I’m BACK………Let’s make Pico de Gallo

Pico de Gallo


• 2 large plum tomatoes -diced
• 1/2 medium white onion -diced
• 1/8 cup finely diced cilantro (more if you desire)
• chopped jalapeños (varies depending on the taste…I do 1-2 Tablespoon jarred jalapenos)
• 2-4 Tablespoons lime juice (I used the bottled stuff)
• 1-2 Tablespoons kosher salt, more to taste
Allow the flavors to develop at room temperature


Cake Batter Muddy Buddies

 I had Chex cereal in the pantry calling my name for the last few weeks, but couldn’t pin point which recipe to make~~salty or sweet.  Then along came a quiet, rainy Saturday night where I was able to go to Pinterest and spend HOURS looking at various things.  I came upon this recipe from Six Sisters and gave it a try with a few of my own changes due to what I had in the cupboard and freezer.  
  • 6 c Chex cereal
  • 6 squares vanilla flavored Almond Bark
  • 1 3/4 cups Funfetti cake mix (*note you can do all sorts of things with the rest of the cake mix….pancakes, french toast, fudge etc.  Click here for the pancake recipe.
  • 1/2 c powdered sugar
  •  Melt Almond Bark according to the package directions
  • Pour the cereal into a large bowl and drizzle the melted Almond Bark over the cereal.
  • Mix gently with a large spoon or spatula.
  • Dump the cake mix and powdered sugar onto the cereal and mix gently with large spoon until all the cereal is evenly coated.
  • Enjoy!! 
  • Store in an air tight container. 

Sugared Cinnamon Almonds (Slow Cooker Style)

My new obsession is Pinterest.  I have pinned so many recipes that I should be cooking non-stop for the next 2 years to try them all.  Depending on the ingredients needed, time to prepare and cook/bake ultimately is how I decide what to tackle first. 

My youngest son loves peanuts (actually they are almonds, but he is 4 so I understand what he means).  Yet he has a sweet tooth and I didn’t want to heat up the house when it was so warm outside.  So I looked at my “pins” on my Pinterest boards and found crockpot cinnamon sugared almonds! (Some people say crockpot some say slow cooker…it’s all the same thing) Yes…I don’t need to heat the house and can have something sweet! (I mean my son can have something sweet.)  I found the orignal recipe from www.crockpot365.blogspot.com however I wanted to have more nuts and after trying more nuts decided that other ingredients should be changed as well.  So here it is:


  • 1 1/2 c sugar
  • 3 T cinnamon
  • 1/8 t salt
  • 2 egg whites
  • 2 t vanilla extract
  • 3 ½ c whole almonds (either raw or roasted & salted) 


  • Spray the stoneware of your slow cooker/crockpot well with cooking spray. In a mixing bowl, combine sugar, cinnamon, and salt. Set this bowl aside.
  • In a larger mixing bowl, whisk together the egg white and vanilla extract.
  •  Pour the almonds into this bowl and stir well to coat.
  • Add your cinnamon mixture to the top of the nuts and toss until fully coated
  • Put the almonds into the slow cooker and cover.
  • Cook on high for 2 hours, stirring every 20-30 minutes or so to keep the almonds on the side of the crock from getting too crispy.
  • Cool fully on a length of foil or parchment paper. (Note when they are warm they may be a little soggy, but they firm up as they cool)
  • Store in an air-tight container.

Time for a cookout!

With fall and cold weather here, we had to take advantage of the beautiful 80 degree weather and have one last BBQ with friends.  I won’t list all of the great food that we over indulged in.  However, I will share what I would consider the highlights.

Pink Paralyzer


  • 1 can pink lemonade concentrate
  • 1 c vodka
  • 1 c water
  • 1 can beer
  • 1 can Sprite or Sierra Mist


  • Mix together lemonade, vodka and water.
  • Add beer and Sprite-blend.
  • Serve and ENJOY!!



Texas Caviar


  • 1 can black beans, drained
  • 1 can blackeyed peas, drained
  • 1 can whole kernel corn, drained
  • 2 peppers, chopped (which ever color you prefer-green, yellow, orange or red)
  • 1 c onion, chopped


  • ½ c oil
  • ½ c cider vinegar
  • ½ c sugar
  • ½ t salt
  • ¼ t pepper


  • Mix together everything but marinade ingredients.
  • Boil marinade.
  • Remove marinade from heat and cool.
  • Pour marinade over caviar and marinate for 24 hours. (Can be served after 2 hours)
  • Drain before serving.
  • Serve with tortilla chips or crackers.


Strawberry Delight


  • 1 lb strawberries
  • 1 carton Cool Whip
  • 3 packets Splenda


  • Clean and cut strawberries.
  • Sprinkle Splenda over the strawberries, stir.
  • Fold in Cool Whip.
  • Serve.


Having Fun with M&Ms

 With two growing boys, including one with an extreme sweet tooth, I almost always have some sort of treats that include chocolate for snack time.   

 No Bake Bars

Yield:  One 15” x 10” x 1” Pan


  • 4 c Cheerios
  • 2 c Rice Krispies
  • 2 c dry roasted peanuts
  • 2 c M & M’s
  • 1 c light corn syrup
  • 1 c white sugar
  • 1½ c creamy peanut butter
  • 1 t vanilla


  • In large bowl, combine the first four ingredients and set aside.
  • In saucepan, bring corn syrup and white sugar to a boil, stirring frequently.
  • Remove from heat.
  • Stir in peanut butter and vanilla, pour over cereal mixture and toss to coat evenly. Spread into a greased 15” x 10” x 1” pan.
  • Cool and cut.


Tyler’s Chex Mix


  • 9 c Chex cereal (Corn, Rice, Wheat or a combination of any or all)
  • 2 c gold fish-pretzels
  • 2 c gold fish-cheddar cheese
  • 1 package (8 oz) Gardetto’s Special Request Roasted Garlic Rye Chips
  • 1 Medium bag M&M (can be plain, peanut, almond, etc)
  • 6 T butter or margarine
  • 2 T Worcestershire sauce
  • 1 ½ t seasoned salt
  • ¾ t garlic powder
  • ½ t onion powder



  • In large microwavable bowl, mix cereals, gold fish and rye chips; set aside.
  • In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted.
  • Stir in seasonings.
  • Pour over cereal mixture; stir until evenly coated.
  • Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes.
  • Spread on paper towels to cool.
  • Add M&Ms.
  • Store in airtight container.



  • Heat oven to 250°F.
  • In large ungreased roasting pan mix cereals, gold fish and rye chips; set aside.
  • Melt butter on stove or in microwave.
  • Stir in seasonings.
  • Gradually stir in cereal mixture until evenly coated.
  •  Bake 1 hour, stirring every 15 minutes.
  • Spread on paper towels to cool, about 15 minutes.
  • Add M&Ms
  • Store in airtight container.


Garbage Can Cookies

Oven: 350   Cook Time: 11-13 minutes   Yield: 7 dozen


  • 1 c butter
  • ½ c sugar
  • 1 ½ c brown sugar
  • 2 eggs
  • 1 t vanilla
  • 2 T milk
  • ½ c peanut butter
  • 2 c flour
  • 2 c oatmeal
  • 6 oz chocolate chips
  • 6 oz peanut butter chips
  • 1 c M&Ms


  • Cream butter and sugars.
  • Add eggs and mix well.
  • Combine vanilla, milk and peanut butter into mixture.
  • Add flour and oatmeal-mix until moistened.
  • Stir in chips and M&Ms.
  • Bake in 350 oven for 11-13 minutes.
  • Cool on pan for 1 minute.
  • Remove and cool completely on wire rack.