Recipes

It’s time for a new dessert recipe. The blackberry cheesecake pastry has all the fruitful flavor you’d expect from the blackberries while being toasted in a Pillsbury crescent dough. It’s perfect for a single serve dessert whenever you’re craving something sweet. Don’t forget to finish it off with a dusting of powdered sugar. Ingredients: 1/2 Cup Blackberry Fruit Spread 1/2 Cup Berry Cream Spread 1 Tbsp. Corn Starch 1 Tbsp. Vanilla Extract Pillsbury Crescent Dough Non-stick Cooking Spray Directions: Mix the blackberry fruit spread, berry cream cheese, cornstarch and vanilla extract Split a Pillsbury crescent dough in half and shape into a square with thicker edges Fill the middle and sandwich your dough. Seal the edges with a fork and oil before air frying Oil your pan and air fry at 350°F for 8 minutes. Dust with powdered sugar Shop Our Air Fryers Air Fryer Giveaway

Cut back on the resources for preparing ground beef with this air fryer recipe. Most of the time you don’t need an entire oven or cooktop to achieve the same dishes you love. This ground beef recipe is super simple to make and only takes a few minutes. Have dinner ready with less mess and hassle. Feel free to season the beef as much as you desire or with your own mix. Ingredients: Ground Beef Garlic Salt Black Pepper Red Pepper Directions: Break up the ground beef into pieces and lay in a single layer in your air fryer Season to taste with garlic, salt, black pepper and red pepper Air fry at 350°F for 5 minutes. Break up the meat with a spatula then air fry for another 2 to 3 minutes

Have leftover fish? Make proper use of them with this delicious and flavorful fish cake recipe. They’re crisp and golden on the outside while flaky-mois on the inside. A combination of fresh herbs, capers, mustard and scallions season these to perfection. Don’t skip out on the tarragon mayo, made of mayonnaise spiked with another fresh herb or tartar sauce. Prep time: 25 mins Cook time: 12 mins Chill time: 60 mins Total time: 97 mins Yield: 8 cakes Ingredients For the Tarragon Mayonnaise: 1/2 cup mayonnaise 2 or more tablespoons chopped fresh tarragon, or fresh herb of your choice For the cod fish cakes: 2 russet potatoes, peeled and cut into 2-inch chunks 1 1/2 teaspoons table salt 1 bay leaf 1/2 onion, 1/4-inch slices 1 sprig fresh thyme, or a pinch dried thyme 1 pound cod fillet 2 large eggs 1/8 teaspoon black pepper Finely grated zest and juice of 1 lemon 1/4 cup chopped fresh parsley 2 tablespoons chopped fresh herbs such as basil, cilantro, dill, or tarragon 1 tablespoon Dijon mustard 2 tablespoons drained and chopped capers 4 scallions, finely sliced 3/4 cup panko bread crumbs 4 to 6 tablespoons olive oil Directions Make the mayonnaise: In a small bowl, stir the mayonnaise and tarragon together. Cover and keep in the refrigerator until ready to serve with the fish cakes. Cook and mash the potatoes: Place the potatoes in a saucepan and cover with cold water. Add 1 teaspoon salt. Bring the potatoes to a boil, adjust the heat to a simmer, and cook for 12 to 14 minutes, or until the potatoes are tender when pierced with the tip of a knife. In a colander, drain the potatoes and return them to the pot. With a potato masher, coarsely mash them. Set aside. Poach the fish: Sprinkle the fish on both sides with salt and pepper. In a wide skillet, place the onions, bay leaf, and thyme. Place the fish on top of the onions. (If your fish still has the skin on it, place it skin side up.) Add 1/2 teaspoon salt and enough water to barely cover the fish. Cover with a lid. Over medium heat, bring the water to a simmer. Simmer the fish for 2 to 3 minutes. The fish may be done at this point, but if not, set it aside, covered, for 5 to 6 minutes, or until it is opaque. The cooking time will vary according to the thickness of the fish. Transfer it to a plate to cool. With a fork or your fingers, break the fish into large flakes. Make the fish cake mixture: In a large bowl, beat the eggs. Add the pepper, lemon zest, lemon juice, parsley, additional fresh herbs of your choice, mustard, capers, and scallions. Mix to blend them. Add the mashed potatoes and stir until the ingredients are combined. Add the fish and panko, and stir to combine. Form the patties: Divide the mixture into 8 portions and shape them into patties that are about 3 inches wide and 1-inch thick. Refrigerate, covered with plastic wrap, for at least 1 hour or for up to 1 day. Cook the fish cakes: Set a rack 4 inches from the broiler element and preheat the boiler. Line a baking sheet with foil and brush generously with oil. Place the patties on the baking sheet and brush the tops with oil. Broil for 5 to 6 minutes, or until golden brown. Remove the pan from the oven and flip the patties over. Brush the tops with more oil. Broil for another 5 to 6 minutes, or until browned. Serve hot with tarragon mayonnaise or tartar sauce. Source: Simply Recipes

