DUCK marinate for BBQ

A couple weeks ago the man went duck hunting and limited out which means he got 7 ducks for the day. Well his buddy also got his limit too and good thing for us is that his wife wont eat duck. SCORE !!! We get to eat them all !!! How lucky huh??  I always encourage the man to pick hunting buddies that have wives that dont want to eat any of the game they kill. LOL :) It means we get the meat. I wont complain at all.

So the man is great and de-feathers the duck for me and pre soaks them. I have found this VERY easy method of taking the duck and cutting a slit at the breatbone and slice down. I then take my fingers and can pull the breast right off. After I do that to all the breasts I then put them in either a glass jar or if you have one of those marinating plastic container that comes with your vacuum sealer I use that too. Add all the duck breasts in that and then I use The Archery Hut Marinate for duck. Its the best marinate in the world to use on duck.

Pour it all over the duck attach the lid and make the vacuum sealer do its marinating selection it has on it. Then seal it and put in fridge. I will periodically shake it up and around. We will marinate for a day or two.

Now if your using a jar place the duck breasts in the jar and add the marinate sauce and shake shake shake. Place in fridge and shake shake shake whenever you go to the fridge. Think of it as the shake weight. LOL :)

When its time to cook to eat we prefer firing up the BBQ and use coals. But Im sure propane BBQ is ok too. You want to NOT cook your duck to well done. This is when you get that gamey taste. Cook your duck medium done and then place in the oven on warm until your ready to eat. I prefer eating right away but in this household I have a man who has A.D.D. and dinner usually is not until 8-9pm. Thats when he winds down enough to eat.So ENJOY that duck. If you have NOT been a big fan of duck I guarantee if you cook this not well done you will LOVE duck afterwards.

The Archery Hut Marinate

3/4 cup oil
1/4 cup soy sauce
2 tbsp wine vinegar
3 tbsp honey
1 1/2 tsp garlic powder
1 1/2 tsp ground ginger
1 1/2 tsp onion powder

We own this FoodSaver (thanks Vera....a gift that is well used )

Marinating container

14 ducks all for us !!!

Steamed Elk sausage wontons

I LOVE making these guys. They are nice to pile up a bunch on your plate and eat away.

8 ounces or small package of ground meat...can use sausage type too
one bunch of cilantro
grated orange peel
few dashes of red pepper flakes
ginger....already minced in a jar or fresh and then grated
 garlic...shopped finely from a jar or fresh
wonton wrappers....i prefer the round ones to use

Get out your food processor and add a whole bunch of cilantro. Just cut off the ends. I pulse it until the cilantro is chopped up finely then I add the meat, ginger, garlic, orange peel zest and red pepper flakes. Pulse that all together until mixed thoroughly. Get out your wonton wrappers and if you use the circle ones add a thin line of water around the edge for sealing and then add a small amount of your meat mix in the center and then wrap the wrapper up around to meet the other side and crimp just like on the package. If you use too much meat you will know cause you wont be able to close your wonton. You will learn just the right amount to use. Set aside on a large flat pan. Continue until all are done.

Heat 1 1/2 tsp of oil in large nonstick skillet over medium-high heat. Add several wontons and cook one minute or until golden brown on bottom. Add 1/2 cup of water, cover; cook 5 minutes or until water has evaporated. Place on serving platter and cover with foil to keep warm, repeat with remaining oil, wontons and water. Or put your oven on warm and place wontons on a flat baking sheet until your done cooking them all.

Serve with some soy sauce dipping sauce !!! YUM !!!

 

What they should look like if you use the round wonton wrappers. Maybe not as brown though. Depends on if you steam or just fry them up in a small amount of oil.

This is what they should look like if you use the square wonton wrappers. I really hate doing them with the square ones.

Bear roasts cooked with peppercinis for tacos !!

So, someone got a bear and you have no idea how to prepare the thing. How about shredded bear for tacos? Its very easy any beginner chef can do it. Take your bear roast and a jar or two of peppercinis. We like to use the already sliced ones in a jar. Add the peppers your bear roast to your favorite crock pot. Sprinkle in some pepper and maybe some water.

Last time we had 2 bear roasts and used 2 jars of peppers and my big crock pot. We cooked them for two days but only one day is necessary to accomplish shredding of the meat.

If you do two days then the meat should just shred up in the crock pot. Strain out the meat into a bowl.

