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Step by Step Twoibackjes & Jitzkucken Recipe Twoibackjes & Jitzkucken Makes: 55 Buns Ingredients •4 1/2 Cups Whey liquid •2 tbsp Yeast •4 TBSP Sugar •1 cup Oil •1 tbsp Vinegar •2 tsp Salt •11 1/2 cups flour + for rolling *Substitution for Whey liquid - 1 Cups of Milk + 3 1/2 Water. Preparation •Warm up Whey liquid to 110°F. •In a medium sized Bowl add 2 Cups of Whey liquid, Yeast and 2 TBSP Sugar; stir and set aside to proof for 10 min. •In a Large Bowl; add 6 cups flour, add salt and 2 TBSP sugar and stir together. •Add the Proofed Yeast, remaining Whey liquid, oil and vinegar, Stir together with a Stand Mixer or by Hand. • Continue adding more Flour; 1 Cup at a time. •Knead for 5 minutes by hand on a floured surface, or in a Stand Mixer. •Place dough in a greased Bowl, cover with a tea towel and rest in a warm place until doubled in size, about 1 hour. •Once doubled in size; pinch or Cut off pieces of dough, weighing is optional (45g each piece). Shape into a ball •Place it onto a baking sheet, 2 inch apart from each other. Cover and rise for 40 minutes. Bake for about 20 minutes at 375°F. Share and enjoy!!!!! Click for step by step pictures

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 Cottage Cheese Patties Recipe Cottage Cheese Patties Makes: 17 patties Ingredients • 4 cups dry cottage cheese • 2 eggs • 1 1/4 cup flour • 1 tsp salt • 1/2 tsp pepper Preparation -Mix all the ingredients until well combined (will stick together like dough) -Heat skillet to medium high with a little bit of butter -Scoop out with ice cream scoop onto the preheated skillet. -Let cook for 1 minute -Press down with pancake flipper. (If it's very sticky, sprinkle some flour on top to press down) -Cook for 1 minute -Flip and press -Continue this 3 times total. (Pressing down each time) -Take of the Skillet with the Flipper and let cool on the plate. Enjoy!! Our favorite dipping and duos: •Marinara Sauce •Mustard •Ketchup •Plain •Along side Beans *Make with Almond Flour for Gluten-free Click for step by step pictures

Step by Step Strawberry Bread Recipe Strawberry Bread Makes: 2 Loafs Ingredients Strawberry Bread ~Recipe below THE BREAD: • 3/4 cup sugar • 1/2 cup Margarine • 1/2 cup Buttermilk • 1 large egg • 1 tsp vanilla extract • 2 cups all-purpose flour • 1 teaspoons baking powder • 1/2 tsp baking soda • 1/4 tsp salt • 2 Cups diced strawberries + 2 TBSP flour ~ FOR THE GLAZE: • 1 Cup powdered sugar • 1/3 Cup finely diced strawberries • 1/2 tsp vanilla extract • 4 TBSP heavy cream or milk Preparation •Preheat the oven to 350 degrees, prepare 2 - 9"x5" bread pan, brush on melted butter and dust with Flour, remove excess Flour and set aside. •In a medium bowl, cream together the sugar and margarine. •Next; add in Buttermilk, Egg and Vanilla extract, combine. • Combine in the baking powder and salt. • Mix in 2 Cups of Flour and stir until just combined. • In a small bowl, toss together the strawberries and the 2 tablespoons of flour to coat the strawberries. • Fold the floured strawberries gently into the batter. • Pour equal amounts into 2 prepared 9"x5" bread pans • Bake at 350 degrees for 50-55 minutes. A toothpick inserted in the center of the bread should come out clean. • Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely. Glaze: • Combine the powdered sugar, melted butter, diced strawberries and extract in a small bowl. Mix until it is smooth. •Once the bread is cool, spread the glaze on top of the bread. •Slice and serve Enjoy! Click for step by step pictures

Step by Step Hojaldrada Fluff Recipe Hojaldrada Fluff Makes: 12 sandwich cookie Ingredients • 24 Hojaldrada cookies • 3 cups mini marshmallows • 2 cups chocolate chips • 1 tbsp Canola oil Preparation • Place 12 cookies on a baking sheet • In a microwave safe glass container, add 3 cups marshmallows, don't fill glass container more than half, work in batches of needed. Microwave marshmallows for 1 minute, stir and microwave for another 30 seconds, stir until smooth with no lumps. • Spoon a heaping tablespoon of marshmallow fluff on top of each cookie. Top with another cookie to make a sandwich • In a saucepan over double boiler or microwave safe bowl, melt 2 cups chocolate chips with 1 tbsp coconut oil until smooth. • Place a cookie rack onto a cookie sheet. • Dip cookie half-way into melted chocolate, place cookie, chocolate side up in between the racks of a cookie rack. Place in freezer for 1 hour to set. ENJOY!!! Click for step by step pictures

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