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4 Ways to Use Your Slow Cooker You Haven't Thought Of


Nov. 13, 2018 10:47 am



4 Unexpected Ways to Use your Slow Cooker


        In our opinion, Slow Cookers are some of the most underutilized appliances in the kitchen. Many people only pull them out for the traditional soups, stews and cheesy potatoes (unless you are a regular NESCO Blog reader, then you know how to spice it up). We want you getting the most out of your Slow Cooker, so here are 4 unexpected ways to use yours:


         
     1.Making Candles

Scented candles can make a house feel like a home. With a Slow Cooker you can make your own candles with a unique blend of looks and scents. You can also control what ingredients and chemicals are being released into the air of your home. All you need is soy wax, essential oils and candle wicks. This article from The Kitchn shows how to do it easily.

2.Cleaning Jewelry


Remove tarnish from silver and keep your jewelry clean and sparkly with your Slow Cooker. Warm about 2 cups of white vinegar on HIGH. Add about 2 heaping tablespoons of salt and a half cup of hydrogen peroxide. Turn Slow Cooker to LOW. Add jewelry and let "cook" for about 3 minutes. Remove jewelry with tongs and gently rub with a clean cloth until all remaining dirt is gone and pieces are dry.
           
           3. Air Freshener

There's nothing better than your house being filled with warm fragrance. You can turn your kitchen scraps into a wonderful potpourri by filling your Slow Cooker halfway with water, then adding orange peels (or apple peels, or any other fruit peels), spices, and/or whatever essential oils you like. Keep uncovered and turn to LOW to fill your house with fragrance.

4.Making Yogurt

Yogurt can be one of the healthiest foods. Unfortunately, many store bought brands of yogurt are packed with artificial sweeteners and sugars. Making your own at home can put your mind at ease of what you will be putting into your body. With a Slow Cooker, all you will need is a gallon of milk, and some starter yogurt for culture. You can read the full how-to here.


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Recipe of the Week: Spicy Pumpkin Soup


Nov. 9, 2018 3:44 pm

You voted, we listened. Here's your Spicy Pumpkin Soup with Bacon. 




For the Soup:
?         1 tablespoon oil
?         1 large onion, peeled and chopped
?         5 cloves garlic, peeled and chopped
?         1 jalapeno, seeded and chopped
?         1 1/2 tablespoons ground cumin
?         1 1/2 tablespoons dried oregano
?         1 1/2 teaspoons salt
?         4 cups vegetable stock
?         4 cups heavy cream
?         29 ounces can pure pumpkin puree
?         1 lb.  bacon, cooked and chopped
?         2 tablespoons red wine vinegar
?         2 tablespoons honey
For the Seed Topping:
?         1/2 cup pumpkin seeds
?         1 cup french fried onions
?         1 teaspoon Cayenne


Set Pressure Cooker to "Saute" and add oil, onion, garlic and jalapeno. Saute for about 3-5 minutes, or until soft. Add cumin, oregano and salt, sauteing for another 3 minutes to release flavors. 

Stir in stock, pumpkin and cream.  Lock lid in Place and set to "High Pressure" for 15 minutes. After cooking, add honey and vinegar and cook on "High Pressure" for another 5 minutes.

Use an immersion blender to blend until smooth. (We used a Hand Mixer, but it got a little messy). Add bacon and set Pressure Cooker to "Keep Warm".

In a small skillet over medium heat, toast the pumpkin seeds, fried onions and cayenne pepper for about 5 minutes.

Serve soup warm with pumpkin seed and fried onions on top as a garnish. 


- Comments

Recipe of the Week: Hawaiian Hot Ham Sliders


Oct. 4, 2018 5:07 pm


Hot ham sandwiches are a classic, and they can also be quick and easy! Making your ham in a NESCO Pressure Cooker cuts down on cooking time, but leaves you with a tender, juicy, evenly cooked ham every time. 

Ingredients:

1 ham, spiral cut 5-7lbs
1 14oz can crushed pineapple (with juice)
1 14oz can pineapple tidbits (with juice0
? cup orange juice
2 tsp Whole Cloves
1/2 cup Honey

Directions:
Press the Saute button to start warming up the Pressue Cooker.

Pour the entire cans of pineapple, the orange juice and cloves into the pot. Stir well.

Place the ham in the pot with the fat side up. If it doesn't fit well, cut off a piece and fit it into the pot alongside the larger piece. Make sure the ham is below the level of the pot, so the lid goes on without obstruction. Pour the honey over the ham.

Place the lid on the Pressure Cooker and set the steam release knob to the Sealing position.

Cancel the Saute mode

Set to High Pressure and set for the desired cook time. A 6-pound ham typically takes about 30 minutes and a 7-8 pounder is 40 minutes. When cooking cycle has ended, let the pressure naturally release for 15 minutes. Then manually release the remaining pressure by turning the steam release knob to Venting.

When the pin in the lid drops, open the lid and take the temperature of the ham. It should read 140 degrees (F) or just under (If it reads just under, you don't have to cook it longer, just put the lid on the pot and let it rest a few more minutes. Then take the temperature again). If the temp is not close to 140, put the lid on and set it for about 5-10 minutes longer.

Set Broiler to 425 degrees.

Carefully move the ham to a baking sheet.

Ladle some of the liquid from the pot to a fat separator and measure out 1/2 cup. Mix it with the brown sugar and pour over the ham.

Place the ham under the broiler to caramelize the glaze for a few minutes. Check it often to make sure it doesn't burn!

Meanwhile, if you want to cook the remaining liquid/drippings down, turn on the Saute mode again and let the liquid simmer for a few minutes. At this point you may want to thicken it or keep reducing it (We like to add a little brown sugar to it, cook it down a bit, then thicken with a cornstarch).

Remove ham from oven to a serving platter



For the Sliders:

Ingredients:


     24 Hawaiian sweet rolls or mini pretzel buns

Sliced ham
2 6oz packages of shredded Swiss cheese
1 teaspoon poppy seed
1/2 cup melted butter
1 1/2 teaspoons Dijon mustard
2 tablespoons minced dried onion
1 1/2 teaspoons Worcestershire sauce

Directions:

Preheat Roaster Oven to 350 degrees.

Cover rack in tinfoil and create a lip to prevent butter mixture from sliding off. Lightly grease the tinfoil.

Cut rolls in half and set aside.

Put roll bottoms on the foil covered rack and layer ham and cheese on top.

Sprinkle poppy seeds and replace the roll tops.

In a bowl, combine butter, mustard, minced onion and Worcestershire sauce and mix well.

Pour mixture over the top of the rolls and cover with tinfoil and let sit for 10 minutes.

Set into roaster oven and bake for 15 - 20 minutes. Cut into squares and serve hot.


- Comments

Recipe of the Week: Wisconsin Fish Fry with Chimichurri Sauce


Sep. 14, 2018 1:46 pm


There's nothing more Wisconsin than a fish fry, and they're taken very seriously around here. This is our favorite recipe to get the perfect fry every time. While the Chimichurri Sauce isn't a traditional Wisconsin addition, the cilantro and parsley add a nice, refreshing kick that satisfies even the most loyal tartar sauce fans. 


Wisconsin Fish Fry:


      Fresh Cod, White Fish or Pan Fish fillets
Batter:
1 C flour
1 C COLD water
1/2 C COLD seltzer
1 Egg
Season to taste (salt & pepper, Lawry's or Old Bay)
Oil for fryer

Directions:
1.      Preheat fryer to 385 degrees.

2.      Mix batter and use quickly, don't make a large batch unless you have many fryers and hands to fry large amounts of fish at a time. Batter will lose its effervescence and get too sticky.



3.      Dip fillets in the tempura batter and put several pieces in the frying basket. Cook for 3-5 minutes or until golden-brown and cooked through. Repeat until finished.


Chimichurri Sauce
1 shallot, chopped 
1/2 cup cilantro 
1/4 cup parsley
1 Tbsp oregano
4 garlic cloves chopped
Salt and pepper
1/3 cup Red Wine Vinegar
Lime juice (zest if you want a more citrus pop)
3/4 cup olive oil or grape seed oil
Jalapea?o or poblano pepper (optional)

Directions:
Combine and blend together with an immersion blender to a pesto-like consistency.




- Comments

Recipe of the Week: Supreme Pizza Dip


Sep. 6, 2018 4:52 pm

 Who's ready for some football? Gameday parties are back in season and this Supreme Pizza Dip is the perfect dish for Sunday kickoffs


?         16 oz softened cream cheese
?         5 cups shredded cheese, Italian blend
?         4 teaspoons of Italian herb seasoning
?         1 teaspoon garlic powder
?         1 1/2 cup pizza sauce
?         Pepperoni slices
?         2/3 cup of cooked sausage
?         6 - 8 tablespoons of chopped bell pepper
?         6 - 8 tablespoons of sliced black olives
?         1 large onion chopped (optional)

In a medium bowl, mix the cream cheese with 2 cups of shredded cheese, Italian seasoning and garlic powder, combine well.


Spread cheese mixture evenly over the bottom of the slow cooker. Then spread the pizza sauce over the cheese mixture. Sprinkle the remaining cheese evenly over the pizza sauce to cover it. Spread the pepperoni, crumbled sausage, bell pepper and black olives over the entire surface of the dip.



Cover top of the slow cooker with paper towel to catch condensation and cover tightly with the lid. Slow cook the dip for 1-2 hours on high, or 2-3 hours on low until all the layers are warm and soft and the cheese has melted. Keep on warm and serve with crackers, pita chips and veggies.

- Comments

Recipe of the Week: Pressure Cooker Potato Salad


Aug. 17, 2018 10:48 am



Ingredients:

6 medium scrubbed red potatoes
     2 cups of water
     ? cup chopped onion (optional)
     Salt & pepper to taste
     3 hard boiled eggs
     1 Tbsp chopped fresh dill
     1/2 cup mayonnaise
     1 tsp yellow or Dijon mustard
     1 tsp apple cider vinegar
     1/2 cup shredded cheddar cheese
     Package of crumbled bacon (optional)

Directions:

Place potatoes in pressure cooker with water. Cook on high pressure 4-8 minutes depending on the size of the potatoes. Let steam release for 3 minutes. Then quickly release pressure and open cooker.


Dice potatoes when they are cool enough to handle. Potatoes should be somewhat firm and not overcooked.
Alternate layers of potatoes, onion, cheese, and bacon in a large bowl. Season each layer with salt and pepper. Top with the chopped egg and sprinkle with dill.
Mix together the mayonnaise, mustard, and apple cider vinegar in a small bowl. Gently fold the mayonnaise mixture into the potatoes. Chill at least 1 hour before serving.




    - Comments

    Recipe of the Week: Slow Cooker Corn Chowder


    Aug. 10, 2018 10:40 am




    4 cups vegetable broth
    2 cups corn fresh off the cob
    3 large potatoes peeled and cubed
    2 large carrots peeled and diced
    1 sweet onion diced
    1 tsp salt
    1/2 tsp dried thyme
    1 cup sour cream
    8 slices bacon
    4 small zucchini halved and sliced
    3 tomatoes diced
    1/2 cup fresh basil thinly sliced

    Set your slow cooker on low and add the vegetable stock, corn, potatoes, carrot, onion, salt and thyme. Cook on low setting for 6 - 8 hours or high for 3 - 4 hours. Once cooked, add in sour cream and blend the soup with an immersion blender.



    Then heat a large non-stick skillet over medium heat. Chop the bacon and cook until crispy. Drain bacon on paper towels.



    Pour off bacon fat save one tablespoon. Bring the pan to medium heat and add the zucchini to the one tablespoon of bacon fat. Cook, stirring occasionally for 7 - 8 minutes, until beginning to soften. Stir the zucchini into the soup in the slow cooker.
    Serve the soup topped with fresh chopped tomato, basil and bacon.


    - Comments

    The Cooking Mom, Amy Hanten and Nesco Slow Cooker Giveaway Rules


    Aug. 9, 2018 4:08 pm


    Slow Cooker IG Giveaway Official Rules

    ? NO PURCHASE NECESSARY

    ? VOID IN PUERTO RICO AND WHERE PROHIBITED BY LAW

    ? Campaign begins 11:00 am on August 10, 2018 and ends at 11:59pm on August 24, 2018 at 11:59 pm.

    ? In order to submit an entry for the prize in this Campaign, you must agree to these Official Rules ("Rules"). You agree that submission of an entry in the Campaign constitutes your agreement to these Rules. If you are a minor, you must obtain the permission of your parent and/or legal guardian, who must agree to these Rules on his/her and your behalf prior to entering this Campaign. Because these Rules form a legally binding agreement with respect to this Campaign, please read them carefully. If you do not agree to the Rules, you are not eligible to participate in the Campaign or to have your submission selected.

    ? Open to U.S. residents only, age 18 and older at time of drawing.

    ? There are two entry periods as stated below:
    - Entry period 1: Friday, August 10 at 11:00 am-Friday, August 17 at 11:59 am
    - Entry period 2: Friday, August 17 at 11:00 pm-Friday, August 24 at 11:59 am

    ? To enter, complete two steps: 1) follow @nescoappliances on Instagram. 2) tag a friend in the comments of either @nescoappliance or @thecookingmom's Instagram posts published on August 10, 2018 or August 17, 2018.

    ? One entry per Instagram persona, per entry period above. No mail-in submissions. Any submission not meeting the aforementioned criteria, including time for submission and content of submission, will be disqualified.

    ? Prize (One per duration of contest): One (1) 6 Qt. Analog Metallic Red NESCO Slow Cooker, Approximate retail value of $39.99


    ? One (1) winner will be randomly selected from the total entries from each entry period. Entrant's odds of winning depend on the number of entries received.


    ? Winner will be selected on or about the below dates and notified by Facebook private message.
    - Monday, August 27 at 12:00PM CT

    ? If potential winner forfeits or does not claim the prize, prize will be re-awarded.

    ? Sponsor is not responsible for electronic transmission errors resulting in omission, interruption, deletion, defect, delay in operations or transmission. Sponsor is not responsible for technical, network, telephone equipment, electronic, computer, hardware or software malfunctions or limitations of any kind. Sponsor is not responsible for inaccurate transmissions of or failure to display entries on account of technical problems or traffic congestion on the Internet or at any website or any combination thereof. This Campaign is governed by the laws of the State of Illinois, United States. All federal, state and local laws and regulations apply. Any potential winner who cannot be contacted within five (5) business days of attempted first notification will forfeit its prize. Entrant may be required to sign and return a liability/publicity release to claim the prize.


    ? General Conditions. Sponsor is not responsible for any typographical or other error in the printing of the offer, administration of the Campaign or in the announcement of the winner. Any potential winner who cannot be contacted within five (5) business days of attempted first notification will forfeit the prize.


    ? Sponsor: The Metal Ware Corporation; Nesco/American Harvest; Two Rivers, WI

    - Comments

    Recipe of the Week: Chili Mango Strips


    Aug. 2, 2018 5:32 pm

    When you're constantly on-the-go during the summer, stay fueled with these Chili Mango Strips. They're an easy way to bring the flavor anywhere. 





