Recipe Book Ready, Set, Summer
Snacks & Sides
8–10 servings
10-min prep time | 20-min total time
Ingredients
1 pkg (12 oz./350 g) dried cheesefilled tortellini
½ cup (125 mL) olive oil
¼ cup (60 mL) white wine vinegar
3 tbsp (45 mL) Garden Vegetable Dip Mix
1 bell pepper, seeded and quartered
½ seedless cucumber, halved
1 cup (250 mL) cherry tomatoes, halved
1 pkg (6 oz./175 g) crumbled feta cheese
Optional: Sliced black olives
Garden Veggie Tortellini Salad
Directions
1. Cook the tortellini according to the package directions.
2. While the pasta is cooking, whisk together the oil, vinegar, and dip mix in the 2.5-qt. (2.4-L) Cool & Serve Bowl or a large bowl; set aside.
3. Place 2 bell pepper quarters on top of one another and place them into the chute of the Rapid-Prep Mandoline with the tapered part facing the blade; slice on the No. 3 thickness. Fry cut the cucumber on No. 5 thickness.
4. Add the peppers, cucumber, and tomatoes to the bowl with the dressing, and toss to coat.
5. When the pasta is finished cooking, drain it in a colander under cold water; gently toss to cool the pasta. Shake the excess water from the pasta.
6. Add the cooled pasta to the bowl along with the cheese and olives, if using. Gently toss to coat and combine.
7. Cover and refrigerate for at least 1 hour before serving.
Cook’s Tip
• Slicing the bell pepper thinly mellows the flavor, so it doesn’t outshine the other ingredients.
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
Topping
1 tbsp (15 mL) Creamy Jalapeño Seasoning Mix or another favorite rub
¼ cup (60 mL) barbecue sauce
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 432 g) black or pinto beans, drained and rinsed
Optional Toppings: Guacamole, sour cream, jalapeño peppers, cilantro, and salsa
Snacks & Sides
Air Fryer Nachos & Wings
Directions
1. Set the Deluxe Air Fryer & Oven to . Set the bottom oven to and adjust the temperature to 375°F (190°C) on HIGH FAN. Set the time to 35 minutes. Press . Set the top oven to for 8 minutes. Press . Grease an Air Fryer 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 rub 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 Crunchy Garlic Crisp Seasoning Mix
Snacks & Sides
16 servings
5-min prep time | 30-min total time
Dip
½ cup (125 mL) refrigerated dill pickle spears or chips, cut into pieces
2 tsp (10 mL) dried dill
1 pkg (8 oz./250 g) cream cheese, softened
½ cup (125 mL) sour cream
2 tbsp (30 mL) pickle juice
¼ cup (60 mL) crispy fried onions, plus additional for topping
Dill Breadsticks
1 pkg (13.8 oz./391 g) refrigerated pizza dough
2 tbsp (30 mL) butter
1 tsp (5 mL) dried dill
1⁄8 tsp (0.5 mL) salt
Optional dippers: Crinkle-cut carrots, cucumbers, pretzel crisps
Fried Pickle Dip
Directions
1. For the breadsticks, preheat the oven to 350°F (180°C).
2. Add the pickles to the Manual Food Processor. Pulse until coarsely chopped. Remove to a mixing bowl. Add the remaining dip ingredients to the Manual Food Processor and blend until combined. Add to the mixing bowl and stir until combined. Refrigerate until ready to serve.
3. Unroll the pizza crust onto a cutting board. Cut into 8 slices widthwise, then in half.
4. Microwave the butter until melted, about 30 seconds; add the dill and salt. Brush each piece of dough with the dill butter. Twist each piece of dough and brush the remaining dill butter over the top.
5. Bake on a baking sheet until light golden brown, 14–16 minutes. To serve, sprinkle additional fried onions on the dip and serve with the dill breadsticks, or any other dippers you’d like.
Cook’s Tips
• We found that refrigerated pickles offer more flavor than other types, but you can use any variety you like.
• To make this dip in the Electric Twist & Chop, add the pickles to the bowl. Pulse until coarsely chopped. Scrape down the side of the bowl, add the remaining ingredients to the bowl and pulse again until it reaches the desired consistency.
Snacks & Sides
2 servings
10-min prep time | 30-min total time
Ingredients
1 tbsp (15 mL) cream of coconut
2 tbsp (30 mL) pineapple juice
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 rice paper wrappers
Optional: Food coloring
Frushi Roll
Directions
1. Combine the cream of coconut and pineapple juice in a small bowl.
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.
