I hope you all had a great weekend 🙂
How incredible was the game and the halftime show last night?
I just couldn’t get over it!
Destiny’s Child needs to make a permanent reunion ASAP.
Friday we hit up the local bars for some pool and beers,
and watched the Kansas game with friends Saturday.
I think this Hive + Honey coat is my new favorite weekend item.
find it at piperlime
We ended up staying in for the Superbowl on Sunday because we both had a bit of work to do during the day, so another couple came over and we took it easy.
I made the chicken pesto cups,
which were amazing. and so easy.
The leftovers today were even great.
And I combined a couple of different recipes and added my own ingredients to make a Hot Taco Dip
I adapted it from this Warm Bean Dip Recipe
which has a much prettier photo.
My version of the recipe:
** is what I added
1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 cans (16 ounces, each) refried beans
1 packet taco seasoning
2 cups cheddar cheese, shredded
2 cups monterey jack cheese, shredded
**2 cans Rotel
** one pound ground beef
** Can of corn
DIRECTIONS: Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in taco seasoning.
Spray a 9×13 baking pan with cooking spray. Spread mixture evenly into the bottom of the baking dish. Sprinkle the top with both cheeses.
Bake for 25-30 minutes, or until cheese in melted and slightly browned. Serve with tortilla chips.
It was a great way to end a fabulous, snowy weekend.
hope you all had a good monday 🙂