Kim's Best Banana Bread

1/2 cup canola oil
1 cup sugar
2 beaten eggs
2-3 ripe bananas (mashed with a fork)
2 cups self-rising flour
3 tbsp. milk
1/2 tsp. vanilla extract
1/2 cup chopped pecans

Beat oil and sugar.  Add eggs and bananas. Mix well with mixer.  Add flour, then milk and vanilla extract.  Stir in nuts.  Pour into a greased and floured loaf pan.  Bake at 350 degrees for 1 hour.  Let cool before slicing.

Pizza Bread

1 roll of Pillsbury refrigerated pizza crust
2-4 tbls of melted butter
Parmesan cheese
mozzarella or Italian shredded cheese
oregano, onion salt, & garlic powder or Italian seasonings
12 oz can of tomato paste
15 oz can of tomato sauce

Open and unroll pizza dough onto pizza pan. Press to fit.
Using pizza cutter, cut in half and then into strips.
Brush with melted butter. Sprinkle with either oregano, onion salt & garlic powder or Italian seasonings. Also sprinkle with Parmesan cheese and about a 1/4 cup mozzarella or Italian shredded cheese. Bake @ 400 degrees for 8 minutes. Remove and re cut with pizza cutter.

Sauce for dipping:
Mix the tomato sauce and paste with oregano and microwave for 3 minutes.

Corn Light Bread

4 tbls. unsalted butter, melted
1/2 cups flour
3/4 cup sugar
2 cups yellow cornmeal
2 cups low fat buttermilk

Preheat oven to 350 degrees. Butter a 9 x 5 loaf pan and dust with flour (tap out excess). Stir sugar, flour, and cornmeal. Whisk in buttermilk. Fold in butter. Pour into pan and bake 40 minutes. Let cool 15 minutes. Cut and serve.

Taylor's Cornbread Recipe

2 cups milk
1/2 cup butter, melted
2 large eggs
1/4 cup sugar
2 1/2 cups cornmeal
2 cups self-rising flour

Heat oven to 400 degrees. Lightly spray a 9 x 13 baking dish. Beat milk, butter, and eggs in large bowl. Stir in remaining ingredients all at once just until flour is moistened. Pour into dish and bake for 25 - 30 minutes or until golden brown.

Cheese Garlic Biscuits

(I have been making these for about 15 years. They are very much like the ones you get at Red Lobster. These are best eaten right off the pan, fresh and hot from the oven.)

Preheat oven to 450 degrees.

Combine:
2 cups Bisquick
2/3 cup milk
1 cup shredded sharp cheddar cheese

Drop by tablespoonfuls onto an ungreased cookie sheet (I use my Pampered Chef stone)

Bake for 8 - 10 minutes.

Combine 1/4 cup melted butter and 1/2 teaspoon garlic powder. Brush over warm biscuits before removing from cookie sheet/stone.

Make 10 - 12 biscuits.

Kim's Spiced Zucchini Bread

This makes 2 loaves. *Tell your kids it's "Cake" and they will love it! (Don't mention the word "zucchini", that tends to freak them out.)

3 cups self-rising flour
2 tsp. cinnamon
1 cup chopped nuts
3 eggs
2 cups sugar
1 cup canola oil
2 tsp. vanilla extract
2 cups shredded zucchini
1 (8 oz.) can crushed pineapple, drained

Combine dry ingredients and nuts. Set aside. Beat eggs; add sugar, canola oil, and vanilla extract. Beat until creamy. Stir in zucchini and pineapple. Add dry ingredients and stir until moistened. Spoon batter into 2 greased and floured 9 x 5 x 3 inch loaf pans.

Bake 1 hour at 350 degrees.

Cream Cheese Banana-Nut Bread

3/4 cup softened butter
1 (8 oz.) softened cream cheese
2 cups sugar
2 large eggs
3 cups self-rising flour
1 1/2 cups mashed bananas (about 4 medium bananas)
1 cup chopped nuts (I like to use walnuts)
1/2 tsp. vanilla extract

Beat butter and cream cheese at medium speed until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each. Gradually add flour and butter, beating at low speed just until blended. Stir in the bananas, nuts, and vanilla extract. Spoon into 2 greased and floured 8 x 4 inch loaf pans.
Bake at 350 degrees for 1 hour. Cool in pan for 10 minutes. Remove from pans and cool 30 minutes before slicing.

Delicious!

Blueberry Muffins

(This is one of my family's very favorite!)

6 tbsp. softened butter
3/4 cup sugar
2 eggs
2 1/2 cups frozen blueberries (partially thawed)
1/2 cup milk
1 tsp. vanilla extract
2 cups self-rising flour
2 tbsp. sugar

Preheat oven to 375 degrees.
Line a 12 cup muffin tin with liners.
Cream together butter and 3/4 cup sugar. Add eggs, milk, and vanilla extract. Beat with mixer. Add Flour. Mix until all combined.
Crush 1/2 cup blueberries in small bowl. Using a wooden spoon, stir the crushed berries into the batter. Fold in remaining berries. Fill muffin cups almost to the top. Sprinkle lightly with sugar. Bake for 25 minutes.
Makes 12-16 muffins.

Morning Glory Muffins

(This is a family favorite that I have been making for many years. They are usually gone as soon as they come out of the oven.)

2 cups peeled, diced apple
2 cups grated carrot or zucchini, or a combination
3/4 cup sugar
1/2 cup vegetable or canola oil
2 eggs
2 tsp. vanilla extract
1 cup wheat flour
1 cup self-rising flour
2 tsp. ground cinnamon
1 tsp. salt (optional)
1 cup chopped raisins (sometimes I will add the raisins, or not)

Preheat oven to 325 degrees. Grease muffin tin. Combine apples, grated vegetables, and sugar. Add eggs, oil, and vanilla. Mix in the dry ingredients and then the raisins.

Fill muffin tins 2/3 full. Bake 25 minutes.