Pumpkin Pie Cinnamon Rolls



Ingredients
  • 2 cans Pillsbury Crescent Rounds
  • 4 tablespoons butter, melted
  • 1/2 cup pumpkin puree (not pie filling)
  • 1 tablespoon milk
  • 1/4 cup packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • For the Frosting
  • 4-oz cream cheese, softened
  • 1-1/2 cups powdered sugar
  • 1/4 teaspoon pumpkin pie spice
  • 1 teaspoon pure vanilla extract

Instructions
  1. Preheat oven to 375.
  2. Lightly grease two 8-inch cake pans with non-stick spray; set aside.
  3. Separate dough into 16 rolls and unroll.
  4. Brush each piece of dough with melted butter.
  5. In a small bowl, mix together pumpkin puree, milk, brown sugar, cinnamon and nutmeg.
  6. Evenly divide pumpkin filling and spread over each piece of rolled-out dough.
  7. Carefully roll up each dough, lightly pinching seams together.
  8. Arrange the rolls 1 inch apart in the prepared cake pan.
  9. Bake for 16 to 18 minutes, or until tops are golden brown.
  10. In the meantime prepare the frosting.
  11. Place cream cheese in your mixer's bowl and cream for 1 minute.
  12. Gradually add in powdered sugar and continue to beat until well combined.
  13. Mix in pumpkin pie spice.
  14. Add vanilla and mix until thoroughly combined.
  15. Remove pans from oven and immediately brush each roll with frosting.
  16. Serve.
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Baked Spinach Chips


Ingredients:
 
Measurements will depend on personal taste and amount of spinach.
  • Bunch of clean, dry spinach (With stems removed)
  • Oil (Olive, Grape Seed, ect.)
  • Chili Powder
  • Cumin
  • Garlic Powder
  • Nutritional Yeast
  • Pinch of Salt and Pepper
Instructions:
  1. Pre-heat oven to 350°F.
  2. Add spinach to a large bowl. A large bowl is better so the fairly delicate spinach leaves have space to mix. Add enough oil to lightly coat the spinach, don’t drench it. Mix spinach gently, scooping around the sides of the bowl.
  3. Add seasoning, gradually while mixing. (For seasoning I used about even amounts of garlic powder, cumin, and chili powder, more nutritional yeast, and a little salt and pepper .)
  4. Lay one layer of spinach on a parchment paper lined baking sheet. You don’t want to have spinach overlapping or it won’t dry out evenly.
  5. Bake for 10 – 12 minutes. You’ll probably want to check on them at about 8-10 minutes, and after that keep an eye on them until they’re crispy!
  6. This bake time is based on baby spinach, if you’re spinach is bigger it will likely take more time. Also, if using baby spinach, you probably want to pick the bigger baby leaves, since they will shrink when baked. 
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Softbatch Cream Cheese Chocolate Chip Cookies



INGREDIENTS:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/4 cup cream cheese, softened (use cream cheese in a block or spreadable, don't use fat-free, light or whipped)
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • pinch salt, optional and to taste
  • 2 1/4 cups semi-sweet chocolate chips or chunks (I used 1 cup chips and 1 1/4 cups chunks)

DIRECTIONS:

  1. To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese (measure it by smooshing it into a 1/4-cup measure), sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use an electric hand mixer and beat for at least 7 minutes).
  2. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
  3. Add chocolate chips and chunks, and beat momentarily to incorporate, or fold in by hand.
  4. Using a medium 2-inch cookie scoop, form heaping mounds (I made 28). Place mounds on a large plate, flatten mounds slightly with your palm, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
  5. Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat or spray with cooking spray and place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 10 minutes as cookies will firm up as they cool (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 15 minutes, and were baked for 8 minutes, with trays rotated at the 4-minute mark. They have chewy edges with soft, pillowy centers). Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
  6. Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Source

Frosted Candy Bar Stuffed Cookie Cups


Ingredients:
  • 1 1/2 sticks (12 tablespoons) butter, melted and cooled
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1 tablespoon vanilla extract
  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 2 eggs
Instructions:
  1. Preheat oven to 325 degrees F. Spray a muffin tin with cooking spray. Cream the butter, sugars, and vanilla on medium speed until light and fluffy, about 3-5 minutes. Meanwhile, whisk together the flour and baking soda. Next add the eggs to the wet ingredients and beat well. Finally add the flour mixture and beat on low speed until just incorporated. Scoop batter into a regular-sized muffin tin, filling the cups about 1/3 full. Top with fun-sized candy bars. Scoop remaining batter on top of the candy bars, filling the cups about 2/3 full. Bake at 325 for 12-15 minutes or until the edges just start to turn golden.
  2. Makes 12 cookie cups. Store at room temperature.
  3. To make as minis: Scoop batter into a mini muffin tin, filling the cups about 2/3 full. Top with a fun-sized candy bar. Bake at 325 for 6-8 minutes or until the edges just start to turn golden.

