7up Biscuits

I L-O-V-E biscuits. And I really love this recipe because it's semi-homemade, quick, and easy. I've seen these all over the Internet and I found the recipe here, except I don't like 7up. So I used Sprite instead. So technically they're Sprite biscuits, but doesn't sound as good as 7up biscuits. Either way, give them a try.

7up Biscuits

2 cups Bisquick
1/2 cup sour cream (I used lite)
1/2 cup 7-up (I used Sprite)
1/4 cup melted butter
(I added a few shakes of salt the second time I made them and liked it better than the first time)

Preheat the oven to 450 degrees. Cut the sour cream into the bisquick. Add in the lemon lime beverage. It will make a very sticky dough. Sprinkle some additional biscuick on a working surface and pat out the dough. Melt 1/4 cup butter in a 9 inch square pan. Place cut the biscuits in pan and bake for 12-15 minutes or until golden brown.

Sweet Corn Bread Recipe

I love me some sweet corn bread. Derek usually isn't a fan of corn bread but he liked this version because "it wasn't too gritty." This is one of those top secret recipes on the back of the box (Albers yellow corn meal box to be exact).

1 1/2 cups all purpose flour

2/3 cup granulated sugar

1/2 cup yellow corn meal

1 T. baking powder

1/2 t. salt

1 1/4 cups milk

2 large eggs, lightly beaten

1/3 cup vegetable oil

3 T. butter, melted

Preheat oven to 350. Grease an 8 inch square baking pan.

Combine flour, sugar, corn meal, baking powder, and salt in a medium bowl. Combine milk, eggs, vegetable oil, and butter in a small bowl; mix well. Add to flour mixture; stir just until blended. Pour into prepared baking pan.

Bake for 35 minutes or until wooden pick inserted in center comes out clean. Cool on a wire rack, but serve warm.

No Fail Cinnamon Rolls

I don't claim to be a bread maker. I haven't had that much success whenever I make bread. Although I keep trying. But every time I make these, they always turn out. They take a little time rising, but are well worth the end result!! (I usually half this recipe and it makes 16-18 big rolls)



1 qt. water
1/4-2 Tbsp. dry milk (I do 1 Tbsp. for a half recipe)
1/4 C. shortening
4 eggs
2 1/2 Tbsp. dry yeast
1 Tbsp. Salt
1/2 C. sugar
12-13 C. flour
1/2 C. margarine
2 tsp. vanilla

Mix all together and beat for 10 minutes or kneed by hand for 10 minutes. Let rise until doubled in size. Flour surface and roll dough out into a rectangle. When rolled out, pour melted butter, brown sugar, and cinnamon on top. (raisins optional). Roll up long ways and cut to desired size. place on greased pan and allow to raise again (45 minutes - 1 hour). Bake at 375 for 20-25 minutes. Frost as desired when cooled.

I usually do a cream cheese frosting when cooled.

Banana Snack Cake

The other day I had ripe bananas on my counter and started looking through recipe books trying to find something other than banana bread to make with my ripe bananas. I found this recipe in the Taste Of Home Best Church Supper Recipes Book and it was a winner

1/2 C. shortening
3/4 C. packed brown sugar
1/2 C. sugar
2 eggs
1 C. mashed ripe bananas (about 2-3 medium)
1 tsp. vanilla
2 C. all-purpose or Whole wheat flour (I did half and half)
1 tsp. baking soda
1 tsp. salt
1/2 C. buttermilk
1/2 Chopped nuts (if desired)

Frosting: 1/2 C. packed brown sugar, 1/4 C. butter, 6 tbsp. milk, 2 1/2-3 C. powdered sugar.

Cream shortening and sugars. Add eggs one at a time, beating well
after each addition. Beat in bananas and vanilla. Combine dry ingedients and add alternately with the buttermilk. Stir in nuts. Pour into a greased 9x13 pan. Bake at 350 for 25-30 minutes or until toothpick inserted in the center comes out clean. Cool on wire rack.

