Blended Beverages Watermelon Slush Strawberry Banana Smoothie CranRazz Smoothie Desserts Peanut Butter Fudge Frozen Chocolate Custard

Entrees Pancakes Loaded Chicken Salad Marinades Avocado Mayonnaise

Dips Fresh Tomato Salsa Herbed Cheese Dip

Avocado Mayonnaise 1 avocado, skinned and pitted 1 tablespoon lime juice 1 tablespoon fresh cilantro 1/2 teaspoon salt 1/4 cup canola oil

Place avocado, lime juice, cilantro and salt in Master Prep pitcher. Secure top and pulse for 10 seconds until combined. Open pour spout on top of Pitcher and pulse the mixture in 10 second bursts as you slowly drizzle in the canola oil in a thin, yam-thick stream. Continue this process until all of the canola oil has been combined and mayonnaise is dense and creamy. Cover and store refrigerated for up to one week. Serves 8 Bob's Tip: Set out all of your ingredients before cutting into the avocado to keep it from turning brown before you've had the chance to turn it into mayonnaise. The acidity of the lime juice will stop the process dead in its tracks

Fresh Tomato Salsa 1/2 of 1 onion, cut in half 1 jalapeno pepper, ends trimmed and seeds scraped out 2 tomatoes, tops trimmed off and quartered Juice of 1 lime 1/2 cup fresh cilantro Salt and pepper to taste

Place all ingredients in the Mini Master Prep Bowl, onion first and cilantro last. Secure the top and pulse 2-3 times for a chunky salsa. Pulse a few times more for a smoother salsa or taco sauce. Salt and pepper to taste and serve with tortilla chips, tacos or burritos. Serves 4 Bob's Tip: To make a quick and easy tortilla dip, add 1 batch of Fresh Tomato Salsa to 1 tub of sour cream (16 ounces). Stir until well combined and dip in!

Herbed Cheese Dip 1/4 cup Parmesan cheese 2 cloves garlic, peeled 1 teaspoon lemon juice 1 tablespoon fresh parsley 1 tablespoon fresh chives 1 tablespoon fresh basil 1/2 teaspoon onion powder 8 ounces (1 brick) cream cheese Salt and pepper to taste

Place Parmesan cheese, garlic, lemon juice, parsley, chives, basil and onion powder in Mini Master Prep Bowl. Secure top and pulse in quick bursts until Parmesan cheese is almost grated. If starting with grated Parmesan cheese, pulse until herbs are finely chopped. Remove top and use a spoon to push mixture down, away from the walls of the bowl. Add cream cheese, re-secure top and pulse in quick bursts for 15 seconds, until cheese and herbs are well combined. Salt and pepper to taste and serve immediately or cover and refrigerate for up to 4 days. Salt and pepper to taste and serve immediately or cover and refrigerate for up to 4 days. Serves 6 Bob's Tip: Just about any fresh herbs work well in this recipe. Try oregano or thyme in place of the basil or even 2 teaspoons of dried Italian seasoning if you're in a pinch. Low- fat or even fat- free cream cheese works great too for the best low- fat dip around!

Pancakes 1 egg 3/4 cup milk 2 tablespoons butter or margarine, melted 1/4 teaspoon vanilla extract 1 cup all purpose flour 1 1/2 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon salt

Place egg, milk, butter and vanilla extract in the M-r Prep Pitcher. Secure Pitcher's top and pulse for 10 seconds, until mixture is frothy. Add flour, sugar, baking powder and salt. Re-secure Pitcher's top and pulse 5-7 additional times until mixture is smooth and free of lumps. Grease a griddle or nonstick pan with butter, margarine, or nonstick cooking spray. Heat over medium to medium-high heat until hot. Use the Master Prep Pitcher's pour spout to pour about 1 /4 cup of the batter onto the griddle per pancake. Cook until top begins to bubble, and then flip. Let cook for 1 minute, and then use a spatula to lift side and check for doneness. Makes about 8 small pancakes or 4 large. Serve with butter and maple syrup, or fresh fruit and whipped cream. Bob's Tip: You can throw most anything into a pancake as soon as it is poured onto the griddle. Chocolate chips, blueberries, strawberries, raspberries, bananas and pecans—the ideas are endless!

Loaded Chicken Salad 1 stalk celery, cut into 4 lengths 2 cups cooked chicken pieces 1/4 cup walnuts, shelled 1/2 cup mayonnaise 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon onion powder 1/3 cup red grapes

Place all ingredients in the Mini Master Prep Bowl, celery at the bottom and grapes on top. Secure the top and pulse in quick bursts for about 5 seconds, until your desired consistency. Serve in sandwiches, pita pockets, wraps or over a spinach salad garnished with diced apple and bleu cheese. Serves 4 Bob's Tip: Dried cranberries make a great substitution for the grapes in this chicken salad for something a little different. Mort grocery stores sell precooked "short cut" grilled chicken strips in their refrigerated cases, but I prefer to buy one of the store's whole rotisserie chickens from the deli when making chicken salad.

