Slow Cooker Thanksgiving Stuffing

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

  • 1 cup butter
  • 2 tsp. poultry seasoning
  • 2 medium onions (diced)
  • 2 cups celery (chopped)
  • 6 cups cubed and dried white bread
  • 6 cups cubed an dried brown bread
  • 1/4 cup parsley (chopped)
  • 1 tbs. fresh thyme, sage, or rosemary
  • 3-4 cups chicken broth
  • 2 eggs
  • Salt & pepper to taste

 

Directions:

  1. Heat butter over medium heat until melted. Stir in the poultry seasoning, black pepper and salt to taste.
  2. Add chopped celery and diced onions and cook until softened. Cool Completely.
  3. Place bread cubes in a large bowl. Add celery and onion mixture, parsley and herbs if using.
  4. Add chicken broth a little at a time just to moisten. Gently stir. Stir in eggs.
  5. Cover & refrigerate overnight if making ahead of time.
  6. Place stuffing in your slow cooker and turn onto high for 30 minutes.
  7. Reduce temperature to low and cook an additional 3-4 hours or until cooked through.
  8. Enjoy!


Overnight Slow Cooker Oatmeal

oatmeal

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

  • 2 1/2 cups water
  • 2 cups milk
  • 1 cup applesauce
  • 1 cup steel-cut oats
  • 1 cup dried cherries
  • 2 tbs. brown sugar
  • 1 tsp. vanilla
  • 1 tsp. cinnamon

 

Directions:

  1. Place milk, applesauce, steel-cut oats, dried cherries, brown sugar, vanilla, and cinnamon into your slow cooker and stir.
  2. Cook on low for 8 hours overnight.
  3. Enjoy!


Slow Cooker Mac & Cheese

mac and cheese

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

  • 16 ounce elbow macaroni
  • 1 1/2 cups half & half
  • 4 tablespoons salted butter
  • 12 ounce evaporated milk
  • 3 cups shredded cheddar cheese
  • 3/4 pound block white American cheese or Monterey jack cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

 

Directions:

  1. Cook elbow macaroni pasta according to the package directions.
  2. Place cooked macaroni into the slow cooker.
  3. Add butter and stir until melted/coated.
  4. Pour in half & half, evaporated milk, 2 cups shredded cheddar cheese,  cubed American Cheese or Monterey Jack, and salt and pepper. Stir until all ingredients are mixed.
  5. cover and cook on low for 2 hours. (stir occasionally as it cooks.)
  6. During the last 20 minutes of cooking, top with the remaining cup of shredded cheddar cheese.
  7. Once done, turn the slow cooker to warm until you are ready to serve.


“Devil”ed Eggs

Halloween Devilled Eggs

Bring the spookiness to the Halloween party with these “Devil”ed Eggs! The classic combination of mayo, mustard, and vinegar create the traditional flavors of devilled eggs that everyone knows and loves. Adding edible decorations will make them the hit of any spooky season.

Your Key Ingredient:

NESCO Egg Cooker

Grocery Ingredients:

8 eggs
1/3 cup mayonnaise
1 1/2 teaspoon white vinegar
1 1/2 teaspoon yellow mustard
1/4 teaspoon salt
Red gel food coloring
Edible, decorative candies

Instructions:

  1. Measure the amount of water for “hardboiled” marked on the measuring cup and pour water into the base.
  2. Use the pin on the measuring cup and prick each egg before placing on the tray (reduces cracking eggshells).
  3. Remove the eggs and peel the shells under cool running water.
  4. Slice the eggs in half lengthwise, placing the yolks in a bowl, and the whites on a plate.
  5. Mash the yolks using a fork into a crumble, and add mayonnaise, vinegar, mustard, salt, and pepper. Mix well.
  6. Evenly spoon the yolk mixture into the egg whites.
  7. Decorate with food coloring and decorative candies to create your spooky masterpiece.


