Connie Baxter, wife of Casey Baxter and a mother of three, says her love for cooking derives from her strive to provide and nurture her children. “The Lord has blessed me and given me an opportunity to be a mom and have a family,” shares Connie Baxter. “I’m blessed to have such wonderful things to take care of.”

Baxter shares that she doesn’t have what it takes to coach her children in sports so she finds other small ways to support her children.

She finds that having meals prepared at regular times each day prevents the kids from snacking on chips and other unhealthy snacks. The family gathers at the dinner table at least four nights a week and enjoys every meal together.

She also states the importance of rituals in her household, saying the blessing and each person giving thanks for something they are grateful for.“We live in such a crazy world and I just want them to feel safe,” shares Baxter

Baxter mentions that the children are always in the kitchen and are usually being helpful. Baxter says this time together is good bonding time with her and her children.

When asked what her specialty was, Baxter claims that the family seems to enjoy her breakfast foods and lasagna the most.

Baxter also shared that some of her recipes came from the Baxter family cookbook. Not only does the book share recipes, but also family photos and stories of love to go along with them.

When Baxter isn’t in the kitchen, she finds herself enjoying the outdoors, exercising, or spending time in God’s word. “I am humbled by the opportunity to do these things,” shares Baxter, “I see taking care of my family as a priveledge.”

Today Connie is sharing her recipes of “Shrimp Quesadillas," a personal favorite of her husband’s, and the “Baxter Family Salsa”.

To nominate someone for cook of the week, contact Tasha at

Tbunch@calhountimes.com

Shrimp Quesadillas

Ingredients:

1 lb raw shrimp (chopped into small pieces)

½ red bell pepper, diced

1 tablespoon taco seasoning

1 tablespoon minced garlic

2 tablespoons chopped cilantro

Sautee the above ingredients until shrimp are pink and firm.

You will also need small tortillas, vegetable oil, and Monterey Jack Cheese.

Cover the bottom of a small skillet in oil and heat on medium. Fry a tortilla and layer with sautéed shrimp and cheese and top with another tortilla. Flip the tortilla and fry the other side until cheese is melted and gold brown. They cook up really quickly and need to keep a close watch. Continue to fry up quesadilla until all of the shrimp is used. Cut the cooked quesadillas into triangles.

Optional garnish: Sour cream, cilantro, salsa Baxter Family Salsa Recipe

Ingredients:

2 cans fire roasted tomatoes-drained

1 can rotel hot tomatoes-drained

1 bunch of cilantro-just the tops

1 jalapeno-seeded

5 green onions-just the part between the bulb and the stems

1 tablespoon minced garlic

Squirt of lime juice

Salt

In a blender or food processor, combine cilantro, jalapeno, onions, and garlic. Pulse until roughly chopped and mixed. Next, add tomatoes and mix until desired consistency. Lastly, add lime juice and salt to your preference. Enjoy with chips.