Mashed Potatoes: 3 Ways

Use your Nesco Pressure Cooker instead of the old-fashioned method of boiling them on the stovetop. Pressure cooking guarantees your potatoes will be done perfectly every time, faster than traditional boiling.

Add 2 cups of water and 5 pounds Russet potatoes, peeled and quartered. Cook on HIGH PRESSURE for 5 minutes. When time is up, use the quick release to release pressure. Use a Hand Mixer on Speed 14 to mash potatoes to desired texture while adding other ingredients.

Standard Mashed Potatoes:

½ cup butter

¾ cup milk

Salt and Pepper to taste

Fold all ingredients into potatoes and serve.

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

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

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

Fold cream cheese, sour cream, milk, garlic salt, jalapenos and one cup of shredded cheese into potatoes. Spread into 9x13 pan and sprinkle with remaining cheese and bread crumbs. Cover with foil and bake at 350 for 30 minutes.  

Black Friday Slow Cooker Turkey Soup

3 cups cooked turkey, chopped (no bones)

3 carrots, peeled and chopped

3 stalks celery, chopped

4 medium white potatoes, chopped

1 large white onion, chopped

6 cups broth

2 cloves garlic, minced

1 teaspoon thyme

12 ounces egg noodles

Add all ingredients except noodles to 6 quart Nesco Slow Cooker. Cook on High for 4 hours, or Low for 8 hours. Add noodles in the last half hour of cooking. For extra flavor, top with leftover stuffing when serving. 

Pumpkin Spice Pressure Cooker Cheesecake

                Smooth, fluffy and rich, cheesecake is a favorite among most dessert lovers. The problem that typically comes up is not having enough time to bake your favorite treat. Cut down on prep time by using a Pressure Cooker to bake it instead of a traditional oven. The moisture in the Pressure Cooker makes cheesecakes easier because it gets cooked evenly all the way through, where an oven can cause an overcooked edge, with a middle that's too soft.

The trick to making a smooth cheesecake that’s lump-free is to make sure that all of your ingredients are room temperature before you start. Cream cheese and eggs that are still cold can lead to chunks left in the batter or over-mixing that can add too much air and cause cracking in the surface.

Crust:

1 C Vanilla Wafer cooker crumbs (a Food Processor makes this easier)

2 Tbsp butter, melted

Mix crumbs and butter together and press into the bottom of a 7” spring form pan.

Filling:

1/3 C brown sugar

¼ C real maple syrup

2 large eggs, room temp

4 tsp. cornstarch

1 ½ tsp. pumpkin pie spice

1/3 C white sugar

16 oz. cream cheese

8 oz. canned pumpkin

2 tsp. vanilla extract

2 C water (in the Cooker)

Blend sugars, cream cheese and maple syrup in bowl until smooth. Add eggs one by one, beating on low just until blended (do not overmix). Gently whisk in the pumpkin, cornstarch, vanilla and pumpkin pie spice.

Pour mixture over the crust. Add water and rack to Pressure Cooker. Tear off a 20” piece of aluminum foil and fold into thirds, lengthwise to make a sling for your pan. This helps to remove pan after cooking is complete.

Place spring form pan on foil and lower into cooking rack. Cover and lock lid in place. Turn Regulator Knob to PRESSURE. Program for HIGH pressure and cook for 20 minutes. After cooking time, release pressure using the quick release method. Unlock and open lid. Remove cheesecake from Cooker by lifting up the ends of the foil sling. Let cool to room temperature. Refrigerate at least 3 hours, but preferably overnight.

Topping: 

1/2 C chopped pecans

1 C heavy whipping cream

3/4 C real maple syrup

Toast pecans using BROWN/SAUTE function, add nuts to cooking pot and stir for 3-5 minutes or until lightly browned. Next, combine whipping cream and maple syrup in cooking pot; bring to a boil still using the BROWN/SAUTE function, stirring occasionally until sauce is slightly thickened about 10-15 minutes. Pour over well chilled cheesecake and refrigerate until well chilled. 

