Tuesday, October 28, 2008

Butterfly Cake

Butterfly Cake
by: Betty Crocker

Here is another cute cake recipe in the shape of a butterfly.
Again, looks fairly easy, but have to see the diagram to create.

Click here to see the recipe.

Kitty Cat Brownies

Kitty Cat Brownies
by: Betty Crocker

This recipe is sooooo cute and looks super easy, but you have to see all of the diagrams to make it!

So click here to see the recipe!!!

Wednesday, October 22, 2008

Italian Wedding Soup

Italian Wedding Soup
by: Brienna Drnec

1 egg, lightly beaten
3/4 pound lean ground beef
1/2 cup finely chopped onion
3 tablespoons plain bread crumbs
3 tablespoons grated parmesan cheese
2 tablespoons chopped fresh parsley
3/4 teaspoon salt
1/2 teaspoon black pepper
8 cups low sodium chicken broth
3 large carrots chopped
1 small head escarole washed,trimmed and cut into 1/2 inch strips
1 1/2 teaspoons dried oregano
1 1/4 cups acini de pepe pasta ( I felt even 1/2 cup would have been plenty!)

In a large bowl, stir together egg, beef, onion, bread crumbs, 1 tablespoon parmesan, 1 tablespoon parsley, 1/4 teaspoon each of salt and pepper.
Form into 1-inch balls(about 45) and place on a baking sheet and refrigerate while preparing soup.

Combine broth, carrots, escarole, oregano in slow cooker. Gently add the meatballs. Cover and cook on low for 6 hours. Stir in pasta last 20 min of cook time.
Stir in remaining salt and pepper sprinkle each serving with parmesan and parsley. 8 servings

Sunday, October 19, 2008

Scarecrow and Spider Cupcakes

Scarecrow and Spider Cupcakes
by: Betty Crocker

Prep Time:30 min
Start to Finish:50 min
Makes:16 cupcakes

1 1/2 cups Original Bisquick® mix
1/2 cup sugar
1/2 cup milk or water
2 tablespoons shortening
1 tablespoon vanilla
1 egg
1 tub Betty Crocker® Rich & Creamy vanilla or butter cream ready-to-spread frosting
8 fudge-dipped flat-bottom ice-cream cones
Betty Crocker® Fruit Roll-Ups® strawberry chewy fruit snack rolls
Shredded whole wheat cereal biscuits, crushed
Assorted candies, such as candy corn, red string licorice and small gumdrops
32 candy eyes
1 tub Betty Crocker® Rich & Creamy chocolate ready-to-spread frosting
48 large black gumdrops
Black shoestring licorice, cut into 4-inch pieces
1. Heat oven to 375ºF. Place paper baking cup in each of 16 regular-size muffin cups, or grease and flour muffin cups.
2. Beat Bisquick mix, sugar, milk, shortening, vanilla and egg in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Fill muffin cups about half full.
3. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediantly remove from pan; cool completely. Frost and decorate cupcakes as directed below for Scarecrows and Hairy Spiders.

Scarecrows: Frost 8 cupcakes with vanilla frosting. Decorate each ice-cream cone with bow made with fruit rolls. Place ice-cream cone upside down on each cupcake for hat. Arrange crushed cereal on cupcakes for hair. Use candy corn for nose, red licorice and small gumdrops for mouth and candy eyes for eyes.

Hairy Spiders: Frost 8 cupcakes with chocolate frosting. Squeeze large black gumdrops, one at a time, through garlic press to form hair; arrange on cupcakes. Insert black licorice pieces into cupcakes for legs. Place candy eyes on large black gumdrops for eyes.
High Altitude (3500-6500 ft) Use paper baking cups. Increase milk to 2/3 cup. Bake 20 to 25 minutes.
Nutrition Information

1 Serving: Calories 350 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 7 g); Cholesterol 15 mg; Sodium 190 mg; Total Carbohydrate 66 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4 %; Iron 4 % Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
Do-Ahead Tip
Bake ahead and freeze the unfrosted cupcakes for up to 3 months, then frost and decorate when needed. Frozen cupcakes are also easier to frost!
Black string licorice is easier to work with when it’s slightly warm. Soften in the microwave on Medium (50%) for 5 to 10 seconds.

