Camp Spooky At Knott’s Berry Farm!

Disclosure: GigaSavvy is the contributor for this post.

It’s that time of year again, Camp Spooky time at Knott’s Berry Farm!  I’ll be heading there this year with my family and a few friends to enjoy.  There’s a bunch to do for the kids like the Peanuts Costume Parade in the Camp Snoopy Theater, where kids will be invited to participate with a costume contest to follow.  Also in the theater will be a Halloween Party show staring the Peanuts called, “The Monsters as Coming, Charlie Brown.”

There’ll also be a Mini Monster Maze, which is a fun obstacle course with treats to be given at the end.  And then there’s the spooky Photo Forest and a Witches Potion Station!  Being a food-freak, I have to mention that the food at Knott’s is to die for.

All that and a bunch more.  The real cool thing is that the Knott’s 2015 season pass will be at it’s lowest price of the year.  You should really consider taking advantage of this because there’s so much to do all year round at Knott’s.  There are a few plans to choose from.  Take a look at them here:

Hope to see ya’ll there,

 Happy Halloween!

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Pan Dulce French Toast With Dulce De Leche Sabor And A Cup Of Joe #GiveAway

Pan dulce french toast drizzled in coffee-mate dulce de leche #LiveLifeLatin

When I was a little girl my grandfather would come home Friday afternoon from a long week of working hard with a brown bag filled with pan dulce. He would place the sweet bread in a dish on the table in preparation for his weekend routine. I always knew on Saturday morning as I heard the clink of his spoon stirring his ceramic cup that he was enjoying a cup of coffee with a little bit of abuelita chocolate grated in and an entire piece of pan dulce. He would set out a small jar of dulce de leche for me to have as a spread on my pan dulce in the event that I may have wanted to be extra sweet that morning.

Once Sunday morning would roll around the pan dulce would be hard and perfect for a french toast breakfast. I would rise early and watch my grandfather as he dipped the two day old stale bread into a creamy bath of eggs, milk and cinnamon. He would then butter a pan and cook the wedges into Mexican French Toast perfection. He would then place it on a communal platter and drizzle the top with dulce de leche and berries.  I would take a plate and so would he, and as I became older I would join him in washing it all down with a warm cup of coffee.

This was our ritual, our bonding time, our time to catch up while the rest of the house still found peace in their dreams. He would share stories of his childhood living in between Juarez, Mexico and El Paso, Texas and how rough it was for him, his single mom, and all his siblings living through the depression. Some of the stories were so unreal and sad that all I could do was be thankful that he made his way via a freight train to Los Angeles to build a life here, and make the best of his situation. His stories play out like a beautiful mariachi ballad drenched in tears and boisterous laughter. He is my hero.

Recently I was at a tasting and the Mexican chef made french toast out of pan dulce. It immediately took me back to the days of living under the same roof as my grandfather and enjoying Sunday breakfast with him drenched in our latin history. I decided to recreate the dish with my own spin to it. As I was shopping for the ingredients I went to grab some coffee-mate for the cafesito, and noticed they now made Dulce De Leche flavor and Abuelita chocolate flavor, yes you read right. Can you believe that deliciousness? I grabbed two of each, one for him and one for me. This past Sunday I invited him over for a pan dulce french toast breakfast and stories of our Hispanic heritage and waited to hear the clink of the spoon against the ceramic mug.

ingredients for pan dulce french toast

Ingredients for pan dulce french toast in a dulce de leche sabor:

  • day old pan dulce
  • 3 – eggs
  • 1/2 – cup milk
  • 1/2 – teaspoon ground cinnamon
  • 1/2 – teaspoon vanilla extract
  • butter to grease the pan
  • 3 – tablespoons coffee-mate dulce de leche flavor
  • 1 – cup powdered sugar
  • fresh berries
  • a cup of coffee
  • 1 – tablespoon coffee-mate abuelita flavor