Watermelon Slush 4 cups watermelon, seeded and cubed 1 cup lemon soda

Place cubed watermelon into freezer for at least 2 hours, until frozen solid. Place frozen watermelon cubes in the Master Prep Pitcher and then add lemon lime soda over tap. Secure the top and pulse for 10-20 seconds, until smooth and creamy. Serve garnished with a wedge of fresh watermelon or lime. Serves 3 Bob's Tip: Depending on how ripe the watermelon is, you may want to add a dash of sugar or sugar substitute to sweeten things up. Add a kiwi and replace the lemon lime soda with white grape juice for a different drink altogether.

Strawberry Banana Smoothie 3 cups frozen strawberries 2 ripe bananas, peeled 1 cup milk 2 tablespoons sugar or 3 packets sugar substitute

Place all ingredients in the Master Prep Pitcher. Secure the top and pulse for about 45 seconds, until smooth and creamy. Drink should be completely smooth when you no longer hear pieces of frozen strawberry being chopped. Serve garnished with a fresh strawberry or slice of banana. Serves 3 Bob's Tip: Frozen strawberries sold in the frozen foods section of the grocery store are the easiest and most inexpensive way to make a smoothie, though they are not always the sweetest. Depending on your taste, you may want to add 2 teaspoons or 1 packet of sugar substitute to sweeten things up.

CranRazz Smoothie 1 cup frozen raspberries 1 1/2 cups vanilla frozen yogurt 1 1/2 cups cranberry juice cocktail

Place all ingredients in the Master Rep Pitcher. Secure the top and pulse for about 45 seconds, until smooth and creamy. Drink should be completely smooth when you no longer hear pieces of frozen raspberries being chopped. Serve garnished with a fresh raspberry. Serves 2 Bob's Tip: Try substituting orange sherbet for the frozen yogurt in this recipe for a citrus twist on this peat smoothie! For a fresher orange taste, skip the sherbet in lieu of a teaspoon of orange zest and save the meat of the orange for a garnish.

Peanut Butter Fudge 1/2 cup butter 1/2 cup milk 2 cups light brown sugar 1 teaspoon vanilla extract 1 cup creamy peanut butter 3 cups powdered sugar

Heat butter in a sauté pan over medium high heat until sizzling. Add milk and brown sugar to pan, stirring constantly. Bring to a boil and cook for 1 minute before removing from heat. Stir vanilla extract and peanut butter into hot brown sugar mixture until fully combined. Let cool for 2-3 minutes until still hot, but not boiling hot. Place powdered sugar in the Master Prep Pitcher and cover with peanut butter and brown sugar mixture. Secure top and pulse for 10-15 seconds until smooth and fully combined. Pour finished fudge into an 8x8 baking dish for fudge squares or a small loaf pan 2, for taller, thicker fudge. Refrigerate for at least 3 hours to firm up before serving. Serves 32 Bob's Tip: Peanut butter and chocolate make the perfect match, of course. Make a batch of Peanut Butter Fudge and a batch of my Chocolate Fudge (page 159 of my Master Prep Recipe Book) and package 2 squares of each as favors for your next party or get together.

Frozen Chocolate Custard 1 cup sugar 1/4 teaspoon salt 7 egg yolks 1 1/2 cup half & half 1/3 cup semisweet chocolate chips 1 cup heavy cream 1/2 teaspoon vanilla extract

Place sugar, salt and egg yolk in the Master Prep Pitcher. Pulse for 15-20 seconds, until yolks thicken slightly. In a medium sauce pan, heat half & half over medium heat until simmering. Fill a large pot with water. Take simmering half & half off of the heat and replace with the pot of water. Turn heat up to high until boiling. Reduce to medium high. Transfer hot half & half into a pourable container, such as a gravy boat. Open the pour spout on the Master Prep Pitcher and pulse the egg yolk mixture as you slowly pour in the hot half & half until fully combined. Pour combined egg yolk, and half & half mixture back into the medium sauce pan, add the chocolate chips, and place pan over the pot of boiling water. Stir constantly to prevent boiling until the custard fully coats the back of a spoon. Pour custard through a strainer and back into the Master Prep Pitcher. Allow to cool for 5 minutes before adding heavy cream and vanilla extract. Secure the Pitcher's top and pulse 4-5 times until combined. Pour custard into two ice cube trays and freeze for at least 5 hours. Place frozen custard cubes in Master Prep Pitcher. Secure Pitcher's top and pulse for 15-20 seconds until smooth and creamy. Serve immediately or freeze for 15-20 minutes for a harder consistency. Serves 5 Bob's Tip: To make Vanilla Frozen Custard, simply omit the chocolate chips and add up the vanilla extract to 3 teaspoons.