Bao

 Ingredients:

4 C. flour

¾ t. dry yeast

500 ml. water

1 lb. ground pork

1 lb. Chinese cabbage, minced

1 carrot, minced

2-3 green onion stalks, chopped

1 egg

1-2 t. ground ginger

1 t. olive oil

½ t. chicken bouillon powder

1 t. oyster sauce

2-3 t. cooking wine

salt and pepper

Directions:

1. Mix flour with yeast in a mixing bowl.
2. Add water and knead until a solid dough ball forms. If it gets too sticky, add more flour. If it’s too dry, add more water.
3. Let the dough rise for about 2 hours.
4. Cook half of the ground pork in a pan, and mix it with the raw pork.
5. Mix the pork with the remaining ingredients.
6. Once your dough has risen, dust your countertop with flour and roll out the dough into a long rope using the “windmill technique”.
7. Cut the dough rope into ½-inch pieces. Roll each piece out into a wrapper.
8. Spoon ½ tablespoon of filling into the center of wrapper. Then carefully pinch and fold the wrapper closed, twisting the top to finish. Make sure to press the dough tight to seal the top. 
9. Bring a pot of water to a boil. Place the baos in a steaming basket lined with cabbage leaves to prevent sticking and place the basket on top of the boiling pot of water. Close lid. Steam for 15 minutes, then turn off heat and let the baos rest for 5 minutes.

Mosquito Repellant Bracelet

 Ingredients:

1 C. witch hazel

15 drops citronella essential oil

15 drops lemongrass essential oil

5 drops lavender essential oil

5 drops peppermint essential oil

Directions:

1. Add witch hazel and essential oils to a spray bottle.
2. Shake to combine.
3. Spray the essential oil mixture onto both sides of a paracord bracelet until it is thoroghly saturated.
4. Set aside to dry.

Easy Quesadillas

 Ingredients:

1 T. vegetable oil

1 onion, finely chopped

1 lb. ground beef

½ t. ground chili powder

½ t. ground paprika

½ t. ground cumin

Kosher salt

Freshly ground black pepper

8 medium flour tortillas

1½ C. Monterey Jack, shredded

1 avocado, sliced

2 T. cilantro, chopped

Directions:

1. In a large pan over medium heat, heat oil. 
2. Cook onion until soft, 5 minutes. 
3. Add ground beef and spices, breaking up the meat with a wooden spoon, and season with salt and pepper. 
4. Stir occasionally and cook until the meat is cooked through and no longer pink, about 8 minutes.
5. Remove pan from heat and drain excess fat. 
6. Season mixture with salt and pepper to taste. 
7. Clean pan and return over medium heat.
8. Meanwhile, assembly quesadillas: Divide cheese between 4 tortillas. 
9. Top with beef mixture, avocado, and cilantro then top each tortilla with a second tortilla.
10. Working one at a time, transfer quesadillas to hot pan and cook until golden-brown underneath, about 3 minutes. 
11. When ready to flip, cover the pan with a large plate. Invert pan to transfer the quesadilla onto the plate, then slide the quesadilla back onto the pan (golden side up). 
12. Cook until golden-brown on other side. 
13. Slice into wedges before serving. 

Cheesy Kielbasa Hashbrown Casserole

Ingredients: 

1 32-oz. bag of hashbrowns defrosted

18 oz. kielbasa thawed and cut into small pieces

1 small onion, diced

½ C. butter, melted

2½ C. shredded cheddar cheese

10.5 oz. can cream of chicken soup

1 C. whole milk

½ C. heavy cream

1 t. black pepper

½ t. onion powder

Directions:

1. Combine hash browns, seasonings, kielbasa, onion, and 2 cups of the cheese in a greased crock pot.
2. In a separate bowl, combine cream of chicken soup, butter, cream and milk. 
3. Pour over hash brown mix.
4. Sprinkle remaining cheese over top.
5. Cook on high for 3 hours.

Tip:  Great recipe to use up those homemade hashbrowns.

Shower Door Cleaner

Ingredients:

2 C. Original blue Dawn

2 C. white vinegar

Also need a spray bottle

Directions:

1. Pour Dawn and vinegar in a glass bowl, stir.
2. Heat for 4 minutes in the microwave.
3. Remove and stir again.
4. Using a funnel, pour the solution into the spray bottle.
5. Shake well to mix the solution.
6. Use as needed on the shower doors.

Note:  This can also be used on a glass stovetop.

Homemade Vanilla Extract

 A very simple recipe that just takes time...a year is good!

Ingredients:

5-6 vanilla beans

8 oz. vodka

Also needed, an airtight glass bottle or jar.

Directions:  

1. Slit the vanilla bean pods down the center and submerge in the vodka. 
2. Be sure the vanilla beans are covered.
3. Store at room temperature, out of sun light.
4. Shake the jar once a week or so.
5. Let vodka infuse for a minimum of six months, ideally a year.
6. Remove bean pods from vodka and use as normal.

Ham and Potato Casserole

Ingredients:

2 lbs. Russet potatoes

2 C. cubed ham

1 ½ C. shredded sharp white cheddar cheese, divided

3 T. unsalted butter

¾ C. chopped yellow onion 

3 garlic cloves, minced

¾ t. salt

½ t. fresh ground pepper

½ t. smoked paprika

½ t. ground mustard

1 t. dried parsley (or 2 t. fresh chopped parsley)

3 T. all-purpose flour

2 C. whole milk

optional, for garnish: chopped fresh parsley, green onion, chives, or hot sauce

Directions:

1. Peel potatoes, cut into ¾-inch pieces. You’ll have just over 6 cups chopped potatoes. 
2. Cover with water in a medium pot. 
3. Bring to boil. Once boiling, boil for just 5–6 minutes. Potatoes should be only slightly softened.
4. Drain. 
5. Grease a 9×13-inch or any 3–4-quart oven-safe dish. 
6. Add warm drained potatoes, ham, and 1 cup of shredded cheese. 
7. Gently stir together. 
8. Set aside.
9. Preheat oven to 375°F.
10. Melt the butter in a large skillet or saucepan over medium heat. 
11. Add the onion and garlic and cook, stirring occasionally, until onions have softened, about 3 minutes. 
12. Stir in salt, pepper, smoked paprika, ground mustard, parsley, and flour until combined and flour has absorbed any liquid. 
13. Reduce heat to low, and then slowly stir in the milk. 
14. Simmer for 3–5 minutes or until thickened into a gravy consistency. 
15. Remove from heat. 
16. Taste and, if desired, add more salt, pepper, paprika, mustard, or parsley to taste.
17. Pour warm sauce over ham and potatoes. 
18. Toss gently to coat.
19. Bake, covered with aluminum foil, for 30 minutes. 
20. Remove aluminum foil, sprinkle remaining cheese on top, and return to the oven for 5–10 more minutes or until cheese is melted and casserole is bubbling around the edges.
21. Remove from the oven and garnish with fresh parsley, green onion, chives, or a drizzle of hot sauce.