  1. On a large cutting board slice pan dulce into wedges. Set to the side.pan dilc cut into wedges
  2. In a bowl whisk eggs, milk, cinnamon, and vanilla extract together.
  3. Lightly dip pan dulce wedge into egg batter. Dip pan dulce into egg mixture
  4. In a pan over a medium flame add a small amount of butter to grease pan. Once melted, add in soaked pan dulce wedge. frying pan dulce in butter
  5. Fry pan dulce in butter on all side until fully cooked about two to three minutes per side.
  6. Place on a large plate.
  7. In a small bowl whisk coffee-mate dulce de leche and powdered sugar, until there are no clumps. making dulce de leche coffee-mate drizzle
  8. Place dulce de leche mixture in a small plastic bag and cut a small snip in the end. Drizzle over the french toast. drizzle
  9. Top with berries. top pan dulce french toast with berries
  10. Serve with a cup of coffee and Coffee-Mate abuelita flavor.  Coffee-Mate latin flavors

WAIT…. There’s more! I am giving away a Coffee-Mate kit! The giveaway consists of 1 hand designed coffee mug (by my buddy Crafty Chica), two coupon vouchers, a set of coffee coasters, and a coffee sleeve (pictured below). Enter for a chance to win!

Posted in Breakfast Club, Foods for LENT, Presley's Panaderia "Bakery", Recipes, Sweets, Vegetarian Corner | Tagged , , , , | 3 Comments

I’m Proud To Announce I Am A Spokesperson For Barilla!

A photo of Barilla pasta

There are some foods that take your breath away and transport you to another place. That’s what pasta does for me. It reminds me of all the marvelous food journeys I’ve been on. It transports me to the streets of Italy where I happily found myself in pasta heaven many moons ago. It takes me to the kitchen of my friend Andrea who cooks the most fantastic Italian food, as he is Italian (from Perugia, Italy) and quite an amazing chef. It takes me to my grandfather’s cocina who latin-ized pasta for me at a young age with a bowl of fideo (broken spaghetti). Barilla pasta brings me into my own kitchen where I weave all these memories into my personalized creations. I say Barilla pasta because it is my brand of choice and has been for as long as I can remember.

I have been creating recipes using Barilla since before I started this blog, so you can only imagine my excitement when I was contacted on behalf of Barilla to join forces with them as a spokesperson along with two other lovely ladies. I swear I was giddy. I quickly imagined myself swimming in a pool of pasta, okay maybe not a pool but at least indulging in a bucket of macaroni elbows.

Spokepersons Of Barilla Laura, Alejandra, and Nicole

Two weeks ago I traveled to Chicago to visit the Barilla headquarters. I didn’t quite swim in a pool of pasta but I did learn some interesting tips from the house chefs about pasta, and it turns out, I had been doing a few things wrong all this time. For instance, I would always run my pasta under cold water after I had boiled it, and I learned from Chef Lorenzo to take it straight from the boiling water and into the sauce instead. He also taught me to under cook the pasta by two or three minutes then place it in a sauce and allow it to finish cooking in the sauce for the remainder of the time. Chef Lorenzo made us a lovely spaghetti dish and a spectacular creamy béchamel spinach lasagna. We (myself, Alejandra Ramos from Always Order Dessert, and Laura Muller from Las Recetas De Laura) got an additional lesson from Top Chef Carlos Gaytan (pictured below) who made a few amazing latin pasta dishes, penne in a chicken tinga that was loaded with chipotle peppers, and a spicy jalapeno macaroni salad topped with squash blossoms. After that lesson/tasting I knew why he was on Top Chef! It was inspiring and fueled me with a continued desire to experiment ala latin pasta for my family and friends. I feel confident when I use Barilla that my pasta is not going to clump or stick, and it’s superior quality and taste will act as a blank canvas for my traditional Hispanic ingredients. My grandfather’s influence has really left an imprint on how I approach pasta in the kitchen…always with a latin flair.

