Boston Cream Poke Cake

When I am in hurry and need to make a quick dessert for our summer bbqs, this Easy Boston Cream Poke Cake is perfect. The recipe is so super simple and uses a boxed cake mix, pudding, and store bought frosting. SUPER simple.

Ingredients:

• 1 box yellow cake mix (plus box ingredients)
• 2 boxes instant vanilla pudding mix
• 4 cups milk
• 1 container chocolate frosting

• Instructions:

1. Prepare cake in 13 x 9″ pan according to box directions. 
2. Use spoon handle to poke holes evenly across cake. 
3. Combine milk and pudding mix and whisk until well blended. 
4. Pour pudding over cake making sure it gets down into holes. 
5. Refrigerate cake for several hours to allow pudding to settle and set up. 
6. Open frosting container and remove foil seal. 
7. Microwave for 15 seconds and stir. 
8. Repeat this until frosting is pourable. 
9. Pour over pudding layer and spread with spatula to cover completely. 
10. Refrigerate for at least several more hours.

ENJOY!!

DELUXE EGG SALAD

 Cream cheese, celery, and croissants, this classic egg salad will get an update! The SUPER DELICIOUS and SO SIMPLE to prepare is this special egg salad sandwich!

I recall being a child and finding that hard-boiled eggs, in an egg salad or otherwise are super disgusting. I couldn’t understand why, much less for breakfast or even a snack, someone would want to eat them

DELUXE EGG SALAD – LOOKING FOR AN UPGRADE ON THE TRADITIONAL EGG SALAD? TRY THIS DELUXE EGG SALAD! IT INCLUDES CREAM CHEESE, GRATED ONIONS AND IS BY FAR MY FAVORITE VERSION OF EGG SALAD

Ingredients

• 2 Tablespoons butter, room temperature

• 3 oz cream cheese, room temperature

• 2 Tablespoons celery, minced

• 1 Tablespoon Mayo (or more if desired)

• 1 teaspoon onion, grated

• 1 teaspoon sugar

• 1/2 teaspoon lemon juice
• 1/4 teaspoon salt




• 1/8 teaspoon pepper




• 6 hard boiled eggs, finely chopped or squished with a fork.




• Croissants or Bread




• Paprika (optional)




• Dill Pickle Relish (optional)




• Chicken (optional)



Instructions




1. In a medium bowl, cream together butter and cream cheese until smooth.
2. Stir in celery, mayo, onion, sugar, lemon juice, salt and pepper until well blended.
3. Add eggs and mix well.
4. Cover and chill for 1 hour or longer.
5. Serve on bread or croissants.
6. Sprinkle with paprika or add dill pickle relish or bacon if desired.




Enjoy!!!

Ritz Cracker Party Sandwiches

 

Ritz Cracker Party Sandwiches

Okay these Ritz Cracker Party Sandwiches are to die for!! They are a cracker version of everyone’s favorite ham sliders. Ham and swiss tucked between two Ritz crackers and then topped with a worcestershire, mustard, butter, onion powder, poppy seed mixture before getting baked in the oven. These are seriously the best appetizer I have ever had!

INGREDIENTS

• 48 Ritz crackers
• 8 slices deli ham
• 8 slices Swiss cheese
• 4 tablespoons butter, melted
• 2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1 teaspoon poppy seeds
• 1/2 teaspoon dried minced onion

Instructions :

1. Preheat oven to 350°F.
2. Place half of the crackers in a 9×13-inch baking dish, flat side down.
3. Tear ham into small strips and fold and place on each cracker.
4. Cut cheese into 1-inch pieces and place one on each piece of ham/cracker. Top with another cracker to form a mini sandwich.
5. Stir Dijon mustard, Worcestershire sauce, and garlic powder into the melted butter, then pour evenly over the cracker sandwiches.
6. Sprinkle poppy seeds and minced onion evenly over the top.
7. Bake until cheese has melted and tops are golden brown, 10-12 minutes.
8. Serve warm and enjoy!!

Crock Pot Roast with Pinto Beans

 

Crock Pot Roast with Pinto Beans

Hello! This Slow Cooker Pinto Beans and Beef recipe will not disappoint. I did not go the chili route when seasoning this, I did a mild seasoning just to bring out the flavor of the beans and beef. I love homemade pinto beans, especially if they are creamy. When cooking pinto beans on the stove-top they end up being creamy, because of the stirring that the stove-top beans require. To get this creamy effect in the slow cooker I take out a cup or more of beans after they are done cooking and put them in a bowl, I mash them up, them stir them back into the rest of the beans, problem solved!

If you plan on making these beans be sure to read that the pinto beans need to be soaked overnight, doing this will help the beans get nice and tender during the cooking the next day. If you forget to soak, it would be best to do a quick soak method before adding the beans to the slow cooker, you can see how to do that.

Ingredients

Roast

• 2 lb. Pot Roast 
• 2 Cups dry raw pinto beans
• 1 can of rotel or diced tomatoes
• 1 onion diced
• cumin (a dash or two)
• 1 tsp garlic powder 
• 1 tsp chili powder
• 1 cup water



Burritos

• large tortillas
• shredded cheese
• salsa
• sour cream




Directions

In a crock-pot put 2 cups of raw pinto beans on bottom, mix in a can of rotel, then season beans with cumin, garlic powder, a little chili powder, and minced onion. Place roast on top and season the roast again same way. Add water to cover beans and about have of roast. (May need to add water as cooking) turn crock to high and cook until roast falls apart and beans are done. About 4 hours on high. I then switch to warm/low so all spices can simmer!! Shred roast apart and fill in tortilla with some beans. Add fillings as desired and serve warm. Great with rice on the side. Great the next day even for breakfast with a fried egg on top and a little salsa with a tortilla to soak up the juices. 

