Slow Cooker Sloppy Joes

This is a yummy version of sloppy joes I found on the Get Crocked website.  I was unsure of the outcome, since they don't seem to be slathered in a ton of sauce or canned soup like old school varieties - plus they actually have veggies included! I can assure you this was a success and my husband has been raving about it ever since.  It will definitely make a regular rotation at our house!   

Ingredients: 

-2 lbs grass fed ground beef

-1 onion, minced

-1 yellow bell pepper, diced

-1 red bell pepper, diced

-1 c. organic ketsup

-1/2 c. water

-2 T. Apple cider vinegar

-1 T. Honey

-2 T. Worcestershire sauce

-2 T. Stone ground mustard

-Salt & pepper to taste

-Brown ground beef and drain

-In the meantime, prep the onion and peppers. 

-Add all ingredients to slow cooker and stir

-Cook on low 2-3 hours.  

Watergate Salad

Green Fluff

I call this "green fluff", it's a staple at holiday dinners.   Growing up, I will always remember a jello related side dish included in holiday dinners.    Watergate salad is so yummy, and the easiest thing on the menu.    I'll get a photo next time I make it, its a fluffy pale green color.

You'll need:

1 large can crushed pineapple

1 box of pistachio pudding

1 cup of small marshmallows 

1/2 cup crushed pecans

1 container Cool Whip

Mix crushed pineapple and pistachio until thoroughly combined.  Then add the remaining ingredients, one at a time.   Chill until ready to serve!

Baked Oatmeal Muffins - Perfect Breakfast

I love breakfast on the go.  I'm not a morning person, so if I don't have breakfast on the go, I wouldn't eat.   This recipe was passed on to me from a work friend.   It was intended to be made in a 9x13 pan.  When I did that, I cut squares, and individually wrapped and froze them.   It can be eaten cold but I prefer about 15-20 seconds in the microwave.

I decided using muffin pans was easier, it gave me pre-made portions.   Doing this, you'll have plenty of oatmeal 'muffins' to freeze.   They can stay in the fridge up to a week, in my opinion, again just pop them in the microwave!  I have a healthier version of this somewhere - I'll find it and post when I do!

You'll need: 
1 c. oil
1 c. sugar
1/2 c. brown Sugar
4 eggs, beaten
6 c. oatmeal ( I use gluten free rolled oats)
3/4 c. gluten free flour
2 tsp. baking powder (make sure to use gluten free if that's your fancy)
1 tsp. salt
2 c. milk  (I use almond milk)
2 tsp. vanilla
3/4 c. raisins
Cinnamon - to taste
*optional - walnuts
*optional - fresh fruit like apple slices

Heat your oven to 350.   Grease your muffin tins or use paper liners.  
Combine oil, sugars and eggs.
Add oatmeal, flour, baking powder, salt, milk and vanilla
Fold in raisins, and or fruit if you'd like.

Fill muffin cups.  Sprinkle with walnuts if you choose.  Sprinkle with a dash of cinnamon.  At this point, I felt some of them looked a little dry.   I put a dash of milk on top, until I was satisfied.  Bake approximately 25-30 minutes - keep an eye on them.    As long as they are firm in the center, they should be ready!    

The original recipe called for serving them with brown sugar and cinnamon.   That's SO sweet, but try it if you'd like.   Maple syrup might be nice too, but I like them as they are.   15-20 seconds in the microwave, and I'm out the door.    They hold form enough to eat them in the car without a big mess.

Enjoy!

Peppermint Ice Cream, Yes Please!

When I realized how simple making homemade ice cream can be, I had to give it a try.  I'm not sure what made me crave peppermint flavor for the first time ever, but I'm glad I did, and now have delicious ice cream that is free from additives and preservatives!   Enjoy this simple recipe if you have an ice cream maker at home.  If you're interested in buying an ice cream maker, this one is perfect. 