Pumpkin Spice Muffins

Pumpkin Spice Muffins

Muffins:

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

Place wire baking rack in the bottom of your Nesco Roaster, making sure the handles are facing upwards for easy grabbing. Preheat Roaster to 400°. Grease 12 muffin tins well.

Sift the dry ingredients and cut in butter with a pastry blender (two knives work well).

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.

Pour mixture evenly into muffin tins. Blend together the crumb topping and sprinkle over muffin batter.

Bake in your Roaster for 20-25 minutes. Decorate with powdered sugar or pecans. 

6 Steps to a Stress Free Dinner Party

1. Consider Doing a Theme

Themed dinner parties are great fun because they can expose you to foods you and your guests wouldn’t normally eat. Mexican, Italian, Thanksgiving in July or a movie themed party are fun ways to get creative with it. Hosting a themed party can make planning a menu easier, because the menu almost plans itself. Get into it with decorations, costumes and music revolving around your theme.

2. Plan the Menu

Deciding what to create (and how to do it), is the greatest challenge of any dinner party. Obviously you want to show off your best dish, but cooking a time consuming chicken galantine won’t do anyone any favors. Main dishes that are hearty enough to be made ahead of time are ideal, so you can spend more time entertaining your guests, and less on last minute prep. For this, Slow Cooker and Pressure Cooker recipes like Root Beer Pulled Pork Sandwiches or Lasagna are perfect. Despite being effortless, they taste like you slaved over a hot stove all day.

Just because a side dishes are called “sides”, doesn’t mean they can’t have the wow factor that your entrée does. When choosing sides, go for something with complimentary but different flavors than your main. Corn bread compliments a pulled pork sandwich because it brings sweetness to the salty and savory flavors of the pork, while roasted green beans will bring a crunch to round out the textures. Two to three side dishes are typically enough to complete the meal without overcrowding your table and palate.

Don’t neglect the h'ordeuvres, but there’s no need to go overboard. Unless you’re throwing a wine and cheese party, one or two light appetizers will do to avoid premature food comas. If you’re worried about saving time, it’s okay to go with store-bought (whether you admit that to your guests or not is up to you). Cheese platters, ham roll-ups or a buffalo chicken dip are all easy ways to keep your guests satisfied while waiting for the main show to begin. Plan to have your sides done and ready in the Roaster when your guests arrive so all you have to do is plate and serve.

3. …Then Your Guest List

Your guests are the heart of your dinner party. Similar to your menu options, less can be more. When planning your numbers, keep in mind how much space you have in your house as well as, realistically, how many people your recipe will feed. It’s better to have leftovers for the next few days or to send with guests than it is to run out of food. Sending invites for a dinner party is typically done about two weeks ahead of the date to give proper response and planning time. If you’re doing a theme, this will also give your invitees a chance to get their attire ready.

      Also consider personalities and relationships when selecting your invite list. Inviting four of your closest, but shy friends who don’t know each other may lead to awkward conversation gaps. That’s not to say everyone has to know everyone, but everyone should know at least one other person (besides you) well enough to make conversation. We’re not a fan of assigning seats at the table, because if there’s a great conversation flow during appetizers, there is no need to break it up.

4. Beverages Need Love Too

Drinks are the final piece of the menu, but are also the easiest to pull together. For most groups, a full bar with top shelf liquor isn’t necessary. Simply making a signature cocktail or two that fit with the menu, a wine option, and one non-alcoholic choice should be enough to please most. Pitchers of water on the bar during appetizers, and on the table for dinner are also an accommodation that can be overlooked easily.

5. Enlist Help

A second set of hands on deck may be the single most important thing you can do for your sanity when planning a dinner party. Recruiting a roommate, spouse or friend to be your “right hand man” for last-minute grocery store runs (there will always be at least one), helping plate and serve food, and greet guests will go a long way in feeling more put together. Even if you never need them, it will be comforting knowing you have a backup.

