Blueberry oatmeal muffins

2 cups flour
1 cup oats–quick or regular oats
2/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups honey greek yogurt (Chobani)
2 large eggs, lightly beaten
4 tablespoons unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
1 cup fresh blueberries

Heat oven to 350°. Coat muffin tin with cooking spray

or liners. Combine flour, sugar, oats, baking powder,

baking soda and salt in a bowl. Combine yogurt, eggs,

butter, and vanilla in a second bowl. Fold yogurt

mixture into dry mixture; stir to combine completely.

Gently fold in blueberries. Spoon into muffin tins.

Bake for 20-25 minutes.  My family likes the

mini muffins so I just bake them for half the time

12 -15 minutes. 

Chocolate chip pumpkin bread

1 1/2 c. sugar
1 c. pumpkin
1/2 c. applesauce
2/3 c. water
2 eggs
1 1/2 c. flour
1/2 tablespoon cinnamon
1/2 tablespoon nutmeg
2 teaspoon baking soda
dash of salt
1/2 c. chocolate chips

Preheat oven to 350 degrees. Grease and flour loaf pan.               
In a large bowl, combine sugar, pumpkin, applesauce, water, and eggs.
Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and
salt. Fold in chocolate chips. Fill loaf pan.               
Bake for 45 min. to 1 hour, or until an inserted knife comes out clean.
Cool on wire racks before removing from pan.

Coconut Chocolate Banana Bread

1/2 c. butter or margarine
1 c. sugar
2 eggs
1tsp. baking soda
1/2 tsp. salt
2 c. flour
2 ripe bananas (chopped and mashed)
1 cup milk chocolate chips
1 cup large flaked coconut

Cream together butter and sugar.  Add eggs one at a time.
Add baking soda and salt.  Mix well.  Stir in mashed
bananas.  Add flour and mix.  Add chocolate chips
and coconut.  Mix well. Pour into greased loaf pan.
 Bake at 350 degrees for 45-50 minutes.

Bloomin' Onion Bread

Recipe from The Girl who ate Everything

1 unsliced loaf sourdough bread
12-16 ounces Monterey Jack cheese, thinly sliced
1/2 cup butter, melted
1/2 cup finely diced green onion
2 teaspoons poppy seeds

Preheat oven to 350 degrees.
Cut the bread lengthwise and width wise without cutting
through the bottom crust. This can be a little tricky
but the bread is very forgiving. Place on a foil-lined baking
sheet. Insert cheese slices between cuts. Combine butter, onion,
and poppy seeds. Drizzle over bread. Wrap in foil; place on a
baking sheet. Bake at 350 degrees for 15 minutes.
Unwrap the bread and bake 10 more minutes, or until cheese is melted.

Pumpkin Pecan Spice Monkey Bread

Picture and recipe from Amazing Moms

•cooking spray
•1/3 cup granulated sugar
•1 ½ tablespoons pumpkin pie spice
•1 cup pecans, chopped
•2 (11 ounce) packages of Pillsbury Thin Crust Pizza Dough
•2 tablespoons unsalted butter, melted

Preheat oven to 350 degrees. Spray a 10-11-inch spring form

pan with cooking spray and set side. In a medium bowl, combine

sugar, pumpkin pie spice, and pecans. Stir until everything is

well combined. Lightly flour a surface and roll out both pieces

of pizza dough, side by side. Brush each piece of dough with

melted butter. Sprinkle sugar/pecan mixture over each of the

pieces of dough, leaving a 1- inch border around the edge.
Roll up both pieces of dough into a log, jell-roll style. Trim off

the ends of each roll to make them neat, and then cut each roll

into about 15 (1-inch pieces). Place each piece of dough side by

side in concentric circles into the prepared pan.
Bake for 30 - 35 minutes or until bread is lightly browned.

Serve warm.

Banana nut muffins

3 large ripe bananas, mashed (about 1-1/4 cups)
1/3 cup melted butter
3/4 cup sugar
1 egg, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
1/8 teaspoon salt
1-1/2 cups flour
1/3 cup chopped walnuts or pecans

In a large bowl, combine the bananas and butter;

stir in the sugar, egg and vanilla extract.In a small

bowl, combine the baking soda, salt and flour.

Add the flour mixture to the banana mixture; blend well.

Fill greased muffin cups 3/4 full. Bake at 350 degrees.

for 18 to 22 minutes. Cool on a wire rack.

