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.

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.

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!

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.

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.

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.

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.

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.

You’ll never reach for another bag of store-bought chips after trying our Augratin Potato Chips. Our recipe is healthier than packaged potato chips because it uses less salt, swaps preservatives out for fresh ingredients, and eliminates oil by using a NESCO Dehydrator. Indulge in this cheesy, crunchy snack as a side or by the handful.

Your Key Ingredient:

NESCO Dehydrator
NESCO Fruit Roll Sheets

Grocery Ingredients:

3 cups potatoes, peeled, boiled, and mashed
1 ½ cups sharp cheddar cheese, grated
1/2 cup Parmesan cheese, grated
1/2 tsp salt

Instructions:

1. Put all ingredients in a blender and mix.
2. Spread on NESCO® Fruit Roll Sheets. Place in your NESCO® Dehydrator on dehydrator trays. Dry for 4 hours.
3. With a clean butter knife, lift entire ring off sheet, turn over and dry for 1 hour longer, or until dry enough to break into pieces.

Looking for an afternoon snack that’s both healthy and satisfying? Our Peanut Butter and Banana Graham Crackers are the perfect protein-packed combo. This cookie-like snack tastes similar to Larabars. Simply form chilled dough into slices and let dry using your NESCO Dehydrator. For an extra hint of sweetness, use overripe bananas.

Your Key Ingredients:

NESCO Dehydrator
NESCO Fruit Roll Sheets

Grocery Ingredients:

3 ripe bananas, sliced
1/2 cup creamy peanut butter
2 ½ cups graham cracker crumbs
1 cup peanuts, ground
1/2 tsp cinnamon

Instructions:

1. In a large bowl, mash bananas and blend in peanut butter.
2. Add graham cracker crumbs, ground peanuts, and cinnamon. Mix until well blended.
3. Place dough on a large sheet of waxed paper and shape into a long rectangle.
4. Place a top layer of waxed paper on dough and chill 4 to 6 hours or overnight.
5. With a spatula or butter knife, slice dough into desired slices. Place on NESCO® Fruit Roll Sheets positioned on NESCO® Dehydrator trays. Dry at 145° F for 6 to 8 hours or until firm. These are soft like cookies.

Make Sunday morning brunch extra special with Baked French Toast. And this time, skip the stovetop. This classic recipe is simple with your NESCO Roaster Oven and Cake Pan. Before everyone’s even out of their pajamas, you’ll have the breakfast table piled high with slices of sweet baguette. Drizzle with warm maple syrup and your choice of sugar, jam, or fresh fruit.

Your Key Ingredients:

NESCO Roaster Oven
NESCO 9 x 13″ Cake Pan

Grocery Ingredients:

2 1/2 cups half-and-half or whole milk
5 large eggs
1 1/2 tsp vanilla
2 tsp cinnamon
1/8 tsp salt
3 Tbsp sugar
12 3/4″ thick diagonally cut baguette slices from a day-old baguette

Suggested Toppings:

Maple syrup
Confectioners sugar
Jam
Fresh fruit (strawberries and blueberries or peaches)

Instructions:

1. Generously butter a NESCO® 9 x 13″ Cake Pan. Whisk together half-and-half, eggs, vanilla, cinnamon, salt, and two Tbsp sugar with a blender.
2. Arrange baguette slices in a dish and pour “custard” combination over bread. Turn slices over once or twice to coat and let stand at room temperature for 30 minutes.
3. During this time, preheat NESCO® Roaster Oven to 425º F. Place the rack in a cookwell.
4. Before placing a baking dish in the oven, sprinkle remaining sugar on top of the bread and bake until custard is set and top is golden brown – approximately 60 minutes.

Taco Meat

Taco meat is also excellent in taco salad.

Your Key Ingredients:

NESCO 6 Qt. Roaster Oven

Grocery Ingredients:

2 lbs ground beef
2 onions, chopped
1/2 cup taco sauce
1 Tbsp Worcestershire® Sauce
1 Tbsp chili powder
1 tsp salt
1 tsp oregano
1/4 tsp cumin
1/4 tsp pepper
1/4 cup water

Instructions:

1. Cook ground beef in skillet until brown and drain.
2. Place ground beef in NESCO® Roaster Oven with all remaining ingredients. Stir to blend. Cover and cook at 300ºF for 30 minutes. Stir.
3. Reduce heat to 250º F. Continue cooking 30 to 60 minutes, stirring occasionally.
4. To assemble tacos, heat taco shells in 350ºF oven for 5 minutes or until hot and crisp. Fill with about 1/4 cup meat. Top with shredded cheese, shredded lettuce, chopped tomato, taco sauce, guacamole, and sour cream. Makes about 16 tacos.

Note: Recipe may be doubled for larger crowds.

These delicious dried cherry pineapple snacks taste just like candy. Chewy, tart, and tropical, you won’t be able to keep them stored in the pantry for long.

Your Key Ingredient:

NESCO Dehydrator

Grocery Ingredients:

1 can pineapple rings, any size
1 jar maraschino cherries, any size

Instructions:

1. Drain canned pineapple rings and cherries then place on paper towels for a few moments to finish absorbing any liquid.
2. Place pineapple rings in your NESCO® Dehydrator on trays and put a cherry or two in center of each. Dry 8-10 hours at 135°F.

Make your own Apple Butter right at home with your NESCO Slow Cooker. Smooth and tart, our recipe captures the best flavors of fall. We like to use Gala apples for their mildly sweet and crisp flavor. Enjoy this spread as a pancake topping, charcuterie side, or your new favorite breakfast treat.

Your Key Ingredients:

NESCO Slow Cooker

Grocery Ingredients:

6 Gala apples
1 cup sugar
1 cup brown sugar
1 Tbsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp salt
1 Tbs vanilla extract

Instructions:

1. Peel, core, and dice, and place apples into ceramic cooking pot.
2. In a separate bowl combine other ingredients. Combine mixture with apples, cover, and cook on LOW setting of NESCO® Slow Cooker until mixture has cooked down.
3. Uncover and cook for 2 more hours. Blend until smooth and serve or store.

At NESCO, we believe baked potatoes aren’t just a side dish. Make Baked Potatoes the main entree for dinner tonight with our signature Slow Cooker recipe. These potatoes are perfectly crispy on the outside and fluffy on the inside. Dress them up with bacon bits, chives, or just a dab of butter.

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

8 to 10 large baking potatoes

Instructions:

1. Scrub clean, prick outer skin several times and wrap in foil.
2. Place potatoes into ceramic cooking pot of your NESCO® Slow Cooker. Cook on LOW setting for 8 hours.
3. Serve with cheese, butter, sour cream, or your favorite topping.