Wednesday, October 15, 2008

Chocolate Chip Banana Muffins

Chocolate Chip Banana Muffins
From Kristine Schellhaas
By: allrecipes.com



1 3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup vegetable oil
1/2 cup plain yogurt
1 teaspoon vanilla extract
1 cup mashed ripe bananas
3/4 cup semisweet chocolate chips


In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

(I made as banana loaves, took about 15 minutes longer)

Monday, October 13, 2008

Slow Cooker Sweet Potato Casserole

Slow Cooker Sweet Potato Casserole
by: allrecipes.com

Prep: 30 mins
Cook: 4 hr.
Ready in: 4 hr., 30 mins


2 (29 ounce) cans sweet potatoes, drained and mashed
1/3 cup butter, melted
2 tablespoons white sugar
2 tablespoons brown sugar
1 tablespoon orange juice
2 eggs, beaten
1/2 cup milk
1/3 cup chopped pecans
1/3 cup brown sugar
2 tablespoons all-purpose flour
2 teaspoons butter, melted
Cooking Instructions

Lightly grease a slow cooker.

In a large bowl, blend sweet potatoes, 1/3 cup butter, white sugar and 2 tablespoons brown sugar. Beat in orange juice, eggs and milk. Transfer this mixture to the prepared casserole dish.

In a small bowl, combine pecans, 1/3 cup brown sugar, flour and 2 tablespoons butter. Spread the mixture over the sweet potatoes. Cover the slow cooker and cook on HIGH for 3 to 4 hours.

Nutritional Information per Serving
Calories 408cal Total fat 14g Cholesterol 78mg Sodium 133mg
Carbohydrates 66g Fiber 4g

Sunday, October 12, 2008

Caramel Apple Bars

Caramel Apple Bars
by: Betty Crocker

Prep Time:20 min
Start to Finish:50 min
Makes:36 bars

1 cup packed brown sugar
1/2 cup butter or margarine, softened
1/4 cup shortening
1 3/4 cups Gold Medal® all-purpose flour
1 1/2 cups quick-cooking oats
1 teaspoon salt
1/2 teaspoon baking soda
4 1/2 cups coarsely chopped peeled tart apples (3 medium)
3 tablespoons Gold Medal® all-purpose flour
1 bag (14 ounces) caramels

1. Heat oven to 400ºF. Mix brown sugar, butter and shortening in large bowl. Stir in 1 3/4 cups flour, the oats, salt and baking soda. Reserve 2 cups oat mixture; press remaining oat mixture in ungreased rectangular pan, 13x9x2 inches.
2. Toss apples and 3 tablespoons flour; spread over mixture in pan. Heat caramels over low heat, stirring occasionally, until melted; pour evenly over apples. Sprinkle with reserved oat mixture; press lightly.
3. Bake 25 to 30 minutes or until topping is golden brown and apples are tender. For 36 bars, cut into 6 rows by 6 rows while warm.

***Store covered in refrigerator.

Nutrition Information

1 Serving: Calories 145 (Calories from Fat 45 ); Total Fat 5 g (Saturated Fat 3 g); Cholesterol 10 mg; Sodium 130 mg; Total Carbohydrate 24 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 2 %; Iron 2 % Exchanges: 1/2 Starch; 1 Fruit; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet

Thursday, October 9, 2008

Pulled Pork Roast Sandwiches (crock pot)

Pulled Pork Roast Sandwiches
from: Alicia Rankin

pork roast
ginger ale
favorite bbq sauce

I put one onion cut up on the bottom of the crockpot then put the pork in then top with more onions. Then pour in one cup on ginger ale. I know it sounds weird but it made it taste so good. The recipe said to cook it for 8-10 hours then take it out and shred then put it back in with the bbq sauce for another 4 hours, but I cooked it for 8 shredded it and put it back in for another 1 1/2 hours. It came out so good.