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.
6. Reattach the plunger, close and latch the barrel, then lock on the end cap.
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.
Flexible, staple ingredients Forgiving measurements
Ham and Pickle
Roll Ups
This no-recipe recipe invites you to improvise in the kitchen.
Snacks & Sides
Directions
Combine 4 oz. (125 g) of softened cream cheese with 1 tsp (5 mL) of your favorite seasoning mix. Spread the cream cheese onto ham and place a whole pickle on one of the short ends. Roll the ham around the pickle and cream cheese. Cut into slices.
Snacks & Sides
12 servings
10-min prep time | 2-hr, 10-min total time
Ingredients
3 lbs. (1.4 kg) small gold potatoes, quartered
2 tsp (10 mL) salt
½ cup (125 mL) dill pickle brine
2 stalks celery, cut into chunks
4 whole dill pickles, cut into chunks
2 green onions, sliced
½ cup (125 mL) mayonnaise
½ cup (125 mL) Greek yogurt
1 tbsp (15 mL) All-Purpose Dill Mix
½ tsp (2 mL) salt
¼ tsp (1 mL) black pepper
Optional Toppings: 3 hard-boiled eggs (chopped), chopped bacon
Dill Pickle Potato Salad
Directions
1. Add the potatoes and salt to the 8-qt. (7.6-L) Stainless Steel Stock Pot with enough water to cover them. Bring to a simmer over medium-high heat and cook until fork tender, about 10–15 minutes. Drain, then pour the pickle brine over the potatoes in a colander (see cook’s tip). Set aside.
2. the celery and pickles in the Electric Twist & Chop until finely chopped. Add to a large mixing bowl.
3. Add the remaining ingredients (except the eggs) to the bowl and mix to combine. Gently toss the potatoes and eggs in the dressing. Chill until cold, at least 2 hours.
4. Top with bacon, if you’d like.
Cook’s Tips
• Here’s a foolproof way to make hard - boiled eggs: Place the eggs in a sauce pan with enough cold water to cover them. Bring the water just to a boil, then remove the pan from the heat. Let the eggs stand, covered, for 20 minutes. Then take the eggs out of the pan and place them in ice cold water until they’re completely cooled. Then peel and chop.
• Pouring a little pickle brine over the hot potatoes right after draining infuses extra tangy flavor and helps them cool faster.
• For a Southwest-style potato salad, swap the dill pickles for corn, ½ cup (125 mL) of cheddar cheese, and a sprinkle of barbecue seasoning.
12 servings
10-min prep time | 30-min total time
Salad
2 seedless cucumbers, cut into 3" (7.5-cm) pieces and in half lengthwise
4 plum tomatoes, tops removed and cut in half lengthwise
1 yellow bell pepper, seeded and quartered
4 oz. (125 g) feta cheese, cut in half lengthwise
Black pepper (optional)
Dressing
¼ cup (60 mL) white balsamic or white wine vinegar
½ cup (125 mL) olive oil or vegetable oil
½ tbsp (7 mL) sugar
1 tsp (5 mL) Italian Seasoning Mix
¼ tsp (1 mL) salt
1 garlic clove, pressed
Fresh Tomato, Cucumber & Feta Salad
Directions
1. For the salad, cut the cucumbers with the Quick Slice. Place the slices in a large serving bowl. Repeat with the tomatoes, bell pepper, and feta.
2. For the dressing, combine all the ingredients in the Measure, Mix & Pour ® Mix until blended.
3. Drizzle 1⁄3 cup (75 mL) of the dressing over the vegetables and toss to coat. Refrigerate remaining dressing for another use. Top with black pepper, if you’d like.
Snacks & Sides
Snacks & Sides
6 servings
5-min prep time | 15-min total time
Red Pepper Topping
½ cup (125 mL) roasted red peppers, drained
¼ cup (60 mL) Kalamata olives, pitted
¼ cup (60 mL) artichoke hearts, drained
1 tbsp (15 mL) olive oil
Cucumber-Lemon Topping
¼ cup (60 mL) loosely packed fresh parsley
½ seedless cucumber, cut into 1" (2.5-cm) chunks
1 lemon, zested
½ tbsp (7 mL) olive oil
Whipped Feta
6 oz. (175 g) feta cheese, crumbled
½ cup (125 mL) plain yogurt (Greek or regular) or sour cream
Whipped Feta Dip
Directions
1. Choose which topping to make in the Electric Twist & Chop:
• For the Red Pepper Topping, add the red peppers, olives, and artichokes to the bowl. Press and pour the oil into the hole; blend until mostly smooth. Remove from the bowl.
