Our roaster oven is so much more than just for cooking turkeys. You can also bake delicious cookies in it!  These soft and delicious Lucky Charms cookies are perfect for Saint Patrick’s day.

Your Key Ingredient:

NESCO Roaster Oven

Grocery Ingredients:

• 1 cup unsalted butter
• 1 1/4 granulated sugar
• 1 egg
• 2 tsp. vanilla extract
• 2 1/2 cups all purpose flour
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 2 cups Lucky Charms marshmallows (divided)
• 1 cup white chocolate chips

Instructions:

1. Preheat roaster oven to 350 degrees.
2. In a bowl, cream the butter and sugar until light and fluffy. (2-3 minutes)
3. Add the egg and vanilla and beat until combined.
4. Add the flour, baking soda, salt, baking powder, and mix until just combined. Stir in 1 cup of the marshmallows.
5. Roll into 2 tbs. sized balls.
6. Bake in Roaster Oven at 350 degrees for 9-11 minutes or until cookies are lightly, browned.
7. Transfer to a wire rack to cool completely.
8. Enjoy!

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

Directions:

1. Add peanut butter chips, peanut butter, vanilla, and salt into slow cooker.
2. Cover and cook on high for 30 minutes.
3. After 30 minutes, stir to mix ingredients, place lid back on slow cooker and continue to cook.
4. Check every 15 minutes after the initial 30, open slow cooker and stir ingredients to make sure sides and bottom do not burn. Make sure everything is fully melted and mixed well together. This process should take up to a total of 40-90 minutes.
5. Once all ingredients have fully melted and mixed together, use a spatula to smooth out into a flat surface, turn off slow cooker and allow to cool and harden.
6. If you would like to add toppings, make sure they are added once the mixture starts to thicken a bit. (so they don’t sink) but before the fudge has fully set so toppings will stick.
7. Once fudge has fully set, lay on a flat surface and use a sharp knife to cut into squares for serving.

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

Directions:

1. Use mixer to beat cake mix, 1 1/2 cups pumpkin, water, oil, eggs and pumpkin spice pie.
2. Pour batter into your slow cooker and cover.
3. Cook on high 2 hours.
4. Uncover and let cool for 10 minutes.
5. Remove and place on serving plate and let cool completely.
6. To make frosting, beat cream cheese, butter, vanilla, cinnamon and mix until smooth. Stir in remaining leftover pumpkin. Gradually mix in powdered sugar until smooth and spread onto cooled cake.
7. Sprinkle with pecans and enjoy!

Our roaster oven is so much more than just for cooking turkeys. You can also bake delicious cookies in it!  These Cadbury Egg Easter Cookies are a soft and sweet cookie filled with that amazing melty Cadbury chocolate and some crunchy candy shell pieces. If this isn’t heaven, I don’t know what is. Go to your nearest store to find yourself some Cadbury Eggs and make these cookies. You won’t regret it!

Your Key Ingredient:

NESCO Roaster Oven

Grocery Ingredients:

• 1 tsp baking soda
• 2 1/4 cup flour
• 1 cup salted butter, softened
• 3/4 cups sugar
• 3/4 cups brown sugar
• 1 1/2 tsp vanilla extract
• 2 eggs
• 300g Cadbury mini-eggs (keep half of the quantity whole and chop up the rest)

Instructions:

1. Combine the flour and baking soda. Set aside.
2. In a large bowl, beat together the butter, sugar, brown sugar and vanilla extract. Mixture will be smooth and creamy.
3. Add 2 eggs and continue to beat until the dough is fully mixed.
4. Add the flour and the baking soda. Continue to beat until the dough is mixed.
5. Add the crushed Cadbury mini-eggs to the dough and mix gently.
6. Using an ice cream scoop or your hands, make balls with the dough, then place them onto the baking sheet covered with parchment paper. Place the whole Cadbury mini-eggs on top of dough to decorate the cookies.
7. Bake in Roaster Oven at 350 degrees for 10-12 minutes or until cookies are lightly, browned.

