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When I tell you that could search Amazon all day... I mean it. I love putting things like this together. And, when it comes to Yellowstone or, more specifically Beth Dutton - I am all in. If I could channel someone on the daily - it would hands down be her. Now... I know, this looks a lot like fall. But, in my defense Season 4 of Yellowstone was supposed to be coming out in the next month. However, they have pushed it back to November - cry face. But... like I said, I could channel her everyday...so why wait?? Left to Right - Startin' from the top John Dutton for President - Hello perfect fall color and with that black and white check, yes please! You are the trailer park I am the the Tornado - this is me in a nutshell Camel Color Fedora with Dark Brown Leather and Solid Black Fedora with Brown Tassels Faux Leather Tote with Chain Straps Camel Canvas Tote with double straps Buffalo Check Flannel - I love how this is a tunic length - perfect for leggings. And with the Faux leather pocket I just imagine it faux leather leggings! Gray Cord Button Up Heathered Fedora Hats these are my fav! Especially the heather tan one paired with the flannel directly below it! Flannel Jacket - Yes please, I love this! Gray Canvas Tote with Brown Straps - this bag comes in so many colors, check them all out! Ariat Slip Ons - I have these ones and they are seriously so comfortable. I want the leopard ones, of course!

I mean, I am not going to say a warm chocolate chip cookie isn't good year round...but the summer times calls for a little extra. You can make these sandwiches for the fam or for a crowd. They are cheaper than the pre-made ones, plus they are a hundred times more delicious. I feel silly writing this down because it so easy. Snag some prepackaged cookie dough. I bought the 24 cookie/pack because I wasn't looking for huge sandwiches. While you are baking them according to the package, take out your ice cream to allow it time to soften. I used chocolate chip cookie dough - because, why not! Then, once the cookies are cooled, put a small scoop on one cook and top it with the second. Now... this is where I don't feel silly. These are delicious but if you want to take them up a huge notch...sprinkle them with Maldon Sea Salt Flakes. If you don't have any, grab it on Amazon...and use it on every dessert! Once they are fully assembled, freeze for a couple of hours before you serve them! Fun Idea: play around with combos... get the Turtle Cookies and Caramel Ice Cream... or Peanutbutter Cookies and Chocolate Ice Cream

Listen closely, don't ever be that person who warms a can of baked beans and serves it. I am telling you, it's wrong. It's actually not just wrong, it's so weird I may consider you a psychopath. Why? Because did you forget, they are canned. They need a little help. And when the help is so simple... you just do it. Ingredients: 2 cans of grilling beans of your choice 1 pound of ground sausage A large squirt of ketchup a large squirt of mustard - your choice, I did Chik-Fil-A mustard here for sweatness A large spoon of brown sugar How to not be a psychopath in five minutes: Brown the sausage. Don't forget to season it with salt, pepper and whatever else you may fancy - say maybe some barbecue rub seasoning? Cook thoroughly, and drain. Dump beans and cooked sausage into your cooking vessel and add the ketchup, mustard and brown sugar. Heat up and serve. I threw them in my rock crock slow cooker from pampered chef, but you could throw them in a sauce pan...grill them, bake them... you name it. Serve these to friends, and they'll be wondering if you made homemade beans. Serve plain, canned baked beans to friends, and you probably won't have friends anymore....Well, I won't be your friend.

