7 Week Bran Muffins - Angela Clark

In VERY LARGE bowl mix:

2c. boiling water
2c. bran flakes

Let cool. Then add and beat well:

1c. oil
4 eggs

Add and mix well:
1 quart buttermilk
5c. flour
5 tsp. baking soda
1 tsp. salt
2 1/2 c. sugar

Stir in 4 c. bran buds.

Bake desired amount @ 375 for 20 minutes.

Store remaining muffin mix in refrigerator for up to 7 weeks.

Easy Chicken Noodle - by KaLisi Trentadue

This is all very approximate measurements, because I actually don't use a recipe... so feel free to change it, add more veggies, etc.

1 onion (chopped)
1 c. celery
1-3 T. butter (whatever you like... if it starts to stick you can either add more butter, or just add a little water)
little bit of garlic
salt and pepper
1/4 c. flour

1 c. carrots
1 potato (chopped... I like to throw in my leftover baked potatoes)
about 4 cups water
4 boillion cubes
1/2 c. pasta noodles (cooked or uncooked)

1 can cream of chicken soup
1 c. peas (frozen, canned)
1-2 c. cooked chicken (canned or regular)

Directions: Saute onions and celery in butter, salt and pepper and garlic until tender over medium heat. Add flour and stir constantly until it makes a paste. Add water and boillion cubes and bring to a boil. Add carrots, potatoes, and uncooked pasta and cook until soft. (If you're using pre-cooked noodles, wait until after the carrots and potatoes are cooked before adding pasta) You may need to add more water and boillion, depending on how thick/runny you like your soup. Add cream of chicken soup, peas and chicken until smooth. Makes a medium-sized pot. I also like to add random spices like rosemary, basil, etc. Just do whatever you like... you can't mess it up!

The latest RECIPES from RECIPE club

Coconut Cake by Suzie Romans

Ingredients

1 (18.25 ounce) package white cake mix
1 cup sour cream
2 cups white sugar
1 (14 ounce) package flaked coconut
1 (8 ounce) container frozen whipped topping, thawed
Directions

Prepare cake mix as per package directions for a two layer cake. Once cake is cool split layers with a thread to create four layers.
Mix together sour cream, sugar and all but a portion of the coconut (some should be reserved for top). Set aside one cup of this mixture. Spread remainder between layers of cake.
Combine whipped topping and the reserved sour cream mixture. Use this to ice the cake. Toast remaining coconut and sprinkle on iced cake. Store in the refrigerator for three days before cutting. The longer it is refrigerated, the better it is!



Chicken Vegetable Soup by Rachel Carlson

3 quarts bone broth
1 large onion chopped
5 carrots chopped
5 stalks celery chopped
4 medium potatoes peeled and cut in 1 inch cubes
Chicken Breast (about 1 lb) cooked and cut in 1 inch pieces

Place onion in large soup pan, pour chicken broth over until covered and simmer until tender. Add celery then carrots then potatoes and simmer 20 minutes. Add chicken and season to taste.

Bone Broth

1 whole fresh chicken
3 carrots
3 celery stalks
1 large onion
2 T vinegar

Place four quarts water in large stainless steel pot and add all the ingredients. Let sit for 30 minutes then bring to a boil, cover and simmer for 6-24 hours. Pull out meat from chicken if you want to save it for later. Take out chicken pieces with large slotted spoon. Strain with mesh strainer. Store in refrigerator until fat rises to the top, strain off fat.

White Chili by Brooke Hoffmann

4 chicken breasts
1 Tbsp. olive oil
1 large onion
4 garlic cloves, minced
1 (4oz.) can diced green chilies
2 tsp. ground cumin
1 1/2 tsp. oregano
3 cans Bush's Great Northern Beans (have also used canneloni and small white beans)
2 cans chicken broth
3 cups shredded monterey jack cheese

In large pot, sweat onions over medium heat in olive oil until they are translucent. Over medium heat, add the next 5 ingredients with a little of the chicken broth to combine flavors. Simmer for a few minutes. Add beans and the rest of the broth. Add chicken and cheese. Simmer over low heat until heated through. Garnish with sour cream.

Note: Have also used canneloni or small white beans. Usually just 3 breasts or 7 - 8 tenders. When cooking in crockpot, combine all ingredients, but leaving the cheese until ready to serve.

Baked Potatoe Soup

4 baking potatoes (2 1/2 pounds)
2 Tbs butter
2/3 cup all-purpose flour
6 cups 2% reduced-fat milk
4 ounces shredded cheddar cheese, plus extra for garnish
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon paprika
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
10 slices center cut bacon, cooked and crumbled
Preheat oven to 400°.

Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.

Lightly spoon flour into a dry measuring cup; level with a knife. Melt butter in a large dutch oven. Add flour, whisking to combine with the butter. Gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, cheese, salt, pepper, and paprika, stirring until cheese melts. Remove from heat.

Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Add additional salt and pepper if desired. Sprinkle each serving with cheese, onions, and bacon.