What is the ONE ABSOLUTE BEST recipe you have ever discovered on the BB ???

Favorite Bran Muffins

Directions:

Classic Bran Muffins 
   
   Cook Time: 20 Minutes Ready In: 40 Minutes
   Yields: 12 servings
   
   "A delicious source of fiber! My family have them almost every morning. You may substitute dates for the raisins if you wish." (comments by Poster)
   INGREDIENTS:
   1 1/2 cups wheat bran
   1 cup buttermilk (I use 1TBSP vinegar add milk to make 1 cup.. stir ..let sit 5 min)
   1/3 cup vegetable oil
   1 egg
   2/3 cup brown sugar
   1/2 teaspoon vanilla extract

1 cup all-purpose flour
   1 teaspoon baking soda
   1 teaspoon baking powder
   1/2 teaspoon salt
   1/2 cup raisins
   
   DIRECTIONS:
   1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
   2. Mix together wheat bran and buttermilk or sour milk let stand for 10 minutes.
   
   3. Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
   4. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

Save for later........Great Post

 

 

 

POSTING THE RECIPE JANIE MENTIONED WAS DELICIOUS

 

 

Appy_Girl

Twinkles at it Again~ R & R~ Pappardelle With Baby Cauliflower, Pine Nuts & Bacon~ This Was Out Of The World Wonderful!!!!!!!!! ~  I just knew it!  ~  What an opera this recipe is~  So many choices and everyone one singing its own song~  Beautiful~  I can't say what I liked most as all of the ingredients go so well with each other~  From the cauliflower to the nuts, bacon and cheese~  Then the Thyme kicks in~  Twinkle~ This recipe is a Big Time Winner and Keeper!~  I used small seashell pasta and I think that was a good choice as this recipe is about so many different things that I did not want the pasta to dominate the recipe~  I could not find any baby cauliflower so I used a 1/2 of a large head of cauliflower and cut it into small florets~, almost the same size as the cooked shells, I also limited the amount of shells I used~   Thanks Twinkle you did good !~    ~  Janie    Pappardelle With Baby Cauliflower, Pine Nuts and Bacon   Ingredients   1/2 pound of dry pappardelle Pasta (  used mabe 1-1/2 cups dry sea shell pasta) Small shells   1/4 cup pine nuts   4 strips of bacon chopped   2 cups of fresh bread crumbs (  I used way less Could have been a total of (1) cup)?   2 Tbs olive oil, plus extra fro drizzling   2 tsp chopped garlic   1/4 cup yellow onion, chopped 1 tsp fresh thyme leaves ( a couple of shakes of dried)  a Must!   2 Tbs chopped flat leaf parsley   1/2 cup parm cheese, plus extra for the top.   salt and pepper to taste   Bring a large pot of salted water to a boil.  Drop in the cauliflower and boil for 2 minutes, pull out with a slottd spoon and set adise, bring back to a boil and add the pasta.  Cook al dents, Drain and set aside.   Heat the olive oil until hot but not smoking.  Add the bread crumbs and cook, stir frequently until browned.  Remove and set aside.   In the same skillet fry the bacon till crisp. Remove and set aside. Add the onion, season with salt and pepper and saute till carmelized. Reduce the heat and add the pine nuts, cauliflower and thyme and garlic.  Oh The Smell Is Divine ~~ Cook till golden about 5 minutesPlace the pasta in a large pot and drizzle with just enough olive oil to coat and add 1/2 of the bread crumbs, chopped parsley and 1/2 cup parm cheese and the bacon saute over medium heat till all is heated through. Check for seasoning and serve topped with additional bread crumbs and some shaved parm cheese~   I gave the finished dish a Light Sprinkle of the Bread Crumbs and a drizzle of "Truffle OIl" Fit for a King~  Janie~  I served this dish as a complete meal~

  

 

Rosies ****** "Out Of This World" ~~  " Shrimp Butter"  ~  It will disappear lickity Split !  Janie

 

Shrimp Butter

 

Ingredients

 

3/4 cups of soft butter

 

8 0z soft cream cheese

 

2-(4-oz)  cans of shrimp, rinse well,  (  chopped mine as they were fresh shrimp)

 

1 Tbs chopped onion~  (  used red)

 

3 Tbs lemon juice

 

1/2 tsp garlic salt (  used fresh, minced

 

Dash or two of cayenne or Tabasco (  I have used both)

 

 

Beat the cream cheese and butter together, until smooth.  Add all remaining ingredients and allow to chill for several hours.

 

 

   I mixed the cream cheese and butter by hand and it worked out fine as both ingredients were very soft and blended perfectly without  a mixer!   

 

 

Janie- This sounds so good. Do you serve it on crackers. baguettes etc?

