Peppermint Bark

Peppermint Bark:

*Sally's Baking Addiction*

USE CHOCOLATE BARS... GHIRADELLI OR LINDT

12 ounces (339g) high quality white chocolate, broken into pieces and divided into 6 ounce piles*

Note:  This is 3 chocolate bars
6 ounces (170g) high quality semi-sweet chocolate, broken into pieces*

Note:  Buy 2 chocolate bars, but you will only need 1.5  :)
1 and 1/2 teaspoons vegetable oil
1/2 teaspoon peppermint extract, divided
3 regular size candy canes, crushed

Directions:

1. 1.  Line the bottom and sides of a 9-inch or 8-inch square baking pan with parchment paper, smoothing out any wrinkles. Set aside. 
2. Melt 1/2 teaspoon of oil with 6 ounces of the white chocolate in a small heatproof bowl. Melt in 15 second increments, stirring vigorously with a rubber spatula or spoon after each increment, until completely melted and smooth. Make sure you scrape down the sides of the bowl to avoid scorching. Once melted, stir in 1/4 teaspoon peppermint extract. Pour melted white chocolate into the prepared baking pan, spreading with an offset spatula into a thin smooth layer. Place the baking pan in the refrigerator for 10-15 minutes or the freezer for about 8 minutes; or until almost completely set. If it sets completely, the bark layers could separate. 
3. Place the semi-sweet chocolate and 1/2 teaspoon of oil into a small heatproof bowl (or the double boiler) and microwave/stir in the same manner you did in step 2. Once melted, stir in remaining 1/4 teaspoon peppermint extract. Pour all of the semi-sweet chocolate over the white chocolate layer. Spread into a smooth layer. Place the baking pan back in the refrigerator for 10-15 minutes or the freezer for about 8 minutes; or until almost completely set.
4. Place the remaining white chocolate and 1/2 teaspoon oil in a small heatproof bowl and microwave/stir in the same manner you did in step 2. Pour over the bark layers and spread into a smooth layer. (This layer will not have peppermint extract.) Sprinkle with crushed candy canes.
5. Refrigerate the bark until completely hardened. Once hardened, remove from the pan and peel off the parchment. Break into pieces as large or as small as you want. Alternatively, you can cut squares. To do so, remove from the refrigerator and allow to sit at room temperature to slightly soften for 10-15 minutes. Use a very sharp knife and cut.

Neiman Marcus Chocolate Chip Cookies with Walnuts

Neiman Marcus Chocolate Chip Cookies (with Walnuts)

• 1 cup butter (room temperature)
• 1 cup dark brown sugar, packed
• 1 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 ½ cups oatmeal (rolled oats, not quick cooking)
• 2 cups flour
• ½ teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 12 ounces semi-sweet chocolate chips or chunks
• 1 4-ounce milk chocolate bar (BAR -- this needs to be grated)
• 1 cup chopped walnuts

PREPARATION

1. Heat oven to 375 degrees.
2. Cream together butter and both sugars for 3 minutes. Stir in eggs and vanilla.
3. Finely grind oatmeal in a blender or food processor. Combine the oatmeal, flour, salt, baking powder and soda in a medium bowl, and slowly add it to the wet ingredients. Beat just until combined. Grate chocolate bar using a microplane grater and add it, along with chocolate chips and nuts to the batter. Mix just to combine.
4. Drop by heaping tablespoonfuls, 2 inches apart, on a greased cookie sheet. Bake for 10 minutes.

Banana Bread

Ingredients:

1 stick of butter, softened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups flour
1/2 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup chopped walnuts or chocolate chips
3 mashed bananas (until you have 1 full cup of bananas -- liquid measure)

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2. Directions:
3. Preheat oven to 350 degrees.  Grease a 9x5 inch loaf pan.
4. In a large bowl, cream together one stick of butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda, cinnamon, and salt.  Stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts (or chocolate chips) and 1 full cup of bananas (liquid measure). Spread evenly into the prepared pan.
5. Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

Braised Fennel

Ingredients:

3 Tablespoons unsalted butter
1/2 teaspoon sugar
1/4 teaspoon salt
2 fennel bulbs, halved and each half cut into 4 wedges
1/4 cup dry white wine
1/4 cup chicken broth
1 teaspoon minced thyme leaves
1 teaspoon lemon juice
Ground pepper

Instructions:
Melt 2 Tablespoons butter in a 12 inch skillet over medium heat.  Springle the 1/2 teaspoon sugar and 1/4 teaspoon salt (don't over salt) evenly over the bottom of the skillet and add the fennel, cut side down, in a single layer.  Stir occasionally, until golden brown, about 10 minutes

Add the wine, broth and thyme.  Reduce the heat to low, cover and simmer until a knife inserted into the root end meets little resistance, about 20 minutes.