      6. Don’t Sweat the Small Stuff

Things will happen. Your best friend will show up with a new gluten-free, vegan diet, your decorative candle will get knocked over and scorch your table linens, or your cousin will bring a guest without any prior warning. For better or for worse, these are all a natural part of the entertaining process. If you laugh it off and move on, we promise your guests will too and be more focused on your overall awesomeness than any flubs. The one thing you won’t have to worry about is your food turning out great—we’ve got that part of it covered. 

End of Summer Smoothies

                As much as we love a good Pumpkin Spice Latte, we love smoothies just a little bit more. Fall is the start of cold and flu season, so why not get that extra shot of Vitamin C while keeping the summer vibe going? Smoothies are also easy to make in addition to being healthy—you can use any produce you have in your refrigerator without having to make a special shopping trip.

If you’re a regular follower of our blog, you’ll also know that we have quite a sweet tooth. To get the extra sweetness in there, we like to add a few tablespoons of honey or Splenda. Other popular add-ins are protein powder or flax meal to get the smoothie party started. 

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

Blend in a Nesco Blender, on the smoothie setting until desired thickness is achieved. Garnish with extra fruit

Slow Cooker Pineapple Coconut Cake

Slow Cooker Pineapple Coconut Cake

Cake:
 Nesco 6 Quart Slow Cooker
 1 (16.5oz.) package yellow cake mix
 1 cup water 
 3 eggs
 ½ cup melted butter (1 stick)
 1 cup drained crushed pineapple from a 20 oz can (save juice and remaining pineapple for the glaze)
 1 cup coconut
 ¼ cup chopped pecans
Glaze:
 1½ cups powdered sugar
 Remaining juice and pineapple from the above can of crushed pineapple ( ¼ cup melted butter ½ cup coconut
 ¼ cup chopped pecans Slow Cooker Size: 6-quart oval

Add the cake ingredients into a large bowl and whisk until the batter just comes together, do not over mix, some little lumps of cake mix are fine. Spray the Slow cooker with non-stick spray and pour in batter. Cover and cook on HIGH for 2 hours, keep the lid. After 2 hours, turn off the Slow Cooker and make the glaze. Add the powdered sugar, remaining pineapple, melted butter, coconut and chopped pecans. Whisk until a sauce forms. Pour this mixture over the warm cake. Let the cake sit for 5 minutes before serving

Why Jerky is a Food You Should be Eating

The next time you need a snack to bring to a party, hiking or just hanging out, grab your Dehydrator and whip up some jerky. Even though it’s a wildly underrated snack, it brings way more to the table than most snacks because it’s savory, salty, and healthy.

Jerky is a Low-Carb, High Protein Food

Studies have shown that a high protein, low carb diet can lead to a healthier lifestyle. Protein keeps your metabolism running smoothly and leaves you feeling satisfied, keeping cravings at a minimum.

No Unnatural Chemicals or Preservatives

Jerky, especially homemade, is free of unnatural dyes, chemicals and weird preservatives. Typically, jerky only has three ingredients—meat, cure, and spices. Making your own jerky is an easy way to control the chemicals you and your family put into your bodies.

Ground Beef ready for Dehyration

Satisfy Your Salt Cravings, Without Going Overboard

It doesn’t matter how healthy your diet is, salty food cravings are real. Don’t overdo it with unhealthy snacks like potato chips, cheese puffs or pizza. Quash your salt cravings with a serving of beef jerky, it’ll satisfy your taste for salty foods while actually giving your body fuel.

Jerky is Easy to Bring Anywhere

There’s a reason hikers and cyclists use jerky to keep moving throughout the day. It’s lightweight and easy to carry, just keep it in a plastic Tupperware container or zipper bag for up to two weeks.

There’s Endless Flavor Options

Create unique flavor varieties that can be mixed and matched with Nesco’s variety of seasonings. Find your favorite flavor or mix them together to create your own unique blend. You can also experiment with different types of meat, like turkey, bison or even tofu. Experimenting with different flavors and textures lets you find the perfect blend that suits you best. Jerky is the pizza of the snack meat world, there’s a million different varieties and they’re always great. 

8 College Apartment Kitchen Essentials You're Probably Forgetting

Moving on your own for the first time can be tough. Not only do you have to figure out how to use a washing machine on your own, you have to fully stock the place with all the essentials a college student needs. When you’re trying to get ready for the big move and a new school year, it’s easy to forget things, so we’ve come up with a list to make it easier:

1. Pots and Pans: A staple of any kitchen, pots and pans should be one of the first things you buy for your first kitchen. You don’t need anything too fancy or extensive, just a few sizes of each
2. A Can Opener: Living with your parents for the first 18+ years can lull you into a false sense of security that there will always be a can opener close by. It’s disappointing when you get home from your first trip to the grocery store and you can’t get into any of your canned goods without the proper equipment.
3. A Slow Cooker: Class all day and studying all night can leave you with little time to cook. Don’t resort to eating fast food for every meal. A Slow Cooker will save you time and hassle and money (those burger runs add up). Just throw your ingredients in before classes, set your temperature and come home to a prepared meal.
4. Measuring Cups: Cooking is a lot easier when you know how much of everything you’re putting in. Measuring cups don’t have to be fancy, in fact, you can usually get them at the dollar store.
5. Basic Cooking Utensils: Spatulas, mixing spoons, a set of knives and a pasta spoon will do wonders to make your life in the kitchen easier. These also don’t have to be anything extravagant (just make sure that everything is heat-resistant).
6. A Vacuum Sealer: College students are busy, meaning you may not have time to cook with all of the groceries you buy. Don’t let them (and the money you spent on them) go to waste by vacuum sealing everything. This will also help keep your refrigerator clean and free of moldy, spoiled food.
7. Mixing Bowls: Large bowls come in handy for more than just mixing food. They can also be used for serving, holding fruit or soaking small dishes without blocking the sink. Metal or glass will last a lot longer for just a little more money.
8. Pizza Cutter: Don’t be caught without one. It can only lead to disappointment. 

Peanut Butter and Bacon Jalapeño Poppers

Peanut Butter and Bacon Jalapeño Poppers

Nesco Roaster (any size will work), with wire baking rack

6 jalapeño peppers

1/2 cup creamy peanut butter

6 strips of bacon, cut in half

Preheat Roaster to 325°. Cut jalapenos in half, clean and remove seeds. Fill pepper halves with about 1 teaspoon of peanut butter, so they are full, but not overfilled. Wrap each pepper in a half strip of bacon and bake on wire rack in Roaster for 20-25 minutes until bacon is cooked thoroughly.

Queso Blanco Dip

This Queso Blanco Dip has just enough kick to keep things interesting, but it's mild enough for anyone to love. It's perfect for parties, tailgating, or just hanging out on the weekend. The salsa verde adds a certain chunkiness and heat, while the cream cheese and sour cream give it a smooth texture and a balance to the spice, giving it a full flavor, without an actual burn. If you're a spice lover, adding diced jalapeños takes things up a notch. 

Ingredients:

Nesco® 1.5 QT. Slow Cooker
16 oz. cream cheese
32 oz. salsa verde (medium)
7 cloves minced garlic
3 cups sour cream
16 oz. package shredded Cheddar Jack Cheese
Chopped green onions for garnish
Tortilla chips or veggies for dipping

Combine all ingredients in Nesco Slow Cooker. Cook on Low heat for 3 hours, stirring every half hour. Dip is ready when all ingredients are heated through and well blended. Garnish and serve immediately. 

