Thanksgiving is Coming!

As Thanksgiving is quickly approaching we thought it would be a great idea to run a Thanksgiving series for all of our followers.

Thanksgiving has been hosted at our house for quite a few years now and each year we’ve made some little changes here and there in the hopes that the day will go smoother and be less stressful than the year before. So in the next few weeks we will be sharing some of our favorite Thanksgiving recipes with you as well as some helpful tips and decorating ideas. If you’d like to stay up to date with the series follow us and you’ll get notifications in your inbox!

If you have any specific questions related to Thanksgiving send us an email and we’ll be sure to answer them for you! Our email address is

Happy Thanksgiving!


  1. Deviled Eggs with a Twist

Homemade Peanut Butter Pumpkin Dog Treat Recipe

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As almost every dog owner knows, peanut butter is pretty much a favorite for all dogs. But what I recently read and confirmed with a veterinarian is that pumpkin is actually really good for you dog. Our older beagle (Toby) has a sensitive tummy and I can never give him store bought treats because they make him sick. Apparently pumpkin actually helps to calm an upset tummy for dogs. I don’t know if this works for humans but Toby had no problems with these treats.


  • 1cup of 100% Pure Pumpkin Puree
  • 1/2 cup of Peanut Butter
  • 1 cup Oats
  • 1 cup Flour
  • 1 tsp Ground Cinnamon
  • 1 tsp Pumpkin Spice


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The boys (and Cleo) “patiently” waiting for their treats to be done!


  1. Preheat the oven to 350° and line 2 to 3 cookie sheets with parchment paper for easy cleanup.
  2. Combine all of the ingredients to a large bowl and mix together on a medium speed. Be sure to scrape down the sides of your bowl and the bottom to make sure all ingredients get mixed thoroughly.
  3. If you want to make cut out cookies you’ll want your dough to be a little drier so you may need to add some extra flour to the mixture. Just add enough that it won’t be sticky and that you can roll it out.If not, just take spoonfuls of the mixture out of your bowl and “plop” them onto your cookie sheets.
  4. If you’re cutting the cookies out, roll the dough out onto a piece of parchment paper to the desired thickness. My boys prefer the thicker dog biscuits so I made my dough a little thick for them. The thicker they are the softer they will be.
  5. Once you have your cookies on your baking sheets they need to bake for 10-15 minutes.

Allow these to cool and then serve to your pup!



The boys clearly loved their snacks! For more puppy love check out our Meet the “Puppies”  post!

Blueberry Crisp

Does anyone else have moments where they just don’t know what to have for dinner and end up just having waffles and ice cream? I swear I’ve only met one other family that does this but sometimes it’s the best option we can come up with when everyone’s had a long and rough day and doesn’t want to cook.

That night was tonight but we didn’t want waffles (who wouldn’t want ice cream?) so I decided to make blueberry crisp instead. My old elementary school has a fundraiser each year in which they sell 10 pound boxes of blueberries for a pretty fair price. Every year my mom orders two boxes so this year I decided to use up some of them right away (I’m not a huge blueberry fan).

This is a pretty quick and easy recipe and it has the perfect amount of sweetness.

Here’s what you’ll need:

For the blueberries:

  • 6 cups of blueberries (We freeze our blueberries so they won’t go bad as quickly so the ones I used for my cobbler were still frozen but they don’t have to be)
  • 1 tablespoon of flour (you’ll need to use 2 tablespoons if they’re frozen)
  • 1 tablespoon brown sugar

Put your blueberries in a large bowl and coat them with the flour and brown sugar. Set aside.

For the cobbler:

  • 2 cups of oats
  • 1 cup of pecans (I used chopped)
  • 1 cup flour
  • 1 cup brown sugar
  • 1 tablespoon cinnamon sugar
  • 1 1/2 – 2 sticks of butter
  1. Preheat oven to 375°
  2. Pour blueberries into 8×8 greased pan
  3. Put oats and pecans in food processor until chopped finely
  4. Put the oat-pecan mixture in mixer and add in the flour, brown sugar, cinnamon sugar, and butter.
  5. Mix until it’s clumpy (the amount of “clumpiness” is up to you, some people prefer it to be very fine while others prefer is to be more chunky.
  6. Sprinkle mixture over the blueberries and you’re ready to bake!
  7. Bake for 40-45 minutes.


