Candy: Hot tamales, Brookside Acai Chocolates,

Meal: Sushi

Past Time: Beach, pool, shopping, swimming

Office Supply: Markers

(Can or bottled) Drink: Mountain Dew

Scent: Beachy smells, clean linen

Yummy Caramel Apple Dip

Ingredients:

Cream Cheese -two 8oz blocks

Brown Sugar - 3/4 cup

Tub of Caramel

Bag of mini Heath bars

Apples or Pretzels for dipping

Directions:

1. Mix brown sugar and cream cheese together with mixers

Spread mixture on a big plate/dish

2. Pour and spread tub of caramel on top of mixture, use spatula for spread thin layer evenly

3. Put Heath bars in a gallon baggy and brake up into small chunks by beating with a hammer

4. Sprinkle Heath bar bits across top of caramel

5. Dip apples or pretzels, or just eat with a spoon, and ENJOY!

Candy: None

Meal: Italian

Past Time: Reading, laying out by the pool or beach

Office Supply: Planner and pens in various colors

(Can or bottled) Drink: Bottled Water (not Dasani or Aquafina...lol!) or Sparkling Water

Scent: Light florals (no lavender) or Essential oils like rosemary

Recipe (not really a Fall favorite but it is a quick and easy meal) Lime Shrimp Soft Tacos

Ingredients: Margaritaville Lime Shrimp, Tortillas, Cacique Cilantro Lime Sour Cream, and shredded lettuce or broccoli slaw.

Cook shrimp according to package directions. Heat up tortillas and place lettuce (or broccoli slaw) and shrimp in it. Top is with some of the Cilantro Lime Sour Cream and roll them up. Super quick and easy lunch or dinner.

Candy: Peanut Butter M&Ms

Meal: Mexican with a huge side of Guac!

Past Time: By the pool and playing out door activities with my girls in the cul de sac.

Office Supply: Colored pens or dry erase markers

(Can or bottled) Drink: Dr. Pepper Zero, Mocha Coffee

Scent: Anything Fall

SQUASH CASSEROLE

6 cups of cut up squash (and zucchini if you want to add more color!)

1 cup of diced onion

2 cups sour cream

1 can cream of celery soup

1 8 oz package of Pepperidge Farm Herb seasoned Stuffing

1 Stick of butter

1-2 cups shredded cheese

Boil squash and onion (and zucchini) for 5 mins. Drain.

Mix sour cream, soup, and cheese together. Then add drained veggies to the mixture.

Melt butter, then mix stuffing to melted butter.

Place half of stuffing mixture to bottom of casserole dish, followed by squash mixture, then top it off with the remaining stuffing mixture. Bake 350 for 30-45 mins. Enjoy!!!

• 
  ▢1 15 oz. can pumpkin puree

• ▢1 12 oz. can evaporated milk

• ▢4 eggs

• ▢1 cup sugar

• ▢2 tsp pumpkin pie spice

• ▢1/2 tsp salt

• ▢1 box yellow cake mix

• ▢1 cup pecans chopped

• ▢1 cup unsalted butter melted

• ▢1 8 oz. container whipped topping frozen

• Preheat oven to 350°F.

• In a large mixing bowl combine pumpkin puree, evaporated milk, eggs, sugar, pumpkin spice, and salt. Mix well (the batter will be runny).

• Grease a 9 x 13 baking dish and pour in the batter. Sprinkle the yellow cake mix on top of the batter. Gently pat the cake mix down completely covering the batter.

• Spread the chopped pecans evenly over the cake mix layer, then drizzle it with melted butter.

• Bake for 60-80 minutes or until done. Allow the cake to stand for 5-10 minutes before serving. Top each slice with whipped cream or ice cream.