Beef Chimichangas

Beef Chimichangas

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Recipe By:Linda Peterson
“The family requests this all the time. It is easy for my husband to make when I have to work late. Top with shredded cheese, lettuce, tomato, salsa, and sour cream. “


  • 1 pound ground beef
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1/2 teaspoon taco seasoning mix, or more to taste
  • 1 teaspoon dried oregano
  • 1/4 cup sour cream
  • 1 (4 ounce) can chopped green chilies
  • 2 tablespoons distilled white vinegar
  • 1 cup shredded Cheddar cheese
  • 1/4 cup margarine
  • 6 (7 inch) corn tortillas


  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Brown the ground beef, onion, garlic, taco seasoning, and oregano in a skillet over medium heat, breaking the meat up into crumbles as it cooks, about 8 minutes. Drain off excess fat. Stir in sour cream, chilies, and vinegar until well mixed. Remove from heat, and mix in the Cheddar cheese.
  3. Melt margarine in a small skillet over low heat. When melted, dip each tortilla into the margarine for about 30 seconds, or until soft. Place the softened tortilla onto a baking sheet, and fill with about 1/3 cup of the meat mixture. Fold the right and left sides of the tortilla over the filling, then the top and bottom, making an envelope that completely encloses the filling. Flip the tortilla seam side down on the baking sheet. Repeat with remaining tortillas and filling.
  4. Bake in the preheated oven until the tortilla is crisp, about 15 minutes.

Brickle Bars

Brickle Bars

yield: ABOUT 40

prep time: 10 MINUTES

cook time: 12 MINUTES

Nobody will guess that this sweet toffee starts with graham crackers. Brickle Bars are the next best thing to homemade candy!


  • 12 full size graham cracker, broken into fourths
  • 1 cup butter
  • ½ cup granulated sugar
  • 1 cup chopped pecans
  • 1 cup semi-sweet morsels, melted


  1. Break grahams into fourths. Line 15x10x1inch pan with crackers. Pan melt butter and sugar. Bring to a boil over medium high heat, remove immediately and pour over crackers. Sprinkle with nuts.
  2. Bake in a 350 degree oven for 12-15 minutes. Remove from oven and transfer to parchment paper. The best way to do this is using two butter knives, or a small spatula. Scoop each graham cracker individually and transfer to parchment.
  3. Repeat until all grahams are moved to paper.
  4. Spread melted chocolate over each brickle bar. Allow to set. Store in airtight container.



Hot Fudge Sundae Cupcakes

Hot Fudge Sundae Cupcakes

yield: 24 CUPCAKES

prep time: 1 HOUR

These Hot Fudge Sundae Cupcakes are fluffy strawberry cupcakes topped with sweet swirls of vanilla buttercream, homemade chocolate ganache, sprinkles, and a cherry on top!




  • 1 1/2 cup unsalted butter, softened
  • 5 cups powdered sugar
  • 2 tsp Vanilla Bean Paste
  • 3-4 Tbsp milk


  • 1 package (11oz) dark chocolate morsels
  • 1/2 cup heavy cream
  • sprinkles, optional
  • candy “cherry on top”, optional


  1. Prepare cake according to package directions. Cool completely on a wire rack before adding frosting.
  2. For the frosting, beat butter with an electric mixer for 3-5 minutes, until pale yellow and smooth. Add in powdered sugar, vanilla bean paste, and milk. Beat for an additional 3-5 minutes, until fluffy.
  3. Using a large ziploc bag, fill with the frosting. Snip off the corner and pipe onto each cupcake (pattern doesn’t matter).
  4. For the ganache, place the chocolate and heavy cream in a glass bowl. Heat in microwave for 1 minute. Remove and stir until smooth. Cool 5 minutes, then spoon over the frosting.
  5. Add sprinkles and “cherry on top” immediately. ENJOY!