Top Chef Carlos Gaytan

Barilla house chefs

I am proud to announce that I am an official spokesperson of Barilla pasta and will be creating some additional pasta dishes on their behalf! Follow my pasta journey with these hashtags:  #PastaATúEstilo and #ItsPossibleWithBarilla I promise it’s going to be delicious.

Disclosure: This is a sponsored post on behalf of Barilla, however,  my opinions are entirely my own, and I have not been paid to publish positive sentiments towards Barilla or their products.

Posted in Announcement, Odds & Ends | Tagged , , , , , | 7 Comments

Grape Goat Cheese Pistachio Nibbles

Grape goat cheese pistachio appetizers #WMTMoms

I have a friend who is getting married in a couple of weeks and asked me to make a fancy appetizer for her bridal shower.  She said she wanted something super tasty, simple, in season, and then she threw in the words “elegant and stylized.”  I pondered this idea for a while and wondered what I could come up with.  I never want to disappoint a bride, especially in her glorious moments of celebration.  My thinking cap was running on overdrive when the idea of grapes crossed my mind.  Grapes are in season and super tasty right now, that was all I needed to get the ball rolling.  I started looking around my local markets for grapes.  I’m the type of person that will pick a grape from the package before I purchase a bag, clean it on my clothes, and plop it in my mouth to measure how sweet they are.  I walked into Walmart and lo and behold was a huge display of grapes.  I ran over and scanned the wide variety they had…. seedless, organic, table, seeds, champagne, green, red, and black.  Hmmmm, choices.  I settled on black seedless grapes, not only would they add a pretty color to my appetizer, but they were the most flavorful.

I personally love grapes paired with nice cheese and must admit to eating that combo quite often while I work or watch television. But I wouldn’t be any kind of friend if I just plated the two and served them that way.  Once I was back in my kitchen I started to experiment with cheese and grapes…. here’s what I came up with.  I pinched a bit of goat cheese and patted it flat in my hand, then carefully rolled the grape in the center of the cheese till it was fully encased, then I encrusted it in chopped pistachios for a wonderful little nibble. That’s it, 3 ingredients and the brides wishes were met!

3 ingredients needed for appetizer

Ingredients for grape goat cheese pistachio nibbles:

  • black seedless grapes
  • goat cheese
  • shelled pistachios (chopped)


  1. Rinse and dry grapes.
  2. Remove each grape from stem/vine.
  3. Take a teaspoon of goat cheese and pat it in the palm of your hand to create a flat surface.
  4. Place a grape in the center.
  5. Then carefully roll the cheese around the entire grape until fully covered.
  6. Place covered cheese grapes on a plate and store in fridge while you work on all the other grapes. How to cover grape in goat cheese
  7. Chop pistachios.Chopped pistachios
  8. Then roll each grape in chopped pistachios to coat. Roll each cheese covered grape in pistachio
  9. Enjoy! Grape goat cheese pistachios nibbles #WMTMoms

And if the recipe is not enough for you grape lovers…. here is a quick video on how to make grape jelly in 30 seconds:


Posted in Crafty Food, Foods for LENT, Holiday, Pistachio Creations, pistachios, Recipes, SNACK TIME!, Snacky Snack Snackas, Vegetarian Corner, Walmart Recipes | Tagged , , , , , , , | 2 Comments

Maseca’s Berry Good Baked Donuts

Maseca's Berry Good Baked Donuts #MasecaNosGusta

Where there’s pink frosting, there’s gotta be donuts. I recently celebrated by son’s birthday in a big way with over 135 guests. There were lots of treats and it was a very boy driven day. I don’t think there was anything pink in sight for miles. As I stood there observing the kids at the party I realized we had a lot of little girls running around too. I watched them running with long hair and cute braids, some even had glitter in their hair. It made me miss celebrating my own girly side, and I made a small mental note when the chaos of life dies down a little I would take some time to be ultra girly again.

