Large or medium size flour tortillas
Olive Oil
Grated Cheese (cheddar and swiss)
Onion chopped
Sour Cream...for dipping them in

Optional Ingredients:  Chopped ham; Chopped Turkey; Fresh Tomatoes; Chopped Broccoli and various other veggies.

Heat a large cast iron frying pan to medium high heat. Add a small amount of olive oil (about 1/2 teaspoon) and spread it around the bottom of the pan with a spatula (you could use butter as well). Take one large flour tortilla and place it in the pan. Flip the tortilla over a few times, 10 seconds between flips. Air pockets should begin to form within the tortilla.
When pockets of air begin to form, take a handful of grated cheese, sprinkle over the top of the tortilla, making sure that the cheese does not land on the pan itself. Add whatever additional ingredients you choose - green onion, sliced mushrooms, olives, tomatoes, etc. If you would like your quesadilla to be a chicken quesadilla, add some diced cooked chicken.
Reduce the heat to low and cover the pan. The cast iron pan should be hot enough by now to have plenty of residual heat to melt the cheese and brown the tortilla. If the quesadilla begins to smoke too much, remove from the heat. After a minute, check to see if the cheese is melted. If not, return the cover and keep checking every minute until the cheese is melted. When the cheese is sufficiently melted, use a spatula to lift up one side of the quesadilla and flip over the other side, as if you were making an omelette. The tortilla should by now be browned slightly. If it is not browned, turn the heat up to high and flip the quesadilla over every 10 seconds or so until it gets browned. Remove from pan and cut into wedges.

Pinterest-Amanda Geske, http://jensownroad.blogspot.com

Strawberries, hulled
Angel Food Cake, cut into squares
¼ cup semi-sweet chocolate chips
1 tablespoon reduced fat margarine
wooden or steel skewers


Combine chocolate chips and margarine together in a small saucepan; melt over low heat, stirring until smooth and well blended.

Alternately thread 3 strawberries and 2 shortcake pieces onto each skewer.

Drizzle chocolate mixture over kebobs.  Refrigerate until set, about 5 minutes.

Pinterest-Heather Phelps-Ordonia, annies-eats.com
2 boneless, skinless chicken breasts
1 (8 oz.) pkg. cream cheese, softened
2/3 cup shredded cheese (cheddar, Mexican blend, pepper jack, etc.)
1 clove garlic, minced or pressed
2 tsp. chili powder
½ tsp. cumin
¼ tsp. cayenne pepper
Salt, to taste
Handful of cilantro, chopped
3 green onions, chopped
10 oz. can diced tomatoes with green chiles, drained well
4-6 8-inch tortillas

Season the chicken breasts with salt and pepper.  Cook in a skillet over medium-high heat until lightly browned and cooked through.  Transfer to a plate and let cool.

In the meantime, combine all of the remaining ingredients except tortillas in a large mixing bowl.  Mix until well blended.  Once the chicken is cool, transfer to a cutting board and chop or shred into small pieces.  Add the chicken to the filling mixture and stir well to incorporate.

Spread a thin layer of the filling mixture over a tortilla, leaving a small border clear around the edge.  Roll the tortilla up tightly into a spiral.  Place the rolled up tortilla on a cutting board and use a sharp knife to cut into 1- to 1½-inch thick segments.  Transfer to a serving platter and serve chilled or at room temperature.

For all those Mardi Gras peeps out there...here is a pot of shrimp dip to serve with crackers or chips...enjoy!
1 slice bacon
3 medium onions, chopped
1 clove garlic, minced
4 jumbo shrimp, peeled and deveined
1 medium tomato, peeled and chopped
3 cups shredded Monterey Jack cheese
4 drops Tabasco sauce
1/8 teaspoon cayenne pepper
1 dash black pepper

PREPARATION:Cook bacon until crisp. Drain on paper towel. Saute onion and garlic in drippings until soft. Drain on paper towel. Coarsely chop the shrimp. Crumble bacon and place in a crockpot along with the other ingredients.

Cover and heat on low setting for about 1 hour, until the cheese is melted. Thin with milk if too thick. Serve with chips.

Recipe Source:  get crocked

These fragrant toasted nuts have the best combination of flavors and texture. For a special Valentine's Day Meal...Serve as an appetizer with a glass of white wine.

If you can't find fresh rosemary, don't use dried; the dried herb is too hard and splintery and isn't pleasant to eat. Substitute dried thyme leaves instead. Or you can try dried marjoram or dried basil. You can use any combination of nuts to roast in this delectable recipe.

1 lb. unsalted mixed nuts (pecan halves, walnuts, cashews, filberts, almonds)
2 Tbsp. finely chopped fresh rosemary OR 2 tsp. dried thyme leaves
1/2 tsp. cayenne pepper
3 Tbsp. brown sugar
1 Tbsp. sugar
2 tsp. kosher salt
1/8 tsp. white pepper
1/3 cup unsalted butter, melted

Preparation:Preheat oven to 375 degrees F. Spread the nuts on a baking sheet and toast in the oven till they are light golden brown and fragrant, about 10 minutes. In a large saucepan, combine the rosemary, cayenne, brown sugar, sugar, salt, white pepper and melted butter; cook and stir over medium heat for 1 minute. Add the toasted nuts; cook and stir constantly over medium heat for another few minutes to coat and glaze the nuts. Serve warm or cool.

Was looking around on Pinterest and found this sassy way to make little miniature potato skins. 
12 Dutch Yellow Baby Potatoes
PAM Olive oil spray
Salt and Pepper
2 strips Pancetta, roughly chopped (bacon also works)
1 cup of Guacamole (recipe below)
1/2 cup shredded cheddar cheese
2 tbsp red onion, finely chopped

Preheat oven to 400 degrees. Spray the whole potatoes with PAM olive oil spray and place on a baking sheet. Bake for 35 minutes or until the potatoes are tender. Remove from oven and let cool until they are cool enough to handle. Cut the potatoes in half, lengthwise, and scoop out a little of the flesh, leaving about 1/4 inch remaining.

Place the cut potatoes back onto the baking sheet, flesh side up. Lightly spray the tops of the potatoes with the PAM olive oil spray.

In a small skillet over medium high heat, crisp up the pancetta. Once crisp, remove from pan and set on a paper towel to drain some of the excess oil.

Place some of the pancetta into the potato, cover with a bit of cheese, and place back into the oven for 5-7 minutes until the cheese has melted.

Top with the guacamole, sprinkle with a few chopped red onions and serve!

Simple Guacamole:
3 avocados
1 lemon, juiced
1/8 cup chives, finely chopped
salt and pepper to taste
Cut the flesh from the avocado and place into a bowl. Add the rest of the ingredients and mash together with a fork until chunky. Set aside.
Recipe Source: What's Gaby Cooking