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    Best 7 Layer Bean Dip

    In case you didn’t know, Cinco De Mayo is on Friday. Who is ready to Fiesta!?

    We usually have a little Cinco de Mayo party every year with family and some friends which is so much fun. This year though, this mama will not be having any margaritas or pina coladas! Total bummer!

     Being a host of a party I love doing pot luck style. It takes some pressure off of me to cook everything and I love trying the different recipes people come up with! So if you’ve been invited to a  fiesta this Friday, this super easy and totally tasty bean dip will be great to take!




    Best 7 Layer Bean Dip
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    1. 1 9x13 pan
    2. 2 cans of Refried Beans (We like to use Rosarita canned vegetarian beans)
    3. 4 Avocados
    4. 1 24 oz Sour Cream
    5. Salsa
    6. Shredded Cheese
    7. 1 can of Olives
    8. Green Onions
    1. Starting at the bottom, open your can of beans and spread evenly at the bottom of the pan.
    2. *Get your avocado mixture and spread evenly over the top of the beans.
    3. Add a layer of sour cream. I use about 3/4 of the container
    4. A layer of Salsa on top
    5. Spread a good amount of shredded cheese
    6. Toss on olives and cut up green onions to sprinkle over top
    1. *For avocado mixture I just like to mashup avocados in a bowl, squeeze some fresh lime juice over top and salt for flavor and mix everything together.
    Hey Erin Nicole




     What’s your favorite pot luck dish?


    Get Cooking In The Kitchen With HelloFresh

    This post is sponsored by HelloFresh
    As always all thoughts are my own

    I’ve teamed up with HelloFresh and couldn’t be more excited about this concept! Especially considering we were out of town for the holidays and came back home with no food in our fridge but we did have food at the door!

    They have a good selection of plans to choose from. Considering we are a family of four we got the Family Plan, which serves 2 adults and 2 children. You get three hand picked meals that contain meat, fish, and veggie recipes. The  Veggie Plan has vegetarian meals only. This meal plan comes with 3 recipes also and serves 2 – 4 adults. Last but not least the Classic Plan. You get to pick from six meal recipes. Just like the family plan it comes with fish, meat, and veggie recipes.

    Kellan and I had so much fun with these recipes. The best part about the family plan is that the flavors are super kid friendly. Nothing is too spicy but the do provide extra spice for anyone who wants to add it.


    The first day I made Garlicky Shrimp Scampi. I will be the first to admit I am not a seafood person. I have never, not once, cooked seafood in my life. I was pleasantly surprised by this recipe and yes I ate it! The recipe was incredibly easy to follow along and told me exactly what to do and when to do it. I’m notorious for starting something too early and it gets cold before everything else is done.



    Let me just say, I’m excited that they come with a recipe book because these are going to be some recipes we start to rotate in our dinner menus!


    The second day we made a Tomato Bisque that was incredible!!! I am seriously in love with this recipe and so surprised how easy it was to make! Kellan and Knox decided to help me in the kitchen this time. We had so much fun making this one together. If you can’t tell both of my boys love cheese and bread! They take after their mama!! I’m a soup out of a can kind of maker and I just love how fresh and healthy everything tasted.  I’ve already went and bought the ingredients to make it again because I loved it that much!


    The third recipe was Chicken Satay Skewer. This was the kids favorite because well lets be honest, you can never go wrong with chicken for kids. It had a tasty peanut sauce to make and the snow peas were so delicious that I actually could have eaten them all!


      This was so fun and definitely something we’ve never tired before but I can’t wait to for our next order! If you’re interested in trying it out and want $35 off of your first order use code HEYERIN35.




    3 Easy New Years Mimosa Recipes

    Mimosas are a New Year tradition in our house! Granted for 2 year I had a mimosa minus the champagne, so the orange juice was delicious, but we love doing breakfast and mimosas!  I wanted to add a little twist this year to the traditional mimosa that we make and I came up with three mimosa recipes that I know you’ll love!

    I rimmed the glasses with corn syrup and our organic sugar.



    Sunrise Mimosa 

    What You’ll Need:


    Cooks Brut Champagne
    Malibu Coconut Rum
    Pineapple Juice
    Orange Juice
    Maraschino Cherry Juice (I couldn’t find grenadine at the store anywhere so I just used this)


    In a seperate glass add 1/3 orange juice, 1/3 pineapple juice, 1/3 Champagne, 1 oz Malibu Rum, splash of cherry juice. Mix together and pour in to glass. Strawberry for garnish

    Pineapple Mango Mimosa

    What You Need:


    Pineapple Juice
    Cooks Brut Champagne


    In a separate glass mix 1/2 pineapple juice, 1/2 champagne, and dice up fresh mango. Frozen mangos would work too. Pour into champagne flute and enjoy!

    Orange Creamsicle Mimosa

    What You Need:


    Cooks Brut Champagne
    Orange Juice
    Pinnacle Whipped Vodka
    Heavy Whipping Cream


    In a separate glass mix 1/3 cup of orange juice, splash of heavy whipping cream, and 1 oz Pinnacle whipped vodka. Mix and add to glass. Top off with champagne, add an orange for garnish and enjoy!