Supreme Pizza Dip

Supreme Pizza Dip

No matter who you’re rooting for, our Supreme Pizza Dip is sure to be a hit at your next gameday party. Loaded with cheese, red sauce, and all your other favorite pizza toppings, this dip is the perfect appetizer for Sunday kick-off. Let your NESCO Slow Cooker simmer ingredients together while you keep your eye on the ball. At NESCO, we’re here to help you celebrate every touchdown.

Scoop up this

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

16 oz softened cream cheese
5 cups shredded cheese, Italian blend
4 teaspoons of Italian herb seasoning
1 teaspoon garlic powder
1 ½ 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)

Instructions:

  1. In a medium bowl, mix the cream cheese with 2 cups of shredded cheese, Italian seasoning, and garlic powder, combine well.
  2. Spread cheese mixture evenly over the bottom of NESCO® 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.
  3. 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.

Supreme Pizza Dip Ingredients

Preparing Supreme Pizza Dip In Slow Cooker

Supreme Pizza Dip

Scoop Of Supreme Pizza Dip

 


Potato Salad

Potato Salad

In our opinion, Potato Salad is the BEST summertime side dish. Not convinced? Wait until you try our classic recipe. We use thick-cut potatoes, creamy mustard, and plenty of fresh dill. Don’t forget the key ingredient. Your NESCO Pressure Cooker cooks potatoes in just minutes. All you have to do is mix ingredients and chill before serving.

Your Key Ingredient:

NESCO Pressure Cooker

Grocery Ingredients:

6 medium scrubbed red potatoes
2 cups of water
¼ cup chopped onion (optional)
Salt & pepper to taste
3 hard-boiled eggs
1 Tbsp chopped fresh dill
½ cup mayonnaise
1 tsp yellow or Dijon mustard
1 tsp apple cider vinegar
½ cup shredded cheddar cheese
Package of crumbled bacon (optional)

Instructions:

  1. Place potatoes in NESCO® 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.
  2. Dice potatoes when they are cool enough to handle. Potatoes should be somewhat firm and not overcooked.
  3. 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.
  4. 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.

Potatoes For Potato Salad In Pressure Cooker

Cutting Potatoes For Potato Salad

Prepared Ingredients For Potato Salad

Potato Salad On Table

 


Chili Mango Strips

Chili Mango Strips
Bring bold flavor anywhere with our Chili Mango Strips. Tangy, spicy, and a little bit sweet, this snack is perfect for people on-the-go. Your NESCO Dehydrator keeps slices thick and chewy throughout. Whether you’re headed to the campgrounds or taking to the open road, stay fueled with NESCO.

Your Key Ingredient:

NESCO Dehydrator

Grocery Ingredients:

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

Instructions:

  1. In a bowl, combine all seasonings. Toss with mango slices.
  2. Dehydrate in your NESCO® Dehydrator at 135 degrees for 6-8 hours.

Chili Mango Strips On NESCO Dehydrator

Chili Mango Strips On NESCO Dehydrator

Chili Mango Strips In Plastic Bag


Farro Grain Salad With Dried Cranberries, Feta, And Pecans

Farro Grain Salad With Dried Cranberries, Feta, And Pecans

Searching for a delicious and healthy side at your next get together? Look no further than our Farro Grain Salad with Dried Cranberries, Feta, and Pecans. Packed with fiber, iron, and magnesium, farro is a great alternative to white rice. Use your NESCO Pressure Cooker to ensure grains stay soft and tender. Featuring bold feta cheese, bright lemon, and sweet cranberries, this recipe is undeniably fresh.

Your Key Ingredient:

NESCO Pressure Cooker

Grocery Ingredients:

1 cup uncooked farro
½ cup toasted pecans
½ cup dried cranberries
1/3 cup green onions, chopped
¼ cup parsley, chopped
1 ½ tbsp lemon juice
4 tsp extra virgin olive oil
Kosher salt
Black pepper
½ cup feta cheese

Instructions:

  1. 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.
  2. Gently fold in all other ingredients. Serve either room temperature or chilled.


