Category Archives: Bread

Crescent Roll Cheesecake

This recipe has been all over Pinterest. I couldn’t resist…it has cream cheese in it. Yum!

Ingredients:
-2 cans crescent rolls (I used the kind from Immaculate Baking.)
-2 (8oz) packages cream cheese (softened)
-1/2 cup sugar
-1 teaspoon vanilla
-1/4 cup butter (melted)
-Cinnamon and sugar to sprinkle on top

Instructions:
Preheat oven to 350 degrees.

Unroll and spread one can of crescent rolls on bottom of ungreased 9×13 inch pan. Be sure to smooth out the seams before adding the filling.

Combine softened cream cheese, sugar, and vanilla in a bowl. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture, being sure to press together any seams.

Spread melted butter over the top and sprinkle with cinnamon and sugar.

Bake for 20-30 minutes.

We had this with bacon and eggs…everyone loves breakfast for dinner.

What did the family think? The kids LOVED these!

Did I change anything? I think these might also be good of you took out the sugar and cinnamon and added some berry jelly in with the cream cheese. I haven’t tried it, but it might be a nice variation.

Where did this recipe come from? PinCookie


Photo from PinCookie

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Garlic Parmesan Pull Apart Bread

So, we love carbs at our house. Love them. I am a big label reader, however, so I was SUPER happy when I found these rolls in a can that met my label reading standards. Woot!

My family loved these and we also thought it would be great if we could make a sweet version with cinnamon and sugar. Maybe I will get to that next week, in the meantime enjoy this yummy goodness.

Ingredients:
1 can of refrigerated biscuits (not the flaky layers kind)
1/2 stick of butter
3 cloves of garlic, minced
1/2 cup grated Parmesan cheese
1 tsp Italian Seasoning

Instructions:
Preheat the oven to 350 degrees. Throw the cold stick of butter in a bundt pan and let it melt in the preheating oven.

While the butter melts, cut the biscuits into quarters.

In a bowl, toss the biscuit pieces, garlic, Italian Seasoning, and Parmesan cheese together.

Once the butter is melted, add the biscuit mixture, sprinkling with any cheese and garlic that gets let behind in the bowl.

Bake at 350 degrees for 20- 25 minutes until golden brown. Turn out on a dish and enjoy!

What did the family think? They LOVED it!

Where did this recipe come from? I have seen this on Pinterest a lot, but I got this version from The Virtuous Wife

Photo from Gumbo Gang

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Filed under Bread, Definitely Making it Again, Easy, Everybody Ate It, Italian, Side Dish, Six Ingredients or Less, Super Easy to Make, Vegetarian

Wheat-Free Banana Oatmeal Muffins

I have a kid who likes banana anything and everything…banana cream pie, banana flavored candy, banana bread and of course, bananas. I knew he would love these. I also knew he would probably be the only person in our house who would eat them, but sometimes you just have to bake something for someone because you know they will love it, not because everyone will love it.

Ingredients:
2 1/2 cups old-fashioned oats
1 single serving cup (or 1 cup) of plain low-fat Greek yogurt
2 eggs
3/4 cup sugar, applesauce, agave, honey…whatever you want to use
1 1/2 tsp baking powder
1/2 tsp baking soda
2 bananas

Instructions:
Preheat oven to 400 degrees.

Spray tin with non-stick cooking spray.

Place all of the ingredients, including bananas in a blender or food processor, and blend until oats are smooth. PUT THE YOGURT IN THE BLENDER FIRST AND PUT THE OATS IN THE BLENDER LAST. (Very important to keep things from getting stuck.)

Pout batter into cupcake pan and bake for 15-20 minutes, or until toothpick comes out clean.

What did the family think? He loved them just as I knew he would. He had them for snack and for breakfast for several days. The rest of us didn’t have any.

Where did this recipe come from? I got it from Keeping Up with the Joneses and they got it from Dashing Dish.

photo from Babycenter

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Filed under After School Snacks, Bread, Breakfast, Definitely Making it Again, Desserts, Easy, Super Easy to Make, Vegetarian

Super Easy Carrot Bread

This recipe was actually supposed to be a carrot cake, but cake implies there will be icing involved and in an effort to reduce the amount of sugar my children eat I decided to make it into carrot bread instead.