Transfer fennel to warmed serving platter, leaving the broth mixture in the skillet and cover.  Return the liquid to a simmer over medium high heat for about 1-2 minutes until mixture in thick and syrup like.  Turn off the heat and add 1 Tablespoon butter, lemon juice and season with salt and pepper (if necessary).  Spoon the sauce over the fennel and serve immediately.

Chicken with Mustard Mascarpone Marsala Sauce

Giada deLaurentis

Ingredients


1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces

Salt and freshly ground black pepper

2 tablespoons olive oil

5 tablespoons butter, divided

3/4 cup chopped onion

1 pound cremini mushrooms, sliced

2 tablespoons minced garlic

1 cup dry Marsala wine

1 cup (8 ounces) mascarpone cheese

2 tablespoons Dijon mustard

2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish

1. Directions:
2. Start water boiling for pasta.  Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.
3. While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.
4. Meanwhile,  add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.

12 ounces dried fettuccine

NFL Bratwurst Sundays

1 Package Bratwurst
1/2 yellow onion, sliced
1 stick of butter
3 beers

Combine ingredients and then simmer.  Can then grill when done par-boiling.

Saute onions and peppers if you want.
Serve on Rolls.

Deviled Eggs

Hardboiled Eggs
Mayo
Mustard
White Vinegar
Salt

Bacon?

Mix in a bowl or ziplock bag and pipe into eggs

Cheesy Ham and Hashbrown Casserole

Ingredients:

1 (32 ounce) package frozen hash brown potatoes
8 ounces cooked, diced ham
2 (10.75 ounce) cans condensed cream of potato soup
1 (16 ounce) container sour cream
2 cups shredded sharp Cheddar cheese
1 1/2 cups grated Parmesan cheese

Directions:

1.  Preheat oven to 375 degrees F 

2.  In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. 3.  3.  Spread evenly into a 9x13 dish. 

4.  Sprinkle with Parmesan cheese.
5.  Bake 1 hour in the preheated oven, or until bubbly and lightly brown. 

Notes:  I did steps 1-3 and put in refrigerator.  Sprinkled parm on and baked in the am to save time.

Chicken in a Cilantro Lime Cream Sauce

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Ingredients:

4 skinless boneless chicken breasts
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 Tablespoon olive oil
2 cups chicken stock
2-3 Tablespoons fresh lime juice
1/3 cup finely chopped red onion
2 Tablespoons chopped cilantro
1/2 teaspoon red pepper flakes
6 Tablespoons heavy cream*
4 Tablespoons unsalted butter, cubed
optional: lime wedges and more cilantro for garnish

Directions:

1.  Preheat oven to 375°F
2.  If the chicken breasts are uneven in thickness, pound them down so they’re all even. This way all the breasts will cook through simultaneously. 

3,  Sprinkle each chicken breast with salt and pepper.
4.  In a large ovenproof skillet (LeCruset), heat the oil over medium-high heat. Add the chicken and cook for 6-7 minutes, turning once.  Just sear and brown the chicken.  (It doesn’t have to be cooked all the way through yet.) Set chicken on a plate and cover tightly with foil.

5.  Add onions and saute for a few minutes until translucent.

5.  Remove skillet from heat and add the broth, lime juice, cilantro, and red pepper. 

6.  Return to heat. Cook and stir to scrape up the browned bits from the bottom of the skillet. Bring to a boil. Allow to boil gently, uncovered, for 10 minutes or until the liquid is reduced to around 1/4 cup. 

7.  Reduce heat to medium-low, then add the cream and butter. Stir until butter has melted.
8.  Add chicken to the sauce and place the skillet in the preheated oven. Bake uncovered until the chicken is completely cooked through, about 5-10 minutes.

