Step by Step Milanesa de Chilaca Recipe Milanesa de Chilaca Makes: 5 Peppers Ingredients •5 Chilaca (Anaheim Peppers); roasted, skinned and deseeded •2 Cups cheese; shredded or pieces •1/2 tsp Salt •1 dash of Black Pepper •1 Cup of Flour •2 Eggs •2 Cups Breading •Oil for frying Preparation - Roast, skin and deseed 5 Anaheim Peppers, add cheese into the Pepper and set aside while preparing the dipping. -Crack eggs in a shallow container, big enough to lay the pepper in. Scramble eggs with fork or whisk, add salt and pepper; set aside. -In another shallow container, add in your Bread Crumbs or Breading. -In a third shallow container; add the flour for dipping. -Take 1 pepper at a time, gently place into container with Flour and coat both sides. - Then dip Peppers in Eggs (one at a time), turn to coat both sides. -Transfer Pepper to bread crumb dish, make sure to coat both sides with bread crumbs to cover the entire Pepper. - Place into a sheet and continue dipping and coating each pepper. - -Add Oil to the frying pan and turn to Medium heat. - When oil is hot and ready; gently add coated Pepper to the frying pan. One at a time. -Check while frying; when it's golden brown on the bottom, turn to fry other side until both sides golden brown. -Remove and place in a heat safe dish. -Continue frying the rest of the Peppers. Enjoy with your favorite side dishes. Click for step by step pictures

Step by Step Texas Roadhouse Style Buns Recipe Texas Roadhouse Style Buns Makes: 24 Buns Ingredients •4 tsp Yeast •1 tsp Sugar •1/2 c. Water at 110°F •2 Cups milk heated to 110°F •3 TBSP melted butter •7 Cups all purpose flour •1/2 Cup Sugar •2 Eggs •2 tsp Salt Preparation -Dissolve Yeast in Water (110°F) with a teaspoon of sugar; let stand until frothy. - Combine yeast mixture, milk, 1/2 cup sugar and 2 Cups of Flour; Mix thoroughly. -Add melted butter, eggs and salt. Beat well. -Add the rest of the flour, 1 Cup at a time. *Soft dough. - Knead dough until smooth and satiny and put in greased bowl. -Cover and let rise in a warm place until double in bulk. -Turn out onto a floured board. -Roll Dough with rolling pin, about 1/2 inch thick. -Cut strips -Fold over and Cut (see pictures) -Place on greased baking sheets, cover and let rise until doubled. -Bake at 350 degrees for 10-15 minutes or until golden brown. -Remove from Oven and Baste with butter. Enjoy! Click for step by step pictures

Step by Step Coconut Cheesecake Rolls Recipe Coconut Cheesecake 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 Coco •1 tsp Vanilla extract •1 TBSP of Milk •1 1/2 Cups Toasted Coconut ~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 separate 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 Coco, 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 Lasagna Soup Recipe Lasagna Soup Makes: 6 Ingredients • 1/2 onion; diced • 1/2 TBSP oil • 1 TBSP Beef Boulloin powder • 1 TBSP Italian seasoning • 1 tsp salt • 1/2 tsp pepper • 2 Cups Pasta sauce • 6 Cups Water • 8-10 lasagna noodle sheets (oven ready kind cook faster) • 3 Cups cooked ground beef • 1 Cup cottage cheese • 1 Cup mozzarella cheese Preparation • In a large pot over medium heat; add oil and onions. Stir and Cook until slightly translucent. • Add spices, water, pasta sauce, and cooked ground beef. Stir to mix. • Break Lasagna sheets into smaller pieces and add them into the pot. Cover the pot and cook for 10 minutes. Check the noodles, and cook longer if needed to achieve desired texture. • Once the noodles are cooked, stir in the cottage cheese and mozzarella cheese. Enjoy Hot with your favorite side like Naan bread or Garlic cheese bread. Click for step by step pictures

