Happy Monday!

I hope you had a fabulous weekend. Mine went by waaaaaay too fast but I’m lucky that we don’t have preschool today which means that technically I can stay in sweats all day and skip makeup. So yay!

I feel like I did nothing all weekend. Like, I even skipped yesterday’s post because I was feeling so lazy. Plus we were about halfway through the zoo on Saturday before I realized I didn’t have anything made and photographed and at that point, it was a lost cause.

Yesterday I bribed my children with gumballs to get them to go thrifting with me. We found one beautimous green Pyrex but here’s the problem. Now, I need the lid that came with it. Which is going to cost me at least $16 on Ebay after shipping. So, a $4 dish with a $16 lid. Makes perfect sense.

Then I watched all 7 episodes of Graceland on my DVR. It’s one of those shows that I literally say “Ugggghhhh” when I realize it’s the only thing I have left but after about 20 minutes of the first episode, I am INTO IT and can’t walk away until I watch every episode.

During my Agent Briggs (let’s be real, he’s the only reason most of us are watching Graceland) marathon yesterday, I had a crazy craving for cornbread. I’m telling you, the carb craving is real lately.

So I made this awesome Bacon and Pepper Jack Cornbread. Typically I go for a sweet cornbread with nothing added in but this one was exactly what I was craving. It’s spicy from the pepper jack and just a little sweet from the honey. And bacon makes everything better!

Of course, you have to smear it with butter and put more honey on top! That’s the only way to eat cornbread.

Click for the full recipe

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I’m going through this weird sandwich thing right now.

I don’t eat sandwiches often, I’m just really not a fan. Like, twice a year I’ll crave a Subway Sweet Onion Chicken Teriyaki but that’s basically it. And y’all know I’m addicted to Jimmy John’s but since I get the lettuce wrapped sandwich, I consider that more of a portable salad.

A portable salad with mayo oozing out the sides but a portable salad nonetheless.

In the past two weeks, I’ve had Subway, Jimmy John’s with actual bread, and Schlotzsky’s. Because I want ALL THE SANDWICHES. I even plotted out a route for this week’s Pyrex search that takes me right by a Firehouse Subs since we don’t have one in my part of the city.

It’s bad.

And it gets worse.

On Monday, I walked the kid to school, put the other two in the car and drove straight to Walmart for bagels, chive & onion cream cheese, and…

Spam.

And then I came home and fried the Spam and made a bagelwich.

Something has happened to my brain. That’s the only explanation.

Today’s recipe is a not a sandwich but don’t be shocked if you see me instagram a BLT or something equally weird on this PB&J Banana Bread soon.

So yeah, the bread is a delicious peanut butter banana bread but you swirl some jam into the batter and top it with a streusel topping. It may be my favorite banana bread recipe yet. I just loved the little pockets of jam in the bread and who doesn’t love a streusel topping?

Aaaaand, the best part! It’s not one of those annoying recipes that only fills up half a loaf pan! This one was nice and tall!

Click for the full recipe

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You guys, my stove is fixed!

A guy came out last week, looked at it, and said “Yeah, I’m gonna have to get someone out here to fix this.”

And I was all, “Waaaaait, I waited here all afternoon for you to come out here to tell me that you were going to have someone come fix it?”

Like I’ve said, the Army is all about efficiency.

So, they sent out their resident stove expert yesterday and all 4 burners immediately lit up when he tried it. The universe really likes to make me look stupid.

But luckily, the next time he tried, none of them turned on.

Five minutes later, he had all the burners working and 2 out of 3 of my children had decided to become “stove fixers” when they grow up.

Stove Saga 2014 is officially over and I will not mention it again! Woohoo!

I made Chocolate Chip Banana Bread to celebrate! I’ve been really craving banana bread for some reason and since the only way to improve banana bread is to add chocolate, that’s what I did. It was so moist and so chocolatey. I’m pretty excited to have another piece later today.

You guys know that my baking pet peeve is quick bread that only takes up about 1/3 of the baking pan. Unfortunately, this one is one of those. Ugh. If you’re like me and like a quick bread that takes up the whole pan, try a couple mini loaf pans instead!

Click for the full recipe

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We have less than a week until Big Brother.

Who else is excited?!

I wait all year for Big Brother. All year. I bought the live feeds weeks ago and plan on staying up 24 hours a day, reading all the forums, and basically being a psycho. So if you don’t hear from me for the rest of the summer, you know why.