Serve chicken with sauce spooned on top and any of the listed optional garnishes. Leftovers keep well in the refrigerator for a few days. Reheat to your liking.

Pumpkin Bread

Pumpkin Bread: 

1 (15 ounce) can pumpkin puree (small can)
1 1/2 teaspoons salt
1 super heaping teaspoon ground cinnamon
1 super heaping teaspoon ground nutmeg 

1/2 super heaping teaspoon ground cloves 

1/4 super heaping teaspoon ground ginger 

4 eggs
1 cup vegetable oil
2/3 cup water
1 cup brown sugar
3 1/2 cups all-purpose flour
Vanilla Extract
2 cups white sugar
Chocolate Chips


Directions:
Preheat oven to 350 degrees F. Butter three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water, vanilla extract and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Add chocolate chips.  Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Jared’s Halibut

Season both sides of halibut with lemon pepper seasoning, salt and Hawaiian seasoning, if available.

Heat Grapeseed oil on medium high until hot. Cook the first side of each halibut for 2 to 3 minutes.   Flip halibut and add about 3 tablespoons of butter. Cook for about 90 seconds in the second side while basting butter continuously on the fish.

Take off heat and pour the remaining butter from the pan on top of it. Squeeze lemon wedges and powdered  garlic butter to taste.

Strawberry Rhubarb Crisp

Old-Fashioned Strawberry Rhubarb Crisp
Food & Wine Magazine

Filling:

2 pounds rhubarb stalks (3-4 depending on size), sliced in half lengthwise and then sliced 1/2 inch thick pieces (like you're cutting celery)
1 1/4 cups sugar
1 pound strawberries, quartered
3 Tablespoons cornstarch
1 teaspoon vanilla extract

Topping:

1 stick unsalted butter, softened
1/1/2 cups light brown sugar
1 1/2 cups all purpose flour
1 1/4 cups QUICK COOKING rolled oats
3 Tablespoons canola oil
1 1/2 teaspoons cinnamon
3/4 teaspoon salt

Directions:

Step 1:

Preheat the oven to 375°. In a medium bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. In a large bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally. Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice. Add the cornstarch, lemon juice and vanilla to the fruit and stir well. Transfer the mixture to a 9-by-13-inch glass baking dish.

Step 2:

Combine all of the ingredients for the topping in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.

Step 3:

Sprinkle the topping evenly over the filling and bake for 30 minutes. Reduce the oven temperature to 325° and continue baking for about 30 minutes longer, until the fruit filling is bubbling and the topping is nicely browned. Let the crisp rest for 10 to 20 minutes before serving.

Serve with Vanilla Ice Cream

Note:  The topping can be refrigerated overnight. Bring to room temperature before using.  :)

Cornflake Chicken Tenders

Cornflake Chicken Tenders

2.5 lbs chicken tenders
2 cups sour cream
4 cups corn flakes, crushed
2 tsp Italian seasoning
1 tsp black pepper
2 tsp garlic poder
6 Tbsp butter, melted

Directions:

1. Preheat oven to 350 degrees. Line a cookie sheet with a Silpat.
2. Pat chicken dry. Generously coat both sides of each chicken tender with sour cream. Mix together crushed corn flakes, Italian seasoning, seasoned salt, black pepper, and garlic powder in a shallow dish or plastic bag. Dip chicken in seasoned corn flake crumbs and place on cookie sheet. Drizzle with melted butter.
3. Bake for 15 minutes or until the juices run clear and coating is golden brown.

Note:  Could make ahead by making cornflake topping in advance.

Jen's Grilled Salmon

Grilled Salmon:

Rub top side of salmon with olive oil

Season all sides of salmon with Lawry's seasoned salt, lemon pepper seasoning and garlic butter (powder from Sprouts)

Heat grill to 400-450  degrees

Clean grates on grill and then rub with olive oil (paper towel with tongs)

For each inch of salmon cook 8-10 minutes.  Timing depends on if salmon is close to room temperature, thickness, etc.

Sear salmon, flesh side down by cooking 4-5 minutes.  Flip salmon and cook remaining 4-5 minutes.  Slide salmon off grill onto spatula, leaving salmon skin on the grill.