If you've been around you know I'm addicted to Food Network. Addicted so much that I get so excited when I see their new magazine out at the store that I often buy it a couple times. Which means what I am really saying is that I can never remember if I bought (yes, even like two days ago)...so I buy it again. This years July/August version is "Bring on the Burger." While I am not a huge Plain Jane burger fan, I am a fan of a Jazzy Jane Burger which is exactly what the Caroline Burger is. Now... don't get scared away when I tell you this burger has three components, the burger...the chili...and the slaw. It's all super simple. Stop panicking or wondering about the chili and just do it. And when you do it, make some Doctored Up Canned Beans, Favorite Grilled Potatoes followed by the Double Ice Cream Cookie Sandwiches and invite some friends over! Carolina Burger - here are the three components and the ingredients. Read the instructions to see where I strayed! Ingredients for Chili 2 T vegetable oil 1/2 yellow onion, chopped 1 T tomato paste 2 T chili powder 1 tsp ground cumin 1 tsp dried oregano 2 tsp packed brown sugar 1 pound ground beef salt and pepper 3/4 C canned crushed tomatoes For the Slaw 3 T. Mayo 2 T. Apple Cider Vinegar 1 1/2 tsp white sugar (I always swap this for brown sugar) 2 C shredded coleslaw salt and pepper Ingredients for Burger 1 pound ground beef salt and pepper 1 T vegetable oil 4 slices of cheese 1/4 yellow mustard 4 hamburger buns 1/2 white onion, chopped Let's get Started Make the Chili: Heat the oil in a medium sauce pan over medium high heat. Add yellow onion and cook until softened. Add tomato pasta - I didn't have any in the pantry so I swapped it for some tomato sauce - worked perfectly, chili powder, cumin, oregano, brown sugar and Worcestershire sauce. Cook for about 2 minutes. Add the beef, 1/2 tsp salt and few grinds of pepper. Continue cooking until beef is no longer pink. Add the tomatoes, 1/2 cup water (I didn't do this because I used tomato sauce). Bring to a simmer and cook until chili is thickened, about 20 minutes Meanwhile, make the Slaw: Whisk the mayo, vinegar and sugar together. Like I said above, I always use brown sugar instead of white...it's life changing. Add the coleslaw and mix; season with salt and pepper. Make the burgers: (these are directions directly from magazine, see my notes after reading) Mix the beef and 1/2 tsp of salt and pepper in large bowl (see note). Form into four 4-inch wide patties about 1/2 inch thick.Heat the vegetable oil in large skillet over medium-high heat. Add burgers and cook until browned. About 2-3 minutes per side. Topping each patty with a slice e of cheese in the last 2 minutes. Note: Alex Guarnaschelli always says not to over mix your meat. So I spread the meat out on a baking sheet, season it and then easily section in it off into equal patties. I like smash burgers, so while these were not, I tried to do them a tad thinner. Also, we smoked ours at 250 for about 45 minutes! We also put a thin spread of butter on the buns and grilled them for a tad. No one likes a soggy bun! Now the Magic: Spread mustard (I used Carolina style mustard) on the bottom bun, top with the burger, then the chili and then the slaw. Now..eat I made this for 6 adults and a couple of kids... I kept the chili the same, doubled the slaw and used 3 pounds of ground beef.

This recipe is the Keto Air Fryer Cookbook by Maria Emmerich. This recipe along with the rest are awesome. Totally recommend the cookbook if you're in the market! The only thing I did different about this recipe is doubled the sauce. I know, no surprise. I like sauce, ok! Meatballs: 1/2 Pound of Ground Chicken 1/2 Pound Ham, diced 1/2 Cup finally grated Swiss Cheese 1/4 Cup Chopped onions 1 1/2 tsp. fine Sea Salt 1 tsp. black pepper 1 large egg, beaten Dijon Sauce: 1/4 Cup Chicken Broth, hot 3 T. Dijon Mustard 2 T. Lemon Juice 3/4 tsp fine Sea Salt 1/4 tsp Black Pepper Directions: Spray air fryer with avocado oil and preheat to 390 degrees. In a large bowl, combine all of the meatball ingredients using your hands. Shape the meat mixture into twelve 1-1/2 inch meatballs. Place the meatballs in the air fryer and cook for 15 minutes (or until 165 internal temperature). While meatballs are cooking, make the sauce: In a small bowl mix sauce ingredients until combined. Pour sauce into serving dish and top with the cooked meatballs.

You guys have always been super interested in our wild Junky Janko Home Edits. While I try to keep you up to date on the progress of the projects, I generally always fail. Insert my 100,000 thoughts and to do's right here. So.. while I'll continue to try and get better at showing the progress, I thought it would be fun to show you guys the final pictures. Also! I thought it would be fun to show you some of my favorite places to shop for our home and how I decorate it! I am by no means an interior decorator, it's just something I enjoy doing. So keep that in mind when you're like "what in the holiday is she doing." First place to share... Vintage Barn Chicks. I have talked about them a ton. If you are in Southern/Eastern Wisconsin they are 100% worth the drive. My mom and I recently went there and I got a few pieces. This is how I styled them on the counter... and you can find this and others on the new "Shop by Home" page!!!

