Recipe for Slow Cooker Turkey Burgers with a Faux Hollandaise Sauce

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Makes 7 patties

1 lb ground turkey

1 tsp Dijon mustard

1 tsp garlic

1 Tbsp ketchup

1 Tbsp Worcestershire sauce

1 tsp dried oregano leaves

1/2 tsp onion powder

1/2 tsp salt

1/4 tsp pepper

2 Tbsp bread crumbs

1 egg white

1.  In a bowl, combine all the ingredients.  Mix with hands and incorporate well.  Form into about 6-7 patties and place in the bottom of a large slow cooker, so that they don't overlap.

2.  Cover and cook on LOW for about 3-4 hours or on HIGH for 1 1/2-2 hours (depending on how fast your slow cooker cooks).

3.  Drain off grease and carefully scoop out the patties.  Serve on hamburger buns (or if you want you can make your own creation like I did.)

My creation:

1 toasted English muffin

1 turkey patty

1 fried egg

Smother with faux Hollandaise sauce or you can make the real thing

Review:

Bet you didn't think you could make turkey burgers in the slow cooker.  Well, I did.  And it worked fairly well.  They were just a bit crumbly.  I've been obsessed with Eggs Benedict since I got home from the cruise I went on.  So I bought some English muffins and made this little creation.  I liked it a lot.  Not as much as when someone else makes it for me and brings it to me in my stateroom.  But hey, you can't win 'em all. :)  3 1/2 stars

Slow Cooker Green Pepper and Garlic Sauce

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Makes 4-6 servings

1 large onion, coarsely chopped
1 jalapeno, minced (seeds removed)
4 green bell peppers, coarsely chopped
1 Tbsp minced garlic
6 roma tomatoes, diced
1 Tbsp dried oregano
2 tsp cumin
1 tsp kosher salt
1 Tbsp quick cooking tapioca
1/2 tsp black pepper

1.  Combine all ingredients in a 4-6 quart slow cooker.
2.  Cover and cook on LOW for 5-7 hours, or until veggies are soft
3.  Pour contents into a blender or food processor and pulse about 5 or 6 times until a chunky consistency.  Salt and pepper to taste.  Adjust seasonings.
4.  Serve sauce over spaghetti squash, noodles or rice.

Review:
I had a bunch of green peppers at my house from my bountiful basket that I needed to use up so I decided to make a pepper sauce similar to this one.  The addition of the jalapeno gave it quite a kick.  I cooled it down a bit by stirring in some sour cream.  I ate it and liked it but I did feel that there was just too much green pepper.  I really prefer red bell peppers much more.  I served it over spaghetti and I masked the veggies from my kids by stirring in plenty of cheese and sour cream and they ate it happily.  Hey, you gotta do what you gotta do.  Serve over spaghetti squash for a totally healthy, low cal meal.  You could even add in ground turkey to add in some protein if you'd like.  3 stars.

Slow Cooker BBQ Ranch Chicken

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Makes 3 servings

1 lb boneless, skinless thighs, trimmed and cut each thigh into 4 pieces

2 Tbsp flour

2 Tbsp Ranch dressing seasoning

1/3 cup BBQ sauce

1.  Place flour and ranch dressing seasoning in a tupperware container.  Put the chicken in the container.  Cover with lid and shake and shake until all the pieces of chicken are well-coated.

2.  Pour chicken into 2-4 quart slow cooker.

3.  Stir the BBQ sauce into the chicken until it's well coated.

4.  Cover and cook on LOW for 3-5 hours.  Stir and serve.

Review:

This is a super simple recipe with literally four ingredients.  It turned out nicely with a thick sauce (thanks to the flour).  I enjoyed it and so did my family.  3 stars.

Slow Cooker Lemon Chicken

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Makes 3-4 servings

1 lb boneless, skinless chicken thighs, trimmed and cut into chunks
1/4 cup flour
1 tsp garlic salt
1/4 tsp pepper
1/4 tsp paprika
1 Tbsp canola oil
1/4 cup freshly squeeze lemon juice
2 Tbsp honey
1/4 tsp Shirley J chicken bouillon or 1/2 tsp regular chicken bouillon granules
1 Tbsp soy sauce
1 Tbsp Dijon mustard
1 Tbsp quick-cooking tapioca

1.  Place flour, garlic salt, pepper and paprika in a tupperware container.  Place chicken on top of flour.  Cover with a lid and shake and shake until the chicken is well coated with the flour.

