Posted in Dog Treats and Eats

Doggie Biscuits (Made With Egg Shells!)


I enjoy spoiling our Lab, Princess, once in a while with special homemade treats. As I was looking around for some recipes, I came across a meatloaf recipe where they stuff the egg in the middle of the meatloaf. But get this… they said to keep the egg shell on the egg! Huh? This was new to me. Dogs eating egg shells?

So I did some research, and apparently egg shells are beneficiary to dogs. It is an excellent source of calcium and protein. Hmmm… who knew? I certainly didn’t.

With all this new information, of course I am going to give her that added calcium and protein that she needs in her diet.

I decided to make her an all-natural-healthy-doggie-biscuits. (I think the word “doggie” sounds cute. Don’t you?)

As soon as I scooped out some peanut butter she comes running into the kitchen. *Sniff-sniff*

Prep Time: Approximately 10 Minutes

Makes: Approximately 21 Biscuits.

Bake Time: 30 minutes


  • 2 1/2 Cups Whole Wheat Flour
  • 2 Eggs (Yes! Including the egg shells)
  • 1/2 Cup Banana
  • 2 Tablespoons Unsalted Peanut Butter
  • Water (optional)


  1. Preheat oven to 350°F (175°C).
  2. With a stand mixer and the paddle attachment; mix together the flour, eggs, banana, and peanut butter on low to medium speed for about a minute. Just enough to mix ingredients together.
  3. Add water one Tablespoon at a time if necessary.
  4. Flour your hands, rolling pin, and outer part of the dough to make it non-sticky.
  5. Roll the dough 1/2″ thick on a lightly floured surface.
  6. Cut the dough with a cookie cutter and place them in a non-stick cookie sheet.
  7. Bake in oven about 30 minutes.
I know you haven’t baked them yet, but can I please have some now?
There they are! I can see them biscuits. I’m looking right at them.

She was one happy camper. She went bananas over them! Ha!

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Posted in Food, Mexican Food

Easy & Healthy Chicken Taquitos

There is nothing like eating some good homemade Mexican food! All my life I had nothing, but Mexican food. Thanks to the good ol’ Mexican traditions that my mother exposed me to. Although she was the one who did all the cooking, I couldn’t help but pick up some tips and tricks from her. She is the greatest cook I know. I mean she could make a full meal out of nothing. My siblings and I could look in the fridge and find nothing that would make for a meal. Then she’d come along and grab a few items and create some deliciousness. Her cooking abilities still fathom me.

So, this is where I bring you to this recipe that I happen to put together. Feeling so proud that maybe, just maybe, I picked up a thing or two. Thank you Mama. I hope you’re proud.

Now that I have this delicious recipe, I am going to share it with you knowing that you are going to add it to your favorite recipe box. Or pin it on Pinterest to save. Just hit the “PIN” botton on any of the pictures or through the “Pinterest” button at the bottom of this post under the “More” button.



Cooking Time: Approximately 30 Minutes.

Makes: Approximately 8 taquitos

Things you’ll need:

  • 2 Tbsp Oil
  • 2 1/2 Cups of Cooked Shredded Chicken
  • 1/4 medium onion (finely diced)
  • 4 oz Can of Green Chilies (roasted, peeled, and diced)
  • 2 Tbsp Lemon Juice
  • 1 tsp Cumin
  • 1/4 tsp Black Pepper
  • 1/4 tsp Salt
  • 1 Cup of Shredded Cheddar Cheese
  • 8 Flour Tortillas (I used the 6″-7″ round tortillas)



How to make it:

  1. Preheat a large saucepan at medium heat.
  2. Pour in the oil.
  3. Stir in the chicken, diced onions, and the green chilies together.
  4. Cook till onions are soft and tender.
  5. Stir in the lemon juice, cumin, black pepper, and salt into the chicken mixture.
  6. Let chicken mixture cool about 5-10 minutes to add the cheese.
  7. Preheat a medium saucepan on medium heat to pan fry the taquitos.
  8. Meanwhile, warm the tortillas in the microwave for about 30 seconds.
  9. Once the new pan has been preheated, spray the pan with a non-stick cooking spray. (I don’t use any additional oils the spray will do; this will keep your taquitos crispy without the grease).
  10. Individually, start adding the chicken mixture into the lower part of the tortilla, roll up the tortilla, and place the seam-side down into the medium saucepan. Repeat the filling and rolling process with the remaining tortillas.
  11. Turning the taquitos around till all edges are to a golden brown.
  12. Now you’re ready to serve and enjoy!

Best if served with fresh salsa, guacamole, and/or sour cream. ¡Buen Provecho!



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Posted in Blog, Money and Savings, Uncategorized

Saving For Christmas When We Just Had Christmas

Saving For (2)There is no such thing as thinking too far ahead when it comes to saving money; especially for Christmas. I am vowing to myself that this year I will have the extra cash to spend for those that mean a lot to our family. For example: our children’s teachers. Other people that we like to think about as well are: the mailman and our sanitation-men. I want to be able to give them a little something to show them that we appreciate their work and they are being noticed. Without going over budget.

