refrigerator bran muffins

not only do these muffins taste good, the dough lasts up to 6 weeks in your refrigerator!  AND - you can either bake them in the oven, or they cook in the microwave in less than a minute.  they are a really quick breakfast or snack.

Refrigerator Bran Muffins

2 cups boiling water
4 cups Fiber 1 cereal
5 cups flour
1 tsp. salt
5 tsp. baking soda
1 cup salad oil
2 cups sugar
4 eggs, beaten
1 quart buttermilk
2 cups All Bran Flakes

Pour boiling water over Fiber 1 cereal. Sift dry ingredients together. Cream oil and sugar; add eggs, hot Fiber 1 mixture, dry ingredients, and buttermilk. Add the 2 cups bran flakes cereal. Mix just enough to combine. Bake in greased and floured muffin tins or line with cupcake papers at 400 degrees for 15-20 minutes. You can also just toss the mixture into a microwave-safe container and microwave the mix for a minute or two. Makes 6 dozen muffins. Batter may be stored in covered container in refrigerator up to 6 weeks. Bake any amount as desired.

s'more cookies

i love s'mores.  and i love cookies.  why not combine the two?

the soft, almost dough-y cookie mixed with the crunch of the graham cracker that you bake the cookie on... ahhhhh.

the only problem is - you want to eat them right after they've cooled.  the graham cracker is still crunchy.  if you wait until the next day, they are still really good, but the cracker is really soft, so that's a little disturbing.

if you make these, please deliver some to my door.  i will love you forever.

Ingredients

1 cup butter
1 cup brown sugar

Cream together butter and sugar until incorporated

Add:

2 eggs
2 teaspoons vanilla

Beat thoroughly

Add:
2 cups flour
½ teaspoon salt
1 teaspoon baking soda
1 cup chocolate chips, or one giant Hershey's bar, chopped
1 cup mini marshmallows

Stir to incorporate

Scoop cookie dough onto half graham cracker.

Bake at F350°, for no more than 11 minutes (after 11 minutes, the graham cracker will burn).

Some of the marshmallow may toast off the cracker, but simply remove the cracker from your cookie sheet and quickly transfer to a wire rack.

Lasagna Rolls

8 oz.  Lasagna pasta...not extra wide
10 oz pkg spinach thawed and drained (the recipe calls for 2 pk's, but i don't love that much.)
1 pd. ricotta cheese
1 c. Parmesan
8 oz cream cheese
8 oz mozzarella
1/2 tsp basil
1/4 tsp oregano
salt and pepper to taste

cook the noodles about HALF way.
*you want them to be soft enough you can bend and roll them but not so soft they rip.
beat all the other ingredients in a large bowl
lay noodles out on wax paper..or something they won't stick to.
place a half cup of the filling onto each noodle and spread it out evenly over the entire noodle
then roll the noddle up like a jelly roll.
place rolled up noodles in 11 by 14 Pyrex pan

Sauce:
1 chopped onion
2 gloves garlic minced
3 T butter
2, 1 lb 12 oz cans of crushed tomatoes in the puree
16 oz tomato sauce
2 T sugar
2 T olive oil
2 tsp basil
1 tsp Italian herb seasoning
pinch of red pepper flakes
salt and pepper to taste

saute onion, garlic and butter, until onions are soft.
then combine all other ingredients into the pan and let simmer for 20 min.
pour sauce over the noodles in the Pyrex dish...i usually don't use all the sauce it seems to be to much so i freeze the rest and use it on spaghetti or chicken Parmesan. it is one of my favorite sauces!

top it all off with a little more Parmesan cheese for looks.
cook 350 degrees for 30-40 minutes until noodles are all the way soft

yes, this is one of those recipes that seems to take quite some time to make...but super yummy.