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Step by Step Migas Recipe Migas Makes: 4 Servings Ingredients •2 inch Chorizo link •1/4 Onion; chopped •1 Cup Chunky Salsa •8 Eggs •1/2 tsp salt •1/4 tsp pepper •3 Cups Tortilla Strips Preparation - Add Chorizo and chopped onion into a hot Skillet, cook until Onions are soft. - Add in the Salsa, cook for 5 min on medium high heat while stirring occasionally. - Next add in the Eggs, salt and pepper, Stir and mix together. - Lastly add in the Dry Tortilla strips, stir to incorporate all the ingredients. - Cook until eggs are done well done. Stir occasionally while cooking. Enjoy with Waffles or Pancakes. Click for step by step pictures

Step by Step Easter Buns Recipe Easter Buns Makes: 20 Buns Ingredients Ingredients for Buns: • 1 1/2 cups Milk • 1/2 cup Butter • 3 TBSP Yeast • 1 cup Sugar • 1 Lemon, zest and juice • 1 Orange, zest and juice • 4 Eggs; well beaten. • 1 tsp Salt • 7 1/2 cups Flour; sifted Filling: •1 Cup Milk •1 Cup Cream •1/2 Cup Sugar •1 egg yolk •1 tsp Vanilla extract •Pinch of salt •3 TBSP Cornstarch ~ In a large saucepan add all ingredients except cornstarch, whisk and bring to a boil. Once boiling add cornstarch and continue whisking. Set aside to cool. Frosting: • 1 Block Cream Cheese • 1 Cup Vanilla frosting • 1/2 tsp lemon extract ~ Whip Ingredients together, set aside. • Colorful sprinkles Preparation • Scald milk and butter in a saucepan over medium high heat, until temperature reaches 180°F. Transfer scalded milk to heat safe bowl and place on a towel in the refrigerator to cool. • Meanwhile grate lemon and orange, then squeeze juice of each. • Once milk/butter mixture has cooled to 110°F add sugar and yeast. Let stand for 10 minutes to proof. • To the proofed mixture; add lemon + orange juice and zest, beaten eggs, sugar and salt. Mix well until smooth. • Continue by adding 2 Cups of Flour, knead for 1 min and add 1 Cup at a time until all flour is well incorporated, Knead for 5 minutes, soft dough. • Transfer to a floured Large Bowl, cover and rise in a warm spot until doubled. Meanwhile line baking sheets with Parchment Paper. • Cut and roll into balls (100g) and place on Baking Sheet, cover and allow to rise until doubled in size. • Meanwhile make filling and frosting and preheat oven to 320°F. • Bake at 320°F for about 15 minutes or until golden brown, internal temperature of Bun should be 200°F. • Transfer to cooling rack to cool completely before filling and frosting. • Once cooled; take a knife and cut a small opening, push the knife into the bun and move around to create a space for the filling. • Once all buns are opened; Fill buns with cooled filling. Piping bag works great. • Once filled; frost the top of the buns and add sprinkles Share and Enjoy!! ** scalding milk ensures buns rise well when using milk in a recipe for buns. Click for step by step pictures

Step by Step Slow Cooker Beans Recipe Slow Cooker Beans Makes: 6 Servings Ingredients •2 Cups Pinto Beans •1 Cup Ketchup •2 TBSP Bacon fat •1 TBSP Salt •8 Cups of Water •1/2 Onion; sliced •1 garlic clove; minced •1 TBSP Butter Preparation - Place the Beans into a medium sized Bowl, add water covering the beans completely. Soak Overnight. - Strain water and rinse the Beans - Place the Beans into the Slow Cooker; along with Ketchup, Bacon fat and Salt. Add 8 Cups of Water, ensuring the Beans are completely covered, add more water if necessary. - Turn Slow Cooker on High. - Meanwhile; caramelize the Onions and garlic. - Add sliced Onions and minced garlic to a small saucepan with the Butter and cook on low heat until caramelized. - Once caramelized, add them to the Slow Cooker and stirr them into the Beans. - Cook Beans in Slow Cooker for 8-9 hours on High. *Check at 5 hour mark to ensure beans are still covered by liquid, add more water if necessary. - Once Beans are cooked; enjoy them with your Meal or Freeze in a Freezer safe container. Enjoy. Click for step by step pictures

