Key lime filling, real whipped cream, graham cracker crust

Key Lime Pie

Vanilla cream filling, bananas, real whipped cream, toasted almonds

Banana Cream Pie

Wild Berry Pie

Green chile, tomato, cheese, green chile sauce, sour cream

Santa Fe Chicken Omelette

Two scrambled eggs, cheese, Spanish sauce, hash browns, pancakes

The Sunrise

Red chile, cheese, two eggs, refried beans, toreado, flour tortilla

New Mexico Steak n' Eggs

Wheat & Almond Pancakes

Stuffed French Toast

Two large buttermilk pancakes, peanut butter, strawberry jam, sweet cream

PB & J Pancakes

Dried cranberries, TX pecans, bananas, brown sugar, wheat toast

Cranberry Nut Oatmeal

Bacon, avocado, chipotle ranch, grilled bun

Crispy Chicken Sandwich

Caramelized onions, American & Swiss cheese, rye bread

Patty Melt

American & Swiss cheese, onion rings, two bacon strips, thousand island dressing, toreado, lettuce, tomato, red onions, grilled bun

Butter Smith Double Cheese Burger

Classic Cheese Burger

Cream cheese, grilled jalapeños, bacon, Swiss cheese, lettuce, tomato, red onions

El Paso Burger

Chicken, bacon, guacamole, hard-boiled egg, tomato, Bleu cheese, mixed greens

Cobb Salad

Grilled Chicken Sandwich

BBQ Chicken Bacon Sandwich

Green Chili Bacon Cheese Burger

Chicken, southwest veggies, corn, guacamole, tomato, tortilla strips, spicy ranch, mixed greens

Southwest Salad

Turkey, bacon, ham, American cheese, tomato, lettuce, mayo, toasted bread

The Club

Crispy chicken, Swiss cheese, buffalo sauce, ranch dressing, sourdough bread

Buffalo Chicken Melt

Havarti, basil, tomatoes, tomato soup, grilled sourdough

Margarita Grilled Cheese

Red onion, tomato, mayo, Swiss cheese, wheat bread

Turkey Avocado Bacon Melt

In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake at 350°F (175°C) for 8-10 minutes, or until golden. Let it cool.

Make the Crust

In a large bowl, whisk together key lime juice, sweetened condensed milk, and egg yolks until smooth. Pour the filling into the cooled graham cracker crust.

Prepare the Filling

Bake the pie at 350°F (175°C) for 15 minutes. Remove from the oven and let it cool to room temperature, then refrigerate for at least 3 hours until set.

Bake the Pie

In a medium bowl, beat heavy cream and powdered sugar with an electric mixer until soft peaks form. Add lime zest and mix until combined.

Make the Whipped Cream

Top the chilled pie with the whipped cream before serving. Optionally, garnish with additional lime zest or lime slices.

Serve

Graham cracker crumbs

Granulated sugar

Unsalted butter, melted

Key lime juice

Sweetened condensed milk

Egg yolks

Heavy cream

Powdered sugar

Lime zest

In a medium saucepan, whisk together the vanilla pudding mix and milk. Cook over medium heat, stirring constantly until the mixture thickens. Remove from heat and let it cool slightly.

Make the Vanilla Cream Filling

Slice the bananas into rounds and set aside.

Prepare the Bananas

In a separate bowl, beat the heavy whipping cream until it starts to thicken. Add the powdered sugar and vanilla extract, and continue beating until stiff peaks form.

Whip the Cream

In the pre-baked pie crust, layer half of the banana slices. Pour half of the vanilla cream filling over the bananas. Repeat with the remaining banana slices and cream filling.

Assemble the Pie

Spread the whipped cream over the top of the pie. Sprinkle the toasted almonds on top for garnish.

Top with Whipped Cream and Nuts

Refrigerate the pie for at least 2 hours before serving to allow it to set. Enjoy!

Chill and Serve

bananas

vanilla pudding mix

milk

heavy whipping cream

powdered sugar

vanilla extract

pre-baked pie crust

toasted almonds

In a large bowl, gently combine raspberries, blueberries, and blackberries. Add granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss until the berries are well coated. Let the mixture sit for about 15 minutes to allow the juices to release.

Preheat Oven

Roll out your pie crust and fit it into a 9-inch pie dish. Trim the edges as necessary.

Prepare the Pie Crust

Pour the berry filling into the prepared pie crust, spreading it evenly.

Cover the pie with a second crust or a lattice top. Cut slits in the top crust to allow steam to escape. Bake in the preheated oven for about 45 minutes or until the crust is golden brown and the filling is bubbling.

Remove the pie from the oven and let it cool for at least 2 hours before slicing. Serve warm or at room temperature.

Cool and Serve

raspberries

blueberries

blackberries

granulated sugar

cornstarch

lemon juice

Dice the green chile and tomato, and shred the cheddar cheese.

Prepare the Ingredients

In a bowl, whisk together the eggs, salt, and black pepper until well combined.

