Marie The Chee

Copycat Crunchwrap Supreme Ingredients: - ½ pound extra-lean ground beef - 1 tablespoon taco seasoning - 8 large flour tortillas (4 for the base, 4 for cutting into smaller tops) - ½ cup jarred nacho cheese sauce or queso (optional) - 4 tostadas (crispy flat corn tortillas) - ½ cup sour cream - 1 cup iceberg lettuce, finely shredded - 1 plum tomato, deseeded and diced - 2 cups cheddar cheese, shredded - Cooking spray Instructions: 1. Cook the beef: Heat a medium skillet over medium-high heat. Add the ground beef and break it up with a wooden spoon. Sprinkle the taco seasoning over the beef and stir to combine. Cook for 7-8 minutes until the beef is fully cooked and no pink remains. Remove from heat and set aside. 2. Prepare the small tortillas: Stack 4 of the flour tortillas on top of each other. Place a tostada in the center of the stack to use as a guide. Using kitchen scissors, cut around the tostada, leaving about ½ inch of extra space around the edges. This will create 4 smaller tortillas that will serve as the tops of your crunchwraps. Set these aside. 3. Begin assembly: Lay out the 4 remaining large flour tortillas on a clean work surface. In the center of each tortilla, place about 2 tablespoons of the seasoned beef, spreading it in a circle slightly smaller than the tostada. Leave plenty of room around the edges for folding. 4. Add first layer of fillings: Drizzle 1-2 tablespoons of nacho cheese or queso sauce over the beef on each tortilla (if using). If you're not using nacho cheese, you can add a bit more shredded cheddar instead. Place a tostada firmly on top of the beef and cheese layer on each tortilla. 5. Add cold toppings: Spread about 2 tablespoons of sour cream over each tostada in a thin layer. Top with a small handful of shredded lettuce and some diced tomato, dividing these ingredients evenly among the 4 crunchwraps. Sprinkle a generous portion of shredded cheddar cheese over the vegetables. 6. Complete assembly: Place one of the smaller flour tortillas on top of each stack of fillings. Starting with one section, fold the edge of the large bottom tortilla up and over the smaller top tortilla. Continue folding in sections, working your way around in a pleated pattern, until all of the edges are folded over the center. The folds should overlap slightly to seal in the fillings. 7. Cook the crunchwraps: Spray a large skillet with cooking spray and heat over medium heat. Carefully place a crunchwrap seam-side down in the hot skillet (the folded side should be against the pan to seal it). Cook for 2-3 minutes until golden brown and crispy. Flip carefully and cook the other side for another 2-3 minutes until crispy. Repeat with the remaining crunchwraps, cooking 1-2 at a time depending on the size of your skillet. 8. Serve: Remove the crunchwraps from the skillet and let them cool for about 1 minute. Cut each crunchwrap in half diagonally to reveal the layers inside. Serve immediately while still hot and crispy.

Cheesy Onion Rings Ingredients: - 1 large onion, sliced into thick rings - 8 mozzarella cheese sticks - 1 cup milk - 1 egg, beaten - 1 cup Panko bread crumbs - 2 cups cooking oil - Toothpicks for securing - 1 teaspoon baking powder - 1 cup all-purpose flour - 1 teaspoon fine salt Instructions: 1. Prepare onion and cheese: Pair two slices of onion rings - one larger than the other with space between them when the smaller is placed inside the larger. Slice mozzarella cheese to fit the space between the rings. Place cheese between the onion pieces and secure with a toothpick. 2. Heat oil and prepare dry mix: Heat oil in a deep cooking pot. Combine all dry ingredients (flour, baking powder, salt) in a bowl and mix well. Dredge all onion rings in the dry mixture and place on a wire rack. 3. Make batter: Combine milk and beaten egg, mix well. Pour this mixture into the bowl with remaining dry ingredients and mix until a batter is formed. 4. Coat onion rings: Dip the onion rings in the batter mixture, then place back on the wire rack to let excess batter drip. Coat with Panko breadcrumbs. 5. Fry until golden: Fry one side until golden brown, then turn over and fry the opposite side until golden brown. 6. Serve: Remove toothpicks and serve warm with marinara sauce. Share and enjoy!

Sausage Gravy Breakfast Pizza Ingredients: - 2 packages crescent rolls - 1 package cooked sausage crumbles (Jimmy Dean recommended) - 1 envelope country gravy mix - 6 eggs - 2 tablespoons milk - ½ teaspoon salt - ¼ teaspoon black pepper - 1 tablespoon butter - 8 oz shredded cheddar cheese - 4 oz shredded pepper Jack cheese Instructions: 1. Prep crust: Preheat oven to 375°F and grease a round pizza pan. Arrange crescent dough triangles in a circle, pressing seams to seal and form a crust. Bake 11-13 minutes until golden. 2. Make sausage gravy: Prepare gravy mix according to package directions. Stir in cooked sausage crumbles and set aside. 3. Cook eggs: Whisk eggs, milk, salt, and pepper together. Scramble in a buttered skillet until nearly set but still slightly creamy. 4. Assemble pizza: Spread sausage gravy evenly over the baked crust. Top with scrambled eggs and sprinkle both cheeses on top. 5. Bake until bubbly: Bake for 5-10 minutes until cheese is melted and bubbly and eggs are fully set. 6. Rest and serve: Let rest for a few minutes to set, then slice and enjoy!