Black Bean Quesadillas

Yes, ok! I like black beans! So obviously I had to try this, and it was easy enough, plus the kids ate it without much mess.

Source: eatingwell.com via craftyashley on Pinterest

• 1 15-ounce can black beans, rinsed
• 1/2 cup shredded Monterey Jack cheese- I could only find a white "mexican style" shredded cheese bag, it worked just fine
• 1/2 cup prepared fresh salsa, divided- I used whatever was on sale
• 4 8-inch whole-wheat tortillas
• 2 teaspoons canola oil, divided
• 1 ripe avocado, diced (I can never pick a good one, so I skipped this- totally optional)
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• Combine beans, cheese and 1/4 cup salsa in a medium bowl. Place tortillas on a work surface. Spread 1/2 cup filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
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• Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 2 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Serve the quesadillas with avocado and the remaining salsa.

Oreo Cheesecake Cupcakes

So a while ago I pinned this recipe for Oreo Cheesecake Cupcakes. I'm a sucker for all things Oreo... and cheesecake. I wrote out all the ingredients I would need to buy on Saturday, following the Pinterest link.

Source: theoneyoufeed.tumblr.com via craftyashley on Pinterest

The very next day I go back to start making them? Tumblr is down or the blog is gone. Or whatever. Kicking myself in the pants for not writing it down. Usually I don't put them on this blog until I've tried them. I did not want to end up with three unused packages of cream cheese, so I scoured the internet for something similar. This was the closest I could find, although I think it calls for less cream cheese.

But I am going to transcribe it here anyway, because HOLY CATS- I don't want this to happen again!

Oreos, whole only 6 coarsely chopped
2 8-oz packages cream cheese, at room temperature (Neufchatel is fine)
1/2 cup sugar
1/2 tsp vanilla extract
2 large eggs, room temperature, lightly beaten
1/2 cup sour cream
Pinch of salt

Preheat oven to 275 F.
Line muffin tins (I used 18) with paper liners.
Place 1 whole Oreo in the bottom of each lined cup.
Beat the cream cheese in the bowl of a stand mixer on medium. Gradually beat in the sugar and vanilla.
Pour in the beaten eggs, a little at a time, scraping down the sides of the bowl after each addition.
Beat in the sour cream and salt.
Stir in chopped cookies by hand.
Pour the batter into the prepared tins, filling each almost to the top.
Bake, rotating pan halfway through, until filling is set, 22-25 minutes.
Cool in the pans for about 15 minutes, on a wire rack, then transfer to a plate in the refrigerator for at least 4 hours.

Homemade Pita Chips

Once upon a time, Sam's Club sold a pita chip- in a huge bag, of course. I could not get enough of those chips. They were crispy, salty, and just a hint of garlic. Sadly, I have not seen the same chips on sale for about two years, and it has made me all sad and mopey.

Luckily, I ran across this recipe in an old issue of Family Fun in my doctor's office. I scribbled down the instructions and just cooked up a batch today. They are quite similar to the chips of yore, and pair really well with my favorite Cool Cucumber Dip.

You'll need:

6 pitas

1/3 c. olive oil

garlic salt

pepper

dried herbs (oregano or basil)

Preheat the oven to 400. Slice the pitas in half, and peel the sides off each other, so you'll have four half-circles. Cut into chip-sized pieces and arrange on a baking tray. Brush with olive oil, sprinkle garlic salt, pepper, and oregano on top. Bake for about 6-7 minutes until golden brown. Rotate the pan in the middle if you can remember it. 

Cool in pan on wire rack. Store in a Ziploc for a couple weeks.