..of luck…

you get assigned to a blog for Secret Recipe Club that has lots of simple, and tasty, recipes. And that is what happened this month when my Secret Assignment was A Little Bit of Everything which is written by Julie WAY up in the plains Nebraska. And I mean way way up because I am WAY down in the Deep South of Louisiana. She has been blogging since 2009 and has a collection of recipes to prove it.

As usual, and we are all in the same boat each month, it was hard to find JUST ONE recipe for SRC so I tried several. And they were all good. And all simple.

It has FINALLY turned cool here which means I could enjoy a nice bowl of oatmeal {I don’t like oatmeal, or soup, in the summer. Just too hot! I know, I’m weird.} and lucky for me Julie had a Pumpkin Oatmeal on the blog.


It is full of all those wonderful pumpkin pie spices, pecans, and maple syrup. It was just right. I wish I had made more than just 1/2 of the recipe.

There was also a recipe for Butterscotch Pumpkin Muffins


Talk about tasty. Ditto on the pumpkin spices and then add in the butterscotch chips and it was a definite winner.

    1 3/4 cup flour, sifted
    1/2 cup firmly packed light brown sugar
    1/2 cup sugar
    1/2 teaspoon ground ginger
    1 teaspoon cinnamon
    1/8 teaspoon ground cloves
    1 teaspoon baking soda
    1/4 teaspoon baking powder
    1/4 teaspoon salt
    2 large eggs
    1 cup canned pumpkin
    1/2 cup butter, melted
    1 cup butterscotch chips

Preheat oven to 350.
In a large bowl, combine flour, sugars, ginger, cinnamon, cloves, baking soda, baking powder, and salt. Create a well in the middle of the mixture.
In another bowl, whisk together eggs, pumpkin and butter. Stir in the butterscotch chips. Pour into the well of the dry ingredients. Fold together just until dry ingredients are moistened. Do not ove rmix.
Spoon batter into greased muffin tins. Spoon batter evenly into muffin tins.
Bake for 20 to 25 minutes, until a toothpick inserted into the middle comes out clean.

Place on a rack to cool.

    Oh, yeah, and then I drizzled some with caramel. MAYBE a little over the top, but hey….

We eat a lot of ice cream year round. Or at least The Hubs does. So I had to make Julie’s Cake Batter Ice Cream.


Okay, it wasn’t completely her recipe. I have fallen in love with the No Churn ice cream so I used her amount of cake batter {3/4 cup} in the no churn. What a great Idea!!! You can have your cake and ice cream at the same time. Add some sprinkles and it’s a party in a bowl!!

So here it is the weekend before the reveal and I still have about 10 items on my list from Julie’s recipes:

Which just happen to be the next three on my list. I cannot put my whole list so you bettr just jump on over to A Little Bit of Everything and check them out your self. AND, when you click on her lists they come up in PINTEREST!! Now why didn’t I think of that?

And for the rest of the SRC delights you can find them by clicking below: