Pumpkin Cream Cheese Muffins

These muffins are the definition of fall, they are pumpkin, not too sweet, spicy, cream cheese, make your house smell amazing when you are making them. Delicious. The batch makes 24, so you can give away 12 and keep 12 for breakfasts and snacks for the week. These will disappear so quickly and soon become the first thing you want to make on September 22. Do not let the long ingredient list scare you away from making these amazing, decadent babies. Make the filling the night before and let freeze over night and then make these the next morning. It will take you no time at all, okay actually 30-35 minutes, such a small sacrifice.
Source: BakeSpace

Ingredients for the Filling:
8 ounces of Cream Cheese, softened
1 cup of Confectioners' Sugar

Ingredients for the Muffins:
3 cups of Flour
1 teaspoon of Ground Cinnamon
1 teaspoon of Ground Nutmeg
1 teaspoon of Ground Cloves
1 tablespoon, plus 1 teaspoon of Pumpkin Pie Spice
1 teaspoon of Salt
1 teaspoon of Baking Soda
4 Eggs
2 cups of Sugar
2 cups of Pumpkin Puree
1 1/4 cups of Vegetable Oil

Ingredients for the Topping:
1/2 cup of Sugar
5 tablespoons of Flour
1 1/2 teaspoon of Ground Cinnamon
4 tablespoons of Unsalted Butter, cold and cut into pieces


Directions:

First, you will want to start these the night before you make them. Mix the cream cheese and confectioners' sugar together until well blended. Now, roll out a piece of plastic wrap, about one inch from the end spoon the filling onto the plastic. Try to make it look like a log, it will automatically become a log once you roll it, so just go with what you have. Next, roll it into a log and try to make it more uniform. Wrap the plastic wrap in aluminum foil and place in the freezer.

When you are ready to make your muffins, pre-heat your oven to 350 degrees and spray your muffin pan with a non-stick spray and place your liners in it.

Next, lets make the topping. If you have a food processor it works great for this if not, do not worry, it is a cinch. In a small bowl, add the sugar, flour, cinnamon, and cold butter. Using a pastry blender or two forks incorporate the butter until the mixture is coarse and crumbly. If using a food processor just add all of the ingredients to processor and pulse a few times. Place this bowl into the refrigerator until it is time to use it.

Now, time to make the muffins. In a medium size bowl, whisk the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt, and baking soda together. Set aside.

Next, in a medium bowl, your mixing bowl, combine the eggs, sugar, pumpkin puree, and vegetable oil. Mix until combined well. When combined, start adding the dry ingredients slowly until they are well incorporated with the wet ingredients.

The next step is assembling the muffins. I use a 1/4 cup scoop to fill my muffin pans. You are going to want to just fill the bottom layer of the muffin liner with the mix. After all have been lined with mix, get the cream cheese out of the freezer, slice into 24 pieces and place the cream cheese into the mix, press down. Now fill the rest of the muffin liner up. Sprinkle with the topping, be generous, you want all of this topping to be used.

Bake for 20-25 minutes. Enjoy!

Enjoy!

Happy Cooking,
The Barbee Housewife

Pumpkin Pie Spice

A lot of these great fall recipes call for pumpkin pie spice, there is no need to go out and buy this ingredient when you probably have all of the ingredients necessary in your spice cabinet. I have been making quite a few of my own spice blends this year and I am really enjoying it. Not only do you get to see what all is in it you can adjust it to your own tastes, and did I mention you don't have to go to the grocery store for only one item!?
Source: Martha Stewart

Ingredients:
2 tablespoons of Cinnamon
1 tablespoon of Ground Ginger
1 & 1/2 teaspoon of Ground Allspice
1 & 1/2 teaspoon of Ground Gloves
3/4 teaspoons of Ground Nutmeg

Directions:

Whisk all of the ingredients together in a small bowl. Store in an air-tight container.

Enjoy!

