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

Step by Step Chicken Enchiladas Recipe Chicken Enchiladas Makes: 3 Servings Ingredients • 3 Cups Cooked Shredded Chicken (We used leftover rotisserie chicken) • 8-10 Corn Tortillas • 2 Cups of Mozzarella Cheese For The Sauce: •1/2 Cup Butter •3 TBSP Flour •½ tsp salt •1/4 tsp pepper •2 tsp chicken bouillon powder •2 cups water •1 cup cream •4 ounces green chilies Preparation ~ Prepare Sauce: - In a small saucepan on medium heat; melt Butter, Whisk in Spices; flour, salt, pepper, Bouillon and Parmesan Cheese, add Cream & Green Chillies. Bring to boil, lower heat, stirring occasionally to prevent burning. - Boil for 5 min. - Turn off heat and set aside. - Preheat oven to 350°F ~ Prepare Enchiladas: Warm up Corn Tortilla before rolling, place them in a towel to keep warm. 1- Take one Corn Tortilla 2- Place Shredded Chicken in the middle of the Tortilla 3- Scoop sauce on top of the Shredded Chicken 4- Add Mozzarella Cheese on top of the Sauce. 5- Roll Tortilla, tuck end under chicken and continue rolling. 6- Place Rolled Tortilla in a greased Baking Dish, loose end downward, closely together. 7- Continue Rolling all Tortillas in the same order. 8- Once complete; pour remaining Sauce on top of the rolled Tortillas , add remaining Mozzarella Cheese (add more Cheese if desired), sprinkle on Parsley flakes for Garnish. 9- Bake at 350°F for 40 minutes, until Cheese is melted and slightly browned. ~Creamy Rice: - Fry 1 Cup of Rice in a medium sized sauce pan, adding 2 TBSP of Butter. Once rice has browned, add 1 tsp of Chicken Bouillon powder and 2 Cups of Water. - Cover and cook for 20 min. Fluff rice with a fork, add 1/2 Cup of Whipping Cream and 2 TBSP of Parmesan Cheese. Mix together, sprinkle on Parsley flakes for Garnish. Enjoy Chicken Enchiladas with a Delicious Creamy Rice. Click for step by step pictures

Step by Step Banana Bread muffins Recipe Banana Bread muffins Makes: 48 muffins Ingredients • 1 cup white sugar • 1 cup brown sugar • 6 eggs • 1 cup softened butter • 4 cups mashed bananas • 1 tsp vanilla extract • 5 ¼ cups flour • 1½ tsp salt • 2 TBSP baking powder • ¾ tsp baking soda • 1 cup chocolate chips Preparation • Preheat oven to 350°F, prepare muffins tins with liners •In a large bowl; whip sugars, eggs, and butter until smooth. Mix in the mashed bananas and vanilla extract. • In a separate bowl; whisk together flour, salt, baking powder, and baking soda. • Combine dry ingredients with the wet ingredients until well incorporated. Add in chocolate chips • Scoop batter into prepared muffin liners, ¾ cup full • Bake at 350°F for 20 minutes (internal temperature of baked banana bread is 200°F) 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 Strawberry Rolls Recipe Strawberry Rolls Makes: 14 Large Rolls Ingredients ~Dough: • 2 cups Milk; scald and cooled • 2 TBSP Yeast • 1/2 Cup Sugar • 1/2 Cup Butter - Room temperature • 1 tsp salt • 2 Egg • 6 Cup Flour (720g) *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 •1 tsp Vanilla extract •4 Cups Frozen Strawberry Pieces ~Icing: • 1 Block Cream Cheese • 1/2 Container Vanilla Frosting • 1 tsp strawberry or Vanilla extract Preparation • Start with lining a baking sheet with parchment paper, the Cut strawberries into small pieces and lay them on the prepared baking sheet. Place in the freezer until needed for the filling. • 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 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 glass dish. •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 leaving it about 1/4 inch thick. •Spread on Cream Cheese Mixture •Take Strawberry pieces out of the freezer and add onto the Cream Cheese filling. •Next Roll the dough, starting on the long side. •Once Rolled, cut with a Knife about 1 - 1.5 inches •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, spread on with a Spatula once Rolls are cooled. Enjoy!! Click for step by step pictures

Step by Step Praline Cheesecake Recipe Praline Cheesecake Makes: 8 Servings Ingredients Cheesecake: •1 1/2 Cup Graham Crackers crumbs •1/2 Sugar •1/4 Cup butter (melted) •2 packages of Cream Cheese •1 Can Sweetened condensed milk •1 tbsp Flour •2 Eggs + 1 Yolk Topping: •1 c. white sugar •3 tbsp. brown sugar •1/2 tsp. salt •1 c. corn syrup •3/4 tsp. vanilla •1/3 c. melted butter •3 whole eggs, beaten •1 c. Chopped Pecans Preparation Directions: *DO NO PREHEAT OVEN -Mix Graham Crackers, Butter and Sugar together, incorporate well. -press into a round spring cake pan, use a cup to press down, bring up the sides about 1 inch. -set aside while mixing cheesecake -place Cream Cheese in a mixer and cream until smooth. -add in sweetened condensed milk, mix until smooth. -mix in flour and eggs, 1 egg at a time. -1/2 cup of Pecans (optional) -mix until smooth, scrape bottom to remove cream cheese lumps. -pour mixture onto the Graham Cracker crust. -place on a baking sheet and put it in the cold-oven. -turn on oven to 200°F (do not Preheat) -Bake for 3 1/2 hours -When timer rings, turn off oven but leave cheesecake in oven with door closed. -Set timer for 1 hour -When timer goes off, remove cheesecake, cover with plastic wrap and place in fridge. -Chill in fridge for 8 - 24 hours. Topping: -When cheesecake has chilled and Ready to top, prepare the pecan topping. -in a skillet melt 1/2 tbsp of butter & add the Pecans to toast them -keep stirring pecans as they will burn quick. -toast slightly and remove from skillet -in a saucepan add all the rest of the ingredients. -bring to a boil over medium heat -stir occasionally to prevent burning -stir in the Toasted Pecans -lower heat and cook for 20 min -keep stirring -take off heat -as it cools it will have a thick consistency. -once cooled down, pour over Cheesecake. Enjoy!! Click for step by step pictures