Breads and Rolls Recipes

Banana Bread

1 pkg. BEER BREAD MIX
1 (12 oz.) Sprite or apple juice instead of Beer
1 c. mashed bananas
½ c. chopped walnut
2 T. butter, melted

Mix prepared BEER BREAD MIX with mashed bananas and walnuts. Pour into a greased 9×5” loaf pan and drizzle melted butter over top. Bake at 350 for 50 minutes or until done.

By Kista Taylor

Cinnamon Cider Biscotti

1 pkg. HOT SPICED CIDER/WINE MIX
3 T. sugar
1 tsp. cinnamon
1 pkg. GRANDMA’S PUMPKIN PIE MIX
6 T. butter
1 egg
1 egg yolk
1 tsp. vanilla extract
1 pkg. SWEET FRUIT BREAD MIX
1 egg, beaten

Preheat oven to 325 degrees. Line baking sheets with parchment paper. In a separate bowl mix together:  HOT SPICED CIDER/WINE MIX, sugar and cinnamon.   Set aside. In medium sized bowl, cream together the GRANDMA’S PUMPKIN PIE MIX and butter. Beat in 1 egg, 1 egg yolk and the vanilla. Stir in a package of sifted, SWEET FRUIT BREAD MIX. On a lightly floured surface, divide dough into two pieces. Roll each piece into a log about 9” long and 1½” wide. Place logs on the prepared baking sheet and flatten slightly. Brush with 1 beaten egg. Bake for 25-30 minutes, until golden and firm to the touch. Cool for 15 minutes. On a cutting board, slice each log crosswise at a diagonal into ½” slices, using a serrated knife. Place back on the baking sheet, cut side down, and sprinkle with the HOT SPICED CIDER/WINE mixture. Return to the oven for an additional 15-20 minutes, until toasted. Cool on wire racks, and store in an airtight container. This is awesome to serve with a cup of Hot Apple Cider or Cinnamon Spice Tea.
By Roberta Whalen

Sweet Apple Biscuits

1 (8-10 count) can refrigerated biscuits
1½ c. APPLE BAKLAVA MIX
½ pkg. CARAMEL APPLE DIP MIX
or ½ c. packed dark brown sugar and a dash of apple pie spice

 

Remove biscuits from can and separate. Slice in half to create 2 rounds. In a greased round cake pan, place a layer of biscuits. Spray with a butter spray or spread lightly with margarine. In a bowl mix together APPLE BAKLAVA MIX and CARAMEL APPLE DIP MIX. Sprinkle over the biscuit halves, top with the remaining biscuit slices. Spray the tops with more butter spray or margarine. Bake at 325 for 10-15 minutes or until golden brown. Serve warm with a scoop of vanilla ice cream.

By Roberta Whalen

 

 Apple Cider Bread

1 pkg. PUMPKIN BREAD MIX, prepared
1 (8 oz.) can Apple Butter, substituted for Pumpkin
2 eggs
½ c. oil
1/3 c. water
1 pkg. HOT SPICED CIDER/WINE MIX
½ pkg. BANANA NUT CHEESECAKE SPREAD MIX

Prepare PUMPKIN BREAD MIX as directed on package. Add in HOT SPICED CIDER/WINE MIX.  Pour into a greased 9×5” loaf pan and sprinkle with BANANA NUT CHEESECAKE SPREAD MIX. Bake at 350 for 50-60 minutes or until done.

By Roberta Whalen

 

Banana Chocolate Chip Bread

1 pkg. BANANA NUT BREAD MIX, prepared
2 eggs
1 stick margarine, softened
1 tsp. vanilla
3 mashed ripe bananas

1 c. (or whatever amount you like) milk chocolate chips
Prepare the BANANA NUT BREAD MIX as directed.  Add in the milk chocolate chips.  Pour into greased loaf pan or 3 mini loaf pans and bake at 300 for 1 hour and 20 minutes or until done.  You can also serve it with peanut butter.

By Amy Mohr

Banana Split Bread

1 pkg. SWEET FRUIT BREAD MIX, prepare
2 eggs
½ c. + 1/8 c. oil
1 (10 oz.) pkg. thawed & undrained strawberries

2 bananas, mashed

1 tsp. vanilla

1½ c. chocolate chips

Prepare SWEET FRUIT BREAD MIX as directed. Mix bananas into dough. Add vanilla and chocolate chips. Pour into a greased 9×5” loaf pan and bake at 350 for 1 hour or until done.

By Kista Taylor

 

Carrot Cake Loaf

1 pkg. PUMPKIN BREAD MIX, prepared

1 (8 oz.) can carrot puree, substituted for pumpkin

2 eggs

½ c. oil

1/3 c. water

¼ c. shredded fresh carrot

½ cup raisins
Prepare PUMPKIN BREAD MIX using carrot puree for the pumpkin. Add in carrot and raisins.  Pour into 9×5” loaf pan and bake at 350 for 50-60 minutes or until done.  Goes great with the CARROT and RAISIN CHEESECAKE SPREAD.

By Roberta Whalen

 

Caramel Pecan Banana Bread

1 pkg. SWEET FRUIT BREAD MIX
1 pkg. GRANDMA’S PUMPKIN PIE MIX
½ c. margarine, softened
2 eggs
2-3 softened, mashed bananas
1 small pkg. any Pecans, chopped
2-3 T. caramel sauce

Cream together margarine and GRANDMA’S PUMPKIN PIE MIX. Beat in 2 eggs, then the mashed bananas. Stir in the SWEET FRUIT BREAD MIX. Fold in ½ of the chopped pecans (reserve other half for top).  Pour into a greased 9×5” loaf pan. Sprinkle the remaining chopped pecans over the top and drizzle the caramel sauce. Bake at 375 for 1 hour to 1 hr-15 min. or until toothpick inserted in center comes out clean. This is quick to prep, next to no measuring, and made in one bowl.  It is also a milk-free and oil-free bread. Make your own version by adding in different chopped nuts, raisins, dried cranberries, chocolate chips, etc.

By Roberta Whalen

 

Cherry-Raspberry Bread

1 pkg. BEER BREAD MIX, prepared with

1 (12 oz.) can raspberry soda instead of Beer

½ c. cherry chips (like chocolate chips)

1 ripe banana, mashed

3 T. butter, melted

 

Mix together BEER BREAD MIX, raspberry soda, cherry chips and banana. Pour into a greased 9×5” loaf pan and pour melted butter on top. Bake at 350 for 50 minutes or until done.

