Fat Tuesday Recipe Links

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Alas, I haven’t created any recipes for Fat Tuesday.  We’re in Washington state until the first of March so I’m kind of out of my element.

BUT I figure the next best thing is to share some links to Fat Tuesday recipes of other Foodbuzz Food Bloggers!

For Fat Tuesday breakfast I don’t think you could go wrong with Baking Serendipity’s Fat Tuesday Pancakes featuring several delicious looking pancake recipes plus a Blood Orange Sauce which would be divine over any of the recipes.

How about Bananas Foster…That Skinny Chick Can Bake has posted this New Orleans style dish.  She mentions in the post that “…This easy, yet decadent dessert was created in 1951 by Paul Blange at Brennan’s Restaurant”.

The Brown Eyed Baker is sharing her recipe for the Traditional King Cake.  It’s a “yeasted sweet dough spread  with cinnamon sugar filling and rolled up into a circle.”

For the entree?  Well, Jefferson’s Table has a delicious looking Shrimp Etouffee.   It’s served with Lemon-Mace White Fluffy Rice.  Mmmm.

So Happy Fat Tuesday…go enjoy these treats before tomorrow…then, let the fasting begin!

Thanks to Flickr photographer Garland Cannon  for the King Cake artwork.

Cookies for your Valentine

I call these cookies Cherry Almond Butter Cookies.  They’re simply delicious!  Almost a shortbread, actually.  That buttery, almond taste is velvety smooth.  The almonds and dried cherries give them a chewy and crunchy texture all at once.  It’s a recipe inspired by a chocolate chip cookie recipe on a Land ‘O Lakes butter package.  You can find that recipe HERE.

I first made them as a challenge for Squidoo.  We were asked to create a recipe for Valentine’s Day and this was my entry.  Since I loved the texture and the buttery taste of that cookie (without the chocolate)  I thought using pure almond extract instead of vanilla and dried sweet cherries and almonds instead of chocolate would be perfect.  I modified some of the ingredients and made a drop cookie that was as delicious as I imagined it would be!

Today I decided to try my hand at rolling out the chilled dough and cutting the cookies with a heart shaped cookie cutter.  Worked like a charm!

Two recipes in one.  Love it.

Cherry Almond Butter Cookies

1-1/2 cups softened butter
1 cup granulated sugar
1 cup firmly packed dark brown sugar
2 eggs
1 teaspoon pure almond extract
4 cups all-purpose flour
1 teaspoon Baking Powder
1 teaspoon baking soda
1/4 teaspoon salt
5 ounces dried sweet cherries (about 1-1/2 cups)
1 cup sliced almonds

2 cups sifted confectioner’s (powdered) sugar
2 or 3 tablespoons water


Preheat oven to 375 degrees F.

Finely chop the dried cherries and set aside. Lightly chop the sliced almonds. Set aside.

In a medium bowl, combine the flour, baking soda, baking powder and salt. Set aside.  In a large bowl, combine the butter and both sugars and beat at medium speed until very creamy, scraping bowl once or twice.

Turn mixer to low speed and gradually add the flour mixture until well mixed. Fold in the chopped cherries and the almonds.

Chill dough for about one hour or until firm enough to not be sticky.  Line a cookie sheet with parchment.

Roll the dough to almost 1/4 inch thick and cut with a heart shaped cookie cutter.  You might need to trim them if any large pieces of cherry are sticking out.  Place 2 inches apart on the  cookie sheets. Bake for 10 to 12 minutes until very lightly browned. DO NOT OVER BAKE.  Gently remove cookies to cooling racks.

These are wonderful just as they are but they’re pretty with a drizzle of glaze, as well.

To prepare the glaze or icing:

Mix powdered sugar with water, 1 tablespoon at a time until smooth and of a glazing consistency. Drizzle the icing over the cooled cookies.

Artisan Bread – Impossible to Ruin Recipes!

If you love those beautiful but expensive artisan breads that are all the rage these days, you are in for a treat. This bread recipe will change forever your vision of homemade bread. You will love the actual making of the bread as much as the irresistible deliciousness (my word) of the baked loaf. Count on it.

The best part? You cannot ruin this recipe.** It looks complicated but it’s not. You will be amazed at the simplicity of this recipe. Five-Minute Artisan Bread is exactly the right name.