Yesterday I was organizing my pantry and came across some decorative colored candy sprinkles, you know the type you see on either Mexican or Italian cookies. I purchased  them a while back and still hadn’t done anything with them. That instant was the perfect time to be girly. I fancied myself eating a pink donut topped with candy sprinkles. Now to get from point A to B was going to be a bit challenging. I started thinking of everything pink. I looked in the fridge and found some fresh cherries (strawberries or blueberries would have worked fine as well), then found a box of pink cake mix flour in my pantry too. It was all coming together. I wanted my pink donuts to be a little more dense than cakey, so I thought “Hmmmm, I bet if I add Maseca to this pink party, that will definitely do the trick!” And it did. Thanks to my wonderful versatile Maseca corn flour, I had pink donuts all day long, and it felt grand to be a girl.

Ingredients for Maseca's Berry Good Donuts

Ingredients for Maseca’s berry good baked donut:

  • 3 – eggs
  • 1 1/4 – cups water
  • 1/3 – cup vegetable oil
  • 1/2 – cup Maseca Corn Flour
  • 1 – box pink cake mix flour
  • 1 – cup fresh cherries (stems removed, pitted, and cut into pieces)
  • 1 – cup powder sugar
  • 1/8 – half and half
  • pink food coloring
  • candy sprinkles


  1. Preheat oven to 350 degrees fahrenheit.
  2. Spray a donut pan with a non-stick spray. Set to the side.
  3. In a mixer add eggs, water, vegetable oil, Maseca, and pink cake mix flour. Mix until smooth.
  4. Add in fresh cherries (or berry of your choice), and mix to combine.
  5. Use a heaping 1/8 cup of batter and fill each space in donut pan. Donut pan
  6. Bake for 15 minutes.
  7. Remove from pan and allow to cool completely on cooling rack.
  8. In a bowl whisk powdered sugar and half and half together until smooth.
  9. Color with pink food coloring. Mix until the color desired is reached.
  10. Dip one side of each donut into the pink frosting then place back on cooling rack to dry.
  11. Sprinkle the top with candy sprinkles and allow frosting to set for about 2 hours before eating.
  12. Enjoy! Berry Good Donuts #MasecaNosGusta
Disclosure: This post is sponsored by Maseca. However, the recipe and opinions are my own.


Posted in Breakfast Club, Presley's Panaderia "Bakery", Recipes, Sweets, Vegetarian Corner | Tagged , , , , , | Leave a comment

The Taste! Southern California’s Crown Jewel Of Food Fests Brought To You By The Los Angeles Times

Los Angeles Times The Taste

I’ve lived my whole life here in Los Angeles, and it is a total privilege to be a native of this beautiful City of Angels.  I have learned to take my first steps here and take great pride in being an Angelino.  Yes, I root for the Dodgers. Yes, I love the fact that I can visit a snowy mountain top and a warm beach within the same day if I wish.  Yes, I love that L.A. has one of the best food scenes in the United States. The history of my city is vast and amazing and I have learned about it through The Los Angeles Times as it occurred. This weekend my treasured Los Angeles Times will be hosting The Taste hailed as “The food and wine festival that is authentically L.A.” It will encapsulate the many food cultures that make up fine dining in this glorious melting pot of ours. My excitement expands past it’s snapping point to spend the Labor Day weekend (August 29 -31) in elastic stretch pants as I eat my way through the Taste.