Buttercream Frosting

  • 1 stick (1/2 cup) butter, softened
  • 3 cups powdered sugar
  • 1/4 cup milk
  • 1 teaspoon Tahitian vanilla extract

Place the butter, sugar, milk and vanilla in a large mixing bowl. Beat on medium speed until smooth and creamy, about 3-5 minutes.

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Apple Crisp Stuffed Apples



INGREDIENTS
  • 8 apples (I used fuji apples)
  • 4 tablespoons butter
  • ⅓ cup brown sugar
  • ½ teaspoon cinnamon
crumble topping
  • ½ cup flour
  • ¼ cup oats
  • ⅓ cup brown sugar
  • ¼ cup sugar
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • 4 tablespoons butter, chilled and cut into cubes
INSTRUCTIONS
  1. Preheat oven to 400 degrees.
  2. First, prepare the crumble topping. In a medium bowl whisk together flour, oats, brown sugar, sugar, salt, and cinnamon. Cut in the butter with a pastry knife, or two forks, or with your hands until mixture is crumbly. Set aside.
  3. Peel and chop 4 of the apples. Add chopped apples, butter, brown sugar, and cinnamon to a medium sauce pan and sauté over medium heat for 8-10 minutes or until apples are tender. Remove from heat.
  4. Chop the tops off of the remaining 4 apples and use a spoon to scoop out the flesh. Discard the flesh. You don't need to get every little bit out, just enough to make a "bowl" for the filling.
  5. Fill scooped-out apples with apple filling from the sauce pan. Top with a generous amount of crumble topping.
  6. Place stuffed apples on a baking sheet and bake for 10-15 minutes until crumble topping is crispy. Serve warm and top with ice cream and caramel sauce if desired. Enjoy!
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Candy Corn Cupcakes



Ingredients
  • 1 white cake mix
  • 2 eggs
  • 1 cup sour cream
  • 1/2 cup milk
  • 1/3 cup vegetable oil
  • Garnish: candy corns and orange sprinkles
  • Buttercream Frosting:
  • 1 cup butter
  • 4 cups powdered sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/3 cup heavy whipping cream

Instructions
  1. Preheat oven to 350 degrees and line cupcake pan with paper liners.
  2. Combine all ingredients in a large bowl until incorporated. Scrape sides of bowl and then beat on medium-high speed for 3 minutes.
  3. Divide batter in half and color one half orange and the other half yellow. Wilton has color gels that are really vivid. You can find them at craft stores.
  4. Fill paper liners with about 1-2 Tablespoons of yellow batter. Then top with 1-2 Tablespoons of orange batter. Bake according to cake mix package directions - about 15-18 minutes. Cool cupcakes and frost with your favorite frosting and garnish with a candy corn and sprinkles. Makes 18 cupcakes.
  5. For the Buttercream frosting: In a mixing bowl, cream butter until fluffy. Add sugar and continue creaming until well blended. Add salt, vanilla, and whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy.
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Texas Toast Garlic Bread Pizza


Ingredients
  • 6 Slices Texas Toast Style Garlic Bread
  • 6 TBS pizza Sauce
  • 12 TBS Part Skim Shredded Mozzarella
  • 18 Slices Turkey Pepperoni
Instructions
  1. Preheat the oven to 425 degrees. Lay the garlic bread on a baking sheet.
  2. Top 1 TBS of pizza sauce on each slice
  3. Top with 2 TBS of cheese on each slice and any topping of your choice, We used Turkey Pepperoni.
  4. Bake for 8-10 minutes until its browned and cooked to your liking.
  5. Enjoy!

Christmas time


Christmas tree and lights 



A sled full of gifts! 


Boho Christmas 



Candles to remember those who are not with us at Christmas 


AAWW 


My kind of Christmas tree - book tree! 

Secret garden

Garden gate ideas 

Lush arches on garden path

Heaven!!

 

A magical garden 

Backyard wisteria

 

Marshmallow Stuffed Chocolate Cupcakes




Ingredients:
  • 1¼ cups flour
  • ½ cup cocoa powder
  • ¾ teaspoon soda
  • ¼ teaspoon salt
  • 1 cup sugar
  • 1/3 cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla
  • ¾ cup buttermilk
  • ½ cup semisweet chocolate chips
  • (12 large marshmallows)
Instructions:

Combine dry ingredients. Beat together sugar, oil, egg and vanilla. Whisk in dry ingredients and buttermilk, alternating, begining and ending with the dry ingredients. Beat until smooth. Stir in chocolate chips. Scoop into prepared muffin pan. Bake at 350 for 20-25 minutes or until tops of cupcakes spring back lightly when touched. Let cool in pan on rack for 10 minutes; remove and cool completely on rack. Frost with Chocolate Buttercream Frosting.

