Step by Step BBQ'd Chicken Recipe BBQ'd Chicken Makes: 5 servings Ingredients • 5lb Whole chicken; cleaned and skinned • 1/4 cup honey mustard Brine: • 1 cup meat tenderizer • 1 gallon water • 2 TBSP adobo all purpose seasoning Chicken Rub - 1/4 cup parmesan cheese - 1 TBSP chili powder - 1 TBSP Italian seasoning - 1 tsp celery salt - 1 tsp pepper - 1/2 tbsp salt - 1 tsp paprika - 1 tsp onion powder Preparation 1. Combine water, meat tenderizer, and seasoning in a bowl. Add the cleaned and skinned chicken, ensuring it is fully submerged. Cover and refrigerate for 12 hours. 2. After marinating, rinse the chicken to remove any tenderizer residue, then blot it dry and transfer it into a heat-safe dish. 3. Brush the outside of the chicken with honey mustard or melted butter. 4. Prepare the chicken rub by mixing the spices together. Evenly sprinkle the Chicken Rub over the entire surface of the chicken. 5. Place the chicken on a preheated BBQ set to 230°F and cook for 4 hours. Increase the temperature to 350°F and continue cooking for an additional 1-2 hours, checking the internal temperature periodically. 6. The chicken is ready when its internal temperature reaches 165°F at the thickest part of the meat. Enjoy your BBQ'd chicken shredded in warm corn tortillas, topped with red pickled onions and salsa. Three creative meal ideas for using leftover BBQ chicken: 》Chicken Chilaquiles: Heat chile colorado sauce in a skillet, add tortilla chips, and mix in shredded BBQ chicken. Serve with cheese, and cilantro. 》Chicken Salad: Toss shredded BBQ chicken with mixed greens, cherry tomatoes, cucumbers, and avocado. Drizzle with your favorite dressing , and add tortilla chips for crunch. 》BBQ Chicken Quesadillas: Spread BBQ sauce on a tortilla, add chicken and cheese, fold, and cook until golden. Serve with salsa and guacamole. Click for step by step pictures

Step by Step Chocolate Rolls Recipe Chocolate Rolls Makes: 27 - 30 Rolls Ingredients Ingredients for Dough: • 1 1/2 TBSP Yeast • 1 tsp Sugar • 1 Cup Water (110°F) • 1 Cups Milk; room temperature • 1/2 Cup melted Margarine • 1/2 Cup Sugar • 1/2 tsp Salt • 2 eggs; beaten • 6-7 Cups Flour ~ Chocolate Filling: •2 cups Sugar •2 TBSP Cocoa •1/2 Cup Butter •3/4 Cup Flour •2 cups Milk •1 tsp Vanilla extract ~ Glaze ~ • 1 1/2 Cup Heavy Cream • 1 Cup Sugar • 1 TBSP Cornstarch • 1/4 tsp Salt • 1 tsp Vanilla extract Preparation - In a container Mix together; Yeast, warm water (110°F), 1 tsp Sugar and set aside to proof. - In a separate Bowl Mix together; Milk, melted Butter, Salt, beaten eggs, Sugar and 3 Cups of Flour - Add in Proofed Yeast, mix until well combined and continue adding in Flour, 1 Cup at a time. - Dough a will be slightly sticky; cover, set in a warm spot and let rise double in size, about 1 - 1 1/2 hour. - Prepare Baking Sheet lined with parchment paper. - While the dough is rising, prepare Chocolate sauce. In a saucepan mix sugar, cocoa and flour until well combined. Add milk, butter and vanilla. Bring to a boil while stirring constantly, cook for 5 minutes. Take off the heat and cool sauce before spreading. - Roll out out the Dough into a large rectangle, 1 inch thick. - Spread on the Chocolate Sauce unto the dough - Gently roll it up starting from the long edge, pinch the seam closed tightly. - Cut 1 inch rolls with a unflavored floss or sewing thread. - Place your rolls on prepared baking sheet lined with parchment paper, cover with tea towel and let them rise - Place in the Prepared Baking Sheet, leaving 2 inches between each roll. - Cover and rise for 30 minutes - Pre-Heat oven to 350°F - Bake at 350°F for 12-15 minutes; depending on your oven and baking sheets. Rolls should be lightly golden. - Make frosting after all rolls are baked; In a saucepan mix Frosting ingredients over medium heat while stirring occasionally. Bring to a boil and take off heat. - Dip the tops of the rolls in the frosting - Drizzle with melted chocolate *Place rolls into freezer to harden chocolate quicker. Enjoy! Click for step by step pictures

