March 2016

Comfy Cuisine: Mounds Poke Cake

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I’ve seen many a “poke cake” and have yet to make one (it’s true!)  They always looked a little too sweet for me.  My blogger buddy Brandi over at The Country Cook has more poke cake recipes than you can shake a stick at!  Head on over for all her poke cake recipes!!  We don’t have a lot of sweet tooths here – in fact I still have leftover Halloween candy – of which Mounds and Almond Joy, which are my favorites, are still in a little bowl on the dining room table.  When I saw this recipe for Mounds Poke Cake I just couldn’t resist.



This cake is not overly sweet with just a hint of coconut flavor.

I barely got to take this photo – it was gone in no time!



What I loved most about this cake was that it is chilled.

The creamy topping and cool coconut cream and condensed milk really made this a delicious cake!










MOUNDS POKE CAKE
1 box chocolate fudge cake mix
1-14 oz. can sweetened condensed milk
1-6 oz. can cream of coconut 
1-9 oz. Extra Creamy Cool Whip
1 cup sweetened coconut flakes

Bake cake using package directions in a 9×13 pan. Remove cake from oven. While still hot use a fork to poke holes in top of

cake. In a bowl, combine sweetened condensed milk and cream of coconut. Pour mixture over cake, spreading evenly so it will soak into holes. Cool completely. Top with Cool Whip and then coconut flakes. Chill overnight.






Enjoy!

Comfy Cuisine: Chicken Madeira

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Ok…I really had to fix this one.  This was a copykat recipe from the Cheesecake Factory which I had recently. Of course it didn’t come anywhere near what I had.  That’s what I get for being a copykat…nah nah nah nah nah!  I think Chef Pablo is not giving away anything! This is a sauteed chicken topped with asparagus and melted cheese. All topped with mushrooms in a Madeira wine sauce.  Served with a generous portion of mashed potatoes. I’m giving you the recipe as I found it….with my changes.

  • 2 Tbsp. olive oil
  • 4 boneless chicken breast
  • Fresh Asparagus spears
  • Mozzarella cheese
  • 2 cups sliced mushrooms
  • 3 cups Madeira wine (One cup is sufficient)
  • 2 cups beef stock
  • 2 Tbsp. butter
  • 1/2 tsp. freshly ground black pepper

Cover chicken breast with plastic wrap; pound to 1/4-inch thick.  Sprinkle each chicken breast with salt and pepper.  Heat 1 tablespoon olive in frying pan over medium high heat.  Saute breasts 4-6 minutes per side until done and browned just a bit. Remove from pan and wrap in foil to keep warm while you make the sauce.  In the same pan that you sauteed the chicken add 1 tablespoon olive oil and add sliced mushrooms; saute for about 2 minutes.  Add Madeira wine, beef stock, butter and pepper.  Bring to a boil then reduce heat; simmer 20 minutes until reduced to about 1/2 original volume.  When sauce is done it will be thick……………this did not happen.  I reduced it an additional 20 minutes and it did not thicken.  I added 1 tsp. cornstarch with a little water..A little better.  This was a very sweet sauce.  The dish I had tasted more like a beefy barbeque sauce.  I added the following:  1 tsp. Worcestershire Sauce and 1 tsp. Jack Daniels Spicy Original Barbeque Sauce.  This came close to what I had. While sauce is reducing, bring a pan of water to a boil.  Add salt to water; blanch asparagus 3-5 minutes and drop into ice water to stop cooking.  Set oven to broil. In baking dish arrange chicken, cross 2 asparagus stems over each piece of chicken and top with a slice of cheese.  Broil until cheese melts.  To serve, top with 3-4 Tablespoons sauce.

It’s a lovely presentation and very easy to make.

Comfy Cuisine: KFC Style Mashed Potato Bowl

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Trying to duplicate fast food is easy, if you know the secrets.


Tender bites of spicy, boneless chicken on top of creamy, homemade mashed potatoes, corn (who doesn’t mix their corn with mashed potatoes?), gravy and cheese.



