bunny

recipes

Pesto Deviled Eggs
6 hard boiled eggs (Bring to boil, remove from heat, let sit 20 min. Cool)

2 TBSP pesto

2-3 TBSP mayonnaise

sprigs of fresh parsley

sprinkle of paprika

Half eggs lengthwise, scoop out yolks, and place yolks in a small bowl. Set aside egg white halves. To bowl add pesto and mayonnaise and stir until smooth. Spoon or pipe mixture into halved egg whites. Garnish with parsley and a sprinkle of paprika. Makes 12 halves.

Pesto

2 cups fresh basil leaves (you can tear them up as you put in blender)

1 cup ( 3 oz) grated parmesan cheese

1/2 cup olive oil

1-2 buds garlic (you can also use minced garlic for convenience)

1-2 TBSP piñon nuts (you can pre-chop these)

In a blender or food processor, place 2 cups lightly packed fresh basil leaves, washed and patted dry; 1 cup (3 oz) grated parmesan cheese; 1/2 cup olive oil; and 1 or 2 gloves garlic, minced or pressed and piñon nuts. Whirl until basil is finely chopped and mixture is blended. Spoon over hot cooked food. If made ahead, place in small jars and pour on a thin layer of olive oil to prevent darkening. Refrigerate up to 1 week; freeze for longer storage. Makes 1 1/3 cups

 

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Shrimp Curry Salad Spaghetti &Meatballs Creamy Peach Pie Creamy Nut Filling & Frosting Butterzueg Mom's Cheese Ball
  Mom's Lasagne Cream Cheese Pie Kahlua Cake with Coca Cola Frosting Peanut Blossoms Pesto Deviled Eggs
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Green Enchiladas

Chocolate Mousse   Snickerdoodles Gretchen's Salsa
    Chicken Enchiladas     Wendy's No-bake Cookies Anna's Artichioke Dip
Royal Lunch Milk Crackers   Chicken Cacciatore Meringue shells   Chocadamia Coconut Delights Pan de bono (Columbian Cheese Bread)
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    Southern Fried Chicken     Dutch White Ginger Cocktail Sauce
    Chicken a lá ling     Gingerbread Boys Eggnog
    Chicken and Dumplings     Scones Almond Roca
    Beer butt chicken       Mom's Rye bread
             

 

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