Weekend Recap and a Recipe

Hey there! I hope you had a wonderful weekend! I know we sure did!


My first supper club was a complete success! I loved having a taco bar, frozen margaritas, Coronas, and salsa, along with Halloween decor and desserts!

We had 6 girls total for the night and it was so much fun! I'm already looking forward to next month!

Then on Saturday morning we woke up and got ready for my daughter's race. I was so incredibly proud of her. 3.1 miles is a long distance for a 6 year old but she did it! I was thankful to share the experience with her.

We didn't make it to the pumpkin patch today - bummer! But I decided to dress the kids in their festive shirts for church this morning.

And lastly, I discovered a tasty new recipe from the Six Sisters Blog. I seriously love all of their recipes. I changed a few things to make it my own. And it was so, so good. We even ate on it for few days (which is rare for my hubs b/c he doesn't usually care for leftovers).  I promise you won't regret making it!

Modified Slow Cooker Cream Cheese Chili Recipe: 

(Recipe from Eat Cake For Dinner)

1 can black beans, drained & rinsed
1 can corn, undrained
1 can Rotel (tomatoes & gr. chiles), undrained
1 pkg. ranch dressing mix 1 tsp. cumin
1 Tbl. chili powder
1 (8 oz.) pkg. cream cheese
1 rotisserie chicken (peeled and shredded)

Combine chicken, beans, corn, Rotel, ranch seasoning, cumin, chili powder and place in crockpot. Place stick of cream cheese on top. Cover and cook on low for 1-2 hours. Stir cream cheese into chili. Stir together and serve. Since the chicken is already cooked, it doesn't take long to fix. You're really just melting the cream cheese and allowing all of the ingredients to blend together. (The original recipe calls for chicken breasts - we just prefer to cook with the rotisserie chicken in my house.)

Yield: 3-4 adult servings.

Happy Monday!