First Down!

Happy New Year!   We are just coming up for air over here after the insane amount of holiday baking at the shop!   We love the holidays, but that week or so after is where we get to enjoy time with our families and recharge.   Pretty much pajama day for a week straight for me!  haha  

Now that all the Christmas decorations are put away and we have eaten our body weight in sugar cookies, this family is settling in for football.   Our son, Shane, is QB for his school's JV team, so we love our football over here.  This past weekend I decided to dust off a favorite appetizer recipe and put out a small spread to watch football with the family.

First up of course are more sugar cookies!   These adorable football field cookies are amazing and the cupcakes and cake.... yea Touchdown for mom!     Since Shane is not the biggest sugar fan(gasp! how could that be?), I made this amazing Black Bean Salsa.   It is great to dip your chips in or you can even use it as a topping on salmon or baked potatoes.   It is super delish and even our picky 15 year old QB loved it.   

Black Bean Salsa
Ingredients:
1(15 ounce) can of black beans, drained/rinsed
1(11 ounce) can of yellow corn
2 medium tomatoes dices
1 red bell pepper diced
1 green pepper diced
1/2 cup diced red onion
2-3 fresh jalapeño peppers sliced thin
1/3 cup fresh cilantro, finely chopped

Marinade:
1/3 cup fresh lime juice
1/3 cup olive oil
1 tsp salt
1/2 tsp cumin
1/2 tsp cayenne

​Combine beans, corn, tomatoes, bell peppers, onion, jalapenos and cilantro.  In separate bowl combine marinade ingredients and stir until mixed.  Pour over salsa and stir to combine.  Let it marinate for several hours to combine flavors before using!    Enjoy!!

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