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C A S O N | sweetwater meet-up lookbook

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Y’all, thank you so much for joining us at SweetWater a couple of weeks ago! We can’t think of anybody we’d rather mix, mingle, and enjoy a little BBQ with. If you couldn’t make it (or if you did and just want to relive the SweetWater magic) check out our afternoon…

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Let’s get together again soon! (We really like you guys.) Big thank you to Natalie for making sure we were legit bloggers and documenting the event for us. Have a great weekend!

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K A T | chicken enchilada recipe

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Who doesn’t love a good mexican night? Our friend Holly lived with Cason and I several summers ago and the 3 of us really fostered our love for mexican food. We were on a cooking rotation and one of us would fix chicken tacos at least once a week. There’s potential we ate it twice a week. So, of course when we visited Holly in AZ she pulled out all the stops and fixed us chicken enchiladas for dinner. I was so impressed that I stole her recipe and decided to share it with the rest of y’all! If you’re craving mexican and need a simple dinner idea, this is the meal for you!

Easy Chicken Enchilada Recipe

:: 8 flour tortillas
:: 3 chicken breasts cooked and shredded
:: 3 tablespoons flour
:: 3 tablespoons butter
:: 2 cups chicken broth
:: 1 cup sour cream
:: 1 small can green chilis
:: 2 cups mexican blend cheese

Step 1 | I cooked my chicken in the crockpot all day (7-8 hours on low or 3-4 hours on high) with salsa so that it was seasoned good and shredded easily! If you’re short on time you can also boil the chicken for about 20-30 minutes and shred it.

Step 2 | Preheat oven to 350 degrees. Spray 9 x 13 pan with nonstick spray.

Step 3 | Mix together shredded chicken with 1 cup of the mexican cheese. Fill tortillas with the chicken and cheese mixture and roll. It helps if you place them in the pan seam-down so they don’t open up!

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Step 4 | In a small sauce pan heat butter until melted. Add flour and whisk until blended, cook for 1 minute. Add chicken broth and whisk together until smooth. Allow the sauce to thicken then remove from heat. Stir in sour cream and chilies.

Step 5 | Pour mixture over enchiladas and top with remaining cheese. Bake for 25 minutes and then broil an additional 5 minutes to brown the cheese!

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Serve it up with some guacamole and a marg (maybe find a Pandora salsa station) and you’ve got yourself a fun night!

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A U D G E | printstagram frames

Prinstagram Frame DIY_002Have you ever heard the saying, “The cobbler’s children will have no shoes”? Sometimes I feel that way about having photos of my kids around. Whenever we sit around and look at old family albums or see prints from wayyy back in the day, I think about what I’m going to hand over to my kids when I’m old. My Facebook password? My Instagram account? That’s so depressing. I’m on a mission these days to make more of an effort with printing photos out on a semi-regular basis. I also got a little scrapbook from an arts festival that I can’t wait to start using – it wasn’t anything crazy, but it’s just this cutesy little bound book with all different sizes and patterns of paper inside and it’s meant for anything and everything to be included. Photos, receipts, ticket stubs, magazine clippings, you name it. It came in a little kit with a mini stapler and a glue stick, and the idea is to make remembering things as quick and easy as possible while still making it personal and including the little things you’ll wish you took the time to remember later. Remember when gas was under $1.00? Who says that receipt won’t mean something one day??

I love Social Print Studio (formally known as “Prinstagram”) because you can print photos directly from your Instagram account… which takes bascially every excuse away for not printing photos. Could it get any easier?! The quality of their prints are really great too, which I’m kind of snobby about. I’ve used their square prints also, which are perfect for scrapbooking and baby books. It’s hard to bust out the big camera for everyday little moments, so these are the perfect way to make sure those moments make the cut too!

Prinstagram Frame DIY_007I ordered their Mini-Prints, and then had an idea. I was trying to come up with a big wall display for our living room, but didn’t want to spend a ton of money. I gathered a few supplies, tinkered around and came up with these super fun Printstagram frames, and I totally love how they look in the mix with everything else! It always draws people in and makes them wanna see the tiny little prints too, which is kind of fun. Wanna make your own??

Prinstagram Frame DIY_001Y O U ‘ L L  N E E D:

:: A wooden frame (I found mine at Wal-Mart on clearance for $1. You could totally thrift for this too!)
:: Mini clothespins
:: Twine
:: Small Wire Nails
:: Mini Prints from Social Print Studio

1 | Lay your frame down and decide what your layout will be. My frame was 17.5″ x 20.5″ and I fit in four rows of string with six mini prints each. Depending on what size your frame is and how many you put in each row, your number of prints will obviously vary.

