Bran Muffins

2 cups boiling water
5 tsp. baking soda
1 cup shortening
2 cups sugar
4 eggs
1 quart buttermilk
5 cups flour
1 tsp. salt
4 cups all bran cereal
2 cups 40% bran flakes
2 cups chopped dates (optional)
1 cups chopped walnuts (optional)

Add soda to boiling water and cool.  Cream shortening and sugar.  Add eggs, one at a time; stir in buttermilk, then add flour and salt.  Add water and soda to above mixture.  Add cereals, dates and nuts.  Spoon into well greased muffin tins.  Never stir or beat, just fold ingredients together.  Store unused mixture in refrigerator for up to 6 weeks.  Bake at 375 degrees fro 20 minutes.

Creamy Tomato Soup

A very mild tomato soup that you can have on the table in 30 minutes.  Serve with grilled cheese, of course!  Slightly adapted from The Food Nanny.

1 cube butter, softned
1 c. flour
4-5 c. chicken broth
4 c. half and half
1/2 tsp. dried basil
1 1/2 c. marinara sauce
1 (14.5-ounce) can diced tomatoes, pureed
salt and pepper to taste

Melt the butter in a large sauce pan over medium heat.  Whisk in the flour and cook and stir for 5 minutes to slightly brown the mixture (it's sort of a dry, crumbly roux).  Whisk in 4 cups of chicken broth.  Increase the heat and cook and stir until thickened.  Decrease the heat to low, stir in the half and half and basil and simmer for 20 minutes. 

Stir in the marinara sauce and pureed tomatoes, and cook until heated through.  Add more chicken broth if the soup is too thick for your taste.  Season with salt and pepper before serving.  If you half the recipe, still use the whole can of diced tomatoes...it works great.  I added a little tomato paste from a squeeze tube for a little more tomato flavor. 

Fruit Dip

1/2 cup brown sugar
8 oz. cream cheese
2 containers vanilla greek yogurt
5 oz. mini chocolate chips
1/4 cup heavy cream

Mix together sugar and cream cheese.  Add vanilla yogurt.  Add heavy cream and whip until holds and peaks.  Add chocolate chips.
Serve with fruit of choice.