Basil butter recipe

(Photo credit: latisha (herbmother))

This rich, herb infused butter is a quick way to perk up a summer steak, add some oomph to your veggies or top off a crusty loaf of bread. It is easy to make and such a simple way to boost your summertime meals.

BASIL BUTTER
Ingredients

• 1 cup softened butter
• 1/2 cup finely chopped basil
• Kosher salt and freshly ground pepper to taste

Directions

Combine all ingredients and stir until combined. Place butter mixture on a sheet of waxed paper and roll into a cylinder approximately 6 inches long and 2 inches in diameter. Twist ends to seal. Refrigerate at least 2 hours before using so it is firm and easy to cut into portions. Store up to 1 week in the refrigerator. 

Green goddess dressing recipe

Green goddess dressing served as a dip for raw vegetables (Photo credit: Wikipedia)

I tried my first green goddess dressing while working at Cobblestone Cafe. At first, I was skeptical of any dressing that contained so much "greenery", but once I let down my guard I was pleasantly surprised by just how delicious it was! If you have never tried it, I highly recommend this dressing to everyone.

GREEN GODDESS DRESSING
Ingredients

• 1 cup mayonnaise 
• 6-7 scallions, chopped (use both green and white parts of the scallion)
• 1 cup chopped fresh basil leaves 
• 1/4 cup freshly squeezed lemon juice
• 2 cloves chopped garlic
• 1-2 teaspoons kosher salt, to taste
• 1 teaspoon freshly ground black pepper 
• 1 cup sour cream

Directions
Place all ingredients except sour cream in a blender and blend until smooth. Add sour cream and process until just blended. Cover and refrigerate until ready to use.

Cook's Notes-Many recipes include 1-2 teaspoons of anchovy paste in them. As I am allergic to all things fish, I leave it out of my recipe. If you wish to add it, feel free to!

Hot pepper jelly recipe

(Photo credit: Joelk75)

Hot pepper jelly was one of things that was always in our refrigerator when I was a kid, but I always shunned it because it was "weird". Now that I'm older and my tastes have changed dramatically, I welcome this spicy spread when paired with cream cheese and crackers as an appetizer or snack.

HOT PEPPER JELLY
1 3/4 cup seeded, finely chopped red pepper
1 3/4 cup seeded, finely chopped green pepper
1/2 cup seeded. finely chopped jalapeno pepper
1 cup apple cider vinegar
2 (1.75 ounce) packages pectin
5 cups sugar

Directions
Wash and sterilize 6 (8 ounce) jars. Drain well before filling. Fill a large pot with water and bring to a boil. Add all peppers to a medium size pot and pour in vinegar. Add the pectin and bring to a rolling boil, stirring constantly. Once the mixture is boiling, stir in sugar, and bring back to a rolling boil and boil for a full minute. The mixture may begin to foam, skim it off with a spoon. Remove from heat and fill the sterilized to 1/4 inch below the top. Cover with the flat lids and screw the bands on tightly. Using tongs, place the jars gently into the pot of hot water. All of the jars should be fully immersed. Bring back to a boil then process the jelly for 10-12 minutes. Remove the jars from the water with tongs and place upright on a towel and allow to cool completely and for the jars to seal. As the jars seal, you will begin to hear loud pops, let them continue to sit, untouched, until completely cooled. If the lids are sunken and have no give, they are sealed. If they have some give, they did not seal completely. Store these jars in the refrigerator. Unsealed jars can be held in the refrigerator for several weeks, sealed cars can be stored up to a year in a cool, dry location.

Cook's Notes: you can use whatever peppers you wish in the recipe and in the quantity you like so long as there are 4 cups total of diced peppers.

Prosciutto and Finlandia Grilled Swiss Cheese with Olive Tapenade recipe from Finlandia Cheese

Here is another great recipe from Chef Ariane Duarte and the folks at Finlandia Cheese =) I especially love the combination of flavors this grilled cheese provides.

Prosciutto and Finlandia Grilled Swiss Cheese with Olive Tapenade

Created by Chef Ariane Duarte

Serves 4

¼ lb. imported prosciutto

1 package Finlandia Swiss sliced cheese

8 slices sliced country white bread

4T butter

Olive Tapenade

1c olives (your choice) – pits removed

2 cloves garlic

1t red pepper flake

1T olive oil

1T chopped parsley

Add all ingredients to a food processor and pulse about 6 times. Spread tapenade on all 8 slices of bread. Then add a slice of cheese and a slice of prosciutto to only 4 slices and top with each of the remaining 4 slices. Melt butter on a griddle and toast “sandwiches” golden brown and until cheese melts.

Red pepper aioli recipe

(Photo credit: BeckyCortino)

This delightful sauce makes a great sandwich spread or dipping sauce for summer appetizers.

RED PEPPER AIOLI

• 1/2 cup mayonnaise 
• 1/4 cup roasted red peppers, drained 
• 1 large clove garlic, chopped 

Directions
Place all of the ingredients in a mini chopper  and process until mostly smooth and well combined (some small chunks of pepper and garlic will remain-this is normal). Be sure the scrape down the sides as need. Place in a small bowl, cover and refrigerate until ready to use.