$5 a month starting this month of February till December is my plan. It will total up to $55! It might not seem much to most, perhaps a lot to others, but this is where our situation is at and I am going to do what I must. I’m a giver, and when I can’t do little things like this I feel awful. Something that Givers understand.

Why am I saving you ask?

Well, if you think about that time of the year we start out with Thanksgiving. Then you think about pictures, cards, your kids, family, decoration, donations, heating, you name it; it all mounts up to spending. No matter how inexpensive you want to make things. This includes DIY projects and homemade treats. It still costs money. I’m saving this amount for the purpose of being able to give without thinking if I can afford it. Which I know most of the time I can’t and regret not saving. Which is what brought me to this post.

I want to encourage you to save, as I am doing this for myself as well. It may get tempting to spend it so here are things I need to remind myself:

  • Do not touch the money unless you are putting money in.
  • Remember those feelings that you may have when money becomes an issue. Especially, at that time of the year.
  • How that feeling of relief and content you will have knowing that this money was saved specifically for those good deeds that you’ve been wanting to do for a long time now. Without that guilty feeling of not being able to afford it.
  • How appreciative those people will be that their hard work is being noticed. It might boost their willingness to work more. Their productivity will go up.
  • It will be used for DIY projects, gift cards, and homemade treats.
  • I might have some cash left over for family gifts as well.

So many plans. So little time. So little money. Saving now is my best bet.

I will keep you posted later in the year on how I was able save and what I did with the money.

What are your ways of saving money for Christmas? Any tips or suggestions you are willing to share with me and other readers?


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Posted in Cleaning and Organizing

4 Ingredient Multipurpose Solution

There are many benefits for you to try this multipurpose cleaning solution in your home:

  • It has 4 simple household ingredients
  • Leaves your surfaces with a great shine
  • It is a great money saving solution
  • You can use this on any surface including granite!
  • For your stainless steel
  • Eco friendly
  • And so much more…

So let’s get started.


Here are the 4 ingredients you will need:

  1. 2 Cups of hot water
  2. 1 teaspoon of borax
  3. 1/2 teaspoon of concentrated dish soap
  4. 3 Tablespoons of vinegar

You will also need a spray bottle; 16oz or bigger.


How to make it:

  1. Bring the two cups of water to a boil in a small pot.
  2. Pour boiling water in a tempered glass bowl.
  3. Add the borax and mix till dissolved.
  4. Leave the water to cool to room temperature.
  5. Add the soap and vinegar to the water mixture.
  6. Pour the water mixture into a spray bottle.
  7. Shake.

Now you are ready to use.

Look at that shine!


Best used for:

  • Countertops
  • Sinks
  • Faucets
  • Shower(s)
  • Tub(s)
  • Toilet(s)
  • Mirrors
  • Windows
  • Appliances
  • Stainless Steel
  • And so much more…

*I would like to thank my sister-in-law for sharing this recipe to me.😊

Did you like this tutorial? Did you give it a try? Leave a comment of your experience.

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Posted in Desserts

Semi-Homemade Cookies & Cream Ice Cream Cake

I love making things right out of my home. Being able to create and say, “I made it myself” is the most satisfying feeling ever. Especially, when everyone gets to enjoy it too. You don’t necessarily have to make everything from scratch in order to make something great. When it comes to ice cream, I’m not an expert, nor am I qualified enough to be able to make it from scratch. I hope someday I’ll take the courage to try it. It is in my bucket list. Just way-way down at the bottom of the list;).


With that being said, I introduce you to this Semi-Homemade Ice Cream Cake.

I started out with making the brownie as directed on the back of the box. Any brand and flavor will do. Place the brownie batter in a 9″ round springform pan. Bake it in the oven as directed on the back of the box, take it out of the oven, and set to cool on a wire rack.

Meanwhile, the brownie is cooling, take the ice cream out into the counter to thaw out. The ice cream should be loose enough to mix with a wooden spoon but not runny. If your home is too warm, wait to take the ice cream out.

Once the brownie has cooled completely, take the springform pan ring out and keep the bottom part of the pan under the brownie. Cut the brownie evenly in half. Place the springform ring back on.

Mix the ice cream with a wooden spoon until it is evenly creamy. The ice cream should be more on the thicker side than soft when your mixing. Pour the ice cream on top of the brownie inside the springform pan. Even out the top of the ice cream with a long flat kitchen tool or cake spatula. Cover it with plastic wrap making sure you’re careful not to damage the top. Then put it in the freezer for 6+ hours or overnight.

If you take it out any sooner, as firm as the ice cream may seem, it will crack when you open the springform pan ring. Trust me, I learned that one the hard way.😉


Now it is time to make the Oreo crumb frosting. Place the frosting in a frosting piping bag using the Wilton 1M as your piping tip.

