Mini Chef Shake Up Recipes

MINI CHEF SHAKE-UP

Mini Chef Shake-Up image

Here's the easy way to enjoy a tasty chef-style salad on the go. Get out a two-cup resealable plastic container and fill it up.

Provided by My Food and Family

Categories Lunch

Time 5m

Yield 1 serving

Number Of Ingredients 4

Ingredients

1 Tbsp. KRAFT Classic Ranch Dressing
2 Tbsp. KRAFT Natural Sharp Cheddar Cheese Crumbles
1 cup torn iceberg lettuce
2 slices OSCAR MAYER Smoked Ham, cut into strips

Steps:

Spoon dressing into 2-cup resealable plastic container; top with layers of cheese, lettuce and ham. Seal container.
Shake container to evenly coat salad ingredients with dressing just before serving.

Nutrition Facts : Calories 170, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 720 mg, Carbohydrate 3 g, Fiber 1 g, Sugar 1 g, Protein 11 g

MINI CUPCAKE MILKSHAKES

Mini Cupcake Milkshakes image

Provided by Giada De Laurentiis

Categories dessert

Time 2h

Yield Six 8-ounce shakes

Number Of Ingredients 18

Ingredients

1/4 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1/8 teaspoon kosher salt
1 large egg, at room temperature
1/3 cup whole milk, at room temperature
2 tablespoons water
2 teaspoons safflower oil
1/4 teaspoon pure vanilla extract
Sprinkles, for decorating
1 cup heavy whipping cream
1/2 cup mascarpone cheese, at room temperature
3 tablespoons powdered sugar
1 teaspoon pure vanilla extract
1 quart vanilla ice cream, softened
1 1/2 cups whole milk
1/4 cup sweetened cocoa powder

Steps:

For the cupcakes: Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line a mini-muffin pan with cupcake liners. In a large bowl, sift together the cocoa powder, flour, sugar, baking soda and salt. Add the egg, milk, water, oil and vanilla and mix with a wooden spoon or spatula until the batter is smooth. Divide the batter equally into the mini-muffin cups, filling each cup about 2/3 full. Bake until a toothpick inserted into the center of a cupcake comes out clean, with no crumbs attached, about 18 minutes. Transfer the cupcakes to a wire rack and cool completely.
For the whipped cream: In the bowl of an electric mixer, combine the heavy cream, mascarpone, powdered sugar and vanilla. Whip until the cream has soft peaks, about 2 minutes. Transfer 1/4 cup of the whipped cream into a piping bag and frost 6 of the cupcakes. Decorate the cupcakes with some of the sprinkles. Place the frosted cupcakes in the freezer and chill the rest of the whipped cream in the refrigerator while you make the shakes.
For the shakes: In a blender, combine the ice cream, milk and cocoa powder and blend until smooth. Add the unfrosted cupcakes and pulse a few times to incorporate, then puree until the cupcakes are mixed well throughout. Pour the milkshakes into 6 glasses and top each with a dollop of whipped cream and a few more sprinkles. Push a straw through each frosted mini cupcake and insert the straws into the shakes.

NO-SALT SEASONING SHAKE

No-Salt Seasoning Shake image

Make and share this No-Salt Seasoning Shake recipe from Food.com.

Provided by BeccaB3c

Categories Vegetable

Time 5m

Yield 1/3-1/3 cup, 20 serving(s)

Number Of Ingredients 9

Ingredients

1 teaspoon garlic powder
2 teaspoons onion powder
2 teaspoons ground thyme
1 tablespoon mild paprika
2 teaspoons celery seeds
1/2 teaspoon white pepper
1/2 teaspoon mustard powder
1 tablespoon ground dried lemon peel
1 teaspoon ground black pepper

Steps:

Mix all the ingredients together in a small bowl.
Store in a glass jar fitted with a lid with a tight seal.

Nutrition Facts : Calories 4.3, Fat 0.1, Sodium 0.7, Carbohydrate 0.8, Fiber 0.3, Sugar 0.2, Protein 0.2

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