Makes 12 muffins or 24 mini muffins.

(Printable Recipe)

Tomato Bruschetta

French bread cut 1/2 inch thick
2 tomatoes, cut in small cubes
1 teaspoon dried basil
2 tablespoons grated Parmesan cheese
2 tablespoons olive oil
Garlic salt and pepper to taste

Slice bread and brush oil on one side. Broil briefly until it
starts to brown. Watch it carefully because it browns quickly.
In a medium bowl, mix tomatoes, basil, Parmesan, olive oil,
and little garlic salt and pepper to taste.
Spread a spoonful on toasted rounds and serve.

Pumpkin Snack Muffins

1 1/2 cups oats (ground in a food processor for 2-3 minutes)

1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vanilla yogurt
2 large eggs
1/2 cup honey

1 cup canned pumpkin
2 T. chopped almonds or walnuts

Preheat the oven to 350 degrees. Mix dry ingredients. Mix wet

ingredients. Mix together. Add nuts. Stir well. Scoop into muffin tins.

Bake 20 to 25 minutes.

Red Lobster Cheddar Bay Biscuits

2 1/2 cups Bisquick baking mix
4 tablespoons cold butter
1 cup sharp cheddar cheese, grated
3/4 cup cold whole milk
1/4 teaspoon garlic powder

Brush on top:

2 tablespoons butter, melted
1/2 teaspoon garlic powder
1/4 teaspoon dried parsley flakes
1 pinch salt

Preheat oven to 400°F. Combine Bisquick and cold butter.

Don't combine too thoroughly. There should be small chunks

of butter about the size of peas. Add cheddar, milk

and 1/4 tsp garlic. Mix by hand until combined, but

don't over mix. Drop 9 equal portions onto greased

cookie sheet. Bake for 15-17 minutes or until tops are light brown.
Melt 2 Tablespoons butter in a bowl. Stir in 1/2 tsp garlic powder

and parsley flakes. Use a pastry brush to spread garlic butter

over tops of biscuits.

Recipe and picture from RecipeZaar

Cinnamon Toast Muffins

1 1/2 Cups whole wheat flour
1 Cup Rolled Oats
1/3 Cup Sugar
1 Tablespoon baking powder

In a separate bowl, combine following wet ingredients:
1 cup milk
1 egg
1/4 cup canola oil
1 tsp vanilla

Mix all ingredients til moistened. Fill muffin cups 3/4 of
the way full. Sprinkle a generous amount of cinnamon
sugar on top of each muffin. Bake in 400 oven for 12 minutes
or until cooked through.

Easy peasy pizza dough

A yummy and quick pizza dough recipe. You don't have to wait for the dough to rise!

3 cups all-purpose flour
1 (.25 ounce) package active dry yeast
2 tablespoons vegetable oil
1 tablespoon white sugar
1 teaspoon salt
1 cup warm water

Combine flour, salt, sugar, and yeast in a bowl. Mix in oil and warm water. Spread out on a large pizza pan(or two small). Top with desired toppings. Enjoy!

Cheese bread

1 (16 oz.) pkg. shredded, sharp cheddar cheese
1 cup mayonnaise
1 (1 ounce) package ranch -style dressing mix
1 loaf french bread

Preheat oven to 300 degrees. Combine cheese, mayonnaise, and
dressing mix. Slice french bread in half. Spread cheese mix on
both sides of bread and heat in oven until cheese is melted and
bread is heated through.

Chocolate Chip Oatmeal Banana Muffins

I saw this recipe(and photo) on My Food Storage Deals last week and it sounds great! The perfect healthy after-school snack for your kiddos or even a great breakfast! Its also a great way to use your food storage.

1 1/2 c. flour (She uses half wheat flour, half white)

1 c. sugar

1/4 c. oil

1 tsp. baking soda

1 tsp. salt

2 tsp. nutmeg

3 tsp. cinnamon

1 egg

3/4 c. applesauce

2 c. smashed bananas (about 2-3 bananas)

1 3/4 cup oats

1 pkg. chocolate chips

Mix egg, sugar, oil, bananas. Add everything else then chocolate chips. Put in muffin tins and bake for 15 minutes at 350 degrees.

