Square Pan Banana Bread

I've got a lot of recipes on here for banana bread, but recently discovered the Magnolia banana bread in their magazine/cookbook.  All of my recipes call for white sugar but this one calls for brown sugar and it makes a nice difference.  Miller isn't always crazy for banana bread but he liked it this way.  Her suggestion for baking in a square bake was also a welcomed suggestion.  We may never look back...

Square Pan Banana Bread

1 stick butter, melted and cooled
1 c. brown sugar
2 large eggs, beaten
1 ½ tsp. vanilla
3-5 ripe bananas, mashed
1 ¾ c. flour
1 tsp. baking soda
½ tsp. salt
1-2 Tbsp. granulated sugar

Preheat oven to 350.  Grease a square 8x8 baking pan.  In a large bowl, beat butter, brown sugar, eggs and vanilla until well blended.  Add mashed bananas, mix until combined.

In a medium bowl, whisk together flour, baking soda and salt.  Add flour mixture to banana mixture and mix until just combined.

Pour batter into prepared pan and spread evenly.  Sprinkle desired amount of sugar all over the top.  (Makes a crunch layer.)

Bake 45 to 50 minutes or until toothpick comes out clean.  Cool in pan 5-10 minutes.  Eat warm or cool and store.  Keeps at room temperature for 2 days.  (But has it ever lasted that long?)

*Can add in pecans, chocolate chips or both.

Pie Crust

This is my favorite homemade pie crust.  It's very flaky and buttery, which I like.  I'm still no professional at making my pie crusts look pretty, but they are simple to make and easy to keep in the freezer whenever needed.

Pie Crust

3 c. all-purpose flour
1 tsp. salt
¾ c. vegetable shortening, cold and cut into pieces
¾ c. butter, cold and cut into pieces
1 egg
1 Tbsp. distilled white vinegar
5 Tbsp. cold water

Combine the flour, salt, shortening and butter into mixing bowl.  Using a pastry cutter (or fork), cut all the ingredients in together until you reach coarse crumbs.  Beat the egg with a fork and add it to the mixture.  Add vinegar and cold water.  Stir it all together until combined.  Form into two balls and wrap them in individual plastic freezer bags.  Remove them from the freezer 30 minutes before you need them.

*If using the pie crust the day you make them, freeze them for about 20 minutes before attempting to roll them out.

Barbecue Chicken Apple Pizza

1 Tbsp. vegetable oil

1 tsp. unsalted butter

2 ½ c. onions, thinly sliced and halved (1 large onion)

2 large apples, peeled, cored and thinly sliced (I used granny smith)

1 pre-baked, purchased whole wheat pizza crust (11 inch round)

⅔ c. barbecue sauce

1 c. cooked boneless, skinless chicken breast, diced or shredded

¾ c. smoked Gouda cheese, shredded

¾ c. mozzarella cheese, shredded

additional barbecue sauce for drizzling over top, optional

Preheat oven (and pizza stone - I don't have one so I just used a cookie sheet) to 450 degrees.  In a large skillet over medium heat, heat oil and butter.  When they are hot, add onion slices; cover and cook, stirring frequently 10 minutes.  Remove lid, increase heat just slightly, and cook additional 7-10 minutes, stirring frequently, until onions have reduced in size and are soft and slightly golden brown.

Add apples and cook, stirring connately, another 2-4 minutes, until apples are just barely starting to soften.  Remove from skillet and Set aside apples and onions.  (I usually cook my chicken at this point in the same skillet that I cooked the apples and onions.)

Spread barbecue sauce evenly on pizza crust, and top evenly with chicken and Gouda cheese.  Spoon apple-onion mixture evenly over entire pizza, then sprinkle with the mozzarella cheese.  Bake 8 minutes or until the ingredients are hot and cheese is melted.  If desired, drizzle a very small amount of barbecue sauce over top.

Walnut Banana Bread

This is a favorite of the boys' to use up over-ripe bananas.

Walnut Banana Bread

2-3 bananas, mashed
1 c. sugar
½ c. vegetable oil
2 eggs
1 tsp. vanilla extract
juice of half a lemon
1¾ c. all-purpose flour
1 tsp. baking powder
1 tsp. salt
½ tsp. baking soda
¾ c. chopped walnuts, lightly toasted (optional)

Preheat oven to 350.  Grease 9x5 loaf pan.  In a large bowl, whisk together first 6 ingredients.  In a separate bowl, blend next four dry ingredients.  Stir into wet ingredients just until combined.  Stir in walnuts.  Pour batter into loaf pan.  Bake for 1 hour or until toothpick in center comes out clean and the top is golden brown.

