Mini Maple-Glazed Pumpkin Muffins

Mini pumpkin muffin treats dunked in a wonderful maple glaze that leaves them moist, sweet, and delicious for the upcoming Fall mornings
Mini Maple-Dipped Pumpkin Muffins

It’s September y’all!  Where did the summer go?  I know I was a little busy with a new baby and all, but I am still having trouble believing it’s already time for…

fallImage Source

I don’t mind though.  I love all the goodies and comfort that Fall brings.  It marks the start of the holiday season, which I can’t ever wait for every year!

I feel like our family has definitely started out fresh and new for the season.  We spent the entire weekend rearranging and swapping the kids’ bedrooms.  We did a full circle switch.  Everyone seems to be very excited with their new spots.  My two little ones will be sharing a room once we move little Landry to his crib in a month or so.   A toddler bed, baby bed, dresser, toy box, kiddie table, a ton of baby dolls, and a toy kitchen doesn’t leave a whole lot of room.  At least they’ll be cozy, right?  I guess we’ll see how it goes!

Speaking of cozy…I want to share these delicious little pumpkin jewels.  They are so perfect for Fall breakfasts and lunchbox treats.

Mini Maple-Glazed Pumpkin Muffins

 So go ahead and welcome September with a bang and make pumpkin muffins!

Mini Maple-Glazed Pumpkin Muffins
Recipe type: Breakfast
  • 1 box yellow cake mix
  • 1¼ cups canned pumpkin
  • ½ cup milk
  • ⅓ cup vegetable oil
  • 4 eggs
  • 1½ tsp pumpkin pie spice
  • 1 tsp vanilla
  • Glaze: 3 cups powdered sugar
  • ⅓ cup maple syrup
  • 5 tbsp milk
  • ½ tsp vanilla
  1. Preheat oven to 350.
  2. Spray a mini muffin tin with cooking oil spray.
  3. Mix cake mix, pumpkin, milk, oil, eggs, spice, and vanilla with a stand mixer or hand mixer until well mixed, about 2 minutes.
  4. Pour a small amount of batter into mini muffin tin cups.
  5. Bake for 10 minutes and meanwhile make the glaze.
  6. Allow them to cool for 1-2 minutes. Turn them out onto a large dish towel.
  7. Lay out cooling rack on top of wax paper.
  8. Dunk each mini muffin into glaze flipping and coating thoroughly and set onto cooling rack to drip and set for a few hours.
  9. Store in an airtight container.
  10. For the glaze: Whisk all ingredients until combined.

Other great Fall breakfast treats:

French Puffs
French Puffs

Breakfast Pizza Bake
Breakfast Pizza Bake

Labor Day Menu

labor day

Hey everyone!  Many of you have a 3 day weekend coming up.  Woohoo!!  Perhaps your family and friends are getting ready for a barbeque to mark the end of the Summer season, so I thought I’d put together some dishes from my blog that you might like to add to your menu.

If you’re looking for a good burger, try these!
Garlic Butter Burgers
Garlic Butter Burgers

Here are some appetizers/sides for y’all to nibble on…

Ultimate Chicken Salad Rollups
Ultimate Chicken Salad Rollups

Veggie Squares
Veggie Squares

Corn Dip
Corn Dip Diary of a Recipe Collector

Aussie Cheese Fries
Aussie Cheese Fries

And for dessert, try one of these:

Chocolate Dream Trifle
Chocolate Dream Trifle

Strawberry Lemon Dump Cake
Strawberry Lemon Dump Cake

One-Pot Cabbage Casserole

An easier version than cabbage rolls…skip all the work and make it in one pot!

One-Pot Cabbage Casserole

Are you a cabbage fan?  Some are and some aren’t.  My husband and I love cabbage, and this is a recipe that both he and I grew up having.  It’s filled with ground beef, rice, tomatoes, cheese, and of course, cabbage.  It’s super easy for any night of the week and just as special for a Sunday dinner.  Plus, it is cooked up all in one pot with no need to bake it in the oven.

