Community recipes

1. Heat a large skillet or pan over medium-high heat. Add diced onions and just enough olive oil to coat the onions. Caramelize the onions, stirring to ensure it does not burn and gets evenly browned.

2. Add ground beef, minced garlic, salt, pepper, and hatch chili spice.

3. Stir and break up the beef into fine pieces while it cooks. The goals are even browning of the beef and spice distribution until it is fully cooked.

4. Reduce the heat to medium.

5. If you use lean beef (15% or less fat), you may skip this step if grease drippings are minimal. Drain any excess grease and return the meat mixture to the pan. For this, I recommend using a fine metal strainer.

6. Pour in tomato sauce, ketchup, mustard, brown sugar, and Worcestershire sauce.

7. Cook the mixture over medium heat, stirring occasionally, until it reaches your desired thickness.

8. If you'd like, you can warm the buns on a hot griddle or grill with a brush of olive oil or marjarine.

9. Mound the finished meat mixture onto the bottom bun and top it with the other half.

10. Now, savor the deliciousness of your homemade Sloppy Joes! Enjoy!

1. Preheat oven to 375° F.

2. Combine flour, baking soda, and salt in a small bowl.

3. Beat brown sugar, butter, and granulated sugar in a large mixer bowl until creamy.

4. Beat in eggs, milk, and vanilla extract.

5. Gradually beat in flour mixture until incorporated.

6. Stir in oats, morsels, and nuts; mix well.

7. Use a medium (2 tablespoon-sized) scoop to drop onto ungreased baking sheets or a baking stone for more flexible cooking times.

8. Bake for 9 to 12 minutes for chewy cookies or 12 to 15 minutes for crispy cookies.

9. Cool on a baking sheet/stone for 3-5 minutes; remove to wire racks to cool completely.

1. Slice the avocados in half (around the pit) and twist to separate.

2. Take a knife and gently tap into the pit to insert a notch in it so you can twist the pit free.

3. Use a large spoon to scoop the contents of each half out of the skin and into the guacamole or mixing bowl.

4. Discard the pits and skins

5. Mash the avocados using a fork, potato masher, or a mix-n-chop

6. Add in lime juice and stir

7. Add all other ingredients

8. I recommend serving with anything you wish to dip, on any Hispanic food, or as extra flavor in your favorite sandwich!

1. Prep:

• Begin by allowing the butter to soften at room temperature.

• In a small bowl, mix the cold water and brown sugar together. Add the vanilla extract, cover, and set it aside.

2. Mixing:

• Once the butter has softened and the sugar has dissolved in the mixture, combine the peanut butter, softened butter, and sugar mixture. Mix until the mixture is creamy and well incorporated. You can use a Kitchen-Aid mixer or any other mixer in a large bowl. Be sure to scrape the sides and mix thoroughly until there are no streaks of ingredients.

3. Adding Powdered Sugar:

• Gradually add the powdered sugar to the mixture, about half a cup at a time. Pack the powdered sugar into a 1/2 cup measuring cup and sift it over the bowl to avoid lumps and achieve a smooth consistency. Mix thoroughly after each 1/2 cup addition and scrape the sides until there is no visible sugar. Continue this process until the dough reaches the right consistency for rolling by hand.

4. Prepare the Pan:

• Line a large metal pan with non-stick aluminum foil or waxed paper.

5. Forming Dough Balls:

• Use a small scoop for quick and consistent ball formation. If you don't have a scoop, you can use two spoons. Here's how:

• With the scoop or one of the spoons, scoop up the desired amount of dough, paying attention to the size you want for all the dough balls.

• Use the back of the spoon to scrape the dough off the first spoon and onto the prepared pan. Start in one corner and space the dough balls out so they do not touch.

6. Chocolate Coating:

• Melt the semisweet chocolate melting chips according to the package instructions.

• Dip each peanut butter dough ball into the melted chocolate using a toothpick or a small fork, leaving a small circle on top to resemble a "buckeye."

• Place each coated buckeye back on the lined pan.

7. Cooling:

• Allow the buckeyes to cool and let the chocolate coating harden at room temperature or in the refrigerator.

8. Enjoy:

• Once the chocolate has set, your Jiffy's Smooth and Decadent Buckeyes are ready to be enjoyed! Store them in an airtight container at room temperature or in the fridge. Enjoy these sweet treats with friends and family.

