Year: 2021

Captain Crunch Cereal brings us all a bit of nostalgia. This recipe incorporates the flavor you love from the cereal into a delicious French Toast. You only need a few simple ingredients such as egg, bread and cream cheese. You’ll want to top these off with maple syrup to tie it all together. Serve these up for your next breakfast meal. Ingredients: One Egg 1/4 Cup of Milk 1 Tbsp. Vanilla Extract Dash of Cinnamon Bread Captain Crunch Berry Cream Cheese Non-stick Cooking Spray Directions: Mix the egg, milk, vanilla extract and cinnamon per 4 slices of bread Dip each side of the bread with the mix. Coat one side of each slice with Captain Crunch Spray with cooking oil and load the French toast. Air fry at 300°F for 5-7 minutes on each side Spread berry cream cheese and sandwich the two pieces together Serve and enjoy! Shop Our Air Fryers Air Fryer Giveaway

Captain Crunch Cereal is a source of childhood nostalgia. This recipe incorporates the flavor you love from the cereal into an easy cookie. Save yourself some time and air fry pre-made sugar cookie dough. The frosting and decorating is the best part, be sure to incorporate the whole family in the activity. These cookies are perfectly paired with a glass of milk for dipping and dunking. Ingredients: Pre-Made Sugar Cookies Cream Cheese Frosting Captain Crunch Cereal Directions: Bake pre-made sugar cookies at 360°F for 13 minutes Ice the cookies with cream cheese frosting Top with captain crunch cereal and softly press to secure down Serve and enjoy! Shop Our Air Fryers Air Fryer Giveaway

Add these to your dessert to-do list. Scones are sweet and more buttery than a muffin, and pair perfectly with a morning coffee or tea. They are often thought of as dry, but this recipe is anything but. The scones are left buttery, flaky and loaded with plump and sweet blueberries. Yield: serves 8 Prep time: 30 minutes Cook time: 15 to 20 minutes Ingredients: 1 medium lemon 2 cups all-purpose flour, plus more for dusting 1/4 cup plus 1 tablespoon granulated sugar, divided 2 1/2 teaspoons baking powder 1 teaspoon kosher salt 8 tablespoons (1 stick) cold unsalted butter 1 cup cold heavy cream 1 cup fresh or frozen blueberries (do not thaw) Directions: Prepare the dry ingredients. Finely grate the zest of 1 medium lemon. Place half the lemon zest, 2 cups all-purpose flour, 1/4 cup of the granulated sugar, 2 1/2 teaspoons baking powder, and 1 teaspoon kosher salt in a large bowl and whisk to combine. Prepare the lemon sugar. Place the remaining lemon zest and remaining 1 tablespoon granulated sugar in a small bowl and rub the zest into the sugar with your fingers until fragrant. Grate in the butter. Grate 1 stick cold unsalted butter on the large holes of a box grater directly into the flour mixture. Toss with your hands to incorporate the butter into the flour, breaking up any large flakes of butter. Mix in the cream. Measure out 1 cup cold heavy cream. Transfer 1 tablespoon to a small bowl. Drizzle the remaining cream over the flour mixture. Stir with a silicone spatula until the cream is absorbed. Knead and shape the dough. Knead the dough in the bowl with your hands just until big clumps form and all the loose flour is incorporated (be careful not to overwork it). Gather into a ball and place on a work surface lightly dusted with flour. Roll into an 8×10-inch rectangle that’s about 1/2-inch thick, with a longer side closer to you. If the dough cracks, push it back together. Add the blueberries. Evenly arrange 1 cup blueberries in a single layer over the lower two-thirds of the rectangle, and press gently them into the dough a little (it’s fine if some break). Fold the dough. Starting with the top, berryless third, fold the dough lengthwise into thirds like a letter. If any blueberries roll out, just tuck them back in. Gently press down on the dough to compact slightly. Roll and cut the scones. Roll the dough out into an 11×4-inch rectangle that’s about 1-inch thick, again with a longer side closer to you. If the ends become tapered, square them with your hands or a bench scraper. Cut the dough crosswise into 4 pieces: cut straight down, do not saw back and forth. Cut each piece in half diagonally to form 2 triangles. Transfer the 8 scones to a large plate (or parchment paper or silicone baking mat-lined baking sheet if your freezer has the space). Top the scones. Brush a thin layer of the reserved 1 tablespoon heavy cream onto the scones. Sprinkle with the lemon sugar and gently press on it so it adheres. Freeze the scones and heat the oven. Freeze the scones for 30 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 400°F. Bake the scones. If needed, transfer the scones to a baking sheet lined with parchment paper or a silicone baking mat, spacing them evenly apart. Bake until light golden brown, 20 to 24 minutes. Let cool 10 minutes on the baking sheet before serving. Source: the Kitchn

Nothing tastes quite like homemade. Bring home a bundle of cherries for a simple jam. It’s sweet, and deeply flavored, suitable for beginners and experienced jam-makers. It has a thick, chunky texture that’s perfect for spreading on toast. Yield: Makes about 1 1/2 cups Ingredients 2 pounds sweet cherries, pitted 3/4 cup granulated sugar 1/2 teaspoon finely grated lemon zest 1 tablespoon freshly squeezed lemon juice Pinch salt Instructions Place the cherries in the bowl of a food processor or blender, and pulse at 3-second bursts several times to partially chop the cherries. Most of the cherries will be broken down, although some will stay whole. Be sure not to purée the cherries. Place a saucer or small plate in the freezer. This will be used to test the jam consistency later. Place the cherries, sugar, lemon zest and juice, and salt in a large, nonreactive saucepan over high heat and bring to a boil, stirring until the sugar is dissolved. Reduce the heat to medium-high and simmer, stirring frequently, until the mixture is slightly thickened and looks like it’s beginning to gel, about 20 minutes. Remove from the heat. The jam will be loose but should coat the back of a spoon. It will thicken more as it sets. To test for doneness, add a small spoonful of jam to the plate that was placed in the freezer, then return it to the freezer for about 2 minutes. Remove the plate and gently nudge the jam with a spoon or your finger. If it wrinkles, it’s done. If not, cook the jam for another 5 minutes and repeat. Transfer the jam to a glass jar and cool completely. Cover and store in the refrigerator. Source: the Kitchn

