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

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