If you own a mixer-blender (or separate mixer and blender), you may not realize all the ways you can use it.

As I describe these sneaky kitchen hacks, I’m referring to the mixer-mixer I use. That’s the Blendtec Mix n ‘Blend. It is the most important countertop appliance in my kitchen.

However, if you have a blender, from a $ 15 special you found at a sale, to a Bosch or Vitamix, and any blender, like a Kitchen Aid blender, these tips can work just as well.

Here are the three unusual uses for your kitchen mixer:

meatloaf

Many people take out a large bowl or pot and try to mix the ingredients into their meatloaf by hand.

Since a car accident a few years ago, my arms and shoulders are not very strong. So I toss the ground beef, eggs, breadcrumbs, Worcestershire sauce, tomato paste, and seasonings into the bowl of my Blendtec mixer. Then I use the kneading attachment to mix it well.

My meatloaf meals are legendary. People don’t understand why my meatloaf is so different from theirs. The simple answer is that mine is completely mixed. Consistency makes the difference!

Pumpkin or pecan pie

I use my mixer for pumpkin pies and pecan pies. My cakes always attract compliments from friends and family.

However, I have another wonderful cake recipe. It is a combination of pumpkin and pecan pie. I start with a prepared pie crust and spread the pecan pie mix over it. That mix is ​​chopped walnuts, brown sugar, and maybe a drizzle of honey.

About that, me for the pumpkin pie filling. It is mainly the pumpkin puree prepared with a couple of eggs, a little cream, sugar, and seasonings. Then I bake it.

The secret is the mixer. Most people mix the cake ingredients by hand, in a bowl. Okay, but it won’t transform your pecan pie into a gourmet delight.

I take the ingredients from the pecan pie and mix them using the whisk-type attachment for my Blendtec mixer. When well mixed, the finished cake tastes so much better. There are no extra dry bites with just walnut chunks, and there are no bites with too much cinnamon or cloves.

Then I rinse the bowl (it doesn’t have to be spotless for the next step) and mix the pumpkin pie ingredients together. I use a quick set, about 4 in my Blendtec Mix n ‘Blend, for about 20 seconds, until the mixture is light and fluffy.

That’s what I pour (or spoon) over the pecan pie ingredients, before I bake the pie in the oven.

When I serve this on Thanksgiving or Christmas, I top it with some rich vanilla ice cream. My guests love this dessert.

Eggnog

My family avoids artificial ingredients and complex sweeteners. However, as much as we love store bought eggnog, it’s almost impossible to find “real” eggnog without those complex sweeteners … and some artificial flavors and preservatives.

Real eggnog is ridiculously easy to do. It is a mixture of whole eggs, milk, and any sweetener. That’s the whole recipe, right there.

For a healthy eggnog, you can use honey. Otherwise, sugar works fine. For something that tastes identical to the not-so-healthy store-bought eggnog, use powdered sugar. Add a dash of vanilla and nutmeg and you’re done.

You can even add additional toppings to pair with the store’s gourmet eggnog. A little cooked pumpkin puree (or straight from the can) and pumpkin pie spice can add richness.

Or, extra vanilla and a little heavy cream will give it that “French vanilla” flavor. Add some cream and a few drops of mint flavor for a “candy cane” eggnog.

You will notice that I did not provide a exactly prescription. That’s because you don’t need it. Almost any mixture of these ingredients will make a good eggnog. Once you’ve mixed it in your blender (like a Blendtec or Kitchen Aid blender), taste it and adjust the ingredients to suit your family.

However, people always ask me about the safety of raw eggs. If you’ve seen TV cooks like Martha Stewart make eggnog, you may have seen them use raw eggs as well.

Because we use organic eggs that we buy from a local farmer we trust, we rarely cook our eggnog. It has always been good. It is a risk we take, but for food safety reasons we cannot recommend it to others.

Especially if you’re using store-bought eggs, start with grade A or AA chilled fresh eggs. Make sure the shells are intact and clean, and that they do not even have a innuendo of a crack in them. Some people wash the eggs, before breaking them, with antibacterial dish soap and then rinse well. After that, make sure the whites and yolks have minimal contact with the shells and wash your hands thoroughly after breaking them. Salmonella is usually on the outside of the shell, not in the egg itself, until you break it.

For added care, it’s smart to heat the eggnog in a saucepan. You will heat it almost to a boil, but not quite. The candy thermometer should reach 160 degrees, and you will have to stir the eggnog constantly or the eggs will coagulate. (If so, don’t worry. I’ll explain it below.)

Here’s a tip if you like rum or bourbon in your eggnog: If you add the liquor before heating the eggnog, the alcohol can evaporate due to the high temperatures. That keeps the flavor of the liquor, but the lack of alcohol means that the eggnog is safer for kids. On the other hand, if you are serving your eggnog as an alcoholic beverage, add the liquor just before serving the eggnog.

Once you’ve heated the eggnog, let it cool. If it gets lumpy, and you usually have it, you will use your Blendtec blender (or any kitchen blender) to gently blend it again. Gradually increase the speed of the blender until it is near the fastest setting. That’s what breaks the egg pieces.
If lumps remain, pass the eggnog through a kitchen strainer, colander, or strainer. Press down the lumps with a spoon. (Wooden or plastic spoons work best.)

Next, refrigerate the eggnog until cool and refreshing. If you’ve used raw eggs, you’ll need to serve them within a few hours. If you’ve cooked your eggnog, it will generally stay fresh for two to three days. (It won’t last that long. Everyone loves homemade eggnog, and it’s healthy enough to serve as an alternative to “instant breakfast” items.)

When I serve eggnog to guests, most of them don’t know it’s homemade. They are sure I bought a wonderful gourmet eggnog.

One more tip: If you are making a “cream of something” soup from scratch and you have lumps left, use your blender to rotate it until you get a uniform consistency. You may like it even more than the expensive canned soups you used to buy.

So now you know three unusual ways to use your mixer-blender. In my kitchen, I am using a Blendtec Mix n ‘Blend. It’s an appliance that I’ve happily used for over 15 years, and when it wears out, I’ll buy another.

Once you’ve tried these three unusual ways to use your mixer-mixer, I’m sure you’ll find other routine kitchen tasks that you can also make easier with a mixer-mixer.