Pesto

3-4 C fresh basil leaves (from the garden!)

2/3 C olive oil

½ C pine nuts

½ C parmesean cheese

2 cloves minced garlic

½ t salt

Throw it in the blender and blend until smooth-ish. This much is good for about a pound of pasta. If we have a ton of basil in the garden then I just make up this recipe and freeze it in baggies to use throughout the year.

Mint Lemonade Slush

12 Lemons juiced (or I just used the bottled ReaLemon kind)

3 C sugar

3 C water

10 Sprigs of mint (1 sprig=4-5 leaves)

2-2liter bottles of 7-up

Combine lemon juice, sugar and water and bring to a boil. Remove from heat and add the mint sprigs. Let the mint sit in the mixture until it is all cooled—then take out the mint and add 1 bottle of 7-up. Freeze this mixture until solid—at least overnight if not longer (it fits into 2 empty 2-liter bottles, then you can just cut them open when you serve). Take out of the freezer an hour before serving then pour the other bottle of 7-up over the slush and serve.

The Best Pizza Dough

Even if you can't do the yeast bread thing, this super easy recipe turns out great. Make sure the water isn't too hot, maybe as warm as a nice foot bath. Toes out of the water, though, mmm-kay? ;)

PIZZA CRUST

around 3 cups flour (you'll add more later for the right consistency)
2 Tbsp yeast
3/4 tsp salt
1/4 cup sugar
[Mix dry ingredients well, then add:]
2-1/4 cup hot water
1/4 cup oil

Mix together wet and dry ingredients, then add more flour to get a dough that is really, really difficult to stir. Turn onto a clean surface and knead for 6 minutes, adding flour as needed to get a nice "smooth" dough.

Cover and let rest for 10 minutes. Divide the dough up into roughly 6 pieces if you're making mini pizzas or calzones. Or roll out into desired thickness for a single pizza.

Add sauces and toppings, and bake for 15 minutes at 425 degrees F. YUM!

NOTES FOR THIS RECIPE: Good quality flour makes all the difference. I really like Lehi Roller Mills peacock flour, it's the perfect consistency for this recipe. This entire recipe can be made for under $2, and tastes as good as restaurant pizza dough.

Navajo Taco/Taco Salad Meat

2 lbs Hamburger
1 15 oz. can chili
1 15 oz. can dark red kidney beans
1 15 oz. can pinto beans
1 15 oz. can black beans
1 small can tomato sauce
1 pkg fajita seasoning mix
1 TBS brown sugar

Brown hamburger in large skillet, drain. Add rest of ingredients mix well, cover andsimmer on low for at least 30 minutes. Serve with all the fixin's as Navajo Tacos, Taco Salad or Nachos.

(I always double this recipe and freeze half, then I have a quick dinner when I need it)

Death by Chocolate Zucchini Cake

one 8 inch pan, if you want it for a 9x13 just double the recipe

1/2 C. Brown Sugar

1/4 C. White Sugar

1/4 C. Butter

1/4 C. Oil (or Applesauce)

2 Eggs (if you're doubling the recipe use 3 eggs) OR 2 T. dehydrated eggs + 1/4 C. Water

1 t. Vanilla

1/4 C. Buttermilk OR 3/4 T. Dry powdered milk + 1/4 C. Water + 1/4 T. lemon juice or white vinegar, let stand for 5 minutes before adding to the recipe

1 1/4 C. Whole Wheat Flour (you can use regular white of course)

1/2 t. allspice

1/2 t. cinnamon

1/2 t. salt

2 t. baking soda

3 T. cocoa

2 C. Zucchini, grated

1/2 C. Chocolate Chips (or more)

Instructions:

1. Preheat oven to 325.

2. Cream brown sugar, white sugar, butter and oil together in large bowl.

3. Add eggs vanilla and buttermilk and stir well to mix.

4. In a separate bowl mix remaining dry ingredients together and add to mixture.

5. Fold in grated zucchini.

6. Pour into greased, floured 8 inch round cake pan or 8x8 pan.

7. Sprinkle the top of cake with chocolate chips and bake at 325 for 30-35 minutes or until inserted toothpick comes out clean.

Granola

10 cups Quick rolled oats 1 cup Coconut 3 cups chopped nuts (Walnuts or slivered Almonds) 1 ½ cups Brown Sugar 1 ½ cups Water 1 ½ cups Canola Oil ½ cup Honey 1 ½ teaspoon Salt 2 teaspoons Cinnamon 3 teaspoons pure Vanilla Extract 3 cups Raisins or dried Cranberries. Mix first three items in large bowl. Then put brown sugar, water, oil, honey, salt, cinnamon and vanilla in sauce pan. Heat until dissolved ( DO NOT BOIL) pour over dry ingredients and stir well, spread out onto two jelly roll pans and bake @ 300 degrees for 20 Minutes each tray. While cooling put in 1 ½ cups of raisins or dried cranberries on each tray and stir. Let cool then place in air tight container. by Julie Winder