Nothing beats sous-vide cooking your vegetables, especially this delicious glazed carrots recipe. When cooked in a vacuum sealed bag with a little bit of butter, sugar and salt, the natural flavor of the carrot is intensified. It becomes much sweeter, stronger, and downright tastier.

Your Key Ingredient:

NESCO Sous Vide Cooker

Grocery Ingredients:

Directions:

1. Add water to your container or large pot.
2. Set the Sous Vide Cooker to the vegetable setting. (185 degrees Fahrenheit)
3. Place carrots, butter, sugar, and 1/2 tsp. salt and pepper in a vacuum sealed bag.
4. Cook carrots in the water bath until fully tender, about 1 hour.
5. Carrots can be stored i the refrigerator for up to 1 week.

When ready to eat:

1. Empty entire contents of bag into our NESCO 12 inch electric skillet and cook over high heat, stirring constantly, until liquid has reduced to a shiny glaze.
2. Season to taste with salt and pepper, stir in parsley, and serve.

• 6 cups kale
• 1/2 tsp salt or sea salt
• 1/4 cup oil or avocado oil

1. Mix all ingredients in a bowl.
2. Separate the kale on your NESCO® Dehydrator trays ensuring that it does not overlap too much.
3. Dry 6-8 hours at 135°F.
4. Store in airtight container. ✨

Tip: Adding too much oil will make for longer drying time.

• 1-2 bags frozen corn

1. Place frozen corn on your NESCO® Dehydrator trays using a fruit roll or mesh sheet.
2. Dry 8-10 hours at 135°F.
3. Grind corn in a large blender to make cornmeal.

*1 cup of dried corn: 1/2 cup cornmeal 

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:

• 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.

The middle of summer is the perfect season for fresh strawberries. Red, sweet, and juicy strawberries are a great healthy snack and can be used in many different recipes– like this strawberry jam. Your NESCO Smart Canner can be used to water bath your jars to make them safe for long-term storage, and it’s so much easier than you think!

Simply cook the strawberries with the “Brown” function of your Canner, then add a few more ingredients, put it all in jars and process. It’s that easy to impress your family and friends with your homemade jam.

Your Key Ingredient:

NESCO Smart Canner

Grocery Ingredients:

3 pints strawberries, stems removed, sliced
1/4 cup orange juice, no pulp
3 tablespoons pectin
4 cups white, granulated sugar

Directions:

1. Using “Brown” function on your Smart Canner, cook strawberries for several minutes. Use a potato masher to smash berries.
2. Stir in orange juice. Slowly add pectin, stirring as you add.
3. Bring the mixture to a boil, stirring continuously.
4. Add sugar and continue to stir and boil for another two minutes before removing inner pot from Canner.
5. Skim off any foam that has accumulated.
6.  Ladle strawberry mixture into warmed jars (tip: a NESCO Roaster is great for warming jars) and tighten to finger tight, leaving about 1/4 to 1/2 inch headspace.
7. Rinse out inner pot and place in Smart Canner. Add jars, stacking as necessary.
8. Add 8 cups warm water and use “Water Bath” setting for 10 minutes of processing time, following the Care and Use Guide instructions for safe water bathing.

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.

Getting your “5 a day” for fruits and veggies doesn’t have to mean eating bland and boring flavors for every meal. Spice it up with this chili spiced asparagus as a side to your favorite meal. It’s healthy and that extra kick from the chili powder brings the flavor up a notch.

Your Key Ingredient:

NESCO Food Steamer

Grocery Ingredients:

1 pound asparagus
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon garlic powder
Pinch of salt
1 tablespoon red wine vinegar

Instructions:

1. Add 1 1/2 cups of water to steamer base of the food steamer. Add asparagus and cook for 17 minutes.
2. In a large mixing bowl, whisk olive oil, chili powder, garlic powder, salt and vinegar. Add asparagus and toss until coated.
3. Serve with an extra sprinkle of chili powder for garnish.

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.

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.