Bacon Cinnamon Rollsstrawberry criossant          Russ Parsons Editor of Los Angeles Times Food

Average Betty and Presley's PantryMy friend Average Betty and I got to preview a little bit of the Sunday Brunch hosted by Noelle Carter (LA Times Test Kitchen Director) at the actual Los Angeles Times test kitchen a few weeks ago.  Noelle along with Russ Parsons (LA Times Food Editor And Columnist) hosted a gaggle of writers to some extraordinary eats as a little preview of what is to come. We noshed on chilaquiles from Mexican Chef Jimmy Shaw of Loteria Grill,  maple bacon cinnamon rolls (pictured above, recipe will run in the Los Angeles Times Food Section 8/30 Saturday) that Noelle made herself, and some of the most divine pastries (strawberry croissants) from Farmshop and almond brioche from Bouchon Bakery. Wowsers…. All I can say is if you don’t have tickets to this weekends event held at Paramount studios, I highly recommend you get on your computer this instant and buy a pass. The Taste will transform Paramount Pictures Studios’ backlot into the ultimate epicurean pop-up block party Friday, August 29th through Sunday, August 31stClick here to purchase tickets.  This food fest will be like no other and will really remind you what a food festival should be. Be ready for the most sublime flavors to pass your lips and take advantage of the fact that you can sample all the best restaurants of Los Angeles in one place at your disposal for a flat fee. It’s a great way to go down the list of where you must dine, and what you don’t need to desire afterall.  I will be there with bells on and a big smile, cuz I know I’m in for a treat. See you there!

Check out the schedule below:

  • Opening Night; Fri., Aug. 29th, 7:30 to 11:00 p.m.
    The Times’ renowned Food staff, the festival’s co-hosts, and participating chefs and bartenders gather for a soiree with a focused collection of tastings, premium cocktail and wine offerings, and live entertainment. Restaurants include CAFÉ del REY, DeSano Pizza Bakery, Girasol, Guelaguetza, Hamasaku, Mexicali Taco & Co., Pedalers Fork, Phorage, Plan Check, Sotto, Sushi Roku, THE Blvd Restaurant, Waterloo & City.


  • Field to Fork – Hosted by Russ Parsons, Times Food Editor, and Nancy Silverton, Chef/Co-Owner of Osteria Mozza and Pizzeria MozzaSat., Aug. 30th, 11 a.m. to 3 p.m.                                                                                                       Local flavors shine at this day defined by fresh, seasonal ingredients with demos from Silverton, Tal Ronnen (Crossroads), C.J. Jacobson (Girasol) and Bruce Kalman (Union). In addition to wine seminars that inspire the palate, the event will feature a roundtable about cooking with famers market finds moderated by Parsons with Roxana Jullapat (Cooks County), Josiah Citrin (Mélisse), Jessica Koslow (Sqirl) and Vincenzo Marianella (Copa d’Oro). Restaurants include BOA Steakhouse, Chichén Itzá, Eveleigh, Girasol, Lemonade, Lotería Grill, Lum-Ka-Naad Thai, Michaels on Naples, Napa Valley Grille, Palihouse Brasserie, Pono Burger, Tender Greens.


  • Dinner with a Twist – Hosted by Betty Hallock, Times Deputy Food Editor, Jonathan Gold, Times Restaurant Critic, John Sedlar, Chef/Owner of Rivera, and Master Bartender Julian CoxSat., Aug. 30th, 7:30 to 11:00 p.m.
    LA’s formidable cocktail and culinary cultures collide with demos from chef & bartender duos including Sedlar & Cox, Ricardo Zarate & Deysi Alvarez (Mo-Chica, Picca, Paiché) and Michael Hung & Michael Lay (Faith & Flower). The collaborative spirit continues with a group demo featuring Alex Day & Devon Tarby (Honeycut, Proprietors LLC), Max Deaman & Mikki Kristola (The Varnish) and Naomi Schimek (The Spare Room). Restaurants include BierBeisl, Carnitas El Momo, Craig’s Restaurant, Grub, Public School on Tap, RivaBella, Sotto, The Churchill, The Misfit Restaurant + Bar, The Raymond.