I got the spices in the coating for the chicken right, but the gravy was another story.

Most of the copycat recipes included a mixture of chicken and beef stock to make the gravy.

One recipe just used a can of Campbell’s Beef Gravy.



After doing a little more digging, someone posted a comment about this gravy.

They had worked at KFC and knew the secret.

Taken from a 1968 KFC Manual, the gravy consisted of 

Powdered Chicken Gravy Mix and

Cracklings (bits of flour and skin left over from cooking the chicken).

Big secret huh?



Let’s deal with the chicken first:

1-1/2 lbs. boneless, skinless chicken breasts

1 cup buttermilk

2 cups flour

2 tsp. paprika

1/4 tsp. cayenne pepper

2 tsp. chili powder

2 tsp. garlic powder

2 tsp. onion powder

1/2 tsp. oregano

1/2 tsp. sage

1/2 tsp. thyme

2 tsp. salt

1 tsp. black pepper



Cut chicken into 1″ cubes.  Pour buttermilk over chicken and let marinate at least 30 minutes.

Combine flour and spices in a zip-lock or brown paper bag.



Heat about 1″ of canola or peanut oil in a cast iron or heavy skillet over medium heat.

Remove chicken from buttermilk and toss in flour mixture.

Fry chicken pieces about 3-4 minutes on each side until cooked through and crisp.

Drain on paper towel.


Cook up about 2-1/2 lbs. of mashed potatoes.

2 cups of whole kernel corn (canned or frozen) heated

1 cup grated cheddar cheese.



For the Cracklin Gravy:



2 Tbsp. oil (from pan drippings)

4 Tbsp. all-purpose flour

1 Tbsp. browned flour and cracklins from frying chicken

2 cups low-sodium chicken broth

Salt and pepper to taste

Pinch of sage



Heat oil over medium heat in a heavy duty skillet.

Add flour and cook until golden.  Mixture will be thick.






Add cracklins and stir to combine.







Add chicken broth, bring to a boil and whisk until smooth.

Lower to a simmer.   Add salt, pepper and sage to taste.



While Cracklin Gravy is simmering, whip up some biscuits.






Where’s the Cole Slaw?

Get the Coleslaw Recipe Here

Enjoy!


Sharing with Manic Monday Party

                   Thursdays Treasures

                Real Housemoms

Comfy Cuisine: KFC Style Mashed Potato Bowl

by •

Trying to duplicate fast food is easy, if you know the secrets.


Tender bites of spicy, boneless chicken on top of creamy, homemade mashed potatoes, corn (who doesn’t mix their corn with mashed potatoes?), gravy and cheese.



I got the spices in the coating for the chicken right, but the gravy was another story.

Most of the copycat recipes included a mixture of chicken and beef stock to make the gravy.

One recipe just used a can of Campbell’s Beef Gravy.



After doing a little more digging, someone posted a comment about this gravy.

They had worked at KFC and knew the secret.

Taken from a 1968 KFC Manual, the gravy consisted of 

Powdered Chicken Gravy Mix and

Cracklings (bits of flour and skin left over from cooking the chicken).

Big secret huh?



Let’s deal with the chicken first:

1-1/2 lbs. boneless, skinless chicken breasts

1 cup buttermilk

2 cups flour

2 tsp. paprika

1/4 tsp. cayenne pepper

2 tsp. chili powder

2 tsp. garlic powder

2 tsp. onion powder

1/2 tsp. oregano

1/2 tsp. sage

1/2 tsp. thyme

2 tsp. salt

1 tsp. black pepper



Cut chicken into 1″ cubes.  Pour buttermilk over chicken and let marinate at least 30 minutes.

Combine flour and spices in a zip-lock or brown paper bag.



Heat about 1″ of canola or peanut oil in a cast iron or heavy skillet over medium heat.

Remove chicken from buttermilk and toss in flour mixture.

