Muy Bueno!

My husband is a big fan of Latin style food, so I'm always looking for new recipes that highlight Latin flavors. This recipe is a winner. Have you ever made a recipe for pork and found the outcome dull and flavorless? Well, I'll be the first to admit that I have. I'm pleased to post this flavorful pork recipe for your enjoyment. With just a few ingredients, you'll find this pork relatively affordable, too. Plan your meals according and use the leftovers the following day. I shredded the leftover pork for quick rolled tacos with guacamole, cheese, sour cream, and hot sauce.

Latin Style Pork Roast

2 lbs. Boneless Lean Pork Roast
2 packets Sazon (Goya) with Coriander and Annatto
Adobo Seasoning
2 Tbsp. Dried Oregano
Nonstick Cooking Spray


Preheat the oven to 375 degrees. Sprinkle Adobo seasoning on the roast and rub in. Rub Sazon into pork. Rub the oregano into the roast. Allow the roast to marinate for deeper flavor or cook right away. Place the roast in a shallow baking pan that has been coated with non-stick spray. Bake for about an hour, or until the internal temp. is at least 160 degrees. Remove from the oven and cover the pan with aluminum foil. Allow to sit for 15 minutes. Slice as desired.

A Little Salt, A Little Sweet...That's What Great Cookies are Made Of!

Who doesn't love a yummy chocolate chip cookie? Who doesn't love a chocolate covered pretzel? Why not make a chocolate chip pretzel cookie? Awesome, right? And oh, so good! Try this new take on a chocolate chip cookie with this super simple recipe by adding coarsely chopped pretzels for the perfect balance of buttery, salty and sweet. These are sure to satisfy your craving!



Chocolate Chip Pretzel Cookies

3/4 C. Butter, softened
3/4 C. Granulated Sugar
3/4 C. Dark Brown Sugar, Firmly Packed
2 Large Eggs
1 1/2 tsp. Vanilla Extract
2 1/4 C. plus 2 Tbsp. All-Purpose Flour
1 tsp. Baking Soda
3/4 tsp. Salt
1 1/2 C. (12 oz. package) Your Favorite Chocolate Chips, Milk or Semi-Sweet
2 C. Coarsely Crushed Pretzels

Preheat oven to 350 Degrees. Beat butter and sugars at medium speed with an electric stand mixer until creamy. Add eggs and 1 1/2 tsp. vanilla, beating until blended.
Combine flour, baking soda, and salt in a small bowl, gradually adding to butter mixture. Beat just until blended. Beat in chocolate chips and pretzels just until combined. Drop by heaping tablespoonfuls onto baking sheets. Bake at 350° for 10 to 14 minutes or until desired degree of doneness. Remove to wire racks, and cool completely.

Dip into Buffalo Chicken Heaven

The countdown is on; Tomorrow is Superbowl Sunday 2011, Steelers vs. Packers. When thinking of a favorite appetizer while watching football, many people would envision Buffalo wings. Here's a recipe that condenses the flavor of wings into a creamy, cheesey, yummy dip. Choose a dipper of your choice...Celery stalks, Crackers, Tortilla Chips, or Sliced Baguette, maybe even toasted, if preferred. Don't question it, just make it! Buffalo Chicken Dip is a definate crowd pleaser.

Buffalo Chicken Dip

1 pkg.(8 oz.)Cream Cheese, cubed
1 1/2 cups finely chopped, cooked chicken (I use a store-bought Rotisserie Chicken)
2 stalks celery, finely chopped
1/2 cup Kraft Roka Blue Cheese Dressing
1/2 cup hot sauce for Buffalo wings


Combine ingredients in medium microwaveable bowl. Microwave on HIGH 5 min. or until cream cheese is melted and dip is heated through, stirring after 3 min.
(Pour into small slow cooker or fondue pot to keep warm until ready to serve, if desired.)

Kitchen Sink Cookies

This recipe is called "Kitchen Sink" cookies as a play on using everything "plus the kitchen sink" in the batter. "Kitchen Cabinet" cookies would also be a fitting name. When I first made these cookies, I literally emptied out every chip, chunk, and tidbit out of my baking cabinet and added them to my cookie batter. I particularly enjoy the little chewy pockets that the marshmallows create, the crunch of the toffee, and decadence of the chocolate. Feel free to add any ingredient of your choosing, including the kitchen sink.