• For the Cucumber-Lemon Topping, add the parsley, cucumber, and lemon zest to the bowl. Pour the oil into the hole, then until roughly chopped. Remove from the bowl.
2. For the Whipped Feta, add the ingredients to the bowl of the Electric Twist & Chop. Press and blend until mostly smooth, stopping to scrape the sides of the bowl as needed.
3. Spread the feta onto a serving plate and add your topping. Serve with pita chips, raw vegetables, or crackers.
Cook’s Tip
• You can use whichever kind of olives you like best.
Easy Summer Dinners
4 servings
10-min prep time | 30-min total time
Street Corn
3 large or 4 small ears of corn
1 tsp (5 mL) oil
1 red bell pepper, seeded and quartered
¼ cup (60 mL) mayonnaise
¼ cup (60 mL) loosely packed cilantro, chopped
2 green onions, sliced
1 tbsp (15 mL) Creamy Jalapeño
Seasoning Mix or Street Corn
Seasoning Mix
2 oz. (60 g) cotija cheese, finely grated (1 cup/250 mL)
Chicken
4–6 boneless skinless chicken thighs (about 1½ lbs./700 g)
1 tsp (5 mL) vegetable oil
1 tbsp (15 mL) Creamy Jalapeño Seasoning Mix or Street Corn Seasoning Mix
Optional Toppings: Cilantro and cotija cheese
Street Corn Chicken
Directions
1. Preheat the oven to 425°F (220°C).
2. Microwave the corn in the husks for 4–5 minutes. Remove and set aside until cool enough to handle. Carefully remove the husks.
2. Heat the oil in a 12" (30 cm) Cast Iron Skillet or 12" (30 cm) Cast Iron Grill Pan Skillet over medium high heat for 3 minutes. Place the corn and bell pepper in the pan and cook until browned, about 10 minutes, flipping occasionally. Remove and set aside until cool enough to handle.
4. Finely chop the pepper and place in a large mixing bowl. Remove the corn from the cobs and add to the bowl.
5. Add the mayonnaise, cilantro, green onion, seasoning, and cheese to the bowl. Toss until combined; set aside.
6. Coat the chicken with the oil and sprinkle both sides with the seasoning mix.
7. Heat the cast iron pan over medium heat for 3 minutes. Cook until golden brown, about 5–7 minutes per side. Transfer the pan to the oven to finish cooking for 10 minutes, or until the chicken reaches 165°F (74°C).
8. Serve the chicken on top of the corn mixture. Top with additional cheese and cilantro, if you’d like.
Cook’s Tip
• To save time, you can use frozen corn and cook it in a grill pan.
4 servings
10-min prep time | 30-min total time
Sausage & Pepper Mixture
1 onion, thinly sliced
3 bell peppers in different colors, thinly sliced
2 medium zucchini, thinly sliced
2 tbsp (30 mL) olive oil
4 links precooked chicken sausage, sliced Sauce
1 can (8 oz. or 213 mL) tomato sauce
½ tsp (2 mL) dried oregano
¼ tsp (1 mL) salt
¼ tsp (1 mL) red pepper flakes
1 garlic clove, pressed
Optional: Fresh chopped parsley, mozzarella cheese
Air Fryer Chicken Sausage With Peppers
Directions
1. Line the Air Fryer Rack with foil. Set the Deluxe Air Fryer & Oven to Set the bottom oven to for 28 minutes and the top to for 12 minutes.
2. Place the onion, peppers, zucchini, and olive oil in the Small Oven Baking Pan and toss to combine. Place the sausage on the foil-lined rack.
3. When the display says, “Add Food,” add the baking pan (on the Wire Rack) to the bottom and the rack to the top. Press . Toss the veggies halfway through cooking.
4. Meanwhile, combine the sauce ingredients in a small microwave-safe bowl. Heat for 1–2 minutes, or until hot.
5. Toss the veggies, sausage, and sauce together and top with parsley and mozzarella cheese, if you’d like.
Easy Summer Dinners
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
1 pkg (10–12 oz./350 g) frozen corn, cooked per package directions
2 tbsp (30 mL) mayonnaise
4 tsp (20 mL) Street Corn
Seasoning Mix
Optional toppings: Cilantro, tomato or salsa, sour cream, fajita veggies, grated cheese, guacamole
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.
