Grandma's Bran Muffins

These are so super yummy! Plus they are so beneficial, packed with bran and fiber for those times that you need a little extra :o) Have you ever eaten the muffins at the Rainbow Gardens restaurant in Ogden? If so, these are very similar. Hope you like them!

6 cups Kellogg's All-Bran Cereal
2 cups raisins or Craisins
2 cups boiling water
1 cup butter, softened
2 cups sugar
5 large eggs
5 cups whole wheat flour
5 tsp baking soda
1 tsp salt
4 cup buttermilk

Pour boiling water over all-bran cereal and raisins in bowl, set aside. Whisk together flour, baking soda, and salt in separate bowl. Beat together butter, sugar, and eggs in large bowl. Add all-bran cereal and raisins just until mixed. Alternate flour mixture and buttermilk, mixing just until moistened. Bake at 400 degrees for 15 minutes. Makes about 3 dozen.

These can also be frozen, which can then be taken out and microwaved for just a minute or two to soften. Be sure not to microwave too long, which will make it a little tough. I usually put them in on a defrost mode for a couple minutes.

Tater Tot Casserole

1 (2 lb) bag tater tots
1 lb ground beef
1 onion, chopped
1 can cream of mushroom soup
1 (8 oz.) container sour cream
1 cup milk
2 cups shredded cheese

Cook tater tots according to package directions. Change oven to 350 degrees. Brown ground beef with chopped onion and season with salt and pepper. In a bowl combine sour cream, cream of mushroom soup and milk. Mix together until well blended.

In a casserole dish, cover the bottom of the dish with a layer of tater tots. I use a potato masher to mash them just a bit and then spread a thin layer of the sour cream mixture. Next add all of the meat. Then pour the rest of the sour cream mixture on top of the meat and spread to cover. Use about 1 cup of cheese for the next layer. Top the casserole with cooked tater tots. Sprinkle left over cheese over the top of tater tots.

Cover dish with foil and cook for 30 minutes or until heated through. Uncover and place under the oven broiler for a couple minutes to crisp up the tater tots.

Serves 6

Honey Lime Chicken Enchiladas

So good! You have to try this one.

1/4 cup honey
1/4 cup lime juice
2 tsp chili powder
2 large cloves of garlic, finely minced or 1/2 tsp garlic powder
1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
12 flour tortillas
2 cups of Mexican cheese blend, shredded
1 14 oz can of mild green enchilada sauce
1/2 cup of heavy cream
nonstick cooking spray
1 Tbsp chopped cilantro, to garnish

Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.

Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.

Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray.
In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.

Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.

Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Pour the rest of the green enchilada sauce and cream mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.

Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal.

Serves 4 to 6