happy thanksgiving! {free fall printables}

happy thanksgiving!  today i’m sharing just a few vignettes from our home.  little by little, we’re building our nest, and creating a haven for hospitality to happen.  we will be making new memories with visiting family, smothering our college boy while we have him home for a few days, and generally loving our neighbors, our blessings, and the season we’re in.  my prayer for you today is that you’re soaking in the time with your loved ones, eating good food and making memories that will matter for generations to come.  (scroll through to the end for some links to lovely free fall printables…)  be blessed!




Give thanks to the LORD, for he is good; his love endures forever. (1 Chronicles 16:34)




I will give thanks to the LORD because of his righteousness and will sing praise to the name of the LORD Most High. (Psalm 7:17)




The LORD is my strength and my shield; my heart trusts in him, and I am helped. My heart leaps for joy and I will give thanks to him in song. (Psalm 28:7)




Enter his gates with thanksgiving and his courts with praise; give thanks to him and praise his name. (Psalm 100:4)




Praise the LORD. Give thanks to the LORD, for he is good; his love endures forever. (Psalm 106:1)




this adorable “oh, hello fall” printable came from thoughts from alice.  click through to get your own!  (thank you, alice!!)


fall decorating ideas angela sackett

here are a couple more printables i love and have used throughout our home.  enjoy!

super cute kids’ activity sheets from “i should be mopping the floor”

the prettiest chalkboard wreath printable from “i should be mopping the floor”

i’m loving this “what if i fall” beautiful calligraphy art, featured on the resource girls.

what are you most thankful for today?

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grain-free crackers {copycat trader joes rosemary raisin crackers}

i adore the raisin-rosemary crisps at trader joe’s – they just don’t adore me back.  (how i wish they made a gluten-free version – are you listening, trader joe’s?)  in the mean-time, i decided to combine those sweet-and-savory-flavors myself in a grain-free cracker.  i think these would be perfect on a thanksgiving cheese tray!




i’m being forthright here: these are very different from the super-crunchy, crisp, light trader joe’s crackers.  but the flavor profiles are similar, with a deeper, nuttier quality.  i’m happy with the result!




these are really good as a vehicle for bean-free pumpkin hummus, in case you’re interested in giving it a try!


grain-free crackers {copycat trader joes rosemary raisin crackers}
Recipe type: allergy friendly snack
Prep time: 
Cook time: 
Total time: 
gluten-free, grain-free, rosemary and raisin crackers made with pumpkin and sunflower seeds.
  • ¾ cup pumpkin seeds
  • ½ cup blanched almonds
  • ¼ cup pumpkin puree
  • 2" spring rosemary, leaves stripped and finely chopped
  • up to ¼ cup water (as needed)
  • 1 tablespoon coarse sea salt, plus additional for garnish
  • 2 tablespoons golden raisins
  1. preheat oven to 300 degrees; line a cookie sheet with parchment paper.
  2. add ingredients to food processor, reserving additional sea salt and raisins.
  3. pulse until almonds and pumpkin seeds are finely ground and blended into pumpkin.
  4. add raisins and pulse just until they are finely chopped, adding water only as needed to make a thick paste.
  5. dump "dough" onto parchment lined cookie sheet.
  6. top with a second sheet of parchment paper.
  7. roll "dough" into a thin layer ("cracker-thin") and carefully peel back top parchment sheet.
  8. sprinkle to taste with additional sea salt.
  9. use a pizza cutter to score into desired cracker shapes.
  10. bake at 300 degrees for 20 minutes; if dough begins to brown quickly, lower temperature to 275.
  11. when crackers are crisp and dry, remove and carefully break apart.
  12. store tightly covered in a cool place for up to several days.




stuffed carnival squash

if i could’ve, i would have named a child autumn. it’s that much that i love the season. i love the food, and based on internet recipe activity, i’m not alone.




warm things.  soft, fluffy things.  spicy things.  glowing, comforting things.  these all say autumn to me, and if i’m feeding my people, that’s how i want to feed them, too.



we discovered these adorable little squash on a recent trader joe’s run, and i knew i could stuff them with something good and have a yummy dinner in no time.  i was right; this stuffed squash is an all-in-one meal option (add a side salad?!), or a great side that can bake while you prep a warm soup or bigger salad (try this one!) to complement it.




do you have a favorite autumn dish that to you, spells comfort?  share, so i can give it a try!  in the meantime, make this one, and let me know what you think.


stuffed carnival squash
Recipe type: paleo main dish
Prep time: 
Cook time: 
Total time: 
Serves: 4 side dish servings or two main dish servings
tender carnival squash stuffed with ground beef or venison and warming spices
  • 2 small carnival squash, halved and seeded (may substitute)
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 pound ground beef or venison
  • 1 tablespoon pressed garlic
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme
  • ½ teaspoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • 1 tablespoon honey
  • ¼ cup dried, unsweetened cranberries
  • ¼ cup chopped fresh parsley
  • 1 bunch chopped green onions
  • 2 tablespoons salted butter, divided
  1. Place halved, seeded squash, cut side down, in a large baking dish with 1 cup water.
  2. Bake squash for thirty minutes at 350 degrees.
  3. Meanwhile, in a large deep skillet, saute garlic and onion in oil.
  4. Add ground beef or venison and cook, breaking up as you go.
  5. Stir in spices and herbs with salt and pepper.
  6. Stir in honey and cranberries; continue cooking for five minutes.
  7. Remove from heat and stir in parsley and green onions.
  8. Remove baked squash from oven; drain and turn cut-side-up.
  9. Scoop filling evenly into squash halves.
  10. Top each stuffed squash half with half a tablespoon butter.
  11. Return to oven and bake for ten minutes.
  12. Note: Feel free to substitute kabocha or other medium squash.
  13. Squash can be cooked in microwave safe dish, same technique, to save time.

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