Fuel Your Summer
1 serving
5-min total time
Ingredients
4 oz. (125 mL) cold brew coffee
2 tsp (10 mL) brown sugar or Gourmet Brown Sugar Syrup, divided
½ cup (125 mL) milk or milk alternative
¼ tsp (1 mL) ground cinnamon
1⁄8 tsp (0.5 mL) salt
Ice
Brown Sugar Cold Brew
Directions
1. Combine the cold brew with 1 tsp (5 mL) of the brown sugar or syrup in a glass.
2. Add the milk, remaining brown sugar or syrup, cinnamon, and salt to the Electric Milk Frother. Set to Cold Foam and press start.
3. Add the ice to the coffee and top with the frothed milk.
5 servings
10-min total time
Ingredients
5 black tea bags or 5 tsp (25 mL) loose-leaf tea
5 cups (1.25 L) hot water
2 cups (500 mL) frozen fruit (sliced strawberries, peaches, raspberries, blueberries, mango) (see cook’s tips)
Ice for serving
Sweetener (optional)
Fruit Iced Tea
Directions
1. Place the infuser in the Cold Brew Pitcher. Add the tea bags to the infuser.
2. Carefully pour the hot water over the tea. Place the center lid on the pitcher. Let the tea steep for 5 minutes, or until it reaches the desired strength.
3. Carefully remove the lid and infuser. Add the frozen fruit. Replace the lid and store in the refrigerator until ready to serve
4. To serve, pour the tea over the ice and top with fruit. Add sweetener, if you’d like.
Cook’s Tips
Store in the refrigerator for up to 3 days.
You can make this tea with fresh fruit instead of frozen. Use the Cup Slicer to slice 1 cup (250 mL) of fruit. Add the fruit, along with 1 cup (250 mL) of ice, to the pitcher after removing the steeped tea bags.
10 servings
6-min prep time | 15-min total time
Ingredients
1 large fresh pineapple
2 tbsp (30 mL) honey-roasted peanuts or pistachios, chopped
1½ tsp (7 mL) fresh mint leaves, finely chopped
1 cup (250 mL) heavy whipping cream
1 tbsp (15 mL) powdered sugar
1 tbsp (15 mL) honey, plus extra for drizzling
Grilled Pineapple With Honey Whipped Cream
Directions
1. Cut the top and bottom off the pineapple to create a flat base. Then cut the pineapple in half crosswise and place the wider end facing upwards. Core and peel the pineapple with the Pineapple Wedger
2. To create pineapple spears, stand the two halves of the pineapple on a cutting board. Position the Apple Wedger over the top of the pineapple and wedge downwards. Repeat with the other half of the pineapple.
3. Set Deluxe Electric Grill & Griddle to 'GRILL' for 8 minutes. When the grill has preheated, place pineapple spears on grill and cook for 3-4 minutes per side, or until grill marks appear. Remove the pineapple to a platter.
4. Coarsely chop the nuts using the Food Chopper. Top the pineapple with the chopped nuts and mint. Drizzle with extra honey, if desired.
5. Add the heavy whipping cream, powdered sugar, and honey to the Whipped Cream Maker & Decorator. Pump the handle for about 30 seconds, or until it reaches the desired consistency. Using the decorating tip on the Whipped Cream Maker, pipe into a serving bowl. Drizzle the whipped cream with additional honey if desired.
Cook’s Tips
Remaining whipped cream can be stored within the Whipped Cream Maker for a couple of days. Use extras to top coffee, waffles, or fruit.
If your pineapple is a little under ripe, “marinate” the pineapple before grilling. Combine 2 tbsp (30 mL) orange juice with 1 tbsp (15 mL) honey and stir to combine. Brush the pineapple with the juice mixture before grilling. This helps bring out the natural sweetness of the pineapple and helps achieve dark, grilled marks.
You can also grill the pineapple on the Nonstick Double Burner Grill.
5 servings
5-min prep time | 15-min total time
Ingredients
5 black tea bags or 5 tsp (25 mL) loose-leaf tea
2 cups (500 mL) water
3 cups (750 mL) lemonade
2 cups (500 mL) ice + additional for serving
Optional Garnish: Lemon slices, fresh mint
Arnold Palmer Tea
Directions
1. Place the infuser in the Cold Brew Pitcher. Add the tea bags to the infuser.
2. Combine the water and lemonade in a small saucepan. Bring to a boil and carefully pour over the tea. Place the center lid on the pitcher. Let the tea steep for 5 minutes, or until it reaches the desired strength.
