Instructions

Preheat the oven to 350°F. Place the mayonnaise, artichokes with 2 tablespoons liquid, mozzarella cheese and Parmesan cheese in the pitcher. Blend on 2 for 20 seconds. Use a spatula to clean the sides of the pitcher and blend again on 2 until uniformly smooth. Spoon the dip into a heat-proof serving dish.

Bake the artichoke dip for 20 minutes or until heated through completely. Serve the dip with a wide knife for spreading on the sourdough bread.

Instructions

Place the ice into the pitcher and add the remaining ingredients, except the garnish. Blend on 3 until smooth.

Pour into chilled glasses and garnish with the shaved fresh coconut. Serve with a straw.

Instructions

Place the chopped pineapple and orange on a baking sheet and freeze until firm, at least 12 hours.

Place the frozen fruit and the remaining ingredients, except the garnish, into the pitcher and blend on 3 until smooth. Pour into individual glasses and garnish each with mint.

Instructions

Make basic simple syrup by combining sugar and water in a saucepan and bringing to a boil. Reduce heat to medium and simmer for 3 minutes. Remove from heat and stir in flavored drink mix of your choice. Make Cherry, Grape, Orange, and Fruit Punch by following the same recipe and changing the powdered flavor. Place in resealable 12 oz. squirt bottle. Note: can be stored in the refrigerator for up to a month.

For Snow Cone, place 4-5 cups of ice cubes in pitcher and use long pulses until fine snow is
formed. Scoop into desired serving dish.
Pour on flavored syrup and serve.
Makes 4 Snow Cones

Instructions

Place the peanuts in the pitcher and pulse on 1 until uniformly chunky. Use a spatula to clean the sides of the pitcher. Add the canola oil and soy sauce and continue pulsing for 30 seconds. Store for up to 2 weeks in the refrigerator.

Instructions

Place all of the ingredients in the pitcher and blend on 1 for 15 seconds, or until the ginger is completely incorporated with the remaining ingredients. Store in a tightly sealed container and refrigerate.

Instructions

Preheat the oven to 400°F. Peel off the outer layers of the heads of garlic, leaving just a few layers to hold the cloves. Place the garlic heads in a baking pan and drizzle with the olive oil. Cover with foil and bake for 30 to 35 minutes, or until the garlic cloves are very soft and respond to pressure from your fingers.

Remove the garlic from the oven and set aside to cool. When cool, squeeze the garlic cloves out of each head and remove the garlic from the cloves. Place the garlic in the pitcher. Add the butter and parsley to the garlic and blend on 1 until smooth. Use a spatula to clean the sides of the pitcher and blend again on 1 for 20 seconds.

Place a large square of foil on a counter and spoon the garlic butter onto the foil. With your hands or two spoons shape a rounded log of butter on the foil, then roll the foil around the butter until it is sealed, with the ends tucked in.

Refrigerate for at least 4 hours before using. To serve, use a sharp knife to cut a sliver from the butter as needed. Refrigerate until use.

Instructions

Place all of the ingredients in the bowl and blend on 3 until smooth. Use a spatula to clean the sides of the pitcher, if needed. Chill for at least 2 hours before using. Store in a tightly closed container for up to 1 week.

Instructions

Place the watermelon chunks in the blender in one or two batches, if needed and blend on 1 for 1 minute. Remove the fruit and strain through a sieve. You should have about 5 cups of juice. Discard the fruit and return the juice to the blender.

Add the lime juice and sugar and blend on 2 to thoroughly combine the ingredients. Pour the juice into a bowl or ice cube trays and freeze until almost solid, about 3 to 4 hours.

Just before serving, place the iced juice in the blender and process on 3 for 30 seconds. The granita should be somewhat smooth and a little slushy. Pour into small glasses and serve at once.