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Cooking School

 Weekend Classes-

July 15-17,2016

September 16-18, 2016

October 14-16, 2016

November 11-13, 2016

Week-Long Class-

August 22-26, 2016

 For more information and to sign up, click on the specific dates you are interested in.


Sizzling Half Price Sale on ALL 2016 weekends and week long classes Memorial Day weekend until midnight May 30,2016.  Love to cook with YOU! 

Check out this new story about our school in the current edition of New Mexico Homes. Just click on this link http://www.newmexicohomes.


 Blog Updates

Recent video recipe:


 What do you want to see featured on our new blog?

Email us to make suggestions about post features!

Blog link: Southwest Cooking with Jane Butel



Our wonderful pure, fresh chiles, spices, ingredients and kitchen essentials are in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.

chiles 4 health, 2015

This Chiles 4 Health Gift Box is perfect for spring and summer gift giving.

Best of Mexican Regional Recipes

The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake. Ebook $2.99.

Softbound Printed Edition

for $2.99

Click here to buy now


Click here to see
a preview of the book




Adobe Bars

Resembling adobe blocks, New Mexico’s most traditional home building material, these cookies are made from a rich combination of layers of butter-scotch, chocolate, marshmallow, and pecans. These bars are good travelers, so are terrific for picnics. Ice cream goes especially well with them.

Oven Temperature: 350F Baking Time: 15-20 minutes

Yield: 5 dozen

½ pound sweet butter
2 cups white sugar
6 eggs
3 cups flour
2 teaspoons baking powder
½ teaspoon salt
2 cups chopped pecans
1 cup semisweet chocolate morsels
2 cups miniature marshmallows
3 cups light brown sugar

16. Preheat the oven to 350F. Beat the butter with an electric mixer until it becomes fluffy, then add the white sugar, 2 whole eggs, and 4 egg yolks. Reserve the 4 egg whites for later.

17. Add the flour, 1 cup at a time, along with the baking powder and salt, beating first on low speed until the dry ingredients are incorporated, then on medium speed to combine well.

18. Butter two 9x9-inch baking pans, then smooth half the batter in each, creating a uniform layer.

19. Dividing each between the two pans, evenly sprinkle the pecans, chocolate pieces, and marshmallows over the batter.

20. Using a small mixer bowl, beat the 4 egg whites until stiff, then sprinkle on the brown sugar a small amount at a time and carefully fold it in until well combined, being sure not to break down the egg whites. Spread over the top of each pan, dividing the meringue evenly.

21. Place in the preheated oven and bake until an inserted toothpick comes out clean, approximately 15 to 20 minutes. Cool for about 30 minutes, then carefully cut into rectangular bars. Store covered until serving time. These can be served cool or slightly warmed.

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Best of Southwestern Grilling cookbook cover
Jane Butel's favorite grilled recipes including such favorites as Grilled Chicken with Lemon-Pecan Butter, Spit Roasted Dallas Style Grilled Flank Steak. E-book $2.99.

Softbound Paperback $10.95

Now On Kindle! $2.99

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Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048  • Office: 505-243-2622 • Site Map My Account


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