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 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 Chile Colorado Recipe Chile Colorado Makes: 2 Servings Ingredients For the Sauce: •8 dried Guajillo chiles •2 dried Ancho chiles •1 Arbol Chile (if you like it spicy, I did not add this one) •1/2 medium yellow onion, quartered •1 medium Tomato •1 clove garlic •1 teaspoon dried oregano •1 teaspoon salt •1/2 teaspoon cumin •reserve 2 Cups of Chile Water. For the meat •2 pounds beef stew meat, cut into 1/2 inch squares •2 tablespoons all purpose flour •2 teaspoon salt •1/4 teaspoon black pepper •2 tablespoons cooking oil •2 bay leaves Preparation Chile Colorado Sauce: -Remove stems and seeds *Leave seeds in if you like it spicy -Place in a pot, add water to cover Chiles. -Bring to a Boil, remove from heat and cover for 20 min. -Charcoal the Tomato, Onion and Garlic. -Place in a Blender: Chiles, Tomato, Onion, Garlic, Spices and 2 Cups of the reserved Chile Water -Blend well, as smooth as you can -Strain the Sauce and discard the leftover scraps. Meat: -Sprinkle meat with Salt, Pepper & Flour, cover each side -Heat up 1 tbsp of Oil in a Skillet (medium heat) -Place Stew Meat chunks in the skillet -Brown all sides (about 2 min each side) -Place Meat into a Slow cooker -Pour Sauce over meat -Stir and add in Bay leaves -Cook in a slow cooker on Low for 8 hours, or on high for 4 hours. -Meat should be soft, almost falling apart. -If thicker sauce is preferred, add in cornstarch slur (2 tsp mixed with 1/2 of water) add the slur to the Chile Colorado about 1/2 hour before done. -Serve with your favorite side Dish. Enjoy!! Click for step by step pictures

Step by Step Texas Sheet Cake Recipe Texas Sheet Cake Makes: 24 squares Ingredients 1.5 cups water 1.5 cups melted butter 6 TBSP unsweetened cocoa powder 3/4 cup sour cream 3 large eggs 1 tsp vanilla extract 3 cups all-purpose flour 3 cups granulated sugar 1.5 tsp baking soda 1 tsp salt For the Frosting 6 TBSP milk 4 TBSP unsweetened cocoa powder 1/2 cup butter 3 3/4 cups powdered sugar Preparation •Preheat oven to 350° F and grease a 18x13'' cookie sheet, with at least 1 inch ledge. •In a medium-sized bowl; add water and melted butter . •Meanwhile, in a separate bowl, mix together the flour, cocoa powder, sugar, baking soda, and salt. • Add wet mixture to the flour mixture and mix until combined. Use a mixer. • Pour mixture into prepared pan and smooth with a spatula to make sure it is dispersed in an even layer. • Bake in preheated oven for 15-20 minutes or until set. • Let cake cool *if you are using shallow cookie sheet, create a border with parchment paper before adding the frosting to prevent it from running off. Remove the border once the frosting is set. For the Chocolate Sheet Cake Frosting • Add milk, cocoa, and butter to a saucepan. Bring mixture to a boil. • Once boiling, remove it from the heat and stir in powdered sugar. Until smooth • Pour hot icing over cake. Use a spatula to spread it evenly over the cake. Allow frosting to set before eating. ENJOY!! 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 Frijol Charros Recipe Frijol Charros Makes: 6-8 Ingredients 2 cups cooked pinto beans 2–3 cups water (or bean broth) 5 slices bacon, chopped 2" chorizo, crumbled ½ cup ham, diced 1 small onion, diced 2 cloves garlic, minced 2–3 jalapeño or serrano chiles, sliced (adjust to taste) 2 medium tomatoes, chopped ½ cup fresh cilantro, chopped 1 tsp salt (or to taste) ½ tsp black pepper Optional 2–3 cups fried pork rinds (chicharrón) Lime wedges, for serving Preparation In a large pot or deep skillet, cook the bacon over medium heat until crispy. Remove excess grease if needed. Add the chorizo and cook until browned. Stir in the diced ham and cook for about 5 minutes. Add the onion, garlic, and sliced chiles. Sauté for 2–3 minutes until fragrant and softened. Stir in the tomatoes and cook until they break down and form a light sauce, about 5 minutes. Add the cooked pinto beans and enough water or broth to cover everything. Stir well and bring to a gentle simmer. Simmer uncovered for 15–20 minutes, allowing flavors to meld. Stir in chopped cilantro, season with salt and pepper, and simmer another 5 minutes. If using pork rinds, add them just before serving and stir gently. Serve With Warm corn or flour tortillas Cornbread Fresh cilantro, diced onion, or a squeeze of lime Click for step by step pictures