CHOCOLATE BUTTERCREAM FROSTING FOR MARSHMALLOW STUFFED CHOCOLATE CUPCAKES
  • 1 cup butter, softened
  • 1 tablespoon plus 1 teaspoon milk
  • 1 teaspoon vanilla
  • 6 ounces semisweet chocolate, melted and cooled
  • 1 ½ cups powdered sugar

Blend until spreading consistency.



Creamy Basil Skillet Chicken.



Ingredients
  • ¼ cup Milk
  • ¼ cup Dry bread crumbs
  • 1 pound Boneless skinless chicken breast; 4 halves
  • 3 tablespoons Butter
  • ½ cup Chicken broth
  • 1 cup Heavy cream
  • 1 can (4 oz) Pimentos
  • 1 cup diced tomatoes, or 1 can diced tomatoes
  • ¼ cup Basil; fresh, minced (i also added some dry basil)
  • ½ cup Parmesan; grated
  • 2 tablespoons boursin cheese
  • ⅛ teaspoon Pepper
Instructions
  1. Heat skillet over medium high heat
  2. Place milk and bread crumbs in separate shallow bowls
  3. Dip chicken in milk, and then coat with crumbs
  4. Add chicken to skillet with ½ of the butter about 5 min
  5. Add remaining butter flip chicken and cook another 5 min till chicken is cooked.
  6. Remove and keep warm
  7. Add broth to skillet bring to boil over medium heat
  8. Stir in cream, pimientos, and tomatoes; boil and stir for 1 min
  9. Reduce heat, add parmesan cheese, bousrin cheese, basil and pepper; cook and stir until heated through.
  10. Serve chicken with sauce poured over.
Source

Brown Sugar Baked Peaches



Ingredients

Per serving:
  • 1 fresh peach
  • 1 tsp. unsalted butter, divided
  • 2 to 4 tsp. brown sugar, divided
  • Sprinkling of ground cinnamon, to taste

Instructions
  1. Halve peaches and remove pit. Place in baking dish, skin side down.
  2. Place 1/2 teaspoon butter in the hollow of each peach, top each peach half with 1 or 2 teaspoons brown sugar, and sprinkle with cinnamon.
  3. Bake at 375 degrees until peaches are tender, about 30 minutes. Serve warm.
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Easter Eggs




Ingredients
  • 10 hard boiled eggs
  • About 1/2 cup mayonnaise

Instructions
  1. Put the eggs in a pot and cover with water.Bring to a boil, turn down the heat to low, cover and simmer for 15 minutes.After 15 minutes, cool the eggs with running cold water.
  2. Peel the eggs,Then cut them in half.Put the yolks in a separate bowl.It doesn't matter if the yolks turn a little darker around the outside--that happens when the eggs aren't cooled thoroughly right after cooking.
  3. Make the colors just as you would easter egg dye.
  4. A teaspoonful of cider vinegar in each glass helps.
  5. I used about 3 drops of food coloring in each glass.
  6. ake the eggs out when they're a pretty pastel color.
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Elegant Christmas


So pretty!


Holiday Swag Wreath - Christmas Pine, Berries and Pine cones Swag for Your Front Door or Gate 


Christmas hanging basket


Christmas Swag, Red Berries, Pinecones, Mixed Pine 


Christmas Rustic Style... juniper, pomanders lemons, fresh greens. Can you smell it?


Christmas planters 

Chicken Mozzarella Pasta with Sun-Dried Tomatoes




Ingredients
  • 3 large garlic cloves
  • 1 small jar (3-4 oz) sun-dried tomatoes in oil, or use 3-4 oz fat-free sun dried tomatoes
  • 1 lb chicken breast tenders
  • salt
  • paprika (just a little bit)
  • 1 cup half and half
  • 1 cup mozzarella cheese, shredded
  • 8 oz penne pasta (for gluten free, use Tinkyada gluten free brown rice pasta)
  • 1 tablespoon basil (if using dry basil), if using fresh basil you can add more
  • 1/2 cup reserved cooked pasta water (or more)
  • red pepper flakes, to taste
  • salt, to taste

Instructions
  1. Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing as described below:
  2. In a large pan, on high heat, sautee garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (reserved from the sun-dried tomatoes jar - see note above) for 1 minute until garlic is fragrant. Remove sun-dried tomatoes from the pan, leaving the oil, and add chicken tenders, salted and lightly covered in paprika (for color) and cook on high heat for 1 minute on each side. Remove from heat.
  3. Cook pasta according to package instructions. Reserve some cooked pasta water. Drain and rinse the pasta with cold water (to stop cooking).
  4. Slice sun-dried tomatoes into smaller bits and add them back to the skillet with chicken. Add half and half and cheese to the skillet, too, and bring to boil. Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms. If the sauce is too thick - don't worry - you'll be adding some cooked pasta water soon. Add cooked pasta to the skillet with the creamy sauce, and stir to combine. Add basil, stir to combine.
  5. Add about 1/2 cup reserved cooked pasta water because the creamy sauce will be too thick (do not add all water at once - you might need less or more of it). This will water down the thickness of the cheese sauce and make it creamier. Immediately, season the pasta with salt and more red pepper flakes, to taste, if needed. Let it simmer for a couple of minutes for flavors to combine.
  6. Note: Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes.
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Chicken and Broccoli Grilled Burritos




INGREDIENTS
  • 1 (12 oz) package Green Giant Cheesy Rice and Broccoli
  • 3 cups shredded chicken
  • 1 cup shredded cheddar cheese
  • 4 large (12-inch) tortillas

INSTRUCTIONS
  1. Cook the cheesy rice and broccoli according to package directions.
  2. ?In a large bowl, combine the cheesy rice and broccoli and shredded chicken. Put 1/4 of the cheese down the center of each tortilla, followed by 1/4 of the chicken mixture, then tuck the ends in and roll up the burritos.
  3. Heat a grill pan or griddle over medium heat. Spray the surface with nonstick cooking spray and put the burritos, seam side down, on the grill. Cook until golden brown and crisp, then turn and cook the opposite side, about 2-3 minutes per side.
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Red Velvet Cake Mix Cinnamon Rolls



Ingredients:
  • 1 box of Duncan Hines Signature Red Velvet Cake Mix
  • 2 envelopes (1/4 oz each) of Active Dry Yeast
  • 2 1/2 cups of warm water
  • 1 teaspoon of kosher salt
  • 1 teaspoon of vanilla extract
  • 5 cups of all-purpose flour
Cinnamon Filling
  • 1 stick of softened butter – you can add another stick of butter if you want them really gooey
  • 1 cup of packed dark brown sugar
  • 1 cup of granulated white sugar
  • Cinnamon
Cream Cheese Frosting
  • 2 sticks of softened butter
  • 3 cups of powdered sugar
  • 1 teaspoon of pure vanilla extract
  • Pinch of kosher salt
  • 2 packages of softened cream cheese – 8 ounces
Instructions:
  1. Combine two packages of active dry yeast with warm water in the bowl of a stand mixer. Stir until dissolved. Add cake mix, flour, vanilla and salt. Use dough hook attachment to knead dough together, just for a minute or two. Move to larger bowl, cover, and let rise for about an hour. Punch dough down after an hour, and let rise again for another hour.
  2. Use plenty of flour on a clean surface and turn dough out. Shape into a ball, then roll into a rectangle shape, mine measured about 28×17. Spread softened butter over dough. Sprinkle with brown sugar, white granulated sugar and cinnamon. Start from farthest edge and roll dough tightly into a long skinny log shape. Slice into 24 rolls.
  3. Place rolls in two 9×13 pans that have been greased with butter, or sprayed with non stick cooking spray. Let rise a final time in pan for about 30 minutes.
  4. Bake at 350 degrees for 15-20 minutes.
  5. While the rolls are baking, prepare cream cheese frosting. With paddle attachment on the stand mixer, combine room temperature butter with powdered sugar. Beat until well combined, then add vanilla and pinch of salt. Mix again, then while mixer is going, drop cubes of softened cream cheese in the bowl one at a time until frosting is well mixed.
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Beautiful Nature


Fall



Venice


Glacial Ice Formation - Eastern Greenland



Jamaican Sunset



Japanese Garden


Backyards

Outdoor living



A poolside fireplace and dining area creates the perfect spot to entertain family and friends.


Future backyard? I think so.


Fun and amazing swimming pool idea for the home!




Serenity in the Garden

Simple christmas decor


Apples and evergreen centerpiece....



Christmas wreath...



A little rustic Christmas.....



Christmas lantern


 Festive...

