Pumpkin Spice Muffins with Pecan Brown Sugar Streusel Topping {Recipe}

 Yesterday I was bored and it was a rainy chilly autumn day here in Germany. I was grocery shopping and craving something pumpkin and sweet. I grabbed a few items and went home to whip up this delicious pumpkin spice muffin recipe. I added a streusel topping to make it a little bit fancier and more like something you would find in a coffee shop or serve at a brunch. 

I hope you enjoy them as much as we did!

Pumpkin Spice Muffins 

with Pecan Brown Sugar Streusel Topping

Pumpkin Spice Muffins:

1 box spice cake mix

1 can pumpkin

2 eggs

2 teaspoons vanilla

Pecan Brown Sugar Struesel:

1/2 cup chopped pecan pieces

1/4 cup brown sugar

1/4 cup granulated sugar

1/2 cup flour

2 teaspoons cinnamon

4 tablespoons butter, melted

Preheat oven to 350.

Mix together ingredients for streusel topping in a small bowl, set aside.

Mix together cake mix, pumpkin, eggs and vanilla in a large bowl. Don't worry, your batter will be really thick. Pour into lined muffin tins. Top with struesel topping, slightly pressing into muffin mixture.

Bake 20-25 mins or until toothpick comes out clean. Makes 12 muffins.

My daughter and I enjoyed having them this morning with mugs of hot cocoa!

Southern Banana Pudding {Recipe}

When it comes to summer in the South, everyone has their favorite Banana Pudding recipe. You're pretty much guaranteed to find a banana pudding at every potluck or family function. This is my family favorite from my "Aunt" Pam! She gave it to us when we first got married. It's in our family and friends cookbook where everyone who loved us gave us recipes to start off our marriage. I make it every year when the weather warms up.

Southern Banana Pudding

1 large box instant vanilla pudding

8 oz sour cream

12 oz Cool Whip 

3 or 4 large bananas

1 box Vanilla Wafers

3 cups of milk

1. Mix the pudding and milk as directed on box.

2. Add sour cream and mix well.

3. Fold in Cool Whip.

4. Layer Vanilla Wafers, chopped bananas, and pudding mixture.

5. Refrigerate overnight before serving.

Strawberry Rhubarb Crumble {Recipe}

If you're looking for the perfect way to use that rhubarb in the backyard (like me) then this is the recipe to try! Strawberry Rhubarb Crumble. Besides all the chopping it's pretty easy to make.

Below are the pictures of the rhubarb that we have growing in our backyard. We have 2 huge plants of it. You can see with me standing beside it how big the leaves are. But, you don't use the leaves, they are poisonous to eat, only use the stalks.

If your plant is blooming flowering stalks, you should break off the flowering parts so that the plant can send it's energy to creating the leaves instead of flowers. Mine is growing huge and even with the flowering stalks still on there it seemed to be growing fine.

Pick your leaves (you can see how big they are with Ariana holding them up). I used 3 good sized stalks and got about 3 cups worth of usable rhubarb out of it.

Chop up your rhubarb and strawberries and we'll get started with the actually recipe part!

Strawberry Rhubarb Crumble

Filling:

3 cups strawberries, roughly chopped

3 cups rhubarb, chopped

3/4 cup sugar

3 tablespoons cornstarch

zest of 1 lemon

2 tablespoons lemon juice

Topping:

1/4 cup rolled oats

3/4 cup all purpose flour

1/2 cup sugar

1/4 cup brown sugar, lightly packed

1/4 teaspoon cardamom

1/8 teaspoon salt

zest of 1 lemon

1/2 cup unsalted butter (1 stick), cold, diced 

1. Preheat oven to 375 degrees F (190 degrees C)

2. In a large bowl mix together strawberries, rhubarb, sugar, cornstarch, lemon zest and lemon juice. Mix well and set aside.

3. In a medium bowl mix together oats, flour, sugar, brown sugar, cardamom, salt and lemon zest. Using a pastry cutter or fork work butter into mixture until crumbly.

4. Pour filling into sprayed pie pan. Top with crumble topping. 

5. Bake for 45 to 50 minutes until top is golden brown and filling is bubbly.

6. Serve warm with vanilla ice cream.

Farmers Sandwich {Recipe}

I don't really know what to call this sandwich so I'm calling it the Farmer's Sandwich since that's the kind of bread we used to create it. Use whatever bread suits your taste. It's really easy and yummy and the flavors flow well together. I'm really loving the fact that we put roasted red pepper on it and the lemon ailoi gives it a light spring/summer feel.

