Pesto Cheese Bread

Rather than just have the same ole cheese toast with dinner, I decided to experiment with a healthier version of your regular pesto cheese bread.

 

My version of pesto cheese bread:

Ingredients:

1 Ororwheat Sandwich Thin

1/2 tbsp. pesto sauce (per 1/4)

slice of tomato 

sprinkle of cheddar and swiss cheese

Directions:

1.  Preheat oven to 400.

2.  Slice bread.

3.  Spread pesto.

4.  Top with tomato and cheese. 

5.  Bake 10 minutes or until brown 

Strawberry Bread

Strawberry Bread
Ingredients:
3 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 & 1/2 tsp. cinnamon
2 cups sugar
4 eggs, beaten
1 & 1/4 cup veg. oil (You can lighten it by using 1 c. applesauce and only 1/4 c. oil)
2 cups fresh chopped strawberries
1 cup chopped walnuts

Directions:
In large bowl, combine first 5 ingredients. Add egg and oil; mix well.
Stir in berries and nuts until evenly distributed - batter will be
thick. Grease & flour two 9" loaf pans and divide batter evenly into
each. Bake at 350 approx. 1 hour. Cool in pans 10 min. Invert onto
wire rack to cool completely.

**This makes two loaves

Pumpkin Bread

Ingredients:
3 1/2 cups flour
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon cloves
2 teaspoons salt
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1 (16 ounce) can pumpkin
2/3 cup water

Directions:

1. Sift the flour, baking powder, baking soda, nutmeg, allspice, cinnamon, cloves and salt into a medium bowl.

2. Combine the sugar and oil in a mixing bowl and beat until smooth. Beat in the eggs and pumpkin.

3. Add the dry ingredients alternately with the water, mixing well after each addition.
4. Spoon into 2 greased and floured 5x9-inch loaf pans.

5. Bake at 350 degrees for 1 to 1 1/2 hours or until the loaves test done.

6. Cool in the pan for 10 minutes. Remove from the pans to a wire rack to cool completely. Makes two loaves.


If you need a sifter, splurge and buy the Williams-Sonoma Flour Sifter here. It was so easy and fast.

Skillet Cornbread

Recipe from: About.com
Ingredients:
1 tablespoon vegetable oil
2 1/2 cups white cornmeal
1 cup all-purpose flour
2 teaspoons salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup low-fat milk
2 large eggs
2 to 3 tablespoons melted butter

Directions:
1. Preheat oven to 400°.Add about 1 tablespoon of vegetable oil to a 10-inch seasoned iron skillet; place in oven.
2. In a mixing bowl, combine the meal, flour, salt, baking powder and soda.
3. In another bowl, whisk buttermilk and milk with eggs and melted butter.
4. Gradually fold milk mixture into dry ingredients, folding and mixing just until all dry ingredients are moist.
5. Using oven mitts or potholders, carefully remove the hot skillet from the oven; swirl slightly so oil coats sides of pan.
6. Pour batter into the skillet then return to oven.
7. Reduce heat to 350°.
8. Bake cornbread for 35 to 45 minutes, until it pulls away from sides of pan and is lightly browned.
9. Cut into squares or wedges.

Banana Pineapple Bread

Recipe from: Sugar and Spice
Ingredients:
3 cups flour
1 tsp. baking soda
1 tsp. cinnamon
2 cups sugar
1 tsp. salt
2 cups bananas (mashed)
1 8 oz. can of pineapple & juice
1 1/2 cups vegetable oil
1 1/2 tsp. vanilla extract
3 eggs
1 cup chopped pecan or walnuts

Directions:
1. Mix dry ingredients together in a large bowl.
2. Mash bananas in a medium bowl.
3. In same bowl as bananas, add the rest of the wet indgredients and mix together.
4. Then, mix wet ingredients into dry ingredients. Do not use mixer. Stir by hand just until blended.
5. Pour into greased & foured pan of choice.
6. Bake at 350 degrees for 1 hour or until toothpick comes out clean. Time could vary depending on pan!

*Freezes well

*May substitute pineapple with mandarin oranges & juice from an 8 ounce can. Whichever fruit substituted must include enough of it's juice.

*If you want the bread just to include bananas, you can add one or two more bananas.

Chocolate Zuchinni Bread

Recipe From: Gina at Gina's Skinny Weight Watcher Recipes
Ingredients:
1 cup all-purpose flour
1 cup whole-wheat flour
1/4 cup unsweetened cocoa, preferably Dutch-process
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 large eggs, lightly beaten
1 cup sugar
3/4 cup unsweetened applesauce
1/4 cup canola oil
1 tsp vanilla extract
1 oz unsweetened chocolate, melted
1/2 cup chopped walnuts (1 3/4 ounces)
2 cups grated zucchini (1 medium)
Baking spray

Directions:
1. Preheat oven to 325°F. Spray two 8 1/2-by-4 1/2-inch loaf pans with cooking spray.
2. Whisk all-purpose flour, whole-wheat flour, cocoa, baking powder, baking soda and salt in a large bowl.
3. Whisk eggs, sugar, applesauce, oil, vanilla and melted chocolate in another large bowl until blended. Add the dry ingredients and stir with a rubber spatula until just combined. Fold in zucchini and walnuts. Pour the batter into the prepared pans.
4. Bake the loaves 55 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes. Invert onto rack and cool completely