Step by Step Toasted Cowboy Cookies Recipe Toasted Cowboy Cookies Makes: 32 Cookies Ingredients • 1 Cup Margarine • 3/4 Cup brown sugar • 1/2 Cup granulated sugar • 2 large Eggs • 1 Cup plain Yogurt (substitute Yogurt by adding 1 more Egg) • 2 teaspoons Vanilla extract • 2 3/4 Cup Flour • 1 tsp Baking Powder • 1 tsp Baking Soda • 1/2 tsp Salt • 2 cups Chocolate Chips • 1 cup Quick Oats • 3/4 cup toasted chopped Walnuts • 3/4 cup toasted Coconut flakes Preparation - Preheat oven to 400° F. Line baking sheets with parchment paper. - On the stovetop put coconut and walnuts in a medium-sized pan and heat it over medium-low heat for 3-6 minutes. Be sure to stir continuously as it’s heating to promote even browning and prevent burning. Remove from heat and set aside to cool. - In the bowl of a stand mixer; Cream together Margarine, sugar and brown sugar for about 1 minute until smooth. - Add in the eggs, yogurt and vanilla extract and beat until just combined. - Mix in flour, baking powder, baking soda, and salt until just combined. - Add in the quick oats, chocolate chips, toasted walnuts, and toasted coconut flakes mix in using the paddle attachment. - Scoop dough (ice cream Scoop works great) place onto prepared baking sheets, 6 per baking sheet. - Bake in the Preheated oven for 8 - 10 minutes, until tops are golden brown. - Cool for 15 minutes, transfer to baking rack to cool completely. Share and Enjoy!1 Click for step by step pictures

Step by Step Cinnamon Knots Recipe Cinnamon Knots Makes: 50 Knots Ingredients Ingredients for Dough: •3 TBSP Yeast •2 tsp Sugar •1 Cup Water (110°F) for yeast proofing •1 Cup Hot Water •2 Cups Milk •1 Cup melted Butter or Margarine •1 Cup Sugar •1 tsp Salt •4 eggs; beaten •1 tsp nutmeg •11 -12 cups flour Filling: •1 Cup softened Butter or Margarine •4 Cups Brown Sugar •2 TBSP Cinnamon Preparation - In a container Mix together; Yeast 1 cup warm water (110°F), 2 tsp Sugar and set aside to proof. - In a separate Bowl Mix together; Hot Water, Milk, melted Butter, Salt, beaten eggs, nutmeg, 1 Cup Sugar and 5 Cups of Flour - Add in Proofed Yeast, mix until well combined and continue adding in Flour, 1 Cup at a time. - Dough a will be slightly sticky; cover, set in a warm spot and let rise double in size. 1 - 1 1/2 hour -Pre-Heat oven to 350°F and prepare Baking Sheet lined with parchment paper. -Divide the Dough into two pieces; set one piece back into the bowl and cover -Roll out out the 1st Dough into a large rectangle, 1 inch thick. -Spread on softened Butter or Margarine, sprinkle on 1 Cup Brown Sugar covering well (add more brown sugar if needed) and sprinkle on 1 TBSP Cinnamon. -Fold the Dough into thirds (letter fold). -Cut strips about 1 inch wide, twist each strip and make a knot, tucking the end under and in. -Place in the Prepared Baking Sheet, leaving 2 inches between each Knot. -Repeat these steps with the second piece of Dough. - Cover and rise for 30 min. - Bake at 350 for 18 - 20 min, Enjoy!! Click for step by step pictures

Step by Step Chilaquiles smothered in Chile Colorado Sauce Recipe Chilaquiles smothered in Chile Colorado Sauce Makes: 4 servings Ingredients Chile Colorado Sauce: •8 dried guajillo chiles •2 dried ancho chiles •1 arbol chile for spicy •1 medium yellow onion, quartered •1 medium Tomato •1 clove garlic •1 tsp dried oregano •1 tsp salt •1/2 tsp cumin •4-6 cups water (reserve 2 cups after boiling) Chilaquiles : • 2-3 cups Chile colorado sauce • 1 bag Fried Tortilla chips Tips: •After adding the chile colorado sauce, tortilla chips will keep softening, so it's best to enjoy them right away. •Preparing the chile colorado sauce ahead of time allows for a quicker breakfast featuring Chilaquiles. •Consider making a double or triple batch of chile colorado sauce and freezing it for easy access later, whether for Chilaquiles or other meals that use this delicious sauce Preparation Chile Colorado Sauce: 1. Start by removing the stems and seeds from the chiles. 2. Place the chiles in a pot and add enough water to cover them. 3. Bring the water to a boil, then remove the pot from heat and cover it. Let the chiles soak for about 20 minutes. 4. While the chiles are soaking, char a tomato, an onion, and clove of garlic until they are nicely roasted. 5. In a blender, combine the soaked chiles, charred tomato, onion, garlic, spices, and about 2 cups of the reserved chile water. 6. Blend the mixture until it reaches a smooth, silky texture. 7. Finally, strain the sauce to remove any remaining scraps, ensuring a smooth consistency. Chilaquiles: 1. Place tortilla chips in a bowl and generously pour chile colorado sauce over them, tossing gently. 2. Let the chips rest for 5 minutes to soften in the sauce. 3. Top with cheese, serve on individual plates with refried beans and fried eggs, and enjoy. Click for step by step pictures

