The Magic Bullet Platinum Pro: The Ultimate Party Machine? Win One and Find Out!
By now you’ve probably seen the infomercial for the Magic Bullet. Touted as “the ultimate party machine” the Magic Bullet is a small blender like appliance that chops and smoothies in seconds flat. While the infomercial paints the lead couple as the ultimate perky party couple pushing the.best.party.invention.ever. on their friends, one always wonders after seeing these types of things if it’s really all that. Fortunately you have me to tell it like it is. Today I’m reviewing the Magic Bullet Platinum Pro.
Test 1: My Morning Smoothie
Is it the ultimate party machine? I don’t know to be honest, because I haven’t used it for any parties. I can see where it can come in very handy, however. The first thing I did with my Magic Bullet was make my morning smoothie. This may seem like a simple thing, but my morning smoothie has to come out perfect. It has to be tasty and filling so I won’t be tempted to nosh as I work at home the whole day. Would the Magic Bullet handle the task as well as my blender? It did - and faster and neater! Test number 1 left me impressed.
Still, we needed to gather more data. One great smoothie does not a party machine make. I brought it out for guacamole night.
Test 2: Guacamole Night
Guacamole night is what my son calls our weekly Mexican night. We have fajitas or tacos or quesadillas and it’s my almost six year old’s job to make the guacamole - he uses a potato masher. Yesterday we threw all the ingredients in the Magic Bullet and in about 10 seconds we had a nice, smooth guacamole. I don’t know if it’s the Magic Bullet or we just got it right, but my whole family agreed, it was the best guacamole we ever made. Oh and I also used the Magic Bullet to grate the cheese. It worked just fine.
I like my Magic Bullet. It did everything I wanted and takes up less space then a blender. Unless you use the blender attachment - but it’s still not as big and bulky as a normal blender. There aren’t 500 buttons to negotiate, either. It’s very simple to use. Another thing I like is how you can blend in the same mug you’ll drink from. That means you’re not washing 100 different parts. Our dishwasher doesn’t work, so anything that saves dishwashing time is alright in my book.
Storage Issues
If I had a nit to pick it’s all the parts. See, I’m storage challenged. I live in a small house with hardly any counter space and inadequate cabinetry. I always said I wouldn’t be like my mother in law who stores things in her oven and dishwasher, but guess what? I do. The Magic Bullet has a lot of parts. The blender, mugs, container and base all need somewhere to go. I can either leave it all in the box and take it out every time I need it - and leave the box in the basement, or I can figure out what to do with all the cups and lids and blender and blades…you get the picture. Some sort of handy storage unit would be ideal.
At $100 I think it’s worth it. Especially when you consider it comes with a blender, mugs, containers, lids, shakers and more. I also appreciate how the base and container take up a lot less space on my counter. The Magic Bullet Platinum Pro does what it promises. It may not take 10 seconds to whip up a batch of guacamole, but 20 seconds is fine by me. Unlike with my blender. I’m not constantly stopping and stirring. I wish I had it two weeks ago when I made hummus.
Win a Magic Bullet Platinum Pro
Think you’d like to try out the Magic Bullet for yourself? You’re in luck because the Magic Bullet people are letting me give one away! I’m going to make you work for this one though…
Post your favorite party dip recipe in the comments and I’ll pick a winner at random. We’ll all be winners as we share some great recipes.
You have two weeks - until April 3rd, 2008!
Good luck!
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POSTED IN: Contests and Giveaways
33 opinions for The Magic Bullet Platinum Pro: The Ultimate Party Machine? Win One and Find Out!
Dawn
Mar 20, 2008 at 12:24 pm
My guacamole recipe has always been a hit
2 medium to large sized ripe avacados
1 small tomato chopped into small pieces
1 small onion chopped into small pieces
a couple of squeezes of lemon juice (sorry about that I never actually measured)
two turns with the peper mill (or shakes)
Mash up avacado with lemon juice and pepper (there is salt enough in the tortilla chips so I don’t add it) stir in onions and tomatoes, cover tightly with plastic wrap and put in refrigerator for a little bit before serving.
Elizabeth
Mar 20, 2008 at 12:31 pm
My favorite dip isn’t exactly high class, but boy is it tasty and quick to make!
Sausage Dip
1 lb. bulk pork sausage
2 8 oz. packages of cream cheese
1 can Rotel diced tomatoes
Brown sausage and drain. Add cream cheese and tomatoes. Stir until cheese is melted.
Great with Fritos Scoops!
