Recipe Book Celebrate Summer
6 servings
10-min prep time | 30-min total time
Simple Vinaigrette
¾ cup + 2 tbsp (205 mL) olive oil
½ cup + 2 tbsp (155 mL) white wine vinegar
1 tbsp (15 mL) honey
1 tbsp (15 mL) Dijon mustard
½ tsp (2 mL) salt
1 tsp (5 mL) Italian Seasoning Mix
¼ tsp (1 mL) black pepper
Salad
1 lb. (450 g) chicken tenders
3 oz. (90 g) ditalini or ditali pasta (2 ⁄3 cup/150 mL)
2 cups (500 mL) water
4 slices bacon
2 romaine hearts, thinly sliced
1 pint (2 cups/500 mL) cherry tomatoes, halved
1 ripe avocado, sliced
¼ cup (60 mL) crumbled Gorgonzola cheese
Chopped Salad
Directions
1. Combine all the vinaigrette ingredients in Measure, Mix & Pour ®; shake to combine. Place the chicken into a shallow bowl. Pour ¼ cup (60 mL) of the dressing over the chicken and coat well.
2. Combine the pasta and water in the 3-qt. (3-L) Micro - Cooker ® Plus. Microwave, covered, until the pasta is cooked, about 8 minutes.
3. Preheat the Nonstick Double Burner Grill over medium heat for 3–5 minutes.
4. Cut the bacon slices in half; cook on one side of the pan for 10–12 minutes, turning once. Cook the chicken on the other side of the pan for 5–7 minutes, or until it reaches 165°F (74°C), turning once.
5. Remove the chicken from the pan and place it in a bowl to cool slightly. When the pasta is done, rinse with cold water, then drain.
6. Transfer the bacon onto a paper towel–lined plate to drain and chop the chicken with the Salad Chopper
7. Place the romaine in a large serving bowl. Add the chicken, pasta, tomatoes, avocado, crumbled bacon, cheese, and additional dressing to your liking.
Cook’s Tip
• Store leftover dressing in the refrigerator for up to two weeks.
8 servings
10-min prep time | 45-min total time
Wings
Oil for greasing
2 lbs. (1 kg) chicken wings
2 tsp (10 mL) baking powder
1 tsp (5 mL) salt
¼ tsp (1 mL) black pepper
1 tbsp (15 mL) vegetable oil
Oil for spritzing
Topping (choose 1)
1 tbsp (15 mL) Creamy Jalapeño Dip Mix or another favorite rub
¼ cup (60 mL) Sweet Onion Sauce
¼ cup (60 mL) Brown Sugar
Bourbon Sauce
¼ cup (60 mL) Teriyaki Sauce With Honey
Nachos
½ bag of tortilla chips (about 7 oz./200 g)
8 oz. (250 g) colby jack or Monterrey Jack cheese, grated (2 cups/500 mL)
1 can (15 oz. or 540 g) black or pinto beans, drained and rinsed
Optional Toppings: Guacamole, sour cream, jalapeño peppers, cilantro, and salsa
Air Fryer Wings & Nachos
Directions
1. Set the Deluxe Air Fryer & Oven to . Set the Bottom compartment to and adjust the temperature to 375°F (190°C) on HIGH FAN. Set the time to 35 minutes. Press . Set the Top compartment to for 8 minutes. Press . Grease an Air Fry Rack with oil.
2. Pat the wings dry with paper towels. Combine the wings, baking powder, salt, and pepper in a medium bowl. Let stand for 5 minutes. Add the oil and toss to combine. Place the wings on the greased Air Fryer Rack.
3. Layer the chips, cheese, and beans on the Sheet Pan.
4. When the display says, “Add Food,” place the nachos in the Top compartment and the wings in the Bottom compartment. Press
5. Toss the wings with your chosen seasoning or sauce and top the nachos with any optional toppings, if you’d like.
Cook’s Tips
• Tossing the wings after cooking prevents the sauce or seasoning from burning and creating a bitter flavor.
• Go wild and create your own custom flavor combos! Try Teriyaki Sauce With Honey along with Crunchy Garlic Crisp Seasoning Mix .
4 servings
10-min prep time | 30-min total time
Ingredients
1 lb. (450 g) uncooked extra-large shrimp (20-24 per pound), peeled and deveined
½ cup (125 mL) Chili Peach Sauce, divided
1 medium carrot, peeled and sliced
1 small zucchini, thinly sliced
1 tbsp (15mL) oil, divided
½ small red bell pepper, seeded and sliced
3 oz. (90 g) snow peas
Optional: Cooked rice, cilantro
Shrimp Grill-Fry
Directions
1. Toss the shrimp with ¼ cup (60 mL) of the sauce in a medium bowl. Add the remaining sauce to the Flexible Basting Bottle.
