Peppery Cheese Bread

I'm obviously on a cheese kick!  While this is baking in my oven, a batch of Cheddar Poppy Seed Crackers is chilling in my fridge!  This recipe is from a Southern Living Christmas Cookbook.  Let me just tell you that my house smells amazing!

Peppery Cheese Bread

2 1/2 cups all-purpose flour
1 Tbsp sugar
2 tsp cracked black pepper
1 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
2 eggs, lightly beaten
1 8-oz container plain low-fat yogurt (I used sour cream)
1 cup shredded Cheddar cheese
1/2 cup vegetable oil
1/4 cup thinly sliced green onions
1/4 cup milk
1 Tbsp spicy brown mustard.

Combine first 6 ingredients in a large bowl; make a well in center of mixture.  Stir together eggs and next 6 ingredients; add to dry ingredients, stirring just until moistened.
Lightly grease bottom of a loaf pan; pour batter into loaf pan.
Bake at 350 for 45-50 minutes or until a wooden pick inserted in center comes out clean.  Cool in pan on a wire rack 10 minutes; remove bread from pan, and let cool 1 hour on wire rack.

Cheddar Poppy Seed Crackers

Pinterest is an obsession.  But, to the benefit of many this Christmas season, it has introduced new favorites in my recipe file!  I first saw this picture last night before I went to sleep and I had to click on the link to check the recipe.  I knew I had to make it when I thought about it while feeding Caleb in the middle of the night!  I ran it by my sister-in-law and her response sealed the deal!  And...the dough is chilling in my fridge right now!  I can't wait to cut them out with my mini cookie cutters!

Cheddar Poppy Seed Crackers

1 2/3 c flour, plus more for dusting
1/2 tsp baking powder
1/2 tsp paprika
a pinch of cayenne pepper
a pinch of salt
1/2 tsp freshly grounded black pepper
1 1/2 sticks butter, at room temperature
6 ounces sharp Cheddar cheese, freshly grated (Parmesan works great too)
2 Tbsp poppy seeds
1 large egg, beaten

1. Sift the flour, baking powder, paprika, cayenne, salt, and pepper.
2. Mix the butter and cheese until well blended.  You can use a mixer or a sturdy spatula.  Add the dry ingredients, continue to stir until soft dough is formed.
3. Divide the dough in half and wrap in plastic wrap.  Chill in refrigerator for 30 minutes.  Preheat oven to 350.
4. Take out one ball of dough and on a generously floured surface roll out to 1/8 - 1/3 inch thick.  Sprinkle dough with 1 Tbsp poppy seeds.  Cover with plastic wrap and gently roll over the dough to embed the seeds.
5.  Cut with desired small cookie cutter and place on parchment lined baking sheet.
6.  Bake for 12 minutes.  The crackers should be dark golden and smell amazing!  Let cool completely before serving or store in an air-tight container.

***The original post includes how to make the crackers in a log and slicing them into thin circles.

I may be making a second batch of these soon!  Also, I think these would be exceptional in tomato basil soup!

Banana Bread (Diabetic Recipe)

Banana Bread

3 large very ripe bananas
1 egg
2 Tbsp vegetable oil
1/3 cup milk
1/3 cup sugar
1 tsp salt
1 tsp baking soda
1/2 tsp low-sodium baking powder
1 1/2 cup all purpose flour (to add fiber you can substitute half with whole wheat flour)

Preheat oven to 350.  Spray Pam in a loaf pan.
In a mixing bowl, mash bananas.  Add the egg, oil, milk, sugar, salt, soda, and powder.  Mix until just blended.
Slowly stir the flour into the mixture.  Stir until just moistened.
Pour into prepared loaf pan.
Bake for 45 minutes or until tooth pick inserted near the middle comes out clean.
Let cool for 5 minutes in pan and then remove.

***Based solely on the taste of the batter (!), this appears to be a fantastic recipe for diabetics!

Banana Chocolate Chip Bread

Saw this on Pinterest and have been waiting on my bananas to ripen!  And, for the record, I did just enjoy a hot slice with butter.  So good.  So, so good!

Banana Chocolate Chip Bread

6 ripe bananas, mashed
1/2 cup melted butter
1/1 cup canola oil
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp salt
2 tsp baking soda
4 cups flour
1 bag dark chocolate chips
1 cup pecans (I added these!)

Mix in order listed.  Fill two greased loaf pans 3/4 full.  Bake at 350 for 1 hour. (It took me about 1:10, I covered the loaves with foil the final 20 minutes to not continue browning the top.)  These can also be made as muffins - should bake for 20 minutes.  The loaves and muffins are done when a knife or toothpick inserted in the middle comes out clean.