Ingredients:
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 c. sugar
3/4 c. oil
1/2 cup applesauce
2 jars (jr. baby food) carrots
4 eggs
1 tsp. vanilla

Instructions:
Mix together the flour, baking soda, baking powder, salt and cinnamon. Set aside.

Mix sugar and oil together. To this sugar and oil mixture add applesauce, carrots, eggs and vanilla. Mix thoroughly.

Add the dry ingredients and mix well. Bake in an ungreased standard-sized loaf pan for about 45 minutes (or until done) in a 350 degree oven.

What did the family think? Everyone who has had some so far loves it.

Did I change anything? I reduced the amount of sugar and oil. I also had run out of cinnamon so I used apple pie spice instead. It worked just fine. All of the changes I made are reflected in the recipe above except for the apple pie spice part.

Where did this recipe come from? Cooks.com

photo from Food People Want

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Waffle Iron French Toast

Not only does this turn out amazing, but it so much easier to make it this way. We had this for dinner last night with eggs, bacon and fruit salad and it was a HUGE hit! I made extra so we would have some for breakfast the next day, too. If you are wondering what kind of bread to use, I ended up using some cinnamon bread I had purchased that turned out to be kind of dry and no one would eat it, but it was the perfect bread for this recipe since it already had a little cinnamon in it.

Ingredients:
6 eggs
1 1/2 cups milk
1 tablespoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoons brown sugar
10-12 slices bread

Instructions:
Preheat the waffle iron and spray the surface with non-stick cooking spray.

In a large bowl, whisk the eggs until frothy, then add the remaining ingredients and whisk until mixed.

Dip 1 slice of bread into mixture, covering both sides. Place in the waffle maker.

Repeat with whatever number of slices will fit in the waffle iron.

Cook until golden brown, about 3 minutes.

Did I change anything? I reduced the amount of brown sugar. The original recipe called for 2 T.

What did the family think? Thumbs up…way up! They asked for seconds and then went back for thirds. We had it for breakfast this morning, too.

Where did this recipe come from? Group Recipes

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Filed under After School Snacks, Bread, Breakfast, Definitely Making it Again, Easy, Everybody Ate It, Lent, Super Easy to Make, Vegetarian

Cinnamon Rolls with Buttermilk Cream Cheese Glaze

We had these with our breakfast for dinner last night. They were good last night, but they were even better as leftovers for breakfast today.

Ingredients:
Filling
1/3 cup dark brown sugar
1/3 cup sugar
2 tsp ground cinnamon
1/4 tsp ground cloves
1/8 tsp salt

Dough
1 1/2 cups (7 1/2 oz) all purpose flour
3/4 cup (4 1/8 oz) whole wheat flour
2 tbsp sugar
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cups buttermilk
5 tbsp butter, melted and cooled, divided

Glaze
3/4 cup confectioners’ sugar
1 oz light cream cheese
1 tbsp buttermilk

Preheat oven to 425 degrees. Line an 8-inch square baking dish with aluminum foil and lightly grease.

Prepare the filling. Whisk together all filling ingredients in a small bowl. Set aside.

Prepare the dough: In a large bowl, or the bowl of an electric mixer, combine all purpose flour, whole what flour, sugar, baking powder, baking soda and salt. Whisk to combine. Add in buttermilk and 4 tablespoons of the melted butter and mix until dough starts to come together. Turn out onto a floured surface and knead for 1-2 minutes, until dough begins to look smooth and can be handled easily.

Place dough on a floured surface and press or roll out into a 9×12-inch rectangle. Take remaining tablespoon of melted butter and brush over dough rectangle. Sprinkle evenly with filling mixture, leaving a 1/2-inch border around each edge. Roll the dough up into a tight spiral. Pinch seam to seal.

Use a serrated knife to cut dough into 9 even pieces. Gently flatten each of the rolls before placing them in the prepared pan, to even them out if they were misshaped when sliced.

Cover pan with aluminum foil. Bake for 12 minutes covered, then uncover the rolls and bake for 14-18 minutes, until golden brown. Use the foil to lift the rolls out of the baking pan and place them on a wire rack. Let cool for 5 minutes.

Prepare the glaze: In a medium bowl, whisk all glaze ingredients together with a hand mixer until very smooth. Drizzle over slightly cooled rolls and serve.

Store leftovers (if you have any, which I doubt you will) in an airtight container after they have completely cooled.

What did the family think? They were so good that hubby couldn’t believe I made them. I will just go ahead and take that as a compliment.

