Fall Hanging Vase Arrangement

Tiny arrangements made from a glass vases or votives are inexpensive and add a whimsical touch to your decor.

Pumpkin Platter

Carve out the inside of a pumpkin to use as a vase. Arrange flowers in fall-like red and orange colors. To finish the centerpiece, place small gourds or candles around the pumpkin.

Bold and Beautiful

Add color and texture to your pumpkins with graphic stripes. First, paint the entire pumpkin black. When dry, create a design by scraping off the black paint to reveal the orange pumpkin rind beneath. To use the painted pumpkin as a vase, carve out a narrow hole in the center to fit an existing vase. Insert vase into the hole, then add flowers.

Carmel Apple Muffins

your favorite apple muffins*

8 ounces softened cream cheese

2 tablespoons plus 1 teaspoon maple syrup

1 teaspoon vanilla extract

orange and brown paste food coloring

chopped nuts

craft stick

Instructions

Bake a batch of your favorite apple muffins* in reusable or paper liners and let them cool.

Use an electric mixer to blend 8 ounces softened cream cheese, 2 tablespoons plus 1 teaspoon maple syrup, and 1 teaspoon vanilla extract until smooth. Add paste food coloring: 1 small dollop of orange and 2 small dollops of brown. Blend until evenly incorporated. If needed, add more color until the desired shade of caramel is reached.

Frost each muffin and coat or edge it with chopped nuts. Slide a craft stick into the center of each. Makes 12 muffins

Grilled Grands Bisquit Tostados

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It's a recipe redo! Our original Biscuit Tostada gets a makeover. Our new version is stacked high with chicken, Mexican cheese, guac and more.

INGREDIENTS  1  can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated original biscuitsCooking spray  2 cups shredded deli rotisserie chicken  1cup crumbled cotija (white Mexican) cheese or finely shredded Mexican cheese blend (4 oz)  1/2  cup Green Giant® Niblets® frozen corn, thawed  3/4   cup shredded lettuce  1/4 cup Old El Paso® sliced jalapeños, chopped  1/2 cup Old El Paso® Thick ‘n Chunky salsa  1/4  cup refrigerated guacamole (from 8-oz package)  3  tablespoons chopped fresh cilantro  8 lime wedges for garnish

1   Heat gas or charcoal grill. Separate dough into 8 biscuits. Press each to form 5-inch round. Spray 1 side of each round with cooking spray. Place sprayed biscuit rounds, chicken, cheese and corn on tray for carrying to grill. 2   When ready to grill, place biscuit rounds, sprayed side down, on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium coals. Cook 3 to 4 minutes or until bottoms are browned. Turn biscuits; top with chicken, cheese and corn. Cook 2 to 3 minutes longer or until bottoms are browned. (By the time all are topped, first ones are done.) 3   To serve, top tostadas with lettuce, jalapeños, salsa, guacamole and cilantro. Serve with lime wedges.

FEATURING: Eighteen 25

I'd like to introduce you to Eighteen 25, a great place to find some awesome jewelry.  The creator of Eighteen 25 is a self taught designer with a unique way of putting found objects together with new in an unusual way that "just works"

She has some beautiful designs that I think you'll love! She also has an "Earring of the Month Club" that is a great idea! Receive a pair of earrings each month for as long as you stay in the program. Now that you have seen her collection I am sure that you are going to want to check out all her other items. She has done a lovely job setting up her site and very easy to maneuver around.

She is also featuring "free shipping on all items".  Shop from home, sent to your door and no shipping charges.  I hope you enjoy my featured posts.  It's a great way for me to introduce very some talented ladies doing what they love to do. Check out http://www.eighteen-25.com/ I am sure you will be pleased.

Pumpkin Squares

4 eggs, beaten

1 15-ounce can pumpkin

1 1/3 cups sugar

1 cup vegetable oil

2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons cinnamon

1/2 teaspoon ginger or nutmeg

1 3-ounce package cream cheese, softened

1/4 cup butter

3/4 teaspoon vanilla extract

2 cups confectioners' sugar



Instructions

Heat the oven to 350 degrees. Beat together the eggs, pumpkin, sugar and oil until well blended. Add the flour, baking powder, baking soda, salt, cinnamon, and the ginger or nutmeg. Mix until smooth, then spread the batter in an ungreased 10- by 15-inch baking pan (or, for a fluffier version, a 9- by 13-inch pan). Bake for 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.

For the frosting, beat together the cream cheese, butter, and vanilla extract until light and fluffy. Add the confectioners' sugar and beat until smooth. Spread the frosting over the cake, then cut into 24 squares.

