Step by Step Slow Cooker Pinto Beans Recipe Slow Cooker Pinto Beans Makes: 10 - 12 Cups Ingredients 4 Cups of Beans; soaked overnight 1 Cup Ketchup 1/2 Onion 1 TBSP Tomato Knorr 1 TBSP Bacon fat 1/2 TBSP salt 2 tsp Pepper 8 Cups of Water Preparation Add all ingredients into a Slow Cooker, set temperature to High, cook for 6 hours. Enjoy! What are your favorite things to eat with fresh Beans? Click for step by step pictures

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 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

Step by Step Pecan Brownie Pie Recipe Pecan Brownie Pie Makes: 8 Servings Ingredients Brownie Pie: 10 tbsp unsalted butter 1 cup chocolate chips 1 cup granulated sugar 3 large eggs room temperature 2/3 cup macaron flour 3 tbsp cocoa powder 2 tsp vanilla extract 1/4 tsp salt 1/2 cup chocolate chips *Macaron Flour is made from failed Macarons. Add Macarons into food processor, and grind. Pecan Pie 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 Brownie Directions: -Pre-heat oven to 350° F -prepare your 9x9 or 8x8 baking pan, spray with baking oil or line with parchment paper *I used a round springform pan. -place butter and the 1 Cup of Chocolate in a heat safe bowl. Melt Butter and Chocolate Chips over a double boiler or in the microwave in 15 seconds intervals, mixing during intervals. When completely melted and smooth, set aside. -in a separate Bowl, mix together eggs and sugar, until smooth. -next mix in the melted butter and Chocolate Chips, until well combined. -add in the rest of the ingredients, Macaron Flour, cocoa powder, vanilla extract, salt and 1/2 chocolate chips. Mix until everything is well incorporated. -Pour into prepared baking pan, tap on the counter lightly to insure all air pockets are gone. -bake at 350°F for about 25-30 min *Until toothpick inserted comes out clean, or food thermometer reads 180-200. -take out of Oven and let cool completely before adding the Pecan topping. Pecan Topping instructions: -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 Brownie. Enjoy!! Click for step by step pictures