Wednesday, October 8, 2008

Dill Carrot (pickled carrots)

by: Mary Hyatt

Put in 1 pint jar :

2 slices onion
1 clove garlic (whole)
Fill with carrot slices

Bring to a Boil:

½ cup vinegar
½ cup water
1 tsp salt
1 tsp dill seed
½ tsp sugar
¼ tsp cayenne pepper

Pour over carrots,

Let cool a little before putting in refrigerator.


Crock Pot Turkey

Crock Pot Turkey – Carolyn Schroder

1 can chicken broth
1 cube butter or margerine
1 butterball boneless turkey roast (it's in the frozen section its looks like a little ball)

throw it in there and it'll break apart all day
we serve it with stuffing and thanksgiving type foods

Stuffed French Bread

Stuffed French Bread – Monica Burgeson
(I alter this and use turkey burger and red peppers for a healthier version)

1 French bread loaf
1lb Lean ground beef
1 md can of black olives
1 can of cheddar cheese soup
1 bell pepper
Graded cheese
Worchester sauce

1. Cut french bread in half and remove as much of the bread on the inside that you can - careful not to break through the outer crust. Keep the inside of the bread

2. Brown hamburger and slice green pepper

3. Mix hamburger (drained), olives, inside pieces of bread, soup over low heat - add worchester to taste

4. Place mixture inside bread, put the two open ends together and sprinkle graded cheese on top. Wrap the bread in aluminum foil and bake for 15-20 minutes at 350 degrees.

Oven Tomato Pork Chops

Oven Tomato Pork Chops – Monica Burgeson

Place pork chops in baking dish and cover with a can of tomato soup - bake for 25 min. at 350 degrees. Then add a can of chopped tomatoes and bake another 20-25 minutes.

Crock Pot Roast Roast

Crock Pot Roast Roast – Monica Burgeson

For a good roast, combine 1/2 cup ketchup, 1/3 cup brown sugar and a can of coke and soak a roast in the mixture in the crock pot for 6-8 hours

Chicken Chili

Chicken Chili – Amy Rice
Prep: 25 minutes
Cook: 5 to 6 hours (low) or 2 1/2 to 3 hours (high)
Nonstick cooking spray
8 ounces skinless, boneless chicken breast halves, cut into 1-inch pieces
1 15-ounce can white kidney beans (cannellini beans) or Great Northern beans, rinsed and drained
1-1/4 cups reduced-sodium chicken broth
1/4 cup chopped onion
1/3 cup chopped green sweet pepper
1/2 of a small fresh jalapeño chile pepper, seeded and finely chopped*
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano, crushed
1/8 teaspoon ground white pepper
1 clove garlic, minced
2 tablespoons chopped tomato (optional)
2 tablespoons sliced green onion (optional)
2 tablespoons shredded Monterey Jack cheese (1 ounce) (optional)
1. Lightly coat an unheated medium skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Brown chicken in hot skillet; drain off fat.
2. In a 1-1/2-quart slow cooker, combine chicken, drained beans, broth, onion, sweet pepper, chile pepper, cumin, oregano, white pepper, and garlic.
3. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. If no heat setting is available, cook for 4 to 5 hours.
4. If desired, sprinkle individual servings with tomato, green onion, and cheese. Makes 2 servings.

Pot Roast

Pot Roast – Jessica Pinkerton

3 1/2 pounds boneless beef bottom round or chuck shoulder roast
8 new red potatoes
1/2 pound peeled baby carrots
4 whole peeled garlic cloves
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup water
1/4 cup dry red wine
2 tablespoons cornstarch, DISSOLVED IN 2 tablespoons water
Chopped parsley -- for garnish

In slow cooker, place potatoes, carrots and garlic. Rub beef with rosemary, salt and pepper; place on top of vegetables. Add water and wine. Cover and cook on LOW for 8-9 hours or until beef and vegetables are tender. Remove pot roast; trim fat.

Arrange roast and vegetables on serving platter; cover and keep warm. Just before serving, carve roast across grain into thin slices.

For gravy, strain cooking liquid; skim fat. In small saucepan, combine 2 cups cooking liquid and cornstarch mixture until blended. Bring to boil; cook and stir 1 minute or until thick. Garnish with parsley; serve with gravy.