Enjoy. 

Beef Nacho Wrap

 

Nacho Cheese Beef Wrap

Ingredients

1 pound ground beef, lean.

1 cup Nacho Cheese Sauce

½ cup Sour Cream

1 can Rotel, green chilis with diced tomatoes

½ cup chopped green peppers

½ cup diced onions

1 packet Taco Seasoning Mix

Doritos, Nacho Cheese flavored, crushed

4 flour tortilla wraps

Shredded lettuce

Instructions

In a skillet, crumble and brown the ground beef

Cook thoroughly, drain excess fat

Add in the onions, peppers and saute for 4 minutes

Add in the Taco seasoning packet and stir

Add the Rotel and Nacho Cheese Sauce in a bowl

Stir well

Lay four large tortillas out on the counter

Spoon a layer of the nacho cheese mix down the center of each tortilla

Top with some meat mixture, sour cream, onions, peppers, crushed Doritos

Fold in the sides of the tortillas and roll up like you would a burrito.

Heat another skillet on medium heat

Place the wraps into the skillet and toast until crispy on both sides

Serve immediately, topped with your favorite toppings.

Enjoy!

Grilled Steak Tacos with Guacamole

 

Grilled Steak Tacos with Guacamole

Grilled Steak Tacos with red onion, avocado, cilantro, and queso fresco are great for Taco Tuesday or any summer day!

Ingredients:

For Steak tacos :

• 2 lbs carne asada*
• 1 tablespoon cumin
• 1 tablespoon kosher salt
• 2 teaspoon garlic powder
• 1 teaspoon cracked pepper
• 3 tablespoons canola oil
• 1 serrano pepper sliced
• ½ Roma tomato diced
• ½ white onion finely diced
• 6-8 oz. dos Equis beer
• 32 street taco tortillas
• ½ cup white onion diced, for garnish
• ½ cup cilantro roughly chopped, for garnish

For the Guacamole :

• 3 Avocados halved seeded and peeled
• 1/4 cup White Onion (finely diced)
• 1/4 cup Cilantro (diced and tightly packed)
• 1/4 Jalapeno (deseeded and finely diced)
• 2 Tablespoons Fresh Lime Juice (about 1-2 limes)
• 1 teaspoon salt (or more to taste)
• 1/4 teaspoon Garlic Powder

Directions :

1. Mix together the cumin, salt, garlic powder, pepper, and coat the carne asada with it. Slice into strips, then dice. Add it to a large plastic bag or bowl with a cover, and mix the meat with the serrano pepper, tomato, onion, and beer. Allow to marinate for at least 15 minutes, but up to 1 hour.
2. Heat a large skillet with the canola oil over medium-high heat, then pour in the entire marinated mixture and allow to cook, stirring occasionally, until all the liquid has evaporated and the meat is cooked through around 20 minutes.
3. Serve in street taco corn tortillas and top with onion and cilantro.

For the Guacamole :

1. Lightly mash avocados with a fork, leaving chunks, if so desired.
2. Add diced onions, cilantro, jalapeno. Drizzle with fresh lime juice. Sprinkle on salt and garlic powder. Stir.
3. Taste and add more salt as needed. I tend to like my guacamole with some flavor so I add a little extra salt.

Enjoy !!

Fried catfish with shrimp

 

I cooked this over a year ago although I basically make Alfredo the same each time. I'm pretty sure this is what I did

INGREDIENTS

• linguini 

• 1 1/2 pounds jumbo Shrimp 

• 2 tablespoons butter

• 2 handfuls of baby spinach

• salt 

• pepper

• 2 cloves minced garlic 
• Cajun seasoning 


• heavy cream


• pinch of nutmeg 


• cream cheese


• grated parmesan cheese



INSTRUCTIONS

1. Season peeled and deveined shrimp with salt pepper and Cajun seasoning (Use your judgement when seasoning your food. I don't measure but I'm sure it was no more than a 1/4 teaspoon of salt and pepper, maybe 1 teaspoon Cajun seasoning) 
2. Bring pan to med high heat 
3. Add EVOO 
4. Cook shrimp about one minute per side then remove from pan and set aside
5. Pour any excess oil from the pan then add the minced garlic, spinach and butter 
6. stir about a minute. Reduce heat to med low 
7. Cook pasta per package directions 
8. Add heavy cream, ( I really don't measure when I'm cooking but I can tell you that I usually get a quart of heavy cream and I use about 3/4 of it)  grated parmesan cheese, and a pinch of nutmeg.   I like to put a lil red pepper flakes in mine
9. Let simmer 5 minutes 
10. Add 1 or two tablespoons cream cheese (optional) Whenever I make dishes with a cream sauce I like to add cream cheese, I think it gives it a smooth silky texture 
11. Add shrimp back to the pan reserving 5 or 6 to place on top 
12. Toss well with pasta. Then plate putting the reserved shrimp on top of the pasta.