Best Bran Muffins 

Ingredients

• 2 cups of Bran Flakes
• 1 cup buttermilk
• 1 egg
• 1 egg white
• 1/3 c oil 
• 2/3 cup light brown sugar , packed
• 1 cup  grated carrots , grated on small/medium size holes
• 1 cup chopped pecans, optional
• 1 cup raisins
• 1 Tablespoon vanilla extract
• 1 cup all-purpose flour
• 1/2 t salt 
• 1 teaspoon baking powder
• 1 teaspoon baking soda

Instructions

• Preheat oven to 375 degrees. Line a standard muffin tin with paper liners or grease with cooking spray.
• Add raisins to a small bowl and soak them in hot water for 10 minutes, to allow them to plump.  Crush Bran Flakes.Then mix together Bran Flakes  and buttermilk, let stand 5 minutes.
  
  
• Grate the carrots and chop pecans (if using) and set aside.
  
  
• Add egg, egg white, oil, sugar and vanilla to a mixing bowl and mix by hand until combined. Stir in bran mixture. Stir in carrots, nuts, raisins.
  
  
• Stir together flour, salt, soda, and baking powder, then add to the batter, stirring just until combined (don’t over mix!).
  
  
• Divide batter among muffin tins, filling them full. Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean
• Allow to cool for a few minutes in the pan before removing to a wire cooling rack to cool completely.

White Chicken Chili (Whitney) 6-8 servings

3 cups cooked shredded chicken

4 c chicken broth 

1 cup of water

3 cans(15 oz) white northern or cannellini beans rinsed and drained

1 T salted butter

1 T olive oil

1 medium onion, chopped

2 Jalapenos, finely chopped, remove membranes and seeds adjust to how much heat you can tolerate.( i omitted these all together)

4 cloves of garlic minced

8 oz of minced diced green chilis ( I used only 1 can)

1 cup corn (I used whole can) drained

juice of 1 lime

1 1/2 t cumin

1/2 t ancho chili powder

1/2 t dried oregano

1/2 t kosher salt

1/2 t black pepper

1/4 t smoked paprika

1/4 t cayenne pepper (I omitted)

1/2 c sour cream or plain greek yogurt

Toppings (optional)

sour cream

shredded monterey Jack cheese

chopped cilantro

sliced avocado

green onion chopped

corn chips

INSTRUCTIONS:

Place 1 cup of beans in blender with 1/2 cup of chicken broth and blend until smooth.  Set aside

Melt butter with olive oil

Add onions and jalapenos saute until soft and onions are translucent 2-3 minutes. Add garlic and cook 30 seconds.

Add pureed bean broth remaining chicken broth, diced green chilis, corn and rest of spices. Bring to a boil then turn down to simmer 

Cook for 15-30 minutes. remove from heat and stir in sour cream/yogurt and chicken.   You can see where I made it not so spicy. 

Top with your favorite toppings

 Kindra's Chicken Pot Pie

I have had this at Kindra's and it is amazing.  She served it with precooked pie crust in squares.  So it was like soup and you add the amount of crust you like to your bowl.  Crust stays crunchy.  So good!

Elsie's Smoky Beans

 

We used to  make this as a conference meal.  I remember the first time I had it was at Elsie's.  I love the bacon and the smoky flavor.

Ingredients:

1 lb. of browned ground beef

1/4 cup of chopped cooked crispy bacon

1 c of chopped onion 

2 - 15 oz. cans  pork and beans 

1 can  drained kidney beans

1 can drained butter beans or lima beans

1 can  drained green beans (opt)

1 cup Ketchup

3/4 c brown sugar

1 Tbs.  liquid smoke

3 Tbs white vinegar

1 t salt

dash of pepper

Cook meat with onion. put all ingredients in a slow cooker. Mix well and cook on low 4-6 hours.

Chicken Ratatouille

 INGREDIENTS

• 1.5 lbs boneless skinless chicken breast cut into bite-size pieces
• 2 tablespoons olive oil divided
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1.5 teaspoon Italian seasoning
• 1 small yellow onion
• 2 garlic cloves minced
• 1 medium green pepper
• 2 - 3 medium zucchinis  sliced
• 1- 32 oz. can crushed tomatoes
• 1 tablespoon chopped parsley

INSTRUCTIONS

• Start by heating up oil in large saucepan. Add chicken, season with salt and pepper and cook until no longer pink.
• Add 1 teaspoon of Italian seasoning and cook for 2 more minutes. This way you chicken will be flavorful. Remove onto a plate and set aside.
• Heat up more oil in pan, add garlic, onion and green pepper and saute until the onion is almost translucent.
• Add zucchini,and chopped tomatoes. Season with Italian seasoning, salt and pepper. Cook until tender.
• Add crushed tomatoes, chicken broth and cooked chicken, stir well and simmer for 5 to 10 minutes. Season with salt and pepper to taste and serve with rice , mashed potatoes, pasta and or cauliflower rice. 
• opt add  t of sugar to cut acid if needed.

Thai Coconut soup

 

Maple Brown Sugar Cinnamon Roll Frosting

 I had this frosting on a cinnamon roll when I was teaching at Waverly HS.  I have cut the recipe into 1/4, to make it more to a family size tray of C rolls.

Ingredients:

1/2 stick of butter

1/2 c. brown Sugar

1/2 c. milk

1 t. vanilla

1 1/2 t. maple flavoring

3 3/4 c. powdered sugar

Melt butter and brown sugar and bring to a boil.  Cool slightly and add milk.  Mix with mixer, the remaining ingredients.   Frost rolls.