blending

Bring the tastes of the Michoacan region of Mexico to your dinner tonight with this recipe for White Maja Michoacan-style Dessert. Made from a combination of cinnamon flavored milk, corn flour, and regular flour, this dessert does not require any baking but rather is made entirely on the stovetop. Reminiscent to a thick pudding, this creamy cinnamon flavored dessert is sprinkled with a thin layer of ground cinnamon, cut into squares, and ready to enjoy.

White Maja Michoacan-style Dessert

milk

cinnamon

sugar

flour

corn flour

Step 1: In a heavy-bottomed…

In a heavy-bottomed pan, add the milk and cinnamon sticks.

Step 2: Once it begins to b…

Once it begins to boil, take out 1/2 liter of the milk and let it cool.

Step 3: In a blender, add t…

In a blender, add the cool milk, flour, and corn flour. Puree until smooth.

Step 4: Boil the milk in th…

Boil the milk in the pan once again and add the cool milk mixture.

Step 5: Stir with a wooden…

Stir with a wooden spoon until it thickens.

Step 6: Remove from the sto…

Remove from the stove and pour on an extended plate. Once it cools, sprinkle with cinnamon on top.

Step 7: Cut into squares an…

Chicken tinga tacos are an easy way to upgrade your weeknight dinner. Minimal chopping and a little bit of simmering in a spicy, smoky sauce delivers a traditional Mexican dish for a casual yet extraordinary meal. Get tips for variations on the recipe in the [accompanying article](https://www.yummly.com/dish/288693/taco-tuesday-gets-spicy-with-chicken-tinga-tacos).  The recipe is a Yummly original created by [Ericka Sanchez](https://www.yummly.com/dish/author/Ericka-Sanchez).

Chicken Tinga Tacos

tomatoes

garlic

chipotle chiles

adobo sauce chipotle chiles

white onion large, sliced in strips and divided

olive oil

oregano

chicken

corn tortillas

cabbage

cilantro sprigs

Cotija cheese crumbled

lime wedges

Step 1: Add tomatoes, garli…

Add tomatoes, garlic cloves, chipotle chiles, adobo sauce, a quarter of the sliced onions, and 1/2 cup water to a blender container.  Blend until smooth. Set aside.

Step 2: Heat oil in a large…

Heat oil in a large sauté pan over medium-low heat.  Add remaining onion strips, reduce heat to low, and sauté until translucent, about 3 minutes.

Step 3: Strain the tomato m…

Strain the tomato mixture from the blender into the sautéed onions. Stir in 1/2 cup water, oregano, and chicken bouillon. Add more water in 1/4 cup increments if you prefer your mixture with more liquid.  Add shredded chicken; stir, cover, and simmer for 15 minutes.

Step 4: Top tortillas with…

Top tortillas with chicken tinga.  Garnish with cabbage, cilantro, cheese and a squeeze of lime juice.


My husband loved it so much !!!!! I’m making it again for him.
Best Juicers And Blenders

Very good.  I used a 14.5 oz can of diced tomatoes and no other additional liquid and it came out perfect for tacos.  Followed the recipe as shown otherwise and it was not as spicy as I thought it would be.  We like some heat, so I'd add more chipotles and sauce if I were to make it again.

Tasted great and pretty easy! Only complaint was that the chicken and sauce was pretty watery but that won’t stop me from making them again 😁

Lighter on sodium but not on taste! This mac and cheese is perfect for those watching their salt intake. The recipe is a Yummly original created by [Sara Mellas](https://www.yummly.com/dish/author/Sara%20Mellas).

Creamy Low-Sodium Mac and Cheese

nonstick cooking spray

salt for pasta water

swiss cheese 1 14/ cups shredded

sharp cheddar cheese 1 1/4 cups shredded

cream cheese

elbow macaroni

unsalted butter for sauce

all-purpose flour

mustard powder

salt for sauce

black pepper pepper

unsalted butter

Step 1: Spray a 9x13-inch b…

Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.

Step 2: Bring a large pot o…

Bring a large pot of water to a boil and add the salt.

