Recaps Are Back: Thanksgiving, Weddings, & Fun with Friends!

GUESS WHAT??!!! It’s time for a weekly recap and I couldn’t be more excited. It feels like it’s been years since I’ve written one of these, but I couldn’t be happier to get back to it. Now there may be weeks where I get behind because let’s be real #momlife is hard, but I have every intention of consistently being back in the blogging world and boy have I missed it…

Now go ahead and grab your coffee, tea, or wine (😉) and get to reading!

We attended the wedding of two of our great friend’s, Chris & Kara, the Tuesday before Thanksgiving.

Jordan, Jarrod, and Chris have all known each other since elementary school and have remained very close over the years. We had a wonderful time getting to celebrate a beautiful couple, spend time with our friends, and enjoy a night out with just adults. ❤️

The kids and I had big plans to get chores done, grovery shop, and cook/bake food for Thanksgiving.

We started our day with breakfast and a nice outdoor walk. I absolutely love how wooded the area we live is. It makes me happy walking around outdoors and being surrounded by trees, deer, and horses.

I made Buffalo chicken dip for an appetizer to be served on Thanksgiving & Mila helped me bake tons of white chocolate macadamia nut, turtle, and extra chocolate chip cookies.

Buffalo Chicken Dip:


6oz of Frank’s RedHot Mild Buffalo Sauce

1 cup Hidden Valley Ranch Dressing

3 Chicken Breasts

4 blocks of Cream Cheese

Shredded Mexican Cheeses


1. Boil chicken breasts until fully cooked

2. Shred cooked chicken breasts

3. Mix Buffalo sauce & ranch with the shredded chicken to taste

4. Layer the bottom of your cooking dish with cream cheese

5. Layer the shredded chicken mixture on top of the cream cheese

6. Top the dish with shredded Mexican cheeses & place in oven at 350 degrees until the cheese melts.

7. Enjoy Buffalo Chicken Dip with tortilla chips!

We enjoyed a wonderful Thanksgiving holiday as a family of 4. 🧡

We had a great time visiting with my family in the early afternoon & then spent the rest of the afternoon/evening with Jordan’s family where we enjoyed delicious food, the Turkey Olympics (ping-pong, Turkey toss, races, and nerf wars), and simply visiting with family. It was so nice being able to introduce Kannon to some of his great grandparents, aunts, & uncles for the very first time.

We had another wedding to attend on Friday & it was such a blast! My cousin Rylee tied the knot & my whole family was there to celebrate her & her husband.

Mila danced so much that she said her muscles were sore the next morning & Kannon was a champ sitting through the ceremony + partying hard at the reception.

We had a fun-filled Saturday with our good friends Jarrod, Lauren, and their 3 boys. We celebrated little Colton’s birthday at the trampoline park and ended the day with an early dinner at our favorite Tex-Mex spot.

Mila’s elf, Ginger Bell, arrived on Sunday and she was so excited!!!

We spent most of Sunday relaxing at home, which was much needed after a very eventful week.

I spent all day Monday online Christmas shopping in between taking care of Kannon. My brain felt fried by the end of the day from being on my phone so much…

I took all day yesterday to just live in the moment with my sweet boy & get some much needed chores done. We had so much fun playing together on his activity mat & getting in the dreadful tummy time.

We ended the evening with some impossible meat tacos & an episode of Orange is the New Black (I know we’re late to the party). I promise to share the impossible meat taco recipe soon. It is one of my favorite plant-based recipes especially when I’m on a time crunch!

It was so fun writing today’s recap & I’m very excited to get back to it. I hope each of you have a wonderful rest of your week!

XOXO, Paige.

One Comment Add yours

  1. Rita says:

    Thank you for the Buffalo chicken recipe. I promise I will think about it every time I make it.


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