Tomato Almond Pesto (Trapanese )
1 Pint Cherry Tomatoes
¾ Cup Sliced Almonds
½ Cup Chopped Fresh Basil
½ Cup Finely Grated Parmesan Cheese
5 Tablespoons Olive Oil
4 Cloves Garlic, Chopped
3 Anchovies Anchovy Fillets With Oil
1 Pepperoncini Pepper – Stemmed, Seeded, And Chopped
3 Tablespoons Capers, Drained
¼ Teaspoon Red Pepper Flakes
Sea Salt And Ground Black Pepper To Taste
Step 1-Process tomatoes in a food processor until finely chopped.
Step 2-Pour chopped tomatoes into a fine-mesh strainer and drain all juice; return strained tomatoes to food processor. Add almonds, basil, Parmesan, olive oil, garlic, anchovy fillets, pepperoncini pepper, capers, and chile flakes to chopped tomatoes and process in the food processor until finely chopped. Season with salt and ground black pepper to taste. This is great on top of fresh pasta or as a spread inside a wrap or sandwich, Or on crostini as an appetizer.
Cinnamon Coffee Cake (Good Basic Recipe)
1 (18.25 Ounce) Package Yellow Cake Mix
1 (3.4 Ounce) Package Instant Vanilla Pudding Mix
1 (3.4 Ounce) Package Instant Butterscotch Pudding Mix
4 Large Eggs
1 Cup Water
1 Cup Vegetable Oil
1 Cup Packed Brown Sugar
1 Tablespoon Ground Cinnamon
1 Cup Chopped Walnuts
Step 1-Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan, or a 10 inch Bundt cake pan.
Step 2-In a medium bowl, stir together the cake mix, vanilla pudding mix, and butterscotch pudding mix. Add the eggs, oil and water, mix until well blended. In another bowl, stir together the brown sugar, cinnamon and nuts. Pour half of the batter into the pan, spread evenly. Sprinkle with half of the nut mixture. Cover with the rest of the batter, and sprinkle with the rest of the nut mixture.
Step 3-Bake for 20 minutes in the preheated oven, then turn the oven down to 325 degrees F (165 degrees C) and bake for an additional 35 to 40 minutes. Serves 18.