  • Sunday Brunch – Hosted by Noelle Carter, Times Test Kitchen Director, and Thomas Keller, Chef/Proprietor of The French Laundry and Bouchon; Sun., Aug. 31st, 11 a.m. to 3 p.m.
    Brunch gets its due at a family-friendly affair with demos from Carter, Karen Hatfield (The Sycamore Kitchen, Hatfield’s) and Casey Lane (The Tasting Kitchen). Russ Parsons will be on hand to discuss 20 years of The French Laundry with Chef Keller and Laundry alums Jeff Cerciello (Farmshop), David Breeden (The French Laundry) and Timothy Hollingsworth (Broad Museum Restaurant). Melissa Nicola (Nic’s Beverly Hills) will join Times columnist Steve Lopez to share edible creations from the students at CAKE (Culinary Arts Kids Eat). Restaurants include Del Rey Deli Co., Guelaguetza, Lotería Grill, Muddy Leek, my two cents, THE Blvd Restaurant, Wilshire Restaurant.


  • Flavors of LA – Hosted by Jonathan Gold, Times Restaurant Critic, and Michael Cimarusti, Chef/Owner of Providence, Chef/Partner of Connie and Ted’s; Sun., Aug. 31st, 7:30 to 11:00 p.m.
    The closing night spotlights the city’s rich and varied tastes with demos from Cimarusti, Evan Kleiman (KCRW’s “Good Food”), Jimmy Shaw (Lotería Grill) and Amelia Posada (Lindy & Grundy). Exploring the art and science of foraging, Gold will talk found fare with chefs Ari Taymor (Alma) and Wes Avila (Guerrilla Tacos) and wild food expert Pascal Baudar. Culinary mixologist Tricia Carr will cap off the evening with a crushed cocktails how-to. Restaurants include Acabar, Ayara Thai Cuisine, Border Grill, Fishing with Dynamite, Horse Thief BBQ, Manhattan Beach Post, Meals by Genet, Mr. Chow, Osteria and Pizzeria Mozza, Phorage, Pine & Crane, Urban Garden.


Posted in My favorite GEMS in Los Angeles, Odds & Ends | Tagged , , , , , , , | 1 Comment

Sweetpotato Churro Waffles

Disclosure: This post is sponsored by Latina Bloggers Connect and California Sweetpotatoes. All opinions and recipe are my own.
Sweet Potato Churro Waffles Drizzled In Cajeta And Topped With Candied Pecans #CAbatata #Ad

It’s a vivid memory that drives me to write this post. I had to be about 25 years old at the time of this story and I was sitting in a diner in NYC. The windows were fogged up due to the humidity and heat outside while the cool air blow around the restaurant making it a cool haven. A cat slipped by me under the table and made a bed on my feet. I don’t remember the name of the place other than it was the name of the lady who owned the joint. What I do remember clear as day is eating sweetpotatoes for the first time mashed into a thick puree sitting next to a perfectly grilled piece of chicken. The introduction of this fine sweet papa was all I needed, to know that it would be a flourishing relationship, and I would make it my business to go down every avenue the sweetpotato traveled. I have picked up many fun facts along the way. For instance, “sweetpotato” is one word, and has more than a day’s worth of vitamin A. Or did you know sweetpotatoes are grown in the sand and not in the dirt and are naturally sun cured on the vine before harvest?

sweet-potatoesFast forward to present day, and I open my front down to the chirping of a bell that the UPS man on the other end is pushing. To my delight he is carrying a big box of sweetpotatoes. As I sign my name across his screened pad, my mind has drifted to a far away place of sweetpotato possibilities, and they are endless. Endless I say. Oh the joy…. What shall I make? What shall I make? I could make sweetpotato pancakes. No, too simple. I could make sweetpotato flan. I think I got something like that on my blog already. I could make sweetpotato en tacha sauce for dia de los muertos…. Too soon for that. I could make sweetpotato churros. I can’t find my churro tool to press them out into the long logs, bummer. I could make sweetpotato churro waffles with cajeta and candied pecans on top. Bingo! The winning idea took flight. Here is my waffle recipe… hope you like it.

