My family just can't get enough bacon and peanut butter, so I created these quick and easy cornbread muffins using ingredients I regularly keep stocked in my pantry and fridge. The streusel topping adds a delicious sweet-salty crunch! No peanut butter baking chips on hand? For a different flavor twist, swap in chocolate chips, then drizzle the warm muffins with chocolate syrup instead of caramel topping.

6 tablespoons softened butter, divided
1/2 cup dry roasted peanuts, chopped
1 package (2.1 ounces) ready-to-serve fully cooked bacon, finely chopped, divided
1 tablespoon light brown sugar
1 package (8-1/2 ounces) cornbread/muffin mix
1/2 cup buttermilk
2 large eggs, room temperature
1/4 cup creamy peanut butter
2/3 cup peanut butter chips
Caramel ice cream topping, optionalDirectionsPreheat oven to 375°. Grease six 6-oz. ramekins or jumbo muffin cups with 2 tablespoons butter. For topping, in a small bowl combine 2 tablespoons butter, peanuts, 3 tablespoons bacon and brown sugar; set aside.

In a large bowl, beat muffin mix, buttermilk and eggs. Microwave peanut butter and remaining 2 tablespoons butter until melted; stir into batter. Fold in peanut butter chips and remaining 2/3 cup bacon. Pour into prepared ramekins; sprinkle with topping.
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Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 5 minutes before removing from ramekins to a wire rack. Serve warm. If desired, drizzle with caramel ice cream topping.

Banana bread first became a standard feature of American cookbooks with the popularization of baking soda and baking powder in the 1930s, appeared in Pillsbury's 1933 Balanced Recipes cookbook, and later gained more acceptance with the release of the original Chiquita Banana's Recipe Book in 1950.The origin of the first banana bread recipe is unknown, though some speculate it was originated in the 18th century by housewives experimenting with pearlash. The home baking revival of the 1960s and the simplicity of its recipe led to an explosion in banana bread's popularity.


1-3/4 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, room temperature
2 medium ripe bananas, mashed (1 cup)
1/2 cup canola oil
1/4 cup plus 1 tablespoon buttermilk
1 teaspoon vanilla extract
1 cup chopped walnuts


Preheat oven to 350°. In a large bowl, stir together flour, sugar, baking soda and salt. In another bowl, combine the eggs, bananas, oil, buttermilk and vanilla; add to flour mixture, stirring just until combined. Fold in nuts.
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Pour into a greased or parchment-lined 9x5-in. loaf pan. If desired, sprinkle with additional walnuts. Bake until a toothpick comes out clean, 1-1/4 to 1-1/2 hours. Cool in pan for 15 minutes before removing to a wire rack.

I used to love going to the local coffee shop and enjoying fresh peach cinnamon rolls, but being a busy mom of two, I don't have the time anymore. To re-create it at home, I developed this no-yeast recipe that's quick and easy! 

• 1 cup packed brown sugar
• 1/4 cup butter, softened
• 3 teaspoons ground cinnamon
• 
  
• DOUGH:
• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoons baking powder
• 1 teaspoon salt
• 3 tablespoons butter
• 3/4 cup 2% milk
• 1 can (15 ounces) sliced peaches in juice, undrained
• 1 cup confectioners' sugar

Preheat oven to 350°. In a small bowl, mix brown sugar, butter and cinnamon until crumbly.

Reserve half for topping. Sprinkle remaining crumb mixture onto bottom of a 10-in. cast-iron or other ovenproof skillet.

For dough, in a large bowl, mix flour, sugar, baking powder and salt. Cut in butter until crumbly. Add milk; stir to form a soft dough (dough will be sticky). Roll into an 18x12-in. rectangle. Sprinkle reserved topping to within 1/2 in. of edges.

Drain peaches, reserving 2 tablespoons juice for glaze. Chop peaches; place over topping. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place in prepared skillet, cut side down.

​Bake until lightly browned, 25-30 minutes. Cool on a wire rack 10 minutes. For glaze, combine confectioners' sugar and 1-2 tablespoons reserved peach juice to reach desired consistency. Drizzle over warm rolls.

​When on a frugal budget it's OK to ditch the cumbersome sides of a meal from time to time.  Five pounds of flour costs about $1.60 and you can get quite a few meal stays in one bag as a opposed to a box of noodles that costs almost as much.  Having a hearty loaf of bread or these delectable cheese biscuits along side a decent piece of meat is even filling for those big eaters in your clan.

These biscuits turn out moist and amazing, almost like the favorite restaurant chain.  The trick is to make sure the dough stays moist and slightly sticky when you are cutting out these biscuits.  Utilizing just enough flour to make it not stick to your board is the key.

