Garlic Scape and Almond Pesto

Makes 1 cup

10 Garlic scapes, finely chopped
1/3  to 1/2 cup finely grated Parmesan (to taste and texture)
1/3 cup slivered almonds (you could toast them lightly, if you'd like)
About 1/2 cup olive oil
Sea Salt

Put the scapes, 1/3 cup of the cheese, almonds and half of the olive oil in the bowl of a food processor. 
Whir to chop and blend all the ingredients and then add the remainder of the oil and if you want more cheese.  If you like the texture, stop; if you'd like it a little thinner, add some more oil.  Season with salt.

If you're not going to use pesto immediately, press a piece of plastic against the surface to keep it from oxidizing.  The pesto can be stored in the refrigerator for a couple of days or packed in airtight and frozen for a couple of months.

Picante Salsa

20 cups peeled and diced tomatoes
4 cups chopped onion
6 cups chopped green pepper/red
2 cups Jalapenos, slice off the stem end and through the rest in the blender, the seed make it very spicy
1/2 cup lemon juice
1 TBS each Garlic powder, Black Pepper
1/2 cup cilantro
4 Tbsp salt

Combine all ingredients in large non oxidizing pot, bring to a boil and boil for 20 minutes.
Use a slotted spoon to fill jars, if you like thicker salsa.  Keep the left over juice for soup stock.  You can freeze this or put in jars.

I give the jars a water bath for 20 minutes. 

Tan-Tar-A Wine Cooler

3 oz Cabernet or any cheap wine (Pinot Evil)
1/2 to 3/4 oz of Apple Pucker Schnapps
1/2 to 3/4 oz of Watermelon Pucker Schnapps
1/2 to 3/4 oz of Pineapple Pucker schnapps - I substituted Fruit punch schnapps
1 oz Pineapple Juice
1 oz Cranberry Juice
Splash of Sprite

Serve over ice.

Drink in Moderation

Green Tomato Salsa

6 lbs green tomatoes, cored and chopped. 
1 lb white or yellow onion, chopped
3/4 sweet red peppers or green peppers
2 Granny Smith apples, cored and chopped
6 cloves garlic, finely chopped
1 cup 5% acidic organic raw apple cider vinegar
2 Tbs Kosher Salt
11 Jalepeno Peppers, cored, seeded if desired and finely chopped
2 - 4 Tbs Chopped Cilantro

A touch of red on a few of the tomatoes is fine, as long as they are still very hard.  No need to peel green tomatoes, just core and shop.

Combine the tomatoes, onions,peppers, apples, garlic, vinegar and salt in a large non reactive pot and bring to boil.  reduce the heat and simmer, uncovered, stirring occasionally, until thickened, about an hour. 
Stir in Jalapenos, cilantro and simmer for 5 more minutes. 

This will keep in the refrigerator for several weeks. 
If canning, ladle boiling salsa into hot jars, leaving 1/4 head space.  Process for 15 minutes in a boiling water canner.  Store in a cool, dark place for up to a year.

Soft Sugar Cookies

These won a Blue Ribbon at the Dallas County fair 2011 for my daughter, Elizabeth.

2/3 cup shortening
2/3 cup butter, approx 10 Tbs
1 1/2 cup white sugar
2 eggs
2 tsp vanilla extract
3 1/2 cup all purpose unbleached flour
2 tsp baking powder
1 tsp salt

Preheat oven to 350 degrees

In a medium bowl, cream together the butter, shortening and sugar.  Stir in the eggs and vanilla.  Combine the flour, baking powder, and salt; stir into the creamed mixture until dough comes together.  Roll dough into walnut sized balls or us Pampered chef scoop and drop onto ungreased pan.  Can dip walnut sized balls in colored sugar.

Bake cookies 10 to 12 minutes in the preheated oven until bottom is light brown.  Remove from baking sheets to cool on wire racks.

