FUN FOOD!!  Who doesn't love some fun food! 

Make this in honor of this, the first day of fall!:

This Halloween harvest hash Chex mix is the PERFECT combination of sweet and salty. It tastes soooo good!! It would be awesome for a Halloween party or even Thanksgiving!

For the Sauce:
¾ cup Butter, melted
¾ cup Brown Sugar, packed
2 Tablespoons Vanilla Extract
For the Mix:
1 box Rice Chex [365g (12 oz)]
1 bag Bugles [213g (7 oz) bag]
4 cups Pretzels
1 heaping cup Candy Corn
1 heaping cup Candy Corn Pumpkins
1 bag Reese's Pieces [230g (8oz)]
Preheat the oven to 275°F.
Melt the butter in the microwave in medium bowl or measuring cup.
Add the brown sugar and vanilla extract and whisk well until combined and dissolved.
In a VERY large bowl, add the Chex cereal, pretzels and Bugles.
Pour the sauce over the cereal mixture and toss gently until evenly coated.
Line two large baking sheets with parchment paper.
Divide mixture on the two baking sheets and spread in even layers.
Bake for 45 minutes, stirring every 15 minutes.
Remove from the oven and allow it to cool. Then add it to a large bowl, along with the candy corn, pumpkins and Reese's Pieces. Toss to combine.
Store in airtight container.



Buffalo Chicken Burger from



  1. Gently combine the first 9 ingredients in a large bowl, be carefully not to over mix. Place the bowl in the refrigerator for 20 to 30 minutes
  2. Heat your grill (or grill pan) to medium-high heat.
  3. Remove the bowl from the refrigerator, divide the meat into thirds, and form your patties.
  4. Grill the burgers for 3 to 4 minutes per side (depending on the burger thickness), or until they reach an internal temperature of 165 F.
  5. Serve the burgers on the kaiser rolls, with the baby greens and blue cheese sauce.
Yield: 3 burgers
Prep Time: 00 hrs. 35 mins.

Let's think ahead to Sunday around 10am.  :)  Meet me there for THIS:


Because no one wants leftover eggs. Ditch the plain old bacon and eggs for some inspired brunches that are the perfect serving size for two.

2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls 
8 eggs
12 slices cooked bacon SAVE $
1/4 cup Parmesan cheese
Salt and pepper SAVE $
2 tablespoons fresh chopped basil, parsley or Italian parsley
Preheat oven to 400°F. Open and unroll the crescents onto a parchment-lined baking sheet. Split each sheet of dough right down the middle, so you have a total of 4 large squares of dough. Pinch perforations together in each square to seal dough seams.
Fold up the edges of the dough (about 1/2 inch of the edge around each square). Crack two eggs into the center of each dough square. Sprinkle with a bit of Parmesan and a smidgen of salt and pepper.
Place three slices of bacon across the eggs on each square. Sprinkle with remaining Parmesan cheese, and additional salt and pepper if desired.
Bake in oven for 10-12 minutes, until the edges of the dough are golden brown and the eggs are cooked to your preference.
Garnish with basil just before serving, and enjoy!______________________________________________________________________________________________



I am not a fan of pumpkin spice everydarnthing.  I prefer apple things for fall.  Here's something that looks so delicious and so easy, I may spring this on my son for after school.  He will marvel at my abilities, and then he'll hug me and I might even get a kiss on the cheek!!!  Here's to eternal hope!  With this:

Caramel Apple Cream Cheese Spread - fall appetizer dessert recipe

Pretty simple: a block of cream cheese and caramel sauce, run the back of a spoon along the top of the cheese to create a bit of a pool for the caramel sauce so a lot of it stays in, then let some run over the sides.  Sprinkle with toffee bits, or nuts, or chia seeds, or all three!  slice up some apples and pears and it's DONE.  :)


Bacon Crackers, ya'll.  BACON CRACKERS! 


Bacon Crackers featured image.

