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Pretzel Cheeseburger Slider #RanchRemix

Pretzel Cheeseburger Slider #RanchRemix


You see that burger pictured above? That’s my pretzel cheeseburger slider. My family has hailed it as the best burger on the planet. I know your thinking “your family,” but the truth is who else is around to taste it? I did make these little sliders for a bar-b-que over the weekend and all the guests gasped and swooned. People ran off into their own private little corners of my yard to eat in silence with nothing coming between them and that burger…. that counts for something right? I’m not trying to brag, I was just as shocked and taken by surprise to the reaction. In fact it made me blush a little. What it all boils down to are the ingredients. “What’s in it?” That’s what my guest started asking “What’s in it?” Now mind you several of the guests were older ladies who have been cooking their whole lives, serving their families burgers decade after decade. I went down the list of ingredients to my guests that were questioning the recipe and watched them shake their heads as I rattled off the list as if the ingredients seemed natural and second nature, then I would save the zinger for last and tell them I put Hidden Valley Ranch seasoning mix in the meat. “What?” That was the main reaction I got. I would tell them it made a world of difference and they tasted it for themselves. I never seen so many folks with the look of “I must get Hidden Valley Ranch in my burgers from now on.” Enjoy!


  • 2 – pounds ground beef (80/20)
  • 1 – pound ground pork
  • 1/2 – cup chopped green onion
  • 1 – raw egg
  • 3/4 – cup chopped mushrooms
  • 2 – teaspoons Worchestershire sauce
  • 1 – tablespoon sesame seeds
  • 2 – tablespoons bread crumbs
  • 1 1/2 – teaspoons garlic powder
  • 1 – teaspoon ground mustard
  • 1 – teaspoon ground pepper
  • 3 – tablespoons Hidden Valley Ranch seasoning mix


In a large bowl add in ground beef, ground pork, green onion, raw egg, mushrooms, worchestershire sauce, and sesame seeds. Mix together until well combined.

Then add in bread crumbs, garlic powder, ground mustard, ground pepper and Hidden Valley Ranch seasoning mix. Mix until completely combined.

Then pinch off enough meat mixture to form a ball the size of a golf ball. Roll it in between both hands and once it forms into a ball smash it between the palm of your hands to form a small patty.

Then place them on a hot grill and cook for 10 minutes on each side. Then place a piece of cheese (I used sharp cheddar) on top about 2 minutes before removing them from the grill.

Then place on a pretzel slider bun and use the condiments of your choice.

Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix is a simple way to add a flavorful kick to a classic recipe.Click hereto find more classic recipes remixed with Hidden Valley Ranch.  Also check out the Ranch Remix contest for your chance to win great prizes!

This is a sponsored conversation written by me on behalf of Hidden Valley Ranch Remix. The opinions and text are all mine.

Sopes! #MasecaNosGusta

Sopes! #MasecaNosGusta

This traditional Mexican dish is attached to many fond memories of dinner time with my cousins.  My tia would start her day early making the meat, charring her chiles, chopping onions and tomatoes, and crumbling the cheese.  That was always a sure sign that we were going to have sopes for dinner.  Us kids would run outside all day long and as the day would come to a close we tiredly shuffled inside and formed a line in the bathroom to wash the days’ grime off our hands.  Some of my cousins would start a game of Monopoly, and others would opt for TV.  I always made my way into the kitchen where I would find my tia measuring out her Maseca and mixing it with all the ingredients needed to make sopes.  I stood close by to see if she would let me roll the corn based dough between my hands to form a small ball then pat them into thick fist sized disks, most of the time she would let me.  Then after they had their turn on the comal she would take each disk and pinch the edges to form a mini wall that would keep the ingredients from falling over board, forming the perfect sope.  She would then fill a frying pan with oil and let the oil get piping hot and drop each disk in just until it was perfectly fried on the outside. Then all the fried sopes would sit on a paper lined tray to drain and wait for the rest to be made.  One by one they would be topped with beans and cheese, some with meat and some with chicken.  Everyone had a different request, heck one of my little cousins just wanted Ovaltine on his (yucky).  Then all the cousins would join at the table, some of us sharing chairs and other squishing together to sit on a bench.  None the less we were together, happily eating our sopes as one big family with lots of hungry mouths.

Ingredients for Sopes:

  • 4 – cups Maseca
  • 1/2- teaspoon salt
  • 2 1/2 – cups warm water
  • vegetable oil
Optional Toppings:
  • refried beans
  • cheese (queso fresco)
  • carne asada
  • shredded chicken
  • salsa
  • sour cream
  • red onion
  • sauteed shrimp
  • grilled vegetables
  • rajas con crema
  • cabbage
  • avocado
  1. In a large bowl, mix maseca, salt and water together, until combined and dough is no longer sticky.
  2. Then divide the dough into 18 to 20 balls (about the size of a small golf ball), then flatten it between both hands forming a thick disk, should be the size of an adult palm.
  3. On a hot comal or large frying pan heat each disk for a minute on each side. Remove from comal and place on a plate.
  4. Pinch the sides of the fresh off the comal sope to form a little edge.
  5. In a large frying pan over a medium flame add vegetable oil. You want it to be about 2 1/2 inches deep. Allow to get hot.
  6. Drop each sope into the hot oil and fry till lightly golden.
  7. Remove from oil and place on a paper lined sheet to drain.
  8. Fill with the toppings of your choice.

Disclosure: This post is a collaboration with Latina Bloggers Connect and Maseca. All opinions are 100% my own.