Step by Step Dolly Bars Recipe Dolly Bars Makes: 12 Pieces Ingredients 1/2 Cup + 2 tbsp of butter ~ melted 2 cups crushed graham crackers 3/4 White Chocolate Chips 3/4 Chocolate Chips 1 cup pecans, chopped 1 cup sweetened shredded coconut 1 can sweetened condensed milk Preparation •Pre-heat oven to 350°F •Line your baking dish (9x9 recommended) with parchment paper hanging over a couple of inches for easy removal. •clip on the sides with clips for better holding. •mix melted butter and Graham Crackers together until well combined. •press into the baking dish, use a cup to pack down firmly. •Add the rest of the ingredients in by layers 1)Chocolate Chips 2)Pecans 3)Coconut 4)Sweetened condensed milk *start by pouring it from the middle, then the sides to avoid it going underneath the parchment paper. •Bake for 22-25 min •Golden Brown Edges. •Cool down •Place in the fridge for cooling, about 2 hours. •Cut & Serve •Store in a Airtight container for 7 days or freeze. Enjoy!! Click for step by step pictures

Step by Step Dairy Free Frosting/Filling Recipe Dairy Free Frosting/Filling Makes: 2 Cups Ingredients Filling flavors from 1 base ~ All dairy free • Caramel Espresso: 3 tsp Espresso powder • Raspberry Lemonade: 3 TBSP Raspberry Lemonade powder • Vanilla: 2 tsp Vanilla extract • Strawberry: 2 tsp Strawberry extract or powder • Lemon: 2 tsp Lemon extract or lemon zest • Raspberry: Raspberry extract or powder * Make powder by dehydrating the fruit and grinding into powder. BASE FILLING: • 1/2 Cup Vegetable Shortening • 1/8 tsp Salt • 4 cups Powdered Sugar • 1/4 cup Water Macaron Shells ~ Swiss Method ~ • 100g Egg Whites • 100g Sugar • 105g Almond Flour • 105g Powdered Sugar • Sugar art food coloring Preparation - Place the Vegetable Shortening, extract, zest or powder and salt in a medium bowl. Beat with a mixer on medium speed until light and fluffy. - Switch to low speed and alternate adding the powdered sugar and the liquid until the ingredients are smooth and fluffy. Click for step by step pictures

Step by Step Boiled Chicken Breast Recipe Boiled Chicken Breast Makes: 6 Boneless Chicken Breast Ingredients • 6 Boneless Chicken Breast • 3 TBSP Chicken Bouillon powder • 2 tsp Salt • 1 tsp Pepper • 10 Cups of Cold Water Preparation • Place your Boneless Chicken Breast - Frozen or thawed, into a large pot. • Sprinkle on Chicken Bouillon powder, Salt and Pepper. • Add Cold Water to the Pot ensuring chicken is fully covered, add more then 10 Cups if needed. • Cover the Pot, turn oven to medium high heat. • Bring to a complete Boil, then turn the heat to Medium and simmer for 10 minutes (15 minutes from Frozen chicken breast) • Check internal temperature of the Chicken Breast (Thick part). Chicken is done when the internal temperature reaches 180°F. • Remove the Pot from heat and let rest for 10 minutes for the chicken to absorb Broth. • Chicken can be used in any of your favorite dishes or freeze whole or shredded for quick Meals. We use the Boiled Chicken Breast for shredding and add them in to our favorite dishes like: • Enchiladas • Flautas • Chicken Lasagna • Chicken Tacos Enjoy! Click for step by step pictures

Step by Step Eggnog Muffins Recipe Eggnog Muffins Makes: 12 Muffins Ingredients ~Crumble Topping: 1/2 cup all-purpose flour 1/2 cup brown sugar 1 teaspoon ground cinnamon ⅛ teaspoon ground nutmeg 3/4 Cup cold butter, cut into small pieces. ~Eggnog Muffins: 2 cups all-purpose flour 1/2 cup granulated sugar 2 teaspoons baking powder 1 teaspoon ground cinnamon ¼ teaspoon salt ⅛ teaspoon ground nutmeg 1 cup eggnog 1 large egg 5 tablespoons butter melted and slightly cooled. 1 teaspoon vanilla extract ~Eggnog Glaze: 1 cup powdered sugar 2 tablespoons eggnog Preparation Preheat oven to 350° F. Spray a 12-cup muffin pan with cooking spray. Set aside. ~Prepare Crumble Topping: In a Food processor pulse together the Cut Butter, flour, brown sugar, cinnamon, and nutmeg, until mixture looks like coarse crumbs. Set aside. ~Make Eggnog Muffins: •In a large mixing bowl add flour, sugar, baking powder, cinnamon, nutmeg, and salt. Stir, breaking up any clumps. •In a separate bowl combine eggnog, egg, melted butter, and vanilla extract. •Pour the wet ingredients into the dry and mix together gently with a rubber spatula just until combined and no flour residue remains. •Divide the batter evenly among the 12 muffin cups. Each one will be about 3/4 full. •Top each muffin cup off with 2 tablespoons of the crumb mixture. •Bake for 18-20 minutes or until toothpick inserted in the center comes out clean. •Remove from oven and let muffins cool in the pan for about 20 minutes. •Move muffins to a cooling rack to cool completely. ~Eggnog Glaze •In a bowl combine the powdered sugar and eggnog, stir with a fork. •for thicker glaze add more powdered sugar, for thinner glaze add more milk. •Drizzle the glaze over top of each muffin. * Make sure the muffins are completely cooled, eggnog glaze will melt if warm. Enjoy!! Click for step by step pictures

