Tag Archives: bread

Quick & Easy Garlic Bread or Garlic Cheesy Bread

This recipe is just too easy and with just a few ingredients and minimal work you can impress your family and friends while taking an ordinary meal to an extraordinary meal. Really this is so good that a couple of guests said it was ‘the bomb’ the last time we had it and it is so easy a kindergartner can do it (with a little help when it comes to the oven).

The other great thing about this is that you can fix up a couple loaves at a time and store them in the freezer for easy additions to meals.

Quick & Easy Garlic Bread or Garlic Cheesy Bread

Ingredients:

  • 1 storebought French or Italian bread loaf (whatever kind you like, seasonings and/or seeds are ok too)
  • 1 stick melted butter or some spreadable butter
  • Garlic salt (we like Lawry’s Garlic Salt with Parsley and it looks really pretty too)
  • shredded cheese, optional (whatever kind your little heart desires)

Directions:

Preheat oven to 350.

Split the bread in half horizontally or slice into thick slices.

Place on an ungreased baking pan.

Spread top sides with butter. I don’t put a lot on but you can choose how much you want.

Sprinkle with garlic salt.

Sprinkle with cheese, if desired.

Bake 10-20 minutes or until slightly crispy. **

Enjoy.

**If you want to freeze these for later then wrap them in foil before baking and place back into the plastic wrapper to store in the freezer. I usually write the baking instructions on the plastic so anyone can pull it out of the freezer and pop it into the oven.

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Buttermilk Biscuits

I remember learning to make these when I was really young. My first experience baking them was in a wood stove! While I’m thankful for modern conveniences nothing compares to the taste of those first biscuits I made.

A lot of people shy away from making biscuits from scratch but they are really quite simple. Continue reading Buttermilk Biscuits

Beer Bread

I love how easy this recipe is and the crust is so good. I have to be careful or I could eat all of the crust off the bread by myself! This is a recipe that I haven’t made in a while but when I went for a spell without going to the grocery store I had to use up what I found in the kitchen to make up a couple of quick meals. I made up a batch of Boston Baked Beans and wanted some fresh bread to go with it.

I had seen a bottle of beer in the fridge and had no idea where it came from or who it belonged too. After a week or so I just guessed it must’ve been something forgotten by a guest. I dug through some old recipes and found this recipe. It smelled so good when it was baking and it tasted even better.

You could play around with the ingredients to make it different flavors and such. I’d say that different beers would probably give it different flavors too but I have not experimented with that.

Beer Bread

Ingredients:

  • 3 c. self rising flour
  • 1/4 white sugar or honey (optional)
  • 12 oz. beer
  • 1 stick butter or margarine, melted
  • 1 c. sharp cheddar, shredded (optional)

Directions:

Preheat the oven to 350.

Grease a Loaf Pan.

Mix together the flour, sugar or honey, beer, and the cheese, if using, Stir just until blended.

Pour the batter into the loaf pan.

Pour the melted butter over the batter. (You can mix the butter into the dough if you like for a softer crust.)

Bake 45-50 minutes. Cool about 10-15 minutes.

Enjoy!

 

Zucchini Bread

This is another recipe from my Home Ec. class. I love making this as it reminds me of all the fun we had in that class. Your kids could help with the measuring and mixing on this one too!

This is also a good way to use up an overabundance of zucchini during the gardening season. This could be made and frozen also.

Ingredients:

  • 4 c. shredded zucchini
  • 3 c. self-rising flour
  • 2 1/2 c. sugar
  • 1 1/4 c. oil
  • 4 eggs, beaten
  • 1 T. plus 1 t. vanilla
  • 1 T. ground cinnamon
  • 1 c. chopped nuts (optional)
  • 1 c. raisins (optional)

Directions:

Preheat oven to 325.

Grease 2 Loaf Pans.

Mix together all ingredients until well blended. Pour into the greased pans.

Bake 45 minutes to 1 hour. Cool 10 minutes.

