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Boston Market Cornbread

This cornbread is fabulous!  What makes it even better is that it is so easy.  You can make these in little loaf pans, as muffins or in a 13 X 9 baking dish.


2 Boxes (8.5 oz.) Jiffy Corn Muffin Mix
1 Box (16.5 oz.) Butter Golden Cake Mix (I used Duncan Hines Classic Butter Golden Mix)

Plus ingredients on packages.  Mine Included:
5 eggs
1/2 cup of water
7 tablespoons of butter, softened
2/3 cup of milk


1. Preheat oven to 350 degrees.  Spray the loaf pan, baking pan, muffin cups….etc. with cooking spray.

2.  Mix the cake mix according to package directions.

3.  Mix the corn muffin mix according to the package directions in a large bowl.

4.  Combine the cake mix into the corn muffin mix.

5.  Bake at 350 degrees. Until done.  I used a 13 x 9 baking pan and it took about 36 minutes.  It will be golden brown on top.  Insert a toothpick into the center and it should come out clean.



Favorite Banana Bread

Great for Breakfast with Coffee!  My kids love to eat banana bread as a after school snack.


1-1/2 cups All Purpose Flour
1-1/2 teaspoons Baking Powder
1/4 teaspoon Baking Soda
1/8 teaspoon Salt
1 teaspoon Cinnamon
1 Egg
1-1/2 cups mashed Bananas (about 3 medium/large bananas)
3/4 cup sugar
1 teaspoon Vanilla
1/4 cup Canola Oil


1. Preheat oven to 350 degrees.   Grease a loaf pan and set aside.

2.  In a medium-sized mixing bowl combine flour, baking powder, baking soda, cinnamon and salt.  Create a well in the center and set aside.

3.  In another medium-sized bowl mix together the egg, mashed bananas, sugar, cooking oil and vanilla.

4.  Add wet mixture to dry mixture.  Stir until just combine.  The batter will be somewhat lumpy.

5.  Pour into loaf pan and bake for 50 to 55 minutes or until toothpick comes out clean. (Mine took exactly 50 minutes. Remember ovens vary)

6.  Cool in pan for 10 minutes.  Remove loaf from pan and completely cool on wire rack.

Notes:  Even better the next day!


Pizza Crescent Roll Ups

I found this idea on pinterest.  After looking at the recipe, I added a couple of ingredients to make it more “pizzeria” style.  These make a great after school snack.  As well a great Bento Lunch box idea!


1-2 tablespoons cornmeal
1 can crescent rolls
Pepperoni Slices (you will need approx. 40)
4 cheese sticks (cut in half)
Sprinkling of Garlic Powder
1/8 cup butter, Melted
Pizza Sauce or Spaghetti Sauce.


1.  Preheat oven to 375 degrees. Spray cookie sheet, pizza pan…with cooking spray and then sprinkle with a tablespoon or 2 of cornmeal.  Coating the pan evenly with the cornmeal.  (This was a bonus…it made it taste like something out of a pizzeria to me.

2. Unroll the crescent rolls.  I found it easier to just work one and a time.  Separate each crescent roll.

3.  Place 4-6 slices of pepperoni at the widest end of each crescent roll.

4.  Place half a slice of a cheese stick in the center and roll up.  I try to close the ends of the roll ups as best as I can.  You will have a small amount of “Cheesy Bubbling” coming through when fully baked.

5.  Sprinkle each crescent roll with Garlic Powder.

6.  Bake in a 375 degree oven for 10 to 12 minutes.  Be sure to keep an eye on them.  Oven temps do very!

7.  Once out of the oven brush each one with a little melted butter.  Serve with warmed pizza sauce.



This bread would be so good served with Potato Soup!


