Beef Tostadas with Re-fried Beans and Cheese

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Simple to make and great to snack on!  Ground beef, re-fried beans, and lots of cheese are loaded onto warm crisp tostada shells to make these mouth-watering appetizer, meal or snack!

 

Beef Tostadas with Re-fried Beans and Cheese

1 pound ground beef

2 1/2 tablespoons Mexican spice mix or taco seasoning

1 can re-fried beans

12 tostada shells

2 cups shredded cheddar or Mexican blend cheese

 

 

 

 

 

 

 

 

Preheat the oven to 350°degrees. Cook and crumble the beef in a large skillet. Sprinkle with spices as it cooks. Drain and set aside.

 

 

 

 

 

 

 

 

Lay out the tostada shells on baking sheet that has been lined with parchment paper.  Spread re-fried beans on each shell making sure you cover the entire surface. 

 

 

 

 

 

 

 

 

 

 

 

Add the ground beef mixture on top of the beans.  Sprinkle a few chopped green onions on top.

 

 

 

 

 

 

 

 

 

 

 

Generously top each shell with cheese and bake until the cheese has melted, about 5 minutes. 

 

 

 

 

 

 

 

 

 

 

 

Notes

Corn tortillas or small flour tortillas can also be used in place of the tostada shells. Tortilla chips can also be used to make oven nachos. Simply spread tortilla chips across a baking sheet, top with the beef mixture and then sprinkle with double the amount of cheese.

 

 

 

 

 

 

 

 

 

 

 

 

 

Enjoy!

 

 

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

 

Cheesecake Cookie Cups

 Cheesecake Cookie Cups

I confess.  This is my go to when I need a fix.  I am truly addicted to these little bites of goodness and can eat an entire tray in minutes…. From the chewy cookie crust to the creamy cheesecake filling, these are unbearably good.  And so quick and simple to make.  You have been warned…. These are addicting.

Cheesecake Cookie Cups

1 pk (16 oz) Pillsbury Ready to Bake refrigerated Sugar Cookies 

6 oz (from 8-oz package) cream cheese, softened  

3 tablespoons butter, softened 

3/4 teaspoon vanilla 

1 1/2 cups powdered sugar 

½ cup salted caramel

Heat oven to 350 degrees. Grease 24 miniature muffin cups with shortening; lightly flour. Place 1 cookie dough square in each muffin cup. 

 

Bake 12 to 14 minutes or until golden brown. Remove from oven, and immediately press end of wooden spoon handle into center of each cookie cup to make 1-inch-wide indentation. 

 

Cool completely in pan, about 30 minutes. 

 

In a medium bowl, beat cream cheese, butter and vanilla with electric mixer on medium speed about 1 minute or until light and fluffy. Gradually add powdered sugar, beating after each addition and scraping sides of bowl occasionally, until smooth. 

 

With knife or metal spatula, carefully loosen edges of cookie cups, and remove from pan. 

 

Pipe or spoon about 1 tablespoon filling into center of each cup. 

Drizzle with caramel sauce or go with your choice of favorite toppings.

 

WARNING:   So Addicting! 

YUM!

  

NOTES:

Shortening and flour provide the best results for an easy-to-remove cookie cup. 

For an easy-to-pipe filling, transfer mixture to medium re-sealable food-storage plastic bag, cut small corner from one end and pipe mixture into cookie cups. 

 

Add 1 teaspoon grated lemon peel and 1 tablespoon lemon juice to make a lemony cheesecake filling. 

Choose your toppings:  Mini Chocolate chips, fresh blueberries or sliced strawberries.  Whatever you like.

Photography is the property of  and copyrighted to Welcome Home.

Easy Peasy Nachos

 

 

 

 

 

 

 

 

 

 

 

 

Every now and then, when I don't feel like cooking, I like to reach for something quick and simple.  Something that I can sink my teeth into but not hard to make.  Something that takes only a few ingredients but delicious.  Something I can eat in front of the TV to watch my favorite show. I always make cheesy nachos when I am in the mood.

