thicken up the sauce.
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Creamy Mushroom Sauce Recipe

Ingredients

  • 2 tbsp olive oil
  • 8 oz organic cremini mushrooms, cleaned and sliced
  • 1/2 cup heavy cream
  • 1/4 cup milk
  • 1/4 cup shredded parmesan cheese
  • 1/2 tsp thyme
  • 1/4 tsp pepper

Instructions

  1. Heat the olive oil in a skillet and cook the mushrooms until brown and tender, about 7 minutes.
  2. Add the milk, cream, cheese, thyme and pepper and bring to a boil.
  3. Lower the heat and simmer for 5 minutes.
  4. Transfer half of the mixture to a Magic Bullet cup and blend, then add back to the skillet.
  5. Stir and cook for 2 more minutes.

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Makes 1 cup

 

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Pudding has become my girls FAVORITE dessert. We are always trying new recipes and creations with different toppings, but I think we all agreed that chocolate was the best. This pudding is definitely rich and decadent. But making memories with my girls while making food is one of my favorite things!

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Rich Chocolate Blender Pudding

Ingredients

  • 12 ounce package chocolate chips
  • 1/3 cup white sugar
  • 3 large eggs
  • 1 c. heavy cream or full fat coconut milk, scalded hot
  • 1 tb. vanilla

Instructions

  1. In the large blender cup of the Magic Bullet Blender, add the chocolate chips, sugar, and eggs. While the blender is running, slowly add in the hot milk and then the vanilla until everything is melted and runs smooth.
  2. Pour mixture into dessert cups and refrigerate for a few hours until firm. Top with whipped cream or other desired toppings.

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May
11
0

Bacon and Leek Quiche

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It took me many years to perfect my favorite quiche recipe, always striving for the best texture and flavors. This is my go-to quiche recipe that turns out perfect every time. Quiche is always a nice addition to the breakfast table, but equally nice when paired with a salad for lunch or dinner. I think of baking a quiche in 3 steps: the crust (if you are making it at home), the egg filling, and the vegetables/meat/fish filling. The crust is prepared first, so later you just have to add everything in a finish baking. Next, I prepare the vegetables and/or meats/fish and lay them down on the bottom of the pie. Last, I whip up the eggs, cheese and cream in my Magic Bullet blender and pour over the top.

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Bacon and Leek Quiche

Ingredients

  • 1 9×13-inch pie crust
  • 1 leek, thinly sliced
  • 4 strips turkey bacon
  • 4 eggs
  • 1 1/2 cups milk or cream
  • Pinch of sugar
  • 1/2 tsp salt
  • 1 cup shredded cheddar cheese
  • 1 tbsp olive oil

Instructions

  1. Preheat the oven to 425 F.
  2. Cook the bacon in a skillet until crisp, then add the leek and 1 tbsp olive oil and cook until tender, about 7 minutes.
  3. Crumble the bacon and fill the bottom of the crust with the leek and bacon mixture.
  4. Add the eggs, milk, sugar, salt and cheese to a Magic Bullet pitcher and blend.
  5. Pour over the quiche filling.
  6. Bake the quiche in the oven for 15 minutes, then lower the heat to 300 F and bake for 30 more minutes.

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Makes 1 9×13-inch quiche

 

May
8
0

Cheddar Waffles

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Not all waffles need to be sweet. These cheddar waffles go great with chicken and gravy, or with a dollop of sour cream for a delicious savory side dish. You can experiment with other cheeses and herbs by adding them to this basic cheddar waffle recipe. Try adding fresh chives on top!

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Cheddar Waffle Recipe

Ingredients

  • 1 1/2 cups flour
  • 1 1/2 cups milk
  • 1 cup shredded cheddar cheese
  • 2 tsp baking powder
  • 2 eggs
  • 1 tsp salt

Instructions

  1. Preheat a waffle maker.
  2. Add all ingredients to a Magic Bullet pitcher and blend.
  3. Pour the batter onto the waffle maker, close and cook until crisp.

Makes 4 waffles

 

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I feel like every time my bananas turn brown, I create a new banana bread recipe with different variations. I wanted to try something different besides my typical chocolate chip banana bread. So, I browned some butter which gave the bread a hint of caramel flavor and then added one of my favorite spices. It’s almost like a little piece of the Fall Season in one recipe!

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Spiced Brown Butter Banana Bread

Ingredients

  • 4 ripe bananas mashed
  • 1 cup coconut sugar
  • 1/2 cup greek yogurt
  • 1 stick salted butter
  • 2 eggs
  • 1/3 cup coconut milk
  • 1 3/4 cup flour, or whole wheat flour
  • 1 tb. garam masala spice
  • 1 tsp. baking soda

Instructions

  1. In a bowl, mash the bananas and add them to the large blender cup of the Magic Bullet Blender. Set aside.
  2. In a sauce pan add your butter and melt on medium low heat while continually stirring until the butter has reached a light to dark brown caramel color. Remove from heat to let cool.
  3. In the blender add the eggs, sugar, yogurt, and milk, with the bananas. Blend until creamy. In a separate bowl, whisk together the flour, spices, and baking soda. Fold in the banana mixture, and then stir in the browned butter.