1 package butter crackers (like Townhouse or Club crackers, either rectangular or oval in shape)
8-10 slices of bacon
1 cup brown sugar
1 pinch cayenne pepper
1 pinch ground black pepper
Heat the oven to 350°F/175°C.
Line a baking sheet with parchment paper or aluminum foil.
Align crackers on a wire rack set into a lined baking sheet. (Leave a little space in between the crackers for the bacon, as it will hang over the edges of the crackers.)
Slice the bacon into thirds or fourths (depending on the length and shape of your crackers). Place a piece of cut bacon lengthwise on each cracker.
Sprinkle a generous amount of brown sugar on top of the bacon-topped crackers (about 1 heaping teaspoon per cracker). Then lightly sprinkle with cayenne and black pepper.


Bake 15-20 minutes or until brown sugar begins to melt and bacon becomes crisp. Allow crackers to cool on wire rack before eating.


This is too cute.  I think I hate it.  You know what I mean?  It's so cute it's just ridiculous????  I'm not even going to include the instructions, it's pretty clear what to do here:   GO!  DO!


Pumpkin Patch Brownies




I love shrimp tacos.  I LOVE SHRIMP TACOS!!!  I do.  I do I do I do I do I do.  


Spicy Shrimp Tacos with Avocado Salsa & Sour Cream Cilantro Sauce

Spicy Shrimp:
20 medium shrimp, peeled and deveined
1½ tablespoon olive oil
1 clove garlic, minced
½ teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon onion powder (optional)
¼ teaspoon kosher salt
1 tablespoon olive oil
squeeze of lime (optional)
Avocado Salsa:
1 tomato, seeded and chopped  Coupons
1 avocado, peeled, seeded and cut into chunks
1 jalapeno, seeded and chopped
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon fresh lime juice, from half a lime
¼ cup loosely packed fresh cilantro leaves, coarsely chopped
6 small flour tortillas (corn tortillas can also be used)
¼ cup sour cream
2 tablespoons finely chopped cilantro
1 tablespoon fresh lime juice
To cook the shrimp: In a medium bowl whisk together olive oil, garlic, cumin, chili and onion powders, and salt. Add in shrimp and toss to coat completely. Cover and refrigerate for for at least 10 minutes or up to 24 hours. Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes. Add the olive oil and shrimp. Cook shrimp in a skillet on medium-high heat until pink and cooked through, about 5 minutes. Turn off heat and finish with a squeeze of lime (optional). 
To make salsa: Combine tomato, avocado, jalapeno, salt, pepper, lime juice, and cilantro in a small bowl and stir to combine. Set aside. (If not using right away, place a piece of plastic wrap inside the bowl and directly over salsa to prevent discoloration and refrigerate.)
To assemble: Stir sour-cream with cilantro and lime juice in a small bowl; set aside. Grill tortillas on stovetop over flame until lightly charred (this step is optional). Spoon avocado salsa generously over warm tortillas, then top with 3 shrimp and drizzle with sour cream sauce. Serve tacos with lime wedges on the side. Enjoy!!





I think we've done overnight oats, haven't we??  So what.  We're doing it again because they are THAT awesome.  And so what these are for weightloss, these are also for great taste and a GREAT breakfast or even lunch if you like sweets at lunch.  Click the photo below to go to the site where all kinds of great over night oat recipes can be found.  I love them!  Mine this morning was oats, frozen strawberries, sliced bananas, coconut flakes, slivered almonds, a little milk, a touch of vanilla, and chia seeds sprinkled on just before eating. Enjoy!!

 strawberry chia




Uh muh guhd....   I cannot WAIT:


Skinny Caramel Apple Dip

Every Fall party needs SKINNY CARAMEL APPLE DIP! This lightened up version of our favorite sweet snack is gone in minutes every time.Ingredients

8-ounce package fat free cream cheese, softened
1/2 a tub (about 6 ounces) fat-free or light Cool Whip
1/2 cup white chocolate chips (optional...feel free to leave out for less calories)
1 16 ounce jar of your favorite caramel sauce (Sugar Free Caramel Ice Cream Topping by Smuckers is great. Walden Farms makes a Calorie Free version!!!)
Apple slices, for dipping
In an electric mixer, blend cream cheese, Cool Whip, and caramel sauce until well combined.
Mix in white chocolate chips


You can eat immediately, or refridgerate for about an hour to allow to firm up a bit. Serve with apple slices.


