Sunday Brunch -- Blueberry Cobbler French Toast

I ran to Walmart one night for a cookie run (I know, I could have just made a batch but I wanted the break apart & bake cookies). I was hoping for snickerdoodle cookies but Walmart didn't have any break apart ones and so I went to the bakery to find a box and they were out. :(

But I did find a great looking loaf of bread -- Blueberry Cobbler bread!!

I grabbed a loaf and knew that I wanted to make french toast with it -- I figured that cinnamon bread was great for french toast and this would be great too. I was right! We had this for Sunday breakfast recently and it rocked. G didn't care for it but he isn't a fan of blueberry, except for the blueberry muffins they serve at Stepping Stone for snack.

Blueberry Cobbler French Toast

3 eggs, beaten
splash of milk
2 teaspoon of vanilla
4-5 slickes of Grandpa's Oven Blueberry Cobbler bread (from Walmart Bakery)

Mix eggs, milk & vanilla together. Soak slices of bread into egg mixture and place on griddle. Flip when each side is set and browned.

Serve with butter & syrup.

Sweet Tooth Tuesday -- Pumpkin Banana Bread

One of my favorite things about fall is PUMPKINS!! I love just about everything pumpkin. It is one of my fave pies (so much so that E made it for my birthday and his pies rock!)

A few weeks ago I was going to make Blueberry Bread but decided that I wanted something different and went searching for a pumpkin bread and found this Pumpkin Banana Bread. It made the house smell amazing! The mixture of spices, pumpkin and vanilla were wonderful.

Pumpkin Banana Bread
Adapted from: www.crampedkitchen.com

2 Mashed Ripe Bananas
1 can Pumpkin Puree
1 1/2 T Canola Oil
2 Eggs
2 tsp Vanilla
2 C Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
2/3 C Sugar
1/2 tsp Nutmeg
1/2 tsp Ginger
2 tsp Cinnamon
1/2 c old fashion oats (since I used extra pumpkin puree)

Preheat oven to 350 degrees. Grease loaf pan and set aside. Combine mashed bananas, pumpkin, oil, eggs, and vanilla. Mix thoroughly. In a separate bowl, add remaining ingredients. Add the dry ingredients in about 3 parts. Beat the batter after each addition until smooth. Sprinkle cinnamon & sugar mix into bottom of greased pan. Pour batter into loaf pan and bake for 1 hour or until toothpick placed in center comes out clean.(there is just one banana in the picture but I used two)

I have linked this to:

Fast Friday -- Garlic Parmesan Skillet Bread

Recently, while reading one of my fave blogs Plain Chicken (http://plainchicken.blogspot.com/), I ran across this easy and addictive bread!

We made a batch up a few weeks ago when my parents were in town and it was perfect. It paired great with steak, baked sweet potatoes and fresh veggies.

Garlic Parmesan Skillet Bread

1 can flaky buttermilk biscuits
3 Tbsp butter
2 garlic cloves, minced or pressed
2 tsp Italian seasoning or Carrabba's bread dip seasoning
1/4 cup grated parmesan cheese
8" saute pan

Preheat oven to 350. Melt butter in saute pan. Add garlic, parmesan cheese and Italian seasoning. Cut biscuits into quarters and toss in saute pan. Place whole pan in oven and bake for 15-20 minutes. Remove from oven and slide onto platter for serving.

Linked to:
The Grocery Cart Challenge
http://grocerycartchallenge.blogspot.com/

Sweet Tooth Tuesday -- Strawberry Bread

A few months ago, I ran across this recipe over on Let's Dish and knew that I would have to try it out with the strawberries that were in the fridge. This bread is really good and perfect to use up strawberries. We really enjoyed it for a snack and for a quick breakfast.




Strawberry Bread

3 eggs
2 cups sliced strawberries
2 cups sugar
1 1/2 cups cooking oil
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon baking soda


Preheat oven to 350 degrees. In a large mixing bowl, beat the 3 eggs until thick and lemon colored. In a separate bowl, mash the strawberries. Add the sugar, mashed strawberries, and oil to the eggs and mix well. In another large bowl, sift together the flour, cinnamon, baking powder, soda, and salt. Add the dry ingredients to the berry mixture and mix until just incorporated.

Divide batter evenly between 2 well-greased 9 x 5 loaf pans.
Bake for 50 minutes.
Cool for 10-15 minutes before removing bread from pans.

Great Ideas from "Let's Dish" -- Strawberry Bread & Cheesy Baked Ravioli

One of my fave blogs is "Let's Dish". I love all of the ideas & receipes that Danelle has posted and have adapted several of her receipes for my family.


Strawberry Bread

My Version
3 eggs
2 cups sliced strawberries
1 1/2 cups sugar
1/2 cups cooking oil
3 cups flour
2 teaspoons baking powder
2 1/2 teaspoons cinnamon
1/2 teaspoon baking soda
1 cup applesauce
1/2 t vanilla

Directions
Preheat oven to 350 degrees. In a large mixing bowl, beat the 3 eggs until thick and lemon colored. In a separate bowl, mash the strawberries. Add the sugar, mashed strawberries, applesauce, and oil to the eggs and mix well. In another large bowl, sift together the flour, cinnamon, baking powder, and soda. Add the dry ingredients to the berry mixture and mix until just incorporated. Divide batter evenly between 2 well-greased 9 x 5 loaf pans. Bake for 50 minutes. Cool for 30 minutes before removing bread from pans.


(My picture isn't that great of the bread)

Let's Dish Version
3 eggs
2 cups sliced strawberries
2 cups sugar
1 1/2 cups cooking oil
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon baking soda

Directions
Preheat oven to 350 degrees. In a large mixing bowl, beat the 3 eggs until thick and lemon colored. In a separate bowl, mash the strawberries. Add the sugar, mashed strawberries, and oil to the eggs and mix well. In another large bowl, sift together the flour, cinnamon, baking powder, soda, and salt. Add the dry ingredients to the berry mixture and mix until just incorporated. Divide batter evenly between 2 well-greased 9 x 5 loaf pans. Bake for 50 minutes. Cool for 10-15 minutes before removing bread from pans.

**I added vanilla, additional cinnamon, omitted salt, reduced the amount of sugar, replaced part of the oil with applesauce.**

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Super Cheesy Baked Ravioli

My Version -- makes 2 large pans
64 oz frozen cheese ravioli
1 tablespoon olive oil
1 small onion, chopped
3 cloves garlic, minced
1.5 pounds ground turkey, italian seasoned
1.5 pounds Italian Sausage
1 large jar prepared pasta sauce
1 can diced tomatoes
1 can tomato sauce
1/2 of a small can of tomato paste
8 oz sour cream
15 oz ricotta cheese
salt & pepper to taste
2 tablespoons italian seasoning
2 tablespoons garlic powder
1 pound mozzarella cheese, shredded
6 oz grated Parmesan cheese

Preheat oven to 350 degrees. Grease a 9x13 inch baking dish. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic and cook until onion is tender. Add meat and cook until ground beef is no longer pink. Stir in pasta sauce, diced tomatoes, tomato sauce, and tomato paste and keep warm over low heat. Meanwhile, cook ravioli according to package directions until just tender; drain. In a medium bowl, stir together sour cream, ricotta cheese, italian seasoning, garlic powder, salt & pepper until well blended. Layer 1/2 of the ravioli in the prepared dish. Top with half of the meat and sauce mixture, all of the sour cream/ricotta mixture and parmesan cheese. Repeat with the remainder of the ravioli, meat and sauce mixture and mozzarella. Bake, uncovered, for 30-40 minutes until sauce is bubbly and cheese is melted.
















Let's Dish Version
1 pound ravioli
1 tablespoon olive oil
1 small onion, chopped
3 cloves garlic, minced
1 pound ground beef
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried rosemary
1/2 teaspoon crushed red pepper flakes
1 (26 ounce) jar prepared spaghetti sauce
1/2 cup sour cream
1/2 ricotta cheese
1/2 teaspoon basil
1/2 teaspoon oregano
3 cups mozzarella cheese, shredded
1/2 cup grated Parmesan cheese

Directions
Preheat oven to 350 degrees. Grease a 9x13 inch baking dish. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic and cook until onion is tender. Add ground beef, salt, pepper, rosemary and red pepper flakes and cook until ground beef is no longer pink. Stir in spaghetti sauce and keep warm over low heat. Meanwhile, cook ravioli according to package directions until just tender; drain. In a medium bowl, stir together sour cream, ricotta cheese, basil and oregano until well blended. Layer 1/2 of the ravioli in the prepared dish. Top with half of the meat and sauce mixture, all of the sour cream/ricotta mixture and half of the mozzarella. Repeat with the remainder of the ravioli, meat and sauce mixture and remaining mozzarella. Top with 1/2 cup grated Parmesan cheese. Bake, uncovered, for 30-40 minutes until sauce is bubbly and cheese is melted.

Blueberry Bread -- Easy and Yummy!

I am a fan of easy recipes and this is one of my favorite quick breads.

Wild Blueberry Quick Bread

1 box Betty Crocker Wild Blueberry muffin mix
3/4 c water
3T vegetable oil
1 egg

Preaheat oven to 400 degrees, grease a loaf pan. Drain and rinse the can of blueberries that are in the muffin mix. Mix all ingredients together, once mixed fold in the blueberries. Pour into loaf pan. Bake for 40-50 minutes.

Banana Zucchini Carrot Bread

Banana Zucchini Carrot Bread
Makes 1 loaf or 12 large muffins

http://www.fatsecret.com/

1 extra large egg
1 cup sugar
1/3 cup butter
1 dash salt
1 tsp vanilla
3 medium bananas
1/2 cup grated carrots
1 cup chopped zucchini
1 tsp baking soda
2 cups flour

1.Pre-heat oven to 350 °F.
2.Melt butter and pour into large bowl.
3.Add bananas and mash. Add grated zucchini and shredded carrots. Mix well.
4.Add sugar, beaten egg, and vanilla.
5.Sprinkle in baking soda and salt and mix. Add flour and mix well.
6.Pour in 4x8" loaf pan or two muffin trays (6 large each).
7.Bake loaf for 60-75 minutes. Bake muffins for approx 20-30 minutes.
8.Let cool on tray and serve.


Nutrition Facts
Serving Size 1 serving

Amount Per Serving
Calories from Fat 53
Calories 223

% Daily Values*
Total Fat 5.87g 9%
Saturated Fat 3.427g 17%
Polyunsaturated Fat 0.377g
Monounsaturated Fat 1.526g
Cholesterol 34mg 11%
Sodium 165mg 7%
Potassium 178mg
Total Carbohydrate 40.17g 13%
Dietary Fiber 1.6g 6%
Sugars 20.79g
Protein 3.3g
Vitamin A 19%
Vitamin C 8%
Calcium 1%
Iron 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Values are based on USDA Nutrient Database SR18

Nutrition summary:
There are 223 calories in 1 serving of Banana Zucchini Carrot Bread.
Calorie break-down: 23% fat, 71% carbs, 6% protein.
Calculated Weight Watchers® points: 5 points.
Estimated Net Carbs (non-fiber carbs): 38.57g.

This is a yummy bread! It is very moist. I would add a bit more carrot to it next time but we really like it.

Corn Bread -- really easy

There is a great blog from Jane Doiron and she has some great make ahead meals/items. And a few days ago she posted a corn bread recipe, but I figured I would never make it cause E dislikes corn bread but today he asked for some to go with our ribs! YEAH, so I was able to make some home made corn bread - which was a first for me. It was yummy and so easy. I don't think I will buy corn bread mix again!!





Corn Bread

1 1/2 cups all purpose flour
1 1/4 cups yellow cornmeal
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup milk (I use 1%)
2 eggs
5 tablespoons butter, melted

Directions

1. Preheat the oven to 350 degrees F. Spray an 8 x 8 baking pan with non stick spray; set aside.

2. In a large bowl, mix all of the ingredients together. Pour the batter into the prepared baking pan. Spread the batter evenly.

3. Bake for 25 - 27 minutes or until a toothpick inserted in the center comes out dry.