Recipes

A healthier and delicious option. This low carb pizza can be made in just a few minutes in an air fryer with a few ingredients. Feel free to customize the toppings to your liking. Share your masterpiece with us using #CookingwithCosmo. Ingredients: Carb Balance Tortilla Olive Oil Pepperoni Mozzarella Cheese Italian Seasoning Non-stick Cooking Spray Directions: Use a carb balance tortilla and lightly spread olive oil Put your toppings first then top with cheese Air fry at 350°F for 10 minutes Serve and enjoy! Shop Our Air Fryers Air Fryer Giveaway

Enjoy an easy make-ahead dish with this twice baked potato casserole. You can serve this as a side dish or as the main entree. The casserole is creamy, fluffy and packed with gooey cheese, salt bacon and fresh scallions. Look for starchy potatoes which are better for breaking apart or crisping up when frying. If you’re looking to make the casserole ahead of time, assemble it then wrap with plastic wrap. It’ll hold in the fridge for up to 5 days. Then, remove for 30 minutes and bake according to the recipe. Prep time: 20 minsCook time: 100 minsTotal time: 2 hrsServings: 8 servingsYield: 1 (9×13-inch) casserole Ingredients 3 pounds russet potatoes 12 ounces sliced bacon (about 12 slices) 1 cup sour cream 4 ounces cream cheese, softened 1/2 cup whole milk 2 tablespoons salted butter, melted, plus more for greasing 2 1/2 cups grated Cheddar cheese, divided 1 1/2 cups sliced scallions (white and green parts), divided 1 teaspoon garlic powder 2 teaspoons salt, plus more to taste A few cracks freshly ground black pepper Directions Preheat the oven to 400°F. Bake the potatoes: Prick each potato a few times with a fork and wrap them in a large foil packet. Bake the potatoes until they are fork tender, 40 to 60 minutes depending on the size. Once done, unwrap the potatoes to let them rest until cool enough to handle. Add bacon onto a lined baking sheet: Meanwhile, line a large, rimmed sheet pan with foil and top with a baking rack (if you have one). Arrange the bacon strips on the rack in a single layer, making sure not to overlap them. Cook and chop the bacon: Bake the bacon until it shrivels slightly and darkens in color (remember it will crisp once it’s cooled), about 15 to 20 minutes depending on thickness. Use tongs to transfer the cooked bacon to a plate lined with a few pieces of paper towel to cool. Once cooled, chop the bacon into small bits. Set aside. Peel and mash the potatoes: Once they’re cool enough to handle (but still warm), slice the potatoes in half. Set the potatoes cut side down on the cutting board and, using a soup spoon, peel the skin and discard. Cut the potato flesh into chunks and place in a large mixing bowl. Add mix-ins to potatoes: Add the sour cream, cream cheese, milk, and melted butter to the bowl with the potatoes. Using a potato masher, mix and mash the potatoes until well combined, but not completely smooth (you want a few potato lumps still).Add about half of the chopped bacon, 1 1/2 cups of the cheddar cheese, 1 cup of the scallions, plus the garlic powder, salt, and pepper. Use a rubber spatula to fold the mix-ins into the potato mixture. Taste and season with more salt and pepper, if needed. Reduce oven temperature and prepare baking dish: Reduce the oven temperature to 350°F. Grease a 9 x 13-inch baking dish with butter. Assemble the casserole and bake: Add the potato mixture into the prepared casserole dish and smooth into an even layer using a rubber spatula. Scatter the remaining cheddar cheese over the potatoes. Cover the dish with foil, making sure not to press it tight against the cheese, and bake for 40 minutes.Remove the foil and bake the casserole uncovered for another 20 minutes, until the cheese is browned and bubbling slightly at the sides. Garnish and serve: Top the casserole with the remaining bacon bits and scallions. Serve. Source: Simply Recipes

Dessert’s on us! This banana and peanut butter egg roll is as simple as they come. Just place the ingredients in an egg roll, wrap, fry and enjoy. Perfect for dipping in melted chocolate or as a late night craving. Share your recipes with us using #CookingwithCosmo Ingredients: Banana Brown Sugar Peanut Butter Egg Roll Non-stick Cooking Spray Directions: Place half a banana, brown sugar and peanut butter in an egg roll Dampen edges with water and wrap Oil and air fry at 400°F for 4 minutes Serve and enjoy! Shop Our Air Fryers Air Fryer Giveaway