This recipe was from this blog: www.notwithoutsalt.com.

Pineapple Carrot Muffins

When I was pregnant with Caleb I had a hankering for these muffins! Although I'd never had them before, the combination sounded wonderful. So, I did one of my favorite activities of all time...recipe hunt! This recipe will not disappoint! I took them to church one Sunday and they got rave reviews!

Pineapple Carrot Muffins

1 c sugar
2/3 c oil
2 eggs
1 1/2 c flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 tsp vanilla
1 c carrots, grated
1 c crushed pineapple

Mix in order given and bake at 350 for 20 - 25 minutes.

So simple and so yummy!!!

Apple-Cinnamon Muffins with Strudel Topping

Had a bunch of apples that needed using...and Food Network's website is a good friend. This recipe is from Emeril and had several good reviews. It brought a little bit of fall to a very hot summer day. And, the kids love helping me make muffins!

Apple-Cinnamon Muffins with Strudel Topping

1 1/2 c flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
2 eggs
1/2 c sour cream or buttermilk
4 Tbsp melted butter
1 c brown sugar
1 c peeled, cored, and chopped apple
1/2 c chopped walnuts...I used pecans

Strudel
1/4 cup, plus 1 Tbsp finely chopped walnuts...or pecans
1/4 cup, plus 1 Tbsp brown sugar
2 Tbsp flour
1/2 tsp cinnamon
2 Tbsp melted butter

Preheat oven to 375. Grease muffin pan.
Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a smaller bowl, whisk eggs, sour cream, and butter. Add sugar. Mix just until incorporated.
Add wet ingredients to dry ingredients. Mix just enough.
Fold in apples and nuts.
Fill muffin tin 2/3 full.
Make strudel by combing all ingredients. Spoon 1 Tbsp of topping per muffin.
Bake until inserted tooth pick comes out clean. About 25 minutes.
Recipe says it makes 12 muffins, but it made 17 for me!

No-knead Chocolate and Coconut Rolls

Ok. These are fantastic. I have visions of me eating all of these- only stopping to enjoy a swig of coffee! It does take some prep time, so plan accordingly!

No-Knead Chocolate and Coconut Rolls

4 c flour
1 pkg active dry yeast
1 c milk
1/3 c sugar
1/4 c butter
2 eggs
1 13-oz jar Nutella (!!!)
1 c coconut
1 recipe of icing (below)

In a large bowl, combine 2 c flour and yeast.
In a small saucepan heat and stir milk, sugar, butter, and 1/2 tsp salt just until warm and butter almost melts.
Add milk mixture and eggs to flour mixture. Beat on low for 30 seconds.
Beat on medium for 3 minutes. Stir in remaining flour.
Cover- let rise for 45-60 minutes. Dough should double.
Turn dough on flour covered surface. Cover and set for 10 minutes.
Grease large baking sheet.
Roll dough into 12x9 rectangle.
Spread 2/3 cup Nutella on dough- leaving 1/2 inch on a long side without. Sprinkle coconut. Roll up dough, beginning on long side. Pinch dough seams. Slice into 9 pieces.
Arrange on baking sheet 2 inches apart. Cover and let rise to double in size, about 45 minutes.
Bake at 350 for 15 - 20 minutes.
Drizzle with icing. Use remaining Nutella and 2-3 Tbsp milk. Stir until desired consistency.

These could easily be cut into many more smaller rolls. You can also sprinkle coconut on top of the drizzle. Enjoy!

Bananaberry Muffins

This recipe is from bakerella.com. I'm trying to patiently wait for my bananas to ripen so I can whip these up! Yum!

Bananaberry Muffins

2 c flour
2 tsp baking powder
1/2 tsp salt
1 c sugar
1/3 c butter, room temperature
2 eggs
2 mashed, ripe bananas
1 tsp vanilla
1 c blueberries

Preheat oven to 350. Line muffin tin with baking cups.
Sift flour, baking powder, salt and sugar with wire whisk.
Add butter, eggs, bananas and vanilla.
Mix on low until just combined.
Fold in blueberries.
Bake for 20 minutes.
Serve warm with butter!

Sour Cream Pound Cake

I emailed this to a friend tonight and decided it needed a place on the ole blog. My Mom makes this a lot. As the note on the recipe I have says (from Mom), "I am famous for this cake." So funny! But, it is seriously delicious and beautiful. All things a good pound cake should be.