Step 3: Using a cheese grat…

Using a cheese grater or food processor fitted with a grating attachment, grate the Cheddar and Swiss cheeses. Set aside.

Step 4: Cut the cream chees…

Cut the cream cheese into 1/2 inch cubes. Set aside.

Step 5: Add the noodles to…

Add the noodles to the water. Cook, stirring occasionally, until the pasta is al dente, about 9 minutes. Drain the pasta in a large colander, and rinse thoroughly with cold water.

Step 6: Preheat the oven to…

Step 7: In a large pot over…

In a large pot over medium heat, melt the butter.

Step 8: Once melted, add th…

Once melted, add the flour. Whisk to thoroughly combine. Continue whisking until the roux turns slightly golden and begins to smell toasty, 1-2 minutes.

Step 9: Slowly stream the m…

Slowly stream the milk into the pot while continuing to whisk. Cook the mixture, whisking steadily, until it begins to thicken and bubble, 4-5 minutes.

Step 10: Once bubbling, turn…

Once bubbling, turn off the heat. Add the mustard powder, salt, and black pepper.

Step 11: Add the cheeses to…

Add the cheeses to the pot one handful at a time, whisking slowly after each addition.

Step 12: Once the sauce is s…

Once the sauce is smooth, add the drained pasta noodles to the pot. Stir until combined.

Step 13: Pour the pasta into…

Pour the pasta into the prepared baking dish.

Step 14: Place the crackers…

Place the crackers in a plastic bag and crush them to the consistency of coarse sand using a rolling pin. Transfer the cracker crumbs to a large bowl.

Step 15: Place the butter in…

Place the butter in a microwave-safe bowl. Microwave on high until butter is melted, about 30 seconds. Pour the melted butter over the cracker crumbs. Mix with a fork until the crumbs are evenly moistened.

Step 16: Sprinkle the cracke…

Sprinkle the cracker crumbs in an even layer over the pasta.

Step 17: Bake the mac and ch…

Bake the mac and cheese on middle rack of oven until bubbling at the edges and the cracker crumbs are slightly browned, 25-28 minutes.

Step 18: Check to see that m…

Check to see that mac and cheese is done. Remove from oven or add time as needed.

Step 19: Allow macaroni and…

Allow macaroni and cheese to rest 15-20 minutes before serving.

Very creamy sauce. We used shells instead of elbows and 2% milk instead of whole but still turned out nicely. Garnished with some parsley for serving.

https://gv.yummlystatic.com/oYe552Z0QP2dUg617oPC_Montage_Mac_n_Cheese_Low_Sodium/oYe552Z0QP2dUg617oPC_Montage_Mac_n_Cheese_Low_Sodium-hls.m3u8

Cooking video for Creamy Low-Sodium Mac and Cheese by Yummly on Yummly

These dairy-free "milkshakes" are made with wholesome, plant-based ingredients but taste like an indulgent treat. You may want to freeze extra bananas and avocados so you can whip up the shakes in just a few minutes anytime the mood strikes. The recipe is a Yummly original created by [Sara Mellas](https://www.yummly.com/dish/author/Sara%20Mellas).

Vegan Chocolate Avocado “Milkshakes”

bananas small, 2 bananas are 1 cup chopped

avocado

coconut milk or almond milk

cocoa powder

maple syrup

vanilla extract

salt

ice cubes

maple syrup optional, to taste

Step 1: Peel the bananas. H…

Peel the bananas. Halve the avocado and remove the pit. Peel the avocado. Chop avocado and bananas into 1/2-inch pieces and arrange in a single layer in a zip-top bag placed flat on a baking sheet. Freeze until completely frozen, at least 3 hours, and up to 2 months.

Step 2: Pour the coconut mi…

Pour the coconut milk into a blender and add frozen bananas and avocado, cocoa powder, maple syrup, vanilla, salt, and ice cubes. Blend on high speed until smooth and creamy, about 1 minute, stirring and scraping down blender as needed.

Step 3: Taste the mixture a…

Taste the mixture and blend in additional maple syrup if desired.