Oh and I'm not totally sure I can call this a recipe since it's just a sandwich but I'm doing it anyways.

Farmer's Sandwich 

bread  - we used Farmer's Bread, it's German called Bauernbrot.

deli turkey - we got tomato basil, yum.

munster cheese 

roasted red peppers - winning flavor here!

avocado, sliced

arugula

lemon aioli - mix a little bit of lemon zest and juice into your mayo

Layer your sandwich and enjoy!

And just a note, this is not an open faced sandwich. I just posted this pictures so I could showcase all the colorful goodies inside.

When it starts getting warmer outside, sandwiches are my go-to lunch. What's yours?

Fruit Nachos {Kid Friendly Recipe}

These are seriously my new favorite snack. I'm pretty sure I like them even more than Ariana and she loves them!

They are easy-peasy and great for a quick snack that kiddos can help make.

This isn't my recipe, we got it from a Highlights magazine, but it's so easy and yum I wanted to share.

Fruit Nachos:

Cinnamon sugar pita chips

1 box instant vanilla pudding

assorted fruit (we used blueberries, raspberries, and kiwi)

Mix up your vanilla pudding as directed on package. We used the quick 5 minute method cause we're impatient like that. Plate your chips and drizzle on the pudding (like cheese) then top with the berries and kiwi or fruit of your choice. Dig in! Seriously, this is yummy and light for enjoying on a warm day.

*We've also tried them with bananas, strawberries and a little chocolate syrup and that's yum too!

Creamy Avocado Pesto Pasta with Chicken {Recipe}

This is a yummy recipe me and my man created, and perfected after a few different tries. Looks kind of fancy but doesn't take much time or effort. Perfect for summer time and I'm thinking using small pasta like rotini and mixing in the tomato and chopped chicken would make a nice cold pasta to take to a potluck or BBQ for the summer.

Creamy Avocado Pesto Pasta with Chicken

Juice from 1 1/2 lemons

1/2 cup pine nuts

4 garlic cloves

10 tbsp olive oil (separated)

1 cup basil leaves

3 avocados

3/4 tsp salt

3/4 tsp pepper

16 oz fettuccine  (or pasta of your choice)

1 large tomato chopped

cooked chicken

Cook your pasta as directed.

Meanwhile in a food processor, mix together the garlic cloves, 1/2 cup pine nuts, 5 tablespoons of the olive oil. Once blended add in the basil and blend again. Next add in the avocados, 1 at a time, blending in between and adding the other 5 tablespoons of olive oil while mixing. Lastly season with salt and pepper.

Drain pasta and rinse with cold water. Once pasta is drip dried, toss with sauce and refrigerate for about 20 mins to help flavors mingle and to chill the pasta a little.

Slice the cooked chicken (or buy it pre sliced and pre cooked like I did for a quick dinner) and chop your tomato. Plate your pasta and top with the chicken and tomatoes. Garnish with fresh pepper and lemon zest if desired.

This makes enough for 4-6 people depending on how hungry you are.

Bang Bang Shrimp Tacos {Recipe}

If you've ever had the Bang Bang Shrimp appetizers at Bonefish Grill you know how amazing these are! I had them last year on my birthday for the first time. I decided to make them at home one night and they turned out good. Then I came up with the idea of putting them into tacos (you know like fish tacos, but better). Best idea for dinner I'd had in a while. They were outstanding! I knew I had to recreate it to share here. So without further ado, everyone welcome Bang Bang Shrimp Tacos to my blog.

Bang Bang Shrimp Tacos

20 medium shrimp, peeled and deveined*

SPICY SAUCE:
1/2 cup mayonnaise
4 teaspoons chili garlic sauce (sirachi sauce)
1 teaspoon granulated sugar
1 teaspoon rice vinegar

FOR THE EGG MIXTURE:
1 egg, beaten
1 cup milk

FOR THE BREADING MIXTURE:
1/2 cup all-purpose flour
1/2 cup panko breadcrumbs
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried basil

FOR FRYING:
a couple of cups vegetable shortening or oil

GARNISH:

flour tortillas

guacamole or avocado

coleslaw mixture**
green onions, chopped (green part only)

tomatos, chopped

1. Mix together your dry ingredients for your breading in a shallow bowl.

2. Mix together your egg and milk in another small bowl.

3. Dip your shrimp in the panko mixture, then the egg mixture, then the panko mixture again. Set them aside on a plate. Once all your shrimp are breaded, put them in the refrigerator for about 20 minutes. This helps the breading stay on while you fry them.

4. Mix together the ingredients for your sauce while you wait. This is when I made my guacamole as well. (check your social networks ha!)