Stack the flavor high with this Doritos casserole recipe! All you need is salsa, ground beef, cheddar cheese and of course Doritos. It’s super simple to make and it’ll be ready in your air fryer in under 10 minutes. Perfect for a dinner night snack for the entire family. Ingredients: Doritos Salsa Ground Beef Cheddar Directions: Layer crushed Doritos, salsa, cooked ground beef, cheddar cheese. Repeat with another layer. Finish off with whole Doritos and sprinkle with some cheese. Air fry at 250°F for 8 to 10 minutes until melted.

Made with pumpkin purée and warm fall spices with chocolate chips, this pumpkin bread is great for an afternoon snack with coffee. The loaf is bright orange and super moist with a not-too-dense crumb. Sprinkling chocolate chips in the batter creates the perfect contrast between the sweet crumb and almost bitter chocolate. The bread will keep for a few days, wrapped well on a countertop. Prep time: 15 minsCook time: 60 minsTotal time: 75 minsYield: 1 loaf Ingredients For the topping: 3 tablespoons sugar 1/2 teaspoon ground cinnamon For the bread: 2 cups (280 g) all-purpose flour 2 1/4 teaspoons baking powder 3/4 teaspoon kosher salt 1/2 teaspoon ground cinnamon 1 cup (244 g) pumpkin purée 1 1/4 cups (250 grams) granulated sugar 2 large eggs 1/2 cup (125 ml) whole milk (2% is also fine) 1/2 cup (113 g) unsalted butter, melted 2 teaspoons vanilla extract 1/2 cup mini chocolate chips, plus more for topping Directions Preheat the oven to 350°F. Butter or spray a 9-x-5-inch loaf pan Mix the topping: Whisk 3 tablespoons of sugar and 1/2 teaspoon cinnamon together in a small bowl. Set aside Mix the dry ingredients: Combine the flour, baking powder, kosher salt, and cinnamon in a large mixing bowl. Make the batter: In a separate medium-sized mixing bowl, whisk together the pumpkin, sugar, eggs, milk, melted butter, and vanilla extract until well combined. Pour the pumpkin mixture into the flour mixture and fold to combine. Fold in the mini chocolate chips. Transfer the batter into the loaf pan: Tap the pan a few times on the counter to remove air bubbles, then smooth the top with a spatula. Sprinkle with cinnamon sugar and more mini chocolate chips. Bake the bread: Bake for 50 to 60 minutes, or until a toothpick inserted in the center of the bread comes out clean. Remove from the oven and cool in the pan on a cooling rack for 20 minutes before removing and cooling completely.Wrap up any leftovers with foil or plastic wrap and store on the counter. The bread will keep for several days. Source: Simply Recipes

Add a delicious twist to grilled cheese with this recipe. The blackberry cream grilled cheese calls for just a few ingredients, the blueberry cream cheese and spread being the star players. You can add cinnamon on top if desired to finish off the sweetness of the grilled cheese. Let the air fryer do the heavy lifting for you and prepare it in just a few minutes. It’s perfect for a weeknight snack. Ingredients: Butter Cream Cheese Blackberry Spread Cinnamon Directions: Butter the outside of the sandwich Flip and layer cream cheese and blackberry spread Combine pieces and cinnamon if desired Oil the pan and air fry at 350°F for 8 minutes. Flip and air fry for 6 minutes.