Best eaten with a spoon!     I have served it on Flat bread,  Pita chips and Triscuits ~  All are wonderful and I have a fresh batch chilling ~  One thing Alliea if you decide to make this dish~  Fresh shrimp will add so much more flavor than the canned,  I simmer it in old bay first then proceed with this recipe~( after it chills~)

 

I have also used lemon zest along with the fresh but will reduce the fresh  juice as too much will pucker one up~  Taste as you go!~  It's wonderful~  another thing Is that I leave the chopped shrimp in semi  large pieces and a little fine dice~ so that everyone knows what they are eating~  I do not process it~

 

8-9 medium cooked  fresh shrimp is a good amount for the full recipe

Thanks Janie and Rosie for the recipe. Gotta make that Shrimp Butter.

 

I am going to add Jillie's Potato soup here. It's a keeper and so fast to make.

 

 

jilliebean_az

I need one volunteer to try this soup!! Rec & Rev: Ham, Cream Cheese & Potato Soup   I just love, love, love this soup and it is so quick and easy to throw together. My sis came to visit this weekend and I think this might have been her favorite dish seeing how she even ate it as a snack. The flavors are just wonderful in this.   So, who's going to volunteer...lol.   Jill   HAM, CREAM CHEESE AND POTATO SOUP (Source: Sierra vista Woman’s Club)   12 servings (this easily cuts in 1/2) 6 c water* 7 tsp chicken bouillon granules (I sub chicken broth with a little bouillon added) 2 pkgs. (8 oz) cream cheese, cubed 1 pkg (30 oz) frozen cubed hash browns potatoes, thawed 1-1/2 c cubed, fully cooked ham 1/2 c chopped onions 1 tsp garlic powder 1 tsp dill weed     (I saute the onion for just a few minutes 1st) In a dutch oven, combine water & bouillon. Add cream cheese; cook & stir until cheese melts. Stir in remaining ingredients. Simmer, uncovered, for 18-20 minutes or until vegetables are tender.

 

 Alliea, no flour in this muffin mix at all?

 

ViolaB 

Hi Viola- There is one cup flour in the muffins . I have made these many times. A favorite.

I've gotten so many new favorites from this board, but I have to say this one receives rave reviews consistently:

Vanilla Wafer Cake 13oz box vanilla wafers           

2 cups chopped pecans (lightly toasted)

7 oz.  flaked coconut                

1 ½  cup sugar                                                                 

¾  cup butter                            

6 eggs                                                                            

 ½  cup milk                                1 tsp. vanilla extract

Crush vanilla wafers into fine crumbs. (Use blender or processor to pulverize wafers) Mix with pecans and coconut.  In a separate bowl, cream sugar and butter together. Add eggs, beating after each one. Stir in milk and vanilla. Combine with wafer mixture. Blend well. Spoon mixture into a greased and floured tube pan. Bake at 325˚F for 1 hour.If desired, use a 9” x 12” sheet cake pan and bake 40 – 45 minutes.

 

 

 As far as I can tell, this recipe  for Two-Ingredient Fudge was talked about on this thread but never posted.  That is almost unimagineable.  This is a gread recipe, open to dozens of variations.  It was originally posted by Starshineeliz.

 Posted by: TeriTeaches2_OH

My mom had some yummy fudge out for Thanksgiving. When she told me how she made it, I couldn't believe it! Are you ready for this?????

*************************************

2-Ingredient Fudge

1 tub ready to spread frosting
1 bag baking chips

Microwave just to melt chips. Stir thoroughly and pour into an 8x8 dish. Chill and cut into squares.

*************************************

That's it. Of course, I came home and tried it myself. So far, I've made
vanilla frosting with Andes Peppermint Crunch baking chips, chocolate fudge frosting with Andes Creme de Menthe baking chips,
and White chocolate almond frosting with white chocolate chips and slivered almonds.

My mom made vanilla frosting with peanut butter chips,
and a caramel frosting one but I forget what kind of chips she put in it.

This recipe is too easy not to try! 

IMHO, the Andes Creme de Menthe baking chips and Chocolate Fudge Frosting combination is to die for!

Lorraine

 

 The use of fresh cranberries makes this next recipe sparkle.  This version was posted by Twinkle.  Wolverine posted this recipe, too.  I think this recipe is 5-star!
Lorraine

CROCKPOT CRANBERRY CHICKEN

1 small onion, thinly sliced
1 cup fresh or frozen (unthawed) cranberries
12 skinless, boneless chicken thighs (about 2 1/4 lbs. total)
1/4 cup catsup
2 tablespoons firmly packed brown sugar
1 teaspoon dry mustard
2 teaspoons cider vinegar 1 1/2 tablespoons cornstarch blended w/2 tablespoons cold water
salt

In a 3-quart or larger electric slow cooker, combine onion, cranberries. Arrange chicken on top. In small bowl, mix catsup, sugar, mustard and vinegar and pour over chicken. Cover. Cook at low setting until chicken is very tender when pierced (6 1/2 to 7 1/2 hours).

Lift out chicken when done, blend cornstarch mixture into cooking liquid. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times until sauce thickens (10 to 15 more minutes). Season to taste with salt; pour over chicken. Makes 6 servings.

 

Great new additions to our post. TY!