For the frosting combine brown sugar, butter and milk in a saucepan and bring to a boil over med. heat and boil for 2 minutes. Remove from heat and cool to lukewarm. Gradually beat in powdered sugar until frosting reaches spreading comsistency. Frost the cake.

Whole Wheat Banana Bread

This recipe is from Jessica Seinfled's book Deceptively Delicious. It is a book teaching how to incorporate fruits and vegetables into kids food without them knowing. This is one of my favorite recipes and is soooooo good. The bread is very moist and my kids gobble it right up. I don't feel bad about them eating a lot of it because it is low in sugar and has all the whole grain in it. Give it a try!!


Whole Wheat Banana Bread

3/4 C. Whole wheat flour
½ C. All-purpose flour
½ tsp. Baking soda
1/4 tsp. Baking powder
½ tsp. Salt
½ tsp. Cinnamon (optional)
½ C. Firmly packed light brown sugar
1/4 C. Vegetable oil
2 egg whites
1 ½ C. Banana puree
½ C. Cauliflower puree
1 tsp. Vanilla

Preheat oven to 350. Coat a 9x5 inch loaf pan, or 2 mini pans with cooking spray.

In a bowl mix the flours with the baking soda, baking powder, salt and cinnamon (if using). Set aside. In a large mixing bowl mix the sugar and oil with a wooden spoon until well combined (or in a Kitchen Aid mixer) Mix in the eggs, purees, (if I don't have cauliflower I just add another 1/2 C. bananas) and vanilla. Add the flour mixture and mix just until combined. Pour the batter into the loaf pan. Bake until the center comes out clean, 55-60 minutes for the large loaf, 25-30 for the mini loafs. Let cool on a rack for 5 minutes, then turn bread out of the pan to cool before serving.

(Sometimes I add nuts or 1/2 c. chocolate chips, makes it even better)

Cranberry Nut Bread

I have had this bread before made by my Grandma Yancey and had forgotten how yummy it was. So I got out the recipe and made some this morning. Yum!! It is so good and something different from the usual banana or pumpkin bread.

Cranberry Nut Bread

4 C. flour
2 C. sugar
3 tsp. baking powder
2 tsp. salt
1 tsp. baking soda
1 1/2 C. orange juice
4 Tbsp. vegetable oil
2 Tbsp. grated orange peel
2 eggs, well beaten
3 C. Fresh or frozen cranberries (12 oz bag), coarsely chopped
1 C. chopped nuts

Preheat oven to 350 degrees. Grease 3 loaf pans (I use the med size disposable pans). Mix together the flour, sugar, baking powder, salt, and baking soda in a mixing bowl. Stir in orange juice, oil, orange peel, and eggs. Mix until well blended. Chop cranberries (Mine were frozen and I threw them in the food processor for about 15 pulses and they were perfectly chopped). Add cranberries and nuts. Blend. Spread batter evenly into loaf pans. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack 15 minutes. Remove from pan and cool completely!

Low-fat Zucchini Bread

Low-fat Zucchini Bread

This recipe makes a dense, very moist zucchini bread that is almost more like a brownie in consistency. My mom is a super zucchini grower so I shred it and freeze it to use in this recipe for months after the harvest.

3 eggs
1 ½ cup sugar
2 t. vanilla
1 cup unsweetened applesauce
2 cups grated zucchini
3 cups flour
1 t. baking powder
1 t. baking soda
½ t. salt
1 cup crushed pineapple, drained
1 cup chopped walnuts (I usually only put half in, Derek isn't crazy about walnuts)
½ cup raisins (I usually add in more)

Beat eggs, sugar, vanilla and applesauce until fluffy. Add zucchini, then dry ingredients. Stir in pineapple, raisins and nuts. Pour into a 9x13 dish that has been greased and floured. Bake at 325 degrees for 40-50 minutes or until a toothpick comes out clean from the center.