Whisk egg and water until well incorporated. In a separate bowl, blend the bread crumbs and cheese.
Dip each ravioli in the egg mixture, followed by the bread crumb mixture. Lay in a single layer on a plate and lightly coat both sides of each ravioli with cooking spray.
Lay ravioli in a single layer in the air fryer, making sure the edges don’t overlap.
Air fry at 350℉ for 6 minutes. Flip them over and continue to air fry for 3-4 minutes or until they are puffed up and light brown.
Serve with marinara sauce.
Hack: Store leftovers in the refrigerator for up to 5 days. If desired, freeze leftover ravioli (either before or after air frying) and marinara in serving-sized portions for up to 3 months. Gently rewarm in the air fryer.
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Did you know? Ravioli has been around since the 1400s and is a vastly different dish depending on what country you’re in. Click here for some fun facts about this delicious food!
3 pkgs (10 oz./300 g each) frozen, pitted sweet cherries, thawed and drained
2 tbsp (30 mL) agave or honey
2 pkg (10 oz./300 g each) frozen peach slices, thawed and drained
1 pkg (8 oz./250 g) frozen raspberries, thawed and drained
2 tbsp (30 mL) agave or honey
How to Choose Fruit For Your Homemade Fruit Leathers
You can use any fruit for your flavor combos. You can even add pureed cooked vegetables like carrots, beets, pumpkin, or sweet potatoes for more nutrients. Our Test Kitchen suggests considering these three things when deciding what fruit makes good fruit leather.
1. Is it a Watery Fruit?
Cantaloupe, watermelon, strawberries, and raspberries take longer to dehydrate because they have more water content. You can use applesauce, bananas, ground chia, or flax seeds to thicken up your fruit purees.
2. Is it a Pulpy Fruit?
Oranges, grapefruit, mangos, and passion fruit taste great but will give the leather a bumpier texture.
3. Does the Fruit Turn Brown?
Fruits that oxidize quickly (turn brown) like apples, bananas, and pears turn out best when you add acidic fruit juice. Try adding lemon, lime, orange, or pineapple juice.
If you want to try using fresh fruit, you can get started with the Strawberry Fruit Leather recipe above and use 20 oz. (575 g) fresh whole strawberries with the stems removed. (That’s about 2 ¾ cups.) Then follow the recipe and dehydrate time as shown.
Or try the Mango Pineapple recipe from above and use 10 oz. (300 g) fresh chunked mango (about 2 cups) and 10 oz. (300 g) fresh chunked pineapple (about 2 cups). You might be able to use a little less honey (about 1–1½ tbsp).
With fresh fruit that’s in season, you can enjoy excellent fruit leather but be prepared for a little bit more testing. Your fruit leathers might turn out different from batch to batch depending on the ripeness of the fruit. Fresh fruits and over-ripe fruits typically have more water and take longer to dehydrate.
How to Store Fruit Leather
Once your fruit treats come out of the air fryer, let them cool completely. For easy eating, cut strips of parchment paper and place the fruit leathers on top. Then roll them from there. This way the fruit leather doesn’t stick to itself when it’s rolled up (and they look super cute!)
Why is My Fruit Leather Cracking?
As you roll up your fruit leathers they might break or crack. No worries. That batch just got a little too dry. They’re still perfectly good to eat. For the next batch, try reducing your dehydrate time.
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Combine ingredients for the dressing and mix until the sugar dissolves. Set aside.
Place cabbage, carrot and green onions in a gallon-sized zippered storage bag. Add dressing to the bag and shake the bag to incorporate ingredients.
Seal the bag tightly and store the coleslaw in the bag for at least 24 hours.
Several hours before serving, coarsely crush ramen noodles and toss them into coleslaw. This can be done up to 6 hours in advance for soft noodles or 1 -2 hours in advance if you want the noodles to retain some crunch.
Sprinkle with sesame and/or sunflower seeds before serving, if desired.