Step by Step Stuffing Meatloaf Recipe Stuffing Meatloaf Makes: 2 Meatloafs Ingredients ~ Meatloaf ~ • 2 lbs Ground Beef • 1 Box Stuffing (any flavor) • 3 Eggs • 1/4 Cup BBQ sauce • 1/4 Cup Ketchup ~ Sauce ~ • 1 Cup Brown Sugar • 1/4 Cup Ketchup • 2 tsp Mustard ~Mashed Potatoes~ • 5 Russet potatoes; cubed, cooked and drained. • 1/2 Cup Mayonnaise • 2 TBSP Milk • salt and pepper to taste • 1/2 tsp Oregano • 1/2 tsp parsley •• Mash and Mix until smooth •• Preparation ~ Meatloaf ~ • Preheat the oven to 360° F, prepare the cooking pan, line it with parchment paper (optional) • Mix all the ingredients together for the Meatloaf until all ingredients are well combined. • Divide the meat into 2 equal parts and shape and pack into a rectangular loaf. This recipe makes 2 Meatloafs, or 1 Meatloaf and 14 Meatballs. • Place shaped Meat into prepared pan. • Bake 55 to 60 minutes at 350° F, until a thermometer inserted into the center registers 160°F. • Once Meatloaf is cooked, drain the fat; mix together ingredients for sauce, brush with Sauce, place back into the oven for an additional 5 minutes. Remove from the Oven and let stand for 10 minutes. Cut into slices, serve with mashed potatoes and peaches. Enjoy!! Click for step by step pictures

Step by Step Carrot Coconut Cookies Recipe Carrot Coconut Cookies Makes: 38 Single Cookies or 19 Sandwich Cookies Ingredients • 2 cups Sugar • 1 box carrot cake mix • 3.5 cups Flour • 2 tsp baking powder • 1 tsp baking soda • 3/4 cup oil • 1 Cup Cream • 3 eggs • 1 tsp vanilla extract • 2 Cups shredded Coconut - sweetened or unsweetened - for rolling before baking Filling: • 1 Container Vanilla Frosting • 1 Block Cream Cheese; room temperature Preparation Preparation: • Preheat oven to 350°F and prepare Baking Sheets lined with parchment paper. • In a large bowl; mix dry ingredients, in a seperate medium container, mix the wet ingredients. • Mix Wet ingredients into Dry ingredients until everything is well incorporated. • Scoop out dough to form balls (Ice cream Scoop works great). • Pour the shredded coconut into a small container; drop one ball of dough into the shredded coconut and roll to cover the dough, place covered ball dough onto prepared baking sheet (don't flatten the ball) • Continue this process with all the cookie dough. • Bake for 12 - 14 minutes or until edges are just slightly golden brown • Take baking sheet out and let Cookies rest in baking for 5 minutes, then transfer cookies to cooling rack to cool completely. • Meanwhile make your cookie filling; Mix frosting and cream cheese with a mixer until smooth. Transfer filling to piping bag, pipe filling onto the bottom of one cookie and place another cookie on top of the filling to make a Carrot Coconut Cookie Sandwich. • Freeze or Refrigerate Cookies to keep them fresh in a sealed container or bag. * Cookies can be enjoyed without filling aswell. Enjoy! Click for step by step pictures

Step by Step Peppanet • Peppernuts • Pfeffernusse Recipe Peppanet • Peppernuts • Pfeffernusse Makes: 1.5 lbs Ingredients •1 cup sugar •1 cup corn syrup •1 cup margarine •1/2 tsp ground cloves •1/4 tsp ginger •1/2 tsp cinnamon •1/4 tsp nutmeg •1/4 tsp black pepper •1/2 tsp salt •2 TBSP molasses •2 eggs •1/4 cup buttermilk •1/2 tsp baking soda •4 - 5 cups flour Tips before you start: • dough is a sticky consistency • needs to be refrigerated overnight before rolling • thicker pieces will take longer to bake, and too thin will burn them very easily. Preparation • In a pot, mix together sugar, syrup, margarine, and spices, DON'T add the baking soda yet. • Heat the mixture until everything melts and blends smoothly. Let it cool. • Gradually add the remaining ingredients, mixing well until you achieve a cookie dough consistency. • Scoop the dough onto a cookie sheet lined with parchment paper to make smaller portions, cover with plastic wrap, and refrigerate overnight. • After chilling, take the trays out of the refrigerator and work with one piece of dough at a time. • Preheat your oven to 360°F. • Roll the dough into thin logs 1 inch diameter and cut them into small circles or pieces, each no larger than 1/2 inch. • Place the peppernuts on the parchment-lined cookie sheet, ensuring there is a 1/2 inch gap between each piece. • Fill a cookie sheet and bake for 9-11 minutes, keeping an eye on them to ensure they turn a light golden brown. • Allow them to cool completely before storing in a bag or airtight container. You can also prepare them in advance and freeze in a freezer-safe container. Click for step by step pictures