Easy Garlic Chicken


Ingredients:
  • 4 boneless skinless chicken breasts
  • 4 garlic cloves, minced
  • 4 tablespoons brown sugar
  • 1 tablespoon olive oil
  • additional herbs and spices, as desired

Directions:
  1. Preheat oven to 450°F Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil.
  2. In small sauté pan, sauté garlic with the oil until tender.
  3. Remove from heat and stir in brown sugar. Add additional herbs and spices as desired.
  4. Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
  5. Add salt and pepper to taste.
  6. Bake uncovered for 15-30 minutes, or until juices run clear. Cooking time will depend on the size and thickness of your chicken.
 Source

Salted Caramel Pretzel Bark




Ingredients
  • ½ bag of mini pretzel twists
  • 2 sticks of butter (1 cup total)
  • 1 cup of brown sugar
  • 1 bag of chocolate chips (2 cups)
  • Sea salt or table salt

Instructions
  1. Preheat your oven to 350 degrees.
  2. Then line a large jelly roll pan with aluminum foil and lay a single layer of pretzels down. I was pretty meticulous about this and made neat little rows (you can fit more on that way right?).
  3. In a medium saucepan, melt the butter and the brown sugar until the sugar is dissolved. Let it boil gently just until it starts to stick to the bottom and it forms a nice smooth caramel. You’ll want to let it bubble a little and get really thick.
  4. Remove from heat and pour evenly over the top of the pretzels (don’t worry if every single pretzel isn’t covered). Put in the oven at 350 degrees for five minutes.
  5. Remove from the oven and sprinkle the chocolate chips over the top. You can let the caramel melt the chips, but I prefer to put it back in the oven for one minute.
  6. Spread the chocolate chips around with a spatula until mostly melted.
  7. Sprinkle generously with salt.
  8. Let cool on the counter top for a few minutes and then pop in the freezer for at least two to three hours.
  9. When it comes out of the freezer, break it up into uneven chunks with your hands and serve.
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A Beautiful and Sunny Spinach Pie




Ingredients
For the dough
  • 500 gr of flour
  • 90 ml of extra virgin olive oil
  • 200 ml of warm dry white wine
  • 2 tsp of salt
For the stuffing
  • 350 gr of boiled spinach
  • 350 gr of ricotta cheese
  • 1 egg
  • 100 gr of grated Parmigiano Reggiano or Grana cheese
  • salt
  • pepper
  • breadcrumbs
DIRECTIONS

  1. Mix all the ingredients for the dough and work the dough until it becomes uniform (using a mixer or not).
  2. Cover it with plastic wrap while preparing the stuffing.
  3. Boil the spinach and squeeze it to eliminate the water.
  4. Cut it with a sharp knife to facilitate.
  5. Mix it with the ricotta cheese.
  6. Add the egg.
  7. Add the grated cheese, salt and pepper.
  8. Amalgamate all ingredients.
  9. Preheat the oven to 180°C/356°F.
  10. Divide the dough in two.
  11. Create 2 circles of 30cm/11.8in each using a rolling pin.
  12. Place the 1st dough circle on baking paper.
  13. Spread some breadcrumbs on it.
  14. Place part of the stuffing in the center of the circle and the remaining creating another circle around, as seen on the photos.
  15. Cover it with the 2nd circle of dough.
  16. Wet the borders and attach one to another using a fork.
  17. Place a small bowl over the central stuffing and punch with a fork all around.
  18. Using a sharp knife cut the borders in 3cm/1.2in slices.
  19. Turn them upside 90°.
  20. Bake for 30 minutes in preheated oven at 180°C/356°F.
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Fresh And Easy Avocado Pasta


Ingredients
  • 8 ounces (227 grams) dry pasta
  • 1 large ripe avocado
  • 1/4 teaspoon finely grated garlic
  • 1 teaspoon lemon juice
  • 1/8 teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • 1 medium tomato
  • 1 green onion, finely sliced
Directions
  1. Cook Pasta
  2. Bring a large pot of salted water to the boil then cook pasta according to package directions. Once cooked, reserve 1/2 cup of hot pasta water then drain pasta.
  3. Prepare Avocado Sauce
  4. Cut tomato in half then scoop out any loose seeds and discard. Then, chop into small pieces and set aside.
  5. Add avocado flesh to a large bowl then use a fork to mash into a chunky paste. Add the garlic, lemon juice, salt and a dash of pepper. Mix. Taste then adjust salt and or pepper as needed.
  6. Combine Sauce and Pasta
  7. Add the drained cooked pasta, about 1/4 cup of the reserved pasta water and the tomatoes to bowl. Use two spoons or tongs to toss. The avocado will turn into a thin sauce that coats the pasta. Add more reserved pasta sauce if to thin the sauce out even more if needed.
  8. Serve with green onions sprinkled on top.
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