Paprika Chicken

Paprika Chicken – Jessica Dickson

6-8 chicken breast
4 cups potatoes
4 cups onion
3 tbsp Virgin Olive Oil
1 cup Chicken broth

Cut onions into rings and potatoes into quarters.
Sprinkle (I use a lot) chicken with paprika, salt, and pepper.
Alternate layers of onions and potatoes and Chicken 3 times.
Drizzle with olive oil. Add chicken broth, and add salt and pepper to taste. Cook for 6-8 hours.

Lettuce Wraps

Lettuce Wraps – Carolyn Schroder

Ground turkey, chicken or beef
Onions (white or yellow)
Bean Sprouts
Soy Sauce
Teriyaki Sauce

Brown meat of choice and onions. Drain meat. Add shredded carrots, bean sprouts and soy and teriyaki to taste. Simmer for about 10 minutes.
Use iceburg or butter lettuce and serve with rice and meat rolled in lettuce like tacos.

Pulled Pork Roast Sandwiches

Pulled Pork Roast Sandwiches – Chris McNicoll

Pork Roast
BBQ Sauce

Put pork roast, onions and enough water to cover roast in crock pot. Cook on LOW for 8 hours.
Drain pork roast and mix with bbq sauce.
Serve on warm rolls

Never Fail Brisket

Never Fail Brisket – Amy Rice

(3-5 lb.) brisket, trimmed (one that will fit in pot)
1 can cream of mushroom soup
1 pkg. onion soup mix
Water to cover

Trim fat off brisket. Place in crock pot, cover with soups and enough water that meat is just covered.
Cook on high until starts to bubble (30 minutes to 1 hour). Turn to low and cook 6 to 8 hours or until meat sticks tender with fork.

Pot Roast

Pot Roast – Brandi Picou

3lb chuck roast
1 onion- thinly slices
1c. chardonnay
3-4 bullion cubes
1 can cream of mushroom soup
2 cloves garlic
3 bay leaves
garlic/black pepper blend

Sprinkle roast generously with salt and garlic pepper blend. Put in crock pot. Put the remaining ingredients in crock pot (add water last, adding enough to cover the roast) and cook on low for 8 hours.

Tangy Beef Stew

Tangy Beef Stew – Erica McNicoll

1 lg onion cut into 1 inch pieces
1 lb boneless beef chuck cut into 1 inch cubes
1 Tbsp. ground ginger
¼ t. salt
3 med. Sz. Carrots 1 inch chunks
2 lg celery cut into 1” pieces
1 large beef bullion cube
2 cups water
2 Tbsp. red wine vinegar
¼ Cup raisins
¼ t. black pepper
2 Tbsp. cornstarch
Cooked Egg noodles (optional)
Layer onions, beef, ginger, salt, carrots, and velery in slow cooker. Add bullion cube, water, vinegar, and rasins. Cover and cook on HIGH for 4 hours or LOW for 6 hours or until beef is very tender.
Remove cover and stir in black pepper. Using a ladle, remove 3 tablespoons liquid from slow cooker and place in small bowl. Whisk in cornstarch. Pour cornstarch mixture into slow cooker; whisk to combine. Stir until liquid has thickened. Serve with noodles if desired.

Cugina Family Marinara

Cugina Family Marinara – Jen Pribaz

2 cans of tomatoes (Organic Muir Glen are the best!) -either diced or crushed
1 can of tomato paste and an equal amount of water
Olive oil (some people like "classico" versus extra virgin - I haven't decided) -a couple T's -?4
Basil, Parsley -(?palm-full of each)
Salt -(small palm-full)
Garlic - 2 Cloves (either half and take out (optional) or mince and leave in - I leave it in)
1 t. of Sugar - to cut the acidity of the tomatoes

Put all ingredients in the crock pot and stir until paste blends. Set on high (with lid) for at least 4 hours or until thickened. At this point you can decide if it needs more oil, or spices. If the sauce tastes like "hot tomatoes" then you need to add accordingly. Set to low until dinner with lid cocked to let air out.
Optional: sauce generally comes out better when simmered with meat. My grandmother uses salt pork - not the healthiest choice.

