Step by Step Chicken Marinara Soup Recipe Chicken Marinara Soup Makes: 10 Servings Ingredients •2 Large Boneless Chicken Breast •3 Jalapeños, deseeded and chopped •1/2 Onion, chopped •2 Cups Marinara Sauce (pasta sauce) •10 Cups Water or Chicken Broth •1 tsp Salt •2 tsp Garlic Powder •3 tbsp Chicken Knorr *Leave out chicken Knorr if you used Broth. •1/2 Cup Whipping (Cream added in after chicken is shredded) Preparation ~ Add all ingredients into the Slow Cooker, except the Whipping Cream. ~ Cook on Low for 6 Hours or on High for 4 Hours. *Check the Internal temperature of Cooked Chicken, it must reach 165°F. ~ Take out Chicken Breast and shred it or Cut into small strips. It will be Hot so use 2 forks if shredding. ~ Place Shredded Chicken back into the Slow Cooker along with the Whipping Cream. ~ Let it Cook for another 1/2 hour. Serve and Enjoy! Our Soup includes the following ad ins at the Table: Step 1 : Soup Step 2 : Lime Tostito Chips Step 3 : Shredded Mozzarella Cheese Step 4 : Avocado Pieces Step 5 : Cilantro Click for step by step pictures

Step by Step Gnocchi Recipe Gnocchi Makes: 8 Servings Ingredients • 4 Cups mashed potatoes • 2 Eggs • 1 tsp Salt • 2-3 Cups Flour (extra flour for rolling and dusting) Preparation *Make sure Mashed potatoes have no lumps, Day old Mashed potatoes or from Baked potatoes work best as there is less Moisture in the Potatoes, more moisture will need more Flour. - In a Stand Mixer, mix all the Ingredients until a Slightly sticky dough, to sticky will make it hard to roll. Use extra Flour if needed. -Divide, into smaller pieces -Roll into small "snakes" and cut into small pieces. -Roll every piece on fork to get markings. -Bring Pot of Water to Boil if using right away. -Finish rolling Gnocchi -add a Gnocchi to boiling water, not all at once. Work in batches. -Gnocchi is done when it floats. ** Store Gnocchi uncooked in Airtight Container in the Freezer or in a Freezer bag. Cook the same way from Frozen. ~Enjoy them by Frying in Butter, Chicken Gnocchi Soup or Gnocchi Alfredo. Click for step by step pictures

Step by Step Beef Stew over white rice Recipe Beef Stew over white rice Makes: 4-6 servings Ingredients • 2 lbs beef stew meat; chuck and/or round, diced into 3/4 inch cubes • 1 TBSP oil • 1 onion; sliced • 2-3 large carrots; coined • 2-3 bay leaves • 8 cups of water • 1 TBSP beef bouillon powder • 4 TBSP of beef stew seasoning Beef Stew seasoning mix • 1 cup flour • 2 TBSP onion powder • 1 TBSP ground pepper • 1 TBSP ground celery seed • 1 TBSP basil • 1 TBSP parsley • 1 TBSP salt • 2 tsp oregano • 1 tsp rosemary • 1 tsp garlic powder 》mix until well incorporated. Store in an airtight container. Use 2 TBSP of mix to 1 lb of roast meat. Preparation • Heat oil in a skillet over medium-high heat, add cubed beef and brown each side, and stir occasionally. Add sliced onions and cook until translucent. Place meat, onions, and coined carrots into a slow cooker. Mix beef bouillon powder with water, pour into slow cooker along with the beef stew seasoning and bay leaves. Mix well, cover and set the temperature to low, cook for 7 hours or on high heat for 4 hours. • 1/2 hour before the cook time ends, cook white rice according to directions on the package. • Serve beef stew over white rice with warm buttered corn tortillas. Enjoy! Click for step by step pictures