By Kista Taylor

 

Chocolate Pumpkin Bread with Rum Glaze

1 pkg. PUMPKIN BREAD MIX, prepared

1 (8 oz.) can pumpkin

2 eggs

½ c. oil

1/3 c. rum (instead of water)

½ c. mini chocolate chips

Glaze Recipe:
1 c. sugar
¼ c. water
¼ c. butter or margarine
½ c. rum

Prepare PUMPKIN BREAD MIX as directed. Add mini chocolate chips to the batter.
Pour into either a 9×9 square baking dish or 9X5’ loaf pan. Bake at 350 for 50-60 minutes. While cake is warm pour rum glaze over the top.
Glaze Recipe:
Melt butter in saucepan, add water and sugar, and boil for 4 minutes.  Remove from heat.

Add rum and then pour over cake while still hot.  Let cake cool completely before serving.

By Bronnie Stultz

 

Cinnabon Bread

1 pkg. BEER BREAD MIX, prepared with

1 (12 oz.) can root beer instead of Beer

1 (6 oz.) bag Hershey’s cinnamon chips

Powdered sugar glaze

1 cup powdered sugar and a few tsp of melted margarine until desired consistency

Mix prepared BEER BREAD MIX and Hershey’s cinnamon chips. Pour into greased a 9×5” loaf pan and bake at 350 for 50 minutes or until done. Frost with a powdered sugar glaze or top with butter and sprinkle with sugar.

By Kista Taylor

 

Cinnamon Apple Raisin Bread

1 pkg. BEER BREAD MIX, sifted

1 (12 oz.) sparkling apple cider

1 pkg. HOT SPICED CIDER/WINE MIX

1 c. raisins

Sift BEER BREAD MIX into a large bowl. Add in HOT SPICED CIDER/WINE MIX and stir well. In another bowl pour the sparkling apple cider over the raisins and stir. Wait a minute or 2 for the raisins to soak up some of the cider and then pour into the Beer Bread mix. Fold together until incorporated.  Pour into greased a 9×5” loaf pan and bake at 350 for 50 minutes or until done.
By Roberta Whalen

 

Cranberry Pecan Bread

1 pkg. BEER BREAD MIX prepared

1 (12 oz.) can 7-UP or Sprite at room temperature instead of Beer

1 small pkg. PRALINE FROSTED PECANS, chopped (reserve 2 T.)

1½ c. dried cranberries

1 pkg. HOT SPICED CIDER/WINE MIX

 

Prepare BEER BREAD MIX. Add in chopped PRALINE FROSTED PECANS and dried cranberries. Mix together and transfer to a greased 9×5” loaf pan or a 9” round cake pan. Mix the HOT SPICED CIDER/WINE MIX and the remaining pecans together and sprinkle over the top. Bake at 350 for 50 minutes or until done in center. Great for morning toast or to serve with pork roast.

By Roberta Whalen

 

Molasses Beer Bread

1 pkg. BEER BREAD MIX, prepared

1 (12 oz.) can beer OR

1 (12 oz.) can clear carbonated soda

2 T. molasses

Prepare BEER BREAD MIX as directed adding molasses to the batter. Pour into greased 9×5” loaf pan and bake at 350 for 50 minutes or until done. This gives the whole house that holiday smell!

By Bronnie Stultz

 

Caramel Cinnamon Apple Monkey Bread

2 cans (8-10 count) refrigerated biscuits

cinnamon sugar

1 c. APPLE BAKLAVA MIX

¼ c. cinnamon chips

1 stick butter (1/2 cup)

½ pkg. CARAMEL APPLE DIP MIX

or ½ c. dark brown sugar

 

This is a new twist on the traditional monkey bread. Remove biscuits and cut into fourths. Toss with cinnamon sugar to coat and set aside. Mix together APPLE BAKLAVA MIX and Cinnamon chips and set aside. Melt together butter and CARAMEL APPLE DIP MIX or dark brown sugar and combine with the apple and cinnamon chip mixture. Grease a bundt pan; arrange the biscuit pieces around in the pan. Pour the apple mixture over the top. Bake at 350 for 40 minutes. Remove and let cool slightly. Using a dinner plate or round platter, invert the pan, and remove the monkey bread. When cool enough to handle, pull pieces apart with your fingers and eat. This is a great party dessert. Please make sure it’s cool enough to handle and eat, as it is hot sugar and can burn you.

By Roberta Whalen

 

Chunky Monkey Loaf

1 pkg. BANANA NUT BREAD MIX, prepared

2 eggs

1 stick margarine, softened

1 tsp. vanilla

3 ripe bananas, mashed

½ c. chocolate chips

2 bananas, cut into bite size chunks

 

Prepare NANA’S BANANA NUT BREAD MIX as directed. Add chocolate chips and bananas chunks. Fold into batter and pour into greased 9×5” loaf pan. Bake at 300 for 1 hour and 20 minutes or until done in the center.

By Roberta Whalen

 

Easy Monkey Bread

4 cans (8-10 count) refrigerated biscuits

cinnamon sugar mixture (approximately ½ cup sugar mixed with 1 T. cinnamon)

1 pkg. PECAN PIE MUFFIN MIX, prepared

2 large eggs

½ c. margarine, melted

 

Cut biscuits into quarters. Place in a zip top plastic bag and toss with cinnamon sugar until coated. Grease a bundt pan. Place the biscuit pieces in the bundt pan. Prepare the PECAN PIE MUFFIN MIX as directed. Pour the pecan mixture over the biscuits. Bake at 350 for 40 minutes. Invert onto a plate. Let cool and pull apart to eat.

By Roberta Whalen

 

Mini Monkeys

1 can (8-10 count) refrigerated biscuit dough

½ pkg. CARAMEL APPLE DIP MIX

½ pkg. BANANA NUT CHEESECAKE SPREAD MIX

1 T. cinnamon

1 stick butter, softened

3 T. maple syrup

 

Cut biscuits into quarters. Set aside. In a large zip plastic bag, mix together CARAMEL APPLE DIP MIX, BANANA NUT CHEESECAKE SPREAD MIX and cinnamon. Place biscuit pieces in bag, close and shake until all pieces are coated. In a small bowl, mix together softened butter and maple syrup. Spray a mini muffin pan with cooking spray. Take 2-3 pieces of dough, dip in the butter to coat and place the pieces in one mini muffin tin. Repeat until tin is full. Bake at 425 for 15 minutes.

By Roberta Whalen

 

Nutty Chunky Monkey Bread

6 cans(8-10 count)  refrigerated biscuits

½ c. cinnamon sugar (approximately ½ cup sugar and 1 Tbsp cinnamon)

1 c. chocolate chips

1 diced banana

1 pkg. CARAMEL PECAN PIE MIX, prepared

2 eggs, beaten

2 T. milk

½ c. margarine, melted

1 tsp. vanilla

 

This is another twist on the classic monkey bread.  Cut each biscuit into quarters. Place in a bowl and toss with cinnamon sugar to help separate. Add chocolate chips and banana. Toss. Place in a buttered bundt pan. Prepare the CARAMEL PECAN PIE MIX as directed. Pour over the top of the arranged biscuits. Bake at 375 for 45 minutes or until cake tester comes out clean. Remove, cool for 5 minutes and immediately invert onto a platter. This can be served by the slice or pull it apart.

