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Step by Step Migas Recipe Migas Makes: 4 Servings Ingredients •2 inch Chorizo link •1/4 Onion; chopped •1 Cup Chunky Salsa •8 Eggs •1/2 tsp salt •1/4 tsp pepper •3 Cups Tortilla Strips Preparation - Add Chorizo and chopped onion into a hot Skillet, cook until Onions are soft. - Add in the Salsa, cook for 5 min on medium high heat while stirring occasionally. - Next add in the Eggs, salt and pepper, Stir and mix together. - Lastly add in the Dry Tortilla strips, stir to incorporate all the ingredients. - Cook until eggs are done well done. Stir occasionally while cooking. Enjoy with Waffles or Pancakes. Click for step by step pictures

Step by Step Soft Oatmeal Cookies Recipe Soft Oatmeal Cookies Makes: 30 small Cookies Ingredients • 1 cup margarine, softened • 1 cup white sugar • 1 cup brown sugar • 2 large eggs, beaten • 1 tsp vanilla extract • 2 cups all-purpose flour • 1 ½ tsp ground cinnamon • 1/4 tsp nutmeg • 1 tsp baking soda • 1 tsp salt • 3 cups dry oatmeal • 1 Cup Walnuts or Pecans pieces Preparation • Preheat oven to 350° F, prepare cookie sheet lined with parchment paper, and set aside. • In a medium-sized bowl; beat together sugars and margarine until smooth, mix in eggs and vanilla extract. • In a separate bowl mix together the dry ingredients except for oatmeal and walnuts or pecans. • Mix dry ingredients into the wet ingredients until well combined. • Mix in Oatmeal and walnuts or pecans. • Scoop into the prepared cookie sheet, press down lightly with a fork, and bake at 350° F; until light golden brown around the edges and centers are nearly set, 8 to 10 minutes • Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy! Feel free to tag us at @dessertbeforevareniki if you decide to use our recipe. 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 Pupusas & Coleslaw Recipe Pupusas & Coleslaw Makes: 12-15 Pupusas Ingredients Pupusas & Coleslaw Recipe below and in Bio link Ingredients: PUPUSA DOUGH: - 4 cups masa harina (450 g) *Maseca - 2 tsp salt - 3 cups cold water (720 mL) FILLING: - 1 cup grated mozzarella cheese - 1 cup refried bean - 1 tablespoon vegetable oil, for frying COLESLAW: - 4 tsp distilled white vinegar - 1/4 cup sugar - 1/4 tsp mustard - 1/4 tsp salt - 1 cup mayonnaise - 1/2 head finely shredded cabbage, chopped - 1/4 cup carrots, shredded *Prepare the Coleslaw ahead of time* • Whisk vinegar, sugar, mustard and salt together until sugar is dissolved. Add mayonnaise and whisk to the mix. Add cabbage and carrots. Mix to combine. Refrigerate for 2 hours and serve. Preparation Pupusa Dough preparation: • In a large bowl, whisk together the masa harina and salt, then add the water. Use your hands to mix until the dough comes together with a clay-like texture. •Fill a small bowl with water and a bit of oil and set near your work station. You’ll wet your fingers with the mixture as you work to keep the dough from sticking to your hands. • Scoop portions of dough and roll into a ball, then flatten into an even round. • Fill the dough round with ½ TBSP refried beans, and 1 teaspoon mozzarella cheese. Fold the dough over the filling until it’s completely sealed. Then, pat out the ball between your hands until flat. If the pupusa cracks, patch it with a bit of dough and a little oil. Repeat with the remaining ingredients. • Heat a large pan or griddle over medium heat, add 1 TBSP Oil, then place 2-3 pupusas on the pan and cook for 2-4 minutes, or until the bottoms are golden brown. Flip and cook on the other side for 2-4 minutes more, until golden brown and warmed through. • Repeat with the remaining pupusas. • Serve the pupusas with Coleslaw, or your favorite side dish. • Enjoy! Feel free to tag us @dessertbeforevareniki . We'd love to see your Pupusa & Coleslaw dinner. Click for step by step pictures

Step by Step Klobasneks Recipe Klobasneks Makes: 48 - 50 Small Kolaches Ingredients •1 Cup Butter; melted •1/4 Cup Sugar •2 tsp salt •2 Cups Milk; heated to 110°F •2 TBSP Yeast + 1 tsp Sugar •1/2 Cup Warm Water; 110°F •6 Eggs; separated •7 Cups Flour •50 small Cheddar Sausage; or Breakfast Sausage and Cheese slices. Preparation 1. Dissolve yeast + 1 tsp Sugar in the warm water then add to the mixture. 2. Mix together the butter, sugar, salt and milk. 3. Add Proofed Yeast, 6 egg yolks and flour. 4. Mix well, Cover set in a warm place for 1 Hour or until doubled in size. 5. Prepare Baking Sheet lined with parchment paper. 6.Shape into small balls (50g); Flatten and roll into a small Oval, wrap a piece of sausage into the dough. 7. Place them in a baking sheet Let rise again until double in size. 8. Preheat oven to 350°F, mix together Egg Whites + 1 TBSP Water, brush gently on Kolaches. 9. Bake at 350°F for 15 - 20 minutes, until golden brown. *Check at the 15 min mark. Share and Enjoy! Click for step by step pictures