Kitchen Sink Cookies

2 sticks unsalted butter, at room temperature
1 C. dark brown sugar, packed
1/2 C. granulated sugar
2 large eggs
1 tsp. natural vanilla extract
2 1/4 C. all-purpose flour
1 tsp. salt
3/4 tsp. baking soda
1/2 C. peanut butter chips
1/2 C. toffee chips
1/2 C. mini-marshmallows
2 C. semisweet chocolate chunks or chips, or your favorite chocolate

Preheat oven to 350 degrees. Cream butter until fluffy. Add dark brown and white sugar and mix until thoroughly blended with butter. Add eggs, l at a time, and mix until thoroughly blended. Add vanilla extract and mix at low speed to combine well. In a separate bowl, mix flour, salt, and baking soda. Add flour mixture to butter/sugar mixture and mix at low speed, until thoroughly blended. Mix briefly at medium speed until completely combined. Add peanut butter chips and mix on low speed until thoroughly combined. Add toffee ships and mix on low speed until thoroughly combined. Add mini-marshmallows and mix on low speed until thoroughly combined. Add chocolate chunks and mix on low speed until thoroughly combined. Refrigerate batter for a few hours or overnight until cold. Line baking sheet with parchment paper and drop heaping teaspoonfuls of batter 2 inches apart. Bake for approximately 12 to 18 minutes. Cookies are done when they are golden brown around edges and soft (not bubbly) on top. Let cool on wire rack.

'Tis the Season for Gingerbread Milkshakes

While I was pregnant with my oldest daughter, my husband and I were practically Red Robin groupies. We frequented the restaurant about twice a week, never less. Once Christmas time came around, we encountered the Gingerbread Milkshake. Knowing we'd spend far more money than would be acceptable on this delicious treat, I decided to start surfing the Net to find it's secret. After diving into a few recipes, I played with the ingredients until I found a match for my own tastebuds. I, now, make large batches of milkshakes and throw in an ingredient here and there until it tastes just right. Hope you enjoy this season pleaser year round!


Gingerbread Shake

1½ oz. Gingerbread Syrup (I bought a large bottle from Starbucks.)
2 oz. Milk
2 Tbsp. Graham Cracker crumbs
14 oz. Vanilla Ice Cream
1 gingersnap cookie
Whipped Cream

Blend syrup, milk, ice cream, and 1 Tbsp. graham cracker crumbs. Pour into glass. Top with whipped cream, remaining graham cracker crumbs, and a gingersnap cookie.

Easy Tortilla Soup

Our family loves Mexican flavors. Here's my take on Tortilla Soup. A few ingredients may not be conventional, but they're sure to please. I never have leftovers of this soup. My husband and children gobble this up along with a pile of freshly made quesadillas.

Mandy's Tortilla Soup

1 Tbsp. Extra Virgin Olive Oil
1 Onion, diced
2 garlic cloves, minced
1 32 oz. container chicken broth
1 14.5 oz. container diced tomatoes (Crushed are OK)
1/3 C. Salsa
1 15.5 oz. can corn, drained
1 15.5 oz. can Black Beans, drained
1 Rotiserrie Chicken, diced or shredded
1 avocado, diced
1 tsp. Cumin, or to taste
Salt and Pepper, to taste
2 Tbsp. Chopped Cilantro
Crushed Tortilla Chips
Lime Wedges
Sliced Green Onion

In soup pot, heat oil over medium heat. Add onion, cook until soft. Add garlic. Stir in chicken broth, canned tomatoes, and salsa. Bring to a boil. Reduce heat and simmer about 5 minutes. Stir in corn, chicken, black beans, cumin, salt and pepper. Heat through. Stir in cilantro and avocado. When serving, squeeze lime wedge in each bowl and garnish with wedge, green onions, and tortilla chips.

Nauvoo Potatoes

I'm always trying to find or create side dish recipes that please the entire family. Nauvoo Potatoes is one of those recipes. My mom made this recipe often throughout my childhood. I continue the tradition and make it for my own children. I usually try to make any recipe that I find "better," but not this one. It's perfect just the way it is. I hope you enjoy as much as I have!

Nauvoo Potatoes

5-6 Potatoes, Peeled, Diced, and Boiled
1 can Cream of Chicken Soup (canned or equivalent of homemade)
1 C. Sour Cream
3/4 C. Shredded Cheddar Cheese (a little more doesn't hurt)
1 stick butter, melted
1/4 C. chopped onion or green onion 

Salt and Pepper

Preheat oven to 350 Degrees. Mix Cream of Chicken Soup, Sour Cream, Cheddar Cheese, butter, and onions.  Add potatoes.  Season well with salt and pepper, to taste.  Spread in buttered baking dish. Bake for 30 minutes.