3. Carefully remove the lid and infuser. Add the ice. Replace the lid and store in the refrigerator until ready to serve.
4. To serve, pour the tea over the ice and top with garnishes, if you’d like.
Cook’s Tips
Store in the refrigerator for up to 3 days.
To make this drink into a cocktail, add vodka. A spiked Arnold Palmer is often called a John Daly, and both drinks are named after famous professional golfers.
6
servings
10-min prep time | 30-min total time
Ingredients
1⁄3 cup (75 mL) olive oil
1 tsp (5 mL) Italian Seasoning Mix
¼ tsp (1 mL) each salt and pepper
½ loaf Italian or French bread (8 oz./250 g), cubed
2 tbsp (30 mL) white wine vinegar
1 tbsp (15 mL) Dijon mustard
1 tbsp (15 mL) honey
1 garlic clove, pressed
8 oz. (250 g) cherry tomatoes, halved
8 oz. (250 g) mozzarella pearls, drained
1 large peach, pitted and cut into small wedges
½ red onion, thinly sliced
¼ cup (60 mL) fresh basil leaves, sliced
Panzanella Salad
Directions
1. Whisk together the oil, seasoning, salt, and pepper in a large mixing bowl.
2. Place the bread into another large mixing bowl and drizzle with 2 tbsp (30 mL) of the oil mixture; toss to combine. Place the bread cubes in a single layer on both trays of the Deluxe Air Fryer and place on the top and middle racks. Cook on for 10–12 minutes, or until crispy and golden brown, rotating the trays and flipping the bread halfway through.
3. Add the vinegar, mustard, honey, and garlic to the remaining oil; whisk to combine.
4. Add the tomatoes, mozzarella, peach wedges, onion, and basil to the oil mixture; toss to combine. Add the toasted bread; toss gently to combine.
5. Serve immediately or let it sit for 20 minutes to enhance the flavor.
Cook’s Tips
• Switch up the seasoning: Try Greek Rub or Garlic & Herb Rub!
• Toast the bread on the grill or in a cast iron pan for extra flavor and color.
4 servings
10-min prep time | 30-min total time
Ingredients
2 russet potatoes
½ cup (125 mL) panko breadcrumbs
¼ cup (60 mL) milk
1 egg
½ tsp (2 mL) salt
2 tbsp (30 mL) Smoky Barbecue Rub, divided
1 lb. (450 g) ground beef
Oil for greasing
1 tbsp (15 mL) oil, divided
2 heads broccoli, cut into florets
½ cup (125 mL) Sweet Onion Sauce
Grilled Meatballs & Veggies
Directions
1. Pierce the potatoes with a fork several times and microwave for 8 minutes, flipping halfway through. Cool completely, then dice into 1" (2.5-cm) pieces.
2. Add the panko, milk, egg, salt, 1 tbsp (15 mL) of the rub, and the ground beef to the bowl of the Deluxe Stand Mixer. Select for 1 minute.
3. Prepare the grill for direct cooking over medium heat and brush the Large Grill Pan with oil. Shape the meat mixture into 20 meatballs and place them into the pan.
4. Toss the potatoes with half of the oil and ½ tbsp (7 mL) of the rub; place in a Small Grill Pan. Toss the broccoli with the remaining oil and rub; place in a second Small Grill Pan.
5. Grill the potatoes and meatballs, covered, for 10 minutes, flipping halfway through. Add the broccoli to the grill and cook all 3 pans, covered, for 10 more minutes, flipping halfway through.
6. Pour the sauce into the Flexible Basting Bottle and brush the meatballs with the sauce. Cook for 2–3 minutes, or until the meatballs are cooked to 165°F (74°C) and the veggies are tender. Serve with more sauce, if you’d like.
Cook’s Tip
• Mix up mealtime by swapping the Sweet Onion Sauce for your favorite barbecue sauce.
8 servings 5-min total time
Ingredients
½ cup (125 mL) ketchup
2 tbsp (30 mL) apple cider vinegar
2 tbsp (30 mL) warm water
2 tbsp (30 mL) honey
1 tbsp (15 mL) Smoky Barbecue Rub
2 tsp (10 mL) yellow mustard
1 tsp (5 mL) Worcestershire sauce
No-Cook Barbecue Sauce
Directions
1. Add all ingredients to the Flexible Basting Bottle. Stir to combine.
2. Reassemble the bottle to use right away, or top with the storage cap and place in the refrigerator to save for later.
Cook’s Tip
• This sauce will last over a week in the fridge and is great for meal prep.