*To toast seeds: lay them in a single layer On a baking sheet. Bake at 350℉ for 8 minutes or until lightly browned. *or* In a glass pie pan. Microwave at 1-minute intervals until lightly browned. *or* In a skillet on the stovetop. Cook over medium-low heat for 4-6 minutes. –For all methods, shake or stir several times for even browning.
Hack: Ask the produce clerk to cut a head of cabbage into wedges so you’ll only have to buy what you need. They’ll wrap the leftover pieces and put it back on the shelf for sale.
Keyword Asian cuisine, Asian food, Asian side dish, buffet, cabbage, cold side dish, cole slaw, coleslaw, make ahead, picnic food, salad, vegan, vegetarian
Did you know? Cabbage is part of the cruciferous collection of vegetables that are associated with lowering the risk of some types of cancer.
Please check out my article for more health benefits of cabbage as well as some great recipe ideas.
Preheat the oven to 375℉. Line a baking sheet with parchment paper.
Mix together the flours, sugars, baking soda, baking powder and salt.
Use a hand, box or rotary grater to grate the butter into the dry ingredients. Use a fork or your fingers to quickly blend the mixture until it resembles bread crumbs. Alternately, you can use a pastry cutter, fork or two knives to work the butter into the dry ingredients.
Using a zester or a small holed grater, zest the lemon into a small bowl and set aside. The zest can also be removed using a vegetable peeler and then chopping the zest into small pieces.
Cut the lemon in half and juice it into a small measuring cup. Add bottled lemon juice, if necessary to make it equal ¼ cup + 2 tbsp (just over ⅓ cup).
In a separate bowl, whisk the egg, buttermilk, ¼ cup lemon juice and 1 tbsp lemon zest (reserve the rest of the juice and zest for the glaze). Add this mixture to the dry ingredients and stir swiftly with a fork until the mixture is evenly moist.
Turn the dough onto a floured surface and knead the mixture two or three times to make it come together. Sprinkle in a little flour if it’s too moist to shape.
Divide the dough into 2 equal portions and place them on the parchment-lined baking sheet. Shape each into a disk that is ½“ high and 6” in diameter. Cut each disk into 8 wedges and separate them slightly. They should be almost touching but not quite, which makes them easier to separate after cooking.
Bake for 22-25 minutes or until golden brown, flipping halfway through baking if the bottoms become too browned. Remove from baking sheet to a cooling rack.
While the scones are baking, mix together confectioners’ sugar, 2 tbsp lemon zest and the remaining lemon zest.
Allow the scones to cool for 15 minutes and drizzle with glaze. Scones can be served warm or at room temperature.
*If using freshly milled barley flour, make sure to weigh, not measure, the amount needed. This can be done before or after milling.
**If you don’t have buttermilk on hand, add ¼ cup buttermilk powder to the dry ingredients and ¾ cup regular milk or water to the wet ingredients.
Hack: Scones will remain fresh for 1-2 days at room temperature or up to a week in the refrigerator. They can also be tightly wrapped and frozen for up to 3 months.
Hack: To easily zest lemons or other citrus fruit, use a vegetable peeler. Lay unused zest in a single layer and freeze. Store, tightly wrapped, in the freezer for up to 6 months.
Hack: Leftover lemon juice can be frozen for up to 12 months. Pour lemon juice into an ice cube tray and place in the freezer until solid. Transfer to freezer bags or freezer-safe containers for storage.
Hack: Puree any leftover peeled lemons in the blender or food processor for use in recipes such as cakes, cookies or bread. 1 lemon yields about ½ cup, which can be sealed in a bag and stored in the freezer for up to 3 months.
Preheat oven to 425℉ Line a baking sheet with parchment paper and lay whole sweet potatoes in a single layer. Pierce each potato several times with a fork.
Bake potatoes for 40-60 minutes (depending on size) until they are puffed and fork-tender. Remove from oven. Allow to cool slightly and then remove potatoes from their skins.
Turn oven back to 350℉. Coat 1½ quart casserole (or 8” square pan) with cooking spray.
