Step by Step Mongolian Beef & Rice Recipe Mongolian Beef & Rice Makes: 2 Servings Ingredients Beef: •1 pound flank steak •1/3 cup cornstarch •1-2 TBSP oil •1/2 cup low-sodium soy sauce •1/4 cup water •1/2 cup light brown sugar •2 tsp cornstarch + 2 tsp water (slurry) •1 clove garlic , minced •1 bunch green onion , chopped Rice: - 1 TBSP Butter - 1 Cup Rice - 2 Cups Beef Broth Preparation Preparation: ~ Slice the flank steak into 1/4” thin slices, across the grain of the meat. ~Add steak into a medium sized Bowl; sprinkle on 1/3 Cup cornstarch, mixing until steak is covered on all sides. ~Place 1 tablespoon oil in a large pan or skillet over medium-high heat. Cook the beef, until browned on both sides. *Work in 2 batches if working with a smaller pan, add more oil if needed. ~In a small bowl whisk together the soy sauce, water, brown sugar, and cornstarch slurry. *Mix slurry separate before adding to the mixture. ~In the same large pan; turn the heat to medium, add garlic and sauté for 20 seconds. ~Add sauce mixture and bring to a simmer. Cook, stirring, until slightly thickened, about 2 minutes. ~Return beef to the pan with the sauce and toss to combine. Cook for 1-2 more minutes until warmed through. ~Add green onions. Serve warm with a side of Beef Rice. Rice: ~ Add 1 TBSP of Butter and 1 Cup of rinsed Rice to a small pot over medium heat; Stirring occasionally to prevent burning, cook for 5 minutes. ~ Add 2 Cups of Beef Broth; cover, bring to a boil, lower heat and cook for 15 min covered. ~Fluff rice with a fork. Serve Warm. Enjoy! Click for step by step pictures

Step by Step Zucchini Summer Soup Recipe Zucchini Summer Soup Makes: 10 Servings Ingredients •3 strips bacon, chopped •1/2 large white onion, diced •1/2 cup sliced carrots •1 heaping tbsp minced garlic •1 lb potatoes, diced into 1/2" cubes •5 cups Water •1 Cup zucchini, chopped •1 Cup Corn •1 Cup Cream •1/4 tsp dried parsley •1/2 tsp dried thyme •5 tsp Chicken Bouillon •2 Bay Leaves •1/2 tsp pepper •1/4 tsp paprika Preparation •Add all ingredients, except the Cream, into the Slow Cooker. •Cover and Cook until potatoes and Carrots are soft. -Low heat 5-6 Hours -High heat 3-4 Hours •Take out Bay Leaves, Pour in Cream, stir and Cover for 1/2 hour. Serve with your Favorite Buns. Click for step by step pictures

Step by Step Breakfast Rolls Recipe Breakfast Rolls Makes: 24 Rolls Ingredients •1 1/3 cup warm water at 110°F •1 1/2 TBSP yeast •2 tsp sugar •1/4 Cup Bacon grease or Oil •1 1/2 tsp salt •1/2 tsp garlic powder •1 tsp Paprika •1 tsp Oregano •1 tsp Parsley •1/2 tsp thyme •3.5 cups flour (520g) Filling: • Scrambled Eggs (pre-cook) - 1 small onion; chopped - 1 jalapeno; chopped - 1 Red Bell Pepper; chopped - 4 wieners or Ham; chopped - 14 Eggs • 1/4 Cup Whipping Cream • 2 cups Mozzarella Cheese Preparation - In a Bowl or Stand mixer; stir together water, yeast and sugar, set aside and proof until frothy. - Combine all the dry ingredients together. - add Oil and dry ingredients to the Yeast mixture - Attach Dough hook and Mix together until edges come clean, continue Kneading for 5 min. - Take out of the Bowl, round into a smooth shape. Place in an oiled Bowl, Cover and let rise until doubled in size. - Meanwhile prepare your filling; in a skillet cook onions, peppers and wieners until slightly cooked. Add in Eggs and stir until eggs are mixed and yokes are broken. Continue to cook until eggs are set and not runny. Remove from heat and set aside. - Once dough has risen; roll out the dough into a rectangle, to about 1/2 inch thick - Spread whipping cream on dough to within 1" of the sides, then top with prepped Scrambled Eggs and Mozzarella Cheese. - Fold empty edges over the filling, to prevent the filling from falling during rolling. - Roll the dough up, not too tightly. Pinch the seam to seal. - Slice with a bread knife, 1 1/2" rolls. - Place the rolls on a parchment lined baking sheet 1 inch apart. - Cover and rise for 40 minutes. - Preheat oven to 425° F, while rising Rolls - Bake for 15-18 minutes, until light golden brown. - Store Leftovers in an Airtight container, place in the refrigerator or freezer for easy breakfast days. Enjoy! Click for step by step pictures