Now as far as cabbage goes, I’m still working on my kids.  Yes, I had to take out the cabbage for them to eat it, but I got really good reviews from them once I did this…we are taking baby steps around here.

So I’m hoping you have some cabbage fans in your house and you’ll give this one a try!  You’ll love it!

5.0 from 1 reviews
One-Pot Cabbage Casserole
Recipe type: Main Dish
  • 2 lbs. ground beef
  • 1 onion, chopped
  • 1 cup rice, uncooked
  • 3 large handfuls of roughly chopped cabbage
  • 1 8 oz. can tomato sauce
  • 1 14 oz. can diced tomatoes, undrained
  • 1 cup shredded cheese (I used Colby Jack)
  1. Brown ground beef and onions. Drain off grease.
  2. Once onions are clear, add rice, cabbage, tomato sauce, and diced tomatoes. Stir.
  3. Let it come to a boil and then reduce heat to medium low and cover to simmer for about 20 to 30 minutes or until rice is done and cabbage is soft. Do not lift lid before 20 minutes to make sure rice cooks well.
  4. Once cooked, top with cheese and cover with lid to melt a few minutes.
You can use a can of Rotel instead of diced tomatoes if you prefer spicy food.

Chance to Win $1000 in Free Luvs Diapers

This is a sponsored post written by me on behalf of Luvs®. All opinions are 100% mine.


This is a sponsored post written by me on behalf of Luvs®. All opinions are 100% mine.

I have an exciting opportunity for those of you who have children in diapers!  The Luvs® diaper brand has a great loyalty program which offers great savings and baby-related videos and tips. In addition, Luvs® is giving the first 2,000 registered members a $5 Walmart e-gift card and a chance to win the grand prize of free diapers for a year! That is $1,000 value!

We now have four kids, and we still have a few years left using diapers.  We could definitely benefit from that grand prize!  Plus, we’ve used Luvs® with all of our children.  They are budget-friendly and still provide great leak protection.  

They fit cute little bottoms perfectly!

I signed up for the loyalty club because I know I can always benefit from the savings since we are such fans of this brand of diapers.  You have until April 2015 to enter and be eligible to win.  Pass the word along to all the moms you know could use this too!


So head on over to register for the Luvs® loyalty program,#LuvsClub so you can be one of the first 2000 to win the $5 Walmart e-gift card and a chance to win the grand prize of free diapers for a year!

Shortly after you’ll receive an email like I did, and you are good to go!

Luvs Email

Visit Sponsor's Site

Copycat Olive Garden Chicken Scampi

 A wonderful , easy pasta dish that tastes so much like one of Olive Garden’s long-time dishes…

Copycat Olive Garden Chicken Scampi

This dish has been one of my favorites to make for a long time…in fact I’ve been making it since I first got to go to Olive Garden a loooong time ago.  I loved it so much that I had to learn how to make it.  This was back when I was first learning to cook and I don’t think Google was even around.  I did find some recipes online for a shrimp scampi and I tweaked that one to create this one.  As I’ve learned to cook, I’ve changed the way I make it, and now I bring you my favorite version of it.

The chicken is simply thin-cut chicken breasts cut into thirds.  They are dunked in a little seasoned flour and pan-fried for a few minutes.  I had to fight off the husband and kids to keep them from eating all the chicken before I could finish the whole meal!

The pasta is creamy and filled with so much flavor from the garlic and peppers.  Your house will smell so good!