2.  Heat oil in a pan and when it starts smoking add the chicken in and quickly brown for about 2 minutes on each side.  Add the chicken to the slow cooker.

3.  In a bowl, whisk the lemon juice, honey, bouillon, soy sauce, mustard and tapioca together until smooth.  Pour over the top of the chicken.

4.  Cover slow cooker and cook on LOW for 3-5 hours.  Serve chicken over rice or pasta or however you prefer.

Review:

I made this because I thought it would work well with the zucchini linguine.  I didn't really like it with the pasta...the flavors seemed to clash.  But I did like it plain.  Next time I would serve it on rice.  My husband tried it and said that it tasted "restaurant quality."  I'm not sure I liked it as much as the cashew chicken but it was pretty good.  3 1/2 stars.

Slow Cooker Hummus

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Makes about 4 cups of hummus

1/2 lb dried chickpeas

3 Tbsp minced garlic

4 Tbsp lemon juice

1 Tbsp salt

2 Tbsp olive oil

3 Tbsp tahini 

1.  Rinse the chickpeas and place in the slow cooker.  Fill the slow cooker with water that goes 2 or so inches above the chickpeas.

2.  Cover and cook on low for 8 hours, or until chickpeas are very soft.

3.  Drain the liquid, and reserve it.  

4.  Place drained chickpeas in blender or food processor.  Add in garlic, lemon juice, salt, olive oil and tahini.  Blend until smooth, adding in some of the reserved liquid until it is the consistency you prefer.  Adjust seasonings as needed.

5.  Serve as a dip or on pita bread.

Review:

I have been on a hummus kick lately.  I noticed that for 10 oz of hummus I was paying way too much.  So I decided to make my own.  The most expensive thing to buy initially was the tahini but now that I have it, it will last forever (I found mine at Smith's marketplace).  This was yummy and next time I want to add in some sundried tomatoes or roasted red peppers or something fun like that.  3 1/2 stars.

Slow Cooker Breakfast Casserole with Spinach, Mushrooms and Peppers

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Makes 6-8 servings


4 cups cooked cubed potatoes (I had leftover baked potatoes that I just cubed, skin and all)
1 cup sliced mushrooms
1-2 cups fresh spinach leaves (they shrink down so much so use more than you think you need)
1 lb breakfast sausage, cooked and drained (or you can use cubed ham or bacon or whatever you want)
6 eggs 
1/4 cup milk
1 cup grated sharp cheddar cheese
1/2 tsp garlic powder
1 tsp ground mustard
1-2 Tbsp Thrive freeze-dried onions
Handful of Thrive freeze-dried red bell pepper or green pepper
Salt and pepper
Salsa


1.  Spray the inside of a 4-6 quart slow cooker.  Use a foil collar on the hot spot of your slow cooker.
2.  Place potatoes on bottom of cooker.  Salt and pepper.
3.  Sprinkle mushrooms and spinach on top of potatoes.
4.  Top with sausage, peppers and onions. (you don't have to re-hydrate the veggies)
5.  In a small bowl, whisk the egg, milk, garlic powder and ground mustard together.  Salt and pepper the eggs.  Pour over the top of the sausage.
6.  Sprinkle the cheese evenly over the eggs.
7.  Cover and cook on HIGH for about 2 hours or on LOW for about 4.  Scoop out and serve with salsa.

Review:
I served this hearty breakfast casserole for dinner.  It hit the spot...there were so many layers and delicious ingredients.  This would be great for a brunch or Christmas morning or as I served it--for dinner.  Feel free to add in whatever veggies you want.  3 1/2 stars

Slow Cooker Curried Chicken

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Makes 4-6 servings

1 cup diced onion

1 1/2 tsp minced garlic

1 Tbsp grated ginger

2 tsp curry powder

2 tsp oil

1 Tbsp tomato paste

1/2 cup chicken broth

2 Tbsp quick-cooking tapioca

5 or 6 boneless, skinless chicken thighs, trimmed and each cut into 4 pieces

Salt and pepper

1 (5 oz) container plain Greek yogurt

Toppings:  cilantro, raisins, almonds

1.  Combine onion, garlic, ginger, curry powder, oil and tomato paste in a microwave-safe bowl.  Place in microwave and cook for 5 minutes, stirring every minute.  Transfer to slow cooker.

