Cooking with Kate: Take the Labor Out of Labor Day, PART II
BACK BY POPULAR DEMAND—recipes you can make ahead for your Labor Day get together! Whether you’re hosting a backyard barbeque with family or enjoying a day at the lake with friends, your local Brookshire Brothers has everything you need for some fun, make-ahead recipes that are sure to please any crowd! 
 
Labor Day Weekend Make-Ahead Recipes
Don’t forget to check out last year’s recipes for Ultimate Baked Potato Salad and Honey Lime Fruit Salad!
 

Cobb Salad Dip

Makes 8-12 servings
This quick, layered dip incorporates all of the flavorful ingredients of the traditional Cobb salad!
 
Ingredients
2 (8 oz) pkgs cream cheese 
16 oz sour cream 
2 packets dry ranch dressing mix 
1 (8 oz) package shredded lettuce 
1 (8 oz) shredded cheddar cheese 
1 (6 oz) cup crumbled blue cheese 
1 (9 oz) package crumbled bacon pieces 
1 carton grape tomatoes, halved 
1 can grilled corn, drained well 
 
Directions
    • In a medium bowl, mix cream cheese, sour cream, and ranch dressing mix until smooth.
    • Spread evenly into the bottom of a medium-large serving dish.
    • Layer on top – shredded lettuce, shredded cheese, blue cheese crumbles, bacon pieces, tomatoes, and corn.  
    • Refrigerate for at least 2 hours or until ready to serve. Serve dip with assorted chips and crackers.
Don't forget to check your weekly ad or the latest digital coupons for extra savings on the ingredients!
 

Quick Grilled Asian Chicken

Makes 4 servings
This succulent grilled chicken is delicious paired with fried rice and stir-fried vegetables or chilled and shredded for Asian chopped salad.
 

Buckley Farms Boneless Skinless Chicken Breasts

Ingredients
¼ cup regular or low sodium soy sauce
1 ½ tablespoons sesame oil
1 tablespoon seasoned rice vinegar
2 tablespoons honey
1 teaspoon fresh ginger root, grated
2 cloves fresh garlic, minced
4 boneless, skinless chicken breasts
 
Directions
    • In a medium microwave-safe bowl, combine all ingredients except the chicken breasts. Cook for 1 minute in the microwave; stir well.
    • Heat for an additional 30 seconds, watching closely so that the mixture does not boil over. Let marinade cool for 5 minutes.
    • Add chicken breasts and cooled marinade to a gallon zipper bag. Seal tightly and shake bag to ensure that all the chicken is coated in the mixture.
    • Marinate the chicken for 15-20 minutes. Preheat your grill to medium-high heat or heat a skillet or griddle pan on your stove over medium-high heat.
    • Remove chicken from marinade and cook chicken on preheated grill or skillet for 6-8 minutes on each side or until chicken is cooked through and browned. Chicken should be cooked to an internal temperature of 165°F.
Sweet tooth? Check out the cheesecake recipes in "Cooking with Kate: National Cheesecake Day" — a perfect make-ahead dessert!
 

Crunchy Asian Chopped Salad

Makes 8-12 servings
 
Ingredients
1 recipe Quick Grilled Asian Chicken, cooked and chilled, small diced or shredded
4 cups shredded coleslaw or romaine lettuce or a combination of both
4 green onions, thinly sliced
2 cups shredded carrots
½ bunch fresh cilantro, stems removed and roughly chopped
2 cups cooked, shelled edamame
1 cup slivered almonds, toasted
2 cups crunchy chow mein noodles
 
Sesame Dressing:
½ cup olive oil
¼ cup seasoned rice vinegar
2 tablespoons regular or low sodium soy sauce
2 tablespoons sesame oil
2-3 tablespoons honey, to taste
1-2 tablespoons toasted sesame seeds
 
Directions
    • In a small bowl or Mason jar, combine all the dressing ingredients. If using a jar, screw lid on tightly. Whisk or shake dressing until combined. Set aside.
    • In a large bowl, mix chopped/shredded chicken, coleslaw, lettuce, green onions, carrots, cilantro, edamame, and almonds. Add enough of the sesame dressing to lightly coat all ingredients. (Leftover dressing can be stored in an airtight container in the fridge for up to one week.)
    • Serve immediately with crunchy chow mein noodles sprinkled on top.
To make salad in advance – Mix and chill all ingredients – waiting to add the dressing and chow mein noodles until right before serving.
 