Prinstagram Frame DIY_0052 | Measure out the distance between the tops of each row and make a mark on each side. This will be where you hammer in your wire nails. Make sure they’re the same distance apart on both sides so you don’t get any crooked rows. (Not that I learned that from experience or anything… ahem.) Also, make sure you take into account that each string will probably have a slight droop from the weight of the prints, so leave a little wiggle room.

3 | When you hammer in your nails, angle them slightly up towards the top of your frame. This will just help keep the string from slipping off. Once all of your nails are in place, tie on your twine. You can just use a simple double knot and trim off the extra.

Prinstagram Frame DIY_0064 | Space out each print, then clip those bad boys on! If your frame doesn’t have a hanger on the back, you can add one yourself. But you’ll want to do this step before you clip everything on!

Prinstagram Frame DIY_0045 | Hang it up, pat yourself on the back, and carry on living life… so you can create more photos to print for your next frame project. Obviously.

I wanna see yours now! Post a photo if you end up making one and you’re feeling frisky… it’s totally do-able, you’ll love it!

Until next time,

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J O A N N A | his & hers fall fashion

Did you guys enjoy our Thanksgiving recipe takeover week? I know I did! Food is obviously important to us, but I have to be honest, fashion is a close second! SO, in addition to helping you get your table looking good for Thanksgiving, I would like to help YOU look your best as well. You’ll be seeing lots of family next week and nobody wants to hear from grandma that you’ve let yourself go.

I’ve received several requests from our readers for some YCSWU blog post directed towards men (apparently the ladies are the only ones getting the love, oops!), so I decided to put together a list of several items that I have my eye on for the Thanksgiving holiday, not only for myself, but for my husband as well! He actually has a great style and always looks so cute. Unfortunately, I haven’t convinced him to model for the blog yet… just give it time.

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Bonus, most of these styles are on sale! And yes, I consider a flask an appropriate accessory for a man (especially during the holidays).

Alright ladies and gents, I hope you are all inspired to look your absolute best for Thanksgiving! Happy shopping! joanna_crop

K A T | winter beauty routine

It’s starting to get cooler in GA and that means changing up my beauty routine to a more “winter” look. You know what I’m talking about- your finger nails can’t be hot pink (unless you’ve got a random Caribbean Christmas planned), they’ve got to be a dark shade. Your eyes definitely need a more “smokey” affect and if you’re anything like me your face could use a little more TLC. These are a few of my go-to beauty products that get me through the colder months!

1 | Nothing says fall and winter like a dark polish. It’s November and I’m ditching my bright reds and pinks for a brooding maroon. I particularly love this Essie shade, Wicked.

2 | I don’t know about you but during the summer months my makeup brushes take a beating. They get gross on beach trips because of all the sun tan lotion on my face.  It’s the changing of the seasons and that means it’s time to clean your brushes! I LOVE Sephora’s brush cleaner…after a quick shampoo they look brand new! (If you don’t clean your makeup brushes, this is life changing…the amount of makeup that washes out will blow your mind.)

3 | I use my Urban Decay Naked (2 is my favorite) pallet year round but I definitely start honing in on those darker shades that I couldn’t pull off in the summer. My go-to’s are snake bite, pistol, and tease!

4 | My face is basically bi-polar during the winter months. I can’t put too much moisturizer on it or I break out (victim of oily skin) but heaven forbid I use a strong face wash (to prevent breakouts) and face gets so dry and flakey. Several years ago my dermatologist suggested I use Cetaphil during the winter months because it helps keep my skin clear but it’s not harsh and doesn’t dry my face out.

5 | You have your “summer” red lipsticks and your “winter” red lipsticks. My mom let me borrow her Maybelline, Red Revival lipstick  last week and I’ve already gone out and bought my own tube. It’s not too dark and it’s definitely not too bright. It’s the perfect shade this season and my mom swore she read in a magazine that it “Looks great on everyone!” so that definitely means you should go get it.

6 | I swear by MAC eye kohl. It goes on great and you can “smudge” it to get that perfect smokey eye. This eye kohl + Urban Decay, Naked will definitely give you that “winter” look!

