Category: Breads

COPYCAT Texas Roadhouse Cinnamon Honey Butter

Ever since the first TRH opened in our nearby city, we have been enamored with the fresh rolls and butter. After our recent Christmas dinner where we had leftover dinner rolls, I decided to search out that wonderful cinnamon honey butter. Et voila, this one came very close. Elsewhere on Pinterest you can find the Copycat rolls recipe, but the butter is the star for me.

Copycat Texas Roadhouse Cinnamon Honey Butter

  • 1 stick (4 ounces) unsalted butter, at room temperature
  • 1/4 cup powdered sugar
  • 1/4 cup honey
  • 1 teaspoon ground cinnamon

In the bowl of an electric mixer fitted with the whisk attachment, beat the butter for 30 seconds, or until pale in color. Add the powdered sugar, honey, and cinnamon and beat until well combined, light, and fluffy, about 1 to 2 minutes. Serve immediately or store, covered, in the fridge for up to 5 days. Serve butter at room temperature, on hot rolls.

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Jiffy Mix Cornbread with Jalapeno and Cheese

Until recently, we were unable to find Jiffy cornbread mix here. Having found it, I searched Pinterest to look for an upgrade to the mix. Below is the enhanced recipe…

Jiffy Mix Jalapeno and Cheese Corn Bread

INGREDIENTS

  • 1 box of Jiffy Corn Muffin Mix
  • 2 Tbsp. of melted butter (I use unsalted)
  • 1/3 cup of milk – I used 2%, but you can substitute whatever you have on hand
  • 1/2 cup of shredded cheddar cheese
  • 1 /2 of 15 oz. can of Niblets corn – drained
  • 1 – medium Jalapeno diced (or) 2 Tbsp. of canned jalapeno diced (optional)
  • 1 egg

INSTRUCTIONS

1. Preheat oven to 375 degrees

2. Using a large mixing bowl, add the corn muffin mix and all of the other ingredients and mix until the dough is moist

3. Grease an 8×8 pan and pour the mixture into the pan

4. Bake at 375 degrees for about 25-35 minutes – or until a toothpick inserted in the middle comes out clean

5. Bread will still be very moist when done, don’t let that confuse you with it not being cooked.

NOTES

*Adjust baking time per baking dish. Muffins will be ready on the earlier side of time frame (around 15-20 min., loaf pan will probably take the full amount of time because of the depth of the batter – maybe longer, use the toothpick method. you can use an 8×8 or 9×9 pan to spread the batter out a little, and you are probably looking at closer to 25 minutes.

Madison’s Banana Bread

On our recent visit to my daughters, my granddaughter made this great banana bread for us. It is very easy and tasty too!

Madison’s Banana Bread

1 tsp. cinnamon

2 bananas mashed

1/2 cup butter

1 1/2 cups flour

1 cup sugar

2 eggs

1/2 cup sour cream

1 tsp. vanilla

1 tsp. baking soda

Preheat oven to 350 F.

Cream together butter and sugar. Mix in 1 egg (2) at a time to the butter. Set aside.

In a separate bowl, mix flour and baking soda. Slowly mix flour mixture into the butter mixture.

Add vanilla.

When all mixed well, add sour cream and cinnamon. Set aside. Mash the peeled bananas into the mixture until well combined.

Spray your 9 x 5 baking pan. Pour in batter.

Bake for about 1 hour, checking periodically. Edges will be golden brown.

N.B. Papa’s suggestion…add chopped nuts….