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
- 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)
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. **
**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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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”
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.
- 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)
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.
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.
- 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)
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.
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.
- 3 c. self rising flour
- 1 1/2 c. milk
- 1/3 c. mayo
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!
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.
- 1 stick margarine
- 2 c flour
- 1 T baking powder
- 1 t salt
- 2 T. salt
- 1/2 c. milk (approximately)
- 1/4 c. sugar
- 1 t. cinnamon
- 1/2 c. confectioner’s sugar
- 1-2 T. milk
- 1 t. vanilla
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.
For the glaze:
Mix all ingredients together in a small bowl, adding enough milk to make the consistency you desire.
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)
- 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
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 (not sure where I found this recipe)
•1 1/2 cups all-purpose flour
•2 cup sharp cheddar cheese, grated
•1 cup 2% milk
•1/4 cup unsalted butter
•1 tablespoon baking powder
•1/2 teaspoon salt
•1/4 teaspoon cayenne
•1/4 teaspoon freshly ground pepper
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.
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.
- 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
My family loves to have some sort of bread with their meals… I’m trying to find healthier alternatives but here are some of our favorites. Continue reading “Breads”
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? Continue reading “Feeding an army on a budget, part 1”