By Roberta Whalen

 

Orange Streusel Bread

1 pkg. BEER BREAD MIX, prepared using

1 (12 oz.) can orange soda instead of Beer

¼ c. flour

¼ c. sugar

2 T. brown sugar

½ tsp. cinnamon

¼ c. butter, melted

 

Pour prepared BEER BREAD MIX into a greased 9×5” loaf pan. In a small bowl, mix flour, sugar, brown sugar, cinnamon, and butter. Sprinkle over batter.  Bake at 350 for 50 minutes or until done.

By:  Author Unknown

 

Patriotic Bread

1 pkg. BANANA NUT BREAD MIX, prepared

2 eggs

1 stick margarine, softened

1 tsp. vanilla

1/3 c. fresh blueberries

1 c. fresh sliced strawberries

2 T. sugar

 

Prepare BANANA NUT BREAD MIX as directed except add blueberries and strawberries instead of the bananas. Bake in a 9×9” square pan and top the batter with 2 T. sugar. Bake at 350 for about 45 minutes. It is called “Patriotic Bread” since it is red, white, and blue!

By Kista Taylor

 

Spice Bread

1 pkg. BEER BREAD MIX, prepared

1 (12 oz.) can root beer instead of Beer

1/3 c. molasses

1 tsp. pumpkin pie spice

Prepare BEER BREAD MIX as directed adding molasses and spice.  Pour into greased 9×5” loaf pan and bake at 350 for 50 minutes or until done.

By Bronnie Stultz

 

Sweet Potato Bread

1 pkg. PUMPKIN BREAD MIX, prepared

1 (8 oz.) can sweet potato OR
substitute baked or boiled sweet potato for the pumpkin
2 eggs

substitute apple sauce for ½ the oil
1/3 c. water

¾ -1 c. walnuts
Prepare PUMPKIN BREAD MIX as directed making substitutions. Add walnuts.  Pour into greased 9×5” loaf pan.  Bake 50-60 minutes or until done.  Reduce baking time if making muffins. Yummy!

By Deb Templeton

 

Sticky Sweet Potato Squares

1 pkg. PUMPKIN BREAD MIX, prepared

1 (8 oz.) can sweet potatoes, instead of pumpkin

½ c. oil

2 eggs

1/3 c. water

½ c. molasses

Prepare PUMPKIN BREAD MIX as directed, using sweet potatoes. Bake in a 9×9 greased cake pan instead of a loaf pan. Pour batter into a greased pan and drizzle with molasses. Use a butter knife to swirl in molasses.  Bake at 350 for 50-60 minutes.  Test center with toothpick.  It is done when toothpick comes out clean. Let cool and cut into squares. Makes a great alternative to biscuits or rolls for your BBQ.

By Roberta Whalen

 

Mini Cider Donuts

1 pkg. (8-10 count) refrigerated biscuits

apple juice or cider

1 pkg. HOT SPICED CIDER/WINE MIX

Separate biscuits and cut a small hole in the center. You can use the end of an apple corer or a knife.  Brush dough with apple juice or cider. Roll the biscuit in the HOT SPICED CIDER/WINE MIX. Place on a greased cookie sheet and bake as directed on the biscuit can.

By Roberta Whalen

 

Gingerbread

1 pkg. SWEET FRUIT BREAD MIX

½ c. oil

¼ -½ c. molasses

2 tsp. ground ginger

2 tsp. allspice

1 tsp. cinnamon

1 tsp. vanilla

¾ c. raisins, optional

Using SWEET FRUIT BREAD MIX as your base mix, add in other ingredients and stir.  Pour into a greased 9×5” loaf pan and bake at 350 for 1 hour or until done. Use mini loaves that take half the baking time.

By Roberta Whalen

 

Banana Nut Raisin Muffins

1 pkg. BANANA NUT BREAD MIX, prepared

2 eggs

1 stick margarine, softened

1 tsp. vanilla

3 mashed ripe bananas

1 c. raisins

 

Prepare  BANANA NUT BREAD MIX as directed. Add in raisins. Pour into muffin tin and bake for 20-30 minutes or until done in center. Serve with BANANA NUT CHEESECAKE SPREAD.

By Roberta Whalen

 

Caramel Cream Banana Nut Muffins

1 pkg.  BANANA NUT BREAD MIX, prepared

2 eggs

1 stick margarine, softened

1 tsp. vanilla

3 mashed ripe bananas

1 pkg. CARAMEL APPLE DIP MIX, prepared

1 (8 oz.) cream cheese, softened

1 T. vanilla

Prepare BANANA NUT BREAD MIX as directed. Set aside.  Prepare CARAMEL APPLE DIP MIX as directed. Set aside. Spray a muffin tin with cooking spray. Fill tin 1/3 full with batter, then add a rounded tablespoon of CARAMEL APPLE DIP in the center, then top another 1/3 with batter. Repeat until done. Bake at 350 for 20 minutes.
By Roberta Whalen

 

Harvest Morning Muffins

1 pkg. SWEET FRUIT BREAD MIX, prepared

2 eggs

½ c. + 1/8 c. oil

¼ c. grated carrot

¼ c. raisins

¼ c. chopped dates and/or figs

¼ c. drained crushed pineapple

 

Prepare SWEET FRUIT BREAD MIX as directed. Add in carrot, raisins, dates, and pineapple. Place in greased or lined muffin tins. Bake at 350 for 12-15 minutes.

By Roberta Whalen

 

 

Lemon Poppyseed Muffins

1 pkg. PUMPKIN BREAD MIX, prepared

substituting 8oz lemon curd for 1 (8 oz.) can pumpkin

2 eggs

½ c. oil

1/3 c. water

3 T. poppyseeds

1 T. fresh lemon zest

 

Prepare PUMPKIN BREAD MIX as directed, but substituting lemon curd for the canned pumpkin. Add poppyseeds and lemon zest. Pour into lined muffin tin and bake at 350 for 25 minutes.

By Roberta Whalen

 

Mimosa Muffins

1 pkg. BEER BREAD MIX

6 oz. champagne

6 oz. orange juice

1 peeled and coarsely chopped orange

few T. of sugar

 

Prepare BEER BREAD MIX with champagne, orange juice and orange instead of beer.  Fill greased muffin cups 2/3 full; sprinkle with sugar. Bake at 375 degrees for 25 minutes.

