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Ingredients: Crust: 14 graham crackers 1/2 cup melted butter 3 Tbsps sugar Key Lime Filling: 4 Egg Yolks save the egg whites for the meringue 14 oz. Sweetened Condensed Milk 2 Tbsps Key Lime Zest - green part only 1/2 cup Fresh Key Lime Juice Meringue Topping: 4 large Egg Whites 1 cup Granulated Cane Sugar 2 tsps Vanilla Extract Instructions: Crust: Preheat oven to 350F. Grease a 9″ pie plate with butter. Using a food processor, crush the graham crackers and mix in the melted butter, sugar, and salt. (If the texture doesn't stick together when you press it, add more melted butter (1 tbsp at a time)). Press along the bottom and sides of the prepared pie plate. Bake for 10 minutes. Let cool before adding key lime filling. Filling: In a large bowl, combine the egg yolks and key lime zest. Beat with a whisk for 2 minutes. Add the sweetened condensed milk and juice to whisk for 1-2 minutes. Pour and spread the filling evenly into the cooled graham cracker crust. Bake for 15-18 minutes, until center is set (still will be jiggly). Let cool at room temperature for 20-30 minutes and then chill in the fridge 3 hours to set (overnight is ideal). Meringue Topping (Make the day you serve the pie): With the whisk attachment, combine the sugar and egg whites in a stand mixer bowl. Bring 3″ of water in a small saucepan to a boil over medium heat. Add the stand mixer bowl on top and whisk until the sugar has dissolved. To test, rub a bit between two fingers to make sure it’s smooth and not grainy. If it is still grainy, continue to whisk until the sugar is melted. Transfer to the stand mixer fitted with the whisk attachment to beat on high for 5 minutes, until stiff peaks form. Beat in the vanilla extract for 30 seconds. Put the meringue on top of the pie. Add extra key lime zest. Serve and enjoy! 

Ingredients: 2 cups roasted corn 1/4 cup diced red onion 1/4 cup mayo 1/4 cup sour cream 1 cup cotija cheese or grated Parmesan (cotija preffered) 1/4 cup chopped cilantro 1 lime (freshly squeezed juice) 1 tsp each: garlic powder, Tajin & chili powder 1/2 tsp salt Instructions: Mix everything together, chill if you have time, and serve.

Chicken Ingredients: 1 Ib of thin chicken breast Olive oil Kinders tequila lime seasoning 1 tsp chili powder 1 tsp cumin 1/2 tsp smoked paprika 1/2 tsp garlic powder 1/2 tsp salt 1/4 tsp black pepper Add oil and seasonings to chicken. Pan sear chicken til cooked through. Street corn: 2 cups corn kernels 1/4 cup red onion, finely diced 1/4 cup cilantro, chopped 2 tbsp cotija cheese 1/4 cup mayonnaise 2 tablespoons sour cream Juice of 1 lime Add all ingredients in a bowl and mix. Put on top of chicken and rice of your choice. 

Ingredients: 6 egg yolks 2/3 cup sugar 2 cups heavy cream 1 cup whole milk 1 Tbsp vanilla bean paste Berry Compote: 2 cups of frozen berries 1 Tbsp lemon juice 1/4 C granulated sugar 1 tsp vanilla bean paste 1 Tbsp cold water & 1 Tbsp cornstarch slurry Crumble topping: 1 C crushed graham crackers 4 Tbsp unsalted butter For the ice cream: Heat up the sugar, cream, and milk in a medium pot on medium heat. When the mixture is warm to the touch, beat in the egg yolks. Mix until ~ 170 F degrees. Strain & Chill in the fridge for a minimum of 4 hours or until it reaches 35 -40 degrees F. Once chilled add to the frozen ice cream machine and mix for 30 minutes. (At the 15 minute mark you can add mix ins). For the berry compote & crumble topping: Cook the frozen berries over medium low heat with the sugar, lemon juice, and vanilla. Put on a lid and cook about 15 minutes. Crush the berries up and add your cornstarch slurry to thicken. Set aside to cool completely. Make the crumble by mixing the crushed graham crackers and melted butter. Let cool. In an ice cream container, make layers of ice cream, berry compote, and crumble topping. Repeat until none is left. You can add to the freezer for a thicker consistency or serve immediately.

