Step by Step Pizza/Sub buns Recipe Pizza/Sub buns Makes: 28 buns Ingredients • 3 cups whey or water; heated to 110°F • 1 TBSP sugar • 2 TBSP yeast • 1 cup milk; room temperature • 1 cup butter; melted • 2 eggs; beaten • 1/2 TBSP salt • 13.5 - 14 cups flour (1620 - 1680g) TIPS: 》Cold milk can slow down yeast, affecting bread rise; ideal temperature is 100–110ºF (38–43ºC). 》A second rise enhances yeast activity, resulting in a lighter, chewier texture and more complex flavor. Preparation • Combine heated whey or water, sugar, and yeast in a large bowl or stand mixer; let rest for 10 minutes. • Add milk, melted butter, eggs, salt, and 6 cups of flour; mix for 5 minutes. Gradually add remaining flour, knead for 8 minutes until slightly sticky. • Place dough in a floured bowl, cover, and let rise for 40 minutes. Knead to deflate, cover, and rise for another 30 minutes. • Divide dough into 100g portions, with ypur palm; roll into 6-inch logs, and place on a parchment-lined baking sheet. • Repeat with remaining dough, cover, and let rise for 30 minutes. • Preheat oven to 350°F and prepare baking sheets. • Press down risen buns, brush with milk, and make slits; rest for 10 minutes. • Bake for 20-22 minutes until golden brown (internal temp 190°-200°F); cool on a rack. • Enjoy as sandwiches or pizza buns. Click for step by step pictures

Step by Step Lemon Chicken Gnocchi Recipe Lemon Chicken Gnocchi Makes: 4 Servings Ingredients •3 chicken breasts cut in half lengthwise •2 TBSP Butter •Salt, pepper and Chicken Bouillon powder. •1 TBSP butter •2 cloves garlic minced •1/2 cup chicken broth •1 TBSP lemon juice •1 cup heavy/whipping cream •1 pound uncooked potato gnocchi •1/4 cup Parmesan Cheese •2 cups fresh spinach Preparation -Cut the chicken in half, lengthwise. Season each side with salt, Pepper and Chicken Bouillon powder. -Place butter and Chicken Breast in the Skillet; heat skillet to medium heat. (Work in batches if necessary) flipping chicken to cook on both sides. -Cook Chicken Breast until internal temperature reaches 170°F. -Once cooked; remove Chicken from the skillet and set aside. -Place 1 Tbsp of Butter and Garlic in the skillet, cook for about 30 seconds. -Stir in the chicken broth and lemon juice and scrape brown bits from the bottom of the pan. -Add in the cream and gnocchi. Stir and ensure the gnocchi is submerged in the liquid. Let it bubble gently; for 10 minutes, stirring occasionally, don not pre cook Gnocchi. - Add in the parmesan cheese and spinach. Toss until the spinach has started to wilt. Add the chicken back into the skillet, cook for 5 min covered. Serve and Enjoy!! Click for step by step pictures

Step by Step Apple Oatmeal Cake Recipe Apple Oatmeal Cake Makes: 6 Servings Ingredients •1 cup oats •1 large apple, peeled and chopped •3 Tbsp honey •1 tsp vanilla •1 tsp cinnamon •1/2 tsp baking soda •1/2 tsp baking powder •3 tbsp yogurt •2 eggs •1 Tbsp butter Preparation -Preheat the oven to 350°F. -Put all ingredients in a blender or Food processor and blend until all ingredients are smooth and mixed. -Line a smaller sized baking pan with parchement paper and pour the mixture inside. -Bake for 20-30 minutes or until a toothpick comes out clean. -After baking let the cake cool off, slice, put the slices in an airtight container in the fridge for at least an hour. Enjoy! Click for step by step pictures

Step by Step Zumma Borscht Recipe Zumma Borscht Makes: 3 liters Ingredients •1 TBSP butter •1/2 onion; sliced •1 link farmer sausage; coin slices or smaller •1/2 TBSP salt •1 tsp ground pepper •1 TBSP chicken bouillon powder •1/2 tsp garlic powder •3/4 cup fresh dill or 1 tsp dried dill •4 medium-sized potatoes; cubed •8 cups of water •1 cup buttermilk •1 cup whipping cream Preparation •In a large soup pot; add butter and onions over medium heat, stir and add in precut sausage. Cook for 5 minutes, stirring occasionally. •Add in salt, pepper, chicken bouillon powder, garlic powder, dill, add the cubed potatoes and the water, stir well to incorporate. •Cover and bring to a boil, reduce heat, and cook for 1/2 hour or until potatoes are tender. •Add cream and buttermilk, cover, and cook for an additional 10 minutes. Enjoy with a Fresh Homemade Bun. Click for step by step pictures

