Quesadillas Supremas

Olive oil for skillet
Flour tortillas
Shredded cheese
Chopped, cooked chicken
Mashed avocado
Chopped tomato
Minced bell pepper
Salsa and sour cream (optional)

Heat a very small amount of oil in a cast-iron skillet.  On one half of each tortilla, spread a teaspoon or two of avocado.  Top with chicken, tomato, pepper, and cheese.  Fold tortilla over toppings.  Place one at a time in hot skillet, cheese side up.  Cook until side is browned (a few minutes); flip and cook until the other side is browned and cheese is melted.  Place on serving plate.  Cut into four pieces.  Serve with sour cream and salsa for dipping, if desired.  Each quesadilla serves one.

Easy Lemon Drop Cookies

1/2 c. butter, softened
1/2 c. white sugar
2 t. vanilla
1 egg
1 (3-oz.) package lemon-flavored gelatin dessert
poppy seeds (optional)
2 c. flour
1/2 t. baking soda
1/2 t. salt

Preheat oven to 375°F. Cream butter and sugar; add eggs and vanilla and beat well.  Beat in gelatin and poppy seeds.  Add remaining ingredients and mix thoroughly.  Chill dough for approximately 20 minutes.  Drop by teaspoonful 2 inches apart on paper-lined cookie sheets.  Bake 8-10 minutes.

This is a great way to use the package of gelatin which has been sitting in your cupboard for two years, which expired last October, and which you don't think you will use any other way.  Feel free to experiment with other flavors of gelatin.