Copycat Olive Garden Chicken Scampi
Recipe type: Main Dish
  • 6 THIN cut chicken breasts
  • 1 cup flour
  • Seasoned salt or creole seasoning or salt and pepper
  • 2 tbsp olive oil
  • 4 cloves garlic, finely chopped
  • 1 green, 1 yellow, 1 red bell pepper, sliced
  • 1 medium red onion, sliced
  • 1 cup heavy cream
  • ½ cup milk
  • ½ cup shredded parmesan
  • 12 oz. angel hair
  1. Boil pasta until al dente.
  2. Cut chicken breasts into thirds (like tenders).
  3. Season chicken.
  4. Place flour in a shallow dish and season with 1 tsp seasoned salt.
  5. Dredge chicken in flour.
  6. Heat 1 tbsp olive oil in large skillet. (I use a cast iron).
  7. Place chicken in skillet and cook over medium high heat for 4 minutes. Flip and cook for 3-4 more minutes. Remove to a plate.
  8. Add 1 tbsp oil to skillet.
  9. Add peppers and onions. Season with salt and pepper. Saute for about 5 minutes.
  10. Add garlic and saute for a few more minutes.
  11. Add cream, milk, and parmesan. Bring to a simmer.
  12. Add chicken and let simmer for 5 minutes. (Do not overcook or veggies will lose their bite).
  13. Mix in pasta tossing to coat well. Taste to season.
  14. Add chicken and serve.

Other recipes you may like:

Shrimp Scampi
Shrimp Scampi

Baked Spaghetti

Baked Spaghetti

Baked Ziti

C opycat Spicy Chicken Romano
Copycat Spicy Chicken Romano

Mock Filet Mignon

Family-friendly and budget-friendly mock filet mignons are easy yet fancy and won’t break the bank…
Mock Filet Mignon - Family-friendly and budget-friendly mock filet mignons are easy yet fancy and won't break the bank...
We love a good steak night at the house, but we cannot have it all the time because my husband and I both tend to want the expensive cuts of meat.  Lucky for me, most of the time he treats us to those or we might go out to eat to get one.  However sometimes, we don’t want to spend a fortune so we opt for meals like this Mock Filet Mignon.  My mom told me they used to have these all the time, and I can see why.  They are really such a great and easy supper!

They came out so moist and so flavorful.  We served them with some smothered green beans and bacon and mashed potatoes.  It was wonderful!  You will love them!

Mock Filet Mignon
Recipe type: Main Dish
  • 2 lbs. ground beef (Pick one with 20% fat or more)
  • 8 to 10 slices center cut bacon
  • 1½ teaspoons of creole seasoning or seasoned salt
  • 1 tsp McCormick Montreal Steak Seasoning
  1. Season ground beef and mix by hand.
  2. Form 4 to 5 patties being sure to make a depression in the center. (This keeps them from shrinking too much).
  3. Wrap edges of each patty with 2 slices of bacon (one on each side). Secure with toothpicks.
  4. Grill over medium high heat . You want to sear in juices so that is why you want the heat high. Depending on the fat in the bacon, you may need to lower the heat a little. The fattier the bacon, the more it will drip down causing it to flame up more. ( a little of that is okay- you just don't want to burn them).
  5. Grill for 7 minutes on first side and flip and grill for another 5 to 7 minutes.

I’m linking up with:
Weekend Retreat

Shrimp and Bacon Quesadillas

 Easy to make quesadillas filled with grilled shrimp, bacon, green onions, and pepperjack cheese.

Shrimp and Bacon Quesadillas | Diary of a Recipe CollectorIn case you haven’t noticed yet, I could eat shrimp at pretty much every meal.  I love it just about any way it can be prepared.  During the summer, I love to grill shrimp for  this recipe or this one.  It won’t be long until I start putting it in pastas like this one and this one.   And in Louisiana, we love our rice.  So I’ll be making this one soon for my husband.  Oh and I can’t wait to indulge in this one too!  See…I told ya!  I LOVE me some shrimp!  My husband and I often like to repeat the part in the movie Forest Gump where Bubba names all the ways to prepare it!

So I bring you another shrimp recipe that is so very simple!  It’s perfect for a weeknight or to enjoy while sitting on the back porch on the weekend with a margarita if you’d like!