6 Ways to Get the Most Out of Your Garden This Summer

You work hard in your garden all summer to grow your fruits, veggies and herbs—don’t let them go to waste by not taking care of the finished product. We’ve come up with six ways to get the most out of the fruits of your labor:

           1. Harvest at the right time- Picking herbs, fruits and veggies at the right time of the season is the key to keeping them fresh. The best time of year depends on your zone and variety of crops. For

most, harvesting just before peak ripeness is

ideal for preventing over-ripeness and rot.

Harvesting is best done either early in the morning or later in the evening to keep yourself and your crops cool. After picking, most crops should be taken out of direct sunlight to avoid wilting. It can be helpful to bring bunches indoors every so often to give you and your crops a break from the sun and heat.

2         2. Don’t wash your harvest immediately- It’s tempting to get everything inside and immediately give it a quick rinse to clean them, but don’t! Moisture promotes bacteria growth, which speeds up the decomposition process. Instead of washing or rinsing, brushing soil off as you pick can keep your kitchen clean while keeping everything fresh. If you can’t resist rinsing, make sure to dry crops thoroughly before storing to avoid bacteria growth.

3         3.  Store fresh crops properly- How you store your fruits and vegetables is the most important factor in how long they will keep. While there are some general guidelines to keeping things fresh, within the same type of crop every species is a little different so it may take some trial and error to perfect the process. Some general rules for  the most common types are:

Tomatoes: Do not refrigerate tomatoes. Rather, leave them on the kitchen counter in the open air to breathe.

Potatoes: Leave potatoes in the sun to dry, then brush off all of the dirt and soil (to prevent molding). Store in a cool, dark and dry place like a cupboard or dry basement until ready to use.

Carrots: Carrots are similar to potatoes in needing to be stored in a cool, dark and dry area after being dried out. Just don’t leave them out in the sun after uprooting because they have a thinner skin than potatoes.

Garlic & Onions: Store in a cool, dark and airy place like a cupboard. Make sure they are thoroughly dried and the stems are cut off before storage.

Zucchini & Cucumbers: Both zucchini and cucumbers store better in the refrigerator than at room temperature. Just be sure to dry their skin thoroughly as moisture can cause decay quickly on these crops.

Pumpkins & Squashes: Pumpkins and squash vary greatly by species, but can generally last up to several months if properly stored in a dark and dry environment. Before storage, make sure that all moisture is removed from the skin and wipe away any dirt that can contain additional moisture.

Berries: Strawberries, raspberries and blueberries should be sealed in an airtight container and left in the refrigerator. Berries keep better in shallow containers with fewer layers to avoid crushing the delicate fruits. Place a paper towel in the bottom of the container to absorb any moisture that may drip.

Leafy Greens: Spinach, lettuce and kale are best harvested as needed as they only keep for a few days before wilting. When they are harvested, they should be kept in a humid veggie drawer in the refrigerator.

Herbs: Herbs can be stored for up to 10 days, just put the stems in a glass of water like a bouquet of flowers, and wrap the exposed leaves in plastic wrap. While most herbs should be placed in the refrigerator for maximum longevity, cold sensitive herbs like basil should be left at room temperature.

4          4. Seal in the freshness- Vacuum Sealing can keep almost anything fresh for longer. By eliminating oxygen flow around your food, decomposition and bacteria growth slow. Just ensure that everything is dry before sealing to reduce bacteria that thrive in moisture. Vacuum Sealing can also eliminate freezer burn if you’re freezing your fresh crops.

5          5. Know when your crops are no longer safe- While it’s tempting to save your crops for as long as possible, take care to know when they have run their course. Produce can grow and harbor bacteria that can reduce quality and make you sick. Signs to look for include sliminess, mold, discoloration and signs of rot. If your crops are showing these signs, throw them out or compost them to avoid illness.

