There’s something about dropping temperatures and crisp, colorful leaves outside that make me want things like potato soup, pumpkin pie, and… peanut butter cookies. Also, there’s not  a man on earth that doesn’t love peanut butter. It’s like a totally separate food group for my husband. He claims that these cookies are some of his favorite things I’ve ever made!

Ingredients:

• 1 1/4 cup creamy peanut butter
• 1/2 cup shortening
• 1 1/4 cup light brown sugar (firmly packed)
• 3 tablespoons milk
• 1 tablespoon vanilla extract
• 1 egg
• 1 3/4 cup all purpose flour
• 3/4 teaspoon salt
• 3/4 teaspoon baking soda

Instructions:

• First, preheat your over to 375 degrees and line cookie sheets with parchment paper.
• In your mixer, cream together the peanut butter, shortening, brown sugar, milk, and vanilla.

• Add in the egg and mix until blended.
• In a separate bowl, whisk together the flour, salt, and baking soda.

• Slowly add the dry ingredients to the wet ingredients in your mixer. It will make a thick, almost clay-like dough.

• Roll the dough into 1″ balls.

• Slightly flatten with the palm of your hand, and then use a fork to create the classic criss-cross on top.

• Bake for 8 minutes and cool on a wire rack (the cookies will harden as they cool, so be careful not to bake them too long).

Peanut butter cookies and ice cold milk? That’s a match made in heaven. I promise, this recipe won’t disappoint!

I got this recipe here, one of my go-to blogs for kitchen inspiration!

My friend Lee is the Queen of Crock Pots. 9 times out of 10, if I ask her what her family is having for any given weeknight dinner or Sunday lunch after church, she’s put something in her crock pot. She’s my hero haha and I mean… can you blame her? There’s so many delicious and easy crock pot recipes these days, I just want to try them all!

I, too, love my crock pot, although I don’t use it nearly as often as I should. You may recall an incredible potato soup recipe I shared on the blog a few weeks ago? I can’t wait to make it again when it gets colder!

I remembered Lee telling me about this Mississippi Pot Roast she had made sometime last year, and when I saw pot roasts at a deal that was too good to pass up at Aldi (gah… I love Aldi), I asked her to send me the recipe.

This recipe actually has a really cool story behind it, and you can read all about it here.

It is hands-down, one of the most delicious pot roasts I’ve ever had (second only to my Momma’s). It is packed with flavor (thanks to the pepperoncinis) and the meat will literally melt in your mouth.

Ingredients:

• 1 pack of ranch dressing seasoning mix
• 1 pack of au jus gravy mix
• 1 stick of butter
• 6 pepperoncinis
• a chuck roast (mine was about 2 lbs.)

Instructions:

• Place chuck roast in crock pot and sprinkle ranch dressing mix and au jus gravy mix over it.
• Place a stick of butter on top and throw in 6 pepperoncinis.

• Cook on low 6-8 hours.
• Pull meat apart and serve over white rice or with mashed potatoes and green beans or collards. YUM!

It was so good, I forgot to take a picture of the finished product. But holy cow…. if you make this, it’s sure to become one of your family’s favorites!

Mightier than the waves of the sea is His love for you.

Psalms 93:4

My friend Meredith took these photos when we took a spontaneous beach trip a few weeks ago (Landon is 4 months here) and I will cherish them forever! It seems like every stage is so different but so much fun, and I know I’ve only just begun. Motherhood isn’t easy. In fact, it’s the hardest thing I’ve ever done (and probably will ever do), but it is also the most rewarding. I am so thankful for this little boy. He’s the source of so much joy and has added to our family in the sweetest way.

You can see more of Meredith’s great work here!

I haven’t been able to write as much as I’d like lately, with the exception of sharing a few quick recipes. It seems like time is just flying by, and I can’t believe how much Landon is growing and changing every day.

This boy loves food (hmmm… wonder where he gets that from). He’s still nursing like a little champ, but we’ve also added prunes, apples, bananas, squash, sweet potatoes, peas, and green beans to his diet.

I don’t know how, but I’ve been to the beach more this year than I have in the last 10 years combined. It’s funny how Jesus provides when He knows we just need extra rest. However, I think Landon is going to be more of a mountain man than a beach bum….

Also, my friend Meredith took some amazing pictures of him on the beach, and I can’t wait to share them! She’s the best! She’s also taking our Christmas card pictures next week, and I am so excited.

We celebrated my handsome husband’s 27th birthday last week! I am so thankful for Grayson and if you know him, you know he’s just one of those people that are so easy to celebrate. He’s full of life, he’s so much fun, and he loves with his whole heart.

