I spied this yummy Blueberry Muffin Loaf over at Smitten Kitchen.  This bread is loaded with blueberries and I especially love the crunchy top with turbinado sugar. I noticed others talking about other sweet bread recipes that she has shared.  As I was leaving the house this morning, I noticed Chris had sliced a big piece, spread it with butter and was toasting it in the toaster oven - yum!  This is an easy, one bowl recipe.  I used fresh blueberries but you can use frozen too.  Enjoy!

Blueberry Muffin Loaf  - adapted from Smitten Kitchen

8 Tbsp butter, melted

3/4 cup granulated sugar

lemon zest from one lemon

1 cup plain unsweetened Greek-style yogurt

2 large eggs

2 tsp baking powder

1/2 tsp baking soda

3/4 tsp kosher salt

2 cups all-purpose flour

2 1/4 cups fresh or frozen blueberries

3 Tbsp turbinado sugar 

Preheat oven to 375.  Line a large loaf pan (9 x 5) with parchment paper, pushing into the corners. Melt butter in a large bowl then whisk in granulated sugar and lemon zest.  Add yogurt, eggs and whisk to combine.  Add in baking powder, baking soda and salt whisking to combine.  Add flour and berries and fold in until all pockets of flour are incorporated. Batter will be very thick.  Spoon into prepared pan.  Drop it several times on the counter to make sure all air bubbles are out of the bottom. Sprinkle the top with all 3 Tbsp of turbinado sugar.  Bake for 60 - 70 minutes or until a toothpick comes at clean.  Use parchment handles to lift out of the pan to cook on a cooling rack. 

Zucchini Bread - Joanna Gaines

Looking for new recipes to try to keep me sane during this crazy time.  I follow Joanna Gaines and Magnolia on Instagram.  I love that Joanna has been sharing recipes on Instagram.  She and her daughter filmed her making Zucchini Bread.  It is their new favorite.... banana bread.  She said it is in in her new cookbook, Magnolia Table Volume 2.  I took notes, made the recipe and we enjoyed each piece just as Joanna suggested... warm with butter.

In the video, Joanna's 9 inch square pan is in use and she uses her 8 inch square pan.  The bread just about overflows out of the pan.  She recommends using a 9 inch square pan!

Zucchini Bread (adapted from Joanna Gaines)

2 medium zucchini
1 1/4 cup vegetable oil
2 cups granulated sugar
4 large eggs
1 Tbsp vanilla
3 cups all-purpose flour
2 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
1/2 cup or more chopped walnuts

Using a food processor or hand grater, grate the zucchini using the large grate.  Joanna suggests about 3 cups shredded zucchini on the large grate. Put the grated zucchini on a clean dish towel or cheese cloth, pulling up the sides of the towel and squeezing hard to release most of the liquid through the bottom of the towel.  After you squeeze and release most of the liquid, let the zucchini sit while you mix up the rest of the ingredients.

In a bowl, mix flour, cinnamon, baking powder, baking soda ands salt.

 In another large bowl, whisk together oil and sugar until smooth.  Add in eggs one at a time, mixing after each addition.  Add vanilla.  Add flour mixture to oil mixture and combine.  After combined, fold in chopped walnuts and zucchini.

Spray a 9 x 9 pan with cooking spray.  Pour mixture in prepared pan and bake at 350 for 40 - 50 minutes.  (mine took about 55 minutes to get the center done).  Don't over bake but bake until a toothpick inserted comes out clean. Cool 15 - 20 minutes on a wired baking rack.  Serve warm with butter.

Printable Version

Cinnamon Rolls

I know, I know... I haven't posted in awhile!  No good reason - just busy and trying to eat healthier!

My girls and two boyfriends were home this last weekend for Easter!  We had so much fun!  I try to have yummy snacks and food for them.... and not spend a ton of time in the kitchen.  I had Texas Trash and Chocolate Chip Oatmeal Caramel Bars.  Jenna turned 22 Friday and she requested Banana Pudding.