Grill lemon halves (3-4 minutes) to serve alongside salmon.

Squeeze some of the grilled lemon on the salmon along with extra garlic butter powder before serving.

Also good served alongside grilled asparagus.

Marinade for Grilled Chicken

1.5 pounds chicken
6 Tbsp Olive Oil
Zest of One Large Lemon
4 large garlic cloves, minced
1- 1/4 teaspoons Salt
1/2 teaspoon Pepper
1 teaspoon dried thyme
1/2 teaspoon dried oregano

Mix up marinade in a ziplock bag.  Marinade chicken for at least 4 hours or overnight.  Thinly sliced chicken or chicken thighs are best.   Grill on BBQ.

Fourth of July Strawberries

4th of July Strawberries:

Dip Strawberries in white chocolate.  Then dip tips in blue sprinkles.  :)

Fourth of July Pie

Fourth of July Pie:

Ingredients:

• 2 Pie Crust Doughs
• 1/2 cup (100g) granulated sugar
• 1/3 cup (35g) cornstarch
• 1 cup (100g) blueberries (Half of a pint container)
• 1 cup (100g) blackberries (Small blackberry container)
• 4 cups (300g) chopped strawberries (Almost the entire large 2lbs strawberry container)
• 2 teaspoons lemon juice, divided
• 1/2 teaspoon almond extract, divided
• egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
• optional: coarse sugar for sprinkling on crust

Directions:

1. In a small bowl, stir the granulated sugar and cornstarch together. In a medium bowl, combine the blueberries and blackberries together. In a large bowl, place chopped strawberries and stir 1/4 cup of cornstarch mixture into blueberries/blackberries. Stir remaining cornstarch mixture into strawberries. Add 1 teaspoon of lemon juice and 1/4 teaspoon of almond extract to each fruit mixture. Place in the refrigerator for a few moments as you roll out the crust.
2. Preheat oven to 400°F (204°C).
3. Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a pie dish. Tuck it in with your fingers, making sure it is smooth. Fold the aluminum foil several times to form a 2-inch wide strip. Place into crust, dividing it into 1/3 and 2/3 sections as pictured above.
4. Spoon strawberry filling into large section, leaving any excess liquid in the bowl (you don’t want that in the filling– discard it). Spoon blueberry filling into smaller section. Again, discarding the excess liquid. Place the pie in the refrigerator until top design is ready.
1. Design the flag: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a sharp knife or pizza cutter, cut 4 strips that are 2 inches wide and 6 inches long. Using your star cookie cutter, cut 12-14 stars. Re-roll any dough scraps if needed. Remove the pie from the refrigerator, remove aluminum foil strip, and add top decor to pie. Stars over the blueberries; strips over the strawberries to form an American flag design. Use a small knife to trim off excess dough on the sides. Crimp the edges with a fork or flute the edges.
2. Lightly brush the pie crust (stars, stripes and edges) with the egg wash mixture. Sprinkle with coarse sugar, if desired.
3. Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350°F (177°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
4. Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.

Black Bean Salad with Corn, Red Peppers & Avocado With Lime-Cilantro Vinaigrette

Black Bean Salad with Corn, Red Peppers & Avocado With Lime-Cilantro Vinaigrette

INGREDIENTS

• 2 15-ounce cans black beans, rinsed and drained
• 3 ears fresh cooked corn, kernels cut off the cob
• 2 red bell peppers, diced
• 2 cloves garlic, minced
• 2 tablespoons minced shallots, from one medium shallot
• 2 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 2 tablespoons sugar
• 9 tablespoons extra virgin olive oil, best quality such as Colavita 
• 1 teaspoon lime zest (be sure to zest limes before juicing them)
• 6 tablespoons fresh lime juice 
• 1/2 cup chopped fresh cilantro, plus more for garnish
• 2 Hass avocados, chopped

INSTRUCTIONS

1. Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.

Slow Cooker Beef Stroganoff

Slow Cooker Beef Stroganoff
Adapted from Allrecipes

2 pounds cubed stew meat
2 cans GOLDEN mushroom soup
1/2 packet of dried onion soup mix
1 onion, chopped
1 Tbsp Worcestershire sauce
1 cup Beef Broth
4 ounces Cream Cheese
Garlic Powder
Salt
Pepper

Serve over egg noodles

Combine all the ingredients in a slow cooker EXCEPT the cream cheese.

