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.

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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.

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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.