A coworker likes to cook and eat like I do.  Susan and I are always sharing recipes.  She got this yummy Cinnamon Roll recipe from Shirley, her sister's mother-in-law!  I love this recipe - homemade... but not too homemade or time consuming.  I made these Friday night when we got home and put them in the oven for Saturday morning!  I have eaten a lot of cinnamon rolls but something about these was extra yummy!  You have to try them!  We had a peanut allergy in the house or I would have totally added pecan halves to the mixture!

Cinnamon Rolls

12 Rhodes frozen cinnamon rolls

Place rolls in a greased 9 x 13 pan.

Mix together:

1/2 cup sugar
1/2 cup brown sugar
1/2 stick butter
1/2 cup vanilla ice cream

Bring mixture to a boil and boil for one minute.  Pour over rolls.  No need to cover.  Put rolls in a cold oven overnight.  In the morning, bake at 350 for approximately 30 minutes.

Invert and frost with the the icing that was included with the cinnamon rolls.

*May add chopped pecans or soft raisins in the bottom of the the pan.

Printable Version

Baked Caramel French Toast

This is amazing!  My friend Stacie at preschool is a great cook.  I don't think she has brought one thing to preschool that I haven't loved.

She often makes this Baked Caramel French Toast for a large crowd.  She will use a thinner Italian loaf and she stands the slices up so she can get a lot in a pan.  That works great for a crowd.  She also mentioned that she has topped it with cooked bacon crumbles or cooked sausage crumbles - before baking.  Yum!

I used French bread so I had pretty big slices.  I love pecans so I made one pan with pecans and one pan without... so I doubled the recipe... making two pans of sauce too.

My girls favorite part was that the bread was crunchy on one side and then nice caramel was on the other side.

One other side note... one of my pans was on a darker metal an one was a lighter colored metal.  I definitely liked the texture of the caramel from the recipe in the lighter colored pan - not quite as chewy!  I should probably have used a glass pan like the recipe suggested!

Baked Caramel French Toast

Topping

1 cup firmly packed brown sugar
6 Tbsp butter
1/3 cup whipping cream
1 Tbsp light corn syrup
1 cup chopped pecans (optional)
sprinkling of sea salt on top (optional)

French Toast

3 eggs
1/2  cup milk
1 tsp vanilla
1/4 tsp salt
8 (1/4 inch thick) diagonal slices French bread

Spray a 9 x 13 glass baking dish with nonstick cooking spray.  In a medium saucepan, combine all Topping ingredients, mixing well.  Cook over medium heat until smooth, stirring constantly - do not boil.  Spread topping in sprayed baking dish.  (if adding chopped nuts, sprinkle chopped nuts on top of poured topping and... then I sprinkled some sea salt over the nuts)

Beat eggs in a shallow bowl.  Add milk, vanilla and salt - beating well.  Dip each bread slice in egg mixture - making sure to absorb all egg mixture.  Place bread slices over Topping in sprayed baking dish.  Cover and refrigerate 8 hours or overnight.

To serve - heat oven to 400 degrees.  Uncover baking dish and bake 20 - 25 minutes or until bubbly and toast is golden brown.  Let stand 3 minutes and invert onto a large serving platter, scraping any extra caramel topping from baking dish onto toast.  Serve immediately.  4 servings

Printable Version

Strawberry Bread

We have been making this yummy Strawberry Bread for years.  It is definitely a favorite.  I use to make it without the glaze on top but my mom starting mixing some of the reserved strawberry juice with powdered sugar and pouring it over the top.  I love this addition - the sweet crunchy top is extra yummy!

Strawberry Bread

3 cups flour
2 cups granulated sugar
1 tsp baking soda
1 tsp cinnamon
4 well beaten eggs
1 1/4 cup vegetable or canola oil
1/2 tsp red food coloring
*2 (10 oz) pkg of frozen strawberries, chopped (reserve 1/2 cup juice
3/4 cup chopped pecans (optional)

Preheat oven to 350.  Spray and grease two loaf pans.  Mix all dry ingredients in a large mixing bowl. Make a well in dry ingredients; add eggs, nuts, oil, food color and chopped strawberries.  Mix all together except the reserved 1/2 cup juice.  Pour into the two prepared loaf pans.  Bake at 350 for 50 - 60 minutes - or until tester comes out clean.  Run a knife around edge of pan and invert onto a platter. While cooling, mix some or all of the reserved juice with powdered sugar to achieve a glaze-like texture.  Spoon over the warm bread.  Enjoy!

