We eat Mexican food at least once every week to week and a half. It is so easy to throw a batch of beans in the crock pot the night before we want to eat them! Mexican food, when made at home, can actually be very healthy; not to mention cheaper and so delicious! Keeps you out of the drive thru!

One 2-Pound bag of pinto beans

2 chicken bouillon cubes

2 Tablespoons Sazón Completa

1 Tablespoon Cumin

1 Tablespoon Oregano

dash of cayenne pepper

1 white onion, quartered

10 cups water

Pick through beans to make certain there are no rocks. Rinse beans and add to crock pot. Add onion, seasonings, bouillon cubes and water. Cover and cook on low for at least 8 hours, stirring occasionally. When ready to serve, Ladle beans into a bowl with 2 Tablespoons butter and "mash." Freeze leftovers in ziptop freezer bags!


For a party, these are excellent "eat-on-the-go" treats. Your guests can stand and eat these with ease!

2 (8 ounce) packages cream cheese, softened at room temperature

3/4 cup white sugar

1 teaspoon vanilla

2 eggs (room temperature)

Oreo cookies

homemade whipped cream for topping

Beat cream cheese and sugar together until well incorporated. Add eggs and vanilla, beating until combined. Line a muffin pan with paper cupcake liners, and place an Oreo at the bottom of each one. Using an ice cream scoop or by pouring, add cream cheese mixture. Bake at 350 for 20 minutes. The cheesecakes will "sink" in the middle; just add the whipped cream there, and garnish with "shaved" Oreos and/or chocolate ganache. You can play around with the flavors and add pie filling for your topping as well! **The key to always smooth, non-lumpy cheesecakes is to use room temperature ingredients. Cold eggs and cold cream cheese will create lumps.