Recipes

Pancakes have never been easier. Skip out on firing up your cooktop when you can prepare this recipe right in your air fryer. It’s the best of both worlds, combining s’mores ingredients such as chocolate chips, marshmallows and crushed graham crackers right in the pancake. It’ll transport you to your childhood nostalgia. Finish off the recipe with your favorite honey syrup. Serve these up on their own or along your other breakfast favorites. Ingredients: Pancake Mix Cinnamon Vanilla Chocolate Chips Marshmallows Crushed Graham Crackers Directions: Mix pancake mix with cinnamon and vanilla to taste Oil the pan and fill with pancake mix Top off with chocolate chips, marshmallows and crushed graham crackers Air fry at 350°F for 8 to 12 minutes depending on the size of your air fryer Serve and enjoy! Shop Our Air Fryers Air Fryer Giveaway

A traditional Japanese soup often served as an appetizer, Miso soup is light and brothy but also comforting. Most of the cooking is inactive time and can be made while making a pot of rice and a quick stir-fry. This recipe is a classic version with a mix of red chili powder, Japanese pepper, orange peel, black and white sesame seeds, ginger and seaweed powder. Prep time: 5 mins Cook time: 25 mins Total time: 30 mins Servings: 4 servings Yield: 7 1/2 cups soup Ingredients 2 tablespoons dried precut wakame seaweed 1 (14×2 1/2-inch) piece of dried kelp (kombu) 8 cups water 2 cups (20g) large dried bonito flakes (katsuobushi), lightly packed 1/3 cup white miso paste 1 (16 ounce) package silken tofu, cut into 1-inch cubes 2 teaspoons sesame oil 1 scallion, thinly sliced 1/8 teaspoon shichimi togarashi (optional) Steamed rice, to serve Directions Rehydrate the wakame: Put the wakame into a medium bowl and cover with hot water. Let it rehydrate until it unfurls and softens, about 5 minutes. Drain the wakame, rinse with cold water, and squeeze it dry using your hands. The wakame will expand quite a bit so chop it into bite-size pieces and set it aside until ready to use. Make the dashi: While the wakame is soaking, put the dried kelp and water into a 5 1/2-quart pot. Heat over medium heat until it’s just about to come to a simmer, 15 to 20 minutes. The kombu will have expanded quite a bit and the water should be pale yellow. Remove the kombu from the pot and discard it. Add bonito flakes: Add the bonito flakes to the pot and bring it to a boil. Remove the pot from the heat. The flakes will float in a soggy layer on top of the water. Let the flakes sink to the bottom of the pot and let them steep for 15 minutes. Strain the dashi: Set a fine mesh strainer over a large bowl or an 8-cup glass measuring cup. Pour the dashi through the strainer. You should have what looks like a golden broth. Discard the bonito flakes and rinse out the strainer, you’ll use it again. Wipe any residue from the pot and return the dashi to the pot. Whisk in the miso: Bring the dashi to a simmer over medium heat. Submerge the strainer into the dashi. Add the miso to the strainer submerged in the dashi and whisk to dissolve. Do not let the soup come to a boil. You can scrape the little bits of soybeans from the miso into the soup if you want. Alternatively, you can dissolve the miso with a fork in a small bowl or cup of the dashi and then pour it all back into the pot. Finish the soup: Add the tofu and wakame to the soup and let them warm through, about 3 minutes. Drizzle the soup with sesame oil and garnish with scallions and togarashi. Serve: Ladle the miso into bowls. Serve with the rice. Source: Simply Recipes

Sweet and savory. Your shrimp can be seasoned in plenty of ways besides the usual garlic salt and pepper. Try adding in cheerios to add a layer of sweetness that compliments the other ingredients perfectly. You can cook these shrimp on a skewer for easy flipping. Prepare this dish for your next dinner and make sure to tag us on social media @cosmokitchenproducts! Ingredients: Cheerios 2 Tbsp. Garlic Salt 2 Tbsp. Brown Sugar 1 Tbsp. Corn Starch Egg Skewers (optional) Directions: Crush a handful of Cheerios in a bag until a fine dust Add garlic salt, brown sugar and corn starch Beat an egg and mix in the shrimp. Coat with the mix, then repeat for a thick coating Add shrimp to skewers then Air Fry at 400°F for 4 minutes on each side Serve and enjoy! Shop Our Air Fryers Air Fryer Giveaway

Who said you can’t enjoy ice cream with the cold weather ahead? All you need is a trio of ice cream flavors and fun toppings with a banana base. A classic banana split calls for vanilla, chocolate and strawberry, but once you have the recipe down, the possibilities are endless. Yield: Serves 1 to 2Prep time: 5 minutesCook time: 10 seconds Ingredients 2 tablespoons homemade or store-bought hot fudge sauce 1 tablespoon roasted, salted peanuts or nuts 1 medium banana 2 scoops vanilla ice cream 2 scoops chocolate ice cream 2 scoops strawberry ice cream 1 teaspoon sprinkles 1 cup homemade or store-bought whipped cream 3 maraschino cherries with stems Directions Prepare the toppings. Microwave 2 tablespoons hot fudge sauce in a small microwave-safe bowl until warm and pourable, about 10 seconds. Coarsely chop 1 tablespoon roasted, salted peanuts or nuts. Slice the banana. Peel and slice 1 medium banana in half lengthwise. Place in a banana split boat or small oval au gratin baking dish. Add the ice cream. Place 2 scoops vanilla, 2 scoops chocolate, and 2 scoops strawberry ice cream between the banana halves. Top the ice cream. Sprinkle the chopped nuts and 1 teaspoon sprinkles over the ice cream. Use a small spoon to drizzle the warm hot fudge over the entire sundae. Finish with whipped cream and cherries. Dollop 1 cup whipped cream over the ice cream. Top with 3 maraschino cherries. Source: the Kitchn

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