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Step by Step Barbacoa cuauhtemoc style Recipe Barbacoa cuauhtemoc style Makes: 6-8 servings Ingredients •2 TBSP oil •2 Kg beef - outside round roast •8 cups of beef broth* •2 TBSP salt •1 small onion •2 TBSP apple cider vinegar •1 TBSP ground oregano •1/2 TBSP ground cumin •1 tsp ground thyme •1/4 tsp garlic powder •6 black peppercorns •4 bay leaves •3 TBSP cornstarch + 1/2 cup water *Make your own beef broth with Beef bouillon: 8 Cups Water + 1/2 Cup Beef bouillon Preparation •Heat 2 tablespoons of oil in a frying pan over medium-high heat. Once the oil is hot, add the meat and brown it on all sides. •Transfer the browned meat to the Slow Cooker, then cut the onion in half and add it along with bay leaves and peppercorns wrapped in a spice bag or ball. •Pour the broth into the Slow Cooker, then add salt and apple cider vinegar. Stir, cover with a lid, and cook on high for 5 hours or low for 10 hours. Ensure the internal temperature reaches 160°F for well done. •Using tongs, remove the meat from the Slow Cooker and place it in a heat-safe dish or on a cutting board. •Discard the onion, and remove 6 cups of broth from the Slow Cooker into another container, saving the juices in case you want to add more later. •Add spices to the broth in the Slow Cooker. Mix 3 TBSP of cornstarch with ½ cup of water to create a slurry, then pour this mixture into the Slow Cooker, stir to dissolve and mix. •Begin shredding the meat with a fork; it should fall apart easily. Remember to shred with the grain. You can also use a knife to cut it into smaller pieces, then return the shredded meat to the Slow Cooker for an additional 30 minutes on high. •Adding more broth to the barbacoa is a personal preference. • Once finished, serve immediately. ENJOY! The most traditional way to serve is on a Corn Tortilla topped with Onions, cilantro and raw cabbage. Click for step by step pictures

Step by Step German Pancakes Recipe German Pancakes Makes: 8 servings Ingredients • 6 Eggs • 1 cup Milk • 1 tsp salt • 2 tsp vanilla • 1 cup Flour • 3 TBSP Butter; melted Preparation • Melt butter in the microwave, pour into a 9x13 casserole dish, covering the bottom. • In a Large bowl; add Eggs, milk, salt, Vanilla, mix until well combined. • Add flour, whisk together until smooth and no lumps are visible. • Immediately pour batter into the casserole dish with butter and place on the middle rack of a cold oven. • Close oven and set the temperature to 375° and bake for 35 minutes. * Make sure to use a raised casserole dish, the pancake will rise to over 4 inches. After removing it from the oven it will deflate. • Serve Hot with your favorite toppings ~ Our favorite toppings ~ dusted with powdered sugar, fresh fruit and syrup. Click for step by step pictures

Step by Step Pastel de Arroz Recipe Pastel de Arroz Makes: 2 Servings Ingredients •2 Cups White Rice; Cooked. •1 Cup of Corn •2 large Anaheim Peppers; roasted, peeled and cut into small strips. •2 Cups Shredded Mozzarella Cheese •1 Cup Whipping Cream. Preparation ~Pre-heat oven to 350°F ~Mix together all the Ingredients, except 1 Cup of Mozzarella Cheese. ~Add the mixed ingredients into a Heat safe Baking Dish. ~Transfer to Oven and Bake at 350°F for 40 minutes; check at 30 min mark, Cheese should be melted and a little toasted, take out and serve. 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 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 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 Grape Pecan Salad Recipe Grape Pecan Salad Makes: 7 Cups Ingredients •1 (8oz) Cream Cheese •1 can Sweetened Condensed Milk •200g Pecan Pieces •1 lb seedless Grapes Preparation 1- In a medium sized Bowl; add in Cream Cheese and Sweetened Condensed Milk, mix with a Hand mixer until it's smooth. 2- Fold in Pecan Pieces, until well incorporated. 3- Fold in Grapes, gently. 4- Cover and Refrigerate for 2 hours before serving. Share & Enjoy! Click for step by step pictures

