Mealtime Magic: Slow Cooker Recipes

When I was growing up, all my mom really used the slow cooker for was making pot roast, and very occasionally for stew. I've used it for a few other things, but still feel like I could do more to explore its full potential as an energy-efficient, time-efficient cooking device.

Best of Bridge Slow Cooker Cookbook: 200 Delicious Recipes (The Best of Bridge) provides a great starting point. There are, not surprisingly, a lot of different soups, but there are also breakfasts, sides, many more main dishes than just pot roasts, and desserts! The following recipes are excerpted from the cookbook.

Sunrise-Sunset Apple Bacon Strata

6 slices bacon, chopped
6 eggs
1 c half-and-half cream or whole milk
2 t chopped fresh thyme (or 1/4 t dried)
1 t Dijon mustard
1/2 t salt
1/8 t pepper
4 c cubed white bread
4 green onions, chopped
2 red-skinned apples (unpeeled), grated
2 c shredded smoked Gouda or extra-sharp cheddar cheese, divided

Grease the insert of a 3 1/2 to 4 quart slow cooker. In a skillet, brown bacon over medium-high heat. Using a slotted spoon, transfer bacon to a plate lined with paper towels. In a large bowl, whisk together eggs, cream, thyme, mustard, salt and pepper. Place half the bread in prepared slow cooker. Arrange cooked bacon, green onions, apples and 1 c cheese on top. Pour in half the egg mixture and scatter with remaining bread. Pour in remaining egg mixture, gently pushing bread down to submerge. Cover and refrigerate for at least 4 hours or overnight. Transfer insert to slow cooker base. Cook on high for 2 to 2 1/2 hours, until set and puffed. Turn off slow cooker. Sprinkle remaining cheese over top; cover and let stand for 10 minutes, until cheese melts. Serves 6.

Tip: For best results, use stale bread, as it better absorbs the egg mixture. To dry the bread, you can leave it uncovered at room temperature for 12 hours or overnight before assembling the strata. Stale bread lends structure to the strata and prevents it from becoming too soggy.

Apple Cranberry Cake

1 1/4 c all-purpose flour
3/4 c granulated sugar
2 t baking powder
1 t ground cinnamon
1/2 t salt
1 egg, at room temperature
1/2 c 2% or whole milk
1 t vanilla extract
grated zest of 1 orange
2 apples, peeled and chopped
1 c cranberries (thawed if frozen)
1/4 c orange marmalade
1/4 c melted butter

Grease the insert of a 3 1/2 to 4-quart slow cooker. In a large bowl, whisk together flour, sugar, baking powder, cinnamon and salt. In another bowl, whisk together egg, milk, vanilla and orange zest. Pour over flour mixture and stir just until evenly combined. Spread batter in prepared slow cooker. In a bowl, combine apples, cranberries and marmalade. Arrange on top of batter. Pour butter over top. Cover and cook on high for 2 to 2 1/2 hours, until apples are tender and a tester inserted in the center of the cake comes out clean. Turn off slow cooker, remove lid and let stand for 15 minutes before removing cake.

Disclosure: I received a complimentary copy of the recipe book to facilitate this review.