We like to use the small 6" thin Don Pancho white corn tortillas. Heat up a pan and then throw in your tortillas and heat them up. Usually you can do two at once. Put some cheese down on the hot tortillas put your bear meat on that and add your favorite pico de gallo maybe some guacamole or any combo of taco toppings.

ENJOY your bear !!

This is the kind we use !!

Cedar Plank Salmon

Wow, this is just quite amazing and you wont be able to stop eating  !! Get yourself a hunk of salmon or steelhead first off.

One cedar plank and any size for a big hunk of fish.
Soak cedar plank in water for about an hour.
Start up your BBQ. We use a charcoal BBQ'r

Seasoning on your salmon:
I poke the salmon with a fork and then pour over some soy sauce
Johnny's Seasoning Salt
Smoked parika
chopped garlic
dill ( i will put some of the dill on like half the salmon just to have to flavors)

Put your seasoned salmon on your cedar plank and place on BBQ grill and use your lid to the BBQ. I cant say for how long cause it depends on how hot your BBQ is and you will just have to use a fork to see when it is done. We dont cook ours all the way as we put the plank in the oven until ready for dinner so by then its just perfect.

Happy cooking !!!

Marinated Planked Pork Tenderloin

Pork can be prepared on a cedar plank or under the broiler in your oven. Both are fabulous.

Pork:
2- 3/4 pound pork tenderloins
Sauce:
1/2c Hoisin sauce
1/4c rice wine vinegar
1tbsp sesame oil
1tbsp soy sauce
1tbsp chopped garlic
1 1/2tsp grated ginger
red pepper flakes to taste

Combine all ingredients in a sauce pan and simmer and stir till it just gets warm. I then use some kind of a bag and add pork then pour in sauce tie the top and mix the meat around in the bag so it marinates. I put in fridge and mix the meat up and around in the sauce bag off and on for awhile.

Now if your using a cedar plank make sure you submerge your plank in water for about an hour or longer if you have that time. When its time to cook on the BBQ I add my pork on to a wet plank and then add to the grill. Takes about 15-30min or until the internal temp is 145 degrees.

If you are broiling the tenderloins then broil away and enjoy !!!

Slice and enjoy !!!

Photo courtesy of Cooking Husband Blog

Mark Macedo Green Enchiladas

Had to share this green enchilada recipe Mark Macedo shared with us. It was so good and easy to make. I think I may like this better than red enchiladas !!!


1lb hamburger or ground deer or elk or if your feeling ambitious we have done it with shredded chicken too.
half onion
mushrooms
chipolte seasoning
salt pepper dash of red wine
Las Palmas Green sauce
tortillas
cheese
can of chopped jalapenos 

I sauteed my onions and some garlic until the onions were caramelized and then added my hamburger Jalapenos (half of small can) and mushrooms cooking everything. Then put in strainer to strain off the fat. I get my tortillas and green sauce warmed up and I use a brush for basting and I coat the whole tortilla in a thin layer of the green sauce and then I add some hamburger mix and some cheese in the center and roll up the tortilla. I place on a pan that has a generous amount of green sauce on the bottom. Repeat until the pan is full of tortillas and then pour green sauce over the top and spread out some cheese and jalapenos. Have fun mixing up different things to add to it too !!!

Cook at 350' for 45min.

Thanks Mark !!!

Crock pot beans with homhocks.

This is a very easy and cheap dinner to make and have ready the next day. 

Ingredients:
one onion
one bag of navy beans (you will use half the bag)
one bag of pinto beans (you will use half the bag)
one to two packages of hickory smoked pork ham hocks by Cook's from Safeway.
OPTIONAL:
carrots and celery cut into small chunks
or shredded carrots
bacon cooked and cut into small chunks

Cook half a bag of each of the beans in a pot with water generously covering the beans. You may have to add more as the beans cook. I precook my beans this way until they are soft. Also depending on how small your beans are you may need more or less for larger beans. At the end you can always add in some canned beans. I have done that adding some big white kidney beans because the original beans were kind of small.

Get your crock pot out and cut up one onion and add into the pot with some garlic. Then add one or two of your hamhocks. Add beans and the water that they cooked in half way then add the rest of the ham hocks. Add the last of the beans and water.

Now I just add some all purpose seasoning and a salt free garlic herb seasoning. I'll add a bit of sea salt also and or Johnny's seasoning salt plus some parsley.