Step by Step Bacon Maple Cornbread Recipe Bacon Maple Cornbread Makes: 8-10 slices Ingredients •1 cup cornmeal •1 cup all-purpose flour •2 tsp baking powder •1/2 tsp baking soda •1/2 tsp salt •1/3 cup maple syrup •2 eggs, lightly beaten •1 cup milk •3 tablespoons butter, melted and cooled •8 slices Bacon; cooked and chopped Preparation ~ Preheat oven to 400°F ~ In a large bowl; whisk together cornmeal, flour, baking powder, baking soda, and salt. Add maple syrup, eggs, milk, and butter. Stir to combine. ~ Add half amount of Bacon to cornbread mixture. Stir to combine. Let batter rest for 5 minutes. ~ Grease an 8X8 baking dish or round springpan. Pour cornbread batter into prepared pan. ~ Sprinkle remaining bacon on top of batter. Bake for 25 - 28 minutes, or until a toothpick inserted in center comes out without wet batter. ~ Slice and serve with Homemade Beans *To make Bacon Maple Cornbread Muffins: Line a muffin tin with liners. Fill each cup 2/3 fill. Top with chopped bacon and bake 400ºF for 15-20 minutes. Click for step by step pictures

Step by Step Flautas Recipe Flautas Makes: 20 - 24 Flautas Ingredients Ingredients for Flautas: •20-24 Corn Tortillas •4 cups shredded Chicken •Oil for frying Ingredients for Creamy Rice Casserole: •2 Cups White Rice; Cooked. •1 Cup of Corn •2 large Anaheim Peppers; roasted, peeled and cut into small strips. •2 Cups Shredded Mozzarella Cheese •1 Cup Whipping Cream. Preparation Preparation for Creamy Rice Casserole: •Preheat oven to 350°F •Mix together all the Ingredients, except 1 Cup of Mozzarella Cheese. •Add the mixed ingredients into a Heat safe Baking Dish. •Transfer to Oven and Bake at 350°F for 40 minutes; check at 30 min mark, Cheese should be melted and a little toasted, take out and serve. Preparation for Flautas: •On a skillet; heat to medium heat, heat corn Tortillas on the skillet, flip to warm both sides 30 seconds each side. Place on a kitchen towel and cover to keep warm until all Tortillas are warmed. •Once the Tortillas are warm; take one at a time, place shredded Chicken on the Tortilla and roll up, tucking in for a tight roll, also working quickly as it breaks when rolled cold. •Place rolled Tortilla on a baking sheet with the seam down to avoid unrolling, use a cup or heavy object and place it against the rolled Tortilla if necessary. •Once all the Tortillas are rolled; place baking sheet into the freezer for 1 hour to Freeze rolled Tortillas before frying. (They fry better frozen and don't unroll as easy) •Once frozen; prepare your skillet by adding oil (depending on the size of your skillet) about 1" if measuring. •Once heated to about 300°F; fry frozen with seam down first till golden and crunchy, turn and continue frying till both sides are golden and crunchy. •Take out of oil, place in a baking sheet covered with paper towel to let oil drip off. •Continue this until all Tortillas are fried. Enjoy Warm with a Delicious Creamy Rice Casserole and your favorite dipping sauce. Dipping sauce suggestions: Salsa, Ketchup, Mayo, Ranch, Chipotle or a combination of these. Click for step by step pictures

Step by Step Milanesa de Pollo Recipe Milanesa de Pollo Makes: 2 Servings Ingredients •2 Chicken Boneless Breast •Salt and Pepper •2 Eggs - Scrambled •2 Cups Breading (Regular or Gluten free) •Oil for frying ~Gluten Free Breading •Pork Rinds; grind them in a Food processor until fine crumb consistency. Preparation -2 Defrosted Boneless Chicken Breast; Cut the Chicken Breast in half (lengthwise) if they are thick, add salt and pepper, set aside while preparing the dipping. -Add Oil to the frying pan and turn to Medium heat. -Crack eggs in a shallow container, big enough to lay Chicken in. Scramble eggs with fork or whisk; set aside. -In another shallow container, add in your Bread Crumbs or Crushed Pork Rinds for Gluten Free Breading. -Dip Chicken Breast in Eggs (one at a time), turn to coat both sides. -Transfer steak to bread crumb dish, make sure to coat both sides with bread crumbs to cover entire Chicken Breast. - Gently add coated Chicken Breast to the frying pan. While the first Chicken Breast is Frying, continue dipping the rest like the first Chicken Breast -Check Chicken Breast while frying; when it's golden brown on the bottom, turn to fry other side, Chicken Breast is fully cooked with a internal temperature of 180°F (82.2° C) -Remove and place in a heat safe dish. -Continue frying the rest of the Chicken Breast. Enjoy with Pastel de Arroz. Click for step by step pictures

