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Step by Step Soft Playdough Recipe Soft Playdough Makes: Ingredients 4 cups of boiling water Food coloring of choice 1/4 cup oil 8 tsp cream of tartar 2 cups of salt 4 cups flour Preparation - In a stand mixer; add boiling water, food coloring, and oil. Mix to combine and continue by adding the cream of tartar, salt, and flour. - With the dough hook attachment, knead until bowl has cooled and the ingredients are well mixed, creating a ball of Playdough. - Set the timer for 5 minutes and knead on low. - Remove the playdough from the bowl, place in air-tight containers for storage after use. *I store our playdough in the refrigerator to keep fresh for up to 3 months. Refresh dried playdough by rubbing 1 tsp of oil into your hands and kneading it into the playdough. Optional add-ins: • few drops of your favorite essential oil • 1 TBSP of glitter Click for step by step pictures

Step by Step Creamy Shrimp Recipe Creamy Shrimp Makes: 2 servings Ingredients 1 tbsp Butter or Margarine 1 garlic clove minced 2 medium Jalapeños cut into pieces 1 Tomato cut into pieces 1 small Onion cut into pieces 2 Cup Shrimp ~ fresh or frozen 1 Cup of Cream 1 Cup of shredded Mozzarella Cheese Seasonings: •1/2 TBSP Chicken Knorr Bouillon •1/2 TBSP Beef Knorr Bouillon •1/4 tsp Salt •1/4 tsp Pepper •1 tsp Parsley Flakes •2 TBSP Parmesan Cheese •1 tsp Cornstarch •2 TBSP Hot Water Preparation -Place Butter in a skillet, melt butter in medium high heat. -add minced garlic, slightly cook the garlic to get the aroma, don't burn them. -add in the Jalapeños, Tomatoes and Onions. Cook until onions are translucent. -add in the Shrimp, cook until shrimp is cooked. *If you are using cooked shrimp then cook until heated through. -while it's cooking combine all your seasonings in a separate bowl with the hot water. *Can leave out the cornstarch for a more liquidy sauce. -add in the Cream + Seasoning mixture -heat through -add in Mozzarella Cheese -stir and let cheese melt Once served, add more mozzarella cheese Enjoy with your favorite sides. Ex. ~Rice + Garlic Bread ~Pour over Spaghetti noodles Click for step by step pictures

Step by Step Filled Brioche Buns Recipe Filled Brioche Buns Makes: 10 filled Buns Ingredients • 1 cup of water (110°F) • 2 tsp active dry Yeast • 2 TBSP Sugar • 3 ⅓ cups all-purpose Flour (453g) • 1 ½ Salt • 1/4 Cup butter; melted • 3 TBSP milk • 1 whole Egg • 1 Egg yolk, keep egg whites for brushing. • 1 TBSP Butter for brushing after baking. Filling as desired, unlimited options • I used Pizza toppings for 5 • Leftover Norteñisimo for 5 * I still want to try these with scrambled eggs for Breakfast Brioche Buns. Preparation • Start by proofing Yeast by mixing Water, Yeast and Sugar in a container, set it aside in a warm Area for 10 min or until frothy. • Melt Butter in a microwave safe container, once melted add the 3 TBSP of Milk into the melted butter. • Whisk together flour and salt in a large bowl or Stand mixer, once incorporated add Yeast mixture, Butter mixture, Egg and Egg yolk. • Mix and Knead until all Flour is incorporated and slightly sticky dough is formed. • Cover the bowl and let it stand in a warm place for hour or until doubled in size. • While dough is rising; prepare Baking Sheets and desired filling. Used Pizza filling for 5 and leftover Norteñisimo for the other 5. •Turn risen dough out onto a lightly floured work surface and divide dough into 10 equal pieces (80g approximately). Shape each piece into a ball then roll one ball into an oval about 6 inches long. • Add filling to the middle of the rolled out oval, bring ends over the filling, then fold one long side to the center and fold the opposite long side over the top. Pinch seam and place dough seam side down onto prepared baking sheet leaving 1/2 inches between each. • Repeat with remaining dough balls. • Cover loosely with a clean kitchen towel and let rise 1 hour. • Preheat oven to 375°F • When ready to bake; whisk together egg white with 1 TBSP water and brush over the buns with a pastry brush. • Bake 15-18 minutes or until tops are golden brown, rotate the sheet halfway through baking time. • Melt the 1 TBSP of Butter; brush buns with melted Butter after baking while still Hot. • Transfer to a cooling rack to cool slightly before serving. Enjoy!! Click for step by step pictures