Firecracker Wings

Firecracker Wings

Take a page from Uncle Sam’s cookbook and try these Firecracker Wings at your next Fourth of July celebration. A little bit of sriracha sauce gives this recipe just the right amount of kick. Roasted to perfection in your NESCO Roaster Oven, there’s no better way to show your love for the red, white, and blue! For dipping sauces, you can’t go wrong with blue cheese or classic ranch.

Your Key Ingredient:

NESCO Roaster Oven

Grocery Ingredients:

3–5 lbs chicken wings
6 cups water
1 Tbsp cold water
1 Tbsp cornstarch
       14 cup kosher salt
       12 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 sriracha sauce
       14 cup apple cider vinegar
       14 cup minced ginger
1 tsp sea salt
1 Tbsp freshly cracked black pepper
1–2 Tbsp chopped fresh cilantro

Instructions:

  1. Preheat roaster to 425°F.
  2. Make the garlic-chili sauce by combining the chili sauce, minced garlic, and chili powder. Spice to taste and set aside.
  3. In a large bowl, combine water, salt, ¼ cup of the garlic-chili sauce, and ¼ cup of honey. Stir until salt and honey are completely dissolved. Add the wings and chill for 30 minutes or up to 4 hours.
  4. 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.
  5. Drain wings and season them with sea salt and pepper. Place the wings on the rack inside the NESCO® Roaster Oven, 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.
  6. 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.
  7. Garnish the wings with lime and cilantro. Enjoy!

Firecracker Wings Ingredients

Firecracker Wings In Garlic Chili Sauce

Firecracker Wings In NESCO Roaster Oven


Italian Beef Sliders

Italian Beef Sliders

We have yet to find someone who isn’t a fan of our Italian Beef Sliders. Piled high with tender roast, melty cheese, and crunchy pepperoncini, people usually fill their plates with more than just one of these delicious mini sandwiches. Your NESCO 6 Qt. Slow Cooker makes this recipe easy: simply add ingredients, choose your heat settings, and set it until you’re ready to assemble and enjoy.

Your Key Ingredient:

NESCO 6 Qt. Slow Cooker

Grocery Ingredients:

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 pepperoncini
10 sandwich rolls, split and toasted

Instructions:

  1. Spray the crock of a NESCO® 6 Qt. Slow Cooker with cooking spray.
  2. Drain the pepperoncini, reserving three tablespoons of the liquid.
  3. Combine the salt, pepper, garlic powder, and Italian seasoning in small bowl.
  4. Trim the fat from the roast and season each side with roughly one-third of the seasonings and place in Slow Cooker.
  5. Pour the tomato sauce over the roast.
  6. Top with the green bell peppers, onions, and pepperoncini.
  7. Sprinkle the remaining third of the seasonings on top as well as the reserved pepperoncini liquid.
  8. Place the lid on the slow cooker and cook on low for 10 to 12 hours or on high for 5 to 6 hours.
  9. Use two forks to shred the meat and serve on toasted sandwich rolls.

 


Green Chile Pork Carnitas

Green Chile Pork Carnitas

Green Chile Pork Carnitas are the perfect way to get the weekend started. Infused with tomatillos, peppers, and Mexican spices, you might want to make these on Friday and Saturday. Count on your NESCO Pressure Cooker for juicy, tender pork every time. We recommended topping with queso fresco, fresh cilantro, and a squeeze of fresh lime juice.

Your Key Ingredient:

NESCO Pressure Cooker

Grocery 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 jalapeño, 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

Green Chile Pork Carnitas

Instructions:

  1. 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.
  2. Add in jalapeño, green pepper, poblano, quartered tomatillos, garlic, onion, cumin, oregano, chicken broth, and bay leaves.
  3. Mix the ingredients and lock lid. Set to high pressure for 55 minutes.
  4. Do a natural release and then release remaining pressure with a quick release after 10 minutes.
  5. 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.
  6. Shred meat with fork. Mix in desired amount of green chile sauce.
  7. Serve in tortillas topped with crumbled queso fresco, red onion, and cilantro.