Remove from pans and cool completely.

Emergency Rolls

These are a super easy, super quick fix for those days that get oh-so-busy! Days like today when I forgot to get my dough started for the dinner rolls I had planned to make.

These are also great when you want some fresh, hot bread to go with your meal but you don’t have the time or energy to make yeast rolls. These are so easy that my oldest sons had the recipe memorized when they were teenagers and they would make these and eat them with jelly.

Emergency Rolls

Ingredients:

  • 3 c. self rising flour
  • 1 1/2 c. milk
  • 1/3 c. mayo

Directions:

Preheat the oven to 475.

Grease a 12-cup muffin tin.

Mix everything together. Spoon into the muffin tin.

Bake 10-15 minutes until brown.

I told you they were easy!

Cinnamon Dippers

This is yet another, sweeter, version of our basic bread stick recipe. This makes a super simple dessert or snack that the kids can help prepare. Top with a vanilla glaze to make it extra special.

Cinnamon Dippers

Ingredients:

  • 1 stick margarine
  • 2 c flour
  • 1 T baking powder
  • 1 t salt
  • 2 T. salt
  • 1/2 c. milk (approximately)

Topping:

  • 1/4 c. sugar
  • 1 t. cinnamon

Glaze: (optional)

  • 1/2 c. confectioner’s sugar
  • 1-2 T. milk
  • 1 t. vanilla

Directions:

Preheat oven to 425.

Place margarine in a 9×13 in pan and place in oven.

While margarine is melting mix together all of the ingredients. Pat out to 9×13 size.

When butter is melted remove pan from oven and place dough in pan.

Take a pizza cutter and cut dough into strips.

Butter will ooze between strips… Use a brush to coat the tops.

Mix together the cinnamon and sugar.

Sprinkle over the uncooked bread sticks.

Bake 15 -20 minutes.

Enjoy!

For the glaze:

Mix all ingredients together in a small bowl, adding enough milk to make the consistency you desire.

 

30 minute Rolls

This is my go to recipe for hot fresh rolls in a hurry. They never fail me!

30 Minute Rolls (links to the original recipe)

Ingredients:

  • 1 cup plus 2 Tbsp warm water
  • ⅓ cup oil
  • 2 Tbsp yeast
  • ¼ cup sugar (I like to use honey)
  • ½ tsp salt
  • 1 eggs
  • 3½ cups flour

Directions:

1. Preheat oven to 400 degrees.

2. In the bowl of a Stand Mixer, combine water, oil, yeast, and sugar. Allow mixture to rest for 15 minutes.

3. With a dough hook, mix in salt and eggs and 2 of the cups flour until combined. Add remaining flour ½ cup at a time.

4. Shape dough into 12 balls and let rest for 10 minutes.

5. Place rolls in a greased 9×13 pan or baking sheet. Bake at 400 degrees for 10 minutes until tops are golden brown.

Makes 1 dozen. Notes

For 3 dozen use the following measurements:

  • 3 ½ cup warm water
  • 1 cup oil
  • 6 Tbsp yeast
  • ¾ cup sugar or honey
  • 1 ½ tsp Salt
  • 3 eggs
  • 10 ½ cups flour

Cheddar Muffins

Cheddar Muffins (not sure where I found this recipe)
Makes 12
Ingredients
•1 1/2 cups all-purpose flour
•2 cup sharp cheddar cheese, grated
•1 cup 2% milk
•1/4 cup unsalted butter
•1 egg
•1 tablespoon baking powder
•1/2 teaspoon salt
•1/4 teaspoon cayenne
•1/4 teaspoon freshly ground pepper

Directions
1.Preheat oven to 375º F and spray muffin tin with non-stick spray.
2.In a large bowl, mix together the egg, milk and butter.
3.In a separate bowl, combine the flour, baking powder, salt, pepper and cayenne.
4.Slowly whisk the dry ingredients into the wet ingredients and fold in cheddar cheese.
5.Fill your muffin tins 3/4 full with batter and place baking tin in oven.
6.Bake for 20-25 minutes, or until toothpick inserted in center comes out clean.
7.Remove from oven and let cool for 10-15 minutes. Serve warm.

