Bran Muffins

3/4 cup to 1 cup Kelloggs All Bran buds, smashed
1 cup boiling water
1 1/4 cup sugar
1/2 cup shortening
3 1/2 cup flour
2 tsp baking soda
3/4 tsp salt
2 eggs
2 cups buttermilk
2 cups Kelloggs All Bran

1. Mix bran buds and water; let stand.

2. In another bowl mix sugar and shortening. Add flour, soda, salt, and eggs one at a time. Beat well. Stir in All Bran.

3. Add bran buds mix to flour mixture and stir together. Fill muffin tins and bake at 375 for 20 minutes.

Keep remaining mixture in the fridge for up to 6 weeks. Make muffins as needed, but don't stir it again.

7 Layer Dip

1st layer- can of refried beans
2nd- 2 avocados mashed, 1 tbsp lemon juice, 1/4 tsp salt
3rd- Mix: 1/2 cup sour cream, 1/2 package taco seasoning
4th- 1 can chopped olives, drained
5th- 4 chopped green onions
6th- 1/2 cup chopped tomatoes
7th- shredded cheddar cheese

Serve with tortilla chips.

Best Ever Chocolate Chip Cookies

I've been trying a lot of different chocolate chip cookie recipes lately and this one is my ultimate favorite.

Mix together:
1 cup butter, softened
1 cup dark brown sugar
1 cup sugar
2 eggs
2 teaspoons vanilla

Add and stir:
3 cups flour
2 tsp baking soda
1 tsp salt

Add:
1 1/2 cups chocolate chips.

Bake at 335 degrees for 12 minutes.

Pecan Upside-Down Cake

1/2 cup butter, melted
1/2 cup packed brown sugar
1/2 cup dark corn syrup
2 cups pecan halves
1 package butter pecan cake mix*
1 cup low fat sour cream
1/3 cup unsweetened applesauce
2 eggs
2 egg whites
1 tsp vanilla

1. Preheat oven to 350. Spray a 9x13 pan with cooking spray. In a small bowl, combine butter, brown sugar, corn syrup and pecans. Spread evenly into the pan.

2. In a large bowl, combine remaining ingredients. Beat on low speed for 30 seconds, then medium speed for 2 minutes. Transfer to pan.

3. Bake for 30-35 minutes. Cool for 5 minutes before inverting onto a serving platter. Serve warm or at room temperature.

*yellow cake mix also works

Wolfgang Puck's Pizza Dough

1 package active dry yeast (2 1/4 teaspoons)
1 teaspoon honey
1 1/4 cup water, divided 1/4 cup and 1 cup
3 cups flour
1 teaspoon salt
1 teaspoon olive oil

1. In a small bowl dissolve yeast and honey in 1/4 cup water. Let sit for a few minutes.

2. In Kitchen Aid with dough hook, combine flour and salt. Add oil, yeast mixture and 1 cup water. Mix on low speed for about 3 minutes, or until dough sticks on the hook.

3. Cover with a towel and let rise for 30 minutes*. Pull into 2 balls and let rise again for 15 minutes. Preheat oven to 500 degrees.

4. Roll out and cook for 10-12 minutes.

Can be wrapped in plastic and refrigerated for up to 2 days.

*Alternative method: Let the dough rise for 30 minutes. Then roll out dough and let it rise again on the pizza pan for another 30 minutes. This makes the crust a little taller and not as dense.

Black Bean Burritos

1 tablespoon olive oil

1/4 cup chopped onion

1/4 cup chopped green bell pepper

1/4 up chopped red bell pepper

1 clove garlic, minced
1 can (15 oz) black beans, rinsed and drained
1 can (4 oz) diced green chilies
1 tsp chili powder
1/4 tsp dried oregano
1/4 tsp cumin
1/8 tsp salt
8 flour tortillas
1 cup shredded Monterey Jack cheese
Salsa and sour cream

1. Heat oil in a large skillet. Saute onion, garlic, and peppers until soft.

2. Add beans, chilies, and spices. Let the flavors blend over low heat for 10 minutes.

3. Divide into tortillas and top with cheese and toppings.

Makes 4 burritos. Ready in 20 minutes.