*I could only find a 15 oz container of strawberries - turned out great!
Printable Version

Zucchini Bread

Two of our girls are home for summer.  I made banana bread recently but wanted to try a good zucchini bread.  Susan teaches at preschool with me.  She sent me her a picture of her grandmother's recipe.  I love the spills on the recipe.  I have lots of recipes like that - they are "well-loved"!  I especially like the ones in my grandmother's handwriting... or my mom's handwriting.  Those are extra special.

I used her recipe as is - except I used less cinnamon and I did a cup of semi-sweet chocolate chips instead of walnuts.  We loved it!

I made four mini-loaves.  I love planning ahead and freezing a few loaves for later ... or giving one or two to a friend!

I will totally make this recipe again!  The sweet crunchy edges were my favorite!

P.S.  My chocolate chips mainly sunk to the bottom.  I was okay with that.  But, if you don't want them to sink to the bottom, toss them in a little flour before adding them.  This will help suspend them in your batter!

Grandma Bowers' Zucchini Bread

3 eggs
1 cup white sugar
1 cup brown sugar
1 cup oil
1 Tbsp vanilla
2 cups unpeeled zucchini, coarsely grated
2 cups flour
1  1/2 tsp baking soda
1 tsp salt
1/4 tsp baking powder
1 Tbsp cinnamon (I used 1 - 2 tsp of cinnamon)
optional - 1 cup chopped nuts or semi-sweet chocolate chips ( I used chocolate chips)

In a large bowl, beat eggs until frothy.  Add sugars, oil and vanilla, beating until thick.  Stir in flour, soda, salt, baking powder and cinnamon.  Stir until combined.  Fold in nuts or chocolate chips. Prepare loaf pans with cooking spray.  Pour mixture into loaf pans and bake.  If one large loaf pan, bake for about 50 minutes - to an hour.  (I used four smaller pans - and baked 30 - 40 minutes or until toothpick inserted came out clean.)  After baking, run knife around the edge of the bread/pan.  Allow bread to sit in pan for about 10 minutes before turning out.

Printable Version

Banana Bread

This is my "go-to" Banana Bread recipe.  My roommate from college, Jennifer, gave this recipe to me over thirty years ago.  I have tried other recipes - with chocolate chips, with zucchini, with nuts, with cinnamon, etc.  My girls like the varieties but will often ask me to just stick to the basic banana bread. This recipe freezes well and is great if you choose to add pecans.

Banana Bread

1 cup sugar
1/2 canola oil
1 egg
3 mashed bananas
1 1/2 cups flour
1/2 tsp baking soda
Chopped nuts (optional)

Mix together sugar, oil and egg.  Add mashed bananas and mix well.  Add flour and baking soda, mixing well.  Pour into a greased loaf pan.  Bake at 350 for 50 - 60 minutes or until toothpick inserted comes out clean.

Cinnamon Crumb Banana Bread

I have mentioned before that I am always looking for that perfect Banana Bread Recipe.  We love taking really dark, ripe bananas and making Crater Cake - yummy combination of bananas, chocolate chips, cinnamon crumb topping... but sometimes you just want plain banana bread.

I saw this recipe somewhere online and liked the crumb topping idea so I gave it a try. I thought it was very yummy.  I did use three banana.  Also, some sweet breads don't always get done in the middle when I cook them in a loaf pan.  I decided to try this one in a small rectangular glass Pyrex dish. It turned out beautifully.  I loved it!   I found this recipe at Little Bits of Real Food & Real Talk

Please visit Little Bits of Real Food & Real Talk for great pictures and other ideas....

Cinnamon Crumb Banana Bread (adapted from Little Bits of....)