Step by Step Chilaquiles smothered in Chile Colorado Sauce Recipe Chilaquiles smothered in Chile Colorado Sauce Makes: 4 servings Ingredients Chile Colorado Sauce: •8 dried guajillo chiles •2 dried ancho chiles •1 arbol chile for spicy •1 medium yellow onion, quartered •1 medium Tomato •1 clove garlic •1 tsp dried oregano •1 tsp salt •1/2 tsp cumin •4-6 cups water (reserve 2 cups after boiling) Chilaquiles : • 2-3 cups Chile colorado sauce • 1 bag Fried Tortilla chips Tips: •After adding the chile colorado sauce, tortilla chips will keep softening, so it's best to enjoy them right away. •Preparing the chile colorado sauce ahead of time allows for a quicker breakfast featuring Chilaquiles. •Consider making a double or triple batch of chile colorado sauce and freezing it for easy access later, whether for Chilaquiles or other meals that use this delicious sauce Preparation Chile Colorado Sauce: 1. Start by removing the stems and seeds from the chiles. 2. Place the chiles in a pot and add enough water to cover them. 3. Bring the water to a boil, then remove the pot from heat and cover it. Let the chiles soak for about 20 minutes. 4. While the chiles are soaking, char a tomato, an onion, and clove of garlic until they are nicely roasted. 5. In a blender, combine the soaked chiles, charred tomato, onion, garlic, spices, and about 2 cups of the reserved chile water. 6. Blend the mixture until it reaches a smooth, silky texture. 7. Finally, strain the sauce to remove any remaining scraps, ensuring a smooth consistency. Chilaquiles: 1. Place tortilla chips in a bowl and generously pour chile colorado sauce over them, tossing gently. 2. Let the chips rest for 5 minutes to soften in the sauce. 3. Top with cheese, serve on individual plates with refried beans and fried eggs, and enjoy. Click for step by step pictures

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 Carrot Sheet Cake Recipe Carrot Sheet Cake Makes: 24 Servings Ingredients • 6 large eggs, at room temperature • 1.5 cup vegetable oil • 1 tsp vanilla extract • 3 cups granulated sugar • 3 cups all-purpose flour • 3 tsp baking soda • 1/2 tsp baking powder • 3 tsp ground cinnamon • 3/4 tsp salt • 1/2 tsp ground nutmeg • 4.5 cups shredded carrots *Using dehydrated shredded carrots: 1.5 cups dehydrated carrots in 3 cups of water, strain out water before using. • 1 cup chopped walnuts Preparation - Preheat oven to 350˚F. - Grease an 18x13 baking sheet with butter/oil and then dust it with flour. - In a medium-sized bowl, add eggs, oil, vanilla extract, and sugar; mix until smooth. -In a separate mixing bowl, combine flour, baking soda, baking powder, cinnamon, salt, and nutmeg; whisk to combine. -Sift the flour mixture with the wet mixture and mic until everything is thoroughly incorporated. - Fold in carrots and walnuts. - Pour batter into the previously prepared baking sheet. Smooth out the top. -Bake at 350°F for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. - Remove cake from oven and let cool completely. Enjoy frosted or unfrosted Click for step by step pictures

Step by Step Banana Cheesecake Cups Recipe Banana Cheesecake Cups Makes: 8-9 Cups (4oz size) Ingredients • 1 Banana Cream pudding box • 1 Block Cream Cheese • 1 Cup Whipping Cream • 2 tsp vanilla extract • 2 cups graham cracker crumbs • 1/4 Cup butter; melted • 2/4 Cups + 2 TBSP Sugar Preparation - Prepare Banana Cream pudding according to instructions on the box, set aside to cool. - Meanwhile; 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 seperate container; mix graham cracker crumbs, melted butter and 1/4 cup of sugar. Mix until well combined. - in a third bowl; mix together cream cheese, 1 tsp Vanilla extract and 1/4 Cup of sugar until smooth. - Fold in the Banana Cream pudding into the cream cheese mixture until just incorporated. - 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 Pudding/Creamcheese mixture into the cup, smooth with a spoon. *Divide leftover mixture into cups 3.- Spoon or pipe prepared Whipping Cream on top of the Pudding/Creamcheese mixture. Sprinkle with some crumbs for topping for decoration. 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 Lemon Garlic Chicken & Asparagus Recipe Lemon Garlic Chicken & Asparagus Makes: 2 Servings Ingredients •2 boneless chicken breasts, cut into bite-sized chunks •1 bunch of asparagus •1/2 cup butter, softened •1 teaspoon oil •2 teaspoons minced garlic 1 teaspoon Italian seasoning 1/2 cup chicken broth •Juice of 1/2 lemon •1 tablespoon minced parsley Slices of lemon, for garnish ~ Chicken seasoning: •1 teaspoon salt •1 teaspoon black pepper •2 teaspoons onion powder Preparation ~ Slice chicken breasts into bite-sized chunks and season the Chicken seasoning. Set aside while you prepare the asparagus. ~ Wash and trim the ends of the asparagus, then blanch them in boiling water for 2 minutes, remove and set aside. You can skip this step if you have skinny asparagus. Drain and set aside. ~ Heat half butter and oil in a large skillet over medium-low heat. Gently stir-fry the chicken bites on all sides until golden brown. Lower the temperature, add one teaspoon minced garlic and Italian seasoning and stir and cook with chicken bites until fragrant. Remove the chicken bites from the skillet and set aside to a plate. Internal temperature of Cooked Chicken should reach 165°F. ~ In the same skillet over medium-high, add minced garlic then deglaze with chicken broth. Bring to a simmer and allow to reduce to half the volume. Add remaining butter, lemon juice, parsley. Stir to combine. ~ Add the blanched asparagus and toss for 2 minutes to cook it up. Add the sauteed chicken bites back to the pan and stir for another minute to reheat. Garnish the chicken and asparagus with more parsley, and lemon slices and serve with desired Sides. Enjoy! Click for step by step pictures