6 servings
2-min prep time | 3-min total time
Ingredients
1 cup (250 mL) tequila
½ cup (125 mL) triple sec (orange liqueur)
¼ cup (60 mL) agave
¾ cup (175 mL) fresh squeezed lime juice
6 cups (1.5 L) ice
Frozen Margarita
Directions
1. Add all the ingredients to the Deluxe Cooking Blender in the order listed.
2. Replace and lock the lid. Press the wheel to start blending on the CUSTOM BLEND setting increasing to speed 9 for 20 seconds, or until the ice is broken down.
12 servings
5-min total time
Ingredients
3 cups (725mL) chilled cranberry juice cocktail
4 cups (1 L) chilled ginger ale
2 cups (500 mL) orange juice
2 cups (500 mL) pineapple juice
1 orange, sliced
Optional: sherbet for serving
Perfect Party Punch
Directions
1. Place the cranberry juice cocktail, and orange-pineapple juice concentrate in the Insulated Pitcher and stir to combine.
2. Pour the punch into glasses filled with ice, or a scoop of sherbet, and top with ginger ale. Garnish with an orange slice.
4 servings
5-min total time
Ingredients
1½ qt. (1.5 L) vanilla ice cream
½ cup (125 mL) iced coffee, or cold brew
12 chocolate chip cookies, crumbled
Mocha Chip Milkshake
Directions
1. Add all the ingredients to the Deluxe Cooking Blender in the order listed. Replace and lock the lid. Press the CUSTOM BLEND wheel to start the setting and blend on speed 6 for 2 minutes.
2. Melt 3 tbsp (45 mL) chocolate morsels in the microwave, stirring often, until melted. Dip the rim of the glass in the melted chocolate then roll into the crumbled cookie pieces.
3. Drizzle 1 tbsp (15 mL) chocolate syrup on the inside walls of the glass.
4. Pour the milkshake into the glass and top generously with whipped cream. Drizzle with the remaining chocolate syrup and top with additional chocolate chip cookies. Serve immediately.
12 servings 5-min total time Ingredients
½ cup (125 mL) popcorn kernels
2 tbsp (30 mL) vegetable oil
1 cup (250 mL) white chocolate chips, melted
3 tbsp (45 mL) Vanilla Crème Frappe Drink Mix
2 tbsp (30 mL) rainbow sprinkles
Cake Batter Popcorn
Directions
1. Add the popcorn kernels and oil to the pan of the Electric Pop & Stir. Place the lid on top.
2. Select the POP setting and cook until the kernels have popped and there’s about 3 seconds between pops, about 5–8 minutes.
3. Pour the popcorn into a very large mixing bowl. Drizzle the melted white chocolate over the popcorn and toss gently to coat. Sprinkle with the frappe mix and add the sprinkles; toss gently to combine.
4. Spread the popcorn on a large sheet pan to cool.
12 servings
5-min prep time | 25-min total time
Ingredients
1 pkg (5.9 oz./170 g) instant chocolate pudding, divided
1¼ cups (300 mL) bold brewed coffee, chilled, divided
1 pkg (8 oz./226 g) whipped topping, thawed
¼ cup (60 mL) chocolate hazelnut spread
2 pkg (10.5 oz./450 g each) mini donuts, any flavor, cut in half (see cook’s tips)
Optional: Sprinkles
Coffee-Break Trifle
Directions
1. Whisk together ½ cup (125 mL) of the pudding mix and 1 cup (250 mL) of the coffee until smooth. Refrigerate until ready to use.
2. Combine the remaining coffee and pudding mix, whipped topping, and hazelnut spread in the bowl of the Deluxe Stand Mixer fitted with the whisk attachment. Set to speed 3 for 1 minute, or until well combined. Refrigerate until ready to use.
3. Lay half of the donuts, cut-side up, in the Rectangular Cool & Serve. Spread half of the pudding mixture over the donuts followed by all of the whipped topping mixture.
4. Drizzle the remaining pudding mixture on top. Place the remaining donuts, cut-side down, on top. Top with sprinkles, if you’d like.
Cook’s Tips
• Cut the donuts in half lengthwise, like you would slice a bagel.
• You can use any baked cake, brownie, or cookies instead of the donuts.
• Need a dessert for a picnic or get-together? You can make this recipe the day before and refrigerate it until you’re ready to go.