Crunchwrap Supreme

Photo: Unsplash

You never have to put shoes on to hit the drive-thru for this fast food favorite.

Ingredients

• 1 lb. ground beef

• 1 tsp. chili powder

• 1/2 tsp. ground paprika

• 1/2 tsp. ground cumin

• Kosher salt

• Freshly ground black pepper

• 8 large flour tortillas

• 1/2 c. nacho cheese sauce

• 4 tostada shells

• 1 c. sour cream

• 2 c. shredded lettuce

• 1 c. chopped tomatoes

• 1 c. shredded cheddar

• 1 c. shredded Monterey Jack

• 1 tbsp. vegetable oil

Instructions

1. In a large nonstick skillet over medium heat, combine ground beef and spices and season with salt and pepper. Cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Remove meat to a bowl and set aside. Drain fat and wipe the skillet clean.

2. Stack 4 large flour tortillas and place a tostada shell in the center. Using a paring knife, trace around the edges of the shell to cut 4 smaller flour tortilla rounds.

3. Build Crunchwraps: Add a scoop of ground beef to the center of the remaining 4 large flour tortillas, leaving a generous border for folding. Drizzle cheese sauce over each, then place a tostada shell on top. Spread sour cream over each shell, then top with lettuce, tomato and cheese. Place smaller flour tortilla cutouts on top and tightly fold the edges of the large tortilla toward the center, creating pleats. Quickly invert Crunchwraps so the pleats are on the bottom and they stay together.

4. In the same skillet over medium heat, heat oil. Add Crunchwrap seam-side down and cook until the tortilla is golden, 3 minutes per side. Repeat with remaining Crunchwraps.

   • This can be made vegan by eliminating the meat and cheese, vegetarian by bypassing the meat and gluten-free by using a gluten-free tortilla. Consider using beans in place of the meat.

Thank you Delish, for this (dare we say) delicious treat. The site always had the best recipes. Make sure to check it out.

Smoky Lavender-Rosemary Lemonade

Photo: Unsplash

So much goodness all in one glass.

Ingredients

• 8 lemons, halved

• 6 cup water

• 1 cup sugar

• 1 tablespoon dried lavender buds

• 3 sprigs of fresh rosemary

• Sparkling water (optional)

Instructions

1. If desired, preheat grill. Place lemon halves, cut sides down, on the rack of an uncovered grill directly over medium heat. Grill for 5 minutes or until cut sides are charred. Remove and cool.

2. Meanwhile, in a medium saucepan combine 1 cup water, sugar, lavender, and rosemary. Bring to boiling, stirring to dissolve sugar. Remove from heat. Let stand until cool. Pour through a sieve; discard solids.

3. Juice the lemon halves. In a pitcher combine the lemon juice, syrup, and remaining water. Chill until needed. Serve over ice topped off with sparkling water and with additional rosemary and lavender, if desired.

While you’re sipping your newly created concoction, check out more fabulous recipes on the Better Homes and Garden site. Thank you BHG for this recipe!

Monkey Bread

Photo: Unsplash

Serve it for breakfast, lunch or dinner (we’re not judging).

Ingredients

• 3 cans of buttermilk biscuits (the non-flaky ones)

• 1 cup of granulated sugar

• 2 to 3 tsp. of cinnamon

• 2 sticks of butter

• 1/2 cup of brown sugar

Instructions

1. Preheat the oven to 350°.

2. Open up all three cans of biscuits and cut each biscuit into quarters.

3. Next, combine the white sugar with 2 to 3 teaspoons of cinnamon. (3 teaspoons of cinnamon gives it a fairly strong cinnamon flavor. If you're not so hot on cinnamon, cut it back to 2 teaspoons.) Dump these into a 1 gallon zip-up bag and shake to mix evenly.

4. Drop all of the biscuit quarters into the cinnamon-sugar mix. Once all the biscuit quarters are in the bag seal it and give it a vigorous shake. This will get all those pieces unstuck from one another and nicely coated with cinnamon sugar. Spread these nuggets out evenly in the Bundt pan.

5. At this point, you're going to want to melt the two sticks of butter together with 1/2 cup of brown sugar in a saucepan over medium-high heat. This can be light or dark brown sugar. Cook butter-sugar mixture, stirring for a few minutes until the two become one. Once the brown sugar butter has become one color, you can pour it over the biscuits.

6. Bake for about 30 to 40 minutes until the crust is a deep dark brown on top. When it's finished cooking, remove it from the oven. If you have the willpower, allow it to cool for about 15 to 30 minutes before turning it over onto a plate.

Who doesn’t love The Pioneer Woman? Thanks to Mrs. Drummond for this crowd-pleasing recipe. Make sure you check her out for more goodness served up on a plate.

Cherry Tomato Couscous Salad

So fresh and perfect for lunch or as a side with your favorite meal.

Ingredients

• 4 cups cherry tomatoes (half for roasting, half raw)

• Extra-virgin olive oil, for drizzling

• 1 cup dry Israeli couscous

• 1 tablespoon lemon juice, more if desired

• 1 garlic clove, minced

• Leaves from 6 sprigs fresh thyme, more for garnish

• 1½ cups roasted chickpeas, tossed with 1/4 teaspoon smoked paprika before roasting

• ¼ cup fresh basil, more for garnish

• 2 Persian cucumbers, thinly sliced

• ⅓ cup crumbled feta cheese

• Sea salt and freshly ground black pepper

Instructions

1. Roast 2 cups of cherry tomatoes according to this recipe. These can be made in advance and stored in the fridge for a few days.

