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.

Homemade Egg Salad is a must at your next outdoor gathering. Flavored with crunchy green onions and zesty mustard, there’s no telling how long it will last once you take it out of the picnic basket. This classic side is simple with the help of your NESCO Egg Cooker which allows you to cook up to 8 eggs at a time. Try it on rye bread or simply by the forkful. For a lower-calorie option, substitute mayonnaise for Greek yogurt.

Your Key Ingredient:

NESCO Egg Cooker

Grocery Ingredients:

8 eggs
1/3 cup mayonnaise
1 1/2 teaspoon Dijon mustard
1 teaspoon prepared yellow mustard
1/2 lemon, juiced
1/3 cup chopped green onions
Salt and pepper to taste

Instructions:

1. Measure the amount of water for “hardboiled” 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. Remove the eggs and peel the eggshells under cool running water. In a medium bowl, stir together the mayonnaise, Dijon mustard, yellow mustard, lemon juice, and green onions. Chop the eggs into big chunks and mix gently with the dressing. Season with salt and pepper.

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.

Upgrade your traditional mashed potatoes with these three delicious recipes. Instead of boiling on the stovetop, use the NESCO Pressure Cooker and NESCO 16-Speed Hand Mixer to ensure perfectly fluffy potatoes every time.

Your Key Ingredient:

NESCO Pressure Cooker
NESCO 16-Speed Hand Mixer

Grocery Ingredients:

Standard Mashed Potatoes

½ cup butter
¾ cup milk

Rich and Creamy Mashed Potatoes

5 Tablespoons Butter, divided
8 oz. cream cheese, room temperature and cubed
8 oz. sour cream
1 teaspoon onion salt
½ teaspoon garlic salt
¼ teaspoon pepper
Salt and pepper to taste

Jalapeno Popper Mashed Potatoes

8 oz, cream cheese, softened
1 cup sour cream
½ cup milk
1 ½ teaspoon garlic salt
2 jalapenos, deseeded and finely chopped
2 cups shredded cheddar cheese, divided
Bread crumbs

Instructions:

Standard Mashed Potatoes

1. Add 2 cups of water and 5 pounds Russet potatoes, peeled and quartered to your NESCO® Pressure Cooker.
2. Cook on HIGH PRESSURE for 5 minutes. When time is up, use the quick release to release pressure.
3. Use NESCO® 16-Speed Hand Mixer on Speed 14 to mash potatoes to desired texture while adding other ingredients.
4. Fold all ingredients into potatoes and serve.

Rich and Creamy Mashed Potatoes

1. Add 3 tablespoons of butter, cream cheese, sour cream, onion salt, garlic salt, and pepper to mashed potatoes.
2. Spread mixture into baking dish and brush with remaining 2 tablespoons of butter.
3. Bake at 350 for 30-35 minutes.

Jalapeno Popper Mashed Potatoes

1. Fold cream cheese, sour cream, milk, garlic salt, jalapenos, and one cup of shredded cheese into potatoes.
2. Spread into 9 x1 3 pan and sprinkle with remaining cheese and bread crumbs.
3. Cover with foil and bake at 350 for 30 minutes.

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.

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.

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.

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.

The key to every great cocktail is the garnish added at the very end of the mixing process. Whether it’s cherries or olives in a martini or a whole burger on top of your Bloody Mary, it’s all about rounding out the flavors and adding a little character to your drink. During the hot days of summer, change up your usual routine with your cocktail by adding a fruit roll made in your Dehydrator. The colors make your drink pop and the fruit roll can be eaten first or dissolved in your drink!

Your Key Ingredients:

NESCO Gardenmaster Pro Dehydrator
NESCO Fruit Roll Sheets

Grocery Ingredients:

4 ripe grapefruits
3 tablespoons mint leaves
1/2 cup sugar
1/2 cup yogurt

Instructions:

1. Scoop grapefruit out of peel and into food processor. Add mint leaves and puree just until smooth. Mix in sugar and yogurt.
2. Spread onto lightly greased Fruit Roll Sheet and dehydrate at 135 degrees for 10 hours, or until no longer liquid.
3. Remove roll from Fruit Roll Sheet and cut into strips with a pizza cutter.
4. Roll up a strip, place it on a toothpick and add to vodka soda or other cocktail of choice.
5. Enjoy responsibly.

We’re firm believers that Cheesy Potatoes are for every occasion. Smooth and creamy, our recipe is sure to please a crowd. Use NESCO’s 6 or 18 Qt. Roaster Oven to soften potatoes and cheese into a mouthwatering bake. Don’t be surprised if your family asks for seconds.

Your Key Ingredient:

NESCO 6 or 18 Qt. Roaster Oven

Grocery Ingredients:

3 lbs hash brown shredded potatoes, frozen
24 oz light sour cream
2 10 3/4 oz cans Cream of Chicken Soup
2 lbs mild Cheddar Cheese, shredded
1/2 cup onions, diced
1/4 cup red and green peppers, diced

Instructions:

1. Mix potatoes, sour cream, soup, cheese, onions, and peppers.
2. Cook slowly at 200° F for 1½ hours. If using thawed hash browns, cut cooking time down. Serves 10 to 12

This recipe from Becky Sayers of Edison, Ohio, can be prepared in a 6 Qt. NESCO® Roaster Oven or double for large groups and use the 18 Qt. NESCO® Roaster Oven.

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.