It's pumpking time! 
These hearty jumbo muffins have pumpkin pie spice flavors and a crumbly nut topping. Serve with a hot cup of coffee or an ice-cold glass of milk.


2-1/2 cups all-purpose flour
1/2 cup sugar
1/4 cup packed brown sugar
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, room temperature
1 cup canned pumpkin
1/2 cup buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract
1/2 cup chopped pecans

topping:
1/3 cup packed brown sugar
1/3 cup finely chopped pecans
1/4 cup all-purpose flour
1/4 cup cold butter, cubed

In a large bowl, combine the first 7 ingredients. In another bowl, combine the eggs, pumpkin, buttermilk, oil, and vanilla. Stir into dry ingredients just until moistened. Fold in pecans. Fill 6 greased or paper-lined jumbo muffin cups three-fourths full.

In a small bowl, combine the brown sugar, pecans, and flour, then cut in the butter until the mixture is crumbly. Sprinkle over batter.

Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.



Pumpkin Pecan Muffins

September 28, 2025


This pasta, chicken sausage with collard greens dish is low in calories. By cooking this recipe in one pan, including the pasta, the starch thickens the liquid, making a thick, rich sauce without butter or cream.


2 teaspoons olive oil
12 ounces fully cooked sweet Italian-style chicken sausage (such as Al Fresco), cut into 1/4-inch-thick slices
1 pound cremini mushrooms, sliced
4 cups unsalted chicken stock
1/2 teaspoon kosher salt
4 cups chopped, stemmed collard greens (about 3 oz.)
10 ounces uncooked penne pasta
1 cup thinly sliced red onion (from 1 onion)
1 tablespoon thinly sliced garlic
1 tablespoon red wine vinegar
1/2 teaspoon crushed red pepper


Heat oil in a large, high-sided skillet over medium-high. Add sausage and mushrooms; cook, stirring often, until browned, about 8 minutes. Add stock and next 5 ingredients; bring to a boil. Cook, stirring constantly, until pasta is al dente and liquid is mostly absorbed, about 15 minutes. Stir in vinegar, and sprinkle with crushed red pepper.

One-Pan Pasta with Chicken Sausage, Mushrooms, and Collards

September 11, 2025

 


If you like Carbonara, here is a new twist: spicy Italian sausage.

On New Blog
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Spicy Sausage Carbonara

August 30, 2025



This is an excellent sauce to elevate your steaks, roasts, burgers, or hoagies.

5 oz soft blue cheese, cubed
3 1/2 tablespoons herb garlic butter (1/2 stick), cubed
1 cup yogurt blue cheese dressing
2 teaspoons chipotle pepper sauce


Cut cheese and butter into small cubes. Place both in a medium saucepan on medium heat, cook, and stir for 2-3 minutes or until melted. Stir in dressing and pepper sauce; remove from heat when the sauce is bubbly. Serve sauce over roasts, steaks & fajitas.



I don't remember where I came across this recipe back in 2015, but it is one sauce I use from time to time.

Picture Credit Simply Recipes

Enjoy

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It's peach season, and I came across this super-easy recipe. Use this seasonal fruit in this easy-to-prepare Peach Cobbler. Serve with a scoop or two of creamy vanilla ice cream. In my book, this is a comfort food.



1 3/4 lbs. fresh peaches (4 cups)
1/2 cup (4 oz.) salted butter
1 cup self-rising flour
1 cup granulated sugar
1 cup whole milk
1 tsp. vanilla extract



Preheat oven to 350ºF. Gently rub the peaches under running water to remove fuzz, and slice the peaches. 

Place butter in an 11- x 7-inch baking dish; place dish in oven until butter melts.

Stir together flour, sugar, milk, and vanilla in a separate bowl.

Pour ingredients onto melted butter. (Do not stir.) 
Spoon peaches over the mixture. (Do not stir.)

Bake in preheated oven until brown and bubbly, 45 to 50 minutes.


Note:
You can remove the skin from the peaches.
Sweeten to taste. If your peaches are sweet, use less sugar.
Serve warm. 
Drizzle caramel sauce over cobbler, whipping cream, vanilla ice cream, or fresh berries.
You can even sprinkle toasted pecans, walnuts, or almonds over the top.
Frozen, thawed peaches can be used.
Combine other fruits with the peaches, such as raspberries, blueberries, strawberries, plums, etc.


Credit
A Southern Living Recipe, you can see here
Jessica and Stephen Rose, of The Peach Truck, shared this recipe.
Photo Credit Stacy K. Allen, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle.

Peach Cobbler It's Easy

August 14, 2025

 



Hello Friends!

Are you experiencing the long, hot summer days like I am? How about serving some cool, refreshing Sweet Tea Punch for your next gathering or for the weekend? You deserve a treat

There are numerous variations in making this tea. Here is the recipe.

  • 3 (11.3-oz.) cans guava nectar (about 4 1/4 cups), chilled

  • 3 cups prepared unsweetened tea, chilled

  • 1/3 cup fresh lemon juice (from 2 large lemons), plus lemon slices for serving

  • 6 (4-in.) fresh mint or rosemary sprigs

  • Ice

Stir together guava nectar, tea, and lemon juice in a large punch bowl or pitcher. Chill until ready to serve.

Note: Brew strong tea, and balance the guava nectar and lemon juice to your liking.

When ready to serve, add ice, lemon slices, and herb sprigs.

