Well, since we're eating healthier, here's one of my favorite muffin recipes. These muffins rock, and not just your colon! They actually taste really good. They stay moist for days, they're incredibly healthy, and they're a cinch to make. Banana-Cranberry Spice Muffins Recipe Source: Fiber One website 1 cup Fiber One� original bran cereal 1 egg 3/4 cup fat-free (skim) milk 3 tablespoons vegetable oil 1 cup mashed ripe bananas (about 2 medium) 1 1/4 cups all-purpose flour 1/2 cup sugar 3 teaspoons baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 1/2 cup sweetened dried cranberries Heat oven to 350�F (the original recipe stated 400�, but I found that to be too hot and would burn the muffins). Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or use paper baking cups. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). In medium bowl, beat egg, milk and oil with fork or wire whisk until well mixed; beat in bananas. Stir in cereal; let stand 5 minutes. Stir in remaining ingredients except cranberries until blended. Stir in cranberries. Divide batter evenly among muffin cups. Bake 20 to 25 minutes or until light golden brown. Immediately remove from pan to cooling rack

Helpful hint: A standard recipe for one dozen muffins makes SIX jumbo muffins and requires about 20-25 minutes baking time. You can also use the jumbo muffin pans to make jumbo sticky pecan rolls in. I grease the tins, add pecans (enough chopped pecans to cover the bottom, and about 1 T. agave nectar for the "gooey" part (less sugar and less fat than traditional recipes). Don't add too much "goo" or it bubbles over the edge of the muffin pan. I haven't tried it, but I think honey will also work instead of agave nectar. -Grainlady

Thanks for the suggestion. I often cook mini meals in ramekins. Today I even picked up some apples to make mini crumbles over the Thanksgiving holiday.

No "Best of Triciae" would be complete without her mole recipe. I have never made it, but it remains one of my "holy grail" recipes that I want to experience some day, when time and the right kitchen come together. MOLE SAUCE (Tricia E) 2/3 Cup Whole Almonds 6 Dried Ancho Chiles 4 Dried Pasilla Chiles 1/3 Cup Sesame Seed 1/4 Teaspoon Anise Seed 1 Cinnamon Stick 4 Cloves Garlic, Unpeeled 1/4 Cup Lard (substituting will affect authentic taste) 1 Dry Tortilla (allow fresh to air dry overnight or put in a low oven for 30 min.) 1/4 Cup Raisins 1/4 Teaspoon Ground Coriander 1/4 Teaspoon Ground Cloves 3 Tablespoons Lard 3 Ounces Mexican Chocolate (or, bittersweet will be OK if you can't find Mexican) 3-1/2 Cups Chicken Broth (homemade makes a noticeable difference in this recipe) Instructions: 1.) Toast almonds in a 300 degree oven for 30 minutes. Set aside to cool. 2.) Wash chiles and remove stems and seeds. Open the chiles flat and place into a saucepan. Weight them down with a plate and cover with water. Bring to a boil and allow to cook 5 minutes over medium heat. Set aside to cool (do not drain yet). 3.) In an ungreased skillet, toast the sesame seed over medium heat, tossing frequently, until golden brown (about 3 minutes). Remove from pan. In the same skillet, toast the anise seed, cinnamon stick, and unpeeled garlic. Set aside to cool. When cool, peel the garlic. In a blender, finely grind the cinnamon stick, anise, and sesame seed. 4.) In a heavy frying pan, heat the 1/4 cup lard over medium heat and fry the tortilla until crisp and golden. Fry the raisins briefly in the same skillet in the lard to puff them. Break tortilla in pieces into the blender. Blend into find crumbs. Add the cooled, toasted almonds, and blend until fine. Remove the mixture and set aside. 5.) Place in the blender the raisins, the sesame seed, cinnamon, and anise mixture, and add the toasted peeled garlic cloves. Add coriander and cloves. Drain the cooled chilies reserving the liquid. Add to the blender 1 cup of chili liquid and the chilis. Blend to an even consistency. Add the almond-tortilla mixture and 1/2 cup of the chicken broth. Blend again. 6.) In a large pot, melt the 3 tablespoons of lard. Add the chili mixture and fry 5 minutes, stirring constantly. Break the chocolate into pieces and add to the chili puree, lower the heat and cook 10 minutes to melt the chocolate, stirring constantly. Slowly stir in the remaining chicken stock, bring to a boil, lower heat, and simmer for 30 minutes. If necessary, add small amounts of either broth or chili liquid to achieve the desired consistency. Tips: Blend thoroughly each step being sure to make a fine blend. You can stop after the frying of the paste (before adding the chix broth) & freeze just as a paste or add the broth, complete the sauce, & freeze as a finished product. Equally good results. /tricia