Category Archives: Breads

Personalized Pumpkin Cookies

Found a yummy fall cookie from one of my favorite food bloggers. Enjoy!

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Pumped Up Muffins

I found this on one of my favorite food blogs. Problem is that I can’t remember which! (sorry)

This is a healthy, yummy muffin recipe!

 Pumped Up Muffins

1 cup old fashioned oats
1 cup whole wheat flour
1 tbsp. baking powder
1/2 tsp. salt
1/2 cup applesauce
1 can pumpkin
1 tbsp. ground flax seed
1 tbsp. brown sugar
1 tbsp. (dark) chocolate chips (divided evenly)

Combine ingredients in a bowl (leave out chocolate chips at first). Grease muffin pan with cooking spray and evenly distribute the muffin mix into each cup. Stick chocolate chips on top. Bake at 375* for 25-30 minutes.

Each muffin has 180 calories and 7 grams of fiber!

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Filed under bakery, Breads, breakfast, healthy

Pumpkin Recipes!

I love this time of the year because I love pumpkin! There are so many recipes right now that I would love to make, but I would probabaly gain 10 lbs! Here are many great recipes from around the web. Enjoy!


Pumpkin Peanut Butter Cookies

Pumpkin Bread Pudding

Chocolate Pumpkin Pie Bars

Pumpkin Spice Cream Cheese Spread

Pumpkin Dessert

Pumpkin Bread

Pumpkin Pancakes

Pumpkin Oatmeal

Pumpkin Chocolate Muffins

Apple Pumpkin Cake

Pumpkin Fiber Shake

Hilda’s Roasted Pumpkin Seeds

Healthy Pumpkin Bran Cream Cheese Muffins

Healthy Pumpkin Raisin Muffins

Pumpkin Bundt Cake

Pumpkin Butter


Filed under bakery, Breads, breakfast, Dessert, healthy

I love Mediterranean Pizza!


(From The Good Mood Food Blog)

Basic Pizza Base Dough

  • 1 sachet of active dry yeast
  • 1 teaspoon of sugar
  • 1 cup of warm water
  • 1 teaspoon of salt
  • 2 tablespoons of Olive Oil
  • 3 and 1/2 cups of Strong all purpose flour

Combine the yeast with the sugar and warm water in a separate container and leave stand for 15 minutes or until foamy. Then stir in the olive oil and salt.

Put the flour in a large bowl and create a small well, pour the yeast mixture in and slowly combine incorporating the flour from the sides. This bit generally the most worrying as it looks like it will never come together, but it will just keep mixing! When the dough begins to come together put it on a work top and knead the crap out of it for about 7 minutes.

When all your frustration has been taken out shape into a ball and place the dough in an oiled bowl, cover with a damp cloth and leave in a warm place. The warmth activates the yeast and will allow the dough to rise quickly. Leave it stand for about an hour or until it doubles in size. This is normally when I start making the tomato sauce and preparing the toppings, effective time management you see!

When the dough has risen punch it down to remove the air. Then place it on a worktop and depending whether you like your dough thin split into two or four. Form the separated pieces into a circle and keep pushing until you have the right shape. The base is now ready for toppings!

Spicy Tomato Pizza Sauce

  • 3 cloves of garlic finely chopped
  • Drop of olive oil
  • Two Tins (400g) of chopped tomatoes
  • Pinch of Sea Salt and Ground Pepper
  • 1 Tablespoon of dried Oregano
  • 1 teaspoon of tobasco sauce

Sauté the garlic in the olive oil till brown then add the tomotoes and bring to a steady simmer. Then stir in the salt, pepper, oregano, and tobasco sauce. If you have a drop of red wine available to you it adds a richness to the sauce and by all means add it! Leave at a steady simmer to reduce for about 25 mins. Leave to cool until it’s room temperature and then it’s ready to add to the pizza base.

– I generally use mozzarella cheese for the topping, but any cheese can be used really! ENJOY!

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Moist Corn Bread

Moist Corn Bread
(from The Cookbook Junkie)

Vegetable oil cooking spray
1 cup all-purpose flour
½ cup cornmeal
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon canola oil
1 egg, lightly beaten
1 cup nonfat milk
1 teaspoon melted butter

Preheat oven to 375 degrees F. Spray an 8- or 9-inch baking pan with cooking spray.

Stir together the flour, cornmeal, sugar, baking powder and salt.

Combine the canola oil, egg and milk. Add to the dry mixture and mix just until moist. Pour into the prepared pan and bake for 20 minutes.

Brush with melted butter to keep the top soft.

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Filed under Breads, soups & sides

Open-faced Italian Bread Sandwiches

I got this from HTH newsletter.

Open-faced Italian Bread Sandwiches 

1 loaf Italian bread sliced lengthwise                                    
1 lb. deli ham, shaved (or any other meat you choose)
1/2 lb. Provolone or other cheese, sliced 
Dried Basil

Spread mayo on the sliced bread and sprinkle with basil.
Lay ham evenly on the bread. Place single layer of cheese slices on top of the ham.

Place sandwiches on a cookie sheet. Bake at 350 degrees for approximately 10-15 minutes or until cheese begins to melt. Then broil for a few minutes (keeping a close eye on the sandwiches!) until the cheese begins to bubble & turn brown.

Remove from oven and cut into slices – a big pizza cutter works great for this.

*The variations of the recipe are endless. My grandson likes straight ham & cheese, so I usually make half of one of the slices this way. For the rest of us, I have included:
~ Sliced tomato
~ Sliced sweet onion
~ Sliced green pepper
~ Black olives


Filed under Breads, soups & sides

Hot Beef Po’ Boys

Hot Beef Po’ Boys
(from Laura)

16 ounce load baguette bread, halved lengthwise
Nonstick cooking spray
6 ounces thinly sliced onion
8 ounces sliced mushrooms
1 tsp garlic, minced
1 tsp dried oregano
1 cup water
1/2 tsp Worcestershire sauce
8 ounces sliced roast beef
1 Tbl prepared mustard
1 cup grated Mozzarella cheese

1. Preheat oven to 350. Hollow out loaf using a fork. Cut loaf into 6 equal pieces. Place loaf shells on baking sheet; set aside.
2. Heat a 12″ nonstick skillet over medium-high heat; coat with cooking spray. Add onion; cook 5 minutes or until browned, stirring often. Remove from pan.
3. Coat skillet with cooking spray. Add mushrooms, garlic and oregano; cook 4 minutes or until mushrooms brown, stirring frequently.
4. Return onions to skillet with water and Worcestershire. Bring to boil over medium-high heat. Cook 5 minutes or until liquid evaporates. Remove from heat; keep warm.
5. Bake loaf shells for 3 minutes; remove from oven. Top bottoms with equal portions beef. Spread 1/2 teaspoon mustard on each and sprinkle evenly with cheese. Bake tops and bottoms another 3 minutes or until beef is warm.
6. Spoon 1/4 cup mushroom mixture over beef. Top with remaining loaf shells, pressing down gently.

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