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!

This juicy roasted chicken recipe is perfect for beginners or for those days where you want a quick and delicious dinner with the family. Our roaster cooks the chicken perfect every single time.

Your Key Ingredient:

NESCO Roaster Oven

Grocery Ingredients:

• 3 lb. bird
• 1 stick butter
• 1 tbs. garlic powder
• 1 tbs. Cajun seasoning

(Ingredients good for 3 lb. bird)

Directions:

1. Set rack in cookwell. Preheat NESCO® Roaster Oven to 425º F.
2. Rub skin with butter; rub on seasonings.
3. Lightly wipe cookwell and rack with cooking oil.
4. Place chicken on rack in preheated cookwell.
5. Cover; roast 1 to 1½ hours (180ºF on meat thermometer in thickest part of thigh).

Your Key Ingredient:

NESCO High Speed Turkey Roaster

Grocery Ingredients:

Directions:

1. Thoroughly thaw the turkey before cooking.
2. Remove the giblets.
3. Rinse and pat turkey dry.
4. Mix olive oil, salt, poultry seasoning, and pepper in a bowl and rub on turkey or season as desired.
5. Spray the surfaces of the cooking stand assembly with spray-on cooking oil
6. Pull the turkey open and position it over the top rack. Ensuring the drumsticks hang downwards to the side of the top rack.
7. The heating element cover end should come through the neck of the turkey as much as possible.
8. Cook 18 lb. turkey on “HIGH” at 165 degrees. Estimated time cook is 6/min per pound.
9. Use the Rack Remover, insert the hook into the hole at the end of the Heating Element Cover to lift the turkey.
10. Let turkey cool for 30 minutes before cutting.

Your Key Ingredient:

NESCO Roasters

Grocery Ingredients:

Directions:

1. Mix ingredients and rub over roaster and massage gently into it
2. Cook on low for 6-7 hours.
3. Ready to serve!

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.

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.

Take a page from Uncle Sam’s cookbook and try these Firecracker Wings at your next Fourth of July celebration. A little bit of sriracha sauce gives this recipe just the right amount of kick. Roasted to perfection in your NESCO Roaster Oven, there’s no better way to show your love for the red, white, and blue! For dipping sauces, you can’t go wrong with blue cheese or classic ranch.

Your Key Ingredient:

NESCO Roaster Oven

Grocery Ingredients:

3–5 lbs chicken wings
6 cups water
1 Tbsp cold water
1 Tbsp cornstarch
       ¹⁄₄ cup kosher salt
       ¹⁄₂ cup chili sauce
3 cloves of minced garlic
1–3 tsp of chili powder (mild or hot depending on preference)
1 cup honey
2 Tbsp soy sauce
Juice of one lime
3 Tbsp sriracha sauce
       ¹⁄₄ cup apple cider vinegar
       ¹⁄₄ cup minced ginger
1 tsp sea salt
1 Tbsp freshly cracked black pepper
1–2 Tbsp chopped fresh cilantro

Instructions:

1. Preheat roaster to 425°F.
2. Make the garlic-chili sauce by combining the chili sauce, minced garlic, and chili powder. Spice to taste and set aside.
3. In a large bowl, combine water, salt, ¼ cup of the garlic-chili sauce, and ¼ cup of honey. Stir until salt and honey are completely dissolved. Add the wings and chill for 30 minutes or up to 4 hours.
4. To make the basting and dipping sauce, combine the remaining chili garlic sauce, soy sauce, sweet soy sauce, sriracha, remaining honey, vinegar, lime juice, and ginger in a small bowl and mix well. In another small bowl, combine 1 tablespoon cold water and 1 tablespoon cornstarch and whisk together. Add to the sauce slowly until desired thickness is reached. Set aside half of the sauce for serving to avoid contamination.
5. Drain wings and season them with sea salt and pepper. Place the wings on the rack inside the NESCO® Roaster Oven, baste them with half of the sauce, and reduce the heat to 350°F. Roast until the internal temperature of the chicken reaches 160°F for approximately 25-30 minutes.
6. Remove the chicken pieces with a pair of tongs to a serving platter. Let the chicken pieces rest, loosely covered with aluminum foil, for 5-10 minutes before serving.
7. Garnish the wings with lime and cilantro. 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!

