Mini Taco Bowls

  • 1 lb Ground Beef
  • 2 tbsp Taco Seasoning
  • 1 diced Tomato
  • 6 Jalepeno Slices
  • 12 Corn Tortillas
  • Shredded Cheddar Cheese

  1. Brown ground beef and drain.
  2. Dice jalepenos and add to beef.
  3. Add 1/4 cup water and taco seasoning and cook over medium heat until water is absorbed.
  4. Reduce heat to low.
  5. Heat each corn tortilla in microwave for 30 seconds to soften.
  6. Using a 3 inch cutter (like a jar lid) cut 2 circles from each tortilla.
  7. Press each cicle into the cup of a mini muffin pan, fold ing sides as needed.
  8. Place in 350 oven for about 12 minutes (until tortilla is crispy).
  9. Place each shell on cooling rack and fill with taco meat.
  10. Top with cheese and diced tomato and a leaf of cilantro (optional).

Zucchini Cookies with Cream Cheese Frosting

  • 1 3/4 cup + 2 Tbsp all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/2 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1/3 cup packed light-brown sugar
  • 1 large egg
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups shredded zucchini
  • Cream Cheese Frosting
  • 6 oz cream cheese, softened
  • 6 oz unsalted butter, softened
  • 1 1/3 cups powdered sugar
  • 1/2 tsp vanilla extract

  1. Preheat oven to 375 degrees. In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger for 20 seconds, set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, granulated sugar and brown sugar until pale and fluffy (if not using a paddle attachment that constantly scrapes bowl while mixing, then stop mixer occasionally throughout entire mixing process and scrape down sides and bottom of bowl). Mix in egg and vanilla. With mixer set on low speed, slowly mix in half of the flour mixture, then mix in the zucchini and finish by mixing in remaining flour mixture.
  3. Drop batter into balls, 2 Tbsp (even) at a time, onto parchment paper or Silpat lined baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 10 - 13 minutes (careful not to over-bake, they should still be soft to the touch. They will continue to cook for about a minute when removed from the oven). Cool on baking sheet 2 minutes, then transfer to a wire rack to cool completely. Once cool, frost cookies with cream cheese frosting and sprinkles tops very lightly with cinnamon and nutmeg if desired.
  4. For the cream cheese frosting:
  5. In a mixing bowl fitted with the paddle attachment, whip together butter and cream cheese until smooth and fluffy. Stir in powdered sugar and vanilla and continue to mix until smooth and fluffy. 

Strawberry Shortcake Rice Krispie Treats

  • 2 1/2 c. Rice Krispie Cereal
  • 1 heaping cup angel food cake squares
  • 2 1/4 c. marshmallows
  • 1 1/2 tbsp butter
  • 1 c whipping cream
  • 2-3 tbsp sugar (depending on how sweet you like it)
  • 1 tsp vanilla
  • 2 cups diced strawberries

  1. In a large microwave safe bowl, melt marshmallows and butter together. Stir in Rice Krispie Cereal and angel food cake squares. (I like to spray my spatula or spoon with Pam before stirring).
  2. Press into a lightly greased 8 X 8 inch square pan.
  3. In a stand mix, beat whipping cream, sugar, and vanilla just until stiff peaks form.
  4. You can either spread the whipping cream over the Rice Krispies and top with diced strawberries. (Store in the fridge)
  5. Or you can top individual Rice Krispie Squares with a heaping spoonful of whip cream and top it with fresh strawberries.

Apple Pie Fries Recipe

  • 1 Pkg of Pillsbury Refrigerated pie Crust
  • 1.5 cups of Apple Pie Filling or you can use homemade
  • 1 Egg
  • Cinnamon
  • Sparkle Sugar
  • Caramel Sauce for dipping....optional
  1. Preheat oven to 350 degrees and line a large baking sheet with parchment paper.
  2. Chop up the Apple Pie Filling in a food processor, and blend until smooth.
  3. Lightly dust a work surface with flour.
  4. Roll one of your pie crust dough out onto a large cutting work surface.
  5. Spread smooth apple pie filling on top of pie crust leaving about ⅛" of dough around the edges uncovered.
  6. Put the second Pie Crust on top and press lightly to secure and seal the edges.
  7. Make an egg wash by mixing the egg with a tablespoon of water.
  8. Brush the top pie crust with the egg wash using a pastry brush.
  9. Sprinkle with some cinnamon and sugar.
  10. Using a pastry cutter, cut the pie crust into ½ inches wide strips, and then cut again into your desired "fry" strips. Carefully remove them and put on a baking sheet.
  11. Bake for 12-15 minutes or until golden brown and firm.

