Slow Cooker Rolls

It was a little doughy in the middle and some were too done on the sides. Good flavor. I think next time I will make a well in the center and have the rolls be on the sides as much as possible. Then they might cook more evenly.

Slow Cooker Italian Dinner Rolls
1 tablespoon cornmeal
1 can (11 oz) Pillsbury® refrigerated crusty French loaf
1 tablespoons butter, melted
1 teaspoon Italian herb blend

Directions:
Sprinkle cornmeal in 2 quart slow cooker. Cut loaf of dough crosswise into 10 pieces to make rolls.
Arrange rolls in slow cooker. In small bowl, mix melted butter and herb blend. Brush over rolls.
Cover; cook on High heat setting 1 hour 40 minutes to 1 hour 50 minutes or until rolls are golden brown around edges and cooked through in center.
Yield: 10 rolls. Per roll= 86 Calories; 2g Fat (20.9% calories from fat); 2g Protein; 15g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 150mg Sodium.

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Eggnog Pound Cake

This was good, but a little dry. I think it could use 1/2 c. unsweetened applesauce. And more rum extract and nutmeg. The eggnog flavor wasn’t as strong as I would have liked.

Eggnog Pound Cake
1 16 ounce package pound cake mix
1 c. water
2 large eggs
1/2 teaspoon freshly grated nutmeg
½ teaspoon vanilla extract
1 tsp rum extract

Preheat oven to 350 degrees. Beat all ingredients together at low speed with an electric mixer until blended. Increase speed to medium and beat 2 minutes. Pour into a lightly greased 9 x 5 inch loaf pan.
Bake at 350 degrees for 1 hour to 1 hour and 5 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack and cook completely (about 1 hour).

Yield: 10 servings. Per serving= 190 Calories; 10g Fat (46.3% calories from fat); 4g Protein; 22g Carbohydrate; trace Dietary Fiber; 138mg Cholesterol; 192mg Sodium

Herb and Cheese Beer Bread

A delicious variation on simple beer bread.

herbbeerbread

Beer Bread with Cheese & Herbs
3 cups reduced fat Bisquick
3 Tablespoons sugar
3 TB Parmesan Cheese, shredded
1 teaspoons dried basil
1 teaspoon dried oregano
dash garlic powder
1 (12 ounce) light beer

Preheat oven to 350 degrees. Spray a 9 x 5 inch loaf pan with non stick spray. In a large bowl, mix together Bisquick, sugar, Parmesan cheese, basil, oregano and garlic powder, using a wire whisk to mix the ingredients. Add the beer and stir with a mixing spoon, it will be sticky. Pour batter into prepared baking pan and let it rise for 5 – 20 minutes before baking. Bake for 50-60 minutes or until a tooth pick inserted in the center comes out clean.
Yield: 10 Servings. Per serving= 168 Calories; 3g Fat (15.6% calories from fat); 3g Protein; 30g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 484mg Sodium.

Cranberry Orange Quick Bread

This was a tasty treat this morning!

Cranberry Orange Bread
3/4 cup water
1/3 cup sugar free orange marmalade
½ c. dried cranberries
2 tbsp sugar
1 TB butter flavored olive oil
3 c. reduced fat Bisquick

Preheat oven to 350*. Combine all ingredients in medium bowl and pour into bread pan sprayed with cooking spray. Bake 30 minutes or until lightly browned.
Yield: 8 servings. Per serving= 204 Calories; 5g Fat (19.6% calories from fat); 3g Protein; 38g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 569mg Sodium.

Cranberry Corn Muffins

corn muffinsTasty!

Cranberry Corn Muffins
8.5 oz corn muffin mix
1 egg
1/2 c. unsweetened applesauce
1 TB extra virgin olive oil
1/3 c. dried cranberries
2 TB chopped pecans

Preheat oven to 375*. Spray 7 muffin cups with cooking spray. Combine ingredients and fill muffin cups. Bake 20 minutes or until lightly browned.
Yield: 7 muffins. Per muffin= 192 Calories; 8g Fat (38.2% calories from fat); 3g Protein; 26g Carbohydrate; 3g Dietary Fiber; 27mg Cholesterol; 391mg Sodium

Beer Bread

beerbreadThis is every bit as good as it was easy!

Beer Bread
3 c. reduced fat Bisquick
3 TB sugar
12 oz light beer

Preheat oven to 350^. Spray bread pan with cooking spray. Combine all ingredients in a medium bowl; pour into prepared pan and bake 35 to 40 minutes.
Yield: 10 servings. Per serving= 160 Calories; 2g Fat (13.6% calories from fat); 3g Protein; 30g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 456mg Sodium.