OPTIONAL veggies you can add are celery and carrots. I have done that before. Also have added shredded carrots to it and cook up some bacon and chop into small pieces and add to the mix.

Let your crock pot cook till the next day stirring occasionally. The ham hocks will flavor and salt the bean soup so you really dont have to add anything else for seasoning depending on ham hocks. I still add some salt. Using the water that you cook your beans in will naturally thicken the soup too. At the end I use a slotted spoon and spoon out the fat and bones from the ham hocks. The meat will have fallen off and you can easily shred it up with your spoon and stir through the soup. Now you have meat with your beans.

ENJOY your crock pot of beans.

HOBO breakfasts then soup.

Ok so I made two packets of hobo dinners for the guys breakfast. Same ingredients as Hobo dinners I just tweeked things a bit for breakfast.

Use your ground meat and make small meat balls. Nothing fancy they dont even have to be round. Place in a bowl. Cut up your potatos very small like square hash brown style, dice up the carrots, celery and onion very small too. Cut up some bacon in pieces and add to the mix. Season and mix in the bowl. Add to foil and wrap in pouch. Cook as you want. You can get really creative with these too with breakfast items. Like maybe cutting up the small link sausages, maybe ham also.

SOUP:
Now when you have left over not cooked hobo breakfasts when you have used a ground meat we took our packets and added some beef broth into a big stock pot and cooked them all together. Then pour over some rice and it makes a really nice warm hearty soup for a cold night.

HOBO dinners

This is about the easiest meal to make for camping, the grill at home, or you can make this throw it in the fridge and pull it out to add to the oven for a quick dinner.

HOBO dinners recipe

Ground meat or chicken breast

carrots

celery

onion

potato

Optional: mushrooms, bacon

Seasonings:

Garlic Salt

Seasoning Salt

All purpose seasoning salt free

pepper

You can use almost any meat. We have used just beef, chicken and elk/deer.

If you decide using a ground meat just make a large thick patty. Or if you choose chicken a nice large chicken breast is good to use.

Place you meat in the center of a large long piece of foil. Season it top and bottom. 

Cut up your veggies into slices. Not too large cause it takes longer to cook.

To make it easy you can cut up all your veggies and place them in a bowl and then add your seasonings and stir it all together.

Add your veggies to the top of the patty. Season if you havnt already. Cut up a couple slices of butter and top it off. Wrap up in a foil pouch.

If your cooking over a camp fire I recommend wrapping in foil a few times making a thick pouch. If not then just throw the packet in a pan and in the over 350-375'. Poke small holes on both sides for air ventilation.

When its done open up your hot packets and eat away.

Homemade noodles recipe

So you can make the soup but now you need the noodles. Yes, you can use some other noodles if you wish. Egg noodles or if you can find the noodles that look like home made they work pretty close too.

Noodle recipe:
1/4 c milk
2 eggs
2 c flour
1/4 tsp crushed sage
3/4 garlic salt

Beat all your ingredients together except for the flour which you will add 2 cups to make a stiff dough. Cover and let rest for about 10 minutes. Divide dough in half and on a flour surface roll out your dough.

I use a small rolling pin and cut my dough into fourths just because I have a smaller working space. If you have a larger area to work then dividing in half is the way to go. Next I use a pizza cutter to cut slices to make my noodles. Cut one way then the other depending on how long you want to make your noodles.

Next take your noodles and lay them on a cookie sheet or some kind of flat surface to put your tray in the oven on warm so they just start to get crusty or dried...not hard though.

While my noodles are in the oven I usually take the meat off the bone of the drumsticks at this time and do all that. Once the noodles are ready get your stock pot of broth boiling. Add the noodles and let them boil until they swell up and are soft then add your chicken. Now you can keep cooking and add you carrots/celery or transfer over to a LARGE crock pot.

Now you can cut up your celery and carrots unless you get them pre-cut while your drumsticks cook down or you can do them at any time. You can add them to the mix in the stock pot and continue cooking or add everything to the crock pot and let it simmer on high for the day until veggies are tender. On the stove top this all goes faster. If you pre cook your veggies then once you add everything together and boil for awhile your soup is ready.

I say experiment and try out what different things work out for you. Have fun cooking and enjoy your soup !!

