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.

1. Adding a half teaspoon of cream of tarter for two or more eggs will help keep the whipped egg whites firm.
2. When making meringue add 2 tablespoons of white sugar for each egg. Add sugar slowly while beating eggs.
3. Whip until stiff peaks form.

1. Measure the amount of water for hard-boiled marked on the measuring cup and pour water into base of your NESCO® Egg Cooker.
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. Slice the eggs in half lengthwise.
4. Toast the bread and spread mashed avocado over the toast. Garnish with basil, chia seeds, sunflower seeds, salt to taste.
5. Place the halved hard-boiled eggs on top. Sprinkle with fresh pepper and serve. Makes 8 slices.

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. Combine oil, garlic, ginger root, onion, peppers, beans, and carrot and place in the preheated NESCO® 12 Inch Electric Skillet for 3 minutes.
2. Add mushrooms, bok choy, zucchini, tofu, herbs, and shrimp. Pour lemon juice and soy sauce over vegetables and cook 3-5 minutes.
3. Serve over rice. Serves 1-3.

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. Preheat NESCO® 18 Qt. Roaster Oven to 425° F.
2. Combine all ingredients in cookwell; stir gently until well mixed. Cover; bake 45 to 50 minutes or until set.
3. To hold: Reduce temperature to 250° F and add milk if pasta begins to dry out. Serves 25.

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. 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. 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.