There’s Always Room For Jello: How To Make A 9 Layer Gelatina

There’s Always Room For Jello: How To Make A 9 Layer Gelatina

My Mom would say that my Great Grandma used to say “There’s always room for Jello.”  I don’t know if that was some old campaign Jello used or if that was my Great Grandmother making up a saying for her Jello cravings.  As a Latina, it is part of my genetic make-up to not only want to make a jello mold, but to make it look festive and colorful too.  I am lucky to have been surrounded by some beautiful jello molds growing up that all the Mexican markets would sell in my neighborhood where they are commonly known as “gelatinas.”  This is my spring gelatina, it reminds me of my Tia Rosie’s dress or a beautiful crocheted blanket I bought in Mexicali.  I use a sweetened condensed milk for the creamy layers and wow does it make a difference.  Enjoy!

Ingredients for 9 Layer Gelatina:

  • non stick cooking spray
  • 12 – cup metal bundt pan
  • 5 – 6 ounce boxed jello mix (in the color of your choice)
  • 9 – cups of boiling hot water
  • 4 – individual packets of Knox gelatin
  • 1 1/3 – cans of La Lechera (sweetened condensed milk)
  • 9 bowls


  1. Divide up 4 of the jello mixes, by cutting open each bag and scooping out 1/3 of a cup of jello mix from each color and placing them each in their own bowl. Set the rest of the jello powder to the side.
  2. Then in each bowl that already has 1/3 cup of jello powder add in 1 1/2 teaspoons of Knox gelatin. Set to the side. You should have a total of 4 bowls at this point.
  3. Add 1 – cup of hot boiling water to each bowl and mix until gelatin is completely dissolved. Then add in 1/3 cup of La Lechera to each bowl and mix well. Set to the side.
  4. With the remaining jello powder from the 4 packets you opened, add each color to it own bowl it should measure out to a little over 2/3 cup, then add 1/2 teaspoon knox gelatin to each of the jello powders. Mix well to combine. Then add 1- cup boiling hot water to each bowl and mix well until jello is completely dissolved. Set to the side.
  5. With the last box of jello add the entire content to a bowl then add in 1 – cup boiling hot water and mix well. Set to the side.
  6. Spray your bundt pan with non-stick cooking spray, make sure to spray it well and get every nook and cranny of the pan.
  7. Now for the fun part…. choose the order of color you want your jello mold  to stack in. Then pour your first color in and quickly place in the fridge for 35 minutes.
  8. While the first layer is chilling/firming up this gives the other colors plenty of time to come to room temperature. Remove the gelatina from the fridge. You will know if the first layer is done by pressing on the top…. if your finger print is left in the top then you are safe to add the next layer. Gently pour in the next layer and place back in the fridge for 25 minutes.
  9. Remove from fridge and add the next layer, place back in the fridge for 25 minutes. There is a 25 minute wait time between layers if the jello mixtures have come to room temperature. Continue to do this till all layers are in the pan, then let it set overnight.
  10. The un-molding of the pan can get a little tricky so read carefully. First with both hands gently pull jello away from the wall of your bundt pan. Work your way all the way around little by little. Don’t forget the center. Then in a big bowl fill it up with warm/hot water and slowly glide the bundt pan into the water bath and let it rest there for 10 to 15 seconds. You will see the insides of the bundt pan become slightly moist… this is the sign you are looking for. Remove pan from water and dry it off with a towel. Then place a plate on top of the pan and flip it over onto the plate. You will hear a plop…. gently remove the pan and you will have a beautiful and delicious gelatina. Place it back in the fridge for 30 minutes to allow it to firm up again.
  11. ENJOY!
Potato Empanadas

Potato Empanadas

I’m always craving a good hearty empanada, something I could sink my teeth into and relish every minute between bites.  I have those moments where I stare into my empanada as I softly devour it, knowing the end is near.  BUT there is always another one waiting for me on the plate until they are all gone.  These potato empanadas unfold a new level of love before me all neatly wrapped in a pie crust dough.  Have them for dinner tonight or take them on your next picnic.  Either way, here is a simple way to make these tasty little gems using left over mashed potatoes.  Watch the video to see how.

Ingredients for Potato Empanadas:

  • 1 – box store bought pie crust
  • 1/2 – cup of cold left over mashed potatoes (made with Idaho Potatoes, butter, garlic, and onion)
  • 1/4 – cup chile strips (I roasted and peeled anaheim chiles)
  • 1/4 – cup grated pepper jack cheese
  • 1/2 – cup grated cheddar cheese
  • egg wash (1 egg and 1 tablespoon of water mixed together)
Disclosure: This video/post is sponsored by the Idaho Potato Commission (which I am very proud the be associated with). The recipe and opinions are my own. Thank you for watching.
Cascarones / Confetti Eggs for Easter

Cascarones / Confetti Eggs for Easter

Do you live to break cascarones on your favorite people during Easter Sunday? I use to love breaking a confetti filled cascaron on my Grandfather when I was a kid. I could tell he would get so mad but couldn’t say anything because it was part of the tradition. Poor Grandpa. I foresee Confetti Eggs or “Cascarones,” as they’re called in (more…)

How To Build The Ultimate Easter Basket

How To Build The Ultimate Easter Basket

 I’ve had my eye on Easter for the last couple of days and am counting down the days for the Easter Bunny to hop through town, so my boy can take photos with his furry friend. In the meantime, I have been decorating my house and building my son’s Easter basket behind closed doors. He was napping when this photo was taken. Click over to Babble where I show how I built this Easter basket and bought EVERYTHING at Target! Happy Easter.

How to make Planters Peanuts Crispy Candy Clusters

How to make Planters Peanuts Crispy Candy Clusters

Some people call this super yummy treat “crack candy” as a nickname since you need to reach 285 degrees on a candy thermometer when making the candy portion, which is the soft crack temperature. I just think it is one of the best snack foods around. I decided to make Planters Peanuts the star of this show and they performed so well. Standing ovations are in order! Find the recipe on Babble by clicking here!