Rick’s Bayless Taco de Tinga

Rick’s Bayless Taco de Tinga – Jen Pribaz

4 medium (1 pound total) red-skin boiling or Yukon Gold potatoes, cut into ½ cubes
2 pounds meat, into 1-inch pieces [skinless chicken thighs OR boneless pork shoulder OR boneless beef chuck]
One 28-ouce can diced tomatoes in juice (preferably fire-roasted)
3 to 4 canned chipotle chiles en adobo, seeded and sliced ¼ inch thick
1 tablespoon chipotle canning sauce
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano, preferably Mexican
3 garlic cloves, peeled and finely chopped or crushed through a garlic press
1 medium white onion, sliced ¼ inch thick (optional)
4 ounces fresh Mexican chorizo sausage, casing removed (about ½ cup) (optional) (skip if using beef)
24 corn tortillas or tostadas
1 cup crumbled Mexican queso fresco or other fresh cheese
2 large avocados, pitted flesh scooped from the skin and cut into 1/2-inch pieces for serving

Spread the potatoes over the bottom of a slow cooker and top with the meat. In a large bowl, mix the (undrained) tomatoes with the chipotles, chipotle canning sauce, Worcestershire, oregano, garlic, optional onion, and 1 ½ teaspoons salt. Pour the mixture evenly over the meat and potatoes. Cover and slow-cook on high for 6 hours. (The dish can hold on the slow-cooker’s “keep warm” function for 4 more hours or so.)
When you are ready to eat, fry the optional chorizo in a medium (8-inch) skillet until thoroughly done, about 4 minutes. Uncover the tinga and spoon off the fat that has accumulated on top. Sprinkle on the chorizo, then stir everything together, breaking the pork into smaller pieces—right for wrapping in tortillas. (If there is a lot of liquid, tip it off and boil it rapidly until reduced and syrupy, then stir it back into the meat mixture.) Taste and season with additional salt if you think the tinga needs it. Serve with the warm tortillas, fresh crumbled cheese and avocados for making soft tacos or serve on a tostada.
No Slow Cooker?
Lay the meat in a medium-large (4- to 6- quart; 10- to 12-inch-diameter) heavy pot (preferably a Dutch oven), and top with the potatoes. Cover with the tomato mixture, set the lid in place and braise in a 300-degree oven for 2 to 2 ½ hours, until meat is completely tender. Complete dish as described.

Sweet & Sour Hawaiian Chicken

Sweet & Sour Hawaiian Chicken – Sharon Anderson

This recipe was originally handed down from my 97 years young grandmother. She would serve it every year at her Christmas luncheon she hosted for the “gals only”. I have adapted it into a crock pot recipe. It can also be cooked in the oven at 350 degrees for 1 hour. Serve with brown or white steamed rice.

Skinless chicken breasts, thighs and legs. (as many as you like.)
1-2 cans of sweet and sour sauce with pineapple
1 large red bell pepper chopped
1 large green bell pepper chopped

Place skinless chicken in a crock-pot that has been sprayed with Pam. Pour the sauce over the chicken. Sprinkle the chicken with the chopped bell peppers. Place on low and cook for approximately 6-8 hours.

When serving, spoon the sauce from the crock-pot on top of each piece of chicken and serve with steamed rice. Yummy!

Mexican Crock Pot Chicken

Mexican Crock Pot Chicken – Casey Wallace

4-6 pieces skinless, boneless chicken breasts (OK if frozen)
1 can Rotel chilies
1 packet of taco seasoning

Place chicken in crock pot. In a small bowl, mix Rotel (don't drain) with taco seasoning.
Pour on top of chicken and cook on high for 4-6 hours.
With your choice of added toppings (I recommend shredded cheese, lettuce and sour cream), serve in tortillas, or on top of lettuce for a tasty taco salad, or on top of tortilla chips for some delicious nachos!

Round Eye Roast

Round Eye Roast – Erika Cuevas

1 eye round roast (size depends on your need for your family)
1 can sliced mushrooms
1 onion
1 envelope of Lipton Beefy Onion soup
4-5 potatoes (again, number depends on family size)
1-2 cups baby carrots

Season roast with garlic salt and pepper. Place roast , peeled potatoes, carrots, mushrooms and sliced onion in crock pot.
Empty contents of Lipton Beefy Onion soup packet into crock pot. Cook on low all day or if cooking for less time cook on high.
Once roast is cooked, remove from crock pot and cut into thin slices with electric knife. Place roast slices back in crock pot. Let sit for 15-20 minutes or until ready to serve.

