Fresh Spring Finds Recipe Book

Fresh Spring Finds Recipe Book

Caramel Frappé

2–8 servings 5-min prep time | 30-min to 1-hr total time

Ingredients

2 Servings

4 Servings

8 Servings

Chilled coffee or cold brew

1 cup (250 mL)

2 cups (500 mL)

4 cups (1 L)

⁄3 cup (150 mL)

11⁄3 cups (315 mL)

22⁄3 cups (625 mL)

¼ cup (60 mL)

½ cup (125 mL)

1 cup (250 mL)

Half & half Caramel sauce

2

Optional Toppings: Whipped cream Directions

1.

A dd all the ingredients to a large bowl with a spout. Whisk for 2–3 minutes, or until the caramel sauce is completely dissolved.

2. Press the Power Button to turn on the FreezyFun Ultimate Frozen Drink & Soft-Serve Maker, select the frappe setting, press to start, and pour the mixture into the tank.

3. Let the mixture churn until the machine reads "End." 4. D ispense the frozen drink into cups and top with whipped cream, if you’d like.

Cool Cook’s Tips • In a rush? Smaller servings will slush faster than larger servings.

• Use a different flavored syrup to switch up the taste.

• Make it easier to add in the syrup by warming it up in the microwave for 30 seconds.

• For a protein boost, add 1 scoop (approximately 3 tbsp/45 mL) protein powder per serving to the base mixture before churning.

• Swap the half & half with plant-based milk and dairy-free coffee creamer to make a dairy-free frappe.

• Press the + Button to make a thicker frappe.

8 servings 10-min prep time | 1-hr total time

Ingredients 1¼

cups (300 mL) whole milk

1½

cups (375 mL) full-fat Greek yogurt

1 cup (250 mL) blueberries (see cook’s tip) ¼

cup (60 mL) sugar

Optional: Fresh fruit, sprinkles, crushed cookies, or candies for topping

Blueberry Frozen Yogurt Directions

1.

Add all the ingredients to the Deluxe Cooking Blender and blend until smooth on SMOOTHIE . (Important Note: The blended mixture should resemble cream and be pourable, with no lumps.)

2. Press the Power Button to turn on the FreezyFun Ultimate Frozen Drink & Soft-Serve Maker, select the soft serve setting, press to start, and pour the mixture into the tank.

3. Let the mixture churn until the machine reads "End." 4. D ispense the soft serve into bowls or cones. Top with fresh fruit, sprinkles, crushed cookies, or candies, if you’d like.

Cool Cook’s Tip • Change up the color and flavor of your soft serve by swapping the blueberries for your favorite fruit.

5-min total time

Short Latte

Ingredients

Directions

1 serving

Froth the milk and set it aside.

1

⁄3 cup (75 mL) whole milk or milk of choice

1.

1 Nespresso® original Pod or 2 tbsp (30 mL) ground espresso

2.

Adjust the drip tray of the Deluxe Coffee Machine to your desired height and place a small coffee mug on the tray plate.

3.

Place the Nespresso® original Pod in the Nespresso® Pod insert, or add the espresso to the Deluxe Coffee Machine Espresso Insert. Select the 2-oz. (60-mL) size option and press start. After it chimes, remove the mug.

4. Pour the frothed milk slowly over the coffee.

Cook’s Tip • To make frothed milk, use the Electric Milk Frother on the low foam setting • To make a vanilla latte, add ¼ tsp (1 mL) of vanilla extract or 1 tbsp (15 mL) of vanilla syrup to the milk before heating it.

6 servings 5-min prep time

|

25-min total time

Ingredients ¼

cup (60 mL) olive oil

1

tsp (5 mL) crushed red pepper flakes

1

tsp (5 mL) Italian Seasoning Mix

1

jar (24 oz./700 mL) marinara

½

cup (125 mL) water

6

eggs

Optional for Serving: Parsley, Parmesan cheese, and toasted bread

Eggs in Purgatory Directions

1.

P lace the oil, pepper flakes, and seasoning in the 12" (30-cm) Stainless Steel Skillet and heat over medium heat for 2–3 minutes, or until the pepper flakes and herbs begin to sizzle.

2. R educe the heat to medium. Slowly and carefully (it will sizzle and spit), stir in the marinara and water (see cook’s tip). Simmer, uncovered, for 5 minutes.