Fry chicken pieces about 3-4 minutes on each side until cooked through and crisp.

Drain on paper towel.


Cook up about 2-1/2 lbs. of mashed potatoes.

2 cups of whole kernel corn (canned or frozen) heated

1 cup grated cheddar cheese.



For the Cracklin Gravy:



2 Tbsp. oil (from pan drippings)

4 Tbsp. all-purpose flour

1 Tbsp. browned flour and cracklins from frying chicken

2 cups low-sodium chicken broth

Salt and pepper to taste

Pinch of sage



Heat oil over medium heat in a heavy duty skillet.

Add flour and cook until golden.  Mixture will be thick.






Add cracklins and stir to combine.







Add chicken broth, bring to a boil and whisk until smooth.

Lower to a simmer.   Add salt, pepper and sage to taste.



While Cracklin Gravy is simmering, whip up some biscuits.






Where’s the Cole Slaw?

Get the Coleslaw Recipe Here

Enjoy!


Sharing with Manic Monday Party

                   Thursdays Treasures

                Real Housemoms

Comfy Cuisine: Easy Back to School Recipes | The Mom 100 Cookbook #Sunday Supper

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It’s that time again!  Gearing up to get back to school!  My boys are grown and their school days are over.  No more backpacks, lunch boxes and trying to wake them up in the morning! Still when I see the little ones waiting for the school bus, it sure brings back wonderful memories.  Always taking a picture on the first day of school.

For those moms who still have school age children, Katie Workman The Mom 100 Cookbook is joining us again this Sunday for some great suggestions and recipes to start out the school year smoothly. 

Breakfast – the most important meal of the day.

Scrambled Eggs with Herb Croutons

2 slices of multi-grain bread cut into 1/2 inch cubes

2 Tbsp. extra virgin olive oil

1 clove garlic, lightly smashed

1 sprig fresh thyme

1 tsp. fresh rosemary, minced

Salt and Pepper

1 Tbsp. unsalted butter

5 large eggs, beaten

1 Tbsp. snipped fresh chives

In a medium bowl, toss the bread cubes with the olive oil, garlic and herbs.  Transfer to a large nonstick skillet and cook over medium heat, stirring, until the bread is crisp and browned, about 10 minutes.  Transfer the croutons to a plate and discard the garlic.  Season with salt and pepper.

Wipe out the skillet and melt the butter in it.  Season the eggs with salt and pepper and add them to the skillet.  Cook over moderate heat, stirring gently until the eggs are partially set, about 2 minutes.  Add the croutons and chives and gently fold them in, cooking the eggs about 1 minute longer.  Serve immediately.

Of course, if you follow Katie’s rules…..their are no rules.  Add fresh tomatoes, cheese, or salsa to this delicious breakfast.  No need for toast!  Switch out the herbs to whatever you and your children like!  

  Join us this Sunday for #SundaySupper Around the Family Table with Katie Workman at 7pm ET.  Katie is so much fun and will be sharing her Easy Back to School Recipes during our chat.   We love for you to join us and share your tips and inspiration.

Here are more fabulous recipes from our #Sunday Supper Team!

Easy Breakfast ideas:

Lunchbox Wraps:

Easy Weekday Suppers:

After School Snacks:

We will be sharing great family recipes all day and want you to share yours with us! Join us at 7pm ET for our #SundaySupper Chat with Katie Workman.   Follow us on twitter by using hashtag #Sundaysupper or using Tweetchat.  We love to feature your recipes on our #sundaysupper pinterest board and share them with all our followers.
  ~Recipe courtesty of Grace Parisi
Sharing with The Country Cook – Weekend Potluck

Comfy Cuisine: Easy Back to School Recipes | The Mom 100 Cookbook #Sunday Supper

by •

It’s that time again!  Gearing up to get back to school!  My boys are grown and their school days are over.  No more backpacks, lunch boxes and trying to wake them up in the morning! Still when I see the little ones waiting for the school bus, it sure brings back wonderful memories.  Always taking a picture on the first day of school.