Eliza
Mar 20, 2008 at 12:41 pm
I want in on this one. :) Do you know how it does with omlets (sp) or even baby food? I’m guessing it could really squash those peas. :)
Lin
Mar 20, 2008 at 2:29 pm
Dried Beef Dip (don’t let the name stop you from trying it)
8oz sour cream
16oz cream cheese
1 small onion chopped fine
8oz chipped dried beef
mix all together and bake in oven for 20min at 350.
Take a round pumpernickel and cut out the middle to make it into a bowl and put the dip in it while still warm. Cut up the bread you cut out of the pumpernickel to use to dip it in the dip.
inthebuff
Mar 20, 2008 at 3:19 pm
Serious Salsa
1 14 ounce can of petite diced tomatoes
1 Jalapeno - chopped fine
1/2 vidalia onion - chopped
3-4 stalks fresh cilantro
1 TBSP chipotle powder
1 tsp lime juice
Mix well and chill
Serious Queso
make the salsa above add 1 pound velveta pepper jack cheese cut into cubes
Mix well and microwave for 6 minutes. Stir it at the three minute mark. And at the end. Make sure it’s smooth.
I generally double the salsa and make both for parties. And I serve Scoops.
BTW - my wife loves to pour the queso over pasta for a different type of mac and cheese
dh
Mar 20, 2008 at 4:17 pm
Dried spinach, garlic garlic, parsley flakes, chives, pepper flakes, onion powder
Sour cream
Cream cheese
Mix together - chill.
Wendy
Mar 20, 2008 at 5:17 pm
Here’s an easy layered taco dip that’s always a hit:
1 large sour cream
1 1/2 packages taco seasoning
taco sauce
tomatoes
shredded lettuce
grated cheddar
nacho chips
Mix together sour cream and taco seasoning. Spread in pan, top with grated cheddar, small pieces of tomatoes and shredded lettuce. Drizzle with taco sauce.
Serve with nacho chips.
DP
Mar 20, 2008 at 7:32 pm
Strawberry Banana Smoothie
1 banana
3 strawberries
1 container of strawberry bannan yogurt
ice
blend together and enjoy!!!!
mch
Mar 20, 2008 at 10:08 pm
Debs Famous H Dip! :P
INGREDIENTS
2 cups canned chick peas, drained
1/3 cup tahini
1/4 cup lemon juice
1 teaspoon salt
2 cloves garlic, smashed
1 tablespoon olive oil
1/2 teaspoon paprika
DIRECTIONS
Place the chick peas, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Spoon into dip bowl.
Drizzle olive oil over the hummus and garnish with paprika
Note: When you drain the chick peas, set aside some of the water in case your hummus comes out too thick. You can use the water for thinning it out without compromising the flavor.
Shea
Mar 21, 2008 at 12:31 am
My spinach artichoke dip always goes fast. It’s not exactly low-fat, but it’s tasty!
2 8 oz. bricks of cream cheese, softened
2 cloves garlic, minced
1 cup chopped artichoke hearts (NOT the marinated kind)
1 cup chopped spinach, thawed (from the freezer aisle)
8 oz. monterey jack cheese
1 cup shredded parmesan
Mix together in glass or stoneware baking dish, sprinkling some cheese on top. Bake at 375 for 30 minutes or until cheese is brown and dip is bubbling at the edges. Serve with warm tortilla chips or bread.
Bon appetit!
Stacey
Mar 22, 2008 at 5:46 pm
My family are dip fiends! I have to keep on my toes to feed their addiption. ;)
My favorite fast recipe is for chive & onion dip:
1/2 cup sour cream
1/2 cup mayo
1/4 cup dried chives
1/8 cup dried onion
sprinkle of dried garlic
dash of salt and pepper
dash of celery salt
Mix together and store in fridge up to an hour before serving. Great with chips, pita or as a sandwich spread!
Cindy
Mar 22, 2008 at 10:57 pm
This is one I found a while back and the family loves. I usually double the recipe and the pan size to make plenty when we have company.
Mile High Taco Dip
8 oz. cream cheese
1 can refried beans
2-8 oz. pkg. Mexican style shredded cheese
16 oz. sour cream
16 oz. store bought guacamole
1 head lettuce, shredded
1 jar salsa
3-4 green onions, chopped
1 tomato, cut into chunks
1 orange of yellow pepper, chopped
sliced black olives, optional
1 bag tortilla chips
In a 9×13 inch glass baking dish, spread the cream cheese. Spread the refried beans over cream cheese. Sprinkle 8 oz. of shredded cheese over the beans. Heat in a 325° oven until the cheese is melted, about 20 minutes. Let cool for 15 minutes; then begin layering the remaining ingredients in this order. Spread sour cream over the melted cheese, followed by the guacamole, saving out 3 teaspoons of each for garnishing. Next spread the lettuce, saving 1 1/2 cups, followed by the salsa. Layer the remaining lettuce over the salsa, followed by the remaining shredded cheese. Sprinkle with the green onions, peppers, tomatoes and olives if desired. Garnish with dollops of sour cream and guacamole. Serve immediately with chips.