A lovely loaf of Five-Minute Artisan Bread

I first saw this recipe in our newspaper (The Minneapolis Star Tribune) a lonnnng time ago. I clipped it out and put it in with dozens and dozens of other recipes that I have clipped from newspapers and magazines.

I recently hauled out my stash of recipe clippings and found this recipe. Now, if you can read the date on the top of the clipping (click on the photo to enlarge it), you’ll understand the scope of my stash of recipes. It’s not pretty.

So I thought it was a sign that I should try my hand at bread making 101. Good decision. Here’s the recipe from the newspaper clipping. Note that you can also make Sticky Buns!  My personal notes are in italics.

(Makes about 4 loaves)

Note: This recipe must be prepared in advance. Adapted from Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois. (Both from Minneapolis!)

1-1/2 tbsp. granulated yeast (about 1-1/2 packets)
1-1/2 tbsp. kosher salt
6-1/2 cups unbleached flour, plus extra for dusting dough


In a large plastic resealable container, mix yeast and salt into 3 cups lukewarm (about 100 degrees) water, Using a large spoon, stir in flour, mixing until mixture is uniformly moist with no dry patches.

Do not knead. Dough will be wet and loose enough to conform to shape of plastic container (well, not necessarily…mine was not so wet or loose, initially, but it didn’t seem to matter. It loosened up while it was rising).

Cover, but not with an airtight lid. Let dough rise at room temperature, until dough begins to flatten on top or collapse, at least 2 hours and up to 5 hours.

My second batch…see the baked loaf in the background?

(At this point, dough can be refrigerated up to 2 weeks; refrigerated dough is easier to work with than room-temperature dough, so the authors recommend that first-time bakers refrigerate dough overnight or at least 3 hours.)

When ready to bake, sprinkle cornmeal on a pizza peel (I do not have a pizza peel so I used one of my many wooden cutting boards.) Place a broiler pan on bottom rack of oven. Place baking stone on middle rack and preheat oven to 450 degrees, preheating baking stone for at least 20 minutes. (I didn’t have a baking stone for my first batch so I used a heavy cookie sheet. Have since purchased an inexpensive one which works fine.)

Sprinkle a little flour on dough and on your hands. Pull dough up and, using a serrated knife, cut off a grapefruit-size piece (about 1 pound or about 1/4th of the dough).

Working for 30 to 60 seconds (and adding flour as needed to prevent dough from sticking to hands; most dusting flour will fall off, it’s not intended to be incorporated into dough), turn dough in hands, gently stretching surface of dough, rotating ball a quarter-turn as you go, creating a rounded top and a bunched bottom. (okay, my hands were quite sticky and my shaping of the dough was not as perfect as this description. Didn’t seem to matter, luckily.)

Place shaped dough on prepared pizza peel and let rest, uncovered, for 40 minutes. Repeat with remaining dough or refrigerate it in lidded container. (Even one day’s storage improves flavor and texture of bread. Dough can be frozen in 1-pound portions in airtight containers and defrosted overnight in refrigerator prior to baking day.)

Dust dough with flour.*** Using a serrated knife, slash top of dough in three parallel, 1/4-inch deep cuts (or in a tic-tac-toe pattern). (I just slashed it once…it was just great that way.)

Slide dough onto preheated baking stone. Pour 1 cup hot tap water into broiler pan and quickly close oven door to trap steam. Bake until crust is well-browned and firm to the touch, about 30 minutes. Remove from oven to a wire rack and cool completely.

Well, I was immediately hooked on this wonderful bread baking adventure. Took me about five minutes to decide that I HAD to have this book. Bought it that very day. I was amazed at the variety of breads you can bake with this very same technique. You can add herbs to the recipes, too. You can make bagels, beignets, sticky buns, flat breads, pizzas and more.

Zoe has a blog called Zoe Bakes. Lots of good recipes, tales of her travels, etc.

You really need your very own copy of Artisan Bread in Five Minutes a Day. You’ll first want to visit Zoe and Jeff’s Blog. Jeff is actually a physician. You can read about both of them if you click on the Authors and Books link. There’s also a page on that blog with the master recipe.

This is a picture of the “Light Whole Wheat Bread” recipe in the book. Same technique, slightly different ingredients. I just whipped this up a couple of days ago. Makes a delicious sandwich loaf.

You can bake this in a regular bread pan, too, but I like the freeform loaves.

Now, to interpret my asterisks:

** You cannot ruin this recipe. First try I didn’t used unbleached flour. I didn’t realize you needed it and only after re-reading the recipe did I notice that little rule. It was still very good but much better using the unbleached.

