it into the Mini Master Prep Bowl.
Place cucumber and
ngreedients in the Mini Master Prep Bowl, artichokes and spinach on
Place all ingredients in the Mini Master Prep Bowl. Secure the top and pulse 5-7 times until combined, but chunky.
Carefully remove blades from Mini Master Prep Bowl and microwave dip for 2 minutes, stirring halfway through.
Serve as a hot dip for tortilla chips.
BOB'S TIPS: I prefer white American cheese in this recipe, but a one inch slice of a bricked processed cheese like Velvetta melts very well.
Place all ingredients in Master Prep Bowl. Secure top and pulse
nion powder in Mini Master Prep Bowl. Secure top and pulse
Fill a 16 cube ice cube tray with 2 c of the vanilla yogurt. Freeze for at least 3 hours, or until frozen solid.
Place yogurt cubes, frozen strawberries, sugar and the remaining 1/2 c of vanilla yogurt in the Master Prep Pitcher. Secure the top and pulse for 10-20 seconds, until smooth and creamy.
Serve garnished with a fresh strawberry or whipped cream. If yogurt softens or you prefer a thicker texture, place the finished frozen yogurt in freezer for 20 minutes to harden before serving.
Place all ingredients in the Mini Master Prep Bowl, onion at the bottom and sweet relish on top. Secure the top and pulse in quick bursts for about 5 seconds, until your desried consistency has been reached.
Serve in sandwiches or pulse extra fine and serve as a spread on crackers or mini toasts.
cilantro and salt in Master Prep Pitcher. Secure top and pulse
loves in the Mini Master Prep Bow.
Secure the top
ngredients in the MIni Master Prep Bowl, onion first and cilantro
Place all ingredients in the Master Prep Pitcher. Secure the top and pulse in quick bursts for 45 seconds, until smooth and frothy.
Salt and pepper to taste before serving over your favorite salad. For best flavor, refrigerate for at least 2 hours before serving to let the flavors mingle.
Combine 11/2 c of the milk, whipping cream and sugar, and then stir to dissolve sugar. Fill one 16 cube ice cube tray with the mixture. Freeze for at least 3 hours, or until frozen solid.
Place ice cream cubes in the Master Prep Pitcher and then add frozen strawberries, strawberry syrup, vanilla extract and the remaining 1/2 c of milk over top. Secure the Pitcher's top and pulse for 10-15 seconds, until smooth and creamy.
Serve granished with a drizzle of strawberry syrup or fresh strawberries.
NOTE: Cook time is freezing time.
Place ice cream, milk, vanilla extract, sugar and ice cubes in the Master Prep Pitcher, ice cubes on top. Secure the Pitcher's top and pulse for about 30 seconds, until ice cubes are almost entirely broken up.
Add in peach slices and re-secure the Pitcher's top. Pulse for 15 more seconds until peach slices are chopped into small pieces, but not entirely liquefied.
Serve topped with whipped cream and a fresh peach wedge.
Place all ingredients in the Mini Master Prep Bowl, garlic at the bottom and parsley on top. Secure the top and pulse 5-7 times, until chunky, but well combined.
Serve with crackers or on toasted bread rounds.
BOB'S TIPS: Drain and add a small jar (4oz) of roasted red peppers to bring a little more color (and flavor!) into your next party. Sun-dried tomatoes are yet another great addition.
ngredients in the Mini Master Prep Bowl, celery at the bottom
Put turtles in saucepan.
Heat.
Cut hot dogs into bite size pieces.
Put into turtles.
Heat until hot.
Sprinkle cheese on top.
Serves 3.
onterey jack cheese and refrigerate; PREP all veggies needed for fajitas
Make the DRESSING:
Prep Bowl of Fruits : Combine all
eat, add the remaining (meat prep) ingredients and mix well.
nd 1 tsp. Equal for Recipes in bottom of 9 inch