Quinoa Enchilada
Posted in /Cooking/Entrees/Slow_Cooker on Saturday, April 15, 2017
This is a little change from other slow-cooker recipes. It doesn't have a lot of juice as they quinoa absorbs a lot of the liquid.
Stuff by Tammy
Making delicious foods and loving life!
Vietnamese Pot Roast
Posted in /Cooking/Entrees/Slow_Cooker on Saturday, April 15, 2017
This is not your grandmother's pot roast. Warning this does have a bit of a kick...which I love!
Moroccan Chicken
Posted in /Cooking/Entrees/Slow_Cooker on Saturday, April 15, 2017
Somehow I never manage to take pictures of this recipe, it always gets eaten so quickly that there isn't time to snap a picture.
Rhubarb Squares
Posted in /Cooking/Desserts/Squares on Saturday, April 15, 2017
Just like a date square but with rhubarb
Ingredients
4 cups rhubarb thinly sliced
1 cup white sugar
1/4 cup corn starch
1 cup water
1 tsp vanilla
1 cup brown sugar
1 cup flour
1/2 cups oatmeal
1/2 cup melted butter
1 tsp cinnamon (optional)
Directions
1. Combine rhubarb, white sugar, corn starch, water and vanilla and boil on high until thick and mushy
2. Combine brown sugar, flour, oats, butter and cinnamon. This should be slightly crumbly, but will stick together when pressed; if needed add 1-2 more tablespoons of butter. Firmly press 1/2 the mixture into the bottom of the 8 inch square pan.
3. Pour the rhubarb mixture onto of the oatmeal crumble.
4. Top the rhubarb with the remaining oatmeal crumble.
5. Bake 325 for 1 hour.
6. Let cool for 30 minutes before serving.
Nanaimo Bars
Posted in /Cooking/Desserts/Squares on Thursday, April 13, 2017
Nanaimo bars are a Canadian icon but many people are scared to make them. The homemade ones are so much better!
