This Homemade Lime Syrup is a sweet and tangy blend of fresh lime juice and sugar, perfect for cocktails, limeades, or desserts. Easily preserved using the NESCO Smart Canner, this syrup adds a refreshing citrus kick to any drink

Your Key Ingredient to Food Preservation:

NESCO 9.5 Qt. Smart Canner & Cooker

NESCO 6-Piece Canning Kit

Ingredients:

• 4 cups fresh lime juice
• 3 cups sugar
• Coarse salt (for rimming glasses, optional)
• Lemon or lime slices (for garnish)

Directions:

1. Make syrup

• In a large pot, combine lime juice and sugar over medium heat.
• Stir continuously until sugar is fully dissolved, about 5 minutes.

2. Sterilize Jars:

• While the lime juice is cooking, sterilize your mason jars and lids. Place jars in boiling water for 10 minutes to ensure they are clean and bacteria-free.

3. Fill the Jars:

• Use a funnel to carefully ladle the hot margarita mix into the sterilized jars, leaving about 1/2 inch of headspace at the top.
• Wipe the rims clean with a damp cloth to ensure a good seal.

4. Seal the Jars:

• Place the lids on the jars, then screw the bands on until they are fingertip-tight (not overly tight).

5. Process the Jars:

• Place the filled jars into the water bath canner. Ensure they are fully submerged in water by at least 1-2 inches.
• Process the jars for 10 minutes (adjust for altitude if necessary).

6. Remove and Cool:

• Use a jar lifter to remove the jars carefully from the water bath.
• Place them on a towel, allowing them to cool undisturbed for 12-24 hours. Listen for the “pop” sound, indicating the lids have sealed.

7. Check Seals and Store:

• Once cooled, check that the lids are properly sealed (they should not flex up and down when pressed).
• Store the sealed jars in a cool, dark place. If any jars did not seal, refrigerate and use within a week.

Serving Suggestion:

• Rim glasses with coarse salt before serving.
• Use in margaritas, limeades, or drizzle over desserts!

Your Key Ingredient:

NESCO Slow Cooker

Ingredients:

• 4 lbs. fresh whole button mushrooms
• 2 cups butter, melted
• 2 packets of dry ranch dressing mix
• 2-4 tbsp. fresh parsley minced (optional, for garnish)

Instructions:

1. 1. Clean the mushrooms by gently wiping them with a damp paper towel. Trim stems if necessary.
   2. In a microwave-safe bowl or saucepan, melt the butter.
   3. Add the dry ranch dressing mix to the melted butter and stir well.
   4. Place the mushrooms in the slow cooker and pour the ranch butter mixture over them. Toss to coat evenly.
   5. Cover and cook on low for 3-4 hours, stirring occasionally.
   6. Sprinkle with fresh parsley before serving if desired.

This cranberry sauce is bursting with citrus and warm spices, perfect for Thanksgiving dinner or as a holiday gift!

Your Key Ingredient to Food Preservation:

NESCO Smart Canner

NESCO 6-Piece Canning Kit

Ingredients:

• 3 lbs fresh cranberries (four 12 oz bags)
• 2 cups water
• 2 oranges, juiced and zested
• 1 lemon, juiced and zested
• 4 cups white granulated sugar
• 1 tsp ground cinnamon
• ¼ tsp ground ginger
• ¼ tsp ground cardamom
• ¼ tsp allspice
• ¼ tsp ground nutmeg
• ⅛ tsp ground cloves
• Pinch of salt

Directions:

