Sweet Corn Bread

This is the recipe my mom always used for cornbread. I love it! And it's is wonderful with Crock Pot Chicken w/ Black Beans and Cream Cheese!

1 cup margarine
2 cups sugar
4 eggs
2 cups cornmeal
3 cups flour
4 tsp. baking powder
1 tsp. salt
3 cups milk

Cream margarine and sugar. Add 3 eggs, beat one at a time.
Sift together cornmeal, flour, baking powder, and salt.
Alternate adding wet and dry mixtures to creamed margarine.
Bake in a greased/floured 13“x9”x2" pan at 350° for 45-50 minutes.

***Note: Recipe may be halved and baked in a 8"x8" pan.

Lemon Blueberry Bread

This is a really good sweet bread that reminds me of summer. It's from Allrecipes.com, which is an awesome site (if you need to change the serving size you just enter the amount in and it changes all the measurements for you! genius). The picture is from them too, I never remember to pull out the camera when the food gets done.

INGREDIENTS:

1/3 cup melted butter
1 cup white sugar
3 tablespoons lemon juice
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
2 tablespoons grated lemon zest
1/2 cup chopped walnuts
1 cup fresh or frozen blueberries
2 tablespoons lemon juice
1/4 cup white sugar

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into prepared pan.
Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes. Meanwhile, combine lemon juice and 1/4 cup sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack.

Raspberry Stuffed French Toast

Since this is french toast, I think it counts as my recipe for eggs..... right?  Besides cooking with eggs, we like them scrambled with all the fixins, bacon, cheese, diced tomatoes, and peppers. But, here's a french toast we love, and eat on special days, like Easter Sunday!

4 oz. neufchatel cheese, soften (like cream cheese, less fat)

1/2 c. sugar

2 t. vanilla

1 t. cinnamon

2 eggs, plus 2 egg whites

5 cups fat free milk, divided

1 loaf french baguette, cut into about 18 slices

1 pkg (12 oz.) frozen raspberries, divided

1 pkg. (4 serving size) vanilla pudding/instant pudding pie filling

Beat neufchatel cheese, sugar, vanilla, and cinnamon with electric mixer until well blended.  Add eggs and egg whites, one at a time, mixing well after each addition.  Gradually add 2 cups of the milk, beating until well blended

Arrange 9 of the bread slices in a greased 13 x 9 inch pan. Sprinkle with half the raspberries, top with remaining bread slices.  Pour cheese mixture over bread, let stand 30 minutes. Preheat oven to 350 degrees.

Bake 40 minutes or until golden brown. Meanwhile, bring remaining 3 cups milk just to boil in saucepan; gradually add dry pudding mix, whisking until well blended.  Remove from heat; let stand 5 minutes.  Microwave remaining raspberries until just warm.  Serve toast topped with custard sauce and raspberries.

If you want you can make ahead of time, cover and refrigerate several hours or overnight.  When ready to serve, bake uncovered at 350 for 40-45 minutes or until golden brown. Prepare sauce while it is baking.

It is delish, and very Spring appropriate!

Buttery Herb Pull-Aparts

I made these for a Baby Shower today and they were yummy and REALLY easy. The recipe is stolen from a woman in my ward who stole it from someone else....who probably stole it from someone else.

1 pkg. Rhodes White Dinner Rolls (they don't have these here so I used Bridgeport)

1/4 c. butter, melted (or however much you want)

1 tsp. dried parsley flakes (I didn't measure this, I just sprinkled it until they looked pretty)

1/2 tsp. garlic salt

2 T. Parmesan cheese (I used real shredded parm--not the green can of yuck!)

1/4 c. grated mozzarella cheese

About 3-4 hours before baking thaw rolls on a pan sprayed with non-stick cooking spray. Thaw rolls until soft, but still cold. I cheated on this part and just put the rolls still in the package into the fridge the night before to thaw. Cut rolls in half (or fourths if you do it in a mini muffin tin...which I highly recommend because everything is cuter when it's smaller.) Roll each piece into a ball and place 3 balls in each cup of a muffin tin (also sprayed with cooking spray.) Cover rolls loosely with sprayed plastic wrap and allow to rise until double in size (this took about an hour...but I do live in FL.) Drizzle butter over rolls and sprinkle with parsley, garlic, parmesan and mozzarella cheese. Bake at 350 for 15-20 minutes or until golden brown.

Next time I don't think I'll measure anything...it's that foolproof.

Italian Bread

We LOVE this bread, I make it a lot, and it is great when you are having company or to take to someone's house as a potluck.