For those moms who still have school age children, Katie Workman The Mom 100 Cookbook is joining us again this Sunday for some great suggestions and recipes to start out the school year smoothly. 

Breakfast – the most important meal of the day.

Scrambled Eggs with Herb Croutons

2 slices of multi-grain bread cut into 1/2 inch cubes

2 Tbsp. extra virgin olive oil

1 clove garlic, lightly smashed

1 sprig fresh thyme

1 tsp. fresh rosemary, minced

Salt and Pepper

1 Tbsp. unsalted butter

5 large eggs, beaten

1 Tbsp. snipped fresh chives

In a medium bowl, toss the bread cubes with the olive oil, garlic and herbs.  Transfer to a large nonstick skillet and cook over medium heat, stirring, until the bread is crisp and browned, about 10 minutes.  Transfer the croutons to a plate and discard the garlic.  Season with salt and pepper.

Wipe out the skillet and melt the butter in it.  Season the eggs with salt and pepper and add them to the skillet.  Cook over moderate heat, stirring gently until the eggs are partially set, about 2 minutes.  Add the croutons and chives and gently fold them in, cooking the eggs about 1 minute longer.  Serve immediately.

Of course, if you follow Katie’s rules…..their are no rules.  Add fresh tomatoes, cheese, or salsa to this delicious breakfast.  No need for toast!  Switch out the herbs to whatever you and your children like!  

  Join us this Sunday for #SundaySupper Around the Family Table with Katie Workman at 7pm ET.  Katie is so much fun and will be sharing her Easy Back to School Recipes during our chat.   We love for you to join us and share your tips and inspiration.

Here are more fabulous recipes from our #Sunday Supper Team!

Easy Breakfast ideas:

Lunchbox Wraps:

Easy Weekday Suppers:

After School Snacks:

We will be sharing great family recipes all day and want you to share yours with us! Join us at 7pm ET for our #SundaySupper Chat with Katie Workman.   Follow us on twitter by using hashtag #Sundaysupper or using Tweetchat.  We love to feature your recipes on our #sundaysupper pinterest board and share them with all our followers.
  ~Recipe courtesty of Grace Parisi
Sharing with The Country Cook – Weekend Potluck

Comfy Cuisine: Cod Cakes with ChowChow Relish

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Chow-Chow is a Nova Scotian and American relish that uses up those end-of-the-garden-season “orphaned” vegetables from the garden.  I don’t exactly know where it originates from, but I’ve seen recipes from the South (a staple whenever pinto beans and cornbread are served) and also from the Pennsylvania Dutch.  No matter where chowchow came from, it has been made for over 200 years.  Lot’s of frugal gardeners out there! You do need green tomatoes for this (after you have had your fill of fried-green tomatoes).  If you don’t have green tomatoes, you can substitute tomatillos which you can find in most supermarkets.  It’s a mixture of sweet, hot and spicy flavors that goes perfectly with these mild cod cakes.  This is also great on hot dogs or burgers because of the mustard base flavors.

For the Chow-Chow:

  • 1 lb. unripe green tomatoes, cored and minced (or substitute tomatillos)
  • 1 large ripe tomato, minced
  • 1 yellow onion, minced
  • 1 rib celery, minced
  • 1/2 medium green bell pepper, cored, seeded and minced
  • 1/2 medium red bell pepper, cored, seeded and minced
  • 2 Tbsp. kosher salt
  • 1/2 cup sugar
  • 1/3 cup Apple Cider vinegar
  • 1-1/2 tsp. dry mustard powder
  • 1-1/2 tsp. yellow mustard seeds
  • 1 tsp. celery seeds
  • 1 tsp. crushed chili flakes
  • 1/4 tsp. ground coriander

To make the chow-chow:  Toss the tomatoes, onions, celery, and peppers in a large bowl with the salt.  Cover with plastic wrap and let sit at room temperature for 1-2 hours.  Transfer the vegetables to a sieve and press to extract the excess juices; discard the juices. Transfer the vegetables to a 2 quart saucepan and add the remaining ingredients.  Cover, bring the mixture to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until the vegetables are very soft, about 30 minutes.  Transfer the relish to a jar and let cool.  Cover and refrigerate for up to 2 weeks.