Step by Step Eggnog Muffins Recipe Eggnog Muffins Makes: 12 Muffins Ingredients ~Crumble Topping: 1/2 cup all-purpose flour 1/2 cup brown sugar 1 teaspoon ground cinnamon ⅛ teaspoon ground nutmeg 3/4 Cup cold butter, cut into small pieces. ~Eggnog Muffins: 2 cups all-purpose flour 1/2 cup granulated sugar 2 teaspoons baking powder 1 teaspoon ground cinnamon ¼ teaspoon salt ⅛ teaspoon ground nutmeg 1 cup eggnog 1 large egg 5 tablespoons butter melted and slightly cooled. 1 teaspoon vanilla extract ~Eggnog Glaze: 1 cup powdered sugar 2 tablespoons eggnog Preparation Preheat oven to 350° F. Spray a 12-cup muffin pan with cooking spray. Set aside. ~Prepare Crumble Topping: In a Food processor pulse together the Cut Butter, flour, brown sugar, cinnamon, and nutmeg, until mixture looks like coarse crumbs. Set aside. ~Make Eggnog Muffins: •In a large mixing bowl add flour, sugar, baking powder, cinnamon, nutmeg, and salt. Stir, breaking up any clumps. •In a separate bowl combine eggnog, egg, melted butter, and vanilla extract. •Pour the wet ingredients into the dry and mix together gently with a rubber spatula just until combined and no flour residue remains. •Divide the batter evenly among the 12 muffin cups. Each one will be about 3/4 full. •Top each muffin cup off with 2 tablespoons of the crumb mixture. •Bake for 18-20 minutes or until toothpick inserted in the center comes out clean. •Remove from oven and let muffins cool in the pan for about 20 minutes. •Move muffins to a cooling rack to cool completely. ~Eggnog Glaze •In a bowl combine the powdered sugar and eggnog, stir with a fork. •for thicker glaze add more powdered sugar, for thinner glaze add more milk. •Drizzle the glaze over top of each muffin. * Make sure the muffins are completely cooled, eggnog glaze will melt if warm. Enjoy!! Click for step by step pictures

Step by Step Milanesa de Pollo Recipe Milanesa de Pollo Makes: 2 Servings Ingredients •2 Chicken Boneless Breast •Salt and Pepper •2 Eggs - Scrambled •2 Cups Breading (Regular or Gluten free) •Oil for frying ~Gluten Free Breading •Pork Rinds; grind them in a Food processor until fine crumb consistency. Preparation -2 Defrosted Boneless Chicken Breast; Cut the Chicken Breast in half (lengthwise) if they are thick, add salt and pepper, set aside while preparing the dipping. -Add Oil to the frying pan and turn to Medium heat. -Crack eggs in a shallow container, big enough to lay Chicken in. Scramble eggs with fork or whisk; set aside. -In another shallow container, add in your Bread Crumbs or Crushed Pork Rinds for Gluten Free Breading. -Dip Chicken Breast in Eggs (one at a time), turn to coat both sides. -Transfer steak to bread crumb dish, make sure to coat both sides with bread crumbs to cover entire Chicken Breast. - Gently add coated Chicken Breast to the frying pan. While the first Chicken Breast is Frying, continue dipping the rest like the first Chicken Breast -Check Chicken Breast while frying; when it's golden brown on the bottom, turn to fry other side, Chicken Breast is fully cooked with a internal temperature of 180°F (82.2° C) -Remove and place in a heat safe dish. -Continue frying the rest of the Chicken Breast. Enjoy with Pastel de Arroz. Click for step by step pictures

Step by Step Chile Colorado Recipe Chile Colorado Makes: 2 Servings Ingredients For the Sauce: •8 dried Guajillo chiles •2 dried Ancho chiles •1 Arbol Chile (if you like it spicy, I did not add this one) •1/2 medium yellow onion, quartered •1 medium Tomato •1 clove garlic •1 teaspoon dried oregano •1 teaspoon salt •1/2 teaspoon cumin •reserve 2 Cups of Chile Water. For the meat •2 pounds beef stew meat, cut into 1/2 inch squares •2 tablespoons all purpose flour •2 teaspoon salt •1/4 teaspoon black pepper •2 tablespoons cooking oil •2 bay leaves Preparation Chile Colorado Sauce: -Remove stems and seeds *Leave seeds in if you like it spicy -Place in a pot, add water to cover Chiles. -Bring to a Boil, remove from heat and cover for 20 min. -Charcoal the Tomato, Onion and Garlic. -Place in a Blender: Chiles, Tomato, Onion, Garlic, Spices and 2 Cups of the reserved Chile Water -Blend well, as smooth as you can -Strain the Sauce and discard the leftover scraps. Meat: -Sprinkle meat with Salt, Pepper & Flour, cover each side -Heat up 1 tbsp of Oil in a Skillet (medium heat) -Place Stew Meat chunks in the skillet -Brown all sides (about 2 min each side) -Place Meat into a Slow cooker -Pour Sauce over meat -Stir and add in Bay leaves -Cook in a slow cooker on Low for 8 hours, or on high for 4 hours. -Meat should be soft, almost falling apart. -If thicker sauce is preferred, add in cornstarch slur (2 tsp mixed with 1/2 of water) add the slur to the Chile Colorado about 1/2 hour before done. -Serve with your favorite side Dish. Enjoy!! Click for step by step pictures

