Presto Pesto!

Fresh Basil.................................................................... Fresh Pesto Parm Pasta!

Pesto. Quick! What are you thinking? Either you're thinking, "Mmmm...yoummy!" or "No thanks, could you just post a cupcake recipe or something?" Lovers and haters alike, I am here to tell you that the pasta I made tonight rocked!

Typically, you would not find me sitting in the pantry eating pesto by the spoonfuls (that would actually be disgusting) and I do not recall ordering pesto ever at a restaurant. What I will tell you is that I am having a love affair with my herb garden. After you take a look at my herb garden pictured below, you will see that I am using the term "garden" rather loosely-as I only have 6 herbs planted in a long planter box.


There it is, my little (literally) garden.

Today while "gardening" (watering four pots), I thought, "Wow, I have a lot of basil." Being the true farmer I am, I decided I had to make something fresh from the land (or planter pot). Pesto requires a large quantity of basil, and that is how Tuesday became Pesto pasta night!

I know all that background was incredibly thrilling and now you are on the edge of your seat, heart racing, eagerly awaiting this recipe. So lets get to it!

Pesto Fuller-style. Yummy!
This is my ultimate favorite pesto. Its not overpowering, or too "pesto-ee." Its a little cheesier than your average pesto-sort of like if pesto and parmesan had a little pesto-parm baby.

1 cup basil leaves (pack the cup full)
3 cloves garlic
3/4 tsp sea salt-or regular salt
1/4 tsp pepper
1/4 c virgin olive oil
2 TBSP room temp butter
1/4 c pine nuts
3/4 c parmesan cheese (I used some nice shredded)
Food processor (preferable) or blender
8-10 oz of fettuccine pasta or another kind if you prefer

1. Boil water, add some salt and a little oil and cook the pasta to al dente. Drain and set aside
   
2. While your pasta is cooking, add all the ingredients listed above, except the cheese and butter and blend until very incorporated and almost a paste like texture.
3. Add the butter and 1/2 c of the cheese to paste mixture and puree or mix in food processor until blended.
4. DO NOT heat the pesto. Add the pesto mixture to the warm pasta. Sprinkle the remaining 1/4 of parmesan over the pasta and serve! Approx 4 medium size servings

FYI: Pesto is best fresh. You can keep a pesto mixture refrigerated up to a week. If you do this, pour a thin layer of olive oil over the top of the pesto mixture and cover with plastic wrap or in an air tight container.

Make this soup and you will be happy

Food is on my mind. I admit it. And with fall, comes all kinds of yumminess! It is officially the season of the soups, apples, breads, hot beverages, and good home cookin'. I will most likely be consuming large quantities of comfort foods and baked goods, which is why I have started to go to the gym. I have lost 4 ounces so far. Thats worth a batch of cookies I think.

Don't get too excited, but I am sharing an original recipe. I have had a number of people ask me about the soup and I have never actually shared it (they probably think I'm holding out), because I never had it written down, and never made it the same way twice! But the last time I made it, I paid attention and here you have it.

The X-Waitress Chicken tortilla soup (makes about 8 servings-excellent leftovers!)

(So a little clarification. I was a waitress, I'm sorry, "server," at Chilis for almost 7 years in high school and college. My favorite soup was the chicken enchilada soup and so here is my tribute to that soup!)

You Need:

• 3 chicken breasts cooked and cut into pieces (you can do the chicken in the skillet or the grill, seasoning it lightly with some of the seasonings you will use in the soup. You can even do the chicken the day before, or make extra chicken when you are doing another meal and cut it up for this soup and set it aside).
  
• 2 small onions
• 2 3/4 c tomato puree (canned) You can buy one large can and use about 2/3 of it.
• 1/4 c vegetable oil
• 3 c chicken broth (or 3 c water with 3 chicken bullion cubes)
• 12 oz velveta cheese (I get the big block)
  
• 1 cup of corn (frozen, canned, or 1 to 2 ears of fresh corn)
• 1 Tbsp chili powder
• 2 Tbsp cumin
• 2 tsp garlic powder
• 1 tsp salt
• 3/4 c mixed cheese shredded (I get a mexican blend)
  
• 6 white corn tortilla shells and a few Tbsp of vegetable oil (or use tortilla chips)
• Sour cream (optional for topping)

Put that apron on, here we go!