Original ChowChow usually includes cabbage, cauliflower and carrots as well.

For the Cod Cakes:

  • 6 Tbsp. extra-virgin olive oil
  • 2 ribs celery, minced
  • 1 medium onion, minced
  • 1 clove garlic, minced
  • 2 russet potatoes (about 1 lb.) peeled and cut into small cubes
  • Kosher salt, to taste
  • 1 lb. boneless cod filet
  • Freshly ground black pepper to taste
  • 1/2 cup dry bread crumbs
  • 1/4 cup mayonnaise
  • 2 Tbsp. fresh dill
  • 2 Tbsp. fresh minced parsley
  • 1 egg, beaten
  • 1 Tbsp. fresh lemon juice
  • 4 Tbsp. unsalted butter

Make the cod cakes:  Heat 2 tbsp. oil in a 12-inch skillet over medium heat.  Add celery, onions and garlic and cook until soft, about 8-10 minutes.  Transfer to a large bowl and set aside. Put the potatoes into a 4 quart pot, cover with salted water and bring to a boil.  Simmer until potatoes are tender, about 15 minutes.  Drain and mash with a fork.  Add to celery-onion mixture. Season the cod with salt and pepper.  Heat 2 Tbsp. oil in a non-stick skillet over medium heat.  Add the cod and cook until cooked through, about 8 minutes.  Transfer to a plate and let cool.  Break the cod into 1-inch chunks.  Add to mixture. Add the bread crumbs, mayonnaise, herbs, egg yolk and lemon juice to the cod-potato-onion mixture and stir to combine.  Divide the mixture into 8 equal portions and form into cakes.  Transfer to a plate or baking pan, cover with plastic wrap and refrigerate for 30 minutes until firm. Heat remaining oil and butter in a skillet over medium-high heat.  Add the cod cakes and cook, flipping once, until golden brown.  Serve with chowchow and lemon halves. ~Adapted from Saveur Fish Friday Recipes here! 

Comfy Cuisine: Chicken Tortilla Soup + #Healthy Solutions Spice Blends Giveaway!

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Did you know?



The natural salt in food accounts for about 10 percent of total intake, on average according to the FDA.  The salt we add at the table or while cooking adds another 5 to 10 percent.  About 75 percent of our total salt intake comes from salt added to processed foods by manufacturers and salt that cooks add to foods at restaurants and fast food.


Healthy Solutions Spice Blends are made using only the highest quality spices and have no fillers or preservatives, no MSG, and are low in carbohydrates.  Most blends are made with no salt or sugar.



It’s difficult to cook without salt!  Food needs salt to taste good!  But if you put together the right combination of spices, you add flavor and Healthy Solutions makes it easy!  There are so many delicious blends to choose from such as Hearty Beef Stew, Italian Meatballs, Perfect Steak, Ultimate Burger, Cajun Seafood, Shrimp Scampi and more!  The packages contain plenty of product and can be used for several meals.  Follow and ‘Like’ Healthy Solutions Spice Blends for more recipes for the Holidays and everyday meals.








I used the Authentic Chili/Tacos Spice Blend for my Chicken Tortilla Soup.  I have made several recipes using this blend since my family loves Mexican Food!  It’s not overly spicy and gives any Mexican dish a great flavor.


