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.

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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.

 

Our gourmet Stuffed Peppers recipe is bursting with flavor. Not only is this meal the perfect size for single servings, but it’s also filling and nutritious. NESCO’s 6 Qt. Roaster Oven infuses peppers with the savory stuffing. You can make this recipe up to two days ahead by filling peppers and storing them in the fridge to cook later.

Your Key Ingredient:

NESCO 6 Qt. Roaster Oven

Grocery Ingredients:

1 pound sausage meat
1 medium onion, chopped
3 stalks celery, diced
2 cups hot water
2 cubes chicken bouillon
1 cup brown rice
8 ½ oz can Lima Beans (optional)
10oz can cream of chicken soup
1 tsp poultry seasoning
1/2 tsp pepper

Instructions:

1. In cookwell, brown sausage at 350° F. Drain off grease.
2. Lower temperature to 200° F. Add onions and celery. Stir until soft.
3. Add hot water, bouillon, and rice and cook 3/4 hour.
4. Add soup and Lima Beans. Add seasonings to taste.
5. Set aside stuffing in a large bowl.
6. Prepare 4 large green peppers. Slice top off each pepper. Remove stem and seeds. Fill each pepper with mixture above.
7. Place stuffed peppers on rack in cookwell of NESCO® 6 Qt. Roaster Oven. Add 1/4 cup hot water. Cook for 1 ½ hours or until tender at 200° F.
8. Note: To cut fat, use turkey, low-fat sausage, non-fat soup, and brown rice. Serves 4. This recipe was submitted by Luella Smith who lives in Dalzell, South Carolina.