Sour Cream Pound Cake

1 cup butter, softened
2 1/2 cups sugar
6 eggs
3 cups flour, sifted
1/4 tsp soda
1 8-oz sour cream (or buttermilk or sour milk)
1 tsp vanilla
1 tsp lemon juice

Cream butter; gradually add sugar.
Add eggs, one at a time, beating well after each addition.
Combine flour and soda; add to creamed mixture, alternating with sour cream. Mix well.
Stir in flavorings.
Pour batter into a greased, floured 10" tube pan.
Bake 350 for 1 hour, 15 minutes.
Cool 10 minutes in pan and invert on cake plate.
*Bakes well in two loaf pans and freezes well.

Lemon Yogurt Cake

This is a recipe from the Barefoot Contessa. It's delicious. The size of the cake is more of a loaf than a regular cake size. Perfect for a brunch or to take to a loved one. But, the intense lemon flavor is like non other I've ever made. It's fantastic! So good with coffee!

Lemon Yogurt Cake

Cake:
1 1/2 cup flour
2 tsp baking powder
1/2 tsp salt
1 cup yogurt
1 1/3 cup sugar, divided
3 eggs
2 tsp lemon zest (2 lemons)
1/2 tsp vanilla extract
1/2 cup veg oil
1/3 cup lemon juice

Glaze:
1 cup powder sugar
2 Tbsp lemon juice

Preheat oven to 350. Grease 8 1/2 x 4 1/2 x 2 1/2 loaf pan. Line with parchment paper, grease and flour again.
Combine flour, baking powder, and salt.
Whisk together yogurt, 1 cup sugar, eggs, lemon zest, and vanilla.
Slowly whisk dry ingredients into yogurt mixture.
Using a rubber spatula, fold in vegetable oil until incorporated. May take a few minutes.
Pour in pan. Bake for 50 minutes.
Cook 1/3 c lemon juice and 1/3 c sugar until clear. Set aside.
Allow cake to cool for 10 minutes. Place on sheet pan or serving dish. Pour lemon sugar mix over warm cake. Cool completely.
Combine powder sugar and lemon juice. Pour over cake.

This recipe had several comments on the Food Network website. I followed the recipe exactly and it turned out great. Remember, do not use a mixer, just a whisk and rubber spatula.

This is the perfect dessert for the lemon lover in your life! I will definitely be making this again!

Lemon Poppy Seed Muffins

This is a good recipe - not too lemony. I would recommend adding more lemon zest or lemon juice to enhance the flavor, if you want.

Lemon Poppy Seed Muffins

2 c flour
2 tsp baking powder
1/4 tsp salt
1/2 cup butter, at room temp
1 tsp lemon zest
2/3 c sugar
2 eggs, at room temp
4 tsp poppy seeds
1/2 c milk

Preheat oven to 350.
Mix flour, baking powder, and salt.
With mixer cream butter, zest, and 2/3 cup sugar; about 2 minutes.
Add eggs. Stir in seeds.
Fold in flour in 3 parts, alternate with milk in 2 parts. Mix until just combined.
Bake for 25 minutes.

Here's a basic topping for them -
1/4 cup butter
1/2 cup sugar
1/8 cup cream
1/2 tsp vanilla

Melt butter and sugar together. Add cream and vanilla.
Spoon over warm muffins.

*Some things to add more lemon flavor are to use 1/2 cup lemon yogurt instead of milk and to add lemon juice or extract.

Scalloped Potatoes

It's a bit eerie how good these taste...especially with such few ingredients. The nutmeg gives the potatoes a deep, almost smoked flavor. Eli had two helpings!

Scalloped Potatoes

1 clove garlic, smashed
2 Tbsp unsalted butter
2 1/4 pounds potatoes, peeled and sliced very thinly
2 cups half-and-half
1 Tbsp salt
black pepper
pinch of nutmeg

Preheat oven to 350. Spray an 8x8x2 dish with Pam (or butter!). {I sprinkled garlic powder in the bottom}
In a medium saucepan, combine butter, garlic, potatoes, half-and-half, salt, pepper to taste, and nutmeg. Bring to a boil, lower the heat to med-high, and cook, stirring, until the mixture has thickened, about 5 minutes. Transfer the mixture to the prepared dish.
Bake the potatoes, basting occasionally, until lightly browned and bubbly, about 1 hour. Let cool 10 minutes before serving.

*I saw on a comment of this recipe that someone put half of the potatoes in the dish, topped them with thawed and strained spinach and ham. Then, added the rest of the potatoes. After cooking, they added cheese and broiled until melted and bubbly. I think this would be a delicious version! {although, I would use turkey or chicken}

Apple Dumplings

This recipe is from the Pioneer Woman herself. And, it was her mother's recipe. Do I need to say more?
These are super easy to make, they smell delicous, they look amazing, and your guests will gush with complements...with their mouths full! Get busy! Make these! Now!