Where did this recipe come from? I got it from Handle the Heat. They got it from America’s Test Kitchens.

photo from Handle the Heat

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Pumpkin Cream Cheese Muffins

If these don’t say fall, then I don’t know what does. We had these for lunch today with some scrambled eggs, breakfast sausage and fruit salad. It was a perfect warm fall lunch on a very chilly rainy day.

Ingredients:
For the filling:
8 oz. cream cheese, softened
1 cup confectioners’ sugar

For the muffins:
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
1 2/3 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil

Instructions:
Preheat oven to 350 degrees.

To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Set aside.

To make the muffins, preheat the oven to 350Ëš F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Place a dollop of the cream cheese mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely.

Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. (It may be hard to resist immediate consumption, but the cream cheese filling gets very hot!)

Did I change anything? I used less sugar than the original recipe called for and I made the filling procedures a lot easier and a lot less time consuming. I also left off the topping that was supposed to go on top of the muffins and I only made half of the recipe. The recipe above will make about 24 muffins. I didn’t want to make that many.

What did the family think? Everyone that has had one loves them.

Where did this recipe come from? Annie’s Eats

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Mini Pancake Muffins

These are a quick, easy and fun way to have pancakes without having to make pancakes. The kids think it’s fun because they get to use their hands, too.

Ingredients:
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2/3 cup buttermilk
1 egg
2 tablespoons pure maple syrup
2 tablespoons melted butter
1/2 cup milk chocolate chips, blueberries…whatever fun things you like to add to pancakes

Instructions:
Preheat oven to 350 degrees.

Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk.

In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combined.

Add wet ingredients to dry ingredients and stir with a spoon until combined.

Stir in chocolate chips, blueberries, etc.

Bake for 8-9 minutes.

Did I change anything? The original recipe called for chocolate chips. We had some blueberries, so I used those instead.

What did the family think? They went back for seconds and thirds.

Where did this recipe come from? Bakerella

Photo from Bakerella

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Filed under After School Snacks, Bread, Breakfast, Definitely Making it Again, Easy, Everybody Ate It, Vegetarian

7-Up Biscuits

If you are looking for health food, then you need to stop reading right now because you aren’t going to find it here today. If, on the other hand, you are looking for a recipe for amazingly tasty biscuits, then you’ve come to the right place.

Ingredients:
2 cups Bisquick
1/2 cup sour cream
1/2 cup 7-up
1/4 cup melted butter

Instructions:
Preheat oven to 450.

Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.

Sprinkle additional biscuit mix on board or table and pat dough out.

Use the top of a glass to cut out biscuits.

Melt 1/4 cup butter in a 9 inch square pan.

Place cut biscuits in pan and bake for 12-15 minutes or until golden brown.

What did the family think? Holy cow. Put a little honey on them and they are even more heavenly if that’s even possible.

Where did this recipe come from? Plain Chicken

photo from Plain Chicken

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Filed under After School Snacks, Bread, Breakfast, Definitely Making it Again, Easy, Everybody Ate It, Side Dish, Six Ingredients or Less, Super Easy to Make

Back to School Zucchini Bread

My husband and kids absolutely LOVE zucchini bread and I haven’t made it in a very long time. It turns out that making some zucchini bread this week was a great idea because we have had some for breakfast, packed it in lunch boxes and packed it for the kids to take for snacks at school AND it freezes up beautifully if you want to save a loaf for later since this recipe makes two loaves.

Ingredients:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1/2 cup vegetable oil
1/2 cup applesauce
1 3/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini

Instructions:
Preheat oven to 325 degrees.

Grease and flour two 8 x 4 inch pans.

Whisk flour, salt, baking powder, soda, and cinnamon together in a bowl.

Beat eggs, oil, applesauce, vanilla, and sugar together in a large bowl.

Add dry ingredients to the creamed mixture, and beat well. Stir in zucchini until well combined. Pour batter into prepared pans.

Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean.

Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Did I change anything? I reduced the amount of oil and added applesauce. I reduced the amount of sugar. I left out the walnuts completely and I didn’t sift anything. All of the changes I made from the original recipe are reflected in the recipe above.

What did the family think? They fought over the last piece.

Where did the recipe come from? Allrecipes

photo from allrecipes.com

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Filed under After School Snacks, Bread, Breakfast, Definitely Making it Again, Everybody Ate It, Vegetarian