Step by Step Chorizo Breakfast Biscuits Recipe Chorizo Breakfast Biscuits Makes: 12 Biscuts Ingredients ~Ingredients for Eggs: •1/4 Onion; Chopped •1 small Jalapeño; chopped •1 TBSP Butter •2 inches Chorizo •4 eggs; beaten •1 tsp salt •1/4 tsp pepper ~Ingredients for Biscuits: •2 cups Flour •1 TBSP baking powder •1 tsp salt •1 cup shredded cheddar cheese •1 tablespoon chives, minced •3/4 cup buttermilk, cold •1/2 Cup butter, melted •1 egg + 1 TBSP water (egg wash) Preparation ~Preparation for Eggs: •In a Skillet; add chopped onion and Jalapeño, Butter and Chorizo. •Fry and stir on medium heat, until onions are soft and translucent. •Add in the beaten eggs, along with salt and pepper. •Cook and stir until eggs are Scrambled and cooked through. ~Preparation for Biscuits: •Preheat oven to 350 degrees •Mix together the melted Butter and Cold buttermilk (this will create butter chuncks) stir and set aside. •In a food processor, add flour, baking powder and salt and pulse several times to combine. Add in cheddar cheese, chives and pulse several times until •Slowly pour buttermilk/butter mixture into flour mixture and pulse until dough is soft a forms a dough. •Turn dough out onto a lightly floured surface and knead with flour until no longer sticky. Roll dough out into a 1/2-inch-thick sheet and cut with a floured cutter. •Gently flatten and spread 2 pieces of dough until they are about 4 inches wide. ~Chorizo Eggs, Cheese Filling •Place about 2 tablespoons of scrambled eggs onto the dough. Top with another piece of dough and pinch the sides until they are sealed. •Place it on a baking sheet lined with parchment paper. •Whisk together egg + water to make a egg wash, brush egg wash on each pocket. •Repeat until all dough is used, gather and roll out scraps. •Bake for 15 to 20 minutes or until golden brown. • Serve immediately, store in your refrigerator or freezer. Click for step by step pictures

Step by Step Buttersoup Recipe Buttersoup Makes: 5-6 Servings Ingredients - 6 Cups Chicken Bone Broth - 2 Potatoes; peeled and cubed - 2-3 TBSP Butter (3 for rich flavor) - 1/4 Cup Cream - 2 tsp Salt - 1 TBSP Parsley - 3 Cups dried Egg noodles *Make soup base from Water and spices instead of Chicken Bone Broth. - 6 Cups of Water - 2 TBSP Chicken Boulloin powder Add spices to a spice ball: - 1/2 Onion, large pieces - 2 star Anise - 6 Bay leaves - 1/2 TBSP peppercorns • Add all ingredients into large soup pot; bring to a boil over medium high heat, lower heat and simmer for 20 minutes. Remove spice ball and continue with Recipe. Preparation Preparation: - In a large Soup pot; add Bone broth, potatoes, salt and parsley to a boil. Lower heat and boil until potatoes are medium soft about 15 minutes (fork just goes through) - Add butter, stir in until melted. - Add the noodles and cook for 5 minutes or until noodles are soft. - Add cream, stir and enjoy. * add more salt according to taste and preferences Serve with your favorite side. Our favorite is fresh homemade Buns with raspberry Jam. Click for step by step pictures

Step by Step Chicken Noodle Soup Recipe Chicken Noodle Soup Makes: 25 servings Ingredients Chicken soup • 10 chicken drumsticks • 1 carrot; chopped or shredded • ½ onion; chopped • 5 pieces of star anis • 10 pieces of peppercorns • 7 bay leaves • 3 pieces of whole cloves • 1 TBSP dried parsley • ½ cinnamon stick • 1 ½ TBSP salt • 4 TBSP chicken bouillon • 1 Sazon package • 6 liters of water (24 cups) Noodles • 7 eggs; beaten • 1 cup milk • 1 TBSP salt • 8 cups flour + dusting Preparation • Place the chicken into a large soup pot, add spices, onion, and carrots into a spice bag/stuffing bag. Pour in the water, butter, and cover. Turn on heat on medium-high heat. Bring to a boil, turn to low heat, and simmer for 4 hours. • Meanwhile, prepare your egg noodles. - In a stand mixer; mix together flour, salt, eggs, and milk until a hard dough forms. - Rest for 30 minutes. Cut dough into smaller pieces and work with one piece at a time. - With a pasta maker, start with the thickest setting and roll through, dusting with flour to prevent sticking. - Roll through 4 times on each # of setting until desired thickness for noodles is achieved. Dust with flour on each setting. - Next roll the dough through the pasta attachment. - Lay on table to dry 1/2 Hour before cooking. Make sure to separate noodles to avoid sticking during cooking. - Bring a pot of water to a boil, add the desired amount of noodles, return to a boil, and stirring occasionally. Once boiling drain noodles from water, rinse with cold water. •Remove chicken and spice bag from the soup, strain soup into smaller pot, and serve over cooked egg noodles. ENJOY! Click for step by step pictures

