BREAKFAST BURRITOS

BREAKFAST BURRITOS
These are really good.  Love making a big batch and keeping some in the freezer.  Some times I add spinach to the eggs.  I would also like to try adding frozen tater tots hoping they would warm up enough when cooking burrito in the oven.  I like to eat them with Taco Sauce.

 http://fabulesslyfrugal.com/fabuless-freezer-cooking-breakfast/

UPDATE: This is seriously one of my families favorite meals for dinner, breakfast or lunch.  I like to make lots and freeze.  I think they taste better once they have been frozen and reheated.  We like the sausage links instead of ground sausage.  This last time I got one package regular and one package bacon flavored.  Each burrito got one of each. Yum!  Also my favorite cheese combo is sharp cheddar and monteray jack.  I put a little in each.  Yum!  We like to have with fruit salad and potato rounds or tots.

UPDATE: Made these to eat on a trip to WA for Lexi's baby blessing.  Lisa had the idea of adding green chilies - must try!
 
FOR ONE FAMILY
1 to 1 1/2 lbs ground sausage cooked
12 eggs scrambled ( salt and pepper) 1 cup shredded cheddar
1 cup shredded pepper jack (any cheese will work)
8 burrito size tortillas
 
FOR SIX FAMILIES
6 – 9 lbs ground sausage
72 eggs scrambled w/ salt/pepper
6 cups shredded cheddar
6 cups shredded pepper jack
48 burrito size tortillas
TO PREP: Cook sausage, scramble eggs, shred cheeses.

TO PREPARE FOR FREEZING: Fill tortillas 1/4 cup cheese (half cheddar and half pepper jack), 1/2 cup eggs, 1/4 cup sausage. Wrap into burrito and then wrap in foil. Place wrapped burritos in freezer bag.

TO PREPARE AFTER FREEZING: Thaw. Bake at 350 for 10-15 minutes until cheese is melted and heated through. (Rotate halfway through baking) Could warm on grill, place wrapped burrito on grill. Rotate until warm through. Could heat in microwave, tortilla will be soft.


 I haven't the one below but it looks good.

http://fabulesslyfrugal.com/freezer-meal-recipes-breakfast-burritos/


This makes 12-18 burritos

• 1 pound ground pork sausage (bacon good too)
• 1 lb. frozen cubed Ore Ida potatoes
• 12 eggs, beaten
• 2 T. milk
• 1 tsp. salt
• 1/2 tsp. pepper
• 2 T. butter
• 2 10 oz. cans green chili sauce
• 12-16 burrito sized flour tortillas (I used regular size whole wheat tortillas this time and was able to make about 10 burritos.)
• 2 cups cheddar cheese, grated

To prep the burrito ingredients:
1. In a large skillet, brown the sausage. Remove from heat and drain excess fat. Set aside. Brown potatoes in oven by placing them on a baking sheet and broiling according to package instructions until crisp. Meanwhile, mix eggs, milk, salt and pepper together in a medium mixing bowl. Over medium heat, melt the butter in separate large skillet. Add egg mixture to skillet and scramble the eggs, removing from heat once the eggs are cooked but still moist. Warm green chili sauce over medium heat in saucepan until warmed through.
To assemble the burritos and prep to freeze:
2. Warm the flour tortillas on skillet or in the microwave until soft and flexible. Fill tortillas with 1/3 cup scrambled eggs, 2-3 T. sausage, and 1/3 cup potatoes. Top with cheddar cheese and green chili sauce according to taste. Fold tortillas snuggly into burritos. Wrap each burrito in plastic wrap, then place in freezer bags. Freeze.
On serving day:
3. Remove burrito from freezer and remove plastic wrap. Wrap in a paper towl and place in microwave on defrost for 3 minutes, then on high for 1 minute. Let cool and enjoy with sour cream or salsa!

NO KNEAD BREAD (5 LOAVES IN 2 HOURS)

http://fabulesslyfrugal.com/no-knead-bread-5-loaves-in-2-hours/

This is really good bread. Definitely a different way to make bread.  Jackson was able to make it.  When I made it I kept on forgetting every 10 minutes so it didn't turn out as well.

NO KNEAD BREAD (5 Loaves in 2 hours!)

Ingredients

• 5 cups hot water (hotter than bathwater, but not scalding)
• 4 tablespoons of yeast
• 1 cup oil
• 6 tablespoons sugar
• 2 tablespoons salt
• 8-10 cups of flour

Instructions

1. Mix all ingredients together, should be sticky, stir down from the outer part of the bowl inward every 10 minutes for 1 hour. keep covered.
2. put oil in bread pans. put dough in bread pans, cover & let rise for 1/2 hour. makes 4-5 loaves
3. bake at 375 for 30-35 minutes.
4. can also be used to make : cinnamon rolls, biscuits

TACO BELL CRUNCHWRAP SUPREME

TACO BELL CRUNCHWRAP SUPREME
We all really liked these.  Fun to make.  Kids can easily help (kinda like an assembly line).  We have made them twice once with beef and once with beans.  Would like to try chicken.  I like to do 1/2 of a tostada shell, it makes it easier to wrap.  Want to try the baja sauce.  Found a recipe on pinterest for it.  Still need to try it.  This would be fun to have with the missionaries or take to someone.

http://me.popsugar.com/food/Taco-Bell-Crunchwrap-Supreme-40822806

1 pound ground beef (refried beans good too)
1 packet taco seasoning mix
3/4 cup water
1 can nacho cheese (I have only used real cheese)
8 burrito-size flour tortillas
6 tostada shells (if you only use 1/2 - 3/4 it is easier to wap)
1 cup sour cream
2 cups lettuce, shredded
1 cup tomato, diced
1 cup Mexican cheese blend
Cooking spray (I used oil)
  
In a large skillet over medium-high heat, cook and crumble the ground beef until cooked through. Drain excess grease, and stir in the taco seasoning mix and water. Cook according to the package directions. 