Homemade Chicken Noodle Soup

This recipe is for that like mom or grandma would make homemade chicken noodle soup from scratch with make your own noodles. This is a more advanced recipe and it does take a big chunk out of your day. When you feel more comfortable making this then you can find ways to become speedy and have it made in a few hours.

First thing I do is get my ingredients at the store, some of this stuff you may already have on hand:

One big package of chicken drumsticks (un-thawed)
2 big cartoons of chicken broth
one bunch of celery
one bag of pre cut carrots (they have ridges like Ruffles chips)
one large onion
garlic salt
all purpose seasoning
basil
italian seasoning
celery salt
extra powdered chicken or beef broth as needed
and any other seasoning you may want to add depending on your tastes

Cooking down the chicken:

dump both of your cartons of chicken broth into a big cooking pot
add your chicken drumsticks
now you will need to probably add extra water covering the drumsticks in liquid
at this time I add like 2 chicken bouillon cubes
take your celery and cut out the leaves and add them to the pot
cut your onion in half and I take out the center cut it up and add it to the pot
now add all your favorite seasonings...Im pretty generous with them

 

This is what the start of your stock pot full of chicken will resemble. 

 Now boil away stirring occasionally. 

Cook until the meat pretty much falls off the bone.

Now I use some sort of slotted spoon to take out all the drumsticks and any long celery stocks.

 Transfer your drumsticks into a colander or I use this nifty strainer that stretches across the sink. This way you can get air all around the drumsticks and they cool faster to take the meat off of the bone. I place a bowl underneath and then drop my bones and skin in it and put my meat into another bowl. Now you can take those pieces and chop it up a bit or just use as is. I stir in some garlic salt and stir the meat up a bit.

Now your ready to make your homemade noodles !!!

That recipe next !!! Stay tuned. 

Advanced Beef/Pork Roast Recipe

This is a more advanced way to cook your roasts that I like to do. I will list each way to do them.

BEEF........

Get your slab of meat that you want to use as a roast...dont worry about the size.

Get fresh cloves of garlic.
Unwrap or unhusk your garlic cloves.
Slice each clove lengthwise into small slivers.

Now take your sharp knife and cut slits in your roast and slide in a sliver of the garlic all the way into the slit until you can not seed the garlic anymore.

Do this all over the meat on both sides everywhere here and there. You can opt out in this garlic step to make is easier.

Brush olive oil over the whole roast. You can opt to not do this. Sometimes I do and sometimes I dont.

Now season your roast heavily with these spices....
Montreal Steak Seasoning
Garlic Salt
Seasoning Salt
Pepper
Tyme
Rosemary
All Purpose Seasoning
McCormicks Steak Rub....just sprinkle this

Now put your roast in a pan and place in over on like 350'.

We like our beef roast rare when we do it this way. So I will cut a slit in it and look to see where it is in cooking. Take out when you like the color.

Now you can also take all of this and putit in a cooking bag for the oven. I add some worchestershire sauce and some soy sauce in the bottom of the bag/roast when i do it this way. And cook well done or whatever texture you like.

When we cook it rare we like to eat it with horseradish sauce and drizzle of gravy.

PORK..........

I do the same thing as above as for garlic and for seasonings I use:

Garlic Salt
Seasoning Salt
Pepper
McCormick Grill Mates Roasted Garlic and Herb Seasoning
All Purpose Seasoning
McCormicks Pork Rub

Now I turn this all into a heavy rub all over the pork roast.

Place pork in a pan and cook away around 350-375'.

With pork you want it well done and you can crisp the outside of the roast so you get crusties as we call them. Crusties are so yummy on your pork roast.

You can also palce all of this in a bag and cook it. No water needed as pork usually produces its own juices for this in the bag.

Using a bag is just a more intermediate way of cooking until you are more framiliar with your roast cooking times and so forth.

Practice makes a better roast and it may take a few times and combinations of your own to get your roast down to where you like it.

For Veggies in with Pork/Beef:
Now if you want to add veggies you can around your roast in a big pan. No need to cover it. I cut up potatoes, carrots, celery, and onion and place all around the roast.( Not under the roast though) And I will season my veggies with garlic salt, seasoning salt and slice up slivers of butter and place on top of veggies all over. This will melt and coat the veggies. For healthier version which we do is to get the "I cant believe its not butter" Spray. And spary it all over the veggies. You'll have to check things and spray more part way through the cooking process so the veggies dont burn or over cook.