Ingredients

• 1 egg
• 1 cup sugar
• 1/2 cup  butter, at room temperature
• 1 teaspoon vanilla
• 1/2 cup buttermilk ( I used 1/2 cup skim milk and 1/2 Tbsp white vinegar mixed together)
• 3 overripe bananas, mashed 
• 2 cups all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
Crumb Topping:
• 1/2 cup powdered sugar
• 1/2 cup all purpose flour
• 4 tablespoons butter, melted
• 1/2 teaspoon cinnamon
• pinch of salt

Directions

In a large bowl, use a mixer and  beat together the sugar, egg and vanilla until combined. Add the butter and beat until smooth and the butter is fully incorporated. Beat in the buttermilk and bananas.

In a separate bowl, mix together the flour, salt, baking soda, baking powder and cinnamon. Slowly stir the dry ingredients into the wet until all the flour is incorporated. Spray a loaf pan with non-stick spray and pour in the batter. * Note that not all loaf pans are the same size. You may have extra batter, so just pour in enough so there is still about an inch or 2 of space before the top of the pan.  Pour into a pan that has been sprayed with cooking spray.

Make the crumb topping by combining the powdered sugar, flour, cinnamon salt and melted butter. Using your hands, crumble the mixture over the batter in the pan. Bake in a pre-heated 350 degree oven for 40 - 50 minutes or until a toothpick comes out clean.  *Remember this will vary depending on the size of the pan

After slightly cooled, sprinkle with powdered sugar and ENJOY!!  

Overnight Caramel Pecan Rolls

First, I want to apologize for not posting new recipes more often.  Life just gets a little crazy and I just haven't tried any new recipes to share.  I have been making a few old "stand-by" recipes.  I did make an easy Thai Lahvosh last night.  We love it.  If you have precooked chicken, it takes like five minutes to put together and just a few minutes to broil.  I highly recommend it!

Over Easter, I wanted to make Caramel Pecan Rolls.  I have been searching for a recipe that I can make at night, and then we can bake it the next morning.  I found this recipe at All Recipes and... it was perfect!  I made two rectangle pans of 12 pecan rolls.  I had a few rolls leftover so I put them in a round pan and decided to top them with frosting... instead of doing the caramel/pecan topping.  The rolls were all fabulous.  I left the pecans off one end of the rolls because my girls always say they don't like nuts.  However, all of the ones with pecans were eaten first so I won't do that again.  I did freeze one pan of the rolls.  I plan to bake when family visits in May,   I will let you know how they turn out after being frozen.  AND... I doubled the caramel pecan mixture.  You can never have enough of the yummy "goo"!!

Caramel Pecan Rolls (adapted from All Recipes)

Ingredients: 

2 cups milk
2 (.25) pkgs active dry yeast
1/2 cup warm water
1/3 cup white sugar
1/3 cup oil
1 Tbsp baking powder
2 tsp salt
1 egg
7 cups all purpose flour
1 cup brown sugar
1/2 cup butter
2 Tbsp light corn syrup
1 cup pecan halves (I chopped mine)

1/4 cup butter, softened
1/2 cup white sugar
1 Tbsp cinnamon

Directions:

1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine yeast mixture, milk, sugar, oil, baking powder, salt, egg and 3 cups flour. Beat until smooth. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3. Heat brown sugar and 1/2 cup butter until melted. Remove from heat; stir in corn syrup. Divide mixture between two 9x13 inch baking pans. Sprinkle 1/2 cup pecans in each pan. (I doubled the sauce)
4. When dough has doubled in size, punch down and turn out onto a lightly floured surface. Roll out into a large rectangle and spread with butter. Sprinkle with sugar and cinnamon. Starting with the long side, roll up the rectangle into a log, and slice into 1 inch wide rolls. Place the rolls slightly apart in pans. Wrap pans with aluminum foil and refrigerate at least 12 hours but no longer than 48. (I froze one pan at this point)
5. Remove rolls from refrigerator and let stand in a warm place until doubled in size, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
6. Bake uncovered in preheated oven until golden 30 to 35 minutes. Immediately invert pan on heatproof serving plate. Wait for 1 or 2 minutes before removing pan, so that caramel drizzles over rolls.

Cinnamon Roll Icing Recipe (If you have a few extra and want to bake separately)

2 oz cream cheese, softened

7 Tbsp butter, softened

1/2 tsp vanilla extract

2 Tbsp milk

1 1/2 cups powdered sugar, sifted

1/4 salt

Beat together the cream cheese and butter with an electric mixer in a large bowl until creamy. Mix in the vanilla and milk, then gradually mix in the confectioners' sugar and salt until smooth and fluffy.

Printable Version

Salted Caramel Banana Bread

Once again,  I had three over-ripe bananas.  I made Crater Cake recently and my go-to favorite Banana Bread recipe - which I just realized isn't on here yet.  I was looking around on the internet....Coconut Banana Bread, Peanut Butter Banana Bread, Brown Sugar Banana Bread, etc.  Then, I spied a recipe for ....Salted Caramel Banana Bread.  I found this recipe on the Betty Crocker website.  I followed the recipe pretty exact.  I think the only thing I did differently - I added a little more milk to the frosting so I could have a thinner frosting!

I loved it!  I have to say that my girls probably prefer plain - BANANA BREAD!  They are often wanting me to stick to the basics.  "Mom, could you please make regular banana bread... or regular chocolate chip cookies?"  They enjoy my cooking and love that I try new recipes but I think on occasion, they love it when I am not being creative in the kitchen!!

Visit Betty Crocker here .... and try this fantastic Salted Caramel Banana Bread!

 

Cinnamon Roll Cake

Love this new recipe!  I made it for the girls when they were home last week.   My friend Shelly gave me this recipe. She has four children (triplets and an older son) and she said they love this. My girls loved it and then I shared the rest with my preschool teachers.  Try to ignore the two sticks of butter and just make it and enjoy.... or share it with others!!

Cinnamon Roll Cake

Cake :
3 cups flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 1/2 cups milk
2 eggs
2 tsp vanilla
1/2 c butter -  melted.

Mix all ingredients together except butter. Slowly stir in butter. Pour into 9 x13 greased pan.

Topping:
1 cup butter - melted
1 cup brown sugar
2 Tbsp flour
1 Tbsp cinnamon

Mix topping ingredients, and swirl into batter.

Bake 350 for   30-40 minutes.

Top with your basic powdered sugar glaze.

2 cups powdered sugar
5 Tbsp milk
1 tsp vanilla.

(Per Shelley - I like to sprinkle with powdered sugar. Also you could easily add nuts, but that would ruin it (as my kids say)  Shelly also mentioned that she often mixes the dry ingredients together at night so she can make the cake quickly the next morning!!

Printable Version

Easy Overnight Caramel Pecan Rolls

I love my friend Lori  - but she just is not a huge fan of cooking.  She loves to eat - like me and our group of friends - but she is a little picky on what she eats.... and what she cooks.  She shared  a favorite new recipe and said I had to try it.  She got it from her friend Sarah.  I made it and we loved it.  I especially love any recipe I can make at night and it is ready for me to bake in the morning.  This would be a great Christmas morning recipe.  Please try this  - my friend Lori would be so thrilled to know she shared a recipe with my readers!!

                              
Easy Overnight Caramel Rolls

12 - 14 frozen Rhodes rolls
chopped pecans
1 stick butter
small box Cook & Serve butterscotch pudding
1 cup brown sugar

Spray a bundt pan with cooking spray. First, put chopped pecans in the bottom of your greased bundt pan - then the frozen rolls.   Melt butter in small saucepan.  Add pudding and brown sugar and stir til combined.  Pour melted mixture over rolls and pecans.  Cover with a dish cloth overnight.  In the morning, bake at 325 for 25- 30 minutes - making sure to get the center done.  Cool slightly and flip onto a large plate.  Enjoy!

*I have a new silicone bundt pan and this worked perfectly!!

Printable Version 

Cinnamon Roll Casserole

Another new fabulous recipe!  I found this recipe on Pintrest which led me to The Dishy Decorator.  This is my first time to visit this fun blog and I loved it.  The Dishy Decorator is also a Southern Girl transplanted to the Midwest!  She adapted this recipe from Pillsbury Cinnamon French Toast Bake.   I made mine just like the Dishy Decorator and we loved it.  My husband heated it up several mornings before work - he especially loved it.   I think this would be great using the Pillsbury Orange Rolls too!

This is the perfect Thanksgiving or Christmas morning treat.  I always have to make Sausage Pinwheels on our holiday mornings  (or usually when Jenna requests them :) but I may have to make this too!

Cinnamon Roll Casserole (adapted from thedishydeocrator.blogspot.com - adapted from Pillsbury)

2 Tbsp melted butter or cooking spray (I used cooking spray)
2 cans ( 12.4 oz each) Pillsbury refrigerated cinnamon rolls with icing
4 eggs
1/2 cup heavy whipping cream
2 tsp ground cinnamon (I actually forgot this and it was still yummy)
2 tsp vanilla
1 cup chopped pecans
1/4 cup maple syrup
icing from the cinnamon rolls

Heat oven to 375.  Pour melted butter into a glass 9 x 13 baking dish or spray with cooking spray.  Separate both cans of dough into 16 rolls.  Cut each roll into 8 pieces; place pieces over butter in baking dish.  In a medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended.  Gently pour over roll pieces.  Sprinkle with pecans; drizzle with 1/4 cup maple syrup.  Bake 20-28 minutes or until golden brown. Cool 15 minutes.  Meanwhile, remove metal covers from icing; microwave on medium (50 %) 10 - 15 seconds or until thin enough to drizzle.  Drizzle over top.  If desired, spoon extra syrup over individual servings ( I felt sweet enough so I didn't do this)

Printable Version

Spiced Peach Nut Bread

First, I want to apologize for not sharing as many recipes lately.  Summer, travel, full-time work, dieting and getting my oldest ready for college - I just haven't been cooking as much!  I have posted about 300 recipes  over the past couple years.  I hope you will still search the blog for a new idea.

A friend of the family in Marshall shared this yummy recipe several years back.  Diane is a great cook and an awesome friend to my mom.  Diane said I could share this recipe with you.  Enjoy!

Spiced Peach Nut Bread

2 cups flour
2/3 cups sugar
2 eggs
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cloves
2 Tbsp butter, melted
16 can sliced peaches, diced (reserving 1/2 cup juice)
        ( can use peaches with syrup or in own juice)
1 cup chopped pecans

Powdered Sugar glaze (made with peach juice and powdered sugar)

Preheat oven to 350.  Mix all ingredients with a mixer - beat for two minute at medium speed.  Pour into a well greased loaf pan.  Bake 60-70 minutes or until toothpick comes out clean.  Immediately remove from pan - cool completely.  If desired, drizzle with glaze.  Wrap tightly or store in an airtight container in refrigerator.

Printable Version

EASY Lemon Poppy Seed Bread

Love this new recipe!  Donna teaches with me at preschool and she made this for us.  She was nice to share the recipe.  It is easy and makes two loaf pans.  We scarfed it up.  Enjoy!

Lemon Poppy Seed Bread

1 pkg lemon cake mix
1 small box instant coconut pudding
4 eggs
1 cup vegetable oil

Mix cake mix, pudding, eggs and oil together on medium speed for two minutes - then set aside for 15 minutes or longer.  Mix 1 cup boiling water and 1/4 cup poppy seeds and let stand for the 15 minutes.  Mix the two together and put into two greased bread pans or muffin tins.  Bake at 325 for about 45 minutes or until done in the middle.  Allow to cool slightly in pan then top with favorite glaze or frosting.

Lemon Glaze

2/3 cup powdered sugar
2 Tbsp lemon juice, fresh if have it
1 tsp lemon rind

Whisk together and drizzle over bread.

Printable Version

Mini Caramel Pecan Rolls

Love this new easy recipe!  I have had this recipe for quite some time and finally decided to try it over the holidays.  Amy used to be in my Sunday school class, and she also loved to cook.  We often shared recipes.  Amy has since moved, and she and her family are enjoying the beauty of Colorado.

I debated Cheese Blintzes (which we love), homemade cinnamon rolls, monkey bread but due to time and the Christmas crazies, I decided to try this quick and easy version of pecan rolls. They are just too yummy... but I love pecans.  Next time, I would try to line the pan with foil or wax paper so I could have handles and lift the rolls out and flip them over so the yumminess would be on top!  I didn't do that this time but they were still very enjoyable!

Mini Caramel Pecan Rolls


2  - 8 oz. tubes crescent roll dough
5 Tbsp butter
3/4 cup brown sugar
1/4 cup water
1/2 cup (or more :)) of chopped pecans
3 Tbsp butter, melted
1/4 cup sugar/2 tsp cinnamon - mixed

Melt 5 Tbsp butter in a 9 x 13 baking dish.  Add brown sugar, water and pecans to same pan and mix.  Roll out crescent rolls flat - pressing the seams together of 2 rolls to form 8 rectangles.  Brush with the other melted butter and sprinkle with the cinnamon/sugar mixture. Roll up long-ways. Slice into small one inch rolls and place evenly on top of pecan mixture in pan. Bake at 375 for 20-25 minutes or until nice and golden brown.

Printable Version

Tippin's Cornbread

I got this yummy recipe from Leslie, a co-teacher at preschool.  My girls love cornbread so I knew they would love this.  I have always made good Southern cornbread in an iron skillet but it isn't the sweet kind.  My girls, especially the middle daughter loves the sweet, corn bread.  This recipe must be a re-make from Tippin's Restaurant.....  AND - my girls did love it.  It is sweet but not overly sweet - I think you will be very impressed.  This makes a large 9 x 13 so great to take to party or serve with your favorite soup.  Be sure to cook it long enough.  I cooked mine for 30 and my tester came out clean then the middle of mine sank :(.  Be sure to cook it for the 35-40 minutes.

Tippin's Cornbread

2 boxes single Jiffy yellow cake mix
2 boxes single Jiffy cornbread mix
2/3 cup milk
1 cup water
4 eggs
1/2 cup oil

Mix the milk, water, eggs and oil in a large bowl.  Add the cake mixes and gently mix just til the dry ingredients are blended.  Pour into a greased 9 x 13 pan and bake at 350 for 35 to 40 minutes.

Printable Recipe

Luau Bread

I am always looking for a new treat to make. I found this great bread over that Val made at ValSoCal. She has this fun tradition of making bread with her daughter once a week. Val lives in Southern California - you should visit her blog and see the pictures of her lovely home. I do enjoy Omaha but her pictures made me a tad jealous.

I made this bread - just cause - well just cause I love coconut. I shared some with preschool teacher friends and I did have pineapple cream cheese. I love it! The top was a little extra crunchy and the coconut smell and taste is perfect! If you enjoy coconut - you will love this Luau Bread! It is easy and the recipe makes 2 loaf pans -one to share and one to devour! Visit Val at ValSoCal for the recipe!

Pecan Pie Muffins

I love this recipe. I LOVE pecan pie! These muffins are perfect for any occasion! I have friends that have made them for brunch, baby showers, graduation parties, etc. I know you will love them! I especially like the mini version!  

Pecan Pie Muffins

1 C. light brown sugar

1/2 C. flour

Pinch of salt

1 C. chopped pecans

1 stick butter, softened

2 eggs, beaten

Spray mini muffin tin with cooking spray. I recommend a cooking spray with flour.  Stir together brown sugar, flour and pecans. In

separate bowl, beat butter & eggs together until smooth. Stir in dry ingredients.

Preheat oven to 350. Fill mini muffin tins 2/3 full and bake for about 15 - 20 minutes or until muffins are shiny on top and caramelized around the edges. Cool on wire rack.

Printable Version

Amazing Pumpkin Bread

I have had this recipe for several years but not totally sure who gave it to me. I am working on my source. Whoever sent it to me called it "Aunt Katie's Pumpkin Bread". Well I love Aunt Katie - this is so yummy and moist! I highly recommend it. I made it in a bundt pan with pecans and we loved it.

Pumpkin Bread

2 sticks butter, softened
2 2/3 cups sugar
3 eggs, slightly beaten
1 tsp. vanilla
2 1/2 cups flour
1 tsp cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground cloves
2 tsp. baking powder
1 tsp. baking soda
1 can pumpkin
1 cup chopped pecans

Grease and flour bundt pan (or 2 loaves). Cream butter - add sugar and mix well. Add eggs and vanilla. Mix together all dry ingredients and add to butter/sugar mixture. Add pumpkin and nuts. Bake at 350 for one hour. Enjoy!

Printable Version