PESTO GRILLED SALMON

2-4 salmon fillets or steaks
1 cup of favorite Pesto sauce
Smoked paprika for seasoning
1-2 pkgs. fresh fettuccine
1/2 - 1 cup of chopped, seeded tomato
2-4 tbsp. of sweet un-salted butter
2-4 tbsp. chopped fresh chives (or 1 tbsp. dried)
1 tsp. grated lemon rind or dried lemon and pepper seasoning to taste
Salt and pepper to taste

Brush both sides of salmon with Pesto sauce. Sprinkle with smoked paprika lightly or to taste. Grill or broil until done.

4-5 minutes per side on grill until fish flakes when tested with a fork.

Cook fettuccine according to package. Toss with tomato, butter, chives, and lemon rind. Season to taste and keep warm.

Heat remaining Pesto sauce and pour over fettuccine and toss.

Ooooh, niiiice! Never thought of putting pesto on salmon! :)

LAYERED BRIE AND PESTO

8 oz. cream cheese, at room temperature
4 1/2 oz. piece of Brie or Camembert, rind removed, at room temperature
1/2 cup of mascarpone cheese
1/2 cup of whipping cream

PESTO FILLING:

3 cloves of garlic
2 cups of basil leaves
1/2 cup of spinach leaves
3/4 cup of Parmesan cheese
1/4 cup of pine nuts or almonds, or walnuts

Process the ingredients to a paste. With machine running, add 1/3 cup olive oil.

In small bowl beat whipping cream until peaks form. Beat cheeses together. Fold in whipped cream.

Line a 5-cup mold with plastic wrap. Spread 1/4 of cheese mixture into mold.

Spread thin layer of pesto over cheese; repeat, ending with top layer of cheese. Cover and chill overnight.

To serve, invert mold onto serving plate. Peel off wrap.
Garnish with fresh basil. Serve with French bread or raw vegetables.

You can put pesto on mussels, shrimp, chicken, roasted beef, roasted pork, clams. I do like on halibut, shark, sword fish, red fish.

PESTO CHEESE SPREAD

Pesto mixes or premade may be bought at store 8 to 12 ounces
Sun-dried tomatoes
1/2 cup of Parmesan cheese
1/4 cup of Romano cheese
1 lb. cream cheese
8 oz. of mascarpone cheese
1/2 cup of sweet un-salted butter
1/2 cup of sour cream
1/4 cup of plain yogurt

Blend together everything but pesto sauce and sun-dried tomatoes.

Spread half the mixture on a pie plate.

Top with a layer of pesto sauce.

Spread with the rest of the cheese mixture and top with the sun-dried tomatoes. Serve with crackers, vegetables, cocktail breads.

MUSSELS PESTO IN SAUCE

1 1/2 lb. frozen whole shell mussels
2 tbsp. butter
1 clove garlic, minced
1/4 cup of white wine
1/2 cup of pesto
1 cup of heavy cream
1/2 cup of Parmesan cheese
2 cups of fettuccini, cooked
1/4 cup of parsley, finely chopped
Pinch of sea salt and pepper to taste
2 fresh tomatoes, for garnish

Heat butter and garlic in large skillet until garlic is soft. Combine wine and pesto and stir.

When ingredients are hot, slowly stir in heavy cream until mixed well.

Combine Parmesan cheese and, when mixed well, combine frozen mussel-in-shell and allow reducing for 6 minutes, or until sauce thickens.

Spoon the sauce over each mussel and add fettuccini and mix. Serve onto plate and sprinkle parsley. Garnish with tomato crown.

Sprinkle with Parmesan cheese and cook for 3 more minutes.

MUSHROOMS STUFFED WITH PESTO AND CHEESE

Olive oil
12 lg. firm white mushrooms, stems removed & caps wiped clean
1 sm. lemon, halved
1/3 cup of Parmesan or Romano cheese, freshly grated

FRESH BASIL PESTO:

2 cups of fresh basil leaves, packed
2 lg. cloves garlic
1/2 cup of pine nuts, or almonds, or walnuts
3/4 cup of Parmesan or Romano cheese, freshly grated
2/3 cup of first pressed olive oil

If using mortar and pestle, mince basil leaves finely. Transfer to mortar and crush to fine paste. Combine garlic and work into paste. Gradually add pine nuts and crush until smooth. Blend in cheese. Add olive oil to mixture in slow steady stream, stirring constantly.

If using processor, combine basil and garlic in bowl and blend to fine paste. Add pine nuts and cheese and process until smooth. With machine running, pour olive oil through feed tube in slow steady stream and mix until smooth and creamy; if pesto is too thick, gradually pour up to 1/4 cup warm water through feed tube with machine running.

Transfer pesto to jar. Cover surface of pesto with film of olive oil about 1/8-inch thick. Seal jar with tight-fitting lid. Refrigerate up to 3 months, or freeze. Stir oil into pesto before using.