1. If mashed potatoes are not already prepared, do so first.

2. Preheat the oven to 375℉

3. Brown the ground beef in a large saute pan.

4. Add onion, peas, carrots, and corn. Continue to cook over medium to medium-high heat, stirring occasionally, until all food is warm.

5. Add garlic and cream of your choice soup cans to the mixture.

6. Stir until the soup is incorporated and heated.

7. Salt and pepper to taste.

8. Fill a 9 x 13 baking dish with the mixture. Spread it out by pushing with a large serving spoon back or spatula until it is evenly distributed and level.

9. Take the creamy, warmed mashed potatoes and spread them over the entire top to cover the mixture at the bottom.

10. Take the shredded cheese and cover the mashed potatoes

11. Bake in the oven for 20-30 min until the cheese is melted to your liking. (Gooey and melted or browned and sizzling)

12. Let it rest for at least 10 min before serving.

Notes

This meal is a great one for lunch leftovers because it tastes just as good heated in the microwave as it did out of the oven. It is also excellent for when you have leftover potatoes--if you do not have enough then you can add instant potatoes in a pinch. This is a family favorite!

Whisk together the light corn syrup, vanilla extract, and 2 Tbsp of the milk in a large mixing bowl until blended.

Sift in the powdered sugar a bit at a time and whisk to incorporate as you add more.

Add more of the milk until it drips off of the whisk but still holds its form for a bit.

Spread on cookies, decorate and let sit to set. You can also divide, dye with gel food coloring, and put into piping bags. Whatever serves your desired results best!

Enjoy!

Preheat the oven to 350 F

• Mix butter, sugar, eggs, and vanilla

• Mix flour, baking powder, and salt in a separate bowl

• Combine both mixtures together until it forms a dough.

• Roll out to about ¼ inch thick and cut into desired shapes. Re-roll extra trimmings and repeat until you don't have enough for another cookie.

• Bake on a stone for 8-10 min

• Mix the milk and powdered sugar until it is a thin and smooth consistency

• Once cookies are cooled completely, you may ice and decorate.

1. Dice whole onions, jalapenos, bell peppers, and all the tomatoes into a large bowl.

2. Blend the remainder of the ingredients into a different bowl and stir until the vinegar has mixed well with the tomato paste.

3. Add both mixtures into a large pot over medium heat and cook for 30 minutes. Use an emulsion blender to make it less chunky and give consistent flavor. 

4. Funnel into jars and close tight.

5. Give the jars a water bath in about 2-3 inches of water on the stovetop over medium heat for 15-20 min after they start to boil.

6. Carefully remove from the bath, and allow to cool to seal the jars.

Notes

Tip: Skin the tomatoes by marking with an X with a knife into the skin on the bottom of each and place in boiling water for 1-3 minutes. The skin should come off easily. Ice water after the boiling water will help, but not needed.

Optional: This recipe has a flavor that can hold its own without cilantro; however, if you love cilantro, you may certainly add it to taste.

Preparation (3 hours ahead):

Set eggs, cream cheese, and sour cream on the counter to reach room temperature. If using a large block of cream cheese, leave it out overnight to ensure it's not cold inside.

Baking Preparation:

Preheat the oven to 325 degrees F (163 degrees C).

The Filling:

Use a mixer attachment with a built-in rubber scraper to minimize air bubbles.

Place room-temperature cream cheese, Agave nectar, and sour cream into the mixing bowl.

Mix on low until creamy with only a few lumps.

Scrape the sides of the bowl to ensure all ingredients are incorporated.

Beat eggs and vanilla extract with a fork until scrambled in a separate bowl.

Carefully add this egg mixture to the cream cheese mixture until blended (a few lumps are OK).

Reducing Air Bubbles:

Place the mixing bowl with the cheesecake filling onto a sturdy counter that can take repeatedly being hit.

Holding it securely, lift the bowl about half an inch off the counter and drop it gently but deliberately onto its surface approximately 100 times, keeping both hands in place on each side of the bowl.

This process is essential because it helps release air pockets from the filling. As you plop the bowl onto the counter, you will see little bubbles escaping the mixture. Set it aside.

Pan Preparation:

Cut parchment paper to fit the bottom of the pan and strips to fit the sides. Leave some excess on the side strips, which can be trimmed after the next steps.

Spray the inside of the pan with cooking spray.

Place the cut parchment paper pieces on top of the layer of cooking spray.

Spray the tops of the parchment paper to ensure easy removal.

The Crust:

In another bowl, mix the crust ingredients until it resembles wet sand.