6          6. Take care in your preparation­- You’ve worked hard to grow and care for your crops, so see the process through. Wash them thoroughly just before use to ensure any chemicals used in the Dehydration. Home dehydrated goods are more nutritious and flavorful than store-bought and make a great snack or dessert. A combination of Dehydrating and Vacuum Sealing can help your hard work last through the winter months. 

growing process are removed. One healthy and delicious way to prepare your home-grown produce is

The 85 Year Journey of a Roaster

            Mary Rakunas is the life of the party and the glue that holds her family together. She’s always in charge of hosting her family’s holidays, a responsibility she took over from her mother, “Grandma Bee”.  Also taken over from Grandma Bee is the family Nesco Roaster Oven. The origins of the Roaster are a mystery—all Mary knows is that it was probably purchased sometime shortly after Grandma Bee’s wedding in 1934. For nearly 85 years, that Roaster Oven has been brought out every time there was a holiday, barbecue, baby shower, graduation or any and all special gatherings. It became a symbol of bringing the Rakunases together. Eventually as Grandma Bee got older, Mary took over her duties of cooking and hosting the family gatherings, and the Nesco Roaster. She continues to roast potatoes, briskets, turkeys, and other family favorites that will bring the family together for that show-stopping meal. The future is set for the Roaster. It will continue being passed down the line, generation to generation.

            Nesco’s line of cookware may have grown since that Roaster was made in 1934, but our commitment to bringing people together around a quality meal hasn’t changed. There is nothing that makes us happier than knowing that we help make your Thanksgiving turkey tasty or your Easter ham heavenly. Schedules today are busier than ever, making it harder and more rare to get everyone together. Let us help you by making it easier than ever to enjoy quality time and focus on your family. With our expansive selection of products, including Pressure Cookers, Slow Cookers, Dehydrators and so much more, bring us to your next gathering and see everyone come together like Mary’s family has been for 85 years. 

Grandma Bee and her new husband, before
she was "Grandma Bee"

Grandma Bee celebrating Valentine's Day in 2010

Bruschetta with Dehydrated Tomatoes:

Bruschetta served as an appetizer to
Parmesan-crusted chicken

Ingredients:

1 baguette loaf, thinly sliced

2 cups parmesan cheese

Dehydrated tomatoes (see below)

1 Tbsp olive oil plus extra for brushing

1 clove of garlic

1 tsp balsamic vinegar

Fresh Basil, chopped

Salt and pepper to taste

Brush baguettes with olive oil and place on baking pan and broil for 1 to 2 minutes or until golden brown. In a bowl, mix tomatoes, olive oil, salt, pepper and balsamic. Place 2 Tbsp cheese and a spoonful of tomato mixture on each slice of baguette. Top with fresh basil. Garnish with a sprig of basil and serve as an appetizer to an Italian meal (like Parmesan-crusted chicken), or as a healthy afternoon snack.

Dehydrated Tomato Prep:

Cut 12 Roma tomatoes into thin slices and brush one side with olive oil. Sprinkle with Italian Seasoning. Dehydrate in your favorite Nesco Dehydrator at 135° for 6-12 hours (time depends on tomato thickness, amounts and size). Any extra dehydrated tomatoes can be saved for salads, pasta garnishes or to be eaten by themselves. 

45 Minute Ribs and Coleslaw

Classic Fall-off-the-Bone Ribs

Ribs are a classic American dinner that everyone loves. The only problem with making ribs for the whole family is the time it can take to cook them to the perfect tenderness. Let Nesco cut down your cook time with our Pressure Cooker, available in multiple sizes. For the perfect dinner, serve these ribs with a side of homemade coleslaw (although we cheated and used pre-made dressing).

11 Qt. Multi Function Pressure Cooker

10 lbs. bone-in ribs, defrosted and cut up

2 bottles Smoky Barbecue sauce

2 cups ginger ale

1 Bay leaf

Place rack in Pressure Cooker. Layer ribs and barbecue sauce in pressure cooker, using about ¼ cup of sauce in between each layer. Add ginger ale and bay leaf. Set Pressure Cooker to HIGH and timer to 30 minutes for tender ribs, or 45 minutes for fall off the bone.

