Pulled Pork Burritos

So this is from a friend of mine, Carly (a fellow February mama), a bunch of us were discussing crockpot recipes and she shared this recipe.

Ingredients
                    Pork Loin
                    Green Chilies
                    Herdez Green Salsa
                   (optional) Jalapenos
                   (optional) a little bit of water

Instructions
Take your crockpot add the pork loin, green chilies, jalapenos and water (if using either)
I added water but next time I don't think I will.
Cook on high for about 4 hours.
Shred your pork
Add a jar of Herdez Salsa
Let cook another 2 hours, occasionally stirring

Serve with warm tortillas and any other items you wish to put on your burritos.

Not the best picture (I am working on that), but this is what it looked like last night. Like I said before I am going to leave out adding water next time.

Cream Cheese filled Snickerdoodles

I have been having a severe snickerdoodle craving. Why? I don't know, but this is the second time I have made these. You can also skip the cream cheese part, the cookies are still delicious!

Cream Cheese filled Snickerdoodles

Ingredients

1 1/2 cups sugar 1 cup room temp butter
2 eggs
1 tsp vanilla
2 3/4 cups all purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1/4 cup sugar
2 tsp cinnamon
Filling
8 oz cream cheese, softened
1/4 cup sugar
2 tsp vanilla
Instructions

Make the cream cheese filling by mixing the cream cheese, 1/4 cup sugar and 2 tsp vanilla. I used my hand mixer for this.Cover the cream cheese mixture and refrigerate for at least 30 minutes.

Preheat oven to 400°
Cream butter and 1 1/2 cup sugar until fluffy.
Add eggs and 1 tsp vanilla. Mix until combined.
On low speed mix in your flour, cream of tartar, baking soda and salt. Set dough to the side.

In a small bowl combine remaining 1/4 cup sugar and 2 tsp cinnamon, set that aside as well.

(You can skip the rest if you are not adding the creamcheese mixture)

Remove the cream cheese mixture from the refrigerator.

For each cookie you will need 2 flattened balls of dough, 1 Tbsp each. (The flattened disk will be approx 2″ in diameter)

Place 1 tsp of the cream cheese mixture on top of one of the flattened dough disks. Then place the other flattened dough on top of the cream cheese. Pinch the edges together to
seal.

(Another way we did this is: My husband took a syringe and put the cream cheese in. And injected it into the ball of dough. Both ways work pretty well.)

Carefully form into a ball and roll in the cinnamon sugar mixture. Place on a plate as you finish making each and refrigerate. Before baking the cookies they should chill for 15 minutes.

When the dough is chilled bake on a parchment lined baking sheet 2″ apart for 8 minutes.
Transfer to wire rack to cool.

And enjoy!!

Crockpot Potato Soup

CROCKPOT POTATO SOUP

1 30oz. bag of frozen, shredded hash browns

3 14oz. cans of chicken broth

1 can of cream of chicken soup

1/2 cup onion, chopped

1/4 tsp. ground pepper

1 pkg. cream cheese {don’t use fat free. It WON’T melt!!!}

     In a crockpot, combine everything EXCEPT for the cream cheese. Cook for 6-8 hours on low heat. About 2 hours before serving, add cream cheese and keep heated until thoroughly melted. Serve with cheese, sour cream, bacon bits, green onions, ham or whatever else you think would be good!!