Cheese & Red Pepper Quesadillas


Makes such a quick delicious lunch or light supper. I like to serve with a mild salsa sauce for dipping. 4 large flour tortillas, butter, 1/2 red bell pepper sliced, 1-1/4 cups your favorite cheese (I use a white sharp cheddar).

Using a grill pan add butter until melted, lay two flour tortillas flat, add cheese and red pepper slices and top with another flour tortilla, grill until golden in color and cheese begins to melt, carefully flip over and brown opposite side. Cut into triangles, plate and serve.

Enjoy, they are a favorite, economical meal.

cheffie cooks easy 123.

Almond Corn Bread Squares


If you love corn bread you’ll love this version. 1 cup AP flour, 1 cup corn meal, one teaspoon baking powder, 1/2 teaspoon baking soda, 2 beaten eggs, 1/3 cup cold milk, 3 tablespoons honey, 1/4 cup finely crushed almonds, 1/4 teaspoon almond extract.

Mix all ingredients (do not over-mix), pour into a prepared square baking tin and bake @ 400 F for 20 minutes. Cut into squares.

Serve with softened butter.


Sliced Brie, Apple and Pecan Crostini


A great appetizer for the upcoming holidays! Thin baguette sliced and lightly toasted. I keep the Brie (remove rind) cold in the refrigerator until ready to slice and place on top of toasted bread. Slice 2 apples (your choice). To make the pecan topping I use 1 cup chopped pecans (or walnuts or both), 3 tablespoons good maple syrup, 1/4 teaspoon nutmeg, pinch of cinnamon and stir well.

Add a slice of Brie, apple slice, topped with pecan mixture. Refrigerate promptly until ready to serve.

Fun and delicious! They’ll be on our Thanksgiving Appetizer Table!


cheffie cooks easy 1-2-3.

Autumn Chicken Salad




A favorite Chicken Salad! One chicken breast-baked, cut. 1/2 cup red grapes, 1/4 cup pecans or walnuts, one celery stalk diced, 1/4 red onion diced, bed of greens, one pear, peeled, cubed, 1 cup sour cream, 1 tablespoon real mayonnaise, dash of garlic salt, black pepper.

Add all ingredients into a large bowl, stir gently to combine. Place bed of greens on a plate, add chicken salad in the center, cover and refrigerate until ready to serve.

Great for lunch or a light supper.


cheffie cooks easy 1-2-3.

Homemade Baked Mozzarella Sticks


16 ounces mozzarella cheese (I get mine from the Italian Market-a ball), cut into sticks and place into the freezer for 15 minutes to get them cold! I use Italian seasoned bread crumbs, garnish with fresh chopped basil. S & P, to taste.

Serve with warm ramekin of marinara sauce.

Coat the cheese sticks well in bread crumbs and place on a rimmed non stick baking sheet pan, place into a hot 450 F oven, bake until golden and cheese is melted. Serve with marinara sauce.

Delicious and economical to make.

Great appetizer!

cheffie cooks easy 1-2-3.