Oversized 3D Letters by Lori Whitlock

Today we are putting together some oversized Lori Whitlock 3D Letters to make up the word “SNOW”.

These 3D letters are really fun and pretty easy once you understand the concept.

Design Space has the full 3D Alphabet, but they are a paid file. Here’s my Design Space file for this project:

Please note: You *will* have to pay for these letters when you go to cut them, but you can play with this file all you want without paying for them.

The letters are also available in her shop:

She has sales on items in her shop usually once a month.

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A little about me:

As a Cricut Product Expert since 2014, I have always used Cricut machines, materials and accessories for all my projects.  I am now a Cricut Affiliate and when you use my link, I receive a very small amount back from your order at no additional expense to you.  So if you are planning on getting something at Cricut anyway, could you please use my link:

 If you use my link, feel free to use my code “MISSRITA201” in the order process and you will get an additional 10% off* your order PLUS free shipping!

Did you know this blog is full of great Cricut projects *and* recipes?
To see the project list, follow this link: Cricut Projects List

To see the recipes, go here: Miss Rita To The Rescue!” Recipe List

Thanks so much for watching!

Please consider subscribing to my channel and sharing with your other crafty friends!


Best always,

Miss Rita

*Some exclusions apply. Order must be $50 or more and does not include machines or anything with a plug.  It does not work when purchasing new Cricut Access memberships, but you will receive your Access discounts if you are already an Access member.

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 #loriwhitlock #cricuttutorial #cricut


“Miss Rita To The Rescue!” Weekend Round Up

Happy Saturday morning, my crafty friends!

It’s been a whirlwind week

It’s been another whirlwind week here at “Miss Rita To The Rescue!” so I think it’s time for our weekly summary of what we’ve been doing!  Let’s review!

First the big announcements from Cricut and “Miss Rita To The Rescue!”

-Cricut is holding a “Trade Up” program before Prime Crafting Season!

-Infusible Ink transfer sheets are now available at Cricut.

-The October “Miss Rita To The Rescue!” Giveaways are here! Subscribe to my YouTube channel and enter to win a Cricut EasyPress Mini and a roll of Infusible Ink transfer sheets to play with!

As for projects, here is what we did this week and links to the videos:

Sunflower Cupcakes & Name Plates:


Pumpkin & Crow Diorama Box Card:


Mini Jack O’Lantern Treat Bags:


Dahlia Invites & Table Tents:


We will finish off the week with an adorable Pop Up Card for National Card Making Day and then a way to get all “Matchy Matchy” with your home decor!

In the market for a Cricut?

Please use my link and code

Don’t forget to like this page on Facebook so we will appear in your feed.

Or, better yet! Subscribe to my YouTube channel and see it all in one place!

Best always,

Miss Rita

…and corgis, Benji and Ted E. Bear

Dutch Oven · New England · recipe

NEW YouTube video: Durgin-Park Baked Beans

It’s time for some truly authentic Yankee cooking!

I’m proud to share my favorite Yankee recipes–starting with these amazing Durgin-Park Boston Baked Beans!

These are so simple to make and very inexpensive, too!  Perfect for our Yankee Traditions video series just beginning on the “Miss Rita To The Rescue!” YouTube channel!


If you’ve ever heard of Boston, you may have heard it being referred to as “Beantown”.

And–although most people from around here never refer to Boston as Beantown (really…never ever!)–baked beans have been a staple at Bostonian tables for generations.  And for good reason!  Beans are nutritious, hearty and inexpensive to prepare.  With a pound of dried navy beans, a chunk of salt pork, some molasses and a few other simple ingredients, you could appease a large family on a cold Saturday night–the traditional bean eating night.

I’m not old enough to remember when Saturdays were regular bean cooking days, but I do recall preparing baked beans for special occasions–such as Easter–and, of course, seeing beans offered as a side dish on every New England menu, including at Durgin Park.  Baked beans are especially good as a compliment to scrambled eggs or served for with boiled hot dogs for supper.  Yes, hot dogs are boiled or steamed in New England and served on open topped buns, too!  We’re weird, I know…

If you’re not from Boston you might be wondering what exactly Durgin-Park is.  I’m sure you’ve figured out it isn’t a park at all, but a restaurant.  A very old New England restaurant.