Cool in pan for 10 minutes.  Turn out onto wire rack and let cool completely, if you can wait that long.

Source:  Paula Deen's Southern Cooking Bible

Sausage Roll Casserole

My children aren't old enough to make a specific request that they want to eat for Christmas morning breakfast (unless you count Eggo waffles that the oldest would eat for EVERY meal), so I decided to choose myself.  This recipe was in Southern Living several years ago and I have been a little nervous to try it, because Sister Schubert rolls are so good just as they are.  I was worried that I would ruin a perfectly good pan of them.  But curiosity got the best of me.  This casserole was good.  I didn't taste flavors that made it taste different...just made it taste like a breakfast casserole with those yummy yeasty rolls!

My only problem was I baked in a 9x13 instead of 11x7.  The top of the casserole was a little toasted and I am sure that isn't the case in a smaller pan.

Sausage Roll Casserole

5 eggs

1 c. milk

1-1/2 tsp. Dijon mustard

3/4 tsp. salt

1/8 - 1/4 tsp. ground red pepper

1 frozen package Sister Schubert sausage rolls

1-1/2 c. shredded cheese

Whisk together first 5 ingredients until blended.  Break apart sausage rolls; cut each roll crosswise into thirds, cutting across sausage.  Layer half of rolls in a lightly greased 11x7 inch baking dish; sprinkle with half of cheese.  Repeat layers once.  Pour egg mixture over rolls and cheese.  Cover and chill 4 to 24 hours.

Preheat oven to 325.  Bake casserole 50-55 minutes or until center is set.  Let stand 5 minutes before serving.  

Butter Horns (Crescent Rolls)

Is it easier to just open up a can of crescent rolls?  ABSOLUTELY!  But these rolls are super simple to make, DELICIOUS and make a special occasion that much more special.

HERE is the recipe.

This recipe makes 48 dinner rolls, so I decided to half the recipe because we didn't need that many.  I thought it halved great.

The tricky part about Sunday lunch is not having the time to prepare much the day of, so I had to come up with ways to make things ahead of time that could be warmed or kept cold the day of our lunch.  I decided to make these rolls on Tuesday and freeze them.  Then I would bake them off on Sunday for them to be warm and fresh.  A homemade version of Brown 'N Serve rolls.  Here's what I did:

I followed the recipe all the way up to the baking point.  Then I baked the rolls at 325 degrees for 10 minutes, not allowing them to brown.  Cool the rolls completely and freeze on tray.  Once just frozen separate and place in ziploc bag or other wrapping.  When ready to bake, allow to thaw 10-15 minutes and bake at 400 for 10 minutes or until tops are browned.  Top with melted butter and serve warm.

Egg in the Hole

Hello?  Anybody still there and/or interested in this?  I have been pretty busy cooking lately, just nothing new to share...all things already here on the blog.  This Egg in the Hole has become a favorite breakfast around here, although not so much with The Bun but he sure does love the sausage served with it!  We actually ate it for dinner last night and I thought I would share how simple it is.

Egg in the Hole

Slice of bread per person
1 egg per person
butter
salt and pepper

Cut a hole in the slice of bread, either using a biscuit cutter or glass rim.  Melt butter in skillet over medium heat and place bread (and remaining circle...my favorite part) in pan.  Allow bread to get close to toasted.  Then add cracked egg into the hole.  Sprinkle with salt and pepper, to taste.  I actually just use pepper.  Give egg some time to cook and flip to toast on other side of bread.  When egg feels firm and cooked, remove from heat and serve.

I'll leave you with this:

I've had so much fun planning my Easter lunch menu and I have gotten a head start on some of the preparing.  Lots of yummy new recipes coming soon...if they turn out good, of course.  :)  I am trying a homemade version of brown & serve rolls.  I'll let you know how it goes.

In addition to new recipes, some of the recipes already on here that I am planning to make (if you are looking for Easter ideas) are:

Marinated Carrots
Strawberry Pretzel Salad
Lady's Green Beans

Butter Dips

We had some company for dinner last night and I decided to try out this bread recipe.  I was serving it with Baked Ziti and thought it an unusual combo to have a biscuit-y type bread with an Italian meal, but I was pleasantly surprised with how well they turned out.  Far less like a biscuit than I originally thought.  There is no picture to go along because we ate these up in such a hurry.  It was such an easy bread to put together.  I like this option better than the Sour Cream Muffins and Speedy Dinner Rolls for a quick weeknight bread.

Butter Dips

1/4 c. butter
1-1/4 c. four
2 tsp. sugar
2 tsp. baking powder
1 tsp. salt
2/3 c. milk or buttermilk

In a square 8x8 baking dish, melt 1/4 c. butter.  In a bowl, combine remaining ingredients until a wet dough is formed.  (You may have to work it for a while with a little elbow grease.)  Turn out dough onto flour surface into a rectangle shape and cut into 12 breadstick forms.  Roll into log and then roll in butter in pan, arranging bread pieces as you go.  Bake at 450 degrees for 12-15 minutes or until golden brown.  Allow to cool for five minutes before serving.

For a good picture of finished product, click here.

King's Hawaiian Famous French Toast

Man, oh, man was this a treat this morning.  We are celebrating our inner (non-existent) Cajun today for Mardi Gras and began our day with this recipe for King's Hawaiian Famous French Toast.  The recipe for the French toast is pretty basic, but may I suggest you use King's Hawaiian bread next time you make it?  I've always enjoyed their dinner rolls.  It was a delicious change.  I used half of a round loaf and got 8 thick slices of bread.  The other half of bread I put in the freezer for later.  This morning when I first got up (at 6:00), I went ahead and sliced the bread and allowed it to sit and dry out on the counter a little bit.  We ate breakfast at 8:00, so it had good time to dry just enough to really soak up the custard mixture.

King's Hawaiian Famous French Toast

--

I've got an easy crock pot Jambalaya going for supper tonight.  If it turns out any good, I will try to share that.

Laissez les bons temps rouler!!

Semi Homemade Pizza Pockets

I loved eating Hot Pockets as a little girl.  I remember walking down the street to my Grandparents' house and they always had them in the freezer.  It was a pretty usual lunch.  This recipe I came across really reminds me of those little pockets.  It is so quick and easy to put together.  The Dish Washer likes pizza but not enough to eat at home, so I make this for lunch for me and The Bun.  I think The Bun is going to take after his daddy, because he really doesn't love to eat this either.  But they are delicious, nevertheless, and I am the one pregnant.  I win!  We should come up with a name for this baby...let me think...all I can think of is the unoriginal Pea in the Pod.  Baby Pea.  That's it.  Anyway, here's the recipe.

Semi Homemade Pizza Pockets

1 loaf Rhodes freezer white bread, thawed and allow to rise according to pkg. directions
pepperoni
mozzarella cheese
shredded parmesan cheese
oregano
garlic powder, a little goes a long way
parsley flakes

Take thawed, risen dough and roll out into 11x11ish square.  (This isn't as easy as you would think it is since all that air is in the loaf.)  Next layer pepperoni, cover with cheeses depending on your preference with how much cheese you like and sprinkle with oregano, garlic powder (remember just a little) and parsley flakes.  Roll up cinnamon roll style.  Coat with melted butter butter or olive oil and bake on jelly roll pan at 375 for 15-20 minutes or until bread is baked through.  Allow to cool at least 10 minutes.  Slice and serve.

Pioneer Woman's Cinnamon Rolls

Well, I have now conquered making homemade cinnamon rolls.  They were much easier than I imagined.  And they are delicious!  One recipe makes about 7 or 8 pans of rolls.  Some of you may be receiving these as a Christmas gift!  I took some to church today for our Sunday school and for the Children's workers from The Bun.

I followed the recipe to a T with one exception:  I didn't use coffee in the icing.  She promises that it isn't noticeable, but I think coffee drinkers are the ones that wouldn't notice.  Those of us who aren't regular coffee drinkers, I believe, could tell the difference.  Just a personal preference...

Don't be scared to make these.  They have to take a lot of time to rise a couple of times, but you don't have to stand over and babysit them.  Just plan your time AND do your homework.  I recommend studying up on them before you make them, just so the recipe doesn't catch you off guard.

Pioneer Woman's Cinnamon Rolls

PW's Cinnamon Roll Tips

Pioneer Woman's Sleepin' In Omelette

Yesterday was my Sunday to have breakfast for Sunday school.  I have had this particular recipe marked in my google reader for three years waiting for the perfect time to make it.  I decided yesterday was the day.  Of course, I didn't take any pictures because I wasn't coordinated enough to get it out of the house hot AND take pictures of it.  I'm going to just link up to her directly because I didn't change a thing about the recipe and I think her pictures and captions do the best job of explaining how to make it.

If you are looking for a perfect new brunch recipe to share with a group...THIS IS IT!!  I thought it was delicious.  And super easy to make.  She considers it an omelette, I'd consider it a savory bread pudding.  :)  Don't be scared when you take it out of the oven and see all the butter sizzling...it won't look like that after a few minutes.

