Step by Step Stuffed Meat Tacos Recipe Stuffed Meat Tacos Makes: 10 pieces Ingredients Patties ~ • 2 lbs Ground Beef • 2 cups panko + 2 cups for dipping • 1 TBSP Italian seasoning • 1 tsp salt • 1/2 tsp black pepper • 2 Eggs • 1 TBSP BBQ sauce • 1/2 TBSP Mustard • Oil for frying ~ Medley ~ • 1 onion; chopped • 1 small Zucchini • 1/2 Cup of Ham pieces • 1 TBSP of Butter Preparation • In a frying pan, on medium-high heat; add butter, onions, Zucchini, and Ham, and stir occasionally. Cook until onions are translucent, and zucchini is soft. Turn off the heat and set aside. • Mix Ingredients for the Patties until well combined. • Add Oil to a frying pan; heat to medium-high heat • Scoop 3/4 Cup of meat mixture out and place in between 2 pieces of parchment paper. Flatten between 2 plates until about 1/4 inch thick. • Add a spoonful of medley mixture in the middle of the flattened meat pattie. • Bring together by folding with Parchment paper, and seal the edges by pressing them together. • Remove parchment paper, and dip into extra Panko crumbs. • Place carefully into the heated oil. • Fry for 3 minutes, turn carefully, and fry for another 3 minutes. The internal temperature of beef should be 165°F. *Cook longer if necessary. • Remove from frying pan onto a Paper towel to drip off oil. • Repeat with the remaining Meat mixture. Enjoy with Homemade Beans or your favorite side. Feel free to tag @dessertbeforevareniki when you make these delicious Stuffed Meat Tacos. Click for step by step pictures

Step by Step Pudding Mazapan Rolls Recipe Pudding Mazapan 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 Vanilla Maizena powder • 10 -12 Mazapan; crumbled 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; sprinkle some mazapan crumbles on a flat clean surface, remove dough from bowl, place on top of the Mazapan crumples and roll into large rectangle, about 1/2 " thick. • Spread Butter over the entire rolled out dough. • Next sprinkle on the Vanilla Maizena powder onto the top of the butter evenly, then sprinkle on the remaining Mazapan pieces. • 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 Sausage Sheet Meal Recipe Sausage Sheet Meal Makes: 4 Servings Ingredients •1 link of Sausage, cut into small pieces •1/2 onion, cut into medium pieces •2 Cups Green beans, cut into small pieces •4 Medium Potatoes, washed and cut into smaller pieces. Preparation Pre-heat oven to 350°F • place all ingredients into a bowl. •Season with your favorite Seasoning, I used Vegetable season, Salt and Pepper •Place mixed ingredients on a Baking Sheet lined with Foil. •Bake for 20 min •Take out and stir/mix for more even cooking. •Bake for another 15 min •Test potatoes with fork, if potatoes are soft it's ready to serve. *Bake longer if potatoes aren't soft. Serve with desired Sides Click for step by step pictures

Step by Step Beef Bone Broth Recipe Beef Bone Broth Makes: 10 Cups Ingredients • 1 lb. Beef bones *We chose Bison bones with marrow. • 1 TBSP canola oil • 1 large onion; red or white *I used 4 small red • 4 cloves garlic • 2 large carrots • 4 stalks celery • 3 bay leaves • 3 tablespoons apple cider vinegar • 2 tsp salt • 1 tsp whole Peppercorn •1 tsp Coriander seeds • 8 Cups Water Preparation • Pre-Heat oven to 400°F • Prepare the vegetables by cutting them into smaller portions, no need to do small as they will be discarded later. • Coat bones with Oil • Place the Beef, onion, and garlic onto a baking sheet, line with foil for easy clean-up. Place the sheet into the oven at 400°F and set the timer for 20 minutes. • Then continue by transferring ingredients from the baking sheet to a Slow Cooker. Add the rest of the ingredients including the water. • Set slow cooker on Low, place lid on top (do not seal your Slow cooker with hooks if yours comes with hooks). • Cook for 24hrs • After 24 hours; remove large pieces from the bone broth, then continue to strain the broth through a cheesecloth into a heat-safe container, like a mason jar. • Seal the container, and cool until safe to transfer to the refrigerator. • Scoop fat out before using, fat solidifies when cooled, making it easier to remove. • Broth is ready to use in your favorite soup recipes or any recipes calling for Beef Broth. ~ Making Broth from Bones and cooking on low for 24 hours is more nutritious rather than pressure cooking or high heat. The longer process ensures all the nutrients and collagen from the bones are extracted into the broth. So many great benefits from drinking Bone Broth. Click for step by step pictures