Step by Step Bistec a la Mexicana Recipe Bistec a la Mexicana Makes: 6 Servings Ingredients • 2 lbs Beef Stew meat; chuck and/or round, diced into 3/4 inch cubes • 1 Beer • 2-3 Cups Beef Broth • 2 tsp salt • 1 tsp dried oregano • 1 tsp ground cumin • 1 TBSP Oil • 1/2 Onion; chopped • 1 Jalapeño; sliced • 1/2 Zucchini; chopped • 1 Red Bell Pepper; chopped Preparation • Place Meat cubes in a large bag, pour beer into the bag, close and refrigerate overnight to marinate. • Add marinated Meat/Beer, along with the salt and spices into the slow cooker. Pour in the Beef broth, enough to cover the meat. • Set the temperature to low, cook for 7 hours or on High Heat for 4 hours. • 1 hour before the cook time ends, add oil to a frying pan on medium heat. Add vegetables; cook vegetables, while stirring occasionally until onion is translucent. Transfer vegetables into the slow cooker with the meat, stir to incorporate and continue cooking. • Taste and add more salt if needed. • Serve family style with warm tortillas, rice and pickled jalapeno on the side, if desired. Enjoy! Click for step by step pictures

Step by Step Cloud Bread Recipe Cloud Bread Makes: 18 Pieces Ingredients •4 Eggs •1/4 Cup Mayo •1/8 tsp cream of tartar Preparation -Preheat oven 300°F -Prepare Baking Sheet lined with parchment paper. -Separate Eggs -Whip Egg Whites + cream of tartar to a stiff peak -Mix Mayo + Egg yolks -Fold together gently -Scoop onto Parchment paper on the baking sheet -Bake at 300° for 20-25 min; until golden brown. Enjoy as a Low Carb Bread Use it for anything you would eat Bread. I Enjoy eating it for breakfast with Liverworsh, or for a Hamburger for Dinner. Click for step by step pictures

Step by Step Chocolate filled Cookies Recipe Chocolate filled Cookies Makes: 35 filled Cookies Ingredients 5 cups flour 2 cup sugar 4 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 tsp vinegar 4 Eggs 2 tsp vanilla 1 cup Whipping Cream 1 cup canola oil Chocolate Filling ingredients: 1 Cup Milk 1/2 Cup Butter 1 tsp Vanilla extract 1/2 Cup Flour 1 Cup Sugar 1/2 Cup Cocoa Powder Preparation • In a Large Bowl mix together your dry ingredients first. • In a separate bowl mix together the wet ingredients. • Add wet ingredients to dry ingredients and mix well, until all ingredients are well incorporated. • Cover with Plastic wrap and refrigerate for 1 Hour. Make chocolate filling. ~ Chocolate filling: 1 - In a small saucepan on medium heat; add in Milk, Butter and Vanilla extract. 2 - Let the Butter melt; stirring occasionally. 3 - Add in Flour, Sugar and Cocoa Powder 4 - Stirring well to combine and remove and lumps. 5 - Cook until Bubbles start to form in the chocolate; turn to low heat and cook for 5 min. Stirring constantly to avoid burning on the bottom and to keep heat consistent. 6 - Transfer to a Heat safe Bowl. And let cool before filling cookies. •Preheat oven to 350°F and line Baking sheets with Parchment Paper or silicone baking mat. •After chocolate has cooled; take out the Dough from the Refrigerator. Scoop out 1 TBSP of Dough, place on prepared baking sheet, leaving 3 inches between each Cookie. •Dip your fingers in Flour, press down gently to flatten and creating a dent in the middle. •Add 1/2 TBSP of Chocolate filling, gently press down a little. •Take 1 TBSP of Dough, place on a small piece of Parchment Paper, dust with Flour and flatten with your fingers gently, creating a Round small cookie. • Take the Parchment Paper with the dough and place on top of filled cookie. • Gently press on to the Cookie and remove parchment paper slowly. • Press down sides of cookies to seal if needed. • Bake Cookies at 350°F for 12-14 minutes (depending on your oven) golden brown. *Cookies does spread, don't make scoops bigger then 1 TBSP. I used a TBSP measuring scoop. • Let cool in Baking Sheet for 5 minutes before transferring to cooling rack to cool completely. Share and Enjoy for Faspa! Click for step by step pictures