    1
     Tbsp chili powder
    1 tsp lime zest 
    1/2 
    tsp ground cumin
    1/4 
    tsp cayenne pepper powder
    1/4 
    tsp garlic powder
    1/4 
    tsp onion powder
    1/4 
    tsp ground coriander
    1/4 
    tsp salt
    1/8 
    tsp sugar
    4 mangoes, sliced

    In a bowl, combine all seasonings. Toss with mango slices. Dehydrate at 135 degrees for 6-8 hours.

    - Comments

    Farro Grain Salad with Dried Cranberries, Feta and Pecans


    July 26, 2018 4:55 pm


    1 cup uncooked farro
    1/2 cup toasted pecans
    1/2 cup dried cranberries
    1/3 cup green onions, chopped
    ? cup parsley, chopped
    1 1/2 tbsp lemon juice
    4 tsp extra virgin olive oil
    Kosher salt
    Black pepper
    1/2 cup feta cheese

    Place 2 cups of water, and uncooked farro in a NESCO Pressure Cooker. Cook on High Pressure for half the time of the instructions on the package. Let pressure come down naturally for five minutes, then quick release. Strain the farro and rinse with cold water.

    Gently fold in all other ingredients. Serve either room temperature or chilled.

    - Comments

    Recipe of the Week: Trail Mix


    July 17, 2018 5:57 pm

    Don't waste money on expensive snacks at the gas station. Make your own healthy trail mix using your NESCO Dehydrator and Vacuum Sealer, perfect for those long summer road trips or packed lunches!



    Ingredients:

    1 package of raw cashews
    1 package of raw almonds
    1 package of raw peanuts
    1 package of sunflower seeds
    1 pineapple sliced in 1/2" to 3/4" thick pieces
    1 package of fresh cranberries or cherries
    1 Tbsp salt
    Water

    Directions:

    Place the nuts in a bowl and add the salt. Cover with filtered water by at least 1 1/2 inches. Soak at least 7 hours or overnight except the cashews - soak them for 6 hours exactly. Cashews will become too slimy after a prolonged soaking time.

    Rinse the nuts thoroughly and drain in a sieve. Place them in a single layer on the dehydrator trays.

    Dehydrate at 100?F for 24-36 hours. The timing varies depending on the nuts and seeds. Make sure your nuts/seeds are completely dry. Moisture can cause them to mold during storage. Set nuts aside.

    Place a single layer of pineapple slices on the dehydrator trays.


    Dehydrate at 135?F for 12-16 hours, turning the fruit after 8 hours to ensure even drying.

    The dehydrated pineapple will be finished when it is firm, chewy, and lightly sticky. Vacuum seal and place in refrigerator until needed.

    Wash cherries and pit them by slicing in half.

    Place a single layer of cherry halves on the dehydrator trays.

    Dehydrate at 125? F - 135? F for 9 -16 hours. Cherries are finished when they look plump, but not wet.

    Combine dried nuts and fruit in a large bowl. Vacuum seal in desired portions for freshness.





    Enjoy!


    - Comments

    Recipe of the Week: Firecracker Wings in a Roaster Oven


    July 3, 2018 1:00 pm

    Take a page from Uncle Sam's cookbook and try these Firecracker Wings at your Fourth of July celebration. Roasted to perfection in our Patriotic Roaster, there's no better way to show your love for the red, white, and blue!

     
     
    Ingredients:

         3 - 5 lbs chicken wings
         6 cups water
         1 Tbsp cold water
         1 Tbsp cornstarch
           1??4 cup kosher salt
           1??2 cup chili sauce
         3 cloves of minced garlic
         1 - 3 tsp of chili powder (mild or hot depending on preference)
         1 cup honey
         2 Tbsp soy sauce
         Juice of one lime
         3 Tbsp sirachasauce
           1??4 cup apple cider vinegar
           1??4 cup minced ginger
         1 tsp sea salt
         1 Tbsp freshly cracked black pepper
         1 - 2 Tbsp chopped fresh cilantro

    Directions:

    Preheat roaster to 425?F.

    Make the garlic-chili sauce by combining the chili sauce, minced garlic, and chili powder. Spice to taste and set aside.


    In a large bowl, combine water, salt, ? cup of the garlic-chili sauce, and ? cup of honey. Stir until salt and honey are completely dissolved. Add the wings and chill for 30 minutes or up to 4 hours.


    To make the basting and dipping sauce, combine the remaining chili garlic sauce, soy sauce, sweet soy sauce, sriracha, remaining honey, vinegar, lime juice, and ginger in a small bowl and mix well. In another small bowl, combine 1 tablespoon cold water and 1 tablespoon cornstarch and whisk together. Add to the sauce slowly until desired thickness is reached. Set aside half of the sauce for serving to avoid contamination.

    Drain wings and season them with sea salt and pepper. Place the wings on the rack inside the roaster, baste them with half of the sauce, and reduce the heat to 350?F. Roast until the internal temperature of the chicken reaches 160?F for approximately 25-30 minutes.

     

    Remove the chicken pieces with a pair of tongs to a serving platter. Let the chicken pieces rest, loosely covered with aluminum foil, for 5-10 minutes before serving.
     

    Garnish the wings with lime and cilantro.
     
    Enjoy!

       

      - Comments

      Recipe of the Week: Mexican Street Corn


      June 28, 2018 5:14 pm



      No summer fiesta is complete without this NESCO Mexican Roaster Corn! It's the perfect dish to pass or devour yourself. 



      ? cup of mayonnaise
      ? cup of sour cream
      1 medium clove of garlic finely minced
      1 lime cut into wedges
      1/2 cup of crumbled Cotija cheese
      1/2 teaspoon of ancho or guajillo chili powder
      ? cup of chopped cilantro
      4 ears of corn

      Preheat the Roaster to 400F.
      In a small bowl, combine mayonnaise, sour cream, garlic powder and lime juice and set aside.

      Place corn husks directly in the Roaster on the wire rack and cook until corn is soft, about 35-40 minutes.

      When corn is soft, remove, and peel down the husks and spread each ear with the mayonnaise mixture.

      Garnish the corn with chili powder, Cotija and cilantro and serve immediately.

      - Comments

      Recipe of the Week: Pressure Cooker Ribs


      June 20, 2018 4:42 pm

      You haven't had tender ribs until you've tried them in a NESCO Pressure Cooker. Enjoy our recipe for fall-off-the-bone-tenderness in under an hour. 



      Rack of Baby Back Ribs
      2 teaspoons of salt
      1 cup of water
      ? tablespoon of paprika
      ? tablespoon brown sugar
      1/2 tablespoon chili powder
      1/2 teaspoon ground black pepper


      Optional, remove the membrane from the ribs - if you choose to remove the membrane from your ribs, take a butter knife to the back side of the rib. Work the knife between the membrane and the bone and grab with a paper towel and pull membrane off the ribs.
      In a small bowl stir in the salt, paprika, brown sugar, chili powder and black pepper. Set aside.


      Season the ribs with the rub on both sides and cut the ribs into 4 pieces.
      Pour 1 cup of water into your NESCO Pressure Cooker. Stack the ribs in bone side down. Lock your pressure cooker and cook on high for 30 minutes and then let the pressure come down naturally, about 15 more minutes.


      Put the ribs bone side down on a rimmed baking sheet. If you choose to, brush ribs with your favorite BBQ sauce. Put the ribs in the oven under the broiler on high. Broil for about 5 minutes or until the sauce is bubbling and just starting to brown. Remove the ribs from the oven, brush with another layer of sauce, and serve.


      - Comments

      Recipe of the Week: Sundae Bar in a Roaster


      June 15, 2018 11:23 am

      Your classic NESCO Roaster can be used for serving up cold food as well as cooking everything to perfection. All you need is an 18 Qt. NESCO, Buffet Kit, ice and your favorite ice cream toppings. 

      How To:

      1. Leave your Roaster unplugged and fill with ice. 


      2. Place Buffet Kit in Roaster on top of ice. 



      3. Fill with your favorite sundae toppings. 


      4. Enjoy!



      - Comments

      Recipe of the Week: Italian Beef Sliders


      June 7, 2018 4:30 pm


      These Italian Beef Sliders are slow cooked to perfection and guarantee to have your summer guest coming back for more. Serve them in your own style by topping with cheese, more veggies, or pepperocinis for some heat. 



      4 lb boneless beef chuck pot roast
      2 tsp salt
      1 tsp pepper
      1 tsp garlic powder
      2 tsp Italian seasoning
      1 15 oz can tomato sauce
      2 green bell peppers, sliced
      2 yellow onions, sliced
      1 12 oz jar sliced pepperoncinis
      10 sandwich rolls, split and toasted

      Spray the crock of a 6 Qt. Slow Cooker with cooking spray.

      Drain the pepperoncinis reserving three tablespoons of the liquid.

      Combine the salt, pepper, garlic powder, and Italian seasoning in small bowl.

      Trim the fat from the roast and season each side with roughly one-third of the seasonings and place in Slow Cooker.

      Pour the tomato sauce over the roast.

      Top with the green bell peppers, onions, and pepperoncinis.

      Sprinkle the remaining third of the seasonings on top as well as the reserved pepperoncini liquid.

      Place the lid on the slow cooker and cook on low for 10 to 12 hours or on high for 5 to 6 hours.

      Use two forks to shred the meat and serve on toasted sandwich rolls.



      - Comments

      Recipe of the Week: Slow Cooker Pulled Pork


      May 31, 2018 3:30 pm


      Slow Cooker Pulled Pork is the best pulled pork. This super easy, and amazing recipe will have everyone asking for seconds.... and thirds!




      Bone in Boston butt (6-8lbs)


      Dry Rub Ingredients:
      2 cups brown sugar
      1/2 cup salt
      1/4 cup dark chili powder
      2 Tbsp black pepper
      2 Tbsp smoked paprika
      1/2 - 1 Tbsp of blended pepper powered for desired heat

      Combine all dry ingredients into a large bowl and set aside

      Score the fat cap of the pork

      Apply a liberal amount of dry rub to the pork butt and rub in

      Cover the pork butt and let the dry rub set for a couple of hours to overnight

      Place the pork butt into the slow cooker add 1 cup of water

      Cover and set high for 5-6 hours or low for 10-12 hours

      Shred pork with two forks and mix in the juices


      - Comments

      Recipe of the Week: Salt and Vinegar Zucchini Chips


      May 25, 2018 10:05 am

      Not everything at a cookout needs to be unhealthy. These salt and vinegar zucchini chips are a simple but delicious treat that all ages with gobble up.


      Ingredients:

      3 medium zucchini

      2 Tbsp extra virgin olive oil

      2 Tbsp white balsamic vinegar

      Coarse Sea Salt for sprinkling



      Whisk olive oil and vinegar in a large bowl.

      Slice zucchini 1/8" thick with a food slicer.



      Add zucchini to bowl and toss until evenly coated.


      Lay zucchini slices in a single layer on dehydrator trays and sprinkle with sea salt.



      Dehydrate zucchini slices for 6-12 hours at 140? or until they reach chip-like consistency.


      - Comments

      Recipe of the Week: Slow Cooked Peach Cobbler


      May 17, 2018 4:24 pm

      When it comes to your summer cookouts, don't forget about the desserts! This Slow Cooked Peach Cobbler can cook all day long and then be enjoyed with ice cream after dinner.






      Peach Filling:
      3 lbs fresh or frozen peaches, sliced
      3/4 cup Apple Butter
      4Tbsp vanilla extract
      1/4 cup granulated sugar
      1/4 tsp salt

      Crust:
      1 1/2 cups all purpose flour
      3/4 cup yellow cornmeal
      3/4 cup granulated sugar
      1 Tbsp baking powder
      1 tsp salt
      1 1/4 cup whole milk
      1/2 cup melted unsalted butter

      Place the peaches, apple butter, vanilla, sugar, and salt in a 6 Quart Slow Cooker. Stir to coat. Then spread evenly.

      For the crust: In a large bowl, mix the flour, cornmeal, sugar, baking powder and salt. Mix in the milk. Then mix in the melted butter on a low setting until smooth. Pour the batter over the peaches making sure it coats the entire surface.



      Place a long piece of paper towel over the Slow Cooker and cover with the lid to absorb condensation and allow crust to crisp. Pull the paper towel tight so it doesn't sag. Cook on high for 4 to 6 hours or on low for 7 to 8 hours. Once the middle of the top has puffed up and is golden around the edges, the cobbler is ready. Check the center with a toothpick to be sure it's cooked through. Spoon the cobbler into bowls and top with fresh whipped cream or ice cream.

      - Comments

      Recipe of the Week: Green Chile Pork Carnitas


      May 9, 2018 1:29 pm




      Green Chile Pork Carnitas

      Ingredients
      2-3 lbs pork shoulder, cut into 6-8 pieces
      2 Tbsp olive oil
      1 tsp salt
      1/2 tsp black pepper
      1 large jalapea?o, seeded and stem removed
      1 green bell pepper, seeded and stem removed
      1 poblano pepper, seeded and stem removed
      1 lb tomatillos, husks removed and quartered
      3 cloves garlic, peeled and minced
      1 onion, quartered
      1 tsp cumin
      1 tsp oregano
      2 cups chicken broth
      2 bay leaves

      Toppings
      Tortillas (a flour/corn hybrid works best)
      Queso Fresco
      Red onion, diced
      Cilantro, roughly chopped

      Directions
      Rub pork shoulder pieces with salt and pepper then place in your NESCO Pressure Cooker with the olive oil and brown for 2-3 minutes.

      Add in jalapea?o, green pepper, poblano, quartered tomatillos, garlic, onion, cumin, oregano, chicken broth, and bay leaves.





      Mix the ingredients and lock lid. Set to high pressure for 55 minutes.

      Do a natural release and then release remaining pressure with a quick release after 10 minutes.

      Remove meat from pressure cooker. Take out bay leaves and add broth with peppers to a blender and puree the mixture. This will yield a large amount of green chile sauce.




      Shred meat with fork. Mix in desired amount of green chile sauce.

      Serve in tortillas topped with crumbled queso fresco, red onion, and cilantro.


      - Comments

      Recipe of the Week: Bloody Mary Jerky with a Nesco Dehydrator


      May 4, 2018 9:21 am

      Our first Recipe of the Week is an interesting twist on a NESCO classic, with a Wisconsin twist. 


      Sliced Jerky with a Nesco Food Slicer


      Bloody Mary Jerky with a Nesco Dehydrator

      Ingredients:

      ?         2 lbs of lean beef or venison, prepared in strips or ground if using a Nesco Jerky gun
      ?         1 cup thick Bloody Mary mix, we like Major Peters'
      ?         1/3 cup Worcestershire sauce
      ?         1 tbsp horseradish
      ?         2 tsp salt
      ?         1 tsp black pepper
      ?         1/2 tbsp celery salt
      ?         1/2 tsp Cajun seasoning
      ?         ? tsp cayenne
        
      Instructions:

      1.      Place meat, Bloody Mary mix, Worcestershire, horseradish, salt and pepper in a large vacuum seal bag or zip top bag. Vacuum seal the bag on the marinate setting and seal the top, and the move everything around inside the bag to make sure it's coated. Refrigerate at least 6 hours, preferably overnight.