Last week, Grayson’s football team made it all the way to the county championships! They didn’t win, which was disappointing, but they were proud to have made it as far as they did. Grayson used it as such a wonderful learning opportunity with his boys. He says that it’s great to win as a champion, but sometimes you have to learn to lose too, and still hold your head high. Gah… so proud of him and that big ol’ heart.

He had a little fan club there cheering him on, loving him, win or lose. We have the best friends and family!

Gray and Landon are so cute together. It’s so much fun watching Grayson learn to be a Daddy. Today Gray dressed him, and made sure to represent the Cubs (who Gray is praying wins the World Series) and our Carolina Panthers. Who ever thought I’d be swooning over a little boy in a jersey? Ha! And look at those little Chuck Taylors!!!

Lastly, I voted. If you had told me 5 years ago that I would have picked out MY 5 month old’s Halloween costume and voted for Donald Trump (of all people) this week…. I would have never believed you. But, I did. Life has a funny way of surprising you, doesn’t it?

I’ve had a lot to say about this election. My emotions have ranged from shock to fear to frustration to anger to complete and utter exasperation. It’s by far the biggest, most important election in the history of our nation, and there is so much at stake.

I know that no matter who is elected (it’s the lesser of two evils), our only hope is Jesus. No candidate is the answer to America’s problems. And no matter what happens, I know that I know that I know that Jesus Christ is in control. He is sovereign. He’s already won the battle.

However, I am proud to say that I voted for LIFE. I voted with the impending appointments of several supreme court justices in mind. I voted with respect for the soldiers who have and are still fighting for our freedom and our right to vote. With all this being said, GO VOTE!

You guys. My summer bikini body wasn’t ready, but my fall sweater body is on point this year. Ha! But really, who doesn’t love the creamy soups and comfort foods that come with the changing seasons? They make my heart (and belly) so happy.

Today, I made an easy-peasy crock pot soup that was delicious and so filling.

Ingredients:

• 1 small bag of potatoes, peeled and cubed
• 1/2 cup onion, diced
• 2 14oz cans of chicken broth
• 1 10oz can of cream of chicken soup
• 3/4 of an 8oz package of cream cheese
• 1 bag of steamable chopped broccoli
• Salt and pepper to taste
• For toppings: bacon, chopped green onions, shredded cheese

Instructions:

• Combine potatoes, onions, both cans of chicken broth, and cream of chicken soup in crockpot and cook on low for 6 hours.
• 20 minutes before you are ready to eat your soup, add 3/4 of the 8oz package of cream cheese, stirring occasionally. An entire 8oz package of cream cheese makes the soup too thick.
• Just before serving, microwave your steamable bag of chopped broccoli and then add to the crockpot. Stir to combine.
• Add salt and pepper to taste
• Top with crispy bacon, freshly chopped green onions, and cheese! Yum!

Last weekend, I went to the beach with (almost) all the ladies in my family and we stayed in a beautiful home right across the street from the beach. Anytime the ladies in my family get together, there’s good food (and a lot of it).

I have never been a fan of pimento cheese. Not very southern of me, I know. However, I am happy to share that I’ve been converted into a pimento cheese lover, and that’s all thanks to my cousin Pam, who I adore and don’t get to see nearly often enough. This is her recipe.

This pimento cheese is seriously the best I’ve ever had. It’s delicious on Ritz Everything crackers, but would also be perfect for a pimento cheese sandwich, or if you’re like my husband, a topping on your burger.

Ingredients:

• 1 pound of extra sharp cheddar, grated
• 2 ounce jar of pimentos, drained
• a couple dashes of cayenne pepper
• mayonnaise to taste/ consistency (I used a little over 1 cup)

Instructions:

• Grate entire 1 pound block of cheese
• Mix all ingredients together to taste
• Chill and enjoy!

When I stumbled across this recipe, I just so happened to have three small apples in my refrigerator that were just dying to be used. If you want a house that smells like fall (and heaven), a happy belly, and an even happier husband… go make this right now.

Seriously, they are so good.

Ingredients

Shortbread Crust:

• 1 stick of unsalted butter, melted
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup all-purpose flour

Apple Filling:

• 2 large apples or 3 small apples, peeled and thinly sliced
• 2 tablespoons all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg

Streusel:

• 1/2 cup old-fashioned oats
• 1/3 cup packed brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 cup all-purpose flour
• 1/4 cup unsalted butter, cold and cubed
• caramel sauce for topping

Instructions

Preheat the oven to 300°F. Line the bottom and sides of an 8-inch square baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides. Set aside.

Make the crust: Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes while you prepare the filling and streusel.

Make the apple filling: Combine the sliced apples, flour, granulated sugar, cinnamon, and nutmeg together in a large bowl until all of the apples are evenly coated. Set aside.

Make the streusel: Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with your hands until the mixture resembles coarse crumbs. Set aside.

