Brownberry Healthfull Bread Swap Out with Reader Giveaway

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I won’t lie, we go through a lot of bread around here.  There are only four of us but we like sandwiches, and french toast.   We usually buy the same brand of bread, but occasionally we will branch out and try something new.  When I was given the opportunity to do the Brownberry® Healthfull® Bread swap out, I did not tell my family, I just went ahead and signed up for it.  Of course they noticed the change right away, the slices are slightly smaller, and is a bit more dense than our regular bread.  So I couldn’t hide the fact that our bread was different, and swapped out. Luckily my family is pretty easy going and did not complain about the swap.

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First I tried our favorite Brinner (Breakfast for Dinner at our house) French Toast.  I decided to try the Steel Cut Oats and Honey Brownberry® Healthfull® Bread for this particular meal.   The Steel Cut Oats and Honey bread tasted great for this recipe.  It is not fancy or hard to make.  Just a few simple ingredients.   Judging from this smile, it looks like our daughter liked the new bread:)IMG_0861

4.8 from 8 reviews
Brownberry® Healthfull® Bread Swap out
Author: 
Recipe type: Easy French Toast
Serves: 4
 
Ingredients
  • 8 thick slices bread
  • 3 eggs
  • 1½ cup milk
  • ¼ teaspoon ground cinnamon (optional)
  • ¼ teaspoon ground nutmeg (optional)
  • 2 teaspoon vanilla
  • I don't always measure and we like cinnamon and nutmeg so as you can see from the photo I add more than the recipe calls for. All of the items are sort of add more or less depending on how you like your french toast.
Instructions
  1. Beat together egg, milk, desired spices and vanilla.
  2. Heat a lightly oiled griddle of skillet over medium-high flame.
  3. Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden. Serve hot.

Our second “recipe” is not hard to make and is our version of “Grilled Cheese”.  This time we tried the Healthfull® Nuts & Seeds bread.  We used sliced colby jack cheese and then sliced turkey. Instead of butter I put coconut oil on the outside of the bread, so it still gets the golden grilled look to it.

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This was a success as well.  The best part of this bread is that it is better for you!  The Healthfull® Nuts & Seeds bread for example:

  • No artificial colors, flavors or preservatives
  • No high fructose corn syrup
  • 13g whole grains per serving

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If you are looking for some new recipes the Brownberry website has some great ones.  Why not change things up a bit, and swap out your bread for a good tasting and better for you bread?

Reader Giveaway:  One lucky reader will receive a $25 Visa gift card and one (1) coupon, valid for $5 off any Brownberry® Healthfull® Bread. To enter, just complete the entry form below by 11:59pm ET on 7/2/15. Good luck!

a Rafflecopter giveawayDisclosure: The coupons for product redemption, information, and gift card have been provided by Brownberry® Bread so that I could try the product and share my thoughts and information about Brownberry® Healthfull® Bread. The opinions expressed in this post are my own and do not reflect the opinions of Brownberry® Bread.

Chocolate Chip Sour Cream Banana Bread Recipe

Chocolate Chip Sour Cream Banana Bread Recipe

I love banana bread!! I have made so many different types of banana bread over the years, but this Chocolate Chip Sour Cream Banana Bread Recipe is my favorite!! It turns out nice and moist and has a delicious flavor. The chocolate chips are optional of course, but I think almost every baked good tastes better with chocolate chips in it!

Chocolate Chip Sour Cream Banana Bread Recipe

2 cups flour
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp salt
3 large overripe bananas
1/4 cup sour cream
2 large eggs
6 Tbsp melted butter, cooled
1 tsp vanilla
3/4 cup chocolate chips

Heat oven to 350 degrees.  Grease and lightly flour a 9″x5″ loaf pan.

Whisk together the dry ingredients in a large bowl.

In a medium bowl, thoroughly mash the bananas.  Add in the sour cream, eggs (lightly beaten),  butter and vanilla.  Mix well.

Gently fold the wet ingredients and the chocolate chips into the dry ingredients and mix just until it’s all combined.  Batter will be very lumpy.  Scoop into the prepared pan.

Bake 50-55 minutes until golden brown and a toothpick inserted in the middle of the loaf comes out clean.

