Welcome to the weekend, my friends! I’m headed out to our local farmer’s market this morning for their Fall Harvest Festival. After that, maybe a bike ride and then some time on the couch with a book. It is thrills a minute over here and I’m happy about all of it. I’m looking forward to a cozy day and night at home before the whirlwind that is our October begins. I think a pot of the easiest and tastiest chili sounds just about perfect for dinner tonight.
ON THE BLOGS this week: This Broccoli Slaw is filled with crunchy ribbons of broccoli and carrots, paper-thin onions, sweet chewy cranberries, and pecans before being tossed in a light, tangy dressing. You’re going to love all of the different textures in this salad!
Rich and savory ground beef is seasoned with a dash of aromatic spices, beneath a fluffy layer of mashed sweet potatoes. This Ground Beef Sweet Potato Casserole is a hearty dinner you’re sure to love.
Roasted carrots and beets offer a terrific combination of earthy sweetness and caramelized richness. For a real treat, drizzle the roasted vegetables with a tangy, slightly sweet balsamic glaze to enhance every flavor-packed bite.
Tender chunks of chicken, creamy cannellini beans, and sweet corn all swim in a velvety, spiced broth that’s just begging to be devoured. This White Chicken Chili with Corn has just the right amount of heat.
As tasty as it is nutritious, this Mango Banana Spinach Smoothie highlights the tropical sweetness of mango and the creaminess of bananas.
The nostalgic magic of a banana split meets the morning comfort of pancakes hot off the griddle in these Banana Split Pancakes.
The satisfying crunch of Nutter Butter cookies in creamy homemade ice cream makes this Nutter Butter Ice Cream positively irresistible.
Fudgy chocolate mint brownie with a rich, smooth chocolate ganache, what’s not to love? These mint brownies are made from scratch and they are the best you’ll find!
My FAVORITE THINGS this week are these leggings. I still absolutely love them. I’ve been wearing them for a couple of years now. (I mentioned them in a newsletter about a year ago.) They