1. Dice onions (I usually do mine in the food processor because I don't like chunks).
2. In a large pot, heat oil and saute onions. Add chili powder, garlic, salt and 1 Tbsp cumin.
3. After a few mins add in the tomato puree. If you want a heavier tomato taste, you can add more. Stir and let simmer a couple mins.
4. Add the chicken broth. Let simmer a couple mins.
   
5. Cut the Velveeta cheese Whisk in the Velveeta cheese. Until it is melted completely. Now whisk in the shredded cheese. Add the rest of the cumin.
   
6. Add in the corn and chicken and stir.
   
7. Taste it! If you want a thicker soup, add some more cheese. If you want a spicier soup, add a dash of hot sauce or some cayenne powder. If you want a smokier taste, add some more cumin. You are the boss!
8. For tortilla strips: Fill about a 1/4-1/2 in of oil in a sauce pan. Heat the oil. Cut the tortillas into strips and place in hot oil until hard or slightly browned. Remove to some paper towel. Sprinkle with salt.
9. I like to put a dab of sour cream on top of the soup and sprinkle the tortilla strips on top. If you really want to get fancy, put some sour cream in a ziplock bag. Snip the tip of one of the corners, and drizzle the sour cream onto the soup (the the domestic entertainer mama).
10. Pair it will some yummy corn bread or french bread for added comfort.
    

*Optional: You could add in some black beans in place of chicken for those vegetarians or add some chopped tomatoes, peppers, and chiles. I am just not into chunks and like the cheesiness of the soup which is why I make it the way I do!

Here's how I store my extra "tort strips" as we called them in the Chilis days. In a plastic bag with some paper towel.

Mama loves a good cinnamon roll (with cream cheese frosting you will want to frost your body with)!

Mmmmmmmmmmmmmmmmmmm.

OK-Let's talk cinnamon rolls. There's nothing like a bad cinnamon roll. Actually, there is nothing like a good cinnamon roll topped with bad frosting. Just so we are clear here, let's get all the crimes against a cinnamon roll out on the table:

1. A roll that tastes like you are eating a pile of cinnamon with some roll on top.
2. A bad glaze.
3. Dry.
4. Overcooked edges and undercooked centers.
5. A monstrous pile of cinnamon in the center. Bad.
6. Burnt bottoms!
   

Now that we have the "What not to do" list covered, lets move on to the cinnamon roll that will change your life, or should I say the cinnamon roll FROSTING that will change your life. I consider myself somewhat of a "connoisseur" of breakfast foods. I love a good brunch and truly have an appreciation for that amazing breakfast buffet you encounter at least once in your life that is out of this world! And lets give a round of applause for eggs. So much potential, versatility, a great contribution.

My point is that when I tell you, "Make this frosting." I would never steer you wrong. I believe very strongly in the code of food ethics: Never pass along a bad recipe and only pass along the best recipe! Actually, I just made that up. But it IS my personal mission statement. So here we go: Cinnamon! Rolls! Frosting! And action!

THE CINNAMON ROLL
(with Cream Cheese Frosting you will want to frost your body with)

You Need:

• 1 Pillsbury Hot Roll Mix (I use this or make a recipe for dough in my bread machine. If you have some secret family roll recipe to use, more power to you! But I do love the speed of the Pillsbury Rolls Mix, it only requires 30 mins to rise. You will follow the directions on the box and will needs an egg and some water.
• 1 1/2 c brown sugar
• 2-3 TBSP cinnamon
  
• 2 sticks of butter softened-not melted (not margarine, not pretend butter. REAL BUTTER)
  
• 4 oz cream cheese softened (Philly all the way)
• 1 3/4c to 2 c of powdered sugar (Start with 1 3/4 c and if you want it sweeter, add some more sugar!)
• 1 1/2 TBSP Vanilla

Instructions:

1. To make frosting, Mix on high speed cream cheese and ONE STICK of butter for a good 10 mins. Yes 10. If you have a hand mixer, plan your day while you are mixing, if you have a standing mixer like a Kitchen Aid, you are probably smiling. The mixture should be very light and fluffy, and lighter in color. (But if you aren't in the mood to stand there for 10 mins, we can compromise at 5mins and call it a day and still have a decent frosting! It will still be fluffy, just not ultra, ultra fluffy.)
   
