Cinnamon Apple Dessert Chimichangas...OH, MY MY MY!

Fruit pie chimichangas? Pure genius! Friends have always teased me, saying that I can slap just about anything on a flour tortilla. I don't even have your traditional sandwich anymore because it goes on a tortilla instead. Something I learned when I was a poor college student. So, I can't believe I didn't think of this myself!

Although, I have thrown some cherry sours on one and nuked it -- that's all we had and the store was closed. They were surprisingly good. Haha! Anywho, these are like fried apple pie burritos that are covered in cinnamon, sugar and a drizzle of caramel. OMG!

For those who don't know, a chimichanga is a fried burrito. So, basically, this is a fried apple pie burrito. OMG! I'm squealing with delight at the mere thought of it! I still can't believe I've never dreamed this up, myself, especially after slapping all sorts of things on tortillas (various meats, eggs, potatoes, sandwiches, leftovers, etc.) for about 25 years! Where was my brain all that time? Hahaha!

My sister and her family came for a visit one weekend and we all love Mexican food. So, I made these for them with apple and blueberry pie fillings. I even combined the two on a few. I made a whole 20-count package of tortillas and they ate them all!

Ingredients

For the Apple Pie Filling

4 baking apples, chopped*	1/2 tsp. cinnamon
1 1/2 cups water	1/4 tsp. salt
1/4 cup cornstarch	1 Tbsp. lemon juice
3/4 cup sugar

* Juanita used a mix of granny smith and gala apples.

For the Chimichangas

8-10 small flour tortillas	1 Tbsp. cinnamon
1/2 cup sugar	Oil for frying

Directions

For the Apple Pie Filling

1. Combine the water, cornstarch, sugar cinnamon, salt, and lemon juice in a medium saucepan and bring to a boil. Cook for approximately 3 minutes or until the mixture becomes very thick.
   
2. Add the chopped apples and reduce to a simmer. Allow the apple mixture to simmer until the apples become just tender (approximately 10 minutes). Allow the mixture to cool.

For the Chimichangas

1. Mix cinnamon and sugar in a shallow bowl and set aside.
   
2. Spoon applie pie filling across the bottom 1/3 of the tortilla.
   
3. Roll in both sides of the tortilla before rolling up the bottom of the tortilla over the filling, and then continue to roll the tortilla up like a burrito.
   
4. Meanwhile, heat a small skillet with 1/2 inch of oil. Once oil is hot, fry the chimichangas on all sides until the tortilla turns golden brown (approximately 30 seconds on each side).
   
5. Remove the chimichangas to a paper towel-lined plate and allow to drain briefly. Immediately roll the warm chimichanga in the cinnamon sugar mixture to coat and serve.
   
6. You can serve the chimichangas drizzled with caramel sauce if you desire.

Recipe from

Peanut Butter Puddles: A Quick, Easy & Dreamy Choco-Peanut Butter Breakfast Food!

Want to impress everyone with minimal effort? Try these Peanut Butter Puddles, which are simply cinnamon rolls with chocolate and peanut butter embellishments. Three ingredients and 20 minutes make these creamy, dreamy choco-peanut butter rolls quick, easy and sweet as can be.

Prep Time: 10 min

Total Time: 20 min

Yields: 8 Rolls

Ingredients

1 can (12.4 oz) Pillsbury refrigerated cinnamon rolls with icing
1/4 cup creamy peanut butter*
1/3 cup chocolate chips, melted

* You might even try Peter Pan's Honey Roasted Peanut Butter (love that stuff!)

Directions

1. Heat oven to 400°F. Spray cookie sheet with cooking spray. Separate dough into 8 rolls; set icing aside. Place rolls 2 inches apart on cookie sheet, cinnamon topping side up.
   
2. Bake 8 to 10 minutes or until golden brown.
   
3. While rolls are baking, place icing in small microwaveable bowl. Microwave uncovered on Medium (50%) 5 to 10 seconds or until thing enough to drizzle. Stir in peanut butter; mixture will stiffen. Shape mixture into eight 1-inch balls.
   
4. Remove rolls from oven; immediately press and flatten 1 peanut butter ball into center of each roll.
   
5. Place chocolate chips in the same bowl you used for the icing/peanut butter mixture. Microwave uncovered on Medium (50%) until the chocolate chips are melted enough to drizzle. Drizzle rolls with chocolate chips.

Tips & Techniques

After drizzling with chocolate, sprinkle tops of rolls with finely chopped roasted peanuts, if desired.

Recipe from

Try These Sinfully Healthy Medieval Recipes!