Step by Step Chocolate Chip Cookies Cheesecake Cups Recipe Chocolate Chip Cookies Cheesecake Cups Makes: 6 Cups (4oz size) Ingredients • 2 Cups Chips Ahoy cookie crumbs (1 package of chips ahoy cookies) • 1 Block Cream Cheese • 1 Cup Whipping Cream • 2 tsp vanilla extract • 1/4 Cup butter; melted • 1/4 Cup + 2 TBSP Sugar Preparation - add cookies into food processor and pulse until fine crumbs form. Place crumbs into a bowl along with melted butter, mix until well incorporated. Set aside. - Add Whipping Cream, 1 tsp vanilla extract and 2 tbsp of Sugar into a mixer and whip until stiff peaks form. Set aside. - Next; mix together cream cheese, 1 tsp Vanilla extract and 1/4 Cup of sugar until smooth. Fold in the Whipped Cream until just combined. - Assemble Cups: 1.- 1/4 Cup of Crumbs into a 4oz plastic cup, press down gently with a spoon to pack crumbs. 2.- Next add 1/2 Cup of Creamcheese mixture into the cup, smooth with a spoon. *Divide leftover mixture into cups. 3.- For decoration; we placed 3 mini chocolate Chip cookie cereal on top. 4.- Close the containers with a lid and place in refrigerator for 3 hours or overnight. Enjoy!! Feel free to tag us with your favorite Cheesecake Cups. Click for step by step pictures

Step by Step Green Chili Enchilada Soup Recipe Green Chili Enchilada Soup Makes: 6 Ingredients - 1 tbsp butter - 1 onion; diced - 2 Cups Roasted Anaheim Peppers; pieces - 1 tsp salt - 1/2 tsp pepper - 1 tsp garlic powder - 1 tsp cumin - 1 TBSP Italian seasoning - 4 Cups shredded cooked Turkey or Chicken - 6 Cups Turkey or Chicken broth - 1 can Green chili Enchilada sauce - 1 Cup Heavy cream - 1 Cup shredded mozzarella cheese - Fried Tortilla strips (for topping) Preparation - In a large pot over medium high heat; add butter and diced onion. Cook until onions are slightly translucent. - Add Roasted Anaheim Pepper pieces and spices to the pot, stir until combined. - Next, add the cooked shredded Turkey or Chicken. *I used leftover turkey from our Canadian Thanksgiving meal. - Pour in the broth and the can of green Chili Enchilada sauce. Combine everything well. Bring to boil over medium heat. - Once boiling; turn down the heat. Stir in heavy cream and shredded cheese. - Serve hot, top with fried tortilla strips. ENJOY! Click for step by step pictures

Step by Step Tamales Recipe Tamales Makes: 30 Tamales Ingredients •40 corn Husk (approximately) •226 g of Lard or Shortening (1 1/4 Cup) •5 Cups Maseca de Tamal •2.5 Cups Warm Water + 2 tsp Beef Bouillon ( or 2.5 Cups Beef Broth) •2 tsp Salt •1 tsp Pepper •1 tsp Paprika •1 tsp Garlic powder •2 tsp ground Cumin Preparation - Soak Husks in HOT water, completely submerged for about 40 min - with a mixer cream the Lard or Shortening until smooth. - Mix Maseca and Spices together. - Mix Water + beef bouillon - Add everything together, well incorporated. - should not be to sticky, if needed add 1/2 cup more of Maseca. - remove your husks from the water, place in a bowl for the water to drop down. - with a tortilla press or in between 2 plates, cut 2 pieces of saran wrap - with a ice cream scoop, scoop one ball onto one piece of saran wrap - place the other piece on top - close press, press down gently *don't make it to thin -remove the top piece -add your filling in the middle of the circle *I did some with Chile Colorado, some just refried beans and some with scrambled eggs + cheese -fold over one half, then bring the other half over (looks like a small burrito) -remove gently and roll it into the a drip dried Husk -tuck under the bottom of the husk -place tail down unto a baking sheet to finish all the Tamales -i only have a shallow steamer, so I do mine in 2 batches -place corn husks on the bottom of your instapot or steamer. -boiling water underneath -place tamales inside and Steam for 1.5 hours *Make sure to add water during cooking if using a steamer. *instapot takes about 45 min *I don't have a Instapot, so I can't give directions in how to use it - water should not come into the Husks while steaming. -remove from Steamer. -remove Husks Enjoy Tamales with your favorite side Dish Click for step by step pictures

