Creamy Chicken Noodle Soup

4-5 potatoes
1-2 carrots
Egg noodles  4-5 handfuls
1 or 2 or 3 chicken breasts
chicken boullion granules
1 pint sour cream
4-5 cans cream of chicken soup

I never make this the same way twice.  I don't measure - sorry.
Peel and cube/cut potatoes and carrots, and "just" cover with water and cook until tender.  Don't empty the water, and just add chicken boullion granules to taste.  While the vegetables are cooking, cut up chicken into small pieces, and cook in frying pan till done, then empty in with vegetables.  While all of this is going on, you can bring a big pan of water to boil, and add the egg noodles.  Cook till tender.  Add sour cream and cream of chicken soup to the vegetable mixture (at this point, you have the heat turned off).  The sour cream will most likely be cold (out of your fridge), and the soup will be at room temperature, but when mixing it with the cooked vegetables and chicken, it will warm up, and then when you add the cooked and drained (hot) noodles to the whole mixture, it won't take much more (if any) to warm the whole mixture to your liking.  Be sure to watch it so it doesn't scorch on the bottom of the pan.  You can add milk to thin as necessary.

This recipe originally came from Shasta Breshears.  I have tweaked it a little.

June Robison's E'Clair Cake

Crust:
1 sq. margarine
1/2 tsp. salt
1 c. water
Bring to a boil and add......
1 c. flour - beat well
4 eggs - add one at a time
Spread over a lightly greased 12 x 15 cookie sheet.  Prick with a forl.

Back at 400 degrees for 30 minutes

Cream Filling:
3 small instant vanilla puddings
4 1/2 c. milk
Mix and add 12 oz. softened cream cheese

Spread over the crust.  Top with 12 oz. of Cool Whip

Drizzle with chocolate syrup. 
Chill for 3 to 4 hours.

Flax Seed Muffin Recipe

Ingredients
* 3 cups wheat flour
* 1 ½ cup ground flax seed
* 1 ½ cup oat bran (or any bran)
* 1 ½ cup brown sugar or 1 cup honey
* 4 teaspoons baking soda
* 2 teaspoon baking powder
* 2 teaspoon salt
* 4 teaspoons ground cinnamon
* 1 ½ cup skim milk
* 4 eggs, beaten
* 2 teaspoon vanilla extract
* 4 tablespoons vegetable oil
* 4 cups shredded carrots
* 4 apples, peeled, shredded
* 1 cup raisins (or craisins, or a mixture of both)
* 2 cup chopped mixed nuts
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease muffin pan or line with paper muffin liners.
2. In a large bowl, mix together flour, flax seed, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon. Add the milk, eggs, vanilla and oil; mix until just blended. Stir in the carrots, apples, raisins and nuts. Fill prepared muffin cups 2/3 full with batter.
3. Bake at 350 F (175 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
4. Yield about 40-50 muffins