Atole de Galletas Marias



I am in count down mode to winter break! I have been finishing up some Christmas shopping and trying to wrap gifts so that I don’t need to do all this once my break starts! I am almost done!

How many of you have tried atole? I don’t even know how to describe what it is so I looked it up on Wikipedia and this is what it says:

Atole (Mexican SpanishAbout this sound a’tole , from Nahuatl ātōlli /aːˈtoːlːi/) is a traditional hot corn and masa based beverage ofMexican and Central American origin (where it is known as atol). Chocolate atole is known as champurrado or atole. It is typically accompanied with tamales, and very popular during the Christmas holiday season (Las Posadas).

The drink typically includes masa (corn hominy flour), water, piloncillo (unrefined cane sugar), cinnamon, vanilla and optional chocolate or fruit. The mixture is blended and heated before serving. Atole is made by toasting masa on a comal (griddle), then adding water that was boiled with cinnamon sticks. The resulting blends vary in texture, ranging from a porridge to a very thin liquid consistency. Atole can also be prepared with rice, flour, or oatmeal in place of masa. In northern Mexico, there is also a variation using pinole (sweetened toasted corn meal). Although atole is one of the traditional drinks of the Mexican holiday Day of the Dead, it is very common during breakfast and dinnertime at any time of year. It is usually sold as street food.

I have to admit that I have never been a big fan of atole. I don’t even know why I wasn’t a fan. My son really likes it so now that he is home for break I will be making it for him in different flavors. One of the only things my mom has been able to drink/eat while she has been sick is atole. So I figured I would try making one that I might like too. So why not try making one with the most famous Mexican cookie ever? Galletas Marias (by Gamesa)!
This was so good! I believe I may have not liked my mom’s atole (sorry, mom!) because she has always made the same one…oatmeal. There are so many different flavors to make! This drink (any flavor of it) will warm you up and actually fill your belly! And that mug? Love it! I brought about four of them  from Mexico this summer and I wish I had brought more.
Atole de Galletas Marias

  • 1 pkg. (4.9 oz) Marias cookies (I use Gamesa brand)
  • 8 cups of milk, divided
  • 1 cinnamon stick
  • 2/3 to 1 cup granulated sugar
  • 1 teaspoon vanilla


Break the Maria’s cookies into pieces and let soak in 3 cups milk in a blender cup for 5 minutes; puree until smooth. Heat the 5 remaining cups of milk and the cinnamon stick in a 3-quart pot over medium heat until very warm. Pour in the cookie puree and stir to combine. Continue to cook, stirring constantly, for about 5 minutes or until the atole has started to thicken slightly. Sweeten with desired amount of sugar. Ladle into mugs.
Recipe Source La Cocina de Leslie


Kicked Up Ramen Soup



There are times in life when you just have to cook something fast. I am there right now.

After having gone to Mitsua Japanese Market  a while back and having the awesome Ramen Soup I had to come up with  a quick yet filling Ramen soup recipe to make at home. And I had to use that darn rotisserie chicken that my husband can’t get enough of  and use up some of the veggies in the fridge.

This is what I came up with.



Not only was this a quick meal but I guess kind of healthy too!


10 cups chicken broth

1/4 onion, sliced

1 small zucchini, thinly sliced

8 oz. mushrooms. sliced

1 rotisserie chicken breast, shredded

2 tblspn Tamari Sauce

1 pkg Ramen soup, any flavor (I did not use the flavor packet)

Squeeze of fresh lime


Boil chicken broth. Add all ingredients and bring down to a simmer for about 10 minutes until noodles are cooked and veggies are soft. Add a squeeze of fresh lime and stir! Eat immediately topped with a bit of cilantro and if you like some Chili Paste or Sriracha.

If you won’t be eating immediately, separate your noodles and veggies from your broth using a colander. This will avoid the noodles from getting soggy. When ready to eat just combine your noodles and veggies with the broth.

Quick and Delicious!



Copycat Panera Mac and Cheese



How’s it going? I have been sick all week and I am sooo exhausted. I am counting down the days to winter break so that I can get some rest. I haven’t even taken pictures of my kids for our handmade Christmas cards. I am behind in so many things.