Step by Step Nutella Babka Recipe Nutella Babka Makes: 10 Slices Ingredients • 2/3 cup (160 ml) warm water • 1 tablespoon (11g) Active Yeast • 1 tablespoon granulated sugar • 3 3/4 cups (525g) all-purpose flour, plus extra for dusting • 1/3 cup granulated sugar • 1 1/4 teaspoons salt • 2 Eggs + 1 Yolk • 3/4 stick (85g) unsalted butter melted or room temperature Filling: •Nutella Spread •1/2 Cup Chocolate Chips •1/2 Walnuts Preparation - Mix Water, Yeast & Sugar - set aside for 10 minutes , until foamy and doubled. (Proof) - while proofing, in a separate bowl mix the rest of the ingredients well (will be crumbly) - once yeast mix has proofed mix into the other ingredients - Mix or Knead well until dough is no longer sticking to sides of the bowl. - Cover & rise till doubled (about 1.5 - 2 hrs) •Once dough is doubled in size •place dough on lightly floured surface •divide in 2 pieces (half) •take one piece and roll into a small rectangle with a rolling pin. About 1/2" thick. •spread on Nutella •Sprinkle on some Chocolate Chips and chopped Walnuts. •roll together starting from side closes to you, roll into a log. •pinch the ends slightly to close the end •with a sharp knife, cut the log in half *LONG WAYS* (top to bottom) •take one piece and place it underneath the other piece, like a twist. •continue "twisting" until finished. •place inside a baking pan lined with parchment paper. •take the next piece of dough and repeat the process. •once finished, cover, place in a warm area and let Rise, double in size. •Preheat oven to 350°F, oven thermostat recommended •bake at 350° for about 20 min •check the middle of the BABKA with a thermometer, done when it reaches 200°F. •Once baked, let cool before eating. ENJOY! Click for step by step pictures

Step by Step Corn Chowder Recipe Corn Chowder Makes: 6-8 servings Ingredients •10 bacon slices; pieces •1 onion; chopped •1/4 cup butter •1 tsp salt •1/4 tsp ground pepper •1 tsp chicken bouillon powder •1/2 tsp onion powder •1/4 tsp garlic powder •1/2 cup flour •3 medium potatoes; cubed •3 cups water •3 cups milk •3 cups corn kernels Preparation •In a large pot, add butter, bacon pieces, and onions; fry until bacon edges start to crisp. •Stir in flour, spices, corn, potatoes, water, and milk. Stir, cover, and cook for 25 minutes on medium heat. •Mash potatoes in the pot with a potato masher. Enjoy with your favourite bread and butter. Click for step by step pictures

Step by Step Soft Pretzels Recipe Soft Pretzels Makes: 10 Pretzels Ingredients Dough: •1 1/2 cups warm water •1 Tablespoon sugar •2 teaspoons salt • 2 1/4 teaspoons •4 1/2 cups all-purpose flour •1/4 cup melted butter For boiling & topping •10 cups water for boiling •2/3 cups baking soda •1 large egg yolk + 1 tbsp water • Coarse Salt or Sea Salt Preparation ~ Combine the water, sugar, and yeast in the bowl of a stand mixer. Allow to sit for 5 minutes, or until the mixture begins to foam. ~ Add the flour, salt and melted butter. Using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. ~ Cover and sit in a warm place for approximately 60 minutes or has doubled in size. ~Preheat the oven to 450° F. ~Line 2 half-sheet pans with parchment paper. Set aside. ~Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan. ~Meanwhile, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. 1•Roll out each piece of dough into a rope. 2•Make a U-shape with the rope, holding the ends of the rope, 3• cross them over each other, twist, and press onto the bottom of the U in order to form the shape of a pretzel. 4•Place onto the parchment-lined half sheet pan. ~Continue this with all the pieces. ~Place the pretzels, carefully, into the boiling water, 1 at a time, for 30 seconds. ~Remove them from the water using a large flat spatula. ~Return to the half sheet pan, brush the top of each pretzel with beaten egg yolk and water mixture and sprinkle with the Sea salt. ~When done boiling all the pretzels continue to baking. ~Bake until dark golden brown in color, approximately 12 to 14 minutes. ~Transfer to a cooling rack for at least 5 minutes before serving. ~Brush with melted butter if serving immediately. Enjoy!! Try other toppings like: •Shredded cheese •Cinnamon and Sugar mixture •Pizza toppings Click for step by step pictures

Step by Step Tacos al Pastor Recipe Tacos al Pastor Makes: 8 Servings Ingredients 2 kg Pork Shoulder SAUCE: •1 Chile Ancho *Add 1 Chile Guajillo for spicy •1/2 Onion •1 Garlic clove •1 TBSP Salt •1 TBSP Oregano •1 TBSP Cumin •1/2 TBSP Pepper •1 tsp Cinnamon •2 TBSP Achiote Paste •1 Cup Pineapple juice •3/4 Cup Vinegar Cornstarch Slur: •1 TBSP Cornstarch + 1 TBSP Water Preparation •Place Chile Ancho, Onion and Garlic on a Skillet; High heat and char sides. •Once charred add 1 cup of Water, Cover and cook for 10 min. •Place items in a food processor along with all the Spices. •Process until a paste forms, add in Pineapple juice and Vinegar. Pulsing all ingredients together. •Cut the Pork Shoulder into smaller pieces, place pieces in a Bag and pour food Processor contents into the Bag, close bag shake to coat all meat •Marinate in Refrigerator for 24 Hours •After Marinating, Place all Contents from the Bag into the Slow Cooker •Cook on Low for 8 hours or on High for 4. •Take out meat pieces 1 hour before cooking time is up. Shred or Cut Pork into small pieces. •Make your Cornstarch Slur; add the Slur to the Slow Cooker juices, stir and add the shredded pork back for another 1 of Cooking. Serve on a Corn Tortilla with your favourite Toppings. - Pineapple - Onions - Cilantro - Lime - Pineapple Salsa Click for step by step pictures

