2 cup leaves, whole Basil, fresh
2 clove Garlic
2/3 cup Olive Oil
1/4 cup Nuts, pine nuts, dried
1 dash Salt
1 dash Black Pepper
2 oz Parmesan Cheese
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully blended and smooth. Season with salt and pepper.
Add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
1 tablespoon vegetable oil
6 medium yellow summer squash, thinly sliced
1 large Vidalia onion, thinly sliced
1 tablespoon butter
1/2 cup grated Parmesan
1 cup shredded sharp Cheddar
1/2 cup sour cream
Salt and freshly ground black pepper
1 sleeve Ritz crackers, crushed fine.
Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish.
Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.
Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.
8 oz. hazelnuts
1 c powdered sugar
1/3 c unsweetened cocoa powder
2 Tbsp canola oil
1 tsp vanilla
1 tsp salt
1/4 c semi-sweet chocolate chips
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Place hazelnuts on the sheet. Roast for 12 to 15 minutes. Watch them after the 10th minute if they are not browning too fast.
Remove from the oven and transfer onto a clean kitchen towel. Let cool until safe to the touch.
When cooled, gently rub the nuts with the towel until the skin comes off.
Place nuts in food processor and process until finely ground. Scrape the sides of the food processor bowl as needed.
Process nuts until the start to liquify. It can take about 5 minutes. Stop the food processor as needed to scrape the sides of the bowl.
Add powdered sugar and cocoa. Mix until well combined.
With the food processor running, drizzle in the oil and vanilla. Process until smooth.
Add the salt and process for 5 seconds.
Addthe chocolate chips are this point and processed until it all comes together.
Scrape the spread into a clean jar.
3 qts chopped cucumbers
3 cups each chopped sweet green and red peppers
1 cup chopped onions
3/4 cup kosher salt
4 cups ice
2 cups sugar
4 tsp. mustard seed
4 tsp. turmeric
4 tsp. whole allspice
4 tsp. whole cloves
6 cups white vinegar
Add cucumbers, peppers, onions, salt and ice to water and let stand 4 hours. Drain and recover vegetables with fresh ice water for another hour. Drain again.
Combine spices in a cheesecloth bag. Add spices to sugar and vinegar. Heat to boiling and pour mixture over vegetables. Cover and refrigerate for 24 hours.
Heat mixture to boiling and fill hot in hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace. Wipe rims and add hot lids and rings. Process in waterbath 10 minutes.
Cherry Pie Filling:
3 1/2 cups fresh or frozen cherries (make sure to thaw completely)
1 cup sugar
1/4 cup + 1 T. Clear Jel
1 1/3 cup cold water
1 T. + 1 t. bottled lemon juice
1/8 t. cinnamon
1/4 t. almond extract
Rinse and pit fresh cherries, and hold in cold water. To prevent stem end browning use lemon juice and water or Fresh Fruit from Ball. For fresh fruit, place the cherries in boiling water for 1 minute and drain but keep heated in a covered bowl.
Combine sugar and Clear Jel in a large saucepan and add water. If desired add the cinnamon and almond extract. Stir mixture over medium heat until mixture thickens and begins to bubble. Add lemon juice and boil for 1 minute, stirring constantly. Turn off heat.
Fold in drained cherries immediately and fill hot jar(s) with mixture without delay, leaving 1 1/2″ headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with wet papertowel.
Add hot lids and rings and waterbath for 30 minutes for pints or quarts.
This recipe make 2 pints or 1 quart.
2 large boneless chicken breasts
2 long slices Cheddar or smoked Gouda cheese
2 slices deli ham
1 large egg
2 large egg whites
1 tablespoon water
1/2 cup dry bread crumbs
1/2 teaspoon salt
1/4 cup Parmesan cheese
1/8 teaspoon paprika
Preheat the oven to 350F. Spray a large, non-stick baking sheet with cooking spray.
Pat the chicken cutlets dry and butterfly the chicken slices open. Place one piece of cheese on top of one slice of deli ham and roll the deli ham around the cheese. Place the ham “packet” on top of one half of the butterflied chicken breast, and fold the other half over top. Use toothpicks to keep the edges sealed.
In a shallow bowl, combine bread crumbs, Parmesan cheese, paprika, and salt. In a medium bowl, whisk together the eggs and egg whites with the water. Dip the chicken into the egg wash then into the bread crumbs. Place the chicken onto the baking sheet and spray the top of the chicken with cooking spray.
Bake chicken for 20 to 25 minutes, or until cooked.
1 box of penne pasta.
1 pound broccoli florets, chopped
1 pound boneless, skinless chicken breast, cubed
1/4 cup olive oil
5 cloves of chopped garlic
1/2 cup Parmesan cheese
1 TBL Salt
crushed red pepper flakes to taste
Bring your water to a boil in a large pot and salt it. 1 tablespoons of salt to 6 quarts of water. Add the pasta and set the time for it to cook for about two minutes less than the box calls for. Add the chopped broccoli to the same pot when you have about five minutes left on the pasta.
While the pasta is cooking, heat the olive oil over medium heat in a large skillet and add the chicken, garlic, salt and red pepper flakes. Saute until the chicken is browned and cooked through. Remove the chicken from the pan.
Once the pasta is ready (less about two minutes), spoon the pasta and broccoli into the skillet that you cooked the chicken in. Pour in about a cup of the pasta cooking water to the skillet and let it simmer for another couple of minutes until the pasta is fully cooked.
In a bowl, toss the chicken, pasta and broccoli together. Mix in the Parmesan cheese. Serve immediately.