Recipes

Brownies typically fall into one of two categories, cakey or fudgy. If you’re looking to perfect a fudgy brownie, there’s one technique that makes the biggest difference and it doesn’t involve changing the ingredients or ratios. Rapping is an old-school baking technique that forces the air out of baked goods by lifting up the pan and dropping it during baking, causing the batter to deflate. For other baked goods such as cakes or muffins this would be the last thing you want. You’d lose all the structure for a cake. However for brownies, it removes tiny air pockets making it more dense, which gives a more fudgy texture.You only need to lift up the pan about two inches then let it drop against the oven rack. You don’t need to repeatedly bang or smack the brownies. It’s best to do this when the brownies are about half-cooked. You’ll end up with perfectly fudgy brownies! Source: the Kitchn

Create a perfect breakfast biscuit in no time with this recipe. Feel free to customize and add your own favorite ingredients such as bacon or ham to the egg and cheese. When creating the slits on the dough, make sure you try to make them as even as you can so they overlap neatly. Ingredients: Pillsbury Grand Egg Cheese Non-stick Cooking Spray Directions: Flatten a Pillsbury Grand biscuit into a flat shape. Cut diagonal slits on each side Fill the center with egg and cheese Braid the biscuit flaps over each other to wrap Spray air fryer pan with non-stick spray. Load the biscuit and air fry at 350­°F for 10 minutes Serve and enjoy! Shop Our Air Fryers Air Fryer Giveaway

Perfect for a weeknight meal ahead! Cabbage steak is an easy vegetarian dish with plenty of flavor and crisped to a golden brown. It has a lightly sweet, mellow flavor from the olive oil, soy sauce, lemon juice, smoked paprika and honey. Make sure to add the garlic breadcrumbs over top to give it a satisfying crunch. Prep time: 10 minsCook time: 25 minsTotal time: 35 minsServings: 4 to 6 servings Ingredients 1 (2- to 3-pound) green cabbage 2 1/2 tablespoons olive oil, divided 2 teaspoons soy sauce 1 teaspoon fresh lemon juice 1 teaspoon smoked paprika 1/2 teaspoon honey 1/2 teaspoon kosher salt, divided 1/4 teaspoon freshly ground black pepper 1 clove garlic, minced 1/2 cup panko breadcrumbs 1/4 teaspoon red pepper flakes (optional) 2 tablespoons finely chopped fresh parsley Directions Prepare the oven and baking sheet: Preheat the oven to 450°F. Line a large, rimmed baking sheet with parchment paper. Prepare the cabbage: Peel off and discard any dried and browned outer leaves of the cabbage. Place it on a cutting board on its side, with the stem end facing your left or right.Use a sharp chef’s knife to slice it into 1-inch cabbage steaks. Handle them gently so that they don’t fall apart. You should get 4 to 6 slices, depending on the size of your cabbage. Discard the end with the tough stem.Place the cabbage steaks in a single layer on the prepared baking sheet. Their sides can be touching. If there isn’t enough space, you can use two baking sheets. Make the sauce: In a small bowl, combine 1 1/2 tablespoons olive oil, soy sauce, lemon juice, paprika, and honey. Use a fork to whisk until the honey is fully dissolved.Brush the sauce over the slices of cabbage, using half of the sauce. Gently flip the cabbage steaks and brush the other side, using the remaining sauce. Sprinkle the cabbage steaks with 1/4 teaspoon kosher salt and black pepper. It’s okay to season only one side. Roast the cabbage steaks: Place the cabbage steaks in the oven and turn the temperature down to 400°F. Bake until the edges are browned, the center is crisp-tender, and it can be easily pierced with a fork, about 25 minutes. Meanwhile, make the topping: In a small skillet over medium heat, add the remaining 1 tablespoon olive oil. Once the oil shimmers when you tilt the pan, add the garlic and sauté for about 30 seconds. It should sizzle and be fragrant but not brown.Add the panko breadcrumbs, red pepper flakes (if using), and the remaining 1/4 teaspoon salt. Toss to coat the panko well in the garlic oil. Toast the panko, stirring constantly, until golden brown, about 3 minutes. Remove from the heat and stir in the parsley. Plate and serve: Use a large spatula to transfer the roasted cabbage steaks onto a serving platter or plates and top each with the garlic breadcrumbs just before serving. Source: Simply Recipes

Make an easy dumpling recipe with a classic apple pie flavor. Dumplings are simple when you use a Pillsbury grand as the base. You’ll want to chop the apples into small enough pieces for easier folding. Raisins are optional for this recipe but add another layer of flavor and texture. Load these in your air fryer for a quick clean up afterwards. Perfect for a weekday dinner! Ingredients: Apples Brown Sugar Pillsbury Grand Raisins (optional) Non-stick Cooking Spray Directions: Chop the apples and add to the flattened Pillsbury grand with brown sugar Pin the Pillsbury grand up and around the ingredients into a ball Add non-stick cooking spray to the air fryer pan, then load the dumplings Air fry at 360­°F for 10 to 12 minutes or until golden brown Serve and enjoy! Shop Our Air Fryers Air Fryer Giveaway

An easy dinner recipe with just a few ingredients. These dumplings combine chicken and cheese for the perfect filling on a Pillsbury biscuit. You’ll want to spread out the biscuit with a thicker edge to close later on. This recipe calls for mozzarella cheese but feel free to experiment with your own ingredients. Ingredients: Pillsbury Biscuit Chicken Mozzarella Cheese Non-stick Cooking Spray Directions: Spread out a Pillsbury biscuit with a pocket in the center Add the chicken and cheese, then close up the edges to form a ball Add non-stick cooking spray to the air fryer pan, then load the dumplings Air fry at 360­°F for 10 to 12 minutesServe and enjoy! Shop Our Air Fryers Air Fryer Giveaway

Make a delicious and healthy dish with these cauliflower nuggets. Be sure to use bite-sized cauliflower, chopping in half when necessary. The mixture of flour, milk, paprika and other seasonings add all the flavor to this recipe. Load these in your air fryer for a quick and easy clean up afterwards. Perfect for a weekday dinner! Ingredients: Cauliflower 3/4 Cup of Flour 3/4 Cup of Milk 1 Tsp. Paprika 2 Tsp. Garlic Powder 1 Tsp. Salt 2 Tbsp. Coconut Oil Non-stick Cooking Spray Directions: In a bowl mix the flour, milk, paprika, garlic powder, salt and coconut oil Add in the cauliflower and coat evenly Add non-stick cooking spray to the air fryer pan, then load the cauliflower Air fry at 400­°F for 15 minutes Serve and enjoy! Shop Our Air Fryers Air Fryer Giveaway

Make pizza easier in an air fryer! This French bread variation couldn’t get easier with just a few ingredients. You’ll end up with a delicious pizza you can create in your air fryer for just a few minutes. Make this for tonight’s dinner! Ingredients: French Bread Mozzarella Cheese Pizza Sauce Pepperoni Directions: Cut the French bread in half, lengthwise On both sides add the pizza sauce, mozzarella cheese and pepperoni Load the pizza and air fry at 400­°F for 7 to 9 minutes Serve and enjoy! Shop Our Air Fryers Air Fryer Giveaway

Create a delicious s’mores treat right in your air fryer. You only need a few common ingredients such as chocolate, marshmallows and a Pillsbury grand biscuit. When creating the slits on the dough, make sure you try to make them as even as you can so they overlap neatly. Prepare these for the weekend ahead! Ingredients: Pillsbury Grand Chocolate Marshmallows Cinnamon Graham Crackers Non-stick Cooking Spray Directions: Flatten a Pillsbury Grand biscuit into a flat shape and fill the center with chocolate and marshmallows Cut diagonal slits on each side of the ingredients and braid them over each other to wrap Top with more chocolate, cinnamon and crushed graham crackers Spray air fryer pan with non-stick spray. Load the pastry and air fry at 360­°F for 13 minutes Serve and enjoy! Shop Our Air Fryers Air Fryer Giveaway