Getting in the spirit of the Renaissance, I thought I'd share a few medieval recipes for you to try.  Considering these are from 14th and 16th century cookbooks, there are no images available, but I have done my best to ensure that the instructions are translated well enough for the modern cook to understand.

I've put together a three course meal, including a salad, chicken (or capon) dish, and cherry pottage.  I've also included a modernized recipe for apple pecan bread.  I've provided the sources for these recipes in case you'd like to check for more.  Enjoy!

Sallet of Herbes and Flowers
The Good Huswifes Jewell, Thomas Dawson, 1596

1 small head of butter lettuce	2 hardboiled eggs, sliced
1 cup watercress	4 Tbsp. olive oil
1/4 cup fresh mint leaves	3 Tbsp white wine vinegar
1/4 cup fresh tarragon leaves	1/2 tsp salt
1/2 cup flower petals*	1/8 tsp pepper
1 cucumber, pared and sliced	1/2 tsp brown sugar

* You can use roses, primroses, nasturtiums, chive blossoms, violets, or calendulas, but be sure they haven't been sprayed with insecticides.

Directions:

1. Wash the lettuce, watercress, and herb leaves in cold water, pat dry, and refrigerate. Rinse the flower petals in a bowl of cold water, gently pat dry and refrigerate.
2. Tear the lettuce into bite size pieces and combine with the watercress and herb leaves.  Add the cucumbers and toss to mix.
3. Mix together the oil, vinegar, salt, pepper, and sugar; stir until blended.  Add dressing to the salad and toss until well coated.
4. Gently mix in the flower petals (reserving a few to garnish the salad with). Top the salad with the egg slices and garnish with the reserved flower petals.

Blank-Mang
Forme of Cury, c.1390

2 large, boneless capon or chicken breasts	1 cup rice
2-1/2 cup water	1 Tbsp butter
1-1/4 tsp salt	4 tsp brown sugar
1/2 cup blanched almonds	toasted slivered almonds
2 Tbsp ice water	candied anise (if you can find any)
1 tsp salt

Directions:

1. Bring the 2-1/2 cups water and 1-1/4 tsp salt to a boil.  Boil the chicken, covered, for 15 minutes or until done.  Remove the chicken and set aside, reserving the broth.
2. Grind the almonds with the ice water in a blender or with mortar and pestle, until smooth.
3. To make the "almond milk," combine 2 cups of the broth with the ground almonds and allow to stand for about 10 minutes, stirring occasionally.
4. Put the almond milk into a pan and cook the rice in it with the 1 tsp salt, butter, and brown sugar.
5. Meanwhile, dice the chicken breasts.  Just before the rice is done, add the chicken.  Stir to distribken pie chicken pieces and finish cooking the rice.
6. Just before serving, garnish with the toasted almonds and candied anise, if you can find any (apparently, it's difficult to find).

Syrosye (Cherry Pottage)
Curye on Inglysch, 15th c.

2 lbs ripe red cherries, pitted and stems removed	1 cup breadcrumbs
1-1/2 cups white wine	pinch of salt
3/4 cup sugar (preferably raw sugar)	flower heads of clove pinks (optional garnish)
4 Tbsp butter

Directions:

1. Wash the cherries and remove the stems and stones.  Puree the fruit in a blender with 1/2 cup of the wine and half of the sugar.  Add a little more wine as needed to get a smooth puree.
2. Melt the butter in a saucepan and add the fruit puree, breadcrumbs, remaining wine, remaining sugar, and salt.  Simmer, stirring often, until the puree is very thick.
3. Pour into a serving bowl, cover, and let cool.  The cherry pottage should be the consistency of a thick apple sauce.
4. Refrigerate until served.  Before serving, decorate the edge of the bowl with the clove pinks, if desired.  Sprinkle sugar over the dish.

Apple Pecan Bread
A Boke of Gode Cookery ~ Modern Recipes for Beginners
James L. Matterer

1/2 cup butter or margarine	2 cups flour
1 cup sugar	1 tsp double-acting baking powder
2 eggs	1 tsp baking soda
2 Tbsp milk	1 cup chopped apples
1 tsp vanilla extract	1/2 cup chopped pecans

Directions:

1. Preheat oven to 350 degrees F.  Grease a 9x5 loaf pan; set aside.
2. In a large mixing bowl, cream butter or margarine and sugar until light and fluffy.
3. Beat in eggs, milk, and vanilla.
4. Add dry ingredients and stir just until well blended.  Fold in apples and nuts.
5. Pour into pan and bake for 1 hour.  Remove from pan and cool on wire rack.  Once cool, wrap and let stand overnight before slicing.  Yield: 1 loaf