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.

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.  

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

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

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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!!

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

Bacon Wrapped Conecuh Sausage

And because The Dish Washer thinks no meal is complete without a side of meat, I knew I needed to come up with something to please him.  So I decided to take these sausages wrapped in bacon.  They are another super simple recipe that my Mother in law originally shared with me using hot dogs.  My sister made the same recipe once that used Conecuh sausage and I knew that is how I would make it from that point on.  It was delicious.  You could use any kind of sausage, hot dog or little smokies.

Bacon Wrapped Conecuh Sausage

1 lb. Conecuh sausage
1 lb. bacon, not thick cut
1 (1 lb.) box of light brown sugar

Cut sausage into 1 inch pieces.  Cut bacon strips into thirds.  Wrap each piece of sausage in bacon piece and secure with toothpick.  Place in crockpot.  Cover with brown sugar.  Cook on high for 3 hours or until bacon is cooked.

**If you double the meat in your recipe, you can still just use 1 box of brown sugar.

I also took Brunch Punch.  The Dish Washer said "I'd rather had just orange juice."  I hope at least the girls liked it.

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.

Cinnamon Frosted Zucchini Bars

On the way back from the beach, we stopped to drop my mom off and dad had me some vegetables ready to bring home with me.  I had told mom that I saw this recipe a while back over at Tasty Kitchen and thought it would be a good way to use up all of those garden vegetables.  It worked out perfectly when we had some company stop by our house on their way back to Tennessee.  They made the perfect guinea pigs.  I thought these were good.  I expected them to be more cookie/bar like, but it is pretty much a cake recipe.  In addition to dessert, the cinnamon frosting would make these perfect for brunch.

Cinnamon Frosted Zucchini Bars

For the cake:
3/4 c. butter, softened
1/2 c. sugar
1/2 c. brown sugar
2 eggs
1 tsp. vanilla
1-3/4 c. flour
1 tsp. cinnamon
2 tsp. baking powder
2 c. grated zucchini

For the frosting:
2 c. powdered sugar
1 tsp. cinnamon
2 Tbsp. melted butter
1 tsp. vanilla
2 Tbsp. milk

For the cake, cream butter, sugar and brown sugar.  Add eggs and vanilla.  Mix in flour, cinnamon and baking powder.  Blend in zucchini.  Pour into greased jelly roll pan and bake in a 350 oven for 25-30 minutes.

While baking, prepare frosting.  Mix powdered sugar, cinnamon, melted butter, vanilla and milk until creamy.  Add milk if necessary to get desired consistency.  Cool zucchini bars and frost.

Cut into squares to serve.

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.

Honey Bun Cake

Tomorrow is my turn to take a meal to a family from our Sunday school class who recently had a baby.  I am planning to take Baked Ziti, Caesar salad, Speedy Dinner Rolls and this cake.  I haven't made this cake in years.  It is another recipe with about 20 different variations.  This one is from my cousin's wife, who is always known for bringing the best dishes to family get-togethers.  She shared her recipe with Sister years ago when she got married.  Mmm, mmm good!!  I thought of this because it would make a great dessert with dinner and an even better breakfast the next morning! 

Honey Bun Cake

1 box yellow cake mix
1/2 c. sugar
8 oz. sour cream
3/4 c. oil
4 eggs
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1 c. brown sugar
4 tsp. cinnamon

Mix first set of ingredients and pour half of batter into greased 9x13 pan.  Mix brown sugar and cinnamon and sprinkle half over batter.  Pour remaining batter and sprinkle remaining brown sugar and cinnamon.

Bake at 300 degrees for 55 minutes.  Remove from oven and pour glaze over warm cake.  I like to poke holes in my cake to let some of the glaze seep through.

Glaze:
2 c. powdered sugar
2 tsp. vanilla (less if you prefer)
4 Tbsp. milk

Mix and pour over warm cake.

Bunny Rolls

I saw this on the internet today and thought it was the cutest thing.  I wanted to share it in time for Easter.  Let the kids help!!  Here's what you'll need:  1 can of refrigerated cinnamon rolls.  That's it!!  My rolls weren't rolled in circles like most rolls are so I had a little bit of an extra headach to fix mine.  Here's what to do:  (Don't know why some of these are turned the wrong way.)

Unroll your cinnnamon rolls (or if like me, use a knife to cut them like a rolled cinnamon roll would be...and a knife works best...I tried it different ways including rolling like a snake)  Cut off a tiny piece to form the tail.  Place in U-shape.

Cross one side over the other.

Repeat and cross for a second time.

Roll tail into a ball and place in the spot left for the tail.

Bake according to package directions.  Watch because you could probably bake them less than the given time.  I think I did mine about 10-12 minutes.  Ice while still hot.

Banana Nut Muffins

I love a church cookbook!  You know there are some good recipes in them, because everyone usually gives their best recipes.  You can also usually find about 5 different variations of the same recipe.  What I like to do is find the person who I know has good recipes and look up every recipe they submit.  You know those are sure to be good.  This was no exception.  This little muffin is incredibly moist and delicious, from a proven good cook and, I believe, the best variation out of the 5 similar recipes.

Banana Nut Muffins
makes 2 dozen

3 c. flour
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
2 c. sugar
1 c. nuts, chopped (I used walnut, but you could use pecan or leave out altogether)
2 c. diced bananas (It's easier to dice the less ripe the banana)
¾ c. canola or vegetable oil
¾ c. apple sauce
1-1/2 tsp. vanilla
3 eggs
1 (8 oz.) can crushed pineapple, drained

Mix dry ingredients.  Fold in remaining ingredients.  Stir to blend.  Do not beat.  Place in muffin pan and bake at 350 for 20-25 minutes or until done.