Take your deviled eggs to the next flavor with extra spiciness. These Hot Cheeto Deviled Eggs are surprisingly easy to make and only require a few ingredients. They’re great for a weekend appetizer to your main course. Minimize the mess by using an air fryer instead. You can have everything ready in just a few minutes. Ingredients: Water Eggs Mayonnaise Oil Flour Hot Cheetos Directions: Fill the basket with some water and air fry the eggs for 15 mins at 280°F Peel and split the egg in half, then remove the yolk Mix the yolk with mayonnaise and crushed Hot Cheetos Coat the egg whites in oil, flour, then oil again and crust with the Hot Cheeto dust Air fry at 375°F for 5 minutes Stuff with the yolk mix and dust with more Hot Cheetos Serve and enjoy! Shop Our Air Fryers Air Fryer Giveaway

With Halloween right around the corner, there’s no better time than to bake up a spiced pumpkin cake that tastes just as good as it looks. It’s designed to be flat, which you’ll spread with just the right amount of cream cheese to help hold it in it’s spiral shape. Rolling cake can be intimidating but this recipe has all the essential tips outlined to ensure it’s absolutely foolproof. Yield: Serves 10 to 12Prep time: 1 hourCook time: 30 minutes Ingredients For the cake: 3/4 cup all-purpose flour 1 tablespoon pumpkin pie spice 1 teaspoon baking powder 1/4 teaspoon salt 1 cup granulated sugar 3/4 cup pumpkin purée 3 large eggs 2 teaspoons vanilla extract 1 teaspoon apple cider vinegar For the filling: 4 ounces cream cheese, at room temperature 4 ounces unsalted butter, at room temperature 1/2 cup powdered sugar, plus more for dusting the cake 1 teaspoon vanilla extract Instructions Prepare the baking sheet and heat the oven. Arrange a rack in the middle of the oven and heat to 350°F. To make shaping the cake easier, draw a 10×15-inch rectangle on a sheet of parchment paper. Flip the paper over and use it to line a rimmed baking sheet; set aside. Whisk together dry ingredients. Place the flour, pumpkin pie spice, baking powder, and salt in a medium bowl and whisk to combine. Whisk in the sugar, pumpkin, eggs, and vinegar. Add the sugar, pumpkin, eggs, vanilla, and vinegar, and whisk to combine. Spread the cake into the prepared baking sheet and bake for 25 to 30 minutes. Pour the batter into the prepared baking sheet and spread into an even 10×15-inch rectangle using the template you drew. Bake until the cake springs back when pressed in the center, 25 to 30 minutes. Roll up the cake while still warm. Using the parchment paper, immediately slide the cake onto a large, clean kitchen towel. Working quickly and carefully and starting at a short end, roll the cake and parchment paper up into a tight roll. Use the towel to guide the cake into the roll and to make the cake easier to handle. Wrap the rolled cake completely in the towel. Cool the cake in the towel for 30 minutes. Let the rolled and towel-covered cake cool completely, at least 30 minutes. Meanwhile, make the filling. While the cake cools, make the filling. Place the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium-high speed until smooth, about 1 minute. Add the powdered sugar and vanilla and beat on low speed until smooth. Unroll the cake, fill, and reroll. Carefully unroll the cooled cake. Spread the filling over the cake in a thin, even layer, leaving a 1/4-inch border around all sides. Gently reroll the cake, tucking the short end into the frosting and using the parchment to gently ease the cake up over itself and creating a tight roll. Chill and slice. Refrigerate the rolled cake for at least 1 hour before slicing. A serrated knife helps cut through the cake without squishing your well-earned spiral. Source: the Kitchn

We’ve got another delicious chicken recipe for you, this time with Sun Chips! You can enjoy all the flavor from the chips in this customizable bread crumb. Just add garlic, salt and pepper to your liking. Feel free to swap out the Sun Chips for any other flavor available. It’s a simple and creative way to make the perfect lunch time meal. Ingredients: Sun Chips Cream Cheese Mozzarella Cheese Italian Seasoning Garlic Salt Pepper Egg Flour Lettuce Tomato Mayonnaise Bread Directions: Spread cream cheese, mozzarella and Italian seasoning onto the buns Air fry for 4 to 5 minutes Crush Sun Chips in a bag with garlic, salt and pepper to taste Dip the chicken in egg wash, flour, egg wash again and then in the chip crumbs Air fry at 375°F for 5 minutes on each side. Assemble the sandwich and enjoy! Shop Our Air Fryers Air Fryer Giveaway

If you’re looking for a quick and easy recipe, try these Hot Cheeto Chicken Wings! You get all the spice and flavor of the Cheetos in a perfectly crispy wing. You only need a few minutes of time to have these ready in your air fryer. Make these for your next game night. Pair with your favorite dipping sauce. Ingredients: Hot Cheetos Garlic Salt Pepper Egg Flour Non-sticking Cooking Oil Directions: Crush Hot Cheetos in a plastic bag with garlic salt and pepper to taste In a bowl mix eggs then dip the wings in the egg wash, flour, then back in the egg wash. Finish with the Hot Cheeto crumbs Spray air fryer pan with cooking oil and cook at 360°F for 12 minutes on each side.Serve and enjoy! Shop Our Air Fryers Air Fryer Giveaway