Step by Step Oatmeal Cookie Sandwich Recipe Oatmeal Cookie Sandwich Makes: 18 Cookie Sandwiches Ingredients Ingredients for Cookies: 1 1/2 Cups Shortening 2 Cups Sugar 2 Eggs 1/2 Cup Milk 2 tsp Vanilla extract 3 Cups Flour 3 Cups Oatmeal 1 tsp salt 1 tsp Baking Soda Chocolate Filling ingredients: 1 Cup Milk 1/2 Cup Butter 1 tsp Vanilla extract 1/2 Cup Flour 1 Cup Sugar 1/2 Cup Cocoa Powder Preparation Oatmeal Cookies: Preheat oven to 350°F and spray Baking sheets or line with parchment paper. 1- In a stand mixer bowl, Cream together shortening and Sugar. 2- Add in Eggs, Milk and Vanilla extract; mix until well combined. 3- In a separate Medium size Bowl; mix together dry ingredients. Flour, Oatmeal, salt and baking soda. 4- Combine the Dry into the wet ingredients. 5- Scoop out Cookies onto a prepared baking sheet, leave 3 inches between each Cookie, slightly flatten with hand. A Ice cream scoop works great for even sized cookies. 6- Bake at 350°F for 10-12 min, depending on your Oven. Check at the 10 min mark. Slightly golden Color; take out, let cool on baking sheet for 5 min and transfer to cooling rack to cool completely before filing. Chocolate Filling: 1 - In a small saucepan on medium heat; add in Milk, Butter and Vanilla extract. 2 - Let the Butter melt; stirring occasionally. 3 - Add in Flour, Sugar and Cocoa Powder 4 - Stirring well to combine and remove and lumps. 5 - Cook until Bubbles start to pop in the chocolate; turn to low heat and cook for 5 min. Stirring constantly to avoid burning on the bottom and to keep heat consistent. 6 - Transfer to a Heat safe Bowl. And let cool before filling cookies. To fill cookies: ~ Scoop 1 - 2 TBSP onto the center of a Cookie; place another Cookie on top to make a Sandwich, slightly press down to even out chocolate filling. ~ Place Cookies in a Airtight container, Refrigerate, Freeze or Enjoy right away. Share and Enjoy! Click for step by step pictures

Step by Step Carne Asada Recipe Carne Asada Makes: 5-6 servings Ingredients • 3 lbs Flank steak • Marinade: - 1/2 cup cilantro; chopped - 1/2 red onion; sliced - 1 jalapeño; chopped - 1 orange; juiced - 3 limes; juiced - 1/4 cup of olive oil - 3 tsp steak seasoning - 1 tsp Salt - 1 tsp garlic powder - 1 tsp onion powder - 1 tsp black pepper - 1 tsp paprika - 1/2 tsp ground cumin - 1/2 tsp oregano • 1 TBSP olive oil • 2 Cups Shredded cheese • 6-7 Anaheim peppers; roasted and peeled • Guacamole • 6-7 flour Tortillas • Salsa of your liking Preparation • Prepare Flank steak; pound with a meat mallet. • Mix all ingredients for the Marinade in a medium-sized bowl. • Add flank steak into the bowl of marinade and cover well. Add all contents into a ziplock bag, close, and place in the refrigerator overnight. • Prepare Meat, add olive oil to the frying pan on High Heat, add meat and cook on each side for 3-4 minutes. • Let the steak rest: Remove the steak from the pan to the container and let it rest for 10 minutes, covered with aluminum foil. • Meanwhile stuff the prepared Anaheim peppers with Mozzarella cheese, and place them on the frying pan on low heat. • Cut the Cooked flank steak into smaller pieces, and place alongside Peppers to heat for serving Assembling: #1 Add Guacamole to the Tortilla #2 place Stuffed Peppers on top of the guacamole. #3 add meat on top of the Pepper. #4 Salsa and Onions - optional Enjoy! Feel free to tag us with your favorite combination or if you try this recipe on Instagram/Facebook @dessertbeforevareniki Click for step by step pictures

