Slow Cooker Shells and Cheese

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Makes 6 servings

3 cups water

1 cup Shirley J White Cheddar Soup Base

1/2 tsp minced garlic

1/2 tsp paprika

1/2 tsp ground mustard

1 cup grated medium or sharp cheddar cheese

3 cups whole wheat pasta shells

1/4 cup bread crumbs

1.  In a saucepan combine the water and soup base and whisk.  Bring to a boil over medium heat.  Whisk in the garlic, paprika, mustard and then slowly little by little the cheddar.  When the sauce is nice and thick pour into an oven safe dish that fits in your slow cooker.  

2.  Pour uncooked noodles into the sauce and press to submerge.

3.  Cover slow cooker and cook on LOW for about 2 to 2 1/2 hours.  Remove the dish.

4.  Sprinkle with breadcrumbs and transfer to oven.  Broil for a few minutes until top is crusty.  Salt and pepper to taste and serve.

Review:

I wanted this to be good.  And it does have potential...but made as is, it is not good (I would give it 1 1/2 stars).  I didn't eat it (My kids thought it was good, though).  The problem really was that the shells were all weird.  Uncooked pasta, I'm figuring out, doesn't fare so well in the slow cooker (unless it's lasagna, I've had great luck with that).  The other problem was that it was lacking in flavor.  The seasonings were off.  Even salt and peppering it didn't help.  So this  is how I would change it in the future:

1.  Don't make it in the slow cooker

2.  Cook the noodles to al dente and then submerge in the cheesy sauce

3.  Season differently...more, different...I don't know

4.  After putting in the noodles, place the dish in the oven and cook for about 20-30 minutes at 350.  Then top with breadcrumbs and broil until toasted.

Let me know if you try this and what you think!

Slow Cooker Butternut Squash Soup

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Makes 6 servings

1/2 cup onion

3 garlic cloves, minced

1/4 tsp allspice

1/4 tsp dried thyme

1 bay leaf

1 (2-3 lb) butternut squash, peeled, seeded and cubed

2 tsp chicken bouillon granules

2 cups water

Salt and pepper

1.  Combine onion, garlic, allspice and thyme in microwave-safe bowl.  Microwave for about 4-5 minutes, stirring every minute until onions are soft.  Transfer to the slow cooker.

2.  Add the squash, bay leaf, bouillon and water to the slow cooker. 

3.  Cover and cook on LOW for 5-7 hours.

4.  Remove bay leaf.  Transfer to a blender and puree (or use an immersion blender).  Pour back into the slow cooker. 

5.  Salt and pepper to taste and serve.

Review:

I wanted this to be good.  But it, sadly, was not.  I don't know if it was because I was kind of sick and chocolate didn't sound good, let alone squash soup...or if it was really that bad.  I tried it and salt and peppered, tried it again, salt and peppered more, tried it again and then dumped it down the sink.  Luckily, I also made taco salad and so we ate that for dinner instead.  Maybe if you really really love squash this would taste good to you.  I like squash okay but I think that this soup reminded me of baby food, tasteless and boring.  Next time I make squash I'll be baking it with a little butter and sugar on top instead.  1 star.

March Madness Day 24: Braised Cabbage

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1 lb red cabbage, sliced
1/2 tsp canola oil
1/2 tsp salt
1/4 tsp thyme
1 cinnamon stick
1/8 tsp allspice
3/4 cup apple juice
1 bay leaf

Microwave cabbage, oil and salt for about 10 minutes, until softened.  Drain any excess liquid.  Transfer to your slow cooker.  Add in the thyme, cinnamon, allspice, apple juice and bay leaf.  Cover and cook on LOW for 4-6 hours. 

Review:
For some reason I thought cabbage sounded good.  After I cooked this recipe, I no longer thought that anymore.  This was so disgusting.  It was like wassail with cabbage in it.  I am still trying to hold the puke back while thinking about it right now.  It went down the garbage disposal.  Please don't make this recipe.  1 star

Slow Cooker Wild Rice

Pin It Serves 6

1 cup wild rice, uncooked
2 T dehydrated onion or 1/2 cup fresh diced onions
1/4 cup dehydrated carrots or 1/2 cup fresh finely chopped carrots
1 T oil
1/4 tsp pepper
2 1/2 cups heated chicken broth

Combine all ingredients in slow cooker and stir. Cover and cook on high for 2 1/2 to 3 hours or until rice is soft and all liquid is absorbed.