Ingredients:



3 dried guajillo chiles, stemmed and seeded

2 large ripe tomatoes

1 clove garlic

2 boneless, skinless chicken breasts, cooked and shredded

2 Tbsp. Healthy Solutions Authentic Chili/Tacos Spice Blend

1 Tbsp. canola oil (plus 4 Tbsp. for frying tortilla strips)

1 cup onion, chopped

6 cups low sodium chicken stock

1 can low-sodium cream of chicken soup

1 cup half & half

1 10 oz. package frozen corn

1 small can chopped green chilies

1 can pinto beans, drained and rinsed

3 corn tortillas, divided



For Garnish:

1 ripe avocado, cubed or sliced

Fresh cilantro

Shredded Cheddar or Monterey Jack cheese

Fried tortilla strips



Directions:

Heat oven to 375 degrees.  Sprinkle chicken breasts with about 1 Tbsp. of Authentic Chili/Tacos Blend and a drizzle of olive oil.  Bake for 20 to 25 minutes or until cooked through.  Prepare soup base.



Set a skillet over medium heat.  Once it is hot, toast the chiles for about a minute per side.  In a medium saucepan, place the toasted guajillos, tomatoes and garlic clove and cover with water.  Place over medium high heat and bring to a boil.  Reduce heat and simmer until tomatoes are cooked and mushy and the guajillos have rehydrated and plumped up, about 15 minutes.



Place the guajillos, tomatoes, garlic, onion and 1 Tablespoon Authentic Chili/Tacos Blend, along with the simmering liquid.  Puree until completely smooth.  

In a soup pot, heat 2 Tbsp. canola oil over medium high heat. Once hot, pout in the tomato puree.  Cook until slightly thickened and puree turns a deep red, about 10 minutes, stirring occasionally.



Add chicken stock, cream of chicken soup, half and half, corn, green chilies and beans.  Bring to a simmer.  Tear up one corn tortilla and add to soup.  Simmer to blend flavor, about 30 minutes.  Stir in shredded chicken.



For Tortilla Crisps:



Heat 4 Tbsp. oil in a small skillet.  Stack two corn tortillas and cut into thin strips.  Fry in hot oil until lightly brown and crisp, about 2 minutes.  Place on paper-towel lined plate and sprinkle lightly with salt and Authentic Chili/Tacos Blend



Garnish with chopped fresh cilantro, cheese of your choice and fresh avocado cubes or sliced.  Add a handful of tortilla strips.



Makes about 2 quarts.  Fry additional tortilla strips to garnish.

Guajillo chiles can be found in most supermarkets in the Latin section.



Enter below and choose your favorite blend!

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I’m required to disclose a relationship between my blog and Healthy Solutions Spice Blends. This could include providing me w/ content, product, access or other forms of payment.

Comfy Cuisine: CrockPot Brisket in Onion Gravy and Sloppy Joes – Cook Once – Eat Twice!

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Double the time-saving power of your CrockPot by transforming leftovers into a totally different meal! This brisket is cooked with beef broth and loads of onions that melt down into a luscious gravy.

NIGHT #1

4 lbs. beef brisket

2 Tbsp. extra virgin olive oil, divided

2 large onions, sliced thin

3 cloves garlic, minced

1 tsp. thyme  leaves

1 tsp. black pepper

1 6-ounce can tomato paste

2 cups beef broth

1 Tbsp. Worcestershire sauce

Cut brisket into 2 pieces to fit in CrockPot.  Heat 1 Tbsp. oil in heavy pan and brown brisket about 2 minutes per side.

Add remaining oil to pan.  Add sliced onions and cook until softened, 3-6 minutes.  Add garlic, thyme and pepper.  Stir in tomato paste beef broth and salt and bring to a boil.  Transfer the onion mixture to CrockPot.  Cover and cook until brisket reaches desired tenderness 5-6 hours on HIGH, 8-10 hours on LOW.

 

Just add mashed potatoes and a veg.

Be sure to slice this AGAINST the grain of the meat.

NIGHT #2

Brisket Sloppy Joes

3 cups leftover brisket(shredded or chopped)

2 cups gravy

1 10-oz. can diced Ro-tel tomatoes, drained

2 tsp. chili powder

2 Tbsp. molasses

2 Tbsp. brown sugar

Heat gravy and brisket in a large saute pan.