Press this mixture into the prepared 9-inch springform pan using a flat-bottomed glass, measuring cup, or flat meat tenderizer wrapped in plastic wrap to create a uniform, flat shape.

Assembly and Baking:

Pour the cheesecake filling over the pressed crust mixture in the springform pan.

Carefully place the pan in the preheated oven on the center rack (oven at 325 degrees F). Take care to hold the sides and bottom of the pan.

Do not open the oven during baking.

Set a timer for 30 minutes.

After 30 minutes, reduce the oven temperature to 250 degrees F.

Set another timer for 45 minutes.

Cooling:

After the second timer goes off, turn the oven off and resist opening the oven.

Set another timer for 45 minutes.

After 45 minutes, you may crack the oven door.

Once you no longer feel any hot air from the cracked oven, carefully remove the pan and place it on a cooling rack to cool to room temperature. Alternatively, leave it closed until the cheesecake and oven reach room temperature.

Finally, place the cheesecake in the springform pan, in the fridge in an upside-down pie holder, or cover it with plastic wrap to chill overnight.

Serving:

When ready to serve, open the springform clasp and gently loosen all sides to remove that part of the pan.

If you wish, take a large, flat spatula and wedge it carefully between the bottom piece of parchment paper and the pan to lift/slide it onto the desired serving plate.

Finally, you can peel the parchment paper off the sides of the cheesecake before slicing it up.

Enjoy the creamy, rich goodness of your Dream Cheesecake!

1. Preheat oven to 350 F

2. Mix all ingredients except the kisses until it forms a dough.  

3. Scoop with a small scooper (1 Tbsp) and roll with hands into approximately 1 ¼ inch balls

4. Place balls on a baking stone for 10 min.

5. Push one kiss into each cookie 2 minutes after removing it from the oven.

6. Let cool and enjoy!

1. Whip together all ingredients with a hand mixer.

2. Serve with any dippable snack.

Prep

1. Prepare the crust as instructed, but do not poke holes in it as this can cause filling to seep in and make the pie difficult to serve.

2. Preheat oven to 275℉

3. Toast the pecans in a pan on the stovetop until fragrant, remove from heat and scatter in the cooked crust

Smooth Filling

1. Melt butter in a double boiler

2. Add sugar and salt until dissolved

3. Remove boiler bowl from the water to the counter

4. Add eggs until well incorporated

5. Add corn syrup and vanilla

6. Return boiler bowl to water and stir it till it reaches 130℉

7. Remove from heat.

8. Spread out the pecans into the bottom of the pie shell.

9. Pour the mixture over the pecans/into the pie shell.

10. Bake for 60 minutes at 275℉ (center temp should be 200℉)

11. Allow to cool completely (set) and serve at room temperature with whipped cream (optional)

1. Preheat oven to 325 F

   Mix all ingredients until it forms a dough.

   Fill cookie press and form on baking stones.

   Sprinkle with rainbow sugar

   Bake 16 min on the bottom rack and 18 min on the middle rack.

1. Get the Sweet Sauce cooking first thing over medium-low heat as this will take the longest to thicken/cook

2. Mix all ingredients with a mixer and knead dough adding additional flour as needed. I suggest using a dough hook till it is a ball you can handle and knead.

3. Roll out dough until about 1/8 of an inch thick. A pasta roller is highly recommended, and can also help with kneading by folding the dough, adding a dusting of flour, and putting back through the pasta roller. Do this until it is no longer sticky, holey, and inconsistent.

4. Form the Dumplings any size with the filling. Use water along any edges you need to join and fold and pinch to make it secure, so it will not open while in boiling water. A water sprayer set on mist can be great to speed this up--just be careful not to get it too wet!

5. Heat the metal pan over medium to high heat on the stovetop until hot, and then fill the bottom with the pork. Leave the pan uncovered. Do not turn until they are thoroughly seared as the goal is to get a lot of dark goodness on the bottom of the pan. Once the meat moves easily and is seared then flip the meat and repeat on the other side. Grab the sour cream and get it ready to use. After both sides of the pork are done, remove the meat and keep the heat on. Immediately put the sour cream in the same pan and stir to deglaze the bottom of the pan. This will allow the sour cream to take the flavor from the cooked pork. Allow to thicken and season to taste.

Notes

The whole process takes a long time, so I recommend making extra dough if you know you like it, so you can save yourself some of the efforts next time you want egg noodle dough. You can make the dough the day before, freeze the extra dough, and then the next day you only have to form the dumplings, cook them and the sauces, and you are done!