Shrimp and Bacon Quesadillas
Recipe type: Main Dish
  • 6 slices bacon
  • 1 lb. shrimp (75 count)
  • salt and pepper
  • 3 green onions, chopped
  • ½ lb. pepperjack cheese, shredded
  • ½ lb. colby jack cheese, shredded
  • 4 soft taco size tortillas
  • sour cream and guacamole (optional)
  1. Prepare bacon in oven: Preheat oven to 400 degrees. Place bacon on parchment-lined baking sheet and cook for 10 minutes or until crispy. Remove and let cool before chopping.
  2. Season shrimp with salt and pepper.
  3. Heat 1 tbsp olive oil in a pan.
  4. Add shrimp to pan and saute for 3 -5 minutes.
  5. Assemble: On one half of tortilla, place shrimp, cheese, bacon, and green onions. Fold over other side of tortilla.
  6. Spread outside with a little butter and place in pan over medium heat to grill tortilla until golden brown.
  7. Cut into wedges and serve with sour cream and guacamole, if desired.

Other shrimp recipes:

Grilled Shrimp and Corn Quesadillas
Grilled Shrimp and Corn QuesadillasHibachi Shrimp
Hibachi Shrimp

Cajun Boiled Shrimp Stuffed Potatoes
Cajun Boiled Shrimp Stuffed Potato

Linking up with:
Weekend Retreat
Best of the Weekend

Quick & Easy Back to School Breakfast Ideas

Are you ready?  It’s time for school!  My kiddos start this week!  That means I need to get back in the swing of things and stock up on breakfast and lunch foods.  If you are in need of these as well, I’ve got an awesome round up for you!  I’m sharing it over at Raising Reagan today.  I’d love for you guys to go check it out!!

Back to School Breakfasts for Raising Reagan

Cinnamon Pecan Icebox Cookies {Leftovers Club}

Attention all cookie lovers!  Boy have I found an amazing cookie for you!  And as an added bonus, they are so easy to have ready in the fridge waiting to be baked up when the craving hits!
Cinnamon Pecan Ice Box Cookies
I’m so excited for this post!  Not only do I have this FABULOUS cookie to share with you, but it is also my first month to do a recipe swap with the Leftovers Club!  This is so much fun!  A group of bloggers pair up each month and send some of our baked goodies to another member of the group.  In return, they send us some of their baked goodies and we share all the creations with you!  As soon as I heard about this group, I knew it sounded so much fun.

Leftover Club Logo

This month I was paired up with Shaina from Take a Bite out of Boca.  She sent me some WONDERFUL little treats last week and she’s sharing them today too!  It was so exciting to get them in the mail.  My parents were over at my house and were  just about to back out of the driveway when I decided to check the mail.  I pulled out this little box of goodies straight from Florida.  We all sampled them right there in the driveway.

Isn’t that cool?  How many times have you wanted to reach into your computer screen and give some of the treats you see online a try?  I know I do all the time!

So these little Cinnamon Pecan Icebox Cookies headed Shaina’s way on Monday.  They are so yummy!  My husband, who is not the biggest fan of cookies or a lot of desserts for that matter, can just about eat a dozen of them.  I’m telling y’all…these little suckers are addicting!

They are so easy to make ahead and have a roll in the freezer waiting to slice up and bake.  They are definitely something I’ll be making over and over for lunchboxes and after school snacks too.

5.0 from 1 reviews
Cinnamon Pecan Icebox Cookies {Leftovers Club}
  • 2 sticks butter, softened
  • ¾ cup sugar
  • ¼ cup brown sugar
  • 1 large egg
  • 2 tsp vanilla
  • 2¼ cups flour
  • 1½ tsp baking powder
  • ½ tsp salt
  • 1 cup chopped pecans
  • Sugar Coating:
  • ¼ cup sugar
  • 1½ tsp ground cinnamon
  1. Using a stand mixer or hand mixer, beat butter until creamy.
  2. Add sugar and beat until well mixed.
  3. Add egg and vanilla and beat well.
  4. Mix flour, baking powder, and salt.
  5. Gradually add flour mixture to butter mixture.
  6. Add pecans and beat on low speed just until mixed.
  7. Scoop out dough onto plastic wrap and wrap up while shaping it into a ball. Chill for an hour.
  8. Take out dough and split in half. Place each half onto a sheet of waxed paper. Shape the dough into a 6 inch log using the wax paper to help you roll it up and smooth it out. Once you have it shaped, roll the log with the wax paper and twist the edges to seal it. Place in the freezer to firm up for a few hours to overnight. (If you plan on storing it for longer, wrap each wax paper log in plastic wrap and then in foil to store).
  9. Remove from freezer once firm and let it sit out for about 5 minutes to make it easier to slice.
  10. Roll in sugar coating mixture in a shallow dish pressing the cinnamon/sugar onto outside of log.
  11. Slice ¼ inch thick and bake on ungreased baking sheet at 350 degrees for 12 to 14 minutes. Remove to a cooling rack to finish cooling.
*Makes 2 dozen
*Baking for 14 minutes makes a slightly crispier cookie- I usually do one batch at 12 minutes and one at 14 because we like them both ways.
*Adapted from Southern Living Incredible Cookies

