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.


Turkey and Wild Rice Soup




Using up some of that leftover Turkey (from Thanksgiving) add 2 cups chicken stock (low sodium), one cup cold water, 1 cup light cream, 1/2 diced onion, one carrot-peeled-shredded, one celery stalk chopped finely, 1 cup wild rice, one teaspoon sage, one teaspoon black pepper, 1-1/2 cups cubed Turkey meat.

In a large soup pot add all ingredients on low heat, cover with a lid and cook 20-22 minutes, stir during cooking time. 

Ladle into soup bowls!

It’ll warm you right up!

Hope you enjoy! Easy and economical to make.

cheffie cooks easy 123.