French Toast

We have this almost every Tuesday morning. I double this and sometimes triple it to feed my hungry crowd. I also use an electric griddle to cook them on so I can make bigger batches. These are good with blueberry syrup and whipped cream also.

French Toast

  • 2 eggs
  • 2 t vanilla
  • 1 t cinnamon
  • 2 T sugar
  • 1/2 cup milk
  • 8 slices bread

    Beat egg, vanilla, cinnamon, and sugar in shallow dish, I use a glass pie pan. Stir in milk.

    Dip bread in egg mixture, turning to coat both sides evenly.

    Cook bread slices on lightly greased nonstick griddle or skillet on medium heat until browned on both sides.

    Top with maple syrup, blueberry syrup, confectioner sugar, or fresh fruit and enjoy

Breakfasts

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Awesome Hash Browns

Bacon Grits/Cheesy Grits

Banana Crumb Muffins

Banana Oatmeal Breakfast

Simply make a batch or bowl of oatmeal and slice a banana on top. Enjoy!

Best gluten-free pumpkin muffins recipe

Bird Nests

Biscuits ‘N Gravy

Blueberry Oatmeal Bread

Blueberry Syrup (great over waffles, pancakes, and french toast)

Breakfast In a Cup

Cheese Danish

Cheesy Breakfast Croissants

Chocolate Chip Applesauce Muffins

Cinnamon Cream Cheese Roll Ups

Cinnamon Roll Pancakes

Creamy Chipped Beef Over Toast

Dutch Puff

**Vanilla Dutch Puff ( I have to double this and usually make it in a 9×13 pan.)

French Toast

French Toast Roll Ups

Hash Brown Breakfast Casserole

Mexican Egg Bake

Monkey Bread (this is a great treat that kids can help with too!)

Muffins

Breads

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30 minute Rolls, so easy and so good!

Banana Crumb Muffins

Beer Bread

Best gluten-free pumpkin muffins recipe

Better Than Boxed Muffins

Blueberry Oatmeal Bread

Buttermilk Biscuits

Buttery Bread Sticks

Cheddar Muffins

Cheese Toast

Cheesy Garlic Bread Sticks

Cheesy Garlic Pull-apart Bread

Chocolate Chip Applesauce Muffins

Chocolate Chip Banana Muffins

Cinnamon Dippers

Cinnamon Muffins

Cinnamon Roll Muffins

Cinnamon Toast

Eggless Nutella Muffins

Emergency Rolls

Empty Tomb Rolls (EasterTradition)

Garlic Toast

Hoe Cakes (this can also be used as a batter for hush puppies)

Monkey Bread

No Fail 7 Up biscuits

PB & Jelly Swirl Muffins

PB Toast

Pumpkin Muffins

Quick & Easy Garlic Bread or Garlic Cheesy Bread

Zucchini Bread (2 loaves)

Zucchini Carrot Bread (1 loaf)

Feeding an army, part 1

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Well, as you may know I am a mom to 9. I still have 6 at home so there are plenty of mouths to feed. So how do you feed 6 kids without going broke ? Is it possible to do it healthy and cheap?

Well, I will say that I definitely try to keep it healthy and cheap. We don’t always eat organic and sometimes we do eat more processed foods than I care to admit. We try to grow a small garden as the seasons allow. Our freezers have many bags of berries, fruits and other vegetables that we have grown as well as fish that we catch on our outings.

I shop the sales at our local grocery stores and try to plan my meals around them as much as possible. I also coupon, not extreme couponing, but I really need to focus on it a little bit more. One of the biggest, most helpful things I do is meal planning.

