All-Bran® Chocolate Chip Cookies

2 1/2 cups sifted all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup margarine or butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla
1/4 cup hot water
1/2 cup All-Bran® Original
1/2 cup chopped walnuts
1 package (6 oz., 1 cup) semi-sweet chocolate morsels

Directions
1. Stir together flour, soda and salt. Set aside.
2. In large mixing bowl, beat together margarine and sugars until light and fluffy. Add eggs and vanilla. Beat well. Mix in hot water. Add Kellogg’s® All-Bran® cereal, flour mixture, walnuts and chocolate morsels, mixing until combined. Drop by teaspoon onto baking sheets coated with cooking spray.
3. Bake at 375°F about 15 minutes or until golden brown. Remove from baking sheets and cool on wire racks. Store in airtight container.
®, ™, © 2010 Kellogg NA Co. Kellogg Kitchens recipes are the property of the Kellogg Company.

(Shared by Bev Miller)

Monkey Bread

Ingredients: 2 cans flaky buttermilk biscuits; 1 cup sugar; 1/2 cup cinnamon; non-stick spray

Directions: Pre-heat oven at temperature prescribed for biscuits. Place sugar and cinnamon in a bowl and mix well. Separate biscuit dough into smaller pieces, ball up, and roll through the mixture until coated. In a greased / sprayed pan, place the dough balls together – actually smash them together! Sprinkle some of the mixture on top and bake!

Cherry Cookie Crisp

Ingredients: 1 log chocolate chip cookie dough; 1 16 oz can cherry pie filling; non-stick spray

Directions: Pre-heat oven at temperature indicated for cookies. Spray an 8′ round pan, then spread the cookie dough around the pan as if it were pie crust. Cover with pie filling, then bake!

(Shared by Gabrielle Gardner)

Whole Wheat Walnut Crumb Cake

Streusel:

1 cup chopped walnuts or pecans
1/3 cup firmly packed brown sugar
1 teaspoon cinnamon

Cake

2 cups Pillsbury BEST© Whole Wheat Flour
1 cup sugar
3 teaspoons baking powder
½ teaspoon salt
1 cup milk
1/3 cup margarine or butter, softened
1 egg

Glaze:

¾ cup powdered sugar
1 to 2 tablespoons water

Heat oven to 350°F. Grease and flour two 8 or 9-inch round cake pans.* In small bowl mix all streusel ingredients until well-blended; set aside.
Lightly spoon flour into measuring cup; level off. In large bowl, combine flour and remaining cake ingredients at low speed until moistened; beat 2 minutes at medium speed. Spread about ¾ cup of batter in each greased and floured pan; sprinkle ¼ of streusel mixture evenly over batter in each pan. Carefully spread remaining batter over streusel in each pan; sprinkle with remaining streusel mixture.
Bake at 350°F for 20-30 minutes or until toothpick inserted in center comes out clean. Cool slightly. In small bowl, combine powdered sugar and enough water for desired drizzling consistency; blend until smooth. Drizzle over warm cakes.
Two cakes; 6-8 servings each.

*Cake can be baked in 13x9inch pan. Spread half of batter in greased and floured pan; sprinkle half of streusel mixture evenly over batter. Carefully spread remaining batter over streusel; sprinkle with remaining streusel mixture. Bake at 350°F for 25-35 minutes or until toothpick inserted in center comes out clean.

Eight Week Batter Bran Muffins

5 c flour
3 c sugar
1 c oil
4 eggs
1 qt buttermilk
5 tsp baking soda
1 tsp salt
3 tsp cinnamon
1 box (15 oz) Raisin Bran

Mix all the ingredients, then add one 15 oz box of Raisin Bran. Cover and keep in refrigerator up to eight weeks. Bake as many as desired at a time, filling cup ¾ full. Bake 15 minutes or longer at 350°F. Recipe may be halved.

Cranberry Bars

1 ½ c sugar
2 eggs
¾ c unsalted butter melted and cooled slightly
1 t almond extract
1/12 c flour
2 c fresh cranberries
½ c chopped pecans

Preheat oven to 350°F. Beat sugar and eggs on medium speed for two minutes until thickened. Add butter and almond extract; beat well. Add flour and beat well. Stir in pecans and cranberries.
Pour into 9-inch buttered pan, and bake at 350°F for one hour or until tooth pick inserted in center comes out clean.

(Shared by Lisa Fry)