Category Archives: Breads

Cornbread Cake

I’ve never been a big fan of cornbread, or anything with cornmeal for that matter.  If I’m having fried seafood, I want a flour batter not cornmeal.  But my husband LOVES cornbread and I love him so I make it.

I saw this recipe on Pinterest (where else?!) and mentioned it to my dad.  I was thinking I might like it since it’s mixed with cake mix.  My dad took one for the team and tried out the recipe and he loved it.  Of course he loves cornbread though.  I finally gave it a try when I made some crockpot chili (recipe to come soon!) and I was very pleased.  I’m not going to go crazy and say that I love cornbread now, but I’ll at least eat it with this recipe!  And my husband and a few friends all loved it.  It’s a little more fluffy than regular dense cornbread, and a bit sweeter.  I think next time I’m going to try adding some diced onion and jalapeno.

Yeah that’s right.  Next time.  I’m going to make it again!

Cornbread Cake

Cornbread Cake
Recipe from The Sisters Dish

2 boxes Jiffy Cornbread Mix
1 box regular yellow cake mix
all the things that these mixes call for


Preheat oven to 350 degrees.

Mix all of the mixes according to their package directions.  To do this, I just emptied them into a large bowl, mixed them together then added the (many) eggs, oil and water that they called for.  Mix well and pour into a greased 9×13 casserole.

Bake 30 minutes, then test for doneness by inserting a toothpick and if it comes out clean, it’s done.  If it’s not clean, cook it longer.  Mine was obviously not done yet, as the center was jiggly.  I’d say it took about 35 minutes or so for mine.



Butter Chicken Pizza

We love pizza at our house.  You can put pretty much anything you could imagine on pizza, there are no rules.  You can make breakfast pizza, dessert pizza and this post is about pizza made using leftovers!

I recently made the Crockpot Butter Chicken from Food & Whine and they had another post about making pizza using the leftovers.  While we loved the butter chicken, I have to say I think we loved the pizza even more!  It was so good!  I’m tempted to make a pot of butter chicken and then just divide it in ziplocs to freeze to make pizzas!  We made it two nights using the leftovers.  So easy and SO yummy!

Butter Chicken Pizza

Butter Chicken Pizza
Recipe from Food & Whine

1 store-bought pizza crust
leftover butter chicken
fresh baby spinach
grated Mozzarella cheese

Preheat oven according to directions on the pizza crust wrapper.  Generously spread the butter chicken with its’ sauce over the pizza crust.  Top with spinach, then mozzarella cheese.  Bake until cheese is melted and slightly browning.

Portobello Pesto Pizza

Pizza is one of the greatest, most versatile foods ever.  Practically everyone loves pizza and you can put ANYTHING on them.  They can be simple, budget saving pizzas or gourmet treats.  This pizza is about a middle of the road, probably closer to the budget than the expensive.

When I have pizza, I want it to be full of gloppy stringy cheese.  I know those words aren’t appealing, but hey, that’s how it is.  When I saw the picture of this Portobello pesto pizza on Brown Eyed Baker, the cheese looked fantastic and that’s what caused me to make it.  It didn’t disappoint, my husband and I both loved it – so much in fact that we made it twice in one week!  It’s so simple, the hardest part is slicing and cooking mushrooms, which we know isn’t difficult at all.  The first time we made it, we made it as the recipe states with the Portobello mushrooms.  The second time the supermarket didn’t have any, so we used regular mushrooms which worked fine, FYI.

Portobello Pesto Pizza

Portobello Pesto Pizza
Recipe slightly adapted from Brown Eyed Baker

1 pizza crust, we used Boboli brand
basil pesto
1 tbsp butter
1 lb. Portobello mushrooms, sliced
1/4 cup chopped red onion
Parmesan cheese
Smoked Provolone cheese slices


  • Preheat the oven to 450 degrees and place a pizza stone inside to warm.
  • In a pan, saute the mushrooms and onion in the butter until soft, season lightly with salt while they are cooking.
  • Assemble the pizza, spread the pesto on the crust, just as you would pizza sauce.  Top generously with the mushrooms and onions, then the Parmesan cheese.  Lay slices of Provolone cheese on top, covering as much of the pizza as you can.
  • Slide pizza onto the heated pizza stone, then bake until the cheese is melted and starting to brown.  Allow to cool for a few minutes before cutting and serving.