Review:
I usually don't buy Rice-a-Roni but for some reason I fed it to my family a while ago and they thought it was so great. I decided that I could create a similar dish in my crockpot. It looked and smelled similar, but unfortunately did not taste similar. It was gross. I was so sad and I didn't even finish mine. No flavor. Does anyone out there have a really great wild rice recipe? I'd like to find one because I won't be making this one again. 1 star.

Day 269: Fat Free Dulce De Leche

Pin It 1 can non-fat sweetened condensed milk
water

Remove label from milk can. Place can on side into a 3 quart slow cooker. Fill with water until it is 3-4 inches above can. Cover and cook on low heat 8-10 hours. Turn off slow cooker and allow can to cool 40 minutes inside slow cooker. Chill caramel in unopened can in refrigerator until ready to serve. Use as a dip for apple slices or serve over ice cream.

Review:
After I did the original dulce de leche I was anxious to see if it would work with non fat sweetened condensed milk. Well, it looked it exactly the same but it surely didn't taste exactly the same. I had one bite of it and decided that it wasn't worth eating. It was yucky. I really was sad because I was hoping that it would work out but this is one of those times where you need to eat the full fat version. Sorry! There is a low-fat version of sweetened condensed milk that might taste better...if you try it let me know how it tastes. 1 star.

Day 243: Rice Pudding

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2 1/2 cups cooked rice

1 1/2 cups evaporated milk

2/3 cup brown or white sugar

3 Tbsp soft butter

2 tsp vanilla

1/2 - 1 tsp nutmeg

3 eggs, beaten

1/2 - 1 cup raisins

Mix together all ingredients. Pour into lightly greased crockpot. Cover and cook on high 2 hours or low 4-6 hours. Stir after first hour. Serve warm or cold.

Review:

Okay, seriously this was so gross. The recipe came from a compilation of church recipes and the author said "I like to double this recipe." Really? Really? Why? Have you never been introduced to a proper dessert like the cream cheese brownies or chocolate nut fondue? I don't understand it. I really don't. Please don't ever make this recipe. Nobody ate it my house and probably nobody would in yours either. 1 star.

Day 144: Slow Cooker Tapioca

Pin It Serves 10-12

2 quarts milk
1 cup small pearl tapioca
1 to 1 1/2 cups sugar
4 eggs, beaten
1 tsp vanilla
whipped cream or fruit of choice, optional

1. Combine milk, tapioca, and sugar in slow cooker. Cook on High 3 hours.
2. Mix together eggs, vanilla and a little hot milk from slow cooker. Add to slow cooker. Cook on high 20 more minutes. Chill.
3. Serve wtih whipped cream of fruit.

Review:
I don't ever remember really liking tapioca. But I thought I would try and make it since my dad was coming into town and he LOVES it. I still don't like it. It was the consistency of snot. I don't know if it is always like that or because I made it in the slow cooker but needless to say I will never be making it again. Yuck. 1 star.

Recipe Source: Fix It and Forget It Cookbook

Day 127: Hot German-Style Potato Salad

Pin It 6 cups peeled potatoes, cut into 3/4 inch cubes
1 cup chopped onion
1 cup water
2/3 cup cider vinegar
1/4 cup sugar
2 tbsp quick cooking tapioca
1 tsp salt
1/4 tsp celery seed
1/4 tsp pepper
6 slices bacon, crisp cooked, drained, and crumbled


1. In a 3 1/2 to 4 quart slow cooker combine potatoes and onion. In a bowl combine water, vinegar, sugar, tapioca, salt, celery seed, and pepper; pour over potatoes.


2. Cover; cook on low heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours. Stir in bacon.


Review:

Well everyone, it took 127 days to get here but here is the FIRST one star dish! Seriously. It was gross. I hated every bite. I made it for a church potluck and I brought it in sneekily so no one would see that I brought this disgusting potato salad. At the end of the dinner most every dish was eaten. There was, however, a good portion of this salad left. That just goes to show, it truly was disgusting. My baby ate it though. But he is used to baby food...and if you have ever eaten baby food you know how tasteless and disgusting it is. So all in all, DON'T try this dish (just in case you were still thinking you would make it).

Source: Better Homes and Gardens Biggest Book of Slow Cooker Recipes