Brown Sugar-Oatmeal Muffin Mix

This recipe is from the Gooseberry Patch book Gifts for Giving

3 c flour                          1 c packed brown sugar
1/2 c sugar                      3 1/2 tsp baking powder
1 1/4 tsp salt                   1 1/2 c shortening (I use butter Crisco)
3 c quick oats

Combine flour, sugars, baking powder and salt in a large mixing bowl; mix well.  Cut in shortening until mixture resembles coarse crumbs; stir in oats.  Store in an airtight container for up to 6 months.  Makes 9 cups mix.

Combine 3 cups of mix (from above), one beaten egg and 2/3 cups milk; mix well.  Fill paper-lined muffin cups 2/3 full; bake at 400 degrees for 15 to 20 min.  Cool 5 min. before removing from pan.  Makes a dozen.

You can add chocolate chips, nuts, raisins, dried fruit if you would like after you have added the egg & milk.

2x4 Soup

2 lbs. hamburger - browned                  2 can Rotel (I use mild)               

2 can Minestrone Soup

2 cans Bush's Grilling Beans Bourbon/Brown Sugar flavor (suppose to be Ranch Beans but I can't find that flavor anymore - really any flavor beans would do)

8-16oz of Velveeta cheese cubed (put in as much as you want depending on how cheesy you want it)

Dump all the ingredients in a crock pot, stir to mix well, & cook on low for about 4 hours.  Serve with tortilla chips.  

Buttermilk Bran Muffins

3 cups All-Bran Buds                           1 cup boiling water             

1/2 cup butter

1/2 quart buttermilk (can use power; make according to directions on can)

1 1/2 cups sugar                                    2 eggs                                     

2 1/2 cups flour                                     2 1/2 tsp baking soda                           

1 tsp salt                               raisins, nuts, dried fruit (opt)

Preheat oven to 350.  Take a muffin tin & either grease it well or line with cupcake holders.  Bring water to boiling point; add butter and All-Bran.  Set aside to cool or cool with buttermilk.  Add buttermilk.  Beat sugar & eggs together and add to All-Bran mixture.  Mix dry ingredients and gradually add to liquid mixture.  Add any type of nuts and/or dried fruit, raisins you like, amount is up to you.  Fill muffin tins about 3/4 full.  Bake at 350 for 20 to 25 mins.  May use batter all at once or store batter in refrig. up to 6 weeks covered.  Makes about 3 dozen muffins