Visit your local Brookshire Brothers for all your Labor Day needs!
 

View other recipes from Kate Rudasill, Coordinator for 1921 Catering by Brookshire Brothers.
Kate knows food. She grew up with the Southern tradition of good food with the hospitality to match.  A graduate of Texas A & M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate’s greatest joy is bringing people together over a scrumptious meal. 
 
 
Snacks for Summer Adventures: Healthy, Portable, and Kid-Approved

5 Easy Picks For a Real Fresh, Real Delicious Summer

 
I’m always on the lookout for grab-n-go snacks that are nutritious, kid-approved, and perfect for all the summer adventures—pool days, ballgames, going to the park, and more. Here are some of my favorite selections from my neighborhood Brookshire Brothers store that are as delicious as they are nutritious! 
 
Summer Snacks
 

Quinoa Puffs

Kids (and kids at heart) love these little cheezy orbs of crunchy puffy goodness.  They would never suspect that the secret ingredient is quinoa flour, a healthy protein powerhouse!
 
FYI: This weekend's text offer will be FREE Simply Done foam plates (50 ct) when you spend $20 (some exclusions apply).
Not signed up for our text offers? Text JOIN [insert your store #] to 59652.
Don't know your store number? Shoot us an email at customerexperience@brookshirebros.com and we'll help you out!
 

Pea Snacks

Pea snacks are a crunchy snack that travels well and has a super simple ingredient list: pea and brown rice flour (aka LOADS of fiber and protein). Better yet, all the different flavors (from plain to spicy) will keep everyone in the family happy.  
 
 

Chickpea Snacks

If you’re looking for something with a little more bite, check out dried chickpea snacks. With a nice balance of protein, carbs, and healthy fat, they’ll keep the kids fueled up for all their summer activities. These also come in a variety of yummy flavors, plus they can make a tasty topping for salads and soups!
 

Coconut Strips

If you’re looking for a something on the sweeter side to nosh on, try some delicious “Dang” brand coconut chips.  These lightly sweetened crunchy strips of coconut taste great on their own, or you might combine them with nuts and dried fruit for a healthy, homemade trail mix. Coconut is full of healthy fat and fiber, which makes these an extra satisfying snack with staying power.  
 
Read more: There are many great reasons to go Cuckoo for Coconuts
 
Coconut Chips
 

Clementine Oranges

Everyone’s favorite. Little clementine oranges are hydrating, sweet, and tangy with a punch of vitamin C and potassium.  If you need a quick pick-me-up for the summer heat, grab one of these juicy “Little Cuties” and peel away!
 
Learn more: Did you know the best strategy for selecting a clementine orange in store?
 

 
Angela Larson
Angela Larson is a registered dietitian (RD) who works with Brookshire Brothers promoting real fresh, real delicious foods and nutrition education to the community. She is also a clinical dietitian representing Woodland Heights Medical Center in Lufkin where she does outreach education on food and nutrition. Food is her passion, so Angela loves trying new recipes and exploring the more holistic side of nutrition. Angela loves to cook, garden, and spend time outdoors. In addition to the Brookshire Brothers blog, look for Angela's monthly articles in Charm East Texas. 
 
Real Fresh, Real Delicious Orange-Lime Margarita
Looking for a light and festive drink for your Cinco de Mayo celebration? Try making a classic margarita from scratch with this simple, refreshing recipe featuring some bright and fun citrus—perfect to kick the party off!
 
Real Fresh, Real Delicious Orange-Lime Margarita
 
I was inspired by the beautiful “Cara Cara” oranges I spotted at my local Brookshire Brothers the other day. These pink oranges are only available for a short season, so keep an eye out! If you're not able to find them, navel oranges (and even grapefruit) work just as well in this recipe.
 
Not seeing a product you're looking for? Talk to your local store director or make a product request online!
 
Another special find was the Himalayan pink rock salt I used to garnish the rim to match the pink hue of the Cara Cara oranges. Bonus: the pink salt is also rich in healthy minerals! If salty isn't your style though, feel free to skip the salted rim. 
 