Pioneer Woman's Sleepin' In Omelette

Chocolate Chip Banana Bread

It is a drizzly day here today, which is the perfect day to spend in the kitchen.  We have THE BIG GAME this weekend to attend and my mom is coming into town to stay with The Bun.  I always try to thank my babysitters with good food and this weekend is certainly no exception.  I settled on this bread being our snack.  I hope it lasts until she gets here!  I also have Taco Soup, Tarragon Chicken Salad with Cranberries and Honey Oatmeal Bread on the agenda.  I may add Tri-Colored Pasta Salad to the mix, but haven't decided yet.

Chocolate Chip Banana Bread

1/2 stick butter, softened
1/2 c. sugar
1 egg
1 c. quick cooking oats
2 Tbsp. water
3 ripe bananas, mashed
1 c. all-purpose flour
1/2 c. whole wheat flour
1/2 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. vanilla
1 c. chocolate chips

Mix all ingredients.  Pour into greased and floured regular sized loaf pan and bake at 350 for 45-55 minutes or until tooth pick comes out clean.  Adjust cooking time if you use smaller loaf pans.

Honey Oatmeal Bread

I was on Tasty Kitchen and looking at the most popular recipes on that site.  I noticed this bread and it looked delicious so I clicked on it and what do you know?  It is the recipe of a high school friend.  Click on over and make this bread if you are looking for a good homemade recipe.

Honey Oatmeal Bread

I served this with the Creamy Chicken Divan Soup.

MeeMaw's Crusty Cornbread

My MeeMaw makes the best cornbread.  I made it yesterday to serve with our soup.  Even though it is the same recipe, her's always tastes so much better than mine.  Maybe it is her cast iron skillet and it's 50 years as opposed to mine with 5.  She always made this recipe go into 2 skillets (2/3 batter in one, 1/3 batter in the other) so her's is always thinner than mine.  Thin and crunchy is perfect.  I only have one skillet, so that is why mine is much thicker.  The crust was still crunchy though, so it was good enough.

MeeMaw's Crusty Cornbread

1 c. self-rising cornmeal
1 c. self-rising flour
1 c. buttermilk
1 egg
2 Tbsp. water (more if needed to thin batter)
1/4 c. vegetable oil

Pour oil into skillet.  Place in oven and preheat oven to 450. Meanwhile, mix cornmeal, flour, milk and egg.  Whisk until well combine.  Thin with a little water if needed.  Once preheated, carefully remove skillet and sprinkle in some extra cornmeal.  (The hot oil and extra cornmeal help make it crusty.)  Pour in cornmeal batter.  Bake for 20-25 minutes until crispy, golden.

Zucchini Fritters

These were supposed to be more like hush puppies, but I didn't feel like busting out the deep fryer.  So, I just dropped them in hot oil in a skillet and now they are more like zucchini pancakes.  They were really good, but made way too many for our little family.  I decided to put them in the freezer to see if we could eat them later.  Of course, fried foods are always better freshly fried but they still tasted good after being reheated in the microwave.

Zucchini Fritters

Vegetable oil
1/2 c. milk
1 egg, lightly beaten
1 c. all purpose flour
1-1/2 tsp. baking powder
1/2 (1 oz.) pkg. of ranch-style dip mix
2 c. shredded zucchini

Fill a deep-fat fryer or skillet with oil to a 2-inch depth.  Heat to 375.  Meanwhile, combine milk and egg in a mixing bowl.  Stir together dry ingredients and add to egg mixture; blend well.  Fold in zucchini.  Drop batter by rounded teaspoonful into hot oil.  Fry until deep golden brown, turning once.  Drain thoroughly on paper towels.  Yields 1-1/2 to 2 dozen.

Fresh Tomato Tart on Black Pepper Cornbread Crust

The theme for my recent posts, in case you can't tell, has been fresh vegetables.  We are lucky to be on the receiving end of both our families' gardens.  They pretty much all grow the same things...and LOTS OF IT!!  I've already put plenty of okra, squash, zuchinni, peas, and eggplant up in the freezer.  I NEED A DEEP FREEZE!!!!  

I've never just loved eating big pieces of tomato, but I decided to give it more of a try with new recipes.  Who knows?  Maybe I'll be eating tomato sandwiches really soon!  This recipe sounded delicious the moment I read it.  I changed up my baking dish and cooked it in a real tart pan because I wanted it to be pretty.  I'm going to share the recipe using the original baking dish of a 9x13 pan.  Also, I didn't have bacon on this one.  But at The Dish Washer's suggestion, bacon will be added next time.  I think it will be great!  