Apple Dumplings

2 Granny Smith apples, peeled and cut into 8 slices each
2 cans crescent rolls
1 stick butter (the original recipe calls for 2, but 1 is all you need)
1 1/2 cups sugar
1 teaspoon vanilla
cinnamon, to taste
1 can (12oz) Mountain Dew (I use Sprite)

Roll each apple slice in a crescent roll. Place in a greased 13X9 dish.
Melt butter, gradually add sugar and barely stir. Add vanilla, stir and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon.
Bake at 350 for 40 minutes.
Serve with ice cream, and scoop some of the sweet sauce from the pan on top.

This dessert has an amazing deep apple taste. It just might top apple pie in my book.

As the PW says: WARNING: Prepare this dish at your own risk. It is beyond imaginable.

Bran Muffins

This recipe makes a ton. Seriously. I have a specific large tupperware for when I make this. This is an ESSENTIAL make some a lady having a baby...for many reasons. It makes a ton and lasts for 6 weeks. Plus, all those key benefits of fiber! Enough said, enjoy!

Bran Muffins

1 cup oil
4 eggs, beaten
3 cups sugar (or splenda)
1 quart buttermilk
4 cups bran flakes
1 tsp salt
5 cups flour (or whole wheat flour)
5 tsp baking soda
2 cups All Bran
2 cups boiling water

In a small bowl, mix together boiling water and All Bran. Set aside.
Mix sugar and oil. Beat in eggs. Add buttermilk, flour, soda, and salt.
Add water and All Bran mixture. Fold in bran flakes.
Bake in greased muffin pans at 350 for 18-20 minutes.
Can be kept in refrigerator for 6 weeks.

*I usually do a mixture of regular sugar and splenda and regular flour and whole wheat flour.
*These are great with cinnamon and cut up apples. Or butter and syrup!

Lemon Curd Pound Cake

This is such an easy cake! And, absolutely beautiful. It has a golden color, light crust, and smells fantastic! Everything a pound cake should be. It's from my 2009 Southern Living Christmas Cookbook that my aunt gave me. I made it in two loaf pans and it still took the same time to bake. It's a must-make!

Look how the lemon curd drips down the side...

Lemon Curd Pound Cake

1 cup butter, softened

1/2 cup shortening

3 cups sugar

6 large eggs

3 cups all-purpose flour

1/2 tsp baking powder

1/8 tsp salt

1 cup milk

1 tsp vanilla extract

1 tsp lemon extract

Beat butter and shortening at medium speed until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until the yellow yolk disappears.

Sift together flour, baking powder, and salt. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour. Beat batter at low speed just until blended after each addition. Stir in vanilla and lemon extracts.

Pour into greased and floured 12-cup tube pan.

Bake at 325 for 1 1/2 hours. Cool in pan for 10 minutes. Remove from pan, carefully brush Lemon Curd over top and side of cake.

Lemon Curd

2/3 cup sugar

1 1/2 Tbsp butter, melted

2 tsp grated fresh lemon peel

2 Tbsp lemon juice

1 large egg, lightly beaten

Stir together first 4 ingredients in a small saucepan; add egg, stirring until blended.

Cook mixture, stirring constantly, over low heat, 10 to 12 minutes until mixture thickens slightly and begins to bubble on the edges. Remove from heat.

Brush it immediately on cake, it will continue to thicken as it cools.

Creamy Poblano Chicken with Cornbread Waffles

This is a keeper! Chris and my company thoroughly enjoyed them...even my son and nephews! This recipe is from my new Southern Living Christmas Cookbook that my aunt surprised me with!

Creamy Poblano Chicken

3 Tbsp butter
1 large sweet onion, chopped
2 poblano peppers, seeded and diced
3 garlic cloves, diced
8 skinned and boned chicken breast halves; cut into bite sized pieces
1 tsp salt
1/2 tsp pepper
1 can cream of mushroom soup
1 can cream of chicken soup
8-oz sour cream
8-oz shredded sharp Cheddar cheese

Melt butter in a Dutch oven. Add onion, chili pepper, and garlic; saute 5 minutes. Add chicken, salt, and pepper; cook, stirring often, 8 to 10 minutes or until chicken is done. Stir in soup and sour cream until smooth. Add cheese, and cook 7 to 8 minutes or until cheese is melted. Serve over Cornbread Waffles.

*I only used 1 can of cream of mushroom.