2.  Add the broth and the tapioca to the slow cooker.  Salt and pepper the chicken and place into the slow cooker.  

3.  Cover and cook on LOW for 4-6 hours.  

4.  Add in yogurt and stir.  Salt and pepper to taste.

5.  Serve chicken and sauce over rice and garnish with desired toppings.

Review:

I was pleasantly surprised with the results of this recipe.  I loved the creamy texture after I added in the yogurt.  The garlic, onion and curry powder give it a strong, but not over-powering flavor.  My family ate this without complaining...always a happy thing for a mom.  3 1/2 stars.

Kung Pao Chicken in the Slow Cooker

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Makes 2-3 servings

1 lb boneless, skinless chicken thighs, trimmed, patted dry and cut into chunks

2 heaping Tbsp all-purpose flour

1/4 tsp black pepper

1/4 tsp ground red pepper

1 Tbsp seasoned rice vinegar

1 Tbsp soy sauce

1 Tbsp sesame oil

1 tsp brown sugar

1 tsp minced garlic

1 Tbsp tomato paste

1 tsp Tabasco sauce

Optional toppings:  green onions, water chestnuts, peanuts

1.  Place flour, black and red pepper in a resealable plastic bag.  Drop the chunks of chicken into flour mixture.  Zip the bag and shake to coat the chicken well with the flour.

2.  Pour the chicken into the bottom of a 2-3 quart slow cooker.  

3.  In a small bowl combine the vinegar, soy sauce, sesame oil, brown sugar, garlic, tomato paste and Tabasco sauce.  Whisk to blend.  Spoon the sauce over the chicken and coat chicken with sauce.

4.  Cover and cook on LOW for about 3-4 hours.  

5.  Remove lid and turn to HIGH.  Let cook on HIGH for about 15 minutes to let sauce thicken up.  Serve chicken over rice and top with your desired toppings.

Review:

My husband and I have been loving Pei Wei lately.  Last time I went I ordered the new Lemongrass Chicken Noodle Salad and loved it!  My husband strayed from his usual Pad Thai and ordered the Kung Pao Chicken.  I had a bite and wondered "could I make this in the slow cooker."  So I tried.  It surely was NOT as good as Pei Wei's but it was edible.  I don't like spicy stuff so I made a small amount.  My husband liked it but we both agreed that the Cashew Chicken that I did in the past is much better.  I feel like there was some ingredient missing in this recipe but can't put my finger on it.  I'll try again.  3 stars.

German Pancakes in the Slow Cooker

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Makes 6 servings

1 cup flour
1 cup milk
6 eggs
1/2 tsp salt
4 Tbsp melted butter

1.  Combine flour, milk, eggs and salt in a bowl.  Mix well.

2.  Spray 6 quart slow cooker with nonstick spray.  Melt butter and pour into bottom of slow cooker.  

3.  Pour batter into slow cooker.  Cover and cook on HIGH for about 1 hour.  Pancake will puff up.  Serve with powdered sugar or syrup on top.

Review:
When I was on Channel 2 a few weeks ago a cameraman asked me if I had ever made pancakes in the slow cooker before.  I kind of laughed a bit and purposely didn't tell him about this recipe.  Then he went on to say, "I bet you could make German pancakes in the slow cooker."  Of course after he said that I decided that I had to try it and see.  I ended up using whole wheat flour for this recipe and I think that it kind of weighed it down a bit.  If I was to make this again I would use regular all-purpose flour instead.  This tasted good to me straight out of the crock hot.  But there were leftovers and they just weren't appealing at all to me.  I think this is something that you need to eat fresh.  3 stars.

Easy Chicken Filling in the Slow Cooker

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Makes 6 servings

6 bone-in chicken thighs with skin removed or boneless, skinless chicken thighs, trimmed of excess fat

1 (13.75 oz) can cream of chicken soup

1 cup Picante sauce or salsa

2 Tbsp taco seasoning

1 (4 oz) can green chiles, optional

Salt and pepper

1.  (Use the slow cooker liner trick if you have one).  Place chicken in bottom of medium slow cooker.

2.  In a separate bowl combine the soup, picante sauce, taco seasoning and green chiles.  Spoon over the top of the chicken.

3.  Cover and cook on LOW for 4-6 hours.  Remove chicken shred it (get rid of the bones).  Stir in with the sauce.  Salt and pepper to taste.  Serve as a filling in tacos, over quesadillas, nachos, over rice...the possibilities are endless.