By Kista Taylor

 

Peanut Butter Surprise Muffins

1 pkg. BANANA NUT BREAD MIX, prepared

2 eggs

1 stick margarine, softened

1 tsp. vanilla

3 ripe bananas, mashed

12 miniature peanut butter cups

 

Prepare BANANA NUT BREAD MIX as directed on package. Line your muffin tins or spray with non-stick spray. Fill 1/3 full. Unwrap the miniature peanut butter cups. Place 1 mini candy in the center of the muffin and then top with more batter to 2/3 full. Bake at 350 for 30 minutes. Cool and serve. When done you’ll have a great chocolate-PB surprise in the center.

By Roberta Whalen

 

Pumpkin and Cream Cheese Surprise Muffins

1 pkg. PUMPKIN BREAD MIX, prepared

1 (8 oz.) can pumpkin

2 eggs

½ c. oil

1/3 c. water

8 oz. Philadelphia cheesecake filling

 

Prepare PUMPKIN BREAD MIX as directed. Spray mini muffin pan with non-stick spray and put 1 tsp. of batter into each muffin tin. Top each with ½ tsp. Philadelphia cheesecake filling and then top that off with another tsp. of pumpkin bread batter. Bake at 350 for 20-30 minutes.

By Roberta Whalen

 

Pumpkin Bread Muffins

1 pkg. PUMPKIN BREAD MIX, prepared

1 (8 oz.) can pumpkin

2 eggs

½ c. oil

1/3 c. water

3 tsp. baking powder

½ c. orange flavored Craisins or raisins

½ c. chopped pecans

 

Prepare PUMPKIN BREAD MIX. Add baking powder, orange flavored Craisins or raisins, and pecans to mix. Place liners in muffin tin and fill 2/3 full. Bake at 350 for 25-30 minutes.

It makes 16 beautiful muffins.

By Kista Taylor

 

Pumpkin Raisin Spice Muffins

1 pkg. PUMPKIN BREAD MIX, prepared

1 (8 oz.) can pumpkin

2 eggs

½ c. oil

1/3 c. water

¾ c. raisins

3 T. HOT SPICED CIDER/WINE MIX

 

Prepare PUMPKIN BREAD MIX as directed. Add raisins and HOT SPICED CIDER/WINE MIX. Place liners in muffin tin and fill 2/3 full. Bake at 350 for 25-30 minutes.

By Roberta Whalen

 

Rainforest Muffins

1 pkg. BANANA NUT BREAD MIX, prepared

2 eggs

1 stick margarine, softened

1 tsp. vanilla

3 mashed ripe bananas

¼ c. shredded coconut

¼ c. mini chocolate chips

¼ c. chopped macadamia nuts

Prepare  BANANA NUT BREAD MIX as directed. Add in coconut, mini chips and macadamia nuts. Pour into lined muffin tins and bake at 350 for 20 minutes.

*You can also make a coordinating spread using BANANA NUT CHEESECAKE SPREAD MIX with the cream cheese and the same added ingredients used above.
By Roberta Whalen

 

The Twisted Elvis

Elvis fans will love this recipe.

1 pkg. BANANA NUT BREAD MIX, prepared

2 eggs

1 stick margarine, softened

1 tsp. vanilla

3 ripe bananas, mashed

peanut butter

bananas

1 egg

milk

butter

maple syrup

Prepare BANANA NUT BREAD MIX as directed and pour into a greased 9×5” loaf pan and bake at 300 for 1 hour and 20 minutes or until done. When cool, slice into ¼” slices. Take 2 slices and spread with peanut butter. Cut ½ fresh banana lengthwise into slices and place on the peanut butter. Top with the remaining bread slice to make a sandwich. Set aside. In a bowl, mix 1 egg with some milk as you would to make scrambled eggs. Preheat a skillet with a pat of butter. Dip the Banana Bread “sandwich” in the egg and coat both sides. Fry in the skillet like making French toast, about 2 minutes on each side. Serve cut in half with a drizzle of maple syrup and a huge glass of milk.

By Roberta Whalen

 

Banana Nut French Toast

1 pkg. BANANA NUT BREAD MIX, prepared

2 eggs

1 stick margarine, softened

1 tsp. vanilla

3 ripe bananas, mashed

4 eggs

¼ c. milk

cinnamon

 

Prepare BANANA NUT BREAD MIX as directed the day before.  Bake in 9×5” loaf pan at 300 for 1 hour and 20 minutes or until done.  Refrigerate overnight. Slice into thin manageable slices. Prepare egg batter with eggs, milk and cinnamon.  Dip bread slices and fry as you would French toast. Serve with warm maple syrup and sliced fresh bananas.

By Roberta Whalen

 

Caramel Pecan French Toast Casserole

1 pkg. CARAMEL PECAN PIE MIX, prepared

2 eggs, beaten

2 T. milk

½ c. margarine, melted

1 tsp. vanilla

¾ c. cream, whole milk or half and half

a loaf of your favorite bread (French, brioche, Italian, etc), cubed

 

Place cubed bread in a buttered 9×9” casserole dish. Prepare CARAMEL PECAN PIE MIX and add in cream. Pour over the top of the bread and using a wooden spoon, press down lightly to let the bread soak in the mixture. Bake at 375 for 40-45 minutes, until brown. Serve warm with maple syrup. This is great for a Sunday brunch or even as a dessert with drizzled chocolate and caramel sauce.

By Roberta Whalen

 

Cinnamon Pecan Pie French Toast

4 eggs

½ c. milk

2 T. cinnamon

1/3-1/2 pkg. PECAN PIE MUFFIN MIX

a loaf of your favorite bread (French, brioche, Italian, etc), sliced

 

Whisk eggs, milk, cinnamon, and PECAN PIE MUFFIN MIX together. Dip your bread in the mixture quickly, let excess egg drip off, and fry in skillet.  Serve with syrup.

By Roberta Whalen

 

Old Fashioned “Pumpkin” Cinnamon Pecan Pancakes

¾ c. buttermilk

1½ c. pumpkin (one 15 oz can)

1 T. butter, melted

1 pkg. OLD FASHIONED CINNAMON PECAN PANCAKES MIX

1 egg, beaten
Mix together buttermilk, pumpkin, and butter. Fold dry ingredients into buttermilk-pumpkin mixture; do not over mix. Gently fold egg into batter.  Cook on a hot grill until bubbles form at the edges. Flip and cook 2 to 3 minutes more.
You can also roll around a cooked sausage link for breakfast on the go.
By Bronnie Stultz

 

Peanut Butter and Jelly Pancakes

½ c. dry 5 MINUTE MICROWAVABLE PEANUT BUTTER FUDGE MIX

OLD FASHIONED CINNAMON PECAN PANCAKE MIX

1 egg

1 T. oil

1 c. milk

few T. milk or water as needed

1 c. grape jelly or strawberry preserves

 

Take the dry 5 MINUTE MICROWAVABLE PEANUT BUTTER FUDGE MIX and add to the pancake mix. You may need to add additional liquid to get proper batter consistency. Add a few T. of milk or water as needed. Prepare your pancakes as usual. Place jelly in a microwave safe bowl and microwave for 1 minute or until melted down. This can also be done in a saucepan on the stovetop. Use as a grape syrup. Works with strawberry preserves as well.