Chocolate Zucchini Muffins

2 cups all purpose flour
1 cup cocoa, sifted
1/2 teaspoon salt
2 teaspoon baking soda
1 1/2 cups brown sugar
3/4 cup vegetable oil
3 eggs
1 teaspoon vanilla
1/2 cup buttermilk
2 cups zucchini, washed and dried, ends and stems removed, cut in half lengthwise and seeded,and grated
1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F. Line 20 muffin cups with muffin liners or spray with nonstick cooking spray.
In a large bowl whisk together flour, cocoa, salt, baking soda and cinnamon; set aside.
In a medium bowl whisk together the sugar, butter and oil. Beat in eggs, one at a time until combined. Stir in vanilla, buttermilk, zucchini and chocolate chips. Gently stir the liquid ingredients into the dry ingredients until just combined.
Divide batter equally among prepared muffin cups. Bake until toothpick inserted into the center comes out clean and muffin tops are springy to the touch, 20 to 24 minutes; rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

Zesty Zucchini Blueberry Breakfast Muffins

3 cups all-purpose unbleached flour plus 2 Tbsp. 
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
10 Tbs unsalted butter, melted
2 eggs, lightly beaten
1 1/2 cups sugar
Zest from 1 lemon, 1 tbs, finely chopped
3cups shredded zucchini
2 cups blueberries, (use frozen but do not thaw)

Preheat oven to 350 degrees
Combine 3 cups flour, baking soda, baking powder and salt in large bowl and set aside.
In small bowl coat blueberries with 2 Tbs Flour. this will help keep them from sinking to the bottom of the muffin when baking.
In another bowl, combine butter, egg, sugar, lemon zest and zucchini. Pour liquids into bowl with flour mixture and stir until just combined. 
Fold in Blueberries.

Divide evenly between muffin molds and bake 25 minutes or until tops are golden and toothpick inserted in center comes out clean.

Chicken Marsala w/Rice

1 package skinless boneless chicken thighs (about 1.5 lbs)
All purpose flour
3 tablespoons Ghee or butter
1 tablespoon chopped fresh sage
1 small yellow onion, chopped or diced
1 medium size shallot, chopped or diced
1 cup imported dry Marsala
1 cup canned low-salt chicken broth or vegetable broth
Fresh sage leaves (or powdered if need be)
1 Teaspoon chicken or turkey demi-glaze, optional
1 cup rice, cooked

• 1 package skinless boneless chicken thighs (about 1.5 lbs)
• All purpose flour
• 3 tablespoons butter or Smart Choice butter
• 1 tablespoon chopped fresh sage
• 1 small yellow onion, chopped or diced
• 1 medium size shallot, chopped or diced
• 1 cup imported dry Marsala
• 1 cup canned low-salt chicken broth or vegetable broth
• Fresh sage leaves (or powdered if need be)
• 1 Teaspoon chicken or turkey demi-glaze
• 1 cup rice, cooked

Lemony Zucchini Bread

4 cup Flour
1 1/2 cup Sugar
3 1/2 oz. Lemon Instant pudding mix
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
4 eggs
1 1/4 milk
1 cup vegetable oil
3 Tbsp Lemon juice
2 cup zucchini (shredded)
1 tsp lemon extract
1/4 cup poppy seed
2 tsp lemon peel

Combine the flour, sugar, pudding mix, baking soda, baking powder and salt.
Whisk the eggs, milk, oil, lemon juice and extract together.
Stir into dry ingredients just until moistened.
Fold in the zucchini, poppy seeds and lemon peel
Pour into 2  loaf pans.  or into muffin pans

Bake at 350 degrees for 50 to 55 minutes for the loaf pan, approx 25 to 30 minutes for large muffins.

Stuffed Summer Squash

4 to 6 Medium yellow Squash
1 lb Italian Sausage
1 Medium Onion, chopped
8 Oz Mozzarella cheese
Salt and Pepper to taste

Boil squash whole until just tender; remove and carefully split lengthwise.  Using a spoon, scoop out pulp; taking care not to break squash.  Place squash shells in a baking dish.

In skillet over medium heat, cook sausage with onion.  Add salt and pepper to taste; Remove from heat and drain off grease.  Add squash pulp, 1/2 of Mozzarella cheese.

Stuff squash shells with sausage mixture; add more cheese on top.  Bake at 375 degrees until browned.