Streusel Topped Pumpkin Spice Muffins

1 box spice cake mix

1 can pumpkin

1/2 cup water

Preheat oven to 350. Grease 24 muffin cups. In mixing bowl, place all ingredients. Mix until well blended. Scoop into muffin tin. Make topping.

Streusel Topping:
1 C Brown Sugar
1 Stick Margarine
1 C Flour

Stir together flour and brown sugar, breaking up any lumps. Cut in margarine. Spoon or sprinkle on top of muffins, pat down slightly. Bake at 350 for 20-24 minutes.

*Any leftover topping can be refrigerated for several weeks or frozen for several months until needed.

~Recipe found at www.southernplate.com~

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Italian Cheese Bread Ring

Batter:

4 1/2 - 5 1/2 c flour

1/4 c sugar

1 1/2 tsp salt

2 Tbl. Yeast

1 c water

1 c milk

1/2 c butter

2 eggs

Filling:

1 c shredded mozzarella cheese

1/2 tsp Italian seasoning

1/4 tsp garlic powder

1/4 c butter, softened

Generously grease 12-cup fluted tube or 10-inch tube pan.  

In large bowl, combine 2 1/2 c flour, sugar salt and yeast; blend well.  In small saucepan, heat water, milk and 1/2 c butter until very warm.  Add warm liquid and eggs to flour mixture.  Blend at low speed until moistened; beat 3 minutes at medium speed.  By hand, stir in 2 - 2 3/4 cups flour to form a stiff batter.  In a small bowl, combine all filling ingredients; mix well.  Spoon half of batter into prepared pan; spoon filling evenly over batter into within 1/2 inch of sides of pan.  Spoon remaining batter over filling.  Cover; let rise in warm place until light and doubled in size, about 30 minutes.

Heat oven to 350.  Bake 30-40 minutes or until golden brown and read sounds hollow when lightly tapped.  Remove from pan immediately; serve warm or cool.