Backyard ideas for small yards

DIY Tiered Herb Garden Tutorial. Great for decks and small outdoor spaces! would also work on the corner of a porch or narrow entry

Doll house windows and a door!!

How to create a raised garden bed that's just right for a tiny space.

Lovely rock garden! ~~ great idea for that little patch of yard at the sidewalk that never gets enough water and is always buffeted around by traffic... 

Garden Water feature

Fruit Pizza Cupcakes

  • Refrigerated Cookie Dough
  • 1 8 oz. package Cream Cheese
  • 1 cup (powdered) Confectioner’s Sugar
  • 1 tsp. vanilla
  • 1 tub of Cool Whip
  • Fresh fruit, chopped (strawberries, pineapple, blueberries)
  1. Cut ½-­‐inch slices from the refrigerated cookie dough and place on the tops of an upside down cupcake pan.
  2. Bake at 350 degrees for 12-­15 minutes (or until golden and firm to the touch).
  3. Carefully remove the cookie shells from the upside down cupcake pan.
  4. Meanwhile, mix an 8 oz. package of softened cream cheese with ½cup of confectioner’s sugar and 1 tsp. vanilla extract.
  5. Use a spoon or spatula to spread the mixture into the cookie shells.
  6. Place a row of your chopped fruit on top of the cream cheese mixture.
  7. Add a dollop of cool whip to each cupcake, spread evenly, and then top with another layer of fruit!
  8. Refrigerate until served

Apricot Cheesecake Pockets

  • 2 cups flour
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 12 ounces cream cheese, at room temperature
  • 2 sticks unsalted butter, at room temperature
  • 1 egg, lightly beaten
  • 1/2 cup apricot jam
  • 1 1/4 cups confectioners’ sugar
  • Gold sparkling sugar, for decorating
  1. In a medium bowl, whisk the flour, granulated sugar and salt.
  2. Using an electric mixer, beat 8 oz. cream cheese and the butter on medium-high speed until fluffy, 1 minute. Beat in the flour mixture on low speed. Divide the dough in half; place each half on a large piece of plastic wrap. Using the wrap to help, form the dough into disks and seal. Chill the dough until firm, at least 1 hour.
  3. Meanwhile, in a small bowl, mix half the beaten egg into the remaining 4 ounces cream cheese. Stir 1 teaspoon of water into the remaining egg. Chill both the cream cheese mixture and the egg wash.
  4. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 cookie sheets with parchment. Working on a floured surface, roll out 1 disk of dough ¼ inch thick. Using a 4-inch round cutter, cut out the cookies and place on the pans. Repeat with the remaining dough disk. Reroll any scraps and cut out enough cookies to total 24.
  5. Transfer 1 of the pans to the refrigerator. Working with the other pan, place 1 teaspoon of the cream cheese mixture and teaspoon jam in the center of each cookie. Using a pastry brush, coat the cookie edges with the egg wash; fold over the filling. Using the back of a fork, seal the edges. Brush the tops with egg wash. Place the pan in the refrigerator; repeat with the remaining cookies.
  6. Bake the cookies until golden, 16 to 18 minutes. Transfer to a rack; let cool. In a medium bowl, whisk the confectioners’ sugar with 2 tablespoons water. Working over the parchment, drizzle the cookies with the glaze. Sprinkle with the sparkling sugar. Let the glaze set.

Caramel Egg Stuffed Croissants

  • Pack of ready to pop croissant dough
  • 6 Cadbury's Caramel Eggs
  • 1 Egg (beaten)
  1. Freeze your Caramel Eggs overnight.
  2. When you're ready to bake, preheat the oven to 200C.
  3. Open out your croissant dough and cut along the markings to make 6 triangles.
  4. Brush with beaten egg.
  5. Unwrap your Caramel eggs and lay one on each croissant triangle at the wide side and roll up into a croissant shape.
  6. Try to squish the dough a little bit around the egg so that the dough sticks together and there's no open gaps in the dough.
  7. Lay on a baking sheet lined with baking parchment and brush with more beaten egg.
  8. Bake in the pre-heated oven for about 10 minutes or until golden.
  9. Leave for about 5 or 10 minutes before eating.

Roasted Garlic Pasta Salad

  • 1 head garlic
  • ½ Tbsp olive oil
  • 1 lb. pasta shells
  • 15 oz. ricotta cheese
  • ¼ cup grated parmesan
  • to taste salt & pepper
  • 1 pint cherry tomatoes
  • 3 cups baby spinach
  1. Using a sharp knife, cut approximately ½ inch off the top of the head of garlic. Place the garlic bulb in a small bowl or dish and drizzle ½ tablespoon of olive oil over the exposed cloves. Cover the bowl with an inverted plate. Microwave on high, in one minute increments, until the garlic is soft and fragrant (about 2 minutes). Use caution when touching the dishes, they will be very hot. Allow the garlic to cool.
  2. Bring a large pot of water to a rolling boil, add the pasta, and cook for 7-10 minutes or until al dente. Reserve ½ cup of the starchy pasta cooking water.
  3. While the pasta is cooking, squeeze the garlic cloves from the head and mince well. Add the minced garlic to a medium bowl along with the ricotta cheese, a healthy dose of freshly cracked pepper, and about ½ tsp of salt. Add the ½ cup of hot, starchy pasta cooking water. Stir until it forms a smooth sauce.
  4. Drain the pasta. Return the drained pasta to the warm pot (the burner should be turned off). Add the fresh baby spinach and pour the ricotta sauce over top. Slice the cherry tomatoes and add them to the pot as well. Stir until everything is well mixed. Add in the parmesan cheese and stir again. Taste and add salt and pepper to taste. Serve warm!

Saltine Cracker Toffee

  • 40 salted saltine crackers or enough to line your pan
  • 1 cup unsalted butter
  • 1 cup packed brown sugar
  • 2 cups milk chocolate or semisweet chocolate chips
  • (optional) 3/4 cup chopped pecans
  1. Preheat oven to 400 degrees and line a cookie sheet with at least a 1/2 inch edge or jelly roll pan with aluminum foil or parchment paper. Line saltine crackers in a single layer on the cookie sheet.
  2. In a small pot combine sugar and butter and bring to a boil. Once mixture is at a boil, continue boiling for 3 minutes. Mixture should be a deep caramel color. Immediately pour over saltines and spread to cover crackers completely.
  3. Bake at 400 degrees for 5 to 6 minutes. It will get all bubbly. Remove from oven and sprinkle chocolate chips over the top and let sit a couple of minutes to melt. Sometimes I melt the chocolate chips in the microwave for about 1 minute then spread it on. Spread melted chocolate and top with chopped nuts if desired. Cool completely and break into pieces.

You should either use salted butter or salted saltines but not both. I used salted crackers and unsalted butter in this one.

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Neapolitan Cupcakes


Chocolate Cupcake
  • 1/3 cup unsweetend cocoa powder
  • 1/2 tsp baking soda
  • 1/2 cup boiling water
  • 1/4 cup unsalted butter, melted
  • 2 1/2 Tbsp vegetable or canola oil
  • 3/4 cup + 2 Tbsp granulated sugar
  • 3/4 tsp vanilla extract
  • 1/4 tsp salt
  • 1 large egg
  • 1 large egg yolk (reserve white for white portion of cupcake)
  • 1/4 cup heavy cream
  • 1 cup all-purpose flour
White Vanilla Cupcake
  • 1 1/2 cups cake flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 7 Tbsp unsalted butter, softened
  • 3/4 cup granulated sugar
  • Seeds of 1/2 large vanilla bean
  • 3 large egg whites
  • 1/2 cup milk (anything but skim)
  • 1/2 tsp vanilla extract
  • Double batch of Strawberry Buttercream Frosting recipe HERE
For the chocolate cupcake:
Preheat oven to 350 degrees. In large heat proof mixing bowl, whisk together cocoa powder and baking soda. Carefully pour in boiling water and whisk until bubbling subsides and mixture is well blended, allow to cool for 5 minutes.
Meanwhile, in a separate large mixing bowl, using an electric hand mixer set on low speed, blend together melted butter, vegetable oil, granulated sugar, vanilla and salt until well combined, about 30 seconds. Stir in egg and egg yolk. Blend in cocoa mixture then blend in heavy cream. Slowly mix in flour and blend until combined, while scraping down sides and bottom of bowl.
Spoon an even 1/8 cup (2 Tbsp) into bottom of 22 paper lined muffin cups and spread into an even layer, set aside.
For the white vanilla cupcake:
Sift cake flour into a medium mixing bowl. Add baking powder and salt and whisk mixture 20 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and sugar with vanilla bean seeds on medium-high speed until pale and fluffy. In separate mixing bowl whisk together milk, egg whites and vanilla extract until well blended.
Add 1/3 of the flour mixture to butter/sugar mixture, then mix until combined, then add 1/2 of the milk/egg mixture and mix on low speed until combined then increase to medium speed and mix 1 minute (if you are using a paddle attachment that doesn't constantly scrape bowl, then mix 1 1/2 minutes and occasionally scrape down sides and bottom of bowl throughout mixing. Batter should become fluffy). Add another 1/3 of the flour mixture and mix until combined, then add remaining 1/2 of the milk/egg mixture and mix on low until combined then increase to medium and mix 1 minute (1 1/2 minutes with regular paddle attachment, it should have the consistency similar to fluffy mousse). Add last 1/3 of the flour mixture and mix until well combined.
Gently dollop a heaping 1/8 cup over chocolate layer in cupcake wells and carefully spread batter evenly to edges. Bake in preheated oven until toothpick inserted into center of cupcake comes out clean, about 16 - 19 minutes. Cool in baking sheet several minutes then transfer to a wire rack to cool completely (once cool immediately store in an airtight container). Pipe or spread strawberry frosting over cupcakes.

Recipe Source: Cooking Classy

Christmas Magic

Christmas Outdoor Decor


Keep finding gorgeous Christmas Stuff!! :)


Christmas Swag

Pepperoni Pizza Waffles

  • 1 can (16.3 oz) Flaky Layers refrigerated biscuits
  • 8 slices (1 oz each) mozzarella cheese
  • ⅓ cup mini pepperoni slices
  • 2 cups pizza sauce
  1. Spray waffle maker with cooking spray; heat waffle maker.
  2. Separate dough into 8 biscuits. Cut slit on 1 side of each biscuit, forming a deep pocket. Place 1 slice of cheese into each pocket. Top cheese with 6 or 7 pepperoni slices. Press dough around edge to seal each biscuit.
  3. Place 1 biscuit on center of waffle maker. Close lid; cook 3 minutes or until waffle is golden brown. Repeat with remaining filled biscuits. Serve with pizza sauce.

Cinnamon Sugar Pecans Recipe

  • 1 egg white
  • 2 teaspoons water
  • 2 teaspoons pure vanilla extract
  • 1lb pecan halves
  • 1 cup sugar
  • ½ - 1 tablespoon ground cinnamon (your preference)
  • ½ teaspoon salt
  1. Preheat oven to 250 degrees
  2. Spray a baking sheet with cooking spray
  3. Mix sugar, cinnamon and salt in a large ziploc bag
  4. Whisk egg white, water and vanilla in a large bowl until frothy (you can use a fork or electric mixer, either works just fine)
  5. Add pecans to large bowl and stir to combine, coating each pecan in egg white mixture
  6. Pour coated pecans into ziploc bag, seal and shake to fully coat in cinnamon/sugar mixture
  7. Spread out in a single layer onto prepared baking sheet
  8. Bake for 1 hour, stirring every 20 minutes.

Outdoor spaces

Reading nook :) 


Beautiful outdoor space

Need this outdoor bed!

Outdoor swing

Dreyer’s Super Sundae Brownie Bowl

  • Cookie Dough ice cream
  • Brownie batter
  • 2 muffin tins
  • Cooking spray
  • Chocolate sauce
  • Sprinkles
  1. Follow the directions for your favorite brownie recipe to make the batter.
  2. Spray cups of a muffin tin with cooking spray, and add brownie batter to each cup until they're about two-thirds full.
  3. Spray the second muffin tin with cooking spray and place on top of the first tin of brownies.
  4. Place in the oven and bake, following your brownie recipe's directions.
  5. After the bowls are completely cool, add a scoop of ice cream, top with chocolate sauce and sprinkles, and enjoy!