Easy Low Fat Corn Muffin or Cornbread Recipe

This simple and easy low fat corn muffin recipe is both easy to make and much lower in fat than traditional recipes. We like to make these and store in the refrigerator to be toasted or microwaved in the morning for a quick breakfast.

Low Fat Corn Muffin Recipe

1 cup unbleached flour
1 cup cornmeal
1/3 cup white sugar
1 tsp baking soda
3/4 tsp salt
1 cup plain fat-free yogurt
2 Tbsp honey
2 eggs, beaten

 

Preheat oven to 400 degrees. Prepare 12 muffin tins with cooking spray or cupcake liners. (Or spray an 8×8 inch pan for cornbread.) Mix all dry ingredients in a large bowl (use a whisk to mix well). Add in yogurt, honey and beaten eggs. Stir just until blended. Pour into prepared tins or pan. Bake 18-20 minutes for muffins or 20 to 25 minutes for cornbread. Tops should be golden and spring back when touched.

Easy Cheddar Jalapeno Cornbread Recipe

This recipe is a take-off on my mom’s classic Easy Corn Bread Recipe with Creamed Corn recipe, but the tasty cheese and spicy peppers kicks it up a notch!

Pickling jalapeños this week. Yum.1 16 oz. can cream style corn
1 16 oz. can whole kernel corn, undrained
1 8 oz. pkg. cornbread mix (Jiffy works great)
1 c. low fat sour cream
3/4 c. butter, melted
1 1/2 c. sharp cheddar cheese, grated
1/3 c. pickled jalapeno peppers, drained and chopped

Combine all ingredients except 1/4 cup of the cheese, mixing lightly but thoroughly. Pour batter into a greased 9 x 13 baking dish. Sprinkle the remaining 1/4 cup cheese over top. Bake uncovered at 350 degrees for 30 – 35 minutes.

Garlic Cheese Bread with Crescent Rolls – YUM!

I was making lasagna last week and wanted some garlic bread with them, but didn’t have any bread in the house.  But I DID have a can of crescent rolls.  These turned out to be waaayyyy yummier than regular garlic cheese bread anyway!

“garlic-cheese-crescent-roll”

Separate crescent rolls and lay each piece flat on a baking sheet.  Lightly spread the tops with butter and  then sprinkle with garlic salt.  I’m partial to Lawry’s Garlic Salt (Course Ground with Parsley), but just use your favorite.  Then top each piece with approximately 1 Tbsp shredded mozzarella cheese.  Roll up the rolls and cook according to package directions or until lightly browned.  Be careful not to leave too much shredded cheese hanging over the edges of the rolls or it could get messy!

“garlic-cheese-crescent-roll”

Easy Corn Bread Recipe with Creamed Corn – This is Moist!

Easy Corn Bread Recipe with Creamed Corn

This is my mom’s cornbread recipe (actually it belonged to her friend Debbie first) and it is the best I have ever tasted.
 

Easy Corn Bread Recipe

 
1 16 oz. can cream style corn
1 16 oz. can whole kernel corn, drained
2 8 oz. pkg. cornbread mix (Jiffy works great)
1 c. low fat sour cream
3/4 c. butter, melted

Combine all ingredients, mixing lightly but thoroughly. Pour batter into a greased 9 x 13 baking dish. Bake uncovered at 350 degrees for 30 – 35 minutes.

If you want some help learning to make bread, you can get the FREE eGuide:

Easy Square Biscuit Recipe – No Shortening, No Biscuit Cutter Necessary!

This is a super easy biscuit recipe that pulls together in just a few minutes from ingredients that you most likely have in your kitchen already. It requires NO shortening and you just cut them with a knife, so you don’t even need a biscuit cutter!


Easy Biscuit Recipe

2 C flour
2 Tbsp Sugar
3 tsp baking powder
1 tsp salt
1/3 C oil
2/3 C milk

Preheat oven to 475 degrees. Mix dry ingredients together. In a small bowl, add the oil and milk, but do NOT mix together. Transfer liquids into dry ingredients and stir until well blended. Knead a few times (you can just use a spoon/spatula rather than getting your hands dirty) to form it into a ball. Roll out dough to 1/2″ thick between two pieces of plastic wrap, wax paper or aluminum foil. Cut into 10-12 squares. Bake 10-12 minutes, or until just starting to brown. OPTIONAL: Brush tops with butter for the last 2 minutes of baking.

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