What's for dinner tonight?

So Chicago was hit with it's worst snow storm in over a decade. Elianna enjoyed a sled ride with daddy outside as dad enjoyed his day and a half off of work. Jameson napped most of the day and mommy... well, this is what a blizzard does to my kitchen:

Six Weeks Bran Muffins

Ingredients

• 1 cups boiling water
• 3 cups whole bran cereal (like All Bran), divided
• 1/2 cup vegetable oil
• 1 1/2 cups white sugar
• 2 eggs
• 2 cups buttermilk (1 tbsp lemon juice to every cup milk, if you don't have buttermilk on hand)
• 2 1/2 cups flour
• 2 1/2 tsp baking soda
• 1/2 tsp salt

** Optional: raisins, dates, nuts, diced apples, etc.

• Directions

1. Add boiling water to one cup of bran cereal. Set aside.
2. Cream oil, sugar, eggs and buttermilk together.
3. Stir in flour, baking soda and salt.
4. Fold in remaining two cups of bran cereal. Stir only until moistened.
5. Add optional ingredient(s).
6. Cover and store in fridge for up to six weeks.
7. Preheat oven to 400 degrees, then grease muffin pans and fill 2/3 full with batter.
8. Bake in preheated oven for 15-20 minutes.

**This is a sweet bran muffin batter that can be kept in the refrigerator for up to six weeks. This means you can make freshly baked muffins whenever you want!

Cheddar Bay Biscuits

Ingredients

• 4 cups baking mix
• 3 ounces Cheddar cheese, shredded
• 1 1/3 cups water
• 1/2 cup melted butter
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon onion powder
• 1/8 teaspoon dried parsley
• 
  
• Directions

1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine the baking mix, cheese, and water. Mix until dough is firm. Using a small scoop, place dough on the prepared pan.
3. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes, or until golden brown.
4. Combine the melted butter, garlic powder, salt, onion powder and parsley. Brush over baked biscuits immediately upon removing from oven.

Fall-Apart-Tender Slow-Roast Pork Butt

Ingredients

(4 lb) pork shoulder butt, roast

whole garlic clove (optional, use as many as desired)

1/3 cup Worcestershire Sauce

3/4 cup light brown sugar

1 1/4 cups unsweetened apple juice

1/2 teaspoon salt

1/2 teaspoon fresh ground black pepper (or to taste)

Directions

1 Make small slits all over the roast then insert a whole garlic clove into each slit (this is only optional).

1. 2 Place the roast in a greased casserole dish with a lid.
2. 3 Sprinkle the roast on all sides with Worcestershire sauce.
3. 4 Let sit at room temperature for 1-1/2 hours.
4. 5 After 1-1/2 hours spoon any Worcestershire sauce (if any) back on the roast that has accumulated on the bottom of the casserole.
5. 6 Using hands press the brown sugar well into the meat on all sides making certain to adhear the sugar to the meat.
6. 7 Pour the apple juice into the bottom of the casserole.
7. 8 Cover tightly.
8. 9 Preheat oven to 425 degrees F for 15 minutes.
9. 10 Place the roast in the oven and immediately reduce the temperature down to 200 degrees F.
10. 11 Roast for about 4 hours or until the meat is falling-apart tender (cooking time will vary depending on the size of the roast).
11. 12 Stir the salt and black pepper into the juice (do not omit the salt!).
12. 13 Slice meat as desired.