I’m sure we’ve all been there. We are rushing around during the day, cleaning up messes, running errands, and doing whatever needs doing only to find ourselves exhausted. Then we realize that it is almost dinner time and we have no idea what to make. So you have a few options when this happens.

First, you can give them all a PB & J or a bowl of cereal. Second, you could order takeout and then drive to get it and drive back home, wasting time, energy and money. Third, you can go out to eat and spend way more money than you would have if you had eaten at home.

If you had your meal plan ready then you would’ve been able to check it in the morning. You would have seen that you needed to set out some ingredients for spaghetti and been able to plan accordingly. It also helps when you have a plan in hand at the grocery store. It can keep you from making as many impulse buys and help to keep you on budget.

I know that meal planning can be time consuming to start with. It can seem overwhelming at first but don’t let that stop you from trying. Just sit down with a piece of paper and write down ‘Breakfast’, ‘Lunch’, and ‘Dinner’. Now just list a few of your family’s favorite meals down under each heading. That wasn’t too bad was it?

Now you just need to take it one week or one day at a time. I use my  Cozi Calendar to set up our meal plans. You can use a notebook, a wall calendar, or almost any online calendar that has the ability to create recurring events. (I touched on this a little in this Instagram post here.)

Here is an example of my calendar set up:

So, as you can see for Breakfast we have a fairly consistent routine:

Mondays: Cereal or Oatmeal

Tuesdays: French Toast (occasionally I make blueberry syrup to go with it)

Wednesdays: Muffins (sometimes we have English muffins or bagels, if I find them on sale)

Thursdays: Pancakes (sometimes I will mix in some blueberries or chocolate chips)

Fridays: Cereal or Oatmeal

Saturdays and Sundays are usually rotated with some of the family favorites like waffles, eggs and grits, Dutch Puff, Monkey Bread, etc.

Please remember that this menu is what works for my family. It is not a one size fits all and I know that it will not work for everyone. Feel free to use this as a guide and change around whatever you need to change to make it work for your family. If your family likes oatmeal more than make oatmeal a regular thing on your menu. However, if they really don’t like scrambled eggs then you probably wouldn’t want to add that as a regular meal.

(If you want to use paper or index cards simply write each meal on a separate page or card. You can organize them by day of the week, or number them 1-31, however you want to do it to make it easier for yourself.)

Then we move to lunches. Many days we will eat leftovers for our lunch. Some days I am really efficient and I am able to put together lunchboxes for the kids. (Or we will assemble them the night as we clean up after dinner.) For the days when I’m not so efficient and my brain is in the ‘What is there to eat? fog’ then I have rotating meals on my calendar to use as suggestions. These are usually quick and easy meals like PB & J, scrambled egg sandwiches, chicken salad, and on occasion we have hot dogs too.

Now to dinners, which for me are a bit more complicated. Again, you will need to go back to your list that you made of what your family likes to eat. Make sure to include your side dishes as well. My family really likes my homemade spaghetti with a salad and sometimes homemade garlic bread, so we have it every month. Sometimes they really like a certain meal but it may be a little expensive so I may set it to recur every 3-4 months. Then for meals for holidays, like Thanksgiving, I set it to recur once a year.

I also have snack suggestions on my calendar because sometimes my brain just goes into a fog and when snack times roll around I just can’t think of what to fix. I don’t keep a lot of prepackaged snacks so most of them are homemade and this helps me remember to make them ahead of time too.

Remember, if you don’t have an online calendar you can do this in a notebook. You don’t have to plan out the whole month at a time, or even a whole week, just start with tomorrow. Once you have a week planned out and written down then you can save it and put it to the back of your notebook and use it to rotate with other menu plans you will be making.

Or if you are using an index card system just move the menu to the back of the file and rotate it the same way. I used this method when I first started planning out my meals. You can also try googling ‘meal planning‘ or search on Pinterest for other ideas.

I hope I didn’t overwhelm you and I will make additional posts to go into more details about how we feed an army here.

Feeding an army, part 2