National Cheesecake Day!!

It is National Cheesecake Day!  That is a holiday I will gladly celebrate!  So, check out this awesome recipe for Red Velvet Cheesecake, very unique!  And zip over to the dessert link and check out all the other yummy cheesecake recipes!

Red Velvet Cheesecake

Ingredients
1 1/2 cups chocolate graham cracker crumbs
1/4 cup butter, melted
1 tablespoon granulated sugar
3 (8-ounce) packages cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs, lightly beaten
3 tablespoons unsweetened cocoa
1 cup sour cream
1/2 cup whole buttermilk
2 teaspoons vanilla extract
1 teaspoon distilled white vinegar
2 (1-ounce) bottles red food coloring
1 (3-ounce) package cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Garnish: fresh mint sprigs

Preparation

Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch springform pan.

Beat 3 (8-ounce) packages cream cheese and 1 1/2 cups granulated sugar at medium-low speed with an electric mixer 1 minute. Add eggs and next 6 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.

Bake at 325° for 10 minutes; reduce heat to 300°, and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.

Beat 1 (3-ounce) package cream cheese and 1/4 cup butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake. Remove sides of springform pan. Garnish, if desired.

Kiwi Ice Pops

Ingredients:
1 3/4 cup(s) water
1 cup(s) sugar
4 kiwis
1/2 cup(s) (about 4 limes) fresh lime juice

Directions
Make the syrup: Combine 1 cup of water with the sugar in a small saucepan and bring just to a boil. Set aside to cool.

Make the ice pops: Using a paring knife, cut kiwis into quarters, peel, and remove the white core and seeds from each piece. Place the seeded kiwi pieces in the bowl of a food processor fitted with a metal blade and purée to a liquid -- about 1 minute. Combine the puréed kiwi, 3/4 cup syrup, lime juice, and remaining 3/4 cup water in a large bowl. Pour the mixture into molds and freeze until solid -- about 6 hours.

http://www.delish.com/recipefinder/kiwi-ice-pops-3293

Confetti Ice Cream Pops

Ingredients:

8 piece(s) (1 1/2-inch) soft-centered candy bars, (like Milky Way or Snickers)
1 pint(s) vanilla custard-style ice cream, slightly softened
3/4 cup(s) assorted-color candy confetti or sprinkles

Directions
Insert a wooden Popsicle stick into one end of each candy bar and set aside. Place 1 tablespoon of ice cream in the bottom of a 3-ounce paper cup. Place candy in center of the cup, surround with 3 tablespoons ice cream, and smooth over the top. 

Transfer cup to a baking sheet, repeat with remaining cups, and freeze until solid. Pour confetti or sprinkles into a shallow bowl and set aside. Peel the cup from each ice cream pop and roll in the decorations to cover completely. Store in freezer for up to 3 days.

http://www.delish.com/recipefinder/confetti-ice-cream-pops-3522

Amazing Preparation Site!

Raise your hand if you've ever gotten a new kitchen gadget and have been dying to try it out? So you naturally search the net trying to find a recipe that will accommodate the use of your new toy only to spend a little too much time looking and just end up hungry. Well, I've found a gold mine! Check out Betty Crocker's great page that lists equipment and techniques so you only have the click on the new toy's name and the recipes appear! Wha-la! It's like magic!

Betty Crocker Equipment and Techniques

Watermelon Cake

Ingredients:
1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box

1 package (0.13 oz) cherry-flavored or other red-colored unsweetened soft drink mix

1/2 cup plus 2 tablespoons miniature semisweet chocolate chips

1 container (12 oz) Betty Crocker® Whipped fluffy white frosting

Green and red food colors

2/3 cup green jelly beans

Directions:
1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening or cooking spray. In large bowl, beat cake mix, water, oil, egg whites and drink mix with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally. (Batter will be lumpy.) Stir in 1/2 cup of the chocolate chips. Pour into pans.

2. Bake as directed on box for 8- or 9-inch round pans. Cool 10 minutes. Remove from pans. Cool completely, about 1 hour.

