Bran Flax Muffins

1 1/2 cup Red Mill unbleached white flour
3/4 cup Red Mill Flaxseed Meal
3/4 cup Oat Bran
1 cup Brown Sugar
2 tea. baking soda
1 tea. baking powder
1/2 tea salt
2 tea cinnamon
1 1/2 cup shredded carrots
2 apples peeled and shredded
1/2 cup raisins
1/2 cup nuts, chopped
3/4 cup milk
2 eggs beaten
1 tea. vanilla

Mix together flaxeed meal, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in large bowl. Stir in carrots, apple, rasins and nuts. Combine milk, beaten eggs and vanilla. Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened. Do not overmix. Fill muffin cups 3/4 full. Bake at 350 degrees for 15 -20 minutes. Makes 15 muffins.

Pumpkin Log

From Kim McFall

3 eggs
1 cup sugar
1 cup canned pumpkin
2/4 cup flour
1 tea baking soda
1/2 tea cinnamon
1/2- 1 cup walnuts

Mix first 3 ingredients, then the dry ingredients. Mix well.

Line cookie sheet with waxed papera nd spray with Pam. Spread batter in cookie sheet.

Bake at 375 degrees for about 15 minutes.

Filling:
2 tabelspoons butter
8 ounces cream cheese
3/4 tea vanilla
1 cup powered sugar

Mix all ingedients well.

Spread on the cooled cake, then gently roll into a 'log.'

Potatoes Au Ben

2 cloves garlic

1 1/2 cups heavy cream

sprig of thyme

1/2 tea nutmeg

warm over stove.

2 russet potatoes (for 2 layers)

butter pan. slice potatoes and lay in shingle pattern, salt and pepper, pour warm cream mixture and little parma cheese. Pour rest and top with cheese. 45 minutes cooking time. At 40 minutes top with more cheese, brown, voila!

Rice-A-Roni Salad

1 box Chicken Rice-A-Roni
Chope 1/3 cup green onions
1 6 oz. jar artichokes, chopped
1 can sliced and quartered water chestnuts
1 small can sliced black olives
Sliced green olives to taste
1/2 cup or more mayo to taste

Cook rice as directed. While still warm, add mayo to cover. Add remaining ingredients. Cover and refrigerate til chilled. Add more mayo if desired.

Chile Egg Casserole

10 eggs
1 pint cottage cheese
1/4 cup melted butter
1/2 cup flour
3/4 lb. Monterey Jack cheese
1 tea baking powder
1/2 tea salt
4 cans (4 oz. size) diced green chiles

Preheat oven to 350. Beat egs and add remaining ingredients. Bake in a pan for 45 minutes or until eggs are set. Can be made ahead of time.

Maple Nut Balls

From Taste of Home 'Best Loved Cookies and Candies 2010"

1/2 cup butter, softened
2 tea maple flavoring
3 1/2 cups confectioners' sugar
1 cup finely chopped pecans
1 package mils chocolate chips
2 tea shortening

1. In a large bowl, cream butter and maple flavoring until light and fluffy. Gradually add confectioners' sugar and mix well. Stir in pecans. Shape into 1 inch balls. Cover and refrigerate for 1 1/2 hours or until firm.

2. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate mixture; allow excess to drip off. Place on waxed paper until set. Store in an airtight container in the refigerator.