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Sleepover Breakfast.
I made these two new recipes for the boys' big sleepover on the 21st, and I definitely want to share them! They were well received by the crowd of boys, and I am already planning when I will make them each again.
Banana Pineapple Bread.
This sweet bread has just a bit of tangy pop! from the crushed pineapple, and I thought it would be such a nice perk from the heavier winter foods. I wasn't wrong! It made two loaves, and the nine boys here polished off one loaf in just minutes!
Banana Pineapple Bread
(recipe from Quick Cooking magazine)
In a large bowl, combine the first five ingredients. In another bowl, beat eggs, oil, and vanilla; add pineapple and bananas. Stir into dry ingredients just until moistened. Pour into two greased loaf pans. Bake at 350° for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Yield: 2 loaves.
Cheddar Sausage Muffins.
These hearty muffins were so light and springy in texture, and the golden bits of cheeses throughout made them practically melt in your mouth. You could easily substitute the sausage for another meat of your choice, too!
Cheddar Sausage Muffins
(recipe from Quick Cooking magazine)
In a skillet over medium heat, cook sausage until no longer pink; drain. In a bowl, combine soup, cheese, and water. Stir in biscuit mix until blended. Add sausage. Fill greased muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Yield: 18 muffins.
Banana Pineapple Bread.
This sweet bread has just a bit of tangy pop! from the crushed pineapple, and I thought it would be such a nice perk from the heavier winter foods. I wasn't wrong! It made two loaves, and the nine boys here polished off one loaf in just minutes!
Banana Pineapple Bread
(recipe from Quick Cooking magazine)
- 3 cups all-purpose flour
- 2 cups sugar
- 1 tsp. salt
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 3 eggs
- 1-1/4 cups vegetable oil (**I substituted an equal amount of applesauce)
- 2 tsp. vanilla extract
- 1 can (8 oz.) crushed pineapple, drained
- 2 cups mashed ripe bananas (4-5 medium)
In a large bowl, combine the first five ingredients. In another bowl, beat eggs, oil, and vanilla; add pineapple and bananas. Stir into dry ingredients just until moistened. Pour into two greased loaf pans. Bake at 350° for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Yield: 2 loaves.
Cheddar Sausage Muffins.
These hearty muffins were so light and springy in texture, and the golden bits of cheeses throughout made them practically melt in your mouth. You could easily substitute the sausage for another meat of your choice, too!
Cheddar Sausage Muffins
(recipe from Quick Cooking magazine)
- 1 pound bulk pork sausage (**I used Jimmy Dean's Sage flavor)
- 1 can (10-3/4 oz) condensed cheddar cheese soup, undiluted
- 1 cup (4 oz) shredded cheddar cheese
- 2/3 cup water
- 3 cups Bisquick mix
In a skillet over medium heat, cook sausage until no longer pink; drain. In a bowl, combine soup, cheese, and water. Stir in biscuit mix until blended. Add sausage. Fill greased muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Yield: 18 muffins.
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