Step by Step Loaded Oatmeal Cookies Recipe Loaded Oatmeal Cookies Makes: 100 cookies Ingredients Yields 100 medium size cookies *Can cut the recipe in half if desired* Ingredients: • 6 Cups Flour • 3 Cup Brown Sugar • 3 Cup Sugar • 6 Cups Oatmeal • 2 Cups Rice Krispies • 1.5 Cups Reeses pieces candy • 1.5 Cup Coconut Noodles • 1.5 Cups Chocolate chips • 2 Cups Pretzels; crushed • 2 Cups Ruffled original chips; crushed • 1.5 cup Oil • 1.5 Cup Heavy Cream • 6 Eggs; whisked • 3 tsp Baking Soda • 1.5 tsp Baking Powder • 1.5 tsp Salt • 3 tsp Vanilla extract Preparation • Preheat oven to 350°F, line baking sheets with parchment paper, set aside. • In a medium-sized bowl; mix sugars, add oil, Cream, whisked eggs, and vanilla extract. Mix until well combined. • In a Large bowl; mix all the remaining dry ingredients. • Add wet mixture to the dry mixture and mix well until all ingredients are well incorporated. •Scoop out cookie dough with an ice cream scoop. (Baking time will slightly depend on the size of the scoop) •Bake at 350° for 12-14 minutes on light baking sheets. Until golden brown (Dark baking sheets will need less time) •Cool completely on a cooling rack Enjoy Click for step by step pictures

Step by Step Blondie Bars Recipe Blondie Bars Makes: 20 bars Ingredients SHORTBREAD CRUST: • 1 cup softened butter (227g) • 6 TBSP sugar (75g) • 1 tsp vanilla extract • 2.5 cups flour (300g) • 1/2 tsp salt FILLING: 1/2 cup butter (113g) 1 cup sugar (200g) 2 TBSP nuez Maizena* 1 can evaporated milk (354ml) 2 egg yolks 1 tsp vanilla extract 1 cup pecan pieces 1 cup walnut pieces 1 cup shredded coconut DRIZZLE: • 1/2 cup chocolate chips • 1/2 tsp coconut oil * if you can't find Nuez Maizena, use 2 tablespoons of regular cornstarch to thicken the mixture. Preparation •Preheat your oven to 350°F and line a 12x8 baking pan with parchment paper. In a mixing bowl, cream together the butter, sugar, and vanilla until the mixture is smooth. •In a separate bowl, whisk together the flour and salt, then combine it with the creamed mixture. •Evenly spread the shortbread dough into the prepared baking pan, smoothing the surface. •Create small holes in the dough to prevent it from rising during baking. Bake for 10-15 minutes or until the edges are golden brown. Allow it to cool before adding the filling. •In a saucepan, combine butter, sugar, cornstarch, evaporated milk, and egg yolk. Heat while stirring until it reaches a boil. •Remove from heat and incorporate vanilla, coconut, walnuts, and pecans. Allow the mixture to cool for 20 minutes before spreading it over the cooled shortbread crust. •In a microwave, melt chocolate chips with coconut oil in 30-second intervals. Transfer the melted chocolate into a piping bag, snip the tip to create a small opening, and drizzle it over the cookies. Chill in the refrigerator for at least 15 minutes before cutting and serving. Click for step by step pictures

Step by Step Refrigerator Turmeric Pickles Recipe Refrigerator Turmeric Pickles Makes: 3.5 Liters Ingredients • 4lbs of Pickling Pickles • 4 medium size Onions; sliced • 2 Bell Peppers (red/yellow); sliced • 5 Cups Sugar • 1/3 Cup Pickling salt • 3 Cups Vinegar • 1/2 tsp turmeric powder • 1.5 tsp Celery seed powder • 2 tsp Mustard seeds Preparation • Place pickles into a container with Iced cold water for 3 hours, this will give them a crunchy texture. • Drain them from the water, and cut them into smaller pieces, 4lbs yields 15-16 cups. • Gather the remaining ingredients, and slice onions and peppers. • Add the Ingredients to a large pot, and bring to a boil over medium heat. • Stir in Pickle pieces, cover, and bring to a boil, set a timer for 20 minutes *meanwhile prepare your jars • Add the mixture to jars, seal and cool, and keep refrigerated. *Proceed with the canning procedure for longer shelf life. I don't know anything about canning and can't help in that area. Click for step by step pictures

