Taken from my “Favorites” folder!

Yield about 3 cups

INGREDIENTS:

1 (10 ounce) package frozen chopped spinach, thawed (cooked according to package directions, hand-squeezed as dry as possible)

1 cup mayonnaise (do not use salad dressing)

2 teaspoons hot sauce, or adjust to heat level

1 (3 ounce) package cream cheese, very soft

1 small onion, finely chopped

2 garlic cloves, minced

1-1/2 cups freshly grated Parmesan, divided

1/2 teaspoon fresh ground black pepper

1/2 teaspoon paprika

toasted baguette slices

INSTRUCTIONS:——————————————

In a bowl combined spinach, mayonnaise, hot sauce, cream cheese, onion, garlic, 1 cup parmesan cheese, and black pepper until thoroughly combined.

Spoon the mixture in a baking dish.

Sprinkle evenly with 1/2 cup parmesan cheese, then the paprika.

Bake in a preheated 350 degree F oven until hot in center and lightly browned on top (about 25 to 30 minutes).

Serve hot to spread on baguette slices.

You will also find this recipe on Recipezazz.com

Servings 4

INGREDIENTS:

1/2 cup butter, softened

1/4 teaspoon garlic powder (or to taste)

1/2 cup freshly grated Parmesan cheese

8 slices Italian bread

8 provolone cheese slices

INSTRUCTIONS:———————————————

Stir together butter with Parmesan cheese and garlic powder; spread on 1 side of each bread slice.

Place 4 bread slices, buttered sides down, on wax paper.

Layer 4 bread slices on wax paper each with 2 provolone cheese slices, and top with remaining bread slices, buttered sides up.

Cook sandwiches in batches on a hot griddle or in a nonstick skillet over medium heat, gently pressing with a spatula, 3 minutes on each side or until golden brown or until cheese melts.

Cut each sandwiches in half.

You will also find this recipe posted on www.recipezazz.com

An easy meal to make with your prepared pesto, this is really good I’ve made it many times with my pesto, amounts are really only a guideline you can adjust to amounts you like

Servings 4

INGREDIENTS:

4 ounces uncooked angel hair pasta

1-1/4 pounds uncooked peeled and deveined large shrimp

1/4 cup prepared pesto, divided

1-1/2 cups halved grape tomatoes

fresh grated Parmesan cheese

INSTRUCTIONS:——————————————

Cook pasta according to package directions, omitting salt; drain then transfer to a bowl and toss with a little oil to prevent sticking.

In a large skillet cook the shrimp in just a small amount of oil until the shrimp turns pink; toss with 2 tablespoons pesto and the halved grape tomatoes.

Stir in pasta and 2 more tablespoons of pesto (can use more pesto) heat through over low heat stirring.

Top Parmesan with cheese.

Salad amounts are only a guideline you can adjust as desired, plan ahead the dressing must chill for a few hours or more before using

Servings 6-8

INGREDIENTS:

Dressing:

3/4 cup sour cream

1/4 cup buttermilk

1 garlic clove, minced

1 tablespoon canned minced chipotle chile in adobo sauce

1 teaspoon ground cumin

1 teaspoon chili powder

1 tablespoon fresh lime juice

1/4 cup fresh minced cilantro

salt and fresh ground black pepper, to taste

Salad:

1 large romaine heart, chopped (or 1 small head lettuce, chopped)

2 grilled chicken breasts, chopped

1-1/2 cups grape OR cherry tomatoes, halved

1/2 avocado, peeled and diced

1 red onion, sliced

1 (15-ounce) can black beans, rinsed and drained

1  (8 ounce) can whole-kernel corn, rinsed and drained

INSTRUCTIONS:————————————————-

To prepare dressing; whisk all ingredients until combined; chill for 2 hours or more.

To prepare salad, combine lettuce and remaining ingredients in a large bowl; drizzle dressing over salad, then toss gently to coat.

Serve immediately.

Basil amount may be adjusted

Servings 4-6

INGREDIENTS:

1-1/2 cups uncooked couscous

2-3/4 cups water (or can use vegetable broth or half water and half chicken broth)

1 onion, chopped

2 garlic cloves, minced

1/4 to 1/3  cup chopped fresh basil

juice of 1 large lemon

2 tablespoons olive oil

2 tablespoons of butter

salt and fresh ground pepper

freshly grated Parmesan cheese, to taste

INSTRUCTIONS:————————————————

In a saucepan, bring water or broth to a boil.

Add couscous,cover and remove from heat and allow to sit for about 5 minutes until water is absorbed; fluff with fork.

In a skillet heat the olive oil and butter over medium-high heat; add in onions and cook for about 3 minutes or until softened.

Add in garlic cook for 1-2 minutes..

To the skillet add in the cooked couscous, then mix in basil and lemon juice stirring until warmed.

Mix in Parmesan cheese starting with 2 tablespoons adding in more to taste.

Season with Add salt and pepper.

Serve warm

Yield 14 slices

INGREDIENTS:

1 large garlic clove, sliced in half

14 slices French bread (about 3/4-inch thick)

4 medium tomatoes, seeded and diced

1 tablespoons balsamic vinegar

1/4 cup chopped red onion

2 tablespoons olive oil

1 tablespoon minced fresh basil

salt and fresh ground black pepper, to taste

14 fresh basil leaves

INSTRUCTIONS:—————————————————

Preheat oven to 350 degrees F.

Set oven rack rack to lowest position.

Prepare an ungreased baking sheet.

If desired you can lightly brush some olive oil over both sides of the bread before rubbing with garlic, this is only optional.

Rub cut side of garlic over one side of each slice of bread.

After rubbing on the bread mince the garlic clove.

Place bread slices garlic side down on baking sheet.

Bake for 5 minutes on each side or until lightly browned.

In a bowl combine the minced garlic with tomatoes, balsamic vinegar, onion, oil and minced fresh basil.

Season with salt and black pepper to taste.

Spoon about 2 tablespoons onto each piece of toast.

Top each with one whole basil leaf.

For best flavor and texture the tomatoes must be added immediately to the hot pasta, so have all ingredients ready to mix in right after the pasta is cooked

Servings 4

INGREDIENTS:

1 (16) ounce package dry bow-tie pasta

3 large red ripe Roma tomatoes, seeded and diced (or use as many tomatoes as you like, the tomatoes must be ripe)

1/2 cup olive oil

1 large garlic clove, minced

1/2 teaspoon crushed chili flakes, or to taste

1/2 cup fresh basil leaves, sliced into thin strips

salt and fresh ground black pepper, to taste

freshly grated Parmesan cheese