Classic Oreo Icebox Dessert

  • 1 (15 oz.) package Oreos, crushed
  • 6 T. butter, melted
  • 1 (8 oz.) package cream cheese, softened*
  • 1 c. confectioners' sugar
  • 1 large (5.1 oz.) box instant chocolate pudding* + milk to prepare, as specified on the pudding package
  • 1 large (16 oz.) container Cool Whip whipped topping

  1. Set aside about 1/4 cup crushed Oreos. Mix remaining crushed Oreos with the melted butter. Press into the bottom of a 9x13" pan.
  2. Combine cream cheese and confectioners' sugar; mix well. Fold in 1/2 of the Cool Whip until well combined. Spread the cream cheese mixture over the crushed Oreo layer. Chill for 20 minutes.
  3. Prepare chocolate pudding according to package directions. Spread over cream cheese layer. Chill for 20 minutes.
  4. Spread remaining Cool Whip over the pudding layer. Sprinkle reserved crushed Oreos on top. Chill for 8 hours or overnight before serving.
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Easy Turtle Tassies

  • 1 (16.5 oz) package Pillsbury refrigerated sugar cookie dough
  • 1 cup semisweet or dark chocolate chips
  • 1 (16.5 oz) tub caramel dip
  • 1/2 cup chopped toasted pecans
  1. Preheat oven to 375 degrees F. Prepare 24 mini muffin cups with cooking spray.
  2. Shape the dough into 24 1-inch balls. Press each ball into the bottom of a mini muffin cup, then use your fingers to carefully press the dough up the sides to form little “cup” shapes.
  3. Bake 8-9 minutes, or until the edges begin to brown. The middles of the cups will likely bubble up to look like cupcakes. Remove the pan from the oven, and use a spoon to flatten out the bubbles, and reshape the dough to look like cups. (Try not to poke holes in the bottoms, though!)
  4. Bake for an additional 3-5 minutes, until the bottom of the cookie dough is cooked and the edges are golden brown. Remove from oven.
  5. While the cookie cups are doing their final round of baking, place the caramel dip in the microwave for 1 minute or so, until the dip is warm and easy to scoop.
  6. Immediately after removing the cookie cups, place about a teaspoon of chocolate chips in the bottom of each cookie cup, and then spoon in a tablespoon or so of warm caramel on top of each cup until the chocolate chips are covered.
  7. Once all of the cups are filled with chocolate and caramel, top with a pinch of chopped pecans.
  8. Let cookie cups cool to room temperature. Then remove from pan carefully with a thin spatula or spoon.
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Lovely Flowers

Ballerina orchid



Tulip 'Double Flaming Bird' 

Stargazer lilies

Places to go

Hotel Amanpulo ~ Philippines

Arashiyama Kyoto, Japan 

Wallaga Lake, Bermagui, NSW

Grotta Azzurra Capri 

Massive.. Niagara Falls

Slow Cooker Jalapeño Popper Chicken Taquitos

  • 3-4 chicken breasts, frozen or thawed
  • 8 ounces cream cheese
  • ⅓ cup jarred whole or sliced jalapeños, roughly chopped (or more, to taste)
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 16 taco-sized tortillas (I prefer flour but corn tortillas also work well)
  • 1½ cups shredded cheese (colby jack, monterey jack, Mexican blend, mozzarella - use your favorite!)
  • optional toppings: fresh cilantro, additional jalapeños, dipping sauces such as ranch, salsa, green goddess dressing,
  1. Add chicken, ½ cup water, cream cheese, jalapeños, garlic powder, salt, and cumin to crockpot. Cover and cook on low for 6-8 hours or on high 3-4 hours. (lesser times are for thawed chicken, greater times for frozen chicken)
  2. minutes before serving, preheat the oven to 425 and grease a baking sheet with cooking spray.
  3. Use two forks to shred chicken and stir it in with the other contents of the crockpot.
  4. Heat tortillas in the microwave for a few seconds to soften them up, this will make them easier to work with. Sprinkle cheese in the middle of each tortilla (just divide the cheese evenly between all of the tortillas).
  5. Top cheese with 2-3 tablespoons of shredded chicken mixture. Roll tortillas tightly into a log-shape taquito.
  6. Place taquitos on baking sheet and spray heavily with cooking spray. Bake 10-15 minutes until cheese is melty and tortillas begin to brown. (For crispier taquitos, switch the oven to broil for 2-3 minutes - watch carefully so they don't burn!)
  7. Serve warm with dipping sauces and toppings if desired.