Also known as the German pancake, a Dutch baby is made of flour, eggs, sugar butter and milk, and cooked in an oven. Try topping the Dutch baby with berries, whipped cream, applesauce or maple syrup. Prep time: 5 minsCook time: 30 minsTotal time: 35 minsServings: 2 to 3 servingsYield: 1 pancake Ingredients: 3 tablespoons butter 2 eggs, at room temperature 1 egg white, at room temperature 2/3 cup milk, at room temperature 2 tablespoons granulated sugar 1/2 cup + 2 tablespoon all purpose flour 1/4 teaspoon vanilla extract 1/4 teaspoon ground cinnamon 1/4 teaspoon kosher salt Sifted powdered sugar Splash of lemon juice Topping ideas: Berries with whipped cream Applesauce or apple butter Maple syrup Directions Preheat cast iron skillet: Preheat oven to 400°F. Put a 10-inch cast iron skillet into the oven and heat for at least 8 minutes. Melt butter: Melt 3 tablespoons of butter in a saucepan or in a microwave. Of the 3 tablespoons, one tablespoon will be for the batter and two for the pan. Make batter: In a blender, put the eggs, egg white, milk, 1 tablespoon of the melted butter, sugar, flour, vanilla, cinnamon, and salt.Blend until you have a smooth, creamy batter. This should take about 30 seconds.Be sure to scrape down the sides of the blender carafe with a rubber spatula if necessary. Pour butter, then batter into hot skillet: Carefully remove the very hot skillet from the oven. (Watch out, the handle is HOT! Make sure to use a thick pot holder so you don’t burn your hands.)Pour the remaining 2 tablespoons of melted butter in the pan and swirl to coat the bottom of the pan.Gently pour the batter into the hot skillet, making sure not to splatter batter all over the sides of the pan. Bake: Carefully return the pan to the oven and bake for 20 minutes. The Dutch baby will puff up around the edges, even to the point that the sides will obscure the center.It’s a wondrous sight to behold when watching through the oven window! Do not open the door to peek, though, as opening the oven door even a crack while baking may cause your Dutch baby to fall.Remove from pan and cut into wedges: Once the Dutch baby is done baking, remove the skillet from the oven (again, take care, the handle is HOT) and use a thin spatula to gently coax the pancake onto a large plate. It may fall slightly once removed from the heat, which is totally normal.To serve, cut into wedges and sprinkle with powdered sugar (and more cinnamon if you wish) and a splash of lemon juice. Great topped with berries or fruit! Source: Simply Recipes

An easy and delicious dinner is right around the corner with this recipe. Chicken stuffed with ham, bacon, cheese then flavored with seasonings make for an indulgent meal. Simply air fry the meats, stuff, season and cook the chicken. Everything’s done in an air fryer for a simple clean up afterwards. Ingredients: Bacon Ham Chicken Breast Mozzarella Cheese Garlic Salt Italian Seasoning Paprika Non-stick Cooking Spray Directions: Air fry your bacon and ham to a crisp and chop Cut a pocket into the chicken breast then stuff with meats and mozzarella cheese Oil and season with garlic salt, Italian seasoning and paprika Air fry at 365°F for 15 to 18 minutes Serve and enjoy! Shop Our Air Fryers Air Fryer Giveaway

Make a fun and visually appealing snack with this accordion potato recipe. The secret is all in the cuts. Use a pair of skewers to ensure you don’t cut through the potato slice all the way. Afterwards you just season and air fry. Prepare this for a weekend snack or a game day along with other snacks. Ingredients: Potato Butter Mayonnaise Italian Seasoning Skewers Directions: Chop a thick slice of potato and lay down 2 skewers to prevent cutting through the whole way Slice down vertical slits on one side Flip and repeat but with a diagonal cut Butter or add mayonnaise and sprinkle with Italian seasoning Air fry at 360F for 15 minutes on each side or until golden and crispy Serve and enjoy! Shop Our Air Fryers Air Fryer Giveaway