3. In small bowl, stir 1 cup of the frosting with 10 to 12 drops green food color. Stir 10 to 12 drops red food color into remaining frosting. Frost sides of cakes with green frosting; press green jelly beans into frosting. Frost tops of cakes with red frosting; press remaining 2 tablespoons chocolate chips into frosting for seeds. If desired, cut cakes crosswise in half and arrange "slices" randomly on tray. To serve, cut into wedges. Store loosely covered at room temperature.

http://www.bettycrocker.com/recipes.aspx/watermelon-cake

Better-Than-Almost-Anything Cake

Ingredients:
1 box Betty Crocker® SuperMoist® German chocolate cake mix
Water, vegetable oil and eggs called for on cake mix box

1 can (14 oz) sweetened condensed milk

1 jar (16 to 17 oz) caramel, butterscotch or fudge topping

1 container (8 oz) frozen whipped topping, thawed

1 bag (8 oz) toffee chips or bits

Directions:
1. Heat oven to 350°F (325°F for dark or nonstick pan). Bake cake as directed on box for 13x9-inch pan.

2. Poke top of warm cake every 1/2 inch with handle of wooden spoon. Drizzle milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.

3. Spread whipped topping over top of cake. Sprinkle with toffee chips. Store covered in refrigerator.

http://www.bettycrocker.com/recipes.aspx/better-than-almost-anything-cake

Applebee's Crispy Orange Chicken Bowl

List of Ingredients

2 pounds boneless, skinless chicken
1 egg
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
1/2 cup plus 1 tablespoon cornstarch
1/4 cup all-purpose flour
Oil (for frying)

For the glaze:

1 teaspoon minced garlic
1 1/2 teaspoons grated orange rind
1 cup orange juice
1/2 cup hoisin sauce
Dash cayenne pepper
1/4 cup granulated sugar
Salt and pepper to taste



Recipe


Cut chicken into 2-inch pieces and place in a large bowl. Stir in egg, salt, pepper and oil. Mix well and set aside.

Stir cornstarch and flour together in another large bowl and mix well. Add chicken mixture to the flour mixture, stirring to coat each piece well.

Pour enough oil to be at least 1/2-inch deep in a wok or heavy skillet and set over high heat. When it reaches 375 degrees F (hot!) carefully add chicken pieces in small batches and fry 3 to 4 minutes or until golden and crisp. Do not overcook or chicken will be tough.

Remove chicken from oil with slotted spoon and drain on paper towels. Continue frying chicken in small batches until all are nicely browned and crisp. Set aside while you make the glaze:

To make the glaze:

Cool the oil in the skillet slightly, then remove all but 2 tablespoons of oil and set over medium heat. Sauté garlic in oil for 1 minute (if the oil is too hot the garlic will turn bitter). Add remaining ingredients and bring to boil. Allow to boil for 3 minutes, stirring constantly. Reduce heat and simmer until sauce thickens to your liking, stirring frequently.

Pour glaze over chicken. Serve chicken over a bed of cooked white rice. Garnish with slivered almonds and crispy noodles. Applebee's tosses the chicken and orange glaze with an array of stir-fry vegetables like broccoli, snow peas and red peppers.

Seven-Layer Salad (Healthier Version)

Makes 10 servings, about 1 cup each

Ingredients

8 cups shredded romaine lettuce
1 cup frozen peas, thawed
1 medium yellow bell pepper, diced
1 cup halved grape tomatoes or quartered cherry tomatoes
1 cup sliced celery
½ cup sliced scallions
¾ cup nonfat plain yogurt
¾ cup low-fat mayonnaise
2 teaspoons cider vinegar
1-2 teaspoons sugar
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon freshly ground pepper
½ cup shredded reduced-fat Cheddar cheese
½ cup thinly sliced fresh basil
3 strips cooked bacon, crumbled

Seven-Layer Salad Ingredients Cont.