Step by Step Smothered Porkchops Recipe Smothered Porkchops Makes: 3 - 4 Servings Ingredients •6 Boneless Pork Chops •1 Cup BBQ sauce •1 Cup Water •1 TBSP Italian seasoning •1/2 Red Onion; chopped •1 Cup Pineapple pieces Cucumber salad ingredients: •2 Large Cucumbers, sliced into coins •1/4 Red Onion, chopped •1/4 Cup Dill, chopped •1 TBSP Mayonnaise •1/2 TBSP Vinegar •1/2 TBSP Sugar Preparation Preparation for Salad: • Prepare your Cucumber Salad ahead of time for at least 1 hour of Refrigeration. • Slice Cucumbers into thin round slices, chop red onions and Dill into small pieces. - Mix together Mayonnaise, vinegar and Sugar. - Add all ingredients into medium sized Bowl, mix until all ingredients are well incorporated. - Cover and refrigerate for at least 1 Hour. Preparation of Pork Chops: • Preheat oven to 350 °F • Mix BBQ sauce and Water together • Pour 1/2 Cup of BBQ mixture in a Large baking Dish, (9x13) • Place Boneless Pork Chops in the baking dish. • Cover Pork Chops with the remaining BBQ mixture. • Sprinkle on the Italian seasoning, place the chopped Onions and Pineapple pieces on top of the Pork Chops. • Cover with Foil; bake at 350 °F for 30 min. Remove foil and bake for another 20 min. • Check internal temperature, cooked at well done when internal temperature reaches 160°F. Enjoy with Cucumber Salad and Homemade Beans. Click for step by step pictures

Step by Step Lemon-Raspberry Cream Cheese Rolls Recipe Lemon-Raspberry Cream Cheese Rolls Makes: 16 Rolls Ingredients ~Dough: 1 Cup Milk - warmed to 110°F 1/4 Cup Sugar 3 tsp instant yeast 1/4 Cup Butter - Room temperature 1/2 tsp salt 1 Egg 3 Cup Flour *add more if needed for a Soft dough, *1 TBSP at a time. ~Filling: •1 Block Cream Cheese, room temperature. •1/2 Cup Sugar •2 TBSP Cornstarch or Vanilla Maizena •1 tsp Vanilla extract •1/4 Cup Lemon Pie filling Powder •1/4 Cup Raspberry Jello Powder *Do not prepare the Lemon or Jello Powder, you will sprinkle the Powder (dry contents) on to the dough before rolling. ~Icing: 2 Cup Powdered Sugar 2 TBSP Lemon Pie filling Powder 1-2 TBSP Milk *depending on your desired consistency. Preparation •In a Medium size Bowl add Milk, Sugar, Yeast, Butter, Salt, Egg and half of the Flour. Mix together until well combined. •Keep adding in the remaining Flour, 1/2 Cup at a time •Knead for a nice Soft dough. •Cover and let rise until doubled in size •While the Dough is rising, make the Cream Cheese mixture and prepare your baking sheets or pan with Parchment Paper. •In a small bowl, mix together Cream Cheese, Sugar, Cornstarch and Vanilla extract. Combine well and set aside. •Once the Dough as doubled in size, place in a cleaned surface. •With a Pin Roll, roll into a Rectangle shape. •Spread on Cream Cheese Mixture •Sprinkle on Raspberry Jello Powder, covering the Cream Cheese mixture •Sprinkle on Lemon Pie Powder. •Next Roll the dough, starting on the long side. •Once Rolled, cut with a Knife or use thread to make your rolls. •Place rolls on a prepared baking sheet or pan, cover and let rise until doubled in size. •Preheat oven to 350°F while rolls are rising. •Bake them for 25-30 min, until internal temperature reaches 200°F. •Once baked, remove from oven and let cool. •While cooling, make the icing. •Mix together Icing ingredients until smooth, if needed add 1 more TBSP of Milk for a thinner consistency. •Glaze Rolls with pipping bag or spread on with a Spatula. Enjoy!! 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 Chicken Enchilada Casserole Recipe Chicken Enchilada Casserole Makes: 8 Servings Ingredients 7-8 chicken breast ½ cup butter Salt, to taste Black pepper, to taste Red pepper, to taste Seasoned salt, to taste Sauce & Filling 1 cup milk 1 can (10 oz) green enchilada sauce 1 can (10 oz) crema de pollo (cream of chicken) 4 oz Velveeta cheese 3 tbsp sour cream 10 corn tortillas, cut into sixths (or tortilla chips) Topping Shredded cheese, to taste Preparation Season and brown the chicken Season the chicken with seasoned salt, black pepper, and red pepper.Melt butter in a large skillet and brown the chicken on both sides until golden. Remove from heat and set aside. Prepare the sauce In a saucepan, gently warm the milk, green enchilada sauce, crema de pollo, Velveeta cheese, and sour cream. Stir until smooth and combined. Prepare tortillas Lightly fry or warm the tortilla pieces (or chips) if desired for added texture. Assemble the casserole Place the chicken in a greased glass baking dish.Pour the enchilada sauce mixture evenly over the chicken.Add the tortilla pieces, gently pressing them into the sauce. Bake Sprinkle shredded cheese over the top.Bake uncovered at 350°F (175°C) for 1 hour , until bubbly and fully heated through. Serve Let rest for 5–10 minutes before serving. Serving Suggestions Serve with rice, beans, or a simple green salad Click for step by step pictures