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Want to try some other treats:

Lemon Blossoms
Lemon Blossoms

Harvest Cookies

Maple Pecan Cookies

And don’t forget about the awesome Back to School giveaway!!!

back to school giveaway 2014 square

I’m linking up with:
Weekend Retreat
Show Stopper Saturday
Best of the Weekend
Saturday Night Fever

Patty Melts

 Delicious patty melts sitting on a garlic Texas toast soaked in gravy and topped with melted cheese.

Patty Melts - fixed up with smothered onions, gravy, and cheese all on Texas toastSo let’s talk about 2 year olds for a second…2 year olds that are the 3rd child and have a new little baby in their house…2 year olds that all of the sudden do not want to potty anymore and who love to tell you “No!”

Yea, that’s what’s happening in our house right now.  The baby is 3 weeks and suddenly we have some issues.  I was waiting on this to happen; however, I did think at first, we might just not have a problem because she was doing so well acting like nothing new was going on around here.  But here we are now…having issues.

I just keep telling myself this stage will pass, and she will finally finish potty training successfully.

She will FINISH potty training one of these days.

She WILL FINISH potty training one of these days.


Just some positive thoughts…

And for some other positive thoughts, I share with you these Patty Melts.

They are delicious.  Grab a fork and a knife and get ready to dig in to the melty cheese, delicious hamburger patty all atop a gravy-soaked garlic toast.  These are just so good!

Patty Melts
Recipe type: Main Dish
Serves: 4
  • 1½ lb. ground beef
  • Salt and pepper or seasoned salt or creole seasoning
  • 1 tbsp vegetable oil
  • 1 large onion, sliced
  • ½ cup warm water
  • ½ tsp beef bouillon granules
  • 1 tbsp flour
  • ½ cup pepperjack cheese, shredded
  • ½ cup colby jack cheese, shredded
  • 4 garlic toasts, frozen
  1. Preheat oven to 425 degrees.
  2. Season meat with salt and pepper or seasoned salt.
  3. Shape into 4 oval patties and make a depression in the center.
  4. Heat 1 tbsp vegetable oil in a cast iron skillet over medium heat.
  5. Cook patties for 5 minutes and flip.
  6. Top with sliced onions and season with salt and pepper. Cover.
  7. Cook for another 7 to 10 minutes.
  8. Remove patties and cook onions another 5 minutes.
  9. In a cup mix beef bouillon granules with the warm water and let set a few minutes.
  10. Add 1 tbsp flour to the onion mixture and stir for about a minute.
  11. Add beef broth mixture and stir.
  12. Reduce heat to medium low and let sauce thicken. Once thickened, add patties back and let set for about 5 minutes over low heat.
  13. Toast garlic bread in oven for about 4-5 minutes.
  14. Remove toasts from oven and preheat broiler.
  15. Top each with onion gravy mixture, patty, more onion gravy, and shredded cheeses.
  16. Place under broiler for 1-2 minutes or until cheese melts.
  17. Let cool slightly and serve.

Other delicious ground beef recipes:

Bobby’s Bolo Burgers
Bobby's Bolo Burgers

Not Your Average Noodle Casserole
Not Your Average Noodle Casserole

I’m linking up with:
Time to Sparkle
Totally Talented Tuesdays
Weekend Retreat
Show Stopper Saturday
Best of the Weekend
Saturday Night Fever

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