Seven-Layer Salad
Instructions

1. Place lettuce in a large bowl. Layer peas, bell pepper, tomatoes, celery and scallions on top.
2. Whisk yogurt, mayonnaise, vinegar, sugar to taste, garlic powder, salt and pepper in a medium bowl until smooth. Spread the dressing evenly over the top of the salad (an offset spatula is handy for this, if you have one). Sprinkle with cheese, basil and bacon. Serve room temperature or chilled.

Seven-Layer Salad Instructions Cont.

Seven-Layer Salad
Tips

Cover and refrigerate for up to 1 day. Sprinkle with basil just before serving.

http://www.eatingwell.com/recipes/seven_layer_salad.html

PF Chang's Crispy Honey Chicken

Ingredients
1 lb. boneless, skinless chicken breast, cut into medium size chunks
1 T. minced garlic
Vegetable oil for frying
red bell pepper and/or scallions, julliene
Crispy noodles, rice or egg noodles or steamed rice for serving

Batter:
4 oz. all purpose flour
2-1/2 oz. cornstarch
1 egg
6 oz. water
1/8 tsp. baking powder
1/8 tsp. baking soda

Chicken Seasoning:
1 T. lite soy sauce
1/8 tsp. white pepper
1/4 tsp. kosher salt
1 T. corn starch

Sauce:
1/2 cup sake or rice wine
1/2 cup honey
3 oz. rice vinegar
3 T. lite soy sauce
6 T. sugar
cornstarch slurry--1/4 c. corn starch mixed with 1/4 c. water

Directions
To make batter: mix ingredients till just combined. Let rest in refrigerator for a couple of hours. Coat chicken well with seasonings and marinate in the refrigerator for 20 minutes. Combine sauce ingredients, mix thoroughly and reserve for serving.

Pour vegetable oil into fryer or heavy bottomed sauce pot. Heat slowly to 340-350 degrees. Put 1/4 of the marinated chicken in a clean bowl and pour enough better over to coat. Remove a few pieces at a time from the batter, using slotted spoon or large fork. Shake off excess batter. Carefully lower chicken into the hot oil. Suspend the chicken until the batter "sets," 20-30 seconds. Chicken is done when golden to light brown and crisp. Remove to platter with paper towels to drain. Repeat for all the chicken. Remember to check the oil temperature, it must remain hot.

To finish the sauce, heat it in sauce pan, bring to a boil. Add cornstarch slurry, a little at a time.The sauce will thicken, let it come to a thickness of "loose honey." Let cook for a minute or two.

Heat 2 T. oil in a wok and add some minced garlic, red bell pepper and scallions and stir-fry briefly. Add 1/3 to 1/2 of the chicken (depending on pan size) and stir-fry briefly. Add enough sauce to just coat chicken. Stir-fry again briefly. Serve over noodles or rice.

Fudgy Cream Cheese Frosting

Ingredients

8 ounce(s) cream cheese, softened
4 tablespoon(s) (1/2 stick) butter, softened
3 tablespoon(s) whole milk
3 cup(s) confectioners' sugar, sifted
2/3 cup(s) cocoa
1/8 teaspoon(s) salt
1 1/2 teaspoon(s) vanilla extract


Directions

1.In a medium bowl, using a mixer set at medium speed, beat the cream cheese, butter, and milk together until smooth. Add the sugar, cocoa, and salt and continue to beat until blended.

2.Reduce mixer speed to low, add the vanilla, and beat until smooth. Cover and chill for at least 30 minutes before using.

http://www.delish.com/recipefinder/fudgy-cream-cheese-frosting-3628

Pesto Crostini

Prep Time: 20 min
Total Time: 20 min
Makes: 16 servings, 2 slices each

What You Need!
3 cups fresh basil leaves, washed, dried
1/3 cup KRAFT Classic Italian Vinaigrette Dressing
1/3 cup KRAFT Grated Parmesan Cheese
32 baguette slices (1/4-inch thick), toasted
1 container (8 oz.) PHILADELPHIA Cream Cheese Spread
1/4 cup KRAFT Grated Parmesan Cheese

Make It!
PLACE basil leaves, dressing and 1/3 cup Parmesan cheese in food processor or blender container; cover. Process until well blended.

