Bran Muffins

5 tsp. baking soda
2 c. boiling water
(mix together and set aside)
1/2 c. shortening (I use coconut oil)
2 c. sugar (I use sugar or honey.  I have also cut the sugar in half.  Not quite as good)
4 eggs
(mix together)
Add:
5 c. flour (I have used a variety of white, wheat, & oat flour)
1 Tbsp. salt
4 c. All Bran or Bran Buds
2 c. Bran Flakes
Add:
1 qt. Buttermilk
soda & water

Spoon in greased muffin tins
Bake @ 400 degrees for 15 minutes

Store extra batter in tupperware bowl in fridge
Don't stir after in fridge, just spoon out
Can be kept 6 weeks

Herb Roasted Potatoes

Recipe Source: http://myeclectickitchen.com/2009/08/herb-roasted-potatoes/

I made these Herb Roasted potatoes to go with our Easter dinner and we all loved them! I believe the original recipe intends for fresh herbs to be used, but I used dried because that is what I had on hand and they still turned out wonderful. I also forgot the garlic, so I tossed in some garlic powder when I put them in the serving bowl. I used red potatoes but this recipe would be great with any variety. I am excited to try it with sweet potatoes!

I ate mine plain, but the kids dipped theirs in a little bit of ranch dip.  They would also be good with ketchup.

This will definitely be a go to potatoes recipe from now on!

Ingredients:

9 small baking potatoes, cut into 1-inch cubes
4 - 6 garlic cloves, minced
3/4 tsp rosemary, minced
3/4 tsp parsley, minced
3/4 tsp thyme, minced
2 - 3 Tbsp olive oil
sea salt
cayenne pepper

Directions:

1. Heat an unlined half sheet pan in a 400 F degree oven.

2. Scrub the potatoes and cut into approximately 1-inch cubes. In a large bowl, mix together garlic, herbs, and olive oil. Add the potatoes to the bowl and coat the potatoes with the garlic herb mixture. Season with sea salt and cayenne pepper to taste. 

3. Once the pan in the oven is hot, open the oven, and carefully pull out the oven rack where the hot pan is set, quickly spray the pan with cooking spray and pour the potatoes onto the pan. You should hear a sizzle. The hot pan should give the potatoes a nice browning. Spread the potatoes into an even layer so that each piece is touching the pan.

4. Make sure to flip the potatoes a few times in the oven to prevent burning and to brown each side.

5. After 30-40 minutes, once the potatoes are browned and tender, remove the pan from the oven. Serve.