Step by Step Texas Sheet Cake Recipe Texas Sheet Cake Makes: 24 squares Ingredients 1.5 cups water 1.5 cups melted butter 6 TBSP unsweetened cocoa powder 3/4 cup sour cream 3 large eggs 1 tsp vanilla extract 3 cups all-purpose flour 3 cups granulated sugar 1.5 tsp baking soda 1 tsp salt For the Frosting 6 TBSP milk 4 TBSP unsweetened cocoa powder 1/2 cup butter 3 3/4 cups powdered sugar Preparation •Preheat oven to 350° F and grease a 18x13'' cookie sheet, with at least 1 inch ledge. •In a medium-sized bowl; add water and melted butter . •Meanwhile, in a separate bowl, mix together the flour, cocoa powder, sugar, baking soda, and salt. • Add wet mixture to the flour mixture and mix until combined. Use a mixer. • Pour mixture into prepared pan and smooth with a spatula to make sure it is dispersed in an even layer. • Bake in preheated oven for 15-20 minutes or until set. • Let cake cool *if you are using shallow cookie sheet, create a border with parchment paper before adding the frosting to prevent it from running off. Remove the border once the frosting is set. For the Chocolate Sheet Cake Frosting • Add milk, cocoa, and butter to a saucepan. Bring mixture to a boil. • Once boiling, remove it from the heat and stir in powdered sugar. Until smooth • Pour hot icing over cake. Use a spatula to spread it evenly over the cake. Allow frosting to set before eating. ENJOY!! Click for step by step pictures

Step by Step Peach Cobbler Cheesecake Cups Recipe Peach Cobbler Cheesecake Cups Makes: 8-9 Cups Ingredients Peach Cobbler: • 8 large fresh peaches; peeled, pitted and cut. • 1 TBSP lemon juice • 1/3 cup brown sugar • 1/3 cup granulated Sugar • 2 tsp corn starch • 1/2 tsp cinnamon • 1/4 tsp nutmeg Cheesecake filling: • 1 Block Cream Cheese • 1 Cup Whipping Cream • 2 tsp vanilla extract • 1/4 Cup + 2 TBSP Sugar Crust & Topping: • 1 1/2 cups all purpose flour • 1/2 Cup Pecan pieces • 1/3 cup Brown sugar • 1/3 cup Granulated Sugar • 1 1/2 tsp Baking powder • 1/2 tsp Salt • 1/2 Cup Butter; melted and cooled Preparation Preparation for the filling: • Preheat oven to 425°F Sweet • Prepare the Peaches: Add peaches to a pot with boiling water for 3 minutes, transfer them to a ice bath for 3 minutes. Remove from ice bath and peel of skin. Cut, remove core and cut into smaller pieces. • Place Peach pieces in a Bowl, add lemon juice and stir. • In a seperate small bowl; mix together the sugars, cornstarch, Cinnamon and nutmeg. • Stir in mixture until peaches are coated. • Pour into an ungreased baking dish. • Bake for 10 minutes, then remove from oven. Prepare Crust, topping & filling: • add Whipping Cream, 1 tsp vanilla extract and 2 tbsp of Sugar into a mixer and whip until stiff peaks form. Set aside. • In a separate bowl; Mix together cream cheese, 1 tsp Vanilla extract and 1/4 Cup of sugar until smooth. • Add Whipped Cream to the Creamcheese mixture and fold together until just combined. • In a medium mixing bowl, whisk flour, pecans, sugars, baking powder and salt together. • Next mix cooled butter into flour mixture and blend until mixture becomes crumbly. ~ Assemble Cups: 1.- 1/4 Cup of Crust into a plastic cup, press down gently with a spoon to pack crust. Keep 1 cup of crust 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.- Add 1/4 Cup of Peach Cobbler on top of the Creamcheese. Sprinkle with crumbs for topping. 4.- Close the containers with a lid and place in refrigerator for 3 hours or overnight. Enjoy!! Click for step by step pictures