      2.      Combine dried tomato powder, celery salt, cayenne and Cajun seasoning in a small bowl.
      3.      Remove strips from bag, patting excess liquid off with a paper towel, and sprinkle each side of the meat with the dry spice mix. If you are using ground meat, load your jerky gun and release the meat mixture on your dehydrator tray and sprinkle dry mixture on the strips.
      4.      Seasoned meat should be put on the dehydrator trays immediately.
      5.      Allow the meat to dry. This process will take anywhere from 7-10 hours, depending on many factors including humidity, temperature and the thickness of the meat. Keep checking the meat after the 7-hour mark.
      6.      Enjoy in your Bloody Mary or on its own.

      - Comments

      Homemade Applesauce


      Mar. 22, 2018 5:05 pm


      Ingredients:

      5 lb. Tart apples, peeled, sliced and cored
      3/4 tsp. cinnamon 
      3/4 c. sugar
      1 1/4 c. water
      1 1/2 Tbsp. lemon juice (prevents browning)

      Add apples, cinnamon and sugar to Pressure Cooker. Add water and lemon juice and stir gently. Set Pressure Cooker to Slow Cook and cover. Let cook for 3 to 4 hours or until apples are soft. When finished cooking, mash with a potato masher to get to desired texture. 

      - Comments

      Salted Caramel Cheesecake


      Jan. 19, 2018 3:55 pm

      Salty, sweet and savory flavors combine to make this cheesecake one of the most rich and flavorful desserts you'll every try. Using a Pressure Cooker to bake compared to a traditional oven, leaves a soft, velvet texture compared to the more dense, traditionally baked cheesecakes. This recipe will have you sneaking back for seconds.... and thirds. 




      Salted Caramel Cheesecake:

      Crust:
      1 cup graham cracker crust
      3 tablespoons butter, melted

      Filling:
      2 8 oz. packages cream cheese
      1/2 cup sugar
      1 teaspoon vanilla extract
      2 eggs

      Topping: 
      2 tablespoons coarse sea salt
      Caramel syrup for drizzling

      Mix graham crackers and melted butter in a bowl and press evenly into the bottom of an 8" spring form pan and about 1 inch up the sides. Set aside. Beat cream cheese on medium high until smooth. Add sugar and vanilla while continuing mixing. Add eggs one at a time, scraping the sides of the bowl as necessary. Pour filling into the prepared crust. 
      Place the wire rack and 2 cups of water into 11 Qt. Pressure Cooker. Fold a 12" piece of foil into thirds to create a "sling" for easy removal of the pan. Using the sling, lower pan into the Pressure Cooker and lock the lid. Set pressure valve to "pressure" and cook on HIGH for 25 minutes. When timer is up, use Quick Release to lower the pressure. Remove cheesecake from Pressure Cooker and let cool slightly. Sprinkle sea salt on top of cheesecake and drizzle with caramel syrup. Chill for at least 3 hours, or up to 2 days. 


      - Comments

      Mashed Potatoes: 3 Ways


      Nov. 15, 2017 1:35 pm


      Use your Nesco Pressure Cooker instead of the old-fashioned method of boiling them on the stovetop. Pressure cooking guarantees your potatoes will be done perfectly every time, faster than traditional boiling.

      Add 2 cups of water and 5 pounds Russet potatoes, peeled and quartered. Cook on HIGH PRESSURE for 5 minutes. When time is up, use the quick release to release pressure. Use a Hand Mixer on Speed 14 to mash potatoes to desired texture while adding other ingredients.

      Standard Mashed Potatoes:

      1/2 cup butter
      ? cup milk
      Salt and Pepper to taste

      Fold all ingredients into potatoes and serve.


      Rich and Creamy Mashed Potatoes:

      5 Tablespoons Butter, divided
      8 oz. cream cheese, room temperature and cubed
      8 oz. sour cream
      1 teaspoon onion salt
      1/2 teaspoon garlic salt
      ? teaspoon pepper

      Add 3 tablespoons of butter, cream cheese, sour cream, onion salt, garlic salt, and pepper to mashed potatoes. Spread mixture into baking dish and brush with remaining 2 tablespoons of butter. Bake at 350 for 30-35 minutes.


      Jalapeno Popper Mashed Potatoes

      8 oz, cream cheese, softened
      1 cup sour cream
      1/2 cup milk
      1 1/2 teaspoon garlic salt
      2 jalapenos, deseeded and finely chopped
      2 cups shredded cheddar cheese, divided
      Bread crumbs

      Fold cream cheese, sour cream, milk, garlic salt, jalapenos and one cup of shredded cheese into potatoes. Spread into 9x13 pan and sprinkle with remaining cheese and bread crumbs. Cover with foil and bake at 350 for 30 minutes.  






      - Comments

      Black Friday Slow Cooker Turkey Soup


      Nov. 15, 2017 9:27 am


      3 cups cooked turkey, chopped (no bones)
      3 carrots, peeled and chopped
      3 stalks celery, chopped
      4 medium white potatoes, chopped
      1 large white onion, chopped
      6 cups broth
      2 cloves garlic, minced
      1 teaspoon thyme
      12 ounces egg noodles


      Add all ingredients except noodles to 6 quart Nesco Slow Cooker. Cook on High for 4 hours, or Low for 8 hours. Add noodles in the last half hour of cooking. For extra flavor, top with leftover stuffing when serving. 

      - Comments

      Pumpkin Spice Pressure Cooker Cheesecake


      Oct. 31, 2017 3:18 pm



                      Smooth, fluffy and rich, cheesecake is a favorite among most dessert lovers. The problem that typically comes up is not having enough time to bake your favorite treat. Cut down on prep time by using a Pressure Cooker to bake it instead of a traditional oven. The moisture in the Pressure Cooker makes cheesecakes easier because it gets cooked evenly all the way through, where an oven can cause an overcooked edge, with a middle that's too soft.

      The trick to making a smooth cheesecake that's lump-free is to make sure that all of your ingredients are room temperature before you start. Cream cheese and eggs that are still cold can lead to chunks left in the batter or over-mixing that can add too much air and cause cracking in the surface.

      Crust:


      1 C Vanilla Wafer cooker crumbs (a Food Processor makes this easier)
      2 Tbsp butter, melted


      Mix crumbs and butter together and press into the bottom of a 7" spring form pan.


      Filling:


      1/3 C brown sugar
      ? C real maple syrup
      2 large eggs, room temp
      4 tsp. cornstarch
      1 1/2 tsp. pumpkin pie spice
      1/3 C white sugar
      16 oz. cream cheese
      8 oz. canned pumpkin
      2 tsp. vanilla extract
      2 C water (in the Cooker)


      Blend sugars, cream cheese and maple syrup in bowl until smooth. Add eggs one by one, beating on low just until blended (do not overmix). Gently whisk in the pumpkin, cornstarch, vanilla and pumpkin pie spice.
      Pour mixture over the crust. Add water and rack to Pressure Cooker. Tear off a 20" piece of aluminum foil and fold into thirds, lengthwise to make a sling for your pan. This helps to remove pan after cooking is complete.
      Place spring form pan on foil and lower into cooking rack. Cover and lock lid in place. Turn Regulator Knob to PRESSURE. Program for HIGH pressure and cook for 20 minutes. After cooking time, release pressure using the quick release method. Unlock and open lid. Remove cheesecake from Cooker by lifting up the ends of the foil sling. Let cool to room temperature. Refrigerate at least 3 hours, but preferably overnight.


      Topping: 

      1/2 C chopped pecans
      1 C heavy whipping cream
      3/4 C real maple syrup

      Toast pecans using BROWN/SAUTE function, add nuts to cooking pot and stir for 3-5 minutes or until lightly browned. Next, combine whipping cream and maple syrup in cooking pot; bring to a boil still using the BROWN/SAUTE function, stirring occasionally until sauce is slightly thickened about 10-15 minutes. Pour over well chilled cheesecake and refrigerate until well chilled. 




      - Comments

      Pumpkin Spice Muffins


      Oct. 10, 2017 12:17 pm

      Pumpkin Spice Muffins



      Muffins:
      1 1/2 cup AP flour
      ? cup sugar
      3 tsp. baking powder
      2 1/2 tsp. cinnamon
      ? tsp. nutmeg
      ? tsp. salt
      ?? tsp. ground cloves
      ? cup butter, softened
      1 ? cup pumpkin puree
      ? cup evaporated milk
      2 eggs
      2 1/2 tsp. vanilla

      Crumb Topping:
      ? - cup light brown sugar
      ? cup all-purpose flour
      1/2 tsp. ground cinnamon
      1 Tbsp. butter, melted

      Place wire baking rack in the bottom of your Nesco Roaster, making sure the handles are facing upwards for easy grabbing. Preheat Roaster to 400?. Grease 12 muffin tins well.
      Sift the dry ingredients and cut in butter with a pastry blender (two knives work well).
      In a separate bowl, mix the pumpkin, evaporated milk, egg and vanilla. Combine with dry ingredients and fold very gently just until blended. Do not overmix.
      Pour mixture evenly into muffin tins. Blend together the crumb topping and sprinkle over muffin batter.

      Bake in your Roaster for 20-25 minutes. Decorate with powdered sugar or pecans. 


      - Comments

      6 Steps to a Stress Free Dinner Party


      Sep. 27, 2017 4:17 pm

      1. Consider Doing a Theme
      Themed dinner parties are great fun because they can expose you to foods you and your guests wouldn't normally eat. Mexican, Italian, Thanksgiving in July or a movie themed party are fun ways to get creative with it. Hosting a themed party can make planning a menu easier, because the menu almost plans itself. Get into it with decorations, costumes and music revolving around your theme.
      2. Plan the Menu
      Deciding what to create (and how to do it), is the greatest challenge of any dinner party. Obviously you want to show off your best dish, but cooking a time consuming chicken galantine won't do anyone any favors. Main dishes that are hearty enough to be made ahead of time are ideal, so you can spend more time entertaining your guests, and less on last minute prep. For this, Slow Cooker and Pressure Cooker recipes like Root Beer Pulled Pork Sandwiches or Lasagnaare perfect. Despite being effortless, they taste like you slaved over a hot stove all day.
      Just because a side dishes are called "sides", doesn't mean they can't have the wow factor that your entree does. When choosing sides, go for something with complimentary but different flavors than your main. Corn bread compliments a pulled pork sandwich because it brings sweetness to the salty and savory flavors of the pork, while roasted green beans will bring a crunch to round out the textures. Two to three side dishes are typically enough to complete the meal without overcrowding your table and palate.
      Don't neglect the h'ordeuvres, but there's no need to go overboard. Unless you're throwing a wine and cheese party, one or two light appetizers will do to avoid premature food comas. If you're worried about saving time, it's okay to go with store-bought (whether you admit that to your guests or not is up to you). Cheese platters, ham roll-ups or a buffalo chicken dip are all easy ways to keep your guests satisfied while waiting for the main show to begin. Plan to have your sides done and ready in the Roaster when your guests arrive so all you have to do is plate and serve.
      3. ...Then Your Guest List
      Your guests are the heart of your dinner party. Similar to your menu options, less can be more. When planning your numbers, keep in mind how much space you have in your house as well as, realistically, how many people your recipe will feed. It's better to have leftovers for the next few days or to send with guests than it is to run out of food. Sending invites for a dinner party is typically done about two weeks ahead of the date to give proper response and planning time. If you're doing a theme, this will also give your invitees a chance to get their attire ready.
            Also consider personalities and relationships when selecting your invite list. Inviting four of your closest, but shy friends who don't know each other may lead to awkward conversation gaps. That's not to say everyone has to know everyone, but everyone should know at least one other person (besides you) well enough to make conversation. We're not a fan of assigning seats at the table, because if there's a great conversation flow during appetizers, there is no need to break it up.
      4. Beverages Need Love Too
      Drinks are the final piece of the menu, but are also the easiest to pull together. For most groups, a full bar with top shelf liquor isn't necessary. Simply making a signature cocktail or two that fit with the menu, a wine option, and one non-alcoholic choice should be enough to please most. Pitchers of water on the bar during appetizers, and on the table for dinner are also an accommodation that can be overlooked easily.
      5. Enlist Help
      A second set of hands on deck may be the single most important thing you can do for your sanity when planning a dinner party. Recruiting a roommate, spouse or friend to be your "right hand man" for last-minute grocery store runs (there will always be at least one), helping plate and serve food, and greet guests will go a long way in feeling more put together. Even if you never need them, it will be comforting knowing you have a backup.
            6. Don't Sweat the Small Stuff

      Things will happen. Your best friend will show up with a new gluten-free, vegan diet, your decorative candle will get knocked over and scorch your table linens, or your cousin will bring a guest without any prior warning. For better or for worse, these are all a natural part of the entertaining process. If you laugh it off and move on, we promise your guests will too and be more focused on your overall awesomeness than any flubs. The one thing you won't have to worry about is your food turning out great-we've got that part of it covered. 

      - Comments

      End of Summer Smoothies


      Sep. 21, 2017 4:31 pm



                      As much as we love a good Pumpkin Spice Latte, we love smoothies just a little bit more. Fall is the start of cold and flu season, so why not get that extra shot of Vitamin C while keeping the summer vibe going? Smoothies are also easy to make in addition to being healthy-you can use any produce you have in your refrigerator without having to make a special shopping trip.


      If you're a regular follower of our blog, you'll also know that we have quite a sweet tooth. To get the extra sweetness in there, we like to add a few tablespoons of honey or Splenda. Other popular add-ins are protein powder or flax meal to get the smoothie party started. 


      Ingredients:

      2 Bananas
      1 Apple, peeled and sliced
      4 oz. Blueberries
      4 oz. Raspberries
      4 oz. Blackberries
      5 Strawberries
      1 cup Greek yogurt
      2 Tbsp Honey

      Blend in a Nesco Blender, on the smoothie setting until desired thickness is achieved. Garnish with extra fruit

      - Comments

      Slow Cooker Pineapple Coconut Cake


      Sep. 1, 2017 4:48 pm

      Slow Cooker Pineapple Coconut Cake






      Cake:
       Nesco 6 Quart Slow Cooker
       1 (16.5oz.) package yellow cake mix
       1 cup water 
       3 eggs
        1/2 cup melted butter (1 stick)
       1 cup drained crushed pineapple from a 20 oz can (save juice and remaining pineapple for the glaze)
       1 cup coconut
       ? cup chopped pecans
      Glaze:
       1 1/2 cups powdered sugar
       Remaining juice and pineapple from the above can of crushed pineapple ( ? cup melted butter 1/2 cup coconut
       ? cup chopped pecans Slow Cooker Size: 6-quart oval

      Add the cake ingredients into a large bowl and whisk until the batter just comes together, do not over mix, some little lumps of cake mix are fine. Spray the Slow cooker with non-stick spray and pour in batter. Cover and cook on HIGH for 2 hours, keep the lid. After 2 hours, turn off the Slow Cooker and make the glaze. Add the powdered sugar, remaining pineapple, melted butter, coconut and chopped pecans. Whisk until a sauce forms. Pour this mixture over the warm cake. Let the cake sit for 5 minutes before serving

      - Comments

      Why Jerky is a Food You Should be Eating


      Aug. 11, 2017 2:05 pm

      The next time you need a snack to bring to a party, hiking or just hanging out, grab your Dehydrator and whip up some jerky. Even though it's a wildly underrated snack, it brings way more to the table than most snacks because it's savory, salty, and healthy.




      Jerky is a Low-Carb, High Protein Food
      Studies have shown that a high protein, low carb diet can lead to a healthier lifestyle. Protein keeps your metabolism running smoothly and leaves you feeling satisfied, keeping cravings at a minimum.

      No Unnatural Chemicals or Preservatives
      Jerky, especially homemade, is free of unnatural dyes, chemicals and weird preservatives. Typically, jerky only has three ingredients-meat, cure, and spices. Making your own jerky is an easy way to control the chemicals you and your family put into your bodies.
      Ground Beef ready for Dehyration

      Satisfy Your Salt Cravings, Without Going Overboard
      It doesn't matter how healthy your diet is, salty food cravings are real. Don't overdo it with unhealthy snacks like potato chips, cheese puffs or pizza. Quash your salt cravings with a serving of beef jerky, it'll satisfy your taste for salty foods while actually giving your body fuel.

      Jerky is Easy to Bring Anywhere
      There's a reason hikers and cyclists use jerky to keep moving throughout the day. It's lightweight and easy to carry, just keep it in a plastic Tupperware container or zipper bag for up to two weeks.


      There's Endless Flavor Options
      Create unique flavor varieties that can be mixed and matched with Nesco's variety of seasonings. Find your favorite flavor or mix them together to create your own unique blend. You can also experiment with different types of meat, like turkey, bison or even tofu. Experimenting with different flavors and textures lets you find the perfect blend that suits you best. Jerky is the pizza of the snack meat world, there's a million different varieties and they're always great. 

      - Comments

      8 College Apartment Kitchen Essentials You're Probably Forgetting


      Aug. 2, 2017 11:16 am


      Moving on your own for the first time can be tough. Not only do you have to figure out how to use a washing machine on your own, you have to fully stock the place with all the essentials a college student needs. When you're trying to get ready for the big move and a new school year, it's easy to forget things, so we've come up with a list to make it easier:
      1. Pots and Pans: A staple of any kitchen, pots and pans should be one of the first things you buy for your first kitchen. You don't need anything too fancy or extensive, just a few sizes of each
      2. A Can Opener: Living with your parents for the first 18+ years can lull you into a false sense of security that there will always be a can opener close by. It's disappointing when you get home from your first trip to the grocery store and you can't get into any of your canned goods without the proper equipment.
      3. A Slow Cooker: Class all day and studying all night can leave you with little time to cook. Don't resort to eating fast food for every meal. A Slow Cooker will save you time and hassle and money (those burger runs add up). Just throw your ingredients in before classes, set your temperature and come home to a prepared meal.
      4. Measuring Cups: Cooking is a lot easier when you know how much of everything you're putting in. Measuring cups don't have to be fancy, in fact, you can usually get them at the dollar store.
      5. Basic Cooking Utensils: Spatulas, mixing spoons, a set of knives and a pasta spoon will do wonders to make your life in the kitchen easier. These also don't have to be anything extravagant (just make sure that everything is heat-resistant).
      6. A Vacuum SealerCollege students are busy, meaning you may not have time to cook with all of the groceries you buy. Don't let them (and the money you spent on them) go to waste by vacuum sealing everything. This will also help keep your refrigerator clean and free of moldy, spoiled food.
      7. Mixing Bowls: Large bowls come in handy for more than just mixing food. They can also be used for serving, holding fruit or soaking small dishes without blocking the sink. Metal or glass will last a lot longer for just a little more money.
      8. Pizza Cutter: Don't be caught without one. It can only lead to disappointment. 

      - Comments

      Peanut Butter and Bacon Jalapea?o Poppers


      July 24, 2017 4:29 pm

      Peanut Butter and Bacon Jalapea?o Poppers




      6 jalapea?o peppers
      1/2 cup creamy peanut butter
      6 strips of bacon, cut in half


      Preheat Roaster to 325?. Cut jalapenos in half, clean and remove seeds. Fill pepper halves with about 1 teaspoon of peanut butter, so they are full, but not overfilled. Wrap each pepper in a half strip of bacon and bake on wire rack in Roaster for 20-25 minutes until bacon is cooked thoroughly.

      - Comments

      Queso Blanco Dip


      July 10, 2017 12:01 pm



      This Queso Blanco Dip has just enough kick to keep things interesting, but it's mild enough for anyone to love. It's perfect for parties, tailgating, or just hanging out on the weekend. The salsa verde adds a certain chunkiness and heat, while the cream cheese and sour cream give it a smooth texture and a balance to the spice, giving it a full flavor, without an actual burn. If you're a spice lover, adding diced jalapea?os takes things up a notch. 

      Ingredients:

      Nesco® 1.5 QT. Slow Cooker
      16 oz. cream cheese
      32 oz. salsa verde (medium)
      7 cloves minced garlic
      3 cups sour cream
      16 oz. package shredded Cheddar Jack Cheese
      Chopped green onions for garnish
      Tortilla chips or veggies for dipping

      Combine all ingredients in Nesco Slow Cooker. Cook on Low heat for 3 hours, stirring every half hour. Dip is ready when all ingredients are heated through and well blended. Garnish and serve immediately. 



      - Comments

      6 Ways to Get the Most Out of Your Garden This Summer


      June 7, 2017 1:32 pm

      You work hard in your garden all summer to grow your fruits, veggies and herbs-don't let them go to waste by not taking care of the finished product. We've come up with six ways to get the most out of the fruits of your labor:
                 1. Harvest at the right time- Picking herbs, fruits and veggies at the right time of the season is the key to keeping them fresh. The best time of year depends on your zone and variety of crops. For
      most, harvesting just before peak ripeness is

      ideal for preventing over-ripeness and rot.

      Harvesting is best done either early in the morning or later in the evening to keep yourself and your crops cool. After picking, most crops should be taken out of direct sunlight to avoid wilting. It can be helpful to bring bunches indoors every so often to give you and your crops a break from the sun and heat.
      2         2. Don't wash your harvest immediately- It's tempting to get everything inside and immediately give it a quick rinse to clean them, but don't! Moisture promotes bacteria growth, which speeds up the decomposition process. Instead of washing or rinsing, brushing soil off as you pick can keep your kitchen clean while keeping everything fresh. If you can't resist rinsing, make sure to dry crops thoroughly before storing to avoid bacteria growth.
      3         3.  Store fresh crops properly- How you store your fruits and vegetables is the most important factor in how long they will keep. While there are some general guidelines to keeping things fresh, within the same type of crop every species is a little different so it may take some trial and error to perfect the process. Some general rules for  the most common types are:
      Tomatoes: Do not refrigerate tomatoes. Rather, leave them on the kitchen counter in the open air to breathe.
      Potatoes: Leave potatoes in the sun to dry, then brush off all of the dirt and soil (to prevent molding). Store in a cool, dark and dry place like a cupboard or dry basement until ready to use.
      Carrots: Carrots are similar to potatoes in needing to be stored in a cool, dark and dry area after being dried out. Just don't leave them out in the sun after uprooting because they have a thinner skin than potatoes.
      Garlic & Onions: Store in a cool, dark and airy place like a cupboard. Make sure they are thoroughly dried and the stems are cut off before storage.
      Zucchini & Cucumbers: Both zucchini and cucumbers store better in the refrigerator than at room temperature. Just be sure to dry their skin thoroughly as moisture can cause decay quickly on these crops.
      Pumpkins & Squashes: Pumpkins and squash vary greatly by species, but can generally last up to several months if properly stored in a dark and dry environment. Before storage, make sure that all moisture is removed from the skin and wipe away any dirt that can contain additional moisture.
      Berries: Strawberries, raspberries and blueberries should be sealed in an airtight container and left in the refrigerator. Berries keep better in shallow containers with fewer layers to avoid crushing the delicate fruits. Place a paper towel in the bottom of the container to absorb any moisture that may drip.
      Leafy Greens: Spinach, lettuce and kale are best harvested as needed as they only keep for a few days before wilting. When they are harvested, they should be kept in a humid veggie drawer in the refrigerator.
      Herbs: Herbs can be stored for up to 10 days, just put the stems in a glass of water like a bouquet of flowers, and wrap the exposed leaves in plastic wrap. While most herbs should be placed in the refrigerator for maximum longevity, cold sensitive herbs like basil should be left at room temperature.
      4          4. Seal in the freshness- Vacuum Sealing can keep almost anything fresh for longer. By eliminating oxygen flow around your food, decomposition and bacteria growth slow. Just ensure that everything is dry before sealing to reduce bacteria that thrive in moisture. Vacuum Sealing can also eliminate freezer burn if you're freezing your fresh crops.
      5          5. Know when your crops are no longer safe- While it's tempting to save your crops for as long as possible, take care to know when they have run their course. Produce can grow and harbor bacteria that can reduce quality and make you sick. Signs to look for include sliminess, mold, discoloration and signs of rot. If your crops are showing these signs, throw them out or compost them to avoid illness.
      6          6. Take care in your preparation?- You've worked hard to grow and care for your crops, so see the process through. Wash them thoroughly just before use to ensure any chemicals used in the Dehydration. Home dehydrated goods are more nutritious and flavorful than store-bought and make a great snack or dessert. A combination of Dehydrating and Vacuum Sealing can help your hard work last through the winter months. 
      growing process are removed. One healthy and delicious way to prepare your home-grown produce is



      - Comments

      The 85 Year Journey of a Roaster


      May 26, 2017 3:46 pm

                  Mary Rakunas is the life of the party and the glue that holds her family together. She's always in charge of hosting her family's holidays, a responsibility she took over from her mother, "Grandma Bee".  Also taken over from Grandma Bee is the family Nesco Roaster Oven. The origins of the Roaster are a mystery-all Mary knows is that it was probably purchased sometime shortly after Grandma Bee's wedding in 1934. For nearly 85 years, that Roaster Oven has been brought out every time there was a holiday, barbecue, baby shower, graduation or any and all special gatherings. It became a symbol of bringing the Rakunases together. Eventually as Grandma Bee got older, Mary took over her duties of cooking and hosting the family gatherings, and the Nesco Roaster. She continues to roast potatoes, briskets, turkeys, and other family favorites that will bring the family together for that show-stopping meal. The future is set for the Roaster. It will continue being passed down the line, generation to generation.

                  Nesco's line of cookware may have grown since that Roaster was made in 1934, but our commitment to bringing people together around a quality meal hasn't changed. There is nothing that makes us happier than knowing that we help make your Thanksgiving turkey tasty or your Easter ham heavenly. Schedules today are busier than ever, making it harder and more rare to get everyone together. Let us help you by making it easier than ever to enjoy quality time and focus on your family. With our expansive selection of products, including Pressure Cookers, Slow Cookers, Dehydrators and so much more, bring us to your next gathering and see everyone come together like Mary's family has been for 85 years. 
      Grandma Bee and her new husband, before
      she was "Grandma Bee"
      Grandma Bee celebrating Valentine's Day in 2010




      - Comments


      May 19, 2017 11:49 am

      Bruschetta with Dehydrated Tomatoes:

      Bruschetta served as an appetizer to
      Parmesan-crusted chicken
      Ingredients:
      1 baguette loaf, thinly sliced
      2 cups parmesan cheese
      Dehydrated tomatoes (see below)
      1 Tbsp olive oil plus extra for brushing
      1 clove of garlic
      1 tsp balsamic vinegar
      Fresh Basil, chopped
      Salt and pepper to taste


      Brush baguettes with olive oil and place on baking pan and broil for 1 to 2 minutes or until golden brown. In a bowl, mix tomatoes, olive oil, salt, pepper and balsamic. Place 2 Tbsp cheese and a spoonful of tomato mixture on each slice of baguette. Top with fresh basil. Garnish with a sprig of basil and serve as an appetizer to an Italian meal (like Parmesan-crusted chicken), or as a healthy afternoon snack.



      Dehydrated Tomato Prep:

      Cut 12 Roma tomatoes into thin slices and brush one side with olive oil. Sprinkle with Italian Seasoning. Dehydrate in your favorite Nesco Dehydrator at 135? for 6-12 hours (time depends on tomato thickness, amounts and size). Any extra dehydrated tomatoes can be saved for salads, pasta garnishes or to be eaten by themselves. 

      - Comments

      45 Minute Ribs and Coleslaw


      May 16, 2017 1:32 pm

      Classic Fall-off-the-Bone Ribs

      Ribs are a classic American dinner that everyone loves. The only problem with making ribs for the whole family is the time it can take to cook them to the perfect tenderness. Let Nesco cut down your cook time with our Pressure Cooker, available in multiple sizes. For the perfect dinner, serve these ribs with a side of homemade coleslaw (although we cheated and used pre-made dressing).



      10 lbs. bone-in ribs, defrosted and cut up
      2 bottles Smoky Barbecue sauce
      2 cups ginger ale
      1 Bay leaf

      Place rack in Pressure Cooker. Layer ribs and barbecue sauce in pressure cooker, using about ? cup of sauce in between each layer. Add ginger ale and bay leaf. Set Pressure Cooker to HIGH and timer to 30 minutes for tender ribs, or 45 minutes for fall off the bone.
      When timer is done, release pressure and carefully remove ribs from Pressure Cooker. Brush ribs with remaining barbecue sauce and serve.

      Coleslaw:
      1 Large head white cabbage
      1/2 Head red cabbage
      2 Cups baby carrots
      1 bottle coleslaw dressing

      Using the shredding attachment on your Food Processor, slowly feed cabbages and carrots until all are shredded. Transfer to a large mixing bowl and add coleslaw dressing. Mix well. 

      - Comments

      Mother's Day Frittata


      May 12, 2017 4:40 pm

      Mother's Day Frittata Recipe

      1/2 Cup of fresh or fully cooked maple sausage links, sliced and browned
      1 Cup of diced potatoes, browned until tender
      6-8 large eggs
      1/3 Cup milk
      1/3 Cup dehydrated mushrooms
      1/3 Cup dehydrated tomatoes
      1 Tbsp of Italian Seasoning
      1/2 Cup of cheddar cheese
      Salt and Pepper to taste


      On medium heat brown the sausage and potatoes and set aside. In a separate bowl, whisk eggs and milk together. Add all ingredients to the skillet and stir just until everything is mixed well. Set temperature to medium heat and cook for 5-7 minutes, or until center is firm. Remove from Skillet, cut and serve fresh. 