Brush bottom of baking dish with olive oil. Rub mushroom caps with olive oil. Rub mushroom caps with lemon to prevent darkening. Arrange rounded side down in a single layer in baking dish. Fill mushrooms with pesto. Sprinkle tops with about 2 1/2 tablespoons cheese.

Drizzle small amount of olive oil over each.

Bake until filling bubbles, 8 to 12 minutes. Sprinkle with remaining cheese and serve.

SCALLOPS IN PESTO

1 carrot cut matchstick style
1 garlic clove minced
1/2 cup of sliced mushrooms
2 tbsp. of first pressed olive oil
1 green onion, chopped
1 sm. tomato, diced
3/4 lb. of bay scallops
3 tbsp. dry white wine
1 tbsp. lemon juice
1/4 cup of pesto sauce
Salt & pepper to taste

Heat olive oil in large frying pan. Sauté carrot, sliced mushrooms, garlic for 1-2 minutes. Combine green onion and tomato. Sauté until tomato is soft.

Keep heat on high and add scallops. Sauté until tender, less than 5 minutes.

Combine wine, lemon juice, pesto, salt and pepper. Toss quickly and serve.

CHICKEN AND SPINACH PESTO

10 oz. fresh or frozen spinach
1 cup of basil
1/4 cup of chopped almonds
1/3 cup of grated Parmesan cheese
2 tbsp. chopped fresh parsley
1 tbsp. bread crumbs
2 tbsp. of olive oil
1/2 tsp. sea salt
3 clove garlic, peeled and crushed

Steam the spinach until tender, press out the liquid.

In food processor or blender puree spinach, basil, and all remaining ingredients until well blended.

Can be prepared in advance and refrigerated or frozen. Bring to room temperature before tossing with chicken and pasta.

CHICKEN AND PASTA:

8 oz. uncooked macaroni or other small pasta
1 lb. skinned and boned chicken, cut in thin slices
1 cup of sliced carrots
1 cup of broccoli florets
1/2 cup of chopped green onion
1/2 cup of coarsely chopped red pepper
1 tsp. of dried basil

Place chicken and vegetables in steamer basket. Sprinkle with basil. Steam the vegetables until fully cooked, 7-10 minutes.

Meanwhile, prepare pasta according to package directions. Drain and transfer to serving bowl.

Combine chicken, vegetables, and pasta. Toss with pesto sauce. Serve warm or at room temperature.

JAM KOLACHES

1/2 cup of sweet un-salted butter, softened
1 small package (3-ounces) cream cheese, softened
1 1/4 cups of all-purpose flour
1/4 cup of strawberry jam
1/4 cup of confectioners' sugar

Cream butter and cream cheese in a medium mixing bowl; beat until fluffy. Combine flour, and then mix well. Chill slightly for 10 minutes.

Roll dough to 1/8-inch thickness on a lightly floured surface; cut with a 2-inch round cutter.

Place 2 inches apart on lightly greased cookie sheet. Spoon 1/4 teaspoon of the jam on each cookie; fold opposite sides together slightly overlapping edges.

Bake at 375°F for 15 minutes.

Remove to wire racks to cool; sprinkle with confectioners' sugar.

Moist pumpkin bread


3 1/2 Cups of all purpose flour
2 cups of dark brown sugar
2/3 cups of white sugar
2 cups of pumpkin puree
1 cup of vegtable oil
2/3 cups of coconut milk
2 teaspoons of baking soda
1 teaspoon of salt
1 teaspoon of nutmeg
1 teaspoon of cinnamon
2/3 cups of coconut flakes
1 cup of chopped walnuts

Preheat oven to 350 degrees, grease 8x4 inch loaf pans, combine in a large bowl flour, brown sugar, white sugar, pumpkin puree, vegtable oil, coconut milk, baking soda, salt, nutmeg, cinnamon, until mixed in well, than add in coconut flakes and chopped walnuts, stir in until mixed well, bake in oven for one hour and fifteen minutes, when done let cool, this is my Aunts recipe she makes this at Christmast time, however I can make it anytime I want.

Oh put the mixture in the loaf pans than put in oven forgot the most important step, my bad.

Great recipe thank you Christine. Please post more.

I definetly will I like this thread.

sweet dreams

Chocolate peanut butter fudge

4 cups of sugar
3 tablespoons unsweetened cocoa
2 tablespoons butter
1/4 teaspoon vanilla extract
1 cup of evaporated milk
1 cup of peanut butter
1 pint of marshmellow cream

Combine sugar, cocoa, butter and vanilla and evaporated in milk in sauce pan cook and stir consistently until mixture boils over exactly three minutes, remove from heat stir in peanut butter and marshmellow cream until smooth, pour into buttered pan chill for two hours, simple recipe but very good.

I wish there was more people posting in here honey bunny, I will post more recipes to share with you.

Thank you Honey Bunny.

I will indeed try this recipe this week.

Its good stuff, fudge is one of my ultimate favorites, hope you enjoy honey bunny.

I will dear lady. One of mine to. I like to melt it over ice cream.

I never heard of doing that, I am going to try that yummy!!!!!