SPREAD baguette slices evenly with cream cheese spread, then with pesto mixture.

SPRINKLE evenly with 1/4 cup Parmesan cheese.

http://www.kraftfoods.com/kf/recipes/pesto-crostini-65089.aspx

Baked Crab Rangoon

Prep Time: 20 min
Total Time: 40 min
Makes: 12 servings

What You Need!
1 can (6 oz.) white crabmeat, drained, flaked
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA, 1/3 Less Fat than Cream Cheese, softened
2 green onions, thinly sliced
1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
12 won ton wrappers

Make It!
HEAT oven to 350°F. Mix first 4 ingredients.

SPRAY 12 muffin cups with cooking spray. Line each with won ton wrapper, extending edges of wrappers over sides of cups. Fill with crab mixture.

BAKE 18 to 20 min. or until won tons are golden brown and filling is heated through.

http://www.kraftfoods.com/kf/recipes/baked-crab-rangoon-95157.aspx

Sangria Punch

Prep Time: 5 min
Total Time: 5 min
Makes: 8 servings, 1 cup each

What You Need!
1 qt. (4 cups) cold reduced calorie cranberry juice cocktail
1 cup cold orange juice
1 Tbsp. fresh lime juice
3/4 cup COUNTRY TIME Lemonade or Pink Lemonade Flavor Drink Mix
3 cups cold club soda
2 oranges, sliced
2 limes, sliced

Make It!
ADD cranberry juice cocktail, orange juice and lime juice to drink mix in large pitcher; stir until mix is dissolved.

REFRIGERATE until ready to serve.

STIR in club soda and fruit. Serve over ice cubes.

http://www.kraftfoods.com/kf/recipes/sangria-punch-64881.aspx?cm_re=1-_-1-_-RecipeAlsoEnjoy

Spinach Stuffed Mushrooms

Prep Time: 15 min
Total Time: 35 min
Makes: Makes 40 servings.

What You Need!
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 cups hot water
40 fresh mushrooms (about 2 lb.)
2 Tbsp. butter
2 cloves garlic, minced
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1 cup KRAFT Grated Parmesan Cheese

Make It!
HEAT oven to 400ºF.

MIX stuffing mix and water in large bowl; set aside. Remove stems from mushrooms; chop stems. Melt butter in skillet on medium heat. Add chopped stems and garlic; cook and stir until tender. Add to prepared stuffing with spinach and cheeses; mix well.

SPOON into mushroom caps. Place, filled-sides up, in shallow pan.

BAKE 20 min. or until mushrooms are tender and filling is heated through.

http://www.kraftfoods.com/kf/recipes/spinach-stuffed-mushrooms-75374.aspx

Layered Black Bean Dip

Prep Time: 5 min
Total Time: 5 min
Makes: 32 servings, 2 Tbsp. each

What You Need!
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup canned black beans, drained, rinsed
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, drained
1 cup KRAFT Mexican Style Shredded Cheese

Make It!
SPREAD cream cheese onto bottom of shallow dish.

LAYER with beans and tomatoes; top with cheese.

SERVE with tortilla chips.

http://www.kraftfoods.com/kf/cookingschool/videos/videoplayer.aspx?vid=1086

Oreo & Fudge Ice Cream Cake

Prep Time: 10 min
Total Time: 4 hr 10 min
Makes: 12 servings

What You Need!
1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
8 OREO Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches

Make It!
POUR fudge topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in chopped cookies.

ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Bring up foil sides; double fold top and ends to loosely seal packet.

