By Frank E. Vaerewijck
Despite what the department stores try to tell you, the Christmas mad dash doesn’t start until weeks, if not days, before that magical day.
Much like Facebook, memories of this day are steeped in grandiose snapshots that have cropped out the chaos that ensued prior to, and directly after, these snippets in time.
The shopping centers, malls, and mega stores are filled with last minute shoppers that, for one reason or another, have either chosen to or were forced to wait until the last possible second to do their best to fulfill the candy cane dreams and gumdrop wishes of their children, spouses, family and friends. In all of the hustle and bustle of this time, as you are sick of turkey anything, and can’t stomach one more fast food whatever, wouldn’t it be nice to have quick easy goodness to fill that hunger, as you attempt to make the gift wrap on your wonderful gifts look as good as it does on TV and in the magazines?
At the Firehouse it can be just as hectic, or not. As many know, it can go from zero to sixty in a heartbeat, or you can go for days without hearing a tone drop. Either way, having quick easy goodness here is often a blessing too. Creativity feeds hunger in both situations, and it’s amazing just how good something can be when it’s so simple. Who would have thought to fill crescent rolls with all that you need to make a meal, and on top of that, make it portable? Then after you have had your fill of goodness, a tropical wintery sweet treat to cement the memory of this delicious occasion.
‘Tis the season for the chaos, so in the spirit of giving, we will finish out the year with not one but two scrumptious favorites that are just right for the most hectic home or busiest Firehouse. I hope you enjoy the ease of making a wonderful Chicken Fajita Quesadilla Ring and some easy no-bake snowball cookies. Now “That’s Bringing the Firehouse Home!” “Merry Christmas to all, and to all a foodie delight!”
Chicken Fajita Quesadilla Ring
2 cups coarsely chopped cooked chicken (about 12 ounces)
1 cup (4 ounces) shredded Mexican or taco cheese blend
1 can (4 ounces) chopped jalapenos
1/2 cup mayonnaise
1 tablespoon fajita seasoning mix
1 can of your favorite Rotel style mix
2 packages (8 ounces each) refrigerated crescent rolls
1 can black beans (drained)
1 can whole kernel corn (drained)
1 cup sour cream
Preheat oven to 375ºF. Place all ingredients, except the sour cream, in large mixing Bowl. Mix well.
Unroll crescent dough. Arrange triangles, in a circle on large round baking sheet with handles, with wide ends overlapping in the center and points toward outside. (There should be a five-inch diameter opening in the center.) Using a medium scoop, scoop chicken mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered.) Bake 20-25 minutes or until golden brown.
For garnish, top with sour cream, try cutting thin slices of avocado and placing on top of baked ring for some extra goodness. Serve with your favorite salsa, and remember, everything is better with bacon. Adding some crushed bacon bits might just take it over the top!
Easy No-Bake Snowball Cookies
1 can (8oz) crushed pineapple (drained)
1 block (8oz) of cream cheese
3 cups coconut flakes
1 cup chopped pecans
Combine cream cheese, pineapple and pecans in a mixing bowl and mix well. Refrigerate covered for one hour, after which you will remove from fridge and roll into one-inch balls, then roll in coconut flakes until coated. Place on large plate or cookie sheet, and once all snowballs have been rolled and coated, place in refrigerator for at least four hours and enjoy!