Beef Quesadillas

This is super easy. Nothing spectacular, but my kids LOVED it. They all three scarfed it down and then asked for more.

2 T plus 4 t canola oil
1/2 red onion, chopped
12 oz. ground beef
pinch cayenne pepper
kosher salt
black pepper
4 8-inch flour tortillas
6 oz. Monterey Jack, grated

Heat 1 T of the oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until beginning to soften, 2-3 minutes. Add the beef, cayenne, 1/2 t salt, and 1/4 t black pepper. Cook, breaking up the beef with a spoon, until no longer pink, 3-5 minutes more.

Heat broiler. Brush one side of each tortilla with 1 t of the remaining oil. Place 2 torillas, oiled-side down, on a foil-lined baking sheet. Top with the beef mixture, Monterey Jack, and remaining torillas (oiled-side up). Broil until crisp and the cheese melts, 1-2 minutes per side.

I did the second batch without brushing the torillas with oil and I liked it better. We seved it with sour cream and salsa. This recipe came from Real Simple Magazine.

Oatmeal Chocolate Chip Cookies

Mix Dry Ingredients and Set Aside:

1 tsp salt

1 tsp baking soda

2 C oats

1 ½ C flour

Cream together:

½ C butter

½ C shortening

¾ C granular sugar

¾ C brown sugar (gently packed)

Add in and blend well:

2 eggs

1 tsp vanilla

1 Tb hot water

Then blend in the dry ingredients and add:

~12 oz choc chips

1 C chopped nuts (optional)

(grease cookie sheets if they are not non-stick)

Bake at 375 for 10-12 min

High altitude tips:

Slightly decrease:

Fats (butters, shortening, oils)

Baking soda/powder

Sugars

Slightly increase:

Flour

Liquids

Recipe from Sharron's Grandma Ruth Inghram

Cranberry Oatmeal Bake

3 cups old fashioned oats
3/4 cup brown sugar
1 cup dried cranberries
1 t salt
2 t cinnamon

Mix dry ingredients in a large bowl.

3 cups milk
1/4 cup vegetable oil
1 T vanilla
3 egg whites

Whisk liquid ingredients and add to dry ingredients. Stir to combine. Pour into greased 9x13 dish. Bake at 350 for 50-55 minutes. Cut into squares and serve with milk poured over.

This recipe comes courtesty of Mary Van Horn.