Beet Green Pesto

In the last year or so, I fell in love with roasted beets but always felt guilty about throwing all of those leafy greens away and decided it was time to do something with them. This beet green pesto recipe uses very few ingredients making the greens shine!

Ingredients:

4-6 c. beet greens, stems removed (loosely packed)
1/2 c. walnuts
3 Tbs. Parmesan
4 garlic cloves
1/2 tsp. sea salt
1/4 tsp. pepper
1/4 c. olive oil (or until you reach a consistency that you like)

Combine all of the above ingredients except for the olive oil inside of a food processor. When most of the larger pieces of ingredients are broken down, slowly add in your olive oil until you reach the thickness or consistency of your choosing. I like to make mine on the thicker side, because I usually end up adding it to noodles or salads to where you always end up adding more oil or vinegar to smooth it out.

Apple Bars with a Walnut Crumble

Ready for one of the best recipes for apple bars EVER?

Ingredients:

Apple Mixture:
4 medium size apples, cored and peeled, small rough chopped
3 Tbs. butter
1/2 c. sugar
2 Tbs. lemon juice
2 Tbs. flour
1/2 tsp. cinnamon

Crust Mixture:
2 c. flour
1 tsp. baking powder
1/2 tsp. salt
6 Tbs. butter, softened
3/4 c. dark brown sugar
1 egg

Crumble Mixture:
1/2 c. sugar
2/3 c. flour
1/4 tsp. salt
6 Tbs. butter, cold, diced
1/4 c. chopped walnuts

Preheat the oven to 350 degrees. In an electric mixer, combine the sugar and butter together until a paste forms. Add the egg and mix until well combined. With the mixer off, add the dry ingredients on top. Turn the mixer on slow and gradually increase speed as the ingredients mix. Line a 13x9 pan with tinfoil and spray with non stick cooking spray. Pour the crust mixture into the pan and press on the entire bottom and 1/4 inch up the sides. Set aside.

In a medium size saucepan, melt the 3 Tbs. butter. Add the apples and sugar and cook for about 8 minutes, stirring occasionally. Stir in the lemon juice, flour and cinnamon and let cool slightly.

Meanwhile, using the same mixing bowl, combine the sugar, flour, salt, butter and walnuts together until small crumbs form.

Pour the apples on top of the prepared crust, leaving half of an inch from the edges in case the apples and liquid expand while baking. Use your hands to grab a handful of the crumble, warming it slightly, and sprinkle on top of the apples. Bake in the oven for 35-38 minutes until the edges are golden brown. Let the bars cool fully before trying to cut them into squares (if they aren't cooled, they will not hold shape).

Walnut Butterscotch Bars

Two of my husband's favorite things put into one sweet and crunchy, flavor-packed bar!

Ingredients:

1 c. margarine, melted
1 1/2 c. brown sugar
2 eggs
1 tsp. vanilla
2 c. flour
1 tsp. baking powder
1 tsp. salt
1 c. butterscotch chips (plus 1 Tbs.)
1 c. chopped walnuts (plus 1 Tbs.)

Preheat the oven to 350 degrees. Line an 8x8 pan with foil and non stick cooking spray. In a large bowl, whisk the melted margarine, brown sugar, eggs and vanilla together. Add int he flour, baking powder and salt and stir until everything are well combined. Stir in the butterscotch chips and walnuts and the spread into the prepared pan in an even layer. Sprinkle the top with the extra butterscotch and walnuts. Bake for 30 to 32 minutes. Let cool fully before cutting into bars.

Meanwhile, stir 1/2 c. powdered sugar and 2 Tbs. heavy whipping cream together. Place a dollop on top of each bar and top with a piece of walnut.

Mini Apple Cheddar Bacon Tarts

Ingredients:

2-3 small apples, peeled, cored and chopped fine

1 c. shredded cheddar cheese

1/2 c. chopped walnuts, toasted

2-3 slices bacon, cooked and crumbled

1 pkg. fillo tart shells

Preheat the oven to 350 degrees. Meanwhile, in a small bowl combine the above ingredients together. Place the tart shells on a cookie or baking sheet. Fill each shell to the top with the filling and top with a small amount of shredded cheese. Bake for about 5 minutes or until the cheese is melted.

Carrot Cake Balls

Ingredients:

Box of carrot cake mix (and ingredients on the back of the box)

Cream cheese frosting 

White chocolate decorating chips

Crushed Walnuts

Lollipop Sticks

 

Directions:

Prepare cake as directed on box. When cake cools, crumble half of the cake with your fingers into a medium sized bowl. Add 1/2 cup of cream cheese frosting and mush the cake and frosting with your fingers. Roll the cake mixture into 1- 1 1/2 inch balls. Place on cookie sheet lined with parchment paper and stick in the fridge for 20-30 minutes. Melt the white chocolate according to the back of the package. Stick the end of the lollipop stick into the melted chocolate and push into one of the cake balls. Repeat until all of the cake balls have sticks in them. Let the chocolate harden (takes a few minutes). Then dip the cake ball into the melted chocolate using the sticks. Put the crushed walnuts onto a plate in a thin layer. Roll the side of the cake ball into the walnuts. Stick into a piece of Styrofoam wrapped with saran wrap so that the cake pops are standing up. Or, if you would like them to sit on a plate, just place them back down on the parchment paper with the stick standing up.

Side note: I usually put the other half of the cake into a freezer bag, that is if I'm not making a double batch. It freezes pretty well.