Fireside Frozen Mocha Magic Bullet Recipes

Steps:

• To a blender, add the coffee, vanilla extract, pudding powder, chocolate syrups, chocolate chips and half-and-half. Add 1 cup ice and blend until incorporated and to your desired consistency.
• Pour into your preferred glass and top with whipped cream. Drizzle with the syrups and top with the shaved chocolate.

Steps:

• Add the coffee, milk, chocolate chips, sweetened condensed milk, chocolate syrup and vanilla to a blender. Top off the blender with ice and blend until smooth and icy, with tiny chocolate bits throughout. (Add some half-and-half if you'd like it to be a little richer and creamier.)
• Serve in glasses with whipped cream on top, and drizzle the whipped cream with chocolate syrup or dot with more chocolate chips.
• In a large container, mix the ground coffee with 32 cups (8 quarts) cold water. Cover and allow to sit at room temperature 8 hours or overnight.
• Line a fine-mesh strainer with cheesecloth and set over a pitcher or other container. Pour the coffee/water mixture through the strainer, allowing all the liquid to run through. Discard the grounds. Place the coffee liquid in the fridge to chill. Use as needed.

Steps:

• Fill a blender with a cup of ice or The Magic Bullet's Tall Cup halfway with ice.
• Add chocolate syrup, milk, and sugar.
• Add a cup of coffee to the blender and mix until smooth or fill The Magic Bullet's Tall Cup ¾ full with coffee and mix with the Cross Blade until smooth.
• Pour mixture into 2 coffee cups.
• If desired, add whipping cream to the Short Cup and blend with the Flat Blade for about 5 seconds or use store-bought whipping cream in the can or make homemade whipping cream (I do this by chilling hand mixer beaters and bowl in the freezer for about 10-15 minutes; then I whip cream and some sugar or Grand Marnier until soft peaks form).
• Add whipped cream to the top of the coffee mixtures and serve.

Steps:

• Mix non-dairy creamer, instant coffee, sugar, hot chocolate mix, cinnamon, and nutmeg in a bowl. Store in an airtight container.

Steps:

• Put 1/2 cup of milk and 1/2 cup of yogurt in blender cup.
• Put in 2 sweetener packets.
• Put in frozen strawberries (as many as you want but no more than 6 or cup will be too full).
• Put in ice.
• Use magic bullet to mix.
• Mix until smooth or until you like it.
• Eat and enjoy!

Steps:

• Add all ingredients til smooth. I added the splenda in last so i could taste it as i went.
• *TIP* (if using magic bullet) add the frozen fruit after banana but before the milk so they blend better.

Steps:

• Brew a pot of coffee (or use leftover coffee).
• Fill the tall cup with ice.
• Add the chocolate syrup, milk, sugar then fill the cup to the top with coffee and mix with the cross blade until smooth.
• Pour mixture into 2 coffee cups.
• Top with whipping cream.

Steps:

• Add all ingredients, in the order they appear, to the tall cup (or party mug).
• Mix until smooth.
• Enjoy!
• --------.
• If you want to thin your shake, add more milk and blend a little more.
• If you want to make a large batch, double or triple the ingredients and use the Magic Bullet blender.
• BLUEBERRY - leave out the chocolate and add a handfull of fresh or frozen blueberries.
• STRAWBERRY - add a handful of fresh or frozen strawberries.
• CHOCOLATE MONSTER - use chocolate ice cream and add your favorite bite-size candy bar.
• MIMI'S CHOCOLATE CHOCOLATE MINT - add 1/4 of a chocolate bar and two starlight mint candies.
• BULLET BLIZZARD - add tiny colored chocolate candies to the milkshake recipe.
• NORTH POLE - add a mint patty to the regular milkshake recipe.

Steps:

• Preheat the oven to 350°.
• Add all ingredients (except crust) to the TALL CUP.
• Twist on the CROSS BLADE, and place cup onto the power base.
• Turn cup clockwise on the base to LOCK ON, and mix until smooth.
• Pour the mixture into the graham cracker crust and bake for 20-25 minutes, or until set.
• Cool on rack for 30 minutes and then cool one hour in the refrigerator.
• Spread topping (if using) onto chilled cheesecake and enjoy!

Steps:

• Whisk egg and water together in a shallow dish. Stir flour, salt, and Italian seasoning together in another shallow dish. Place bread crumbs in a third shallow dish.
• Dip cheese sticks into egg mixture, then coat with flour mixture. Dip again into egg mixture, then into bread crumbs until coated. Place on a baking sheet and freeze until firm, about 1 hour.
• Preheat an air fryer to 360 degrees F (180 degrees C). Lightly coat the air fryer basket with cooking spray.
• Place frozen cheese bites in a single layer in the air fryer, working in batches if necessary, being careful not to crowd.
• Cook in the preheated air fryer until golden brown and cheese just begins to melt, 4 to 6 minutes. Repeat with remaining bites.
• Meanwhile, stir together marinara sauce and crushed red pepper.
• Serve mozzarella bites with marinara sauce.

Steps:

• Add all ingredients in the order listed into a hearty-sized mug.
• Add more or less milk to taste.
• Add whipped cream if desired.
• Garnish with cocoa powder or chocolate shavings.
• Get cozy by the fire and enjoy!