Shrimp Quesadillas

These are really easy and YUMMY! I actually changed them tonight and made a combination shrimp/chicken quesadillas.

2 tbsp. olive oil

1 large sweet red pepper and 1 yellow pepper or 1 cup salsa

1/8 tsp. salt

1 large onion

3/4 lb. salad shrimp (deveined and peeled)

2 cloves garlic

2 limes

2 tsp. chili powder

1 pkg. corn tortillas or fajita-size flour tortillas

1/2 cup sour cream

1 1/4 cups shredded Mexican cheese

1 large ripe mango (peeled)

1 can cooked chicken if using both

1. Heat 1 tbsp. of the olive oil in a large nonstick skillet over medium heat. Add peppers, onion and salt. Cook for 15-20 minutes, stirring occasionally. (Skip this step if using salsa)

2. Meanwhile, place shrimp (and chicken if using both) in a resealable bag. Add garlic, remaining olive oil, juice of 1/2 lime and chili powder. Shake bag and marinate for 15 minutes while peppers are cooking.

3. If using mango salsa, puree mango with juice from 1 lime in food processor. We like these with regular salso too.

4. In skillet, with 1 tbsp. olive oil cook shrimp mixture with pepper mixture or salsa(about 10-15 minutes).

5. Wipe out skillet and spray with nonstick cooking spray. Top a tortilla (we prefer the corn but both are good) with the shrimp/peper/salsa mixture. Sprinkle with grated cheese (we also add sliced black olives). Place another tortilla on top and brown in skillet 1 to 2 minutes per side until lightly browned. Serve with sour cream , remaining lime juice, and mango salsa.

Ice Cream Cake Roll

Ice Cream Cake Roll

Our family used to love these cake rolls from the store, but since I haven't been able to find them, I found a recipe. This is even yummier than those in stores. I use vanilla ice cream , but you can substitute your favorite as long as it goes with chocolate!



3/4 cup all-purpose flour
1/3 cup cocoa powder
1 tsp. baking powder
pinch of slat
4 eggs
3/4 cup granulated sugar
2 tsps. vanill extract
2 tbls. confectioners sugar
3 cups ice cream, softened
Chocolate syrup



1. Heat oven to 350. Coat a 15x10x1-inch jelly-roll pan with non-stick cooking spray. Line bottom of pan with waxed paper. Spray paper.
2. Stir together flour, cocoa, baking powder, and salt. In a large bowl, beat eggs with electric mixer on medium speed for 5 minutes, until light yellow. Gradually add granulated sugar, beating until smooth. Beat in vanilla.
3. Fold flour mixture into egg mixture until no lumps remain. Pour into prepared pan, spreading level. Bake at 350 for 12 minutes or until cake springs back when lightly touched.
4. Dust a clean kitchen towel with confectioners sugar. Turn cake out onto towel. Roll up towel and cake from short end. Cool completely.
5. Unroll. Spread softened ice cream to within 1 inch of edges. Reroll cake without towel. Wrap in plastic wrap. Freeze at least 4 hours or overnight. If left overnight let stand at room temp for 20 minutes. To serve, unwrap plastic wrap and drizzle cake with chocolate syrup.