Cheese Onion Bread from Toastmaker The Bread Box Recipe Book

Add ingredients to the bread maker in this order:

3/4 cup water
1 tsp lemon juice
1/2 tsp salt
2 TBL sugar
2-1/4 cups bread flour
1tsp active dry yeast
1/2 cup shredded cheese
1 TBL dried onion

Use the dough setting. When setting is complete, remove dough from bread pan in machine, place on floured surface and punch down, then, place in greased glass bread pan, turning to coat evenly. Cover with a sheet of waxed paper, then cover with plastic wrap to let rise in warm, draft-free place, 40 minutes, or until doubled in size. Bake at 350 degrees for 30 minutes. Cool on rack 10 minutes then remove from pan to cool completely on rack. A wrinkled top is typical of this bread.

Note: I did not punch down and have it rise for a second time and it turned out well.

Works well for grilled cheese sandwiches!

Sweet Potato, Black Bean, and Spinach Quesadilla from Woman's Day September 2015

If the top burns, as it did here,
just remove it and eat it
as an open sandwich.

12 oz small sweet potatoes (about 2), halved lengthwise
2 Tbsp olive oil
2 cloves garlic, finely chopped
1 tsp ground cumin
1/2 tsp ground cinnamon
1/4 tsp cayenne
1 15-oz can black beans, rinsed
1 bunch spinach, thick stems discarded, leaves roughly chopped
4 medium tortillas
6 oz Monterrey Jack cheese, shredded
    Lime wedges and salsa

1. Place the sweet potatoes on a plate, cut-side down, and microwave on high until tender, 5 to 7 minutes.
2. Heat the oil and garlic in a large skillet over medium heat until the garlic just starts to sizzle. Stir in cumin, cinnamon and cayenne, and cook for 30 seconds.
3. Add the beans and 1/3 cup of water and cook, tossing occasionally, until heated through, about 2 minutes. Add spinach and cook, tossing until just beginning to wilt, about 1 minute; remove from heat.
4. Heat broiler. Line a large broiler-proof baking sheet with foil. Place the tortillas on the prepared baking sheet. Scoop the sweet potato from the skins and spread on one half of each tortilla. (Save leftover skins for an appetizers of sweet potato skins). Top with the bean mixture and cheese, then fold over the tortillas to cover the filling (they will look overstuffed). Broil until the top is golden brown and the cheese has melted, about 2 minutes. Serve with lime wedges and salsa, if desired.

Serves 4                                 Time to Make: 20 minutes

Per Serving: 432 CAL     14 G fat (5 G SAT FAT)   45 MG CHOL     939 MG SOD     15 G PRO

                     62 G CAR   9 G FIBER

Pico de Gallo to serve with Quesadillas a la Holly Jenkins:

2 tomatoes
1 onion
1 jalapeno pepper
1 large spoonful of chopped garlic
1 bunch of cilantro
1 good squirt of lime juice (fresh or bottled)
pinch of salt to taste

Dice all ingredients and let flavors marinate for a few hours before serving.