By Roberta Whalen

 

Piglets and Pecans

1 pkg. OLD FASHIONED CINNAMON PECAN PANCAKE MIX, prepared

1 egg

1 T. oil

1 c. milk

small sausage links

1 pkg. CARAMEL APPLE DIP MIX, prepared

1 (8 oz.) cream cheese, softened

2 T. maple syrup

Prepare the OLD FASHIONED CINNAMON PECAN PANCAKE MIX and make small 4 inch round pancakes. Cook breakfast sausage links until done. Prepare the CARAMEL APPLE DIP MIX with the cream cheese and maple syrup instead of vanilla. Spread some CARAMEL APPLE DIP on a pancake, place sausage in the center, roll up and cut into bite size rolls and secure with toothpicks. Serve with a bowl of warm maple syrup for dipping.

By Roberta Whalen

 

Pumpkin Spice Pancakes

½ pkg. GRANDMA’S PUMPKIN PIE/CHEESECAKE MIX

2 c. Bisquick

¼ c. canned pumpkin

1 egg

½ c. milk

Mix GRANDMA’S PUMPKIN PIE/CHEESECAKE MIX with Bisquick and canned pumpkin. Add in egg and milk according to pancake directions on Bisquick box. Cook as directed on box.

By Roberta Whalen

Caramel Apple Sticky Buns

1 box hot cross bun mix or canned bread dough (in the dairy section)

few T. of butter or margarine

1 pkg. CARAMEL APPLE DIP MIX

1 (21 oz.) can apple pie filling

chopped nuts or raisins, optional

Glaze: powdered sugar and milk

1 cup powdered sugar and a few tsp of milk until desired consistency

 

Using a boxed hot cross bun mix or canned bread dough, take your prepared dough and roll out into a rectangle. Spread dough with a layer of butter, sprinkle with CARAMEL APPLE DIP MIX, then spread with apple pie filling. Sprinkle with chopped nuts or raisins. Roll up tight into a log and slice into 1-2” slices. Place in a round cake pan with edges touching. Bake at 400 for 20 minutes or until done. Make a glaze with powdered sugar and milk and spread over the top while warm.

By Roberta Whalen

Caramel Pecan Sticky Buns

1 pkg. CARAMEL APPLE DIP MIX

¾ c. chopped pecans

1 (8-10 count) can refrigerated biscuits

 

In a buttered round 8 or 9 inch cake pan, place CARAMEL APPLE DIP MIX on the bottom with chopped pecans. Top with refrigerated biscuits. Bake as directed on the biscuit can or until all sugar is melted and gooey. Place a dinner plate over the cake pan and invert to remove. TIP: You can also place a sheet of wax paper in the cake pan first, before buttering for easy removal and easy clean up after baking.

By Roberta Whalen

 

Caramel Raisin Sweet Rolls

1 box hot roll mix or refrigerated bread dough

few T. of  margarine

1 pkg. CARROT and RAISIN CHEESECAKE SPREAD MIX

¼ c. brown sugar

chopped nuts (optional)

 

Prepare the roll mix as directed and roll out into a 10×10” square if possible. Spread margarine on the dough and then sprinkle the CARROT and RAISIN CHEESECAKE SPREAD MIX over it. Roll up tight into a log. Slice into 1” slices. Layer a cake pan with parchment or wax paper and grease the paper with butter.  Sprinkle paper with brown sugar and chopped nuts and place the sliced rolls in the pan. Bake at 350 for about 40 minutes or until golden brown. Let cool slightly and invert onto a dish or cookie sheet to remove. Peel off the wax paper and you should have a gooey treat.

By Roberta Whalen

 

Bananas Foster Scones

1 pkg. SCONES MIX

½ c. butter

2 eggs

1/3 c. milk or heavy cream

2 T. butter or margarine for topping

1 pkg. CARAMEL APPLE DIP MIX

1 large banana, diced

1 tsp. cinnamon

Prepare SCONES MIX dough as directed on package. Add in diced banana and 3 T. CARAMEL APPLE DIP MIX and the cinnamon.  Form into round shape and cut in the wedges. Prepare topping as directed on package using margarine or butter.  Sprinkle the topping on scone prepared dough and also top with extra CARAMEL APPLE DIP MIX (to your desired amount).  Bake at 375 for 12-14 minutes.  Cool and serve.

By Roberta Whalen

 

 

Caramel Pecan Scones

1 pkg. SCONES MIX

½ c. butter

2 eggs

1/3 c. caramel flavored coffee creamer substituted for milk

2 T. butter or margarine for topping

1 pkg. PRALINE FROSTED PECANS, chopped

¼ c. caramel sauce

Prepare SCONES MIX as directed with butter, eggs and coffee creamer. Fold in 1/2 of the chopped pecans and 1/2 of the caramel sauce. Form into your round shape and add your wedge marks.  Prepare topping as directed on package using margarine or butter.  Sprinkle the topping on prepared dough.  Bake for 15 minutes at 375. Remove from oven and immediately drizzle on the remaining caramel sauce and sprinkle with remaining chopped pecans. Return to oven for 5 minutes, but turn it off. Remove and cool before serving.
By Roberta Whalen

 

Cinnamon Bun Scones

1 pkg. SCONES MIX

½ c. butter

2 eggs

1/3 c. milk or heavy cream

2 T. sugar

2 tsp. cinnamon

½ c. chopped toasted pecans

¾ c. powdered sugar

Orange juice or milk

 

Prepare SCONES MIX as directed on the package, set aside.  Mix together sugar, cinnamon, and pecans.  Sprinkle evenly over the dough in the bowl and gently stir to swirl in cinnamon mixture (do not blend completely).  Drop by ¼ cupfuls 2” apart on a greased cookie sheet. Bake 13-15 minutes or until golden.  While baking, mix powdered sugar with orange juice or milk to preferred consistency for glaze.  Remove scones to wire rack to cool approx. 5 minutes, then glaze and serve!

