Sugar, Spice, and Everything Nice...

Hey! Happy Monday!... or shall I say... how many days until Friday?! ;)  Here's to hoping that everyone had a super weekend, I know I did. Here are some snapshots!

1. My bathroom

2. shelves... my meager attempt to style

3. lovely dinner view

4. yummy candle- smells like sweet treats!

My mama and I went shopping and scored some great deals at J.Crew! We found a garage sale along the way- and typically I am skeptical when it comes to clothing at garage scales, but these ladies were pretty upscale and had designers like Louis Vuitton, Ralph Lauren, Marc Jacobs and more... so I scored a pretty cute Ralph Lauren vest for $4! .. can't wait to pair it with wellies and plaid!

 1. Pretty details

2black dress

3.vest I scored

4.Fall essentials

 5. pretty tights - cute polka dot detail!

What are some of your favorite fall items on your wish list??! 

My Day:

I need help:

Sugar:

Pumpkin Better Than… Cake

Ingredients:

• 1 box yellow cake mix
• 1 small can pumpkin puree
• 1 – 14 oz. can sweetened condensed milk
• 1 – 8 oz. tub cool whip
• 1/2 bag Heath Bits
• Caramel Sundae Sauce

 Directions:

1. In a large bowl, mix together the cake mix and pumpkin puree until a smooth batter forms.
2. Pour batter into a well greased 9×13 baking dish. Bake at 350º according to the directions for a 9×13 cake on the cake mix box.
3. Let cool for about 10 minutes after baking. Using the bottom of a wooden spoon, poke holes all over the top of the cake (this post from a friend has great step by step photos for this part).
4. Pour the sweetened condensed milk over the cake, filling the holes. Refrigerate for 30 minutes.
5. Spread the cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top (just to your liking). Refrigerate for 3-4 hours, or overnight (best).

Spice:

Taco Stuffed Shells

Note: This is a recipe you may want to double because as long as you're going to the effort of stuffing the shells you might as well double it and freeze half.....besides you will realize how amazingly delicious it is and you'll regret not doubling it...

1 lb. ground beef or turkey

1/4 cup taco seasoning, 1 envelope

4 oz. cream cheese, cubed

12 Jumbo Pasta shells, cooked according to package instructions

1 cup salsa

1 cup taco sauce

1 cup shredded cheddar cheese

1 cup shredded Jack cheese

 

Optional Toppings:

1 1/2 cup crushed tortilla chips

1 cup sour cream

3 green onions, chopped

sliced olives

guacamole

sliced avocados

tomatoes

In a skillet brown meat over medium heat. Add taco seasoning and mix to combine. Add cubed cream cheese, cover and simmer so cream cheese can melt. Remove from heat and cool.

Fill cooked shells with about 1-2 T. of meat mixture. In a 9x13 glass baking dish pour salsa to coat the bottom of dish. Place filled taco shells on top then add taco sauce. Cover and bake @ 350 for 30 minutes. Remove from oven, uncover, and sprinkle cheese on top, return to oven for another 15 minutes or until cheese is melted and bubbly. Serve with sour cream, and toppings of your choice.

Just.. YUM!