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Paula Deen Moist and Easy Cornbread

11 Jan

I have to be honest; we love corn muffins and cornbread from the Blue Box!!  You know, Jiffy!!  We both grew up eating it.  Dan raves about how good his Grandmother used to make corn muffins using this mix.  I wish she was still here to make them for him…and for me now!!  This time I wanted to try something different.  You really can’t go wrong with Paula Deen.  However, this recipe was not as flavorful as I thought.  Perhaps it was the brand of cornmeal I used, or the fact that I only used 4 tablespoons of butter versus the 6 the recipe suggested.  But it was very bland.  I would try it again to see if the extra butter really makes that much of a difference!


  • 6 tablespoons unsalted butter, melted, plus butter for baking dish
  • 1 cup cornmeal
  • 3/4 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 1/2 cups buttermilk


Preheat the oven to 425 degrees F. Lightly grease an 8-inch baking dish.

In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.

Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.

Paula Deen Moist and Easy Cornbread-


Monkey Bread

11 Jul

Monkey Bread… I have seen pictures of it, heard people talk about it, but never tried it before!  So after seeing many blog posts about it, I knew I needed to at least try it!  So this past weekend I made it.  My overall thought was it was delicious, but a bit too sweet!  Not sure if I should have used a different kind of biscuit (recipe called for the Grands Biscuits, but I didn’t have any of these on hand.  So I just used the regular biscuits), or perhaps of pouring the brown sugar butter mixture over the bite sized biscuit pieces, I should have dipped each piece into the mixture.  DH loved it though!  I will definitely try to make this again, but I would possibly try a different recipe!





1/2 cup granulated sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (again I used regular biscuits rather than the Grands)
1/2 cup chopped walnuts, if desired
1/2 cup raisins, if desired
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted

1.  Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In a large storage plastic food bag, mix granulated sugar and cinnamon.

2.  Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.

 3.  In small bowl, mix brown sugar and butter; pour over biscuit pieces. 4 Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Garlic Knots

2 Jan

Garlic Knots…what more do I need to say!  Little garlic balls of goodness loaded with butter and full of flavor!  These things are so addicting. One of my best friends and I head to a local restaurant that features these on their menu and we normally finish the whole order!  They are usually served with red sauce, but I can easily take them without the sauce!  You can make the dough yourself or head to your local pizza place and pick up a package of dough already made!

Package of pizza dough
Kosher Salt
1 stick of salted butter
3 tablespoons of minced garlic
Italian Seasonings


1.  Begin by flouring your surface or cutting board.  Place pizza dough on work surface and flour both sides.  Flour until dough is no longer sticky to work with.
2.  With dough on surface, grab a rolling-pin and begin rolling the dough until flat.  Add extra flour on rolling-pin if dough is sticky to work with.
3.  Once dough is flat and relatively in shape of a rectangle; sprinkle with kosher salt and olive oil.  Spread olive oil all around the dough until all is covered.
4.  Let dough sit for 20 minutes.
5.  After 20 minutes, take a knife or pizza cutter and cut the dough into strips.  My strips varied in size, but they averaged about 1/2 inch in width.
6.  After all the dough is cut into strips, begin rolling each strip back and forth until each strip is in a rope/worm form!

7.  Once all the dough is in ropes, take a rope one by one and tie into a knot.  Tie it over, under, and through. I actually kept tieing each rope until knots formed through most of the rope.   With the ropes tied into knots, place on lightly sprayed cookie sheet.  If there is any leftover rope that is not tied into knot, just place that extra dough on the top of the knots… it should look like a lump of dough!

8.  Place the stick of butter in microwave safe bowl.  Add minced garlic to bowl and microwave until butter is fully melted.  Keep an eye on this so butter doesn’t overflow!
9.  Once butter is completely melted,  take a pastry brush and brush each piece of dough with the butter/garlic mixture.  I normally make sure that some of the garlic is infiltrated into each nook; the more garlic each piece has, the better!  Sprinkle each knot with Italian Seasonings.
10.  Bake at 400 degrees for 12-15 minutes or until dough is fully cooked and the garlic knots are lightly brown.
11.  After knots are cooked, brush with any remaining butter mixture.
12.  Serve immediately and enjoy!