Step 4: Divide the shake be…

Divide the shake between glasses and serve immediately.

Loved it! Very easy to make and taste delicious

It was so good! I cut the recipe in half and was still able to make 2 shakes

I didn't expect to like this but I loved it. Only change I made was I used honey instead of maple syrup. This recipe will definitely be in my shake rotation.

I was very excited as all the ingredients I love.
It was good, but it was not as great as my expectations.
I'll keep adjusting until I get it right (try almond milk, even milk, etc.). just an individual taste thing.

Delicious! I'm on a low sugar diet so, I cut the maple syrup down to fit that and added a little cinnamon. It was simply amazing!

Delicious! Definitely a great cheat meal/dessert.

in case youre wondering, it's deliciosa. thank you for this simple, awesome recipe!

I had to modify the recipe a little because of the size of my blender & I added collagen powder. It still came out GREAT!

Super easy to make and quick as well! Super delicious and had the same sweet chocolate taste as a non vegan.

amazing! Didn't even add any sweeteners. Very filling, though!

https://gv.yummlystatic.com/57aa8b2e-8101-46d2-8859-52194af19cec/VDzWRysYRHmEUZcLtJTC_Montage_Vegan_Chocolate_Avocado_Milkshake/hls.m3u8

Cooking video for Vegan Chocolate Avocado “Milkshakes” by KitchenAid on Yummly

Grilled Plums with Lemon Curd Whipped Cream

eggs

lemon juice

white sugar

butter

lemon zest

reduced fat frozen whipped topping thawed

plums

grapeseed oil

cherries

Step 1: In a blender or foo…

In a blender or food processor, pulse together the sugar and lemon zest.


Step 2: In a medium-size bo…

In a medium-size bowl, using hand beaters or a stand mixer, cream the butter with the sugar and lemon zest mixture.


Step 3: Stir in the eggs, l…

Step 4: Transfer to a mediu…

Transfer to a medium-size pot and cook on low heat for 10 minutes, stirring constantly. The mixture will thicken as you stir it.


Step 5: Remove from heat, t…

Remove from heat, transfer to a small jar, and allow to chill in the fridge overnight (it will continue to thicken).


Step 6: Remove the chilled…

Remove the chilled lemon curd and lightly stir in 1 cup of completely thawed whipped topping. Return to the fridge.


Step 7: Preheat the grill t…

Preheat the grill to medium heat. Halve and pit the plums and, using a pastry brush, brush both sides with the grapeseed oil.


Step 8: Place the plums on…

Place the plums on the grill cut side down. Cover the grill and cook until the plums have grill marks, or about 5 minutes.


Step 9: Remove from the gri…

Remove from the grill and place on a plate cut side up. Allow to cool for 2-3 minutes and then top with a generous 1/4 cup of the lemon curd whipped cream.


Step 10: Optionally, garnish…

Optionally, garnish with a maraschino cherry.


This fragrant, refreshing drink is summer in a glass and is customizable to serve to non-drinkers and drinkers alike. Simply mix the cantaloupe-basil simple syrup with sparkling water, or stir in your favorite libation (such as gin) and top with sparkling wine. You can make the syrup in advance and keep it in the fridge so it’s ready to serve at a get-together. The recipe is a Yummly original created by [Ashley Strickland Freeman](https://www.yummly.com/dish/author/Ashley-Strickland-Freeman).

Cantaloupe Basil Spritzer

water

basil leaves

cantaloupe cubes, cantaloupe

lime juice

gin optional, or tequila or vodka

cantaloupe small wedges,

lime

Step 1: Make cantaloupe-bas…

Make cantaloupe-basil simple syrup: Combine water, sugar, and ½ cup basil leaves in a small saucepan. Bring to a boil, stirring briefly just until the sugar dissolves. Remove from heat, set pan in a bowl of ice with a little water, and stir occasionally until syrup is completely cool, about 30 minutes. Strain syrup into a glass jar, pressing on basil with a spatula to release all of the flavor. Discard basil.

