Simple Supper & Decadent Dessert

(Family Features) Flavourful options like mushrooms enhance recipes by extending portions when you use a process called “The Blend.” Blending finely chopped mushrooms with ground meat allows you to extend the volume of dishes like burgers, tacos, pasta, wraps and more.

Simply chop your desired mushroom variety to match the consistency of ground meat, blend the chopped mushrooms and meat together then cook your blend to complete the recipe. This Blended Crunchy Mushroom Wrap is a perfect example of an easy yet delicious way to take your grocery budget further.

Crunchy Mushroom Wraps

Prep time: 15 minutes

Cook time: 20 minutes

Servings: 6

INGREDIENTS:

2 tablespoons olive oil

1/2 cup finely chopped yellow onion

8 ounces mushrooms, such as white button, crimini or portabella, finely chopped

1/2 pound lean ground beef

1 tablespoon taco seasoning

6 burrito-size flour tortillas (about 10 inches each)

1/3 cup nacho cheese sauce

6 tostada shells sour cream

6 mini soft taco-size flour tortillas (about 4 1/2 inches each) shredded lettuce diced tomatoes shredded Mexican cheese blend nonstick cooking spray

INSTRUCTIONS.

1. In large skillet over medium-high heat, heat olive oil. Cook onions 1-2 minutes until translucent. Add mushrooms and ground beef. Cook about 5 minutes, or until beef is no longer pink. Stir in taco seasoning. Cook 2-3 minutes. Set aside.

2. Lay one large flour tortilla on flat surface. Spread 2 tablespoons mushroom-meat mixture on centre of tortilla.

3. Drizzle dollop of nacho cheese over mushroom-meat mixture. Top meat with one tostada shell then spread thin layer of sour cream over tostada shell.

4. Top with shredded lettuce, diced tomatoes and shredded Mexican cheese then one small tortilla. Make sure not to overstuff so wrap doesn’t break apart while cooking.

5. Fold edges of large tortilla toward centre until completely covered.

6. In hot skillet, generously spray with nonstick cooking spray. Carefully place wrap seam side down on skillet. Cook 2-3 minutes until golden brown.

7. Fill and cook other side until golden brown. Repeat with remaining mushroom-meat mixture, tortillas and toppings.

8. Cut wraps half and serve.

(Culinary.net) The star of your next spread can be hidden away in the refrigerator for a surprise delight for your guests. It’s topped with chocolate syrup and chopped pecans, and your loved ones just may vote it to be their favourite dish. It’s an Arkansas Possum Pie, made with three delicious layers and crunchy toppings for a show-stopping dessert.

Arkansas Possum Pie

Servings: 8

INGREDIENTS:

Crust:

3/4 cup butter

1 1/2 cups flour

1/2 cup brown sugar

1 1/2 cups pecans, crushed

Cream Cheese Layer:

12 ounces cream cheese, softened

1 cup powdered sugar

4 tablespoons heavy cream

Pudding Layer:

3 egg yolks

2 cups whole milk

INSTRUCTIONS.

1. Heat oven to 350 F.

1 cup sugar

1/3 cup cocoa powder

3 tablespoons cornstarch

2 tablespoons flour

1/4 teaspoon salt

2 tablespoons butter

1 teaspoon vanilla extract

Whipped Cream Topping:

1 cup heavy whipping cream

4 tablespoons powdered sugar

1 teaspoon vanilla extract chocolate syrup

1/2 cup chopped pecans

2. To make crust: In saucepan, melt butter; add flour, brown sugar and crushed pecans. Stir until combined. Press into 9 1/2-inch deep pie plate.

3. Bake 15-20 minutes until crust begins to brown. Cool completely.

4. To make cream cheese layer: In medium bowl, mix cream cheese until creamy. Add powdered sugar and heavy cream; mix until smooth. Spread over cooled pecan crust. Refrigerate.

5. To make pudding layer: In medium bowl, whisk egg yolks. Add milk; whisk until combined. Set aside.

6. In separate medium bowl, whisk sugar, cocoa powder, cornstarch, flour and salt until combined.

7. In saucepan over medium heat, add egg yolk mixture and flour mixture. Whisk constantly until pudding begins to thicken and bubble. Add butter and vanilla extract, stirring until butter is melted. Pour chocolate pudding in shallow bowl. Cover with plastic wrap touching pudding to keep it from forming skin. Refrigerate 30 minutes.

8. Pour pudding over cream cheese layer. Cover pie with plastic wrap. Refrigerate overnight.

9. To make whipped cream topping: In stand mixer bowl, add heavy cream, powdered sugar and vanilla extract. Whip until stiff peaks form. Spread whipped cream over pudding layer.

10. Drizzle pie with chocolate syrup and sprinkle with chopped pecans. Whether it’s a holiday, birthday or reunion, this pie is a perfect conversation starter. It’s sweet, crunchy and filled with creamy, delightful layers of goodness.