Another time I dropped my nice little formed loaf onto the hot oven door as I was trying to slide it onto the baking stone (a good reason to purchase a pizza peel). Aghast, I scraped it up, slapped it on the stone all disfigured (poor thing), actually took the time to try scraping the dough off the oven door…what a mess! Set off the smoke alarm, even. It STILL turned out great!

***If you want a chewier crust, brush the loaf lightly with water before slashing the top and sliding it into the oven.

Next bread book that I get is going to be their new one…Healthy Bread in Five Minutes a Day. More whole grains and fruits and vegetables are used in the recipes.

This recipe is the perfect bread to serve when you entertain. Even if it’s just you, some cheese and a glass of wine. That’s entertaining, right?

How about making this for gifts? For someone new to the neighborhood, for example. Or to bring to a pot luck dinner. They’ll think you slaved away for hours!

Please let me know if you try this. I hope you do. Have fun. Be creative.

And now I’m headed to the kitchen for some cheese and to open a bottle of wine.

Milanese Pot Roast

Scrumptious Milanese Pot Roast*

The Minneapolis Star Tribune has a Taste section in the Thursday newspaper that reviews great restaurants in the Twin Cities (and I don’t think there’s another city in the USA with better restaurants).  That’s where they also print great recipes.  It’s the section I always pull out and save.

A few weeks ago there was an easy to do crock pot recipe perfect to put together when time is of the essence.  Time was not of the essence that particular day but I decided to make it, anyway!

It was so delicious that it seems only fair to share.

Milanese Pot Roast
Adapted from Star Tribune/Taste/Recipes

1 tbsp. olive oil

1 (3 to 4 lb.) boneless beef chuck roast
Salt and pepper to taste

1 onion, chopped
1 large carrot chopped
1 rib celery chopped
1 (14.5 oz.) can chopped tomatoes, drained
4 garlic cloves, finely chopped, divided

1 c. dry white wine
2 bay leaves

3 tbsp. finely chopped parsley
1 tsp. grated lemon peel

1)  Heat the oil until hot in a large, heavy skillet over medium high heat (I love my cast iron skillet for this).  Season the beef generously with the salt and pepper and sear in the oil, turning once or twice, until very browned on all sides.  This should take 10 or 15 minutes.

2)  Place the chopped vegetables (onion, carrot, celery and tonatoes) and just 3 of cloves of chopped garlic int he bottom of the crock pot.  Put the browned roast on top of the vegetables.

3) Deglaze the skillet with half of the wine by bringing it to a boil and scraping the skillet to dissolve any browned bits.

Pour this over the beef roast along with the reminder of the wine and top with the bay leaves.

Cover and cook 8 to 10 hours on the low heat setting or until beef is fork tender.  (I set my crock pot on high heat for a couple of hours and then turned it to low…took about 3 more hours).

Meanwhile, stir together the last clove of garlic (chopped), the parsley and the grated lemon peel.  You will have about 1/4 cup of gremolata.

Remove the beef to a large platter and cover with foil to keep it warm. Divide the pot roast into about 8 portions.

Purée about half of the sauce in a blender to thicken.  Stir it back into the crock pot along with about half of the parsley mixture.

(You could also use an immersion blender to puree the sauce right in the crock pot.  )

Stir about half the parsley mixture into the sauce and spoon the sauce over each portion.  Garnish with the remaining parsley mixture.

I served this with whipped potatoes but The Star Tribune also suggests serving this with polenta.  I’m sure that would be excellent and maybe one day I’ll do that.

Taste also suggests this:
“Mix any leftover parsley gremolata with mayo and slice the cold beef to make a memorable sandwich the next day.”   We’ll have to try that the next time I prepare this recipe.  And I WILL be preparing this recipe, again.

As an aside…I only had one bottle of white wine at the time.  It was a white table wine that was given to us by Jen’s partner, Doug Talalla, a very fine artist.  He’s a commercial artist and a fine artist.  (I’m a huge fan.)

Doug had a show at his art gallery and he and Jennie purchased lots of  “Two Buck Chuck” varieties to serve to the guests.  This was left over and since Jen and Doug don’t drink, they gave it all away!  

So Green Fin is what I used in this recipe.  I must admit that I served a little to myself, as well…not too bad, actually.  I don’t remember what varieties made up the blend but it was reminiscent of a Riesling, in my humble opinion.