Step by Step Carrot Coconut Energy Bites Recipe Carrot Coconut Energy Bites Makes: 16 pieces Ingredients 1 cup shredded carrots 1/2 cup walnuts (toasted) 1/2 cup coconut flakes (toasted) 1 cup oats (rolled or quick) 1/2 cup medjool dates 1/4 cup peanut butter 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg * 1/3 cup shredded coconut (for rolling) Preparation •add dates to a food processor and turn in for 1 min. •add in Oatmeal and spices, mix until combined •add in Carrots, mix until small pieces are combined. •add in coconut and walnuts, mix until combined •add in Peanut Butter, mix until well combined. •scoop out, make small balls. •roll balls in shredded coconut •Freeze for 1 hour before storing. Enjoy Click for step by step pictures

Step by Step Tacos Recipe Tacos Makes: 3 Servings Ingredients •10 Corn Tortillas •1/2 Cup Oil for frying Tortillas •1 lb Ground Beef •1/2 Onion; chopped •1 garlic clove; minced •1 TBSP seasoning Seasoning; store leftovers. •2 TBSP Cornstarch •4 tsp chili powder •2 tsp Italian seasoning •2 tsp salt •2 tsp paprika •2 tsp Chicken Bouillon powder •1 tsp onion powder •1/2 garlic powder Preparation •In a small bowl; mix together the Seasoning. •Chop Onion into small pieces, mince garlic. •In a medium sized Sauce Cooking Pot; add Ground Beef, Onion, garlic and 1 TBSP seasoning. •Cook until internal temperature reaches 160°F, stirring occasionally. •Strain if needed to remove excess grease. •While Ground Beef is Cooking, add Oil to a frying pan Medium High heat. •Place Corn Tortilla in the Hot Oil; using Tongs, fold Tortilla in half and continue frying for one minute on each side. •Take out of the Oil and place on a Plate lined with a Paper towel to soak up the excess grease. •Continue this with all the Tortillas. Assemble Tacos as Desired. Try new ways by adding: •Shredded Lettuce •Tomatoes •Cucumbers •Ketchup •Salsa •Onions Share and 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 Toasted Pecan Cookies Recipe Toasted Pecan Cookies Makes: 40 - 45 Cookies Ingredients •2 Cup Brown Sugar •2 Cup White Sugar •2 Cup melted Butter •5 Eggs •1 Cup Cream •2 tsp. Vanilla extract •7 Cups Flour •2 tsp. Salt •2 tsp Baking Powder •4 Cups Oatmeal •2 Cups Toasted Pecans + 2 TBSP Butter Preparation • Preheat oven to 350°F, prepare Baking Sheets lined with parchment paper. • Melt 2 TBSP of Butter in a Skillet or raised pan on medium heat; add Pecans, stir continuously until Pecans are slightly toasted. Remove from heat, place in a separate bowl and set aside. • In a large bowl or Stand mixer; add in the Sugars, melted Butter, Eggs, Cream and Vanilla extract. Mix until all ingredients are well incorporated. • In a separate bowl; mix together Flour, Salt and Baking powder. After mixing add it to the big bowl if mixer wet ingredients. • Mix in the Oatmeal and Toasted Pecans next, mix together until just combined. • Scoop out dough with a ice cream Scoop; drop them onto the prepared baking sheet. • Bake at 350°F for 10-12 min, edges just slightly browned. • Cool on Baking Sheet for 5 min and then transfer to cooling rack to cool completely. Share and Enjoy!! Click for step by step pictures