3. C rack the eggs, spaced out evenly, into the sauce. Cover the pan with the lid and turn the heat to low. Cook the eggs for 10–12 minutes for a runny yolk, or to your desired doneness.

4. S erve with a sprinkle of parsley or Parmesan cheese and crusty, toasted, bread for dipping, if you’d like.

Cook’s Tips • To get every last bit of flavor, put your water in the marinara jar, close it, and shake it before adding the water to the pan.

• Crack your eggs into a small bowl first. It’s an easy way to catch any bits of shell and helps keep the yolks intact when you add them to the pan.

15-min prep time | 30-min total time

Fancy Deviled Eggs

Ingredients

Directions

12 servings

6

large hard-boiled eggs, peeled

¼ cup (60 mL) garden vegetable cream cheese spread 3

tbsp (45 mL) mayonnaise Salt and ground black pepper to taste

Optional garnishes: Chopped chives, bacon, pickles, radish, favorite seasoning

1.

Cut the eggs in half using the Decorative Food Cutter. Carefully remove the yolks to a mixing bowl. Mash the yolks with a fork and stir in the cream cheese and mayonnaise until well blended. Season to taste with salt and black pepper.

2.

Transfer the yolk mixture into a piping bag or plastic bag with the corner snipped. Pipe into the egg whites. Add toppings, if you’d like and serve chilled.

Cook’s Tips • Cut a very thin slice off of the bottom of the egg whites if you’d like them to sit flat.

• Serve on the Chilled Serving Tray.

• Make your hardboiled eggs in the Deluxe Air Fryer & Oven. Set the bottom oven to and adjust the temperature to 250°F (120° C) and the time to 25 minutes. Place the eggs on the Air Fryer Rack. Place in the oven and press . Transfer the eggs to a bowl of ice water to cool completely, about 8–10 minutes, before peeling.

2 servings 5-min prep time

|

15-min total time

Sushi Rice 1

tbsp (15 mL) rice vinegar

1

tbsp (15 mL) sugar

¼

tsp (1 mL) salt

1 cup (250 mL) cooked short grain white rice (sushi rice) or long grain white rice, warm (see cook’s tip) Oil for greasing

2 sticks imitation crab meat, thinly sliced (see cook’s tip) ½

avocado, thinly sliced

¼ seedless cucumber, cut into matchsticks 1

Directions

1.

ombine the vinegar, sugar, and salt in a small bowl until the salt and sugar are completely C dissolved. Drizzle the vinegar mixture over the rice in a large bowl and stir gently to coat.

Cool to room temperature.

2. Lightly grease the barrel and plunger of the Easy Roll Maker.

3. Fill both sides of the barrel with sushi rice, then press the plunger into both sides to make space for fillings.

4. Add your fillings evenly along the divots.

Rolls

Homemade California Roll

sheet nori seaweed

Optional Toppings: Everything Bagel Seasoning (or toasted sesame seeds), soy sauce

5. Reattach the plunger, close and latch the barrel, then lock on the end cap.

6. Turn the plunger until it’s past the threads, then gently press until you feel resistance.

7.

P lace a sheet of nori (shiny side down) on a cutting board and press the rice roll onto it, aligning the ends.

8. Roll up the nori, sealing the edge with a little water.

9. Let it rest a few minutes to soften the nori, then slice into 8–12 pieces.

10. Sprinkle with sesame seeds and serve with soy sauce, if you’d like.

Cook’s Tips • Traditional sushi rice is made from Japanese short‑grain rice. It’s stickier and holds its shape in a roll better than standard long-grain white rice. Both will work in this recipe, but sushi rice will give you the best results.

• You’ll sometimes see imitation crab meat sold as surimi or crab-flavored fish.

10-min prep time | 30-min total time

Frushi Roll

Ingredients

Directions

2 servings

1

tbsp (15 mL) cream of coconut

1.

Combine the cream of coconut and pineapple juice in a small bowl.

2

tbsp (30 mL) pineapple juice

2.

Place the rice in a microwave-safe bowl and microwave for 30 seconds. Add the coconut mixture and microwave for 30 more seconds. Stir to combine. Let the rice cool down to room temperature.