FREEZE 4 hours.

http://www.kraftfoods.com/kf/recipes/oreo-fudge-ice-cream-106562.aspx

Strawberry Freeze

Prep Time: 15 min
Total Time: 6 hr 15 min
Makes: 16 servings

What You Need!
12 CHIPS AHOY! Cookies 1 pkg.
(8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 can (12 oz.) frozen berry juice concentrate, thawed
1 cup crushed strawberries
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
2 cups strawberries, halved

Make It!
ARRANGE cookies in single layer on bottom of 9-inch springform pan; set aside.

BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gradually add juice concentrate, beating well after each addition. Stir in crushed strawberries. Add whipped topping; stir with wire whisk until well blended. Pour over cookies in pan.

FREEZE 6 hours or until firm. Remove from freezer; let stand in refrigerator 15 min. to soften slightly. Top with the halved strawberries just before serving. Store leftover dessert in freezer.

http://www.kraftfoods.com/kf/recipes/strawberry-freeze-64850.aspx

Greek Isles Pasta Salad

Prep Time: 15 min
Total Time: 15 min
Makes: 8 servings, 1 cup each

What You Need
3 cups farfalle (bow-tie pasta), uncooked
2 cups baby spinach leaves
1 cup KRAFT Natural Mediterranean Style Cheese Crumbles
1 cup cherry tomatoes, halved
3/4 cup drained canned chickpeas (garbanzo beans), rinsed
1/2 cup KRAFT Greek Vinaigrette Dressing

Make It
COOK pasta as directed on package; drain. Place in large bowl.

ADD remaining ingredients; mix lightly.

SERVE immediately or cover and refrigerate until ready to serve.

Substitute combined 1/2 cup KRAFT Zesty Italian Dressing, 2 Tbsp. lemon juice and 1 tsp. dried oregano leaves for the Greek vinaigrette dressing.

Jazz It Up
Add 1/2 cup sliced black olives.

Appetizer Pizza Breaksticks

Prep Time: 10 min

Total Time: 32 min

Makes: 16 servings, two sticks each

What You Need

1 pkg. (1 lb. 7 oz.) DI GIORNO Pizza, Thin Crispy Crust Four Cheese

2 Tbsp. olive oil

1/3 cup KRAFT Grated Parmesan Cheese, divided

1/4 tsp. ground red pepper (cayenne)

Make It
PREHEAT oven to 400ºF. Brush edges of pizza crust lightly with oil. Drizzle remaining oil evenly over pizza.

MIX 3 Tbsp. of the Parmesan cheese and the pepper; sprinkle evenly over pizza. Place pizza directly on center oven rack.

BAKE 20 to 22 min. or until edges are golden brown. Sprinkle with remaining Parmesan cheese. Cut pizza into quarters; cut each quarter into eight thin sticks. Serve as dippers with TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, if desired.

http://www.kraftfoods.com/kf/recipes/appetizer-pizza-breadsticks-106261.aspx

Unhealthiest Drinks In America

Check out this article from Men's Health listing off the 10 unhealthiest drinks in America. Luckily for all of us they give some great alternatives! You can now sip with confidence knowing you aren't ingesting an entire day's worth of calories in one cup!

How Much Sugar!?!?

Zip on over to Sugar Stacks to see some insightful comparisons. We Americans consume so much unknown sugar on a daily basis and this site breaks it down for us. This could be key for those diabetics out there!

Check out this Coke comparison:

Tarragon Roasted Chicken

Ingredients:

• 2 pounds baby red, white or Yukon gold potatoes, washed
• 2 bulbs fennel, trimmed and cut into thin wedges about 2 inches thick
• 4 carrots, peeled and cut into 2 inch thick slices on a bias
• 2 tablespoons extra virgin olive oil (EVOO)
• Salt and pepper
• 1 stick of butter, softened
• 1/4 cup fresh tarragon, chopped
• 4 garlic cloves, chopped or grated
• 1 5-pound whole chicken
• 1 large onion, cut in half and peeled
• 1 lemon, cut in half
• 1 cup dry white wine
• Crusty baguette, for mopping

Directions:

Pre-heat oven to 400ºF.

