Super simple: Pimiento Cheese Spread

If you want to bring something to a party, but don't know what to make, try this tasty and simple pimiento cheese spread. It's always a hit. In fact, my husband has named it "the fist fight cheese spread" because it is worthy of fighting for the last bite.

What you'll need:

• Shredded extra sharp cheddar cheese, white and yellow
• Mayonnaise
• Diced pimientos
• Salt and pepper
• Cayenne powder

In a large bowl, add equal parts of shredded extra sharp white and yellow cheddar cheese. Add a small jar of drained diced pimientos. I usually use a 2 oz. jar of pimientos if I'm using two 8 oz. blocks of cheese. Sprinkle in a pinch of salt, pepper, and cayenne. Add about a cup of mayonnaise. Start with less, and as you stir it together, add more if necessary. You want the mayonnaise just to coat the cheese lightly. Transfer to a serving dish and chill it if you have time. This is great to make the day before you want to serve it.

That's it! So easy, so tasty. Spread some on a cracker, and you're good to go! Just be sure to warn everyone that fist fights may break out over this spread. You might want to make extra.

Shrimp quesadillas with peppers, onions, pineapple

This is another one of my hunting and gathering meals. When I don't have anything planned, quesadillas are my go-to, easy to assemble, last minute meals. Even easier when I always have a pack of tortillas in the fridge. I also found some frozen shrimp, a bag of frozen mixed peppers and onions, shredded cheddar cheese (which I also keep in the freezer), and some of my pineapple salsa (click here for the recipe).

I rinsed the shrimp in some warm water to thaw them out a bit, then peeled off the shells. I added some seasonings to the shrimp: chili powder, garlic powder, cayenne, dried cilantro, salt, and pepper. I also squeezed the juice of half a lime onto the shrimp. Just don't let the shrimp sit too long in the lime juice, or they will cook from the acid.

Put a frying pan on medium-high heat with a splash of olive oil. Cook the shrimp for no more than a minute on each side. They cook very quickly.

Take the shrimp out of the pan, and add the peppers and onions to the pan to cook until soft. Season with salt and pepper. When the peppers and onions are soft, add the pineapple salsa. You just want the salsa to heat through, no need to cook it for very long.

Remove the salsa mixture. I give the pan a quick rinse with water, and put it back on the stove on medium-low heat. Add a tortilla to the pan and layer with cheese, the salsa mixture, and the shrimp. Sprinkle the shrimp with more cheese, and add another tortilla to the top.

I like to add some weight to the top of the quesadilla to press it down, so I use a plate with my tea pot on top of it. Let the quesadilla brown on one side before flipping over. Use a large spatula to help with the flip, otherwise you might lose some of the stuffing. It's done when the cheese is melted and the tortilla is crisp.

Slice the quesadilla into wedges, and serve with sour cream, salsa, guacamole, whatever you like. It also works great with leftover chicken, pork, or steak. Even something as simple as a stuffing of cheese with a sprinkle of chili powder can be a fabulous snack.

Make what you like, and like what you make!