Quesadilla Burger and sauce

Sauce:

1 1/2 cups Pico de Gallo

1/2 cup mayonnaise

1/2 cup ketchup

• While the burgers are grilling, spray a frying pan with cooking spray. With the stove on medium-low, lightly toast the flour tortillas for about 2-3 minutes on each side. They should be light brown, and still a little chewy on the inside.
• Put one slice of cheese on a toasted flour tortilla. Place a burger over the cheese with another slice of cheese on top of the burger.
• For the sauce, mix the ketchup and mayonnaise. Mix in 3/4 cup Pico de Gallo to the mayonnaise/ketchup mixture.
• Spread some of the sauce mixture on each burger, and top with another spoonful of Pico de Gallo and some lettuce. Top with another flour tortilla.

Picture from Taste of Home.

Irish Cream Chocolate Chip Cookies

2 1/2 cups all-purpose flour
3/4 tsp. salt
1 tsp. baking soda
1/2 tsp. ground cinnamon
**1 1/2 tsp. espresso powder
1 cup   butter, at room temperature
1 cup dark brown sugar, packed
1/2 cup granulated sugar
1 1/2 tsp. vanilla extract
3 Tbsp. Irish Cream Liqueur (Kahlua or Baileys)

2 large eggs, at room temperature
12 ounces semi-sweet chocolate chips

In a large bowl combine flour, salt, baking soda, cinnamon, and espresso powder; whisk well to combine then set aside.

In a separate large bowl,  combine butter, dark brown sugar, and granulated sugar on medium-speed. Beat until light and fluffy – about 2 minutes and scrape the sides and bottom of the bowl as needed.

Add the vanilla extract and Irish Cream Liqueur – beat until combined. Mix in eggs one at a time and mix well.

Using a wooden spoon  gently fold the flour mixture into the wet ingredients, stirring only until the flour begins to disappear. Do not over mix.

Gently fold in the chocolate chips.

Refrigerating the dough prior to baking helps keep the cookies thicker and chewier. I prefer crunchy cookie so I do not refrigerate the dough.

**Espresso grounds can be used if pulverized in a grinder to make it a finer powder. Also use a lessor amount.

Pecan Pralines

 

4 oz. butter

4 cups white sugar

12 oz. can evaporated milk

2 cups pecans

Combine butter, milk and sugar in a heavy 5 quart pot and cook on medium heat, stirring occasionally, until mixture boils then stir continuously until the mixture reaches the "soft ball stage". Do not cook on high heat. Remove pot from heat and let cool a bit while stirring until mixture is loses the glossy appearance. Add pecans and stir until mixture starts to thicken. Drop by spoonful on foil or waxed paper.