I follow Jason’s Wine Blog  and he has a very fine review of Green Fin.  It’s made entirely of organic white grapes…read the post at his link for more info.

So there you have it…a fine recipe and a few useful links.  I am preparing this recipe again, tomorrow.  We’re at our daughter’s house in Kansas until Saturday.  I noticed a lovely pot roast in her refrigerator and offered to make dinner, tomorrow!

*Note:  I’ll be shooting a photo of the finished roast tomorrow, too.  Then I’ll replace the shot at the beginning of the post which happens to be courtesy of Flickr photographer Stu Spivack

Almond Triangles

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This recipe appeared in the Minneapolis Star Tribune a couple of years ago just before Christmas.  It was the grand prize winner in an annual contest the newspaper sponsors each year looking for unique holiday cookie recipes.  I wish I could think of the name of the winner…she deserves all the credit for this gem of a recipe.
I fully intended to make them as a Christmas cookie but through clever procrastination and getting ready to leave for our trip, I didn’t.   Clever procrastination because the recipe looks kinda time consuming…it’s not a recipe to throw together at the last minute.  It’s not a difficult recipe, though.  If it looked difficult I might have just thought, “Well, this looks yummy!” and that would have been the end of that.
So I tossed the newspaper page in with the recipe books I wanted to bring.  Thank goodness!  I made them a few days ago during a really, really rainy day.  Good decision!
I think they need a day to “cure” or whatever you want to call it.  They’re better the next day.  The winner of the contest said that they freeze well which is fortunate because if I don’t stick the rest of them in the freezer I will eat them all.
These buttery, rich cookies would be fabulous to give as a gift in a pretty tin or cookie box.  Not just for the holidays, either.  An any time gift.
NOTE:  I recommend reading the entire recipe before starting.  I almost beat all four sticks of the butter at once which would have been a disaster.  Also, when I added the almonds I was convinced that there were waaaay too many almonds and you could probably get by with a few less.  But, in the long run, there really weren’t too many.
Here’s the recipe:
Almond Triangles
2 cups (4 sticks) unsalted butter, at room temperature, divided
3/4 cup granulated sugar, divided
1 egg
3/4 teaspoon almond extract
1/2 teaspoon salt
2-3/4 cups flour
1 cup packed brown sugar
1/3 cup honey
1/4 cup heavy cream, at room temperature
1 lb. (about 5-1/4 cups) sliced almonds
Carefully line a 10- by 15-inch jellyroll pan (or rimmed cookie sheet) with aluminum foil, shiny side up.
To prepare dough:  In a bowl of an electric mixer on medium-high speed, beat 1 cup (2 sticks) of the butter until creamy, about 1 minute.  Gradually add 1/2 cup of the granulated sugar and beat until light and fluffy, about 2 minutes.
Add egg, almond extract and salt, and beat until thoroughly combined.  Reduce speed to low, add flour and mix until just incorporated.
Press dough evenly into pan and push dough up sides.  Cover with plastic wrap and refrigerate 30 minutes.
Preheat oven to 375 degrees.  Using a fork, prick dough in 20 to 24 places all across the dough and bake 10 minues.  Remove from oven and transfer to a wire rack to cool.
To prepare topping:  In a large saucepan over medium heat, combine brown sugar, honey, remaining 1 cup (2 sticks) of the butter and remaining 1/4 cup granulated sugar.  Cook, stirring occasionally, until the sugar dissolves.
Increase heat to medium-high, bring mixture to a boil, and cook for 3 minutes without stirring.  Remove from heat and stir in cream.  Stir in almonds.
Spread almond mixture evenly over crust.  Return pan to oven and bake until bubbling, about 15 minutes.  Remove from oven and transfer pan to a wire rack to cool  While bars are still slightly warm, cut into triangles.

Gluten Free Caramel Corn

Gluten Free Caramel Corn – Yum!
Last year, I needed a recipe for a gluten free snack to take to a party and found this recipe at About.com. I’ve made a ton of it since then…makes a great gift if you scoop it into a cellophane bag and tie it closed with a ribbon.