Step by Step Angel Lemon Squares Recipe Angel Lemon Squares Makes: 30 Squares Ingredients • 1 Box Angel Cake Mix; add water only kind • 1 Box Lemon Pudding powder • 1 1/3 Cup Water (or as directed on Cake mix Instructions) • 1/4 Cup Powdered Sugar (topping after baked and cooled) Preparation •Preheat oven to 325°F •Gather ingredients, 1 large bowl, 1 Baking Sheet (12"x18" + 1 " or higher raised edges* or 2 Baking Sheets (6"x9" + 1" or higher raised edges) *DO NOT GREASE BAKING SHEET •In the Large Bowl; mix together water and Box of Lemon Pudding powder until powder is dissolved, add in the Angel Cake Mix and mix with a Spatula until all the cake mix has been incorporated. •Pour Batter into the ungreased Baking Sheet, if using 2 smaller Baking sheets, divide the Batter equally between the baking sheets. •Bake at 325°F for 25 - 30 minutes, until lightly browned and edges are pulling away from sides. •Once baked; take out of the oven and place upside down onto tea towels until completely cooled. •Once cooled; place upright, sprinkle with Powdered Sugar and cut into desired size squares. Enjoy! *Raised baking sheets are required, batter will overflow otherwise. Click for step by step pictures

Step by Step Lemon Buns Recipe Lemon Buns Makes: 32 Buns Ingredients • 1 ½ cups warm Water; 110°F • 1 ½ TBSP Yeast • 1 cup Sugar • ½ cup warm Milk; 110°F • ½ cup Oil • 2 teaspoons Baking Powder • 1 teaspoon Salt • 1 Egg • 8 cups flour (960g) Filling: •2 Lemon Pie filling packages. •Vanilla frosting for decorating Preparation • In a mixing bowl; add Warm Water, Yeast, Sugar and warm Milk. Let stand for 10 minutes to proof yeast. • Mix in the rest of the ingredients, start mixing and adding 1 Cup of Flour at a time. Until no longer sticky and you have a soft dough. • Cover with a tea towel and let the dough rise, double in size. About 1 hour in a warm area. • Divide the dough into 2 parts; Roll out the 1 half of the dough, cut circles with a large hole (tire shaped). Lay on a towel, cover and let rise. • Roll out the second half of the dough; Cut circles and put in cookie sheets. Place the tire shaped pieces on top of the circles and let rise. • Preheat oven to 350°F • With your finger; press in the middle of the bun and bake for 10 - 12 minutes until golden brown on the top edges. • Prepare the Lemon pie filling according to package and fill the buns Lemon pie filling and decorate with Vanilla Frosting. Recipe from Lisa Wiebe de Wall Campo 107 Click for step by step pictures

Step by Step Peppanet Knots Recipe Peppanet Knots Makes: 24 Knots Ingredients 2 Cup Warm Water 1 TBSP Yeast 2 tsp Sugar 1 Cup Oil 1 Cup Milk 2 Eggs; beaten 1 tsp Pepper 1/4 tsp nutmeg 1/4 tsp ground cloves 2 tsp salt 1/2 tsp Cinnamon 1/4 Cup Sugar 8 Cups Flour + dusting Filling: • 1 Cup Heavy Cream • Mix 2 packages of Jello Powder + 1/2 Cup sugar ~ Cherry + Raspberry jello is our favorite Preparation - In a container Mix together; Yeast 1 cup warm water (110°F), and 2 tsp Sugar and set aside to proof. - In a separate container whisk together 4 Cups of Flour, salt, spices, and 1/4 Cup Sugar - In a separate larger Bowl, Mix; 1 Cup of Water, Milk, Oil, Salt, and beaten eggs. Next, add the Flour/spices mixture and mix until the ingredients are combined. - Add in Proofed Yeast, mix until well combined, and continue adding in Flour, 1 Cup at a time. - Dough will be slightly sticky; cover, set in a warm spot, and let rise double in size. Approximately 1 hour. -Pre-Heat oven to 350°F and prepare Baking Sheet lined with parchment paper. -Roll out the Dough into a large rectangle, 1 inch thick. -Spread on Heavy Cream until the dough is covered, continue to sprinkle on the Jello and sugar mixture covering the entire dough. -Fold the Dough into thirds (letter fold). -Cut strips about 1 inch wide, twist each strip and make a knot, tucking the end under and in. -Place on the prepared Baking Sheet, leaving 2 inches between each Knot. - Cover with plastic wrap and a light towel, and rise the knots in a warm area for 30 min. - Bake at 350°F for 18 - 20 minutes, let rest on the baking sheet for 10 minutes. Enjoy!! Click for step by step pictures