2. Add powdered sugar and mix until well blended.
3. Slowly add the vanilla and blend for a minute.
   
4. Done! Put directly on rolls or keep refrigerated.
   
5. For rolls: Follow instructions on the roll mix. Try to roll the dough into a rectangle. Once you have rolled out your dough, spread the other one stick of butter on top. Mix brown sugar and cinnamon. Sprinkle mixture on top of dough. You can always add more cinnamon, but you can't take it away! You can also add more brown sugar for extra stickiness!
   
6. Starting at the end closest to you, roll the dough away from you into a roll. Pinch the outer edge to itself to seal the roll.
   
7. Now cut the rolls, about an inch thick. Lay them on a greased pan with a little space in between. Let rise according to the box instructions and bake.
   
8. Top warm rolls with yummy frosting and eat!

Helpful tip: Sometimes I will bake the rolls the night before I want to have them, and then just warm them in the oven and top with frosting the next day!

This is another one of those recipes that will increase your "modern domestic" status! When you make fresh baked cinnamon rolls with "better than cinnabon frosting" for whatever occasion people will "Oooooo!" and "Awwwww!" And just because the Pillsbury Dough Boy helped with the roll making does not take away from the domesticity. Any dough that has to rise is considered "made from scratch" in my book! So-Make. Eat. Serve. Enjoy. Become known for your cinnamon rolls :-)

Tasty Tuesdays: Don't take your Pom for granate!

I have some exciting news. It is officially pomegranate season! Are you thinking, "Question mark?" Do not be alarmed, it is time for the unveiling of "Tasty Tuesday!" Yes, a new tasty treat every Tuesday-a treat that will raise your domestic stock even in this economy.

In honor of "Tasty Tuesday" and "Pomegranate Season," I thought, "Why not a pomegranate recipe?" And this one goes out to my own "Modern domestic mama," Pam. Here's a shout out mom, for making this yummy pomegranate recipe. I am sorry that the first time you made this dip in my midst, I ate all of it!

Please keep reading. Pomegranates are not that scary. I know you have seen them in juices and teas, and that is probably the extent of your pomegranate knowledge. So allow me to introduce you to your new best edible friend. These misunderstood fellas are usually about the size of an orange and a dark reddish purple in color. Inside, they are filled with a red pulp and juicy seeds. The seeds are edible and have a tart-sweet taste. Click here if you are just dying for a mini pomegranate history lesson!

I love pairing sweet with savory. Listen to me, do I watch the food network or what! I also love appetizers-making them, eating them, inventing them, sharing them, and taking them places. For that reason, I am sharing with you an awesome dip that is simple, savory, sweet, and seasonal. And I promise, you will be considered a "Domestic Diva" if you show up at your next gathering with a "pomegranate cheese dip" instead of the old veggie tray!

Pomegranate Cheese Dip: Sweet and Savory Yumminess!

Before we get started, here's the "Cliff's notes" version of "The Pomegranate."

• Find them in your produce section of the grocery store. Pick one that is solid and dark reddish purple. Keep in the fridge whole for up to 2 months.
• To remove seeds follow these instructions or simply cut the pomegranate open and scrape out the seeds with a fork. Be warned, the first set of instructions is a little more time, but a whole lot less mess and you can store the seeds in the freezer up to a year.
  
• Warning! The inside is bright red and just like a blueberry can stain. So don't where your favorite cream sweater while removing seeds.
  

You will need:

• The seeds from 1/2 a pomegranate. You can always add more seeds.
• 1 block of cream cheese (I prefer the good stuff-Philly all the way!)
• 3 TBSP sour cream
• Between 1/2 cup and 3/4 cup grated (not the stuff you shake out of the can) Parmesan cheese. You can use some shredded parmesan cheese located by the shredded cheeses. I love to use Kraft Grate it Fresh Natural Parmesan Cheese but you can also get the grated kind in a bag or do it yourself. Depends how cheesy you like it!
• 2 Tbsp shredded mixed cheese of any sort (optional)
• Plain tasting crackers, I like a variety. I've used Wasa Crispy n' Light, Wheat Thins, Townhouse crackers, Ritz, or even tortilla chips. You don't want a flavored cracker, as it will taste funny with the dip.
  