Italian Bread

1 ½ c. warm water

1 Tb. yeast

2 Tb. sugar

1 tsp. salt

3 c. flour

EITHER:

2 tsp. Rosemary

1 ½ tsp. granulated garlic

1 tsp. crushed thyme

OR:

1 ½ Tb. basil

1 Tb. oregano

Mix ingredients with dough hook til smooth (in the bosch). Raise 1-1 1/2 hrs. or til double. Punch down. (Olive oil on hands helps with this part.) Form into either 1 large or 2 small balls and place on cookie sheet sprayed with Pam (dough will be sticky, don't worry, just form the balls as best you can). Let raise another ½ hr. Bake @375 degrees for 20 min. Remove from oven and brush top with olive oil. Serve warm with olive oil and balsamic vinegar or not.

Bruschetta

I have no idea if I spelled that right.  Shalee can correct me, I think it is Italian?  Anywho.  I've been craving this because it is yummy.  I'm not a tomato fan, HOWEVER, this is one of the only ways I can eat fresh tomato.  I don't have a real recipe, so I'll just tell you how I make up my own version of this....

Buy some yummy artisan french bread/baguette.  It has to be artisan, the bread is what makes it so good, and you can't have soggy bread, ew.  Sometimes I buy the demi baguettes from Costco and use those a lot.  Then, you chop up a fresh tomato, I do it really fine and petite (like I said, I don't do tomatoes well).  Put the tomatoes in a bowl and stir in a LITTLE olive oil, and a splash of balsamic vinegar, salt and pepper, and whatever else you think might be good.  Italian seasoning, maybe?  Then I like to spread a little pesto sauce (kirkland brand from Costco is my fav, I could eat it plain with a spoon right out of the jar!) on my bread and put it under the broiler for a just a minute or two to get it a little toasted, then top it with the tomatoes and LOTS of PARMESAN CHEESE!  Then it goes back under the broiler until it is nice and toasty and melty and bubbly.  YUM, it is so good, I love it! We eat it with pasta tossed with the same pesto sauce, and salad, it makes a great little side dish. 

Enjoy, let me know if you have questions about my weird directions.

Pumpkin Muffins

Well, I am not sure what my favorite spice is, but these muffins are my favorite muffins...and they have a few spices. I ALWAYS double the recipe because we eat them so fast. Now, I have made the "drizzle" for them and it is great, but I usually only do that now if I am giving them away. I like them as a snack (for me or my kids) without the extra sugar. Plus, isn't this a great way to kick of Fall!? It almost makes me forget what comes after Fall...for like 3.7 seconds.

Ingredients

• 1 (15 ounce) can 100% pure pumpkin
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 cup dark brown sugar
• 1/2 cup vegetable oil
• 2 large eggs, lightly beaten
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt

• Orange Drizzle:
• 1/2 cup confectioners' sugar
• 1/4 teaspoon finely grated orange zest
• 4 teaspoons orange juice

Directions

1. Adjust oven rack to center position and heat oven to 425 degrees. Spray 36 mini-muffin cups with vegetable cooking spray.
2. Bring pumpkin, ginger, cinnamon and cloves to a simmer in a medium saucepan until puree thickens enough to start sticking to pan bottom, 6 to 8 minutes. Turn hot puree into a bowl. Whisk in brown sugar and oil, then slowly beat in eggs.
3. Meanwhile, whisk the flour, baking powder, baking soda and salt in a medium bowl; whisk into pumpkin mixture until just combined.
4. Divide batter among the muffin cups and bake until golden and cooked through, about 15-20 minutes. Let stand a few minutes, then transfer to a wire rack to cool. Mix the drizzle ingredients together and drizzle over warm muffins.

Whenever the 29 oz cans of pumpkin go on sale (like last week at Target or usually during the holidays) I stock WAY up.

Blueberry Muffins

I know a lot of you read the Pioneer Woman's cooking site but I thought I'd put this up here for those that don't or those that may have missed this one. I think these look SO good! I can't wait to try them out!

The Awesome-est Blueberry Muffins

3 cups minus
2 tablespoons flour
1 teaspoon baking soda
2 teaspoons baking powder
Heavy pinch of salt
Dash of Nutmeg
1 cup sugar
1/2 cup vegetable oil
1 egg
1 generous cup plain, unflavored yogurt (throw in extra if you want)
2 cups fresh blueberries
Vanilla Extract
Softened Butter, for muffin tins
Turbinado sugar (optional)

Preheat oven to 385 degrees.
In a large bowl sift flour, baking soda, nutmeg, baking powder, and salt. Set aside. In another large bowl whisk together sugar, oil, cap-full of vanilla, egg, and yogurt. Add the dry ingredients and stir to a count of 10. Add blueberries, reserving 1/2 cup, to mixture and stir 3 times. Add mixture to well-buttered muffin pans. Sprinkle remaining berries on top and press down lightly. Sprinkle turbinado sugar over top. (Brown sugar can be used instead.)
Bake 20 to 25 minutes and allow to cool completely.

