Friday Favorites #3



Holly’s fav – Fall Decor

Fall Decor

I have always loved fall. I like the cooler weather, the colors changing, and of course the fall decor. I love decorating my house with pumpkins for the season. These 3 pumpkins are my favorite! They are so simple yet perfect. I found them at Home Goods. All 3 were no more than $50. What a deal!

Happy Fall Ya’ll!

Heather’s fav – Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins

Yields 12

For the filling:
– 4 oz. cream cheese, softened
– 1/2 cup confectioners’ sugar

1. Combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth.

2. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter.

3. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil.
4. Transfer to the freezer and chill until at least slightly firm, at least 2 hours.

For the muffins:
– 1.5 cups all-purpose flour
– 1/2 tsp. ground cinnamon
– 1/2 tsp. ground nutmeg
– 1/2 tsp. ground cloves
– 1/2 tbsp. plus 1/2 tsp. pumpkin pie spice
– 1/2 tsp. salt
-1/2 tsp. baking soda
– 2 large eggs
-1 cup sugar
– 1 cup pumpkin puree
– 1/2 cup + 2 tbsp. vegetable oil

1. Preheat oven to 350˚ F and line muffin pans with paper liners.

2. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend.

3. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended.

4. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

5. Fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons).

6. Slice the log of cream cheese filling into 12 equal pieces. Place a slice of the cream cheese mixture into each muffin well.

7. Cover the cream cheese with remaining batter.

8. Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving.

These muffins don’t need any icing, but if you insist…


For the icing:
– 1/4 cup sugar
– 2 tbsp. flour
– 1/2 tsp. ground cinnamon
– 2 tbsp. unsalted butter, room temperature

1. Combine the sugar, flour and cinnamon in a small bowl; whisk to blend.

2. Add in the butter pieces and mix until creamy.

DIY lamp shade


I wanted a lamp for my desk. I looked and looked and nothing seemed to fit what I was looking for. I recently had to stop at Walmart for a few things and of course got suckered in by the clearance isle. Good thing I went. I found this amazing burlap lace on sale for $3.00. I knew it was a steal. I had this amazing idea…why not repurpose a lamp I had from college that has been put away in storage.

I think it looks perfect on my desk. It was really easy too.



– lamp shade
– fabric
– scissors
– hot glue gun
– hot glue sticks
– clothespins

1. Measure and cut how much fabric you will need to wrap around the lamp shade.


2. I started to hot glue at the top and in the back first. I picked one side to start glueing until I ended at my starting place.

3. I glued little sections at a time by tucking in the material to the inside of the lamp shade and put a clothespin to hold it in place to make sure the glue was going to stay.

4. I glued straight down the middle in the back until I got to the bottom of the lamp shade.

5. I did the bottom the exact same way. It took me no more than 30 minutes before I had a brand new lamp.

Frito Salad


My mom has been making this for years! It’s such an easy salad to make when you are tired of regular plain salads. Try this for something different! You will be so addicted!

-Bon Appétit

Frito Salad

– 1 head of lettuce
– 1 cup chopped tomatoes
– 1 onion
– 1 can ranch style beans, drained
– Catalina dressing
– handful of Fritos

1. Chop lettuce, tomatoes and onion, then put in large bowl.

2. Add can of ranch styled beans and mix well.

3. Before serving, add Frito’s and dressing.

Cheesy Pumpkin Pasta


Today is National Pasta Day!

I’ve been wanting to try pumpkin pasta for a while now because I was so curious how it would taste! I had an open can of puree that I needed to use up and decided to go for it. It was actually really really good!! The pumpkin flavor wasn’t as strong as I thought it was going to be (I didn’t taste it at all), and it turned out being smooth and creamy. Also, adding pumpkin to this dish was a good way to get another serving of

Cheesy Pumpkin Pasta

– 12 ounces pasta noodles (I used shells)
– 1 small onion, diced
– 3 garlic cloves, minced
– 1 cup pumpkin puree
– 4 cups chicken broth
– 1/4 tsp red pepper flakes
– 1/4 tsp salt
– 1/8 tsp pepper
– 1/8 tsp nutmeg
– 2 tbs butter
– 4 oz cream cheese, room temperature
– parmesan cheese
– parsley for garnish

1. In a medium-sized pot, add noodles, onion, garlic, chicken broth, pumpkin puree, red pepper flakes, salt, pepper and nutmeg. Mix together and put on the stove over medium/high heat.

2. Bring to a boil, then cover, reduce heat and let simmer for 10 minutes.

3. Uncover and stir, then simmer for another 2-4 minutes.

4. Add butter and cream cheese (cut into cubes before adding). Stir continuously until the cheese is melted.

5. Serve and top with parmesan cheese and parsley.

Friday Favorites #2


Today is National Dessert Day!

Holly’s fav – Sugar Cookie Strawberry Crumble

Sugar Cookie Strawberry Cobbler

– 1 sugar cookie mix
– 1/2 cup, melted butter
– 1 egg
– 21 oz. can of strawberry (or cherry) pie filling

1. In medium size bowl make sugar cookie mix according to box. Mix until dough forms.

2. In another bowl, remove 3/4 cup of the dough.

3. In a 9×9 greased baking dish, press the remaining dough into the dish.

4. Spread your pie filling onto the sugar cookie dough.

5. Break apart the remaining 3/4 cup of dough and sprinkle on top of pie filling.

6. Bake at 375 degrees for 20-30 minutes or until top is golden brown.

Heather’s fav – (Award Winning) Strawberry Pie

Award Winning Strawberry Pie

– frozen pie crust
– 1/4 cup cornstarch
– 1 1/2 cup sugar
– 1 1/2 water
– 1/8 teaspoon salt

1. Bake pie crust as directed on box.

2. While the pie crust is baking, bring cornstarch, sugar, water and salt to boil.

3. Remove from heat and add 1 small box of strawberry jello and mix together.

4. Slice strawberries and put in baked pie shell (enough to cover the bottom, or more if you want it chunkier).

5. Add mixture to the pie crust when cooled.

6. Put it in the refrigerator to let the jello set for a few hours.

7. After jello is set, top with cool whip and add strawberries.