chicken quesadillas

4 (7-inch) whole wheat tortillas
1/2 cup shredded light mozzarella cheese
1/4 cup shredded light cheddar cheese
2 slices smoked chicken or turkey, slivered
2 green onions, thinly sliced
1/2 cup fresh cilantro, finely chopped
1 tomato, finely chopped and drained
2 teaspoons pickled jalapeño peppers, finely chopped

DIRECTIONS
1. Place tortillas, one at a time, on a preheated nonstick skillet.
2. Evenly distribute 1/4 of mozzarella and cheddar cheeses, chicken, onions, cilantro, tomatoes and peppers over top.
3. Cook over medium heat until cheese melts (tortilla shouldn't brown).
4. Fold to make half moon and press firmly in place. Transfer to baking sheet or platter in warm over. Repeat with remaining tortillas and remaining ingredients.
5. Cut each into two or three wedges, and serve immediately.


got this from babyfit and its simple and even the kids like it!

shrimp stir fry

*scott has actually been wanting me to make this again... lol... I just threw this together the other night and surprisingly it was really good... and we normally don't eat pepper and onions unless mixed into other foods.. but this was really good, just enough spice and flavor... deff going to make this dish again!




bag of uncooked shelled shrimp thawed
bell pepper (green and red)
onion
oil
ground red pepper


put oil in skillet and heat up some
dice peppers and onions (the amt you want) and cook till tender in oil... set aside
put just a tad bit of oil in another skillet and sprinkle the bottom with the ground red pepper and throw in shrimp...adding some more pepper seasoning and stir

cook shrimp till done and then add shrimp to peppers and onions and cook for about 5 more min... serve over rice!

Macaroni and Cheese

I got this from babyfit.com

2 cups uncooked macaroni noodles
8 oz cheese product cut into cubes (velveeta)
1/2 cup milk
salt and pepper to taste

1. Cook noodles as directed on package.... drain and return to sauce pan
2. Over low heat, add milk, salt and pepper and cheese to cooked pasta. Stir until cheese is melted and pasta is evenly coated.

goin through

I was goin through my inbox today and realized I have a crap ton of emails that contain recipes.... so that's what I'm gonna post on here... many of them I haven't tried, I rarely try new stuff because me and Austin are the only ones that pretty much eat anything... and lately I just haven't been in the mood to try new things for meals. I haven't really been cooking a lot either, we grill out at least 2-3 days a week... its easy and tastes better! so since I literrally have a folder in my email that contains 1500 recipes thats whats gonna be on here for the next little bit. If you happen to try these lemme know the results, if you liked it or not or if its easy or whatever... ENJOY!

italian mac and chicken

This is a recipe I got from FOODS class in high school... I enjoy it and I made it for dinner tonight

4 CUPS ELBOW MACARONI, COOKED AND DRAINED
1 8 OZ BAG MIXED VEGGIES, THAWED AND DRAINED
4 BONELESS CHICKEN BREASTS CUT INTO STRIPS OR BITE SIZE PIECES
1/3 CUP BOTTLED ITALIAN DRESSING
1/4 CUP PARMESAN CHEESE
1 CUP MOZZARELLA CHEESE
1 SMALL CAN DURKEE FRENCH FRIED ONIONS

1. PREHEAT OVEN TO 350
2. IN A 9X13 BAKING DISH COMBINE VEGGIES, CHICKEN, NOODLES SALAD DRESSING AND PARMESAN CHEESE
3. STIR IN 1/2 CUP MOZZ CHEESE AND 1/2 CAN OF ONIONS
4. BAKE COVERED FOR 35 MINUTES OR UNTIL CHICKEN IS DONE
5. TOP WITH REMAINING CHEESE AND ONIONS
5. BAKE UNCOVERED FOR 5 MINUTES UNTIL ONIONS ARE GOLDEN BROWN