Skinny Baked Cauliflower Tots

  • 2 cups cauliflower florets
  • 1 large egg
  • ½ cup onion, minced
  • ¼ cup bell pepper, minced (optional)
  • ½ cup cheddar cheese, shredded
  • ¼ cup Parmesan cheese
  • ¼ cup breadcrumbs
  • ¼ minced cilantro or parsley (optional)
  • salt and pepper to taste
  • cooking spray or oil
  1. Preheat oven to 375°F. Spray a nonstick cookie sheet with cooking spray or lightly grease with oil. Set aside.
  2. Steam cauliflower in hot water for 3-5 minutes or until nice and soft, drain and chopped with a knife or blend in the food processor ( just a few seconds.)
  3. In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.
  4. Spoon about 1 tablespoon of mixture in your hands and roll into small oval shaped tots.
  5. Place on the cookie sheet ½ inch apart and bake for about 20 minutes, turning halfway through cooking until golden.

Pumpkin Cinnamon Rolls


  • ¼ ounce package yeast
  • ½ cup warm water
  • ½ cup scalded milk
  • ¼ cup sugar
  • 1/3 cup butter, melted
  • 1 teaspoon salt
  • 1 cup canned pumpkin puree
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground clove
  • 1 egg
  • 4 – 5 cups all-purpose flour
  • ½ cup softened butter, plus more for pan
  • 3/4 cup sugar, plus more for pan
  • ¼ cup brown sugar
  • 2 tablespoons ground cinnamon
  • 1 teaspoon pumpkin pie spice

Maple Cream Cheese Icing:
  • 4 ounces of cream cheese, softened
  • ¼ cup of unsalted butter, softened
  • 1 ½ cups confectioner’s sugar
  • ½ teaspoon vanilla
  • ½ teaspoon Mapleine (maple extract)
  • ¼ teaspoon salt
  1. In a small bowl, dissolve yeast in warm water and set aside. In a stand mixer bowl, combine milk, sugar, melted butter, pumpkin puree, spices, salt, and egg with a spoon. Attach the bowl to the mixer with the dough hook attached. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead with dough hook for about 5 minutes. (If not using a stand mixer, knead dough on lightly floured surface for 5 to 10 minutes.) Place in well-greased bowl, cover, and let rise until doubled in size, usually 1 to 1 1/2 hours.
  2. When doubled in size, punch down dough. Roll out on floured surface into a 15 by 9-inch rectangle. Spread softened butter all over dough. In a small bowl, mix together sugar, cinnamon, and pumpkin pie spice. Then sprinkle over buttered dough. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.
  3. Coat the bottom of 13 x 9 baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Preheat oven to 350 degrees F.
  4. Bake for about 30 minutes or until nicely browned.
  5. Meanwhile, mix cream cheese, butter, confectioner’s sugar, salt, Mapleine, and vanilla until smooth. For a thicker icing, add more powdered sugar. Spread over slightly cooled rolls.

Slow Cooker Spinach and Artichoke Dip

  • 2 (14-ounce) can artichoke hearts, drained and chopped
  • 1 (10-ounce) package frozen spinach, thawed and squeezed dry
  • 8 ounces sour cream
  • 1 small onion, diced
  • 2 cloves garlic, crushed
  • 3/4 cup grated Parmesan cheese
  • 3/4 cup milk
  • 1/2 cup crumbled feta cheese
  • 1/3 cup mayonnaise
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon freshly ground black pepper
  • 8 ounces cream cheese, cubed
  • Make a Buffalo Cheese Dip with Sausage

  1. Place artichoke hearts, spinach, sour cream, onion, garlic, Parmesan, milk, feta, mayonnaise, vinegar and pepper into a slow cooker. Stir until well combined. Top with cream cheese.
  2. Cover and cook on low heat for 2 hours.
  3. Uncover and stir until cream cheese is well combined. Cover and cook on high heat for an additional 15 minutes.

Avocado Feta Dip

  • 2 avocados, peeled and pit removed
  • 1/2 cup feta cheese
  • 1/4 cup diced onion
  • 1 clove garlic, minced
  • 1 tablespoon minced jalapeño
  • 1/3 cup chopped cilantro
  • Juice of 1 lime
  • Salt and black pepper, to taste
  • Pita chips, veggies, bread, crackers, etc. for serving
  1. Place the avocados, feta, onion, garlic, jalapeño, cilantro, and lime juice in the bowl of a food processor or in a blender. Blend until creamy and smooth. Season with salt and pepper, to taste.
  2. Scrape dip into a bowl and serve with pita chips, cut up veggies, bread, or crackers.

Beautiful Images

Autumn forest in the Rhodope Mountains of Bulgaria

Hokkaido, Japan

Magic light in the Spessart Mountains of Bavaria, Germany

Choongnam Seosan, South Korea