      - Comments

      Chicken Mole and Mexican Rice


      May 5, 2017 8:36 am



      Chicken Mole

      Ingredients:

      Chicken:
      6-8 Boneless chicken breasts, defrosted
      1 teaspoon garlic powder
      1 teaspoon poultry seasoning
      2 cups water

      Mole Sauce:
      2 Tablespoons vegetable oil
      2 cups finely chopped onions
      ? cup chili powder
      3 Tablespoons light brown sugar
      1 teaspoon salt
      1 teaspoon pepper
      Pinch of ground cloves
      1 16 oz. can diced tomatoes
      3 Tablespoons cocoa powder
      3 Tablespoons peanut butter
      2 cups water


      Add water to 11 qt. Nesco® Pressure Cooker. Place chicken breasts on wire rack in cooker and set regulator knob to PRESSURE. Set Cooker to HIGH temp for 5 minutes and press START. Timer will not begin counting down until ideal pressure is reached. Ensure that internal temperature of chicken reaches 180 for doneness. When finished, release the pressure but leave chicken in Cooker to keep warm.

      In Nesco® 8" Electric Skillet, heat oil over medium-high heat. Add onion and cook until onions slightly are browned, about 10 to 12 minutes. Stir in chili powder, brown sugar, cloves and cook for 2 minutes, continuing to stir. Mix in tomatoes, cocoa powder, peanut butter and water. Let simmer over medium-low heat for 15 minutes, or until desired thickness is achieved.
       ________________________________________________________________________________


      Mexican Rice

      2 cups white rice
      1 Tablespoon oil
      1 teaspoon garlic
      1 teaspoon cumin
      1 1/2 teaspoon salt
      16 oz. tomato paste
      4 cups water
      2 cups frozen peas and carrots


      Preheat Skillet to medium-high and add oil. Reduce heat to medium, add rice, stirring constantly until lightly brown, about 3 minutes. Stir in garlic, cumin, salt, tomato paste and water. Raise heat to medium-high and bring to a boil. Cover and cook until rice is tender. Add peas and carrots, and cook for another 5 minutes. Fluff with a fork and serve. 


      - Comments

      Oriental Cashews


      Mar. 2, 2017 3:38 pm



      More and more you read how nuts are a good source of vitamins and nutrients. This recipe for Oriental Cashews made in your NESCO/American Harvest® Food Dehydrator is great tasting as well as a healthy snack. Also try these delicious cashews on a salad for a wonderful crunch.

      Let us know what you think. What are some of your favorite snacks you like to make in your NESCO/American Harvest® Food Dehydrator?

      12 oz can dry-roasted whole cashews
      1/3 cup soy sauce
      1/4 cup water
      2 Tbsp garlic powder
      1/4 tsp powdered ginger

      Place nuts in a 9 inch square pan. Combine remaining ingredients and pour over nuts. Let sit at room temperature overnight. Drain liquid from nuts and place on Nesco®/American Harvest® Dehydrator tray. 

      Dry at 145? F for 3 to 5 hours or until nuts are crunchy. 


      Store in an air-tight container.

      - Comments

      Spaghetti Dinner


      Mar. 2, 2017 3:36 pm



      This recipe for a wholesome spaghetti and meatball dinner is extremely easy in your NESCO® 6 Quart Pressure Cooker. Simply add all the ingredients in the order of the recipe, lock the lid and set. In only 10 minutes you have a wonderful meal.

      Let us know what you think. What are some of your favorite meals you like to make in your NESCO Pressure Cooker?

      Ingredients:

      1 1/2 cups spaghetti, break in thirds
      1 1/2 cups water
      1 1/2 cups spaghetti sauce
      16 frozen meatballs
      1 cup sliced black olives, or whole
      2 tsp olive oil
      Optional: Top with Parmesan Cheese

      Pour all ingredients in the order listed into the cooking pot of your Nesco® Pressure Cooker. 

      Lock lid into place and set the pressure regulator knob to SEAL. Cook on High for 10 minutes.


      4-6 servings

      - Comments

      Easy Cheesy Broccoli & Cauliflower


      Mar. 2, 2017 3:34 pm



      The NESCO® 5 Quart Steamer with Rice Bowl makes this Cheesy Broccoli & Cauliflower recipe simple and tasty. The rice bowl is used here to make the creamy cheese sauce that is oh so delicious. The sauce is made right inside the steamer along with your perfectly cooked vegetables. 

      Try it and let us know what you think. Also, let us know what are some of your favorite foods you like to make in your NESCO Steamer.

      1 lb broccoli, cut into florets
      1 lb cauliflower, cut into florets
      4 Tbsp butter or margarine
      1 cup soft Cheddar Cheese Spread
      1 cup prepared white sauce
      1 tsp white pepper
      1/2 cup thinly sliced red peppers (optional)

      Place 1 cup water in water reservoir (base of unit) of Nesco Electric Food Steamer. Place broccoli, butter and cauliflower in lower Steamer basket. Cover and steam for 20-25 minutes. 

      Mix together cheese spread, white sauce and pepper and pour into rice bowl. Place in upper Steamer basket approximately 10 minutes before end of steam cycle to soften. To serve, pour cheese sauce over vegetables.


      Serves 6

      - Comments

      Personalized Party Omelets


      Jan. 20, 2017 2:23 pm



      For your next party treat your guests to a personalized omelet made simple with your portable NESCO Electric Burner. Here is a simple omelet recipe and a list of ingredients for the filling. The possibilities are almost endless. Choose the ones that are easiest for you, and ones you feel your guests will love.

      Simple Omelet Recipe:
      2 Eggs
      1 Tbsp. of Water (to help makes eggs fluffy)
      Dash of Salt and Pepper to Taste
      1 Tsp. of Butter

      Beat eggs, water, salt and pepper in a bowl

      Heat a 7 to 10-inch skillet over your NESCO Electric Burner and add butter

      Pour in beaten egg mixture into pan and cook until edges start to set. Push eggs gently with spatula and tilt pan to let uncooked egg mixture flow onto open pan area. Once eggs look cooked add approximately 1/4 cup of combined ingredients of filling to one side of omelet. Fold other side of omelet over filling and gently slide onto plate. 

      If desired top with additional ingredients from the following list.

      Suggested filling ingredients:
      Chopped cooked ham
      Cubed feta cheese
      - Shredded cheese
      - Cooked spinach
      - Baby spinach leaves
      Cooked diced onions and/or mushrooms
      Chopped parsley 
      Chopped fresh tomatoes
      Cooked chopped red or green peppers
      Jalapeno peppers
      Chopped crispy bacon

      Let us know what are some of your favorite omelet fillings.

      - Comments

      Party Coffee Ingredients


      Jan. 19, 2017 4:10 pm


      For your next party treat your guest to a cup of Fresh Brewed Coffee from your NESCO 25 Cup Coffee Urn. In addition to having cream and sugar for added flavor, try having one or more of these added ingredients on the side. Your guest will love them.

      - Chocolate syrup
      - Whipped cream
      - Cinnamon sugar or sticks
      - Dark or light rum
      - Almond or coconut milk
      - Ice cream
      - Cocoa powder

      Let us know what you think, and what are some of your favorite coffee ingredients?

      - Comments

      Cheesy Spinach Dip


      Jan. 18, 2017 2:05 pm

      The NESCO 1.5 Quart Slow Cooker is perfect for making Cheesy Spinach Dip and keeping it warm on your party buffet table. To kick your Spinach Dip up a bit simply add the optional chopped Jalapeno peppers. 

      8 oz cup Monterey Jack Cheese, cut into pieces
      4 oz cream cheese, softened
      5 oz frozen chopped spinach, thawed & thoroughly drained
      1 large tomato, skinned, seeded, chopped
      1/2 medium onion, finely chopped
      1/4 cup half-and-half
      1 whole Jalapeno Peppers, chopped (optional) 
      crackers, cocktail rye bread or fresh cut vegetables to serve.

      Set NESCO Slow Cooker to HIGH. Lightly wipe cook pot with cooking oil.

      In mixing bowl, combine all ingredients; stir until well blended. 
      Spoon into preheated cook pot. Cover; bake 30 to 40 minutes or until center is set and edges are puffed. 

      When heated, set control to AUTO. 

      Serve warm with crackers, cocktail rye bread or your choice of cut fresh vegetables. 

      Serves 8 to 10


      Let us know some of your favorite slow cooker dip recipes.

      - Comments

      Jet Stream Oven 2: The Perfect Frozen Appetizer Cooker


      Jan. 18, 2017 2:04 pm

      The NESCO/American Harvest Jet Stream Oven is perfect for making your favorite frozen appetizers. Enjoy everything from crispy egg rolls and mozzarella sticks, to breaded mushrooms and onion rings. Cooking in your Jet Steam Oven is convenient and saves energy over a large conventional oven. 

      Try some of these tasty frozen food items in your NESCO/American Harvest Jet Stream Oven:

      ? Crispy Egg Rolls
      ? Pizza Rolls
      ? Breaded Cheese Curds
      ? Mozzarella Sticks
      ? Breaded Mushrooms
      ? Baked Pretzels
      ? Onion Rings
      ? Stuffed Potato Skins
      ? Cream Cheese Wontons
      ? Corn Dogs
      ? Stuffed Taquitos
      ? Mini Pizza Bites


      Let us know some of your favorite frozen appetizers.


      - Comments

      Party Mix


      Jan. 18, 2017 1:46 pm


      One thing guests love reaching for at a party is a big bowl of party mix. NESCO Roaster Ovens help make it simple and convenient. The possibilities of ingredients are almost endless. Here is a quick recipe along with suggested additions.

      10 cups crispy rice squares cereal
      10 cups crispy wheat squares cereal
      1 cup butter, melted
      1/4 cup Worcestershire® sauce
      2 cups peanuts
      4 cups thin pretzels

      Preheat NESCO® Roaster Oven to 300? F. Place cereal in cookwell. Stir butter and Worcestershire® sauce together and pour over cereal. 

      Cover and bake at 300? F for 45 to 60 minutes. Stir occasionally during baking. Add nuts and pretzels. Cool before serving or storing in airtight container.

      Serves 50.

      Try one these additions when melting the butter:
      ? 2 Tbsps. of taco seasoning
      ? 1 clove minced garlic

      After cooling add one or more of the following ingredients for a tastier mix:
      ? Diced pieces of dehydrate fruits or veggies
      ? Roasted pecans, cashews or almonds
      ? Toasted pumpkin seeds
      ? Coated chocolate bites
      ? Granola clusters
      ? Toasted coconut 
      ? Cheese puffs
      ? Crispy Asian noodle pieces
      ?
      Broken pieces of tortilla chips

      Let us know some of your favorite party mix recipes or tasty added ingredients.


      - Comments

      Delicious Sloppy Joe's


      Jan. 13, 2017 3:43 pm


      Sloppy Joe's made in your 6 Qt NESCO Roaster Oven are perfect when having friends over to watch the big game. This recipe that serves 4 makes it simple and convenient using your favorite prepared barbecue sauce. For a larger group simply double the ingredients and make in a 12 or 18 roaster oven. Enjoy.

      1 lb ground beef
      1 small onion, chopped
      3/4 cup prepared barbecue sauce
      1/4 tsp salt
      1/8 tsp pepper
      4 hamburger buns, split
      American Cheese slices (optional)
      Green bell pepper rings (optional)

      Preheat NESCO® Roaster Oven at 425? F.

      Reduce heat to 325?F and place meat and onion in cookwell. Brown and crumble meat into 1/4" pieces. Pour off drippings. 

      Stir in barbecue sauce, salt and pepper; heat thoroughly. Serve on buns with cheese and bell pepper.

      Makes 4 servings


      Let us know some of your favorite Sloppy Joe recipes.

      - Comments

      Chili con Carne


      Jan. 13, 2017 3:42 pm


      A rich wholesome batch of Chili Con Carne made in your NESCO Roaster Oven is prefect for when friends come over for the big game. Made with beef or turkey, its comfort food goodness will be appreciated by all. 

      2 lbs ground beef or turkey
      1 green Pepper, chopped
      4 medium onions, chopped
      2 (1 lb 12 oz) cans tomatoes
      8 oz can tomato sauce
      1 Tbsp sugar
      2 Tbsp chili powder
      1 1/2 tsp salt
      2 (15 1/2 oz each) kidney beans, drained (reserve liquid)

      Preheat Nesco® Roaster Oven to 425?F. 

      Brown ground beef, pepper and onion; drain fat with a baster.

      Stir in tomatoes, bean liquid, tomato sauce and seasonings. Cook until boiling around edges. Reduce temperature to 300?F. 

      Cover and simmer for 1? hours. Stir in beans. Simmer, stirring occasionally for about 15 minutes. 

      Serves 12 to 14


      Try some and let us know what you think. Also, let us know some of your favorite chili recipes.

      - Comments

      Cheese Sauce Toppings


      Jan. 12, 2017 4:43 pm

      Nothing says "Party" more than a NESCO 1.5 Quart Slow Cooker filled with a warm creamy cheese sauce. Great for spooning over nacho chips, fresh steamed vegetables or potatoes; tasty cheese sauces are always a hit on any party buffet. 

      To kick things up try some of the these suggested toppings:

      Roasted pumpkin seeds
      Cooked bacon bits
      Chopped black or green olives
      Chopped fresh tomatoes
      Diced jalapeno peppers
      Chopped marinated artichoke hearts
      Roasted tomato salsa
      Shredded romaine lettuce
      Diced apples tossed in lime juice
      Steamed broccoli tips
      Chopped green onions
      Fresh guacamole
      Diced marinated cooked shrimp
      Beef or chicken chili
      Chilled marinated cooked black beans
      Crumbled feta cheese
      Marinated chopped celery and onions
      Diced radishes 
      Chopped cilantro 


      Let us know some of your favorite cheese sauce toppings!

      - Comments

      Freeze Your Own Homemade TV Dinner


      Dec. 28, 2016 3:08 pm


      NESCO/American Harvest Vacuum Sealers are ideal for storing all types of food items. Vacuum sealing locks in freshness and flavor. Ordinary storage methods trap air in with your food causing it to loose nutrition and taste.

      NESCO/American Harvest Vacuum Sealers are great for frozen plan-ahead meals and single serving meals, or, as we like to call them TV Dinners. Unlike prepackaged store dinners you get to decide the food items and amounts in each meal. At the same time you can avoid unwanted ingredients often found in premade processed foods. And, you'll be saving money!


      Try making up your own TV Dinners with a Vacuum Sealer from NESCO/American Harvest. Let us know some of your favorites.

      - Comments

      Holliday Hot Wings


      Dec. 28, 2016 11:14 am


      Using your NESCO 11 Quart Pressure Cooker this recipe for Chicken Wings is simple and fast. Adding honey to your favorite Smokey BBQ sauce gives the wings that right touch of sweetness.

      Ingredients:

      12-14 chicken wings cut into pieces
      1 cup of water
      1 3/4 cups of smoky BBQ sauce divided
      4 tablespoons of honey divided

      Cut 12-14 chicken wings into 3 pieces - the drumettes, wingettes (often called flats) and the tips. For this recipe we'll use just the drummettes and wingettes. Save and freeze the tips for next time you make homemade chicken stock.

