Honey Crunch

3 cups Quaker Corn Bran or Oatmeal Bran cereal

1 cup Quaker oats (quick or old-fashioned)

1 cup coarsely chopped nuts

1 tsp. cinnamon

¼ tsp. salt

½ cup butter or margarine

1/3 cup honey

¼ cup firmly packed brown sugar

½ cup raisins, optional

Heat oven to 325 degrees. In large bowl, combine cereal, oats, nuts, cinnamon and salt.

In small saucepan, combine butter, honey, and brown sugar. Cook over low heat, stirring constantly, until butter is melted and ingredients are well blended. Pour over cereal mixture; mix until thoroughly coated.

Spread evenly into 15x10 inch jelly roll pan. Bake 20 to 25 minutes or until mixture is golden brown, stirring occasionally.

Immediately spread mixture onto waxed paper covered cooling rack. Stir in raisins, if desired. Cool completely. Store in tightly covered container in cool, dry place.

Makes about 7 cups.

Note: I used 1/2 c. walnut halves, 1/2 c. chopped pecans. I also added 1/4 c. roasted soy nuts.

Pumpkin Chocolate Chip Muffins

3/4 cup white sugar

1/4 cup vegetable oil

2 eggs

3/4 cup canned pumpkin

1/4 cup water

1 1/2 cups all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/2 cup semisweet chocolate chips

Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.

Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt.. Add wet mixture and stir in chocolate chips.

Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.

(Thanks to my friend, Gina, for this tasty recipe perfect for fall!)