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December 15th, my Website is going Ad FREE and I’m launching a Patron Page with Patreon. If you want to get involved and be a part of future content, GREAT, I would love to have you on board! If not, that’s fine too. But I want to keep doing this full time and I shouldn’t have to shove commercials and ads in your face to make a living.
So if you feel like my video tutorials, my Website, blog posts and social media recipe reminders are and have been a benefit to you, please consider becoming a Patron today and Join the PMGK Family. Check it out: http://patreon.com/pmgk
If you love Pumpkin Pie and you love Milk Shakes, then this Pumpkin Pie Milk Shake is you’re new go to recipe because it’s incredibly easy and delicious. It’s typically a seasonal ice cream shake that is advertised and sold, in restaurants everywhere, based on the ripening of Pumpkins in the Fall. Even Weiner Schnitzel has had it on their Menu for years and they taste great. But, we don’t want to buy their’s, we want to make our own and it’s really easy to do so.
After all, it is a Pumpkin Pie Milk Shake
To make this Pumpkin Pie Milk Shake, I don’t care if you like to cook down your own pumpkin or if you like to buy it in a can. You’re still going to need the other basic Pumpkin Pie ingredients to pull off this shake, if you’re making it from scratch. There is, however, a simple cheat that I introduce in the video. If you already have a premade pie or have some left over from your Thanksgiving holiday this year, you can add that to the Ice Cream, instead of just the pie filling, and it will still turn out great. You’ll even get the added bonus of that Cookie Crust blended in with it. If you think that sounds crazy, just think about a Cookies and Cream Milk Shake for just a moment and let that sink in.
Pumpkin Pie Milk Shake Ingredients:
1 qt Ice Cream
1 cup Milk
1 cup Pumpkin Pie Filling or 8 to 10 oz pumpkin pie slice
Eggs are optional. I don’t add them personally, because I’m not baking, but it wouldn’t hurt the milk shake and it would even add more flavor. Just think Egg Nog. So if you want to add them, the recipe calls for 3. Just watch the short video tutorial for this Pumpkin Pie Milk Shake and I’ll show you how easy this is to make.
If you’ve never had fried Crisp Chicken Burritos, you’re really missing out. Most folks would just call these Chicken Chimichanga’s, and they wouldn’t be wrong either, but Taco Time likes to call them Crisp Burrito’s. I filmed and posted Taco Time’s Fried Crisp Bean Burrito recipe a while back, which is their original recipe, and those are phenomenal but they introduced these a few years later, with their beef recipe, and they quickly became one of my new favorite burritos. I order these every time I hit the drive through. You can make the Beef Crisp Burritos, using this same concept, by referring to my Chili No Beans recipe, if you’re interested.
Crisp Chicken Burritos Filling
The filling recipe for these Crisp Chicken Burritos is very simple and easy to make. It consists of four parts; cooked ground chicken, chopped onion, chopped green chili’s and cream cheese. Technically you could get away with using canned chicken, if you want to make it even easier, but I find that cooking my own chicken tastes better and it reduces the sodium content drastically. Now all you have to do is salt and pepper to taste.
Frying Crisp Chicken Burritos
The secret to Frying an open end Crisp Chicken Burrito is simple. Place about 4 ounces of the chicken and cream cheese mix in the center of a flour tortilla and spread it thin in the middle, leaving about a half inch of space on each end of the tortilla. Rolling the burrito tight is very important and sealing the end of the tortilla with a flour paste will insure that the burrito won’t unroll or unravel while frying. I can use a tooth pic to keep them together, if you prefer, but this is the professional way to do it.
Crisp Chicken Burritos Ingredients:
16 Flour Tortillas
2 lbs Ground Chicken, Breast, Thighs or both
8 oz Cream Cheese
1/2 Onion, chopped
4 oz Green Chilies, chopped
1/2 tsp Smoked Paprika, (optional)
Salt and Pepper to taste
1/4 cup of flour
1/4 cup of water
Oil for frying
Follow the directions in my Crisp Chicken Burritos video tutorial and deep fry at 350 degrees Fahrenheit for 2 to 3 minutes or until golden brown.