Weekend Thrifty Links
Mar 23, 2008 at 7:24 am
[…] I’m giving away a Magic Bullet at She Knows Parties […]
melissa
Mar 23, 2008 at 3:15 pm
Chunky guacamole
(amounts to taste)
diced avocados
roma tomatoes
green onions
lemon juice
garlic (optional)
cilantro (optional)
moosh all ingrediants together, but avocadoes should be kept fairly chunky. serve with tortilla chips.
Valerie
Mar 23, 2008 at 7:33 pm
My favorite dip is not fancy: An envelope of Lipton Onion Soup and a 16 oz tub of sour cream. I love it! Sometime, I can;t wait an hour for the onion bits to rehydrate, so I’ll eat it “crunchy”!
Robin
Mar 24, 2008 at 10:33 am
I’m always asked to bring the spinach dip in the bread bowl to all my family outings:
1 package vegetable soup mix (Knorr)
16 oz sour cream
1 cup mayo
1 small package frozen chopped spinach, thawed and water squeezed out)
3 scallions, chopped
Mix all together and chill for four hours.
Hollow out a bread bowl (pumpernickel is perfect) and cut up the insides to use as dippers.
Lisa
Mar 24, 2008 at 12:01 pm
I’m a veggie-loving person and people usually like to have a dip with their baby carrots so a packet of ranch-flavored powder and 16 oz of plain yogurt is a good compromise for health. :)
Adrith
Mar 24, 2008 at 10:46 pm
Really, really easy dill dip:
1/2 cup sour cream
1/2 cup mayonnaise or salad dressing
2 tsp dill
1/2 tsp seasoned salt
Combine the two wet ingredients, then stir in the dill and salt. This is great on vegetables or chips!
Readers’ Dip Recipes
Mar 25, 2008 at 6:48 am
[…] morning my party planning friends. I’m receiving so many wonderful recipes for our Magic Bullet giveaway, I thought it would be great to bring them from the comments and share with you here. I […]
Bunny B
Mar 26, 2008 at 12:48 pm
Simple salsa:
1 can drained and diced tomatoes
Chop some fresh tomatoes and onions (according to how much you’d like). Add lime juice, parsley and some birds’ eye chilis according to taste. Yum! Goes great on steak sandwiches too!!
katklaw777
Mar 26, 2008 at 8:55 pm
Balsamic Bean Dip
1 15oz can cannellini beans, drained
2 tbl olive oil, extra for drizzling
1 tbl balsamic vinegar, extra for drizzling
salt & peppper to taste
pita chips and asst veggies
mix in food processor till smooth. place in serving bowl and drizzle with olive oil and vinegar. serve with pita chips and or veggies
Dorothy
Mar 27, 2008 at 10:03 am
I hate to copy but I am like Valerie above - Lipton Onion Soup Mix and Sour Cream - always gets eaten at parties - simple taste and simple to make. I also like those powder mixes you get at craft shows - I like the pizza one the best - same thing -you just add sour cream!!
Thanks for the chance to win. I really want one of these. My daughter and I have started to eat healthier and are experimenting with smoothies and our blender is terrible for making them (ice doesn’t get small enough- always has lumps) and so messy!
Thanks
Dorothy
Freelance Writing Jobs » Blog Archive » Writing Product Reviews
Mar 28, 2008 at 8:26 am
[…] For reference, here’s a recent product review from my blog She Knows Parties. […]
Andrea
Mar 28, 2008 at 8:46 am
Hi! Here’s a recipe for mango salsa that’s really tasty:
1 mango - peeled, seeded and chopped
1/4 cup finely chopped red bell pepper
1 green onion, chopped
2 tablespoons chopped cilantro
1 fresh jalapeno chile pepper, finely chopped
2 tablespoons lime juice
1 tablespoon lemon juice
Just mix all the ingredients together and refrigerate until ready to use. YUM! :)
Mindy
Mar 28, 2008 at 9:28 am
Seven layer bean dip
1 can refried beans
1 package taco seasoning mix
1 package cream cheese, softened
1 cup salsa
2 cups shredded mexican cheese blend
2 cups shredded lettuce
1 can sliced ripe olives, drained
1 medium tomato, diced
tortilla chips to dip
mix refried beans and taco seasoning mix. Spread as bottom layer in a large platter.
Layer cream cheese next over the bean mixture.
Then salsa, lettuce, cheese, olives and tomatos. keep in refrigerator until time to serve.
