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 Fruit Tarts Recipe Fruit Tarts Makes: 18 - 20 Tarts Ingredients •18 - 20 Mini pie shells •2 Cups Rhubarb/Strawberries or toasted Pecans ~ Tart Sauce ~ •1 cup Sugar •1 cup Evaporated Milk •1/3 cup of flour •1 tsp Vanilla extract •1/4 tsp Nutmeg Preparation • Pre-heat the oven to 375°F • Cut fruit into smaller pieces • Mix together the Tart Sauce ingredients until smooth. • Fill tart shells 3/4 full of Sauce • Spoon in 1 TBSP of Fruit or toasted Pecans • Bake for 20-25 minutes at 375°F • Cool slightly before serving. • Freezer friendly, reheat in the oven for 5-8 minutes. * I doubled the recipe and used Rhubarb and Toasted Pecans. * might need more or less tarts depending on how big they are or how much you fill them with sauce. Click for step by step pictures

Step by Step Chili Supreme Recipe Chili Supreme Makes: 10-12 servings Ingredients •2 lbs ground beef •1/2 lbs ground pork •1 cup bacon pieces •1 inch chorizo •20 pepperoni; quartered •3.5 cups cooked kidney beans •3.5 cups cooked pinto beans •1 onion; chopped •1/2 yellow bell pepper; chopped •1/2 red bell pepper; chopped •3 cups tomato; diced •2 cups marinara sauce •1/2 tsp garlic powder •1 tsp oregano •1/2 TBSP Italian seasoning •1/4 tsp ground cumin •2-3 cups water (personal preference) Preparation Pre-cook: In a large pot, brown the ground beef and ground pork over medium heat until thoroughly cooked. Drain any excess fat and set aside. In a frying pan, fry the bacon pieces and chorizo. Add the chopped onion and bell peppers, cooking for 3-4 minutes until the onion becomes translucent and aromatic. Assembly: In a large soup pot, combine all the ingredients, including the pre-cooked meats and spices. Stir well, cover, and bring the mixture to a simmer. Then, reduce the heat to low and let it cook for at least 30 minutes, stirring occasionally to blend the flavors. For a complete meal, serve with cornbread or warm corn tortillas. Enjoy your Chili Supreme! Click for step by step pictures

Step by Step Bienenstich Cake Recipe Bienenstich Cake Makes: 2 round cakes Ingredients •1 Cup Sugar •1/2 tsp Salt •1 1/2 Cup Flour •1 1/2 tsp Baking powder •1 tsp Baking soda •1/4 Cup Vegetable oil •2 Eggs •1/2 tsp Vanilla extract •1 Cup Buttermilk Pudding ingredients: • 1 pkg Vanilla instant pudding • 2 Cups heavy cream Honey-Almond Topping: • ¼ cup unsalted butter (4 TBSP) • 1.5 Cups sliced almonds • 1 Cup Brown Sugar • 1 Cup Honey • pinch of Salt Preparation ~ Cake - Pre-heat oven to 350° F, prepare 2 round cake pans (standard size) spray with nonstick spray, and set aside - In a Medium sized bowl; mix the dry ingredients, in a separate bowl; mix the wet ingredients. - Incorporate the wet ingredients into the dry ingredients and mix until smooth. - Divide the batter evenly into the 2 prepared cake pans, and cover with Foil. - Bake at 350°F for 35 minutes - Take out, remove foil and cool completely. ~ Prepare the Vanilla pudding - With a hand mixer; Mix the package of instant vanilla pudding with 2 cups of Heavy Cream until smooth. ~ Honey - Almond topping: - In a saucepan on medium-high heat; add butter and sliced almonds and stir occasionally until almonds are slightly toasted. - Turn heat to medium-low, and add brown sugar, honey, and a pinch of salt. - Stir to incorporate; let simmer for 3 minutes or until sugar is melted and resembles syrup. Assembly: - Once cooled; level and split the cake, holding the cake steady with one hand, use a long serrated knife to cut the cake into even layers. - Spread half of the pudding evenly on one layer. Gently replace the top layer of the cake - Evenly pour over half of the Honey-Almond topping on top of the cake. - continue the same step with the second cake. Slice and Enjoy! The original German Bienenstich Cake is a Yeast Cake with a Pastry Cream filling and a Honey-Almond topping. My Mom has made this recipe as prepared above for years and we love the taste. Maybe one day I will try to make the Yeast version and compare them. I hope you enjoy this version of the Bienenstich Cake as much as we do. Feel free to tag us @dessertbeforevareniki Click for step by step pictures

Step by Step Pizza Rolls Recipe Pizza Rolls Makes: 20 rolls Ingredients •1 1/3 cup warm water •4 1/2 tsp instant yeast •2 tsp sugar •4 tbsp 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: 1.5 Cup of pizza sauce 2 cups Mozzarella Cheese 1 cup finely chopped pepperoni Preparation - In a small bowl, stir together water, yeast and sugar, set aside and proof until frothy. - In a Stand Mixer with dough attachment, combine all the dry ingredients together. - add in Yeast mixture and Oil. - Mix together until edges come clean, continue Kneading for 10 min. - Take out of the Bowl, round into smooth shape. Place in a Oiled Bowl, Cover and let rise until doubled in size. - Once dough has risen, roll out pizza dough into a rectangle. - Spread pizza sauce on dough to within 1" of the sides, then top with pepperoni and cheese. - Roll the dough up, not to tightly. Pinch the seam to seal. - Slice with a bread knife, 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 a Airtight container, place in the refrigerator. Enjoy! Click for step by step pictures

Step by Step Sugar Chai Cookies Recipe Sugar Chai Cookies Makes: 30 Cookies Ingredients •1 cup butter - at room temperature •1 1/4 cups sugar + 1/4 for dipping •1 egg, room temperature •1 tsp vanilla extract •2 1/4 cups of sifted flour •4 bags of chai tea - cut bags, use dry content •1/2 tsp baking powder •1/4 tsp baking soda •1/2 tsp salt Tips: • Ingredients perform better at room temperature unless the recipe indicates otherwise. • I prefer using Mexican vanilla extract; if you're using an artificial extract, make sure to double the quantity when following my recipes. Preparation • Preheat the oven to 350°F and prepare baking sheets lined with parchment paper. • In a bowl or mixer, cream together the butter, sugar, egg, and vanilla extract. In a separate bowl, combine sifted flour, baking soda, baking powder, salt, and the contents of chai tea bags. • Gradually add the dry mixture to the creamed mixture, mixing until well combined. • Scoop cookie dough, shape into balls, roll in the sugar for dipping, and place them on the baking sheet. Ensure there is a 3-inch gap between each ball. • Bake at 350°F for 10 to 12 minutes, until the edges are just beginning to turn light golden. Let cool for 5 minutes before transferring to a cookie tray to cool completely. • Enjoy your cookies and store any leftovers in a freezer-safe container. Click for step by step pictures