Step by Step Strawberry Rolls Recipe Strawberry Rolls Makes: 14 Large Rolls Ingredients ~Dough: • 2 cups Milk; scald and cooled • 2 TBSP Yeast • 1/2 Cup Sugar • 1/2 Cup Butter - Room temperature • 1 tsp salt • 2 Egg • 6 Cup Flour (720g) *add more if needed for a Soft dough *1 TBSP at a time. ~Filling: •1 Block Cream Cheese, room temperature. •1/2 Cup Sugar •2 TBSP Cornstarch •1 tsp Vanilla extract •4 Cups Frozen Strawberry Pieces ~Icing: • 1 Block Cream Cheese • 1/2 Container Vanilla Frosting • 1 tsp strawberry or Vanilla extract Preparation • Start with lining a baking sheet with parchment paper, the Cut strawberries into small pieces and lay them on the prepared baking sheet. Place in the freezer until needed for the filling. • 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 Butter, Salt, Egg and half of the Flour. Mix together 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 or glass dish. •In a small bowl, mix together Cream Cheese, Sugar, Cornstarch and Vanilla extract. Combine well and set aside. •Once the Dough as doubled in size, place in a cleaned surface. •With a Pin Roll, roll into a Rectangle shape leaving it about 1/4 inch thick. •Spread on Cream Cheese Mixture •Take Strawberry pieces out of the freezer and add onto the Cream Cheese filling. •Next Roll the dough, starting on the long side. •Once Rolled, cut with a Knife about 1 - 1.5 inches •Place rolls on a prepared baking sheet or pan, cover and let rise until doubled in size. •Preheat oven to 350°F while rolls are rising. •Bake them for 25-30 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, spread on with a Spatula once Rolls are cooled. Enjoy!! Click for step by step pictures

Step by Step Flour Tortillas Recipe Flour Tortillas Makes: 8-10 tortillas Ingredients • 2.5 cups all-purpose flour • 1 tsp salt • 1/4 tsp baking powder • 1/4 cup melted butter • 1/4 cup bacon fat • 3/4 cup warm water Preparation • Combine flour, salt, and baking powder in a large bowl. • Mix in butter and bacon fat until it resembles coarse crumbs. • Gradually add warm water until the dough forms. • Knead the dough for 5-7 minutes until smooth and elastic, adding flour if sticky. Cover and rest for 10 minutes. • Divide the dough into 8-10 balls, cover, and let rest for 15-30 minutes. • Roll each ball into a thin circle (8-10 inches). • Cook each tortilla in a hot skillet for about 30 seconds per side until bubbly and lightly browned. • Keep cooked tortillas warm under a towel and repeat with remaining dough. Serve warm with creamed honey or your favorite dish. Here are some creative tortilla ideas to try: ▪︎ Herbed Tortillas: Add finely chopped fresh herbs like cilantro or chives to the dough for extra flavor. ▪︎ Whole Wheat Tortillas: Use whole wheat flour instead of all-purpose for a nuttier taste and more fiber. ▪︎ Spicy Tortillas: Mix in cayenne pepper or chili powder for a spicy kick, perfect for tacos or wraps. ▪︎ Cheesy Tortillas: Incorporate shredded cheese into the dough for a cheesy twist that complements any filling. Click for step by step pictures

Step by Step Banana Pudding Pie Recipe Banana Pudding Pie Makes: Ingredients • 3 Cups of Cookie Crumbs (we chose Hojaldradas cookies) • 3/4 Butter; melted • 1 Package Instant Banana Pudding • 1/2 Block Cream Cheese; room temperature • 1 Cup Whipped Cream • Banana Slices for topping (optional) Preparation • Line an 9x12 dish with Parchment Paper (bigger dish for thinner crust) • Add melted Butter to Cookie Crumbs; we used Hojaldradas (Mexican store) cookies are sweet enough that no sugar is needed for the Crust. • Press mixed Crumbs into the dish until level and packed, set aside. • Prepare Instant Banana Pudding according to package, once prepared add Cream Cheese and Whipped Cream • Add pudding mixture on top of the crust, smooth until evenly distributed. • Cover and place into the refrigerator for 3 hours. Pudding will still be soft, cut and serve as desired. • For firmer pudding, place in the freezer until Pudding is harder. 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