With my mom having been sick (she is slowly recuperating) I have been going through so many emotions. It’s been a bit rough and I am at a point in my life where I am questioning so many things. Should I continue my blog? Should I go on another diet? If I ever get sick will my kids take care of me? So many questions. Life isn’t perfect, certainly not mine. Why do I try to make it perfect? Nobody has the perfect life…

While I let destiny and life choices take care of these questions I am going to talk about cheese. I looove cheese. I don’t buy fancy cheeses even though they are probably delicious. I eat normal  everyday cheeses. My Dad has always loved Muenster cheese-and so have I. Whenever Muenster cheese is on sale he will buy me like two pounds of it sliced. He is an enabler-then he tells me not to eat so much! Gotta love him! When I make Mexican food (the real deal) and it calls for cheese it has to be Chihuahua cheese. It’s so good and very similar to Mozzarella cheese. About three weeks ago my husband bought a one pound brick of White Cheddar cheese. He said that when he was at Costco he saw it and though of me…gee thanks! I kept eating little pieces of it until it was almost gone. I figured I would make some Mac & Cheese and share the pounds with everyone else.

Every time we go to Panera Julieta has the Mac & Cheese so why not make a copycat recipe of it?

This Mac & Cheese was so cheesy and creamy.

Copycat Panera Macaroni & Cheese


  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup milk (I used skim)
  • 2 cup heavy cream
  • 2 cup shredded white cheddar (I used Cabot seriously sharp cheddar)
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp dry mustard
  • 1lb, pasta, cooked (cavatapppi, shells, or elbow)


  1. Cook pasta according to package directions while making the sauce. Drain and set aside until ready to use.
  2. In a large pot on medium high heat, add butter until melted. Whisk in the flour and cook for about one minute. Reduce heat to medium and add milk, heavy cream, salt, dry mustard and pepper. Continue whisking until it begins to bubble. Reduce to low and add white cheddar. Stir until melted. Add cooked pasta, stirring until combined. Remove from heat and allow to sit about 5 minutes to thicken. Season with additional salt and pepper if desired.

This is a quick easy recipe that everyone will like! It could be a main dish or a side dish.



Recipe source Shugary Sweets


Citrus Cranberry Layer Cake



It’s been a while! I hope everyone had a wonderful Thanksgiving. I was kept pretty busy. Last Wednesday was dessert day. I had Wednesday off so I baked all the sweets that day.

On Thursday I made the most delicious turkey along with side dishes of course. The turkey was amazing and my husband laughed because I took pictures…duh…what else do I do?

I hate sticking my hand in the turkey but I have to…I seasoned the turkey with sazon, stuffed it with peas and corn and put butter under the skin…

Then I wrapped that baby in bacon…

Who doesn’t love a bacon wrapped turkey?

It looked beautiful and tasted even better!

Golden and tasty! There was a lot of eating going on.

Dessert was delicious as well. This Citrus Cranberry Cake was my favorite. Not only is it pretty but it’s delicious!

I have to admit that I was afraid to make this dessert. Knowing that there would be three layers is what scared me! but I pulled it off!

Citrus Cranberry Layer Cake


Citrus Cake
    • 3/4 cup  room temperature butter
    • 1 3/4 cups  sugar
    • 3 eggs
    • 1 tsp lemon extract
    • 2 1/2 cups  all purpose flour
    • 2 1/2 tsp  baking powder
    • 1/2 tsp salt
    • 3/4 cup  milk
    • 1/2 cup orange juice (freshly squeezed)
Cranberry sauce
    • 12 oz fresh cranberries
    • 1 cup  sugar
    • 1/3 cup orange juice
    • 1/2 cup powder sugar
    • 2 tsp water
    • few drops of lemon juice
  • mandarin slices (I used cuties)
  • powder sugar


  1. Heat the oven to 375F.
  2. Grease the bottom and the sides of a 15 x 10  inch jelly roll pan and line with parchment paper. Set aside.
  3. In a mixing bowl add the butter and the sugar and cream until light and fluffy. Scrape the sides of the bowl and one by one, add the 3 eggs followed by the lemon extract.
  4. Add the baking powder and salt and slowly fold in the flour alternately with the milk and orange juice.
  5. Spoon the batter into the prepared baking pan and bake for about 23 minutes or until a toothpick inserted in the middle comes out clean.
  6. While the cake is baking, make the cranberry sauce.
  7. In a medium saucepan add the cranberries, sugar and orange juice. Cook over medium heat for about 10 minutes or until all the cranberries have popped and the sauce is thickened.
  8. Leave to cool completely.
  9. When the citrus cake is done, take it out of the oven and leave to cool 10 minutes in the pan. Sprinkle powder sugar on top of the cake, cover with a cutting board and turn. This way you’ll be able to remove the cake from the pan without breaking it into pieces or sticking to the cutting board.
  10. Remove the parchment paper, rip the edges and slice the cake in 3 slices (about 4 3/4 inch each slice) Wait until the cake and the cranberry sauce are completely cooled
  11. Place the first slice on the serving plate. Spoon half on the cranberry sauce on top of the cake and spread it all over. Top with a second slice of cake and spread the remaining cranberry sauce.
  12. Place the 3rd slice of cake on top and let sit for 10-15 minutes. You can refrigerate at this point, if you prefer.
  13. Now it’s time to make the icing.
  14. In a small bowl mix the powder sugar with the water and the lemon juice. You want the icing to be still pour-able but not too runny.
  15. Pour it over the cake, wait few minutes until it sets and decorate with the mandarin slices.
  16. Optional you can sprinkle some powder sugar.

