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Chicken Quesadillas

Cooked Chicken (Grilled Chicken Breast)
Taco Seasoning
Shredded Cheddar (Mexican) Cheese
10" Flour Tortillas

Chop Chicken Into Desired Size Pieces And Toss With Taco Seasoning, More Or Less, Depending On How Spicy You Like It, And Cheddar Cheese. Spray A Griddle Or Grill Pan With Cooking Spray. Lay Tortilla On The Pan And Put A Handful Of The Chicken/Cheese Mixture On Half Of The Tortilla. Fold Over. Heat Thru, Turning Once Or Twice Till The Cheese Melts And Chicken Is Warm. Cut Into Wedges And Enjoy.

These Can Be Served With Sour Cream, Guacamole, Salsam Jalapenos And Any Other Condiments That You Like. I Put Chopped Black Olives In The Chicken Mix Sometimes. You Can Also Spread Refried Beans On The Tortilla Before You Add The Chicken/Cheese Mixture.

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Cheesy Chicken Corn Soup (Southern Living)

Ingredients
3 cans cream of chicken soup
1 (14.5 oz) can chicken broth
1 (16 oz) pkg frozen whole kernel corn
2 cups chopped cooked chicken
1 (10 oz) can diced tomatoes and green chilies
1 can cream style corn
8 oz Velveeta cheese, cubed
1 garlic clove, minced
1/4 tsp black pepper

Procedure
Combine all ingredients and bring to a boil over medium heat, stirring occasionally to prevent sticking. Reduce heat and simmer approximately 30minutes. This soup is great served in bread bowls, with crackers, or alone. If you prefer a spicy taste, use the hot diced tomatoes and green chilies and/or Mexican style Velveeta cheese.

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I just made this cake and it’s just too good not to share with you all!!

1 box (14.5 oz) Angel food cake mix
¼ cup Hershey’s Cocoa or Hershey’s Premium European Style Cocoa

Chocolate Glaze
Adjust oven rack to lowest position. Heat oven to 375 F. Prepare cake according to package directions. Measure 4 cups batter into separate bowl; gradually sift cocoa over this batter, folding until well blended, being careful not to deflate batter. Alternately spoon plain and chocolate batters into un-greased 10-inch tube pan. Bake 30 to 35 minutes or until top crust is firm and looks very dry. Do not under bake. Invert pan on heat proof funnel or bottle; cool completely, at least 1 ½ hours. Carefully run knife along side of pan to loosen cake; remove from pan. Place on serving plate; drizzle with Chocolate Glaze. 18 servings.

Chocolate Glaze
1/3 cup sugar
¼ cup water
1 cup Hershey’s Semi-sweet Chocolate chips (milk chocolate is just as good!!)

In small saucepan, combine sugar and water. Cook over medium heat, stirring constantly, until mixture boils. Stir until sugar dissolves; remove from heat. Immediately add chocolate chips; stir until chips are melted and mixture is smooth. Cool to desired consistency; use immediately. About 2/3 cup glaze.

Kelly McGriffin
 

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