If you can make meringue you can make this chocolate pavlova recipe. It’s sure to be a showstopper with a deliciously sweet and feather light construction. Perfect for a special occasion, this pavlova has many flavors and textures with its crispy edges and soft marshmallow-like interior. After preparing, keep it in the fridge uncovered for up to three hours. Prep time: 30 minsCook time: 90 minsTotal time: 2 hrsServings: 8 to 10 servings Ingredients For the meringue: 1 1/2 cups (300 grams) sugar 4 1/2 teaspoons cornstarch 6 egg whites, at room temperature Pinch of salt 1/2 teaspoon cream of tartar 1 teaspoons vanilla 1/4 cup (21 grams) Dutch processed cocoa powder 4 tablespoons sliced almonds For the filling: 1/2 cup (2 ounces, 57 g) finely chopped bittersweet chocolate 1 1/2 cups (355 ml) heavy whipping cream 2 tablespoons sugar 1 teaspoon vanilla extract 3 (6-ounce) packages of raspberries, about 5 to 6 cups (500 g) Powdered sugar (for sprinkling) Directions Preheat the oven to 275ºF (135°C): Line a baking sheet with parchment. With a sharpie or pencil and using a 9-inch pie or cake pan as a guide, trace a 9-inch (23 cm) circle on the parchment paper and then flip the paper, so the ink-side is facing down (and doesn’t touch your food), but you can still see the outline through the paper. Mix the sugar and cornstarch: In a small bowl, whisk the sugar and cornstarch until combined. Beat the egg whites: In the squeaky-clean bowl of an electric mixer on medium speed, slowly beat the egg whites until foamy. Sprinkle with a pinch of salt and the cream of tartar.Continue beating just until soft peaks begin to form. With the mixer on medium speed, add the sugar 1 tablespoon at a time. When all the sugar has been added, increase the mixer speed to high and beat for 5 minutes, or until the meringue is shiny and forms stiff peaks.Dip your index finger into the meringue and rub it between your finger and thumb. If it feels gritty, continue to beat for another 30 to 60 seconds, or until it feels perfectly smooth between your fingers and all the sugar has been dissolved. Mix in the vanilla and cocoa powder: With the mixer on low speed, mix in the vanilla.Remove the bowl from the stand and sift the cocoa powder over the meringue. With a spatula, gently fold in the cocoa powder until the mixture looks steaked with ribbons of cocoa powder. Avoid deflating the meringue. Bake the meringue: Scrape the meringue into the center of the circle on the baking sheet. With the back of a large spoon, spread it into a 9-inch circle. Mound the edges slightly higher, so there’s a bowl-like indentation in the middle. Sprinkle with the almonds.Bake at 275°F (135°C) for 30 minutes. Turn the oven down to 250oF (120°C) and bake for another 45 to 55 minutes, or until the edges and sides look crisp and the top looks dry. It should still feel slightly soft in the center when you press it gently with your finger.Remove from the oven and let cool completely. Transfer to a serving platter. Store at room temperature for up to 2 days, loosely wrapped in foil. Top with chocolate: Preheat the oven to 350F. Sprinkle the chocolate over the indentation in the middle of the meringue. Place in the oven for 2 to 3 minutes, or until the chocolate melts.With the back of a spoon or a small offset spatula, spread the chocolate across the middle of the pavlova in an even layer. Place in the freezer for 10 minutes to allow the chocolate to harden. (Make the whipped cream while you wait.) Make the whipped cream: In a mixer bowl on medium speed, beat the cream, sugar and vanilla together until soft peaks form. Fill and finish the pavlova: Spread the whipped cream over the top of the meringue to cover the chocolate. Arrange the raspberries on top. Sprinkle with powdered sugar. Serve immediately, or refrigerate, uncovered, for up to 3 hours.The pavlova is best eaten on the day you serve it, but leftovers will keep for a few days, refrigerated. Source: Simply Recipes

A quick and easy party favorite. All you need is chocolate and bananas. Serve these as a treat, that’ll be sure to satisfy your sweet tooth. When melting down the chocolate use oven-safe glassware or bowls. Ingredients: Banana Hershey’s Milk Chocolate Lollipop Sticks Directions: Peel and chop a banana into thick bite size pieces Stick a lollipop stick in each piece and freeze for 1 to 2 hours Break a Hershey’s chocolate into an oven-safe bowl and melt in air fryer Dip the frozen banana in the melted chocolate and allow to cool Serve and enjoy! Shop Our Air Fryers Air Fryer Giveaway