I DROOLED when I saw this.  Like a passed out old drunk person!

Letís Splurge! Itís Steak Oscar for Dinner


  •  2 steaks of your choice (ribeye, strip or filet mignon)
  •  1 lb of wild caught shrimp, peeled and deveined
  •  3 cloves of garlic, chopped
  •  1 shallot, sliced thin
  •  1 1/2 cups white wine (I used Green Fin Pinot Grigio from Trader Joes)
  •  1 TB butter (I use Kerry Gold Irish Butter)
  •  1 tsp Dill
  •  Salt and Pepper to taste
  •  3 egg yolks
  •  Juice of 1 1/2 lemons
  •  1 1/2 sticks of butter
  •  A pinch of sugar
  •  A dash of cayenne
  •  Salt and Pepper to taste







  •  Place steak on a plate season each side with salt and leave on counter to reach room temperature. Blanch Asparagus
  •  In a medium skillet, add butter and shallots. Cook until shallots are soft and sweating. Add garlic to shallots cook for 30 seconds. Please do not burn the garlic. Add white wine and reduce by half. Add shrimp and cook just until they turn pink. You will be letting the shrimp mixture sit while you finish preparing the Hollandaise Sauce and Steaks so its best to under cook them slightly, cover and keep warm. They will finish cooking while resting and they will not become rubbery.
  •  Turn on the broiler. Heat a cast iron pan to a very hot temperature. Once pan is hot add a swirl of extra virgin olive oil and the steaks. Season the steaks with pepper while in the pan. Sear for approximately 3 to 5 minutes on each side depending on the thickness of the steak. Once steaks are seared, place under the broiler for approximately 2 to 4 minutes on each side. Let steaks rest for approximately 5 to 8 minutes while you prepare the Hollandaise Sauce.
  •  Melt and cool butter In a blender, add egg yolks and lemon juice, whip until well combined. While blender is still on slowly drizzle the butter until the sauce sticks to the back of a spoon. Add sugar, salt and pepper and whip again to mix.
  •  Add steaks on individual plates Place 2 to 3 stalks of asparagus on top of steaks Top the asparagus with a hefty spoonful of the shrimp Drizzle with the Hollandaise Sauce and garnish with a little dill.















How to Grow an Avocado Tree: Guac 'n' Roll

Tips for turning that avocado pit into a thriving avocado tree and your next bowl of guacamole.


Chances are good you already have some experience with how to grow an avocado. It’s easy and fun to coax the large, hard stone at the center of this green fruit to sprout, which is probably why it’s a popular classroom activity!

Here’s how to start:

1: Remove the large pit (seed) from inside an avocado, rinse well, and dry (a wet seed will be slippery!).

2: Push three or four toothpicks into the seed at its widest part so that you can suspend the pit over a glass of water with the pointy end sticking up. The water should cover about an inch of the seed.

3: Put in a warm place and make sure to maintain the water level.

4: In 2-6 weeks, roots and a stem will sprout from the seed. When the stem is about six inches long, trim it in half.

5: When the stem leafs again, transplant the seedling to a pot with loose, sandy soil. Plant the seedling root down, leaving the top half of the pit sticking out of the soil.

6: Give your plant frequent, light watering and keep it in a sunny place to encourage growth.

7: Pinch back the newest top leaves every time the stems grow another six inches or so to encourage more growth and a fuller plant.

In most regions, the avocado plant can stay outside in summer. If you live in a warm climate that does not experience temperatures less than 45 degrees F, you may want to make your avocado tree part of your landscaping by moving the plant outside permanently:

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