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.
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.
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.
6 servings
10-min prep time | 35-min total time
Ingredients
¾ lb. (340 g) 85% lean ground beef
1⁄3 cup (75 mL) real bacon pieces
1⁄3 cup (75 mL) sharp cheddar cheese
½ cup (125 mL) barbecue sauce, divided
¾ cup (175 mL) French fried onions, divided
6 slider buns
12 dill pickle slices
Easy Summer Dinners
BBQ Bacon
Cheddar Sliders
Directions
1. Prepare the grill for direct cooking over medium-high heat (400–450°F/200–230°C).
2. Brush the Large Grill Pan with oil.
3. In a large mixing bowl, combine the ground beef, bacon, cheese, and 2 tbsp (30 mL) of the barbecue sauce; mix gently until thoroughly combined. Divide the meat mixture into 6 portions.
4. Sprinkle the bottom of the Burger & Slider Press with 1 tbsp (15 mL) of French fried onions. Add one portion of meat and press into a patty. Repeat with the remaining fried onions and meat. Place the patties into the grill pan.
5. Place the pan on the grid of the grill. Grill, covered, for 8–10 minutes or until the internal temperature reaches 140°F (60°C), flipping the patties halfway through cooking.
6. Place the buns, 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.
7. To serve, top the buns with the sliders, barbecue sauce, remaining French fried onions, and pickles.
8 servings
5-min prep time | 40-min total time
Ingredients
6 cups (1.4 L) water
12 oz. (350 g) beer like wheat beer or pale ale (see cook’s tip)
2 tbsp (30 mL) Seasoning Salt
4–5 bay leaves
1 lemon, cut in half
1 medium onion, quartered
1½ lbs. (680 g) baby red potatoes, cut into 1" (2.5-cm) pieces
14 oz. (370 g) smoked sausage, cut into 1" (2.5-cm) pieces
4 ears fresh corn, cut in half or quarters
1½ lbs. (680 g) raw unpeeled, medium-size shrimp
2–3 tbsp (30–45 mL) butter
Optional for Serving: Melted butter, cocktail sauce, tartar sauce, and/or hot sauce
Low Country Boil
Directions
Easy Summer Dinners
1. Add the water, beer, seasoning salt, bay leaves, lemon, and onion, to the 8-qt. (7.6-L) Stainless Steel Stock Pot. Cover and bring to a boil over high heat.
2. Add the potatoes to the pot and boil for 10–12 minutes, or until just fork-tender.
3. Stir in the sausage and corn. Continue boiling for 5–7 minutes, or until the corn is bright and tender.
4. Add the shrimp. Boil for 2–3 minutes, until the shrimp just turns pink and opaque.
5. Turn off the heat and carefully drain the liquid and remove the bay leaves. Stir in the butter. Serve with small bowls of melted butter or cocktail sauce for dipping.
Cook’s Tip
• To make this recipe gluten-free, use a gluten -free beer. If you don’t want to use beer, just replace with water or broth.
• Keeping the shells on the shrimp adds flavor to the cooking liquid. It also acts as a barrier, keeping the shrimp from overcooking.
8 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) barbecue sauce, divided
1 medium carrot, peeled and sliced
1 small zucchini, thinly sliced
1 tbsp (15 mL) 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 favorite 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 noted in step 3.
4 servings
10-min prep time | 30-min total time
Dressing
¼ cup (60 mL) mayonnaise
3 tbsp (45 mL) Greek yogurt
½ oz. Parmesan cheese, finely grated (¼ cup/60 mL)
Juice of ½ a lemon
1 tsp (5 mL) Dijon mustard
1 tsp (5 mL) Worcestershire sauce
1 garlic clove, pressed
½ tbsp (7 mL) white miso paste (see cook’s tip)
Salmon
1 lb. (450 g) salmon (4 fillets)
½ oz. (15 g) Parmesan cheese, finely grated (¼ cup/60 mL)
¼ cup (60 mL) panko breadcrumbs
Salt & pepper
Salad
12 oz. (350 g) Romaine lettuce (cut into bitesized pieces)
Easy Summer Dinners
Salmon Caesar Salad
Directions
1. Set the Deluxe Air Fryer & Oven to for 12 minutes.
2. Whisk together the mayonnaise, yogurt, Parmesan, lemon juice, mustard, Worcestershire sauce, garlic, and miso in a large bowl. Remove 2 tbsp (30 mL) of the dressing. Set aside the remaining dressing in the large bowl.
