Peanut Butter & Jelly Bread

1 loaf frozen bread dough

1 egg, beaten
1/4 cup peanut butter

1/4 cup jelly

Let dough rise according to package directions.

Roll dough into a rectangle.

Spread peanut butter evenly on dough leaving a one inch border. Spread jelly on top of peanut butter. Fold in sides about one inch.Roll dough into a loaf shape.Put back in loaf pan.Brush egg on top.

Bake according to bread dough package directions.

Cinnamon Roll Bread

1 loaf frozen bread dough
1 egg, beaten

1/4 cup brown sugar
1 tsp cinnamon

1/4 cup pecans, chopped
3 tbsp butter, melted

Let dough rise according to package directions.

Combine brown sugar, cinnamon, and pecans in a small bowl.

Roll dough into a rectangle. Brush dough evenly with butter, leaving a one inch border. Spread brown sugar mixture evenly on top of buttered section of dough. Fold in sides about one inch. Roll dough into a loaf shape. Put back in loaf pan. Brush egg on top.

Bake according to bread dough package directions.

Zucchini Banana Muffins

2 eggs
1/2 cup sugar
1/2 cup applesauce
1 tbsp molasses
1 1/2 teaspoons vanilla extract
1 mashed banana
1 1/2 cups all-purpose flour
1 tsp baking soda

1/4 tsp baking powder

1/4 tsp nutmeg
1 tsp ground cinnamon
1/2 cup chopped pecans

2 cup shredded zucchini

Preheat oven to 350. Spray a muffin pan with nonstick cooking spray.

Beat eggs, sugar, applesauce, molasses, & vanilla extract in a mixing bowl until well combined. Add in banana and mix for another minute.

In a separate bowl combine flour, baking powder, baking soda, nutmeg, and cinnamon. Slowly add to egg mixture. Mix just until combined.

Fold in pecans and zucchini.

Fill muffin tins 2/3 of the way full. Bake for 18-23 minutes or until a toothpick inserted in the middle comes out clean.

Remove from pan. Cool on wire rack.

Fabulous French Toast

Recipe adapted from Penzey's Summer Catalog
2 loaves Rhodes frozen bread dough, baked according to pkg directions & sliced 1-1/2 inches thick
2 cups Egg Beaters
1 cup fat free Half & Half
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp allspice
dash ground cloves
1 tbsp vanilla

Heat a large griddle. Spray with nonstick cooking spray. Combine eggs, milk, spices, and vanilla in a shallow dish. Soak both sides of the bread in the mixture. Cook each side 2-4 minutes until golden brown. Repeat with remaining bread.

Top with desired toppings.

Shortcut Shortcakes

2 1/3 cups baking mix
2/3 cup milk
3 tbsp vanilla sugar
3 tbsp butter, melted
1 tbsp vanilla extract

Preheat oven to 350. Spray a shortcake pan with cooking spray.

Combine ingredients in a large bowl. Spoon evenly into pan.

Bake 10-12 minutes or until a wooden pick inserted in the middle comes out clean.

Almond Crescents

1 can crescent rolls

Almond Paste

Powdered sugar

Divide crescent rolls into triangles. Spread 1 tbsp almond paste on each crescent. Roll up dough.

Bake according to package directions.

Sprinkle powdered sugar on top.

Upside Down Coconut Almond Banana French Toast

1-1/2 cups packed brown sugar
3/4 cup butter, melted
1/3 cup brown sugar corn syrup

1 cup coconut
1 cup chopped almonds

4 medium bananas, sliced
1 loaf Pepperidge Farm Brown Sugar Cinnamon Bread, torn into small pieces

1-1/2 cups Egg Beaters
1 1/2 cups milk
1 tablespoon vanilla

Spray a 9 x 13 pan with cooking spray.

In a medium bowl stir together brown sugar, butter, corn syrup, and coconut. Spread evenly in baking dish. Cover mixture with sliced bananas. Sprinkle almonds on top of mixture in pan. Top with bread pieces.

Whisk together Egg Beaters, milk, and vanilla. Pour over bread.

Cover and refrigerate overnight.

Preheat oven to 325. Bake for 50-55 minutes or until a knife inserted in the center comes out clean.

Serve portions upside down.

***Note***If serving to a large group turn over into another casserole dish to serve easier.

Brown Sugar Cinnamon Raisin Bread

1 loaf frozen bread dough
1 egg, beaten

1/4 cup brown sugar

2 tsps cinnamon sugar

1/4 cup raisins

Let dough rise according to package directions.

Roll dough into a rectangle. Brush egg on dough (save a little).

Evenly spread brown sugar, 1 tsp cinnamon sugar, and raisins on dough leaving a 1 inch border.

Fold in sides about one inch.

