Backyard Fun

Backyard Fun Recipes

S'mores Dip → SERVES

1. Preheat oven to 450°F (230°C).

6

Prep Time: 5 mins

Total Time: 10 mins

1 pkg (12 oz./350 g) semi-sweet chocolate chips 34

large marshmallows

2. D ivide the chocolate chips between two 5.5" (14-cm) Cast Iron Skillets (about 1 cup/250 mL of chips in each). Bake for 3–5 minutes. Remove from the oven and stir to ensure chips are fully melted.

3. A rrange 15–20 marshmallows on top of the melted chocolate in each skillet.

Bake 4–6 minutes, or until marshmallows are evenly browned.

4. Serve immediately with dippers.

Assorted dippers Graham crackers, cookies, pretzels, fruit, etc.

Cook's Tip To make on a campfire, place the skillets on top of a campfire grill or grate with hot embers underneath (do not place directly over a flame). The dip is ready to serve when the chocolate is fully melted and the marshmallows puff and are slightly brown.

Mini Fruit Cobblers → SERVES

2-4

Prep Time: 8 mins

Total Time: 30 mins

1 can (21 oz./ 595 g) any flavor pie filling (about 2 cups/500 mL) ½

cup (125 mL) self-rising flour

½

cup (125 mL) heavy whipping cream

Ground cinnamon and sugar, to taste

Optional: Vanilla ice cream or whipped cream

1. P reheat oven to 400°F (200°C). Divide the pie filling between two 5.5" (14-cm) Cast Iron Skillets.

2. I n a medium bowl, combine the flour and heavy whipping cream. Use the Medium Scoop to add the dough to each skillet. If desired, sprinkle with cinnamon and sugar.

3. Bake for 20 minutes, or until the biscuit dough is lightly browned.

4. R emove from the oven and let stand for 5 minutes. Serve with vanilla ice cream or whipped cream, if desired.

Skillet Brownies With White Chocolate Chips → SERVES

1. Preheat oven to 350°F (180°C).

2-4

Prep Time: 6 mins

Total Time: 30 mins

¼ cup (60 mL) + ¼ tsp (1 mL) all-purpose flour, divided ¼

cup (60 mL) unsweetened cocoa powder

1

tsp (5 mL) baking powder

¼

tsp (1 mL) salt

½

cup (125 mL) unsalted butter (1 stick)

½

cup (125 mL) semi-sweet chocolate chips

½

cup (125 mL) granulated sugar

2

eggs

1

tsp (5 mL) vanilla extract

¼

cup (60 mL) white chocolate chips

2. In a small bowl, combine ¼ (60 mL) cup of flour, cocoa powder, baking powder, and salt.

3. A dd the butter and semi-sweet chocolate chips to a medium microwave-safe bowl.

Microwave, uncovered, on HIGH for 1 minute or until melted. Stir to combine.

4. Whisk the sugar, eggs, and vanilla into the chocolate mixture.

5. Whisk the dry ingredients into the chocolate mixture.

6. D ivide the batter evenly between the two 5.5" (14-cm) Cast Iron Skillets (about 1 cup/250 mL batter per skillet).

7. I n a small bowl, toss white chocolate chips with the remaining flour. Sprinkle on top of the brownie batter, dividing between both skillets.

8. Bake for 23–25 minutes or until a toothpick inserted comes out with a few moist crumbs.

9. Allow the skillets to cool for 5 minutes before serving.

Cook's Tips Tossing the white chocolate chips with flour allows the chips to stay on top of the brownie instead of sinking in the batter.

For a nutrient boost, add Kale or Protein Enrichables™ to the dry ingredients.

Basic Vanilla Ice Cream → SERVES

8

Prep Time: 30 mins Total Time: 1 hour

1. P lace the bowl of the Ice Cream Maker into the freezer on the coldest setting for at least 24 hours.

2

cups (500 mL) heavy whipping cream

2. C ombine ingredients in a Classic Batter Bowl and whisk for 1 minute, or until the sugar is dissolved. Place bowl in refrigerator for 30 minutes, or until the mixture reaches 45°F (7°C).