1 cup (250 mL) cooked short grain white rice (sushi rice) or long grain white rice, cooled (see cook’s tip)

Oil for spritzing

¼ cup (60 mL) sliced fruit (strawberries, mango, kiwi, etc.)

2

3.

Lightly grease the barrel and plunger of the Easy Roll Maker.

4.

Fill both sides of the barrel with sushi rice, then press the plunger into both sides to make space for fillings.

5.

Add your fillings evenly along the divots.

rice paper wrappers

6.

Reattach the plunger, close and latch the barrel, then lock on the end cap.

Optional: Food coloring

7.

Turn the plunger until it’s past the threads, then gently press until you feel resistance.

8.

Fill a pie pan with 1" (2.5 cm) of water. Stir in ½–1 tsp (2–5 mL) of food coloring, if you’d like. Dip the rice papers into the water and overlap them to create an 8" x 8" (20-cm x 20‑cm) surface.

9.

Place the rice paper on a cutting board and press the rice roll onto it, aligning the ends.

10.

Roll up the rice paper around the rice roll.

11.

Let the roll rest in the fridge for 10–15 minutes to firm up, then slice into 10–12 pieces.

Cook’s Tip • Traditional sushi rice is made from Japanese short‑grain rice. It’s stickier and holds its shape in a roll better than standard long-grain white rice. Both will work in this recipe, but sushi rice will give you the best results.

4–6 servings 15-min prep time | 1-hr, 45-min total time

Ingredients 1

pkg Carne Asada Meal Mix

3

tbsp (45 mL) vegetable oil

2

lbs. (1 kg) skirt or flank steak

2

cups (500 mL) water

1

pkg Cilantro-Lime Rice Meal Mix

Optional: Salt, 1 tbsp (15 mL) butter or oil

Carne Asada Burrito Bowls Directions

1.

Combine the meal mix and oil in a small bowl.

2.

Rub the mixture onto the steak and place in a resealable plastic bag. Marinate in the refrigerator for at least 1 hour or overnight.

3.

Grill the steak over medium-high heat or broil on low until it reaches 145°F (63°C) for medium doneness. Remove the steak from the grill and let it rest for 5–10 minutes before slicing thinly across the grain.

tbsp (30 mL) mayonnaise

4.

Meanwhile, prepare the rice. Bring the water to a boil in a medium saucepan. Stir in the rice mix and reduce the heat to medium-low. Cover and let it simmer for 6–8 minutes, or until the water is absorbed. Remove the rice from the heat and let it stand for 8–10 minutes, covered, before fluffing with a fork. Stir in the salt and butter or oil, if you’d like.

4 tsp (20 mL) Street Corn Seasoning Mix

5.

Meanwhile, prepare the street corn. Combine the corn, mayonnaise, and seasoning mix in a bowl. Top with cheese and cilantro, if you’d like.

1 pkg (10–12 oz./350 g) frozen corn, cooked per package directions 2

Optional toppings: Cilantro, tomato or salsa, sour cream, fajita veggies, grated cheese, guacamole

6.

To assemble the bowls, scoop some rice into a serving bowl, top with sliced steak, and some street corn. Add any optional toppings, if you’d like.

Cook’s Tips • Use leftover steak for meal prep! Place the cooked and sliced steak in an airtight container.

Freeze for up to 4 months, defrost in the fridge, heat, and eat!

• Instead of steak, try marinating boneless skinless chicken thighs or breasts.

• To make in a stainless steel skillet, heat 1 tbsp (15 mL) of oil in the 12" (30-cm) Stainless Steel Skillet over medium-high heat. Add the marinated steak and cook for 3–4 minutes per side, or until well-seared and the internal temperature reaches 145°F (63°C) for medium doneness.

Remove the meat from the skillet and rest for 5–10 minutes before slicing against the grain.

4 servings 5-min prep time

|

30-min total time

Ingredients 1

tbsp (15 mL) oil

1

medium onion, thinly sliced

1

bell pepper (any color), thinly sliced

1 tbsp (15 mL) Crushed Peppercorn & Garlic Rub, divided 24 oz. (680 g) shaved steak (see cook’s tip) 10

slices provolone cheese, divided

2

oz. (60 g) cream cheese

4

hoagie buns, split

Optional Toppings: Jalapeño slices

Philly Cheesesteak Sandwiches Directions

1.

eat the oil in the 12" (30-cm) Stainless Steel Skillet over medium heat for H 2–3 minutes. Add the onion, pepper, and half of the rub. Cook, stirring occasionally, for 10 minutes, or until the vegetables begin to soften.

