Hamilton Beach 2254 manual Adult Mocha Shake, Strawberry Daiquiri, Margaritas, Mexican Jack Omelet

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Adult Mocha Shake

1 cup (250 ml) milk

3⁄4 cup (175 ml) coffee-flavored liqueur like Kahlua 4 scoops chocolate ice cream, softened

Place all ingredients in blender jar; cover. BLEND 45 seconds or until desired consistency. Makes 32 ounces (950 ml).

Strawberry Daiquiri

16-ounce (450 g) package frozen	1 cup (250 ml) rum
strawberries in syrup, slightly thawed	2 cups (500 ml) ice

6-ounce (170 g) can frozen limeade concentrate

Place all ingredients in blender. Cover and process on Pulse or IceBreaker for 45 seconds or until ice is crushed. Makes 40 ounces (1.25 L).

Margaritas

1⁄2	cup (125 ml) tequila	Juice of 16 limes
1⁄2	cup (125 ml) Triple Sec	1⁄2 cup (125 ml) sugar
2 cups (500 ml) ice

Place all ingredients in blender jar; cover. PULSE on Ice Breaker 45 seconds or until ice is crushed. Makes 32 ounces (950 ml).

Mexican Jack Omelet

3 eggs

2 ounces (56 g) Monterey Jack or pepper jack cheese

1 tablespoon (15 ml) water or milk Salt and pepper to taste

Place all ingredients in blender jar. Process on GRATE about 10 seconds. Over medium heat, melt a small pat of margarine or butter in a skillet. Pour omelet into skillet. Cook until just set; then flip over and cook until done. Fold and serve.

Makes 1 omelet.

Hummus

19-ounce (535 g) can garbanzo beans,	1 tablespoon (15 ml) olive oil
undrained	11⁄2 teaspoons (7.5 ml) minced garlic
3 tablespoons (45 ml) lemon juice	1 teaspoon (5 ml) cumin
2 tablespoons (30 ml) tahini	1⁄2 teaspoon (2.5 ml) salt

Combine the seven ingredients in blender jar. BLEND on high. Turn blender off. Scrape sides of jar with spatula. Turn blender on and process an additional

30 seconds until smooth. Transfer to serving dish. Serve with rye toast or pita wedges. Yield: about 3 cups (750 ml).

Chocolate Cream Mousse

1 teaspoon vanilla (5 ml)

2 tablespoons (30 ml) sugar

1 cup (250 ml) mini-chocolate chips

3⁄4 cup (175 ml) milk

3-ounce (85 g) package cream cheese, cut in cubes

Put vanilla, sugar, and chocolate chips in blender jar. Heat milk to steaming. Pour milk into jar. Process on BLEND for 15 seconds or until smooth. Add cream cheese and BLEND for 10 seconds or until smooth. Pour into individual dessert dishes and refrigerate at least 2 hours or until set. Makes 4 to 6 servings.

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