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.

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. 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. 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.

1. Remove cookwell from NESCO® 6 Qt. Roaster Oven. Cover roaster base and preheat at 350ºF.
2. Brown meat in fry pan; add onion and cook until onion is soft. Add enchilada sauce. Simmer about 10 minutes. Set aside.
3. In fry pan, heat oil and fry tortillas in oil just long enough to soften.
4. Dip in enchilada sauce. Put about 3 Tbsp filling in center, sprinkle with 2 tsp onion and overlap edges at center.
5. Wipe cookwell with vegetable oil. Place filled enchiladas side by side into cookwell.
6. Pour remaining sauce over enchiladas and sprinkle grated cheese over all.
7. Remove cover and place cookwell into roaster. Cover and bake about 30 minutes or until hot throughout. Serve with sour cream. Serves 4 to 6.

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:

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.

Coming home to dinner ready is possible with our Quick ‘n Easy Chicken & Noodles recipe. Just add ingredients into NESCO’s 6 Qt. Roaster Oven, set, and cover. Made with creamy sauce and hearty chicken, this recipe will become a favorite in your weekly meal rotation. Grab a spoon and dig in.

Your Key Ingredient:

NESCO 6 Qt. Roaster Oven

Grocery Ingredients:

4 or 5 frozen (thawed) or fresh chicken breasts, skinned
1 can cream of mushroom soup
1 can cream of chicken soup (2 cans each for more sauce but add more water)
2-3 Tbsp fresh or dried chives
1/2-1 cup dried onion pieces
1 Tbsp garlic powder salt and pepper to taste
3-4 soup cans of water (5 cups) Optional: 1/2 can white wine (instead of 1/2 can water)
1 bag egg noodles

Instructions:

1. Put chicken in NESCO® 6 Qt. Roaster Oven (no rack).
2. Mix all ingredients in a bowl and pour soup mixture over chicken breasts.
3. Cover and cook at 300° F for about 2 hours. Stir occasionally to keep from sides of roaster. Add water, if needed. Don’t let it get dry.
4. Lower heat and let it cook another hour.
5. Cook noodles. Pour onto a platter.
6. Spoon chicken and sauce over noodles. Serves 4. This recipe was submitted by Betty Dunn of Concord, California.

Our Beef Round Tip Roast is exactly what you’re craving tonight. All you need for this recipe is a few kitchen staples and your NESCO 6 Qt. Roaster Oven. Enjoy tender, savory meat in no time. We recommend pairing this dish with homemade mashed potatoes or a vinaigrette salad.

Your Key Ingredient:

NESCO 6 Qt. Roaster Oven

Grocery Ingredients:

3 Tbsp olive oil
2 Tbsp cider vinegar
1 tsp browning sauce
1 Tbsp chopped chives
1 clove garlic, minced
1 tsp savory
1/2 tsp marjoram
1/4 tsp dry mustard
3 – 4 lb beef round or sirloin tip roast

Instructions:

1. Preheat NESCO® 6 Qt. Roaster Oven to 325º F.
2. Combine oil, vinegar, browning sauce, chives, garlic, savory, marjoram, and mustard in small bowl; stir until blended. Brush evenly over meat.
3. Set meat on rack in preheated cookwell. Cover and roast 1 hour and 40 to 50 minutes or until meat reaches 140º F (medium) on meat thermometer.
4. Brush meat with pan juices before slicing. Serves 6.

Lemon Herb Chicken

Your Key Ingredient:

NESCO 6 or 18 Qt. Roaster Oven

Grocery Ingredients:

3 lb whole, broiler-fryer chicken
1/2 tsp thyme
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp pepper
1 lemon, sliced
2 Tbsp butter or margarine, melted
Juice of 1 lemon

Instructions:

1. Sprinkle inside of chicken cavity with thyme, onion powder, garlic powder, and pepper. Place lemon slices inside cavity.
2. Place chicken on rack in NESCO® Roaster Oven. Brush with melted butter and drizzle with lemon juice.
3. Cover and cook at 375ºF for 1 hour 15 minutes, or until meat thermometer inserted in breast registers 185º F. Serves 4 to 6.

 Slow Cook: Prepare recipe as directed. Cover and cook at 225ºF for 6 to 8 hours.