5. Put enough oil to go half way up your shrimp in a large shallow pan. Heat on medium high heat until sizzling occurs when you start to put your shrimp in.

6. Fry your shrimp on each side about 2 mins until golden brown. Drain off oil.

7. Coat your shrimp in your bang bang sauce in a bowl. 

8. Create your tacos with the coleslaw mixture, guacamole or avocado, 4-5 shrimp. Top with tomatoes and green onions. Feel free to add extra sirachi sauce if you like more bang!

Enjoy!!

*I used frozen raw tail on shrimp. Just defrost them and pull the tail off before you do your breading.

**My green mixture was mixed greens, cabbage, radishes, and carrots

Inspired by Bonefish Grill. Shrimp sauce and breading adapted from Secret Restaurant Recipes

Green Smoothie {Recipe}

 In my most recent attempt to be a healthier, I created this green smoothie. It's so yummy and recently has been my favorite breakfast, even Ariana likes it! 

I finally got a chance to make it for Richard this week and he's a fan. It's so simple and super healthy with all that spinach! I created measurements for this post, but usually for my frozen fruits and spinach I sort of eyeball it. The measurements aren't always exact when I make it but pretty close. This smoothie is so good you don't even feel like you're eating greens. 

It's a wonderful way to get some green stuff into your body making your day start off healthier!

Green Smoothie

1/2 cup frozen peaches

1/2 cup frozen pineapple chunks

4 ice cubes

1 cup cold water

2 fresh bananas, broken into pieces

1 fresh kiwi, peeled and sliced

3 cups fresh baby spinach 

1 small container vanilla yogurt (6 oz)

Blend it all together for a few minutes, stirring to ensure everything is getting mixed and enjoy!

This makes about 36 ounces of smoothie. 

Three Cheese Potato Soup {recipe}

* My friend gave me this recipe and I tweaked it a little. All measurements are estimates. I didn't measure but only eyeballed these ingredients and used what I had in the cupboard. You could use heavy cream instead of milk if you have it. Use whatever cheese you have, I just happen to have those cheese in my fridge. It all turned out delicious though and I've made it a few times!

Three Cheese Potato Soup

1 onion, chopped
1 garlic clove, minced

4 hot dogs, sliced

olive oil

2.5  cups chicken broth

4-5 medium potatoes

2.5 cups milk

1 cup cheddar

1 cup mozzarella

1 cup swiss

Cut potatoes into 1 inch chunks, begin boiling in salted water about 10 mins or until tender. Meanwhile, in a large pot sauté onions, garlic, and hot dogs in olive oil over medium heat until onion is slightly browned and soft. Stir in chicken broth. Dump in drained potatoes and mash with potato masher until smooth, some lumps are okay. Add in salt and pepper to taste and mix in milk. Stir in cheeses, leaving a little for topping. Adjust milk and chicken stock if the soup is too thick. Heat through and serve. 

I like mine with a big German pretzel and a cold beer!

DIY Amaretto Hot Cocoa Mix

This is a perfect (super easy) last minute gift for teachers/friends/coworkers, or make a batch for the family on Christmas morning to sip while opening presents!

Amaretto Hot Cocoa

8 cups dry milk (10oz)

1, 1 lb box confectioners sugar 

1, 16 oz can of Amaretto flavored coffee creamer 

1, 8 oz box Hershey's Cocoa (natural unsweetened)

1/2 tsp. salt

This makes about 20 cups so be prepared to give a lot to friends or cut the recipe down. Mix together all the ingredients in a large bowl until combined. Store in an airtight container.

To serve: stir 3 heaping tablespoons of mix into about 6 oz of hot water. Top with mini marshmallows if desired. Enjoy!

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We made this to give to the teachers at Ariana's preschool and we made cute little labels for them and topped the jars with fabric, twine and a candy cane.

Here is the label we made. Feel free to save and print them for your cocoa too!

Want more Christmas recipes? 

You might like Candy Coal,  Egg Nog Cake, or  Candy Cane Cupcakes

I'm linking up with Holiday Bokeh Party!

Pumpkin Cheesecake Cupcakes {Recipe}

Yesterday was my friend's birthday. Happy Birthday Andrew!

So, I made these yummy cupcakes to celebrate. They're perfect for Autumn, so I thought I would share them with y'all so you can make them too!