2. Prepare the grill for direct cooking over medium heat. Combine the carrot, zucchini, and half of the oil in a large mixing bowl. Transfer to a Small Grill Pan. Toss the bell peppers and snow peas with the remaining oil and transfer to a second Small Grill Pan. Place the shrimp in an even layer in the Large Grill Pan
3. Grill the carrots and zucchini, covered, for 10 minutes. Flip them, then place the remaining pans on the grill. Continue grilling all 3 pans, covered, for about 10 minutes, flipping halfway through, or until the shrimp is opaque and the veggies are tender. Brush the remaining sauce over the shrimp and veggies in the last 2–3 minutes of cooking. Serve with rice and top with cilantro, if you’d like.
Cook’s Tips
• Try this recipe with chicken or switch up the sauce with another sauce, marinade, or glaze.
• If you have time, you can get even more flavor by marinating the shrimp overnight.
• Make this recipe inside! Place the Large and Small Grill Pans on the Modular Sheet Pans, and broil on high for the same amount of time as noted in step 3.
12 servings
5-min prep time | Ready in 20-min
Ingredients
1½ cups (375 mL) old-fashioned oats
¼ cup (60 mL) agave nectar or honey
1 tbsp (15 mL) brown sugar
1 tbsp (15 mL) oil or melted butter
1 cup (250 mL) Total add-ins:
Chopped nuts, dried fruit, chocolate morsels, crushed pretzels, crushed cereal, and/or sweetened flaked coconut
No-Bake Granola Bars
Directions
1. Heat the 12" (30-cm) Nonstick Skillet over medium heat for 3–5 minutes. Toast the oats (and nuts, if using) for about 4–6 minutes, or until browned and fragrant..
2. Remove the oats and nuts from the skillet and add them to a mixing bowl. Add the remaining add-ins.
3. Microwave the brown sugar, honey, and oil in a small microwave-safe bowl on HIGH for about 1 minute, or until bubbling. Pour the honey mixture over the oat mixture; mix well.
4. Use the Large Scoop to transfer the mixture into the wells of the Snack Bar Maker. Press down and chill the tray in the freezer for about 10 minutes, or in the refrigerator until set..
Cook’s Tip
• You can store finished granola bars in the refrigerator or at room temperature.
1 serving
10-min prep time | Ready in 13-min
Ingredients
½ cup (125 mL) cold orange juice
1⁄3 cup (75 mL) cold milk
1 tbsp (15 mL) sugar
¼ tsp (1 mL) vanilla extract
Orange-Vanilla Slushie
Directions
1. Add all the ingredients to the Frozen Drink Maker.
2. Scrape and stir the mixture until it’s thick, about 8 minutes.
3. Enjoy directly out of the drink maker or transfer to a glass.
Cook’s Tip
• Omit the sugar and use lemonade instead of orange juice for a fun frosted lemonade drink!
1 serving
2-min prep time | Ready in 10-min
Ingredients
2 ⁄3 cup (150 mL) cold pineapple juice
1⁄3 cup (75 mL) cold cream of coconut
Optional: 1¼ oz. (35 g) white rum, maraschino cherry
Tropical Slushie
Directions
1. Add the pineapple juice and cream of coconut to the Frozen Drink Maker.
2. Scrape and stir the mixture until thick, about 8 minutes.
3. Enjoy directly out of the drink maker or transfer to a glass. Stir in the rum and top with a cherry, if you’d like.
6 servings
10-min prep time | Ready in 35-min
Shortcakes
1 cup (250 mL) self-rising flour (see cook's tip)
¾ cup (175 mL) heavy whipping cream
1 tbsp (15 mL) brown sugar, plus additional for sprinkling
1 lemon, zested
Strawberries
1 lb. (450 g) strawberries, stemmed and sliced
¼ cup (60 mL) brown sugar
1 lemon, juice
2 tsp. (10 mL) cornstarch
Optional: ice cream or whipped cream
Roasted Strawberry Shortcake
Directions
1. Line the Air Fryer Rack with parchment paper.
2. Set the Deluxe Air Fryer & Oven to . Set the bottom compartment to for 15 minutes and the top compartment to for 20 minutes.
3. Combine the flour, cream, brown sugar, and zest in a mixing bowl and mix just until combined; set aside.
4. Combine the strawberries, brown sugar, lemon juice, and cornstarch in a mixing bowl then transfer to the Sheet Pan.
5. Scoop the batter into 6 portions onto the lined rack. Sprinkle with additional brown sugar.
6. When the display says, “Add Food,” add the Sheet Pan to the bottom compartment (on the Wire Rack) and the Air Fryer Rack to the top compartment. Press .
