Pesto from Ina Garten

• 1/2 cup walnuts toasted


• 3 tablespoons chopped garlic (9 cloves)
• 5 cups fresh basil leaves, packed
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 1/2 cups good olive oil
• 1 cup freshly grated Parmesan

Directions

Watch how to make this recipe.

Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Leave nuts out and add separately. They made the pesto dark. 

Loaded Baked Potato Soup from Clayton

Serves 6

1 pound bacon, roughly chopped
 1 medium yellow onion, diced
 1 large carrot, peeled and diced
 3/4 cup diced celery
 4 large Russet potatoes, peeled and diced
 4 medium red potatoes, diced
 1/4 cup flour
 2 cups chicken or vegetable stock
 Coarse salt, freshly ground pepper, to taste
 4 cups heavy whipping cream
 Optional garnishes: chopped chives, bacon bits, sour cream, shredded
cheddar and Monterey Jack cheese
 In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
Remove bacon and drain on paper towels, reserving half for garnish. In
bacon fat, cook onions, carrots, and celery until the onions are
translucent. Add potatoes and cook for 4 minutes, stirring
occasionally.
Whisk in flour and stir constantly over low heat until the flour is
cooked and the mixture has thickened slightly, about 5 to 7 minutes.
Add chicken stock and half of the bacon. Season with salt and pepper.
Over medium-high heat, bring the soup to a simmer and cook for 25
minutes or until the potatoes are soft. Mash some of the potatoes for
thicker, creamier texture. Add whipping cream and simmer for 5
minutes.
Adjust thickness by adding water or stock. Soup should have a creamy
consistency.
Season to taste, and garnish with toppings.

Cooks’ notes: Soak diced potatoes in cold water until ready to use to
keep them from turning brown. To make bacon easier to chop, lightly
freeze.

Chocolate Raspberry Cake

One Chocolate Cake mix...I use the super moist kind..remember to scratch the box before opening then you can tell everyone you made it from scratch!

Make a two layer cake according to directions on box, when cool slice each layer in half. (I use dental floss for this) 

Warm in the micro a small jar of raspberry jam and brush or spoon it on all open cut halves. 

Whip one pint of heavy whipping cream (stiff) and mix in 1/2 to 2/3 cup of sugar to dissolve.  Fill between layers with the whipped cream, can also put cream on the top and if you have some fresh raspberries put a few on the top as well.

Blueberry Buckle from Mary B.

Mix together in bottom of 9x12 pan sprayed with cooking spray.

1 can crushed pineapple with juice

3 cups blueberries

1 cup sugar

Add on top

1 box Yellow cake mix, sprinkle

Drizzle on 1/4 lb (1 stick) melted butter

Top with

1 c finely chopped walnuts

1/4 c sugar (I put a little less than this since it’s a super sweet dessert already)

Bake at 350 for 45 min, punching down cake with end of wooden spoon after 20 min

I actually prefer the dessert the day after and chilled, but it is yummy after it's been baked and cooled some.

Tourlou Greek VegetableStew

2  zucchini, sliced 1/4 inch thick
1 large onions, quartered lengthwise and sliced and quartered
3 cloves garlic, crushed

Green pepper
1 large can wegmans crushed tomatoes
1 large eggplant. sliced 1/4 inch thick and peeled
2 cans chick peas (including juice)
Ketchup - maybe about 1/4 cup
Olive oil - 1 tbsp drizzle on vegetables
1 tsp salt
1/2 tsp ground black pepper

Rosemary if desired

 Bake covered at 400°. Check after one hour. Bake as needed until eggplant and peppers are soft. Then I just let it cook down.  Let I sit covered until cool.  It was better the next day.

Tiramisu Layer Cake

• CAKE:
• 1 (18.25 ounce) package moist white cake mix
• 1 teaspoon instant coffee powder
• 1/4 cup coffee
  
• 1 tablespoon coffee flavored liqueur
• FILLING:
• 1 (8 ounce) container mascarpone cheese
• 1/2 cup confectioners' sugar

• 2 tablespoons coffee flavored liqueur
• FROSTING:
• 2 cups heavy cream
• 1/4 cup confectioners' sugar
• 2 tablespoons coffee flavored liqueur
• GARNISH:
• 2 tablespoons unsweetened cocoa powder
• 1 (1 ounce) square semisweet chocolate
• 
  
  • Prep
    5 m
  • Cook
    20 m
  • Ready In
    2 h
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans. Watch Now
  2. Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan. Watch Now
  3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside. Watch Now
  4. To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate. Watch Now
  5. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture. Watch Now
  6. To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving. Watch Now
  7. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar. Watch Now
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  

Heaven In A Bowl (Peanut Butter Brownie Trifle) from Mary B.

1 fudge brownie mix (13-inch x 9-inch pan size)

2 packages (13 ounces each) miniature peanut butter cups 
4 cups cold 2% milk 
2 packages (5.1 ounces each) instant vanilla pudding mix
1 cup creamy peanut butter
4 teaspoons vanilla extract
2 cartons (8 ounces each) frozen whipped topping, thawed 

Prepare brownie batter according to package directions. Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-in. pieces. Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping. Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled.