Spinach Pesto Spread

I LOVE pesto. And this spinach pesto is yum. The first time I made it, it was perfection.
Ingredients:
a bag of baby spinach
a bunch of basil (just the amount that it comes in fresh)
2-3 cloves of garlic
2 Tbl pine nuts
salt/pepper to taste
olive oil

 The first thing to be done is to blanch the spinach and basil. To blanch put them in boiling water for about 20 secs then put right into ice water. This recipe isn't an exact science. I added the ingredients a little at a time in the food processor.  The oil should be added until it becomes a mayo consistency. ENJOY!!!

Chicken Pesto Sandwhich

This is one delicious sandwhich/panini! And this is a good way to yummify frozen fries!

Ingredients:
Pesto (from the recipe below)
fire roasted red bell peppers (bought ours in a jar)
grilled chicken
cheese (I like Pepper Jack, or Havarti)
bread (buttered on outside)

Directions:
Spread pesto on both pieces of bread, layer chicken and peppers and cheese. Place on panini maker, or we just put it on the George Foreman (where we also grilled the chicken) until it becomes nice and crisp and golden brown.

The fries:

Take the fries (I prefer regular string fries) and sprinkle with garlic salt and parmesan cheese and cook for normal time. When they come out add more of the Parmesan cheese. (Not freshly grated)

EGG NOG FRENCH TOAST

This is a DELICIOUS recipe and spin off the real thing. We will make this a tradition in our home every year from now on. Go ahead and try it, you will be happy you did!!!!

2 eggs
1 1/2 cups egg nog (I used light and it worked perfectly)
1 1/2 tsp cinnamon
1 tsp pumpkin pie spice
1 cup flour

Mix all ingredients together and submerge bread in the mixture and cook on the stove or griddle like you would normal french toast. YUMMY!!!!

Creamy Taco Mac

I go this recipe form the Delish blog. The boys and I really liked it. We'll be making again for Daddy who'll be SURE to love it!


Ingredients:
1.25 lbs ground turkey (used 1 lb. beef)
8 oz dry pasta + 1 cup reserved pasta water
1 can (14.5 oz) petite diced tomatoes (didn't use)
4 Tbsp mild taco seasoning (or more!)
3 oz cream cheese
1/2 cup sour cream
salt & pepper
cheddar cheese
Directions:
Bring a large pot of salted water to boil and cook pasta per directions. Reserve one cup of pasta water.

Over medium heat, brown meat until no longer pink. Add taco seasoning and diced tomatoes if wanted. Allow to simmer over low heat for 5 minutes. Add cooked pasta, reserved water, cream cheese and sour cream. Give it a good stir until cheeses are melty and incorporated. Simmer over low heat for 2-3 minutes. Season with salt & pepper, as desired. Top off with cheddar cheese.

Avocado Chicken Pitas

This recipe is really quick and easy. It's from the Taste of Home website.

Ingredients

• 4 whole pita breads
• 2 tablespoons olive oil
• 1 medium ripe avocado, peeled and pitted
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon hot pepper sauce
• 3/4 pound rotisserie chicken, cut into strips
• 1 medium tomato, chopped
• 2 cups (8 ounces) shredded Monterey Jack cheese

Directions

• Brush one side of each pita bread with oil. Place on an ungreased baking sheet. Bake at 350° for 12-15 minutes or until browned and crisp.
• Meanwhile, in a small bowl, mash avocado with the lemon juice, salt, garlic powder and hot pepper sauce. Spread over pitas. Layer with chicken, tomato and cheese.
• Bake for 5-6 minutes or until cheese is melted. Yield: 4 servings.

Halloween Dinner

This was our dinner this past Halloween, jello worms, bone bread sticks, green spaghetti with eye-meatballs, and a yummy red slush punch! It was a hit to say the least! Thanks JD and Megan for the spaghetti portion! Down below you'll find recipes for the punch and the jello worms (and where I found them)

Red Slush Punch

Found this recipe here at allrecipes.com. So yummy, and pretty easy! If you go to the website, the serving is HUGE. This amount below gives you just enough to fill a bundt pan with a little extra.

Ingredients:
• 1 (3 ounce) packages strawberry flavored gelatin mix

• 3 cups and 2 tablespoons boiling water
• 1-1/3 cups and 1 tablespoon sugar
• 3 cups and 2 tablespoons water
• 2/3 (46 fluid ounce) can pineapple juice
• 2/3 cup and 1 teaspoon lemon juice
• 1-3/8 (2 liter) bottles ginger ale

Directions:
In a large pot, bring the water to a boil. Stir in the sugar until dissolved, then add in the jello. Next stir in the pineapple juice and lemon juice, mixing well. Pour into 1-gallon size resealable freezer bags, or pretty Bundt pans to freeze.

• To make punch, place one of the frozen portions into a punch bowl, and pour 1 bottle of ginger ale over.