Reese’s Peanut Butter Banana Bread

I’m a Pinterest addict.  I admit it.  I probably need a 12-step program because I cannot tell you how many times a day I look at it.  This is especially bad because not only are there neato home and craft ideas, but bazillions of yummy recipes.  And I want to make them all!  This is not good for a dieter.

So when I’m having something at my house, I see that as my chance to make something delectable without feeling guilty because I’ll only take a bite to taste it.  I decided to make this absolutely sinful banana bread for a playdate and it was a huge hit.  It was sooo freaking good.  I went ahead and threw in a quarter of a pack of chocolate chips because heck, why not!  It was so rich and packed with chocolately goodness! There was one small piece left and I made sure my husband ate it, I could not be trusted alone in the house with this bread!

Reese's Peanut Butter Banana Bread

Reese’s Peanut Butter Banana Bread (with chocolate chips!!)
Recipe from Cookies and Cups

3 ripe bananas, mashed
1/2 cup peanut butter
1/4 cup oil
1/2 cup white granulated sugar
1/4 cup brown sugar
1 egg
1.5 cups all-purpose flour
1/2 tsp baking soda
1.5 tsp baking powder
1/2 tsp salt
8 oz bag Mini Reese’s Peanut Butter Cups (look in the candy section)
1/4 bag semi-sweet chocolate chips


  • Preheat oven to 350 degrees.
  • In a large bowl, mix together the bananas, sugars, egg and oil.  In a smaller bowl, whisk together the flour, salt, baking powder and baking soda.
  • Add the flour mixture to the banana mixture and stir until well blended.
  •  Fold in the peanut butter cups and chocolate chips then pour into a loaf pan that has been coated with nonstick spray.
  • Bake 50 minutes to an hour, or until a toothpick inserted into the bread comes out clean.  If the bread is browning too quickly, you can lower the heat a little.

Gooey Goodness!

Mozzarella and Onion Stuffed Bread

Some foods just go together, you can’t have one without the other.  Perfect example?  Pasta and bread.  For the bachelorette party, I was serving crawfish fettuccine but I needed the perfect bread to serve with it, and the search was over once I saw this recipe.

This was incredibly easy to make, and it was phenomenal.  It certainly doesn’t hurt that I got it from a Trim & Terrific cookbook, each slice was relatively low cal!  The only change I would make next time is to add some minced garlic or garlic powder, it would have been great with that.  Make this next time you need a yummy bread as a side dish!

Mozzarella and Onion Stuffed Bread

Mozzarella and Onion Stuffed Bread
Recipe adapted from Holly Clegg’s Trim & Terrific – Home Entertaining the Easy Way

1 loaf Italian or French Bread, (1 lb)
6 tbsp margarine
1/2 cup finely chopped onion
2 tsp Dijon mustard
dash of hot pepper sauce (I used Sriracha)
1 cup shredded part-skim mozzarella cheese


  • Preheat the oven to 350 degrees.
  • Make 1-inch diagonal slices in the bread, making sure not to cut all the way through the bottom crust.
  • In a small saucepan, melt the butter over medium heat.  Once melted, add the onion (and minced garlic if you decide to add that) and cook until soft.  Remove from heat and stir in the mustard and hot sauce.  Mix in the cheese.
  • Spoon the mixture between each slice of the bread and a little on top.  Bake on a baking sheet for 10-15 minutes, until bread is golden and cheese is melted.

136 calories per slice

Mozzarella & Onion Stuffed Bread

Baked Praline French Toast

I know, you’re thinking “Christen has fallen off of the diet wagon for sure!”  But you would be wrong.  This, believe it or not, is a diet dish!!

