Prep/Cooking Time: 35 minutes

Ingredients:

6 slices bacon
2 cups all-purpose flour
1 1/2 tablespoons white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons garlic powder
4 teaspoons dried chives
1/3 cup grated Parmesan cheese
1 cup shredded sharp Cheddar cheese
1 egg, beaten
1/2 cup milk
1/2 cup vegetable oil
1/2 cup condensed cream of mushroom soup

Directions:

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Meanwhile, preheat oven to 400 degrees F (200 degrees C) and lightly grease 12 muffin cups or use paper liners.

In a large bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, Parmesan cheese, cheddar cheese and crumbled bacon.

In a separate bowl, combine egg, milk, cream of mushroom soup and vegetable oil. Stir this mixture into the flour mixture just until moistened. Spoon batter into the prepared muffin pans.

Bake in preheated oven for 20 minutes or until a toothpick inserted into a muffin comes out clean.

Prep/Cooking Time: 45 minutes

Ingredients:

1 cup flour
1 cup yellow corn meal
1/2 tsp salt
1/2 cup sugar
4 tsp baking powder
2 eggs
1/3 cup oil
1 cup milk
1/2 can cream corn (optional)

Directions:

In a medium glass bowl, combine all the dry ingredients; then add the eggs, oil and milk. Stir to blend all ingredients. Do not overbeat.

Pour into a greased 10 inch iron skillet or pan. Bake at 425 degrees for 25 minutes.

Ingredients:

2 cups boiling water
2 cups raisins
5 teaspoons baking soda

Combine above ingredients in a small bowl and set aside.

1 cup margarine or butter (2 sticks or 16 tablespoons)
2 cups sugar
1 quart buttermilk
5 and 1/2 cups flour, sifted
1 cup chopped nuts
4 cups all-bran cereal
2 cups 40-percent bran flakes
4 eggs, beaten
1 teaspoon salt

Directions:

In a large bowl, cream sugar and margarine. Combine beaten eggs with buttermilk in a separate container. Mix together flour, cereals, salt and nuts in another bowl. Alternately add dry and wet ingredients to creamed mixture until just moistened. Stir in raisin mixture last. When ready to bake, fill greased muffin tins three-quarters full and bake at 375 degrees for 20 to 25 minutes.

Yields four dozen muffins.

Tip: For a smaller batch, reduce recipe by half.

Prep/Cooking Time: 1 hour 15 minutes

Ingredients:

3 cups self-rising flour
3 tablespoons white sugar
1 teaspoon onion powder
1 teaspoon dried dill, or to taste
1 teaspoon salt
1 (12 fluid ounce) can beer, room temperature
4 ounces cubed cheddar cheese, or to taste

Directions:

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9 or 10 inch cast iron skillet.

In a large bowl, stir together the self-rising flour, sugar, onion powder, dill weed and salt. Pour in the beer, and stir until all of the dry is incorporated. Stir as lightly as possible so as not to deflate the beer. Fold in cheese cubes.

Bake for 45 to 60 minutes, or until the top springs back when lightly touched. The bread should rise way above the edge of the pan.

Prep/Cooking Time: Prep: 15 minutes

Ingredients:

2 cups Bisquick baking mix
2/3 cup milk
1/2 cup shredded mild cheddar cheese
1/4 cup butter or margarine – melted
1/4 tsp. garlic powder
parsley flakes – as needed

Directions:

Combine Bisquick, milk, and cheddar and beat with a wooden spoon for about 30 seconds.

Spoon onto a lightly greased cookie sheet.

Bake in 450 degree oven for 8-10 minutes.

Combine butter and garlic powder and pour over hot biscuits; sprinkle with parsley.

Ingredients:

2 1/4 cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
1 1/2 teaspoons baking soda
1/2 cup sugar
1/2 cup unsweetened applesauce
2 eggs
1/3 cup canola oil
2 very ripe bananas, mashed
1/2 cup skim buttermilk
1/4 cup semisweet chocolate chips

Directions:

Preheat the oven to 350 F. Line eighteen 2 3/4 inch muffin cups with paper liners.

In a medium bowl, combine the flour, baking powder, and baking soda.

In a large bowl, with an electric mixer at medium speed, beat the sugar, applesauce, eggs and oil until frothy. With the mixer at low speed, alternately add the bananas and buttermilk with the flour mixture; stir until just combined (do not overmix). Fold in the chocolate chips.