Make a fast and fancy snack right at home with this banana chocolate pastry roll. Prepared with just a few ingredients and under 10 minutes. Fry until golden brown in an air fryer and enjoy as a breakfast snack or midnight craving. Ingredients: Brioche Bread Peanut Butter Cinnamon Banana Chocolate Chips Non-Stick Cooking Spray Directions: Flatten a slice of brioche bread and layer peanut butter, brown sugar, cinnamon and banana Roll, oil and stick chocolate chips on top Air fry at 360­°F for 7-10 minutes or until golden brown Serve and enjoy! Shop Our Air Fryers Air Fryer Giveaway

Scotch eggs are a special treat often served in gastropubs. They consist of boiled eggs wrapped in sausage, breaded and fried. They pair perfectly along a few pints of beer. You can serve these with a variety of dipping sauces such as mustard, ranch, blue cheese dressing or even ketchup. This recipe calls for a delicious honey mustard dipping sauce. You can swap the sausage for any other kind such as breakfast, regular Italian or spicy Italian. Prep time: 30 minsCook time: 30 minsChill time: 30 minsTotal time: 90 minsServings: 4 to 6 servingsYield: 6 Scotch eggs Ingredients 7 large eggs, divided 1 pound bulk breakfast sausage 1 tablespoon Worcestershire sauce 1 teaspoon cornstarch 1/2 teaspoon dried thyme 1/4 cup whole grain mustard 2 tablespoons honey 1/2 cup all-purpose flour 1 cup plain breadcrumbs 4 cups vegetable or canola oil, for frying Chopped chives, for garnish Directions Cook the eggs: In a medium pot, add 6 eggs and enough cold water to cover them by 2 inches. The remaining egg will be used to coat the Scotch eggs. Bring the water to a boil over high heat. As soon as it comes to a rolling boil, remove the pot from heat, cover with a lid, and let it sit for 12 minutes. Drain the eggs into a colander set in the sink. Rinse them with cold running water for 30 seconds. Peel, rinse, and dry them off with paper towels. Wrap the eggs: In a medium bowl, combine the breakfast sausage, Worcestershire sauce, cornstarch, and dried thyme. Divide the sausage mixture into 6 even portions. Working with 1 portion at a time, flatten it out between your hands into about a 4-inch round patty. It doesn’t have to be perfect, but an even thickness will make it easier to wrap it around the egg. Place a peeled egg right in the middle. Wrap the sausage around egg, forming it into the shape of the egg.Wrap the remaining eggs. Place them on a plate and pop them in the fridge for at least 30 minutes to chill. Make the honey mustard: Meanwhile, in a small bowl, combine the mustard and honey. Cover with plastic wrap and refrigerate until you’re ready to serve the Scotch eggs. Bread the Scotch eggs: Place 3 shallow bowls side by side. Add the flour into the first. Whisk the remaining egg in the second bowl and add the breadcrumbs in the last bowl. Removed the eggs from the fridge. Working with 1 egg at a time, dredge it in the flour. Tap off any excess flour before you dip it in the whisked egg. Allow any excess egg to drip off before you dredge it with breadcrumbs and transfer it onto a plate. Bread the remaining eggs. Fry the Scotch eggs: In a medium pot, add the oil and bring it up to 350˚F over medium-high heat.Use a slotted spoon to gently lower 3 Scotch eggs into the hot oil one by one. Fry them for about 8 minutes, until evenly golden brown. If the eggs aren’t completed submerged in the oil, flip them halfway through to ensure even cooking. Transfer them onto a wire rack set over a baking sheet to drain. Fry the remaining batch. Serve the Scotch eggs: Serve them warm, garnished with chives and the honey mustard sauce on the side.These are hearty fare, and 1 makes the perfect snack. Refrigerate leftovers for up to 3 days. Scotch eggs reheat well—pop them in a 350˚F oven for 10 minutes, until warmed through. No need to refry them. Source: Simply Recipes