7 | Obviously, I can’t post about my favorite winter beauty products and not share a chapstick. I adore all Fresh lip balms! Berry is my favorite tint but I’ve tried a lot and loved them all. This is one of the few tinted chapsticks that I feel actually give you a pretty color AND keep your lips moisturized.

Does anyone else have any beauty products they swear by in the winter? Do us all a favor and share!

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A U D G E | cornbread casserole

Guys. We’ve come to the end of Thanksgiving recipe take-over week…. almost! I know I’m dying to bust out a couple of these new recipes myself, especially that Strawberry Pretzel Salad and all of those little tiny Sour Cream Muffins… Desserts and breads. They’re my kryptonite, what can I say?!

Cornbread Casserole_001copyI love a good, simple yet satisfying recipe that doesn’t take too many ingredients or much skill because I’m not a master chef by any means. That’s one reason why I luhOOOOOVE this Cornbread Casserole recipe! It’s super simple, crazy good, and reheats really well for leftovers (if you have any left that actually make it that long). Usually I can keep most of the ingredients in the house and have it on the ready for whenever you need an emergency side dish… you know it’s bound to happen! But all of that to say… if you are an extremely mediocre chef, this recipe is for you (and me). It’s foolproof!

Cornbread Casserole_003 copyCornbread Casserole

:: 1 Box of Jiffy Cornbread Mix
:: 1 Can of Corn, drained
:: 1 Can of Creamed Corn
:: 1 Stick of Butter, melted (you can also do 1/2 if that freaks you out)
:: 1 – 8 oz. container of Sour Cream

1 | In a large bowl, mix all of your ingredients together. Just throw em all in there and give it a whirl!

2 | Spray a 9×13 baking dish (I use Olive Oil, but you can use any kind of spray really). Pour your mixed ingredients in and spread around until everything is in one even layer.

3 | Bake at 350 degrees for 30-45 minutes. Stick a toothpick in the middle to check it – if it comes out clean, you’re good to go!

Cornbread Casserole_0024 | Pretend like that corner piece you snuck out to eat got burned and you didn’t want to serve it. Because you’re so thoughtful like that.

Hope your weekend is awesome! Spend some time with the people you love. Be thankful. Rest. Life’s too short to wait until Thanksgiving, go on and start now! ;)

Until next time…

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C A S O N | sour cream muffins

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Are you hungry yet?! All this cooking has me really looking forward to Thanksgiving with the fam! I am about to introduce you the one of my all time favorites. Sour cream muffins. Why I only get these ONCE out of 365 days is beyond me. They are super easy. They only have 3 ingredients. And they can be made ahead of time and frozen. SIGN. ME. UP. These sour cream muffins have been the bread to my family’s Thanksgiving dinner since before I was alive. (That’s a minimum of 30+ years y’all.) One year my mom went for a simple yeast roll instead of sour cream muffins and I swear there was an uprising and we went all Hunger Games on her. She learned her lesson.

Sour Cream Muffins
Servings: 24 mini muffins

:: 2 cups self-rising flour
:: 8 ounces sour cream
:: 1.5 sticks of butter melted

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1 | Combine all ingredients and spoon into mini-muffin tins

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2 | Bake at 350 degrees for 20 – 30 minutes

3 | Try really hard not to eat a dozen of them.

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I already told my family not to worry about making these because I would freeze the batch I made for posting on the blog. I may or may not have to make another batch for Thanksgiving. That’s how good these are. Look for one last Thanksgiving recipe from Audge tomorrow!

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J O A N N A | strawberry pretzel salad recipe

image (1)Its day 3 of Thanksgiving recipe takeover week! Even though I am not the greatest cook, I loooooove to eat! So, Thanksgiving Day is obviously one of my favorite days of the year! For most families there are certain things you only get during the holidays. For my husband’s family, it’s his grandmother’s famous punch that they only get at Christmas. For my family, it’s my Aunt Patti’s strawberry pretzel salad. Why do we do this to ourselves? Where is it written down that we must withhold these amazing items from our tables all year-long? Who makes these rules anyway? Whoever you are… I loathe you!

Strawberry Pretzel Salad is always a big hit. Don’t let the “salad” part keep you from trying this dish… it’s not really a salad… it’s more like heaven on your plate. The idea of this dish is to give you a better alternative for cranberries (Let’s be honest, anything would be better). My family eats it with our Thanksgiving dinner… Brett’s family took awhile to get used to that idea so they usually eat it for dessert. I don’t care when, where, or how you eat this… just do it. You’ll thank me, I promise.

