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!

Cream of Broccoli Soup with Cheddar Cheese

Have I mentioned that my favorite season is soup season? Right, I have. So here is another of my soup season recipes.

It starts just as many soups start - with chopped carrots, celery, onions, and garlic. Put your stock pot on medium-high heat with a couple tablespoons each of butter and olive oil. Add the carrots, celery, and onions. Season with freshly ground pepper and kosher or sea salt. Allow the veggies to cook until soft. Add the garlic and broccoli and cook for a couple more minutes.

Sprinkle the veggies with a few tablespoons of flour. If there's not enough fat in the pot, add a little butter or oil before you add the flour. Allow to cook for at least a minute, stirring frequently. The flour will help thicken the soup.

After the flour has cooked for at least a minute or two, you can add the liquid. I like to use equal parts of water and milk just until the veggies are covered. I also add a bit of chicken base for some extra flavor. Don't forget to season the liquid with salt and pepper. Turn up the heat and bring it to a boil, stirring often. When it comes to a boil, reduce the heat and allow to simmer until the broccoli is soft.

At this point, I bring out the boat motor - a/k/a an immersion blender - to puree the soup. You can also do this in a blender, but it is well worth the $10 to get yourself a hand blender. After it is pureed, taste the soup, and adjust the seasoning as necessary. Turn off the heat, and add a handful of shredded sharp cheddar cheese.

This is a creamy, thick, flavorful soup. It's also great for kids who don't like to eat veggies. It comes together so quickly and easily, you'll want to make this soup for any season.

Grilled cheese sandwich with raspberry jalapeno jam

I found this red raspberry jalapeno jam at my local Amish farmer's stand. It's everything I thought it would be: just the right amount of sweet and hot. I also thought it would be great on a sandwich. That it most definitely is.

I'm using whole wheat bread and shredded extra sharp cheddar cheese. I had a couple blocks of the cheddar cheese, so I used a little of both. I like to shred the cheese because I think it melts much more easily.

First, you'll need to spread a thin layer of the jam on each slice. Then pile on the cheese. If you've got softened butter, spread that on the outside of each piece of bread. Otherwise, melt some butter in pan over medium heat. I also add a splash of olive oil to the pan, so the butter won't burn.

Then just grill it up until it's toasty on both sides, and the cheese is melted. This would be fantastic with some sliced turkey in there, too. Or lightly saute some onions and apples to add in. And if you don't like the heat of a jalapeno jam, use regular raspberry jam.

Make what you like, and like what you make!