Jasdip, I made 12 muffins from your recipe. Usually I make the jumbo size muffins and use a full recipe for only six gigantic, bakery size muffins. This time, I decided to go back to the smaller, regular muffins size. The muffins didn't crown the top of the muffin tin much, so maybe I should have made 8-10 rather than 12. No matter -- they taste really good. I had another one this morning, thawing it in the microwave. I used half butter & half applesauce. I'm not one to eliminate butter altogether. Also, I eliminated salt because of my husband's dietary restrictions. If I hadn't been making these muffins for the first time, I might have used a no-sodium baking soda product too. But I didn't want to risk ruining the muffins. I use a no-sodium baking powder for all my quick breads, and it works just fine. But I've had some trouble in the past with the sodium-free baking soda. I also used the lowest sodium of all the commercial buttermilks available at my local grocery stores. Donna, I may try your recipe next. As I've said before, I'm a sucker for bran muffins. I'm still hoping to replicate the wonderful flavor of the Van de Kamp's bran muffins of my childhood in Los Angeles. I loved them, but unfortunately, Van de Kamp's discontinued most of their bakery items years ago.

That is SOME story, Jasdip! My, but your mom is tough!!!! I can't imagine my mom going through such a thing and having me sane during it all--I guess she passed down her good genes to you. I'm soooooooo glad they got her to a hospital that could handle all she threw at them. I'm really pulling for your mom, especially since she has miraculously made it this far. Thanks for checking in and please, never feel you're only venting. A lot of people care about how she and you are doing!

I think you can do it any way you want and it turns out pretty good LOL yes there are generic potatoes obrien and there are ore ida, mine were the store brand, they are diced up potatoes with bellpeppers and onions in the bag with the potatoes. Not the shredded but diced potatoes. I add the extra fresh onion especially when we have some of the good sweet Vidalias. If you use the smoked sausage you really do not need to cook it first it comes fully cooked and cooking it in the oven for an hour is fine if you brown it first that is a lot of cooking it may dry out. I do however (if I am not being lazy) saute the onions. this is what the they look like In searching for a picture to show you I found a ton of recipes using them LOL I created this one out of desperation one night, I started taking out stuff to see what I could make for dinner and that was what was available.LOL

Hi Matti! Glad your family liked it, it's the only way I make it now. I've always added leftover cooked rice to my dressing, so I throw that in as well. Slow-Cooker Stuffing/Dressing 1 cup butter or margarine 2 cups chopped onion 2 cups chopped celery 1/4 cup chopped fresh parsley 12 cups dry bread cubes 1 teaspoon poultry seasoning 1 1/2 teaspoons dried sage 1 teaspoon dried thyme 1/2 teaspoon dried marjoram 1 1/2 teaspoons salt 1/2 teaspoon ground black pepper 4 1/2 cups chicken broth, or as needed 2 eggs, beaten Melt butter or margarine in a skillet over medium heat. Cook onion, celery, and parsley in butter, stirring frequently. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Spray slow-cooker with non-stick spray and transfer mixture to slow cooker. Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 6 hours.