Step by Step Lemon Buns Recipe Lemon Buns Makes: 32 Buns Ingredients • 1 ½ cups warm Water; 110°F • 1 ½ TBSP Yeast • 1 cup Sugar • ½ cup warm Milk; 110°F • ½ cup Oil • 2 teaspoons Baking Powder • 1 teaspoon Salt • 1 Egg • 8 cups flour (960g) Filling: •2 Lemon Pie filling packages. •Vanilla frosting for decorating Preparation • In a mixing bowl; add Warm Water, Yeast, Sugar and warm Milk. Let stand for 10 minutes to proof yeast. • Mix in the rest of the ingredients, start mixing and adding 1 Cup of Flour at a time. Until no longer sticky and you have a soft dough. • Cover with a tea towel and let the dough rise, double in size. About 1 hour in a warm area. • Divide the dough into 2 parts; Roll out the 1 half of the dough, cut circles with a large hole (tire shaped). Lay on a towel, cover and let rise. • Roll out the second half of the dough; Cut circles and put in cookie sheets. Place the tire shaped pieces on top of the circles and let rise. • Preheat oven to 350°F • With your finger; press in the middle of the bun and bake for 10 - 12 minutes until golden brown on the top edges. • Prepare the Lemon pie filling according to package and fill the buns Lemon pie filling and decorate with Vanilla Frosting. Recipe from Lisa Wiebe de Wall Campo 107 Click for step by step pictures

Step by Step Drunken Cookies Recipe Drunken Cookies Makes: 50 Small Cookies Ingredients •1lb Shortening or Lard •5-6 cups of sifted flour •2 tsp salt •1 can of Beer Filling: •Raspberry Jam or favorite Jam Topping •1 egg + 1 TBSP water •1 Cup Sugar Preparation •Whip the Shortening or Lard for 5 minutes, add salt, 2 Cups of Flour and 1/2 beer. •Mix until well combined, add in the rest of the Flour and Beer for a non sticky dough. •Cover and refrigerate for 1 hour. •Preheat oven to 350, and prepare your cookie sheets lined with parchment paper. Also prepare your egg wash at this time by whisking the egg and water together. •Dust Cleaned surface with Flour and prepare for rolling the dough. •With a rolling pin, roll the dough to about 1/4" thin and use a round cookie cutter to make circles. *Work in 2 batches if necessary. •Add a tsp of raspberry jam, fold one side over and seal the edges. •Place in to the cookie sheet. •Brush the top of the cookies with egg wash, sprinkle on sugar. •Continue these steps until all dough and scraps of dough are used. •Bake for 15 - 18 minutes or until golden. Enjoy!! Baking Tip: •Baking depends very much on the exact temperature of your oven and Baking sheets being used. •Light baking pans reflect heat, while dark pans tend to absorb it, which can make a difference in your baking. If you want foods to brown on the bottom, reach for a darker metal sheet pans because dark pans will absorb more heat and therefore more heat will radiate off the surface Click for step by step pictures

Step by Step Cheerio Squares Recipe Cheerio Squares Makes: 16 Squares Ingredients • 4 Cups Cheerios; plain kind • 3/4 Cup Peanut Butter • 1/4 Cup Honey Preparation • Prepare a square Container (9"x9") by lining with parchment paper. • Mix Peanut Butter and Honey into a heat safe/microwavable bowl, heat mixture in the microwave for 30 seconds, stir and heat for another 30 seconds. • In a larger bowl; add in Cheerios and mix in peanut butter mixture until ingredients are well incorporated. • Transfer mixture to a square glass or plastic square Container, 9"x9" works great. Press down to pack together and even out mixture. • Cover and refrigerate for 2 hours to harden • Remove from container and Cut into smaller. • Enjoy and refrigerate leftover in a Airtight container. Click for step by step pictures

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