Step by Step Carrot Banana Bread Recipe Carrot Banana Bread Makes: 12 Pieces Ingredients 2 Large egg 1 Cup applesauce 4 Mashed bananas 2/3 Cup maple syrup 2 tsp vanilla extract 1 1/2 Cup oats 2 tsp baking soda 3 tsp ground cinnamon 1 tsp ground ginger 1/2 tsp ground nutmeg 1/2 tsp salt 2 cup white whole wheat flour 1 cup Walnuts 2 cup grated carrots *grated and excess moisture removed. Preparation •Prepare your carrots, grate and wring out extra moisture. •Preheat your oven to 350ºF and lightly grease two 9 x 5 bread pan. •In a large mixing bowl, mix your egg, applesauce, bananas, maple syrup, and vanilla. •Fold in the shredded carrots and walnuts. •Fold in the oats, baking soda, cinnamon, ginger, nutmeg, and salt. •Spoon in the flour and gently fold it in until just combined. ~ Don’t overmix! •Pour the batter into the two prepared loaf pan, spreading it out evenly. •Bake for 30 minutes, then cover with foil and bake another 10-20 minutes, or until a toothpick inserted into the center comes out clean. •Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely Enjoy!! Click for step by step pictures

Step by Step Blondie Bars Recipe Blondie Bars Makes: 20 bars Ingredients SHORTBREAD CRUST: • 1 cup softened butter (227g) • 6 TBSP sugar (75g) • 1 tsp vanilla extract • 2.5 cups flour (300g) • 1/2 tsp salt FILLING: 1/2 cup butter (113g) 1 cup sugar (200g) 2 TBSP nuez Maizena* 1 can evaporated milk (354ml) 2 egg yolks 1 tsp vanilla extract 1 cup pecan pieces 1 cup walnut pieces 1 cup shredded coconut DRIZZLE: • 1/2 cup chocolate chips • 1/2 tsp coconut oil * if you can't find Nuez Maizena, use 2 tablespoons of regular cornstarch to thicken the mixture. Preparation •Preheat your oven to 350°F and line a 12x8 baking pan with parchment paper. In a mixing bowl, cream together the butter, sugar, and vanilla until the mixture is smooth. •In a separate bowl, whisk together the flour and salt, then combine it with the creamed mixture. •Evenly spread the shortbread dough into the prepared baking pan, smoothing the surface. •Create small holes in the dough to prevent it from rising during baking. Bake for 10-15 minutes or until the edges are golden brown. Allow it to cool before adding the filling. •In a saucepan, combine butter, sugar, cornstarch, evaporated milk, and egg yolk. Heat while stirring until it reaches a boil. •Remove from heat and incorporate vanilla, coconut, walnuts, and pecans. Allow the mixture to cool for 20 minutes before spreading it over the cooled shortbread crust. •In a microwave, melt chocolate chips with coconut oil in 30-second intervals. Transfer the melted chocolate into a piping bag, snip the tip to create a small opening, and drizzle it over the cookies. Chill in the refrigerator for at least 15 minutes before cutting and serving. Click for step by step pictures