Souped Up Chicken Quesadillas

Makes about 6 quesadillas.

Ingredients:

2 Chicken Breasts
Favorite Salsa
12 Tortillas (Preferably Raw)
3ish cups Cheese
1 4.5-ounce can Chopped Green Chilies
1 can Sweet Whole Corn (Drained)
1 can Black Beans (Drained & Rinsed)

Instructions:

Cook chicken in crockpot in 1-2 inches of water on high for 2-3 hours. Remove chicken and shred. In a mixing bowl, stir in salsa by hand until chicken is lightly coated.

In a large skillet, cook tortillas over low heat.

Place tortilla in skillet. Working quickly over low heat layer tortilla with cheese, chicken, green chilies, corn, black beans, and another layer of cheese. Top with another tortilla. Watch your 'dilla carefully. Once the cheese begins to melt, flip your quesadilla using a spatula. Allow to cook for a few more minutes as cheese continues to melt.

Once cheese has melted, but before tortilla begins to brown, remove from heat.

Slice in triangles and serve with sour cream, guacamole, or your favorite salsa.

Mmmm!

Chocolate Chip Cookies

Ingredients:

2 and 1/4 cups all-purpose flour

½ teaspoon baking soda

1 teaspoon salt

¾ cup salted butter, melted and slightly cooled

1 cup packed brown sugar

½ cup white sugar

1 tablespoon vanilla extract

1 egg

1 egg yolk

2 cups semisweet chocolate chips (and any other DELICIOUS addition your hearts desires!)

Instructions:

Preheat your oven to 350 degrees. Line cookie sheet with tin foil. Coat lightly with butter or cooking spray.

In a large mixing bowl whisk together flour, baking soda, and salt. Set aside.

In another mixing bowl (or Kitchenaid mixer) cream together melted butter, brown sugar and white sugar until well blended. Beat in vanilla, egg, and egg yolk until light and creamy.

Mix flour mixture into wet mixture until just blended. Stir in chocolate chips by hand using a wooden spoon. (Side note: If your butter was still hot when you added it, your dough may appear wet. Let it rest at room temperature for a couple of minutes before placing dough onto cookie sheet.)

Roll into ping-pong sized balls and place evenly onto cookie sheet. Bake for 6-8 minutes, just until cookies begin to take form, but still appear slightly soft and bouncy. Remove from oven before they begin to golden.

Allow cookies to cool on cookie sheet before removing. Then, enjoy with a glass of milk!!

Recipe adapted from: www.the-girl-who-ate-everything.com