Step by Step Peach Cobbler Cheesecake Cups Recipe Peach Cobbler Cheesecake Cups Makes: 8-9 Cups Ingredients Peach Cobbler: • 8 large fresh peaches; peeled, pitted and cut. • 1 TBSP lemon juice • 1/3 cup brown sugar • 1/3 cup granulated Sugar • 2 tsp corn starch • 1/2 tsp cinnamon • 1/4 tsp nutmeg Cheesecake filling: • 1 Block Cream Cheese • 1 Cup Whipping Cream • 2 tsp vanilla extract • 1/4 Cup + 2 TBSP Sugar Crust & Topping: • 1 1/2 cups all purpose flour • 1/2 Cup Pecan pieces • 1/3 cup Brown sugar • 1/3 cup Granulated Sugar • 1 1/2 tsp Baking powder • 1/2 tsp Salt • 1/2 Cup Butter; melted and cooled Preparation Preparation for the filling: • Preheat oven to 425°F Sweet • Prepare the Peaches: Add peaches to a pot with boiling water for 3 minutes, transfer them to a ice bath for 3 minutes. Remove from ice bath and peel of skin. Cut, remove core and cut into smaller pieces. • Place Peach pieces in a Bowl, add lemon juice and stir. • In a seperate small bowl; mix together the sugars, cornstarch, Cinnamon and nutmeg. • Stir in mixture until peaches are coated. • Pour into an ungreased baking dish. • Bake for 10 minutes, then remove from oven. Prepare Crust, topping & filling: • add Whipping Cream, 1 tsp vanilla extract and 2 tbsp of Sugar into a mixer and whip until stiff peaks form. Set aside. • In a separate bowl; Mix together cream cheese, 1 tsp Vanilla extract and 1/4 Cup of sugar until smooth. • Add Whipped Cream to the Creamcheese mixture and fold together until just combined. • In a medium mixing bowl, whisk flour, pecans, sugars, baking powder and salt together. • Next mix cooled butter into flour mixture and blend until mixture becomes crumbly. ~ Assemble Cups: 1.- 1/4 Cup of Crust into a plastic cup, press down gently with a spoon to pack crust. Keep 1 cup of crust crumbs for topping. 2.- Next add 1/2 Cup of Creamcheese mixture into the cup, smooth with a spoon. *Divide leftover mixture into cups 3.- Add 1/4 Cup of Peach Cobbler on top of the Creamcheese. Sprinkle with crumbs for topping. 4.- Close the containers with a lid and place in refrigerator for 3 hours or overnight. Enjoy!! Click for step by step pictures

Step by Step Milanesa de Chilaca Recipe Milanesa de Chilaca Makes: 5 Peppers Ingredients •5 Chilaca (Anaheim Peppers); roasted, skinned and deseeded •2 Cups cheese; shredded or pieces •1/2 tsp Salt •1 dash of Black Pepper •1 Cup of Flour •2 Eggs •2 Cups Breading •Oil for frying Preparation - Roast, skin and deseed 5 Anaheim Peppers, add cheese into the Pepper and set aside while preparing the dipping. -Crack eggs in a shallow container, big enough to lay the pepper in. Scramble eggs with fork or whisk, add salt and pepper; set aside. -In another shallow container, add in your Bread Crumbs or Breading. -In a third shallow container; add the flour for dipping. -Take 1 pepper at a time, gently place into container with Flour and coat both sides. - Then dip Peppers in Eggs (one at a time), turn to coat both sides. -Transfer Pepper to bread crumb dish, make sure to coat both sides with bread crumbs to cover the entire Pepper. - Place into a sheet and continue dipping and coating each pepper. - -Add Oil to the frying pan and turn to Medium heat. - When oil is hot and ready; gently add coated Pepper to the frying pan. One at a time. -Check while frying; when it's golden brown on the bottom, turn to fry other side until both sides golden brown. -Remove and place in a heat safe dish. -Continue frying the rest of the Peppers. Enjoy with your favorite side dishes. Click for step by step pictures