ingredients for sweet potato churro waffles

Ingredients for sweetpotato churro waffles:

  • 1 – sweetpotato  (small sweetpotato peeled and cut into 2 inch rounds) (you will need 1/2 cup sweetpotato puree)
  • 2 – egg yolks
  • 1 1/2 – buttermilk
  • 3/4 – cup butter (melted)
  • 1 1/2 – teaspoons vanilla extract
  • 1/4 – teaspoon cinnamon
  • 2 – cups flour
  • 1 – cup sugar
  • 3 1/2 – teaspoons baking powder
  • 3 – egg whites
  • cajeta
  • candied pecans


  1. In a small pot filled with water over a medium flame, bring water to a boil.
  2. Add in sweetpotato rounds and boil for 25 to 30 minutes or until fork tender.sweet potato rounds about to be boiled
  3. Drain water from sweetpotatoes and mash into a puree.
  4. Preheat waffle iron by turning it on.
  5. In a large bowl whisk egg yolks, buttermilk, butter, vanilla, and 1/2 cup sweetpotato puree together. whisk until batter is smooth. Set to the side.
  6. In a large bowl sift 1/8 teaspoon ground cinnamon, flour, 1/2 cup sugar, and baking powder together.
  7. Mix wet ingredients (buttermilk/sweetpotato) with dry ingredients (flour/sugar), and mix until completely combined. Set to the side.
  8. In a mixer, whip egg whites until peaks form.
  9. Then gently fold the egg whites into the waffle batter. egg whites going into waffle batter
  10. Pour 1/4 cups of batter onto the waffle iron. waffle batter about to be poured onto the waffle iron
  11. Cook for about 4 to 5 minutes. homemade sweet potato waffles
  12. Then repeat with more batter until all done.
  13. In a large bowl mix 1/2 cup sugar and 1/8 teaspoon cinnamon together.
  14. Dust waffles off with sugar cinnamon mixture.  dust waffles off with cinnamon and sugar sugar cinnamon mix to dust waffles with
  15. Stack up waffles and top with cajeta and candied pecans!
  16. Or if you prefer your sweetpotato churro waffles plain…. here is an option without the cajeta. sweet potato waffles
  17. Enjoy!
Posted in Breakfast Club, Holiday, Presley's Panaderia "Bakery", Recipes, Sweets | Tagged , , , | Leave a comment

Blog Amigas Back To School Guide

Blog Amigas Back To School Guide

There are some friends that you casually know, and then there are some friends that you trust with all your secrets, dreams and fears. I am lucky to have the latter with my 3 dearest friends Monique of Curves and Chaos, Denise of PearMama, and the lovely Kathy of Crafty Chica. Last year around this time the 4 of us ventured out to Lake Powell for a week of adventure in the desert heat. We went under the guise of exploring the active outdoors, when in reality we were really building the foundation of an amazing lasting friendship.

We couldn’t allow for the adventures to end there, and knew we wanted to continue to collaborate but didn’t know how or when that would happen. A year later we are ready to start a themed monthly post under the name of “Blog Amigas,” and are starting this month with Back to School. I am thrilled to introduce you to these 3 beyond talented ladies (I’m sure you know their blogs already) whom I love with all my corazon and I know they love me back! Here’s a picture of the four of us below.

blog amigas

Blog Amigas want to suggest some great BTS looks, make your pencils be one of a kind, braid that hair neatly, and eat like little kids do!

Monique  / Curves and Chaos takes us through 7 different looks on what to wear for Back To School.

BTS looks by Curves and Chaos

Kathy / Crafty Chica shows us how to add puffy paint + pencils = coolest pencils ever!


Denise / Pearmama makes oilcloth barrettes and then demonstrates how to do a braid updo like a princess.


Me / Presley’s Pantry I made quesadillas for my son’s lunch box as an easy meal that I know he’ll eat.

