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We love to cook & share our creations with everyone. Below you will find recipes we enjoy.

As we post more on Instagram you will find the recipes below.

Bottom Biscuit Egg Bake

Bottom Biscuit Egg Bake Bottom Crust: 1 can of biscuits-8 count For the Egg Filling: 9 large eggs 1/2 cup milk or water 1/2 teaspoon salt 1/4 teaspoon black pepper 1 cup shredded cheddar cheese 1 cup cooked ham or sausage or bacon 1/2 cup diced bell peppers (red, green, or a mix) 1/2 cup diced onion 4 slices of Pepper Jack Cheese Instructions: Preheat the oven to 375°F (190°C). Grease a 9x12-inch baking dish and set it aside. Prepare the Biscuit Bottom Crust: -Press the biscuit dough evenly into the bottom of the prepared baking dish to form the crust. -Bake the crust for 10 - 12 minutes before filling. Prepare the Egg Filling: -In a separate mixing bowl, whisk together the eggs, milk (or water), salt, and black pepper until well combined. -Cook meat until browned, add veggies and cook until soft. -Sprinkle cooked meat & veggie mixer evenly over the biscuit crust. -Pour the egg mixture evenly over the meat and vegetables in the baking dish. -Sprinkle the shredded cheddar cheese & rip Pepper Jack Cheese on top. Bake and Finish: -Place the baking dish in the preheated oven and bake for 25-30 minutes or until the egg mixture is set and the top is golden brown. Let it cool for a few minutes before slicing & Serve slices of the egg bake warm and enjoy!

Elote Corn

Ingredients: 4 cups frozen corn kernels (1 pack of frozen corn) 1/4 cup mayonnaise 1 tablespoon butter 1/2 cup crumbled Cotija cheese 1/2 tablespoon cumin 1/2 teaspoon chipotle chili powder 1 tablespoon Mexican oregano 1/2 tablespoon garlic powder 1/2 tablespoon paprika 1/8 cup chopped fresh cilantro (optional) 1 lime, cut into wedges Salt and pepper to taste Instructions: 1. Add frozen corn kernels right into a pan on a stovetop grill pan over medium-high heat. 2. Turning occasionally, until it starts to char slightly. This should take about 5-7 minutes turn off the heat. 3. Once corn is charred add cumin, chipotle chili powder, Mexican oregano, garlic, and paprika to the corn and stir. 4. Add the mayonnaise and butter to the corn and turn heat on low to melt. 5. Add the crumbled Cotija cheese and chopped cilantro (if desired). Mix well. 6. Taste and season with salt and pepper as needed. Serve the elote corn immediately, garnished with extra Cotija cheese, a sprinkle of chili powder, and a squeeze of lime juice. Enjoy!

Creamy Spinach Artichoke Dip

Creamy Spinach Artichoke Dip Ingredients: 1 (10 oz) package frozen chopped spinach, thawed, and drained 1 (14 oz) can artichoke hearts, drained, and chopped 3/4 cup mayonnaise 1 cup grated Parmesan cheese 1 cup shredded mozzarella cheese 1/2 tablespoon garlic powder 1 teaspoon Lawry’s seasoned salt 1 teaspoon black pepper 1 jalapeno (optional, for a bit of heat) 1 tablespoon olive oil (for greasing the baking dish) For serving: Tortilla chips, pita chips, bread slices, or vegetable sticks Instructions: Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the thawed and drained chopped spinach, chopped artichoke hearts, mayonnaise, garlic powder, grated Parmesan cheese, shredded mozzarella cheese, Lawry’s salt, black pepper, and jalapenos (if using). Mix well until all the ingredients are evenly combined. Lightly grease a baking dish with olive oil to prevent sticking. You can use an 8x8-inch square baking dish or a similar size oven-safe dish. Transfer the spinach-artichoke mixture into the greased baking dish and spread it out evenly. Bake in the preheated oven for about 40 - 50 minutes, or until the dip is bubbly and the top is golden brown & sides. Remove from the oven and let the dip cool slightly before serving. This will allow the flavors to meld together. Serve the creamy spinach artichoke dip warm with tortilla chips, pita chips, sliced bread, or vegetable sticks for dipping. Enjoy one of our favorite appetizers for crowd-pleasing at parties, gatherings, or even as a tasty snack at home!

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