Carrot Cake Sandwich

Cookies  2  packages (16 oz) Pillsbury® Ready to Bake!™ refrigerated oatmeal raisin cookies (24 cookies)1/3   cup all-purpose flour1cup shredded carrots Filling  1  container (12 oz) cream cheese whipped ready-to-spread frosting  1 can (8 oz) crushed pineapple, well drained
1   Let cookie dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350°F. 2   In large bowl, mix cookie dough, flour and carrots until well blended. Shape dough into 24 balls; place 2 inches apart on ungreased cookie sheets. 3   Bake 13 to 17 minutes or until golden brown around edges. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes. 4   In medium bowl, mix filling ingredients until well blended. To make each sandwich cookie, spread about 2 tablespoons filling on bottom of 1 cookie. Top with another cookie, bottom side down. Store between sheets of waxed paper in tightly covered container. High Altitude (3500-6500 ft)

Grass Table Decor

Let centerpieces be inspiration for the rest of your table. A copper pipe coupler holds purple fountain grass, horsetail, and maiden grass in a freestanding centerpiece. Mini versions with canary grass hold place cards for a natural look.

Silverware Holder

Place silverware in a glass container filled with
rice. Tie sets of utensils together with ivory satin ribbon for easy-to-grab elegance

Fall Decorating

Easy Centerpiece

Create a stress-free centerpiece by setting several pumpkins or gourds on the table. This arrangement displays them on a long white platter, but a low basket or tray would work just as well. Garnish with a few leaves, berry clusters, or flowers to add a bit of color and texture.

"William" at the Pumpkin Patch

 Welcome to the Pumpkin Patch

Look I found a stick !

Now this is more my size 

 Hungary buddy !!!

 Looking the situation over !!!

 Hay ride with Grandpa

 Now this is a pumpkin !!!

Which one do you think I should get ?

Roasted GarlicTwice Baked Potato

1 head garlic

1 tsp. oil

4 large baking potatoes (2-1/2 lb.)

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

1/2 lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes, divided

1/4 cup KRAFT Grated Parmesan Cheese

4 slices OSCAR MAYER Bacon, cooked, crumbled

Make ItHEAT oven to 400°F.



CUT thin slice off top of garlic; discard top. Place garlic on sheet of foil; drizzle with oil. Wrap loosely with foil. Prick potatoes in several places with fork. Bake potatoes and garlic 1 hour.


REDUCE oven temperature to 350ºF. Cut small slice off both ends of each potato. Cut potatoes crosswise in half. Scoop out centers, leaving 1/8-inch-thick shells. Place potato flesh in medium bowl; mash. Squeeze garlic out of papery shell into bowl with potatoes. Add sour cream, 3/4 of the VELVEETA and Parmesan; beat until fluffy. Spoon into shells, mounding filling as necessary; place in shallow baking dish.

BAKE 30 min.; top with remaining VELVEETA. Bake 5 min. or until melted. Sprinkle with bacon.

Easy Apple Cake

1/2 cups butter, softened

1 cup sugar

2 eggs

1/4 teaspoon vanilla

1 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon salt

1 1/2 cups shredded peeled apples (about 2 medium apples)

1/2 cup chopped walnuts

1 quart vanilla or cinnamon ice cream

1 Heat oven to 350°F. Spray 9-inch round cake pan with baking spray with flour.

2 In large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time. Stir in vanilla, flour, baking soda, cinnamon and salt. Stir in apples and walnuts. Spoon into pan.
3 Bake 40 to 45 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool 10 minutes longer. Serve warm with ice cream.

Apple Cinnamon Monkey Bread

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2 cans (17.5 oz each) Pillsbury® Grands!® Flaky Supreme refrigerated cinnamon rolls with icing 1medium tart apple, peeled, chopped 1/2cup sugar 1 1/2teaspoons ground cinnamon 1/4cup butter, melted

1   Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray. 2   Set aside icing tubs from cinnamon rolls. Separate each can of dough into 5 rolls; cut into quarters. Place apple in small bowl. In another small bowl, mix sugar and cinnamon. Add 1/4 cup sugar mixture to apple; toss to coat. Sprinkle half of apple pieces in pan. Roll half of dough pieces in sugar mixture; place on apples in pan. Sprinkle with remaining apple pieces. Roll remaining dough pieces in sugar mixture; place on apples. Pour melted butter over top. 3   Bake 40 to 45 minutes or until golden brown across top. Cool 10 minutes; run knife around edge of pan to loosen. Place heatproof serving plate over pan and turn over; remove pan. Cool 10 minutes longer.

Ribbon Accented Pumpkin

Enhance the natural beauty of a perfectly round orange pumpkin with a few add-ons. Tie ribbon around the pumpkin stem and attach decorative florist's picks. Display the pumpkin on top of a black cake stand.

5 Minute Bouquet

Create a simple bouquet inspired by nature with feathers, wheat, and nuts. Place it on a mantel, coffee table, or dining table for a creative focal point.

How to: Fill a vase with nuts or seeds, leaving enough room to arrange the feathers and wheat. Accent the arrangement with greenery.

Fall Table Setting

Give your table autumn style with a centerpiece of bittersweet vines, gourds, and candles atop a wooden plank. Carry the fall theme forward by tying a narrow velvet ribbon around each napkin, then slipping a clean dried leaf under the ribbon.

Featuring "Roseann's Boutique"

Since I started this blog several years ago I have met alot of very nice people that share alot of interest in crafting, sewing,scrap booking,cooking . I don't think I have met anyone nicer than "Roseann" she is a lovely and talented lady that lives in Maumee Ohio and works from her home. She also has a doll body business and ships all over the world.

