My three favorite meals (today) are a perfectly cooked ribeye, Red Rock Canyon Grill’s signature house salad, and dare I say it…nachos.
Serious nacho eaters know that there is craft to creating the perfect mound of delightful tailgate goodness. You must layer chips and cheese (and toppings of your choice) in multiple even layers. You can’t allow too much sprinkle cheese to hit only one area of the chips. Every chip must have an equal amount of cheese on top. And your nachos are not complete until you add free sour cream, sliced avocado, and homemade salsa.
Since it’s late October, I decided to create a recipe that combines my love of nachos and ooey-gooey fall flavors: Peanut-Butterscotch Apple Nachos. I used Rachel Ray’s recipe for her dessert fondue and simply added the warm drizzle over a bed of sliced Gala apples. Later, I also topped the apples with mini marshmallows, chocolate chips, and chopped walnuts. You could also use the fondue to dip pretzel sticks or candied bacon, a super suggestion for the next time I create this beautiful little plate.
What is your favorite meal of all time?



Peanut-Butterscotch Fondue
Ingredients
- 3/8 c. milk half of 3/4 cup
- 11 oz. bag butterscotch chips
- 1/2 c. smooth peanut butter
- 1 T. boiling water
Instructions
- In a medium saucepan, warm the milk over medium.
- Ad the butterscotch morsels and cook, stirring, until smooth, about 10 minutes.
- Remove from heat.
- Whisk in the peanut butter until smooth.
- Stir in the boiling water.
- Serve over a plate of sliced apples.
- Top with chocolate ships, walnuts, and mini marshmallows.
Notes


















Take boring baked goods to another level by adding interesting ingredients. Tag @OneDelightfulLife on 
All you need to make this cocktail are two ingredients: apple juice and pumpkin vodka. I use Barnett’s pumpkin vodka, a cheaper distilled variety, but it has great flavor for any fall seasonal drink. So where does the spice come from? Add pumpkin spice to sugared graham cracker dust and rim your glass in it before pouring your shaken cocktail. I garnished this one with an red apple slice.


I took a note from designer Joanna Gaines and turned my antique book backward this year and topped them with little ceramic birds. These little guys make a year-round appearance in our home because we (and by we I mean my pilot boyfriend) is obsessed with birds. Why? Say it with me…”because they FLY.”

I’m a big believer in decorating with bargain finds or crafting items with a bit of do-it-yourself ingenuity. These plastic pumpkins were way too bright for the neutral earth tones of our home decor so I simply painted them with Martha Stewart acrylic paint.


I added one of these pumpkins with some blinged-out gourds to an antique toolbox with picks nestled underneath it all. The rustier the metal the better, which contrasts well with our leather ottoman.
But I don’t limit my decorating to the living room. It spills out into other rooms of our home and of course, the front porch too. You know, someone once asked me if our dining room table is always set as if we’re expecting dinner guests any minute. Why, yes it is and I love it too. These cream-colored chargers came from the Dollar Store, plates on clearance from Pier 1, and I can thank my friend’s garage sale for the copper napkin rings.


If I inspired you to love fall as much as I do, give my new seasonal recipes at try including a delicious 

Clean up is a cinch since you only need to discard the foil. I recommend serving the onion without the stem in a bowl on the table as a side dish. It serves two people easily. I could see us recreating this side dish again using other seasoning options to accompany Italian or Mexican entrees. Check out my