Real Fresh, Real Delicious Orange-Lime Margarita
 
If you’d like to sweeten things up a bit, add a little agave nectar (a great natural sweetener option). For any kids or any people with non-alcoholic preferences, skip the liquor and squeeze a few extra oranges to make a beautiful glass of fresh juice instead.
 
Recommended pairing: Chips and your favorite dips.
Check out these two salsa recipes recently featured in our $100 giveaway!
 
Don't forget to garnish with mint sprigs to make your celebration feel extra special.
 

Real Fresh, Real Delicious Orange-Lime Margarita

Makes 1 Cocktail
 
Real Fresh, Real Delicious Orange-Lime Margarita
 
Ingredients
1 ½ ounce freshly squeezed navel or Cara Cara orange juice
¾ ounce freshly squeezed lime juice
½ ounce orange liqueur such as Cointreau or triple sec
1 ½ ounces tequila
Garnish of orange wedge and mint sprig
Optional: 1 teaspoon agave nectar to sweeten to taste
Optional: salt for glass rim
 
Don't forget to check your weekly ad or our digital coupons for special savings on these ingredients!
 
Directions
    • Moisten the rim of a glass with orange wedge and add salt to the rim if desired.
    • Add orange juice, lime juice, orange liqueur, tequila, and agave nectar to a cocktail shaker filled with ice.
    • Shake until cold and then strain over crushed ice into glass.
    • Garnish with an orange wedge and sprig of mint.
    • Enjoy! 

 


 
Angela Larson
Angela Larson is a registered dietitian (RD) who works with Brookshire Brothers promoting real fresh, real delicious foods and nutrition education to the community. She is also a clinical dietitian representing Woodland Heights Medical Center in Lufkin where she does outreach education on food and nutrition. Food is her passion, so Angela loves trying new recipes and exploring the more holistic side of nutrition. Angela loves to cook, garden, and spend time outdoors. In addition to the Brookshire Brothers blog, look for Angela's monthly articles in Charm East Texas. 
 
Make Your Own Beautiful Bouquet

• Step-By-Step Guide to DIY Flower Arrangements • 

 
 
Classic Mixed Flower ArrangementWhen people walk by my design area, they will often say, You make that look so easy, or, I wish I could do that. You should teach a class. I always tell them that there are simple designs you can do at home or in the office. It’s easy, plus you can start with any of the great selections in the floral department at your local Brookshire Brothers. We carry a variety of assorted blooms and premade seasonal bouquets, whether you’re looking for the latest general trend or something more particular. 
 
Additionally, we receive flowers on a weekly basis. Feel free to talk to someone in the floral department about which day they arrive so you can pick up the freshest blooms. In my 45+ years in the floral industry, the quality of our mixed bouquets, roses, blooming plants, and seasonal outdoor plants are a great value for the price.
 
Trim stems and add foliage
Once you’ve pick out your favorite flowers, you are DIY ready! First, open up your package and see how many stems in the bouquet that you can use. Usually, there is not much foliage so you might want to purchase a few extra stems of Leather Leaf, a fern-like foliage that will help hold the flowers in place. If you’re unsure what Leather Leaf is, your Brookshire Brothers florist will be happy to help.
 
Learn more: We have the perfect petals for you, no matter the occasion—Weddings/Special EventsSympathy, Prom/HomecomingBabyand more 
 
Add the packet of floral preservative to a vase with fresh tap water and mix well. Slide your vase to the edge of the counter, and begin taking one stem at a time to measure how tall the tips of greenery should be from the rim of the vase. Start cutting your stems accordingly and add them to the vase in a circular pattern around the rim. When all the foliage is in, begin the same process with your flower stems. Make sure to leave some space between each flower head. The foliage helps support the flowers, which means the stems do not all need to touch the bottom, so long as all of them are under the water level. 
 
Choose Your Vase CarefullyWhen choosing your vase, focus on picking one with an opening that fits the size of your arrangement. In other words, avoid using vase with a mouth that’s too wide for a small amount of flowers. I actually find that an under-sized vase opening is somewhat better than an overly large vase where the flowers can get lost in the overall look.
 
Don't forget: Make Mother's Day extra special with flowers and this Puffed-Pancake Brunch Casserole recipe.
 
