197 blender recipes

Tender chicken meatballs made from ground chicken breast, onion, and parsley, then simmered right in a fresh blended tomato sauce and served over spaghetti. A light, kid-friendly take on meatballs.

Granola bread with finely ground granola blended into a whole wheat and bread flour dough with buttermilk and honey. Bake in the bread machine or shape into two oven loaves.

Popcorn macaroons whip egg whites with toasted nuts and crushed popped corn into a savory five-ingredient cookie. Light, crunchy, unusual cocktail party bite.

Impossible coconut pie blends Bisquick, milk, eggs, sugar, butter, and flaked coconut in one shot, then bakes into a self-crusting pie with a custard middle and toasted coconut top. Blender to oven, no rolling pin required.

Crustless quiche with ham, cheese, green chilies, and black olives. Bisquick batter blended with eggs and evaporated milk forms its own light base.

"Kohlrouladen" used to be a staple on the menu for regular people in Germany during winter time. The relatively long preparation and cooking time pays out, because it can be easily reheated over a couple of days and gets even better and tastier then. Fried potatoes complete the picture, but you can cook the potatoes also in the pot with the sauce, if there is space left. This recipe can be varied in many ways, be it the stuffing (ground meat here), or the sauce. The recipe is as traditional as it can be; the ingredients are adjusted to availability in North America (like Savoy cabbage in lieu of "Weisskohl", bacon to replace "Speckwuerfel"). For sure the ground meat can vary depending on preferences or diets - I bet quite often in the "good old times " regular people did not exactly know what's in the ground meat they got from the butcher - at least it was some meat, for most of the families only once a week.

Tortilla soup with shredded chicken, crispy fried tortilla strips, melted Monterey Jack, and creamy avocado. A blender-based broth makes weeknight prep painless.

Mrs Fields almond crunch cookies rolled in sliced almonds and drizzled with a ganache-style chocolate glaze. Buttery, nutty, and crispy with a slow bake for maximum crunch.

This best cookie recipe has it all—two kinds of chocolate, nuts, and oatmeal perfectly balanced into an oatmeal chocolate chip cookie that wins contests.

Crustless low-calorie pumpkin pie made with skim evaporated milk, Bisquick, and sugar substitute. Diabetic-friendly and blender-easy with just 10 minutes of prep.

Impossible crustless breakfast quiche with sausage, cheese, and Bisquick that forms its own crust as it bakes. A quick blender quiche with just a few pantry ingredients.

Eggs Neptune: poached eggs and sauteed crab meat on toasted English muffins, draped in a blender orange hollandaise with fresh citrus zest. Eggs Benedict's elegant cousin.

German cherry dessert Meersburg layers kirsch-soaked tart cherries over ladyfingers, then crowns with almond cream cheese mousse. A no-bake riff on Black Forest flavors.

Cream of shiitake mushroom soup with a dual chicken-beef stock base and crushed toasted sesame seeds for body. A rich, earthy soup garnished with chives.

Pan-fried crab cakes with scallions, celery, and lemon, coated in garlicky breadcrumbs and served with homemade dill mayonnaise made from scratch in the blender.

Frozen blender margarita made with frozen limeade concentrate, tequila, and triple sec, using the empty can to measure. A slushy, salt-rimmed crowd-pleaser blended in minutes, no jigger needed.