Pesto Chicken Mozzarella Sandwich

Pesto Chicken Mozzarella Sandwich
Serves 2

Homemade Pesto:
1 c. fresh basil
1/2 c. fresh parmesan cheese, cut into chunks
3 cloves fresh garlic, chopped
1/2 c. pine nuts, toasted
1/2 tsp. kosher salt
1/2 tsp. fresh ground black pepper
1/2 c. olive oil
Directions: In a food processor, blend all ingredients and stream in olive oil until there is a smooth sauce.

Sandwich:
2 Tablespoons fresh basil pesto
1 loaf of whole wheat french brochette
1 tomato, sliced
1 package fresh mozzarella, sliced same width as tomatoes
4 slices of black forest lunch meat slices
1 c. shredded chicken (I poached a chicken breast and then shredded it with a fork.)
1 tsp. balsamic glaze

Directions: Slice loaf of bread horizontally, spread each half with pesto and place under a low broil for 1 minute. Remove bread from the oven and top with ham, chicken, tomatoes, and cheese then return to the broiler for 4 minutes. Before serving drizzle with a balsamic glaze or balsamic reduction (warm balsamic vinegar until thickened).

Sweat Potatoes;
2 sweet potatoes, pealed and sliced
1 Tablespoon olive oil
salt and pepper to taste
1 tsp. fresh thyme
1 tsp. fresh chives

Directions: Place slices of potatoes in a microwave safe bowl and 1 Tablespoon of water and microwave for 6 minutes.  Then, mix sliced speet potatoes with olive oil and place on a foil lined jelly roll pan. Sprinkle with salt and pepper and broil on low for 10 minutes, turn them over and broil another 10 minutes. Remove and sprinkle with fresh herbs before serving.

Golden Honey Rolls

Golden Honey Rolls

Serves 12

3 ½ c. all purpose flour

1 tsp. salt

1 egg

2 Tbs. honey

1 c. milk, warmed (30 sec. in the microwave)

2 Tbs. oil

1 Tbs. fresh yeast

Directions: 

Using a bread machine set the menu for the dough cycle and place ingredients into the pan in the order listed. Check the dough as it starts mixing. The dough should appear in a rather tight ball if it is too wet add a few tablespoons of flour if it is too dry add a little milk.  Once a nice ball is formed leave the dough to do its think in the machine. 

After the first rise remove the dough from the pan and divide the dough in half, then each half into thirds and each of them into two. This gives you 12 balls of dough. Pull the dough with your thumbs down the sides pinching under the dough. You will need to do this a couple times until you have a nice skin on the ball of dough.  Place dough balls in a 9 x 13 greased pan. Cover with a clean dishtowel and let dough rise for 35 minutes where it should double in size. Then place rolls into the oven preheated to 350 degrees and bake uncovered for 30 minutes. Remove the rolls from the oven and brush tops with butter. Let cool about 5 minutes before serving. 

Lemon Cake

Layered Lemon Cake
Serves 6

1 cup butter, softened
2 cups sugar
4 eggs
2 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 teaspoon baking soda
1/4 tsp. table salt
2 tsp. shredded lemon peel
3 Tbs. lemon juice
1 c. buttermilk
1 c. lemon curd
1 recipe Lemon Cream Cheese Frosting

Directions: Preheat oven to 350 degrees. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile grease and lightly flour three cake pans.

In a large bowl mix flour, baking powder, baking soda, and salt. In another bowl with a pour spout mix buttermilk, lemon juice, and lemon peel. In a stand mixer or with a hand mixer combine butter and sugar until light and fluffy. Gradually add one egg at a time. Then start alternating between dry mixture and wet until all is combined. Do not over mix batter will be smooth. Divide butter between pans. Bake for 30 minute or until a tooth pick when inserted in the middle comes out clean. Invert cakes onto large plates lined with foil.