Peaches and Cream Ice Pops

At my recent graduation party I was gifted an ice pop maker and a recipe book. Many people who know me know my love for ice pops as well as recipes and creating my own recipes. This recipe is one I cooked up after a recent visit to my favorite farm market near our house. They had fresh peaches and I was eager to find something cool to cook up with my peaches in this heat. The only recommendation I would make that I did not do is to do two layers of each flavor in the pop starting with cream at the tip.

Chopped Peaches

These are the ice pop trays that I use and recommend. They’re easy to use, mess free, and easy to clean.If you have small kids (or if you’re messy like me) one of the coolest things about these pops is that they have a drip guard! If you don’t have an ice pop maker you can just get popsicle sticks and small plastic cups.

To begin you’ll need to make some simple syrup and to do that you’ll need:

  • 2 cups of water
  • 2 cups of sugar

In a small sauce pan add the water and then the sugar, whisk them together and then bring to a boil over medium heat. Once the mixture starts to boil allow the simple syrup to boil for 5 minutes and then remove from the heat.

Peach Flavor

  • 2 cups chopped fresh peaches
  • at least 2 tablespoons of water

Combine the peaches and water in a saucepan over medium heat (I added about two more tablespoons as the peaches were cooking) and gently crush the peaches with a potato masher or a wooden spoon. You want to be careful not to burn the peaches so gently stir them around. Once the peaches have cooked out some juice and are mostly in clumps remove the mixture from the heat.

Next you’ll want to add the simple syrup until the peaches are sweet enough to your preference. The peaches I used were very fresh so they weren’t crushing as easily so I added a little less than half of the simple syrup to start and then blended everything so it wasn’t as clumpy and just tasted it as it mixed. Once the peach flavoring is to your liking set aside to begin the cream.

Now you just have to make the cream mixture!

  • 2 tablespoons sugar
  • 1/4 tsp vanilla
  • 1 cup greek yogurt
  • 1 cup milk

In a large bowl mix together the yogurt, milk, sugar and vanilla. I added the milk last so I wouldn’t be splashing it around. Once it’s mixed you’re ready to make your pops!

Start by dumping some of the cream mixture into the tips of each of your ice pop containers and allow to freeze for 20 minutes. Alternate by flavors and allowing them to freeze for 20 minutes. By the end you should have cream, peach, cream, peach. Let them freeze for about 4 hours and then enjoy!

Peach Pop2

No Mess Easter Eggs

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Hardboiled eggs and rice. No, seriously. This is SO easy! You start with room temperature eggs that have been hardboiled. Pictures follow directions.

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  • 1 plastic container with a lid for each color of food coloring you will use. Make sure the container is large enough so the hardboiled egg  will be able to roll freely inside the container
  • ½ cup of white uncooked rice for each container
  • 1 box of brightly colored food dye in various colors
  • An empty egg carton for each dozen of eggs that are dyed

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Choose your colors. Apply 6 drops of food dye to each container. Place the lid on the container and shake until you have all the rice coated well with the color you have chosen. Place the hardboiled egg inside and snap on the lid. Shake and roll the egg (gently) until you have reached the desired color. It is that easy! Experiment with different colors, stickers, etc………..When finished with plastic containers just rinse with cold water before washing them. I have never found anything easier or mess free!dying easter eggs with rice and food coloring, dying easter eggs, easter eggs, food coloring easter eggs, dying easter eggs with rice, homemade easter eggs


Eggnog Cookie Recipe

As the holiday season approaches, our family is quickly getting into the holiday spirit. We are making a list of the holiday movies we need to watch, planning a cookie baking day, trying to find the right holiday stations on internet radio, and impatiently Googling what dates radio stations will begin their holiday music; I myself have my car radio programmed in anticipation. To say this is our favorite time of the year would be an understatement.

Eggnog is only enjoyed by one person in our house (me) so when I buy it some usually goes to waste. This year we decided to make cookies out of it (wonderful idea right!?) and for once my family actually likes something eggnog flavored!

To begin preheat your oven to 300°

Cookie Ingredients:

1 1/4 cups sugar
3/4 cups of butter softened at room temperature
1/2 cup eggnog
1 teaspoon vanilla
2 egg yolks
2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Icing ingredients:

3 cups confectioners sugar
1/4 cup butter softened at room temperature
1/2 cup eggnog

In a large mixing bowl combine the sugar and the butter, mix together until creamed.

Add eggnog, vanilla, and the egg yolks and beat on medium until well combined.

In a separate bowl combine the flour, baking powder, cinnamon, and nutmeg. Mix together with a spoon or whisk. Once mixed thoroughly it can be added to the mixing bowl. Put your mixer on a medium speed and add the flour mixture gradually to prevent lumps in your batter. We used a children’s mug and added it continuously.

Place your dough in the refrigerator so that is will cool and stiffen. This step is very important and should be repeated as often as needed.

While your dough is cooling you can make your eggnog icing.

In another bowl mix the confectioner’s sugar and butter until creamy. Put the mixer on a medium speed and add the eggnog slowly, this is so you can make your icing whatever consistency you choose.

Once the icing is done you can begin to prepare

Parmesan Crusted Chicken

I love Longhorn Steakhouse and their Parmesan crusted chicken is pretty much the main thing Brian and I order so I recently decided to make it on my own and I must say it turned out pretty amazing. The entire meal takes about an hour and a half to prepare but it’s very easy.

Before we begin, I would recommend that you make sure you have a full bottle of ranch dressing or at least a nearly full bottle on hand.

Chicken Marinade


  • 4 boneless, skinless, chicken breasts
  • 1/2 cup olive oil
  • 1/2 cup ranch dressing
  • 3 tablespoon Worcestershire sauce
  • 1 teaspoon white vinegar
  • 1 teaspoon juice from fresh lemon
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • Put the chicken in a large freezer bag.
  • In a bowl mix all of the marinade ingredients and pour into the freezer bag
  • Seal the bag and shake it to fully coat the chicken
  • Put the chicken in the refrigerator and fully marinate for an hour

Preheat oven to 350°

  • When chicken is done marinating place it on a sheet pan and bake for 15 minutes
  • Flip the chicken and bake for an additional  15 minutes

Parmesan Sauce


  • 1/4 cup ranch dressing
  • 1/4 cup shredded Parmesan cheese

Parmesan Crusty Topping


  • 1/2 cup Panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1/3 cup shredded Parmesan cheese
  • 2 tablespoons melted butter
  • 4 slices Provolone cheese (1 for each piece of chicken)


  • While the chicken is baking mix all of the ingredients for the Parmesan sauce in a bowl and set aside
  • In a second bowl mix together all of the ingredients for the Parmesan crust (except for the Provolone cheese slices) and side aside
  • When the chicken is finished baking set the broiler on low and spread the Parmesan sauce over the top of the chicken breasts, top with a slice of provolone cheese, and add a large spoonful of the parmesan crust over top. 
  • Place the chicken back into the oven for about 2 minutes. Keep an eye on the chicken- you want the provolone cheese to melt & the crust to look golden & crispy.

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Serve and enjoy!

Mozzarella Caprese “Pops”

Our family recently went out to dinner at a nice Italian restaurant and my younger brother and mom wanted to order mozzarella caprese for an appetizer. They both loved it so I decided to make these for dinner one night. They take maybe 10 minutes prep time at most. 

Here’s what you’ll need:

  • 12 cherry tomatoes
  • 24 tooth picks
  • a small spoon or something to scoop out the insides of the tomatoes and the mozzarella balls
  • fresh basil finely chopped or basil seasoning
  • 1 tablespoon olive oil

Cut the cherry tomatoes in half and scoop out the insides of the tomatoes with the small spoon or utensil. Once the tomatoes are fully scooped out either use your fingers or the small spoon and make small “balls” of mozzarella to put inside the tomatoes. Spear the tomatoes and mozzarella with the toothpicks and then dip them in the olive oil. Sprinkle some basil on top of tomatoes and serve!


Saucy Meatballs

Meatballs with a lot of sauce are the absolute best!

For the meatballs you’ll need:

  • 1 1/2 lbs of ground beef
  • 3/4 cup quick oats
  • 1 cup milk
  • 4 tablespoons of finely chopped onions
  • 1 1/2 teaspoons of kosher salt
  • 3 teaspoons of ground pepper (I just sprinkle a TON on top)
  • 5 or 6 tablespoons cooking oil
  • 1/2 cup all purpose flour

In a large bowl combine the quick oats and milk with the beef. Add in the salt, onions, and pepper and mix thoroughly. Using a your hands or a spoon roll the meat into table spoon sized balls and place on a plate or tray. Once all of the meat has been rolled out place the meatballs in the fridge for 40 minutes or until they’re firm.

Once the meatballs have firmed up in the fridge, preheat the oven to 350° measure out the 1/2 cup of flour in a separate bowl. One by one roll the meatballs around in the flour until each one is completely covered.

Once the meatballs are covered in the flour dump the cooking oil in a pan and brown the meatballs. As they finish browning on each side place them in a casserole dish and prepare to make your sauce.


Sauce Ingredients:

  • 1 cup of ketchup
  • 2 tablespoons of sugar
  • 3 tablespoons of white vinegar
  • 2 tablespoons of Worcestershire sauce
  • 6 – 8 tablespoons of finely chopped onions
  • a few dashes of your favorite hot sauce


Mix all of the sauce ingredients together in a bowl and pour over the meatballs. I usually double the sauce recipe because after the meatballs have baked we use the extra sauce in the pan to pour over our meatball as they are served.




Autumn Harvest Breakfast Casserole

As I mentioned in previous posts, Lisa comes up with most of her recipes at some pretty random times. This specific one she came up with around 5 this morning (while the rest of us were sleeping!) and I personally think it’s a keeper!
This breakfast casserole packs a lot of flavor between the pumpkin, apples, and brown sugar and it isn’t super sweet. This recipe is also really cool because you can eat it when it comes out of the oven or serve it at room temperature for a quick breakfast one the go!

This recipe is split up between 3 parts; 2 layers of the casserole and the crisp topping. So here’s a list of the ingredients you’ll need:

  • Quick cook oats
  • Pumpkin Pie Spice
  • 1 Small apple
  • Flour
  • Brown sugar
  • 1 Stick of margarine
  • Pecans
  • 6 Pieces of bread (we used Pumpkin swirl bread, but you can use any type of bread you choose)
  • 6 Eggs
  • 2 cups Canned pumpkin
  • Vanilla extract

To begin, preheat your oven at 400º and grease a 9×9 pan.

Here’s what you’ll need for the topping: 

1 cup Quick cook oats
1 1/2 teaspoon pumpkin pie spice
1/3 cup chopped apple
2 teaspoon flour
1/4 cup brown sugar (not packed)
2 tablespoons chilled margarine cut into small cubes
2 handfuls of chopped pecan

Combine all of the dry ingredients and once they are mixed well add the apple pieces and margarine cubes, mix loosely with your fingers and set aside.

Now here’s what you’ll need for the first layer:

6 pieces of bread
5 eggs

In a bowl beat the eggs until light and frothy. Then add the bread cubes and blend until all of the bread is well saturated and the egg mixture is well absorbed. Put the bread mixture in your casserole dish.

Here’s what you’ll need for the second layer:

2 cups canned pumpkin
2 teaspoon vanilla extract
1/4 cup brown sugar (loosely packed)

2 teaspoon pumpkin pie spice
1 egg beaten

Stir all of these ingredients together and layer on top of the bread mixture. Spread out to cover the bread mixture evenly.

Add the crisp topping and you’re ready to bake!Autumn Harvest cooked

Bake at 400º for 15 minutes and then turn the oven down to 350º and bake for another 20 minutes.

And you’re ready to serve! We put whipped cream or syrup on ours to add sweetness.Pumpkin Crisp, Apple Crisp