Ready, Set, Summer Recipe Book

Ready, Set, Summer Recipe Book

Snacks & Sides

10-min prep time | 20-min total time

Garden Veggie Tortellini Salad

Ingredients

Directions

8–10 servings

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

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.

Snacks & Sides

10-min prep time | 45-min total time

Air Fryer Nachos & Wings

Wings

Directions

8 servings

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

¼

t bsp (15 mL) Creamy Jalapeño Seasoning Mix or another favorite rub cup (60 mL) barbecue sauce

Nachos ½

bag of tortilla chips (about 7 oz./200 g)

8

o z. (250 g) colby jack or Monterrey Jack cheese, grated (2 cups/500 mL)

1

c an (15 oz. or 432 g) black or pinto beans, drained and rinsed ptional Toppings: Guacamole, sour cream, O jalapeño peppers, cilantro, and salsa

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

5-min prep time | 30-min total time

Fried Pickle Dip

Dip

Directions

16 servings

½

c up (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

c up (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

⁄8

tsp (0.5 mL) salt

1

ptional dippers: Crinkle-cut carrots, O cucumbers, pretzel crisps

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

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

1

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

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.

Oil for spritzing

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.

¼

c up (60 mL) sliced fruit (strawberries, mango, kiwi, etc.)

2

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.

5.

Add your fillings evenly along the divots.

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.

No-Recipe Recipe Flexible, staple ingredients

Forgiving measurements

Simple to prep

Snacks & Sides

Ham and Pickle Roll Ups This no-recipe recipe invites you to improvise in the kitchen.

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

Dill Pickle Potato Salad

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

Cook’s Tips

ptional Toppings: 3 hard-boiled eggs O (chopped), chopped bacon

• 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.

Directions

1.

A dd 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. A dd 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.

• 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.

Snacks & Sides 12 servings 10-min prep time

|

30-min total time

Salad 2

s eedless cucumbers, cut into 3" (7.5-cm) pieces and in half lengthwise

4

p lum 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.

F or 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. F or the dressing, combine all the ingredients in the Measure, Mix & Pour ®. Mix until blended.

3. D rizzle 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 6 servings 5-min prep time | 15-min total time

Whipped Feta Dip

Red Pepper Topping

Directions

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

s eedless 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

c up (125 mL) plain yogurt (Greek or regular) or sour cream

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

c up (60 mL) loosely packed cilantro, chopped

2

green onions, sliced

1

t bsp (15 mL) Creamy Jalapeño Seasoning Mix or Street Corn Seasoning Mix

2

o z. (60 g) cotija cheese, finely grated (1 cup/250 mL)

Chicken 4–6

b oneless skinless chicken thighs (about 1½ lbs./700 g)

Street Corn Chicken Directions

1.

Preheat the oven to 425°F (220°C).

2. M icrowave the corn in the husks for 4–5 minutes. Remove and set aside until cool enough to handle. Carefully remove the husks.

2. H eat 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. F inely chop the pepper and place in a large mixing bowl. Remove the corn from the cobs and add to the bowl.

5. A dd 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.

eat the cast iron pan over medium heat for 3 minutes. Cook until golden brown, about H 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).

1

tsp (5 mL) vegetable oil

8. S erve the chicken on top of the corn mixture. Top with additional cheese and cilantro, if you’d like.

1

t bsp (15 mL) Creamy Jalapeño Seasoning Mix or Street Corn Seasoning Mix

Cook’s Tip

Optional Toppings: Cilantro and cotija cheese

• To save time, you can use frozen corn and cook it in a grill pan.

Easy Summer Dinners 4 servings 10-min prep time | 30-min total time

Sausage & Pepper Mixture

Air Fryer Chicken Sausage With Peppers

1

onion, thinly sliced

3

bell peppers in different colors, thinly sliced

Directions

2

medium zucchini, thinly sliced

1.

2

tbsp (30 mL) olive oil

4

links precooked chicken sausage, sliced

2. P lace 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.

1

can (8 oz. or 213 mL) tomato sauce

½

tsp (2 mL) dried oregano

3. W hen 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.

¼

tsp (1 mL) salt

¼

tsp (1 mL) red pepper flakes

1

garlic clove, pressed

Sauce

ptional: Fresh chopped parsley, O mozzarella cheese

L ine the Air Fryer Rack with foil. Set the Deluxe Air Fryer & Oven to bottom oven to for 28 minutes and the top to for 12 minutes.

. Set the

4. M eanwhile, combine the sauce ingredients in a small microwave-safe bowl. Heat for 1–2 minutes, or until hot.

5. T oss 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

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.

1

p kg (10–12 oz./350 g) frozen corn, cooked per package directions

2

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

t sp (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.

ptional toppings: Cilantro, tomato O 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.

6 servings 10-min prep time

|

35-min total time

Ingredients ¾

lb. (340 g) 85% lean ground beef

⁄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

1

BBQ Bacon Cheddar Sliders

Easy Summer Dinners

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. I n 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. S prinkle 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. P lace 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. P lace 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

Low Country Boil

Easy Summer Dinners

Directions

A dd 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.

6

cups (1.4 L) water

1.

