Map Letter Decor

I love making things for people. It makes my heart so happy, I wish I had all the time in the world to just craft my little heart out. After hearing my friend mention seeing these at the store, but not being able to find an “H,” I knew I could make her one!

This is such a quick, fun little project, and all you need are a few simple supplies:

  • Block letter (mine was cardboard, $2.99 from Walmart)
  • Mod Podge
  • Foam brush
  • Maps
  • Scissors
  • Pen or pencil to trace



  • First, lay the letter down and trace it on the map, making sure that you are getting what you want on the backside (for instance, I wanted to make sure that I got both land and sea for a variety of colors). Do this for both the front and back of the letter.IMG_2523
  • Next, give one side of the letter a thin, quick brushing of mod podge. This has to be done quickly so that it does not dry before you lay down the map. Make sure you get the edges and corners.IMG_2525IMG_2524
  • After “gluing down” the map on both sides, make sure to press on the map or go over it with a credit card to get rid of all the little bumps and bubbles. Wipe the excess Mod Podge from the sides and don’t worry if it looks smeared (it will dry clear).
  • Go over the top of the map on both sides with another thin layer of Mod Podge to give your letter a finished look. Give the first side time to dry before you do the second side.
  • Lastly, set the letter up so that it can dry completely. I used a glass to prop it up in the middle, allowing both sides to dry.


And…. voila! It’s that easy! How cute is this?IMG_2536IMG_2535

Chicken, Broccoli, + Quinoa Casserole

This was my first time cooking with quinoa and I was a little nervous, but I found it to be quite easy and my husband (who had never even tasted quinoa before) went back for seconds! The creamy sauce is what makes it (and next time I might add a little more bacon)!IMG_2438


  • 2 cups chicken broth
  • 1 cup milk, divided
  • Poultry seasoning (I used McCormick’s Montreal Chicken seasoning)
  • 1/2 cup flour
  • 2 cups water, divided
  • 3 cups fresh broccoli
  • 1 cup uncooked quinoa, rinsed (I used tricolor)
  • 1/4 cup cooked, crumbled bacon
  • 1 pound of boneless, skinless chicken breasts
  • Cheese for topping (any kind you like would be fine)
  • 1 1/2 cups water, divided


  • First, preheat your oven to 400 degrees and spray a 9×13 baking dish (generously, because it sticks pretty bad).
  • In a saucepan, bring the chicken broth and 1/2 cup milk to a low boil.
  • In a bowl, whisk the other 1/2 cup milk with 1 teaspoon of the poultry seasoning and the 1/2 cup flour. Add this mixture to the boiling liquid in your saucepan and stir slowly until a creamy sauce forms.
  • In a large bowl, mix the creamy sauce, one cup water, quinoa, and crumbled bacon. Then, pour this mixture into the prepared baking dish.IMG_2439
  • Slice the uncooked chicken into thin strips and lay on top of the quinoa mixture. Sprinkle with poultry seasoning and bake uncovered for 30-45 minutes (you will know when it’s done when the chicken is fully cooked and the quinoa is soft and looks like it has popped open).IMG_2440
  • While the casserole is baking, place the chopped, fresh broccoli into boiling water for one minute (until it turns bright green). Put the broccoli in a colander and run under cold water, then set aside.IMG_2441
  • Remove the casserole from the oven, and after checking to make sure both quinoa and chicken are fully cooked, add your broccoli and 1/2 cup water to the dish and top with cheese. Bake for an additional 5 minutes.IMG_2442IMG_2444IMG_2445

Peach Cobbler

After picking peaches on Sunday, I was just dying to try an old fashioned recipe for peach cobbler. I found this recipe to be a little strange, but I’m so glad I gave it a try. I’ll definitely be making it again.


  • 1 1/2 cups self rising flour
  • 1 stick of butter
  • 1/2 cup water
  • 2 cups of sugar, divided
  • 4 cups of fresh peaches, peeled and sliced (I used 3 large peaches)
  • 1 1/2 cups of milk
  • Ground cinnamon (optional)


  • First, preheat oven to 350 degrees
  • Mix your peaches, water, and one cup of sugar in a saucepan on the stove, bring to a boil, and simmer for 10 minutes then, remove from heatIMG_2312
  • Now for the odd part – place the stick of butter in the 9×13 baking dish and put in the oven until it’s meltedIMG_2314
  • Mix remaining cup of sugar, flour, and milk IMG_2313
  • Pour sugar/flour/milk mixture over the melted butter, and do not stir
  • Next, spoon your peaches on top, distributing evenly
  • Pour the syrup (sugar and water mixture cooked with the peaches in the saucepan) over the top
  • Sprinkle with cinnamon
  • Bake for 30-45 minutes and serve with ice cream or whipped cream

The batter rises to the top while it’s baking, and it should be a beautiful golden brown when you take it out of the oven.



Mini Omelette Muffins

I made these little cuties for the first time this past weekend for our monthly women’s brunch at church, and was so pleased with how they turned out. They could easily be prepared the night before.


  • Cooked, crumbled bacon
  • Shredded cheese
  • Diced peppers
  • Diced onions
  • Anything else you like in your omelettes: sausage, mushrooms, spinach, ham, tomatoes, etc.
  • 11 eggs
  • Salsa as a topping (optional)


  • Preheat oven to 350 degrees
  • Cook bacon (or whatever meat you choose)
  • Spray cups of muffin pan (I used cupcake liners and regretted it because the muffins stuck to the paper)
  • After dicing your peppers, onions, mushrooms, cheese, or whatever mix-ins you choose, add them to the meat and distribute into the cups of your muffin pan
  • Crack 11 (large) eggs and mix well in a bowl with salt and pepper
  • Pour eggs over the mix-ins in each cup so that they are a little over half-way full
  • Bake for 18-20 minutes and serve immediately



Sweet as Southern Peaches + Sunday

This Sunday was the dreamiest. We made a little road trip to meet my great aunt and uncle at Fishers Peach Orchard near Greer, S.C. to pick the juiciest, most beautiful peaches. They were just hanging in big clusters and the light peeking through the trees in the orchard was breathtaking. I think we’ve found ourselves a new late-summer tradition!

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