Step 2: Puree cantaloupe in…

Puree cantaloupe in a blender until very smooth. Stir in simple syrup and lime juice.

Step 3: For each drink, fil…

For each drink, fill a glass with crushed ice and pour 1/2 cup cantaloupe mixture over it. Add 1 tablespoon gin (if using), and top with ¼ cup sparkling water or Prosecco. Garnish each glass with a cantaloupe wedge, lime slice, and a few basil leaves.

If you’ve got a huge harvest of basil from the garden or market, this vibrant vinaigrette with a little chili kick is a great way to use it up. Drizzle it over any favorite salad, including sliced tomatoes with burrata cheese, and try it over grilled chicken, pork, or seafood. The dressing, which makes 1 ¼ cups, keeps 1 week in the fridge — good thing, because you’re going to want to add it to everything. The recipe is a Yummly original created by [Ashley Strickland Freeman](https://www.yummly.com/dish/author/Ashley-Strickland-Freeman).

Fresh Basil Vinaigrette

shallot

white wine vinegar

red pepper flakes

black pepper

Step 1: In a food processor…

In a food processor with the motor running, drop the shallot and garlic through the feed tube and whirl until minced. Remove the lid and add basil, olive oil, vinegar, sugar, lemon juice, sugar, and red pepper flakes.

Step 2: Process until the v…

Process until the vinaigrette is very smooth, 1-2 minutes. Season to taste with salt and black pepper. Serve, or transfer vinaigrette to a refrigerator-safe container and refrigerate for up to 1 week.

A whole head of garlic mellows in the oven alongside squash, carrots, and onion in this hearty vegan recipe. Pre-cut butternut squash keeps the soup easy, and canned coconut milk and a buzz in the blender make it nice and creamy. The seasonings are simple, so don’t be shy with the salt and pepper to play up the plant-based ingredients. Top the soup off with roasted pumpkin seeds for the perfect crunchy texture and nutty flavor. Prep tip: To quickly peel the head of garlic, separate the cloves, smash them slightly with the flat side of a knife or the bottom of a cup, and then peel off the skins. The recipe is a Yummly original created by Marrekus and Krysten Wilkes of [Cooks with Soul](https://www.yummly.com/dish/author/Cooks-with-Soul).

Creamy Roasted Garlic Butternut Squash Soup

butternut squash

carrots

onion

coconut oil olive oil

full fat coconut milk

vegetable broth

kosher salt

pumpkin seeds salted,

Step 1: Preheat the oven to…

Step 2: If you like, line a…

If you like, line a sheet pan with aluminum foil for easy clean-up. Place squash, carrots, onion, and garlic in the pan. Drizzle with coconut oil and toss to coat.

Step 3: Roast vegetables un…

Roast vegetables until tender when pierced with a fork, about 45 minutes, stirring them once halfway through cooking.

Top 13 blending recipes from across the web

The most viewed blending recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

White Maja Michoacan-style Dessert

Chicken Tinga Tacos

Creamy Low-Sodium Mac and Cheese

Vegan Chocolate Avocado “Milkshakes...

Grilled Plums with Lemon Curd Whipp...

Cantaloupe Basil Spritzer

Fresh Basil Vinaigrette

Creamy Roasted Garlic Butternut Squ...

Palak Paneer

Pineapple Coconut Ice Cream

Chimichurri Sauce

Green Sunday Evening Toast with Gre...

Unicorn Smoothie

Top 13 blending recipes from across the web

The most viewed blending recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

White Maja Michoacan-style Dessert

Chicken Tinga Tacos

Creamy Low-Sodium Mac and Cheese

Vegan Chocolate Avocado “Milkshakes...

Grilled Plums with Lemon Curd Whipp...

Cantaloupe Basil Spritzer

Fresh Basil Vinaigrette

Creamy Roasted Garlic Butternut Squ...

Palak Paneer

Pineapple Coconut Ice Cream

Chimichurri Sauce

Green Sunday Evening Toast with Gre...

Unicorn Smoothie

The most viewed blending recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine