Parmesan Knots

This next recipe is from a blog by the name of “Real Mom Kitchen.” I’m not sure this can technically be called a recipe because it is so easy, but it is definitely worth posting!


  • 1 tube (12 ounces) refrigerated buttermilk biscuits ( I used Pillsbury Golden Layers Refrigerated buttermilk biscuits)
  • 1/4 cup canola oil
  • 3 tablespoons grated Parmesan cheese (I did use the green can stuff)
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley flakes


  1. Roll each biscuit into a 12-in. rope and tie into a knot; tuck ends under.
  2. Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown.
  3. In a large bowl, combine the remaining ingredients; brush the warm knots with the mixture.

October 12, 2011. Breads. 1 comment.

Morning Glory Muffins

My oven is back and running- although now it is taking forever to heat up… but it works!

This next recipe is a muffin recipe from It has a lot of great ingredients incorporated in the batter. My son likes to eat muffins, so this is the perfect recipe for him. He gets to eat a muffin, and I get the satisfaction that he’s getting some fruit and veggies in his diet!


  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 1/4 cups white sugar
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups grated carrots
  • 1 apple – peeled, cored, and chopped
  • 1 cup raisins
  • 1 egg
  • 2 egg whites
  • 1/2 cup apple butter
  • 1/4 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 2 tablespoons chopped walnuts
  • 2 tablespoons toasted wheat germ


  1. Preheat oven to 375 degrees F (190 degrees C). Lightly oil 18 muffin cups, or coat with nonstick cooking spray.
  2. In a medium bowl, whisk together eggs, egg whites, apple butter, oil and vanilla.
  3. In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt. Stir in carrots, apples and raisins. Stir in apple butter mixture until just moistened. Spoon the batter into the prepared muffin cups, filling them about 3/4 full.
  4. In a small bowl, combine walnuts and wheat germ; sprinkle over the muffin tops.
  5. Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.

These turned out awesome!  I didn’t have wheat germ or walnuts on hand when I made this so I just did without, but I’m sure they would have turned out just as good! Next time, I’ll make sure I have wheat germ on hand! 🙂

June 23, 2011. Breads, Breakfast/ Brunch. Leave a comment.

Banana Nut Bread

I’ve made banana nut bread several times, but I’ve heard sour cream makes the best banana bread. My original recipe doesn’t use sour cream, so I thought I would try one that did. I got this recipe from



  • 1/2 cup butter, melted
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sour cream
  • 1/2 cup chopped pecans
  • 2 medium bananas, mashed


  1. Preheat oven to 350 degrees F. Grease a 9×5 inch loaf pan.
  2. In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.
  3. Bake at 350 degrees F for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 1

This turned out really great! It was super moist and yummy. Definitely a keeper for my recipe box.

March 11, 2011. Breads. 1 comment.

Skillet Cornbread

I’m sure most of you have heard of Ree Drummond, “The Pioneer Women”. Well, with my ever growing list of ‘cookbooks I want,’ I finally got “The Pioneer Woman Cooks” for Valentine’s Day. There are already quite a few things I want to make out of the cookbook, but I must pace myself. My little family can only handle so much food in the house without letting it go to waste. The first recipe I’m going to try from this cookbook is a traditional skillet cornbread. That’s right! Get your cast iron skillets out.


  • 1 cup Yellow Cornmeal
  • ½ cups All-purpose Flour
  • 1 teaspoon Salt
  • 1 Tablespoon Baking Powder
  • 1 cup Buttermilk
  • ½ cups Milk
  • 1 whole Egg
  • ½ teaspoons Baking Soda
  • ¼ cups Shortening- I used butter
  • 2 Tablespoons Shortening- I used butter here as well

Preheat oven to 450 degrees.

Combine cornmeal, flour, salt, and baking powder in a bowl. Stir together.

Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir.

Pour the milk mixture into the dry ingredients. Stir with a fork until combined.

In a small bowl, melt 1/4 shortening. Slowly add melted shortening to the batter, stirring until just combined. In an iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. Spread to even out the surface. (Batter should sizzle.)

Cook on stovetop for 1 minute, then bake for 20 to 25 minutes or until golden brown.


The only alteration I made to this recipe was replacing butter in place of the shortening. I’m sure either way would turn out great, but I LOVE the taste of butter.


February 25, 2011. Breads. Leave a comment.

Apple Butter

My next recipe is for apple butter. After serving spiced cider at a party, I just happen to have a little cider left over. This recipe calls to add spices; but since my cider was already spiced, I omitted this step.