Ingredients: 5 egg whites (whipped) 5 yolks 1 1/4 C turbinado sugar 1/4 C whole milk 2 tsps Mexican vanilla 1/3 C salted butter (browned) 2 Tbsps vegetable oil 1 1/4 C cake flour 2 tsps baking soda Pinch of salt 1 can evaporated milk 1 can sweetened condensed milk 1/2 C whole milk 1 tsp vanilla 2 C heavy cream 1/2 C white sugar 1 tsp vanilla Pinch of salt Cinnamon Sliced strawberries 🍓 Directions: Preheat oven to 350F. Brown the butter in a medium pan. In a stand mixer, whip egg whites until you get hard foamy peaks. Put into a seperate bowl and set aside. In the mixer put in the yolks and turbinado sugar and mix until creamy. Add in the milk, vanilla, browned butter and oil. Mix. Add the flour, baking soda, and salt. mix. Fold in the egg whites that you whipped. Grease a 9x13 pan, pour in the cake batter and bake at 350°F for 20 minutes. Allow to cool. Then cut the crusts out and poke holes in the cake with a fork. Mix the canned milks, whole milk, and vanilla in a medium bowl. Pour mixture over the cake, cover, and let soak overniant or at least 2 hours in the fridge. In a stand mixer add the heavy cream, sugar, vanilla, and salt. Whip it into a thick fluffy frosting. Remove cake from fridge and add frosting, sprinkle on cinnamon, and top with sliced strawberries. Serve and enjoy 

Ingredients: 1 lb ground beef 1/2 yellow onion, diced 2 cups beef broth 1 Lipton onion soup mix 2 Tbsps Worcestershire sauce 3 Tbsps Dijon mustard 1 Tbsp Garlic powder 1 Tbsp Onion powder 1 Tbsp Italian seasoning 1 Tbsp Knor De Pollo (Chicken bouillon powder) 1 1/2 Cups Heavy Whipping cream 8 oz cream cheese block, cubed 1 cup Sour Cream Optional: 4 Tbsp cold water & 2 Tbsp Cornstarch slurry (mix together until combined in a separate cup) 16 oz wide egg noddles Instructions: In a deep large pan add nonstick spray and add the chopped onions and ground beef. Cook til browned. Add in beef broth, Lipton onion soup mix, Worcestershire sauce, Dijon mustard, garlic & onion powder, knor de pollo, cream, cream cheese. Stir and bring to a simmer and then reduce heat to low. (Optional: add in cornstarch slurry mixture to thicken beef sauce to your liking). In a large pot cook your egg noodles according to the packaging. Then drain. Combine the egg noodles and beef sauce together. Serve and enjoy! 

*4 normal/small margaritas (double to make a half pitcher of drink - then add ice to fill remaining pitcher amount) Ingredients: 3/4 Cup Blanco Tequila 1/2 Cup Triple Sec 1/2 Cup Simple Syrup 1/2 Cup Fresh Lime Juice (6 limes) 4 Cups of Ice Salt for rim Instructions: Add all ingredients into a pitcher. Stir and add ice. Let cool in the fridge before serving. Once ready to serve, cut remaining limes and line the rim of the glass with a lime and then add salt to the rim. Pour in the margarita and serve.

Ingredients: 6 egg yolks 2/3 cup sugar 2 cups heavy cream 1 cup whole milk 1 Tbsp vanilla bean paste Apple Compote: 2 apples, peeled, cored & chopped ½ cup granulated sugar 1 tsp cinnamon 1/2 tsp ginger Pinch of cloves Crisp topping: ⅓ cup old fashioned oats ¼ cup all-purpose flour ¼ cup packed brown sugar 3 tablespoons unsalted butter, melted Pinch of salt For the ice cream: Heat up the sugar, cream, and milk in a medium pot on medium heat. When the mixture is warm to the touch, beat in the egg yolks. Mix until ~ 170 F degrees. Strain & Chill in the fridge for a minimum of 4 hours or until it reaches 35 -40 degrees F. Once chilled add to the frozen ice cream machine and mix for 30 minutes. (At the 15 minute mark you can add mix ins). For the apples & crisp topping: Cook the apples over medium low heat with the sugar, cinnamon, ginger, cloves, and lemon until soft and fragrant, about 15 minutes. Set aside to cool completely. Make the crisp by mixing the oats, flour, brown sugar, melted butter, and salt. Bake at 350 until golden and crunchy, about 15 min. Let cool. In an ice cream container, make layers of ice cream, crisp, and apple compote. Repeat until none is left. You can add to the freezer for a thicker consistency or serve immediately.