Melt-in-Your-Mouth Sugar Cookies

1 1/4 c. soft margarine
2 c. sugar
2 eggs

Beat until fluffy. Mix together, slowing beating in an additional
1/2 c. milk

Then add:
5 c. flour
1 tsp salt
4 tsp baking pwdr
1 tsp nutmeg

Bake at 325 degrees for 8-10 minutes. Watch closely. At 4 minutes they will be slightly shiny on top. When they stop being 'shiny' they are done! Let them sit on the sheet for a minute, then move to a cooling rack. They will fall apart if you move them too soon and will seem like they're not done. This is not the case-- this is what makes them so soft and yummy.

I'll make a lemon glaze (couple tbsp lemon juice mixed with some powdered sugar until reaches desired consistency) and put on top. Delicious!

Given to me by Heather Anderson

Cheesy Quesadillas

I made a couple of variations to the recipe I found at Campbell's cooking website.

1 can Campbell's Cheese Soup
1/4 c. milk
1-2 tomatos, chopped
1 lg. jalapeno, chopped
1/2 of a small onion, chopped
mozzerella/colby jack/cheddar cheese to taste, shredded
1 chicken breast
corn or flour tortillas
water

1. Preheat oven to 425 degrees. Cut chicken into 1/2" slices, sautee in pan until cooked on all sides.
2. Add soup and milk. Stir until smooth. Add tomatos, onion, jalapeno. Cook until onions are slightly tender.
3. Brush water on each side of tortilla. Fill with cheese sauce, a little of the shredded cheese, fold in half, press down and place on cookie sheet. Repeat until filled cookie sheet.
4. Cook for 5 minutes.

Since it is a cheesy soup, the cheese never hardens up like normal cheese does once cooled. It gets a little gooey. This can make a ton of quesadillas, so good for appetizers for lots of people, or meal. We liked them okay. Enough to make them again, especiall since it's super easy!

Rotini Sweet Pepper Primavera

2 1/2 - 3 c. rotini pasta
1 bunch artichoke
1 sweet pepper (red or yellow)
2 summer squash
1 jar alfredo sauce (or your own recipe for alfredo sauce)
1 tsp tarragon, fresh or dried

1. Cook the pasta according to box. While pasta is cooking, chop artichoke tips off before woody base (I cut them about 1/2 down). Chop pepper into 1/2" strips. Finally, chop squash into small slices.
2. Add all vegetables to boiling pasta 3 minutes before pasta is finished boiling to al dente.
3. In separate pan, warm alfredo sauce. Add tarragon. (I added fresh basil instead)
4. After pasta is finished, mix all together and serve immediately.

This dish is SO delicious, fairly healthy, and looks beautiful with all the different colors. We loved it and will definitely be making it over and over.