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

Directions:

1. In a large bowl, combine the 1 cup flour, 2 tablespoons sugar, baking powder and cinnamon.
2. Stir in milk, egg, and canola oil until combined . The batter will start to get thicker.
3. Lightly grease your slow cooker and spread batter in the bottom.
4. Thaw and drain berries if you are using frozen.
5. In another large bowl, stir together berries, sugar and flour. Spread over batter in slow cooker.
6. Cover and cook on high for 2-3 hours
7. Serve warm with a scoop of ice cream

This new twist on a traditional Christmas cookie will be the hit of your holidays! The brown butter adds a nutty sweetness to round out the flavor of the cookie while still maintaining a familiarity to the classic sugar cookies. While many people prefer to roll out and use cookie cutters to create snowmen, Christmas trees, and candy cane shapes, we made ours drop-style and added some festive colored sugars after baking. Whatever your style, these cookies are sure to be a crowd pleaser!

Your Key Ingredient:

NESCO Roaster Oven

Grocery Ingredients:

1 cup butter
3/4 cup white sugar
3/4 cup brown sugar
2 cups AP flour
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 1/2 teaspoons vanilla extract

Optional:

Sprinkles
Frosting

Instructions:

1. In a large saucepan, cut butter into into 1/4 inch cubes and place on medium heat. Cook butter for 5-8 minutes. Whisk occasionally. Butter will be done when brown flecks appear on the pan and a nutty, sweet smell becomes more prominent. Quickly remove from heat and pour into a bowl. Let it cool for 10 minutes before use.
2. Beat browned butter, white sugar and brown sugar in a large mixing bowl until thoroughly blended.
3. In a separate bowl, combine flour, baking soda, and salt. Beat into butter mixture at a low speed.
4. Mix in egg and vanilla.
5. Chill dough in refrigerator for 30 minutes before rolling out and cutting into desired shapes. Or, use a cookie scoop to drop onto greased baking tray.
6. Bake in Roaster Oven at 350 degrees for 10 minutes or until slightly browned at the edges.
7. Decorate as desired.

Just when you thought your NESCO Roaster couldn’t get any more amazing! When you’re not using it for cooking, gear up your NESCO 18 Qt. Roaster Oven for serving. Its versatile display allows for easy access to any buffet-style meal. Ice cream toppings such as fresh fruit and whipped cream stay chilled all afternoon. Check out our sundae bar suggestions below.

Your Key Ingredient:

NESCO 18 Qt. Roaster Oven

Grocery Ingredients:

Ice
Assorted sundae toppings, such as nuts, sprinkles, fruit, and cookie pieces

Instructions:

1. Leave your NESCO® 18 Qt. Roaster Oven unplugged and fill with ice.
2. Place Buffet Kit in Roaster on top of ice.
3. Fill with your favorite sundae toppings and enjoy!

Get the vanilla ice cream ready. Stuffed with caramelized peaches tucked in a light, spongy crust, our Slow Cooked Peach Cobbler is melt-in-your-mouth delicious. This classic recipe is easy and simple in your NESCO Slow Cooker. Skip the oven and use your Slow Cooker to achieve an irresistible balance of sweet and tart in every spoonful. Farmer’s market peaches work perfectly.

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

Peach Filling

3 lbs fresh or frozen peaches, sliced
3/4 cup Apple Butter
4 Tbsp 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

Instructions:

1. Place the peaches, apple butter, vanilla, sugar, and salt in NESCO® Slow Cooker. Stir to coat, then spread evenly.
2. 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.
3. Place a long piece of paper towel on 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.
4. 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.
5. Spoon the cobbler into bowls and top with fresh whipped cream or vanilla ice cream.

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

Salted Caramel Cheesecake is a dessert lover’s dream. Sweet, salty, and buttery, every bite of this recipe is just as good as the first. Unlike traditionally dense cheesecakes, our Salted Caramel Cheesecake stays soft and velvety when baked in your NESCO Pressure Cooker. Layered on a crumbly graham cracker crust and topped with drizzles of caramel sauce, this is a recipe you’ll want to make again and again.