Once your ready to frost, take the cake out from the freezer. Let it sit on the counter for about 2-5 minutes before removing the ring. Slowly, open the ring. Take the ring out and the bottom of the springform pan from the cake. Place the cake on a 9″ round cardboard or parchment paper, and place it on a rotary stand.

With a clean cake scraper, scrape a thin layer off on the sides and top of the cake to smooth out any bumps or creases to make a clean finish look. Clean the scraper every time you take it off the cake to avoid adding the scrapped ice cream back on the cake.

Pipe the icing along the topside of the cake, and in the middle make a bigger mound by squeezing the piping bag a little more firm. Place the Oreo Cookies on every mound of icing and three in the middle mound.

¡Voilà! You made an awesome and delicious cake to eat and enjoy!


Semi-Homemade Cookies and Cream Ice Cream Cake

Yields: 9-18 slices

Prep Time: 10 minutes

Bake Time: -/+ 30 minutes

Freezing Time: 6+ hours/overnight

Things you need for cake:

  • 9″ Springform Pan
  • Cake scraper (any flat utensil will do)
  • Brownie Mix (family size)
  • 1-3/4 quarts of cookies and cream ice cream
  • 12 Oreo Cookies

For the frosting:

  • 1/2 cup unsalted butter (at room temperature)
  • 4 oz cream cheese (at room temperature)
  • 2-3 cups of powdered sugar
  • 1 tsp pure vanilla
  • 8 finely crunched Oreo Cookies
  • piping bag
  • Wilton 1M tip


  1. Mix brownie as directed on the box and pour it on a 9″ springform pan. Bake for 30 minutes or as directed on the box. Once baked, take it out of the oven and place it on a cookie rack to cool.
  2. Once brownie is cooled, take the ring off the brownie. Evenly cut the top of the brownie to make a thin bottom layer. Put the pan ring back on the brownie.
  3. Take the ice cream out of the freezer to soften it out a little. About 5-10 minutes. Pour the ice cream in a large bowl and mix with a wooden spoon to make an even smooth consistency. The ice cream should not be melted but more of a thick paste consistency. Pour the ice cream in the springform pan with the brownie. Smooth out the top, cover with plastic wrap, place it in the freezer for 6+ hours or overnight.
  4. To make the frosting; in a mixing bowl, beat both butter and cream cheese till well combined. About 3-5 minutes. At the lowest speed, add the sugar and mix. Once the sugar is mixed, add the vanilla and cookie crumbs till well combined.
  5. Take the cake out and leave it sitting out for about 2-5 minutes. Take the cake out of the pan and into a decorative cardboard or plate. Smooth the sides and top of the cake.
  6. Cut the tip of the piping bag and place the decorative tip in it. Put the frosting in the piping bag, twist the top end to close off, and start piping swirls onto the cake using   pressure from your hand to pipe making a total of 9 swirls and one in the center of the cake.
  7. Place the 12 cookies into the pipped swirls.
  8. You made it! I hope you enjoyed this tutorial and are ready to make more!😉


Did you enjoy this tutorial? Please leave a comment.

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Posted in Food

Easy Delicious Taco Salad


When you want something homemade, quick to make, and becomes a favorite dish even for some picky eaters then this dish is for you and your family.

I tend to think that my kids aren’t picky eaters, and eat everything I make, but I would be dreaming.

Children’s plate.

So, in my attempt to step into reality I gather my mind and make something good. See what happens when my mind is not so busy? I start to think better.

With a family of 6 this recipe not only is delicious and makes everyone want more, but there is plenty enough for my family to have seconds and leave plenty for leftovers. Lunch anyone?


Easy Delicious Taco Salad

  • 6-8 taco salad shells
  • 1lbs. – Lean ground turkey
  • 1/2 pkg.- 1.25oz chili seasoning
  • 1/4 – medium onion
  • 1/4 can – 15.5oz Black Beans
  • 1/4 can – 15.5oz Pinto Beans
  • 1/4 can – 15.5oz Light Red Kidney Beans
  • 1/4 can – Sweet Whole Corn
  • 2 cups of instant rice
  • 1/2 lettuce (thinly shredded)
  •  6oz shredded sharp cheddar
  • Diced tomato (optional)
  • Salsa (optional)
  • Diced avocado (optional)


  1. Prep the lettuce, cheese, and tomatoes. Cover and put in the refrigerator till needed.
  2. Brown ground turkey in a large pot on medium heat. Meanwhile; boil 2 cups of water in a medium pot to make the rice.
  3. Once the meat is fully cooked, add the onions, chili seasonings, beans, and corn. Stir to combine and heat till the ingredients are hot. About 10 minutes or till bubbly.
  4. Once the 2 cups of water boils, stir in the 2 cups of instant rice. Cover, turn off the burner, and remove from heat immediately. Leave covered for 5 minutes.
  5. Arrange the taco shells on the plates.
  6. Layer the ingredients inside the shells starting with rice on the bottom, following with a layer of chili, lettuce, cheese, tomato, avocado, and salsa on top.



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