2. Cook the couscous according to the package directions until al dente, about 9 minutes. Drain and set aside to cool.

3. In the bottom of a large bowl, combine 1 tablespoon of olive oil, lemon juice, garlic, thyme, ¼ teaspoon salt, and several grinds of black pepper. Add the cooled couscous and toss. Slice the remaining raw cherry tomatoes in half and add them to the bowl with the roasted tomatoes, chickpeas, basil, cucumbers, and feta. Top with more fresh herbs and a generous drizzle of olive oil. Season to taste.

Thank you to Love and Lemons for this gem of a recipe. There are so many fabulous recipes on the love and Lemons site, so make sure to check it out.

Double Chocolate Mocha Mousse

Photo: Unsplash/Wooden Earth Cutlery

Decadent bliss in a bowl.

Ingredients

• 14 ounces semisweet chocolate, broken into 1/2-ounce pieces

• 4 ounces unsweetened chocolate, broken into 1/2-ounce pieces

• 1/2 cup water

• 4 tablespoons instant coffee

• 2 tablespoons cocoa, sifted

• 5 egg whites

• 2 tablespoons sugar

• 3/4 cup heavy cream

Instructions

1. Heat 1 inch of water in the bottom half of a double boiler over medium-high heat. Place 14 ounces of semisweet chocolate, 4 ounces unsweetened chocolate, 1/2 cup water, 4 tablespoons of instant coffee, and 2 tablespoons cocoa in the top half of the double boiler.

2. Tightly cover the top with film wrap. Heat for 6 to 7 minutes. Remove the film wrap and stir the mixture until smooth. Keep at room temperature until needed.

3. Place egg whites in the bowl of an electric mixer fitted with a balloon whip. Whisk on high speed until soft peaks form, about 1 minute. Continue to whisk while gradually adding 2 tablespoons of sugar. Whisk until stiff, about 30 seconds.

4. Whip 3/4 cup heavy cream in a well-chilled stainless-steel bowl until stiff.

5. Fold 1/4 of the egg whites into the melted chocolate mixture, then fold in the whipped cream now, fold in the remaining egg whites.

6. Hold the mocha mousse at room temperature.

7. Serve with chocolate shavings and/or strawberries if desired.

Thank you to the Food Network for the recipe.

Blackberry-Basil Mule

Photo: Unsplash

A party in a glass - no alcohol needed.

Ingredients

• 1 cup sliced ginger

• 1/2 cup coconut sugar

• 3/4 cup filtered water

• 1 cup blackberries

• 3 fresh basil leaves, chopped

• 1 lime

• 1 cup sparkling water

Instructions

1. To make ginger concentrate, add ginger, coconut sugar, and water to a saucepan.

2. Bring to a boil; lower the heat and simmer for 10 minutes.

3. Remove from heat and let cool for 1 hour.

4. Strain out the ginger. Divide blackberries and basil between two glasses. Muddle into the bottom.

5. Squeeze 1/2 lime into each glass. Add 3 tablespoons ginger concentrate to each glass, then add 1/2 cup sparkling water to each and mix to combine.

Thanks to Amy Myers, author of The Autoimmune Solution Cookbook: Over 150 Delicious Recipes to Prevent and Reverse the Full Spectrum of Inflammatory Symptoms and Diseases, for this recipe. Published on Epicurious.

Snickerdoodle Cookies

Ever wonder why they’re called snickerdoodles? Us too. Well, thanks to biscuitpeople.com we now have an answer.

Some food historians say that their fanciful name comes from the German term Schnecke Knödel which can be translated as “snail dumpling.” Others say that “snicker” comes from the Dutch word snekrad or the German word schnecke, both of which refer to a small, snail-like shape.

Ingredients

Cookies

• 2 ¾ cups all-purpose flour (we like Cup4Cup flour for a gluten-free option)

• 2 teaspoon cream of tartar

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 cup unsalted butter, just softened

• 1 ½ cups sugar

• 2 eggs

• 1 teaspoon vanilla extract

Sugar coating

• ⅓ cup sugar

• 2 tablespoons cinnamon

Instructions

• Preheat oven to 350°F.

• In a large bowl, mix together flour, cream of tartar, baking soda, and salt together. Set aside.

• In a stand mixer, cream together butter (barely softened) and sugar. Add eggs and vanilla and blend well.

• Add dry ingredients to wet ingredients and mix well.

• In a small bowl, combine the remaining ⅓ cup sugar and 2 tablespoons cinnamon.

• Use a small cookie scoop to scoop out dough, roll it into a ball and then roll into the cinnamon sugar mixture- twice.

• Place 2 inches apart on an ungreased cookie sheet.

• Bake for 8 – 10 minutes. Let sit on the cookie sheet for a few additional minutes before removing to a wire rack to cool.

These are our dad’s favorite cookies, so thanks to mom for the recipe.

Cream Cheese Spritz Cookies

Photo: Wilton

This week's Tailgate Treat will have you firing up the mixer.

Ingredients

• 1 cup unsalted butter, softened (2 sticks)

• 1 package (8oz) cream cheese, softened (full-fat is best)

• 1 cup granulated sugar

• 1 egg yolk

• 1 teaspoon pure vanilla extract

• 2 1/2 cups all-purpose flour

• 1/2 teaspoon grated nutmeg

• 1/4 teaspoon salt

• Sprinkles, optional

Instructions

• Preheat oven to 325°F. In a large mixing bowl, use an electric mixer and cream together butter, cream cheese, and sugar until light in color and fluffy.

• Add egg yolk and vanilla extract and beat until combined.

• Add flour, nutmeg, and salt and stir until all ingredients are combined.

• Using a cookie press, press the cookies out onto (unlined) baking sheets about an inch apart from each other. If desired, sprinkle with colored decorator's sugar.

• Bake for 15 minutes -- they will still be light in color when baked.

Thanks to my mom for this recipe. It’s our holiday favorite.