Italian Wedding Soup

It’s finally fall! And fall weather means, yummy fall soups. This Italian wedding soup is a hit with my hubby, and I’m sure you’ll love it too! Also: it just so happens to be a crockpot recipe. How awesome is that? Your house will smell delicious, and dinner is that much easier.


8 oz frozen Italian meatballs

2 32 oz containers of chicken broth

1 cup chopped carrots

1 small onion diced

3 stalks celery

1/2 tsp garlic 

1/2 tsp salt

1/2 tsp italian seasoning

1/4 cup parmesan Romano cheese

3 oz frozen spinach

1/4 cup acini di pepe pasta


Spray crockpot with non stick spray

Put meatballs, chicken broth, veggies, and seasoning in crockpot.

Cook on high for 3 hours, or low for 5-6 hours

Put pasta and cheese in crockpot, and cook for an additional 5-10 minutes until pasta is cooked through, and cheese is melted.

Serve with parmesan on top, and salt and pepper to taste!



DIY fall pumpkin topiary 

I admit it. I have a problem. I have been feeling fall for a few weeks now. Is it technically still summer? I guess. But not in my heart!

So, I have slowly been bringing out fall decor. This morning, I put out our white pumpkins. I saw all of the pumpkin candy buckets we have (where they came from is a mystery lol), and I thought I might try my hand at a little DIY while Sophia slept in (seizures suck!)

I saw a cute one on Pinterest that used copper spray paint, but I don’t have that, and I hate waiting lol. So, I decided to use some white craft paint I had. I did leave it looking a little less polished, and more “vintage”. So there is about 2-3 coats of paint on these guys.

I grabbed a coupled of heavy rocks from our garden bed, and stuck them at the bottom of each pumpkin. (And yes that’s dirt, I’ve been putting them out around our garden beds each year lol)

I then stacked the pumpkins, and hot glued them together at the seam.

I also had some fall floral arrangements feom last year hiding in my decor boxes, so I used those as my flowers for the “planter”.

I think it turned out so cute, and was super easy to make.

Plus, all of the items can be found at the dollar tree (pumpkins and flowers, dollar tree also sells hot glue sticks😉), and Wal-Mart (paint and brush)

This project didn’t cost me anything, but wouldn’t cost more than $10 to do if you purchased everything now to make it.

Ready or not, here comes fall!!🎃🍁

I hope you enjoyed this little DIY project, and it inspires your decorating bug!

Mouthwatering Blueberry Muffins

Its been a while since I’ve posted a recipe!😳 Sophia just registered for preschool, ended her early intervention therapy, and will be getting her fall therapy schedule soon! It’s been a crazy few weeks.

But I thought that I would share the perfect blueberry muffin recipe, to get you through the weekend😉

These are moist, and perfectly sweet. You will want to eat one right after the other (which my husband may have done lol)

*these were inspired by Paula Dean’s recipe 


1/2 cup butter, softened

2 eggs 

1/2 cup milk

1 tsp vanilla extract 

1 1/4 cups white sugar 

1/2 tsp salt

2 tsp baking powder

2 heaping-ish cups all purpose flour 

2 1/2 cups blueberries ( I used frozen, but you can also use fresh!)


Preheat oven to 375°F

Line muffin tin with cupcake liners 

With a hand mixer, or in a stand mixer, beat sugar and butter, until light and fluffy.

Add eggs in one at a time, add vanilla

In separate bowl mix dry ingredients together 

Add dry ingredients in to the mixing bowl, alternating between milk and dry imgredients, until fully incorporated. 

Don’t over mix!

Use spatula to fold in blueberries.

Scoop batter into liners with an ice cream scoop, sprinkle some more white sugar on top.

Bake for about 30 minutes, or until golden brown, and toothpick come out clean when inserted in the middle.


*note I live at about 5000ft, if you are at lower elevation, I suggest turning down the heat to 350°F and leveling off flour

Chewy Homemade Granola Bars

Eric takes granola bars everyday with him to work for a little morning pick me up. I had actually forgotten to buy the usual ones I do, but I had been wanting to try my hand at making my own.

These are awesome! They are chewy, and have a nice balance between sweet and salty. 

They very well could replace your favorite store bought brand 😉


2 1/2 cups old fashioned oats

1/2 cup peanuts, chopped

1/3 cup honey

1/4 cup butter 

1/4 cup brown sugar packed

1/2 teaspoon vanilla extract

1/4 teaspoon kosher salt

1/2 cup raisins

2 teaspoons chia seeds (optional)

1/4 cup plus 2 tablespoons semi sweet chocolate chips 


Heat oven to 375°F

Line cookie sheet with tinfoil and spray with cooking spray.

Add oats and peanuts to sheet and bake around 5 minutes until just toasted.

Transfer to a large bowl.

Heat butter, honey, sugar, salt, and vanilla in saucepan, until butter is melted, and sugar is dissolved. 

Pour butter mixture into the bowl with the oats and nuts, stir to combine.

Let cool for a few minutes, and add raisins, 1/4 cup chocolate chips, and chia seeds. Stir until well mixed. 

Pour mixture onto baking sheet. Use spatula to press down and form a block. Spread the remaining chocolate chips on top, and continue pressing firmly for a few minutes.

Place sheet in refrigerator for at least one hour.

Remove granola block from tinfoil, and cut into bars.

I store mine in the fridge, but they’d be fine at room temperature.


Amazing Banana Bread 

With bananas in the recipe, we can say it’s healthy right?

Banana bread is one of my favorites. My husband also loves it. And this will quickly become your go to banana bread recipe.

The bread is moist and amazing, and it’s topped with crunchy walnuts. Omg.


3 very ripe bananas mashed

1/2 cup vegetable oil

2 tablespoons milk

1 large egg

1/2 teaspoon vanilla

2 cups flour

1 tsp baking soda

1/2 tsp salt

1 1/8 cup white sugar

1/4 cup chopped walnuts

Preheat oven to 350°F

Mix dry ingredients in small bowl

Mix egg, sugar, and oil until well combined.

Add dry ingredients. The mixture will be pretty dry and lumpy.

Add bananas, vanilla, and milk, stir until thoroughly mixed together.

Pour into loaf pan, and top with walnuts.

Bake for about 1 1/2 hours, or until toothpick inserted in middle comes out clean.

Remove from loaf pan and let cool on cooling rack.