Step by Step Maseca Pecan Cookies Recipe Maseca Pecan Cookies Makes: 35 Cookies Ingredients •1 Cup Lard/Shortening •1 1/2 Cups Sugar •1/2 cup Whipping Cream •1 tsp Vanilla extract •3 eggs •2 Cups Maseca (Cornflour) •1 Cup All purpose Flour •2 tsp Baking Powder •1 tsp Baking Soda •1/4 tsp Salt •3 Cups Oatmeal •1 Cup Toasted Pecans Preparation • Preheat oven to 350°F, prepare your baking sheets lined with parchment paper. • In a large bowl or stand mixer Cream Lard/Shortening and Sugar for 1 minutes. • Add in Whipping Cream, vanilla extract and Eggs, mix for 2 minutes on low. • In a separate bowl; combine the Dry ingredients. • Add half to the Dry ingredients to the Wet ingredients, mix until combined. • Add the rest of the Dry ingredients and mix until all ingredients are incorporated. • Scoop Cookie dough onto prepared baking sheet, ice cream Scoop works great. • Flatten the dough lightly. I used a potato masher, dip in flour to prevent dough sticking to it while flattening. • Bake for 12 min at 350°F, lightly golden edges. • Cool on Baking Sheet for 5 minutes after, then transfer to cooling rack to cool completely. Share and Enjoy!! Click for step by step pictures

Step by Step Baked Chicken Recipe Baked Chicken Makes: 3-4 servings Ingredients • 8-10 Chicken Drumsticks; skin on or off • 1/2 cup butter; cubed • 1/2 TBSP steak seasoning • 1/2 TBSP Italian seasoning • 1 roasted anaheim pepper; deseeded and sliced • 1 onion; sliced • 1 can condensed tomato soup • 1/2 cup BBQ sauce • 1 cup milk Preparation • Preheat the oven to 375°F • Place chicken drumsticks into a glass casserole dish and add butter cubes in between the drumsticks. • Next, start adding in the onions and pepper spreading them over the Drumsticks. • Mix together condensed tomato soup, BBQ sauce, the milk and seasonings until combined, pour over the drumsticks. • Place into the oven and bake for 1 hour at 375°F. Take out of the oven and check the internal temperature of the drumsticks, 170°F is the safe cooked temperature for drumsticks. Bake longer if needed. • Serve hot, alongside white rice and cucumbers. Click for step by step pictures

Step by Step Raspberry Cream Cheese Rolls Recipe Raspberry Cream Cheese Rolls Makes: 36 Rolls Ingredients ~Dough: • 2 cups Milk; warmed to 100°F • 2 TBSP Yeast • 1/2 Cup Sugar • 1/2 Cup Butter - Room temperature • 1 tsp salt • 2 Eggs • 6 - 7 Cup Flour (720 - 840g) *add more if needed for a Soft dough *1 TBSP at a time. ~Filling: •1.5 Block Cream Cheese, room temperature. •1/2 Cup Sugar •2 TBSP Cornstarch •1 tsp Vanilla extract •3 Cups Frozen Raspberry Pieces ~Icing: • .5 Block Cream Cheese • 1/2 Container Vanilla Frosting • 1 tsp Vanilla extract Preparation •Warm milk to 110°F; pour into a large bowl, mix in Sugar and yeast, let rest for 10 minutes until foamy. •Once the yeast is foamy (proofed); mix in Butter, Salt, Egg, and half of the Flour. Mix 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 by lining them with parchment paper. •In a small bowl, mix Cream Cheese, Sugar, Cornstarch, and Vanilla extract. Combine well and set aside. •Once the Dough is doubled in size, place it on a cleaned surface. •With a Rolling pin, roll it into a rectangle shape leaving it about 1/4 inch thick. •Spread on Cream Cheese Mixture •Add Frozen raspberry pieces onto the Cream Cheese filling. •Next Roll the dough, starting on the long side. •Once Rolled, cut with thread or a Knife about 1 - 1.5 inches wide. •Place rolls on a prepared baking sheet, cover and let rise until doubled in size. •Preheat oven to 350°F while rolls are rising. •Bake at 350°F for 15-20 min, until golden tops (internal temperature 200°F) •Once baked, remove from oven and let cool. ~ While cooling, make the icing. •Mix Icing ingredients until smooth, and spread on with a Spatula once Rolls are cooled. Enjoy!! Click for step by step pictures