Perfect for a quick side dish or snack. The secret to this recipe is the combination of powdered buttermilk, onion powder, garlic powder and other spices, boosting the overall flavor. Try using vidalia onions as they are sweeter and milder than white or yellow onions. Look for onions that are as fresh and young as possible. Older onions will have a more potent flavor. These keep for up to five days. Yield: Serves 4 to 6Prep time: 30 minutesCook time: 36 minutes to 48 minutes Ingredients For the onion rings: 1 cup all-purpose flour 1 (1-ounce) packet ranch dressing and seasoning powder (2 tablespoons) 2 tablespoons kosher salt, divided, plus more for seasoning 2 teaspoons freshly ground black pepper, divided 4 large eggs 1/4 cup water 4 cups panko breadcrumbs 5 tablespoons olive oil 3 large Vidalia onions (12 to 16 ounces each) For the dip (optional): 1 cup sour cream 1 tablespoon ranch powder 1/4 bunch fresh dill 1 tablespoon water 1 tablespoon olive oil Pinch kosher salt Freshly ground black pepper Instructions Arrange a rack in the middle of the oven and heat the oven to 250ºF. Fit a wire rack in a rimmed baking sheet. Place 1 cup all-purpose flour, 1 (1-ounce) packet ranch powder (2 tablespoons), 1 tablespoon of the kosher salt, and 1 teaspoon of the black pepper in a shallow bowl or small rimmed baking sheet and stir with a fork to combine. Place 4 large eggs and 1/4 cup water in a second shallow bowl or rimmed baking sheet and whisk until well combined. Place 4 cups panko breadcrumbs in a third shallow bowl or rimmed baking sheet. Using your hands, crush up the breadcrumbs slightly to create a slightly finer crumb, which will adhere to the onion rings more easily. Add the remaining 1 tablespoon kosher salt and remaining 1 teaspoon black pepper and stir to combine. Drizzle with 5 tablespoons olive oil. Again, using your hands, rub the oil into the breadcrumbs, breaking up any lumps with your fingers and making sure all breadcrumbs are coated evenly. (You might be tempted to use a fork for this step, but it won’t be as effective as using your hands.) Peel and slice 3 large Vidalia onions crosswise into 1/2-inch-thick slices. Carefully separate the rings, setting aside only the large and medium rings. Use the small inner pieces for another recipe or caramelized onions! Heat an air fryer to 375ºF. Dredge and fry the onion rings in batches (enough to form two layers in the air fryer basket): Dredge the onion rings in the seasoned flour, shaking off the excess. Dip into egg mixture, thoroughly moistening the insides and outsides of the rings with your fingers. Return to the flour mixture, dredge again, and then back to the egg mixture. Transfer to the seasoned panko, and dredge, pressing the crumbs to the rings to properly adhere. Place the dredged rings in two layers in the air fryer basket, making sure the rings are not sitting within one another. Air fry until browned and crisp, 12 to 16 minutes, ignoring any potential prompts from your air fryer to shake its contents, which would only knock off breadcrumbs. Meanwhile, dredge the next batch of rings, stacking them on a plate so that they don’t stick together. Transfer the cooked onion rings to the wire rack, lightly sprinkle with more kosher salt, and keep in the oven to stay warm. In between batches, brush any loose crumbs out of the air fryer basket so they don’t burn. Repeat breading and air frying the remaining rings, being careful when placing the rings in the basket — the basket will be hot! Finely chop 1/4 bunch fresh dill until you have 2 tablespoons. Place the dill, 1 cup sour cream, 1 tablespoon ranch powder, 1 tablespoon water, 1 tablespoon olive oil, a pinch of kosher salt and a few grinds of black pepper in a small bowl and stir to combine. Serve the onion rings warm with the dip. Source: the Kitchn