Any questions feel free to ask !!!

Beginner roast recipe below....keep reading.

Beginner Beef/Pork Roast...easy how to.. with veggies !!

This is an easy beginner way to do your roast....Either Beef or Pork.

McCormick's now has a bag and seasonings you can purchase from your local store. Inside you get a bag to cook your orast and seasonings.

We use this for a easy quick roast.

Get your roast...dont get too big of one...
Place inside the bag with veggies and water to what the recipe reccomends which is:

You Will Need
1 package McCormick® Bag 'n Season® Beef/Pork Roast
3 to 4 pounds chuck, bottom round or rump roast, trimmed.
4 cups cut-up fresh vegetables, such as potatoes, carrots and onions
1/4 cup water

PREHEAT oven to 350°F. Arrange opened Cooking Bag in 13x9-inch baking pan or dish. Place roast and vegetables into Bag.

STIR Seasoning Mix and water until well blended. Pour over roast. Close Bag loosely with nylon tie. Cut 4 small holes in top of Bag to allow steam to escape.

BAKE in lower half of oven 2 hours.

Now we use 2 seasoning packets so you will have an extra cooking bag which we then use for different things. I reccomend 2 packets to have it seasoned correctly but we also add more veggies to this also.

You will notice if the meat starts to fall apart its done. You can tell through the bag. Then its done !!

Empty contents out into a big serving pan or your choice and EAT UP !!!

Cooking Roasts with peppercinis

We cook all kinds of different roasts....so I will try to list each different one we do.

The pepperoncini flavor is subtle, not overpowering!

Crock Pot Elk/deer roast with peppercini peppers..havnt done it with pork/beef yet but should be just as good too !!!

One or two Deer or elk roasts....depends onthe size of your crock pot and size of your roast
One jar on sliced peppercini peppers...mild or hot
Seasonings you can use...yes we use all of them.....you can choose
Pepper
Salt
Garlic Salt
Fajita Seasoning by Fiesta (we find it at Walmart but it does have MSG in it so we dont get anymore...if your familiar with Emmons Meat Market in Corvallis, OR they sold some that was the best and no MSG) 
McCormick Montreal Steak Seasoning
Seasoning salt
All purpose seasoning of some brand

Combine jar of peppers in with roast and cup of water.
Let it cook for a day or longer in the crock pot under low heat.

The last 1/2 hour of cooking time, take roast out of crock pot and "shred" the meat apart with a knife, and return meat to the juices in crock pot for 30 minutes.

This is a great recipe for shredded meat style from the roast which after you drain the water off of it makes a great meat start to shredded meat burritos !!! We have made this several times. Add a bit of mexican spices and your ready !!!

YUM !!!

The Archery Hut Marinate

This marinate is good we found on elk, deer, grouse, quail, pork, beef.....and any meat really.


3/4 cup oil
1/4 cup soy sauce
2 tbsp wine vinegar
3 tbsp honey
1 1/2 tsp garlic powder
1 1/2 tsp ground ginger
1 1/2 tsp onion powder


Mix together in a 1/2 gallon glass jar. Put meat in jar, cover and set overnight or at least 12 hours. Turn and shake jar often. BBQ on grill or indoors.


This also works in a Food Saver marinate container.


You can marinate for a day or two. It wont hurt anything. Just shake it all up often.


ENJOY !!!!


Thanks go to Wilma from The Archery Hut of Lebanon, Oregon.

YUMMY skirt steak that makes you drool !!!

I use a knife type tenderizer and I use the mallet type also.

Stab out your skirt steak with the knife tenderizer going in all directions on both sides

Pound out the steak with your mallet on both sides

Get your glass jar with the Archery Hut marinade mixed in it and add your skirt steak.

Let the skirt steak marinate for a day or two.

Throw on BBQ but dont over cook. We cook still very pink inside.

Slice up your steak into small hunks and eat or slice very thin and make sandwiches !!!

OH SO YUMMY !!!

Garlicky LAMB ROAST and or LEG

This is how we make a YUMMY lamb roast and or leg of lamb.....ENJOY.

Take your hunk of lamb roast...if it has a bone in it you either remove the bone or if you have a hunk like we did the other night just slice it open like a book so you can season the inside and close it back up.