Customize your tea.
  • Fruit juice: Swap guava nectar for mango, peach, or apricot nectar, passionfruit juice, pineapple juice, or any other juice you love.
  • Tea: Use any type of unsweetened tea you prefer, from black or green tea to herbal varieties.
  • Herbs: Use basil or thyme instead of mint or rosemary for a unique twist.
  • Citrus: Use orange or lime juice in the place of lemon as desired.
  • Bubbles: Stir in sparkling water, club soda, or ginger beer for an effervescent touch. You can also use prosecco or sparkling rosé.
  • Alcohol: Add bourbon, whiskey, rum, vodka, or gin to the punch as you like.
I came across this recipe at Southern Living
See more here 
By 
Kimberly Holland
 
 
Published on April 22, 2025



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A New Twist Sweet Tea Punch

August 2, 2025

 


  • This recipe takes brownies to a new level. Creamy cheesecake and the swirls of tart cherry pie filling are sure to satisfy. Perfect for the 4th of July!


  • 1 (8-oz.) pkg. cream cheese, softened

  • 1/4 cup powdered sugar

  • 4 large eggs, at room temperature

  • 3/4 tsp. kosher salt, divided

  • 1/2 cup all-purpose flour

  • 1/3 cup Dutch-process cocoa

  • 1/2 cup unsalted butter

  • 1/2 cup 60% cacao bittersweet chocolate chips (from 1 [12-oz.] pkg.)

  • 1 cup granulated sugar

  • 1/4 cup packed dark brown sugar

  • 1 tsp. vanilla extract

  • 3/4 cup cherry pie filling (such as Lucky Leaf)



Preheat oven to 350°F. Coat an 8-inch square metal baking pan with cooking spray; line with parchment paper or aluminum foil, leaving a 2-inch overhang on all sides. Set aside.

In a medium bowl, beat cream cheese and powdered sugar with an electric mixer on low speed until light and fluffy, about 1 minute. Add 1 of the eggs and 1/4 teaspoon of the salt; beat until just combined, and set aside. Whisk together flour, cocoa, and remaining 1/2 teaspoon salt in a small bowl until no lumps remain; set aside.

Add butter and chocolate chips to a large microwavable bowl. Microwave on HIGH in 30-second intervals, whisking after each interval, until chocolate is melted, about 1 minute. Whisk in granulated sugar and brown sugar until combined. Add vanilla and remaining 3 eggs; whisk until combined. Add flour mixture, whisking until no dry streaks remain.

Add batter to prepared baking pan, spreading in an even layer. Gently spread cream cheese mixture over batter; dollop cherry pie filling over cream cheese mixture. Using the tip of a butter knife, swirl cherry pie filling into cream cheese mixture as desired. Bake in preheated oven until cream cheese mixture is lightly browned around edges, 45 to 50 minutes. Let cool to room temperature in pan on a wire rack, about 1 hour. Chill at least 1 hour before slicing.



Recipe credit Southern Living


Enjoy!




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June 10, 2025


Perfect for a large gathering or cut in half for a family dinner. 


1 (2.25-oz.) package sliced almonds
2 (6.2-oz.) boxes fast-cooking long-grain and wild rice mix
1/4 cup butter
4 celery ribs, chopped
2 medium onions, chopped
5 cups chopped cooked chicken
2 (10 3/4-oz.) cans cream of mushroom soup
2 (8-oz.) cans chopped water chestnuts, drained
1 (8-oz.) container sour cream
1 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups (16 oz.) shredded Cheddar cheese, divided
2 cups soft, fresh breadcrumbs


1. Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 4 to 6 minutes or until toasted and fragrant, stirring halfway through.

2. Prepare rice mixes according to package directions.

3. Meanwhile, melt butter in a large skillet over medium heat; add celery and onions. Sauté 10 minutes or until tender. Stir in chicken, next 6 ingredients, rice, and 3 cups cheese. Spoon mixture into a lightly greased 15- x 10-inch baking dish or 2 (11- x 7-inch) baking dishes. Top with breadcrumbs.

4. Bake at 350° for 35 minutes. Sprinkle with remaining 1 cup cheese, and top with toasted almonds. Bake 5 minutes.
To Make Ahead: Prepare as directed in Steps 2 and 3. Cover with aluminum foil, and freeze up to 1 month. Remove from freezer, and let stand at room temperature 1 hour. Toast almonds as directed in Step 1. Bake casserole, covered, at 350° for 30 minutes. Uncover and bake 55 minutes to 1 hour and 15 minutes or until thoroughly heated. Sprinkle with 1 cup (4 oz.) shredded Cheddar cheese and toasted almonds. Bake 5 more minutes.

Shrimp-and-Wild Rice Casserole: Substitute 2 lb. peeled and deveined, medium-size raw shrimp (4 1/50 count) for chicken; 2 cups (8 oz.) shredded Monterey Jack cheese and 2 cups grated Parmesan cheese for Cheddar cheese; and 1 cup dry white wine for milk.

Cajun Chicken-and-Wild Rice Casserole: Omit salt and pepper. Reduce chicken to 2 1/2 cups. Prepare as directed, sautéing 1 lb. andouille sausage, chopped, and 1 green bell pepper, diced, with celery in Step 3. Stir 1 (15-oz.) can black-eyed peas, drained, and 1 tsp. Cajun seasoning into rice mixture. Proceed as directed.


This recipe had outstanding reviews. I have shared it with several friends over the years. It came from Southern Living, my fav, November 2011. Enjoy! Cut this recipe in half to make one 11x7 dish.





 

Chicken-and-Wild Rice Casserole

May 15, 2025

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