When timer is done, release pressure and carefully remove ribs from Pressure Cooker. Brush ribs with remaining barbecue sauce and serve.

Coleslaw:

Nesco® 8 Cup Food Processor

1 Large head white cabbage

½ Head red cabbage

2 Cups baby carrots

1 bottle coleslaw dressing

Using the shredding attachment on your Food Processor, slowly feed cabbages and carrots until all are shredded. Transfer to a large mixing bowl and add coleslaw dressing. Mix well. 

Mother's Day Frittata

Mother's Day Frittata Recipe

Nesco® 12 inch Electric Skillet

1/2 Cup of fresh or fully cooked maple sausage links, sliced and browned

1 Cup of diced potatoes, browned until tender

6-8 large eggs

1/3 Cup milk

1/3 Cup dehydrated mushrooms

1/3 Cup dehydrated tomatoes

1 Tbsp of Italian Seasoning

1/2 Cup of cheddar cheese

Salt and Pepper to taste

On medium heat brown the sausage and potatoes and set aside. In a separate bowl, whisk eggs and milk together. Add all ingredients to the skillet and stir just until everything is mixed well. Set temperature to medium heat and cook for 5-7 minutes, or until center is firm. Remove from Skillet, cut and serve fresh. 

Chicken Mole and Mexican Rice

Chicken Mole

Ingredients:

Chicken:

Nesco® 11 qt.Pressure Cooker

6-8 Boneless chicken breasts, defrosted

1 teaspoon garlic powder

1 teaspoon poultry seasoning

2 cups water

Mole Sauce:

Nesco® 8” ElectricSkillet

2 Tablespoons vegetable oil

2 cups finely chopped onions

¼ cup chili powder

3 Tablespoons light brown sugar

1 teaspoon salt

1 teaspoon pepper

Pinch of ground cloves

1 16 oz. can diced tomatoes

3 Tablespoons cocoa powder

3 Tablespoons peanut butter

2 cups water

Add water to 11 qt. Nesco® Pressure Cooker. Place chicken breasts on wire rack in cooker and set regulator knob to PRESSURE. Set Cooker to HIGH temp for 5 minutes and press START. Timer will not begin counting down until ideal pressure is reached. Ensure that internal temperature of chicken reaches 180 for doneness. When finished, release the pressure but leave chicken in Cooker to keep warm.

In Nesco® 8” Electric Skillet, heat oil over medium-high heat. Add onion and cook until onions slightly are browned, about 10 to 12 minutes. Stir in chili powder, brown sugar, cloves and cook for 2 minutes, continuing to stir. Mix in tomatoes, cocoa powder, peanut butter and water. Let simmer over medium-low heat for 15 minutes, or until desired thickness is achieved.

 ________________________________________________________________________________

Mexican Rice

12” Electric Skillet

2 cups white rice

1 Tablespoon oil

1 teaspoon garlic

1 teaspoon cumin

1 ½ teaspoon salt

16 oz. tomato paste

4 cups water

2 cups frozen peas and carrots

Preheat Skillet to medium-high and add oil. Reduce heat to medium, add rice, stirring constantly until lightly brown, about 3 minutes. Stir in garlic, cumin, salt, tomato paste and water. Raise heat to medium-high and bring to a boil. Cover and cook until rice is tender. Add peas and carrots, and cook for another 5 minutes. Fluff with a fork and serve. 

Oriental Cashews

More and more you read how nuts are a good source of vitamins and nutrients. This recipe for Oriental Cashews made in your NESCO/American Harvest® Food Dehydrator is great tasting as well as a healthy snack. Also try these delicious cashews on a salad for a wonderful crunch.