Happy Cooking,
The Barbee Housewife

Overnight Oats with Pumpkin, Bananas, and Pecans

My younger sister has recently discovered her favorite breakfast is a no-go for her, so I was on the search to find something yummy, healthy, and fast for her to eat in the mornings. In doing so, I have found my new favorite breakfast. You make it in a jar the night before, shake it up, and add a topping in the morning. It is delicious and filling, after I eat it I am not even hungry for a snack until lunch. You can try many other variations to mix it up- peanut butter instead of pumpkin butter, strawberries/blueberries instead of bananas. Make it what you like.
Source: Skinnytaste

Ingredients for Overnight Oats:
1/4 cup of Quick Oats
1/2 cup of Almond Milk, unsweetened
2 tablespoons of Pumpkin Butter
1 tsp of Flax Seeds
Pinch of Cinnamon
Pinch of Pumpkin Pie Spice
1/4 of a Banana, thinly sliced

Ingredients for Topping:
1/8 cup of Almond Milk, unsweetened
Pinch of Cinnamon
Pinch of Pumpkin Pie Spice
1 tablespoon of Pecans, chopped


Directions:
First, this are made in a jar, so get your jar out.

Next, put the oats and milk in the jar, and stir in the pumpkin butter and flax seeds. Mix in the bananas. Sprinkle in the cinnamon and pumpkin pie spice, cover the jar and shake.

Refrigerate these oats until the morning. Take out and microwave until you get your desired heat.

Now, add the topping. Pour in the milk, sprinkle the spices, and stir in the pecans.

Finally, eat breakfast!

Enjoy!

Happy Cooking,
The Barbee Housewife

Skinny Pumpkin Butter

Fall is finally here! I am so excited, even though it is still warm outside, I am not even going to think about it. I know the weather will catch up soon. This pumpkin butter is a tad deceiving, because it is not butter at all. In fact, it does not have any butter in it. It is a spread that is so amazing, creamy, sweet, and this version is a skinny version of it. It was really easy to mix up and I have plans on using it in some great recipes to come in the next few days. However, it would be great spread on a piece of toast, on a bagel, or off a spoon. Wait, did I just say that? I have no idea how I would know that ...
Source: Skinnytaste

Ingredients:
Pumpkin Puree,  1 29 oz. can
2 tsp Vanilla Extract
3/4 cup Apple Cider or Juice
1 cup of Brown Sugar, packed
3 Cinnamon Sticks
2 teaspoons of Pumpkin Pie Spice

Directions:

First, combine the pumpkin, vanilla, apple cider, brown sugar, cinnamon sticks and pumpkin pie spice in a large saucepan.

Next, let this mixture come to a boil, when it does, reduce the heat to low.

Now, let this simmer for 30-40 minutes until it is thickened, stirring frequently.

Finally, discard the cinnamon sticks and store in an air-tight container in the refrigerator.

Enjoy!

Happy Cooking,
The Barbee Housewife

Country Club Chicken

This is my first time participating in a Recipe Swap, and I could not be more excited. This particular recipe swap that I participated in was called, Blogger's Choice. I could not wait to receive the blog that I had been assigned. The Taste of Home Cooking sets this up for all of us, Thanks! When I got the news that it was Hezzi-D's Books and Cooks, I was thrilled. I had already been eyeing this wonderful Country Club Chicken. This blog has so many yummy treats to choose from, here are a few others that were in the running: Buffalo Chicken Bites, English Muffin Bread, Bailey's Irish Cream Cupcakes, and Halloween Cake Pops. But, as you can see, the Country Club Chicken prevailed.

This is the perfect meal for this almost fall-weather. It uses green apples, mushrooms, onions, bacon, and chicken all on top of pasta, and the sauce. Yes, there is a sauce, it includes chicken stock and cream cheese. This is an indulgent comfort food and it was so delicious. I made it just as her recipe states and it was perfect. This was such a great meal and it is even husband approved. It just bursts with flavor and has such great depth. Make this recipe, soon. It is that delicious.
Source: Hezzi-D Books and Cooks,  via Kayotic Kitchen

Ingredients:
1 lb. of Spaghetti
4 Chicken Breast
1/2 Large Onion, minced
1 Garlic Clove, minced
5 ounces of Mushrooms, sliced
1/2 cup of Chicken Broth
4 ounces of Cream Cheese
4 slices of Bacon
1/2 cup of Dry White Wine
1/2 cup of Sharp Cheddar Cheese, shredded
1 Green Apple, minced
1 teaspoon of Black Pepper
1 teaspoon of Salt

Directions:

First, pre-heat your oven to 350 degrees.

Now, get out a skillet and cook your bacon over medium-heat, until crispy. While your bacon is crisping, season both sides of the chicken breast with salt and pepper. When the bacon is done, dispose of the bacon grease, except for about 2 teaspoons.

