So after the guys finally left yesterday, Kathleen was exhausted and apparently so was Elvis from following the guy up and down the stairs all afternoon, LOL
Today we did our regular learning, Kathleen just loves learning about all the different animals each day. We review at the end of the week all the ones we learned.
Since it was raining so hard we decided to have one of our casual indoor picnics. :-)
Finally sharing a recipe, the picture is from the book, but this is super delicious and I felt you just needed to see a pic to get an idea of how yummy it is! It's taken from the Pillsbury Annual recipe book from 2008.
1 package (3 ounce) cream cheese,softened
1/3 cup sour cream
3/4 teaspoon grated lime peel
1 package (9 oz) frozen cooked southwestern-seasoned chicken strips, thawed, finely chopped (2 cups)
1 can (3.8 oz) sliced ripe olives,drained
1 can (16 oz) Old El Paso refried beans
1/3 cup Old El Paso Thick and Chunky salsa
1 medium italian plum tomato chopped
1/2 cup shredded cheddar cheese ( 2 oz)
2 tablespoons chopped fresh cilantro, if desired
1 bag (18 oz) tortilla chips
1) Line 9 inch pan with plastic wrap, allowing wrap to extend over edge of pan. In small bowl, mix cream cheese and sour cream until well blended. Stir in lime peel. Spread mixture in pan
2) Sprinkle chicken and olives over cream cheese mixture. In small bowl, stir refried beans to soften. Spread beans over chicken mixture. Cover with plastic wrap;refrigerate at least 3 hours but no longer than 6 hours.
3) To serve, unmold dip onto 10 inch flat serving platter; remove plastic wrap. Top dip with salsa, tomato,cheese and cilantro. Serve with tortilla chips, ENJOY!!!!
Have a great afternoon!