I know, I know. I just posted banana bread…a chocolate banana bread in fact.

But I had lots of bananas and buttermilk, and my mama always told me not to waste.

Back in the day, I posted my famous Banana Bread. It made it rounds around the web and I got nothing by praise about it. Yeah.

I know the old saying is “If it ain’t broke, don’t fix it”. I get it.

Well, I wanted to mix it up a bit. Essentially the same recipe, but a few technique changes.

I wanted a deeper flavor. So I roasted the bananas and browned the butter. Two extra steps, but well worth it.

Bananas before roasting

Bananas after roasting

These are my FAVORITE frozen blueberries of ALL TIME! They even sell them in a canned variety now. I can’t find them in the stores yet…but trusty Amazon has them here.

These are the pans I always use for my banana bread.

A loaf with blueberries in it.

~ The Hungry Housewife

Some might say it’s too hot to bake.

I say it’s never too hot to bake.

Sure, I live in Florida. But in Florida, central a/c is a MUST. So baking doesn’t heat my house.

Just crank down the air a bit…or turn on a fan..or bake naked.

You will be fine.

I know we are all guilty of buying too many bananas.

Then they get all nasty and the fruit flies start invading.

Just solve the problem and make banana bread.

You can make my normal Famous Banana Bread or my Chocolate Banana Bread.

This recipe makes TWO 8 x 4 loaves.

You can find a good 8 x 4 pan here

Or you might be able to find the Hefty EZ Foil Disposable Loaf Pans in an 8″ x 3 3/4″ at your grocery store.

Kinda an odd size. I used to make it in a large loaf pan, but it took so long to cook, it would get dried out. So breaking the recipe into two pans, solved that issue.

~ The Hungry Housewife

Are you getting sick of seeing all of my Crescent Creations? We had the Crescent Cinnamon Rolls and then the Cheesy Crescent Rolls and now these Scrumdiddlyumptious Blueberry Cream Cheese Crescent Rolls.

I can tell you one thing..I am not sick of creating them OR eating them!

Ok, before I get into these, I busted out laughing out loud when I was uploading these photos. It looks like I created some sort of “crescent roll monster” with the 2 blueberries on the top.
Tell me you don’t see it??????

I mean look…they totally look like twins

The Geico Money thingy

My once  thought to be Beautiful photo…sigh

Anyway, now that I totally ruined the photo for myself, lets talk about amazing.

Yeah, these are delightful. Easy too. They would be perfect on your Easter Brunch Table.

The inside is warm and creamy with sweet blueberries and the icing had a slight lemon flavor that goes perfect with the fruit.

And now onto the Giveaway

McCormick would love to offer one of my fabulous readers a spring baking set so you can create something wonderful for your self.

Maybe my Blueberry Cream Cheese Crescent Rolls or how about some Lemon Cheesecake Bars, Spiced Springtime Sugar Cookies or Cheesy Bacon & Egg Brunch Casserole. For even more ideas from McCormick, visit them on Pinterest

One winner will win the following (as seen above)

• Corningware Baking Dish
• Spring Cookie Cutters
• Muffin/Cupcake Pan
• Whisk
• MeriMeri Spring Cupcake Liners
• McCormick Assorted Food Coloring
• McCormick Ground Cinnamon
• McCormick Ground Ginger
• McCormick Pure Vanilla Extract
• McCormick Pure Lemon Extract

~ The Hungry Housewife

Sleep overs call for yummy breakfast treats. Easy yummy treats.

I planned on making homemade cinnamon rolls, but I forgot to thaw out my cinnamon roll dough that I made a couple of months ago. But you know when you get something in your head to make, you are completely on a mission.

I remembered I had some Pillsbury Crescent rolls in the fridge and thought, “yeah, they will do.”

Easy and delicious I tell you. The kids LOVED LOVED LOVED them…and so did the grownups.

Unroll your Crescent Rolls

Spread your cinnamon butter over the dough

ummmm, YUM

Roll em’ up

Bake, remove from oven and drizzle with glaze!

Ready for the easiness?

~ The Hungry Housewife

Yes, you heard me correct- ICE CREAM BREAD.
All is right in the world. Ice cream and self rising flour have made beautiful food love and made delicious babies. Perfectly soft bread babies.
The ice cream only slightly sweetens the bread and lends just a tiny bit of the flavor of the ice cream.
Heaven I tell you …HEAVEN

Seriously, you MUST stop what you are doing right now and make this. It takes about THREE minutes from the time you take your ice cream out of the freezer till the time that you pop it in the oven. So there are no excuses. You say you don’t have any self-rising flour? No worries, you can make your own.
For every cup of flour  add  1 1/2 tsp baking powder and 1/2 tsp salt (sift together). There you go, now you have self-rising flour.
I used Butter Pecan Ice Cream, cause that’s my fav,  but you can use whatever flavor you want.
Chocolate, strawberry, cookie dough…my head s spinning.

ICE CREAM BREAD
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Makes One 8 x 4 loaf

2 Cups Ice Cream, any flavor, softened
1 1/2 cups Self-Rising Flour

Preheat your oven to 350. Spray and flour a 8 x 4 loaf pan, or line it with parchment paper.
In a medium bowl mix the ice cream and flour together until just combined.
Scoop into the loaf and and smooth out.
Bake for about 45 minutes or until a toothpick stuck in the loaf comes out with a few crumbs stuck to it.
Remove from the pan and allow to cool (if you can wait that long)!

For best results..use full fat ice-cream!

Recipe source: 1001 ways to Cook Southern

~ The Hungry Housewife