How to store fresh herbs

Flower bouquet method:

Fresh herbs are like fresh flowers-- they need water to. First you to trim the stems every 1-2 days for best results. This little extra effort can only mean  that your herbs stay fresh for over two weeks. If your working with Basil or Mint, its best to keep the herbs at room temperature. Mint will thrive on the windowsill. Cilantro & Parsley prefer colder temperatures. Best to cover the tops of herbs with loose plastic bag and refrigerate them ( like I have demonstrated in the video). Keep them on the door compartment will provide the most optimal temp, since its the warmest part of the fridge.

Wrapping method:

Another way of storing your herbs. Just wrap fresh herbs in a wet paper towel & store them in a resealable plastic bag. The reason behind this is to keep the herbs in a moist -- not wet-- environment. You should check on them every couple of days,  and if the paper towel feels dry you can. Either spray the bag with a bit of water or  rewrap the herbs in a new moist paper towels. Place them in your crisper or the door compartment for best results. This method works well for herbs like Cilantro & Parsley. This method can be used with any herbs. If your dealing with rosemary or thyme a more subtle approach should be practiced. As these woodier herbs tend to mold if around too much water-- be sure that the paper towel aren't too moist & check on the every couple of days.

"Green" wrapping method: 

This method is like the the wrapping method, except using a dish towel. But avoid using the plastic bag & paper towel.
And store them in the crisper, you should check on it every couple of days to make sure  the towel hasn't dried out.

Mid- evil pizza

Tortilla wrap's
Peanut butter
Mini semisweet chocolate chips
Mini marshmallows
Sprinkles
Chopped cashews
Mini candy
Granola
Fudge sauce  (for drizzling)
Caramel sauce (for drizzling)
Chocolate sauce (for drizzling)
Cinnamon sugar
Coconut flakes

Directions:
Place peanut butter on a tortilla and add the works. Of  chocolate chips , granola, chocolate chips, marshmallows, cashews, candy,coconut flakes. And then top it of with chocolate, caramel, fudge. Then dust it off with sprinkles & cinnamon sugar.

Blue Moon cupcakes

2 1/2 c. Flour
3/4 c. Butter (at room temperature)
1-3/4 c. Sugar
3 lg. Eggs (at room temperature)
2 tsp. Baking powder
1/4 c. Milk
1 c. Blue Moon beer (plus more to place on top)

Direction:
Preheat oven to  375 f. and in med size bowl, whisk together flour, baking powder, salt. In another bowl beat together the butter & sugar until light and fluffy. About 2 - 3 minutes add eggs, beating after each addition then add the vanilla extract. Combine milk & beer and alternatively add this mixture with the mixer on low speed, starting & ending with flour. Bake for 18 minutes, or until toothpick inserted comes out clean. When done poke holes in the top with toothpick & brush beer over on each one while still warm.

Serves: 24 cupcakes

quick lasagna

6 pkg egg roll wrappers
2 qt. Blue cheese
2 qt. Ricotta cheese
2 qt. Mozzarella cheese
1 c. Mushrooms
1 c. Spinach
8 lbs ground meat (your choice)

Direction:

Spray lasagna pan with non-stick spray. Placing a layer of egg roll wrappers over the bottom of the pan, overlapping as possible. Spread half of the ricotta cheese & mozzarella, blue cheese over egg roll wrapper. Add pasta sauce, more wrappers, then apply mushrooms, spinach, ground meat. Then ricotta cheese, mozzarella, blue cheese. Then layer with sauce, remain in wrappers,filling, sauce, and the remaining cheese. Bake in  a preheated 375 f. oven for 20 minutes or until hot and bubbling. Remove from oven & allow lasagna to settle for about 10 minute before slicing. Serves: 4

Simply easy S'more Pie

4 graham cracker pie shells
1 qt. Fudge sauce
1 qt. + 1c. Marshmallow creme
3 lbs. Graham cracker crumbs

Directions:
Pour fudge sauce into pie shell, then add marshmallow creme. Then top it off with Graham cracker crumbs, an place into refrigerator to chill for 30 minutes to 1 hour.
An Enjoy! Serves: 4

The ultimate breakfast burrito salad

60 lbs pita chips
8 eggs
48 oz can diced tomatoes (drained the liquid)
4lbs ground breakfast sausage or vegetarian meat
3 lbs + 8oz shredded cheese (Your choice)
1/2 c. Scallions chopped ( for garnish)
1 lb + 4 oz salsa
1 Tbsp sour cream (optional)

One at a time scramble the eggs and ground the meat.
Place the pita chips on the plate, and begin to layer all your tops.
And Enjoy!

Serves: 4

Mac N' Cheese Soup

1 qt. Water
3 lbs + 12 oz. Can cheese soup
1 pt. Elbow noodles or Spiral noodles
1/2 c. Sprinkle panko bread crumbs

Directions:
Add water & cheese to saucepan, allow to come to a boil.
In a separate pot add water to prepare your noodles.
Add 1 to 3 drops of oil into the pot, allow to cook until al dente. Or until your liking of texture. Then ready to eat, combine soup and pasta together. Then top it off with panko bread crumbs, and Enjoy!

Serves: 4