Review:

Totally easy recipe if you're on the run and need to throw in some dinner.  The serving possibilities are endless as well.  I like to get away from using "cream of" soups all the time but every now and then it's just fine, I think.  My whole family liked this recipe.  The kids ate it as tacos and Greg and I ate it over salad.  I think it would be really yummy to add in a can of beans and some corn as well.  3 1/2 stars.

Sweet BBQ Pork Steaks

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1/4 cup flour

1 tsp garlic powder

1 tsp kosher salt

1 tsp black pepper

1 Tbsp canola oil

1-2 lbs pork butt steaks, trimmed

1/4 cup ketchup

1 tsp honey

1 tsp minced garlic

1 tsp Worcestershire sauce

1 tsp kosher salt

1 Tbsp apple cider vinegar

Splash of liquid smoke

Pinch of black pepper

1/4 cup A1 steak sauce

1 Tbsp quick-cooking tapioca

1.  Pour the oil into a skillet and heat over medium heat.

2.  On a plate combine the flour, garlic powder, salt and pepper.  Dredge the pork steaks in the flour.  When the oil starts to smoke brown the steaks on each side for about 3-5 minutes.  Place in the bottom of a medium slow cooker.

3.  In a separate bowl combine the ketchup, honey, garlic, Worcestershire, salt, vinegar, liquid smoke, pepper, A1 and tapioca.  Whisk until smooth.  Spoon over the steaks.

4.  Cover and cook on LOW for 6-8 hours.  

Review:

My husband absolutely loves pork steaks.  He was very happy with how these turned out.  I however think that this pork steak recipe is much better and it has a lot less ingredients.  A good recipe but try the other one before you try this.  3 stars.

Turkey Black Bean Soup in the Slow Cooker

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Makes 4 servings

1 (14 oz) can black beans, undrained

1 (14.5 oz) can stewed tomatoes or diced tomatoes

1 cup water

1/2 tsp chicken bouillon granules or 1/4 tsp Shirley J chicken bouillon

2 Tbsp taco seasoning

About 1/2 lb leftover fully cooked turkey

1 cup Picante sauce (I used mild)

Optional toppings:  sour cream, cilantro, sliced avocados, grated cheese

1.  Combine all ingredients in a 3-4 quart slow cooker.

2.  Cover and cook on LOW for 4-6 hours.

3.  Season to taste and serve with desired toppings.

Review:

A very easy recipe for a cold day.  I had been sick and really wanted to have soup for dinner but didn't want to expend a lot of energy so this was the perfect solution.  It took about 5-10 minutes tops.  It tasted good too and was totally gone with no leftovers.  3 1/2 stars.

Beefy Chili with a Seasoned Slow Cooker Liner

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Makes 6 servings


1 Flavorseal Fireside Chili Slow Cooker Liner
1 lb of roast (chunk or cross rib work best)
1/2 lb cooked ground beef
1 1/3 cup dried pinto beans, rinsed and sorted
1 (14.5 oz) can diced tomatoes
2 (8 oz) can tomato sauce
2 cups water
Plenty of Salt and Pepper to taste

1.  Soak the pinto beans in plenty of water overnight or do the quick soak method.  Drain water from beans.
2.  Unfold liner and place into slow cooker, gently pushing sides sot hat liner is evenly spread out.  Fold unseasoned side of the bag over slow cooker edges to hold it in place.
3.  Add beans, roast, ground beef, tomatoes, tomato sauce and water.  Stir and ensure that all seasoned portions of the liner are moistened.
4.  Cover and cook on LOW for about 7-9 hours.  Roast should be very tender.  Remove roast and shred and add back in.
5.  Stir the chili several times and salt and pepper to taste.  Serve with your favorite condiments.

Review:

I think that these seasoned slow cookers liners are a grand idea.  They are perfect for those working moms that have limited time in the morning to get everything in the slow cooker.  Plus the clean-up is a cinch!  I have to say after using them for several recipes I think they are best if you are doing a large batch of something.  The liners are very large and work well for a 6-7 quart slow cooker.  This chili was ultra meaty with the 2 types of beef.  My husband loved it, of course.  You could of course use 2 cans of pinto beans instead...cut down on the water by half.  3 1/2 stars.