If you’re stuck with a busy schedule, try slow cooker taco soup! It’s perfect for weeknights and can be easily prepared in a slow cooker. The soup is flavorful and healthy, best served with tortilla chips or cilantro-lime rice. You can brown the meat and onions a day or two ahead and keep refrigerated until ready. Prep time: 10 minsTotal time: 10 minsServings: 4 to 6 servings Ingredients 1 tablespoon olive oil 1 pound (450g) lean ground beef 1 1/2 cups (180g) diced yellow or red onions 2 to 3 cups (475ml to 710ml) chicken or beef stock (use more if you want a thinner soup) 1 (15-ounce) can diced tomatoes 1 (15-ounce) can black beans, drained and rinsed 1 (15-ounce) can kidney beans, drained and rinsed 1 (4-ounce) can chopped green chiles 1 1/4 cups (135g) corn kernels, fresh or frozen 2 1/2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon paprika 1 teaspoon salt To serve: Tortilla chips, lightly crushed, optional Sour cream, optional Chopped cilantro, optional Finely diced or chopped red onion, optional Lime juice Directions Brown the beef with the onions (can be done a day or two ahead): Heat the olive oil in a large skillet or sauté pan over medium-high heat. Add beef and onions and cook 2 to 3 minutes, until the ground beef is browned but not completely cooked and the onions are starting to look soft around the edges. Use your spatula to break up the ground beef into smaller pieces as it cooks. Remove from heat and use immediately, or refrigerate for a day or two until needed. Combine and cook: Combine the browned beef, onions and the remaining soup ingredients in a slow cooker and stir. Cover and cook on low for 6 to 7 hours. It’s fine if the soup cooks a little longer or the slow cooker switches to the “warm” setting. Serve the soup: Serve soup in bowls and top with crushed tortilla chips, sour cream, cilantro, red onion and lime juice.This soup will keep refrigerated for 1 week or frozen for up to 3 months. Source: Simply Recipes

Create a new delicious meal with this chili bowl burrito recipe. You’ll want to double stack layers of chili, cheese and burrito pieces for bites packed with flavor. Use a small enough pan to fit in your air fryer. Feel free to top the bowl with any of your favorite ingredients. This recipe calls for guacamole, sour cream and salsa to match the burrito flavor inside. Ingredients: Burrito Chili Cheese Guacamole Sour Cream Salsa Directions: Air fry a burrito at 400°F for 6 minutes and chop into pieces Layer your pieces of burrito, chili, cheese and repeat with a second layer Top with guacamole, sour cream and salsa Air fry at 350°F for 8 minutes

Bring a mix of cheesy, creamy and earthly favors in this fettuccine alfredo. You can easily prepare it at home with restaurant-worthy flavor. It’s a quick weeknight dinner essential for any home cook. When buying the mushrooms find ones that are on the smaller side as they tend to be more tender. This recipe calls for a mix of shiitake and cremini mushrooms. Prep time: 15 minsCook time: 30 minsTotal time: 45 minsServings: 4 servings Ingredients 8 ounces baby cremini mushrooms, sliced 8 ounces small shiitake mushrooms, sliced 1/4 cup butter 1/2 teaspoon salt 1/2 teaspoon black pepper 3 tablespoons all-purpose flour 2 cups whole milk 1 1/2 cups grated Parmesan cheese 1 pound fettuccine, spaghetti, or your favorite pasta 1/4 cup chopped fresh parsley, to garnish Directions Cook the mushrooms: Melt the butter in a deep sauté pan over medium heat. Add the mushrooms and cook for 6 to 8 minutes until they have released their liquid and become tender. Season with salt and pepper. Add the flour: Add the flour to the pot and stir it in to coat the mushrooms. The flour will form a paste on the mushrooms and the pan will look quite dry. Cook for a minute and turn heat down to low. Make the sauce: Slowly add the milk while stirring; the flour will dissolve in the milk. If any lumps of flour form, break them up against the side of the pan with the back of your spoon. Simmer for 1 to 2 minutes until the sauce has thickened slightly, and then add Parmesan cheese.Lower the heat, cover, and keep warm until ready to serve, up to 10 minutes. If the sauce thickens too much before you’re ready to serve, add a splash of milk to thin it out again. Make the pasta: Bring a large pot of salted water to a rolling boil and cook the pasta until al dente. Drain and set aside. Serve: Divide the pasta between plates and top with a generous serving of the sauce. Garnish with fresh parsley and serve. Source: Simply Recipes