I made 4 mini loaves, baked at 325 for 30-35 minutes. Adjust time accordingly if you are using large bread pan.

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Sometimes I can’t make up my mind when it comes to choosing a flavor for chia seed pudding. My solution: make three different flavors and layer them in one cup! This layered chia seed pudding dessert is made with chocolate and vanilla almond milk and raspberry jam. For best results, let the pudding stand in the fridge overnight. The chia seeds magically thicken the almond milk creating a delicious pudding-like texture.

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Chocolate, Raspberry, Vanilla Chia Pudding

Ingredients

  • 1/2 banana
  • 1 cup chocolate almond milk
  • 1/4 cup raspberry jam
  • 1 cup almond milk
  • 1/4 tsp vanilla extract
  • 2 1/2 tbsp chia seeds

Instructions

  1. Blend the banana and chocolate almond milk in a Magic Bullet cup and pour into a bowl. Stir 1 tbsp chia seeds and put in the fridge.
  2. Stir 1 tbsp chia seeds into the vanilla almond milk and stir in the vanilla extract in a bowl. Place into the fridge.
  3. In a third bowl, mix the raspberry jam and 1/2 tbsp chia seeds and place in the fridge.
  4. Chill overnight, then layer in clean bowls before serving.

Makes 2 cups

 

Apr
26
0

Curry and Chive Dip

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Back in the day, we used to use powder packet dip mixes for parties. Now, we love to make our own dips from scratch. This sour cream-based dip is flavored with curry powder, paprika, garlic, vegetable bouillon and fresh chives. You can serve this curry dip with a tray of vegetables or chips. What about vegetable chips? 🙂

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Ingredients

  • 1 cup sour cream
  • 1 tbsp curry powder
  • 1 tsp paprika
  • 1 tsp vegetable bouillon
  • 1 garlic clove
  • 1/4 cup fresh chopped chives

Instructions

  1. Add all ingredients except for the chives to a Magic Bullet cup and blend.
  2. Sprinkle with fresh chopped chives.

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Makes 1 cup

 

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This butternut squash lasagna is a great vegetarian version of this popular layered pasta dish. The layers consist of a creamy, fresh butternut squash purée, a thick white sauce, cheese and lasagna noodles. I always use oven-ready lasagna noodles, which are so much easier since all you have to do is layer them in your baking dish right out of the box. You don’t have to boil them first! Be sure to cover the lasagna with foil for most of the baking in the oven, or you will burn the top layer of mozzarella cheese.

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Butternut Squash Lasagna Recipe

Ingredients

  • 1 butternut squash, peeled and cubed
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 cup water
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 3 cups whole milk
  • 1/8 tsp nutmeg
  • 14 oven-ready lasagna noodles
  • 2 cups shredded mozzarella cheese

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Instructions

  1. Add olive oil to a large pot and heat over medium heat.
  2. Add the butternut squash and season with salt and pepper.
  3. Add the water, bring to a boil, then cover and turn the heat to low. Cook the squash until tender, about 15 minutes.
  4. Cool the squash to room temperature, then blend in a Magic Bullet pitcher until smooth.
  5. In a separate pot, melt the butter and mix in the flour. Add the milk and bring to a boil while whisking constantly. Turn down the heat and continue to mix until it gets thick. Remove from the heat and set aside. Season with the nutmeg, salt and pepper to taste.
  6. Preheat the oven to 375 degrees F.
  7. Spread some of the butternut squash at the bottom of a 9×13-inch baking pan, then layer starting with the noodles, butternut squash, white sauce, and mozzarella cheese. Repeat 2 more times.
  8. Bake in the oven for 40 minutes covered with foil, then remove the foil for the last 15 minutes.

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Makes 1 9×13-inch lasagna

 

Apr
19
0

Banana Hot Cocoa

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My favorite drink on a cool night is hot cocoa. The other day I had the idea of blending a banana with cocoa powder, milk and cinnamon, and warming it up in a pot. I call it, banana hot cocoa! It came out delicious. I love how the banana adds sweetness naturally to this hot cocoa drink. No extra sugar is needed. It also thickens it up, making it nice and creamy. Serve this drink hot right from the pot, and enjoy with marshmallows on top.

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Banana Hot Cacao Recipe

Ingredients

  • 1 banana
  • 2 cups whole milk
  • 1/2 tsp cinnamon
  • 3 tbsp unsweetened cocoa powder

Instructions

  1. Add all ingredients to a Magic Bullet cup and blend.
  2. Pour into a pot and heat over low heat until bubbles start to form at the top.

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Makes 2 cups