Easy Cracker Treats

A great recipe to make with your daughter on a lazy Sunday afternoon, when it’s too cold to go outside and you don’t want to bake something.


Crackers, we used Saltines and Ritz

Cool Whip or real whip cream

Chocolate Syrup

Maraschino Cherries



Place a cracker on a plate.

Put a spoon of cool whip on the cracker.

Squirt a drizzle of chocolate syrup.

Place another cracker on top.

Put a tiny dab of cool whip on top of that cracker.

Gently place the cherry on the cool whip.

That’s it, you’re done!

Enjoy the quality time with your beautiful child.


Easy Pork Tamales

Easy Pork Tamales


Meat Filling Ingredients:

Pork Butt Roast

4 Beef Bouillon Cubes

Garlic Salt


Seasoning Salt

2 bunches Cilantro

2 Onions

2 tablespoons of garlic, diced


1 large bag of masa mix

Salt to your taste, I put extra in mine this time and I liked my Masa a little extra salty

1-16 oz. block of lard

Meat juice drained from cooked pork.

Boiling water and more bouillon cubes.


Corn Husks

String, yarn




I covered the meat with the dry seasoning and then put the other ingredients on top. Add a little water to the crock pot too, to keep it moist while cooking.


I put the meat in the crock pot the day before and let it cook through.


The next day I drained the liquid and saved it for the masa.


I mixed the meat juice and 1-16 oz. block of lard with the masa mix. I did 2 batches. ½ the block and ½ the bag in each batch.


If I needed more liquid in the masa I just mixed some bouillon cubes up in boiling water and added that to the masa.


After I drained the meat, I added 2 cans of red enchilada sauce to the meat.


I was ready to roll.


You need to soak the corn husks in hot water for a few minutes to make them more flexible.


Take a hunk of masa, mush it into the center of the corn husks, flatten it.  


Sprinkle a little bit of cheese onto the masa.


Add a spoonful of meat.


Roll the tamale from left to right. Fold up the bottom and tie a string with a knot to hold it all together.


I prefer to have the string on when steaming because it keeps the moisture out of the tamales, so that they are not all soggy and mushy.


Put a steamer implement or I use a simple cooling rack that fits in the bottom of my round pot. I fill the water until it reaches the rack. I turn it on so that it boils, then I turn it down to “4” on my stove so that it will continue to boil for 1 hour.


The best way to stack them is to make a triangle in the pot, and then make another triangle on top, like a star, so that you will have an opening in the middle for the steam to rise and reach the tamales.  You know that they are done, when you open the corn husk and the masa peals away completely.  If the masa still sticks, cook them for a few more minutes and check again.





Cilantro Cobb Salad


Bacon, cooked and torn into small pieces

Boiled eggs chopped

Almond Slivers

Tomato, chopped

Shredded Cheese

Black Olives, sliced

Fresh Cilantro chopped

Green Leaf Lettuce

Favorite dressing, blue cheese, ranch, vinaigrette, etc.

Mmmm. What a great salad! The cilantro gives it a kick and you can send the flavor any direction, based on the salad dressing you choose. Sweet, tangy, creamy.



Beef Lettuce Wraps

I made this the other night for a quick and tasty meal.Lettuce Wraps


1 head of your favorite lettuce

Ground Beef, cooked

Green onions, chopped

Cilantro, chopped

Lime juice, 1 tablespoon per pound of beef

Garlic, diced



Soy Sauce

Sriracha Sauce


Cook the beef with the green onions, and cilantro, add the garlic for 30 seconds.  Then drain the fat from the meet.  Add the remaining ingredients.  I served the Sriracha Sauce and Soy Sauce on the side.




Slow Cooker Chicken with Mushrooms, Spinach and Green Onions

Slow Cooker Chicken


What You Need:

Chicken breasts
2 beef or chicken bouillon cubes
1 block cream cheese
1 package fresh sliced mushrooms
1 tablespoon minced garlic
Garlic salt
Seasoning Salt
1 bag frozen spinach, or fresh is fine
1 bunch of green onions, chopped

How to Make It:
Sprinkle the salts and pepper on the chicken breasts. Layer them in the crock pot with the green onions, garlic and cream cheese sliced up. After the chicken is cooked. Stir it up and serve. You can even top it with some mozzarella or parmesan if you’d like.

