Happenings of our lives

We got this from the back of a soup pack. It’s pretty good, Jordan rates it a 5. It could be really good with some tweaking.

We left it overnight in the refrigerator and it was SO much better the next day, Jordan rated it a 7.5.

• 1 10oz package of frozen chopped spinach (I accidentally used whole)
• 1 container of sour cream (we used light)
• 1 cup of mayonnaise (we used ¾ c)
• 1 package of Knorr ® Vegetable recipe mix
• 1 can of water chestnuts (optional we didn’t use them)
• 3 green onions (we used ¼ cup yellow onions, diced)
• 1 round loaf of sourdough bread OR crackers

Combine all ingredients and chill for at least 2 hours. I put it in a bowl, and ate it with the bread from the bowl, Jordan ate it with crackers.

Here are the pictures:

My family loves this salsa, it makes a TON of salsa, so half the recipe if you don’t want as much.

2 cans of shoepeg corn (the cans are smaller than normal cans)
2 cans of  black beans
4-5 big tomatoes
1 medium red onion (or half a big onion)
1 medium size jalapeño
2 Avocados
Lemon Juice
Salt
Pepper
Vinegar-we used red wine
Cilantro
Garlic

Drain the black beans and corn and add together in a bowl. Dice the tomatoes and onion then add them to the bowl. Either mince the jalapeño or use a food processor. WARNING, if you mince it by hand, DO NOT for any reason touch your eyes, it burns and hurts you will be miserable. With that said, dice the avocados and place them in the lemon juice to prevent them from browning. Mix all the ingredients in bowl and add vinegar, salt, and pepper to taste. Adding garlic and chopped cilantro makes it taste even better. Put it in the refrigerator and let it sit until cold. Eat with chips and store the remainder in the refrigerator. Enjoy