2. T urn the heat to high and add the meat. Add the remaining rub and cook for 10–12 minutes, breaking up the meat with the Mix ‘N Chop® or a large spatula as it cooks.

3. T ear up 6 slices of the provolone cheese and scatter it into the meat. Add the cream cheese to the pan and stir until both cheeses are melted and fully incorporated. Divide the mixture into 4 piles in the pan.

4.

Add 1 slice of cheese on top of each pile, cover with the lid, and melt over low heat for about 3 minutes.

5. P lace a bun, cut-side down, on the warming rack of the 4-Slice Toaster With Warming Rack. Set the doneness to 3 and press the toaster lever down.

Repeat with the remaining buns.

6. Place one pile of the meat mixture into each bun and serve.

Cook’s Tips • You can use roast beef from the deli if you can’t find shaved steak.

• You can also skip the bread and serve the meat on top of fries!

• For a lower-sodium rub, you can try our Garlic & Herb Rub.

No-Recipe Recipe Flexible, staple ingredients

Quick Stovetop Granola This no-recipe recipe invites you to improvise in the kitchen.

Forgiving measurements

Simple to prep

Directions Heat a spoonful of canola oil in a large saute pan. Add 2 cups (500 mL) of old fashioned oats, and 1⁄3 cup (75 mL) each of shredded coconut and chopped nuts. Cook and stir for 4–6 minutes, then remove from the pan.

Add ¼ cup (60 mL) of honey, 2 tbsp (30 mL) of brown sugar, and ½ tsp (2 mL) of cinnamon to the pan. Cook and stir for 1 minute, or until it bubbles and is thick. Add the oats back to the pan and stir until coated.

Stir in 1⁄3 cup (75 mL) of dried cherries and transfer to a sheet pan to cool.

Cook’s Tips • Serve it as a breakfast cereal, snack, or topping for yogurt or fresh fruit. Or try a breakfast smoothie bowl topped with granola!

• Change the flavor of your granola!

• Try using coconut oil, olive oil, or butter instead of canola oil.

• Try pecans, almonds, cashews, walnuts, pepitas, or sunflower seeds.

• Use agave or maple syrup in place of the honey.

• Swap the dried cherries for your favorite dried fruit like raisins or cranberries.

No-Recipe Recipe Flexible, staple ingredients

Loaded Cottage Cheese Toast This no-recipe recipe invites you to improvise in the kitchen.

Forgiving measurements

Simple to prep

Directions Place your favorite bread in the 4-Slice Toaster With Warming Rack. Choose the toast level and press the lever down. Spoon a generous layer of cottage cheese over the warm toast.

Berry & Honey Version Top with fresh sliced berries, a drizzle of honey, and a sprinkle of cinnamon, granola, or chopped nuts for a crunch.

Veggie Version Top with sliced cherry tomatoes, chopped cucumber, and sliced avocado. Finish with a sprinkle of Everything Bagel Seasoning Mix, a drizzle of olive oil, and a pinch of salt and pepper.

Cook’s Tip • Make these toasts your own by swapping in seasonal toppings. Try roasted veggies, smoked salmon, or chili crisp for savory, or sliced stone fruit, nut butter, or cocoa nibs for sweet. If you prefer a smoother, cream-cheese–like texture, blend the cottage cheese first in the Electric Twist & Chop until it's creamy before spreading.

How to Make Amazing Toast

1. Start With the Base

2. Pick a Spread

Pick a base that sets the tone: sourdough for hearty, whole grain for filling, brioche or challah for indulgent. Lightly toasting is usually best—you want crunch with a soft center to hold toppings.

Spreads add flavor and help toppings stick. Try cream cheese, whipped ricotta, or cottage cheese, or go savory with avocado, hummus, nut butter, or pesto.

3. Build With Toppings

4. Finish Strong

Mix and match toppings to make toast fun any time of day. Add fresh fruits, cheeses, veggies, spreads, or proteins to create quick, satisfying bites.

Drizzle with honey or hot sauce, sprinkle fresh herbs or microgreens, or season with everything bagel seasoning, flaky salt, or cracked pepper.