Step by Step Pork Birria Tacos Recipe Pork Birria Tacos Makes: 4 Servings Ingredients ~ Tortillas: •1 tsp yeast •3/4 cup warm water •1/2 tsp sugar •1 1/2 cups flour •1/2 cup cornflour (maseca) •2 tbsp olive oil •1 tsp salt ~ Filling •1 lb Cooked Pulled Pork •1 TBSP Cornstarch •1 Cup Chile Colorado Sauce *Mix cornstarch in with the pulled pork, add in Chile Colorado Sauce and heat in a saucepan. •2 Cups Mozzarella Cheese; shredded, add to Tacos. find Recipes for Pork and Sauce below. Preparation ~Preparing Tortillas and Birria Tacos: •In a medium bowl, add 1/2 cup warm water, yeast, and sugar and let it rise for 5-7 min. •In a large bowl, add the flour, cornflour, oil, proofed yeast, remaining water, salt and stir. Knead the dough until smooth for 4-5 min. Cover the dough with a clean kitchen towel or plastic wrap and let it rest for 15-20 mins. •Place the dough onto a lightly floured surface. Divide it into 10 equal pieces. •Roll each into a circle about 6 inches. Heat a skillet over medium heat and place one circle into the pan. Cook each side until lightly brown for 30 sec. Remove them from the pan and keep them in a tortilla warmer or in a towel. •Dip Tortilla in the Chile Colorado Sauce •Place on a heated Skillet, flipping once to heat both sides. •Add cheese and Pulled Pork, fold Tortilla and heat through. •Top with Onions and Fresh cotijo Cheese; optional. Serve hot with a side of fresh Cucumbers. Enjoy! **Smoked Pork Shoulder Pork Rub •1/3 Brown Sugar •1 TBSP paprika •1/4 cup salt •1 TBSP Pepper •1 TBSP onion powder •2 TBSP chilli powder •1 TBSP cumin Preparation for Pork: •Smoke Pork with Hickory wood chips for 3 hours. Turn of Smoke off and continue cooking in smoker until cooked. *Can also be cooked in slow Cooker, grill or Oven. •The pork is finished cooking when it pulls apart easily and reaches an internal temperature of 190 to 195° F. •Let rest for 1 hour, then unwrap the pork butt and pull the bone out and shred for pulled pork. Ingredients for Chile Colorado Sauce: •8 dried Guajillo chiles •2 dried Ancho chiles •1 Arbol Chile (if you like it spicy) •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. ~ 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. ** Click for step by step pictures

Step by Step Pizza [deep dish] Recipe Pizza [deep dish] Makes: 15 squares Ingredients DOUGH • 1.5 cup warm water (110°F) • 1.5 TBSP Yeast • 1 TBSP Sugar • 1.5 tsp Salt • 1/4 tsp Garlic Powder • 1/4 tsp Oregano (optional) • 4 Cups Flour (480g - 500g) • 1/4 cup olive oil + for brushing TOPPINGS (our choice) • 2 cups pizza sauce • Pepperoni slices • Ham; cooked, cubed • 1/2 onion; chopped • 1/2 bell pepper; chopped • Pineapple pieces • 3 cups shredded cheese Preparation •In a container; mix water, yeast, and sugar, set aside to proof for 10 minutes. •In a stand mixer bowl, combine yeast mixture, 2 cups of flour, olive oil, salt, garlic powder, and oregano. •Knead for 8 minutes, or until beginning to pull away from the sides of the bowl, the dough will still be slightly sticky. •Brush bowel with olive oil, then cover the bowl tightly and place it in a warm place. •Allow dough to rise for 40 minutes. •Preheat oven to 425°F, prepare a 12x17" baking sheet by brushing with oil. •Transfer dough to baking sheet, stretch the dough gently to fit the sheet. Pinch the edges up the sides up the sheet • With pastry brush; brush the entire surface of the pizza, including the crust with olive oil. •Use a fork to poke holes all over the center of the pizza to keep the dough from bubbling up in the oven. •Add desired toppings and bake at 425°F in the preheated oven for 13-15 minutes or until toppings are golden brown. (Internal temperature of pizza dough (190°F - 210°F internal temperature of pizza dough) •Slice, serve and enjoy! Click for step by step pictures

Step by Step Drumstick Cake Recipe Drumstick Cake Makes: 8 serving Ingredients Ingredients: BASE: 1 cup Graham cracker crumbs 1 cup crushed waffle cones 1/2 cup pecan pieces 1/2 melted butter 2 TBSP peanut butter FILLING: 1 block cream cheese 1 package vanilla pudding 1/2 cup peanut butter 2.5 cups milk TOPPING: 2 cups whipping cream 2 TBSP sugar 1 tsp vanilla extract GARNISH: Caramel Chocolate syrup Pecan pieces Preparation 1. In a mixing bowl, combine graham cracker crumbs, crushed waffle cones, pecans, melted butter, and peanut butter. Press this mixture firmly into a 9x13 baking dish and set it aside. 2. In another bowl, blend cream cheese, dry vanilla pudding mix, peanut butter, and milk using a mixer until the mixture is smooth. Spread this mixture over the crumb base, leveling it out with a spatula. 3. In a separate bowl, whip together cream, sugar, and vanilla until soft peaks form. Spread it over the filling layer. 4. Drizzle caramel sauce and chocolate syrup on top, then sprinkle with pecan pieces. Cover the dish and refrigerate for 2 hours or freeze for an ice cream like cake. Enjoy! Click for step by step pictures