Your Key Ingredient:

NESCO Pressure Cooker
NESCO 16-Speed Hand Mixer

Grocery Ingredients:

Crust

1 cup graham cracker crust
3 Tbsp butter, melted

Filling

2, 8 oz packages cream cheese
1/2 cup sugar
1 tsp vanilla extract
2 eggs

Topping

2 Tbsp coarse sea salt
Caramel syrup for drizzling

Instructions:

1. Mix graham crackers and melted butter in a bowl and press evenly into the bottom on an 8″ springform pan and about 1 inch up the sides. Set aside.
2. Beat cream cheese on medium-high using NESCO® 16-Speed Hand Mixer 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.
3. Place the wire rack and 2 cups of water in NESCO® Pressure Cooker. Fold a 12″ piece foil into thirds to create a “sling” for easy removal of the pan. Using the sling, lower the pan into the Pressure Cooker and lock the lid. Set pressure valve to “pressure” and cook on HIGH for 25 minutes.
4. When timer is up, use Quick Release to lower the pressure. remove cheesecake from Pressure Cooker and let cool slightly.
5. Sprinkle sea salt on top of cheesecake and drizzle with caramel syrup. Chill for at least 3 hours, or up to 2 days.

Satisfy your pumpkin spice craving this fall with our delicious Pumpkin Spice Muffins. Made with a heavenly autumnal blend of cinnamon, nutmeg, and vanilla, these muffins are simply irresistible. Your NESCO Roaster Oven bakes up to a dozen at once in just under 30 minutes. Reheat with a slab of cinnamon butter for a decadent breakfast treat.

Your Key Ingredient:

NESCO Roaster Oven

Grocery Ingredients:

1 ½ cup AP flour
¾ cup sugar
3 tsp baking powder
2 ½ tsp cinnamon
¾ tsp nutmeg
¾ tsp salt
⅛ tsp ground cloves
¾ cup butter, softened
1 ¾ cup pumpkin puree
¾ cup evaporated milk
2 eggs
2 ½ tsp vanilla

Crumb Topping

⅓ cup light brown sugar
¼ cup all-purpose flour
½ tsp ground cinnamon
1 Tbsp butter, melted

Instructions:

1. Place wire baking rack in the bottom of your NESCO® Roaster Oven, making sure the handles are facing upwards for easy grabbing. Preheat Roaster to 400°F. Grease 12 muffin tins well.
2. Sift the dry ingredients and cut in butter with a pastry blender (two knives work well).
3. 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.
4. Pour mixture evenly into muffin tins. Blend together the crumb topping and sprinkle over muffin batter.
5. Bake in your roaster for 20-25 minutes. Decorate with powdered sugar or pecans.

Start off the morning right with our favorite End of Summer Smoothie. Featuring dark berries, yogurt, and just a touch of honey, this recipe is packed with powerful antioxidants, vitamins, and minerals. Your NESCO Blender fuses ingredients quickly for the perfect glass of fruity, frothy freshness. Optional: blend in a scoop of protein powder or flax meal.

Your Key Ingredient:

NESCO Blender

Grocery 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

Instructions:

1. Blend ingredients in your NESCO® Blender, on the smoothie setting until desired thickness is achieved.
2. Garnish with extra fruit and enjoy!

1. Peel apples. Cut into 1/4″ thick rings or slices.
2. Dip slices in pineapple juice for 1 minute. Place dipped apples on a mesh-lined NESCO Clean-A-Screen® positioned on a NESCO® Dehydrator tray.
3. Mix together sugar and cinnamon, and sprinkle on top of apples. Dry for 6 to 10 hours at 135ºF until crisp.
4. Cool and store in an airtight container.

1. Preheat NESCO 18 Qt Roaster Oven to 350º F.
2. 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.
3. 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.

1. Slice apples 1/4 inches thick. Place slices on a sheet of wax paper and sprinkle with cinnamon sugar lightly over the apple slices.
2. Spread the slices on your NESCO® Dehydrator trays.
3. Set the temperature to 135 degrees Fahrenheit. Allow 4-10 hours to dry.

1. Preheat NESCO® Roaster Oven to 375º F.
2. 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.
3. Set on rack in cookwell and bake at 375F for 50 to 60 minutes. Makes 30 pieces.

