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.