Remember to pick up your mainstays like flour, margarine, eggs, and baking soda at discount stores such as Aldi or Save a Lot.  I buy a block of cheese from Aldi for $1.79 and grate my own.  This gives me several meals at 1/2 the cost of national shredded bag cheese.

2 1/4 cups flour
2 1/2 tsp. baking powder
2 tsp. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup cold butter or margarine
1 cup shredded cheddar cheese
2 tsp. parsley
1/4 cup plain yogurt
3/4 cup milk

Preheat oven to 400 degrees.  In a bowl stir the first five ingredients.  Cut in butter until mixture resembles coarse crumbles.  Stir in cheese and parsley.  Put in yogurt and some of the milk, stirring until just moistened.  Pat dough into 3/4 inch thickness, using as little flour as possible so dough stays very moist.  Cut with biscuit cutter and place 2 inches apart on greased baking sheet.  Bake for 10-12 minutes until golden brown.

Some of you are just hanging around still lying in bed recuperating from the long week.  I know I'm still tucked under the covers as I write this.  There is a big cold front coming in tomorrow all over the north east.  

So why not grab together a few ingredients on hand and make this special treat?  This way, when the storm hits, you'll have a delicate sweet roll waiting for hungry tummies in the morning.  

Best part? You can start them right now!


1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
1/2 cup sugar
1 teaspoon salt
4 to 4-1/2 cups all-purpose flour
1/4 cup canola oil
1 large egg

FILLING:
1/3 cup sugar
1-1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons butter, softened

FROSTING:
2-1/2 cups confectioners' sugar
5 tablespoons butter, softened
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
2 to 3 tablespoons milk


In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, salt, 1 cup flour, oil, egg and the yeast mixture; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). You can also throw all these ingredients in your bread machine and hit "dough".)

Do not knead. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and refrigerate overnight.

For filling, in a small bowl, mix sugar, cinnamon and nutmeg. Punch down dough; turn onto a lightly floured surface. Roll into a 18x8-in. rectangle. Spread with butter to within 1/2 in. of edges; sprinkle with sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices.

Place in a greased 13x9-in. baking pan, cut side down. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes.

​Preheat oven to 350°. Bake until golden brown, 20-25 minutes. Place on a wire rack to cool slightly. Beat confectioners’ sugar, butter, cinnamon, vanilla and enough eggnog to reach desired consistency; spread over warm rolls.

There is a wonderful cookbook I use quite often. Mrs. Wilkes' Boardinghouse Cookbook: Recipes and Recollections fromHer Savannah Table speaks from an era way back in 1943 when a young and determined Sema Wilkes took over a non-descript boarding house in downtown Savannah. Her goal was to make a modest living by offering comfortable lodging and home-style Southern cooking served family table style in the downstairs dining room. This gave transits a place to eat, socialize, and nourish their souls.

I was fortunate to make an adventure to her actual spot several years back on a school trip. There was something about that down home family dining experience that brought Sema home back to my own table. I was touched by pictures of history that adorned the restaurant walls that boasted Ms. Wilkes much-noted fame despite her initial intentions. What touched me the most, was this woman who happened to be in love with preparing and serving food, was a mere fragment of the weight I envisioned. Apparently she was on to something. Sema's tables were truly family style. There was a multitude of sides at any meal. Any patron could find extra veggies, fruits, breads, and pickles to munch away while savoring his meal allowing less fatty calories to bond. Of course, this makes sense, the more healthy sides offered at the table, the less calories consumed, and Sema always had good old fashioned healthy sides of vegetables, fruits, and salads.

Do think about this thought as you set your own table. How many sides do you offer? Is your family more of a meat and potatoes family enjoying only fare that is rich in carbohydrates and fats? What else can you place on your table to get your family eating healthier?

1 cup fresh or frozen blueberries thawed
3/4 cup sugar
2 cups flour
1/2 tsp. baking soda
3/4 tsp. salt
1 egg, beaten
1/4 cup melted butter or margarine
3 tab. plain yogurt in a measuring cup, add milk to fill 3/4

Preheat oven to 400 degrees. Combine blueberries (drained) with 1/2 cup sugar. Sift flour, baking soda, salt, and 1/4 cup more of sugar. Mix egg, milk, and margarine. Make a well in the dry ingredients and add the liquid all at once. Stir until just blended. Add blueberries, and mix lightly. Fill greased muffin pans to 2/3 full. Bake for 20 minutes.
- Adapted from Mrs. Wilke's Boardinghouse Cookbook

It never fails.  Any given week I visit my food pantry I am blessed with multiple loaves of various varieties of breads.  I am on a continual quest deciphering how I can incorporate frozen stored bread into my daily cuisine. These delectable breads may not be of the freshly baked quality, but, nonetheless, can be prepared into something that makes a delicious accompaniment to any meal.  