Remember, cutting stems is like cutting hair. If it’s too long, you can always take it out and trim it again. However, you can’t add stems back to the flowers when they’ve been cut too short. If you want the head of the flower to be at more of an angle, then you might need to cut it shorter so that it lays more closely to the edge of the vase. Once you’ve added all your stems, tweak it to your liking and then you’re done! Sit back and enjoy the view.
 
 

 
G. Dean Mooney is the Floral Manager at the Brookshire Brothers in Salado, TX

G. Dean Mooney is the Floral Manager at the Brookshire Brothers in Salado, TX—one of the largest floral departments in the company. With 45 years of experience, he is widely respected and his floral designs are immensely popular. 

 
 
 
 
Cooking with Kate: A Batch Made in Heaven
Fun eats often come from inventive pairings (Exhibit A: Nacho Popcorn), but it's hard to beat one of the most classic pairings of all: cookies and ice cream. These treats are perfect for satisfying your every sweet tooth need: hot + cold, sweet + salty, crunchy + creamy, and more. Have some fun in the kitchen using these easy recipes for homemade ice cream sandwiches—especially with hot summer days just around the corner!
 
A Batch Made in Heaven
Visit your local Brookshire Brothers for all your ice cream sandwich needs today!
 
Not to mention, ice cream sandwiches are party perfect: just make them ahead of time, wrap them in plastic wrap or individual sandwich bags, and freeze them until you need them. As for the ice cream, be sure to check out Fresh Harvest Ice Cream, our very own private label brand of ice cream here at Brookshire Brothers! You can find every flavor you need for any of these yummy combinations:
    • Cowboy or Oatmeal Chocolate Chip Cookies (see below for recipe!) with Homestyle Vanilla Ice Cream rolled in Mini Chocolate Chips
    • Snickerdoodle Cookies with Butter Pecan Ice Cream rolled in Chopped Pecans
    • Soft Peanut Butter Cookies (see below for recipe!) with Dutch Chocolate or Moose Tracks Ice Cream rolled in Chopped Peanut Butter Cup Candies
    • Sugar Cookies with Strawberries & Cream Ice Cream Rolled in Colorful Sprinkles
Read more: Go beyond the classic ice cream sandwich combo and try The Mini S'more Cookie Taco
 
To make cookie ice cream sandwiches: Allow the cookies to cool completely. Spoon 1 scoop (about ¼ cup) of softened ice cream (depending on the size of your cookies) onto 1 cookie and sandwich with another cookie. Immediately wrap in plastic wrap, wax paper, or an individual sandwich bag and place in the freezer for 2-3 hours to freeze firm. If you want to store them for longer, place the frozen cookie sandwiches into a gallon or larger freezer bag. Enjoy these straight from the freezer on really hot summer days!
 
SWEET DEAL: Get FREE Food Club Chocolate Syrup when you purchase Fresh Harvest Ice Cream (64 oz)! To sign up for this offer, text JOIN [insert your store number] to 59652.
Don't know your store number? You can use our store locator or shoot us an email at customerexperience@brookshirebros.com
 

  
Quick 3 Ingredient Peanut Butter Cookies
 

Quick 3 Ingredient Peanut Butter Cookies

This cookie recipe is not overly sweet so they are a great combination with sweet ice cream when you make these into ice cream sandwiches!
 
Ingredients
1 cup creamy peanut butter
1 cup white sugar
1 egg, room temperature
 
Be sure to check your weekly ad for any special savings on these ingredients!
 
Directions
    • Preheat oven to 350 degrees. Line cookie sheets with parchment paper or spray with non-stick cooking spray.
    • In a medium bowl, mix peanut butter, sugar, and egg until smooth and fully incorporated. Scoop tablespoons of dough onto the prepared sheets. Roll the scoops in your palms to smooth them out and then slightly flatten with a cup dipped in a little sugar (so they don’t stick). Use the tines of a fork to crosshatch mark the cookies.
    • Bake in the pre-heated oven for 7-9 minutes or until just lightly browned. Cool completely on wire racks.
Making Cookies
 

William’s Family Oatmeal Cookies

This family cookie recipe is my go to for cookies and can easily be adapted with your favorite ingredients. My sister, Elaine, loves these with butterscotch chips instead of chocolate.
 