By Kista Taylor

 

 Lemon Cranberry Scones

1 pkg. GRANDMA’S POUND CAKE MIX

1 c. margarine, softened

1 c. sour cream

6 eggs

¾ c. dried cranberries

zest and juice of 1 lemon

 

Prepare GRANDMA’S POUND CAKE MIX as directed. Add dried cranberries and the zest and juice of 1 lemon to batter. Pour batter into a scone or muffin pan.  Bake at 350 for 20 minutes or until golden or done in center.  Time will vary depending on which version you are making.  Can be adapted to suit a variety of flavors and other items can be substituted, such as blueberries, cinnamon chips, fresh peaches, dried cherries and pecans.

By Roberta Whalen

 

Peach Cobbler Scones

1 pkg. SCONES MIX, prepared

½ c. butter

2 eggs

1/3 c. milk or heavy cream
1 (4 oz.) can diced peaches, drained well
½ pkg. FRUIT CRISP MIX, prepared

1/8 c. margarine, melted

Prepare SCONES MIX as directed on package, and fold peaches into batter. Form into shape as directed. Place in a greased 8” round cake pan.  Prepare ½ pkg. of the FRUIT CRISP MIX. Sprinkle this over the top of the scone dough and pat lightly into the dough. Bake at 375 for 12-14 minutes.
By Roberta Whalen

 

Pumpkin Raisin Scones

1 pkg. SCONES MIX, prepared

½ c. butter

2 eggs

1/3 c. milk or heavy cream

¼ c. canned pumpkin

½ c. raisins, currants or diced cranberries

2 T. HOT SPICED CIDER/WINE MIX (for extra spice)

 

Prepare the SCONES MIX as directed. Add pumpkin, raisins, and HOT SPICED CIDER/WINE MIX.  Form into your round shape and add your wedge marks. Bake for 12-15 minutes at 375.
By Roberta Whalen

 

Rum Raisin Scones

1 pkg. SCONES MIX

½ c. butter

2 eggs

1/3 c. milk or heavy cream
¾ c. raisins
½ c. spiced rum (such as Capt. Morgans)

Combine the raisins and the rum and let soak for 15 minutes or until raisins begin to plump ( if you choose not to use rum or liquor you can get the same effect with ginger ale or Dr. Pepper).
Prepare the SCONES MIX as directed on package. Drain the raisins and fold gently into the scone batter. Form into your round shape and add your wedge marks. Bake for 12-15 minutes at 375.
By Roberta Whalen

 

Caramel Apple Turnovers

box of frozen puff pastry

few T. butter/margarine, softened

2 c. APPLE BAKLAVA MIX

1 pkg. CARAMEL APPLE DIP MIX

egg wash:

1 egg

2 tsp. water

Using frozen puff pastry sheets, thaw and roll out each sheet with rolling pin. Cut into a 6×6” square or any size square that you would like to use. Spread on a light layer of softened butter or margarine. In a bowl mix together the APPLE BAKLAVA MIX and CARAMEL APPLE DIP MIX.  Place ¼ c. of mixture on half of the pastry on a triangle. Fold the pastry over to form a triangle and press the edges closed with a fork. Mix 1 egg with water to make an egg wash. Using a pastry brush, brush egg wash over the top of the turnovers. Repeat until done. Bake at 325 for 20-25 minutes or until done.

By Roberta Whalen

 

Jar Breads

You will need about  7 half pint canning jars or 4 (12 oz.) wide mouth jars

shortening to grease the inside of the jars

one of the following sweet bread mixes of your choice:

PUMPKIN BREAD MIX

1 (8 oz.) can pumpkin

2 eggs

½ c. oil

1/3 c. water

BANANA NUT BREAD MIX

2 eggs

1 stick margarine, softened

1 tsp. vanilla

3 mashed ripe bananas

SWEET FRUIT BREAD

2 eggs

½ c. + 1/8 c. oil

your choice of 1 ½ cups of fruit

Wash and sterilize jars by running them through the dishwasher and drying cycle. Allow the jars to cool completely. Grease the inside of the jars with shortening. Preheat oven to 325°F.
Prepare the bread batter according to the package directions. Pour batter into jars, filling no more than ½ full. Place filled jars on a cookie sheet and bake for 30 to 45 minutes, or until skewer comes out clean. While the bread is baking, soak the seals and rings in boiling water for 10 minutes, remove and allow to air dry. When jar breads are done, remove them one at a time and wipe the sealing edge with a clean cloth. Place the seal and ring on the jar and tighten.
Let the jars sit on a towel on the counter until completely cooled. You will hear a “PING” sound each time a jar seals. Label with a permanent marker – label with the bread name and the expiration date (2 months into the future). Jars are vacuum sealed and will keep for 2 months in a cool dry place.
Add a decorative tag for gift giving!

By Kista Taylor

Non-sweet Breads

Biscuits, Biscuits, Biscuits

1 pkg. BEER BREAD MIX

1¼ c. ginger ale or lemon seltzer

Add in any of the following to give a variety of flavors:

1 c. shredded cheddar and 2 T. diced chives
1 pkg. DILL DIP MIX and ½ c. sour cream
2 T. GARLIC ONION DIP MIX and 1 c. shredded cheese
1 pkg. BRUSCHETTA MIX and ¼ c. diced sun dried tomatoes
3 T. MEXICAN FIESTA DIP MIX and 1 (4oz.) small can drained diced chilies

1 pkg. BACON DIP MIX and 1 c. grated cheddar cheese
Prepare BEER BREAD MIX batter.  Add your choice of ingredients to dough. Spray muffin tins with cooking spray. Scoop ¼ c. of dough into each muffin tin. Bake at 350 for 30 minutes or until done.  Optional:  Serve with herb butters made by mixing softened butter with a savory dip mix, such as DILL DIP MIX, MEXICAN FIESTA DIP MIX, etc.

By Roberta Whalen

 

Mediterranean Biscuits

1 pkg. SCONES MIX, prepared

½ c. butter

2 eggs, beaten

1/3 c. white wine (replaces milk)

¼ c. diced olives

3 T. diced sun dried tomatoes

2 T. HERB DIP MIX

few tsp. olive oil

Prepare SCONES MIX as directed.  Fold in the olives, tomatoes and HERB DIP MIX.
Roll out to 2” thick and use a biscuit cutter or drop by ¼ cup full onto a greased cookie sheet. Brush the tops with olive oil. Bake at 375 for 15-20 minutes
By Roberta Whalen

 

Savory Biscuits
your favorite biscuit recipe or Bisquick mix (approximately 2 cups), prepared

½ pkg. BRUSCHETTA MIX

2 T. thinly sliced scallions

1 tsp. rosemary

½ tsp. black pepper

½ c. crumbled gorgonzola, feta or goat cheese (optional)

few tsp. olive oil

Prepare biscuit mix. Add in BRUSCHETTA MIX, scallions, spices, and cheese. Drop my T. onto a greased cookie sheet. Brush tops with olive oil. Bake at 350 for 15 minutes or until golden brown.  These mini biscuits make a great accompaniment to any party.