Vegetable Lentil Soup

Vegetable Lentil Soup – Allie Whalen

1 can (14 1/2 oz) vegetable broth
1 can (14 1/2 oz) diced tomatoes, undrained
2 medium zucchini or yellow summer squash (or 1 of each), diced
1 red or yellow bell pepper, diced
1/2 cup thinly sliced carrots
1/2 cup lentils (any variety), rinsed and sorted
1/2 tsp salt
1/2 tsp sugar
1/4 tsp black pepper
2 T chopped fresh basil
1/2 cup croutons or shredded cheese (optional)

Combine broth, tomatoes with juice, zucchini, bell pepper, carrots, lentils, salt, sugar and black pepper in crock pot; mix well.
Cover; cook on LOW 8 hours or on HIGH 4 hours, or until lentils and vegetables are tender.
Ladle into bowls. Sprinkle on basil and croutons, if desired.

Tuesday, October 7, 2008

Chicken Soup (crockpot)

Chicken Soup Recipe
by: cdkitchen.com
Submitted by: Sarah Christine Bolton, CDKitchen Cooking Columnist

Serves/Makes: 8

3 pounds cubed chicken breast
4 cups chicken broth
4 cups water
4 cloves garlic, diced
1 teaspoon salt
1/4 teaspoon pepper
1 small onion, chopped
1 large carrot, chopped
2 stalks celery, chopped
1/4 cup fresh parsley, chopped
1/2 teaspoon dried marjoram or basil
1 teaspoon dried, chopped bay leaves
6 ounces noodles
Cooking spray


Spray skillet with cooking spray. Brown garlic, onion and chicken briefly. Place in crockpot. Add all other ingredients except noodles to crockpot. Cover and cook on LOW for 5 to 6 hours. Add the noodles. Cook on HIGH for 1/2-hour, or until noodles are cooked.

Note: You can also cook the noodles separately and just add them to the crockpot right before you are ready to serve the soup.

Thursday, October 2, 2008

Taco Chowder (crockpot)

Taco Chowder Recipe
by: cdkitchen.com

Serves/Makes: 13

1 pound ground beef
1 package (1 1/4 oz. size) taco seasoning
1 can (28 oz. size) diced tomatoes, not drained
2 cans (16 oz. size) fat-free refried beans
1 can (14 1/2 oz. size) fat-free beef broth
1 can (15 oz. size) light red kidney beans, not drained
1 can (15 1/4 oz. size) whole kernel golden sweet corn, not drained


Spray crock pot with nonfat cooking spray.

In crock pot, mix together the ground beef, taco seasoning, tomatoes, refried beans, beef broth, kidney beans, and corn.

Cover and cook on high for 4 to 5 hour or on low for 8 to 10 hours.

Sprinkle chowder lightly with fat-free cheddar cheese or crushed baked tortilla chips.

Slow Cooker Vegetable Minestrone

Slow Cooker Vegetable Minestrone
by: Betty Crocker

Prep Time:15 min
Start to Finish:8 hr 35 min
Makes:12 servings

4 cups vegetable broth or Progresso® chicken broth (from 32-oz carton)
4 cups tomato juice
1 tablespoon dried basil leaves
1 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
2 medium carrots, sliced (1 cup)
2 medium celery stalks, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1 cup sliced fresh mushrooms (3 ounces)
2 garlic cloves, finely chopped
1 can (28 oz) Progresso® diced tomatoes, undrained
1 1/2 cups uncooked rotini pasta (4 1/2 oz)
Shredded Parmesan cheese, if desired

1. Mix all ingredients except pasta and cheese in 4- to 5-quart slow cooker.
2. Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender.
3. Stir in pasta. Cover and cook on high heat setting 15 to 20 minutes or until pasta is tender. Sprinkle each serving with cheese.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
(Total time will vary with appliance and setting.)