Easy Peasy Nachos 

 

1 lb. lean ground beef

½ yellow onion, diced

Salt and pepper to taste

Tortilla Chips, about 6-7 cups

2 cups of Cheddar cheese, shredded

2 cups of Mozzarella, shredded

Heat a large skillet over medium-heat. Add Ground Beef and onion and cook for about 10 minutes, breaking the beef into crumbles. Add salt and pepper to taste.  Note: if you want spicy, add 2 tablespoons of taco seasoning. Remove drippings and add drained beef to a paper line plate or bowl. 

Add the tortilla chips to a large plate or platter. Top with the Ground Beef Mixture, then the shredded cheeses. Place the plate in the microwave for 2-3 minutes or until cheese has melted.Remove from the oven and serve as is or with the toppings of your choice!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Other toppings.... avocado, salsa, guacamole, onions, red and green bell peppers, tomatoes, Jalapenos, whatever. But for a quick snack, I pass all that stuff and like them just like this. This is my go to.

 

Chocolate Cherry Bread

 Chocolate Cherry Bread

One day while shopping in Wegmans, there was this aroma that just permeated the entire store.  The most heavenly smell that God could have ever created and people were actually asking where it was coming from. So I followed my nose and it led me to the bakery where I stood in awe as they were putting out these dark brown rounds of bread.  I hurried over and grabbed a loaf and looked at it carefully.  

It was still warm and steam was gathering around the inside of the clear plastic bag they had wrapped it in.  The smell was stronger than ever….what was that?  That’s when someone tapped me on the shoulder and asked if I would like to try a sample of their Chocolate Cherry Bread.  Life has never been the same since!   Oh My Goodness….the combination of chocolate and bread.  Is that even legal?  Well it seems that Wegman’s only makes it and sells it once a year….at Valentine’s Day.   So one day I set out to make my own.  Nothing to it!  Now I make it whenever I want.  And I freeze it to give as gifts! 

Chocolate Cherry Bread

3 ounces of dried cherries

2 cups bread flour 

1 1/2 teaspoon instant yeast 
1/3 cup sugar 
1/3 cup cocoa 

1/2 teaspoon salt
2 ounces semisweet chocolate chips, melted 

1 cup less 2 tablespoons warm water
2 ounces chocolate chunks 

Cut the cherries in half and put them in a bowl.  Pour very hot water over them to allow them to hydrate. Set aside.  When cherries have plumped up nicely, lay them between two paper towels and pat them dry thoroughly.

In a large mixing bowl, whisk together the flour, yeast, sugar, cocoa and salt.  In another bowl mix the melted chocolate chips and the water and add to the dry ingredients. Mix until the dough comes together to form a ball. With your hands knead the dough several times until it forms a smooth ball. If using a mixer knead it for at least 4 minutes.  Add the chocolate chunks and the cherries to the dough and fold in well.

Remove the dough from the bowl and knead it several times by hand to bring it together.  Grease a large bowl and place the dough in the center and cover with plastic wrap and set in a warm place to rise.  It should take the dough at least 2 ½ half to 3 hours to double in size.  I usually put my dough in my oven with a pan of hot steaming water on the shelf next to it and close the door. Then I take it out after 30 minutes. That gives me a jump start on rising.  Or I let it rise in my laundry room if the dryer has been running. Any warm place will do.

Once the bread has risen, uncover it and punch the dough down and shape into a round ball.  Line a large baking pan with parchment paper.  Lay the dough onto the baking pan and then place another baking pan under it.  It has a long baking time and putting another pan under it will keep it from burning or getting too done.  Set baking pan with dough aside and allow it to rise until double in size again for about 90 minutes.

Preheat the oven to 375 degrees and bake for 35 to 40 minutes until dark chocolaty brown.  Remove from oven and cool before eating. Chocolate and cherries will be hot.

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