Instructions:

Our Creamy Chocolate Cheesecake recipe is melt-in-your-mouth delicious. Mixed with tangy cream cheese and topped with chocolate wafer cookie crumbs, every bite of this recipe is just as good as it sounds. This recipe is easy to make in your NESCO 6 Qt. Pressure Cooker. We recommend serving with a dollop of whipped cream or strawberries.

1. Blend cream cheese in bowl with mixer until smooth. Gradually add sugar. Mix thoroughly.
2. Adding one egg at a time, mix until cheese is smooth.
3. Fold in melted chocolate until thoroughly blended. Add remaining 3/4 cup of cookie crumbs into mixture.
4. Pour into springform pan over crust. Add water to cooker.
5. Tear off a 6″piece of aluminum foil and fold in half, lengthwise. This helps to remove pan after cooking cycle is complete.
6. Place springform pan on foil and lower into NESCO® Pressure Cooker.
7. 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.
8. Remove cheesecake from the pressure cooker by lifting up the ends of foil.
9. Let cool to room temperature before refrigerating. For best results, refrigerate overnight.

With these Gooey S’mores Gars, you’ll feel like you’re sitting around the campfire no matter where you are. The graham cracker crust, the soft marshmallow, and the layer of chocolate combine to recreate your childhood favorite in a bar that you can bring to parties, barbecues, or potlucks. Just make sure to bring extra napkins.

Your Key Ingredient:

NESCO 18 Qt. Roaster Oven
NESCO 16 Speed Hand Mixer

Grocery Ingredients:

3/4 cup butter, softened
2/3 cup sugar
1 large egg
1 teaspoon vanilla
1/2 cup flour
3 cups graham cracker crumbs
1/2 teaspoon salt
9 milk chocolate bars
4 cups mini marshmallows
1/2 cup mini chocolate chips for sprinkling

Instructions:

1. Preheat Roaster Oven to 350 degrees.
2. In a large mixing bowl, cream butter and sugar.
3. Mix in egg and vanilla until blended.
4. Add flour and graham cracker crumbs. Mix by hand to avoid crumbling graham cracker crumbs.
5. In a 9 x 13 cake pan, press 2/3 of graham cracker mixture into the bottom to form a crust.
6. Layer chocolate bars and mini marshmallows on top.
7. Sprinkle remaining graham cracker mixture and mini chocolate chips on top.
8. Bake at 350 for 25 minutes or until marshmallows are slightly golden brown.
9. Serve alone or a la mode.

Crumbly, sweet, and sticky, our homemade Apple Berry Crisp will become your go-to fall dessert. In addition to fresh apples, we choose to mix our crisp with a handful of berries and just a hint of cinnamon and nutmeg. The NESCO 6 Qt. Roaster Oven bakes crust to golden perfection. Serve with a scoop of vanilla ice cream or simply enjoy it on its own.

Your Key Ingredient:

NESCO 6 Qt. Roaster Oven

Grocery Ingredients:

6 large apples, cored, thick slices
1/2 cup blueberries, fresh
1/2 cup raspberries, fresh
1/2 cup brown sugar, firmly packed
1/4 cup sugar, granulated
1/4 cup all-purpose flour
1½; tsp cinnamon, ground
1/2 tsp nutmeg
1/4 tsp lemon peel, grated
1 (9″) pie crust, unbaked

Pie Crust Topping:
1 cup granola
1/4 cup brown sugar, firmly packed
2 Tbsp butter

Instructions:

1. Remove cookwell. Preheat heatwell of 6 Qt. NESCO® Roaster Oven at 350° F.
2. In large mixing bowl, combine all ingredients except pie crust. Stir well.
3. Roll pie crust into rectangle slightly larger than cookwell. Place crust in bottom of cookwell.
4. Place apples and berries evenly over crust.
5. In small bowl, blend topping ingredients. Sprinkle evenly over fruit mixture.
6. Place cookwell in preheated heatwell. Cover and bake 30 minutes.
7. Reduce heat to 325°F. Bake an additional 15 minutes or until apples are tender. Serves 8 – Serve warm with ice cream and a dash of cinnamon. You may substitute fresh or frozen cranberries, strawberries or cherries for either blueberries and/or raspberries.