Step by Step Chai Latte Cupcakes Recipe Chai Latte Cupcakes Makes: 12 Cupcakes Ingredients ~ Cupcakes ~ ½ cup unsalted butter, browned 1 cup granulated sugar 2 large eggs, room temperature 1 teaspoon vanilla extract 1 1/2 cup purpose flour 1 tablespoon chai spice mix 1 ¼ teaspoon baking powder ¼ teaspoon baking soda 1 teaspoon Espresso powder (optional) ¼ teaspoon salt ¼ cup whole milk ~ Chai Buttercream ~ 1 cup unsalted butter, browned 2 cups powdered sugar 2 teaspoons chai spice mix ½ teaspoon vanilla extract 1- 2 teaspoons milk (if needed) ~ Homemade Chai Spice Mix ~ 1 teaspoon ground nutmeg 1 teaspoon ground cloves 1 teaspoon ground allspice 3 teaspoons ground cinnamon 1 ½ teaspoons ground ginger 2 teaspoons ground cardamom Preparation *Pre-make Browning butter: In a small saucepan, melt butter over medium heat. Once melted, stir frequently and watch closely for the formation of brown specs on the bottom of the pan and a nutty aroma. Once you see brown specs. Remove from the heat and immediately pour into a different bowl to prevent it from burning. Cool and place 1 Cup of the Browned Butter in the fridge to completely cool for the frosting. •Preheat the oven to 350°F and line a 12 cup muffin pan with cupcake liners. •In a small bowl, whisk together all the ingredients for the chai spice mix and set aside. •Whisk the Flour, 1 tablespoon of chai spice mix, baking powder, baking soda, espresso powder and salt together in a large bowl. •In a separate bowl, whisk the 1/2 Cup of melted brown butter, sugar, eggs, and vanilla together until combined. •Next add in the dry ingredients and mix until well combined. •Scoop ¼ cup of batter into each cupcake liner. (Ice cream scoop works great) •Bake at 350°F for 18-22 minutes or until toothpick comes out clean. Let cool on wire rack. •Let cupcakes cool completely before frosting ~ Chai Buttercream ~ •In a large bowl using a handheld or stand mixer fitted with a paddle attachment, cream the Cooled Browned Butter until smooth. •Add in the powdered sugar, 2 teaspoons of chai spice mix and vanilla extract and mix until creamy until fully combined and smooth. •Add in milk 1 teaspoon at a time until piping consistency is reached. •Frost cooled cupcakes. *Sprinkle with Brown Sugar or Top with Caramel Syrup. Enjoy! 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 Buttery Spritz cookies Recipe Buttery Spritz cookies Makes: 50 cookies Ingredients • 1 cup butter (227g) • 1 cup sugar (200g) • 2 eggs (100g) • 1 cup mayonnaise (300g) • 1 tsp vanilla extract • 4 cups flour (480g) • 1/2 tsp salt • 1 tsp baking powder Dipping: • 2 cups chocolate chips • 1 tsp coconut oil Preparation •Preheat oven to 350°F and prepare your baking sheets by lining them with parchment paper. •In a mixing bowl, combine the butter, sugar, egg, mayonnaise, and vanilla extract, creaming them together until smooth. In a separate bowl, whisk together the sifted flour, baking powder, and salt. Gradually mix this dry blend into the creamed mixture until fully incorporated. •Bake in the preheated oven for 10 to 12 minutes or until the edges begin to turn a light golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cookie tray to cool completely. •In a microwave-safe bowl, combine chocolate chips and coconut oil, heating in 30-second intervals, stirring each time, until melted. Dip the cookies halfway in the chocolate mixture, place them back on the parchment-lined sheet, and freeze for 10 minutes. Once set, enjoy your delicious cookies, and store any leftovers in a freezer-safe container. Click for step by step pictures

Step by Step Steak Bites & Broccoli Recipe Steak Bites & Broccoli Makes: 2 Servings Ingredients -1 lbs steak cut into small cubes -1 tablespoon olive oil -2 tablespoons butter -2 teaspoons minced garlic -1 teaspoon garlic powder -1/4 cup beef broth -1 tablespoon minced parsley Preparation 1. Heat the olive oil in a large pan over high heat. Season the steak with salt and pepper to taste. 2. Place the steak bites in the pan in a single layer. Cook the steak bites for 3-4 minutes, stirring occasionally, until nicely golden brown. Repeat with remaining meat if needed. 3. Add the butter, minced garlic, and garlic powder to the pan with the steak bites; then deglaze with beef stock, scraping the brown bits. Cook for 1-2 minutes more, stirring to coat the steak bites in the sauce. 4. Add in Broccoli, cover and cook with the Steak bites for Garlic Butter Flavor; or steam Broccoli in a separate pan. Serve and Enjoy! Click for step by step pictures