Step by Step Soft Playdough Recipe Soft Playdough Makes: Ingredients 4 cups of boiling water Food coloring of choice 1/4 cup oil 8 tsp cream of tartar 2 cups of salt 4 cups flour Preparation - In a stand mixer; add boiling water, food coloring, and oil. Mix to combine and continue by adding the cream of tartar, salt, and flour. - With the dough hook attachment, knead until bowl has cooled and the ingredients are well mixed, creating a ball of Playdough. - Set the timer for 5 minutes and knead on low. - Remove the playdough from the bowl, place in air-tight containers for storage after use. *I store our playdough in the refrigerator to keep fresh for up to 3 months. Refresh dried playdough by rubbing 1 tsp of oil into your hands and kneading it into the playdough. Optional add-ins: • few drops of your favorite essential oil • 1 TBSP of glitter Click for step by step pictures

Step by Step Chicken Bone Broth Recipe Chicken Bone Broth Makes: 10 Cups Ingredients 1 lb. chicken bones 1 large onion 4 cloves garlic 2 large carrots 4 stalks celery 3 bay leaves 3 tablespoons apple cider vinegar 2 tsp salt 1 tsp whole Peppercorn 2-3 star anise 8 Cups Water Preparation • Pre-Heat oven to 400°F • Prepare the vegetables by cutting them into smaller portions, no need to do small as they will be discarded later. • Place the chicken, onion and garlic onto a baking sheet, line with foil for easy clean-up. Place the sheet into the oven at 400°F and set the timer for 20 minutes. • Then continue by transferring ingredients from the baking sheet to a Slow Cooker. Add the rest of the ingredients including the water. • Set slow cooker on Low, place lid on top (do not seal your Slow cooker with hooks if yours comes with hooks). • Cook for 24hrs • After 24 hours; remove large pieces from the bone broth, then continue to strain broth through a cheesecloth into a heat safe container, like a mason jar. • Seal the container, cool until safe to transfer to the refrigerator. • Scoop fat out before using, fat solidifies when cooled, makes it easier to remove. • Broth is ready to use in your favorite soup recipes or any recipes calling for Chicken Broth. ~ Making Broth from Bones and cooked on low for 24 hours is more nutritious rather than from pressure cooking or high heat. The longer process ensures all the nutrients and collagen from the bones is extracted into the broth. So many great benefits from drinking Bone Broth. Click for step by step pictures

Step by Step Pastel de Arroz Recipe Pastel de Arroz Makes: 2 Servings Ingredients •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 ~Pre-heat 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. Click for step by step pictures

Step by Step Tacos de Alambre Recipe Tacos de Alambre Makes: 4-5 servings Ingredients 1 medium onion; diced 1 bell pepper; diced 2 inches mexican chorizo 1 kg (2 lb) boneless chicken breast; diced 1 kg (2 lb) top sirloin steaks; diced 1 cup cooked bacon pieces 2 tsp salt 1/2 tsp black pepper 1 tsp oregano 1/4 tsp ground cumin 1/4 tsp garlic powder 1 cup shredded mozzarella cheese Preparation • Heat a large skillet over medium-high heat and add the diced onions and bell peppers. Sauté for 2 minutes, until the onions begin to soften and become translucent. Next, incorporate the chorizo and cook for an additional 2 minutes to heat through. Add the diced chicken and steak along with the seasoning. Allow it to cook undisturbed for 3 minutes to achieve a good sear, then stir and continue cooking, stirring frequently, until the meat is no longer pink. • Reduce the heat to medium-low and add the cooked bacon. Mix everything together until well combined. Generously sprinkle shredded cheese over the top of the alambre. Cover the skillet with a lid and let it sit for about 2 minutes. Serve immediately with warm tortillas and your favorite salsa. Click for step by step pictures

Step by Step Chile Relleno casserole Recipe Chile Relleno casserole Makes: 6 servings Ingredients • 8-10 Anaheim peppers; roasted, peeled • 2.5 cups mozzarella cheese; shredded • 3 Cups ground beef; cooked ~ Batter: • 1 3/4 cups milk • 2 eggs • 2 teaspoon salt • 2 cup flour • 1/2 tsp baking powder Preparation • Preheat oven to 350°F • In a 7.5"x11" casserole dish; layer ingredients in the following order. - Peppers - Ground beef - Shredded cheese - repeat • Mix all the ingredients for the batter and pour batter into the casserole dish, covering all layers, top with some shredded cheese. • Place casserole dish into the oven, bake at 350° F for 50 - 60 minutes, batter should be browned and set. • Enjoy with refried beans and vegetables. Click for step by step pictures