Prep Time: 15 minutes
Cook Time: 1 hour

5 quarts fresh popcorn
1/2 cup agave syrup OR light corn syrup
2 cups brown sugar
2 sticks (1 cup) butter
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1 teaspoon baking soda

Preheat oven to 250°

  1. Pop 5 quarts of popcorn and place in a large roasting pan.
  2. Put butter, sugar, agave syrup OR corn syrup and cream of tartar in a large pan. Over medium heat, melt the mixture, stirring to prevent burning.
  3. Bring to a boil and cook for 5 minutes, stirring occasionally. Remove from heat.
  4. Add vanilla and baking soda and stir to mix.
  5. Carefully pour this mixture over the popcorn. Gently stir to thoroughly coat the popcorn.
  6. Bake for 1 hour, stirring every 15 minutes.
  7. Remove and pour on a large baking sheet to cool. Use a spatula to separate the warm clumps.

To freeze. Cool caramel corn completely. Seal tightly in freezer bags. Bring to room temperature to serve.

Gluten Free Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

Grandma K’s Homemade Salami

This recipe hails from my wonderful late mother-in-law (who would be 104 years old!).  No idea where she got the recipe but it’s probably at least 50 years old.  Just guessing.

It’s terrific for a couple of reasons…first of all, people are amazed that you can actually make salami from scratch.  It’s so good that you’d swear it’s from a high end deli.  And, it’s not difficult to put together.  Takes about three days but it freezes beautifully so you can make a couple of batches, freeze them and you’re good to go!
So without further ado…here’s the recipe:

5 lbs medium grade ground beef  (we use 85% lean)
2 1/2 teaspoons mustard seeds
2 1/2 teaspoons coarsely ground pepper
5 rounded teaspoons Morton Tender Quick Salt*
1 teaspoon garlic salt
1 teaspoon hickory smoked salt
Combine all seasoning ingredients and sprinkle over the ground beef.   Mix very well with very clean hands!  Cover and refrigerate for two days mixing/kneading three times during this period.
Shape into five or six firm rolls (knead well).  
Cover a broiler rack with aluminum foil and punch holes in it.  Place rolls on the foil and bake for 8 hours at 170 degrees F.
Remove from the oven and allow to cool.  I gently wipe each roll with a paper towel to remove any grease but there’s really not much at all.  I wrap each roll in waxed paper and then in aluminum foil to freeze.
Everyone who has ever tasted this has requested the recipe.  It’s that good!

*NOTE:  For the hunters out there, you could make an outstanding venison salami using this recipe, don’t you think?  

*Here’s a link to Morton Tender Quick Salt on Amazon in case you need to order it. But it should be available at your local grocery store, too.

Grandma Verna’s Sugar Cookies

A very special cookie recipe in out house, this recipe is from my husband’s cousin’s grandmother.  Grandma Verna is no longer with us but if she were, she’s be well over 100 years old.  So I don’t know where she got this recipe but you can bet it’s probably been handed down through the generations.

But enough about that…here’s the recipe:

Grandma Verna’s Sugar Cookies
What you need:

1 cup sweet butter

1 cup granulated sugar
2 large eggs, well beaten
1 teaspoon vanilla

3 cups all purpose flour
1-1/2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt

What you do:
Preheat oven to 350 degrees F.

Thoroughly blend butter, sugar, eggs and vanilla.
Add the flour, cream of tartar, baking soda and salt.  Mix well.

Cover and chill the dough 30 minutes or until ready to bake.  Divide the cookie dough in half.  Keep one half chilled while you roll the other.

On a floured surface, roll to about 1/8 inch thickness.  Cut with cookie cutters of your choice.  Place on ungreased baking sheet and bake until just starting to turn golden about 8 minutes.

Cool on a wire rack, then frost and decorate however you like!  I generally coat each cookie with a thin layer of decorator’s icing and sprinkle with colored sugar or other decorative sprinkles.

Blogger Mom On Time Out has a great post on how to make colored sugar.  It’s easy to do and her photos are so pretty they could be art prints!

Tip: Keep flour in old spice shaker and use for dusting cookie cutting board

Decorator’s Icing

Mix 2 cups confectioner’s sugar with 1 tablespoon of water and add a teaspoon at a time until you have a thin spreading consistency.

Sugar Cookie Dough in a Roll
Slice & Bake Sugar Cookies

One nice thing about this recipe is that if you don’t have the time or don’t want to spend forever cutting out all the shapes (but isn’t that the most fun?), you can roll the dough into cylinders, wrap them in waxed paper or plastic wrap and store them in the refrigerator or freezer.  When you want to bake a batch, simply slice them into rounds, place on a baking sheet, bake, ice and decorate!

