Picnic with Parents

Thursday, I had the privilege of eating lunch with two of my favorite people. There's nothing that boosts your confidence like walking down the hall having two little people running toward you screaming "Mommy!"

Once I actually got in their room, we had fun sitting on the floor and enjoying lunch together. The kids couldn't wait to pass out the fall goody bags we had brought for their friends. In fact, they didn't do much eating they were so excited!

You can tell Kathryn was very proud of her candy!

I hope everyone is gearing up for a fun weekend. Auburn's playing Ole Miss and, of course, there's costumes and lots of candy consuming on the menu for tonight! This will also be on the menu at our house...

White Chicken Chili
3 tablespoons olive oil

1 medium onion, finely chopped

1 can (4-ounces) chopped green chilies, drained

3 tablespoons all-purpose flour

2 teaspoons ground cumin

2 cans (16 ounces) BUSH'S BEST Great Northern Beans

1 can (14.5 ounces) chicken broth

1 ½ cups finely chopped cooked chicken breast

Shredded Monterey Jack cheese (optional)

Sour cream (optional)

Salsa (optional)

In large skillet, cook onion in oil for 4 minutes or until transparent. Add chilies, flour and cumin; cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot. Garnish with cheese, sour cream and salsa, if desired.

And corn muffins go great with this too! Using a box of Jiffy corn muffin mix, make the mix according to the corn muffin recipe, except add a can of creamed corn and about 1/2 cup of shredded cheese. You could also add chopped jalapeno peppers or pepper jack cheese! These are perfect for dunking in the chili!