      Add wing pieces to you NESCO Pressure Cooker with ? cup of your favorite smoky BBQ sauce, 1 cup of water and 2 tablespoons of honey. Lock lid and set regulator knob to SEAL. Set for ten minutes on High Pressure and cook.

      When wings are finished after 10 minutes of cooking remove to lightly greased cookie sheet. Place under broiler for 5 minutes or until crispy brown. Remove from broiler. Combine remaining BBQ sauce and honey and brush wings lightly. Enjoy.

      NOTE: Wings may vary in size when purchased. Larger wings may require extra cooking time to be fully cooked. If so reset your pressure cooker and cook for an additional 3-4 minutes. Repeat if needed.


      Try this recipe and let us know what you think. Also, let us know some of your favorite NESCO Pressure Cooker recipes.

      - Comments

      Healthy Avocado Toast with Eggs


      Dec. 28, 2016 10:58 am



      Hard cooked eggs have never been easier with the NESCO deluxe Egg Cooker. Add the eggs to avocado toast for a healthy way to start your day.  

      Healthy Avocado Toast with Hard Boiled Eggs

      8 eggs
      2 avocados
      chia seeds
      sunflower seeds
      1/4 teaspoon salt
      Freshly ground black pepper
      Wholegrain bread
      fresh basil leaves

      Measure the amount of water for hard boiled marked on the measuring cup and pour water into base.   

      Use the pin on the measuring cup and prick each egg before placing on the tray (reduces cracking egg shells).

      Remove the eggs and peel the egg shells under cool running water. Slice the eggs in half lengthwise. Toast the bread and spread mashed avocado over the toast. Garnish with basil, chia seeds, sunflower seeds, salt to taste.


      Place the halved hard boiled eggs on top. Sprinkle with fresh pepper and serve. Makes 8 slices.

      - Comments

      White Chicken Chili


      Dec. 27, 2016 12:07 pm

      When it comes to making great White Chicken Chili NESCO makes it simple with their line of versatile Pressure Cookers. This recipe is hearty and healthy, one the whole family will love. 

      White Chicken Chili - Pressure Cooker

      1 lb cooked chicken
      1 packet of McCormick White Chicken Chili Seasoning Mix
      1 cup water
      1 cup fresh chopped tomatoes
      1 can of corn drained
      1 can white beans un-drained
      Sour cream and chives

      Put chicken, water, beans, corn, tomatoes and seasoning in pressure cooker and cook for three minutes on HIGH pressure. Set regulator knob to SEAL. 


      When complete, gently stir and serve with a dollop of sour cream and sprinkle of fresh chives.

      - Comments

      Cooking Tips Using Bacon Fat


      Dec. 27, 2016 11:35 am



      Almost anyone you talk with will tell you they love the taste of bacon. Here are a few bacon flavor tips when cooking with your NESCO 12" Electric Skillet.

      ?  Next time you make fried or scrambled eggs try substituting bacon fat in place of butter or oil.

      ?  After you fry bacon in you NESCO Electric Skillet use the drippings to make hot bacon dressing. It generally is served over spinach however other greens can work just as well.

      ?  Bacon drippings are also great for cooking greens such as kale and Brussels sprouts.

      ?  Next time you saute shrimp or scallops try using a bit if bacon fat.

      ?  People often like to use bacon fat when making pancakes for a light smoky flavor.  And the perfect side to those pancakes - crispy bacon of course.

      ?  Bacon drippings also add a nice flavor to homemade skillet corn bread.


      Try some of these bacon fat tips and let us know what you think. Also, let us know some of your favorite ways to cook with bacon drippings.

      - Comments

      Toast Topping Tips


      Dec. 23, 2016 12:57 pm

      We all know of our traditional toast toppings such as our favorite butter, PB&J, cream cheese and so on. However it's fun to venture out.  Next time you make perfectly done toast in your NESCO Two Slice Toaster try one or more of the following. Let us know what you think, or some of your favorite or unusual toppings.

      1. Peanut butter and mayo
      2. Cold meatloaf and ketchup
      3. Cheddar cheese and apple butter
      4. Fried Spam and sliced pineapple
      5. Peanut butter with a few drizzles of chocolate syrup
      6. Cake frosting and crushed dried fruit
      7. Cream cheese, cinnamon and thin sliced apple
      8. Chocolate frosting, kiwi and pomegranate seeds
      9. Chocolate frosting, marshmallows and pomegranate seeds

      - Comments

      Chicken Roasting Tips


      Dec. 23, 2016 12:56 pm


      There are many great tips when roasting chickens in your NESCO 18 Quart Roaster oven. Here are a few to try.

      1. Cook more than one chicken at a time. Your 18 Quart Roaster Oven can hold up to the chickens at a time. You can have one now and save the others for various recipes that call for cooked chicken, like chicken tacos or tasty chicken salad.

      2. Some people like to tie the wings and legs down then cook their whole chicken breast side down for about twenty minutes. Then they turn it breast side up and finish cooking until done. It helps make for juicer white meat.

      3. Try rubbing dried herbs under the breast and leg skin for a wonderful flavor. To do so take your fingers and very carefully separate the skin from the meat leaving skin attached in the back. Then sprinkle in and lightly spread your favorite dried herb over meat. Dried tarragon is great. Press skin back over meat. Tie legs together, roast and enjoy.

      Try some of these tips and let us know what you think. Also let us know some of your favorite tips.

      - Comments

      Candied Sweet Potatoes


      Dec. 23, 2016 12:55 pm



      If you like yams you'll love this recipe for Orange-Flavored Candied Yams made simple in your NESCO 11 Quart Pressure Cooker. Grated orange zest really adds to the overall orange flavor. Brown sugar adds just the right amount of sweetness everyone will love.

      Give this recipe a try and let us know what you think. Also let us know what are some or your favorite NESCO Pressure Cooker Recipes.

      1 cup orange juice
      2 large sweet potatoes (yams) 
      salt, to taste
      1/2 cup brown sugar
      1 tsp grated orange zest
      2 Tbsp butter

      Pour the orange juice into the NESCO® 6 Qt. 3-in-1 Digital Pressure Cooker. 

      Peel the sweet potatoes and cut them in half lengthwise. Arrange in a steamer basket (if available) and sprinkle with salt, brown sugar and orange zest. Dot with butter. Lower the steamer basket into the pressure cooker. Lock the lid in place and turn regulator knob to SEAL. Program for HIGH pressure and cook for 8 to 10 minutes.

      When cooking is complete, use the Quick or Natural release method and open the lid. Lift out the sweet potatoes boil down the sauce until thickened and pour over the sweet potatoes.

      - Comments

      Tips for Whipping Egg Whites


      Dec. 1, 2016 3:16 pm


      Whipping egg whites can be quick and simple with your NESCO Digital Hand Mixer. 

      When whipping egg whites it's best to use a metal bowl such as stainless steel or copper. Avoid an aluminum bowl as it can alter the color of your eggs. 

      Adding a half teaspoon of cream of tarter for two or more eggs will help keep the whipped egg whites firm.

      When making meringue add 2 tablespoons of white sugar for each egg. Add sugar slowly while beating eggs. Whip until stiff peaks form.


      Try some of these tips and let us know what you think. Also, let us know some of the recipes you make with your NESCO Hand Mixer.

      - Comments

      Stir Fried Vegetable Delight


      Dec. 1, 2016 3:07 pm



      This vegetable packed dish is quick and simple with your NESCO 12 inch Electric Skillet. You'll love the depth of flavor and the freshness of all the vegetables. A touch of lemon juice adds just the right amount of brightness. For seafood lovers simply add the optional precooked shrimp.

      Try and let know what you think. Also, let us know what other recipes you like to make in your NESCO Electric Skillet. 

      1 Tbsp olive oil
      1/3 lb green beans, sliced diagonally in 1 inch lengths
      2 green or red peppers, seeded and sliced
      1 carrot, coarsely grated
      3/4 lb (30 medium) mushrooms, sliced
      1 small bunch bok choy or chard
      1-3 cloves garlic, minced
      2 tsp fresh ginger root, grated
      1 small red onion, sliced
      1 zucchini, sliced
      1/4 lb tofu, cubed
      1 1/2 tsp dried basil
      1/2 tsp thyme
      3 Tbsp minced parsley
      1 tsp lemon juice
      3 Tbsp soy sauce or to taste
      6-8 Medium pre-cooked or fresh shrimp (optional)

      Combine oil, garlic, ginger root, onion, peppers, beans and carrot and place in the preheated NESCO 12 inch Electric Skillet for 3 minutes.

      Add mushrooms, bok choy, zucchini, tofu, herbs and shrimp. Pour lemon juice and soy sauce over vegetables and cook 3-5 minutes. 

      Serve over rice. Serves 1-3.


      - Comments

      Heating Up Your Holiday Drinks


      Dec. 1, 2016 3:01 pm





      The NESCO 1.8 Liter Glass Water Kettle is ideal for making delicious hot holiday drinks. It boils water faster than a microwave and uses half the energy of a stovetop. 1500 watts of power quickly heats water for all your drinks like Tom & Jerry's, hot toddies, spiced teas and hot instant cocoas.

      For great Tom & Jerry's the Internet offers dozens of delicious recipes. The base of hot water, whipped eggs and liquor makes the perfect foundation for a rich creamy drink. From there the added flavor combinations are almost endless. Grated nutmeg and cinnamon are a favorite. Try a few and let us know what you think. Also let us know what are some of your favorite uses for your NESCO Glass Water Kettle.


      - Comments

      Cinnamon Coffee


      Nov. 29, 2016 4:50 pm



      For your next party treat your guest to a cup of Fresh Brewed Cinnamon Coffee from your NESCO 25 Cup Coffee Urn. Simply add two to three teaspoons of ground cinnamon sprinkled over your favorite coffee grounds before brewing a full urn. Not only does it add a light wonderful flavor, the aroma is absolutely heavenly. For a creamy and sweeter flavor, serve with half-and-half and your favorite sweetener on the side. Your guests will love it.

      Experiment with various amounts of cinnamon, or other additions such as a dash of nutmeg. Let us know what you think. Also share with us some of your favorite coffee tips. 

      - Comments

      Tea Tips. Yummy Good.


      Nov. 29, 2016 2:24 pm

      This holiday season try using dehydrated fruits for a boost of flavor to your cup of tea. Start with a cup of hot water from your NESCO Glass Water Kettle and your favorite tea. Then add ground dehydrated dried oranges and dried cinnamon apple slices. This also works great with cider or plain hot water. Start with small amounts and adjust to your liking.

      Another favorite of ours is just plain hot water with dried lemon slices from our NESCO/American Harvest Food Dehydrator and a mint leaf . . . mmm good.

      Try one of these tips and let us know what you think. Or if you have a tip to share we would love to hear.

      - Comments

      Whipped Mashed Potatoes


      Nov. 29, 2016 11:00 am



      Delicious fluffy mashed potatoes are a holiday staple. Use your NESCO Hand mixer this season to whip up some potatoes in no time!

      5 medium sized potatoes
      1/8 cup millk
      3 T butter

      Boil a medium size saucepan half full of water, and add a pinch of salt. Add potatoes to pot; the water should cover the potatoes. Simmer for 10 minutes, or until potatoes are easily pierced by a fork. Drain.

      Transfer potatoes to a large mixing bowl. Add butter or margarine and milk, and mash with a potato masher. When well mashed, whip for a minute or two with NESCO hand mixer set on medium speed.

      5 servings.

      - Comments

      Add Color to Your Buffet Table with NESCO's Slow Cookers!


      Nov. 28, 2016 12:00 pm



      Keep your holiday appetizers and sauces tasty and warm in colorful 1.5 Qt Slow Cookers from NESCO. From rich brown meatballs and honey wings, to golden cheese sauces and hot bean dips, NESCO Slow Cookers helps make your table more festive.

      Lets us know what recipes you like to make in your NESCO 1.5 Qt Slow Cooker.

      - Comments

      Whole Cooked Lemony Chicken


      Nov. 28, 2016 11:59 am



      Next time you cook a whole chicken in your NESCO 12" Electric Skillet try this tip if you like lemony chicken. Simply take one whole lemon and pierce six to eight times with a fork to let flavor come through. Place inside the cavity of the chicken after adding a dash of salt and pepper. Tie legs shut and cook until done.

      For an added tasty flavor take one-half or whole tablespoon of dried tarragon and sprinkle half of the amount in the cavity of the chicken before adding the salt, pepper and pierced lemon. Take the remaining tarragon and sprinkle over the bird and cook until done. Enjoy.

      The drippings make the base for a fantastic sauce.

      Try this lemony tip and let us know what you think. Also, let us know some of your whole chicken cooking tips.

      - Comments

      NESCO Pressure Cooker


      Nov. 1, 2016 10:58 am


      - Comments

      Dill and Cucumber Salad


      Nov. 1, 2016 10:13 am



      The NESCO 8 Cup Food Processor is the ideal helper when it comes to making this Dill and Cucumber Salad. It slices cucumbers evenly and fast, cutting preparation time to a fraction of hand slicing. The sweet and sour dill dressing is perfect with the cucumbers and will surely be loved by everyone.

      Ingredients
      4 large cucumbers
      1 onion
      1 tablespoon dried dill weed
      1 cup white sugar
       1/2 cup white vinegar
      1/2 cup water
      1 teaspoon salt (optional)

      Directions
      Using the slicing blade, slice cucumbers in the NESCO Food Processor. Remove to a large bowl. Next cut onion into chunks to fit into feed tube and slice in Food Processor. Place in bowl with the cucumbers. Combine cucumbers, onions and dill. In a medium size bowl combine sugar, vinegar, water and salt; stir until the sugar dissolves. Pour the liquid mixture over the cucumber mixture. Cover and refrigerate at least 2 hours before serving.

      - Comments

      Garlic and Herb Portabella Mushrooms


      Nov. 1, 2016 10:06 am


      The NESCO Reversible Grill and Griddle works great for making Garlic and Herb Portabella Mushrooms. Equal amounts of shallots, garlic, basil and chives give the mushrooms an elegant savory flavor. Enjoy these tasty Portabella Mushrooms as a meaty main course or as a delicious side dish.

      Garlic and Herb Portabella Mushrooms

      4 portabella mushrooms, stems removed, rinsed and dried well
      3 teaspoons olive oil
      1 1/2 teaspoons diced shallots
      1 1/2 teaspoons minced garlic
      1 1/2 teaspoons finely diced fresh basil 
      1 1/2 teaspoons finely diced fresh chives
      Salt and pepper as desired

      Preheat electric griddle to medium. Place griddle near an exhaust hood, as the oil may produce smoke.
      Place the mushroom caps on a plate. Add the olive oil, shallots, garlic, basil and chives to a bowl and blend well.
      Spread the olive oil herb mixture evenly over the tops (the flat side) of the mushrooms with the small spoon.
      Place mushrooms, flat side up, on griddle. Cook about 5 minutes. Serve as a side dish (sprinkle with shaved cheese if desired) or as the filling in a sandwich.