When I was little, my family always used to road trip to Florida every year. Some years it was just us four (mom, dad, Brad and myself) and other years it was my cousins and their families. To this day, these trips are one of the main things talked about at big family gatherings. They are literally some of my favorite, and the best memories of being a kid! When Josh threw out a vacation idea this year, I was like heck yes... and we are driving. I almost lost him for a minute... but he was like okkkk (in the most hesitant voice ever). If you know me, driving is not my favorite thing to do... but if it was going to give the girls memories like I had... I was all in. So when it came time to leave, I called my mom and asked her to come over to help make some of the same things she used to make every year when we were little. First up, homemade snicker bars. Every year, they get super melty and messy... but it never changed how delicious they were. And... guess what happened this year, super melty and super messy. Which means they were just perfect. So moral of this story, make the bars. Make them when they are going to be outside on a picnic, on the boat, or at a barbecue. Life's short, eat the mess. Ingredients: 2 Cups chocolate chips (divided into 1 cup portions) 3/4 Cup peanut butter (divided into 1/4 cup portions) 1/4 Cup butter 1 Cup sugar 1/2 Cup evaporated milk or heavy whipping cream (I used HWC) 7 Oz. tub of marshmallow cream 1 tsp. Vanilla 1 1/2 Cups salted peanuts - or honey roasted! 1 bag of caramels (11 oz) Directions: Line a 9x13 pan with parchment paper. Make space in your freezer because you will be pulling it in and out a few times! Bottom Layer: Melt 1 cup chocolate chips and 1/4 cup of peanut butter in the microwave for about 1 minute and 30 seconds. Stop it every 30 seconds to stir! once smooth, spread in the bottom of your pan. Place in freezer Nougat Layer: Put butter, sugar and 1/4 cup of milk in a small sauce pan. Begin heating on medium, stirring occasionally. Once it starts to boil, set timer for six minutes. After six minutes, stir in 1/4 cup of peanut butter, the marshmallow cream and the vanilla. Stir until smooth. Take pan out of freezer and pour nougat on top of chilled chocolate. Smooth over and return to freezer. Caramel Layer: Melt caramels and 1/4 cups of milk in the microwave for 1 minute, adding 30 seconds as needed until caramels have melted and mixture is combined. Remember to stir in-between each extra 30 seconds! Take pan out of freezer, measure out 1 1/2 cup of peanuts and pour evenly over the top and gently press peanuts into nougat. Pour caramel mixture of the top of the peanuts and return to freezer. Top chocolate layer: Melt 1 cup chocolate chips and 1/4 cup of peanut butter in the microwave for about 1 minute and 30 seconds. Stop it every 30 seconds to stir! once smooth, spread onto of caramel layer. Return to freezer for about 10 minutes. Cut into squares once the bars are cold! Makes cutting so much easier. You can place them on a nice tray once cut, or even better... put them into a Tupperware and take them on the go for some good memories

Let me tell you, I enjoy going out to eat with Josh. But, the man is stuck in his eating roots. Burgers and fries, pizza or occasionally a steak. I convineed him to order a chicken sandwich one night and that was a big deal. So, anyway...when we go to a new place or go with another couple I do a happy dance inside. And...a year ago, our dinner at Buck and Honeys with Sarah and Jon did not disappoint. They choose a couple of different appetizers for the table one being bacon wrapped dates stuffed with goat cheese and then drizzled with balsamic. Josh never, ever would have went for this. But...he tried it and he liked it! Fast forward to a day at Costco when I was perusing the produce and found a large carton of dates. In the cart they went. I did my own recreation of Buck & Honey’s appetizer while also finding a snicker bar knock off date recipe! Savory Dates - Bacon wrapped dates Ingredients: Dates, pitted Bacon stripes, cut into thrids Cheese of choice - Buck & Honey’s used goat cheese which was amazing, but I only had cream cheesed and they turned out great! Balsamic glaze Directions: To pit your dates, make a slice the long way on the date and pop the pit out. Stuff the date with your cheese. Fill it up good, but you don’t want it piled on top. Wrap a third of a peice of bacon around the date. If needed, you can use a tooth pick to hold it together. After making a how many ever you want, place them on a lined baking sheet. Bake at 400 until bacon is crispy - 15 to 20 minutes. Once out, place on your serving tray or board and drizzle with balsamic glaze. Sweet Dates - Snicker Knock off Dates Ingredients Dates, pitted Nut butter of choice (plain old peanutbutter won around here, but you can use whatever you like) Pink Himalayan sea salt Directions: To pit your dates, make a slice the long way on the date and pop the pit out. Stuff the date with your nut butter of choice. Don’t be afraid to load it up. Top with a little sprinkle of pink Himalayan sea salt. Now, you can eat them right away..or put them in the fridge. If you have a little bit of patience...the colder the better! Straight up snickers, tell me I am wrong!

If you've followed me on Facebook for anytime now, you will know that I am a sucker for hair tools and hair products. Most of my favorites can be found on Amazon...which is a good thing and a bad thing. Good thing because convenience, bad thing because well, hello, convenience. Once you've crossed into the dark side of Amazon convenience, there is no coming back. Under my bathroom sink is what I consider hair tool mania. While I know I should downsize, I can promise you these things will never get the boot. First up...the Bed Head Wave Artist. It gives you the effortless looking beach wave for days. Day one, I can do my lion mane in 15 minutes. Anything that takes me a long time is a deal breaker, so this is a win. Day two, I can comb through it and be on my way. Day three and maybe four, fire up the wave and do some minor touch ups. Day five or six, cute beach wave pony. How could one not commit to this for $30? Who has seen the ads for Bondi Boost? It's a ginormous three barrel curling iron that gives a soft, romantic wave. I almost clicked buy on the Bondi Boost until the dark side of Amazon popped up in my brain. Thank the heavens because I found this one which is the exact same but for a third of the price. Please note...when I took this selfie for Facebook I never envisioned it going on a blog, otherwise I would have made a tad more of an attempt to make it professional looking. Or, probably not. Next up, the simple 1 size curling iron has gone out the window. Yes, it has... because why buy multiple tools when you can buy one heating element with multiple attachments? I bought this 5 in 1 curling iron 4 years ago and it is still my going strong go to. It's the perfect mix of curling irons and wands. Ok...so want to skip the curl? Want a blow out but want to skip the cost? This hair dryer brush is magical. Yes, you get a blow out look from the minute you dry your wet hair. But... the bigger win for me is how this dryer manages to work with dry shampoo on day 3, 4 and 5 to provide the same blow out look from day one.

