1 cup granulated sugar
3 Tbsp. unsalted butter
1/4 tsp. salt
2 large eggs
1 tsp. baking soda
3 cups of rhubarb (chopped)
3/4 c. buttermilk
1 tsp. vanilla
2 1/2 cups of all-purpose flour
Preheat oven to 375 degrees. In a large bowl cream together granulated sugar and butter, add eggs one at a time, then vanilla. Sift together the dry ingredients in a separate bowl, pour buttermilk in alternately with dry ingredients into the creamed batter and combine all ingredients together. Fold in rhubarb. Prepare a muffin tin with paper liners, full the muffin cup 3/4 of the way full. Bake at 375 degrees for 20-25 minutes or until done. Remove muffins from the oven allow to cool and a bakers rack.
2 cups chopped ham
1/2 c. yellow onion (diced)
1 can. mushroom soup
1 cup milk
2 lbs. golden potatoes (peeled & sliced)
4 T. salted butter
2 cups shredded cheddar cheese
salt & pepper to taste
Fresh parsley (garnish)
Peel and slice potatoes, preheat oven to 350 degrees. In a large baking dish layer ham, and potatoes. In a bowl mix soup, milk, onion, salt & pepper. Pour ingredients over the potatoes, top with cheddar cheese. Bake in oven for 1 hour. Remove from oven to cool for 5 minutes, garnish with parsley.
4 cups Vanilla Yogurt
1 cup Fresh Strawberries (sliced)
1 pint Blueberries (or fresh raspberries)
1 cup Quality Granola
Use a sobert cup, and begin by layering granola, yogurt, berries, and repeat. Store in the refrigerator until serving. Optional include honey on the top.
2 pounds Chicken Breasts (trimmed of fat)
1 cup Warm Water
¼ cup White Vinegar
2 tablespoons Lemon Juice
2 tablespoons Worcestershire Sauce
4 tablespoons Melted Butter
⅓ cup Ketchup
⅓ cup Brown Sugar (lightly packed)
2 teaspoons Dry Mustard
2 teaspoons Salt
2 teaspoons Chili Powder
12 Small Flour Tortillas
Cheddar Cheese (shredded)
Guacamole (click for yummy recipe)
Hot Sauce (such as Tabasco)
1. Whisk together all of the marinade ingredients: 1 cup water, 1/3 cup ketchup, 1/4 cup vinegar, 2 Tbsp lemon juice, 2 Tbsp Worcestershire sauce, 4 Tbsp melted butter, 1/3 cup brown sugar, 2 tsp dry mustard, 2 tsp salt, 2 tsp chili powder.
2. Add chicken to the slow cooker and pour marinade over the top. Turn a couple times to coat in sauce. Set slow cooker on high for 4 hours or low for 6 hours then keep warm until ready to serve.
3.The chicken will be incredibly tender and easy to shred. Pull chicken with two forks and let it sit in slow cooker juices until ready to serve.
How to Assemble Slow Cooker Chicken Tacos:1. To assemble tacos: dice, grate and chop all of your fixings (see ingredients list above).
2. Warm up your tortillas by placing a 5 or 6 a time between two lightly damp paper towels and microwaving for 30 seconds.
3. Add the chicken first, then load top it up with the rest of the toppings. We love a drizzle of Tabasco hot sauce on top.
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