Backyard Fun 2

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.

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. 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).

2

cups (500 mL) heavy whipping cream

1

cup (250 mL) whole milk

½

cup (125 mL) sugar

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

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.

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 and adjust the time to 5 minutes. Lock the lid and press .

Cooker to 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.

French Onion Sliders → SERVES

6

Prep Time: 10 mins Total Time: 35 mins

Oil for brushing 1 small onion, halved and thinly sliced 8 oz. (250 g) sliced deli rare roast beef ¾ tsp (4 mL) dried thyme leaves, divided 2–3 tbsp (30–45 mL) prepared horseradish 2 tbsp (30 mL) mayonnaise 1 pkg (12 oz./340 g) Hawaiian sweet rolls 2 oz. (60 g) Swiss cheese, coarsely grated (½ cup/125 mL) ½ tbsp (7 mL) butter, melted

1. S et the Deluxe Electric Grill & Griddle, with the griddle plates, to "CUSTOM" for 5 minutes at 350°F (180°C).

2. O nce the griddle has preheated, brush the bottom plate with the oil. Place the onion in an even layer. Cook in the Closed position until browned, 3–4 minutes, stirring occasionally.

3. M eanwhile, coarsely chop the beef, then add it to the griddle and sprinkle with ½ tsp (2 mL) of the thyme. Cook in the Closed position for 1 minute, press , and remove the beef mixture from the griddle.

4. Set the griddle to "CUSTOM" for 10 minutes at 275°F (140°C).

5. C ombine the horseradish and mayonnaise in a small bowl. Without separating the rolls, cut the bread in half horizontally. Spread the mayonnaise mixture on the bottom half of the bread. Add the beef, onions, and cheese. Place the remaining bread on top.

6. M elt the butter in a microwave-safe bowl for 30 seconds; add the garlic and remaining thyme and stir. Brush the butter mixture onto the top of the bread.

7. O nce the griddle has preheated, carefully move the sliders onto the bottom plate (see cook’s tip). Adjust the height of the griddle so it touches the tops of rolls and cook until the cheese has melted and the sandwiches are heated through.

1 large garlic clove Cook's Tips: An easy way to transfer the sandwiches onto the griddle is to build the sandwich on a cutting board and then use a turner to slide the sandwich onto the griddle.

Seven-Layer Dip → SERVES

12

Total Time: 25 mins

Guacamole Layer 1 garlic clove, peeled

1. Combine the guacamole ingredients in the Manual Food Processor until smooth.

2. S pread the beans on the bottom of the Rectangular Cool & Serve. Spread the guacamole over the beans.

3. C ombine the sour cream and rub in a small bowl. Spread over the guacamole. Add the remaining ingredients in the order they’re listed.

¼ cup (60 mL) fresh cilantro leaves 1 lime, juiced

Cook's Tips

2 ripe avocados, pitted

For an extra nutrient boost, stir one scoop of Enrichables™ Pea Protein into either the guacamole or refried beans before layering it into your salad.

½ tsp (2 mL) salt Remaining Layers 1½ cans (14–16 oz./395–450 mL each) refried beans ¾ cup (175 mL) sour cream 1 tbsp (15 mL) Tex-Mex Rub or taco seasoning 1½ cups (375 mL) thick and chunky salsa 6 oz. (175 g) cheddar cheese, coarsely grated (1½ cups/375 mL) 3 plum tomatoes, diced 1 cup (250 mL) sliced black olives

Quick Cooker Dips → SERVES

16

Prep Time: 5 mins

Total Time: 23 mins

Chicken & Broccoli Dip 1 lb. (450 g) chicken tenderloins 8 oz. (250 g) cream cheese 1⁄3 cup (75 mL) vegetable stock 1 cup (250 mL) frozen broccoli 1 small red bell pepper, finely chopped 1 tbsp (15 mL) All-Purpose Dill Mix, plus more for serving 2 garlic cloves, pressed 1/2 tsp (2 mL) salt Add-Ins: 4 oz. (125 g) sharp cheddar (1 cup/250 mL grated) ½ cup (125 mL) low-fat Greek yogurt

BBQ Chicken Dip

Spinach Artichoke Dip

1 lb. (450 g) chicken tenderloins

1 jar (12 oz./340 g) artichoke hearts,

8 oz. (250 g) cream cheese 1/2 cup (125 mL) vegetable stock 1/2 cup (125 mL) frozen corn kernels 1/2 small red onion, finely chopped 2 tbsp (30 mL) Smoky Barbecue Rub, plus more for serving 2 garlic cloves, pressed ¼ tsp (1 mL) salt Add-Ins: 4 oz. (125 g) pepper jack cheese (1 cup/250 mL grated) ½ cup (125 mL) low-fat Greek yogurt

1. A dd the dip ingredients, except the add-ins, to the Quick Cooker.

Cook on for 6 minutes.

