Recipies All Tried & True, meaning Brian and the kids will eat it

Alot of the food I cook is based in the whole "Paula Deen" way of cooking-and from scratch so if you are looking for low fat or healthy or anything like that- I apologize ahead of time- that doesn't normally happen in our house. I like cooking down home traditional stick to your ribs food- Why?  (you may not care why but this is a Blog so I can type all I want about "Why" I cook like this) I honestly believe it is because growing up I had a Mom who was something of a  mmmm hippie- and I mean no disrespect Mom- but all the "TigerLily" sidedishes, "Dandelion Tea" and I can assure you we were the only kids on the block- heck the only ones in the state who had "Egg Drop soup" when we were sick instead of Chicken Noodle soup, has inspired me to cook the complete opposite from my mother. On many occasions she has called me during our nightly "Dinner Time rush" to see what I am cooking and her reply will always include something like "Oh My God do you realize the evilness of white bread and how much salt is in that Ham Pot Pie you are making?" I  usually laugh and explain that is why my good doctor has prescribed me High Blood Pressure medicine So that  I can counteract that salt" To which she dutifully says " I raised you better that that"

Ahhh all in fun I know. But I want to be the mom that my boys seriously tell people "My mom makes the best brownies, chocolate cake, Ham Potpie, Stuffed Peppers, Bread anything...

I know it is working with Brian cause I think he has gained like 20 LBs since we got married! 

So - Here they are- I have about 40 some recipes that I continually go to again and again because they are easy, frugal, comforting and the family eats it- which mind you is not easy when you are trying to feed 3 Men (I use this term loosely since Connor is only 4).

 I am starting out with a Breakfast Recipe:

Cinnamon-Swirl Bread
1 1/3 c. granulated sugar
2 tsp ground cinnamon
2 c. all-purpose flour
1 Tbsp. baking powder (yes-- tablespoon)
1/2 tsp. salt
1 egg (beaten)
1 c. milk
1/3 c. vegetable oil
Preheat oven to 350 degrees. Grease and flour a 9x5x3-inch loaf pan
. Mix 1/3 c. sugar and cinnamon; set aside. In a large mixing bowl, combine
flour, baking powder, salt, and remaining sugar. Combine egg, milk, and oil;
add to flour mixture. Stir by hand just until moistened. Pour half the batter into
prepared pan. Sprinkle with half the cinnamon mixture. Repeat with remaining
batter and cinnamon mixture. Draw a knife through batter to marble.
Bake for 45 to 50 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes.
Remove from pan. Cool. Wrap and store bread overnight before slicing. Serves 16.

 Now - I know it says it serves "16" but comeon- honestly? Do you really think that if you had 16 people at your house you could safely say this loaf of bread would satisfy them? I beg to differ with that Serves so many crap...