Instructions:

1. Remove pomegranate seeds and set aside.
2. Let cream cheese set until room temp, or microwave to soften. Stir together cream cheese, sour cream, and grated/shredded cheese.
3. Carefully fold in pomegranate seeds.
4. Eat it up or store in the fridge. I like it nice and cold and like to let it sit.

There you have it. I think conquering the Pomegranate is worth at least 10 shares of Domestic Stock!

Just Jammin'-The secret's out!

I feel my "domestic stock" went up significantly this summer when I started cranking out jam. When my jam making obsession was in full swing, I pretty much supplied the entire community with enough jam to make PB&Js for the rest of the summer. One regular size freezer can only hold so much jam-approximately 20 jars if you still want to use the freezer for other purposes...but who's counting? I am sure it would be a surprise to most women who are not versed in the art of "jamming" that baking chocolate chip cookies takes more time and effort than making a batch of freezer jam! As much as I would like to remain a legend for my jam making skills, I cannot keep this simple domestic secret to myself. Making freezer jam is truly one of those things you can do that makes you look super intelligent and domestic and the end result is pretty yummy too!

My addiction to jam began at the start of the summer when my mom delivered some strawberry freezer jam to me that had been given to her by my grandma, that had been given to her by a lady who made the jam from Amish Strawberries. Stay with me here. This jam was amazing. I felt like it announced, "I am strawberry jam!" when I took a bite. I was hooked.

I quickly made my way through the 3 jars and wiped out my supply. Being that it is not every day that you can find jam made from Amish strawberries transported through a chain of people, I decided I needed to figure out how to make this miraculous creation. So after some research, recipes, and trial and error, I found the perfect "freezer jam" recipe. Perfectly delicious, perfectly easy.

Now typically jam is more of a "process." It involves heating and cooling ingredients and boiling jars in hot water to seal them, which can be a bit of work. However, freezer jam involves no heating of ingredients or boiling of jars. For that matter, you don't even need special canning jars, simple Tupperware that is freezer safe works just fine. So let's get started!

Super Easy Super Delicious Freezer Jam (Yields approx. 5 (8 oz) half pints)

Tips to remember:

1. This jam is called freezer jam because it can be stored in the freezer for 1 year. You can keep it in the fridge for about a month.
   
2. Good jam comes from good fruit. If the fruit is ripe and sweet, that is how the jam will taste. Even though it is late in the season, I was still able to find some nice strawberries this week.
3. I have substituted the Splenda/Sugar Mix (approx 3/4 c-that is the exchange) to make a lower sugar version and I thought it tasted good, if you are looking to cut the suar even more.
   
4. You can really use any fruit. I have made strawberry, blueberry, cherry, and peach jam. The more acidic fruits are going to make a thinner jam. I also don't like chunks, so I puree all my fruit (usually frowned upon in the jam community-I am such a rebel!). This also makes a thinner jam, which I don't mind.
5. Obviously making jam out of something like strawberries is a whole lot easier than pitting enough cherries to make 4 cups crushed. Keep that in mind if you are looking for fast and easy.
   

You will need:

• 1 packet of Ball Brand Freezer Jam Fruit Pectin (I buy mine at Walmart-about $1.50) It needs to be this exact kind for this recipe which requires no cooking.
  
• 1 1/2 c of sugar (this is amazing because regular jam uses about 5-6 c. of sugar-ouch!)
• 4 cups of your favorite fruit crushed or pureed (If doing strawberry, I use 2 (16oz) packages of strawberries, and since I don't like chunks I puree the strawberries)
• 6 containers that can hold 8 oz each and are freezer safe. I use the Ball Plastic 8 oz Freezer Jars (I buy mine at Walmart)
• Either a potato masher, blender, food processor-something to smash, mash, and break down the fruit

Directions:

1. Mix Pectin Packet and 1 1/2 c of sugar in a bowl.
2. Cut up the fruit and mash it in a separate bowl.
   
3. Stir the fruit into the dry mixture and stir for approximately 3 mins. I use a whisk.
4. Pour into jars. When making freezer jam, never fill jars to the top as the jam will expand in the freezer. Leave at least an inch of space.
5. Put the lids on jars and let sit for 30 mins.
6. You are done! The jam is ready to eat. Store in the fridge for about a month or the freezer for 1 year. You can even take it in and out of the freezer to use it if you want.