Cook on low for 5-6 hours

Add the cream cheese right before serving.  Can also add a dollop of sour cream when serving.

Coconut Macaroons

Coconut Macaroons

Onceuponachef.com

Soft and chewy on the inside, crisp and golden on the outside — these are my favorite coconut macaroons.

Servings: 26 macaroons

Prep Time: 20 Minutes

Cook Time: 25 Minutes

Total Time: 45 Minutes

INGREDIENTS

• 1 14-oz bag sweetened flaked coconut, such as Baker's Angel Flake (about 5-1/3 cups)
• 7/8 cup sweetened condensed milk (see note below on measurement)
• 1 teaspoon vanilla extract
• 2 large eggs whites
• 1/4 teaspoon salt
• 4 ounces semi-sweet chocolate, best quality such as Ghirardelli, chopped (optional)

INSTRUCTIONS

1. Preheat the oven to 325°F. Set two oven racks near the center of the oven. Line two baking sheets with parchment paper.
2. In a medium bowl, mix together the coconut, sweetened condensed milk and vanilla extract. Set aside.
3. In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture.
4. Using a mini ice cream scoop or two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart. Bake for 23 to 25 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are golden. Let cool on the pans for a few minutes, then transfer to a wire rack to cool completely.
5. If dipping the macaroons in chocolate, melt the chocolate in a microwave-safe bowl at medium power, stopping and stirring at 30 second intervals, until just smooth and creamy. (Alternatively, melt the chocolate in a double boiler over simmering water.) Dip the bottoms of the macaroons in the chocolate, letting any excess drip back into the bowl, and return to the lined baking sheets. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set. The cookies keep well in an airtight container at room temperature for about a week.
6. Note: 7/8 cup = 3/4 cup plus 2 tablespoons
7. Note: Make sure to use parchment paper (NOT wax paper) on the baking sheets. The macaroons will stick to wax paper.
8. Freezer-Friendly Instructions: The macaroons can be frozen for up to 3 months. Let them cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

Coconut Cake (Jackson's 14th Birthday Cake)

Coconut Poke Cake:
Allrecipes

Ingredients:

1 package white cake
14 oz cream of coconut (from the alcohol section)
14 oz can sweetened condensed milk
1 16 oz tub Cool Whip
8 oz flaked coconut

Directions:


Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.

Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.

Notes:  My cream of coconut came in a squeeze jar and was larger than 14 oz.  I just squeezed the amount into the sweetened condensed milk can to get exactly 14 ounces.   Also, if making into a layer cake, make sure each layer is well greased in the pan, because once you pour the cream and the condensed milk, it's easy to have pieces stuck in the pan.  Might be prettier as a 9x13.  Also would be nice as an Easter Lamb cake.

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Swim Breakfast Burritos

Swim Breakfast Burritos:

Ingredients:



Pepper Plant Sauce
2-3 tbsp butter
2 - 9.6 oz sausage crumbles
2 - 24 oz mashed potatoes
16 pack of burrito sized tortillas
18 eggs
24 ounces Sharp Shredded Cheese (just buy a large 32 ounce bag)
Foil
Wax Paper

Directions:

1.  Cut out 16 pieces of foil.  Put a sheet of wax paper in the middle of each foil piece.

2.  Heat Potatoes in the microwave.

3.  In a large pot (I use the red one), put in a few tbsp of Butter.  Add in the microwaved potatoes.

4.  Add about 8 ounces of cheese to the potatoes and about 15 drops of pepper plant sauce.  Mix slightly.

5.  Brown sausage in a large skillet and add to potato/cheese mixture  Top with 8 more ounces of shredded cheese.  Add 15 more drops of pepper plant sauce.

6.  Slowly scramble the eggs.  When scrambled, add to the potato/sausage/cheese mixture.

7.  Add rest of cheese and more pepper plant sauce.

8.  Individually heat each tortilla for 20 seconds and then form burritos.

9.  Wrap up each of the burritos in the foil/wax paper and either store in the refrigerator or freeze.