She also makes and designs purses and she has been doing this since 2008 and sells them at craft shows and her website. This is only a small sample of her designs. She also will take orders on a custom design for you and work with you until you are satisfied with your purse.

Roseann, is offering a 10% discount on her bags just by mentioning that you saw them on Helen's Corner. Let me give you her Etsy Store link http://www.etsy.com/shop/roseannscreations  you really need to take a look she is adding items daily, and if you don't see anything there that catches you eye take a look at her website at http://roseannsboutique.com/designerpurses.html  and I guarantee you will find something there.

Remember to mention that you saw it here and receive a 10% discount on any purchase.  All the information is on her website including prices and a contact email address.

Weeknight Lasagna Toss

1 lb. lean ground beef

1 jar (24 oz.) spaghetti sauce

1-2/3 cups water

1/4 cup KRAFT Zesty Italian Dressing

2 green peppers, chopped

3 cloves garlic, minced

12 oven-ready lasagna noodle, broken into quarters

1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Make It

BROWN meat in large saucepan; drain.

ADD next 5 ingredients; mix well. Bring to boil. Stir in noodles; cover.

COOK on medium-low heat 10 to 15 min. or until noodles are tender, stirring occasionally. Remove from heat. Sprinkle with cheese; cover. Let stand 5 min. or until cheese is melted.

Chocolate Peanut Butter Haystacks

1 bag (12 oz) semisweet chocolate chips (2 cups)

1/2 cup reduced-fat peanut butter

1 pouch (3 3/4 cups) Fiber One® original bran cereal (from 16.2-oz box)


1. Line cookie sheets with waxed paper. In large microwavable bowl, microwave chocolate chips and peanut butter uncovered on High 1 minute, stirring after 30 seconds. Microwave 30 seconds to 1 minute longer, stirring every 15 seconds, until melted and smooth.

2. Stir in cereal until well coated. Drop mixture by rounded teaspoonfuls onto waxed paper. Refrigerate until chocolate is firm.

Sweet and Salty Dipped Pretzels

  1/2 cup Cocoa Puffs®, Reese's Puffs® or Trix® cereal

1/2 cup coconut (toasted), chopped peanuts or sunflower nuts

6 oz vanilla- or chocolate-flavored candy coating (almond bark), cut into pieces

16 (7-inch) pretzel rods (from 12-oz package)



1 Line cookie sheet with waxed paper.

2 Coarsely crush cereal. Mix cereal and coconut on another sheet of waxed paper.

3 Place candy coating in 1-cup microwavable measuring cup. Microwave uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted.

4 Dip each pretzel halfway into almond bark; allow excess to drip off. Roll in crushed cereal mixture. Place on cookie sheet. Let stand until set, about 30 minutes

Oreo Peanut Butter Bites

1 jar of creamy peanut butter

2-1/2 cups powdered sugar

15 OREO Cookies, chopped (about 1-1/2 cups)

1-1/4 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate (10 squares)

Make It

PLACE peanut butter in medium bowl. Gradually beat in sugar with mixer until well blended. Stir in cookie pieces.

ROLL into 66 (1-inch) balls; place in single layer in waxed paper-lined pan. Freeze 1 hour. Meanwhile, melt chocolate as directed on package.

DIP half of each ball in chocolate; gently shake off excess chocolate. Return balls to pan. Refrigerate 30 min. or until chocolate is firm. Keep refrigerated.

October's Thought of the Month

Autumn is a second spring where every leaf is a flower

Apple Cinnamon Fritters

Oil for deep frying

2 cups Original Bisquick Mix

1/2 cup cold water

1 egg

1/4 cup granulated sugar

1 teaspoon ground cinnamon

1 large unpeeled Granny Smith apple, chopped (about 1 3/4 cups)

1/4 cup powdered sugar



1  In deep fryer or 4-quart heavy saucepan, heat oil to 350°F.

2  In large bowl, stir Bisquick mix, water, egg, granulated sugar and cinnamon. Fold in apple. Working in batches, drop batter by tablespoonfuls into hot oil. Cook 2 to 3 minutes, turning occasionally, or until golden brown. Use a metal slotted spoon to remove fritters from oil; drain on paper towels.

3  Before serving, sprinkle fritters with powdered sugar

Leafy Centerpiece Pumpkin

Display your favorite fall foliage colors with simple decoupage. Set leaves between paper towels and flatten them under a book for at least five days. Then brush decoupage glue on a white pumpkin and arrange the leaves. Cut small slits along the edges of the leaves as you go so they'll fit the pumpkin's contours. To finish, coat the decorated surface in decoupage glue.

Tabletop Mumkins'

Give plain pumpkins a flowery disposition. Begin carving as you would with a jack-o'-lantern. Carefully cut a lid (keep the stem) and remove the seeds and pulp. Using a drill or nail, make holes just wide enough for the flower stems. Cut the mums' stems about a half inch from the flower head and poke the stems into the holes. Keep the inside of the pumpkin moist; flowers will last two or three days.

Bows and Flower Pumpkins- No carving

For a more grown-up approach to pumpkin decorating, dress your pumpkins in ribbons and dried potpourri. Use hot glue to add your embellishments.