1. Wash jars, lids, and rings. Keep jars warm until ready to use.
2. Add 3 quarts of water to the inner pot of the Smart Canner and set to Water Bath Canning mode.
3. In a large pot, combine cranberries, water, orange juice, lemon juice, and zest.
4. Bring the mixture to a boil over medium-high heat.
5. Stir in sugar, cinnamon, ginger, cardamom, allspice, nutmeg, and cloves.
6. Reduce heat and simmer for 10-15 minutes until the cranberries burst and the sauce thickens.
7. Ladle the hot cranberry sauce into sterilized jars, leaving ½-inch headspace.
8. Remove air bubbles by running a spatula or chopstick along the inside of the jars.
9. Wipe the rims of the jars clean with a damp cloth. Place lids on top and screw bands on finger-tight.
10. Place the filled jars into the NESCO Smart Canner.
11. Place liner pot in canner.
12. Place canning rack in bottom of the liner pot.
13. In water bath setting the jars must be completely covered with water that’s at least 1-2 inches above the top of the jars.
14. Press WB/Steam button on the control panel.
15. Press the TIME (+) to set time for 10 minutes for half pints.
16. Make sure the Pressure Limiting Valve is set to Exhaust.
17. Press Start button (DO NOT press Pressure Cook)
18. Digital chase will begin to rotate, unit should begin to boil within 15-25 minutes. You will see a constant stream of steam coming from the Pressure Exhaust Valve when boil has been reached.
19. Press Start again when the constant stream of steam is seen, the timer will automatically start.
20. Once the timer goes off, allow the canner to naturally release pressure for 10 minutes, then carefully release any remaining pressure manually.
21. When the canning cycle is complete, carefully remove the jars and allow them to cool on a towel. Check that the lids are properly sealed by pressing the center; if the lid doesn’t flex, it’s sealed.

Store your jars of cranberry sauce in a cool, dark place for up to a year. Once opened, refrigerate and use within a few weeks.

CAUTION: DO NOT hit start a 3rd time. This will result in the unit shutting down completely.

When WB function is complete: Let unit rest for 20-30 minutes before turning the lid to the open position. Carefully remove jars from the Canner. The lids will pop as they seal and cool down. Cover the jars with a towel and do not touch for 24-48 hours.

Your Key Ingredient:

NESCO Slow Cooker

Ingredients:

• 4 lbs. sweet potatoes, peeled and cut into 1-inch cubes
• ½ cup dark brown sugar
• ¼ cup unsalted butter, melted
• 1 tbs. vanilla extract
• 1 tbs. water
• 1 tsp. ground cinnamon
• 1 tsp. pumpkin pie spice
• Salt, to taste
• Marshmallows
• Pecans

Instructions:

1. Place the cubed sweet potatoes into the slow cooker. Add brown sugar, melted butter, vanilla extract, water, cinnamon, pumpkin pie spice, and a pinch of salt. Stir to combine.
2. Cover and cook on high for 3-4 hours or on low for 6-7 hours, until the sweet potatoes are tender.
3. Once tender, use a potato masher or fork to mash the sweet potatoes directly in the slow cooker until smooth. Adjust seasoning with additional salt or spices if needed.
4. In a small bowl, mix together the brown sugar, melted butter, and toasted pecans. Spread the topping evenly over the mashed sweet potatoes.
5. Add a thin layer of marshmallows.
6. Cover and cook on high for an additional 10 minutes, or until the topping is warmed through and slightly caramelized.
7. Turn off the slow cooker and let the casserole cool slightly before serving. Serve directly from the slow cooker to keep it warm.

Your Key Ingredient:

NESCO Slow Cooker

Ingredients:

• 2 small yellow onions, diced
• 4 ribs celery, diced
• ⅔ cup butter
• 1 ½ tsp. poultry seasoning (or ½ teaspoon ground sage)
• Black pepper, to taste
• Salt, to taste
• 12 cups dry bread cubes
• 2 to 4 cups chicken broth (see notes)
• 2 tbs. chopped fresh parsley (or 2 teaspoons dried parsley)
• 1 tbs. fresh herbs (any combination of sage, thyme, or rosemary, or 1 teaspoon dried herbs)

Instructions:

1. 1. Make sure your bread cubes are dry for optimal texture. You can dry them overnight or bake them in the oven at 300°F (150°C) for about 10-15 minutes, stirring occasionally, until they’re dry but not toasted.
   2. In a skillet over medium heat, melt the butter. Add the diced onions and celery and cook until they are softened, about 5-7 minutes. Stir in the poultry seasoning, black pepper, and salt, cooking for an additional 1-2 minutes to let the flavors blend. Remove from heat.
   3. In a large bowl, combine the dry bread cubes, cooked vegetables, fresh parsley, and any additional fresh herbs. Gradually add 2 cups of chicken broth, tossing the mixture gently to combine. The bread should be moist but not soggy—add more broth if needed.
   4. Lightly grease your NESCO 6 Quart Slow Cooker and pour in the stuffing mixture. Cover and cook on low for 3-4 hours or until the stuffing is heated through and reaches your desired consistency. If needed, add additional broth during cooking to keep the stuffing moist.
   5. Once done, fluff the stuffing with a fork and serve warm. Enjoy your delicious, homemade stuffing!