12

o z. (350 g) beer like wheat beer or pale ale (see cook’s tip)

2. Add the potatoes to the pot and boil for 10–12 minutes, or until just fork-tender.

2

tbsp (30 mL) Seasoning Salt

4–5

bay leaves

1

lemon, cut in half

1

medium onion, quartered

1½

l bs. (680 g) baby red potatoes, cut into 1" (2.5-cm) pieces

14

o z. (370 g) smoked sausage, cut into 1" (2.5-cm) pieces

4

ears fresh corn, cut in half or quarters

1½

l bs. (680 g) raw unpeeled, medium-size shrimp

2–3

tbsp (30–45 mL) butter ptional for Serving: Melted butter, cocktail O sauce, tartar sauce, and/or hot sauce

3. S tir 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. T urn 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

Shrimp Grill-Fry

Easy Summer Dinners

Directions

T oss the shrimp with ¼ cup (60 mL) of the sauce in a medium bowl. Add the remaining sauce to the Flexible Basting Bottle.

1

l b. (450 g) uncooked extra-large shrimp (20–24 per pound), peeled and deveined

1.

½

cup (125 mL) barbecue sauce, divided

1

medium carrot, peeled and sliced

1

small zucchini, thinly sliced

2. P repare 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.

1

tbsp (15 mL) oil, divided

½

small red bell pepper, seeded and sliced

3

oz. (90 g) snow peas Optional: Cooked rice, cilantro

3. G rill 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

Salmon Caesar Salad

Easy Summer Dinners

Directions

¼

cup (60 mL) mayonnaise

1.

Set the Deluxe Air Fryer & Oven to

3

tbsp (45 mL) Greek yogurt

½

o z. Parmesan cheese, finely grated (¼ cup/60 mL)

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.

Juice of ½ a lemon 1

tsp (5 mL) Dijon mustard

1

tsp (5 mL) Worcestershire sauce

1

garlic clove, pressed

½

t bsp (7 mL) white miso paste (see cook’s tip)

Salmon 1

lb. (450 g) salmon (4 fillets)

½

o z. (15 g) Parmesan cheese, finely grated (¼ cup/60 mL)

¼

cup (60 mL) panko breadcrumbs Salt & pepper

Salad 12

o z. (350 g) Romaine lettuce (cut into bitesized pieces)

for 12 minutes.

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.

Summer Sweets & Frosty Fun 16 servings 5-min prep time

|

30-min total time

Ingredients 1

p kg (16.5 oz./468 g) refrigerated sugar cookie dough

1

pkg (8 oz./250 g) cream cheese, softened

⁄3

cup (75 mL) sugar

4

c ups (1 L) assorted fresh fruit like strawberries, kiwis, bananas, peaches, blueberries or raspberries

1

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.

Summer Sweets & Frosty Fun 6 servings 10-min prep time

|

1-hr, 30-min total time

Ingredients

S’mores Brownies Directions

Oil for greasing

1.

Lightly grease the Small Oven Brownie Pan with oil.

½

cup (125 mL) butter (1 stick), divided

½

cup (125 mL) graham cracker crumbs

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.

¼

c up + 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

⁄3

cup (75 mL) flour

1

tbsp (15 mL) unsweetened cocoa powder

¼

tsp (1 mL) salt

½

cup (125 mL) mini marshmallows

1

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 minutes; press .

for 5

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

Sweetened Iced Tea Slushie Preset

Chocolate Milk

Milkshake Preset

Lemonade or Limeade

Sweetened Sports or Energy Drink

Eggnog

Fruit Punch

Store-Bought Iced Coffee With Milk & Sugar

White Wine or Rosé

Slushie Preset

Slushie Preset

Slushie Preset

Frappe Preset

Soft Serve Preset

Chilled Drink Preset

Ask me how to get yours at an amazing discount!

Two-Ingredient Twists With the FreezyFun Just two ingredients turn into flavorful frozen treats.

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

Orange Pineapple Orange Juice + Pineapple Juice

Sunshine Slush Mango Juice + Carrot Juice

Cranberry Apple

Cranberry Juice + Apple Juice Virgin Piña Colada

Cherry Cola

Cola + Maraschino Cherry Juice

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 Watermelon Lime Slush Limeade + Blended Watermelon

Frozen Mimosa

Champagne + Orange Juice

4 Ways to Pack Your Snackle

High-Protein Snackle Box

Game-Day Snackle Box

Ham and Pickle Roll Ups*, Peanut Butter, Sliced Apples, Edamame, Cheese & Meat Sticks, Hard-Boiled Eggs, Roasted Chickpeas, Hummus, Chicken Salad

Pita, Fresh Fruit, Cucumber Sticks, No-Bake Energy Bites*, Cheese, Salami Sticks, Hard-Boiled Eggs, Trail Mix, Nuts, Dried Fruit, Hummus

Movie Night Snackle Box

Picnic Snackle Box

Your Favorite Candies, Cinnamon Toast Popcorn*, Chocolate-Covered Pretzels, Frushi Roll*, Pretzel Twists, Mini Crackers, Brownie Bites, Veggie Chips

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?

More Flexibility

More Connection

More From Everyday Moments

Our side hustle doesn’t compete with summer… it helps you enjoy even more of what makes it good.

Interested? Let’s chat!