Cheesy Potato Chip Breadsticks

- 12 Rhodes Texas Rolls or 24 Rhodes Dinner Rolls, thawed but still cold
- 12 strips pepper jack cheese
- 1/4 cup butter or margarine, melted
- 3/4 cup crushed sour cream and onion potato chips

Roll each Texas roll or 2 dinner rolls combined into a 7-inch rope. Flatten each rope. Cut twelve 6-inch strips of cheese 1/2 inch thick. Place one strip of cheese on each flattened rope. Tightly pinch dough around cheese to form a breadstick. Place butter and potato chips in shallow bowls. Roll each breadstick in butter and then in crushed potato chips. Place seam side up on a sprayed baking sheet. Cover with plastic wrap and let rise until double. Remove wrap and bake at 350 degrees until golden brown.

Bran Muffins

Here's the basic recipe. I would suggest altering it however you want - every time I make these, they are a little different, based on what I have in the house.

Ingredients

• 1 1/2 cups wheat bran
• 1 cup buttermilk
• 1/3 cup vegetable oil
• 1 egg
• 2/3 cup brown sugar
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup raisins

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
2. Mix together wheat bran and buttermilk; let stand for 10 minutes.
3. Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in craisins and spoon batter into prepared muffin tins.
4. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

Coconut Banana Bread with Lime Glaze

What better way to start the blog than with the deliciousness of the coconut banana bread? Ha!

adapted by Our Best Bites from Cooking Light

2 C flour

3/4 tsp baking soda

1/2 tsp salt

1 C sugar

1/4 C real butter, softened

2 large eggs

1 1/2 C mashed ripe bananas (about 4 bananas)

1/4 C sour cream

3 Tbs milk

1 tsp vanilla

1/2 C coconut

Topping

2 Tbs additional coconut

Glaze

1/2 C powdered sugar whisked together with 1 1/2 Tbs fresh squeezed lime juice

Preheat oven to 350 degrees

Whisk flour, baking soda, and salt together and set aside.

In a large mixing bowl, beat butter and sugar until blended. Add eggs and beat to combine. Add banana, sour cream, milk, and vanilla. Beat until blended. Add flour mixture and beat at a slow speed until just combined. Stir in 1/2 C coconut.

Pour batter into a 9x5 loaf pan that has been sprayed with non-stick cooking spray. Sprinkle additional 2 Tbs coconut on top.

Bake for about 1 hour or until a knife that has been entered into the center comes out clean. Note: Check the bread after about 40 minutes. If the coconut on top has browned, cover with aluminum foil so that the coconut doesn't burn while it finishes cooking.

When done, remove from oven and place on cooling rack for about 10 minutes. Remove from pan. Whisk powdered sugar and lime juice together for the glaze and then drizzle on top.

Just in case you forgot what it looks like and how delicious the bread tastes, here's a picture for you.