Place apple butter, ¼ cup of melted butter, eggs, milk, vanilla, cinnamon, nutmeg and salt in a mixing bowl. Combine with an electric mixer or whisk. Add potatoes and continue to beat until the mixture is smooth. Spread into the casserole.
Roughly chop pecans and dates. Mix in 2 tbsp melted butter and almond flour. Sprinkle over potatoes.
Bake for 20-30 minutes until bubbly and hot with an internal temperature of 160℉.
Hack: Leftovers can be kept in the refrigerator for up to 5 days or packaged in serving-sized portions and frozen for up to 12 months.
Hack: The sweet potato portion of this dish can be made in advance and stored in the refrigerator for up to 5 days. Sprinkle topping on before baking and allow a few extra minutes of baking time for the cold dish to come up to temp.
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Did you know? Sweet potatoes have a surprising number of health benefits including maintaining blood pressure and insulin levels!
Preheat oven to 400℉. Line a baking sheet with parchment paper.
Put all ingredients in a large bowl and mix thoroughly. Shape into 30 balls.
Bake the balls for 15-20 minutes or until the internal temperature reaches 160℉.
Hack: Mix things up by using maple or Italian flavored sausage.
Hack: These balls can be made up in advance and stored, cooked or uncooked, for up to 4 days in the refrigerator.
Hack: Lay sausage balls, cooked or uncooked, in a single layer on a baking sheet and place in freezer until solid. Transfer to a freezer bag or airtight container and store in the freezer for up to 4 months.
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Did you know? It’s likely that meatballs did not originate in Italy! Click here for some fun facts about meatballs!
Combine flour, cocoa powder, baking powder and salt in a mixing bowl. Set aside.
Put shortening, sugar, eggs and vanilla in the bowl of a stand mixer with the paddle attached. Mix on medium speed until well combined and light in color.
Turn the mixer speed to low and add flour mixture, ½ cup at a time, until it’s all incorporated into the shortening mixture.
Place cookie dough onto a sheet of parchment paper and roll to ¼“ thickness. Use a cookie cutter to cut into individual figures. Peel cookie dough away from shaped cookies. Flip the parchment paper over onto a greased cookie sheet and gently peel cookies off and onto the cookie sheet.
Roll out the remaining dough on the parchment paper and cut with cookie cutters. Continue until all the dough is used.
Bake cookies for 7-9 minutes or until there are no wet spots on top of them. Allow cookies to cool on the cookie sheet for 5 minutes and remove to a cooling rack.
Decorate with powdered sugar, glaze or frosting, if desired.
Hack: Cookies can be stored in an airtight container at room temperature for up to 10 days or tightly wrapped and frozen for up to 6 months.
Hack: Unbaked dough can be stored in an airtight container in the refrigerator for up to 3 days or tightly wrapped and frozen for up to 6 months.
Cream shortening, peanut butter and brown sugar until well combined and fluffy. Add milk, vanilla and egg. Mix just until combined.
In a separate bowl, mix flour, salt and baking soda. Add to the creamed mixture and stir to combine.
Drop by heaping teaspoonfuls 2 inches apart on an ungreased cookie sheet. Dip a fork in sugar and press lightly twice on one cookie, flattening it slightly to create a crisscross pattern. Repeat for each cookie.
Bake for 7-8 minutes until set and just beginning to brown on the edges. Do not overbake, as cookies will continue to cook on the hot cookie sheet after removing them from the oven.
Allow cookies to rest on the cookie sheet for 2 minutes and then remove to a cooling rack.
Yield: 3 dozen cookies
Hack: Store cookies in a tightly sealed container at room temperature for up to 5 days.
Hack: Cookies can be frozen for up to 3 months. Place cookies on a cookie sheet lined with parchment paper and place them in the freezer until completely frozen. Remove to a sealable freezer bag and place in a freezer-safe container. To thaw, remove the desired number of cookies from the bag and place them on a paper towel-lined plate. Allow to thaw completely before serving.