Actually Durgin-Park was the second oldest restaurant in Boston–second only to the Union Oyster House, which has been serving food since the days of the Revolution!  And, up until a few months ago, Durgin-Park served up old New England favorites–lobsters, chowder, Indian Pudding, Yankee Pot Roast and, of course, baked beans to the masses for more than two centuries!

Back in the 80s, Durgin Park distributed their famous recipes as a souvenir, which is where I got my recipe.  I don’t dare change anything about the original recipe for fear of being accused of making improvements on an already perfect thing.  My only adjustment is to use my new mini Dutch Oven instead of a traditional (but messy) bean pot.


  • One pound of dried navy beans, soaked overnight
  • 1/2 tsp of baking soda (for the parboiling)
  • 1/2 pound of salt pork (or thick cut bacon if not available), cut into chunks
  • 1/3 cup dark molasses
  • 1 tsp dried mustard
  • 1/2 of a medium sized onion, peeled but not cut
  • 1 tsp of salt and 1/4 tsp of pepper
  • 4 tablespoons of sugar (I prefer brown sugar, but the recipe does not specify)
  • 3 cups of hot water to start plus more as beans cook



  • Begin preparing the beans the night before by soaking them in water.  You may need to add more water halfway through the soaking process as the beans rehydrate, so check them before you go to sleep.  Don’t try to use canned beans for this recipe or to rush the soaking and parboiling process, because we Yankees will know if you did!
  • In the morning, rinse the beans and boil them with the baking soda for 10 minutes.  Drain and rinse the parboiled beans and set aside.
  • Dice the salt pork into chunks and peel and halve the onion (do not chop).  Put half of the salt port in the bottom of the pot along with the onion.
  • Add the beans to the pot and cover with remaining salt pork.
  • Combine salt, pepper, dry mustard, molasses and sugar with 3 cups of hot water and mix thoroughly.  Pour mixture over the beans.  Cover your pot.
  • Bake your covered Dutch Oven (or bean pot, if you have one) in a preheated 325 degree oven for six hours, checking about every hour or so to see if the beans need water
  • Top off the beans as needed throughout the baking process
  • Remove the onion and salt pork bits (or not…up to you!) and serve!


Simmering baked beans
The beans are simmered for six hours in the oven and should be checked regularly to make sure there is enough liquid on top
Baking beans needing water
When the liquid on the top of your pot begins to cook off, you should replace it with enough water to just submerge the beans in water.
Last night's beans with eggs
Leftover beans are great served with breakfast and also make a great bean sandwich!

Key Lime Pie for Pi (π) Day

Meryl Streep in Heartburn
Anyone else remember this priceless scene?

As you may have heard, March 14 is National Pi Day, which is a celebration of the all things Pi.

π (which is generally represented by the greek letter) is pronounced Pi in English, of course.  The symbol for π is commonly used to represent the irrational number 3.14159.  The never ending number is generally rounded to 3.14, which is also today’s date, March 14th.  And that, my friends, is how Pi Day came about.

If it’s been a while since you worked with the number π or calculated circumferences of circles (which was Pi’s original use), you might be thinking:

“Math hurts my head.  Can’t we just celebrate Pi Day with regular ole pie?”

I’m all for that idea!

So today–in celebration of all things Pi–I am re-blogging a delicious recipe from my friend Natalie at The Genetic Chef.

By the way, Natalie–a fellow New Englander with roots in Peru and Italy–is a first class chef and posts the most envy-worthy photos of food you will ever see.  Check out her blog here: The Genetic Chef

Natalie’s recipe for Ultimate Key Lime Pie is phenomenal and the perfect dessert for Pi Day!


What are Key Limes?

Because I am stuck in New England, getting my hands on fresh Key Limes this time of year is difficult.  Like most people, I only have fresh Persian limes available to me, which makes my Key Lime Pie is a bit of a misnomer.

Key Limes, as the name suggests, are a hybrid lime cultivated in the Florida Keys.  Now I suppose I could use bottled Key lime juice, but I’m pretty sure my niece–who requested my Key Lime Pie–wouldn’t really know the difference.

Key limes are indeed different than the limes you usually find in most grocery stores.  They are smaller and seedier than their Persian relatives.  Key limes are also more acidic–basically tart-er–than the Persian variety.  The special tartness of the Key limes might be why the original recipe did not require you to cook the filling.  The acid from the Key limes was originally used to thicken the canned milk.  Since Key Lime Pie was often prepared by fishermen at sea, there is a great benefit of not having to cook this pie. But for the modern cook, relying on the acid to thicken the filling without cooking is just not reliable or safe.

Why make Key Lime Pie?

The original recipe for Key Lime Pie often included a meringue topping similar to Baked Alaska, but I prefer whipped cream on mine.  I guess I prefer the whipped cream topping because of the very memorable scene in Nora Ephron’s film Heartburn, where Meryl is topping her Key Lime Pie with whipped cream when she confronts her cheating husband–spectacularly played by Jack Nicholson–and then proceeds to go into labor!  Anyone else remember that one?

Key Lime Pie

 Key Lime Pie

Ingredients for the crust:

  • 9 whole graham crackers (usually one sleeve), crushed into crumbs or the equivalent
  • 5 tablespoons melted butter

Ingredients for the pie:

  • 2 -14 ounce cans sweetened condensed milk
  • 2 whole eggs, lightly beaten
  • 3/4 cup Key Lime juice or equivalent (read my note above)
  • 1/2 cup sour cream
  • 1/8 teaspoon salt

Ingredients for the whipped cream topping:

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar




  1. Preheat the oven to 350 degrees.
  2. Spray pie plate with non-stick spray or grease with butter
  3. Combine the graham crackers and melted butter in a bowl and pour into pie plate.  Spread the cracker crumbs with your fingers or the bottom of a glass until they evenly cover the bottom and sides of your pie plate.
  4. Bake crust for 10 minutes in preheated oven and set aside.  Keep your oven on.
  5. While your crust is baking, combine the milk, sour cream, eggs, juice and salt and whisk until silky smooth.
  6. Pour the filling onto the baked graham cracker crust and carefully put the pie into the oven.  Cook for ten minutes.  You might be tempted to cook this for longer than 10 minutes, but don’t.  Yes, the filling will still be a bit jiggly in the center.
  7. Once cooled, pop the pie into the refrigerator until ready to serve.
  8. Just before you are ready to serve, mix up the whipped cream with the confectioners sugar.  Add a drop or two of vanilla, if you’d like.  Whisk until the cream is thickened with soft peaks.
  9. Remove pie from fridge and cover with whipped cream.  Garnish with a twisted lime slice if desired.  Natalie suggests freezing the pie for 30 minutes before cutting, if you want a more dramatic presentation.  Or you could smoosh the finished pie into Jack Nicolson’s face and go into labor like Meryl did.  It’s up to you!
Table Talk Pie Tin
I’m using my old school Table Talk Pie tin! Guess I’m not getting the deposit back!



YouTube Video: Maple Bacon Cinnabon-Style Buns

Perhaps you may think there is no earthly way to improve upon a Cinnabon.

But I’m hear to tell you it’s possible and I’ve done it, too!

How could I improve on what could be the most decadent food on the planet–the Cinnabon?  By adding bacon, of course!

Tell me who doesn’t like bacon? Or maple flavoring? By combining bacon and maple with my already over-the-top Cinnabon-style Buns I have managed to create the perfect mashup!

And the cool thing is this recipe doesn’t require that much extra work!  Just sprinkle crumbled bacon on the filling before rolling and substitute maple for the vanilla.

The results are simply divine!

