Slow Cooker Apple Granola Crumble is easy, delicious and healthy! Dang! A triple header. It is very much like a dump and go recipe that you only cook for 6 to 8 hours on low. How fun is it to make a dessert in a crock pot and have it steaming hot and ready to go with little effort? I will also tell you that I would not scoff at you if you had it for breakfast either. Then you’d be just like me!
This will be my first libation for the blog. I am very excited about it because it will allow me to learn more about photography. Also, I get to make new drinks! Yay! And to think up cool names. Double yay! Pomegranate Swizzle sounds like fun and I am here to tell you that it is. Fruity flavors with the depth of pomegranate added and some rum makes for a fantastic drink. Yes, it is one of those that will sneak up on you so watch out. At the end of the directions – I give measurements to make a pitcher ahead of time for company.
Slow Cooker Rice Pudding offers you the chance to be lazy and get a delicious meal all at the same time. I think I have become a crockpot addict. For some reason, over the last few months, I have been experimenting with unusual recipes. Yes, some are beans but not many. Not too long ago I showed you how to make Real Baked Rice Pudding but this recipe is ‘real baked’ in another manner. The slow cooker does it for you. One of the many good things in this recipe is that I use coconut milk instead of conventional milk. That change alone gives you less calories and more plant based nourishment. I hope you can make this rice pudding soon because, seriously, the sooner the better.
You can’t have too many cookies like these around. Polka Dot Cookies have healthier ingredients and a lot of delicious texture inside. I love to throw cookie recipes together. It’s easy to control the ingredients and have a sweet snack in the house within minutes and I didn’t even have to drive to the store. Yes, I love cookie dough too but I still try to go through the whole process and bake them. Chewably satisfying!
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Are you trying to think up a new easy recipe that you can serve at this year’s Easter brunch? Well, how about Rainbow Veggie HashBrowns? It sounds like springtime and is as colorful as your Easter decorations. If you are like we are, first, you’ll put on your new Easter bonnet (well, maybe outfit) and then gather up the family and go to church. After visiting with your friends then it is back home to get the party started. Some of your family may already be there and I am sure they all brought something to share at the feast. We have three to four side dishes to make sure all the bases are covered and one has to be the all important potato. Since Easter is always a brunch at our house I thought that Hashbrowns would be great. Ed loves it when I fry Shredded Hash Brown Potatoes (he can even find them in the grocery store, halleluiah) so I am accommodating him with a little something added to make it festive. Lots of pretty thinly sliced veggies. All pan fried and really quick and easy.
Homemade Chocolate Syrup is delectable clean eating with no preservatives or additives. It is so fun to make something you thought would be impossible and it turns out to be (humbly speaking) super fantastic! So sit back and enjoy the recipe. You will be amazed and not-confused. So easy and this deep rich chocolate can be used for so many goodies. Pour it over your vegan ice cream and if you’re wanting some amazing hot chocolate mix one cup vanilla almond milk with 1/4 cup syrup, heat through and sip, sip sip.