2. M eanwhile, coarsely grate the cheese listed in the add-ins for the dip you’re making.

3. W hen the timer is up, manually release the pressure. If the recipe has chicken, remove and shred the chicken, and return to the pot. Stir in the add-ins. Let the dip sit for a few minutes to thicken before serving.

Place in a serving bowl and sprinkle with additional rub.

drained and chopped 1 pkg (10 oz./283 g) frozen spinach 8 oz. (250 g) cream cheese ½ cup (125 mL) vegetable stock 1 tbsp (15 mL) Greek Rub, plus more for serving 2 garlic cloves, pressed ¼ tsp (1 mL) salt Add-Ins: 4 oz. (125 g) white sharp cheddar (1 cup/250 mL grated) ½ cup (125 mL) low-fat Greek yogurt

Cook’s Tips Frozen chicken? No problem. The cooking time remains the same, it’ll just take longer for the Quick Cooker to come to pressure.

To keep the dip warm during your gathering, serve in one of our Insulated Serving Bowls. They keep food warm up to 2 hours and look great on any table.

Cake Pop Cones → SERVES

12

Prep Time: 10 mins Total Time: 30 mins

1¾ cups (425 mL) white cake mix with sprinkles (about half of a 15½ oz. or 515 g box) ½

cup (125 mL) milk

¼ cup (60 mL) vegetable oil, plus more for spritzing 2

egg whites

1½

cups (375 mL) white chocolate morsels

2

tsp (10 mL) coconut oil

2

tbsp (30 mL) rainbow sprinkles

12

ice cream sugar cones

Oil for brushing

1. Preheat the oven to 350°F (180°C).

2. Whisk the cake mix, milk, vegetable oil, and egg whites until combined.

3. B rush or spritz the Donut Hole Pan with oil. Divide the batter (about 1 tbsp/15 mL) into the wells of the pan. Bake until golden brown and a toothpick inserted in the cakes comes out clean, 10–12 minutes; let cool.

4. M eanwhile, microwave the white chocolate and coconut oil until they have melted, about 1–2 minutes, stirring every 30 seconds. Allow the chocolate to cool. Add ½ tsp (2 mL) melted white chocolate and ¼ tsp (1 mL) sprinkles into the bottom of each cone.

5. P ress one cake into each cone. Then place another cake on top with the rounded side up (this is the part you’ll decorate).

6. G laze the top of each cone with the remaining white chocolate, about 1 tbsp (15 mL) per cone, and top with sprinkles.

7. Allow the chocolate to cool and harden before serving.

Cook’s Tip Use a baking rack with parchment paper underneath to hold the cones while you glaze the cakes with white chocolate.

Coconut-Lime Icebox Cake → SERVES

12

Prep Time: 15 mins Total Time: 3 hours 15 mins

½ cup (125 mL) sweetened shredded coconut 2 limes 2 pkgs (8 oz./226 g each) cream cheese, softened 1 cup (250 mL) sugar 1 tsp (5 mL) vanilla extract 2 cups (500 mL) heavy cream 2⁄3 pkg (14 oz./408 g) honey graham crackers (about 16), divided Optional: Lime zest, lime wedges, or mint

1. E venly spread the coconut onto a large microwave-safe plate. Microwave until golden brown, about 5–7 minutes, stirring halfway through. Cool completely.

2. Use the Citrus Juicer & Zester to juice and zest the limes into a medium mixing bowl.

Add the cream cheese, sugar, and vanilla. Beat with a hand mixer until smooth.

3. I n a large mixing bowl, whip the cream on medium or high speed until stiff peaks form.

Fold in the cream cheese mixture.

4. Break half of the graham crackers into pieces and lay them on the bottom of the Rectangular Cool & Serve. Spread half of the cream cheese mixture over the crackers. Repeat with the remaining crackers and cream-cheese mixture. Top with coconut, and, if you’d like, lime zest, lime wedges, or mint.

5. Chill, covered, for at least 3 hours or overnight.