Roll dough into a loaf shape.

Put back in loaf pan.

Brush remaining egg on top. Sprinkle remaining cinnamon sugar on top of loaf.

Bake according to bread dough package directions.

Apple Pie Bread

1 loaf frozen bread dough

1 tsp sugar

1 egg, beaten

2 cups apple pie filling

Let dough rise according to package directions.

Roll dough into a rectangle. Brush egg on dough (save a little).

Evenly spread apple pie filling over bread leaving a 1-1/2 inch border.

Fold in sides about one inch.

Roll dough into a loaf shape.

Put back in loaf pan.

Brush remaining egg on top. Sprinkle sugar on top of loaf.

Bake according to bread dough package directions.

Butternut Squash Apple Bread

Recipe adapted from Very Best Baking
3 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons salt
1-1/2 cups granulated sugar
1-1/2 cups Splenda
2 cups butternut squash puree
1 cup Egg Beaters
1/2 cup vegetable oil
1/2 cup applesauce
1/2 cup water
1 large apple, peeled,cored, and diced

Preheat oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.

Combine flour, cinnamon, baking soda and salt in large bowl. Combine sugar, Splenda, butternut squash puree, egg beaters, vegetable oil, applesauce and water in large mixer bowl; beat until just blended. Add butternut squash mixture to flour mixture; stir just until moistened. Fold in apples. Spoon batter into prepared loaf pans.

Bake for 65 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

I made this in mini loaf pans and a pumpkin muffin pan. The muffins were done in about 25-30 minutes. The mini loaves too about 35-40.

Butter Pecan Banana Bread

I ran out of flour. I didn't want to go to the store. So I went with things we had in the pantry.

1 package butter pecan cake mix

1 box sugar free butterscotch pudding
1-1/4 cups milk
3/4 cup applesauce
3/4 cup Egg Beaters
3 bananas, mashed

Preheat oven to 350. Spray 2 loaf pans with cooking spray or use a loaf liner.

Combine cake mix, pudding, milk, applesauce, and Egg Beaters in a mixing bowl. Mix until well combined. Fold in bananas.

Divide evenly in pans.

Bake 30-35 minutes or until a toothpick inserted in the center comes out clean.

Apple Bread

3 cups all-purpose flour

2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup applesauce
1 cup sugar

1 cup brown sugar

1/2 cup Egg Beaters
1/2 teaspoon vanilla
2 apples, peeled & chopped

Preheat oven to 350. Spray two loaf pans or line with loaf liners.

Combine flour, cinnamon, baking soda, baking powder, & salt in a bowl. Set aside.

Combine remaining ingredients in a mixing bowl; mix on medium speed. Reduce speed to low and slowly add in flour mixture. Mix just until combined.

Divide batter among loaf pans.

Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.

Squash Bread

Original Recipe

1 cup squash puree (Original recipe calls for butternut squash. I used delicata.)

1/2 cup egg beaters

1/2 cup vegetable oil

1/4 cup water

1 cup white sugar

½ cup brown sugar

1 ¾ cups all-purpose flour

1 teaspoons baking soda

2 teaspoons ground cinnamon

½ teaspoon ground nutmeg

Preheat oven to 350. Spray a loaf pan with cooking spray or line it with a loaf liner.

In a large mixing bowl combine the squash puree, egg beaters, oil, water and sugars until thoroughly combined.

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Slowly mix into the squash mixture. Combine just until incorporated; do not over mix.

Pour into the prepared pan.

Bake for 55-65 minutes or until a wooden skewer inserted into the center of the loaf comes out clean.

Cinnamon Topped Multigrain Muffins

Recipe Adapted from Penzey's Spring 2010 Catalog

1 cup multigrain hot cereal

1 cup fat free buttermilk

1/4 cup butter, softened

1/3 cup brown sugar

1 egg

1 tsp vanilla

1 cup flour

1 tsp baking powder

1/2 tsp salt

1/2 tsp baking soda

2-3 tbsp cinnamon sugar

Preheat oven to 400. Spray a muffin pan with cooking spray.

Combine multigrain hot cereal and buttermilk in a bowl and let stand for 10 minutes.

In a large mixing bowl cream together butter, brown sugar, egg, and vanilla. Add the oat mixture and stir to blend. Add the flour, baking powder, salt, and baking soda. Mix just until combined. Scoop batter into muffin pan. (Easiest way is to use an ice cream scoop.)

Sprinkle each muffin generously with cinnamon sugar.

Bake for 15-18 minutes.

Let cool in pan 5 minutes. Carefully lift muffins out of pan and cool on a wire rack. Do not turn out of pan or cinnamon sugar topping will fall off.