Ingredients
½ cup butter, softened
½ cup firmly packed brown sugar
¼ cup white sugar
1 egg, room temperature
1 tablespoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup old-fashioned rolled oats
 
Optional Additions (1 – 1 ½ cup total):
butterscotch chips, dark or semi-sweet chocolate chips, raisins, chopped almonds, pecans, or walnuts
 
Directions
    • Preheat oven to 375 degrees. Line cookie sheets with parchment paper or spray with non-stick cooking spray. In a large mixing bowl, combine butter and sugars and beat until light and creamy, scraping down the sides of the bowl often. Add egg and vanilla and continue mixing until blended. In a small bowl or measuring cup, mix flour with baking soda and salt. Add dry ingredients to butter mixture and blend slightly. Add rolled oats and any of the optional additions and mix until fully incorporated.
    • Drop tablespoons of the dough 2 inches apart on prepared cookie sheets. Flatten slightly with the palm of your hand. Bake in preheated oven for 8-12 minutes or until lightly browned. Be careful not to overbake. Enjoy!
 

View other recipes from Brookshire Brothers Catering Coordinator, Kate Rudasill. 
Kate Rudasill, Catering Coordinator for Brookshire Brothers, has been in the food-service industry for the past 14 years. As a graduate of Texas A&M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate grew up with Southern tradition in her blood which caused her to have a deep love for bringing people together with food.

 

 
Cooking with Kate: A Little Bit of Love, A Whole Lot of Yummy

Surf and Turf Dinner Menu: Two Easy Side Dish Recipes

 
If you are cooking dinner for your significant other or a gathering with friends, here are two great recipes that will make your Valentine’s Day celebration extra special. These quick and easy side dishes pair perfectly with grilled steaks and sautéed shrimp for an unforgettable meal.
 
Steak and Lobster
Check out our Valentine's ad for special savings on Surf & Turf—and more! 
 

Quick Bacon-Wrapped Green Bean Bundles

Ingredients
1 ½ pounds fresh or frozen whole green beans
6-10 slices uncooked thick-sliced bacon, cut in half
1 tablespoon brown sugar
½ tablespoon Worcestershire sauce
½ teaspoon garlic powder
salt and pepper to taste
 
Directions
    • Preheat oven to 375 degrees. Lay bacon strips on a baking sheet and bake in the preheated oven for 10 minutes. Remove from oven (bacon will not be fully cooked!)
    • For fresh green beans: trim off the ends and wash the beans. Bring a large pot of water to a boil. Add green beans and cook 3 minutes until tender crisp. Immediately remove the beans from boiling water and place in a bowl of ice water to stop cooking. Drain well and blot dry with a kitchen or paper towel. For frozen green beans, proceed straight to the next step.
    • Wrap ½ slice of bacon around 6-8 green beans, secure with a toothpick and place on a parchment lined pan. Repeat with remaining bacon slices and green beans. In a small bowl, mix brown sugar, Worcestershire sauce, garlic powder, salt and pepper. Brush mixture evenly over each bundle. Roast in preheated oven for 20-22 minutes or until bacon is crisp and beans are lightly roasted. Keep warm to serve.
 
Read more: We vote chocolate is also a side dish on Valentine's Day. Here's how to enjoy your sweets while staying healthy too.
 

Cajun Corn Maque Choux

Ingredients
32 oz fresh or frozen sweet corn kernels
½ pound uncooked bacon, cut into ½” pieces
1 large sweet onion, small diced
1 large red bell pepper, small diced
1 large green bell pepper, small diced
3 cloves fresh garlic, minced
1 cup heavy cream
1 bunch green onions, thinly sliced
1 teaspoon Tony Cachere’s or Cajun seasoning
Salt and black pepper, to taste
 
Directions
    • In a large pot or skillet, cook bacon pieces over medium-high heat until browned and crispy. Remove from pan with a slotted spoon and set aside.
    • Add the diced onion and bell peppers to the bacon grease and cook over medium heat 4-5 minutes until softened.
    • Add the minced garlic and cook for 2 minutes.
    • Add the cooked bacon, frozen corn, Tony Cachere’s, and salt and pepper. Cook for 3-5 minutes until corn begins to warm.
    • Add the heavy cream and stir well to coat all the vegetables. Cover and bring the mixture to a low simmer. Continue cooking over medium-low heat until the cream begins to thicken – about 10 minutes.
    • Taste and add additional seasoning, as needed. Stir in the sliced green onions before serving.

