Grilled Chicken and Pineapple Quesadillas

8 whole flour tortillas

butter or margarine

2 cups grilled pineapple, sliced

2 whole Boneless, Skinless Chicken Breasts

salt and pepper, to taste

3 cups Monterrey Jack Cheese, grated

1 whole Jalapeno, sliced

cilantro

3 Tablespoons BBQ sauce

1. Grill pineapple. (Cut into wedges, stick on skewers, and grill over low heat. Cut into slices)

2. Pound chicken to uniform thickness.

3. Sprinkle salt and pepper and Cajun spice (or cumin/cayenne, etc.) Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. set aside and slice into very thin slices.

4. Warm griddle over medium heat and put sizzling butter or margarine in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.

5. To assemble, sprinkle four browned tortillas with grated Monterrey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices. Sprinkle on cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. (You'll have four complete quesadillas at this point.)

6. Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, pico de gallo, and lime wedges.

From thepioneerwoman.com

Banana Crunch Muffins

3 cups all-purpose flour

2 cups sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 pound unsalted butter, melted and cooled

2 extra-large eggs

3/4 cup whole milk

2 teaspoons pure vanilla extract

1 cup mashed ripe bananas (about 2 bananas)

1 cup medium-diced ripe bananas (1 banana)

1 cup small-diced walnuts

1 cup granola

1 cup sweetened shredded coconut

Dried banana chips, granola, or shredded coconut (optional)

1. Preheat the oven to 350 degrees F.

2. Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.

3. Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each one to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25-30 minutes, or until the tops are brown and toothpick comes out clean. Cool slightly, remove from the pan, and serve.

From Ina Garten, The Barefoot Contessa Cookbook

Raspberry Pretzel Jell-o

2 cups crushed pretzels

3/4 cup butter (melted)

3 T sugar

8 oz. cream cheese

1 cup sugar

9 oz. Cool Whip

6 oz. Raspberry Jell-o

6 oz. frozen raspberries

1. Mix the melted butter, 3 T sugar, and crushed pretzels together. Press lightly into 9x13 greased pan. Bake at 400 degrees for 8-10 minutes and let cool.

2. Cream together the 1 cup sugar and cream cheese. Fold in the Cool Whip. Spread over the pretzels making sure to seal edges so Jell-o doesn't get to pretzels.

3. Add the raspberry Jell-o to boiling water and dissolve. Stir in the raspberries. Pour over the cream cheese. Chill.

Chicken Enchilada Soup

1 can green chile enchilada sauce

1 can yellow corn

1 can chicken broth

1 can black beans

2 lb chicken breast

1/4 bunch cilantro

8 oz. sour cream

6 oz. cheddar cheese

1/4 bag tortilla chips

1. Cook and shred chicken (Pan-fry for more flavor).

2. Drain black beans.

3. Mix enchilada sauce, corn, chicken broth, black beans, and shredded chicken.

4. Heat in saucepan until warm.

5. Serve with sour cream, cheese, and smashed tortilla chips.

6. Top with cilantro. Eat with a smile.

Cookie Frosting

• 2/3 cup butter, softened
• 4 cups confectioners' sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• Food coloring (optional)
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Directions

1. In a medium bowl, cream together the butter, confectioners' sugar, and milk until light and fluffy, about 3 to 4 minutes. Beat in the vanilla and food coloring. Spread on or between cookies.

Serves 16

Soft Christmas Cookies

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup margarine, softened
• 1 1/2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 
  

Directions

1. Sift flour, baking powder, and salt together, set aside. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually blend in the sifted ingredients until fully absorbed. Cover dough, and chill for 2 hours.
2. Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a clean floured surface, roll out small portions of chilled dough to 1/4 inch thickness. Cut out shapes using cookie cutters.
3. Bake 6 to 8 minutes in the preheated oven, or until edges are barely brown. Remove from cookie sheets to cool on wire racks.

Use with frosting recipe.

Rolo Turtles

25 rolo candies


25 small pretzel


25 pecan halves

Arrange the pretzels on a cookie sheet. Place a rolo on the top of each pretzel. Place in the oven at 250 degrees until the rolo starts to melts, about 5 minutes. Remove from the oven and top with a pecan half.