Laura
Mar 28, 2008 at 12:42 pm
Black Bean and Corn Salsa
1 can black beans, drained and rinsed
about 2/3 can sweet corn or Mexican corn, drained and rinsed
1/4 of a big red onion, minced
2 cloves garlic, minced
juice of two limes
salt and pepper
2 tomatoes, chopped fine and drained
1-2 serrano, veins and seeds removed and minced
1 c. cilantro, chopped fine
1 ripe but firm avacado, cut into small cubes
Place chopped tomatoes in a colander and toss with a little salt. Combine lime juice, onion, garlic, serrano, a little salt and pepper, and the cilantro in medium mixing bowl. Let these sit for a bit so the tomatoes can drain and the lime juice can “cook” the onions and garlic. Drain the corn and beans in two more colanders (or one together would probably be fine). When everything is prepped, combine all ingredients and mix gently with your hands or a wooden spoon. Serve with whatever you like–especially good on tacos and probably eggs.
This takes a bit of work in the prepping, but I can see how the bullet might make that easier.
Jessica (aka Rose)
Mar 28, 2008 at 1:25 pm
Oh oh! My favorite dip (after guac, which I prefer having handed to me on a platter…) is Spinach dip.
I totally cheat and use the Happy Valley Ranch dressing seasoning packet and mix it with fat free sour cream and frozen spinach.
I could eat that stuff by the bowlful.
Though now I need to go try some of the recipes others have posted!
Reader’s Party Dip Recipes: Elizabeth’s Sausage Dip
Mar 31, 2008 at 1:24 pm
[…] dip recipe you’d like to share? Email it to me - the address is in the sidebar, or enter our Magic Bullet contest. Hurry though there are three days […]
Jennifer Keele
Mar 31, 2008 at 3:54 pm
I’ve been making this easy party dip for years, and it’s always gone fast. Easy to double or tweak for individual taste.
one pkg of cream cheese
one can of Hormel No-bean Chili
one cup (more or less for taste) of shredded cheddar
layer into a microwave safe bowl, pie dish or casserole pan in the order above, or just mix it all up (actually better this way since the cheddar tends to get tough after it cools)
nuke it til the cheese is melty (start at about 2 minutes), serve with tortilla chips/dip bowls or the scoop-type corn chips
add kick/variety with Rotel diced tomatoes, diced onions, beans, bell pepper…play with it!
SHEILA HENIGAR
Mar 31, 2008 at 11:26 pm
Wild Mushroom Dip
Ingredients
2 cups dry white wine such as Chardonnay
2 .5 oz. containers dried wild mushrooms, mixed variety (find dried wild mushrooms in your grocery store produce department)
2 8 oz. packages cream cheese, cut into 1-inch cubes
2 10-3/4 oz. cans condensed cream of mushroom soup
2 cups shredded mozzarella cheese
1 tsp. dried tarragon
1 tsp. salt
1/2 tsp. ground black pepper
Directions
1. In a microwave-safe bowl, heat white wine on high-heat setting for 3 to 5
minutes. Place dried mushrooms in wine and let sit for 10
minutes to rehydrate.
2. With a slotted spoon, transfer mushrooms to a food processor, reserving liquid. Cover and process until the consistency of coarse paste.
3. In a large bowl combine pureed mushroom, 2/3 cup reserved
mushroom liquid, and remaining ingredients. Mix thoroughly and
pour in a 4-quart slow cooker.
4. Cover and cook on low-heat setting for 3 to 4 hours, stirring once
halfway through. Makes 12 servings.
Allison
Apr 1, 2008 at 1:55 pm
Here’s my contribution - Key Lime Pie dip - we serve it with fruit, graham crackers, pretzels, and Cinnamon Toast Crunch cereal.
2/3 cup sweetened condensed milk
4 ounces cream cheese, softened
1/4 cup fresh lime juice
1/2 cup heavy cream
3 tablespoons confectioners’ sugar
1. Beat together milk and cream cheese on medium speed until smooth. Mix in lime juice.
2. In another bowl, beat together cream and sugar on medium speed to firm peaks.
3. Fold together the mixtures.
Serve immediately or chill and serve cold.
Marne
Apr 2, 2008 at 6:24 pm
What a great idea!
I am pretty simple. I like to take some fat free sour cream, add some fresh dill weed to it. YUM! Also dipping strawberries in some sour cream and then into some brown sugar is my new latest favorite dip. YUM!
Marne
Apr 2, 2008 at 7:38 pm
I am pretty simple…I like to take fat free sour cream and mix in some fresh dill…yummy! Also dip strawberries in sour cream and then in brown sugar. YUM!
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