Cornbread Waffles

1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
2 Tbsp sugar
2 1/2 tsp baking powder
3/4 tsp salt
1 large egg
1 1/2 cups white shoepeg corn
1 1/2 cups milk
1/4 cup butter, melted

Stir together first 5 ingredients in a large bowl. Stir together egg and next 3 ingredients. Add to cornmeal mixture, stirring just until dry ingredients are moistened.
Bake waffles in a preheated, oiled waffle iron just until crispy.
Yields 12 (4-inch) waffles

*I used yellow corn verses white

Banana Nut Muffins

Ok, I am totally devoted to my original banana bread recipe. But, I was needing to use some ripe bananas and needing to make mini-muffins. So, I found this one from one of my favorite chefs, Tyler Florence. It's simple and make beautiful, golden muffins. An added bonus is that your home will smell heavenly.

Banana Nut Muffins

2 cups all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 eggs
1 teaspoon vanilla
1/2 cup pecans, chopped

Preheat oven to 375 degrees.
In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 bananas with a fork in a small bowl so they still have a bit of texture.
With an electric mixer, whip the remaining bananas and sugar together like you mean it, for about 3 minutes. (yes, the recipe actually used this line!)
Add the melted butter, eggs, and vanilla and beat well. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula.
Spoon the batter into the muffin tins to fill them about halfway.
Bake for 18 to 20 minutes.

I made about 36 mini muffins. I also always use salted butter. Still tasted great! Enjoy!

Blueberry Muffins

These muffins are so pretty! I actually didn't have enough blueberries, so I used blackberries instead. I was concerned the muffins would not be as good (because blackberries are bitter tasting), but Chris thought the streusel made the difference! Happy baking!

Blueberry Muffins

1 1/2 cups all purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Preheat oven to 400. Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. In a separate bowl, combine oil, egg and milk. Mix with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To make crumb topping, mix remaining ingredients. Mix with a fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes. Makes 8 large muffins.

I made mini muffins. It made about 36 of them. They baked for 15 minutes. Perfect, beautiful domes.

Thai Chicken Pizza

This pizza is delicious! A very different taste that will please your palete! Lots of flavors...plum sauace, peanut butter, lime! I made this for company last night and they all liked it. It was great paired with a green salad! The credit for this recipe is given to Ashley over at her blog.

Thai Chicken Pizza

Plum Sauce (I used 1/2 jar per pizza)
Package of mozzarella cheese
1 1/2 lbs cooked chicken (I cooked mine in olive oil, salt, and pepper), cubed or shredded
2 Tablespoons of olive oil
2 Tablespoons of reduced sodium soy sauce
1 teaspoon of hot sauce
2 Tablespoons of montreal steak seasoning
1 teaspoon of honey
1 teaspoon of lime juice
2 Tablespoons of peanut butter

Take your crust and brush with olive oil. Add the plum sauce & 1/2 bag of mozzarella cheese. Bake on 425 for 10 minutes. Take out and cool.

In pan heat the olive oil, soy sauce, hot sauce, seasoning, honey, lime juice, and peanut butter on low. Then poor in your chicken and mix. Once covered poor onto pizza and then cover with more mozzarella cheese. Place back into over until cheese is melted.

Here are my alterations:

-I used Pillsbury pizza crust, baked it for 13 minutes versus 10.

-I doubled the sauce mixture that coats the chicken (otherwise it was too dry looking!)

-I would only use 1 Tablespoon of the montreal steak seasoning, it is very powerful

-I would add chopped peanuts (for the crunch factor!)

Banana Nut Bread

Every true Southern lady must have a staple Banana Bread recipe. It is perfect for hostessing, loving on your family, and taking to a friend. When I was a new bride I remember stressing about living up to my Mom's bread. I was living at my PaPaw's house at the time and wanted to use up the yucky bananas. So, I got a cookbook that was a wedding present and saw that I had all the ingredients. My PaPaw said it was some of the best that he'd ever had and that it reminded him of old-fashioned cake. So, since it was good enough for him, it would be forever more! And, I've stopped looking for another Banana Bread recipe!

I also call this "Poor Man's Banana Bread" - because the ingredients are simple. My Mom's calls for sour cream, making it "Rich Man's Banana Bread." On to the recipe...

Banana Nut Bread

3 cups sugar

1 cup oil

4 eggs

2 to 3 very ripe bananas

2/3 cups water

1 cup chopped nuts

3 1/2 cups self-rising flour

2 tsp cinnamon

Cream sugar and oil. Add eggs and bananas. Mix well.

Stir together flour and cinnamon and add this to sugar/egg mixture, alternating with water.

Stir in nuts.

Pour into two well-greased bread pans. Bake at 350 for 1 hour and 10 minutes.

*This will make your home smell divine! I've heard that making this (and making your home smell wonderfully) is a great tip for selling your home!

*The loaves also freeze very well.