By Roberta Whalen

 

Savory Cabernet Biscuits

1 pkg. SCONES MIX

½ c. butter

2 eggs

1/3 c. Cabernet wine (replaces milk)

2-3 T.  HERB DIP MIX

few tsp. olive oil or butter/margarine

Prepare SCONES MIX as directed. Add in the HERB DIP MIX. Mix well but do not overwork.  Roll dough out to 2” thick and use a biscuit cutter or drop by ¼ cup size onto a greased cookie sheet. Brush the tops with olive oil or melted butter to get a nice crusty top.  Bake at 375 for 10-15 minutes.
By Roberta Whalen

 

5 Alarm Beer Bread

For those who like it hot try this!

1 pkg. BEER BREAD MIX, prepared

1 (12 oz) can beer

1 T. cayenne pepper

1 T. black pepper

2 T. hot sauce

1 diced jalapeno or habanera pepper

2 cheese spread:

1 (8oz.) block cream cheese

½ c. shredded cheddar

¼ c. sour cream

 

Prepare BEER BREAD MIX as directed. Add in peppers, hot sauce and diced pepper. Pour into greased 9×5” loaf pan and bake at 350 for 50 minutes or until done. Cool.  Make a cool spread of 2 cheeses with cream cheese, cheddar and sour cream.

By Roberta Whalen

 

 

Beer Bread Pizza Dough

1 pkg. BEER BREAD MIX

1 c. & 3 T. beer

your favorite pizza toppings (sauce, meats, vegetables and cheeses)

 

Combine BEER BREAD MIX with beer. Cover and let rest 5 minutes. With greased hands, press dough onto greased pizza pan. Bake at 375 for 15-20 minutes. Top with your choice of pizza sauce, meats, vegetables and cheeses. Bake an additional 10 minutes or until cheese melts. Crust will be thick and chewy.

By Kista Taylor

 

Cheese and Onion Bread

1 pkg. BEER BREAD MIX, prepared

1 (12 oz.) can beer

1 stick butter, melted (1/2 cup)

1 c. grated cheddar cheese

½ c. grated Monterrey Jack cheese

1 bunch green onions, chopped

 

Prepare BEER BREAD MIX as directed on package and bake.  In separate bowl mix together cheddar cheese, Monterrey Jack cheese, and green onions. Cut bread horizontally and then vertically. Do not cut all the way thru to the bottom of the crust. Pour the butter over the cut bread. Spread cheese mixture in the cracks of the bread. Bake until cheese is melted.

By Kista Taylor

 

 

Cheesy Beer Bread

1 pkg. BEER BREAD MIX, prepared

1 (12 oz.) can beer OR

1 (12 oz.) can clear carbonated soda

½ c. sour cream

½ c. cheddar cheese

½ c. mozzarella cheese

2 T. PARMESAN HERB MIX, divided

few T. of melted butter

 

Prepare BEER BREAD MIX as directed adding sour cream, cheeses and 1 T. PARMESAN HERB MIX.  Pour into greased 9×5” loaf pan and bake at 350 for 50 minutes or until done.  Brush the top with melted butter mixed with an additional T. PARMESAN HERB MIX.

By Bronnie Stultz

 

Cheesy Crab Stuffed Bread 

2 cans (8-10 count) crescent rolls

2 (5oz) cans crab meat, drained

1 (8 oz.) pkg. cream cheese

3-4 shakes hot sauce

1 scallion, diced

½ pkg. DILL DIP MIX

 

Take a round baking sheet, such as a pizza pan or baking stone. Unroll the crescent rolls into their individual pieces. Place in a circular pattern with the point of each crescent end facing out. Overlap the layers just slightly. Repeat until arranged in a ring. Mix together other all other ingredients and take 1 Tbsp. of this filling and place in the center of the flat, larger end of the crescent. Repeat all the way around on each crescent, then fold the pointed end up and over the filling and tuck under the flat end. Bake at 350 for 25 minutes.

By Kista Taylor

 

Corned Beef Bread

1 pkg. BEER BREAD MIX, prepared

1 (12 oz.) can beer or soda

1½ c. finely diced leftover cooked corned beef

2 T. caraway seed

1 T. black or white pepper

Prepare the BEER BREAD MIX as directed, using your choice of beer or soda (I suggest a Winter Ale or Ginger Ale).  Fold  corned beef, caraway seed, and pepper into dough and spread into a greased 9” round cake pan. Bake at 350 for 40-45 minutes.  This bread is great to have for breakfast with eggs or as a snack.
By Roberta Whalen

 

French Onion Bread

1 large Vidalia or Spanish onion, sliced

½ stick butter

1 tsp. black pepper

1 tsp. GARLIC ONION DIP MIX

1 pkg. BEER BREAD MIX, prepared using

¾ bottle light beer or ¾ c. ginger ale

½ c. beef broth

Sauté onion with butter, pepper and GARLIC ONION DIP MIX.  Prepare the BEER BREAD MIX and fold in onions. Pour into a greased 9×5” loaf pan and bake at 350 for 50 minutes or until done.

By Roberta Whalen

 

Garlic and Bruschetta Bread

1 loaf French bread

margarine

1 pkg. GARLIC MASHED POTATO MIX-IN MIX

2 tomatoes, diced

1 pkg. BRUSCHETTA MIX

¼ cup olive oil

 

Spread French bread with margarine and then sprinkle with GARLIC MASHED POTATO MIX-IN and broil until toasted.  Prepare a tomato bruschetta by mixing tomatoes with BRUSCHETTA MIX and toss with olive oil. Top the garlic bread with the bruschetta tomatoes and serve!

By Roberta Whalen

 

Guinness Gold

1 pkg. BEER BREAD MIX, prepared

1 (12 oz.) Guinness Stout, room temp

½ c. golden raisins or currants

 

Prepare BEER BREAD MIX. Add golden raisins or currants. Mix well and pour into 9×5” loaf pan and bake at 350 for 50 minutes or until done.  Bread will be dark and have a deep ale taste with a bit of sweetness from the raisins.

