Mexican Tortilla Rolls
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Author Archives: Carl Fisher
Nature themed Glass
Homemade Laundry Soap
Homemade Soap (for front loading clothes washer)
1/2 cup Borax
1/2 cup Washing Soda
1/2 cup blue Dawn Dish Soap (I don’t know why blue?)
1 Gallon of Water
Mix Borax and Washing Soda with 2 cups of hot water until dissolved. Add mixture to a gallon jug (I used one that had previously held store bought laundry soap) and add cold water until about 3/4 full. Add Dawn dish soap and shake to mix it up (it will suds a bit) then finish filling with cold water.
Use 1/4 cup per load.
Joshua Tree National Park March 2022
Twelve Fox Cities Backpacker Meetup group (including Carl Fisher and Ed Tucker) tackle this 38 mile desert hike.
Continue readingCreamy Grape Salad
Creamy Grape Salad
You'll be surprised at how tasty this is.
Servings: 10
Ingredients
- 4 oz cream cheese softened
- 1/2 cup sour cream
- 1/6 cup sugar
- 1 tsp vanilla extract
- 1 1/3 pound red grapes seedless
- 1 1/3 pound green grapes seedless
- 1 1/2 tsp brown sugar
- 1 1/2 tsp pecans chopped
Instructions
- In a large bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. Add grapes and toss to coat.
- Transfer to a serving bowl. Cover and refrigerate until serving time. Sprinkle with brown sugar and pecans just before serving.
Bread Pudding, Pumpkin
Bread Pudding, Pumpkin
This recipe came from Jyll at Gather in Green Bay, WI and was originally for the Instant Pot. We didn't feel we needed the Instant Pot so we converted it to be cooked in the oven.
Servings: 8
Ingredients
Bread Pudding
- 1 loaf French bread cut into 1 inch cubes
- 1 cup heavy cream
- 15 oz can pumpkin
- 3/4 cup sugar
- 1/3 cup brown sugar
- 4 medium egg
- 1 TBL cinnamon ground
- 2 tsp vanilla extract
- 1/2 tsp salt
- vanilla ice cream optional
Caramel Sauce
- 1 cup butter
- 1 cup heavy cream
- 1 cup brown sugar
- 1/2 tsp salt
Instructions
Bread Pudding
- Grease a 9 inch spring form pan. Pre-heat oven to 350 degrees.
- In a large bowl, whisk the heavy cream, pumpkin, sugar, brown sugar, eggs, cinnamon, vanilla, and salt. Toss with bread cubes to coat evenly. Pour into greased pan. Cover pan tightly with foil.
- Cook covered for 40 minutes. Remove foil and cook for 20 more minutes (check at 10 minutes). Can be made the day before and reheated.
Carmel Sauce
- In a heavy medium sauce pan, melt the butter, heavy cream, and brown sugar. Bring to a boil and boil for 30 seconds. Reduce heat to low and simmer for about 5 minutes until thickened. Add the salt and serve over the bread pudding. Serve with ice cream if desired.
Smoked Whole Chicken-BGE
Whole Smoked Chicken – BGE
I originally got this recipe from the Virtual Weber Bullet and have modified it slightly for my tastes.
Servings: 6
Ingredients
- 3-4 pd chicken whole
- 8 oz Italian dressing
- lemon pepper
- apple juice for basting
Instructions
The night before:
- Remove the giblets, neck bones, etc. and trim excess fat from around the cavity opening. Butterfly the chicken so it will lay flat. Rinse the bird inside and out and pat dry with paper towels.
- Fold the wings back under the bird to keep out of the way. Place the bird in a Zip top bag and add the Italian dressing. Squeeze out as much air as possible and place in the refrigerator. Turn the bird several times to ensure even distribution of the marinade.
Next day, 45 minutes before cooking:
- Remove chicken from the refrigerator. Don't worry if the skin is kind of white. That's what the vinegar in the marinade does. Remove any excess Italian dressing but the bird should still be wet.
- Apply generous amounts of Lemon Pepper seasoning to all sides of the bird. Leave the bird on the counter to come to room temperature while you get the smoker ready.
Time to cook:
- Lite the smoker and bring it up to 250 degrees. Put your smoke wood on. Put your meat on to cook, using the indirect cooking method.
- In about 2 hours, rotate and turn the bird over. Baste with apple juice for a juicier finished product. Cook until the internal temperature is 180 degrees. Take the temperature in the meaty part of the thigh (about 4 hours total).
Turkey Burger, Stuffed
Turkey Burgers, Stuffed
We got this recipe from Chef Jyll of Gather on Broadway in Green Bay WI.
Servings: 8
Ingredients
- 2 lbs turkey ground
- 1/4 cup bread crumbs or more
- 1/4 cup whole milk
- 1 medium egg beaten
- 1/2 medium onion diced
- 4 clove garlic minced
- 1 TBL Dijon mustard
- 1 TBL worcestershire sauce
- 1 tsp salt
- 1 tsp pepper
- 1 cup cheese shredded, any kind
Instructions
- Preheat grill to medium high heat. In a small bowl, mix the breadcrumbs and milk and let sit for 5 minutes.
- In a large bowl, combine the turkey, egg, breadcrumb mixture, diced onion, garlic, dijon mustard, Worcestershire, salt and pepper and mix well. Portion 16 balls and flatten into burger patties. In the middle of 8 burgers, place 1 heaping tablespoon of shredded cheese. Top with a non-stuffed patty over the top and gently kpress to seal. Repeat until you have 8 stuffed burgers.
- Spray the burgers with cooking spray (both sides) and also spray the grill. Gently transfer burgers (they are softer than regular burgers) onto the greased grill and cook for about 5-8 minutes on each side until juices run clear and internal temperature is 165 degrees.
- FREEZER INSTRUCTIONS: Place the assembled burgers in a single layer, uncooked, in the freezer until completely frozen. Store in a zip top bag. Completely thaw before cooking.
Lava Cakes, Chocolate
Lava Cakes, Chocolate
We got this recipe from Chef Jyll at Gather on Broadway in Green Bay WI. Our grandson loved it!
Servings: 12
Ingredients
- 3/4 cup unsalted butter
- 12 oz semi-sweet chocolate chips use name brand
- 1/2 cup heavy cream
- 5 medium egg lightly beaten
- 3/4 cup sugar
- 2/3 cup flour
- 1/2 tsp salt
Instructions
- To make the batter, place butter, chocolate, and heavy cream in a bowl and microwave in 30-second increments, stirring each time, until melted and smooth. Remove and set aside to coll slightly.
- Stir in flour, salt, and sugar. Add beaten eggs and stir well until smooth. Grease muffin tine REALLY WELL with non-stick cooking spray or butter. Pour batter 3/4 full in regular muffin cups. Refrigerate one hour.
- Preheat oven to 450 degrees. Bake cakes for 10 minutes. Tap on the side of the muffin tin to see that the sides are set but slightly jiggly in the middle. Let cool for 5 minutes, then invert onto a sheet pan.
