TACO BELL CRUNCHWRAP SUPREME (COPYCAT)

I also LOVE Taco Bell! This recipe was a home run.

Prep Time:15 Min Cook Time:15 Min Total Time:30 Min

Serves 6

Ingredients

• 1 lb ground beef
• 1 packet taco seasoning mix
• 1 can nacho cheese (or queso cheese dip)
• 6 burrito-size flour tortillas
• 6 tostada shells or corn tortillas
• 1 cup sour cream
• 2 cups shredded lettuce
• 1 tomato, diced
• 1 cup shredded Mexican cheese blend
• cooking spray

Instructions

• 1
  In a large skillet, over medium-high heat, cook and crumble the ground beef until no longer pink. Drain grease. Stir in the taco seasoning mix, and water it calls for on package. Cook according to package directions.
• 2
  Warm the nacho cheese sauce or queso cheese in a microwave-safe bowl. Place the flour tortillas on a large plate. Microwave for 20 seconds to warm them.
• 3
  Lay one flour tortilla on a flat surface. Spread 1/2 cup of taco meat onto the center of the tortilla. Drizzle a couple Tablespoons of nacho cheese over the meat. Top meat with one tostada shell or crispy corn tortilla *see notes below. Spread a thin layer of sour cream over the tostada shell. Top with lettuce, tomato and shredded Mexican cheese.
• 4
  To fold the crunch wrap, start with the bottom of the flour tortilla and fold the edge up over the center. Continue to work your way around, folding the flour tortilla over the center fillings. There will be a spot left open in the center; cut a piece of another flour tortilla and tuck it in the center, so it's fully covered.
• 5
  Repeat with all remaining tortillas, tostadas and fillings. You'll have 6 crunch wraps total.
• 6
  Spray a large, non-stick skillet with cooking spray. Heat over medium heat. Place one crunchwrap seam-side down onto the skillet. Cook for 2 - 3 minutes, or until golden-brown. Carefully, flip over and cook other side until golden-brown. Repeat process with all crunchwraps. Serve immediatley.

Notes

• *If using corn tortillas, heat oven to 400° F. Place corn tortillas on a baking sheet and bake for 10 minutes or until crispy.

CHIC-FIL-A CHICKEN SANDWICH (COPYCAT)

So...I LOVE Chick-fil-A and when I found this recipe on pinterest I was super excited to try it! It turned out delicious, Mmmmmm. Plus they were pretty simple to make :) 

Prep Time:2 Hr Cook Time:10 Min Total Time:2 Hr 20 Min

Serves 4

Ingredients

• 2 boneless, skinless chicken breasts
• 1/2 cup dill pickle juice
• 2 eggs
• 1/2 cup milk
• 1 cup all-purpose flour
• 2 Tablespoons powdered sugar
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1 cup peanut oil (or vegetable oil)
• 4 Hamburger buns
• pickles slices
• romaine lettuce
• tomato slices

Instructions

• 1
  Slice each chicken breast in half, lengthwise, to form 4 thin cutlets. Place chicken in a large ziplock bag and pour in pickle juice. Seal bag shut and place in the refrigerator. Marinate for 1 - 2 hours.
• 2
  Heat oil in a large non-stick skillet to 350° F.
• 3
  In a small bowl, whisk together eggs and milk.
• 4
  In a separate bowl, combine flour, sugar, salt, pepper, paprika and garlic powder.
• 5
  Remove chicken from pickle juice. Dip each piece in the egg/ milk mixture, and then into the flour mixture. Coat well. Shake off excess flour.
• 6
  When oil is ready, fry 2 pieces at a time for 3 - 4 minutes on each side. You want it cooked through on the inside, and the outside should be golden-brown. Place chicken on a paper-towel lined plate to absorb excess oil.
• 7
  Repeat with other 2 chicken cutlets.
• 8
  Serve chicken on toasted buns with pickles, lettuce and tomato. Enjoy!

Strawberry Shortcake

My visiting teacher in our provo ward brought us this dessert after Bailey was born. It's Delicious!

Pudding:

2 small pkgs of vanilla instant pudding

3 cups of milk

1 pkg cream cheese

Directions:

Soften cream cheese and mix that first so it doesn't get clumsy. Then add the pudding and milk. Put in fridge until it sets. 

Serve with store-bought(Costco) pound cake and freshly sliced strawberries. 

Chocolate Bundt Cake

Ingredients:

1 Betty Crocker Devils Food Cake
1 small box Devils Food instant chocolate pudding
1 cup sour cream
1/2 cup veg oil
1 bag (11oz) milk chocolate chips
1/2 cup warm water (hot)
4 eggs


Directions:

Blend all ingredients
Bake at 350 degrees for 40-42 minutes
It can be a little gooey when you pull it out. 
Don't over cook! 
Cool, remove from pan and sprinkle with powdered sugar.


Recipe from Merrilee Gottfredson

Rolls

Ingredients

1/3 cup water
1 cup milk (1%)
3 Tbsp. honey
4 Tbsp. unsalted butter, softened or melted
2 tsp. salt
____________
3 1/2 cups bread flour
2 1/4 tsp. rapid rise yeast. 


Put into bread maker to that ingredients can mix and dough can rise. 

Take dough out of bread maker and make into rolls. 
Bake in oven. 


Recipe from Lisa McCoy

Cookie Salad

Ingredients:

1 small vanilla instant pudding box
1 cup buttermilk
1 8oz coolwhip
1 can mandarin oranges
1 can pineapple chunks
1 package Fudge Striped cookies


Directions:

Empty vanilla pudding box into large bowl. Add buttermilk and coolwhip. Mix well. 
Drain mandarin oranges and pineapple. Add to coolwhip mixture. 
Last, break apart each cookie into 6 pieces. Add to mixture.

I make this ahead of time and refrigerate till we eat that night. 
Enjoy! 

Cinnamon Caramel Corn w/ Pecans & White Chocolate

Ingredients:

12 cups popped popcorn
1 cup pecans chopped
1 cup brown sugar
3/4 tsp. cinnamon
1/4 cup Karo syrup (or honey)
1/2 cup butter (1 stick)
1 tsp. vanilla
1/2 tsp. baking soda

3 squares almond bark (4oz) or white choc. chips 
*I use 4 squares almond bark


Directions:

Preheat oven to 250 degrees

Place popcorn and chopped pecans in a large bowl and set aside.

Combine brown sugar and cinnamon in a 2 liter capacity microwave safe bowl. Mix well. Chop butter into chunks and place on top of sugar mixture. Pour Karo syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more. 

Remove from microwave and add vanilla and baking soda. Stir to combine. Mixture will foam and rise. Pour caramel mixture over popcorn and pecans and stir very well so everything is well coated. 

Spread popcorn mixture onto a foil-lined jelly roll pan (cookie sheet). Place in oven and bake for 30 minutes, stirring every 10 minutes. 

Remove from oven and spread out on a large piece of parchment, waxed paper, or foil. 

Melt almond bark according to package instructions. Drizzle over popcorn mixture. When almond bark is hardened and popcorn is cool, break into chunks and enjoy!