Warm the nacho cheese sauce in a microwave-safe bowl. Place the flour tortillas on a large plate and microwave for 20 seconds to warm them. 

Lay 1 flour tortilla on a flat surface. Spread 1/2 cup of taco meat in the center of the tortilla, about 6 inches across. Drizzle with nacho cheese sauce, and top with 1 tostada shell or crispy corn tortilla. Spread a thin layer of sour cream over the tostada shell, and top with lettuce, tomato, and shredded Mexican cheese. 

To fold the crunch wrap, start at the bottom of the flour tortilla and fold the edge up and over the center. Continue to work your way around, folding the tortilla up and over the center fillings. If there is an open spot left in the center, cut a piece from an extra flour tortilla and tuck it underneath so the fillings are completely covered. 

Spray a large nonstick skillet with cooking spray, and heat to a medium heat. Place the crunch wrap seam-side down, and cook for 2-3 minutes or until the tortilla is golden brown. Carefully flip the crunch wrap over, and cook the other side until it is golden brown. Serve immediately. 

BAJA SAUCE

place in a blender or food processor:
1/4 or a red bell pepper
1 small jalapeno seeded, chopped
2 T diced onion

Mix:
6 tsp above mixture
1/2 c mayo
1/2 c sour cream
1 T vinegar
1/4 tsp pepper, garlic powder & cumin

SIT OVERNIGHT - VERY IMPORTANT!

GLAZED PEACH SCONES

GLAZED PEACH SCONES
http://honestcooking.com/glazed-peach-scones/
These are seriously the best scones ever!  I might even like them better the pumpkin ones.  Kylan was over and had one - he even liked them.

2 cups plus 2 T flour

• ⅓ cup brown sugar
• 1 Tbsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, cubed and cold
• 1 egg
• ¼ cup heavy whipping cream, plus more for brushing
• ¼ cup sour cream
• 2 tsp vanilla extract
• ½ cup fresh peaches, diced

Vanilla Glaze

• ½ cup powdered sugar
• 1 Tbsp vanilla extract
• 1-3 Tbsp heavy whipping cream

Instructions

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
2. In a bowl, mix together flour, brown sugar, baking powder, and salt. Once combined, cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs.
3. Whisk together heavy cream, sour cream, egg, and vanilla extract. Slowly add the wet ingredients into the dry ingredients, and mix until just combined.
4. Stir in the peaches, and mix until just combined.
5. On a well-floured surface, turn out the scone dough and pat into a small disk that's about a ½" thick. Cut into 6-8 slices, and transfer to the baking sheet. Brush each scone with just a bit of heavy cream.
6. Bake for 16-18 minutes, or just until golden brown. Allow to cool.

Glaze

1. Whisk together powdered sugar, vanilla extract, and 1 Tbsp of heavy cream. If the glaze is too thick, continue adding in heavy cream, one 1 Tbsp at a time, until it has reached the desired consistency. Pour over warm scones and enjoy!

ONE HOUR DINNER ROLLS

http://www.kleinworthco.com/2016/04/one-hour-dinner-rolls.html

ONE HOUR DINNER ROLLS

These are the best!  And really only took about an hour.

• 1½ cups warm water
• 1 tablespoon yeast (I used rapid yeast)
• 2 tablespoons sugar
• 2 tablespoons butter, softened
• 1 teaspoon salt
• 4 cups flour, more or less as needed (I used 3-3/4) - I used 3 really full cups
• 3 tablespoons melted butter
• sea salt flakes, for sprinkling on top

1. Using your mixer bowl, dissolve the yeast and sugar in the warm water and let stand for five minutes, or until foamy (if your bowl is chilled or your room is cool this could take longer)
2. Add butter, salt & 3 cups of the flour, and mix until combined.
3. Add additional flour, ¼ cup at a time, until the dough pulls away from the sides of the bowl and is slightly sticky to the touch (do not add too much flour!)
4. Let the mixer knead 3-5 minutes, until smooth.
5. Cover with plastic, place in a warm spot and let rise 20 minutes.
6. Preheat oven to 400 degrees & spray a 9 x 13 casserole dish with cooking spray
7. Punch down the dough & divide into 20 equal sized pieces (spray hands with Pam)
8. Roll each piece into a ball and space evenly in the prepared pan
9. Brush with melted butter, sprinkle with sea salt, and let rise for an additional 15-20 minutes Bake 13-15 minutes, or until golden brown ( you can turn on the broiler for about 1-2 minutes at the end to get a more golden top)
10. Remove and brush with butter
11. Let cool slightly before serving.

HOMEMADE PIZZA SAUCE

Homemade Pizza Sauce

This recipe is very adaptable so feel free to play around with the different seasonings and amounts. I usually forego all measuring utensils and just sprinkle in until it feels right.

http://www.melskitchencafe.com/homemade-pizza-sauce/

INGREDIENTS

• 1 (14 1/2-ounce) can diced tomatoes, undrained
• 1 (6-ounce) can tomato paste
• 1 teaspoon sugar
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic salt
• 1/2 teaspoon dried basil
• Pinch of crushed red pepper

DIRECTIONS

1. Combine all ingredients in food processor or blender and blend until desired consistency. I leave mine slightly chunky. You can adjust the seasonings to taste. This recipe is open to interpretation. Use what you like, taste it along the way and it is sure to be delicious!