   Enjoy your Thanksgiving stuffing! This recipe makes about 8 servings, perfect for holiday gatherings.

These colorful Easter deviled eggs will add a special touch to your Easter! Skip the stovetop and prepare up to 8 eggs at a time with your NESCO Egg Cooker.

Your Key Ingredient:

NESCO Egg Cooker

Grocery Ingredients:

• 8 large eggs
• 1/2 cup Miracle Whip
• 1/4 tsp. dry mustard
• Hot sauce
• Red, blue, and green food coloring
• 3 cups water (divided)

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 yolks in a bowl with Miracle Whip, dry mustard, salt, pepper, and hot sauce until smooth.
6. Place red, blue, and green food coloring into 3 different bowls and add about 1 cup water to each bowl. Place egg white halves in each bowl, tinting the egg whites pink, light blue, and green. If color is too pale, add more food coloring to bowls. Drain colored egg whites on paper towels.
7. Pipe or spoon egg yolk filling into colored egg white halves; cover and chill before serving, at least 30 minutes.

Your Key Ingredient:

NESCO Smart Canner

Grocery Ingredients:

• 3-1/2 lbs. pickling cucumbers (about 15 small to medium)
• 2-1/2 cups vinegar (5% acidity)
• 2-1/2 cups sugar
• 1/4  cup Bread & Butter Pickle Mix
• Onions (preference)

Directions:

1. Slice ends off cucumbers, then cut into 1/2 inch slices.
2. Combine vinegar, sugar, and Bread & Butter Pickle Mix in a medium saucepan and bring to a boil.
3. Pack based on your preference of the options above.
4. Leave about 1/4 to 1/2 inch headspace. Remove air bubbles and wipe jar rims.
5. Place liner pot in canner.
6. Place canning rack in bottom of the liner pot.
7. In water bath setting the jars must be completely covered with water that’s at least 2 inches above the top of the jars.
8. Press WB/Steam button on the control panel.
9. Press the TIME (+) to set time for 10 minutes (pints) or 20 minutes (quarts).
10. Make sure the Pressure Limiting Valve is set to Exhaust.
11. Press Start button (DO NOT press Pressure Cook)
12. Digital chase will begin to rotate, unit should begin to boil within 15-25 minutes. You will see a constant stream of steam coming from the Pressure Exhaust Valve when boil has been reached.
13. Press Start again when the constant stream of steam is seen, the timer will automatically start.

CAUTION: DO NOT hit start a 3rd time. This will result in the unit shutting down completely.

When WB function is complete: Let unit rest for 20-30 minutes before turning the lid to the open position. Carefully remove jars from the Canner. The lids will pop as they seal and cool down. Cover the jars with a towel and do not touch for 24-48 hours.

Your Key Ingredient:

NESCO Smart Canner

Grocery Ingredients:

• 2.5 lbs. jalapeños
• 2 cups cups cider vinegar
• 4 cups sugar
• 1 tsp. turmeric
• 4 tsp. granulated garlic
• 1 tsp. ground cayenne pepper

Directions:

1. Wash and drain jalapeños.
2. Add the vinegar, sugar, and all the spices to a large pot
3. Bring to a boil. Then reduce heat and simmer for 5 minutes.
4. Add the jalapeños and simmer for 4 minutes.
5. Use a slotted spoon to load jalapeños into jars.
6. Fill jars with jalapeños,  leaving about 1/4 to 1/2 inch headspace. Remove air bubbles and wipe jar rims.
7. Once jalapeños are loaded into jars, turn the heat up under the syrup again and boil for 6 more minutes.
8. Ladle additional syrup over top of jalapeños in jars. Make sure you have enough head space.
9. Place liner pot in canner.
10. Place canning rack in bottom of the liner pot.
11. In water bath setting the jars must be completely covered with water that’s at least 2 inches above the top of the jars.
12. Press WB/Steam button on the control panel.
13. Press the TIME (+) to set time for 50 minutes.
14. Make sure the Pressure Limiting Valve is set to Exhaust.
15. Press Start button (DO NOT press Pressure Cook)
16. Digital chase will begin to rotate, unit should begin to boil within 15-25 minutes. You will see a constant stream of steam coming from the Pressure Exhaust Valve when boil has been reached.
17. Press Start again when the constant stream of steam is seen, the timer will automatically start.

CAUTION: DO NOT hit start a 3rd time. This will result in the unit shutting down completely.

When WB function is complete: Let unit rest for 20-30 minutes before turning the lid to the open position. Carefully remove jars from the Canner. The lids will pop as they seal and cool down. Cover the jars with a towel and do not touch for 24-48 hours.

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

Directions:

1. Place all ingredients into your slow cooker.
2. Turn slow cooker on low for at least an hour.
3. Ready to serve!

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

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!

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

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!

One of our favorite dip recipes is Buffalo Chicken Dip in a slow cooker. The creamy, cheesy, dip has the perfect amount of spice and is perfect for scooping up on a crisp tortilla chip.

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

Directions:

1. Place cooked chicken, cream cheese, buffalo sauce, ranch dressing, and 1 cup of shredded cheddar cheese into your slow cooker and stir together.
2. Place cover on and set to HIGH heat for 1-2 hours. Make sure to stir every 20-30 minutes.
3. The dip will be ready to serve when the cheese is fully melted and you no longer see chunks of cream cheese.
4. Sprinkle the remaining shredded cheddar cheese on top and place the cover back on. Cook until that cheese on top is melted.
5. Serve with tortilla chips, crackers, or veggies!

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

Directions:

1. In your slow cooker add the cubed cream cheese.
2. Add melted butter, garlic, milk, beer and half of the bacon crumbles. (keep the remaining bacon for garnish)
3. Add 1 cup of the sharp shredded cheddar cheese on top. Do not stir.
4. Cook on high for 1 hour, stir until the cubed cream cheese and sharp shredded cheese have melted. Stir in the remaining shredded cheese.
5. Reduce heat and cook on low for an additional 2 hours.
6. Sprinkle the top of the dip with cooked crumbled bacon and sliced green onions for garnish.
7. Serve with pretzels, soft pretzels, tortilla chips, or baguettes.

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

• (1) 12 oz. salsa verde
• 8 oz. cream cheese
• 1 cup monterey jack cheese (cheddar jack or pepper jack is fine too)
•  salt + pepper to taste
• 4-5 garlic cloves

Directions:

1. Place cream cheese, salsa verde, garlic, and cheddar jack cheese into the slow cooker.
2. Cook on low setting for 2.5 hours. Make sure to stir every 30-45 minutes.
3. Use a whisk to help remove any lumps.
4. Serve warm with tortilla chips, pretzels, pita chips, or on top of nachos or tacos.

Nacho Toppings:

• Ground Beef
• Tomatoes
• Black Olives
• Black Beans
• Onions
• Jalapeños
• Sour Cream
• Shredded Cheese
• Guacamole
• Queso

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

• 1 lb. 80% lean ground beef
• 1 large egg, beaten
• 1/4 cup breadcrumbs
• 1/4 cup finely chopped onion
• 2 tsp. minced garlic
• 1/4 tsp. black pepper
• 1/4 tsp. salt
• 18 ounce jar grape jelly
• 13 ounce Honey BBQ sauce
• Optional: Buy instead of making meatballs: 32 ounce bag frozen cooked meatballs (About 55)

Directions:

1. Preheat your NESCO Electric Skillet or Oven to 400 degrees°F.
2. In a large bowl, combine the meat, egg, breadcrumbs, onion, garlic, salt, and pepper.
3. Use a medium cookie scoop or your hands to form 1 1/2 inch balls and place in skillet. Cook until no longer pink in middle.
4. In the slow cooker, combine the grape jelly and honey BBQ sauce.
   Stir until well combined.
5. Add meatballs. Stir so all meatballs are coated with sauce.
6. Cook on high for 3 hours or on low for 5 hours, occasionally stirring.
7. Serve warm. Sprinkle with thinly sliced green onions, if desired.

(Optional: thinly sliced green onions for garnish)

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.

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.

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.

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.