Yogurt-Blueberry Sauce:
In small saucepan over medium-low heat, stir together 1 cup frozen or fresh blueberries (if using fresh, add 2 tsp water) and 1 tsp sugar. Cook until berries pop and liquid begins to thicken. Dump in heaping 1/4 cup plain yogurt and stir to combine. Drizzle on muffins.

To see the detailed instructions the the pictures click here: Awesome-est Blueberry Muffins

Heathere's Banana Bread

I found this recipe online and am claiming it as my own because I loved it so much. This is very banana-y and very rich – you may not be able to have more than a piece at a time.

Heathere's Banana Bread

Ingredients:
4 ripe bananas, smashed
1/3 cup melted butter
3/4 cup sugar
1 egg, beaten
1 teaspoon vanilla (I ran out and used imitation maple)
1 teaspoon baking soda
Pinch of salt
1 1/2 cup of all-purpose flour

Directions:
Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 8x8 inch pan (I used this instead of a loaf pan because I can never get it to cook through in a loaf pan). Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

Pecan Rolls

Wow, great breakfast recipes! Keep them coming!! And if anyone has a request for an ingredient of the week let me know!! I try to think of easy ones but I never know what will be.

Here's my breakfast recipe. These are SOO good but since you have to fill up a Bundt pan I usually only make them when there are a lot of people to feed.
And even though they are called Pecan Rolls you can definitely leave out the pecans and they are great that way too!

Pecan Rolls

Ingredients:
1 ¾ cup pecans
½ small pkg butterscotch pudding
½ cup brown sugar
1 bag Rhodes frozen rolls (24 count)- I typically only use around 18-20
½ cup melted butter
1 T cinnamon

Butter a Bundt pan well. Spread pecans on bottom. Place rolls on top (all 24 may not fit). Sprinkle pudding on top of rolls. Combine butter, brown sugar and cinnamon and drizzle over rolls. Spray tin foil with Pam and place over Bundt pan. Cover with a dish towel and leave overnight. Bake when risen. Turn upside-down onto cake pan or serving plate to serve.

Temp- 350 degrees
Bake Time- 30 min

Zucchini Bread

I've never made this specific recipe before. I was going to post Banana Bread but the recipe I have is SO good that it was already posted by Shelly! :) So this is my aunt's recipe for zucchini bread so it should be good! I just haven't tried it out yet!

Zucchini Bread
2 c sugar
2 c flour
1 tsp. baking soda
1/2 tsp. baking powder
1 c oil
2 c grated zucchini (peeled)
3 eggs
2 tsp. cinnamon
1/4 tsp. cloves
1 tsp. salt
2 tsp. vanilla
1 c chopped nuts (optional)

Mix flour, baking soda, baking powder, cinnamon, cloves, and salt. Then add eggs, oil, sugar, zucchini, nuts, and vanilla. Mix well. Put in 2 greased loaf pans. Bake 1 hour at 350 degrees.

Lemon Poppy Seed Bread

This is so good. Stays moist and the icing has a sweet and lemony zip. Makes great gifts.

3 cups flour
1 ½ cup milk
1 ½ tsp salt
1 ½ tsp vanilla
1 ½ tsp baking powder
1 ½ tsp lemon extract
1 ½ Tbsp poppy seeds
2 ½ cups sugar
3 eggs
1 1/8 cup vegetable oil

for icing:
¼ cup orange juice
¾ cup sugar
3/4 tsp lemon extract


1. Preheat oven to 350 degrees F.
2. In a large bowl, combine eggs, milk, oil, vanilla, and lemon extract. Add flour, salt, baking powder, poppy seeds, and sugar and mix one minute.
3. Pour batter into 2 greased loaf pans.
4. Bake 50-60 minutes or till browned and cooked through. Cool slightly. Remove from pans and place on rack.
5. Mix icing ingredients and drizzle over warm loaves over and over.

Makes 2 loaves or 6 mini loaves

*EDITED TO CORRECT INGREDIENTS*

Six week bran muffins

These are definately one of my favorites!! Lots of fiber, very tasty, and they keep for a long time.

Ingredients:
3 c. all bran
1 c. boiling water
1/2 c. shortening or oil
1 1/2 c. sugar
2 eggs, beaten
1/2 quart (2 cups) buttermilk
2 1/2 c. flour (if you use whole wheat, decrease to 2 cups)
2 1/2 t. baking soda
1 t. salt
raisins, craisins, neither or both

Directions:
Pour boiling water over 2 cups of All bran and let stand while gather other ingredients. Mix in shortening or oil, sugar, eggs, buttermilk, and remaining 1 c. bran. Sift flour with soda and salt. Add flour mixture to bran mixture. Bake at 400 degrees until top springs back when touched or a toothpick comes out clean (about 10-15 minutes). They say the batter will keep in the fridge for 6 weeks, but I've never left it in that long. I usually just make all the muffins at once and freeze them. I really like to make mini muffins (Will really likes them that way!!)