Find a nearby Brookshire Brothers to get started today!

 


View other recipes from Brookshire Brothers Catering Coordinator, Kate Rudasill. 
Kate Rudasill, Catering Coordinator for Brookshire Brothers, has been in the food-service industry for the past 14 years. As a graduate of Texas A&M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate grew up with Southern tradition in her blood which caused her to have a deep love for bringing people together with food.

 

Thanksgiving may be over but the leftovers are not...

Cooking with Kate: Quick and Easy Thanksgiving Leftover Recipes

 
Thanksgiving may be over, but that leftover turkey is probably still taking up valuable space in your fridge or freezer. Make room for Christmas baking and party food prep by putting your Thanksgiving favorites to good use with these two easy recipes. Even those who are tired of turkey will chow down on these dishes!
 
Read more: How long should you keep that turkey anyways? Here's ten tips for storing Thanksgiving leftovers.
 

Quick Turkey Chowder

Girl eating soup
Serving size: 1 cup | Yield: 8 servings
Ingredients
1 cup green onion, thinly sliced
1 cup celery, thinly sliced
4 tablespoons butter
2 (10.5 oz) cans condensed cream of potato soup
2 (16.5 oz) cans cream-style corn
2 cups turkey or chicken stock (not broth)
½ teaspoon nutmeg
Salt and pepper, to taste
2 cups cooked turkey, ½ inch pieces
2 tablespoons fresh parsley, minced
 
Find a nearby Brookshire Brothers to pick up any ingredients you don't already have on hand!
 
Directions
    • In a large pot over medium-high heat, sauté green onion and celery in butter until celery is almost tender.
    • Add potato soup, corn, turkey or chicken stock, and nutmeg. Season generously with salt and black pepper.
    • Stirring constantly, bring to a gentle boil. Reduce heat to low and add turkey and parsley.
    • Simmer for 5-10 minutes or until turkey is heated through.
Read more: Get the full scoop on how to prepare this soup as a freezer meal. It's quite the rewarding weekend project!
 

Loaded Mashed Potato Cakes

Woman frying potato cakes
Ingredients
2 cups cold mashed potatoes
1 cup shredded cheese (cheddar or pepper jack)
½ cup flour
6 strips bacon - Check out our special prices on Wright Bacon in this week's ad!
1 bunch green onion, thinly sliced – white and green divided
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon pepper
2 tablespoon fresh parsley , minced
2 eggs
4 tablespoons butter
 
Read more: These cakes can be a GREAT party appetizer. Don't forget to also visit our deli for other great appetizers and holiday deli trays!
 
Directions
    • In a skillet, cook the bacon until crispy and drain on a paper towel until cool. Crumble into small bits. Place the bacon bits into a large bowl. Pour off all but 2 tablespoons of bacon grease from the frying pan and cook the garlic and white parts of the green onion over medium heat until translucent. Add garlic and onions to the bacon along with mashed potatoes, cheese, flour, green onions, spices, parsley, and eggs. Blend well with a spoon or your hands; the mixture will be thick and sticky.
    • Wash and dry your frying pan, then melt 1 tablespoon of butter over medium heat.
    • Scoop up about ¼ cup of the potato mixture and form it into a ball. Place it in the hot pan, flattening it out until it is ½ – ¾″ thick. Fry for about 3 minutes on each side, until they are lightly golden brown.
    • For best results, serve immediately, while hot and crispy, with sliced green onions, sour cream, or ketchup.
 
 

View other recipes from Brookshire Brothers Catering Coordinator, Kate Rudasill.
Kate Rudasill, Catering Coordinator for Brookshire Brothers, has been in the food-service industry for the past 14 years. As a graduate of Texas A&M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate grew up with Southern tradition in her blood which caused her to have a deep love for bringing people together with food.
Cooking with Kate: Almost Autumn...