I came up with this recipe recently as I perused my frozen bread shelf.  Garlic bread is a staple in this house, and each time I had to whip up a fresh recipe to spread then toast.  Not so anymore!  This recipe allows you to make a decent quantity before hand and store in the refrigerator for easy spreading.  Delicious, thrifty, and quick you'll be using this all summer!

1/2 cup margarine spread
2 tab. Parmesan cheese
3 minced garlic cloves
2 tsp. dried parsley flakes
1/2 tsp. salt
1/4 tsp. pepper

Mix all ingredients in a plastic storage container.  Refrigerate until ready to spread.  Spread on bread slices and toast in toaster oven until golden.  About 8 minutes. ​

Here's a deliciously easy bread to make whenever you want to complement a salad or homemade soup that needs to be stretched a bit to feed a hungry brood.

All you need to do is pop those ingredients into a bread maker, and then press into a 13 x 9 baking pan.

• 1 package (1/4 ounce) active dry yeast
• 2 teaspoons sugar
• 1/4 cup warm water (110° to 115°)
• 3/4 cup warm milk (110° to 115°)
• 2 tablespoons shortening
• 1 teaspoon salt
• 2-1/4 to 2-1/2 cups all-purpose flour

TOPPING:
2 cups shredded cheddar cheese
1 large egg
1/3 cup whole milk
1 teaspoon finely chopped onion
Poppy seeds, optional

Place first seven ingredient in bread maker.  Place setting on "dough".  Close the lid and go about your duties.

When done, take bread out and place it in a greased bowl. Punch down dough; press into a greased 13x9-in. baking pan. Cover and let rise in a warm place until doubled, about 45 minutes.

Preheat oven to 425°. Combine cheese, egg, milk and onion; spread over dough. Sprinkle with poppy seeds. Bake 15-20 minutes. Cut into squares; serve warm.

Any time you go to your food pantry you can bet you'll get a few bags of day old bread.  But, as you know, it can be a bit intimidating when thinking of a recipe to use it up, 

One thing  you may not have thought of is garlic bread is a side carbohydrate.  Many of us think we must include potatoes, rice, and such to make the dinner complete  The fact is, you can take that day old loaf and it can become the absolute starchy side.  Nothing else is needed. More savings for you!

1/2 cup margarine, melted
3 to 4 garlic cloves, minced
1 loaf day old bread, halved lengthwise
1 teaspoon minced  parsley


In a small bowl, combine butter and garlic. Brush over cut sides of bread; sprinkle with parsley. Place, cut side up, on a baking sheet.
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Bake at 350° for 8 minutes. Broil 4-6 in. from the heat for 2 minutes or until golden brown. Cut into 2-in. slices. Serve warm

Here's a wonderful birthday breakfast that doesn't require a lot of funds to prepare.  You can slip this one in your bread maker for an easy treat. 

Imagine your loved one's surprise when they wake up to this warm, delicious treat on their special day.  Those light, fluffy pillowy layers just melt in your mouth accompanied by the light drizzle of caramel topping.

Whipping cream can be had at Aldi's for only $1.49.

1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup heavy whipping cream, warmed (110° to 115°)
1/2 cup sugar
1/2 teaspoon sea salt
3 to 4 cups all-purpose flour
1 large egg, beaten
3 tablespoons butter, melted

FILLING:
1/4 cup butter, softened
1/4 cup sugar
1 tablespoon ground cinnamon

TOPPING:
1 cup sugar
2 tablespoons water
6 tablespoons butter
1/2 cup heavy whipping cream

Dissolve yeast in warm water and cream until foamy. In another bowl, combine sugar and salt; add 3 cups flour, yeast mixture, egg and melted butter. Stir until moistened. Add enough remaining flour to form a soft dough.

Turn onto a lightly floured surface; knead until smooth and elastic, 3-4 minutes. Place in a greased bowl, turning once to grease top. Cover with plastic wrap; let rise in a warm place until doubled, about 30 minutes.

Punch down dough. Turn onto a lightly floured surface; roll into a 15x12-in. rectangle. Spread softened butter over dough. Sprinkle with sugar and cinnamon. Using a pizza cutter, cut into 2-in. wide strips. Roll up one strip and place in the center of a greased 9-in. deep dish pie plate; wrap remaining strips around center to form one giant roll. Cover with greased plastic wrap; let rise until doubled, about 1 hour. Meanwhile, preheat oven to 350°.

Bake until golden brown, 30-40 minutes. If dough starts browning too quickly, cover lightly with foil. Cool on a wire rack.
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To prepare topping, combine sugar and water in a small saucepan; cook over medium heat until it turns light amber. Add butter, stirring vigorously. Remove from heat; add cream while continuing to stir vigorously. Cool slightly. Pour 3/4 cup sauce over warm roll. Serve with remaining sauce.