Quesadilla Lunchbox #WMTMoms

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Shredded Beef Tortas For Back To School – Video

My day starts at the crack of dawn these days, it seems my heart has it’s own race going on and it is pumping full of energy the second I open my eyes.  I’m ready to go with a million things passing through my mind of what needs to get done. I’m not sure if it is the adjustment of my son going to school, or if I have decided to really make the most of my time. I think it may be a little of both. With that said I am going to make the slow cooker my new friend and have it do most of the work for me so I could get other stuff done. Take something as easy as a pot roast and think of all the possibilities that can come from a pot roast turned to shredded beef. First and foremost I think of a shredded beef torta with a little au jus from the meat soaked into a fresh bolillo…. oh yeah…. I’ll let my mind ponder that for a while. Then I could turn that pot into a plate of machaca for breakfast, or a quick plate of soft tacos for lunch. I’ll have something on hand to feed my son when he comes home from school. I’m telling you my mind is everywhere these days, but the one thing I don’t have to think about is where I’m going to be able to get all of these ingredients for this recipe, because I already know the answer…. Walmart.


Ingredients for shredded beef tortas:

  • 4 to 5 – garlic cloves
  • 1 – onion (sliced)
  • 3 to 5 – pounds chuck pot roast
  • a pinch of oregano
  • salt (to taste)
  • pepper (to taste)
  • a pinch of chile flakes
  • 3 – cups beef broth
  • bolillo

For directions watch the video posted above. 


Posted in Meat eaters unite, Recipes, Vlog, Walmart Recipes | Tagged , , , , , , , , , | Leave a comment

Salami Chopped Salad

Salami chopped salad #WMTMoms

“Chop, chop, chop”…  I’m singing the noise of the knife hitting the cutting board that I use for my chopped salad.  This repetitious chopping sounds like a symphony to my ears knowing a lovely salad will be stacked up high in a bowl as soon as I get it all sliced, diced, and slivered.  I’ve come to crave my salami chopped salad more then I want to admit and thus far have only made it for my immediate family.  I think it’s time to spread the lettuce wealth around and unleash it on my blog.

As you know Labor day is around the corner, and everyone I know is getting their last of the Summer Ya-ya’s out, me included!  When my family potluck sheet stumbled upon me and I was forced to pick a dish to bring way in advance, I signed up for my chopped salad. I know it can be severed as a great side with anything else that is being served, or it works well as a little appetizer, or it has enough star power to steal the whole show. Yes, I’m still talking about the salami chopped salad.  I have even made a vegetarian version for my Mom a few times.

So there you have it folks, I’m taking a chopped salad to my family Labor day potluck. Check out the recipe, you may want to chop some salad yourself.

Here’s the best part:  I can get everything I need for my most spectacular salad at Walmart. They got it all.

Ingredients for salami chopped salad #WMTMoms

Ingredients for salami chopped salad:

  • 1 – head iceberg lettuce (sliced thin)
  • 1/2 – head purple cabbage (sliced thin)
  • 1/2 – cup mozzarella cheese (grated)
  • 1 – cup salami (sliced thin)
  • 1/2 – cup yellow raisins
  • 1/2 – cup pistachios (roughly chopped)
  • 1 – peach (sliced and chopped)
  • 1/4 – cup pepperoncini (sliced thin)
  • 1/2 – cup green olives (chopped)
  • 1/2 – cup cucumber (sliced and slivered)
  • Italian dressing
  • Red bell pepper (sliced into slivers)


  1. On a large cutting board slice, chop or grate all ingredients. a peach being cut for salad
  2. Place ingredients into a bowl and toss with salad tongs or with your hands.
  3. Drizzle top with a little bit of italian dressing just to taste.
  4. Top with red bell pepper slices. final shot of salami chopped salad
  5. Enjoy!

For more Labor Day recipe ideas click on the links below!



Posted in Meat eaters unite, Recipes, Salad Series, Walmart Recipes | Tagged , , , , , , | 15 Comments