1. Preheat NESCO® Roaster Oven at 425º F.
2. Reduce heat to 325ºF and place meat and onion in cookwell. Brown and crumble meat into 1/4” pieces. Pour off drippings.
3. Stir in barbecue sauce, salt, and pepper; heat thoroughly. Serve on buns with cheese and bell pepper. Makes 4 servings.

Grocery Ingredients:

1. Preheat NESCO® Roaster Oven to 425ºF.
2. Brown ground beef, pepper, and onion. Drain fat with a baster.
3. Stir in tomatoes, bean liquid, tomato sauce, and seasonings. Cook until boiling around edges. Reduce temperature to 300ºF.
4. Cover and simmer for 1 ¼ hours. Stir in beans. Simmer, stirring occasionally for about 15 minutes. Serves 12 to 14.

• 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

• Next time you make fried or scrambled eggs, try substituting bacon fat in place of butter or oil.
• After you fry bacon in your NESCO Electric Skillet, use the drippings to make hot bacon dressing. It is generally served over spinach, but other greens can work just as well.
• Bacon drippings are great for cooking greens such as kale and Brussel sprouts.
• Next time you sauté shrimp or scallops, try using a bit of bacon fat for extra flavor.
• 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 cornbread.

1. Cold meatloaf and ketchup
2. Cheddar cheese and apple butter
3. Peanut butter and mayonnaise
4. Fried Spam and sliced pineapple
5. Peanut butter and chocolate syrup
6. Cake frosting and dried fruit
7. Tomato and pesto
8. Cream cheese, cinnamon, and apple
9. Chocolate frosting or nutella, kiwi, and pomegranate seeds
10. Chocolate frosting or nutella, marshmallows, and pomegranate seeds

1. Cook more than one chicken at a time. Eat one for dinner tonight and then save the others for various recipes later in the week, like chicken tacos or chicken salad.
2. Tie the chicken wings and legs down, and then cook the whole chicken breast side down for about twenty minutes. Next, turn the breast side up and finish cooking until done. This method helps make for juicier white meat.
3. Try rubbing dried herbs under the breast and leg skin. Take your fingers and very carefully separate the skin from the meat, leaving the skin attached in the back. Then, sprinkle in and lightly spread your favorite dried herb over the meat, such as dried tarragon. Press skin back over the meat. Tie legs together, roast, and enjoy.

Let us know what you think of these tips or let us know your favorite way to cook chicken in your NESCO!

If you like yams, you’ll love this recipe for Orange-Flavored Candied Yams made in your NESCO Pressure Cooker. Grated orange zest and brown sugar add just the right amount of sweetness and zing.

Your Key Ingredient:

NESCO Pressure Cooker

Grocery Ingredients:

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

Instructions:

1. Pour orange juice in NESCO® Pressure Cooker.
2. Peel sweet potatoes and cut in half lengthwise. Arrange in a steamer basket (if available) and sprinkle with salt, brown sugar, and orange zest. Dot with butter.
3. 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.
4. When cooking is complete, use the Quick or Natural release method and open lid. Lift out sweet potatoes. Boil down sauce until thickened and pour over sweet potatoes.

1. 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 fork. Drain.
2. Transfer potatoes to a large mixing bowl. Add butter or margarine and milk, and mash with a potato masher.
3. When well mashed, whip for a minute or two with NESCO® 16-Speed Hand Mixer and set on medium speed. Serves 5.

1. Take on whole lemon and pierce six to eight time with a fork to let flavor come through.
2. Add 1/2 of dried tarragon into the cavity of chicken and 1/2 of dried tarron over chicken. Add a dash of salt and pepper to chicken, and place lemon inside the cavity of the chicken.
3. Place chicken in NESCO® 12 Inch Electric Skillet. Tie legs shut and cook until done. Drippings make a great base for sauce.

1. Place bread into buttered ceramic cooking pot of your NESCO ® 8 Qt. Camouflage Slow Cooker.
2. In a separate bowl, combine eggs, milk, cream, sugar, Nutella®, vanilla, and salt. Whisk until smooth, pour of bread cubes, and press cubs until liquid is absorbed.
3. Cook on LOW setting for 3 hours. Serve warm with vanilla ice cream.

1. 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.
2. Sprinkle onto NESCO® Fruit Roll Sheets 1/2 inches thick. Place in your NESCO® Dehydrator on dehydrator trays. Dry 4 to 7 hours at 145° F until crunchy.
3. Toss with apricots and raisins. Store in air-tight container.

1. Put the wet ingredients in the bread pan.
2. In a mixing bowl, mix the dry ingredients and then add to the bread pan.
3. 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.

1. In NESCO® 8 Qt. Camouflage Slow Cooker cooking pot, put two cups of your favorite meat or veggie tomato sauce.
2. 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.
3. Cover and cook on LOW for 6 hours. Sprinkle with remaining cheese and cook an additional 10 minutes.