      Yield: 4 servings

      - Comments

      Creamy Herb Pasta


      Nov. 1, 2016 10:05 am


      The NESCO 18 Quart Roaster Oven is ideal for roasting up to a 22 lb turkey. It's also perfect for large size recipes when you have a sizable group to cook for.  This recipe for Creamy Herb Pasta serves 25 guests and is extremely easy to make. Simply add all the ingredients, cook for 45 to 50 minutes, and enjoy.

      3 lb wide egg noodles, cooked, drained
      2 Tbsp all-purpose flour
      2 cups half and half
      1/2 cup parsley, chopped
      2 cups milk
      1/4 cup chopped chives
      4 Pkg (8 oz ea) cream cheese, softened, cubed
      1 - 2 Tbsp Italian seasoning
      1 cup butter or margarine, room temp.
      salt and pepper to taste

      Preheat Nesco® Roaster Oven to 425? F.

      Combine all ingredients in cookwell; stir gently until well mixed. Cover; bake 45 to 50 minutes or until set.

      To hold: Reduce temperature to 250? F and add milk if pasta begins to dry out.


      Serves 25

      - Comments

      NESCO 8 Cup Food Processor Easy Tomato Salsa


      Oct. 22, 2016 3:00 pm

      The NESCO  8 Cup Food Processor makes fresh salsa fast and easy. The recipe below includes green bell pepper for bit of crunch and color along with its zesty flavor. However many people prefer to use a yellow or red pepper for its slightly lighter taste. Also, for less heat simply remove the jalapeno seeds before finely chopping.

      Ingredients
      3 cups tomatoes
      1/2 cup green bell pepper
      1 cup onion
      1/4 cup fresh cilantro
      2 tablespoons fresh lime juice
       4 teaspoons chopped fresh jalapeno pepper (including seeds)
      1/2 teaspoon ground cumin
      1/2 teaspoon kosher salt
      1/2 teaspoon ground black pepper


      Place the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in the food processor. Pulse to chop and blend. Serve  and enjoy!

      - Comments

      NESCO Dehydrator Special Apple Snacks


      Oct. 21, 2016 12:55 pm

      People love these Special Apple Snacks made with the NESCO/American Harvest Snackmaster Dehydrator. Pineapple juice combined with a touch of sugar and cinnamon give these apple chips a wonderful flavor to be enjoyed everyday whether at home or on the go.

      4 apples
      1/4 cup pineapple juice
      1 Tbsp sugar
      1 tsp ground cinnamon

      Peel apples. Cut into 1/4" thick rings or slices. Dip slices in pineapple juice for 1 minute. Place dipped apples on a mesh-lined Clean-a-Screen® positioned on a Nesco®/American Harvest® dehydrator tray. 

      Mix together the sugar and cinnamon and sprinkle on top of apples. Dry for 6 to 10 hours at 135? F until crisp. 

      Cool and store in an airtight container.

      - Comments

      Seasonal Pumpkin Bread in the 18 Qt Roaster Oven


      Oct. 20, 2016 11:41 am



      The NESCO 18 Quart Roaster Oven is ideal for roasting up to a 22 lb turkey. It's also perfect as an energy saving oven for making your favorite breads. This Seasonal Pumpkin Bread recipe can be made year round. However it's especially appreciated during autumn and the holiday seasons. 

      1 cup canned pumpkin
      2 eggs
      1/2 cup corn oil
      3 Tbsp water
      1? cup flour
      1 1/2 tsp pumpkin pie spice
      1 tsp baking soda
      1/2 tsp salt
      1 1/2 cup sugar

      Preheat NESCO 18 Qt Roaster Oven to 350? F. 

      In a bowl, combine pumpkin, eggs, oil and water. Mix well with your NESCO® Hand Mixer. In another bowl, sift dry ingredients together. Add pumpkin mixture and mix well. 

      Pour into greased loaf pan. Place pan on rack in roaster. Bake 1 hour and 10 minutes or until toothpick inserted in center comes out clean. 


      Remove from pan and cool.

      - Comments

      Bread Pudding


      Oct. 3, 2016 5:26 pm

      This recipe for Bread Pudding is made simple with your 8 Qt Slow Cooker from Open Country by NESCO. With equal amounts of cream and Nutella® you'll enjoy a pudding that's rich and silky with every spoonful.

      1 cup bread, cubed and dice and place into buttered ceramic cooking pot of your Camouflage Nesco® 8qt Slow Cooker.

      In a separate bowl combine;
      4 eggs
      1 1/2 cups milk
      1/2 cup cream
      1/4 cup sugar
      1/2 cup Nutella®
      1/2 tsp vanilla
      1 tsp salt

      Whisk until smooth, pour over bread cubes and press cubes until all liquid is absorbed. 


      Cook on LOW setting for 3 hours. Serve warm with vanilla ice cream. 

      - Comments

      Apricot-Raisin Granola


      Oct. 3, 2016 5:25 pm


      Make you own fresh and wholesome granola at home with a Food Dehydrator from NESCO/American Harvest. This recipe for Apricot-Raisin Granola is one you'll want to make again and again. A tasty way to start your day, or as a snack at home or away.

      4 cups old-fashioned oatmeal (not quick) or rolled oats
      1/2 cup vegetable oil
      1/2 cup brown sugar
      1/2 cup sunflower seeds
      1/2 cup almonds, sliced
      1/2 cup apricots, chopped
      1/2 cup raisins

      Pour 4 cups oatmeal or rolled oats into bowl. Add oil and brown sugar (more sugar for sweeter bars). Toss gently until blended. Add sunflower seeds and almonds. Mix well. 

      Sprinkle onto Solid Fruit Roll Sheets 1/2 inches thick. Place in your Nesco®/American Harvest® Dehydrator on dehydrator trays. Dry 4 to 7 hours at 145? F until crunchy. 


      Toss with apricots and raisins. Store in air-tight container.

      - Comments

      Vacuum Sealers: A great way to preserve and store foods


      Oct. 3, 2016 5:24 pm

      NESCO/American Harvest Vacuum Sealers are ideal for storing all types of food items. Vacuum sealing locks in freshness and flavor. Ordinary storage methods trap air in with your food causing it to loose nutrition and taste.


      NESCO Vacuum Sealers are perfect for protecting and preserving a variety of food items including cheese, vegetables, fish, wild game, and domestic meats.

      - Comments

      Banana Bread with NESCO/American Harvest Bread Machine


      Sep. 30, 2016 3:34 pm


      Make "Homemade Bread" without all the work. Just add the ingredients and let your NESCO/American Harvest Bread Maker do all the work. This recipe for Banana Bread is so simple and tasty you'll want to make it over and over again.

      2 large eggs
      1/3 cup butter
      1 oz. milk
      2 bananas, mashed
      1/3 cup butter
      1 oz. milk
      2 bananas, mashed
      1 1/3 cups bread flour
      2/3 cup sugar
      1 1/4 tsp baking powder
      1/2 tsp baking soda
      1/2 tsp salt
      1/2 cup chopped nuts

      Put the wet ingredients in the bread pan.
      In a mixing bowl, mix the dry ingredients and then add to the bread pan.
      Press Menu button; Select Program #4
      Press Crust Color button to the desired crust color.
      Press the Start- Stop button or select the delayed start button.

      Note: Use a spatula to scrape sides of the pan after mixing five min. to remove flour pockets.

      - Comments

      Kale and Blueberry Dehydrating tips


      Sep. 30, 2016 3:27 pm



      Tip #1
      Did you know that drying Kale only takes a short time of drying? Substitute them for those high calorie snacks and you will do your body good.
      Average Drying Time: 2 - 4hrs.

      Tip #2
      Did you know you can speed up the drying time in blueberries by cracking the skin? Use either method - boiling them in hot water for 1 to 2 minutes and rinse immediately in cold water, or freezing them for a couple of days, thaw and dry.

      Average Drying Time: 10-18hrs.

      - Comments

      Slow Cooker Lasagna


      Sep. 30, 2016 3:23 pm


      If you like Italian food you'll love this recipe for Lasagna made simple with your 8 Qt Slow Cooker from Open Country by NESCO. With just a few simple ingredients you'll have a light fresh dish you'll love to serve to family and friends.

      In 8 quart Camouflage Nesco® Slow Cooker cooking pot, put two cups of your favorite meat or veggie tomato sauce. Put three lasagna noodles on top, then another layer of sauce and 1/2 cup of shredded cheese. Continue to build two more layers and reserve 1/2 cup of cheese. 

      Cover and cook on LOW for 6 hours. Sprinkle with remaining cheese and cook an additional 10 minutes. 


      Serve warm.

      - Comments

      Lemon Herb Chicken in the Roaster Oven


      Sep. 30, 2016 2:57 pm



      The NESCO 18 Quart Roaster Oven is ideal for making tender, juicy chicken. This recipe uses lemon juice and a touch of thyme to give your chicken a bright fresh flavor in every forkful.
      3 lb whole, broiler-fryer chicken
      1/2 tsp thyme
      1/4 tsp onion powder
      1/4 tsp garlic powder
      1/4 tsp pepper
      1 lemon, sliced
      2 Tbsp butter or margarine, melted
      juice of 1 lemon
      Sprinkle inside of chicken cavity with thyme, onion powder, garlic powder and pepper. Place lemon slices inside cavity. Place on rack in Nesco® Roaster Oven. Brush with melted butter and drizzle with lemon juice. Cover and cook at 375?F for 1 hour 15 minutes, or until meat thermometer inserted in breast registers 185?F. Serves 4 to 6.
      SLOW COOK: Prepare recipe as directed. Cover and cook at 225?F for 6 to 8 hours.

      - Comments

      NESCO/American Harvest Gardenmaster dehydrator featured on Inspired Home blog!


      Sep. 9, 2016 9:55 am

      Check out this great article on how to make fruit leather with NESCO®/American Harvest®'s Gardenmaster dehydrator!!


      - Comments

      Simple Apple Chips


      Sep. 6, 2016 3:21 pm


      Simple Apple Chips 

      1 bag granny smith or other firm apples, cored and peeled
      cinnamon sugar

      Apples should be sliced at 1/4 inches thick. Place slices on a sheet of wax paper and sprinkle with cinnamon sugar lightly over the apple slices. 

      Spread the slices on your Nesco®/American Harvest® Dehydrator trays. 

      Set the temperature to 135 degrees Fahrenheit. Allow 4-10 hours to dry.

      Click Here to Purchase Nesco®/American Harvest® Dehydrator

      - Comments

      Deluxe Deep Fryer: Simple Crispy Fish Sticks


      Sep. 6, 2016 10:57 am


      Crispy homemade Fish Sticks are made simple with Deep Fryers by NESCO®. This easy recipe takes minutes to prepare and one you'll want to have over and over.

      Simple Crispy Fish Sticks

      1 lb fish fillets, skinless-fresh or frozen, thawed
      1/2 cup all-purpose flour
      1 tsp salt
      1/4 tsp pepper
      2 eggs, lightly beaten
      1 cup bread crumbs, dry-fine

      Remove basket and preheat oil to 300 degrees Fahrenheit in Nesco® Deep Fryer. Cut fish into 1 inch strips. Combine flour, salt, and pepper. Dip strips in flour mixture, then into eggs. Coat with bread crumbs. 

      Lower basket into oil. Use a heat-resistant, metal spoon to place fish in oil. Cook 3 to 5 minutes at 375 degrees Fahrenheit. 


      - Comments

      Jet Stream Oven: Easy Parmesan Potatoes


      Sep. 6, 2016 10:56 am


      Enjoy a touch of Italy with delicious Parmesan Coated Potatoes. The NESCO® Jet Stream2 Oven® makes them simple and fast in about 18 minutes.

      Easy Parmesan Potatoes

      4 (6 oz) baking potatoes 
      1/4 cup melted butter
      1/4 cup grated Parmesan Cheese 
      pepper (to taste)
      salt (to taste)

      Cut each potato into lengthwise quarters. Brush all sides with melted butter. Sprinkle with Parmesan cheese, salt and pepper.

      Place ingredients in your Nesco®/American Harvest® Jet Stream2 Oven®

      Settings:
      Time - 18 minutes
      Temperature - 400°F
      Fan speed - HI


      Bake accordingly until lightly browned and tender.

      Click Here to Purchase Nesco®/American Harvest® Jet Stream2 Oven®

      - Comments

      18 Qt Camouflage Roaster Oven: Tasty Cabbage Rolls


      Sep. 6, 2016 10:54 am


      These hearty Cabbage Rolls blend just the right amount hamburger and rice for a satisfying meal. The 18 Quart Camouflage Roaster from Open Country® by NESCO® makes it simple at home or in your Northwoods cabin. 

      Tasty Cabbage Rolls

      1 large head of cabbage
      3 pounds hamburger 
      3 13 oz cans tomato soup 
      2 sticks of butter (slice 1 stick) 
      2 cups rice, cooked 
      2 eggs 
      1/2 cup bread crumbs 
      salt and pepper to taste
      2 quarts water

      To prepare cabbage for rolling hamburger, I like to do it the old fashioned way by floating it in a large pot of boiling water. Carefully cut slices so each cabbage leaf floats off of head. Remove leaves and drain on paper towels. Cut spine out of leaf.

      Prepare beef for rolling, mix rice, bread crumbs, eggs, hamburger, salt and pepper. Roll individual leaves of cabbage with meat mixture. 

      Melt 1 stick of butter in cookwell while preheating 12 or 18 quart Nesco® Roaster Oven to 350 degrees. Place cabbage rolls in cookwell. After 1 layer, pour soup on top. Add butter slices. Layer this way until done. Add water to almost cover cabbage rolls. 

      Cook 1 to 2 hours. 

      Serves 18 to 24


      Submitted by Karen Moreno, from Macomb, Michigan.


      Click Here to Purchase Open Country® by Nesco® Roaster

      - Comments

      12" Extra Deep Electric Skillet: Philly Cheese Steak Sandwiches


      Sep. 6, 2016 10:52 am



      Who doesn't love a really good Philly Cheese Steak Sandwich? The 12" Electric Skillet by NESCO® makes them simple and tasty. NESCO® Skillets are perfect for countertop cooking at home, in your RV or camper. 

      1 tsp vegetable oil
      2 cups thinly sliced onion 
      2 red or green bell peppers, cored, seeded and thinly sliced
      6 oz provolone cheese*
      4 oval sandwich rolls, sliced in half
      1 lb thinly sliced beefsteak (eye of round, or sirloin)
      1/2 tsp salt
      1/4 tsp black pepper

      Preheat Nesco® 12 inch Electric Skillet to 300?F. Add oil and stir to coat skillet bottom. Add onions and peppers, cook for 2 minutes. Add water and stir until onion/pepper mixture is soft and water has evaporated (about 3-4 minutes). 

      Remove mixture and keep warm. Warm buns until lightly toasted. Place 1 oz cheese on each warm bun.

      Increase heat in skillet to 350?F. Season meat with salt and pepper. Sear each piece of meat 1-2 minutes per side until browned. *Note: overcooking meat will cause it to be tough.

      Place meat on cheese and top with onions and peppers.

      Optional: May use American, cheddar or mozzarella cheese if desired.