Step by Step Pudding Cinnamon Rolls Recipe Pudding Cinnamon 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 • 2 cups brown sugar • 1 TBSP ground cinnamon 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, 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. • Mix the brown sugar and cinnamon, then spread onto the top of the butter evenly. • 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. • Bake at 350 degrees 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 Mexican Lasagna Recipe Mexican Lasagna Makes: 6 Servings Ingredients • 6 lasagna sheets (Oven ready Lasagna noodles) • 3 Cups Spaghetti sauce • 2 Cups Ground Beef; cooked • 2 Cups Beans; cooked & drained • 16 -18 slices of Pepperoni • 1/2 Red onion; sliced • 2 Cups Shredded Cheese Preparation Layering & Preparation: Preheat oven to 350°F, prepare a 9x13 baking dish. 1 • Spread 1/2 Cup of Sauce into the bottom of the baking dish 2 • Place 3 uncooked lasagna sheets on top of the sauce. 3 • Next add Ground Beef, Beans and onions. 4 • Place half of the Pepperoni slices on top, then top with 1/2 Cup of shredded cheese. 5 • Spread 1/2 Cup of Sauce, then top with 3 uncooked lasagna sheets, continue by spreading on the remainder of the sauce, add the rest of the shredded cheese and place the remaining Pepperoni slices on top. 6 • Cover loosely with foil 7 • Bake, covered, in a preheated 350°F (180°C) oven, for 45 minutes. 8 • Uncover; Bake for an additional 10 minutes. Let stand 10 minutes before slicing. ENJOY!! Click for step by step pictures

Step by Step Homemade Marshmallows Recipe Homemade Marshmallows Makes: 32 Pieces Ingredients •1 1/2 TBSP Gelatin powder •1/3 + 1/2 cup water •1 cup white sugar •1 cup brown sugar •2 egg whites •2 TBSP corn syrup Preparation 1. Combine 1/3 cup water + gelatin powder in small bowl, set aside. 2. In small pot, combine sugars, corn syrup + 1/2 cup water. Stir over med/high heat and bring to a boil, then reduce to med/low and track temperature with a thermometer. 3.Once mixture hits 200°, start whipping egg whites to soft peaks. 4. When sugar mixture reaches 240⁰ F, remove from heat and slowly pour into whipped egg whites while mixer is on high speed. 5. Place gelatin mixture into the hot pot that sugar was in, stir until melted then add to the whipping marshmallow. 6. Continue mixing on high speed until bowl is barely warm. The Marshmallow will be thick, fluffy, glossy + stiff. 7. Add Marshmallow to piping bag for Cookie filling or Scrape the marshmallow base into a greased pan using a greased spatula. Spread the marshmallow evenly in the pan. 8. Dust Powdered Sugar over the top of the marshmallow and allow to set for at least 6 hours in the Refrigerator. 9. Turn the set marshmallow out onto counter dusted with powdered sugar. Cut marshmallows with an oiled knife and toss marshmallow in powdered sugar. 10. Dip in Chocolate, Sprinkle with Mazapan or Coconut (if desired) 11. Store in an air-tight container. *If using as Cookie filling, use immediately and don't store in a piping bag. Once it sets it won't pipe. Enjoy! Click for step by step pictures

Step by Step Kilkje Recipe Kilkje Makes: 9 Servings Ingredients 7 cups Flour* + dusting 1 tbsp salt 7 eggs 1 cup Milk Preparation • In a Stand Mixer Bowl or a large bowl to mix by hand; add milk, eggs, and salt mix until well combined • Next, add 1 cup of flour and knead in until completely combined before adding more flour. • Continue adding the rest of the Flour, 1/2 Cup at a time. *Incorporating the Flour slowly is important, and the amount depends on your measuring. 1 cup of flour should weigh 120g. A hard packed cup of flour can weigh up to 200g. • Knead for 10 minutes after all flour is incorporated. • Cover and rest for a minimum of 1 hour or place in the Refrigerator over night. *If refrigerated; bring to the temperature before making pasta. • Cut dough into smaller pieces and work with one piece at a time. • With a pasta maker, start with the thickest setting and roll through, dusting with flour to prevent sticking. • Roll through 4 times on each # of setting until desired thickness for noodles is achieved. Dust with flour on each setting. *My setting for Kilkje noodle thickness is #5 • Next Roll the Dough through the Pasta attachment. • Hang or lay on Table to dry 1/2 Hour before cooking. * Make sure to separate noodles to avoid sticking during cooking. • Bring a pot of water to a boil, add the desired amount of noodles, return to a boil, and stirring occasionally. Once boiling drain noodles from water, rinse with cold water. Enjoy with cream gravy, fried onions, sweet pickles, and fried farmer sausage Storing: Let the noodles dry for a few hours before storing in an airtight container for freezing. Click for step by step pictures

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