Tuesday, October 25, 2011

Refrigerator Bran Muffins

Refrigerator Bran Muffins 

Original Recipe from Stressed Spelled Backwards

Makes 48 muffins 


Ingredients: 
4 cups what bran flakes 
2 cups bran buds
2 cups boiling water 
4 cups buttermilk 
1/2 cup butter, melted
1/2 cup applesauce
2 cups sugar
4 eggs
1 teaspoon vanilla extract
5 cups freshly ground wheat flour
4 teaspoons baking soda
1 teaspoon salt 


Directions: 
In a large bowl pour boiling water over wheat bran flakes and bran buds, and mix well. Stir every few minutes while the mixture cools to room temperature. Add buttermilk, melted butter, applesauce, sugar, eggs and vanilla and mix well. Add wheat flour, baking soda and salt. mix well to combine all the ingredients.  


The batter can be covered and kept in the refrigerator (we divided these into ziplock bags).  To bake, scoop the batter into greased muffin tins, Fill 3/4 full. Bake at 375 degrees F for 14-16 minutes. 


My kids eat these like they're cupcakes (can't say I blame them).  These are FABULOUS!
(Although..next time I think I'll add a few raisins... just to mix things up.) 
If nothing else, eat these little guys if you need a little "regularity" in your life. :)

Tuesday, October 4, 2011

Erika's Macaroni Bake

1 lb. dry macaroni

Cook noodles according to package directions. Drain water.


Cook ground beef and onion together until cooked thoroughly. Drain any extra grease.

1 1/2 lbs. Ground beef
2 Tbls. Dry onion

Saute garlic (to taste) in a little oil or butter

Puree 1 (28 oz) can whole tomatoes

In a large bowl add:
1 can corn (drained)
1 (10.75 oz) can tomato soup
(about 12 oz.) Cottage Cheese

Then Add:
The above ingredients
2 cups shredded cheese
Salt & Pepper to taste
Garlic Salt to taste
Sugar to taste

Add about a handful of mozzarella cheese on top.  Bake at 400 degrees for about 30-40 minutes (or until warmed and cheese is melted).

This is one of those..."Add a little of this, and a little of that" recipes.  I just kept adding ingredients until it tasted good.  So please don't follow this recipe exactly...just do what tastes good! 

Monday, October 3, 2011

Crockpot Italian Chicken


4 chicken breasts
1-2 packets dry Zesty Italian dressing
1 (8 oz) package cream cheese, softened
1-2 cans cream of chicken soup (depending how cream cheesy you want it)

Place the chicken in a crockpot and sprinkle Italian dressing over it. Combine cream cheese and cream of chicken soup in a small pot over low heat and pour over chicken. Cook on low for at least 4 hours. You can leave it in there all day. Once chicken is done you can leave the chicken breasts whole, cube it, or even shred it.
I've tried something similar to this before and loved it, but for some reason this particular batch seemed to be a little overdone (I cooked it for 4 hours on low).  Next time I think I'll add more soup and a litle milk or something.  Don't get me wrong, it's great if it's done right.

Sunday, October 2, 2011

Russian Refresher (AKA Mormon Tea)

Adapted From Rogers Family Recipes

2 c. Tang
3 oz. presweetened lemonade mix (Country Time Lemonade Drink Mix)
1 1/3 c. sugar
1 tsp. cinnamon
1/2 tsp. ground cloves

Mix all together and store in an airtight container.

To make: Add 4 tsp. to small cup or mug of hot water.

This resembles a mock citrus hot cider wassail (but without the work).  This is great to have on hand during the chilly fall and winter months.  We just mix it up and put in a large ziplock bag.

Homemade Hot Chocolate Mix

1 (1 lb) Bottle Coffee Creamer
1 (2 lb) can Nestles Chocolate Drink Mix
2 c. Powdered Sugar
1 (8 qt) Box Of Dry Milk (10 2/3 c.)

For Individual Servings:
Pour 1 c. boiling water over 1/4 c. of hot chocolate mix.  Stir. 

(Makes about 60 c.)

Enjoy this wonderful, hot, creamy, chocolaty drink.  Be prepared to mix it in a large container, as this makes A LOT!

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