Banana Nut Bread/Muffins

(not my pictures--thanks Google images)


I recently had a bunch of bananas leftover from a Primary activity. The recipe taken from an old school "Mormon Country Cooking" (1980) book says "bread" but I wanted muffins so I just followed the recipe and poured into muffin pans instead. I had to adjust the cooking time from 75 min to about 30-35 min.

Banana Nut Bread or Muffins
4 eggs
5 large, ripe bananas
1 cup shortening
2 cups sugar
4 cups sifted flour
2 tsp soda
1 tsp salt
1 cup walnuts, coarsely broken

Preheat oven to 300 degrees. In large bowl, beat eggs until thick; add bananas and beat until smooth and liquid. In another bowl, cream together shortening and sugar until fluffy. Add sugar mixture to egg-banana mixture and beat. Sift flour, soda, and salt; add to mixture. Stir in walnuts. For bread: bake in two well greased loaf pans for 75 min. For muffins: line muffin tin with cups and bake for 25-35 min (ish). (Watch this time because I was just guessing.)

I'm eating one, make that two, right now, Yum! And Charlie loves them.

Brown Sugar Muffins

I know you have already heard from me this week, but these are my favorite muffins. I love to make them with Sunday Roast Beef dinners instead of rolls. (I know it sounds weird, but I love them!) They are also great for brunches!

1/2 c. butter or margarine
1 c. brown sugar
1 egg
1 c. milk
1 tsp. vanilla
2 c. flour
1 tsp. soda
1/2 tsp. salt
1/2 c. nuts (optional) (I don't use nuts)
Mix butter and sugar. Add egg and vanilla. Add flour mixture alternately with milk. Add nuts. Bake in greased muffin tins or paper cups at 350 degrees for 15 min.

Cream and Honey filled Crossiants

We made these for a baby shower to snack on and they were a hit, plus they were very easy!

4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened
3 Tbsp. honey, divided
1/4 cup Sliced Almonds
1 pkg. (8 oz.) refrigerated crescent dinner rolls
Dash ground cinnamon
PREHEAT oven to 375°F. Mix cream cheese and 2 Tbsp. of the honey. Stir in almonds.
UNROLL crescent roll dough; separate into 8 triangles. Spread 1 rounded Tbsp. cream cheese mixture onto each triangle; roll up each loosely, starting at shortest side of triangle, rolling to opposite point. Place rolls on ungreased baking sheet; curve each into crescent shape. Sprinkle with cinnamon.
BAKE 12 to 14 min. or until golden brown. Serve rolls warm, drizzled with remaining honey.

YUMMY GARLIC BREAD

Our family LOVES this garlic bread. We eat it with soup and any pasta dish we have. It makes quite a bit, so it keeps good in the fridge and can be used on several meals.

Ingredients:
1/2 c. mayo
1/2 c. butter
1/2 c. parmesan cheese
2 t. garlic powder

Directions:
Slather french bread, baguette, or other crusty type bread and broil until golden and bubbly.

I really like to slather it, so it's not healthy, but it sure tastes good! I also like to add some basil, parsley, or chives.... just to make it look pretty. Enjoy!

Tuffies

This is our traditional Christmas morning food! My dad's grandma made these every year for them and now he makes them every year for all of us and when we have our own Christmases I will make them for my family. It's similar to a scone except better! I don't like scones that much and I love these!

Tuffies:
Heat some vegetable oil in a skillet
Take some bread dough (easiest way is Rhodes- thawed and risen)
Stretch and flatten into several 1 in x 2.5 in rectangles
Drop into hot oil until brown on underside, flip with tongs to brown the other side.
Smother in butter and honey or jam and eat!!

Not the best food for you but really yummy!
Merry Christmas!

Bread Index

• Awesome-est Blueberry Muffins
• Banana Nut Bread/Muffins
• Bread Bowls
• Brown Sugar Muffins
• Buttery Herb Pull-Aparts
  
• Cream and Honey Filled Crossiants
• Heathere's Banana Bread
• Italian Bread
• Lemon Blueberry Bread
  
• Lemon Poppy Seed Bread
• Pecan Rolls
• Pumpkin Muffins
• Raspberry Stuffed French Toast
  
• Six Week Bran Muffins
• Sweet Corn Bread
  
• Tuffies
• Yummy Garlic Bread
• Zucchini Bread