Recipe of the Week: Supreme Pizza Dip

 Who's ready for some football? Gameday parties are back in season and this Supreme Pizza Dip is the perfect dish for Sunday kickoffs

·         16 oz softened cream cheese

·         5 cups shredded cheese, Italian blend

·         4 teaspoons of Italian herb seasoning

·         1 teaspoon garlic powder

·         1 ½ cup pizza sauce

·         Pepperoni slices

·         2/3 cup of cooked sausage

·         6 – 8 tablespoons of chopped bell pepper

·         6 - 8 tablespoons of sliced black olives

·         1 large onion chopped (optional)

In a medium bowl, mix the cream cheese with 2 cups of shredded cheese, Italian seasoning and garlic powder, combine well.

Spread cheese mixture evenly over the bottom of the slow cooker. Then spread the pizza sauce over the cheese mixture. Sprinkle the remaining cheese evenly over the pizza sauce to cover it. Spread the pepperoni, crumbled sausage, bell pepper and black olives over the entire surface of the dip.

Cover top of the slow cooker with paper towel to catch condensation and cover tightly with the lid. Slow cook the dip for 1-2 hours on high, or 2-3 hours on low until all the layers are warm and soft and the cheese has melted. Keep on warm and serve with crackers, pita chips and veggies.

Recipe of the Week: Pressure Cooker Potato Salad

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)

Directions:

Place potatoes in 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.

Dice potatoes when they are cool enough to handle. Potatoes should be somewhat firm and not overcooked.

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.

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.

Recipe of the Week: Slow Cooker Corn Chowder

4 cups vegetable broth

2 cups corn fresh off the cob

3 large potatoes peeled and cubed

2 large carrots peeled and diced

1 sweet onion diced

1 tsp salt

1/2 tsp dried thyme

1 cup sour cream

8 slices bacon

4 small zucchini halved and sliced

3 tomatoes diced

1/2 cup fresh basil thinly sliced

Set your slow cooker on low and add the vegetable stock, corn, potatoes, carrot, onion, salt and thyme. Cook on low setting for 6 – 8 hours or high for 3 – 4 hours. Once cooked, add in sour cream and blend the soup with an immersion blender.

Then heat a large non-stick skillet over medium heat. Chop the bacon and cook until crispy. Drain bacon on paper towels.

Pour off bacon fat save one tablespoon. Bring the pan to medium heat and add the zucchini to the one tablespoon of bacon fat. Cook, stirring occasionally for 7 – 8 minutes, until beginning to soften. Stir the zucchini into the soup in the slow cooker.

Serve the soup topped with fresh chopped tomato, basil and bacon.

The Cooking Mom, Amy Hanten and Nesco Slow Cooker Giveaway Rules

Slow Cooker IG Giveaway Official Rules

· NO PURCHASE NECESSARY

· VOID IN PUERTO RICO AND WHERE PROHIBITED BY LAW

· Campaign begins 11:00 am on August 10, 2018 and ends at 11:59pm on August 24, 2018 at 11:59 pm.

· In order to submit an entry for the prize in this Campaign, you must agree to these Official Rules ("Rules"). You agree that submission of an entry in the Campaign constitutes your agreement to these Rules. If you are a minor, you must obtain the permission of your parent and/or legal guardian, who must agree to these Rules on his/her and your behalf prior to entering this Campaign. Because these Rules form a legally binding agreement with respect to this Campaign, please read them carefully. If you do not agree to the Rules, you are not eligible to participate in the Campaign or to have your submission selected.

· Open to U.S. residents only, age 18 and older at time of drawing.

· There are two entry periods as stated below:

- Entry period 1: Friday, August 10 at 11:00 am-Friday, August 17 at 11:59 am

- Entry period 2: Friday, August 17 at 11:00 pm-Friday, August 24 at 11:59 am

· To enter, complete two steps: 1) follow @nescoappliances on Instagram. 2) tag a friend in the comments of either @nescoappliance or @thecookingmom’s Instagram posts published on August 10, 2018 or August 17, 2018.

· One entry per Instagram persona, per entry period above. No mail-in submissions. Any submission not meeting the aforementioned criteria, including time for submission and content of submission, will be disqualified.

· Prize (One per duration of contest): One (1) 6 Qt. Analog Metallic Red NESCO Slow Cooker, Approximate retail value of $39.99

· One (1) winner will be randomly selected from the total entries from each entry period. Entrant’s odds of winning depend on the number of entries received.

· Winner will be selected on or about the below dates and notified by Facebook private message.

- Monday, August 27 at 12:00PM CT

· If potential winner forfeits or does not claim the prize, prize will be re-awarded.

· Sponsor is not responsible for electronic transmission errors resulting in omission, interruption, deletion, defect, delay in operations or transmission. Sponsor is not responsible for technical, network, telephone equipment, electronic, computer, hardware or software malfunctions or limitations of any kind. Sponsor is not responsible for inaccurate transmissions of or failure to display entries on account of technical problems or traffic congestion on the Internet or at any website or any combination thereof. This Campaign is governed by the laws of the State of Illinois, United States. All federal, state and local laws and regulations apply. Any potential winner who cannot be contacted within five (5) business days of attempted first notification will forfeit its prize. Entrant may be required to sign and return a liability/publicity release to claim the prize.

· General Conditions. Sponsor is not responsible for any typographical or other error in the printing of the offer, administration of the Campaign or in the announcement of the winner. Any potential winner who cannot be contacted within five (5) business days of attempted first notification will forfeit the prize.

· Email questions at http://www.nesco.com/customer_support/contact_us/

· Sponsor: The Metal Ware Corporation; Nesco/American Harvest; Two Rivers, WI

Recipe of the Week: Chili Mango Strips

When you're constantly on-the-go during the summer, stay fueled with these Chili Mango Strips. They're an easy way to bring the flavor anywhere. 

1 Tbsp chili powder
1 tsp lime zest 
1/2 tsp ground cumin
1/4 tsp cayenne pepper powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp ground coriander
1/4 tsp salt
1/8 tsp sugar

4 mangoes, sliced

In a bowl, combine all seasonings. Toss with mango slices. Dehydrate at 135 degrees for 6-8 hours.

Farro Grain Salad with Dried Cranberries, Feta and Pecans

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

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.

Gently fold in all other ingredients. Serve either room temperature or chilled.

Recipe of the Week: Trail Mix

Don't waste money on expensive snacks at the gas station. Make your own healthy trail mix using your NESCO Dehydrator and Vacuum Sealer, perfect for those long summer road trips or packed lunches!

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

Directions:

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.

Rinse the nuts thoroughly and drain in a sieve. Place them in a single layer on the dehydrator trays.

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.

Place a single layer of pineapple slices on the dehydrator trays.

Dehydrate at 135°F for 12-16 hours, turning the fruit after 8 hours to ensure even drying.

The dehydrated pineapple will be finished when it is firm, chewy, and lightly sticky. Vacuum seal and place in refrigerator until needed.

Wash cherries and pit them by slicing in half.

Place a single layer of cherry halves on the dehydrator trays.

Dehydrate at 125° F - 135° F for 9 -16 hours. Cherries are finished when they look plump, but not wet.

Combine dried nuts and fruit in a large bowl. Vacuum seal in desired portions for freshness.

Enjoy!