Ingredients:

• 1 1/2  cups whole milk
• 1 1/2  cups half and half
• 2 cups whipping cream
• 1 1/4  cups sugar
• 1 tbsp vanilla
• 1 1/2  tsp peppermint extract
• 1/4  tsp salt
• 1 cup crushed peppermint candy

Mix together milks.  Add in sugar, salt, vanilla and peppermint.  Stir, stir, stir until sugar is dissolved.  Pour into the ice cream maker and add crushed candies.    I would estimate about 30 minutes to process this recipe once in the machine.   It froze well and scooped nicely throughout the rest of the week!

(Unfortunately I haven't found a dairy free ice cream recipe with the correct consistency/taste yet.  For this recipe, I had to be cow's milk for the first time in two years, which made me a little sad... not to mention, my body doesn't appreciate.  If you have a dairy free recipe that's yummy, please share! )

Thanks to yourhomebasedmom.com for this recipe. 

Chocolate Chip Banana Pancakes and Cinnamon Goo?

If the terms 'cinnamon goo' are being used in a recipe, I am pretty sure you can't go wrong.  

This has become a new favorite for the "Flapjack Sunday" routine I talked about in my previous post.   

I LOVE these pancakes.. and the cinnamon goo is delicious, but we don't use that every time.

Gluten Free Dairy Free Chocolate Chip Banana Pancakes:

2 cups pancake mix

1 banana, smashed

2 tsp pure vanilla extract

1 large egg, room temp, lightly beaten

1.5 cups non-dairy milk (we use almond milk)

1 tbsp vegetable oil

1/2 tsp ground cinnamon

1 generous handful of dairy-free mini chocolate chips

Stir together all above ingredients, less the chips... I use a hand mixer to get the batter nice and smooth. Then stir in your chocolate chips.    Heat your skillet to medium, and grease your pan with either a little vegetable oil or I use a butter-like non-dairy spread.    Pour batter, there are no rules here on size, just make sure you can flip them :).   Cook until golden brown on each side.   Usually when I see bubbles form I know its time to flip.     Serve with real maple syrup or the warm cinnamon goo that I am posting below!

Cinnamon Goo:

1 cup packed light brown sugar

1/2 tsp ground cinnamon

1 cup of water

You'll need to make the goo while cooking the pancakes.  In a medium saucepan, combine all ingredients and bring to a boil over high heat.   Reduce until thickened and keep warm.  It is very gooey!  Not at all good for you, but delicious.  

Flapjack Sundays! Gluten Free Pancake Mix

My husband and I have been married just over five years. We have few traditions, and one of them is flapjack Sunday.  The name comes from him, because I am a believer in the term 'pancake'.  For the record, if you google it, there is a difference (note this, dear husband!).

For some reason it took me a looong time to learn how to make a decent pancake.   I think all along I was simply making the batter too thick.  I'm sure you'll be relieved to know I finally have this down.  Of course we're going gluten free with our pancakes, errr flapjacks.    Gluten free pancake mix is expensive, I never find it for less than $4+ per box, and that really does not go far.  

Silvana Nardone's book again is my reference for this GF pancake mix.    I made a batch of this and put it in a nice air-tight container, which prepares us for many, many Flapjack Sundays.

Pancake Mix:
9 cups All Purpose Flour Mix  (you can find a recipe here. when I first made this, I had several misc boxes of store-bought all purpose flour mix.. I combined them all & it worked just fine!)
1 cup + 2 tbsp sugar
3 tbsp baking powder
2 1/4 tsp salt

Super easy here - just mix it all together and store in an airtight container!   Makes about 2.5 pounds.

Gluten Free All Purpose Flour Mix

If you have gone gluten free, you probably know how expensive all purpose flour mix can be.   The small boxes won't go far if you're a baker.  Although I have quite a collection of cookbooks, I tend to use Cooking for Isaiah quite a bit. Recipes are kept simple, and everything I've tried has worked out well.  Below I'll share Silvana Nardone's all purpose flour mixture.   There are many variations out there though, and its worth it to put this together and keep it on hand in an airtight container.  

All Purpose Flour Blend:
6 cups white rice flour
3 cups tapioca flour
1.5 cups potato starch
1 tbsp of salt
2 tbsp xanthum gum

In a large bowl, mix all ingredients.  Store in a cool dark place in an airtight container.   I've often read that its beneficial to keep this in the fridge.  Makes about 4 pounds,