7. Stir and rotate the strawberries halfway through cooking.
8. Serve the biscuits sliced in half with the roasted strawberries and ice cream or whipped cream, if you’d like.
Cook’s Tip
• You can substitute self-rising flour with 1 cup (250 mL) of all-purpose flour, 1½ tsp (7 mL) of baking powder, and ¼ tsp (1 mL) of salt.
10 servings
5-min prep time | Ready in 25-min
Ingredients
1 lb. (450 g) fresh strawberries, stemmed (16–20 medium (about 1–1½"/2.5–4 cm each)
1⁄3 cup (75 mL) white chocolate morsels
1 graham cracker
4 oz. (125 g) cream cheese, softened
½ cup (125 mL) thawed whipped topping (or whipped cream)
White-Chocolate Cheesecake Strawberries
Directions
1. Cut the strawberries using the Decorative Food Cutter by placing the pointed side down to get two pieces. Lay the strawberry halves on a paper towel–lined plate.
2. Place the white chocolate in a small bowl and microwave, uncovered, on HIGH for 45–60 seconds, or until almost melted; stir until smooth.
3. Place the graham cracker into the Electric Twist & Chop Press and blend until it looks like fine crumbs. Move the graham cracker crumbs to a small bowl.
4. Add the cream cheese and melted chocolate to the Electric Twist & Chop. until combined. Transfer the mixture into a small mixing bowl and fold in the whipped topping. Spoon the filling into a pipping bag or plastic bag with the corner snipped off.
5. Place the strawberries on the Chilled Serving Tray and pipe the filling into each strawberry. Sprinkle with graham cracker crumbs before serving.
Cook’s Tip
• Cut a very thin slice off the pointed end of the strawberries to form a flat base, if you’d like.
16 servings
5-min prep time | Ready in 30-min
Ingredients
1 pkg (16.5 oz/468 g) refrigerated sugar cookie dough
1 pkg (8 oz/250 g) cream cheese, softened
1⁄3 cup (75 mL) sugar
4 cups (1 L) assorted fresh fruit such as strawberries, kiwi, bananas or peaches; blueberries or raspberries
Dessert Pizza
Directions
1. Preheat your oven to 350°F (180°C). For the crust, shape the cookie dough into a ball. Place the dough in the center of the Pizza Stone or and flatten slightly with the palm of your hand and press the dough to a 12" (30-cm) circle, about ¼" (6 mm) thick.
2. Bake the sugar cookie dough for 18–20 minutes or until it is a light golden brown. Remove the pan from the oven and let cool completely.
3. For the topping, combine the cream cheese and sugar in a small bowl; mix well. Spread the mixture evenly over the top of the cookie. Arrange fruit over the cream cheese mixture. Refrigerate. Cut into 16 wedges and serve..
Cook’s Tip
• Want a kiddo version of this treat? Use the Personal Pizza Stone to make a mini Dessert Pizza by halving the ingredients— same sweet flavor, perfectly sized for little hands. The cook time stays the same as the full-sized version.
6 servings
10-min prep time | Ready in 90-min
Ingredients
Oil for greasing
½ cup (125 mL) butter (1 stick), divided
½ cup (125 mL) graham cracker crumbs
¼ cup + 1 tbsp (75 mL) granulated sugar, divided
¼ cup (60 mL) packed light brown sugar
½ cup (125 mL) semi-sweet chocolate chips
1 egg
1 tsp (5 mL) vanilla extract
1⁄
3 cup (75 mL) flour
1 tbsp (15 mL) unsweetened cocoa powder
¼ tsp (1 mL) salt
½ cup (125 mL) mini marshmallows
S'mores Brownies
Directions
1. Lightly grease the Small Oven Brownie Pan with oil.
2. Melt 3 tbsp (45 mL) of the butter in a small bowl. Add the graham cracker crumbs and 1 tbsp (15 mL) of the sugar and mix to combine.
3. Distribute the graham cracker mixture into the wells of the pan. Press the crumbs down firmly with a small spatula.
4. Set the Deluxe Air Fryer & Oven to for 20 minutes.
5. Place the remaining butter, both sugars, and the chocolate chips in a large microwave safe bowl. Microwave for 2 minutes, stirring every 30 seconds, or until the mixture is melted and smooth.
6. Beat in the egg until well combined. Add the remaining ingredients, except for the marshmallows, and stir until it becomes a smooth batter.
7. Distribute the batter evenly between the wells. When display says, ADD FOOD, place the pan in the oven and press .
8. Remove the brownies from the oven and press . Set the bottom oven to for 5 minutes; press
9. Top each brownie with marshmallows. Place the brownies in the bottom oven when prompted; press
10. Let the brownies cool completely in the pan before removing them and serving.
Cook’s Tip
• Skip the graham cracker crust step and take out the marshmallows for an amazing, classic brownie recipe that fits in the Small Oven Brownie Pan.