3. For the salmon, combine the Parmesan and panko with a dash of salt and pepper. Brush the fillets with the reserved dressing and sprinkle with the panko mixture, pressing down gently. Place the salmon on a foil-lined Air Fryer Rack or Sheet Pan.
4. When the display says, “Add Food,” add the salmon to the oven. When there are 3 minutes remaining, preheat the top oven to for 2 minutes. Press . Rotate halfway through cooking.
5. When the display says, “Add Food,” transfer the salmon to the top compartment and press .
6. Add the lettuce to the bowl with the dressing. Toss together until combined. Serve the salad and top each portion with a piece of salmon.
Cook’s Tips
• White miso paste, which is typically sold in a tub, adds a savory, umami flavor. In this recipe, it takes the place of anchovy paste, which is traditionally used in Caesar dressing. You’ll also find it in the Cinnamon-Sugar Bagel Bites recipe.
• You can spritz the top of the salmon with a little oil to make it extra crispy and help the Parmesan melt.
16 servings
5-min prep time | 30-min total time
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 like strawberries, kiwis, bananas, peaches, blueberries or raspberries
Dessert Pizza
Directions
1. Preheat the oven to 350°F (175°C). Brush the Large Round Stone or Pizza Stone with oil. For the crust, shape the cookie dough into a ball. Place the dough in the center of the stone 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
• You can use 1 tbsp (15 mL) of Honey-Walnut Blend or Sweet Lemon-Lavender Blend in place of the sugar in the topping.
6 servings
10-min prep time | 1-hr, 30-min total time
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 into 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.
One-Ingredient Wins With the FreezyFun
Turn an ingredient you already know and love into a dreamy frozen delight.
Regular Soda
Slushie Preset
Lemonade or Limeade
Slushie Preset
Fruit Punch
Slushie Preset
Sweetened Iced Tea
Slushie Preset
Sweetened Sports or Energy Drink
Slushie Preset
Store-Bought Iced Coffee With Milk & Sugar
Frappe Preset
Chocolate Milk
Milkshake Preset
Eggnog
Soft Serve Preset
White Wine or Rosé
Chilled Drink Preset
Two-Ingredient Twists With the
Just two ingredients turn into flavorful frozen
treats.
FreezyFun
Ocean Breeze
Blue Sports Drink + Coconut Milk
Frosted Orange Juice or Lemonade
Orange Juice or Lemonade + Vanilla Coffee Creamer
Frozen Shirley Temple
Lemon-Lime Soda + Grenadine Syrup
Cherry Cola Cola + Maraschino Cherry Juice
Watermelon Lime Slush
Limeade + Blended Watermelon
Orange Pineapple
Orange Juice + Pineapple Juice
Sunshine Slush
Mango Juice + Carrot Juice
Cranberry Apple
Cranberry Juice + Apple Juice
Virgin Piña Colada
Pineapple Juice + Coconut Milk
Easy Frozen Margarita Limeade + Tequila
Frosé
Rosé Wine + White Cranberry Juice
Frozen Vodka Cranberry
Cranberry Juice + Vodka
Frozen Whiskey & Cola
Cola + Whiskey
Frozen Paloma
Grapefruit Soda + Tequila
Frozen Mimosa
Champagne + Orange Juice
4 Ways to Pack Your Snackle
High-Protein Snackle Box
Ham and Pickle Roll Ups*, Peanut Butter, Sliced Apples, Edamame, Cheese & Meat Sticks, Hard-Boiled Eggs, Roasted Chickpeas, Hummus, Chicken Salad
Movie Night Snackle Box
Your Favorite Candies, Cinnamon Toast Popcorn *, Chocolate-Covered Pretzels, Frushi Roll*, Pretzel Twists, Mini Crackers, Brownie Bites, Veggie Chips
Game-Day Snackle Box
Pita, Fresh Fruit, Cucumber Sticks, No-Bake Energy Bites *, Cheese, Salami Sticks, Hard-Boiled Eggs, Trail Mix, Nuts, Dried Fruit, Hummus
Picnic Snackle Box
Crostini, Veggies, Candied Nuts *, Classic Party Dip*, Caprese Salad Skewers, Marinated Feta & Olives *
*Get these recipes on my website!
Get More Out of Summer
What if one decision could make summer a little more fun, flexible, and rewarding?
Our side hustle doesn’t compete with summer… it helps you enjoy even more of what makes it good.
Interested? Let’s chat!