Seasoning for the inside:

Tyme

Rosemary

Italian Seasoning

Pepper/ Salt

Olive oil

Garlic.....use fresh garlic and slice up each clove flat wise

Close the roast back up together and then tie it all up with string.

Season the outside with salt and pepper.

Outside Seasoning:

Add all of this to your blender......

Bunch of fresh mint

Bunch of italian parsley

4 lemons juice squeezed out into blender

add a bit of the zest from the lemons also

several garlic cloves....no need to cut up since its going in the blender

olive oil

Blend up into a semi paste style.

Now take the paste and get a brush and brush it all over the whole roast.

The first time we did this we didnt baste too much onto it. You may want to go with a light coating.

The second time we coated the heck out of it...a thick paste all over the whole roast. Everywhere.

Now we like to put our roast on racks and then put in the oven.

Dont be afraid of it getting a nice thick crusty-ness to the outside. That is the best.

We cook the roast depending on what size and how you like yours for about 2-3 hours.

Sometimes rare lamb is good and sometimes it will be tuff if you dont cook it enough. It just depends on how you like yours. We like our meat rare but like our lamb cooked more so its not tuff.

You can taste test when you think the process is done cooking to determine your stlye.

Slice it up and eat away. We drizzle just a little bit of brown gravy over ours and eat up.

If you get it right the lamb will melt in your mouth and the flavor is so good. You can taste so many flavors in your mouth its unbelievable.

Any questions feel free to ask away.

If you need a video to accompany this where we got our idea from:

http://www.foodnetwork.com/videos/garlicky-roasted-leg-of-lamb/8550.html

Ground Beef and Cilantro Soup

2 cups of ground beef, deer, elk or turkey
6 cups of chicken stock
3 eggs whites or 2 scrambled up eggs
1 tsp of salt (I use sea salt)
1/2 tsp white pepper or black
1 tbsp Fresh Ginger root
1 tbsp finely chopped scallion (green onion)
One bunch of cilantro chopped up finely

Marinade
1tsp of salt
1tsp sugar
1tsp rice vinegar
1tsp soy sauce

combine all ingredients for the marinade in a bowl and marinate the beef for 20 minutes. then cook beef in a pan drain off any fat and I mix the marinate again and add to the cooked beef. You can opt to not add the marinade before cooking and then add after its cooked.

bring the stock to a boil. Add beef, stirring to break up any clumps, and let simmer for 10 minutes. I then add your ginger to this mix. I get some fresh root and then peel off hte skin of the ginger root and then cut it up very fine.

slowly add the eggs to the mix as its at a low boiling temp, stirring rapidly so that they form into shreds. Kind of like in egg flower soup.

Then I add the cilantro and the green onions. And let it cook on a medium heat for like 10 minutes and then its done. You will notice the broth turn clear.

I now add two big cans of chicken broth the big cans and about a 1lb of ground meat 2 bunches of cilantro and sometimes 2 onions. And Im very generous with the ginger too. We just love a bunch of this soup.

So ENJOY !!!

Over Baked Summer Sausage

 Im first posting recipes from my Facebook page.....


Oven Baked Summer Sausage
5 lbs Meat (ground)
5 tsp Morton Tender Quick Curing Salt
2 1/2 tsp mustard seed
2 1/2 tsp pepper
2 1/2 tsp garlic salt
2 tsp liquid smoke or hickory smoke salt


Mix all together (I just use my hands and get in there and mix all the meat and stuff together)
Cover. Refrigerate.
2nd day mix again with your hands. Put back in fridge covered.
3rd day form into rolls with your hands no need for any casing.


You should get about 8 rolls. The thicker you make the rolls the longer it takes for them to cook.


Bake on broiler pan at 200' for 4-8 hrs.
Or I use the racks from our smoker and put them over a flat pan and the rolls on the rack.
Turn every 2 hours.


Now cooking time depends on how thick your rolls are and what type of meat you use.
Deer and elk will be less time cooking as they are not as fatty and over cooking that meat will
make your rolls dry. I sometimes mix a bit of ground beef with my deer or elk because we dont have much fat added to our ground deer/elk at the butcher.


So when its done cut when cool and have with cheese and crackers.


You can wrap your extra rolls in foil and freeze too !!!

ALL THINGS COME TO A BLOG ????

Well all things usually end up in a website or a blog. SO its a blog I have picked. Its much easier to share with everyone. Facebook does not make it easy to find my recipes when I post them. Hope to see you back often.