A Fall Favorite Recipe: Pumpkin Crumb Muffins with Maple Icing

 While this past week was the Autumnal Equinox and the first official day of fall, Texas rarely gets that memo in September. Still, we can look forward to cooler temperatures just around the corner—and that means favorite fall recipes too! Pumpkin spice everything is always popular this time of year and, while it’s not my coffee preference, I love pumpkin bread and muffins. One particularly quick recipe I love to fix is Pumpkin Crumb Muffins. What’s great about this easy recipe is that it includes a wonderful crumb topping and maple icing. Don’t forget, pumpkin is a good source of fiber, Vitamin A, Vitamin C, and beta-carotene, which actually helps keep these muffins moist and delicious. Visit a nearby Brookshire Brothers to get started today!
 

Read more: While we love pumpkin treats, don't forget to check out Kate's savory pumpkin recipes too!
 

Pumpkin Crumb Muffins with Maple Icing

Yield: 15 large muffins or 28-30 mini muffins
Ingredients - Muffins
1 ¾ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 ¼ teaspoon pumpkin pie spice
½ teaspoon salt
½ cup canola or vegetable oil
½ cup granulated sugar
½ cup packed light or dark brown sugar
1 ½ cups canned pumpkin puree
2 large eggs, at room temperature
¼ cup milk, at room temperature
 
Crumb Topping
¾ cup all-purpose flour
¼ cup granulated sugar
¼ cup packed light or dark brown sugar
1 tablespoon pumpkin pie spice
6 tablespoons butter, softened
 
Maple Icing (optional)
1 ½ cups confectioners' sugar
3 tablespoons pure maple syrup
1 tablespoon milk
 
 Read more: Pumpkin's not the only fall favorite produce—check this winter squash recipe from Angela Larson (RD) too!
 
Directions
Preheat oven to 425°F. Spray (2) 12-count or mini muffin pans with nonstick spray or line with cupcake liners. Set aside.
 
Make the muffins: In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. Set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain. Spoon the batter into liners, filling them ¾ full.
 
Make the crumb topping: Whisk the flour, granulated sugar, brown sugar, and pumpkin pie spice together until combined. Cut in the softened butter until crumbs form. Spoon crumbs evenly on top of the batter and gently press them down into the batter so they stick.
 
Bake for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total bake time for these muffins is about 21-22 minutes. Allow the muffins to cool for 10 minutes in the muffin pan as you make the icing.
NOTE: For mini muffins, bake for 15-18 minutes at 350°F or until a toothpick inserted in the center comes out clean.
 
Make the icing: Whisk all of the icing ingredients together until combined and smooth. Drizzle over muffins and serve warm. Cover tightly and store at room temperature for 1-2 days or in the refrigerator for up to 1 week.
 
Make ahead tip: For longer storage, freeze muffins (with or without icing) for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.

 

You can find all of the ingredients to the ‘Pumpkin Crumb Muffins with Maple Icing’ recipe at a Brookshire Brothers location near you. For Brookshire Brothers location information please visit our location finder page here.

 


View other recipes from Brookshire Brothers Catering Coordinator, Kate Rudasill.

Kate Rudasill, Catering Coordinator for Brookshire Brothers, has been in the food-service industry for the past 14 years. As a graduate of Texas A&M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate grew up with Southern tradition in her blood which caused her to have a deep love for bringing people together with food.

  

Cooking with Kate: Take the Labor Out of Labor Day!
Labor Day may be just around the corner, but you can keep it labor-free with one of these quick recipes that can be made in advance! Whether you are enjoying a day at the lake or hosting a backyard barbeque, your food will impress your loved ones—and you’ll get to enjoy the party yourself! What’s more, these recipes feature lots of great produce, so get yours farm fresh at your local Brookshire Brothers today!
 
Read more: Bring the heat this weekend with Kate’s tips on summer grilling!
 
 

Ultimate Baked Potato Salad

from Catering with Kate
Makes 8-12 servings
 

Ingredients

4 lbs small or bite-sized potatoes
any combination of baby gold, red, purple, blue, or fingerling potatoes
1 lb sliced bacon
1 (16 oz) carton sour cream
3 tablespoons mayonnaise
2 cups shredded cheddar jack cheese
3 tablespoons fresh chives, finely chopped
1 tablespoon Montreal steak seasoning
½ teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
 

Directions 

Rinse potatoes under running water to remove any dirt. Cut small potatoes in half and place in a large pot. Cover with water and bring to a boil over high heat. Note: if using larger potatoes, cut into 1-inch cubes before cooking.Reduce heat to medium and cook until potatoes are just tender (about 5-8 minutes). Drain the potatoes, transfer to a large bowl or platter, and place in refrigerator to cool completely.
 
