Pesto

Pesto
makes about 4 cups

1/2 cup walnuts
3 Tbs diced garlic
5 cups fresh basil, packed
1 tsp salt
1 tsp black pepper
1 1/4 cup good olive oil
1 cup grated Parmesan cheese

Place the walnuts and garlic in your food processor and process for 30 seconds. Add the basil, salt & pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto in finely pureed. Add the Parmesan and puree for one minute more. Serve, or store (in refrigerator or freezer) in an air tight container with a thin film of olive oil on top. Enjoy!

Oatmeal Carmelitas

I got this recipe from my friend Julie. Caution: these are so yummy you might eat the whole pan yourself!

Ingredients:

1 bag Kraft caramel bits (in the store by the choc. chips)

5 Tbsp. evaporated milk

1 1/2 cups chocolate chips

1 1/4 cups flour

1 1/4 cups oats

1/2 cup pecans, chopped

1/4 tsp. salt

3/4 cup brown sugar

1/2 tsp. soda

3/4 cup melted butter

Directions:

1. Combine dry ingredients, mix with butter. Press 3/4 of the mixture into a 9X13 inch pan. (Save the rest to sprinkle on top.)

2. Bake at 350 for 10 minutes, take out of the oven.

3. Melt caramel and milk together. While hot spread over crust.

4. Sprinkle chocolate chips over caramel and allow to stand for a few minutes. Then spread the chips evenly.

5. Sprinkle with remaining dry mix and bake 10 more minutes.

6. Cool, cut into bars.

Peanut Butter Granola Bars

Combine:

1/2 cup oats

1/2 cup chopped almonds
1/2 cup raisins (I used 1/4 cup sunflowers seeds and 1/4 cup pumpkin seeds instead)

In saucepan whisk:

3 T. oil (I use coconut)

1/2 cup brown sugar

1/2 cup smooth natural peanut butter

1/2 tsp. cinnamon

1/4 tsp. salt

1 T water

Heat over low heat until sugar dissolves. Let cool slightly. Whisk in 1 egg white. Pour over oat mixture and spread in 8" square parchment lined pan. Bake at 300 degrees for about 30 minute or until golden brown on edges. Cool for 10 minutes. Lift out of pan and cut into bars.

Perfect Chocolate Chip Cookies

I got this recipe from Cook's Illustrated.

Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. This recipe works with light brown sugar, but the cookies will be less full-flavored.

Ingredients:
1 3/4 cups unbleached all-purpose flour

1/2 teaspoon baking soda
14 tablespoons unsalted butter (1 3/4 sticks)
1/2 cup granulated sugar

3/4 cups packed dark brown sugar
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 1/4 cups chocolate chips
3/4 cup chopped pecan or walnuts, toasted (optional)

Instructions:
1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
4. Divide dough into 16 portions, each about 3 tablespoons. Arrange 2 inches apart on prepared baking sheets.
5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

Taco Soup

Ingredients:

1 can kidney beans

1 can black beans

1 can pinto beans

2 cans corn/or use frozen

2 cans diced tomatoes

2 cans chicken breast

1 taco seasoning packet/or 1 Tbsp. taco seasoning

1/2 tsp. cumin

1/2 tsp. chili powder

1/4 tsp. garlic salt

1 Tbsp. dried onions

1/2 cup squash puree-4 cubes (optional)

salt and pepper

Toppings:

sour cream

tortilla chips

cheddar cheese

fresh cilantro, chopped

avocados, diced

limes, cut in wedges

Directions:

Drain all three cans of beans and rinse. Dump all ingredients into a pot and add 2 cans of water. Bring to a simmer over medium high. To serve, put in bowls and add the toppings of your choice.