Fresh Tomato Tart on Black Pepper Cornbread Crust

Crust:

1 large egg

1/4 c. sour cream

1/2 c. milk

3/4 c. cornbread mix (I use Sunflower brand)

1 tsp. black pepper

1 Tbsp. olive oil

Filling:

3-4 medium tomatoes

2 c. shredded cheddar cheese

1/2 c. mayo

1-2 Tbsp. chopped fresh basil

1-2 Tbsp. chopped fresh chives

Salt & pepper, to taste

2 slices bacon, cooked and crumbled (optional)

breadcrumbs (Panko would be best but any kind will work)

Heat oven to 425.  Generously spray 9x13 baking pan with no stick spray.  Whisk together egg, sour cream and milk in a medium bowl.  Whisk in cornbread mix and pepper until smooth.  Stir in olive oil just until blended.  Pour into prepared pan.  Bake 12-15 minutes or until golden brown.  Crust will be thin.  (The browner the better.)

Cut tomatoes in the size slice you prefer.  Place slices on paper towel to allow them to drain.  Stir together cheese, mayo, basil and chives until combined.

Spread about half of cheese mixture onto cornbread crust.  Arrange tomatoes on top of crust.  Overlapping if needed.  Sprinkle tomatoes with salt and pepper and crumbled bacon.  Spoon remaining filling on top of tomatoes.  Sprinkle with a tiny amount of breadcrumbs for browning.

Return tart to oven for 5 minutes at 425 or until cheese begins to melt.  Then turn on the broiler and broil until the top is lightly browned and bubbly.  About 1-2 minutes.   But don't walk away from it in the broiler.  Cut into squares.  Serve warm.

Sweet Potato Biscuits

The perk of being up at the crack of dawn with an early bird Bun is that I actually can make something for breakfast other than freezer biscuits, sausage or waffles if I wanted.  (which is what we typically eat.)  This morning I decided to make Sweet Potato Biscuits.  I've made them before and served them with Easter lunch several years back.  I think they turned out better last time.  I let them get a little too brown on top, but overall they are very good.  It probably varies depending on how thick you roll them because the recipe says it will make 15-18 biscuits, but I only got 12 out of mine.

Sweet Potato Biscuits

3/4 c. mashed sweet potatoes
1/4 c. milk
1/2 stick of butter, melted
1-1/4 c. flour
4 Tbsp. baking powder
2 Tbsp. sugar
1/2 tsp. salt

Preheat oven to 450.  In a large bowl, mix the potatoes, milk and butter.  In another bowl, sift together the flour, baking powder, sugar and salt.  Add the flour mixture to the potato mixture and combine to make soft dough.  Turn the dough out onto a floured surface and toss lightly until the outside of the dough looks smooth.  Roll the dough out to 1/2 inch thick and cut with biscuit cutter.  Place the biscuits on a greased pan and bake for about 15 minutes.  (Watch your oven:  If biscuits are browning too fast, lower the temperature.)

We just had regular butter this morning, but I think they would be delicious with a honey butter.  Maybe even brushed on top of biscuits while baking.

Bubble Up Pizza

Mom and My Buddy came for a quick "School's Out!" visit last night.  If there is one thing to know about My Buddy, it is that he loves pizza!  His most favorite, he says, is the Hunt Brother's gas station pizza.  (Doesn't take much to impress him.)  That is until now...this is his new favorite.  And he needed a second piece because he "killed" the first piece.  :)  Again, those were his words.  This is an old Pampered Chef recipe that has been around for a while, so I am probably late getting in on this one.  But boy was it good.  We all "killed" it!  Well, except for The Bun, because he doesn't care for pizza right now.

Bubble Up Pizza

2 (12 oz.) cans layered buttermilk biscuits
1 (14 oz.) jar pizza sauce
2 c. shredded mozzarella cheese
preferred toppings (pepperoni, sausage, onions, peppers, etc.)

Preheat oven to 375.  Cut biscuits into quarters.  Toss with pizza sauce and preferred toppings.  Spray 9x13 baking pan with cooking spray.  Pour biscuit mixture into dish.  Cover with cheese.  Bake for 25-30 minutes or until biscuits are done.

Speedy Dinner Rolls

These are really very fast and very simple.  They are similar to the Sour Cream Muffins I recently made.

Speedy Dinner Rolls
makes 6 rolls

1 c. self-rising flour
1/2 c. milk
2 Tbsp. mayo

Combine all ingredients.  Drop in greased muffin pan.  Bake at 425 for 8-10 minutes.