Cook's Notes-for a lighter version, use light mayonnaise instead of regular

No cook strawberry jam recipe

(Photo credit: Wikipedia)

If you love the taste of strawberry jam but don't relish the thought of of slaving away over a hot stove, here is a recipe you must try!

NO COOK STRAWBERRY JAM

• 4 cups whole fresh strawberries 
• 2 cups sugar, more or less depending on your personal preference
• 1 pouch pectin 
• 2 tablespoons lemon juice 

Directions 
Mash strawberries and combine them with the sugar. Let the mixture sit for ten minutes. Add the pectin and lemon juice and stir until the sugar has completely dissolved. Pour into clean jars and cover tightly. Let sit at room temperature until the mixture has set, about one day. Refrigerate or freeze until ready to use.

Cook's Notes-This jam will last 3 weeks in the refrigerator or up to a year in the freezer.

Avocado sandwich spread recipe

 (Photo credit: Wikipedia)

If you are looking for ways to add a little more avocado to your diet, this sandwich spread can help.

AVOCADO SANDWICH SPREAD

• 1 large avocado
• 2 tablespoons minced green onion
• 2 teaspoons white balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper

Directions
In a bowl, combine all ingredients, making sure to mash the avocado well so it has a spreadable consistency. Spread on your sandwich as you would mayonnaise.

Giardiniera recipe

Giardiniera (Photo credit: gabriel amadeus)

 Giardiniera is traditionally used to top Italian Beef sandwiches, but why stop there? This spicy combination can be used in any number of ways.

GIARDINIERA

• 2 green bell peppers diced 
• 2 red bell peppers diced 
• 8 fresh jalapeno peppers, sliced 
• 1 celery stalk, diced 
• 1 medium carrot, diced 
• 1 small onion, chopped 
•  1/2 cup fresh cauliflower florets 
•  dash salt
• cold water
• 1 cup white vinegar 
• 1 cup olive oil
• 2 cloves garlic, finely chopped 
• 1 tablespoon dried oregano 
• 1 teaspoon red pepper flakes 
• 1/2 teaspoon black pepper 
• 1 (5 ounce) jar pimento-stuffed green olives, chopped 

Directions
In a large bowl, combine all of the vegetables. Add a dash of salt and cover with cold water. Cover and refrigerate overnight. Drain veggie mixture and rinse. In a separate bowl, combine garlic, spices and olives. Toss to combine. Add vinegar and oil and stir well. Combine both mixtures together and cover. Refrigerate for at least 2 days before using.

Caramel sauce recipe

A saucer of liquid caramel (Photo credit: Wikipedia)

Why spend money on a bottled caramel sauce when you can make better tasting in your own kitchen? This sauce is versatile-use it on desserts, in beverages, as garnish and more.

CARAMEL SAUCE

• 1/3 cup water
• 1 1/2 cups sugar
• 2 tablespoons butter
• 1 1/4 cup heavy cream
• 1/2 teaspoon vanilla
• dash salt

Directions
Combine water, sugar and butter in a saucepan and bring to a simmer over medium heat.Do not stir the mixture until all of the sugar has dissolved. Cook 5-10 minutes, until the mixture has turned a golden brown. Add cream in a slow steady stream into the sugar mixture, stirring constantly. Add vanilla and salt and continue to stir over low heat until the mixture is smooth and creamy.

Cook's Notes-Don't be alarmed if the mixture boils and small clumps form when adding cream. This is a normal part of the process of making this sauce.

Simple buttercream frosting recipe

The mere mention of buttercream brings back fond childhood memories of the most delicious cakes I enjoyed as a child. This recipe is short, sweet and straight to the point.

SIMPLE BUTTERCREAM FROSTING
Ingredients

• 2 sticks of butter, softened
• 4 cups powdered sugar
• generous splash heavy cream (I count to 3 when pouring)
• light splash of vanilla

Directions
Beat together butter and powdered sugar until combined. Pour in heavy cream and vanilla, beat until blended thoroughly. If frosting is very soft, refrigerate for 15-20 minutes before using.

Cook's Notes-If you wish to flavor or tint your frosting, add these ingredients when you add the other liquids.

Chocolate ganache recipe

Ganache-alicious (Photo credit: Ubermaus)

CHOCOLATE GANACHE

1 cup semisweet chocolate chips

2/3 cup heavy whipping cream

Directions
In a heavy saucepan, melt chocolate chips with cream over low heat. When completely melted, remove from the heat. Refrigerate, stirring occasionally.

For a pourable ganache Cool until mixture reaches 85 degrees F-90 degrees F and is slightly thickened, about 40 minutes. Pour over cake, allowing some to flow down the edges to completely coat. Spread ganache with a spatula if necessary to evenly coat, working quickly before it thickens. Chill until set.

For spreadable ganache Chill until mixture reaches a spreadable consistency. Spread over cake. Chill until set.