Homemade Pesto

I always make a big batch of this in late August to freeze ... using up the last of my fresh basil from the deck.

2 C. packed basil
2 cloves garlic
1/4 C. pine nuts
2/3 C. extra-virgin olive oil
Salt & pepper, to taste
1/2 C. grated fresh pecorino cheese

Combine basil, garlic, and pine nuts in food processor and pulse until coarsely chopped.
Add half of the oil at a drizzle until fully incorporated.
Season with salt & pepper.

Pour into container(s) and drizzle remaining oil over the top and freeze.

Thaw and add cheese before serving.

*if serving pesto now, drizzle in all oil at same time, and add in cheese by hand.*

{LDM}

Bleu Cheese Coleslaw

Pairs perfectly with yesterday's chicken legs recipe.

1-16oz. package shredded coleslaw mix
1 C. mayonnaise
1/2 C. crumbled bleu cheese
2 T. lemon juice
1 tsp. ground black pepper
1 tsp. sugar

Combine mayo, cheese, lemon juice, pepper, and sugar in small bowl. Mix well.

Pour dressing over coleslaw mix in medium bowl, and toss to coat.

Let sit for 5 minutes, toss again.

Refrigerate for at least 2 hours prior to serving.

{LDM}

Grilled Chicken Legs with Chipotle BBQ Sauce

Daddy loves these!

8 chicken legs, seasoned to taste

Chipotle BBQ Sauce:
2 C. tomato sauce
1/4 C. cider vinegar
1/2 C. brown sugar
1/4 C. honey
2 T. Worcestershire sauce
2 T. yellow mustard
1/3 C. chipotle in Adobo sauce, blended

In medium saucepan, combine sauce ingredients. Cook over medium heat stirring often for 15 minutes.

Prepare the grill. Cook the legs, turning and brushing with BBQ sauce for 30 minutes or until juices run clear.

If you have remaining BBQ sauce, it freezes well.

{LDM}

Jello Cake

From Grandma G.
You just had your first Jello Cake experience when I baked you one for your 2nd birthday ... in pink, of course!

Bake white cake mix as directed on box.
Remove cake from oven, poke every 1/2" with fork.

Dissolve 1 large box (or 2-3oz. boxes) of any flavor Jello in 2 C. boiling water.
Carefully pour 1 1/2 C. over cake.

Mix remaining cooled 1/2 C. Jello with 8oz. thawed Cool Whip.

Frost cake when completely cooled.
Serve chilled.

{LDM}

Pizza Hotdish

From Great-Auntie R.

1.5# hamburger
1/2 C. chopped onion
1 tsp. salt
1/8 tsp. dried oregano
1/4 tsp. pepper

Combine in large skillet and brown, drain.

Add to skillet:
12oz. hot, cooked noodles, al dente (I use penne)
1/4 C. chopped green olives
1 C. canned sliced mushrooms
20oz. pizza sauce
8oz. tomato sauce
1 C. milk

Mix well, pour into 9 x 13 pan.
Top with 1 C. sliced pepperoni and 8oz. shredded mozzarella cheese.

Bake @350* for 1 hour

{LDM}

Peanut Butter & Chocolate Chip Pancakes

These taste more like dessert!

1 C. pancake mix
1 egg
1/2 C. peanut butter
1 C. milk
1/2 tsp. vanilla
1 C. semi-sweet chocolate chips
1 T. unsalted butter

Mix pancake mix, egg, peanut butter, milk, vanilla, and chocolate chips together.
Melt butter over hot griddle or large skillet.
Pour 1/4 C. batter onto pan to form pancakes, and cook until the top bubbles and edges begin to crisp.
Flip and continue cooking.

Serve with maple syrup or powdered sugar.

{LDM}

Chicken Berry Salad

1/2 C. fresh orange juice
1/4 C. fresh lime juice
1/4 C. fresh lemon juice
1 T. extra-virgin olive oil
1 tsp. chopped fresh basil
3/4 tsp. salt
1/2 tsp. fresh ground black pepper
4 chicken breasts
3 C. fresh blackberries
1/4 C. red wine vinegar
3 T. sugar
1 tsp. Dijon mustard
1/4 tsp. dried oregano
1/2 C. extra-virgin olive oil
8oz. package assorted salad greens
2 medium pears, cored and sliced thin
3/4 C. feta cheese

In small bowl, combine orange, lime, and lemon juices, 1 T. oil, basil, 1/2 tsp. salt, and 1/4 tsp. pepper. Place chicken in large Ziploc bag or container, and pour juice mixture over chicken. Seal tightly, refrigerate for 4 hours, turning occasionally.

For dressing, combine 1 C. blackberries, vinegar, sugar, mustard, oregano, 1/4 tsp. salt, and 1/4 tsp. pepper into food processor or blender. Cover and blend until smooth, slowly adding 1/2 C. oil at a drizzle until fully incorporated. Cover and refrigerate until serving time.

Drain chicken and discard marinade. Grill chicken for 12-15 minutes, until no longer pink.

Slice chicken and serve over salad greens. Top with pears, remaining blackberries, dressing, and feta cheese.

{LDM}