Once you make this recipe you will realize that these instructions are basically those on the package of freezer jam pectin. I am no genius, just an ingenious mom who found the perfectly genius jam recipe!

(Brooke has creative project ADD. She is a teacher, designer, culinary artist. Check out her latest creation! She has 2 little girls Aislynn and Isla)

For the love of Starbucks; recipe

As most people know, i love Starbucks! If i had my way in life i would own a Starbucks so i could practically live there to get my drinks handed to me on my whim ;-) However, and sadly, i do not own a Starbucks so i have to pay just like everyone else. Recently my husband left his nice steady paying job... for a less steady paying job to be his own boss. We support him 100% in his choice; however, my Starbucks budget went out the window! And i am now forced (forced seems like a harsh word, but it seems to work in my mind lol) to get my favorite drink(s) once a week instead of every single day.

I have adjusted to making my own tea and my own drinks so much that i am now searching around for recipes to keep making my own at home and get it to the point of "Starbucks perfect". It still doesn't beat walking in the door and them making it for me, but i am saving a lot of money.

Cold-Brewed Ice Coffee
New York Times
Yield: Two drinks
1/3 cup ground coffee (medium-coarse grind is best)
Milk (optional)

1. In a jar, stir together coffee and 1 1/2 cups water. Cover and let rest at room temperature overnight or 12 hours.
2. Strain twice through a coffee filter, a fine-mesh sieve or a sieve lined with cheesecloth. In a tall glass filled with ice, mix equal parts coffee concentrate and water, or to taste. If desired, add milk.

(Michele is a creative and innovative mama with mad art skills and she is the PTA Prez. She has one amazing daughter Claire)

How About Them Apples?

No, seriously, how about them apples? I love a juicy, crisp, crunchy apple. I thought since apple season is approaching I would share with you one of my absolute favorite apple recipes that is not so common. Its one of those recipes that is that missing element, when you are like, "Hmmm...we need one more side item." Its perfect for that church potluck or family gathering where you are supposed to bring a side dish or salad. It is a recipe loved by the old and young alike and might even qualify as a dessert on the "yumminess scale." This recipe is also great to let your kids help out in the kitchen. Once you have cut up all the apples, let your little one pull up a chair and help you mix it all together and take a taste!

AUNT JAN'S TAFFY APPLE SALAD

6 cups of your favorite apple (I absolutely love honey crisp apples once they are available)

¾ c pineapple juice

(tip: I use a large can of pineapple in 100% juice and drain the juice to use which equals about 3/4 c!)

¾ c granulated sugar

1 ½ Tbsp flour

3 Tbsp white vinegar

12 oz cool whip

1 /2 c. dry roasted peanuts

1 egg at room temp already mixed in a small bowl

1. Combine in a saucepan pineapple juice, sugar, flour, vinegar, and egg (Tip-Blend the wet ingredients together first in a separate bowl, I even use a hand mixer, but you could use a whisk, and place the dry ingredients in the sauce pan. Then whisk dry and wet ingredients together before you heat them up. It helps to prevent lumps).
   

2. Heat at medium heat until thickened. Stir constantly so the mixture is well blended and not lumped. If the mixture becomes lumpy you can strain it or scoop out any clumps. Simmer for 5 mins until it becomes like pudding.
   

3. Set aside and let this cool completely (I even make this mixture the night before and place in the refrigerator to cool overnight).
   

4. Chop all the apples into small pieces (I like to peel my apples).
   

5. Fold into the apples the cooled mixture and the cool whip, alternating. Sprinkle chopped nuts on top. Chill in the refrigerator covered 3-4 hours and serve. You can eliminate the nuts or add caramel drizzle on top for added yumminess!