Classic Pesto

Classic Pesto Ingredients Several bunches of fresh basil Pine nuts Several cloves of fresh garlic Grated Parmesan cheese Olive Oil
  Instructions 1.  Wash and dry basil leaves. Remove stems and place leaves into a food processor or blender. 2.  Add a handful of pine nuts. 3.  Add 1 to 2 cloves of garlic. 4.  Add some parmesan cheese. 5.  Drizzle in olive oil. 6.  Pulse or puree until ingredients have turned into a paste. 7.  Taste, then add more of each ingredient until you like the result. Too much garlic? Add more basil, pine nuts and cheese. Too dry? Add more olive oil. Toss with pasta and serve. For a more luxurious sauce, stir in a bit of heavy cream or half-and-half.

Bacon Wrapped-Broccoli & Cheese Stuffed Chicken

not my picture

4 Chicken Breasts
8 Ounces Philadelphia Cream Cheese Chive & Onion(I used plain cream cheese)
8 Ounces Shredded Cheddar Cheese
1/2 Pound Frozen Broccoli- Thawed
1 Pound Bacon
Preheat oven to 350 degrees.
In between waxed paper, place chicken breast, and pound with meat pallet until about 1/4 of an inch thick.  Spread cream cheese evenly over each piece of chicken.  Then top each chicken with broccoli and cheddar cheese.  Roll chicken closed and wrap with bacon overlapping, so bacon sticks together while cooking.  Try to have all the put together piece on one side.  In large oven safe fry pan on medium high heat, sear chicken, together pieces side down, turn to fry all side until just starting to crisp.  Place in oven for 20 -30 minutes depending on the size of the chicken.  Remove from oven and serve.

I got the idea from here. 
http://bellasbanquet.com/

Artichoke Nibbles

photo by Taste of Home 

• 1 small onion, chopped
• 1 garlic clove, minced
• 1 teaspoon canola oil
• 2 jars (6-1/2 ounces each) marinated artichoke hearts, drained and chopped
• 4 eggs
• 2 tablespoons minced fresh parsley
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon dried oregano
• 1/8 teaspoon hot pepper sauce
• 2 cups (8 ounces) shredded cheddar cheese
• 1/3 cup crushed saltines (about 10 crackers)

Directions

• In a small skillet, saute onion and garlic in oil until tender. Stir in artichokes. Remove from the heat; set aside. In a large bowl, whisk the eggs, parsley, salt, pepper, oregano and hot pepper sauce. Stir in the cheese, cracker crumbs and artichoke mixture.
• Pour into a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 325° for 25-30 minutes or until a thermometer reads 160°. Cool for 10-15 minutes before cutting into 1-in. squares. Serve warm. Yield: about 6 dozen.

Originally published as Artichoke Nibbles in Taste of Home February/March 2004, p61 

http://www.tasteofhome.com/Recipes/Artichoke-Nibbles

Zesty Broccoli and Artichokes Recipe

http://www.tasteofhome.com/Recipes/Zesty-Broccoli-and-Artichokes

• 2 cups water
• 4 cups fresh broccoli florets
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 can (14 ounces) water-packed artichoke hearts, rinsed and drained
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon hot pepper sauce
• 1 tablespoon lemon juice
• 2 tablespoons grated Parmesan cheese

Directions

• In a saucepan, bring water to a boil. Add broccoli; cook, uncovered, for 2 minutes. Drain and set aside.
• In a skillet, saute garlic in oil until tender. Add the artichokes and saute for 2 minutes. Add broccoli, salt, pepper and pepper sauce; saute 3 minutes longer or until broccoli is tender. Remove from the heat; sprinkle with lemon juice and Parmesan. Yield: 6 servings.

Nutritional Facts 1 serving (3/4 cup) equals 68 calories, 3 g fat (1 g saturated fat), 1 mg cholesterol, 308 mg sodium, 7 g carbohydrate, 1 g fiber, 4 g protein. 

photo by Taste of Home 

Awesome German Chocolate Brownies

2 C semi-sweet chocolate chips
1/2 C butter
1 1/4 C all purpose flour
1 C sugar
1 t vanilla
1/2 t baking powder
1/2 t salt
3 eggs, beaten

Heat oven to 350*F.  Melt chocolate chips and butter over low heat in heavy pan, stirring constantly, when melted, remove from heat.  In a bowl, mix together flour, sugar, baking powder and salt then add to melted chocolate mixture.  Add beaten eggs and vanilla; stir well until everything is combined.  Pour batter into a sprayed 9"X13" pan.  Bake for 32 minutes or until center is set.  Cool.

Topping
1 C evaporated milk
1 C sugar
1 stick butter
3 egg yolks
1 t vanilla
1 1/3 C flake coconut
1 C chopped pecans

Combine evaporated milk, sugar, butter, egg yolks and vanilla in a boiler over medium heat, stir constantly until thickened.  Remove from heat and add coconut and pecans.  Beat until desired consistency.  Frost brownies and enjoy!

Chocolate, Banana and Peanut Butter Fudge Pie

Crust:
1 3/4 C graham cracker crumbs
1/3 C sugar
6 T butter, melted

Preheat oven to 350*F.  Mix graham cracker crumbs and sugar, add melted butter and mix well.  Press into a deep-dish pie pan.  Bake crust for 7-10 minutes until browned, then cool for 10-15  minutes or until completely cool.

1 12oz pkg. semisweet chocolate chips
3/4 C peanut butter
1 C heavy cream, whipped to stiff peaks, about 2 C
2 ripe bananas, cut into 1/2" slices

In a large microwaveable bowl, heat chocolate chips 1 or 2 minutes or until melted, stirring often.  Let cool 10 minutes, then add peanut butter and gently fold in whipped cream.  Now, stir in bananas until well mixed.  Pour into graham cracker crust and freeze 4-6 hours or until firm.  Slice and serve or freeze until ready to serve.

Stuffed French Toast

Stuffed French Toast

1 8oz pkg. cream cheese, softened

1 egg yolk

1 Cup sugar, divided

24 slices white sandwich bread, crusts cut off

1 Tablespoon ground cinnamon

3 Tablespoons butter, melted

In a medium bowl, beat cream cheese, egg yolk and 1/4 C of the sugar until smooth, then set aside.  Roll out each slice of bread then spread cheese mixture over bread, making sure it is even on the bread.  Roll each on up jellyroll style and place seam side down on baking sheet.  In a shallow dish mix remaining 3/4 C sugar and 1T cinnamon. Brush melted butter over rollups and then roll in cinnamon-sugar mixture until completely coated.  Place them back on a baking sheet, cover and freeze for at least 2 hrs.  When ready to serve, preheat oven to 400*F and bake for 10-12 minutes, or until golden.

Roll-ups will keep in a plastic bag for 2 months in the freezer.