Garden Harvest Mini Bundts

Recipe adapted from Cooking Light April 2009

1 cup flour
3/4 cup sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1 apple, grated

1/2 cup baby carrots, grated

1 small zucchini, grated

1/4 cup canola oil
1/4 cup nonfat milk
2 large eggs

Preheat oven to 350°. Spray wells of a mini bundt pan with cooking spray.

Combine flour, sugar, cinnamon, baking soda, and salt in a large bowl, stirring with a whisk. Add apple, carrot, and zucchini to flour mixture; toss well. Combine canola oil, milk, and eggs in a

small bowl, stirring with a whisk. Add egg mixture to flour mixture, stirring just until combined.

Spoon batter evenly into mini bundts.

Bake for 22-25 or until a wooden pick inserted in the center comes out clean. Cool 5 minutes in pan on a wire rack; remove cake from pan. Cool completely on wire rack before slicing.

Banana Honey Loaves

Recipe from Family Circle May 2010 (I left out the walnuts and topping)

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
1/8 teaspoon ground nutmeg
2 large eggs
2/3 cup honey
2/3 cup vegetable oil
2 large over-ripe bananas, mashed
1 teaspoon vanilla extract

Heat oven to 350 degrees F. Spray wells of a mini loaf pan with nonstick cooking spray.

In large bowl: Whisk together flour, baking powder, salt, baking soda and nutmeg. Make a well in the center of the dry ingredients. In medium-size bowl, whisk eggs, honey, oil, mashed banana and vanilla. Pour into well in flour mixture and stir until just combined. Transfer batter to prepared pan.

Bake loaves at 350 for 25 minutes, or until a toothpick inserted in the middle comes out clean.

Cool in pan on wire rack for 10 minutes, then remove from pan directly to rack and cool completely.

Cinnamon Nuggets

Recipe from Southern Living December 2008
3 tbsp melted butter
2 tablespoons sugar
1 tablespoon cinnamon
1 roll refrigerated thin crust pizza dough

Preheat oven to 400º.

Cut dough into 1 1/2- x 2-inch pieces; place on a lightly greased baking sheet. Brush tops with butter.

Combine sugar and cinnamon in a small bowl. Sprinkle dough pieces with cinnamon-sugar mixture.

Bake at 400º for 10 minutes or until golden brown.

Buttermilk Cream Cheese Banana Bread

Recipe adapted from Southern Living Feb. 20081/4 cup light tub butter
4 oz. 1/3-less-fat cream cheese
4 oz fat free cream cheese
3/4 cup Splenda
1/2 cup all white
1 1/2 cups whole wheat pastry flour
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup fat free buttermilk
5 bananas, mashed
1 teaspoon butterscotch flavoring

Preheat oven to 350.

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add Splenda, beating until light and fluffy. Slowly add All Whites beating just until blended.

In a separate bowl combine flours, baking soda, baking powder, salt, and cinnamon; gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in bananas and butterscotch flavoring.

Divide into mini loaf pan or muffin pans lined or sprayed with cooking spray.

Mini loaves: Bake for 25-30 minutes or until a wooden pick inserted in the middle comes out clean.

Muffins: Bake for 20 minutes or until done.

Quark Banana Bread

3/4 cup Brummel and Brown
1 (8-ounce) container quark
1 cup Splenda
1/2 cup All Whites
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda

1 teaspoon cinnamon
4 bananas, mashed

1 teaspoon vanilla extract

Preheat oven to 350.

Combine flour, baking soda, baking powder, and cinnamon in a bowl. Set aside.

Combine Brummel & Brown and quark in a mixing bowl until smooth. Mix in Splenda. Slowly add in All Whites over medium speed. Turn mixer to low. Slowly ass in flour mixture mixing just until flour disappears. Fold in banana and vanilla extract.

Divide evenly among 8 mini loaves.

Bake for 25 minutes or until done.

Cool in pan for 5 minutes. Turn out onto cooling rack. Cool completely. If freezing wrap tightly and freeze. Heat for 30-45 seconds from frozen.

1 loaf = 7.4 points

Super Simple Butterscotch Rolls

Original Recipe 2 packages Rhodes frozen rolls (12 count each)
1 package cook and serve butterscotch pudding
1/2 cup butter
1/2 cup brown sugar, packed

Spray a bundt pan with cooking spray. Place the rolls in the bundt pan forming an inner and outer layer. Sprinkle dry pudding mix over rolls.

Place butter and brown sugar in a microwavable bowl. Microwave on 30 second increments until it stirs smooth. Pour over rolls.

Place in cold oven oven overnight.

Turn oven on to 350. Bake for 25 minutes. (Do not count time to preheat.)

Cool in pan 10 minutes. Turn out of pan on a foil lined jelly roll pan for easy clean up.