Let us know what you think. What are some of your favorite snacks you like to make in your NESCO/American Harvest® Food Dehydrator?

12 oz can dry-roasted whole cashews

1/3 cup soy sauce

1/4 cup water

2 Tbsp garlic powder

1/4 tsp powdered ginger

Place nuts in a 9 inch square pan. Combine remaining ingredients and pour over nuts. Let sit at room temperature overnight. Drain liquid from nuts and place on Nesco®/American Harvest® Dehydrator tray. 

Dry at 145º F for 3 to 5 hours or until nuts are crunchy. 

Store in an air-tight container.

Spaghetti Dinner

This recipe for a wholesome spaghetti and meatball dinner is extremely easy in your NESCO® 6 Quart Pressure Cooker. Simply add all the ingredients in the order of the recipe, lock the lid and set. In only 10 minutes you have a wonderful meal.

Let us know what you think. What are some of your favorite meals you like to make in your NESCO Pressure Cooker?

Ingredients:

1½ cups spaghetti, break in thirds

1½ cups water

1½ cups spaghetti sauce

16 frozen meatballs

1 cup sliced black olives, or whole

2 tsp olive oil

Optional: Top with Parmesan Cheese

Pour all ingredients in the order listed into the cooking pot of your Nesco® Pressure Cooker. 

Lock lid into place and set the pressure regulator knob to SEAL. Cook on High for 10 minutes.

4-6 servings

Easy Cheesy Broccoli & Cauliflower

The NESCO® 5 Quart Steamer with Rice Bowl makes this Cheesy Broccoli & Cauliflower recipe simple and tasty. The rice bowl is used here to make the creamy cheese sauce that is oh so delicious. The sauce is made right inside the steamer along with your perfectly cooked vegetables. 

Try it and let us know what you think. Also, let us know what are some of your favorite foods you like to make in your NESCO Steamer.

1 lb broccoli, cut into florets

1 lb cauliflower, cut into florets

4 Tbsp butter or margarine

1 cup soft Cheddar Cheese Spread

1 cup prepared white sauce

1 tsp white pepper

1/2 cup thinly sliced red peppers (optional)

Place 1 cup water in water reservoir (base of unit) of Nesco Electric Food Steamer. Place broccoli, butter and cauliflower in lower Steamer basket. Cover and steam for 20-25 minutes. 

Mix together cheese spread, white sauce and pepper and pour into rice bowl. Place in upper Steamer basket approximately 10 minutes before end of steam cycle to soften. To serve, pour cheese sauce over vegetables.

Serves 6

Personalized Party Omelets

For your next party treat your guests to a personalized omelet made simple with your portable NESCO Electric Burner. Here is a simple omelet recipe and a list of ingredients for the filling. The possibilities are almost endless. Choose the ones that are easiest for you, and ones you feel your guests will love.

Simple Omelet Recipe:

2 Eggs

1 Tbsp. of Water (to help makes eggs fluffy)

Dash of Salt and Pepper to Taste

1 Tsp. of Butter

Beat eggs, water, salt and pepper in a bowl

Heat a 7 to 10-inch skillet over your NESCO Electric Burner and add butter

Pour in beaten egg mixture into pan and cook until edges start to set. Push eggs gently with spatula and tilt pan to let uncooked egg mixture flow onto open pan area. Once eggs look cooked add approximately 1/4 cup of combined ingredients of filling to one side of omelet. Fold other side of omelet over filling and gently slide onto plate. 

If desired top with additional ingredients from the following list.

Suggested filling ingredients:

- Chopped cooked ham

- Cubed feta cheese

- Shredded cheese

- Cooked spinach

- Baby spinach leaves

- Cooked diced onions and/or mushrooms

- Chopped parsley 

- Chopped fresh tomatoes

- Cooked chopped red or green peppers

- Jalapeno peppers

- Chopped crispy bacon

Let us know what are some of your favorite omelet fillings.