Step by Step Pudding Chocolate Rolls Recipe Pudding Chocolate Rolls Makes: 28 small rolls Ingredients • 2 Cups milk; scald • 3/4 Cups Sugar • 2 TBSP yeast • 1 tsp salt • 2 eggs • 1/2 Cup Oil • 1 tsp Vanilla extract • 1 Box instant vanilla pudding (regular or sugar free) • 6-7 cups flour (852g) Filling: • 1 cup butter, softened to room temperature • 1 package Chocolate Maizena powder • 2 Cups Chocolate pieces Preparation • Place a mixing bowl into the refrigerator to chill. • Add Milk to a saucepan and heat over medium high, stirring to prevent burning. Bring to a simmer until temperature reaches 180°F (foam starts forming on the side of the saucepan) remove from heat. • Bring mixing bowl out of the refrigerator and add heated milk into the chilled bowl. Cool down Milk to 105 - 110°F • Once milk is cooled to 110°F; mix in Sugar and yeast, let rest for 10 minutes until foamy. • Once yeast is foamy (proofed); mix in eggs, salt, Oil and Vanilla extract. • Next mix in the Instant Vanilla Pudding powder, now gradually add flour to the mixture until well combined and a soft dough forms. • Take dough out of the bowl, knead on a clean surface to smooth if necessary. Place back into bowl and rise for 1 hour in a warm place or until doubled. • Once doubled in size; remove from bowl roll into large rectangle, about 1/2 " thick. • Spread Butter over the entire rolled out dough. • Next sprinkle on the Chocolate Maizena powder onto the top of the butter evenly, then sprinkle on the chocolate pieces. We chose Hazelnut chocolate. • Gently roll it up starting from the long edge, pinch the seam closed tightly. • Place your rolls on prepared baking sheet lined with parchment paper, cover with tea towel and let them rise, about 45 minutes. • Meanwhile preheat your oven to 350 F • Bake at 350 F for 13 - 15 minutes. Remove when they start to turn golden. • Remove them from the oven. If you’re frosting them, let them cool fully before topping them. If you’re not topping them, brush them with melted butter while still warm. Enjoy! Click for step by step pictures

Step by Step Banana Oatmeal Cookies Recipe Banana Oatmeal Cookies Makes: 36 Cookies Ingredients •1/2 Cup Margarine •1 Cup Brown Sugar •1/2 Cup Granulated Sugar •3 Medium ripe Bananas (1.5 Cups mashed) •2 Eggs •2 tsp Vanilla •2.5 Cups Flour •1 tsp salt •1 tsp Cinnamon •2 tsp Baking Soda •4 Cups of Oats •1 Cup Chocolate Chips •1 Cup chopped walnuts Preparation - Preheat oven to 350°F - Cream together sugars + Margarine - add in mashed bananas, eggs and Vanilla, mix well. - in a different container mix together flour, salt, Cinnamon and baking soda. - once mixed at it to the batter, mix well. - add in Oats, chocolate chips and walnuts. - Fold in ingredients, until incorporated. -Scoop on to Cookie sheet, lined with parchment paper. - dip a fork in flour to gently press down cookie. -Bake 1 tray at a time - 12-15 min (golden brown edges) - take out and cool on cookie sheet for 10 min - transfer to cooling rack - when completely cooled, store in a airtight container. Enjoy!! Click for step by step pictures

Step by Step Carnitas Recipe Carnitas Makes: 7-8 Servings Ingredients - 6 lb pork shoulder/pork butt - 2 lb lard - 1 can Evaporated milk - 1 small Coca Cola - 1 orange - 1 head of garlic - 6 bay leaves - 1 tsp whole cloves - 1 tsp whole peppercorns - 1 onion - ½ cup water - 1 tbsp salt Preparation • To the pork butt/shoulder, cut it into smaller chunks. Cut some excess fatty skin pieces. • To a large dutch oven/pot, add the lard on medium high heat, until it's fully melted. • In batches, fry the pieces of pork for about 5 minutes. Once browned, set aside until you've finished frying all the pork. • Add the remaining ingredients into the pot of lard; water, evaporated milk, orange, onion, garlic, bay leaves, cloves, peppercorns, coca-cola and the fried Pork pieces. Cover, bring to a boil, lower heat and Cook on Medium low for 2.5 - 3 hours or until its easily shreddable. • Take the carnitas out of the lard & place them in a separate dish. Shred the Pork pieces to use in Tacos, Tortas or Gorditas. • Our favorite way to Enjoy Carnitas is Tacos; warmed up Corn Tortillas loaded with shredded Carnitas, topped with Salsa or Hot Sauce from D&P Bakery, purple onions and a shake of parsley and oregano. Feel free to tag us at @dessertbeforevareniki with your favorite toppings and ways to eat Barbacoa Have leftovers? Add the Carnitas pieces to the Air fryer and crispy pork pieces along with homemade Beans. Click for step by step pictures