Step by Step Gingersnaps Recipe Gingersnaps Makes: 18-20 cookies Ingredients •2 cups all-purpose flour •2 teaspoons baking soda •1 teaspoon ground cinnamon •1/2 teaspoon ground ginger •3/4 teaspoon salt •¼ teaspoon ground cloves •1 1/2 cups granulated sugar •¼ cup dark molasses •1 large egg •3/4 cup margarine Dipping: •1 large Terry Orange Chocolate •1 tsp Coconut oil Tips: • Exchange margarine for butter for thinner cookies. • Do not opt out of the 1 hour refrigeration time. The cookies will spread. Preparation Mix in sugar, molasses, egg, and margarine together until completely combined. In a separate bowl; whisk flour, baking soda, cinnamon, ginger, salt, and cloves together in a medium bowl. Cover bowl with plastic and refrigerate, about 1 hour Pre-heat oven to 375°F, line cookie sheets with parchment paper. Place 1/2 cup granulated sugar in a small bowl. Scoop dough into balls (ice cream scoop works great), roll balls in granulated sugar and transfer to prepared baking sheets, spacing balls 2 inches apart. Bake until tops are just beginning to crack, 8 to 10 minutes. Cool cookies on baking sheets for 5 min, then transfer to wire rack to cool completely. Add coconut oil into chocolate and melt chocolate in the microwave (30-second intervals). Dip cookies and place dipped cookies in a rack and let chocolate harden. *The chocolate hardens faster if dipped cookies are transferred to the refrigerator. Enjoy these delicious cookies, dipped or plain. Click for step by step pictures

Step by Step Pecan Cream Cheese Rolls Recipe Pecan Cream Cheese Rolls Makes: 16 Rolls Ingredients ~Dough: 1 Cup Milk - warmed to 110°F 3 tsp Sugar 3 tsp Yeast 1/4 Cup Butter - Room temperature 1/2 tsp salt 1/4 Cup Sugar 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 •1 package of Maizena de Nuez •1 tsp Vanilla extract •1 TBSP of Milk •1 Cup Pecan Pieces ~Icing: 2 Cup Powdered Sugar 1-2 TBSP Milk *depending on your desired consistency. Preparation •In a Container Mix together Warm Milk (110°F), yeast and 3 tsp sugar, set aside to until frothy. •In a seperate Medium size Bowl add Sugar, Butter, Salt, Egg and 1 Cup of the Flour. Mix together until well combined. •Next add in the Yeast mixture, mix and 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 with Parchment Paper. •In a small bowl, mix together Cream Cheese, Sugar, Maizena de Nuez, Vanilla extract and Milk. Combine well and set aside. •Once the Dough as doubled in size, place on a flat surface. •With a Pin Roll, roll into a Rectangle shape. •Spread on Cream Cheese Mixture •Add Pecan pieces on Top of Cream Cheese mixture. •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, cover and let rise until doubled in size. •Preheat oven to 350°F while rolls are rising. •Bake them for 20-25 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 Cookies & Cream Cheesecake Cups Recipe Cookies & Cream Cheesecake Cups Makes: 8-9 Cups (4oz size) Ingredients • 2 Cups Oreo cookie crumbs (1 small package of Oreo 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 - Seperate Oreo cookies and remove the filling, placing into a seperate small bowl for later use. - add Oreo 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, Oreo filling, 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. Keep 1/4 cup of 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.- For decoration; sprinkle with some crumbs. 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 Giant Cookie Cake Recipe Giant Cookie Cake Makes: 8 Servings Ingredients •¾ cup unsalted butter, softened •¾ cup light brown sugar •¼ cup granulated sugar •1 large egg •2 tsp vanilla extract •2 cups all-purpose flour •½ tsp salt •1 tsp baking soda •1 cup semi-sweet chocolate chips •1 cup M&Ms Preparation -Preheat oven to 350F. -Spray round spring pan with non-stick cooking spray, or butter. -In a large bowl, beat together butter, brown sugar and granulated sugar until smooth. -Beat egg and vanilla into the butter mixture. -In a medium bowl, whisk together flour, salt and baking soda until well combined. -Stir in all of the chocolate chips and 1/2 cup of M&M's -Press cookie dough into the pan evenly. -Press the remaining ½ cup of M&M's into the top of the cookie. -Bake for 20-24 minutes. -Remove from oven and let cool completely before slicing and removing from pan. -Decorate the edge of cookie with icing and more Chocolate. Click for step by step pictures