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**Baked Spinach Mushroom Quesadillas**
INGREDIENTS:
- 4 large flour tortillas
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
INSTRUCTIONS:
1. Preheat your oven to 400°F (200°C).
2. In a skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion turns translucent.
3. Add the sliced mushrooms and spinach to the skillet. Cook until the spinach wilts and the mushrooms become tender. Season the mixture with salt and pepper.
4. In a baking dish, place one tortilla down. Sprinkle some cheese on top, followed by a layer of the spinach and mushroom mixture. Cover with another tortilla. Repeat this layering process with the remaining ingredients.
5. Place the assembled quesadillas in the oven and bake for approximately 10-15 minutes, or until the tortillas are golden and the cheese has melted.
6. Once done, slice the quesadillas into wedges and serve them warm. Enjoy your delicious meal!

Caramel Banana Pecan Cake

Ingredients:

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, softened

1 1/2 cups granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 1/2 cups mashed ripe bananas (about 3 bananas)

1 cup sour cream

1 cup chopped pecans

1/2 cup caramel sauce, plus extra for drizzling

1 cup banana slices (for garnish)

Extra pecans (for garnish)

Directions:

Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Add the mashed bananas and sour cream to the butter mixture and stir until well combined.

Gradually add the flour mixture, mixing just until incorporated. Fold in the chopped pecans.

Divide the batter evenly among the

Deviled Egg Pasta Salad

Ingredients:

6 hardboiled eggs

8 ounces ditalini, small penne, or elbow macaroni

¾ cup mayonnaise

1 ½ tablespoons Dijon mustard

1 teaspoon white vinegar or fresh lemon juice

1 clove garlic, finely minced or crushed to paste

½ teaspoon kosher salt (adjust to taste)

¼ teaspoon smoked paprika

¼ teaspoon cayenne pepper

2 tablespoons red onion, finely chopped

2 tablespoons green onions

¼ cup cooked and crumbled bacon (optional)

Directions:

Cook the Pasta: Begin by cooking the pasta according to the package instructions. Remember to add a generous tablespoon of kosher salt to the boiling water to enhance the pasta’s flavor. Once cooked, drain the pasta in a colander and rinse it under cold water until it’s cool.

Prepare the Eggs: While the pasta is cooking, peel the hardboiled eggs and separate the yolks from the whites. Chop the egg whites and set them aside. Crush the egg yolks into a fine powder or press them through a fine metal strainer into a large mixing bowl.

Make the Dressing: To the bowl with the egg yolks, add the mayonnaise, Dijon mustard, vinegar or lemon juice, minced garlic, salt, smoked paprika, and cayenne pepper. Whisk everything together until you achieve a smooth and creamy consistency.

Combine Ingredients: Add the cooled pasta to the bowl with the dressing and gently stir until the pasta is evenly coated. Then, fold in the chopped egg whites, red onion, green onions, and cooked bacon (if using), ensuring that all ingredients are well incorporated.

Garnish and Serve: Sprinkle the pasta salad with additional green onions and a dash of paprika for extra flavor and visual appeal. Serve immediately as a satisfying side dish or refrigerate it until ready to enjoy. Either way, this Deviled Egg Pasta Salad is bound to be a hit!