bratskitchen Recipe Reviews (Pg. 1) - (16639563)

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Reviewed: Feb. 1, 2014
I make something similar to this, except I cut the sour cream in half as its too strong. The other thing I do is mix the mayo or MW with the bacon at least 24 hrs before so the flavor from the bacon will be picked up by the mayo and sour cream. I have also served this as a base to a pasta salad, both cold and hot adding the tomatoes right before serving.
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Cheese and Bacon-Stuffed Pasta Shells

Reviewed: Sep. 27, 2013
I changed the recipe a bit, I am allergic to onions so I left them out. I cooked the bacon and garlic the night before and mixed the bread crumbs and cream cheese to the pan. Let it sit in the fridge overnight so the flavors combined. Warmed the mixture to make it easier to stuff the shells with. Added Italian seasonings, sweet basil, fresh ground pepper, a pinch of salt and a pinch of sugar to the puree. I didn't have fresh mozzarella so I added shredded for the last 5 minutes of cooking time. I need to try this again but with Italian sausage next
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Slow Cooker Ham

Reviewed: Dec. 25, 2012
I made this tonight with a bone in- shank end smoked spiral cut ham. I did reduced the sugar amount in half, added ground cloves and nutmeg plus 2 cups of apple cider and cooked for 4 hours. Came out great and will do it again. I loved the fact that it freed up the oven for other dishes.
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