Recipes from Suburban Chef Kia Crittenden

Nothing But Net Nachos

1 can refried beans

1 large bag white corn tortilla chips

1 medium onion, chopped

1 cup shredded pepper jack

1 jalapeno, sliced crosswise, plus extra for garnish

½ pound ground beef seasoned with taco seasoning, cooked and drained

1 cup shredded Cheddar

1 cup sour cream

1 cup green onion, chopped

1 tomato, diced

  1. Preheat the oven to 350¢ª F. In a small saucepan over low heat, cook refried beans until they are loose enough to spoon onto nachos. On a large ovenproof platter, spread out a layer of tortilla chips and quickly put a teaspoon of hot refried beans on each chip.
  2. Working quickly, sprinkle with some onions, jack cheese, and jalapeno slices. Spoon on ground beef and top that with Cheddar. Repeat this layering process until ingredients are used up. Save some of the jalapeno slices for garnish. Place platter in the oven and bake until cheese has melted, about 5 to 10 minutes. Remove from oven and place on a heatproof surface. Top nachos with sour cream, green onions, diced tomato and jalapeno slices and serve hot.

Shot Clock Soft Pretzels

1 (11 ounce) can refrigerated breadsticks

1 egg white, lightly beaten

Coarse salt, sesame seeds, or brown sugar and cinnamon mixture

1/2 cup Dijon mustard

1/4 cup maple syrup

1 tablespoon brown sugar

1/2 teaspoon dried parsley flakes

  1. On an unfloured surface, roll each breadstick into a 20-in. rope; twist into a pretzel shape. Place 2 in. apart on ungreased baking sheets. Brush with egg white and sprinkle with salt.
  2. Bake at 375 degrees F for 10-13 minutes or until lightly browned. Remove to a wire rack. For mustard dip, combine the remaining ingredients in a small bowl. Serve with pretzels.