Slow Cooker Simple French Onion Soup

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Makes 4 servings

3 small onions, sliced into thin rings

4 Tbsp canola oil

Pinch of salt, pepper, and sugar

2 (13.75 oz) cans beef consomme

1/2 cup water

Pinch of dried thyme, optional

4 slices of Swiss cheese

4 slices of crusty bread (French bread or a baguette works well)

1/4 cup freshly grated Parmesan

1.  Place onions in bottom of 3-quart slow cooker.

2.  Sprinkle with oil, salt, pepper and sugar and stir until onions are coated.

3.  Cover and cook on LOW for 8-10 hours or HIGH for 5-6 hours, until onions are soft and caramelized.

4.  Pour in consomme and water into slow cooker and cook until warmed.  Add in thyme, if wanted.  Salt and pepper to taste, if needed.

5.  Ladle soup into 4 bowls that are oven safe.  Place a piece of bread on top of each serving of soup.  Place large piece of Swiss on top of bread.  Sprinkle with Parmesan.

6.  Place bowls on a cookie sheet and put under broiler for a minute or so, until cheese is melted and starts to get a little brown.  Serve and enjoy!

Review:

This is such an easy recipe!  And it turned out beautifully.  My husband thought it was just as good as the French onion soup that we order on the cruises that we've gone on.  I like not having to babysit the onions like you have to when you caramelize them on the stove top.  They just cook all day and then add a few things, stick it under a broiler and boom you're done!  3 1/2 stars.

Slow Cooker Green Bean Casserole

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Makes 4-6 servings


2 (14.5 oz) cans French-cut green beans, drained
1 (10.5 oz) can cream of mushroom soup
1/3 cup real bacon bits
1/4 tsp black pepper
2 cups french-fried onions, divided

1.  Combine beans, soup, bacon and pepper in slow cooker.
2.  Fold in 1 cup of onions.
3.  Cover and cook on HIGH for about 2 hours or LOW for 4 hours.
4.  Remove lid and sprinkle remaining onions on top.  Let cook on HIGH without lid for 5 minutes more and then serve.


Review:

This is the slow cooker version of the old fashioned, original recipe.  It's a great option if you are looking to free up oven space or if you're bringing this side dish to Thanksgiving dinner at someone else's house and you need it to keep warm.  3 stars.

Garlic Cauliflower Mashed Potatoes

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Makes 4-6 servings

1 head of cauliflower

3 cups water

4 large garlic cloves, peeled

1 tsp salt

1 bay leaf

1 Tbsp butter

Milk (if needed)

Salt and Pepper

1.  Cut the cauliflower into florets and place in the slow cooker.

2.  Add in the water, garlic cloves, salt and bay leaf.

3.  Cover and cook on HIGH for 2-3 hours or on LOW for 4-6 hours.

4.  Remove the garlic cloves and bay leaf.  Drain the water. 

5.  Add in the butter and let it melt.  

6.  Use a potato masher to mash the cauliflower or if you want to use an immersion blender to make it more creamy you can do that.  If it needs milk add it in a tablespoon at a time.

7.  Salt and pepper to taste.  Serve with chives or green onions.

Review:

The Bountiful Basket strikes again.  This time with cauliflower.  I halved this recipe and actually ate the entire thing by myself.  What a great way to eat vegetables!  Obviously it has a different taste than mashed potatoes but if you like the creamy texture of potatoes this might be a good way to save some calories.  3 1/2 stars. 

Slow Cooker Maple-Dijon Glazed Brussels Sprouts

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Makes 4-6 servings

1 lb Brussels sprouts

3 Tbsp butter, cut into 6 pieces

1 Tbsp Dijon mustard

1 Tbsp maple syrup

1/4 tsp kosher salt

1/4 tsp black pepper

1/4 cup water

1.  Wash and trim sprouts and then cut each one in half.

2.  Place sprouts in the slow cooker.

3.  Pour mustard, syrup, salt, pepper and water over the sprouts.  Stir until sprouts are coated.

4.  Cover and cook on HIGH for about 2 hours or on LOW for 4 hours.  Stir well and serve.

Review:

I've been getting my Bountiful Baskets faithfully every Saturday.  The last two Saturdays we had a bag of Brussels sprouts included.  Now I must admit I cannot ever remember having Brussels sprouts in my life.  I've heard plenty of negative reviews about them.  The first way I tried them was roasting them with olive oil, salt and pepper.  That was okay.  Then I decided to try them in the slow cooker.  I liked them much better this way.  Maybe because they had butter and syrup on them.  Ha ha!!  Actually the syrup just added a hint of sweetness.  I think this is probably the best Brussels sprouts are going to get.  They were good...good for Brussels sprouts.  If you think Brussels sprouts are the most disgusting this in the world then you probably won't like this recipe.  But if you like them to begin with you'll probably love this recipe.  Give it a try, tell me what you think.  3 1/2 stars.

