Crockpot Salsa Beef

2 to 2 1/2 lb. boneless chuck roast
16 oz. jar salsa
8 oz. can tomato sauce
2 cloves garlic, minced
2 Tbsp. brown sugar
1 Tbsp. soy sauce
cooked rice

Mix salsa, tomato sauce, garlic, brown sugar, and soy sauce in crockpot. Cut roast into large pieces. Add to crockpot. Cook on high 2 hours. Switch to low and cook for 4-5 additional hours.

Serve over rice.

Easy Cavatini

16 oz. rotini, cooked and drained
1 lb. ground beef, browned
8 oz. sliced pepperoni
3 lb. jar spaghetti sauce
8 oz. shredded mozzarella

Preheat oven to 350 degrees.
Mix together the ground beef, pepperoni, 3/4 of the cheese, and the spaghetti sauce. Mix in the rotini. Pour in large glass baking pan. Sprinkle on remaining cheese.
Bake for 30 minutes.

Everyday Corn Muffins

1 cup yellow cornmeal
1 cup flour
1/4 cup sugar
4 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 egg, beaten
1/4 cup canola oil

Preheat oven to 425 degrees.
Combine dry ingredients. Stir in milk, egg, and oil. Fill greased muffin tins 2/3 full. Bake 20 minutes.
Makes approximately 1 dozen.

Taco Soup

2 lbs. ground beef
1 medium onion, finely chopped
1 28-oz. can diced tomatoes
1 15-oz. can tomato sauce
1 15-oz. can pinto beans, rinsed and drained
1 15-oz. can whole kernel corn, drained
1 envelope taco seasoning
shredded cheddar, optional

In large Dutch oven, brown beef and onion. Drain.
Puree the tomatoes in blender. Add to pan with tomato sauce, beans, corn, and taco seasoning. Bring to a boil. Reduce heat and simmer for 5 minutes.
If desired, top each serving with shredded cheese.

Homemade Rolls

1 package active yeast
1/2 cup sugar
1 cup warm milk
2 eggs, beaten
1/2 cup butter, melted
1 tsp salt
4 cups flour

Mix together first 3 ingredients and let stand for 30 minutes. Add next 3 ingredients. Mix in flour 2 cups at a time. Cover and chill until ready to bake.

Divide the dough in half. Roll each half into a 9-inch circle. Cut each circle into 12 equal wedges (a pizza cutter works great for this). Roll up each wedge, starting at the wide end. Place on cookie sheets and let rise until double in size.

Bake at 375 degrees for 12-15 minutes.

Almost Stuffed Peppers

1 lb. ground beef
2 cups water
14.5 oz. can diced tomatoes
1 large green pepper, diced into large pieces
1 1/2 tsp salt
1/2 tsp basil
1/2 tsp pepper
2 cups uncooked instant rice

Brown ground beef. Drain. Set aside, keeping warm.

Meanwhile, combine water, tomatoes, green pepper, and seasonings in large pan. Bring to a boil. Reduce heat and simmer, uncovered, until peppers are tender. Stir in rice; cover and remove from heat. Let stand for 5 minutes.

Stir in beef. Return to stove and heat through, if necessary.

Pizza Salad

16 oz. rotini, cooked, rinsed with cold water
2 large or 3 small tomatoes, diced
small bunch green onions, chopped (optional)
8 oz. cheddar cheese, cubed
2 oz. sliced pepperoni
2 Tbsp. canola oil
1/4 - 1/3 cup red wine vinegar
1/2 tsp. garlic salt

Mix all ingredients together.

*Note: I never measure anything for this recipe, and it always seems to come out great.