8 Slices Thick Bacon, diced ( I used Smoked Applewood bacon)
2 Eggs
1/3 Cup Milk
1 Cup of Sour Cream
2 Cups All Purpose Flour
1 Teaspoon Baking Powder
1 Teaspoon Salt
1/2 Teaspoon Baking Soda


1.  Preheat oven to 350 degrees.  Heat skillet and fry up diced bacon until crispy.  Drain on paper towels.

2.  In a medium bowl whisk together eggs, milk and sour cream.

3.  In another medium-sized bowl mix together the flour, baking powder, salt and baking soda.

4.  Mix the wet ingredients into the dry.  Stir in the bacon.

5.  Spray a loaf tin with cooking spray.  And spread the bacon batter into the tin and smooth it out.

6.  Bake in a 350 degree oven for approx. 50 minutes.

7.  Let cool for 10 minutes and then remove.

Note:  You can also add a cup of your favorite shredded cheese when stirring in the bacon.


Easy Creamy Chipped Beef on Toast

Fast & Easy to Prepare!


2 Tablespoons Butter
2 Tablespoons Flour
1 1/2 cups milk, (more or less depending on desired thickness)
3 to 4 — 2 ounce packages of Buddig Beef lunch meat, chopped
a pinch of cayenne pepper
Texas toast or your preferred bread-toasted


1.  In a medium saucepan over low heat, melt butter and whisk in flour to form a roux. Adding in milk, a little at a time.

2. Increase heat to medium-high, and cook, stirring, until thickened. Bring to a boil, stir in chopped beef lunch meat and cayenne, heat through and serve over toast.


 Strawberry Donuts and  Strawberry Glaze


2 cups Flour
1 cup Sugar
1 teaspoon Baking Soda
1 teaspoon Kosher Salt
1 Cup Canola Oil
3/4 cup Butter Milk
1 teaspoon Vanilla Extract
2 eggs
1 teaspoon Vinegar
1 cup Finely Chopped Strawberries (you can use a little more or a little less)

For the Strawberry Glaze:
2 HEAPING cups of Powdered Sugar
1 cup Finely Chopped Strawberries
1 teaspoon milk or water  (You don’t have to even use milk or water.  Use it depending on how thick of a consistency you desire.)


1.  Preheat oven to 375 degrees.

2. In a small bowl combine flour, sugar, baking soda and Kosher Salt.

3.  In a large bowl mix together oil, buttermilk, vanilla and eggs.

4.  Add dry ingredients to oil mixture. Do Not Over Stir.  Stir until just combined.

5. Add Vinegar and mix until combine.

6. Fold in Strawberries.

7.  Fill a lightly greased donut pan.  Fill molds three-quarters of the full and bake until golden brown.  Between 10 and 12 minutes.  Mine took exactly 10 minutes.

Directions For Strawberry Glaze:

8. Mix together strawberries and powdered Sugar add milk or water if need for consistency.

9. Remove donuts from donut pan.  And cool on wire rack.  Top with Strawberry Glaze.  Let the Glaze sit for a least 5 minutes before serving.

Notes:  I used a chopper to dice up my strawberries.  If you use a chopper or food processor make sure you don’t over chop or it will turn into puree.


This recipe is linked to the following:

Irresistible Chocolate Chip Muffins

So moist and full of flavor!  The perfect Chocolate Chip Muffin


2 cups Flour
1 Tbsp  Baking Powder
½ tsp Salt
1/8 tsp Ground Cinnamon
1  11.5 oz  Bag of Milk Chocolate Chips
2/3  cup  Milk
½ cup of  Butter-Melted
2 Tbsp of Sour Cream
2 Eggs
½ tsp Vanilla Extract
1/3 cup Granulated Sugar
1/3 cup Brown Sugar


1.  Preheat your oven to 400 degrees and line a 12 cup muffin tin with liners and spray the edges with non stick cooking spray.  So the top of the muffins do not stick.  These little babies rise!

2.  In a small bowl mix together flour, baking powder, salt and cinnamon.  (You do NOT taste the cinnamon in this recipe.  It really brings out the flavor of the milk chocolate chips!)  Set Aside!

3. Place the  chocolate chips and half a cup of the dry ingredients mix into another small bowl and toss to make sure each piece of chocolate chips are coated in the mixture. This will prevent the chocolate chips from sinking to the bottom of the muffins!

4.  In a large bowl mix together the remaining ingredients until combined. Add the dry ingredients and just mix to combine but not over mixing.

