Cheese Bread

Cut a loaf of French bread in half, lengthwise
Place on foil making it 2 pieces
In a bowl, have cheddar cheese ready (2 cups grated - or as much as you like)
Mix in 3-4 thinly cut green onions (if you like them)
1/2 cup mayonnaise
1 tsp. chili powder
Mix and spread on the bread.
Add thinly sliced olives
Wrap in foil and bake at 350 degrees for 15-20 minutes or until cheese is melted.

Classic Banana Bread

2 cups all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain low-fat yogurt
1tsp.vanilla extract
2-3 Tbsp. brown sugar
Cooking spray
Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk. Place sugar and butter in a large bowl and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Sprinkle brown sugar on top. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

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Walking Fondue

1 loaf round bread 8 oz. sliced Swiss cheese 1 c. butter 1 T. lemon juice 1 T. Dijon mustard 1 tsp. Beaumond seasoning (optional) Score round loaf of bread in criss-cross cuts, making sure you do not cut all the way to the bottom of the loaf. Wrap the loaf in aluminum foil, making sure to reinforce the edges of the loaf. Stuff scores with slices of Swiss cheese and pour butter mixture into all cracks. Bake at 350° for 45 minutes. *I found a website that has the BeauMonde Seasoning ingredients. I have not measured everything out, but I just put a dash here and a dash there and it still tastes SO good. BeauMonde Seasoning Mixture Ingredients: 1 Tbsp. ground cloves 1 tsp. ground cinnamon 1 Tbsp. salt 1 Tbsp. ground bay leaf 1 Tbsp. ground allspice 2 Tbsp. ground pepper 1 Tbsp. ground white pepper 1 tsp. ground nutmeg 1 tsp. ground mace 1 tsp. celery seed

Banana Muffins

3 cups flour
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
2 cups sugar
1 cup vegetable oil
3 large eggs
1 Tbsp pure vanilla extract
4 ripe bananas, peeled and coarsely mashed

Set the oven to 325 degrees. Line 24 muffin cups with paper liners.

Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended.

Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack and cool slightly.

Note: When filling muffin cups, use a cookie scoop. You will get the same amount in each cup and then everything cooks evenly.

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Chocolate-Orange Muffins

2 cups all-purpose flour
1 cup chocolate chips
¼ cup sugar
1 T. baking powder
½ tsp. salt
½ cup orange juice
½ cup milk
1/3 cup vegetable oil
1 large egg
1 tsp. grated orange peel
Preheat oven to 400 degrees. Grease 12 standard size muffin-pan cups or line with paper liners. Mix together flour, chocolate chips, sugar, baking powder, & salt.
Mix together orange juice, milk, oil, egg & orange peel.
Make a well in the center of the flour mixture. Add milk mixture all at once to well, tossing with a fork until dry ingredients are just moistened. (Do not over mix.)
Spoon batter into prepared pan, filling cups ¾ full. Bake muffins until tops are firm & golden, 20 minutes. Transfer pan to a wire rack to cool slightly. Turn muffins out onto rack to cool completely.
Makes 1 dozen muffins.

Pumpkin Bread

3 1/2 cups flour

2 tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

1 tsp. nutmeg

3 cups sugar

1 cup oil

4 eggs

2 cups canned pumpkin

Preheat oven to 350 degrees. Mix all ingredients. Pour into 2 greased bread pans. Bake for one hour.

You can serve it with cream cheese frosting; recipe below.

Cream Cheese Frosting

2/3 cup cream cheese, softened

1 tsp. vanilla

3 cups powdered sugar

Beat cream cheese & vanilla until fluffy. Add sugar. Beat until smooth.

Zucchini Bread

3 eggs, beaten

1 cup cooking oil

2 cups sugar

2 cups grated zucchini

2 tsp. vanilla

3 cups flour

1 tsp. baking soda

1/2 tsp. baking powder

1 tsp. salt

1 tsp. cinnamon

3/4 cup chopped nuts (optional)

Grease & flour 2 loaf pans. Beat eggs. Add oil, sugar, vanilla & zucchini. Cream together well. Sift & measure flour, then sift together flour, salt, baking soda & powder & cinnamon. Add dry ingredients to creamed mixture. Blend thoroughly. Stir in nuts. Divide into 2 loaf pans. Bake for 1 hour at 325 degrees or until toothpick comes out clean.

*One loaf can be wrapped & frozen for later.