Jess's Recipes

Ingredients 2 cups packed fresh basil leaves 2 cloves garlic 1/4 cup pine nuts  I personally prefer a bit more nuts for a heartier pesto up it to 1/2 cup  2/3 cup extra-virgin olive oil, divided Kosher salt and freshly ground black pepper, to taste 1/2 cup freshly grated Pecorino cheese   I personally use pargianno reggiano (parmesan) Directions Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. Add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese. Make the pesto then put it in a small baking dish with a bar of cream cheese spread on the bottom then the pesto with a little more Parmesan on top and a few of the raw pine nuts.  Toast slices of a baguette with a drizzle of olive oil on them under the broiler in the oven.  Then heat up the pesto dip in the oven at 375 t...

I just read this recipe on another blog and wanted to save it somewhere. 1 8oz. Package cream cheese (leave out on counter to soften before using) 1 jar marshmallow fluff Juice of one large orange or other other citrus fruit Beat all ingredients together until smooth and well combined. Serve with fruit of your choice

(courtesy of Aimee Anctil) 1 cup mayo 1 bag shredded swiss cheese 1 can quartered artichokes 1 small onion, diced - I also add spices (pepper, oregano, and sometimes basil) Mix it all together and bake it for about 30 minutes on 350 (or until golden brown) Serve with crackers and apple slices...yummmy~!

1 jar marinated artichoke hearts, drained and coarsely chopped 1 pkg frozen chopped spinach, thawed and well drained 2 large garlic cloves, pressed 1/2 cup sour cream 1/2 cup mayonnaise 3/4 grated fresh Parmesan cheese Pumpernickel cocktail bread, baguette slices or cut-up fresh veggies 1. Preheat oven to 375. Combine artichokes, spinach, garlic sour cream, mayo and cheese; mix well 2. Bake 20-25 minutes or until heated through. From Pampered Chef

2 16 oz. cans re fried beans 1 pkg taco seasoning 1 6 oz. pkg frozen avocado dip 1 8 oz. container sour cream 1 can sliced black olives 2 medium tomatoes, chopped chilies shredded pepper 8 oz. pkg. mont jack cheese garnish with cilantro Combine beans & seasoning Layer 5 ingredients over chill for 8 hours, serve with chips

2 cans artichoke hearts 1 package shredded Swiss cheese 1 - 1 1/2 cup mayonnaise 1/2 vidalia onion oregano salt & pepper dill Bake at 400F for 30 min

1 8 oz. brick cream cheese 1 TBS wasabi paste, more or less to taste 3 scallions, finely chopped 1 TBS sesame seeds, toasted if you have time soy sauce, to taste 1 pkg Ka-Me rice crackers Split the cream cheese in half lengt-wise (like 2 pieces of sandwich bread). Spread half the wasabi paste on one side of the cream cheese. Sprinkle half the scallions and sesame seeds over the wasabi. Place the other half of the cream cheese on top and repeast the process. Put cream cheese on serving platter. Pour a puddle of soy sauce around the bottom of the cream cheese and serve crackers on the side. All of this is to taste. If you like more or less wasabi, scallions, or sesame seeds, it doesn't matter. Also, you can get the wasabi powder form in the spice aisle and mix it with water to form the paste.

From "The Moosewood Cookbook" 1 medium eggplant 2 medium cloves garlic, minced 1/4 cup fresh lemon juice 1/4 cup sesame tahini 1/4 tsp salt black pepper and cayenne, to taste olive oil minced parsley Preheat oven to 350F. Lightly oil a baking sheet. Slice the eggplant in half lengthwise, and place face-down on the baking sheet. Bake for 30 minutes until very tender. Cool until it's comfortable to handle. Scoop out eggplant pulp, and discard the skin. Place the pulp in a food processor or blender, and add the garlic, lemon juice, tahini, and salt. Puree until smooth. (Another alternative is to mash by hand, leaving the eggplant a little chunky). Transfer to a serving dish, cover tightly, and chill. Drizzle the top with a little olive oil and sprinkle with minced parsley just before serving. Serve with crackers or pita bread.

1 avocado 1 tomato 1/2 red onion garlic 4-5 add Tabasco Worcestershire lemon juice cilantro seasoned salt