Hunter's Beef Pot Pie

This recipe is from the Pampered Chef cookbook MAIN DISHES

Beef Mixture
1 fully cooked ready to eat boneless beef pot roast with gravy (about 2 lbs)
4 Slices bacon
1 cup baby carrots
2 cups refrigerated diced potatoes with onion
1 pound mushrooms
2 garlic cloves, pressed

Sauce
2 TBLS cornstarch
1 can (14.5) beef broth, divided
2 tsps fresh snipped rosemary or 1 tsp dried rosemary
2 tsps balsamic vinegar
salt and pepper to taste

topping
2 TBLS butter, melted
1 TBLS fresh parsley, snipped
1 garlic clove, pressed
1 (11 oz) pkg refrigerated bread sticks

1. Preheat oven to 400. For beef mixture, remove pot roast from gravy, reserving gravy about 1 cup. cut beef into 1/2 inch cubes, set aside
2. Finely chop bacon, cook over medium heat until crisp, remove bacon to paper towels. Reserve 2 TBLS drippings in skillet
3. Cut carrots. Cook carrots and potatoes in reserved bacon drippings over medium heat for 8 minutes, stirring occasionally. Slice mushrooms and press garlic. Add to skillet and continue cooking for 8-10 minutes or until vegetables are crisp tender, stirring occasionally. Stir in reserved beef cubes and bacon.
4. Meanwhile for sauce, whisk cornstarch into 1/4 cup broth. Gradually whisk in remaining broth, reserved gravy, rosemary and vinegar. Bring to a boil over medium heat. Boil 1 minute, stirring constantly, until thickened. Season to taste with salt and black pepper. Add sauce to meat mixture. Heat thoroughly, stirring frequently. pour into oval baker.
5. For topping, melt butter. Add parsley and garlic. Unroll bread sticks but do not seperate. press middle perforation together. Separate into 6 long strips. Twist stirps and place diagonally over top of baker in a lattice fashion. brush with butter mixture.
6. Bake 13-15 minutes until beef mixture is bubbly and topping is golden brown.

Marshmallow Fondant

Last year for the kids birthdays I experimented with Fondant... for those of you that know me you know I do cakes... well I had messed with Fondant in foods class in high school but didn't like it and well for character cakes I don't see the need in it.... but I wanted a smooth bottom cake and I started searching... The marshmallow fondant is tastier and to me turns out better than regular fondant... I let Em use cookie cutters with what was left for a few days... I have been asked for the recipe several times so here it is... Instead of typing it out I am just copying and pasting from the following website..... http://whatscookingamerica.net/PegW/Fondant.htm

I used the flavored marshmallows that are also colored... it turned out a tanish color... I guess if you wanted a specific color of the marshmallows you could separate them.. lol... i know you can color it once it's all mixed up and even flavor it.

16 ounces white mini-marshmallows (use a good quality brand)

2 to 5 tablespoons water

2 pounds icing sugar (please use C&H Cane Powdered Sugar for the best results)

1/2 cup Crisco shortening (you will be digging into it so place in a very easily accessed bowl)

Melt marshmallows and 2 tablespoons of water in a microwave or double boiler: Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 1/2 minutes total. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.

Now grease your hands GENEROUSLY (palms, backs, and in between fingers), then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle. (By the way, this recipe is also good for your hands. When I’m done, they are baby soft.)

Start kneading like you would bread dough. You will immediately see why you have greased your hands. If you have children in the room they will either laugh at you or look at you with a questioning expression. You might even hear a muttered, “What are you doing?”

Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant starts sticking. If the mix is tearing easily, it is to dry, so add water (about 1/2 tablespoon at a time and then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.

It is best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.

Prepare the fondant icing for storing by coating it with a good layer of Crisco shortening, wrap in a plastic-type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible.

MM Fondant icing will hold very well in the refrigerator for weeks. If I know that I have a cake to decorate, I usually make two (2) batches on a free night during the week so it is ready when I need it. Take advantage of the fact that this fondant icing can be prepared well in advance.