Green Chile Pork Carnitas

 

 

 


Holiday Hot Wings

Holiday Hot Wings
Get the party started with our Holiday Hot Wings! This recipe is easy with the help of your NESCO Pressure Cooker. Enjoy tender, honey-brushed wings in no time. Whether you’re a ranch, sweet and sour, or honey barbecue kinda person, get your dipping sauce ready because these wings are next-level delicious.

Your Key Ingredient:

NESCO Pressure Cooker

Grocery 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

Instructions:

  1. 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.
  2. Add wing pieces to you NESCO Pressure Cooker with ¾ 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.
  3. 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.

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.


Dill And Cucumber Salad

Dill And Cucumber Salad
Our Dill and Cucumber Salad is the cool, fresh, and tangy side dish you’ve been searching for. All you need are fresh cucumbers, a few ingredients, and your NESCO 8 Cup Food Processor. The NESCO 8 Cup Food Processor slices cucumbers evenly and fast, cutting the preparation time to a fraction of hand slicing. This salad is paired perfectly with your favorite barbecue meal.

Your Key Ingredient:

NESCO 8 Cup Food Processor

Grocery 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)

Instructions:
  1. Using the slicing blade, slice cucumbers in the NESCO® 8 Cup Food Processor. Remove to a large bowl.
  2. 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.
  3. In a medium size bowl combine sugar, vinegar, water, and salt; stir until the sugar dissolves.
  4. Pour the liquid mixture over the cucumber mixture. Cover and refrigerate at least 2 hours before serving.


Garlic Herb And Portabella Mushrooms

Garlic Herb And Portabella Mushrooms
Tuck into warm, grilled vegetables for tonight’s dinner. The NESCO Reversible Grill and Griddle is perfect for making Garlic and Herb Portabella Mushrooms. Equal amounts of shallots, garlic, basil, and chives give these mushrooms an elegant, savory flavor. Enjoy this recipe as a meaty main course or as a delicious side.

Your Key Ingredient:

NESCO Reversible Grill and Griddle

Grocery Ingredients:

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

Instructions:
  1. Preheat NESCO® Reversible Grill and Griddle to medium. Place griddle near an exhaust hood, as the oil may produce smoke.
  2. Place the mushroom caps on a plate. Add the olive oil, shallots, garlic, basil, and chives to a bowl and blend well.
  3. Spread the olive oil herb mixture evenly over the tops (the flat side) of the mushrooms with a small spoon.
  4. Place mushrooms, flat side up, on griddle. Cook about 5 minutes.
  5. Serve as a side dish (sprinkle with shaved cheese if desired) or as the filling in a sandwich. Makes 4 servings.


Easy Tomato Salsa

Easy Tomato Salsa
Get the tortilla chips ready. Our Easy Tomato Salsa is the perfect addition to your Taco Tuesday. The NESCO 8 Cup Food Processor makes this recipe fast and easy. Packed with crunchy green bell peppers, fresh cilantro, and zesty lime, you won’t want to top your fajitas and tamales with anything else. For less heat, remove the jalapeno seeds before finely chopping or substitute green peppers for yellow or red peppers.

Your Key Ingredient:

NESCO 8 Cup Food Processor

Grocery 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

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


Easy Parmesan Potatoes

Easy Parmesan Potatoes
Get your dipping sauce ready. Our Easy Parmesan Potatoes are the perfect side to any meal. Crispy on the outside and soft on the inside, this recipe is simple and fast with your NESCO Jet Stream 2 Oven®. Not only are these potatoes delicious, but they’re also a healthier alternative to traditional french fries. Don’t be shy about seconds.