Also, if you want me to respond to an email/tweet/text/whatever, you  may want to mention the show. I’m telling you, for the next 3 months, my life is Big Brother.

It’s such a weird thing to be obsessed with, right? Like, a bunch of strangers move into a house with cameras on them 24/7. And they’re always boring 23 hours of the day. But that one hour of fighting or crazy drunken antics…

I can’t explain my own obsession.

But today I bring you bread! Really, really easy bread made from Bisquick (or whatever baking mix you use) and cheese sticks. They aren’t the prettiest breadsticks but my kids ate the entire batch the night I made them and them begged me to make them the next day.

Easy Cheese-Stuffed Breadsticks

8 breadsticks

Ingredients

2 1/4 cup Bisquick, plus more for dusting
2/3 cup milk
1 teaspoon Italian seasoning
1/2 teaspoon kosher salt
8 string cheeses
1 tablespoon butter, melted

Instructions

  1. Preheat oven to 450F. Line a large baking sheet with parchment paper.
  2. Whisk together Biscuick, Italian seasoning, and salt, removing any large lumps. Add milk, and stir to combine.
  3. Generously dust work surface with baking mix. Turn out dough, and knead about 15 times. Shape into a ball, then roll into a 1/4" thick rectangle.
  4. Use a pizza cutter to cut the dough into 8 strips. Place a string cheese in the center of each piece of dough, and fold the dough around the cheese. Stretch the dough as needed to entirely cover the cheese, and seal edges.
  5. Place stuffed breadsticks on the prepared baking sheet. Brush with melted butter.
  6. Bake in preheated oven for 12-15 minutes, until brown.
  7. Serve warm!
http://fakeginger.com/2014/06/19/easy-cheese-stuffed-breadsticks/

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It has been awhile since I’ve done a yeast recipe but yesterday just called for one. Despite the weather people saying we were just going to get a few flurries, it snowed pretty steadily for a couple hours. And that kind of weather requires a cheesy, comforting meal with a fresh-out-of-the-oven yeast roll.

And y’all, I have to say that I’m kind of ready to be done with snow. I love it, I look forward to it, but this year has been so weird! Normally it melts within a day for us but half our backyard is currently a big slab of ice! Plus the snow means I’m without a car since my husband still hasn’t replaced the broken windshield wipers on his car that I complained about 10 months ago. In his mind, there’s no point since he’ll just be deploying soon anyway.

Men have weird brains.

But that has nothing to do with these fabulous Honey Yeast Rolls. I really love when yeast breads have honey in them and I really, really love when they are brushed with honey butter after coming out of the oven. These guys are so soft and fluffy and basically my idea of the perfect dinner roll. My husband has already claimed the leftovers to make sandwiches.

One year ago: Iced Oatmeal Cookies
Two years ago: Thai Chicken Quesadillas

Honey Yeast Rolls

adapted from Handle the Heat

Ingredients

1 packet (2 1/4 teaspoons) instant yeast
1/4 cup warm water
1 cup whole milk, scalded and cooled to lukewarm
1/4 cup honey
2 tablespoons butter, melted
1 large egg
1 teaspoon salt
3 1/2 cups all-purpose flour
For the honey butter:
2 tablespoons butter, melted
1 tablespoon honey

Instructions

  1. In the bowl of an electric mixer fitted with the dough hook attachment, stir the yeast, water, milk, honey, 2 tablespoons of the butter, egg, and salt until well combined. Gradually add the flour and knead on medium-low speed until the dough pulls away from the sides of the bowl. Turn off the mixer and let the dough rest for 3 to 5 minutes. Continue to knead the dough on medium-low speed for another 5 minutes, or until the dough is soft and smooth. If it seems too sticky, add more flour, 1 tablespoon at a time.
  2. Transfer the dough to a large greased bowl. Cover and let rise until doubled in size, about 45 minutes.
  3. Punch the dough down and turn it out onto a lightly floured work surface. Roll the dough into a 1-inch thick rectangle. Cut the dough into 2-inch squares. Transfer the squares to a baking sheet and cover. Let rise until doubled in size, about 45 minutes.
  4. Preheat the oven to 350F. Bake the rolls for about 15 minutes, or until golden brown.
  5. To make the honey butter, whisk together the melted butter and honey. Brush on rolls as soon as they come out of the oven.
http://fakeginger.com/2014/02/11/honey-yeast-rolls-2/

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