Craisin Bran Muffins

I got this recipe from my sister-in-law, she brought some to me in the hospital after I had my first baby. Now, I give them to all my friends after they have babies. These are by far the best tasting bran muffins I've ever had.
I added a few things to tailor to my liking. If you don't like craisins, they are also so delicious with dried apples, probably any fruit for that matter.
For a real treat, I top them with cream cheese frosting, but that just makes them too good.

The best part about this recipe is that it makes a ton. I usually make a dozen at a time and keep the batter in the fridge for about two weeks.

Craisin Bran Muffins

Ingredients

• 3 c. sugar
• 4 eggs
• 1 c. shortening
• 5 c. flour
• 2 1/2 tsp baking soda
• 1 tsp salt
• 1 tsp cinnamon
• 1 qt buttermilk (can mix milk with 4 Tbsp lemon juice or vinegar)
  
• 4 c. bran flakes
• 1 to 2 c. craisins
  
• 2 c. boiling water
• 2 c All-bran
• Cinnamon & sugar mixed together

Cooking Directions:
Mix boiling water and All-bran, set aside. In large bowl, cream eggs, sugar, and shortening. Add buttermilk. Combine flour, salt, soda and cinnamon and mix into muffin batter. Stir in bran mixture and mix well. Fold in bran flakes and craisins.

Fill muffin tins and sprinkle with cinnamon and sugar. Bake at 320 for 20 min until toothpick comes out clean.

Cinnamon Pot-stickers

Any time we make Gyoza, we have extra wontons and so naturally we make something sweet.
These are quick and so scrumptious.

Cinnamon Pot-stickers
Ingredients:

• Wonton wraps
• Cream cheese
• Vegetable oil
• Cinnamon & sugar mixed together
  

Cooking Directions:
Place a small amount of cream cheese in the middle of the wonton wrap. Fold over wrap and pinch two sides together to close seams. Heat small amount of oil in fry pan over medium heat. Add wontons and fry until golden, turn over. Remove from oil and sprinkle with cinnamon and sugar on both sides. Enjoy this delightful treat!

My Marinara Sauce

Almost anything tastes better when made by scratch. I started experimenting with homemade marinara sauce when I got into freezer foods. Now the stuff out of the jar is bland and not worth my time (although I still have it in my food storage).
This stuff is so dang good, every time I make it, I scoop some into a little bowl for myself, sit down with some Italian bread and devour the whole thing.

And it freezes so well!

Marinara sauce
Ingredients:

• 2 cans whole or diced tomatoes
• 1 can tomato paste
• 1/2 to 1 c. water- depending on desired consistency
• 2 large carrots, finely diced
• 1 small onion, finely diced
• 3 cloves garlic, finely diced
• Olive oil
• Basil, 1 c. fresh, 2 tsp dried
• 1/2 tsp of each: Oregano, rosemary, parsley- more or less to taste
  
• Dash of sugar
  
• Salt & Pepper to taste

Cooking directions:
Combine canned tomatoes, tomato paste, basil, oregano, rosemary, and parsley in a blender. Chop to desired consistency. Set aside. Heat about 1 tablespoon olive oil in large sauce pan over medium-high heat. Add carrots, onion, and garlic and stir-fry until softened. Pour tomato sauce into sauce, stir and heat through. Add salt, pepper, and dash sugar. Add water small amounts at a time to desired consistency. Taste and add additional spices as desired.

Cool completely before freezing.

*Additional ingredients to add variety: red pepper flakes for spice, sausage, hamburger, meatballs, chopped spinach, 1/2 to 1 c. heavy cream.