The moms club I’m in is doing a Biggest Loser, so we decided to have a Biggest Loser brunch and all made a relatively healthy/low-cal brunch dish.  We brought copies of our recipe to share with each other, so you’ll be seeing some of those other dishes coming soon, there were some good ones.  I got mine from the Holly Clegg Trim & Terrific cookbook, Home Entertaining the Easy Way (given to me by my soon-to-be sister-in-law, Michelle!).  I just love Holly Clegg, she seems so personable and being a Southern girl like myself, I like her recipes!  The orange flavor gave it a different taste from the norm, but a good different.  This one was a definite win, it did not taste “diet” at all, everyone loved it.

Baked Praline French Toast

Baked Praline French Toast
Recipe from:  Home Entertaining the Easy Way

6 tbsp margarine
1/2 cup light brown sugar
2 tbsp light corn syrup
1/2 cup chopped pecans
2 eggs
3 egg whites
1 cup orange juice (I used the Trop 50 kind)
1/4 cup white granulated sugar
1/3 cup skim milk
1 tsp orange zest
1 tsp vanilla
1/2 tsp ground cinnamon
1 loaf (1 lb) French Bread, cut into one inch slices

In a small bowl, combine the margarine, corn syrup and brown sugar, microwaving until the brown sugar has dissolved, stirring occasionally.  Pour into a casserole, then sprinkle with the chopped pecans before arranging the bread slices over the pecans.

In a larger bowl, combine the rest of the ingredients and whisk to combine.  Pour evenly over the bread and cover, refrigerate overnight.

In the morning, preheat the oven to 350 degrees and bake 30 minutes, serve immediately.

Calories:  288

Baked Praline French Toast

Sugar Crusted Vanilla French Toast

The local moms club I’m in is always doing fun activities.  I hosted one at my house last week that was really different.  We had a pajama party potluck brunch.  Of course nobody spent the night, everyone just came in their pjs (I’m sure my neighbors were wondering what was going on!) that morning.

We joked around that we should call it the pinterest party, since more than half of the dishes were “found” on pinterest, including mine.  Sugar crusted vanilla French toast seemed like it would be just right, and even better that it could be prepared the night before with only minimal work the next morning.  The ingredients consisted mostly of things you would have on hand, so it’s really inexpensive to make.

Sugar Crusted Vanilla French Toast

Everyone seemed to really love it.  I made a double batch but it wasn’t necessary, I ended up with a good bit left over.  But the leftovers are great, that was no problem! 🙂  The crust is really, well…crusty when it’s leftover but it softens in the microwave, have no fear.

Sugar Crusted Vanilla French Toast (Single Batch)
Recipe from:  Phenomenon

1 loaf french bread, about 1lb. (plain, of course)

3 large eggs
1/2 cup milk
1/2 cup heavy cream
1/4 tsp ground cinnamon
2 tsp vanilla extract
1/2 – 3/4 cup white granulated sugar
pinch of sea salt

Sugar Coating:
1 stick butter (1/2 cup)
3/4 cup packed brown sugar
2 tbsp light corn syrup
1 tsp vanilla extract


  • Slice the bread into 1 inch slices.  Spray a casserole (just big enough to fit the bread) with nonstick spray and arrange the slices in the dish.
  • In a large bowl, whisk together the custard ingredients.  Pour evenly over the bread in the dish and cover tightly with plastic wrap.  Refrigerate overnight.
  • The next morning, remove the dish from the refrigerator and discard the plastic wrap.  Preheat oven to 350 degrees.
  • In a microwave-safe bowl, heat the butter just till melted.  Add the brown sugar and corn syrup and whisk well to combine.  Microwave again in thirty-second bursts, whisking after each time until the sugar has dissolved and the mixture is bubbly and hot.  Whisk in the vanilla extract.
  • Pour evenly over the top of the bread and bake about 40-45 minutes, until golden.

Sugar Crusted Vanilla French Toast