Mexican Pile Ups

• 1/2 medium onion, diced
• 1 lb. hamburger
• 3 (8 oz.) cans tomato sauce
• 1 pkg. taco seasoning
• cooked rice (at least 4 cups)

Toppings:

• grated cheese
• green onion
• diced avocado
• diced tomatoes
• salsa or pico de gallo
• sour cream
• corn (I would thaw frozen corn or use canned corn)
• canned beans (rinsed and drained)
• guacamole
• sliced olives
• crushed tortilla or corn chips
• tortilla strips
• cilantro
• diced red or green peppers

1. In a large skillet, brown the beef along with the onion.  When beef is fully cooked drain off any grease.
2. Add the cans of tomato sauce and taco seasoning.  Bring to a simmer and allow to simmer for a couple of minutes.
3. Serve the beef/tomato sauce over cooked rice and top with desired toppings.

I found this recipe here.

Chicken Salad Sandwiches

• 3 cups cooked chicken, diced
• 1 cup celery, diced
• 1 green onion, diced
• 4 hard boiled eggs, diced
• 1 cup mayonnaise
• 1/4 cup Miracle Whip
• 1 Tbsp. lemon juice
• 1/4 tsp salt
• 3/4 cup cashews (We didn't use these)
• lettuce leaves
• 10-12 large croissants (the number depend on how full you fill the croissants)

1. Mix chicken, celery, onion, eggs, mayo, Miracle Whip, lemon juice, and salt together.
2. Slice open croissants and on one half of croissant place a piece of lettuce followed by the chicken mixture.
3. Then sprinkle with cashews and top with over half of croissant.  Repeat until all croissants are filled.

I found this recipe here.

Flatbread Tacos

I found this recipe here.

1 cup (8 ounces) sour cream
2 teaspoons ranch salad dressing mix
1 teaspoon lemon juice
1 pound ground beef
1 can (15 ounces) red kidney beans, rinsed and drained
1 can (14-1/2 ounces) petite diced tomatoes with chipotle chilies , undrained
1/8 cup taco seasoning (this is 1/2 of an envelope)
1 package of grands biscuits
Optional toppings: sliced ripe olives, shredded lettuce, diced green onion and shredded cheese.

To make flat bread, roll out biscuit and fry in a pan using only pam.

1. In a small bowl, combine the sour cream, dressing mix and lemon juice; chill until serving.(at least 30 minutes)
2. In a large skillet, cook beef over medium heat until no longer pink; drain. Add the beans, tomatoes, and taco seasoning; heat through
3. To serve, spread each flatbread with 2 tablespoons ranch sour cream then top each with meat mixture. Sprinkle with toppings if desired. 

Slow Cooker Mexican Pulled Pork

• 2 (8 oz) cans tomato sauce
• 1 Tbsp chili powder
• 1 Tbsp ground cumin
• 2 Tbsp brown sugar, divided
• 1/2 tsp cayenne pepper
• ½ tsp salt
• 3 cloves garlic, minced
• 1 lb pork tenderloin

1. In a slow cooker, combine the tomato sauce, chili powder, cumin, 1 Tbsp of the brown sugar,cayenne pepper, salt, and  garlic.   Stir until well combined.
2. Carefully place the pork into the sauce in the slow cooker.  Make sure it is all covered with the sauce. Cook on low for 8 hours.
3. Remove the pork from the slow cooker and  shred the pork using two forks, pulling against the grain of the meat.   Pour the sauce from the slow cooker into another bowl.  Add the pork back to the slow cooker and add just enough of the sauce to make the meat saucy just like a bbq pulled pork.  Then mix in the remaining 1 Tbsp of brown sugar for extra sweetness.

I found this recipe here.

Tex Mex Frito Salad

• 1 (14.5 oz)can red kidney beans, rinsed and drained
• 1 (14.5 oz)can pinto beans, rinsed and drained
• 10.5 oz  (1 dry pint) container grape tomatoes, halved or quartered depending on their size
• 1/2  (4.25 oz) can of chopped olives
• 1 yellow pepper, diced
• 4 green onions, diced
• 1 cup celery, chopped
• 2/3 of a 16 oz. Catalina Dressing
• 2 1/2 finely shredded Mexican blend cheese
• 1 (10.5 oz) bag of Chili Cheese Fritos

1. In a large bowl, combine the beans, tomatoes, olives, pepper, green onion and celery.  Refrigerate until ready to serve.
2. Before serving, mix in the cheese and dressing until well combined.  Then fold in the chips and serve.  You want to fold in the chips when you are ready to serve or they will become soggy.

I found this recipe here.

Water Sponges

The kids and I made some water sponges to play with in the back yard.  You need 3 sponges to make 1 sponge ball.  Cut each sponge into fourth.  Then just hold them together and tie up with dental floss.  Fluff them out the way you want them and they are ready to go.  Get them wet, and throw.  Fun way to cool off in this heat.  I found the idea here.

Berry Cobler

We found this recipe here.  We made this for the 4th of July.  It was red, white, blue, and delicious.

3 c. all-purpose flour, lightly spooned into the measuring cup and leveled with a knife
1/4 tsp. table salt
2 1/2 Tbsp. baking powder
1 1/4 c. sugar
1/2 c. (1 stick) salted butter
2 eggs
1 c. heavy cream ( I used milk)
zest of one lemon or orange (optional)
4 c. berries (We used blueberries, and strawberries)
1/2 c. brown sugar
Streusel Topping:
1/2 c. sugar
1/4 c. + 1 Tbsp. flour
1 tsp. cinnamon
4 Tbsp. butter at room temperature
Preheat oven to 350. Lightly grease a 9×13″ baking dish and set aside.
In a large mixing bowl, whisk together the flour, salt, baking powder, sugar, and citrus zest. Set aside.
Using a cheese grater, grate 1 cold stick of butter. Lightly toss the butter with flour mixture until it’s mixed evenly and crumbly (don’t over-mix here). Whisk the eggs and then lightly toss them with the flour/butter mixture until evenly absorbed. Add in the cream and mix until combined; the mixture should be quite sticky and a little lumpy (kind of like biscuit dough). Lightly press about 1 1/2 c. of the dough mixture into the bottom of the prepared pan and set it aside.
Toss the berries with the brown sugar and spread it over the prepared “crust.” Drop the remaining dough over the berries and set aside.
Whisk together the sugar, flour, and cinnamon for the struesel topping. Cut in the butter until the mixture is crumbly. Sprinkle over the dough and bake for 45-55 minutes or until the top is golden brown and the crust is cooked through. Serve warm with whipping cream or vanilla ice cream.