Holiday Decorating – Simplified

Because we’re not going to have any guests, this Christmas, I’ve decided to scale back on the holiday decorating.  We’ll have a tree, of course.  I like sitting at night with just the tree lights glowing.

But I’ve learned that you don’t have to have lots of expensive holiday decor in order to have a holiday ambiance.  This all started years ago when I couldn’t afford much.  Now I’ve come to love the simplicity of some of these little “tricks”.

 The first thing I do is remove most of the non-Christmassy stuff.  The worst part about doing that is finding a place to stash it all until after the Holidays you can try this out.  P.S. Don’t look under the beds.

One thing that I do every year that is inexpensive and effective is tie a large ribbon around the lamp bases.  The first photo shows that I did not remove anything at all from that table.  I just tied a bow around the lamp.  Jack gave me that cloisonne vase about 30 years ago and the little box looks nice with it plus they almost look Holidayish.  Christmassy and Holidayish are not in the dictionary but are just the words I’m looking for so….

Anyway, at the end of the season I just roll the ribbons up and tuck them in with the rest of the ornaments.  Just thought you might find that useful.

Now I’m going to go see what else I’ve got stashed away that I can reinvent for the holidays!

This is an updated version of a 2009 Lake Mary Musings  holiday post.  It kind of qualifies as a crafty idea so I’m putting it on this new blog!  

Bean Burritos – A Vegetarian Recipe

This is a really delicious recipe for burritos from Martha’s Everyday Food  magazine from … dare I admit it? …November of 2005!!  Yep, I’m a magazine junkie.

I’ve tweaked the original recipe and have noted that where appropriate.
3/4 cup rice (brown or white – I used brown) Cook rice according to directions.
In large saucepan, heat 2 Tablespoons olive oil over medium heat.
2 medium onions (yellow or white), chopped
4 garlic cloves, minced
1 jalapeno chile, chopped (ribs and seed removed for less heat – which I did)
OR 1 small can of green chiles…mild, medium or hot…your choice.
1/2 teaspoon ground cumin
coarse salt and ground pepper
Cook, stirring occasionally, until golden, 10 to 12 minutes. (It really does take that long.)
3 Tablespoons tomato paste, and cook, stirring for 1 minute.
3 cans (15 oz. each) pinto beans, drained and rinsed, and 1-1/2 cups water; bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until thickened, 10 to 12 minutes.
Add 1 can (14 oz.) black beans, drained and rinsed.  Remove from the heat and stir in 6 chopped green onions.
(The original recipe called for 1 box (ten oz.) frozen corn kernels; cook to heat through, 2 to 3 minutes.)
Heat 8 flour tortillas (10-inch burrito size) one at a time in a dry skillet over medium heat. Turned them once or twice until hot;
To assemble the burritos, mound 1/4 cup rice, 3/4 cup bean mixture and 1/4 cup of Monterrey Jack Cheese (you will need 2 cups shredded cheese for this recipe) on one side of tortilla.

Fold and hold in the sides. Starting from filled end, holding sides in as you work, tightly roll into a bundle.

Place on a baking sheet, seam side down, and prepare remaining burritos. Put them in the freezer until frozen (duh) and then remove them, wrap them individually and place back int he freezer.

Reheating from frozen: There are three ways to reheat these according to the recipe.

Frozen 3 months ago…reheated today.  Mighty tasty!

Microwave and Oven: Remove frozen burritos from plastic wrap. Place on a microwave-safe plate: Microwave on high for 3 minutes. Transfer to baking sheet: bake at 450 degrees until crispy, about 10 minutes. (This is Martha’s favorite “quick” method.)

Microwave only: Remove from…yadda, yadda, yadda. Place on microwave-safe plate, covered with a microwave-safe bowl, and defrost at high power for 3 to 4 minutes; uncover, and microwave on high, 3 to 4 minutes longer.
Oven only: Remove from…blah, blah, blah. Rewrap individually in aluminum foil. Place on a baking sheet; bake at 450 degrees, 40 minutes; remove foil, and bake to crisp, a5 to 10 minutes.
NOTE: To reheat defrosted burritos, remove any wrapping and bake for 10 minutes.
Serve with sour cream and salsa or chopped tomatoes, lettuce, onions, whatever…
The flavor was excellent and one burrito was a generous serving. I hope you try these. Bet you’ll make them again!