Read more: There’s a place for that! Find out what the best places are for storing food in your fridge.
 
While the potatoes are cooling, cut the bacon into ¼-inch pieces and cook over medium heat in a large skillet until crispy. Remove cooked bacon from the skillet with a slotted spoon and drain on a paper towel lined plate. Let cool, and crumble any larger pieces. Set aside.
 
Read more: BYOB? You’ll definitely need Kate’s recipe for Sweet and Spicy Beer Braised Sausage
 
In a large bowl, mix sour cream, mayonnaise, shredded cheese, chopped chives, and seasonings. Taste the mixture and add additional seasonings, if needed. Gently fold the cooled potatoes and crumbled bacon into the sour cream mixture until everything is well coated. Cover with a lid or plastic wrap and refrigerate for at least 4 hours or overnight before serving.
 
Read more: Vegetarians can join the fun too with this recipe for Black Bean Sliders!
 
 

Honey Lime Fruit Salad

from Catering with Kate
 
Makes 8-12 servings
 

Ingredients

1 large pineapple, peeled, cored, and cut into bite-sized pieces
2 cups red or green grapes, washed and cut in half
1 pint strawberries, washed, stems removed, and cut in half
1 cantaloupe, peeled, seeds removes, and cut into bite-sized pieces
4 stone fruits, pit removed and cut into bite-sized pieces
– any combination of mangoes, nectarines, plums, pluots, peaches
2-4 apples (depending on size), cored and cut into bite-sized pieces
– any combination of Pink Lady, Cameo, Gala, Fuji, Granny Smith, Honeycrisp, or your favorite
1 pint fresh blueberries
Read more: With five different recipes, this blog from Kate is bursting with blueberries!!
¼ cup good quality honey
Zest of 2 limes
Juice of 2 limes
 

Directions 

Wash and cut up all fruit and place in a large bowl. Add honey, lime zest, and lime juice. Gently toss to coat. Cover and chill for at least 2 hours before serving.
 
Read more: Sad summer’s ending? Check out Kate’s recipes for “Cooking Away the Labor Day Blues”!

 


View other recipes from Brookshire Brothers Catering Coordinator, Kate Rudasill.

Kate Rudasill, Catering Coordinator for Brookshire Brothers, has been in the food-service industry for the past 14 years. As a graduate of Texas A&M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate grew up with Southern tradition in her blood which caused her to have a deep love for bringing people together with food.

 

A Simple New Year

Celebrate New Year's Eve without a lot of fuss! Gather friends and neighbors for a warm, cozy evening inside, or go outdoors if you're an active group. You'll find all the recipes and party-planning tips you'll need for an appetizer and dessert celebration to ring in this new year.

Easy Decorations

Casual get-togethers are often impromptu and require no special decorations. If you want to decorate, consider one of these:

  • Encourage guests to bring a battery-operated alarm clock. Set the alarms to go off at midnight, and place the clocks all over the party area! Or place a collection of the clocks on a mirrored tray as a centerpiece.
  • Make a quick centerpiece by placing glittering ball ornaments in a wire basket or crystal bowl.

Fun Serving Ideas

  • Use hollowed-out colorful bell peppers, cabbage, squash or round bread loaves for fun and colorful containers to hold veggie dip.
  • Embellish mug handles or bases of stemware with metallic curly ribbon. A different color of ribbon for each guest can keep drinkware from being misplaced.
  • Bump up plain coffee served with dessert to an inviting espresso bar! Set up espresso carafes (regular and decaf) with extras for stir-ins and toppers.
    - Stir-Ins: flavored syrups, flavored creams or eggnog, cream and sugar 
    - Toppers: whipped cream, ice-cream toppings, candy sprinkles, ground nutmeg or cinnamon

Casual Party Activities

  • Got snow? Make a snowperson! Ask guests to wear appropriate clothing.
  • Build a huge bonfire--remember to check your city's ordinances! Or just gather around your backyard fire pit. Tell stories of bygone years, or predict the future.
  • Hide a treasure of gold-colored medallions, gold foil-covered chocolate coins and golden baubles and beads found in craft stores. Entice guests with creative clues to answer so they can discover the treasure by the stroke of midnight.

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