Whisk the Eggs

Heat olive oil in a non-stick skillet over medium heat. Pour in the egg mixture and let it cook undisturbed for about 3-4 minutes until the edges start to set.

Cook the Omelette

Sprinkle the diced green chile, tomato, and cheddar cheese over one half of the omelette. Cook for an additional 2-3 minutes until the cheese melts.

Add Fillings

Carefully fold the omelette in half and slide it onto a plate. Drizzle green chile sauce on top and add a dollop of sour cream.

Fold and Serve

Eggs

Green chile, diced

Tomato, diced

Cheddar cheese, shredded

Green chile sauce

Sour cream

Salt

Black pepper

Olive oil

In a bowl, whisk together 2 eggs and a pinch of salt. Heat a non-stick skillet over medium heat, and add a small amount of butter. Pour in the eggs and gently stir with a spatula until cooked to your preferred doneness. Add cheddar cheese and let it melt.

Scrambled Eggs

In a separate skillet, cook hash browns according to package instructions until golden brown and crispy.

Hash Browns

In a mixing bowl, combine flour, baking powder, sugar, and salt. In another bowl, whisk together milk, 1 egg, and melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined. Heat a griddle over medium heat and pour batter to form pancakes, cooking until bubbles form on the surface, then flip and cook until golden brown.

Pancakes

On a plate, serve the scrambled eggs topped with Spanish sauce, alongside crispy hash browns and pancakes.

Assemble

eggs

cheddar cheese

Spanish sauce

hash browns

all-purpose flour

baking powder

sugar

salt

butter

water

Season the steak with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Cook the steak for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from heat and let it rest for a few minutes before slicing.

Prepare the Steak

In the same skillet, crack the eggs and cook them sunny-side up or over-easy, depending on your preference. Season with salt and pepper.

Cook the Eggs

In a small saucepan, heat the refried beans over medium heat until warmed through.

Heat the Refried Beans

In the skillet, add the toreado peppers and cook until they are blistered and slightly charred.

Prepare the Toreado Peppers

Warm the flour tortillas in a dry skillet or microwave. Spread a layer of refried beans on each tortilla, top with sliced steak, red chile sauce, a sprinkle of shredded cheese, and the cooked eggs. Add the charred toreado peppers on the side.

Assemble the Dish

steak (sirloin or ribeye)

red chile sauce

shredded cheese (cheddar or Mexican blend)

refried beans

toreado peppers (jalapeños or serranos)

flour tortillas

black pepper

olive oil

In a large mixing bowl, whisk together the whole wheat flour, almond flour, baking powder, and salt until well combined.

Mix Dry Ingredients

In a separate bowl, whisk together the milk, egg, vanilla extract, and cooking oil (or melted butter) until smooth.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

Combine Mixtures

Heat a non-stick skillet or griddle over medium heat. Lightly grease it with a little oil or cooking spray.

Heat the Pan

Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown.

Cook Pancakes

Serve warm with low calorie syrup and your choice of fresh fruit on top.

whole wheat flour

almond flour

milk (dairy or non-dairy)

cooking oil or melted butter

In a bowl, mix the cream cheese until smooth. Chop the strawberries and slice the banana. Combine the fruit with the cream cheese.

Spread the cream cheese and fruit mixture between two slices of French bread to create a sandwich.

Assemble the French Toast

In a shallow dish, whisk together the eggs, milk, vanilla extract, and cinnamon.

Make the Egg Mixture

Heat butter in a skillet over medium heat. Dip each stuffed sandwich into the egg mixture, coating both sides, and cook in the skillet until golden brown, about 3-4 minutes per side.

Cook the French Toast

Remove from skillet, dust with powdered sugar, and serve warm with additional strawberries and bananas on the side, if desired.

French bread

Cream cheese

Strawberries

Banana

Milk

Vanilla extract

Cinnamon

Butter

In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. In another bowl, mix the milk, egg, and melted butter. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid over-mixing; a few lumps are okay.

Make the Pancake Batter

Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or butter. Pour about 1/2 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 3-4 minutes. Flip and cook for another 2-3 minutes until golden brown.

Cook the Pancakes

Stack the pancakes on a plate. Spread a generous layer of peanut butter on one pancake, top with a layer of strawberry jam, and then add another pancake on top. Drizzle with sweet cream if desired.

Assemble the Pancakes

butter, melted

In a medium saucepan, bring water or milk to a boil. Stir in the rolled oats and reduce heat to medium. Cook for about 5 minutes, stirring occasionally, until the oats are soft and have absorbed most of the liquid.

Prepare the Oatmeal

Once the oatmeal is cooked, remove it from heat and stir in the dried cranberries, chopped pecans, sliced banana, and brown sugar. Mix well until all ingredients are combined.

Add the Mix-ins

While the oatmeal is resting, toast the slices of wheat bread until golden brown.

Toast the Bread

Spoon the cranberry nut oatmeal into bowls and serve with the toasted wheat bread on the side.