Spare Ribs

Boneless pork ribs , put in crockpot, salt and pepper, 1/2-3/4 can soda (no diet, I use DP obviously)

 cook on high for 4-5 hours ish. If it’s a full crockpot might be closer to 6 hours. 

Once they are done, drain off all liquid and fat chunks and return to crockpot. Cover them in bbq sauce and serve once the bbq sauce heats up. Usually around 30 min. 

Tres Leches

 CAKE

1 box vanilla cake mix

1/2 cup butter melted

1 cup milk

4 eggs

1 tsp vanilla 

Preheat oven to 350. Spray a 9x13 pan with non-stick spray and set aside. combine cake ingredients and mix. 

Bake for 25-20 minutes. Let cool for 15 minutes then poke holes in the top of cake with a skewer or toothpick.

MILK MIXTUR

1 and 1/2 cups whole milk

14 ounces sweetened condensed milk

16 ounces evaporated milk

While cake is cooking combine above ingredients. Pour milk mixture evenly over the top of the cake. Refrigerate for at least 1 hour. Preferably longer.

Top the cake with Fresh whipped cream and fruit of choice. 

Hot corn dip

• 4 

  to 5 ears corn, shucked

• Vegetable oil, for brushing

• Salt and pepper, to taste

• 1/2 

  red onion, diced

• 2 

  cloves garlic, minced

• 1 

  red bell pepper, seeded and diced

• 1 

  green bell pepper, seeded and diced

• 1 

  fresh jalapeño, seeded and diced fine (scrap out half the seeds and membranes)

• 2 Tbsp. 

  butter

• 1 

  (8-oz.) package cream cheese, softened

• 1/2 cup 

  mayonnaise

• 1/2 cup 

  sour cream

• 1 lb. 

  monterey jack cheese, grated and divided

• 2 

  green onions, sliced

• Chili powder, for sprinkling

• 1 

  (4-oz.) can diced green chiles

• Tortilla chips, to serve

Spinach Artichoke Dip

• 8 oz light cream cheese full fat is fine but I used light
• 16 oz light sour cream same you can use full fat if you want
• 1 stick 1/2 C butter
• 10 oz frozen chopped spinach thawed and squeezed to remove excess liquid
• 14 oz Artichoke Hearts
• 4 oz diced chilies mild drained (don’t worry this doesn’t make it spicy AT ALL pinky promise)
• 1 1/2 C shredded Parmesan cheese
• 1 TBS chopped garlic

Instructions

Easiest Method

• Chop artichokes.
• Drain off any excess liquid from spinach and chilies.
• Combine everything in crock pot and allow to heat through (about 40 minutes).

Fast Method

• Combine the cheeses, butter, and sour cream in a pot over medium heat or on sautee in an Instant Pot pressure cooker until melted and combined.
• While the cheese is melting drain and chop the artichokes and drain any excess liquid off of the spinach.
• Stir the spinach, artichokes, chilies, and garlic into the cheese.
• Serve warm. This makes enough to fill a 2 quart crock pot.

Bacon Swiss Salad

 

Mexican Rice

 - 2 cups long grain rice

-1/8 cup vegetable oil

-8 oz can tomato sauce

- 1 tsp salt

- 2 cloves minced garlic

- 4 cups chicken broth

- dash of cumin

- dash of onion powder

- dash of pepper

Heat oil in large pan on medium heat

Add rice and garlic and cook until rice is golden brown

Add chicken broth, tomato sauce, and remaining spices 

Stir and cover pan until rice begins to boil

Turn heat down to a simmer and let rice simmer until cooked and liquid is gone. Stirring frequently. 

Fluff when rice is completely cooked

Oven Fries

Cut up your potatoes and soak them in cool water for about 10 minutes.

 Get a large ziplock bag with 2-3 cups flour, salt, season salt, pepper, garlic powder 

 Shake it all together. 

Put foil on you pan and put a 1/4 cup oil on the pan.

 Put half of the potatoes in the bag and shake and then put them on thepan and them do the rest! 

Sprinkle another 1/4 oil on the top 

bake for 30-45 minutes on 450! 

You know I don’t do exact but here is my best guess!