Take your fresh herbed, chop them up finely, fill your favorite silicone tray with herbs. Pour melted butter over. Let harden, remove from molds. I store them in rubbermaid sandwich container in freezerThyme Butter BlocksRosemany Pen?s’s haha1/2CUP butter/margarine each with 1 1/2TBSP each of rosemary, thyme & sage
I cut a quarter piece of pork off a pork roast. Cut up smaller pieces. I mixed whatever BBQ sauce I had in the fridge. Added some cherry wine, fresh ginger, garlic & salt pepper. Bake 250 for a few hours. Low & slow.Once cooked. I cut that all up. Add about 1TBSP of sugar & oyster sauce, and 1TSP of soya sauce & sesame oil.Mix that all together. I use a little cornstarch/water if it needs thickened.
The Dough 1/2CUP warm water 4TBSP white sugar 2CUPSall purpose flour 1CUP cornstarch 1/4CUP vegetable oil 2 1/2TSP baking powder Put yeast, sugar and water in a bowl. Mix, then set aside until it becomes foamy. Place flour, cornstarch and sugar in another bowl. Mix. Add yeast mixture, oil and water. Mix until a smooth ball of dough forms. It should be soft and elastic, not sticky. Adjust with a touch of flour/water if required to get the dough consistency right. Add little oil to bowl. Cover, place in a warm dry place up to 2 hours until it doubles in size Turn dough out onto work surface, sprinkle with flour. Knead lightly to form a smooth round disc.
I make a ton of little balls out of the dough. Which I roll out. Fill with about 1TBSP of filling. I pinch the circle all around til it becomes closed. Repeat til finished. I had some left over dough this time, so I added some sesame seeds and made some steamed knots too. Some of the BBQ pork buns I sprinkled sesame seeds on before steaming.
Steam in your steamer. About 12-15 minutes. These never last long in my house!
2 1/2CUPS all-purpose flour 1/4CUP cornstarch 1TSP baking powder pinch of salt 3/4CUP butter, softened or margarine 1CUP sugar 1TSP vanilla extract 2 eggs
Bianca and Nate took care of the cookie making this year. Good job guys! Combine the flour, cornstarch, baking powder, and salt. Set aside. In another bowl, cream butter with the sugar and vanilla. Add the eggs, one at a time, and continue beating until smooth. With a wooden spoon, combine with the dry ingredients. With your hands, shape the dough into two discs. Cover them with plastic wrap and put them in the refrigerator for about 1 hour. On a floured work surface, roll out the dough to 1/8 to 1/4-inch thick. Cut out cookies, using a cookie cutter of your choice. Bake, one sheet at a time, from 8 to 10 minutes. Let them cool.
I made a royal icing. Mix 1 1/2 cups icing sugar to 1 egg white. Beat. Add your desired food color and mix well.
Tim’s Cookies
Amanda’s Cookies
Bianca’s cookies
Nates cookies
Get some Christmas sprinkles, divide the icing up and get decorating. Family fun is always great!
Ground beef Onion Peppers Garlic Jalapeno Taco spiceCook add homemade taco spiceI had some homemade frozen herbed tortillas I used to make these. Filled with some jalapeno harvarti & old cheddar along with about 2-3TBSP of ground beef mixture in each. I used my Nordicware flat grill with a little vegetable oil. To compress them and cook faster I used my cast iron press. But not needed.
Cut into wedges, serve with sour creamWe ate some nachos with them. They never last long!
Ground Beef Onion Pepper jalapeno Garlic Homemade taco spice Cook, add taco spiceOur favorite nacho toppings: Cheese Olives Jalapenos Green onions Tomatoes My kids love when it’s make your own nacho nightNo guacamole tonight, served with couple quesadilla, salsa & sour cream
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