Foolproof Whole Wheat Bread

This recipe is from my friend Janet Mollat (the food storage guru in our area:). I made it with her once and it was really good! The directions are long, but its really not hard at all. If I can do it, anyone can! This recipe yields 4 loaves of bread.

2 tbsp. yeast in 1/2 c. warm water

5 c. hot water from tap

7 c. unsifted white flour

2/3 c. honey

2/3 c. cooking oil

2 tbsp. salt

6 c. whole wheat flour

1. Sprinkle yeast in 1/2 cup warm water. DO NOT STIR.

2. Combine 5 cups hot tap water and 7 cups white flour in Bosch/Kitchenaid bowl and mix on LOW speed, while you combine oil, salt and honey in a separate bowl.

3. Add the salt, oil and honey to the mixture in the bread mixer and continue to mix until everything is well blended.

4. By this time, the yeast should have had plenty of time to brew. The yeast should be on top of the water. Add to ingredients in the mixing bowl and blend thoroughly.

5. Add 6 more cups of whole wheat flour. Let the dough knead on LOW speed for ten minutes.

6. During this time, grease four bread pans. Oil hands and the counter. Remove dough from mixer and place on oiled counter top. Divide into four equal parts. The dough will be a little sticky, but will easily form into loaves. Place in pans with folded side to bottom of pan. Watch the bread so that it does not rise more than 1/2 in bulk.

7. Bake at 350* for 40 minutes. When the bread has baked, remove immediately from the pans. For a softer crust, brush tops of loaves with butter. Cover with a kitchen towel to cool. Freeze in freezer bags whatever you don't plan on using that week.

Cranberry Nut Bread

2 c. flour
1 c. sugar
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/4 c. butter or margarine
1 tsp. grated orange peel
3/4 c. orange juice
1 well beaten egg
1 c. fresh cranberries, coarsely chopped
1/2 c. walnuts

Sift together dry ingredients. Cut in butter. Combine orange peel,
juice and egg. Add to dry ingredients mixing just to moisten. Fold
in berries and nuts. Turn into greased loaf pan. Bake at 350 for
60 minutes. Cool. Wrap and store overnight. Cuts easier if
refrigerated.

Whole Wheat Applesauce Muffins

1 cup whole wheat flour
1 cup white flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 cup sugar
1/2 cup shortening
2 eggs, beaten
1 cup applesauce
1 cup chopped nuts (optional)
1/4 cup chopped pecans or walnuts
1/2 cup brown sugar

Sift flours, baking powder, and salt into a larger bowl.
Set aside. Cream sugar and shortening. Stir beaten
eggs and applesauce. Blend in sifted ingredients. Fold
in chopped nuts if desired. Spoon into greased muffin tins.
Mix pecans and brown sugar together and sprinkle over batter.
Bake at 375 for 20 minutes.

Banana Banana Bread

This is a delicious and super moist banana bread recipe that I love. Add cinnamon, nutmeg and/or walnuts for extra flavor!

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Photo and recipe courtesy of Allrecipes.com.

Zucchini Bread

3 eggs, beaten
2 c. sugar
1 c. oil
3 tsp. vanilla
3/4 tsp. baking powder
1 tsp. soda
1 tsp. salt
3 tsp. cinnamon
2 c. raw, grated zucchini
3 c. flour

Beat eggs, sugar, oil, and vanilla. Add zucchini. Mix all dry
ingredients (add more flour if needed). Bake at 350 degrees
for 50 minutes. *Add nuts and raisins if desired.

Resurrection Rolls

1 pkg. canned biscuits
2 Tbsp. melted butter
5 large marshmallows (cut in half)
cinnamon
sugar

Give each child 2 biscuits. The biscuits represents
the cloth that Jesus was wrapped in.

Give each child a marshmallow, this represents
Jesus. Have them dip the marshmallow in melted
butter, which represents the oils of embalming.
Then dip the buttered marshmallow in the cinnamon
and sugar mixture which represent the spices used to
anoint the body.

Put the marshmallow in the middle of the two biscuits.
Wrap biscuit around marshmallow completely so the
marshmallow inside can't leak out. This represents
the wrapping of Jesus' body after death.

Place on a greased pan and bake at 350 for 11-13
minutes. The oven represents the tomb.

When the rolls have cooled slightly, the children
can open their rolls (cloth) and discover that
Jesus is no longer there, He is risen. (The
marshmallow and the roll is puffed up, but empty.)