Don’t waste money on expensive snacks at the gas station. Instead, make your own healthy trail mix using your NESCO Dehydrator and Vacuum Sealer, perfect for those long summer road trips or packed lunches! Your Dehydrator preserves ingredients while your Vacuum Sealer locks in freshness. We love mixing and matching for the ultimate sweet and salty combo. Stir together cashews, peanuts, dried cherries, or even a handful of M&M’s, and stay full all afternoon.

Your Key Ingredients:

NESCO Dehydrator
NESCO Vacuum Sealer

Grocery Ingredients:

1 package of raw cashews
1 package of raw almonds
1 package of raw peanuts
1 package of sunflower seeds
1 pineapple sliced in 1/2″ to 3/4″ thick pieces
1 package of fresh cranberries or cherries
1 Tbsp salt
Water

Instructions:

1. Place the nuts in a bowl and add the salt. Cover with filtered water by at least 1½ inches. Soak at least 7 hours or overnight except the cashews – soak them for 6 hours exactly. Cashews will become too slimy after a prolonged soaking time.
2. Rinse the nuts thoroughly and drain in a sieve. Place them in a single layer on the NESCO® Dehydrator trays.
3. Dehydrate at 100°F for 24-36 hours. The timing varies depending on the nuts and seeds. Make sure your nuts/seeds are completely dry. Moisture can cause them to mold during storage. Set nuts aside.
4. Place a single layer of pineapple slices on the dehydrator trays.
5. Dehydrate at 135°F for 12-16 hours, turning the fruit after 8 hours to ensure even drying.
6. The dehydrated pineapple will be finished when it is firm, chewy, and lightly sticky. Vacuum seal in your NESCO® Vacuum Sealer and place in refrigerator until needed.
7. Wash cherries and pit them by slicing in half.
8. Place a single layer of cherry halves on the dehydrator trays.
9. Dehydrate at 125° F – 135° F for 9 -16 hours. Cherries are finished when they look plump, but not wet.
10. Combine dried nuts and fruit in a large bowl. Vacuum seal in desired portions for freshness. Enjoy!

No summer fiesta is complete without Mexican Street Corn. Made with creamy sauce, sweet corn, and salty crumbles of Cotija cheese, there’s a reason why this side is a favorite at warm-weather get-togethers. Your NESCO Roaster Oven is the key to achieving tender, buttery corn on the cob. Simply preheat, set, and wait 35-40 minutes until corn is soft. Garnished with fresh cilantro and red chili powder, Mexican Street Corn adds a beautiful pop of color and flavor to your table.

Your Key Ingredient:

NESCO Roaster Oven

Grocery Ingredients:

¼ cup of mayonnaise
¼ cup of sour cream
1 medium clove of garlic finely minced
1 lime cut into wedges
½ cup of crumbled Cotija cheese
½ teaspoon of ancho or guajillo chili powder
¼ cup of chopped cilantro
4 ears of corn

Instructions:

1. Preheat the NESCO® Roaster Oven to 400F.
2. In a small bowl, combine mayonnaise, sour cream, garlic powder, and lime juice and set aside.
3. Place corn husks directly in the Roaster on the wire rack and cook until corn is soft, about 35-40 minutes.
4. When corn is soft, remove, and peel down the husks and spread each ear with the mayonnaise mixture.
5. Garnish the corn with chili powder, Cotija, and cilantro and serve immediately.

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.

Getting your “5 a day” for fruits and veggies doesn’t mean being stuck eating boring and bland foods. Spice it up with this steamed asparagus that has a little kick to it.

Your Key Ingredient:

NESCO Food Steamer

Grocery Ingredients:

1 pound asparagus
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon salt
1 tablespoon red wine vinegar

Instructions:

1. Add 2 cups of water to the steamer base. Add asparagus and cook for 17 minutes.
2. In a large mixing bowl, whisk olive oil, chili powder, garlic powder, salt, and vinegar.
3. Toss with asparagus and serve.