Kickin' Chili (Dollar Store Challenge)

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The food items from the dollar store needed for this chili recipe

  

Easy easy easy easy chili recipe in the slow cooker!

Blair from allfreeslowcookerrecipes.com issued a challenge to me:  Make a slow cooker recipe using only products from the dollar store.  I accepted the challenge (of course).  I headed to Dollar Tree with my daughter and we had fun looking up and down each aisle and then finally deciding on a spicy chili.  It was so easy...not to mention it serves 6 and cost $4.00!  If you're not into spicy stuff then just buy regular diced tomatoes instead of the tomatoes with the green chiles.

Makes 6 servings

2 (13 oz) cans of chili with beans ($2.00)
2 (13 oz) cans of diced tomatoes with green chiles (came in a bonus 2-pack so they were $1.00 total)
1 (14 oz) can corn, drained ($1.00)

1.  Combine all the ingredients in the slow cooker.  Stir until combined.
2.  Cover and cook on LOW for 4-6 hours until flavors are blended.
3.  Serve with sour cream and cheese, if desired.

Review:
Easiest recipe ever.  Plus it was totally budget-friendly.  It was a little too spicy for my taste (next time I would just buy regular diced tomatoes).  I added some sour cream to cool it down a bit and that helped.  But for those of you who like things hot hot hot you'd love this.  If you're cooking- challenged this is a good way to make "homemade" chili to bring to the potluck or to the neighbor's house without really having to cook (they'll think your a star).
 4 stars.  Thanks for the challenge, Blair!!

Slow Cooker Ham, Bean and Lentil Soup

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Makes 6 servings

1 (14.5 oz) can Great Northern beans, rinsed and drained

1/4 cup lentils

2 cups cubed ham

5 cups water

3 tsp chicken bouillon granules or 1 1/2 tsp Shirley J chicken bouillon

1 bay leaf

1 cup diced celery

1 cup diced onion

1 Tbsp tomato paste

3 garlic cloves, minced

1 Tbsp dried parsley

1/2 tsp ground mustard

1/2 tsp chili powder

1 Tbsp Worcestershire sauce

1.  Place beans, lentils, ham, water, bouillon, celery, Worcestershire sauce and bay leaf into slow cooker.

2.  Place onion, tomato paste, garlic, parsley, ground mustard and chili powder in microwave safe bowl.  Microwave for 4-5 minutes, stirring every minute, until onions are soft.  Transfer mixture to the slow cooker.

3.  Cover and cook on LOW for about 6-8 hours.  Pepper to taste and add additional seasonings, if needed.

Review:

This was a chunky broth soup.  I loved all the beans, lentils, ham and celery chunks.  Mine was perfectly seasoned at the end of cook time and didn't need anything else.  This is a great recipe to use with leftover ham.  3 stars.

Slow Cooker Strawberry French Toast Casserole

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Makes 6 servings

10 slices of bread, cubed and toasted (I put mine in the oven to toast)

1 cup evaporated milk

1/2 cup flour

1 tsp vanilla

6 eggs

1/2 cup strawberry jam (I used this recipe)

Powdered sugar and cinnamon

1.  Line your slow cooker with a foil collar (see instructions below).  Then spray inside of slow cooker with nonstick cooking spray.

2  Place toasted bread cubes in the slow cooker.

3.  In a large bowl, whisk together the flour, milk, vanilla, eggs and strawberry jam.  Pour over the top of the bread.  Press down bread to submerge in the liquid.

4.  Cover and cook on LOW for 3 hours.  

5.  Sprinkle with cinnamon and sugar and serve.

Review:

I thought that this was really yummy.  However, not one other member of my family ate it.  They thought it was weird.  I guess I'll probably just stick with normal French toast from now on.  3 stars.

How to make a foil collar:

• Layer and fold sheets of heavy duty foil until you have a six layered foil rectangle. Press the collar into the back side of the slow cooker insert; the food will help hold the collar in place during cooking.