Raisin Bran Muffins

Here's a quick, easy, fibery breakfast for you. My mother-in-law made these for us a LONG time ago. We just thought about them again recently, and they're perfect for these cool wintery days. Probably good for the hot ones too when you don't want to be in the kitchen very long.

This batter actually keeps for 6 weeks in the refrigerator in an air-tight container. Use just the amount you need. The Tupperware That's-a-Bowl is what I stored the batter in this time, but a gallon jar works great as well.

Raisin Bran Muffins

5 cups flour

3 cups sugar

5 tsp baking soda

2 tsp salt

13 oz Raisin Bran

4 eggs

1 cup oil

1 quart buttermilk

Mix all ingredients together. Grease and flour muffin pan(s). Bake at 400 degrees for about 15 minutes for the full-size muffins (bake mini-muffins for about 10). Cool for 2 minutes and remove from pan. Refrigerate leftover batter in air-tight container for up to 6 weeks.

Recipe from: Faye Whitfield

White Bean Chicken Chili

Let it snow! I missed our city's last snowfall, but we're getting some today. It's nice when you don't have to go anywhere and can watch the snow falling from inside the house.

One cold day, my cousin's wife posted on Facebook that she was having this chili. I asked for the recipe, and we really liked it. It's a perfect day for this chili.

White Bean Chicken Chili

1 lb boneless skinless chicken breasts, cooked and shredded
1 pkg McCormick white chili mix
1 can low sodium chicken broth
1 can great northern beans
1 can fire roasted tomatoes
4 oz tomato sauce
half can corn
1 cup water

Boil chicken until cooked (I use 2 chicken breasts). Shred. Put all ingredients in dutch oven or large stockpot and heat through, OR cook in crock pot on low 6-8 hours. Serve with shredded cheese and sour cream, if desired.

Recipe from: Kelley Ducusin

Notes: Kelley serves warm tortillas with this chili.