Let cakes cool completely. Once cakes are cool trim tops of cakes to make them level. Place cakes in the freezer for at least 30 minutes up to one hour. Then spread lemon curd on top of cakes. Place one cake on another. I prefer to invert one cake on the other putting both trimmed sides together to make the top flat and then frost. To smooth the frosting use a hot knife to smooth the surface.

Lemon Cream Cheese Frosting

2 pkgs. cream cheese, softened
1/2 c. butter, softened
1 tsp. lemon juice
2 1/2 c. powdered sugar

Directions: In a large mixing bowl blend cream cheese, butter and lemon juice until fluffy. Gradually beat in the powdered sugar until it is the consistency you need to frost the cake.

This recipe comes from Better Homes and Gardens New Cook Book 75 years.

Mexican Egg Bake

Mexican Egg Bake
serves 6

Base:
2 c. biscuit mix
1 c. mexican cheese
2/3 c. milk

Directions: Preheat oven to 350. Grease a 8x8 pan or muffin pan.  I prefer the muffin pan because it provides easy individual servings. Mix all ingredients and divide among cupcake pan. Bake for 12 minutes.

Middle:
1/2 lb. breakfast sausage or bacon
1/2 c. salsa
6 eggs (whipped)
1 Tbs. sour cream or Greek Yogurt

Directions: Brown sausage and/or bacon then crumble and top biscuits with meat. Top meat with 1 Tbs. salsa (fresh or jared). Beat eggs and cream then top pour on on top of salsa.

Top:

1/2 c. Mexican blend cheese

Directions: Top with cheese and bake for 10 minutes.

Serving: 
Serve with fresh chopped cilantro and sour cream.

Short Cake and Fresh Berries

Short Cake and Fresh Berries

Serves 4

1 ½ c. flour

½ c. sugar

½ tsp. salt

½ c. oil

½ c. milk

½ block cream cheese

1 tsp. vanilla

1 egg

Directions: mix all ingredients well and poor batter into a 8x8 pan or 4 individual crocks. Sprinkle each cake with a little sugar. Bake cake at 350 degrees for 25 minutes until light brown on edges. Serve with fresh berries macerated (let 4 c. berries sit with ¼ c. sugar for 30 minutes and they will juice).  Top with whip topping or vanilla ice cream.

Creamy Pesto Pasta Bake

Creamy Pesto Pasta Bake

Serves 4

1 package penne pasta or pasta of choice cooked in salted (2 Tbs.) boiling water for 10 minutes.

Pesto:

1 c. fresh basil leaves

½ c. fresh oregano leaves

2 Tbs. fresh parsley leaves

3 fresh garlic cloves, smashed and pealed

¼ c. toasted pine nuts (to toast on stove top in a dry skillet on medium heat for 5 minutes stir often)

1 c. fresh Parmesan cut into 1 inch chunks

¼ c. olive oil

½ tsp. salt

½ tsp. fresh ground black pepper

½ block cream cheese

½ c. hot water (pasta water works well)

Directions: add all ingredients into the food processor except the oil and water. Add oil and water as processing until a smooth sauce is created.

Vegetable Mixture:

1 yellow onion, sliced thin

1 red onion, sliced thin

6 button mushrooms, sliced thin

1 lb. asparagus, trimmed and clunked into 1 inch pieces

1 lb. black forest ham, diced into squares

1 Tbs. olive oil

Directions: Pour olive oil into skillet and put the heat to medium, once the pan is hot add the onions and cook for 5 minutes. Add the mushrooms and cook for 3 minutes. Add the asparagus and ham and shut off the heat.

Topping:

½ c. crispy onions

½ c. grated Parmesan

2 slices fresh bread cubed

1 Tbs. olive oil

Directions: Add all the ingredients and pulse in food processor or blender.

Assembly of Baked Dish: Grease 4 individual serving crocks or a 8x8 pan. In a large bowl combine drained pasta, veggie mixture, and pesto sauce. Divide pasta between the dishes and top with the crumb mixture. Bake in a 350 degree oven for 20 minutes. Add one slice of provolone cheese to the top of the pasta and broil for 2 minutes until light brown on top.