Your Key Ingredient:

NESCO Jet Stream 2 Oven®

Grocery Ingredients:

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

Instructions:
  1. Cut each potato into lengthwise quarters. Brush all sides with melted butter. Sprinkle with Parmesan cheese, salt, and pepper.
  2. Place ingredients in your NESCO® Jet Stream 2 Oven®.
  3. Bake accordingly until lightly browned and tender.
Time – 18 minutes
Temperature – 400°
Fan speed – HI


Creamy Deviled Eggs

Creamy Deviled Eggs

Let Creamy Deviled Eggs be the star of the show at your next get together. Made with tangy mayonnaise and zesty mustard, this recipe features the classic ingredients you know and love. Skip the stovetop and prepare up to 8 eggs at a time with your NESCO Egg Cooker. To top, sprinkle with fresh herbs or spritz with a fresh squeeze of lemon juice for an extra pop of flavor.

Your Key Ingredient:

NESCO Egg Cooker

Grocery Ingredients:

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

Instructions:

  1. Measure the amount of water for “hardboiled” marked on the measuring cup and pour water into the base.
  2. Use the pin on the measuring cup and prick each egg before placing on the tray (reduces cracking eggshells).
  3. Remove the eggs and peel the eggshells under cool running water.
  4. Slice the eggs in half lengthwise, placing the yolks in a bowl, and the whites on a plate.
  5. Mash the yolks using a fork into a crumble, and add mayonnaise, vinegar, mustard, salt, and pepper. Mix well
  6. Evening spoon the yolk mixture into the egg whites. Sprinkle with paprika and serve.


Pickled Red Beet Eggs

Pickled Red Beet Eggs

If you’re craving a little bit of sweet and sour at your summer picnic, these Pickled Red Beet Eggs are the perfect addition to your warm-weather outing. Our recipe is simple with the help of the NESCO Egg Cooker. What are you waiting for? Get crackin’ and enjoy your pickled eggs as a tangy snack or side.

Your Key Ingredient:

Grocery Ingredients:

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

Instructions:
  1. Measure the amount of water for hard-boiled marked on the measuring cup and pour water into base.
  2. Use the pin on the measuring cup and prick each egg before placing on the tray (reduces cracking eggshells).
  3. Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl or pitcher.
  4. 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.
  5. Pour the beet juice mixture over the beets, eggs, and onions.
  6. 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.


Salt And Vinegar Zucchini Chips

Salt And Vinegar Zucchini Chips

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.

Your Key Ingredient:

NESCO Food Dehydrator

Grocery Ingredients:

3 medium zucchini
2 Tbsp extra virgin olive oil
2 Tbsp white balsamic vinegar
Coarse sea salt for sprinkling

Instructions:

  1. Whisk olive oil and vinegar in a large bowl.
  2. Slice zucchini 1/8” thick with a food slicer.
  3. Add zucchini to bowl and toss until evenly coated.
  4. Lay zucchini slices in a single layer on dehydrator trays and sprinkle with sea salt.
  5. Dehydrate zucchini slices for 6-12 hours at 140° or until they reach chip-like consistency.


Candied Strawberries

Candied Strawberries In Yogurt

Not sure what to do with all of your leftover summer pickings? Our Candied Strawberries recipe is the perfect solution. After sprinkling sliced berries with just a bit of sweetener, let your NESCO Dehydrator do the work. We love this crispy snack in trail mix, yogurt, or even on top of breakfast cereal.

Your Key Ingredient:

NESCO Dehydrator
NESCO Clean-A-Screen

Grocery Ingredients:

1 lb fresh strawberries
3 oz strawberry gelatin
1/2 cup powdered sugar

Or substitute:
1/4 cup honey
1/4 cup lemon juice

 

Instructions:

  1. Wash strawberries and remove stems. Slice thinly.
  2. Sprinkle lightly with strawberry gelatin and powdered sugar, or dip in honey and lemon juice mixture. Honey/lemon yields chewy berries while strawberry gelatin/powdered sugar results in crunchy berries, similar to those found in store-bought cereal.
  3. Place slices on NESCO® Clean-A-Screens and place on your NESCO® Dehydrator trays.
  4. Dry 4 hours at 135° F until crisp.