*I originally used muffin cups, but next time I won't.  You don't need them because the oil makes them really greasy. 

**If you want to make a bread, place in loaf pan and bake at 350 for 1 hour.

***These will freeze well for up to 3 months.

Applesauce Muffins

And, finally, these were the sweet muffins that made the cut.  For some reason I failed to get a picture of these.  They still tasted fine the next morning, but they were definitely better right out of the oven.  I made a few mistakes because of a typo in my recipe, but I figured it out before it was a total disaster.  Super easy.

Applesauce Muffins
makes 1 dozen

1 c. milk
1 beaten egg
1/4 c. melted shortening
2 c. all-purpose flour
4 tsp. baking powder
1/2 tsp. salt
2 Tbsp. sugar
1 c. regular applesauce
cinnamon-sugar (1 part sugar, 1/4 part cinnamon was how I made mine)

Blend together the first 3 ingredients.  In a separte bowl, combine flour, baking powder, salt and sugar.  Add to wet ingredients and stir until just combined.  Batter should be slightly lumpy.  Drop 1 Tbsp. batter into each greased muffin tin.  Drop 1 rounded teaspoon of applesauce into batter and fill with remaining batter.  Sprinkle with cinnamon-sugar.  Bake at 375 for 25 minutes or until toothpick comes out clean.

Cornmeal Breakfast Biscuits

This past weekend, we took our turn to provide breakfast for our Sunday school class.  I was on a muffin kick, so I decided to take a sweet muffin and a savory muffin.  These were delicious.  They were also easy, but pretty involved.  Don't plan to just whip these up, because working with the sticky dough wasn't very fast for me.

Cornmeal Breakfast Biscuits
makes 1 dozen

1 Tbsp. butter
3 large eggs, beaten
1 c. cooked sausage, crumbled
3/4 c. shredded cheddar cheese
1 (3 oz.) pkg. cream cheese, softened
1/2 tsp. salt
1/2 tsp. ground black pepper
3 c. self-rising flour
1/4 c. yellow cornmeal
1/2 c. butter, cold
1-1/4 c. milk
melted butter

Preheat oven to 450.  Lightly grease a 12-cup muffin pan. 

In a medium skillet, melt 1 Tbsp. of butter over medium heat.  Add eggs, cook stirring frequently, until eggs are firm.  Remove from heat; add cooked sausage, cheese, cream cheese, salt and pepper, stirring until cheese is melted and mixture is combined.  Set aside.

In a medium bowl, combine flour and cornmeal.  Using a pastry blender (or your hands), cut in butter until mixture is crumbly.  Gradually add milk, stirring until dry ingredients are moistened.  Spoon about 2 Tbsp. biscuit dough into each muffin cup, pressing dough into bottom and up the sides.  (I put flour on my fingers to help make handling the dough easier.)  Spoon sausage filling evenly over biscuits.  Top with remaining biscuit dough, pressing to seal the edges.  Bake 12 to 14 minutes, or until lightly browned.  Brush with melted butter.  Let cool in pans 5 minutes.  Serve warm.

**I took a risk making these because I don't always think reheated biscuits taste very good.  But I didn't want to get up at the crack of dawn, so after I baked them the night before I let them cool completely without brushing them with butter.  I covered them tightly and placed in refrigerator.  The next morning I took them out of the fridge and then brushed them with melted butter.  Re-covered them with foil and reheated them in a 300 degree oven for about 40 minutes or until warmed through.  They didn't dry out at all as I was worried about.

Apple Spice Muffins

Today, in honor of The Bun's upcoming 1st birthday, we decided to take these tasty Apple Spice Muffins to his Sunday school teachers to say thank you for loving on him so much this past year.  Check them out...

Baked Eyeballs

Picture from Pilsbury website

The second part of our weekend consisted of My Buddy and Skittle coming into town to celebrate Halloween.  Several years ago, I picked up a Pillsbury Halloween cookbook from the grocery store and always thought the ideas inside were fun.  The Dish Washer gave me a hard time about this one, but it is all about children using their imaginations!  I thought it was fun.

Baked Eyeballs

Green Chile Quiche

I love quiche!!!  I made this several months back and just remembered that I did to tell you about it.  So good and so easy.  And again, you notice the green chiles!!

Green Chile Quiche

1 deep dish pie crust
1 (4 oz.) can chopped green chiles
1 cup shredded Monterrey Jack cheese
1 1/2 cups shredded cheddar cheese
3 eggs
1 1/2 cups half & half
1/4 tsp. cumin

Whisk the eggs, half & half, and cumin together; set aside. Sprinkle cheeses in pie shell reserving 1/2 cup cheddar for top. Sprinkle chile over cheeses, reserving a few for the top.

Pour egg mixture over the cheese. Sprinkle with remaining cheese and chiles. Bake at 350 degrees for 35-40 minutes, or until knife inserted comes out clean. Our baking time was a little longer than 40 minutes. Serve warm!

Cinnamon Baked French Toast

After our supper club, I was left with a loaf of French bread.  I knew it couldn't stay or I would single-handedly eat the whole thing.  I had marked this recipe as a must try, so I decided now was the time.  I made it that night after supper club and took it to Sunday school the next morning.  That French bread was the gift to keep on giving! 

Pioneer Woman's Baked French Toast

I didn't have whole milk or heavy cream on hand, so I just made it with skim milk (for whole milk) and evaporated milk (for heavy cream).  I'm sure it is much better with the other two ingredients, but it was still pretty good with my skim milk.  PW's got it going on!!