Enjoy! This is a good dessert for Christmas as well!

The other days were for resting and visiting my parents. We put up our Christmas decorations and saw the movie Interstellar on Friday…I was the only one that wasn’t a fan of that movie. Saturday was spent at home hanging out. Yesterday was also a quiet day at home and for visiting my parents and here it is Monday already. Those days off just flew by! One last note or favor…my mom is still sick. She hasn’t gotten much better and we need prayers for her. Think you can help me out with that? I’d appreciate it!

Have a great day!



Recipe source Roxana’s Home Baking


Give Thanks



I hope everyone is well!

I have been quite buys going to my parents house almost everyday to make sure my mom eats something and takes her meds. It’s been a bit hectic and I have been unable to post like I usually do. I think my moms recuperation is going to take a while so I will be running around crazy for a bit of the  near future.  I wanted to take a quick moment to let you know that I am thankful for many, many things. I have been very blessed. I am also thankful for you! Thank you for hanging in there with me and checking out my blog.

I usually send out a Thanksgiving card to my best friends but this year things  were too busy to even get cards done. I did make at least one card and I love the way it turned out.  This card is simple, has minimum stamping and yet makes and impact with the top layer.

I am currently doing like 5 things at one time. I am posting this, have a cake in the oven and in the process of making something else. Thanksgiving will be here at my house and I am getting everything ready.

Have a Happy Thanksgiving! Enjoy  your time with family and friends!

If you are Black Friday Shopping good luck to you…I will be sleeping comfortably  in my bed through all that madness!



Supplies: Stampin Up!, PTI, misc items


One Pot Creamy Chicken and Noodles


Hey, Friends!

What’s going on? I’ve missed you!

I haven’t posted in several days. It’s been busy with my mom being in the hospital. I haven’t done much cooking lately. My mom has been sick for about 2-3 weeks so I have either been at my parents house or at the hospital almost every day. I am trying to clean out closets to simplify life a bit. But on the other hand I haven’t even started to think about what I am serving for Thanksgiving dinner. I guess everything will get done in it’s own time. A great thing about what’s been going on is that I have been lucky enough to babysit my niece twice. She is the cutest little thing!

On to something yummy. This One Pot Creamy Chicken and Noodles screams comfort! When I ate this I felt like a nice warm blanket had been wrapped around me.

Can you see that wonderful creaminess?

One Pot Creamy Chicken and Noodles


  • 2 large (or 3 small) boneless, skinless chicken breasts
  • 2 Tbsp olive oil
  • 2 cups of roughly chopped raw vegetables(I used equal amounts of onions, carrots, celery)
  • 1 Tbsp minced garlic
  • Salt & Pepper
  • 1 small can cream of chicken soup + 1 can milk
  • 2 cups chicken broth
  • 1 Tbsp dried parsley
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1/2 pound dry fettuccine pasta
  • 1 cup shredded cheddar cheese + 1/2 cup cheese for topping


  1. Heat olive oil in a 4-5 quart pot.
  2. Add chopped vegetables and minced garlic. Saute over medium-high heat for about five minutes, or until vegetables are just becoming tender.
  3. Add chicken and season with a couple pinches of salt and a pinch of pepper. Continue to saute over medium heat until chicken is no longer pink. It does not have to be cooked through since it will continue to cook in the sauce.
  4. Add cream of chicken soup, milk, chicken broth, pasta and dry seasonings. Stir.
  5. Bring to a boil and turn heat down to low. Simmer for 20-25 minutes or until pasta is tender, stirring every five minutes to keep pasta from sticking together.
  6. Once pasta is cooked to your liking, remove from heat and stir in 1 cup of cheddar cheese. Sprinkle with remaining cheese. Cover pot and let rest for 5-10 minutes to thicken the sauce.
  7. Sprinkle with fresh chopped parsley for garnish if you wish.

Who doesn’t love a one pot meal? They are awesome!

Enjoy and stay warm!



Recipe source Yellow Bliss Road



Veterans’ Day



It’s been a hard last few weeks. My mom has been sick and I’ve been going over to my parents more than I usually do. This has not left much time to cook and do a few other things that I would like to do. But I am prioritizing what is important of course!

Today I am home from work in honor of Veteran’s Day. A big Thank You to all the veteran’s who have served our country and us.

VetDayHave a great day!