Next, cook your chicken in the same skillet with the 2 teaspoons of bacon grease. You want to get a nice pretty brown color on both sides of the chicken. Remove the chicken from the skillet into a 9x13 in. oven-safe pan.

Now, place the onions and garlic into the skillet and season with the salt and pepper, cook for 3-4 minutes. Next, add the mushrooms, cook for 3 more minutes. Lastly, add the apples and cook for 2 more minutes.

Now, stir in the crumbled bacon and white wine. Let the mixture heat back up about 1-2 minutes, and add the chicken broth, cream cheese, and cheddar cheese. Stir until all of the cheeses have melted and pour the sauce on the chicken breast. Top each chicken breast with the remaining pieces of bacon, split in half and bake for 25 minutes.

While the chicken is baking, prepare your spaghetti, according to package, al dente, and drained.

Finally, place each chicken breast on top of the spaghetti and serve with sauce and garnish with parsley.

Enjoy!

Happy Cooking,
The Barbee Housewife

The Best Homemade Mac n' Cheese

Macaroni and cheese is one of those recipes that you have to have a go-to recipe for. It is an ultimate comfort food, but if you aren't careful with your recipe you end up with a grainy sauce on your beloved macaroni. This is one of Ethan's favorite foods, so I knew I had to find a recipe and perfect it. I have made this recipe so many times, I can make it without looking at my recipe! This is also one of my dad's favorite things that I make. Sometimes, when I am visiting I will make a big pan and he can have as much as his heart desires. This macaroni and cheese tastes excellent when reheated, which cannot be said about "the blue box." This is easily the best homemade mac n' cheese I have ever made, and if you are feeling extra indulgent add some bacon bits to the top.
Source: Food Network, Alton Brown

Ingredients:
1/2 pound of Elbow Macaroni
3 tablespoons of Butter
3 tablespoons of Flour
1 tablespoon of Powdered Mustard
3 cups of Milk
1 Bay Leaf
1/2 teaspoon of Paprika
6 ounces of Colby Jack Cheese, Shredded
6 ounces of Italian Cheese Mix, Shredded
1 teaspoon of Kosher Salt
Fresh Black Pepper
3 tablespoons of Butter, melted
1 cup of Panko Bread Crumbs
1/2 cup-1 cup of Sharp Cheddar, Shredded

{I change up the cheeses with whatever I have available, but I always top with Sharp Cheddar. The important part is just to make sure you have 12 ounces.}

Directions:
First, preheat the oven to 350 degrees.

Next, cook the pasta, according to directions on the package, al dente.

Now, in a small sauce pan melt 3 tablespoons of butter. When it is melted, whisk in the flour and mustard. It is important to keep this mixture moving the whole time. When it is free of lumps, stir in the milk, bay leaf, and paprika. Simmer for ten minutes and then remove the bay leaf.

Next, stir in the 12 ounces of cheese, a little at a time, until it is all melted into the mixture.

Now, get out a 9x13 dish, and pour your noodles into this pan. Pour the cheese mixture on top of the noodles and combine all of the ingredients.

Time for the topping! Sprinkle the shredded sharp cheddar cheese on the macaroni and cheese. Now, Melt the butter in a saucepan or in the microwave and toss with the breadcrumbs. Sprinkle the breadcrumbs on top of the macaroni and cheese.

Finally, bake for 30 minutes and let rest for 5 minutes before serving.


Enjoy!

Happy Cooking,
The Barbee Housewife

Chicken Bacon Ranch Taquitos

Hi everyone!

I have been so blessed to have been embraced by the blogging community so early in my blog's life. It is a wonderful group of people that support each other and share fun facts and knowledge about food, ALL THE TIME. I love it!

One of the blogs I follow, Christine's Kitchen Chronicles, needed some guest posters and I was more than honored to help her. I needed to submit something that portrayed my blog, so I chose chicken bacon ranch taquitos, and they are baked! These were so delicious, and we love to entertain and we are always making appetizers over here at the Barbee Household; I knew they were perfect.

So, head over the Christine's Kitchen Chronicles to check out this recipe, and while you are there look at her S'mores Pizza with Graham Cracker Cookie Crust that I am dying to make AND the Grilled Steakhouse Pizza, this girl can cook!

Have fun looking around her blog and don't forget to make the Chicken Bacon Ranch Taquitos for your next game-day appetizer!

Happy Cooking,
The Barbee Housewife