Menu Enter a recipe name, ingredient, keyword...

Our Blender Picks - 10 recipes

Smoothies, soups and sauces - the possibilities are endless! Share your favorite blender tips and recipes, and take advantage of other members’ blending secrets. Key Ingredient has the perfect recipes for you and your family!

Google Ads
Suggestions: Portable Blender

Top Recipe

Rate this recipe 4.5/5 (28 Votes)
Roasted Root Vegetable Bisque 1 Picture
Details

Servings 1
Cooking time 120

  • 6 parsnips (1 lb), peeled, chopped
  • 4 small turnips (1 lb), peeled, chopped
  • 1 large (1 lb) celery root (celeriac), peeled, chopped
  • 1 large (2 lb) butternut squash, peeled, seeded and chopped
  • 1/4 cup olive oil
  • 10 cups chicken broth
  • 1/4 cup butter
  • 2 large onions, chopped (2 cups)
  • 4 cloves garlic, finely chopped
  • 3 tablespoons all-purpose flour
  • 3 tablespoons tomato paste
  • 2 teaspoons Cajun seasoning
  • 1 cup whipping cream
  • 1/2 teaspoon salt
  • Croutons, if desired
  • Chopped fresh parsley, if desired

See this recipe

1 Heat oven to 450°F. In large bowl, toss parsnips, turnips, celery root, squash and oil until coated

Top rated Blender recipes

By

Recipes & Menus | recipes Blender Hollandaise Chef Eric Ripert's five-minute blender version is fear-free and per...

  • 1 1/4 cups (2 1/2 sticks) unsalted butter, cubed
  • 2 large egg yolks
  • 2 Tbsp. fresh lemon juice, plus more
  • Kosher salt and freshly ground black pepper
4.6/5 (22 Votes)

By

1 In small bowl, beat all ingredients with electric mixer on medium speed or whisk until well blended

  • 1 container (6 oz) Yoplait® Light pumpkin pie yogurt
  • 4 oz (half of 8-oz package) fat-free or 1/3-less-fat cream cheese (Neufchâtel), softened
  • 2 to 3 tablespoons packed brown sugar
  • 2 teaspoons pumpkin pie spice
4.7/5 (17 Votes)

By

Walnuts give this Gorgonzola cheese bread a nice crunch and flavor

  • 1 cup Gorgonzola cheese, crumbled
  • 1 (8-ounce) package cream cheese, softened
  • 3 tablespoons half-and-half
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup walnuts, chopped, toasted*
  • 1 tablespoon fresh parsley, chopped
  • French bread slices
  • Apple and pear slices
4.5/5 (14 Votes)

By

1 Place limeade and strawberries in blender

  • 1 can (6 ounces) frozen limeade concentrate, thawed
  • 1 package (10 ounces) frozen strawberries in syrup, thawed
  • 3 cups water
  • 3/4 cup tequila or orange juice
  • 1 liter lemon-lime soda pop, chilled
4.3/5 (12 Votes)

By

Cookie butter. Not sure who invented it, but it is certainly delicious! Try different cookies and add different s...

  • 2 (8.8-ounce) packages caramelized biscuit cookies, like Biscoff
  • 2 tablespoons light brown sugar, packed
  • 5 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon vanilla
  • 1 tablespoon molasses
  • 2 tablespoons vegetable oil
  • 1 cup water
4.8/5 (13 Votes)

By

Tahini blends with chickpeas, lemon, olive oil, and garlic to become the well-known Middle Eastern dip and spread k...

  • 1/3 cup plus 1 tablespoon extra-virgin olive oil
  • 4 large cloves garlic, thinly sliced
  • 2 teaspoons ground cumin
  • 2 (15.5-ounce) cans chickpeas, drained and rinsed
  • 3 tablespoons tahini
  • 3 tablespoons fresh lemon juice; more to taste
  • 1 tablespoons soy sauce
  • 1/2 teaspoon kosher salt; more as needed
4.5/5 (32 Votes)

By

Yum! Pesto made with peas, basil, garlic, walnuts and lemon juice

  • 1 container basil
  • 1 bunch parsley (small amount reserved to sprinkle on pasta)
  • 1 bag petite green peas
  • 4 cloves garlic
  • 1/3 cup walnuts
  • 1/3 cup vegan parm
  • 1 lemon zest and juice
  • Salt to taste
  • Water to desired consistency
  • Sundried tomatoes
  • Spinach
4.8/5 (5 Votes)

By

Tropical mango margaritas are easy to make, and quite tasty! Perfectly refreshing on a hot afternoon

  • 1 (10-ounce) can frozen margarita drink mix
  • 1 cup mango nectar
  • 1/2 cup tequila
  • 2 cups cracked ice
4.5/5 (12 Votes)

By

The homemade black bean dip makes these bean & chicken wraps something special -- worth the extra steps and effort

  • CHICKEN WRAP:
  • 1/2 cup black bean dip, recipe below
  • 4 (7 or 8-inch) whole wheat flour tortillas
  • 12 ounces cooked skinless chicken or turkey breast, chopped, about 2 1/3 cups
  • 4 cups romaine or whole fresh baby spinach leaves, shredded or torn
  • 1 cup fresh cilantro, coarsely snipped
  • 1/4 cup Old El Paso™ salsa
  • BLACK BEAN DIP:
  • 1 tablespoon canola oil
  • 3/4 cup onion, finely chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/4 cup fresh cilantro, chopped
  • 1 (15-ounce) can Progresso black beans
  • 1/2 cup water
  • 1 tablespoon lime juice
  • 1 teaspoon chipotle chile pepper in adobo sauce, finely chopped
  • 1/8 teaspoon salt
4.3/5 (9 Votes)

Blender recipe collections

Any burning questions? Our chefs answer!

Bean & Salsa Chicken Wrap Roasted Root Vegetable Bisque