    I hope you guys like these drinks and let me know what your favorite New Years drink is?



    Christmas Candy Cane Popcorn

    This delicious treat is something I always love making around Christmas time!
    It’s so simple and easy to make and only has THREE ingredients!


    What you need:

    1 bag of popcorn
    Almond Bark (or vanilla coating)
    3 Candy Canes

    Follow the popcorn directions. 2 minutes is perfect for my microwave.


    While the popcorn is popping I take the wrappers off of the candy cane break them up and put in a ziplock bag.  I used an ice cream scoop to smash the candy canes. If you have a food processor that might work better. You don’t want any big chunks. Keep crushing until you have small to tiny pieces of candy cane and set aside.

    I cut three bars of almond bark and microwave for 45 seconds. Take out and stir. If it’s still a little chunky place back in microwave in 10 second increments until it’s completely liquid.


    Pour half of the almond bark onto the popcorn stir and mix it all together. Keep adding more until most of the popcorn is coated. You don’t want too much but just enough to coat all of the popcorn. After you’ve mixed all of the almond bark had half of the bag of candy canes to the popcorn. Mix around and add other half of the bag.


    If you’re impatient like us it’s ready to snack on, you’ll just have messy fingers while you’re eating it. We decided we’re going to gift some to our friends so we got a cookie sheet with parchment paper, spread the popcorn out, a let set for 15-20 minutes. I found some old mason jars we had and put them in their and we decorated the outside.



    If you try it let me know how you liked it!
    What is your favorite Christmas treat?



    Thanksgiving Pumpkin Pie

    Fall is pumpkin everything. Seeing that Thanksgiving is this week, I only see it fitting that we put up a pumpkin pie recipe. I have a pie crust recipe from scratch but if you don’t find that you have the time to make this crust recipe you can just skip down to the pie part.

    Let me start this off by saying it took way longer than expected.

    Most pie crust recipes call for you to let them set in the fridge for an hour or two (ain’t nobody got time for that) so a little trick my grandma taught me was freeze your butter and put water in a bowl with ice cubes and make it really cold. It helps keep things together. So while I was prepping getting my stuff together I placed 2 stick of butter in the quick freeze part of our freezer.


    I got my bowl of water ready and took out my flour, salt, and spices for the pie filling.

     In a medium bowl combine two cups of flour and 1/4 teaspoon of salt. Cut in your butter with a pasty blender until it starts to look crumbly. Mix in water until dough is moistened.



    Separate dough in half. Set aside one ball of dough. Roll the other one out until flattened. Place dough in 9″ pie pan lightly pressing into the corners. Depending on what you want to do with the curst will go from here. If you want the crust the way it is just clean up around the pan and skip to the pie filling part.

    If you want this braided crust go to the next step.

    To make the braided crust you will need the second ball of dough. Roll out dough until it’s flat and even. Cut dough into three strips. Move the three strips to the side and place the left strip on the bottom, the middle strip in the middle, and the right strip on top. Cross your right strip over the middle strip, but not over the left strip. Take your left strip cross it over the new middle strip, but not over the new right strip. Continue this right over middle, left over middle, until you get to the bottom of the strips. Place your braid onto the pie pan. Continue this until the top of the pie pan is covered.




    I followed the ingredients from the Libby Pumpkin Pie to get the filling.
    Next year I am definitely going to try to make a pumpkin pie from scratch!!



    I still had quite a bit of dough left over and decided I would use my leaf cookie cutters that I just bought from Hobby Lobby to place on top of the pie. I cut 5-6 out of each leaf.


    I placed them on a cookie sheet and waited until the pie was done baking and put these in last to cook up for 5-8 minutes. Once they are a little browned I placed them on the pie and let the pie cool





    Pie Crust

    2 cups of flour
    1/4 tsp salt
    2/3 cup of frozen butter
    5 tbsp of water

    Pie Filling

    1/2 tsp. salt
    1 tsp. ground cinnamon
    1/2 tsp. ground ginger
    1/4 tsp. ground cloves
    (1/2 tsp ground nutmeg) optional. I added this to our pie!
    2 large eggs
    1 can Libby’s Pumpkin
    1 12oz Carnation Evaporated Milk




    1. In a medium bowl combine two cups of flour and 1/4 teaspoon of salt. Cut in your butter with a pasty blender until it starts to look crumbly. Mix in water until dough is moistened.
    2. Separate dough in half. Set aside one ball of dough. Roll the other one out until flattened. Place dough in 9″ pie pan lightly pressing into the corners.
    3. Mix sugar, ,set, cinnamon, ginger, cloves, and nutmeg in a small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
    4. Pour into pie shell.
    5. Bake in preheated 425 F oven for 15 minutes. Reduce temperature to 350 F; bake for 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours.Serve immediately or refrigerate.


    What are you favorite desserts to make for Thanksgiving?