1

cup (250 mL) whole milk

3. Remove the bowl from the freezer and attach the assembled clear lid to the bowl.

½

cup (125 mL) sugar

1

tsp (5 mL) vanilla extract

4. S et the timer for 20 minutes. Once the paddle starts rotating, pour the cream mixture into the bowl.

5. W hen the Ice Cream Maker stops turning, check for doneness. The mixture should be a soft-serve consistency. If needed, add more time until desired consistency is reached.

For cookies ‘n cream ice cream, stir in 6–7 chopped Oreos® when ice cream is done churning.

For chocolate ice cream, add ½ cup (125 mL) of chocolate syrup to the mixture.

For rocky road ice cream, once the chocolate ice cream is done churning, stir in 1 cup (250 mL) mini marshmallows, ½ cup (125 mL) sliced almonds, and 1⁄3 cup (75 mL) of chopped semi-sweet chocolate chips.

For strawberry ice cream, add ½ cup (125 mL) of chopped fresh strawberries to the mixture.

Churn the ice cream for 25–30 minutes.

For strawberry cheesecake ice cream, once strawberry ice cream is done churning stir in 1½ cup (375 mL) diced frozen cheesecake (about 2 slices). Then swirl in 1 tbsp (15 mL) strawberry syrup.

Cook's Tip The ice cream will be a “soft-serve” consistency when it first comes out of the machine. For a firmer, scoopable ice cream, cover the bowl with the Stretch-Fit Silicone Lid and place in the freezer for 2–4 hours.

Broccoli Bow-Tie Salad → SERVES

6

Prep Time: 15 mins Total Time: 15 mins

Salad 8

oz. (250 g) fresh broccoli florets

½

medium red onion (see cook's tip)

2

small carrots

4

oz. (125 g) reduced-fat cheddar cheese

1

cup (250 mL) purple grapes

¼–½ cup (50–125 mL) real bacon bits 1

cup (250 mL) cooked farfalle pasta

Dressing 1⁄3

cup (75 mL) 2% low-fat Greek yogurt

¼

cup (50 mL) light mayonnaise

2

tbsp (30 mL) white wine vinegar

1

tbsp (15 mL) sugar

Broccoli Bow-Tie Salad 1. U se the Quick Slice to slice the broccoli into the small Glass Mixing Bowl.

2. Cut the ends off of the onion. Cut it in half lengthwise and slice. Add the onions into the bowl.

3. G rate the carrots and cheese into the bowl with the Microplane® Adjustable Coarse Grater.

4. P lace the grapes in the Close & Cut. Cut in half using the Coated Chef’s Knife.

5. Combine the vegetables, grapes, cheese, bacon, and cooked pasta in a large bowl.

6. Combine the dressing ingredients in the Measure, Mix & Pour®.

7. Pour the dressing over the salad and mix to coat.

Cook's Tip: For a boost of nutrition, add Enrichables™ Pea Protein to the dressing.

Quick Cooker Red Potato Salad → SERVES

12

Prep Time: 5 mins

Total Time: 30 mins

Potatoes

1. A dd the potatoes, water, and salt to the inner pot of the Quick Cooker. Set the Quick Cooker to and adjust the time to 5 minutes. Lock the lid and press .

2. Meanwhile, combine the dressing ingredients in a large mixing bowl.

2½ lbs. (1.1 kg) red potatoes, cut into bite-sized pieces (about 8 potatoes)

3. When the timer is up, press . Carefully drain the water from the inner pot.* Transfer the potatoes to a sheet pan and spread them out evenly. Cool them in the freezer for 10 minutes, or the refrigerator for 30 minutes.

1

cup (250 mL) water

4. Add the potatoes to the dressing and stir to combine. Keep chilled until ready to serve.

½

tsp (2 mL) salt

Dressing 2

stalks celery, thinly sliced

2

green onions, chopped, greens separated

½

cup (125 mL) low-fat mayonnaise

2

tbsp (30 mL) distilled white vinegar

1

tbsp (15 mL) Dijon mustard

¼

tsp (1 mL) ground black pepper

Cook's Tip For an extra nutrient boost, add Enrichables™ Pea Protein to the dressing. *Safety Tip: The stainless steel inner pot will be hot during and after cooking.

Use a long-handled utensil when stirring and removing food.