      Click Here to Purchase NESCO® Skillet  

      - Comments

      Roaster Oven Spicy Enchiladas


      Aug. 5, 2016 3:20 pm


      The NESCO® 6 Quart Roaster Oven is perfect for making Spicy Enchiladas. From frying the corn tortillas to baking the cheese covered enchiladas it's simple, fun and tasty.

      12 Corn Tortillas
      Salad oil - for frying tortillas
      2 cups Enchilada Sauce
      3/4 cup Onion, chopped
      1 1/2 cups Sharp Cheddar Cheese, grated

      Filling
      1 lb Lean ground beef
      1 medium Onion, chopped
      1/2 cup Enchilada Sauce

      Remove cookwell from Nesco® 6 Qt. Roaster Oven. Cover roaster base and preheat at 350?F. Brown meat in fry pan; add onion and cook until onion is soft. Add enchilada sauce. Simmer about 10 minutes. Set aside. In fry pan, heat oil and fry tortillas in oil just long enough to soften. Dip in enchilada sauce. Put about 3 Tbsp filling in center, sprinkle with 2 tsp onion and overlap edges at center. 

      Wipe cookwell with vegetable oil. Place filled enchiladas side by side into cookwell. Pour remaining sauce over enchiladas and sprinkle grated cheese over all. Remove cover and place cookwell into roaster. Cover and bake about 30 minutes or until hot throughout. Serve with sour cream.


      - Comments

      How to Dehydrate Tomatoes


      Aug. 5, 2016 3:10 pm


      - Comments

      Creamy Deviled Eggs


      Aug. 5, 2016 2:37 pm


      The new Deluxe Egg Cooker from NESCO® makes preparing eggs simple and convenient. The following recipe uses white vinegar and yellow mustard to give deviled eggs a rich and distinctive flavor everyone will love.

      Deviled Eggs

      8 eggs
      1/3 cup mayonnaise
      1 1/2 teaspoon white vinegar
      1 1/2 teaspoon yellow mustard
      1/4 teaspoon salt
      Freshly ground black pepper
      Smoked Spanish paprika, for garnish

      Measure the amount of water for "hard boiled" marked on the measuring cup and pour water into base.  

      Use the pin on the measuring cup and prick each egg before placing on the tray (reduces cracking egg shells).
      Remove the eggs and peel the egg shells under cool running water. Slice the eggs in half lengthwise, placing the yolks in a bowl, and the whites on a plate. Mash the yolks using a fork into a crumble, and add mayonnaise, vinegar, mustard, salt, and pepper. Mix well. 

      Evenly spoon the yolk mixture into the egg whites. Sprinkle with paprika and serve.

      Click Here to Purchase Deluxe Egg Cooker from NESCO®

       

      - Comments

      Homemade Egg Salad


      Aug. 5, 2016 2:29 pm


      Homemade Egg Salad is simple with the Deluxe Egg Cooker from NESCO®. Two mustard flavors and lemon juice combine for a fresh taste that will keep people coming back for more.

      Egg Salad
      8 eggs
      1/3 cup mayonnaise
      1 1/2 teaspoon Dijon mustard
      1 teaspoon prepared yellow mustard
      1/2 lemon, juiced
      1/3 cup chopped green onions
      Salt and pepper to taste

      Measure the amount of water for "hard boiled" marked on the measuring cup and pour water into base.   

      Use the pin on the measuring cup and prick each egg before placing on the tray (reduces cracking egg shells).

      Remove the eggs and peel the egg shells under cool running water. In a medium bowl, stir together the mayonnaise, Dijon mustard, yellow mustard, lemon juice and green onions. Chop the eggs into big chunks and mix gently with the dressing. Season with salt and pepper.

      Click Here to Purchase Deluxe Egg Cooker from NESCO®

      - Comments

      Creamy Mac and Cheese


      Aug. 5, 2016 11:13 am


      The Open Country® by NESCO® Slow Cooker is perfect for making creamy Mac and Cheese. The following recipe uses eggs and evaporated milk to make this Mac and Cheese silky and hearty.

      1 1/2 cups milk
      12 oz evaporated milk
      1/4 cup butter, melted and cooled
      3 eggs
      1/2 tsp salt
      3 cups Cheddar Cheese, shredded
      1/2 lb macaroni

      Whisk together all ingredients, except cheese and macaroni. Pour mix into a buttered Nesco® 8QT Slow Cooker cooking pot and then add cheese and macaroni. 

      Stir to combine, cover and cook on HIGH for 30 minutes. Reduce setting to LOW and cook an additional 3 hours. 

      Serve warm

      - Comments

      Delicious Carrot Cake


      June 30, 2016 10:35 am


      This delicious carrot cake is sure to impress your friends and family with it's secret ingredient of crushed pineapples. Baking the cake in your Patriotic NESCO® Flag Roaster will make any get together extra special, as well as make your cake nice and moist.

      Carrot Cake
      2 cups granulated sugar
      1 tsp vanilla
      4 eggs
      1 cup cooking oil
      3 cups carrots, grated
      1 cup crushed pineapple, drained (optional)
      2 cups all-purpose flour
      1 tsp baking soda
      1 tsp salt
      2 tsp cinnamon
      1 tsp nutmeg
      1/4 tsp cloves

      Preheat NESCO® Roaster Oven to 375? F.

      Beat sugar, vanilla, eggs and oil in large mixing bowl. Mix in carrots, flour, spices and pineapple. Beat on medium speed for 2 minutes. Pour into greased 13 x 9 cake pan.

      Set on rack in cookwell and bake at 375F for 50 to 60 minutes.

      Makes 30 pieces.

      Frosting
      1/2 cup butter, softened
      8 oz cream cheese, softened
      3+ cups powdered sugar
      1 Tbsp lemon juice


      Cream butter and cream cheese. Beat in remaining ingredients until light and fluffy.

      Click Here to Purchase NESCO® Patriotic Flag Roaster

      - Comments

      Decadent Cream Cheese Frosting


      June 27, 2016 2:11 pm



      Smooth and creamy frostings always turn out great with the NESCO® Digital Hand Mixer. Just four simple ingredients and this frosting is perfect for hundreds of your favorite desserts.

      1/2 cup margarine or butter, room temperature
      8 oz cream cheese, softened
      3+ cups powdered sugar
      1 Tbsp lemon juice


      In medium bowl, cream margarine and cream cheese with an electric mixer. With the mixer on low speed, add in powdered sugar and lemon juice until light and fluffy. Add enough powdered sugar to make desired consistency. Spread evenly over cooled cake.

      Click Here to Purchase NESCO® Digital Hand Mixer

      - Comments

      Tasty Grilled Salmon


      June 23, 2016 3:16 pm


      The new Electric Grill with Glass Lid from NESCO® makes grilling simple and convenient year-round. The following recipe for Grilled Salmon starts with an easy and flavorful marinade that makes every bite tasty throughout. With just the right amount of citrus and sweetness, it's a grilled dish you'll want to make over and over again.

      Tasty Grilled Salmon

      1 1/2 pounds salmon fillets
      lemon pepper to taste
      garlic powder to taste
      salt to taste
      1/3 cup soy sauce
      1/3 cup brown sugar
      1/3 cup water
      1/4 cup olive oil
      1/4 cup orange juice

      Season salmon fillets with lemon pepper, garlic powder, and salt.

      In a small bowl, stir together soy sauce, brown sugar, water, orange juice and olive oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.

      Preheat grill for medium heat.


      Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

      Click Here to Purchase Electric Grill with Glass Lid from NESCO®

      - Comments

      Salmon in Orange Sauce


      June 15, 2016 3:29 pm

      Farm raised or wild salmon, both work great for this wonderful citrus flavored dish. Nonfat yogurt adds a velvety elegance to the sauce. Cooked in foil packets with your NESCO®/American Harvest®  JS-5000T Jet Stream2 Oven® makes it fast, simple and tasty. With prep and cook time under 20 minutes Salmon in Orange Sauce is great any day of the week.
      1 pound salmon fillet, skinned and cut into 4 pieces

      1/3-cup nonfat yogurt
      2 tablespoons orange juice concentrate, thawed
      1 tablespoon fresh parsley, chopped
      1 tablespoon fresh chives, chopped
      1 teaspoon orange peel, grated
      1/2 teaspoon lemon peel, grated
      1 clove garlic, finely chopped
      1/4-teaspoon black pepper


      Cut four 12" X 12 " pieces of aluminum foul. Place one piece of salmon on each square of foil. Combine remaining ingredients; spoon over salmon. Seal foil creating packets. Preheat NESCO®/American Harvest® Jet Stream2 Oven® at 400? F. HIGH for 2 minutes. Place packets on rack and bake at 400? F. on HIGH fan speed for 7 to 8 minutes.

      - Comments

      Creamy Chocolate Cheesecake


      June 15, 2016 3:06 pm


      Creamy Chocolate Cheesecake is made simple with your versatile 6 Quart Pressure Cooker from NESCO®. Chocolate wafer cookie crumbs make every bite of this recipe extra chocolaty good. 

      Chocolate Cheesecake
      Crust:
      1 cup chocolate wafer cookie crumbs
      2 Tbsp butter, melted

      Mix 1 cup cookie crumbs and butter together. Press in bottom of 7" spring form pan. Set aside.

      Filling:
      1 cup water
      2 eggs
      2 (8 oz) packages cream cheese, softened
      6 oz semi-sweet chocolate chips, melted
      2/3 cup sugar
      3/4 cup chocolate wafer cookie crumbs

      (Variation: Add 1 tsp instant coffee to melted chocolate chips for a mocha cheesecake.) 

      Blend cream cheese in bowl with mixer until smooth. Gradually add sugar. Mix thoroughly. Adding one egg at a time, mix until cheese is smooth. Fold in melted chocolate until thoroughly blended. Add remaining 3/4 cup of cookie crumbs into mixture. Pour into spring form pan over crust. Add water to cooker. Tear off a 6"
      piece of aluminum foil and fold in half, lengthwise. This helps to remove pan after cooking cycle is complete. Place spring form pan on foil and lower into Nesco® Pressure cooker.

      Cover and lock lid in place. Turn regulator knob to SEAL. Program for HIGH pressure and cook for 20 minutes. Release pressure by using the quick release method. Unlock and open lid. 

      Remove cheesecake from pressure cooker by lifting up the ends of foil.

      Let cool to room temperature before refrigerating. For best results, refrigerate overnight.

      Click Here to Purchase NESCO® 6 Quart Pressure Cooker

      - Comments

      Delicious Pickled Eggs in the Deluxe Egg Cooker


      June 10, 2016 10:57 am



      This Pickled Egg recipe is made simple with the Deluxe Egg Cooker from NESCO®. Red beets add a depth of flavor at the same time giving the eggs a colorful appeal.

      1 (15 ounce) can beets
      1 onion, thinly sliced
      12 hard cooked eggs, shelled and left whole
      1/4 cup white sugar
      1/2 cup vinegar

      Measure the amount of water for hard boiled marked on the measuring cup and pour water into base.
      Use the pin on the measuring cup and prick each egg before placing on the tray (reduces cracking egg shells).
      Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl or pitcher.
      Pour sugar and vinegar into the saucepan with the beet liquid and bring the mixture to a boil. Reduce the heat to low, and let the mixture simmer 15 minutes.


      Pour the beet juice mixture over the beets, eggs, and onions. Seal the bowl or pitcher and refrigerate. Refrigerate for at least one to 3 days; the longer they are allowed to sit the better they will taste.

      Click Here to Purchase Deluxe Egg Cooker from NESCO®

      - Comments

      Three-Piece Buffet Kit


      June 7, 2016 1:42 pm

      Turn your NESCO® 18 Quart Roaster Oven into a hot or cold buffet-serving unit with our 3 Piece Buffet Kit. Keep appetizers, sauces, main dishes and more hot and ready to enjoy. Or use it anywhere as a cold buffet server. Simply fill the roaster cookwell bottom with ice, leave unplugged, insert the 3 Piece Buffet Unit and you're ready to go. With the large roaster dome cover - salads, fruits and deserts stay chilled for hours.

      Click Here to Purchase NESCO® 5 Pc. Nescote® Non-Stick Buffet Kit
      3 Buffet Server Pans held in by 2 brackets (5pcs.)


      - Comments

      New! NESCO/American Harvest Patriotic Flag Roaster


      June 2, 2016 11:02 am



      In time for the summer holidays NESCO® brings you the 18 Quart Patriotic Roaster Oven. It's perfect for making party size Barbecued Spare Ribs, Baked Bean Casseroles, Cheesy Potatoes and much more. Roast up to 22 pound turkeys, large beef roasts or tender legs of lamb. The NESCO® 18 Quart Oven is also perfect for baking, steaming or slow cooking. Make baked Fruit Custard, steamed Corn on the Cob or slow cooked Beef Bourguignon.

      Click Here to Purchase NESCO® Patriotic Flag Roaster



      - Comments

      Barbecued Beef Short Ribs - Pressure Cooker


      May 13, 2016 1:35 pm


      Everyone's favorite, Barbecued Beef Short Ribs are made simple with a versatile NESCO® Pressure Cooker. This recipe combines brown sugar and lemon juice to make a tangy yet sweet mouthwatering citrus glaze.

      Barbecued Beef Short Ribs - Pressure Cooker

      6 lbs short ribs, cut in pieces
      3 Tbsp bacon fat (or vegetable oil)
      2 tsp salt
      2 Tbsp green pepper, chopped
      1/4 cup onion, chopped
      2 cups ketsup
      2 tsp celery seed
      1/4 cup brown sugar
      1/4 cup lemon juice
      1 Tbsp dry mustard
      2 cups water


      Place removable Cooking Pot in Main Body. 

      Add fat or oil. Plug cooker into standard outlet. 

      Press "BROWN" button on Control Panel of NESCO® 6 Qt. Digital 3-in-1 Pressure Cooker. The light will start flashing and display will show "0.0". Leave lid off while browning.


      Press 'START/STOP' button to begin heating. Indicator light will stop flashing. Preheat 1 minute.

      Add ribs and begin browning. When meat is browned, press START/STOP button and add remaining ingredients.

      Place lid on cooker. Turn counter-clockwise until it locks into place and Locking Pin 'clicks' into place.

      Turn Pressure Regulator Knob to "Pressure" or "Seal". 


      Then set Pressure Button on control panel on "LOW". Set desired cooking time by pressing the 'LOW' button once for each minute or hold down continuously until desired time is reached (50-60 minutes).

      Press START/STOP button to begin cooking. Indicator light will stop flashing. Cooker will begin to count down (in minutes) and Floating Valve will rise after appropriate cooking pressure has been reached. 


      When time control reaches zero, cooker will beep 3 times and switch to the WARM setting automatically.

      After cooking is finished, press 'START/STOP' button to make sure unit is completely off. Turn Pressure Regulator Knob to "STEAM" or "VENT" in short bursts and allow pressure to release.

      Remove ribs. Mix 2 tablespoons flour and 1/4 cup cold water for each cup liquid. Gradually stir into broth. Cook until thickened, stirring constantly.

      Turn cooker off and unplug from outlet.

      - Comments

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