Spoon the batter into the cups, filling each about two-thirds full. Bake until golden and a toothpick inserted in the center comes out clean, 20-25 minutes. Remove from the cups and cool completely on a rack.

Prep/Cooking Time: Prep:20 Min / Cook:20 Min

Ingredients:

1 1/2 cups wheat bran
1 cup buttermilk
1/3 cup vegetable oil
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
1/2 cup raisins

Directions:

Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.

Mix together wheat bran and buttermilk; let stand for 10 minutes.

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.

Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

Ingredients:

1 pound ground beef
1 package taco seasoning
1/2 cup water
1 12-ounce can whole kernel corn, drained
1/2 cup chopped green pepper
1 8-ounce can tomato sauce
1 8 1/2-ounce package corn muffin mix
1 2.8-ounce can french fried onions
1/3 cup shredded sharp cheese

Directions:

Preheat oven to 400 degrees. Brown beef in a skillet and drain. Stir in taco seasoning, water, corn, pepper, and tomato sauce. Pour into a 7-by-12-inch glass dish or 2-quart casserole dish. In a bowl, mix corn muffin mix according to package directions, then stir in one-half can onions. Spoon corn muffin mixture around outer edge of casserole. Bake uncovered for 20 minutes, take out of oven, and sprinkle cheese and remaining onions on the corn muffin topping. Bake 2 to 3 minutes.

Serves 6.

Tip: Try adding one 12-ounce can of kidney, chili, or black beans to add fiber and more flavor.

Ingredients:

2 large onions, chopped
6-8 c. cornbread, crumbled
6 large biscuits, crumbled
1 cup milk
6 eggs, beaten
1 stick butter, melted
1 T. sage, or to taste
1 T. poultry seasoning, or to taste
4 cans chicken broth
salt to taste
pepper to taste

Directions:

Preheat oven to 400 degrees. Mix crumbled cornbread and biscuits with sage, poultry seasoning, salt, pepper and onions. This can be done several hours before cooking to allow to dry out and let flavors meld together (I do this step the day before). Beat eggs and mix with milk, melted butter and chicken broth. Pour liquid mixture over bread mixture and mix well. Dressing batter should be very moist, almost soupy. Add more chicken broth, as needed to achieve the right consistency. Spray baking pans with non-stick cooking spray. Pour raw dressing into baking pans and bake until golden brown.

Ingredients:

1 recipe cornbread (crumbled)
1 small onion, chopped
4 stalks celery, chopped
6 to 7 cups chicken stock
1 Tbsp rubbed sage
1 1/2 tsp black pepper
1 Tbsp chopped parsley
1 Tbsp butter
5 eggs

Directions:

Saute onions and celery in butter til soft. Add all ingredients together and bake at 350F for 40-50 minutes.

Ingredients:

1 Cup Sugar
1 Cup Mashed Bananas
1/2 Cup Sour Milk
2 Eggs
1/2 tsp Salt
1 tsp Baking Soda
3 Tablespoons Hot Water
3 Tablespoons Melted Shortening
2 1/2 Cups Flour
1/2 tsp Baking Powder
1/2 tsp vanilla
1/2 Cups Crushed Walnuts

Directions:

Preheat oven to 350 degrees. Blend together sugar and banana’s until well blended. Slowly stir in milk and eggs. Mix in salt and baking soda. Add water and shortening. Slowly blend in the flour and baking powder. Finally, mix in vanilla and crushed walnuts. Bake one hour for regular sized loaves, only 30 minutes for miniature loaves or until center is done.

Ingredients:

1 egg
1 cup undiluted evaporated milk
1 tablespoon sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
6 slices bread

Directions:

Beat egg; add milk, sugar, cinnamon, nutmeg, and salt. Mix thoroughly. Cut bread into triangle, dip into egg and milk mixture. Brown on both sides on a well-greased griddle or frying pan. Serve with soft butter and maple syrup.

Heidi’s Notes:

I used a Hawaiian sweet bread sliced about 1-inch thick (and cut it into heart shapes). Choose your bread wisely – challah or any eggy or sweet bread would be equally good. I like to slice my French toast thick – it tends to collapse down a lot as it gets dunked and cooked. It will serve 2-4 depending on how hungry people are. I recommend a double batch!