5. Fold in the chocolate chip mixture and make sure they are evenly spread out through out the batter.

6. Using a 1/4 measuring cup fill each muffin with the batter.

7.  Bake for 16 to 18 minutes or until a toothpick inserted into the center of each muffin comes out clean.

The sour cream makes the cake part itself  is so moist and delicious and the cinnamon brings out the chocolate flavor and together it’s a match made in heaven!


2 Ingredient Pumpkin Muffins

Fall is HERE!  I love it.  And when I found this recipe, I knew I had to give it a try.  I love-making muffins for my family for breakfast.  They are quick and fun to eat.

Recipe adapted from here.


1 box Yellow Cake Mix
1-15 ounce can of Pumpkin


1. Preheat oven to 350 degrees.

2. Mix both ingredients together until well blended.

3. Fill cupcake liners with batter and bake in preheated oven for 20 to 25 minutes.

Notes:  These rise pretty good.  I was able to get 15 muffins out of the batter.   I filled the muffin tins with a 1/4 cup of batter in each liner.   If I cut back just a little on the batter (which I will next time).  I am sure I will get between 18 and 20 muffins.

You can also make this in full cake form.  Eat plain or top with powered sugar, icing….etc.


Cinnamon Streusel Coffee Cake With Glaze

To Glaze or Not To Glaze it is your choice.  Very good either way.


Streusel Topping:

1/3 cup Bisquick
1/3 cup packed brown sugar
1/2 teaspoon cinnamon
2 tablespoons FIRM butter

The Cake

2 cups bisquick
2/3 cup milk
2 tablespoons sugar
1 teaspoon cinnamon
1 egg

The Glaze

1 cup powdered sugar
6 to 8 tablespoons heavy whipping cream (or milk)


1.  Preheat oven to 375 degrees.  Grease 9 inch round pan with cooking spray.

2.  In small bowl combine all streusel topping ingredients.  Cut in butter with pastry blender or fork, until mixture is crumbly.

3. In a medium bowl, combine all cake ingredients until blended.  Spread into pan.  This mixture will be THICK and you will think you don’t have enough.  Don’t worry you will.  Just make sure you spread the mixture to where it hits the sides.  Sprinkle with topping.

4.  Bake for 18 to 22 minutes.  Serve warm or cool.

Directions for the Glaze:

This is very simple.  In a small bowl place 1 cup of powdered sugar.  Gradually adding in heavy cream or milk a tablespoon at a time.  Until you reach the constancy that you desire.

Place in a baggy snip off the tip of the baggy and swirl on the cake.

My husband likes to eat his with blueberries added.


Banana Bread

I was looking for a new Banana Bread recipe.  I had some over ripe bananas that I needed to use and just wanted to try a different recipe.  And found this recipe. Let’s just say…this will be the banana bread recipe I make here on out.  It is so moist….just yummy!

Mine is just slightly different in that I added cinnamon.  And I didn’t add any nuts.

Adapted from The Recipe Shoebox.


  • 1 c butter/margarine
  • 1 c sugar
  • 2 eggs
  • 1 c ripe mashed bananas (about 3 bananas)
  • 1 tsp lemon juice
  • 1/4 c milk
  • 2 c flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp. cinnamon


1. Grease a loaf pan.  Preheat oven to 350 degrees.

2.  In a small bowl mix the dry ingredients of: baking powder, baking, soda, flour, salt and cinnamon.  Set aside.

3. Cream the butter and sugar together until fluffy and yellow.  Beat in eggs one at a time.

4. Add in bananas, milk, and lemon juice.

5.  Mix in the dry ingredients until just blended.  Do not over mix.

6.  Pour into greased loaf pan and smooth out.  Bake in a 350 degree oven about an hour.  I baked my exactly for one hour and it came out perfect!

7.  Remove from oven and let rest for 5 minutes.  Remove from pan onto a cooling rack to complete cooling.

This recipe can also be made into mini-loaves or muffins.  If making mini- loaves bake at 350 degrees for for 20 to 24 minutes.  For the muffins bake 16 to 20 minutes, also in a 350 degree oven.  She also suggest NOT to use muffin liners but to still grease the muffin tins.


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