Beefy Tomato Mac

by Bethany

1 lb ground beef
1/2 large onion, chopped
1 can diced tomatoes
1 8oz can tomato sauce
3 T. dried minced onion
3 T. beef bouillon
1 box macaroni
1 chopped green pepper (frozen is fine)
2-3 cloves minced garlic
dash of Worcestershire
4 cups water

Brown ground beef and onion. Add in all other ingredients. Bring to a boil. Reduce heat, cover and allow to simmer for 20 minutes or until pasta is done.

Crispy Beef and Been Burritos

by Bethany

1 lb ground beef
2 cans refried beans
1 packet Burrito Seasoning
1 package flour tortillas
Vegetable oil

Brown ground beef. Add in burrito seasoning according to package directions. Add in 2 cans of refried beans. Place 1/4 cup of mixture on a softened flour tortilla and roll up. Place on a baking sheet that has been lightly brushed with vegetable oil. Complete rest of burritos. Brush the tops of the burritos with a bit more vegetable oil. Bake at 425ºF  for 10-15 minutes until crispy. Serve with salsa.

Pepperoncini Beef

by Bethany

3-4 lbs Beef Roast
1 T. minced garlic
1 16-oz. jar pepperoncini

Put all ingredients in crockpot (pepperoncini stems, juice, etc - ALL of it)

Cook on Low for 6-8 hours. Shred it and serve on hoagies or buns. Good also with provolone cheese.

We prefer to pull the pepperoncinis out at the end (leaving the juice) and serve those on the side for those who want them.

Crockpot Oatmeal

by Bethany

In this recipe, it is important to use steel-cut oats or you'll just end up with glop instead of oatmeal!

1 cup steel-cut oats
4 cups water
Your choice of sugar, spices, seasonings, dried fruits

This recipe uses a water-bath method.  The water-bath prevents the oatmeal from burning to the sides.
Locate an oven safe bowl that is approximately 2 quarts that will fit inside of a 6-qt. crockpot - I use either a corning ware bowl I have or the crock from my 2-qt. crockpot. 
Fill the 2-qt. bowl with your oats, water, and other misc items. 
Place the 2-qt bowl inside of your 6-qt crockpot.  Poor water into the 6-qt crock so that the water level comes to the same level on the outside of the 2-qt bowl as the oat mixture on the inside of the 2-qt bowl goes to. 
Put the lid on the 6-qt crockpot and cook on low overnight.
Breakfast will be ready in the morning!

Blueberry Muffins

by Bethany

2 cups Flour
1 1/2 tsp. Baking Soda
1/2 tsp Salt
3/4 cup Sugar
1 cup Milk (regular, soy, or rice)
1/3 cup Vegetable or Canola Oil
1 T. Vanilla Extract
1 T. Apple Cider Vinegar (or white vinegar)
1 1/2 cups Blueberries (fresh or frozen)

Preheat oven to 375*
Light grease or spray muffin tins or use cupcake liners.
Combine Flour, Baking Soda, Salt
In a separate bowl, combine Sugar, Milk, Oil, Vanilla, and Vinegar.  Mix well.
Add the dry ingredients to the wet and stir until just combined.
Gently fold in blueberries.
Fill muffin tins 2/3 full.
Bake at 375* for 22 minutes.
Remove from oven and allow to cool 5 minutes before removing from pan.

Makes 12 Muffins

Pancakes

by Bethany

3 cups flour
5 T. Sugar
3 T. Baking Powder
5 T. Vegetable Oil
1-1/3 cups Rice Milk
1-3/4 cups water
Mix all ingredients until batter is smooth and well mixed. Fold in extras like blueberries that you might want in it. Cook in a medium heated skillet.

Banana Oatmeal Muffins

by Bethany

1 1/2 cups all purpose flour
1 cup Minute Oatmeal
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp pumpkin pie seasoning (or do a mix of cinnamon, nutmeg, clove, allspice)
1/2 tsp. salt
1 1/2 tsp Ener-G Egg Replacer (OR 1 Egg)
3/4 cup Soy or Rice Milk (or regular milk)
1/3 cup oil
1 tsp Vanilla Extract
1/2 sugar
2/3 cup mashed banana(about 2 bananas)

Preheat oven to 400 degrees.
Stir together oatmeal, flour, baking powder, baking soda, spices, and salt. Mix Ener-G Egg Replacer (or egg), milk, oil, Vanilla, sugar and mashed banana together well and add to the dry ingredients. Mix. Fill greased muffin pans 2/3 full. Bake for 15 – 20 minutes, or until golden brown.

Makes 12 large muffins