Strawberry Pretzel Salad

Crust |

:: 2 ½ cups crushed pretzels

:: 1 cup melted butter

:: 3 tablespoons brown sugar

Cream center |

:: 1 oz. package cream cheese

:: 1 8 oz. package cool whip

:: 1 cup sugar

Jell-O topping |

:: 1 large pack strawberry Jell-O

:: 1 ½ cup boiling water

:: 2 10 oz. frozen strawberriesDSC_0079Step 1 | Preheat oven to 400 degrees.  Mix pretzels, butter and brown sugar in processor. Press into bottom of a 9×13 baking dish. Bake for 10 minutes then let cool completely.

Step 2 | Mix cream cheese, sugar, and cool whip together and spread over pretzel layer. Refrigerate to let layer set.

Step 3 | Dissolve Jell-O in boiling water, stir in frozen strawberries. Cool until partially set and then spoon over cheese mixture.

Step 4 | Refrigerate overnight.DSC_4944Thanks to my Aunt Patti who supplied me with her PERFECT recipe and all the wonderful memories that come with it! Have you guys checked out Cason’s broccoli and rice casserole recipe or Kat’s macaroni and cheese recipe? If not, get on it now! We’ll keep the recipe party going tomorrow, so be sure to check in!

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K A T | macaroni and cheese recipe

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It’s day 2 of Thanksgiving recipe takeover week! I love, love, LOVE macaroni and cheese. I remember my Grandmother always cooking mac n’ cheese for me when I was little and it was love at first taste. I’ve tried many different recipes throughout the years because I wanted to find the PERFECT recipe and trust me when I say, I’ve found it! This is my go-to macaroni and cheese recipe and I fix it every Thanksgiving!

Macaroni and Cheese Recipe

:: 8 oz. elbow macaroni
:: 2 eggs
:: 3/4 cup whole milk
:: 1/2 cup half and half
:: 1/2 cup heavy cream
:: 1/2 teaspoon parsley
:: 1/4 teaspoon sugar
:: 3/4 teaspoon salt
:: 1/2 tablespoon ranch seasoning packet
:: 10 oz. shredded sharp cheddar cheese
:: 5 oz. shredded monterey jack cheese
:: 5 oz. shredded parmesan cheese

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Step 1 | Preheat oven to 350 degrees. Cook macaroni according to box directions, drain and set aside.

Step 2 | In a large mixing bowl beat eggs. Add milk, half and half, heavy cream, parsley, salt, sugar, and ranch seasoning, stir together.

Step 3 | Add macaroni to the mixture then add cheeses.

Step 4 | Cover with foil and bake for 30-35 minutes.

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If you’ve been searching for the BEST macaroni and cheese recipe, look no further! This recipe is TO. DIE. FOR! Fix it for Thanksgiving or your next family dinner, you won’t regret it.

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C A S O N | broccoli & rice casserole

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Y’all, it’s Thanksgiving recipe takeover week! This week each us will be sharing our absolute favorite Thanksgiving dishes. Whether you’re hosting a gathering for the first time or just looking to try something new, try one of our tried and true family favorites! First up is the famous broccoli and rice casserole Kat and I grew up eating. It’s not a traditional Thanksgiving dish but we’ve been serving it on Turkey Day for as long as I can remember. If mixing your broccoli with cheese and rice is wrong, I definitely don’t want to be right!

Broccoli and Rice Casserole

:: 1 small box of Minute Rice
:: 2 packages frozen chopped broccoli
:: 1 can cream of chicken soup
:: 1 chicken bouillon cube dissolved in 1 Cup hot water
:: 1 lb Velveeta Cheese cut into cubes
:: 1 tbs butter
:: 1 small onion chopped

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1 | Cook the rice and broccoli as directed on the package. Drain the broccoli well.

2 | In a large skillet, saute the chopped onion in the butter. Add soup (no water), the chicken bouillon cube dissolved in water, and the cubed Velveeta. Cook over low heat until the cheese has melted and mixture becomes a creamy sauce. Stir constantly to prevent sticking.

3 | Mix together the cooked rice, broccoli, and cheese sauce and spread into a 9 x 13 casserole dish.

4 | Bake at 350 degrees until lightly browned on top (20 – 25 minutes). OMG SO GOOD.

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Do you have any must-have Thanksgiving dishes? Let us know so that we can try them out. Happy Monday!

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