  • 4-1/2 C apple cider
  • 14 cups apples, cored, peeled, and chopped
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon allspice
  • 3 1-pint canning jars and lids



Pour cider into a large Dutch oven; boil for 15 minutes. Stir in apples; reduce heat. Cover and simmer until tender; about 1 hour; stir every 15 minutes. Remove from heat and mash apples with potato masher or puree in food processor. Return to low heat. Heat uncovered and stir until thickened, about 30 minutes. Remove from heat and set aside for 15 minutes.

At this point, you can go through the canning process or just pour into jars and refrigerate.


This recipe is really easy and tastes wonderful. I like to serve apple butter on biscuits, but you can also serve it with pancakes, oatmeal, muffins, toast, or even use it in cake and bread recipes in place of the oil.

February 9, 2011. Breads. Leave a comment.

Bran Muffins

MiMi’s Cafe is quite famous for their muffins, and my husband loves them. The one he usually orders is the bran muffin.

I’ve never made bran muffins and have really never cared to; but now that I have a husband that loves them and a son who can always use more fiber in his diet, I decided to give them a try.

This recipe is kinda my own. I got the basics from, but added quite a few of my own adjustments.


  • 1 1/2 cups oat bran
  • 1 cup buttermilk
  • 1/2 cup cinnamon applesauce
  • 1 egg
  • 2/3 cup brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup raisins
  • Streusel Topping:
  • 3 tablespoons all-purpose flour
  • 2 tablespoons packed brown sugar
  • 2 tablespoons cold butter
  • 2 tablespoons oats


  1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
  2. Mix together wheat bran and buttermilk; let stand for 10 minutes.
  3. Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
  4. Mix streusel ingredients together until textured like cornmeal and sprinkle onto muffins.
  5. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

These muffins are yummy and healthy. 🙂


January 26, 2011. Breads, Breakfast/ Brunch. Leave a comment.

Cinnamon Pecan Pull Aparts

My next recipe comes from Pillsbury. I get random e-mails updating me on new Pillsbury recipes. I hardly ever actually make what is suggested, but this recipe was an exception. It looked oh-so-good, and was super easy to make!


  • 1/2 cup chopped pecans
  • 1/3 cup packed brown sugar
  • 2 tablespoons butter or margarine, melted
  • 1/4 cup sour cream
  • 1 teaspoon maple flavor or vanilla
  • 1 can (17.5 oz) Pillsbury® Grands!® Flaky Supreme refrigerated cinnamon rolls with icing


  1. Heat oven to 350°F. Spray 8×4-inch loaf pan with cooking spray. In large bowl, mix all ingredients except cinnamon rolls with icing.
  2. Separate dough into 5 rolls; set icing aside. Cut each roll into quarters; add to pecan mixture, tossing gently to coat. Spoon roll mixture into pan.
  3. Bake 45 to 50 minutes or until deep golden brown. Cool 10 minutes. Turn upside down onto serving plate or platter. Spread with icing. Serve warm.

And the verdict is…..a keeper! This tasted just as I thought it would. It was super easy to make and is definitely going in my recipe box. I’ll say this recipe is a 9/10.

January 18, 2011. Breads, Breakfast/ Brunch. Leave a comment.

Banana Crumb Muffins

Well, I had some extra ripe bananas that I needed to use fast! I always make banana nut bread, but this time around I was going to try something new. Once again from allrecipes, I found a recipe for banana crumb muffins. They looked so good, and what could go wrong with banana muffins with a crumb topping?


  • 1 1/2 cup all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3 large bananas, mashed
  • 3/4 cup granulated sugar
  • 1 extra large egg
  • 1/3 cup (3 oz) unsalted butter, melted
  • 1/2 teaspoon vanilla
  • Topping:
  • 1/3 cup packed brown sugar
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon (1/2 oz) cold unsalted butter
  • 1/4 cup rolled oats


  1. Preheat the oven to 375º. Prepare a 12 cup muffin tin.
  2. Place topping ingredients in the bowl a of a food processor and pulse until combined and the butter is in small pieces or place the dry ingredients in a bowl and cut in the butter. Set aside
  3. In a large bowl mix together the flour, baking powder, baking soda, and salt. In a separate bowl stir together the mashed bananas, sugar, egg, butter, and vanilla. Add the banana mixture to the dry ingredients and stir until combined. Do not over mix. Fill muffin cups 3/4 full. Sprinkle the topping evenly over the batter. Bake for 20 minutes. Cool for 10 minutes in the pan then remove to a wire rack to cool.

My hubby loved these! They were moist and the topping was great! Definitely going into my recipe box and I’d have to rate this a 9/10.

Man this recipe thing has been pretty productive so far! Not a bad recipe yet!!

January 17, 2011. Breads, Breakfast/ Brunch. Leave a comment.