Natural Homemade Living

This is a bran muffin recipe that we have been making for years. It's from a favorite restaurant we used to eat at as a family when we were younger, like way younger, in the 1980's! It has closed since then but luckily our Dad asked them for the recipe while they were still open! It makes about 6 1/2 dozen but you can keep the mixture in the refrigerator for up to 6 weeks..if you have it around that long! Here's what you need : One large bowl (big enough to hold all the ingredients but can fit in your refrigerator). If you don't have room in your refrigerator you can split up the batter once you have mixed it up. In a medium bowl, pour the boiling water over the All-Bran cereal and let it sit. 2 c. All-Bran cereal 2 c. boiling water Cream the following ingredients together in the large bowl:   2 1/3 c sugar 4 eggs 1 cup oil (I usually use canola) 1 quart cultured low-fat buttermilk Add the water/bran mixture (from above). Mix by hand once the ...

My day looked like this, a long to-do list and not much motivation so I put the list away and decided to spend my time in the kitchen. I made an amazingly easy, affordable and delicious meal. Here is my super simple roast and veggies recipe that you can make in a slow cooker or in the oven. 3 - 4 pound beef roast (chuck roast is usually the most affordable, but any roast will work) 2 shallots, chopped in large pieces 3 - 5 cloves garlic, chopped 1 bag baby or petite carrots 2 cups beef broth 7 - 8 baby red or gold potatoes, cut in half 2 sweet potatoes, peeled and cut in chunks Coarse salt (to taste) Coarse pepper (to taste) 1 T oregano 2 T parsley 1 T rosemary 1 tsp thyme Combine all ingredients in a slow cooker and cook on low for 9 hours or 5 hours on high.  If you choose to use the oven instead of a slow cooker, place all ingredients in a covered pan and bake at 400° for 1 hour. Reduce the heat to 325° and bake for 3 hours. You will know it's perfect when y...