You know how everyone takes some new good ol' fiction books on vacation? Well, I did that too. I mean who doesn't want to read on the beach, sitting in the sun listening to the waves crash? I brought to new fiction books...I finished Girls Like Us (5/5 total recommend) and I am working on The Guest List (recommendation coming). Ok...anyway...the point being, in addition I brought 4 new cookbooks with me. Stop judging, I have no shame. One of the cookbooks was It's Not Complicated by Katie Lee. If you know me, you already know I am in love with The Kitchen on Foodnetwork. So, when Katie Lee came out with a new cookbook I needed zero convincing. Josh and McKinley are obsessed with potatoes. Me? not so much. I get sick of making the same potato recipes. So while sitting on the balcony one beautiful morning, I paged to this potato recipe and I do not regret staring it...and neither will you, I promise. Ingredients: 4 Russet Potatoes Kosher Salt and Black Pepper 2 T. Vegetable Oil 10 T. Unsalted Butter 1 C. Chicken Broth 2 Sprigs of Fresh Rosemary 2 Cloves of Garlic Flaky Sea Salt to garnish My Notes: I used enough potatoes to fill the bottom of my cast iron pan, which was about six. Unsalted butter is awful. Yes, it is. So while I bought it by mistake, a huge mistake, I did use it in this recipe. Otherwise, salted butter for life. I only had beef broth in my pantry, work with what you got...it won't change the deliciousness. Fresh Rosemary? Not until my short lived garden is up and running so dry it was. Also, 2 cloves of garlic means like five...and I could have done more. Directions: Preheat oven to 400 degrees Peel potatoes and slice of the ends. Season both sides of the potatoes generously with kosher salt and pepper. Heat a cast-iron skillet over medium-high heat. Add the oil and 4 tablespoons of the butter. Sear the potatoes on one side until golden brown, about 4 minutes. Once seared, flip the potatoes. Add the broth, rosemary and garlic. Cut the remaining 6 tablespoons butter into cubes and scatter on top of the potatoes. Transfer the skillet to the oven and cook until fork-tender, about 30 minutes. Transfer to a serving platter. Spoon the pan sauce all over the potatoes and finish with garnish of flaky salt.

After going through the Safari Lake Geneva last year, I have been stalking their website for months waiting for them to release when they will be opening back up for the 2021 season...which starts on May 1st! This place was unbelievably awesome. It's $19.95 for an adult ticket and $12.95 for a child ticket. But, you cannot buy a ticket without buying a couple of buckets for animal food for $5 a piece. While the drive through would be cool without the food, it's absolutely amazing with. You hold the bucket of food right outside your window and the animals come right up to you and eat. While some animals are very polite, others are not...which was the best part. Check out the pictures to see how awesome it was! Two last things...this is something you need to plan ahead for as you need to purchase your ticket and make a reservation at the same time. But the best part? You can go through as many times as you want. We went through 4 or 5 times with 4 buckets of food!

I have wanted nothing more than to be a huge fan of overnight oats. But, it just hasn't been there for me. I never gave up searching and tweaking... and thank god, because this recipe is out of this world. And there is nothing more exciting than finding a recipe that has a solid foundation and will be super easy to tweak for a whole new taste! Ingredients: 1/2 cup of old fashion oats 1/3 cup greek yogurt (I used a honey vanilla blend) 1/3 cup milk (I used unsweetened almond milk) 1 tablespoon of chia seeds 1 table spoon of cream cheese 1 tablespoon of sugar-free cheesecake pudding mix A large handful of whatever berries you have on hand, additional berries for layering in the parfait Whipped cream for topping in the morning. Blend it up like this: Blend the oats alone until they resemble flour. Add in yogurt, milk, chia seeds, cream cheese, cheesecake pudding mix and a large handful of berries. Blend until smooth. Create parfait by alternating layers of oat mixture and left over berries. Cover and let sit over night. Top with whipped cream and enjoy. Notes: I used a mixture of frozen raspberry, strawberries and blackberries for both blending and building the parfait. However, fresh berries would work perfectly! Think if you switched up the greek yogurt flavor, pudding mix and swapped out berries for another fruit! The options are endless!