Brendas Crock Pot Strata Recipes

Steps:

• Brown beef with salt and pepper.
• Drain grease.
• While beef is browning, cut whole potatoes, carrots and celery into 1/4" thick slices.
• Layer in crock pot in this order: potatoes, carrots, celery, onion, peas and beef.
• Add salt and pepper between layers as desired.
• Mix tomato soup with water and pour over all.
• Cook on Low setting for 8 hours.
• TIP: Prepare the ingredients the night before and throw them in the crock pot before you leave for work in the morning.
• To keep sliced potatoes from browning in the refrigerator overnight, dip them in a solution of 1 cup water with 1/4 teaspoon cream of tartar.

Steps:

• Place half of the bread cubes in a buttered 4 quart crock pot.
• Sprinkle on half of the chocolate chips and raspberries.
• Cover with the remaining bread cubes, then top with remaining chocolate chips and raspberries.
• In a medium bowl, whisk together the cream, milk, eggs, sugar and vanilla until well blended.
• Pour evenly over the bread mixture in the cooker.
• Cover and cook on HIGH setting about 1 3/4 to 2 hours or until set. NOTE: do no cook on the low heat setting for a longer time!
• Let stand 5 to 10 minutes before serving.
• Serve with whipped cream on top.

Steps:

• Whisk eggs, milk and pepper in large bowl until blended. Reserve 1/2 cup cheese. Add remaining cheese to egg mixture with all remaining ingredients; mix well.
• Cut 3 (30-inch-long) sheets of foil. Fold 1 sheet lengthwise in half twice; repeat with second sheet. Fold remaining sheet to fit inside back edge of slow cooker; place in slow cooker. Crisscross foil strips; use to line bottom and sides of slow cooker. Spray inside of slow cooker with cooking spray. Add egg mixture. If necessary, press toast cubes into egg mixture with back of spoon to completely moisten toast cubes.
• Cook on LOW 4 hours, sprinkling with reserved cheese for the last 15 min. Cool slightly. Use foil handles to transfer strata from slow cooker to platter; discard foil.