Place the potatoes, fennel, carrots in a roasting pan in an even layer, drizzle with EVOO, season with salt and pepper.

In a bowl combine the soft butter, tarragon, garlic and a little salt and a generous amount of pepper. Clean bird and pat dry. With your fingers separate the chicken breast skin from the meat, working with about 3/4 of the total amount of the butter mixture, maneuver half of it under the skin of each side of the breast. Don't make your self nutty trying to spread it all the way down the breast, the butter will melt once in the oven and do that work for you, and that's the point.

Take the remaining 1/4 of the butter mixture and spread over skin of the legs, no need to try and get it under the skin there. Place the halved onion and halved lemon inside the cavity. Arrange the chicken on top of the potatoes, fennel and carrots in the roasting pan, douse the chicken with the white wine and place in the oven and roast for about an hour and 40 minutes, until the chicken is cooked through and the juices run clear.

Remove from the oven and cover loosely with a piece of aluminum foil and let the chicken rest for 10 minutes. Carve chicken. Arrange the chicken and vegetables on a platter. Soak sliced bread in drippings and surround the platter with soaked crusts of bread.

http://www.rachaelray.com/recipe.php?recipe_id=2354

Shrimp with Asian Barbecue Sauce

Ingredients:

Romaine lettuce leaves

1 1/4 pound(s) large shrimp, shelled and deveined with tail part of shell left on if you like

4 (10- to 12-inch ) skewers

1/3 cup(s) hoisin sauce
3 tablespoon(s) ketchup
1 1/2 teaspoon(s) grated peeled fresh ginger
1/4 teaspoon(s) Chinese five-spice powder
2 tablespoon(s) rice vinegar
2 tablespoon(s) water

Directions
Lightly grease grill rack. Prepare outdoor grill for direct grilling over medium heat.

Arrange romaine on platter and set aside. Thread shrimp on skewers.

In small bowl, stir hoisin sauce, ketchup, ginger, five-spice powder, and 1 tablespoon vinegar to make Asian barbecue sauce. Remove 1/4 cup barbecue sauce to ramekin; stir in water and remaining 1 tablespoon vinegar and reserve to use as dipping sauce.

Brush shrimp with some barbecue sauce from bowl. Place shrimp on hot grill rack and cook 2 minutes. Brush with some sauce; turn and brush with remaining sauce and grill 1 to 2 minutes longer or until shrimp turn opaque throughout. Serve shrimp on skewers over romaine with reserved dipping sauce.

http://www.delish.com/recipefinder/shrimp-asian-barbecue-sauce

Corn and Pepper Jack Quesadillas

Ingredients:

3 large ears corn, husks and silks removed
4 (8- to 10-inch diameter) low-fat burrito-size flour tortillas
4 ounce(s) reduced-fat Monterey Jack cheese, shredded (1 cup)
1/2 cup(s) mild or medium-hot salsa
2 green onions, thinly sliced
1 head(s) romaine lettuce, thinly sliced
1 tablespoon(s) olive oil
1 tablespoon(s) cider vinegar
1/2 teaspoon(s) coarsely ground pepper
1/4 teaspoon(s) salt

Directions
Prepare charcoal fire or preheat gas grill for covered direct grilling over medium-high heat.

Place corn on hot grill rack. Cover grill and cook corn 10 to 15 minutes or until brown in spots, turning frequently. Transfer corn to plate; cool until easy to handle. When cool, with sharp knife, cut kernels from cobs.

Place tortillas on work surface. Evenly divide Monterey Jack, salsa, green onions, and corn on half of each tortilla. Fold tortilla over filling to make 4 quesadillas.

Place quesadillas on hot grill rack. Cook quesadillas 1 to 2 minutes or until they are browned on both sides, turning over once. Transfer quesadillas to cutting board; cut each into 3 pieces.

In large bowl, toss romaine with oil, vinegar, pepper, and salt. Serve quesadillas with romaine salad.

http://www.delish.com/recipefinder/corn-pepper-jack-quesadillas-2661