YUMMY BANANA BREAD

Ingredients:
2-3 Ripe Bananas, roughly mashed
4 T Butter, softened
1/4 C Applesauce
1/2 C Pumpkin
2 Eggs
2 T Milk
1/4 C Brown Sugar
1-3/4 C Flour
2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
3/4 C White Chocolate Chips

Directions:
Preheat oven to 350°. In large bowl, combine bananas, butter, applesauce, pumpkin, eggs, milk and brown sugar with hand mixer. In a separate bowl, shift dry ingredients then add to banana mixture and stir gently with spoon. After combined, add white chocolate chips. 

Spray loaf pan with cooking spray and pour in batter. Bake until center tests done, or about 1 hour.

Recipe Notes:

This recipe originally came from Brown Thumb Mama on Tasty Kitchen (http://tastykitchen.com/recipes/breads/chocolate-chip-brown-sugar-banana-bread/). My variations are included in the recipe above. This bread is well-loved in our home, especially by Cameron!

COPYCAT KENNY ROGERS ROASTERS' CORN MUFFINS

Ingredients:
1/2 C Butter, softened
2/3 C Sugar
1/4 C Honey
2 Eggs
1 1/2 C All-Purpose Flour
3/4 C Cornmeal
1/2 tsp Baking Powder
1/2 tsp Salt
1/2 C Milk
3/4 C Frozen Yellow Corn

Directions:
Preheat oven to 400° and spray 12 cup muffin pan with cooking spray. In a large bowl, cream together butter, sugar, honey and eggs. Add flour, cornmeal, baking powder and salt and blend thoroughly. Add milk and mix. Add corn and mix by hand until blended. Fill muffin tins and bake for 20-25 minutes or until browned on top.

Recipe Notes:

This recipe was found in various forms on several internet sites. It has been years since Knoxville had a Kenny Rogers Roasters, but I remember these muffins well and this recipe is very close.

PUMPKIN CHOCOLATE CHIP MUFFINS

Ingredients:
4 Eggs
2 C Sugar
15 oz. Can Pumpkin
1 tsp Vanilla
1 1/4 C Oil
3 C Self-Rising Flour
2 tsp Cinnamon
1 tsp Salt
12 oz. Semi-Sweet Chocolate Chips

Directions:
Beat eggs and mix with sugar, pumpkin, vanilla and oil until smooth. In separate bowl, mix dry ingredients. Add to pumpkin mixture then fold in chocolate chips. Bake at 375 for 16-18 minutes. Yields 30 muffins.

Recipe shared by Amy Davis

PAULA DEEN'S CORNY CORN BREAD

Ingredients:
1 C self-rising cornmeal
3/4 C self-rising flour
1/2 C vegetable oil (plus 1/4 C for skillet)
8 oz. can cream-style corn
2 eggs
1 C sour cream
1 C grated sharp cheddar cheese
1/2 tsp cayenne pepper (optional)

Directions:
Preheat oven to 375. Mix all ingredients together. Pour into a heated cast-iron skillet that has been well greased with oil. (I heat the 1/4 C oil in the skillet in the oven while it is preheating.) Bake until golden brown, approximately 30 minutes.

Recipe found in The Lady & Sons Savannah Country Cookbook. Not your traditional "southern" cornbread, but it is very tasty!

WEIGHT WATCHERS PUMPKIN MUFFINS

Ingredients:
1 Spice Cake Mix
1 15 oz. can Pumpkin
Water

Directions:
Mix together cake mix and pumpkin with just enough water to make into muffin batter consistency. Scoop into muffin pan and bake at 350° for 20-25 minutes.

Don't let "Weight Watchers" scare you away - these are awesome muffins!