Pumpkin Cheesecake Cupcakes

cupcakes:

2 cups flour (all purpose)

3 tsp. baking powder

2 tsp. cinnamon

1 tsp. baking soda

4 eggs, beaten

1 (16 oz) can of pumpkin pie mix

1 1/2 cups granulated sugar

1 cup vegetable oil

frosting:

1 (16 oz) package of cream cheese (room temperature)

2 tsp vanilla

4 cups powdered sugar

Mix together the flour, baking soda, cinnamon, baking powder, and sugar. Stir in the eggs, oil and pumpkin pie mix. Pour into prepared paper cupcake cups and bake at 350 degrees for 25-30 minutes.

With a mixer, blend together the ingredients for the frosting until smooth. Frost when cool. I sprinkled mine with a little bit of pumpkin pie spice. Keep refrigerated until ready to serve.

Brownies in a Mug {Microwave Recipe}

Brownies in a Mug

In a microwave safe mug mix together:

2 tablespoons flour

2 tablespoons sugar

1 tablespoon cocoa powder

dash of salt

Stir in:

1 tablespoon vegetable oil

1 tablespoon water

splash of vanilla (optional)

Sprinkle top with chocolate chips, marshmallows, peanut butter chips, nuts etc.

Microwave for 1 minute (time may vary slightly)

Let it cool for a few minutes and ENJOY!

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For a bigger dessert just double the recipe (pictures show double)

These microwave brownies are dangerously easy and very yummy! I sent a big box of mugs and the ingredients to make these to Rich's squadron. I'm hoping they can have a brownie night at work. I know they'll love this since they are stuck eating chow hall food and better than getting stale/crushed cookies in the mail. It's the second best to actual made with love brownies for these guys and gals.

Perfect for a quick fall dessert for one (or two) or even would be a nice after school snack for teens.

found here

Baja Chicken Quesadillas {Recipe}

Baja Chicken Quesadillas

tortillas

1 can mexicorn

1 can black beans

1 small can mushrooms 

chicken strips*

shredded cheddar cheese (or a mexican blend)

cumin

chili powder

nonstick spray

1. First thing I do is prepare. I like to rinse my black beans several times and I shred some cheese and make sure all my other canned goods are open and read to be assembled. I tear my chicken into penny sized pieces.

2.  I usually use a quesadilla maker but you can use a large skillet too. Spray it with your non stick spray and heat to a medium heat. While this is heating up I prepare my tortilla on a plate. I place one tortilla down and sprinkle it with cheese. Then add the black beans, mexicorn, chicken, mushroom and add a good sprinkle of cumin and red chili powder. I top my mixture with more cheese to act as "glue" to melt it all together. Top with other tortilla.

3. Place in skillet or quesadilla maker and let it cook  until slightly browned and cheese is melted. Gently slide it onto a plate. I use a pizza cutter to cut mine into slices.

I serve mine with mexican rice, sour cream, guacamole, and salsa for dipping.

Don't forget your margarita!

(I love this recipe because I can keep the canned goods on hand and it's quick and easy! This is my own recipe but feel free to use any combinations of fixings you would like.)

*I sometimes use leftover chicken we have in the fridge while other times I buy the precooked mexican chicken strips you can find by the bacon or other sandwich meats.

If heaven tasted like a cobbler, I think it'd be blueberry {recipe}

I've been in a baking mood lately, but since I no longer live in Georgia, I'm not privy to a giant bag of"Aunt" Pam's blueberries grown in her backyard. Y'all lemme tell you, those are the best. 

Instead, I had to pay ridiculously high prices at the commissary for some blueberries - you don't even want to know. But, I was determined I was going to make some blueberry cobbler for the hubs before he, and the summer, leave.

And, I guess since I like y'all so much, I'll share this easy as pie, err cobbler, recipe. Given to me by none other than, my Momma.

Side note: If I plant a blueberry bush now, would the plant mature enough for us to even enjoy any blueberries before I move off and leave their berry goodness for the next tenant? Just curious. I don't think my landlord would mind.

Blueberry Cobbler

1 stick butter (we make Paula Deen proud in this household)

1 cup self rising flour*

1 cup sugar

1 cup milk

1 tsp vanilla

1 quart (4 cups) blueberries

Preheat your oven to 350 and in a 8x8 dish cut up the butter into pieces and place the dish in the oven to melt the butter while it's preheating. Meanwhile rinse your berries and make sure they are free of sticks. Mix together the flour, sugar, milk, and vanilla. Whisk until mixed well. Pour the mixture into your buttered baking dish. Then sprinkle with the blueberries. 

It should look something like this...

Bake at 350 for 45 minutes.

Serve warm with vanilla ice cream.

Seriously this is a heavenly recipe and so easy.

Ohh, yes.