Remove the crust from the oven, and turn the oven up to 350°F. Evenly layer the apples on top of the warm crust. It will look like there are too many apple slices, so layer them tightly and press them down to fit.

Sprinkle the apple layer with streusel and bake for 30–35 minutes or until the streusel is golden brown. The photo below is before it was baked.

Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. I cut them into 16 smaller bars, but you could cut them into 12 larger bars. Once cut, drizzle some caramel sauce on top of each.

Please note: this is not my original recipe, it belongs to one of my favorite bloggers and you can see it here. She gives instructions for how to make a homemade salted caramel sauce !

I love the “on this day” feature on Facebook. It’s so fun to be reminded of memories from years past. I look at it just about every day and I’ve seen how God has answered prayers quite a few times. Over the last few weeks, my memories have reminded me of our biggest purchase: our home. Two years ago, Grayson and I bought the house that we have worked so hard to turn into a home. It’s not the biggest (by any means), or the fanciest, or the most beautiful… but it is full of love. It’s in these four walls that we’ve laughed until we’ve cried, had our fair share of fights, made up with kisses in the kitchen, shared good food around the table, brought our son home, and learned to (and are continuing to learn how to) love each other like Jesus does.

Today, I decided to share a few recent photos of this little home of ours. My grandma always said that the home she and my grandpa lived in right after they got married was her very favorite. I remember the look in her eyes when she talked about their little red and white checked kitchen and the white curtains and the pretty view of the pond. I know that no matter where Grayson and I move to in the future, I’ll have the same kind of fond memories of this sweet place where God has allowed us to start our family. Thank You, Jesus!

I’ve been wanting to share this recipe for quite a while. My Momma adopted it from her friend, Caroline, and it’s become one of our favorites for parties and get togethers. Everyone is just crazy over it! It’s fresh, flavorful, and as delicious as it is beautiful!

Ingredients:

• 2 cups diced tomatoes
• 1 1/2 cup chopped mango
• 1/2 cup chopped onion
• 1/2 cup chopped cilantro
• 2 tablespoons lime juice
• 1 tablespoon vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon sugar
• 2 cloves of garlic, minced

Instructions:

• Mix all ingredients and chill
• Serve with tortilla chips

My little Landon,

You’re 16 weeks old today and I’m kind of getting to that weird place where I don’t know whether to tell people you’re 16 weeks old or 3 1/2 months. Saying “3 1/2 months” makes you sound so old! I’m hanging onto the last little pieces of that newborn stage, but I can tell you’re like me in the sense that you’re moving right along, far before your Momma thinks you’re ready. I am amazed by you every day, my darling. I don’t know what I expected motherhood to be like, but I know without a shadow of a doubt that it’s better than anything I could have ever imagined. It’s hard. Oh, it’s so hard, and scary too. But it’s the most rewarding, the most exciting, the sweetest, the most wonderful thing I’ve ever had the privilege to do.

There’s not a doubt in my mind that I was made for this. I was afraid that I wouldn’t be good enough, that I wouldn’t know how to love you, that I wouldn’t feel the connection to you that I’d hoped for and expected. But Jesus took care of all that. He’s a Savior who cares about the little details, ya know.

You are the sweetest addition to our little family. You make everything even more fun. Watching your Daddy love you has made me love him even more than I did before, which I didn’t even think was possible. You love to look around and always seem to just “take it all in.” You love music, you smile all the time (the most precious gummy smiles that make my heart melt into a big puddle) and you’re trying to talk all the time. You sleep through the night like a champ (and have been for about 2 months, now). You love to eat, and I’m more proud of successfully breastfeeding you (so far) than I am getting a college degree (haha! but really…). You have the most beautiful blue eyes I’ve ever seen, just like my Paw’s and you have the sweetest spirit and are so good natured.

You haven’t rolled over yet, and I’m not worried about it. You will when you’re ready, just like you held your head up and started making eye contact when you were ready. I got a little caught up in the beginning worrying about you reaching milestones when you were “supposed to” compared to other babies, but I’ve learned that all babies are different and I have to trust Jesus to grow you up strong and healthy.

I read to you and tell you stories all the time. You love being outside. You love going to church. You seem to recognize people now, and it’s so fun to watch you realize that your hands are connected to you! When we’re out and about and I get ready to feed you a bottle, you smile real big… like you know exactly what it is and get so excited!

Watching you grow and learn and thrive is bringing me so much joy. You seem so big. Where did my little baby go? That 6 pounds and 15 ounces of fragile, squishy baby? I want you to know that no matter what, I’ll love you forever, and always more than the day before.

Thank you so much for making me a Momma.

Love,

Momma

These are some family pictures we took recently on an abandoned farm in South Carolina. It was kind of a spur-of-the-moment thing, and I can’t wait to go back and take some more when we get the chance!