By Roberta Whalen

 

Inside Out Bruschetta Bread

2 cans (8-10 count) crescent rolls

2 large tomatoes, diced

½ c. jarred roasted red peppers, diced

¼ c. diced onion

3 tsp. fresh basil, chopped

1 pkg. BRUSCHETTA MIX

few tsp. of olive oil or lemon juice

 

Take a round baking sheet, such as a pizza pan or baking stone. Unroll the crescent rolls into their individual pieces. Place in a circular pattern with the pointed end facing out. Overlap the layers just slightly. Repeat until arranged in a ring. Mix together all other ingredients and take 1 Tbsp. of this filling and place in the center of the flat, larger end of the crescent. Repeat all the way around on each crescent, then fold the pointed end up and over the filling and tuck under the flat end. Use a bit of olive oil or lemon juice on your finger to seal the edges.  Bake at 350 for 25 minutes.

By Kista Taylor

 

 

Italian Antipasto Bread

1 pkg. BEER BREAD MIX, prepared

1 (12 oz.) can seltzer or Pellegrino water

¼ c. diced sun dried tomatoes

2 T. chopped basil

¼ c. diced prosciutto ham

¼ c. diced Italian table cheese

¼ c. diced pepperoni

 

Prepare BEER BREAD MIX with seltzer or Pellegrino water. Add in tomatoes, basil, prosciutto ham, Italian table cheese, and pepperoni. You can substitute any of your favorite antipasto ingredients. Mix well and pour into a greased round cake pan. Bake at 350 for 50 minutes or until done.

By Roberta Whalen

 

Prepare BEER BREAD MIX as directed, add in pepperoni, mozzarella cheese, and PARMESAN HERB MIX. Pour into greased 9×5” loaf pan and bake at 350 for 50 minutes or until done.

By Kathy Donlon-Miller

 

Mexican Beer Bread

1 pkg. BEER BREAD MIX

1 (12 oz) beer

1 c. yellow corn meal

1 (15 oz) can creamed corn

1 (4oz.) can green chilies

1 c. shredded sharp cheddar cheese

4 T. butter, melted

Stir together BEER BREAD MIX, beer, corn meal, and creamed corn. Grease a 9×13″ pan. Layer half of batter in pan. Lay chilies on batter. Sprinkle with grated cheese. Layer remaining batter on top, spread to cover green chilies and cheese. Pour melted butter on top. Bake at 375° for 45-50 minutes, remove when golden. Cool slightly and cut into squares.

By Kista Taylor

 

Open breadstick dough from can and lay out flat on cookie sheet. Pour BRUSCHETTA MIX on a paper plate. Dip each breadstick in the mix, then place a strip of bacon on the breadstick and twist together, as shown on breadstick can. Place on cookie sheet and bake according to directions on can or until desired crispness of bacon.

By Kista Taylor


Spinach Cheese Bread

1 pkg. BEER BREAD MIX, prepared

1 (12 oz.) can beer OR clear carbonated soda

1 pkg. SPINACH DIP MIX

½ c. shredded cheddar cheese

½ cup sour cream

Prepare BEER BREAD MIX as directed, adding ½ pkg. of SPINACH DIP MIX and cheese to batter. Pour into greased 9×5” loaf pan and bake at 350 for 50 minutes or until done. Mix sour cream with the other ½ pkg. of Spinach Dip.  When bread is cooled, cut the bread into small but thick pieces so they were easy to dip. Serve bread with SPINACH DIP.

By Bronnie Stultz

 

Unstuffed Stuffed Chicken Parmesan Bread

1 cooked, breaded chicken cutlet, diced

1 c. shredded mozzarella

¼ c. diced sun dried tomatoes

1 pkg. BRUSCHETTA MIX

1 pkg. BEER BREAD MIX, prepared

1 (12 oz.) can beer, ginger ale or seltzer

1 T. olive oil

 

Mix together diced chicken cutlet, mozzarella, sun dried tomatoes and BRUSCHETTA MIX and set aside. Prepare BEER BREAD MIX and fold in the chicken mixture. Pour into a 9” round cake pan and drizzle with olive oil. Bake at 350 for 50 minutes or until done. Slice and serve as is or with a tomato sauce or a fresh tomato chutney for dipping.

By Roberta Whalen

 

Chili Cheese Cornbread

1 pkg. CHILI CHEESE DIP MIX

1 pkg. SWEET CORNBREAD MIX

½ c. milk

1 egg

1 cup shredded cheddar cheese

Add CHILI CHEESE DIP MIX to the SWEET CORNBREAD MIX and prepare as directed on the cornbread package. Sprinkle with shredded cheddar cheese. Bake at 400 for 15 minutes in cake pan or cast iron skillet.

By Roberta Whalen

 

Mexican Cornbread

1 pkg. SWEET CORNBREAD MIX, prepared

½ c. milk

1 egg

1 c. frozen, fresh or canned corn

1 jalapeno, diced

¼ c. diced red bell pepper

Prepare SWEET CORNBREAD MIX as directed. Add in corn, jalapeno and bell pepper. Pour into greased 9×9” pan or muffin tins and bake at 400 for 15 minutes. Cut in squares and serve as a side.

By Roberta Whalen

 

Southern Cornbread Bites

1 pkg. SWEET CORNBREAD MIX, prepared

½ c. milk

1 egg

½ c. frozen or canned corn kernels

1 c. cooked ground sausage

1 finely diced red bell pepper

1 (4 oz.) can drained green chilies

 

Prepare SWEET CORNBREAD MIX as directed. Add in corn, sausage, pepper and green chilies. Pour into mini muffin tin and bake at 350 for 10 minutes.

By Roberta Whalen

Zucchini Loaf

1 pkg. SPICED APPLE CAKE MIX, prepared as directed without the apples

3 eggs

1½ c. oil or substitute apple sauce

1 tsp. vanilla

2 c. grated zucchini

1 c. grated carrots (optional)

 

Prepare the SPICED APPLE CAKE MIX as directed on package.  Add in zucchini and carrots. Pour into 2 greased loaf pans. Bake at 350 for 40 minutes or until done in the center.

By Roberta Whalen

 

Ham and Cheese Corn Muffins

1 pkg. SWEET CORNBREAD MIX

½ c. milk

1 egg

¾ c. shredded cheddar cheese

½ c. finely chopped green onion

1/3 c. diced lean ham

½ c. frozen corn kernels

Prepare SWEET CORNBREAD MIX as directed on package. Add in cheese, green onion, ham, and corn.  Spoon batter into sprayed or lined muffin pans. Bake at 350 for 20-25 minutes. Can also make into mini loaves and serve as a meal with a side salad or bowl of soup.
By Roberta Whalen

 

Spinach Herb Cheesy Muffins

1 pkg. BEER BREAD MIX

1 (12 oz.) can beer

2 T. SPINACH DIP MIX

2 T. HERB DIP MIX

½ c. grated parmesan cheese

½ c. finely chopped broccoli

1 T. oil

3 T. melted butter, optional