Deep breath.

Ahhhhhh, the “ber” months! Here all over again. My favorite four months of the year! The crispness of the air will soon be with us. We will need to bundle up in a warm sweater or hoodie in the early mornings. Leaves will begin to change. Bright colors will paint our county in bright oranges, golden yellows, deep reds, and harvest browns. Pumpkins will glow from windows and porches. Flocks of birds will pass in the sky, fleeing from winter that will later soon be approaching. The sun will set earlier and earlier. Pumpkin spice everything, everywhere. Women from everywhere are busting out their high-top boots and flannels. (Hand goes up — guilty!) Football games are on TV, and apple-picking signs are on back country roads.

There are so many signs of the beginning of fall. The very first sign I see, though, isn’t leaves changing or glowing pumpkins. The first thing is when I walk into Wegmans, and the smell of cinnamon hits me as soon as I walk through the door to grab a cart. Isn’t it wonderful!? I guess it’s not if you don’t like cinnamon, but I love those cinnamon-filled pinecones! It tells me, “Yup, fall is officially official. It’s about here.”

I then walk into the store and see all kinds of yummy fall, and Halloween treats we all look forward to. I love rounding the corner to the yogurt/cheese aisle there. There sits the Pillsbury pumpkin and bat cookies, and around the corner, all kinds of fall-flavored coffee creamers. From orange Oreos, fun cereals, and candy galore.

Reese’s cups do not tempt me to buy them from January through July. But, once I catch the first bag of fall Reese cups in August, I have to get a bag. Then, when they come out in Christmas colors, I have to buy them too. Plus, I swear they taste better. No joke. It’s just how the Christmas M&Ms are way better, too. Red and green M&Ms all day long!

I just love autumn so much. The one season of the year where I truly believe God made this season just for the beauty. It’s magnificent! So many oohs and aahs! I sure hope there is a fall in heaven because it doesn’t get much prettier than that. Heaven is going to be perfect. But for now, let’s enjoy a little heaven earth for those few weeks when our backyards will give us one beautiful show. Happy Fall, Y’all!

This fall crockpot recipe has been quite the hit over the past few years! I’ve made it twice this month already and had nothing left both times and gave the recipe out like crazy. It literally lasted thirty minutes at two separate parties. My husband was so bummed because he didn’t get any at either party and complained because he smelled it cooking but never got any. I told him I’d make it again soon. This has been one of my favorite recipes for years and is ALWAYS a hit. I can’t tell you how easy it is to make, too! Give it a try this fall season.

Crockpot Pumpkin Dump Cake

Ingredients:
• Nonstick cooking spray, for spraying the slow cooker insert
• (2) 15-ounce cans pumpkin pie filling
• 1/2 cup granulated sugar
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon kosher salt
• (1) 15.25-ounce box of French vanilla or any white cake box
• 1 stick (8 tablespoons) salted butter, melted
• 1/2 cup chopped pecans

Directions:

First, spray the insert of a 6-quart slow cooker with cooking spray.

Gently combine the pumpkin, granulated sugar, pumpkin pie spice and salt in a bowl, then dump it into the slow cooker insert. Mix in sugar and spice just a bit. Sprinkle the cake mix over the pumpkin, then, as evenly as possible, pour the melted butter on top and finish with the chopped pecans. Cover and cook on low for 4 to 4 1/2 hours (the edges of the cake should be starting to brown and crisp slightly).

Serve warm with a dollop Cool Whip!