Serve it with rice or a salad.



Creamy Rosemary Soup

rosemary soup

2- 12 oz. packages frozen cauliflower
1 tablespoon fresh rosemary diced
Salt and pepper to taste
2 beef bouillon cubes (enough for 4 cups broth)
3 cups water
1 onion, chopped
Olive Oil
2 tablespoons butter
1 tablespoon garlic, minced
1 tspn. stevia
Cayenne pepper, to taste (optional, gives it a little kick)


1. Saute onions and cauliflower in pan with olive oil, until cauliflower can be mashed with a potato masher.

2. Add garlic, stevia and butter to pan and stir until butter is melted.

3. In soup pot, put in 2 beef bouillon cubes, rosemary and water. Bring to a boil and stir to dissolve the cubes.

4. Add heavy cream.

5. Add vegetables and stir. Bring to a boil.

6. Simmer for 20 minutes or longer to allow flavors to blend.



Taco Soup for the Soul

taco soup

We loooooooove this soup.  So hearty and easy to make in the slow cooker!

1 lb. ground beef
1 can diced tomatoes
1 can onion Ranch Beans
1 can golden Hominy (large soft corn, yummy, find at HEB)
1 large can, diced green chiles
1 onion, chopped
1 package dry ranch dressing mix
1 beef bouillon cube
Shredded Cheddar
Sour Cream
Fritos corn chips

I prefer to cook this on low all day, so that the flavors can blend. Dump it all in the slow cooker. Add water a little at a time until you get your desired consistency. My husband likes it more hearty and less soupy so I add less water. It’s up to you.


Mexican Charro Beans

charro beansDry beans are a challenge for me. This is my method for making them nice and soft in the recipe. You will need to start this recipe 2 nights before you plan to eat the beans.

1 lb. dry pinto beans, soaked in water overnight, and cooked in crock-pot on low all day. then drained.
1 lb. raw bacon cut into small pieces, I use scissors.
1 bunch of cilantro, chopped
1 red onion, chopped
3 chopped tomatoes
1 bay leaf
1/2 tspn. dried parsley
2 beef bouillon cubes

1. Turn on slow cooker to low.
2. Put the pre-cooked, drained pinto beans into the slow cooker.
3. Put in all remaining ingredients, except water.
4. Pour in enough water to cover ingredients, with about 1/2 inch of water above them.
5. Cook on low for 8 hours or high for 6 hours or less.
6. Serve in a bowl. Delicious!




Cheesy Bacon Soup in the Crock Pot

Bacon Cheese Soup


1 package of bacon, cooked
12 oz. frozen cauliflower
12 oz. frozen brocolli
3 cups cream
4 cups water or chicken broth
4 cups shredded cheddar cheese
1 tspn. garlic powder
1 tspn. onion powder
1/4 tspn. seasoning salt
1/8 tspn. pepper
2 chicken bouillon cubes (enough for 4 cups of water)


Put bacon, cauliflower, brocolli, chicken broth, garlic, onion, salt, pepper and bouillon cubes and cream in the crock pot. Let cook. Just before you are ready to eat, put the cheese in and wait for it to melt.
Delicious. Serve with a salad on the side.



Crock-pot Chicken and Green Beans

crock-potI made this the other day.  So yummy.  Comforting and healthy for the whole family.  One pot meal.

1 package chicken thighs
2-12 oz. packages frozen italian cut green beans (they hold up better in the crock-pot)
Ground Sage
1/2 cup green bell pepper chopped
1/2 cup red onion chopped
1 cup fresh diced tomatoes
2 Chicken/tomato bouillon cubes

green beans

1. Put frozen green beans at bottom of crock pot.
2. Put in both bouillon cubes.
3. Place 1 layer of chicken on top of green beans.
4. Sprinkle with remaining ingredients.
5. If there is more chicken, put another layer on top and sprinkle again.
6. Leave in crock pot on low for 8 hours or longer. Cook on high for 6 hours or less.
7. There will be a lot of liquid when it is finished. Take all of the chicken out first and use a slotted spoon to serve the grean beans. Great flavor!


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