Step by Step Rieja / Scrambled Pancakes Recipe Rieja / Scrambled Pancakes Scrambled Pancakes Makes: 6 Ingredients *Large Recipe • 5 eggs • 2 Cups Milk • 2 Cups Flour • 1 tsp Salt • 1 tsp Baking Powder Preparation • In a medium sized bowl whisk eggs, add milk, flour, salt and Baking Powder, mix until well combined. • Heat Skillet on Medium High, add 1 tbsp of oil. Pour in mixture. • Cook until the bottom is golden brown, turn and break apart with a flipper to resemble scrambled eggs. • Cook until all sides are browned, stirring occasionally. • Serve Hot with your favorite side or Syrup for Scrambled Pancakes. Our favorite side is Beans, Drumsticks or Farmer Sausage I also eat Rieja with Ketchup. Click for step by step pictures

Step by Step Louisiana Gnocchi Recipe Louisiana Gnocchi Makes: 2 Servings Ingredients ~Gnocchi Sauce: -1 package Gnocchi (3 Cups) -1/2 Red Onion - chopped -1 Yellow Pepper - chopped -1 Red Pepper- chopped -1 can Cream of Bacon -1/2 Cup Whipping Cream -1/2 Cup Hot Water -1 TBSP Parmesan Cheese -1/2 tsp salt -1/4 tsp ground black pepper -1 tsp Chicken Bouillon powder -1 TBSP Butter -Parsley flakes ~Baked Chicken: -2 chicken Boneless Breast -2 TBSP oil -2 Eggs -1 Cup Bread Crumbs -1/4 cup Parmesan cheese -1 teaspoon dried basil leaves -1 teaspoon dried oregano -½ teaspoon paprika -½ teaspoon onion powder -1 tsp salt -¼ tsp ground black pepper Preparation •Preheat oven to 350°F •Lightly grease a 9x13 inch baking dish. •In a Container, whip together eggs and Oil. Pour in a shallow dish for dipping. •In a separate shallow dish, mix together the bread crumbs, Parmesan cheese and spices. •Dip each chicken breast in the oil & Egg mixture, then in the bread crumb mixture. Press the bread crumbs to the chicken so each breast is coated fully. •Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture and oil. •Bake 40-50 minutes in the preheated oven, until internal temperature of the chicken reaches 165°F. •Meanwhile make Gnocchi and Sauce. •Use Store bought Gnocchi as directed on package. •Homemade frozen uncooked Gnocchi: add Gnocchi to Boiling Water, stir occasionally to prevent sticking to the Bottom. Gnocchi is ready when Floating on top. ~Make Sauce: •In a large Sauce pan on medium high heat; melt Butter, add chopped Peppers and Red onion. Stir and cook until fragrant and translucent. •Meanwhile mix spices in 1/2 Cup Water. Add mixture to Sauce Pan and stir to mix. •Continue by adding Cream of Bacon and Whipping Cream, stir to combine. •Lower the Heat to medium low; let it Simmer for 5 min. •Add in Gnocchi, stir and simmer for 5 min. •Transfer to a Heat safe dish and Serve with Baked Chicken. Enjoy! Click for step by step pictures

Step by Step Banana Pudding Pie Recipe Banana Pudding Pie Makes: Ingredients • 3 Cups of Cookie Crumbs (we chose Hojaldradas cookies) • 3/4 Butter; melted • 1 Package Instant Banana Pudding • 1/2 Block Cream Cheese; room temperature • 1 Cup Whipped Cream • Banana Slices for topping (optional) Preparation • Line an 9x12 dish with Parchment Paper (bigger dish for thinner crust) • Add melted Butter to Cookie Crumbs; we used Hojaldradas (Mexican store) cookies are sweet enough that no sugar is needed for the Crust. • Press mixed Crumbs into the dish until level and packed, set aside. • Prepare Instant Banana Pudding according to package, once prepared add Cream Cheese and Whipped Cream • Add pudding mixture on top of the crust, smooth until evenly distributed. • Cover and place into the refrigerator for 3 hours. Pudding will still be soft, cut and serve as desired. • For firmer pudding, place in the freezer until Pudding is harder. Enjoy!! Click for step by step pictures