* 2 lbs ground beef

* 3 tsp minced garlic

* 1 large Yellow onion, diced 

* 2 1/2 cups water

* 1/2 cup beef broth

* 1/3 cup olive oil

* 2 (15-ounce) cans tomato sauce

* 2 (15-ounce) cans diced tomatoes

* 1 T Italian seasoning

* 1 T Adobo Seasoning

* 1 T seasoned salt

* 1/2 T black pepper

* 2 cups elbow macaroni, uncooked

* 1 cup shredded  Cheese

Optional: canned corn and canned green beans


1. In a large pan, saute your ground meat in skillet over medium-high heat until HALF cooked, remove from heat. 

2. Add garlic, onions, olive oil & cook until meat is fully cooked.

3. Add water and broth, tomato sauce, diced tomatoes, italian seasoning, bay leaves, and seasoned salt, pepper and adobo seasoning. Mix well. 

4. Lower heat and cover – allow to cook for about 20 minutes, stirring occasionally.

5. Add in the uncooked elbow macaroni to the skillet, stir well until everything is combined

6. Cover once again and allow to simmer for about 30 minutes

7. If it needs more liquid, add more broth or even a little water (add the corn and green beans if your adding them!)

8. Add half the cheddar cheese and mix until combined

9. Add more cheese on top (if wanted) right before serving!

Garlic Red Potatoes

Garlic Red Potatoes

4 cups chicken broth

1 stick butter

2 spoons of garlic

Salt to taste

12 small potatoes

Poke holes in each potato with a fork

Cook on medium in the liquid covered, til tender

Take lid off and boil on high til liquid reduces in half then turn off

Cut each potato in half and lay face down in the buttery liquid for 10 minutes 

Mexican Shrimp Cocktail

1/3 cup Yellow onion, chopped 

1/4 cup freshly squeezed lime juice 

1 pound chilled cooked medium shrimp – peeled, deveined, and tails removed 

2 roma (plum) tomatoes, chopped

1 cucumber, finely chopped

1 stalk celery, finely chopped 

1 jalapeno pepper, seeded and finely chopped 

2 teaspoons salt 

2 teaspoons ground black pepper 

1 1/2 -2 cups chilled tomato and clam juice cocktail (such as Clamato)

1 cup chilled ketchup

1 bunch fresh cilantro – stems discarded and leaves chopped 

2 tablespoons hot sauce

2 avocados – peeled, pitted, and chopped

Mix onion with lime juice in a small bowl and allow to stand for 10 minutes. Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a bowl until thoroughly combined.
Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl; stir dressing into shrimp mixture. Gently fold in avocados. Cover and chill thoroughly, at least 1 hour.

Cream Cheese Pound Cake

Cream Cheese Pound Cake

Pics coming soon!

1 1/2 cups butter, softened

1 8 oz packagecCream cheese, softened

3 cups sugar

6 large eggs

1 1/2 tsp vanilla extract

3 cups all-purpose flour

1/8 tsp salt

Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Add vanilla mixing well. Combine flour and salt, gradually add to butter mixture, beating at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan. Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan. This will help keep the cake moist. Bake at 300°F for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.
1 cup powdered sugar

1/2 tsp vanilla

1 TBS milk (more or less)

Mix together till desired consistency is reached, but should be thin. Add more milk one teaspoon at a time to get the thinness you want. Drizzle over cooled cake.