*If you only have all purpose flour (like me) no worries - just add in a pinch of salt and 1 1/2 tsp of baking powder to your flour.

Whipped Sunshine {Recipe}

Whipped Sunshine 

1 oz Pinnacle Whipped Vodka

2 oz V8 V-Fusion Peach Mango

Mix together the whipped vodka and V8 Fusion in a shaker with ice. Strain into martini glass rimmed with sugar (I used pomegranate flavored). Garnish with a slice of mango.

My Mom and her friend invented this drink this summer. What better way to get the nutrition from 8 fruits and vegetables than by sipping it with alcohol haha! I enjoyed trying this when I was home and loved it so much I wanted to share it on my blog.

Summer Tea - 3 Ways

If you don't know, I'm from the South.

And being from the South what do we like? 
Yep, Sweet Tea. 
Usually the sweeter the better.

For the summer I thought it would be fun to create a few fruity spins on sweet tea. I actually misled you in the title of this post. I'm actually going to post 4 tea recipes. My recipes for 2 fruity concoctions I created myself, and my classic sweet tea, and one that isn't my own but I want to share with y'all. My classic recipe "Cat's Southern Sweet Tea" will be at the bottom. 

I totally made up all these recipes on my own except for the Blackberry one which Bobby Flay rocked and I 100% thank him for creating cause it is yum!!

I present:

::: Strawberry Mint Tea ::: Blackberry Bourbon Tea ::: & ::: Raspberry Lemonade Tea :::

STRAWBERRY MINT TEA

2 cups strawberries hulled and quartered

1 cup sugar

3 1/4 cup water

5 teabags

Mix together the strawberries, sugar, & 1/4 cup water in saucepan and cook over medium high heat about 5 mins until warmed through and strawberries are softened. About 5 minutes.

Remove from heat and stir in 10 mint leaves. Let sit at room temperature to cool 20 mins.

Heat 3 cups of water in a medium saucepan. Remove from heat and steep 5 teabags for about 5 minutes.

Discard the tea bags and pour tea in with strawberry mixture. Let sit at room temperature about 45 mins to meld flavors together. 

Strain mixture into a pitcher and top off with cold water. serve over ice with strawberry and mint leaves for garnish.

BLACKBERRY BOURBON TEA

3 cups fresh blackberries

3/4 cup sugar

2 tablespoons chopped fresh mint

6 tea bags

bourbon

Combine the blackberries, sugar and chopped mint in a large bowl and mash with a potato masher. Let sit while making the tea.

Bring 1 1/2 quarts cold water to a boil in a medium saucepan. Remove from heat and add the tea bags and let steep for about 3 minutes. Remove the tea bags and pour the tea over the blackberry mixture. Let the mixture sit at room temperature for at least 1 hour to let the flavors meld.

Pour the mixture through a strainer. Serve chilled with a shot of bourbon floating on top. Garnish with mint if desired.

RASPBERRY LEMONADE TEA

3 tea bags

1/2 can frozen lemonade concentrate

1 cup fresh raspberries

1/2 cup sugar

3 cups water (plus 2 cans)

1/3 cup raspberry sorbet

raspberries and lemon slices to garnish

Put your raspberries in a bowl and pour the 1/2 cup sugar on top. Mix in 1/2 cup warm water. Mash well with potato masher. Set aside for about 30 minutes.

Heat 2 cups of water in a small saucepan until almost boiling. Remove from heat and steep the teabags in it for about 5 minutes.

In your pitcher, scoop in 1/2 can of the frozen lemonade. (Save other half of lemonade mixture for regular lemonade or another use) Mix 2 lemonade cans of water with your lemonade in pitcher. Add in the 1/3 cup raspberry sorbet. 

Once tea is ready pour into pitcher and discard the tea bags. Strain your sugary raspberry mixture into pitcher. Stir well to mix flavors. Serve with slices of lemon and fresh raspberries on top.




::: Bonus Recipe :::


Cat's Southern Sweet Tea
8 tea bags
1 1/3 cup sugar

 water

Heat some water in a medium saucepan with tea bags in it until almost boiling. When it starts to get frothy on top take it off the heat. Let steep for 20 minutes. Add sugar into pitcher with just enough water to cover it. Pour in tea and mix well to dissolve sugar. Top off pitcher with water. Refrigerate at least 2 hours before serving for best taste!


**Note: These recipes are for a 2.25 quart pitcher.

For more summer recipes you may like check out:

Snowball Cake

Pineapple Teriyaki Pulled Pork Sandwiches

Summer Pasta Salad
Cheeseburger Cupcakes