Add drained tomatoes and chili powder.  Cook for one minute.

Add molasses and brown sugar.

Stir well.  Cover and simmer 10 minutes to meld flavors.

Serve on toasted buns.

I would make this brisket just for the Sloppy Joes!

~Adapted from Eating Well

Comfy Cuisine: Make Taco Bell's Crunch Wrap Supreme at Home

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I had the pleasure of working with Anne Dolce , Editor at The Daily Meal  to put together a homemade version of Taco Bell’s Crunchwrap Supreme.



From the spices in the beef to homemade taco sauce, we put it all together for

a healthier, fresher homemade version.


I’ve tested the recipes and photographed the steps.

These were flying out of the kitchen as fast as I could make them.

I even made a few “to go”!




Spices for Beef



1 lb. ground beef

1 Tbsp. onion flakes

1 tsp. beef bouillion

1 tsp. garlic powder

1 Tbsp. cornstarch

1 tsp. cumin

1 tsp. paprika

1 tsp. chili powder

1/2 tsp. salt

1/4 tsp. cayenne pepper

1/4 tsp. sugar

3/4 cup water

6 10-inch flour tortillas, warmed

6 tostadas

1 cup sour cream

2 tomatoes, chopped, tossed with 1/4 cup of the taco sauce

Cooking spray for frying



Brown the meat in a large skillet over medium-high heat until halfway cooked, breaking it up as little as possible with a spoon.  Remove the par-cooked meat from the skillet and add to a food processor.  Pulse once or twice until the meat is a finely ground consistency.  Add back to the skillet over medium heat and add the rest of the spices, including the cornstarch.  Cook for 2 minutes, stirring to evenly distribute the spices; add water.  Simmer 5-10 minutes, until the meat is cooked through and the sauce is thick and flavorful.






Homemade Taco Sauce



2 Tbsp. chili powder

2 Tbsp. cumin

1-1/2 Tbsp. salt

1 Tbsp. black pepper

1 tsp. red pepper flakes

1 tsp. garlic powder

1 tsp. oregano

1 tsp. paprika

1 28-ounce can whole tomatoes



Combine all of the spices together in a resealable container and set aside.  In a food processor fitted with a steel blade, puree tomatoes until smooth.  Add to a small saucepan and add 1 Tbsp. of the spice mixture(or to taste) to the tomatoes.  Simmer until sauce is thickened, about 30 minutes.






Nacho Cheese Sauce



1-1/2 Tbsp. butter

1 Tbsp. cornstarch

1/2 cup milk, plus more if needed

2 Tbsp. cream cheese

1-1/2 cup grated cheddar cheese

1/2 tsp. hot sauce

1 tsp. seasoning from taco sauce



In a medium-sized saucepan, melt the butter over medium-high heat.  Whisk in the cornstarch and cook for 1 minutes, and then slowly whisk in the milk.  If the sauce is too thick, add a little more milk.  Simmer until thickened, about 2 minutes and then add the cream cheese, Cheddar cheese, hot sauce and seasonings.  Keep warm until ready to use.


To assemble the Crunchwrap Supreme.  Warm flour tortillas.  Place 1 tortilla out on your work station.  Add a spoonful of the meat mixture to the center and top with nacho cheese.  Top the meat and cheese mixture with a tostada, and then place 1 Tbsp. of sour cream on top.  Add marinated tomatoes with taco sauce and shredded lettuce on top.  Working counter clockwise, fold the edges of the tortilla up over the meat, cheese, tostada, tomato and lettuce pile.  Continue to fold until it is completely wrapped and in the shape of a hexagon.  

 Heat a medium skillet over high heat and spray with cooking spray.  Fry the Crunchwrap Supreme on each side for about 1-2 minutes, until golden brown.  Serve with a side of taco sauce.





Full article from The Daily Meal

Sharing with Weekend Potluck

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