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Here's The Latest #139
October 20, 2018

Happy Weekend!

Our girls have had the past week off from school for MEA (MN Education Association) break. So the girls and I have been spending a few days with my parents in South Dakota. And Hatti and I took in her first college visits, spending an afternoon at NDSU and another afternoon at SDSU. It's so hard to believe we're at this stage in life with our oldest daughter already. One foot in front of the other, right?!

Thank you so much for joining us here each week, for reading the blog, and for following along on social media. We are grateful for your company.

Wishing you an awesome weekend!


NEW: On The Blog This Week

Isn't this Mustard Pork Loin Roast a beauty?!

It's wonderfully tender and flavored with an ultra tasty mustard sauce. This dish is easy enough for a weeknight meal and definitely pretty enough to serve for holidays and special occasions.

Read this post and grab the recipe here.


CRUMBS: What We Made Recently

I can't resist making a few batches of these Pumpkin Chocolate Chip Muffins this time of year. They are warmly spiced and super moist, a delicious baked treat for fall and winter. I always get asked for this recipe!

Get the recipe here.

I'm not kidding when I say this recipe for Pickled Red Onions is on regular repeat around here. I just made another jar this past weekend, when Blake smoked a pork shoulder on the Big Green Egg. I used a mandolin to get the onion slices super thin this time. LOVE!

Get the recipe here.

My family loves this bright and mustardy South Carolina Style Mustard Barbecue Sauce recipe. It's from my friend Shaina from The perfect sauce for that pork shoulder we smoked last weekend!

Grab the recipe here!


ARCHIVES: Yum From The Past

All you need are about 15 minutes, plus a few simple ingredients, a microwave, and a brown paper bag for my Mom’s Microwave Caramel Popcorn. This recipe almost makes it too easy to enjoy really good caramel corn!!

Get the recipe here.

These Marshmallow Popcorn Balls make a great Halloween treat. They're sweet and salty, crunchy and chewy. And they’re soft enough to be pulled apart with your fingers. Incredibly perfect!

Get the recipe here.

Octoberbark is a fun way to use up all that Halloween candy you'll soon have sitting around the house!!

Get the recipe here.

This Creamy Wild Rice Casserole with Sausage and Mushrooms feels like a big hug. Creamy meets earthy meets chewy texture…I love it all!

Get the recipe here.

Pumpkin Snickerdoodle Latte Cupcakes:
* spiced pumpkin espresso cupcake
* whippy cream cheese frosting
* cinnamon sugar sprinkle

What's not to love?!

Get the recipe here.

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