ICYMI (In case you missed it) I posted my original Cinnabon-style recipe on my blog before.  You can find it here: Cinnabon-Style Cinnamon Buns

The recipe below includes the additions that make them Bacon-y and Maple-y.  But, hey, if you don’t like bacon…just leave it out!

iced buns
Spread the icing on while the buns are still warm, so that every bun gets about the same amount of frosting!



For the dough:

  • 1 packet (or 2 1/4 tsp.) active dry yeast
  • 1 cup whole milk, at room temperature
  • 4 cups of flour (I like King Arthur the best!)
  • 1/2 cup granulated sugar
  • 6 tablespoons unsalted butter
  • 1 tsp salt
  • 2 eggs

For the filling:

  • 1 cup packed light brown sugar
  • 3 tablespoons cinnamon
  • 6 tablespoons unsalted butter, softened
  • Six slices of cooked bacon, crumbled

For the cream cheese icing:

  • 6 tablespoons unsalted butter, softened
  • 4 ounces cream cheese, softened (half of a regular sized brick)
  • 1 1/2 cups confectioner’s sugar
  • 1 teaspoon maple flavoring or maple syrup (the flavoring gives a more intense maple flavor, but the syrup does fine, too!)
  • 1/8 teaspoon of salt


  1. Dissolve the yeast in the room temperature milk.  Allow it to proof about 5 minutes; proofing occurs when you see some little bubbles in the milk.
  2. In a large bowl, combine 1/3 cup of softened butter and 1/2 cup granulated sugar and mix with your hand mixer until incorporated.  Add the two eggs and mix.  Then add the salt plus the yeast milk.  Once your wet ingredients are well mixed, begin adding in the flour one cup at a time, mixing after every cup until all four cups are incorporated.
  3. Remove the dough from the bowl and kneed lightly to make sure all the ingredients are well incorporated.  Place dough in an oiled bowl and cover it with a moist cloth.  Allow it to rise to double the size, which will take about an hour.
  4. Make the filling by combining the brown sugar, cinnamon and softened butter together.  The filling will be grainy, which is fine.
  5. Once the dough has doubled in size, remove it to your work area and roll it out to about 12 by 16 inches.  The dough should be somewhat stiff, not doughy like bread and about 1/2 inch thick.
  6. Spread the filling on top of the dough, leaving a one inch end of just dough and about 1/2 inch edge on the other sides.
  7. Sprinkle the bacon crumbles all over the cinnamon filling.
  8. Begin rolling the dough from the short end and rolling somewhat tightly until you reach the dough only end.  Expect some of the filling to spill out on either side, but it might be good to keep the ends even when rolling.  Do this with your hands. (You can roll them lengthwise, but when I did that my buns didn’t have room to rise and they practically jumped out of the pan.
  9. Cut the rolled dough in half and line both halves up side by side as a guide.  With a sharp knife, cut the dough into 1 1/2 inch slices.  I ended up with 8 Cinnabon-sized slices when rolled from the short side, which was perfect.  Make sure they are not crammed into the pan!
  10. Place the slices–cut side up–into a well greased 9 x 13 baking dish.  Cover with a towel and allow to rise for about 30 minutes.
  11. Put your risen buns in a 350 degree preheated oven and cook for about 25 minutes.  Check them after 20 minutes to make sure they do not over bake.  You want them to be golden brown and you want to be able to smell the baking cinnamon.  They will be a bit puffed up, but they will deflate a bit when cooled.
  12. While the buns are in the oven (haha!), assemble the icing by first mixing the butter with the cream cheese and maple syrup or flavoring.  Then add the confectioner’s sugar slowly, mixing and then beating until light and fluffy.  Do make sure you use a hand mixer for this…I made my icing both ways and the mixer icing was much creamier!
  13. Allow the buns to cool for about five minutes then spoon a heaping portion of icing on each of the buns and use a butter knife or cake spatula to spread it out across each of the buns.  This is an easier way to ensure all the buns get the same amount of icing.
  14. Enjoy with lots of hot coffee!  Yum!

Cinnabon-Style Cinnamon Rolls