EASY Sheet Pan Parmesan Pesto Chicken and Veggies

From: Carlsbadcravings with little adaptation

Chicken and Vegetables

• 2 cups red potatoes 1/2" up to 1" inch cubes (no bigger!)
• 1 cup THINLY sliced carrots
• 3/4 to 1 pound chicken breasts cut into 1” chunks
• 3 cups broccoli medium size florets
• 1 small zucchini quartered and sliced
• 1/2 cup freshly grated Parmesan cheese (opt, I forgot to add, and it was still great!)

Pesto Mix

• 1/3 cup basil pesto
• 1 tablespoon olive oil
• 2 teaspoons ranch dry seasoning mix
• 3-4 garlic cloves, minced
• 2 teaspoons Dijon mustard
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. Preheat oven to 400 degrees F.
2. Whisk together all of the Pesto Mix ingredients in a small bowl. Set aside.
3. Line a Jelly Roll Pan (10x15) with foil (opt) and lightly spray with cooking spray. In large bowl add potatoes, carrots, and 2 1/2 tablespoons Pesto Mix. Toss until evenly combined then spread in a single layer on pan. Roast for 15-20 minutes depending on size.
4. In the meantime, chop your broccoli and chicken then add to the bowl with the remaining Pesto Mix and stir until evenly coated.
5. Remove pan from oven and push potatoes and carrots to one side of the pan (keep in a single layer). Add coated chicken and broccoli and spread in a single layer.
6. Bake for 10 minutes. 
7. Add zucchini and bake 10 minutes more.
8. Remove pan from oven and evenly sprinkle with Parmesan cheese. Return to oven and bake 5-10 additional minutes OR until chicken is cooked through, and vegetables are tender. Broil if desired to brown cheese and vegetables.

Brittany's Salsa

Recipe from Brittany Mitchell

Mild-Medium temperature:

• 24 c tomatoes (Just leave skins on, chop up in food processor) 
• 5 green peppers (5 c)
• 6 large onions (5 c)
• 3 jalepenos, seeded (*Brittany's=4)
• 5 Anaheim peppers 
• 1/2-2 habanero pepper, seeded (*Brittany's=5)
• 3 serrano peppers, seeded (*Brittany's=5)
• 2 bunch cilantro (opt)
• 5 Tbs garlic
• 1/3 c canning salt (kosher salt)
• 1/2 c vinegar

Chop tomatoes, peppers, onions, hot peppers, garlic, and cilantro in food processor.  Mix all in canning pot and add salt and vinegar.

Bring to a boil and simmer uncovered 25 min.  While simmering, heat canner with water and prepare jars, lids, etc.

Pour salsa into hot jars (makes about 14 pints) up to neck (about 1/2" headspace).  Wipe, top with lids and rings.  Place in canner of steamy but not boiling water.  Cover with 1" water.  Heat to a boiling.  Once boiling process 25 min.  Move onto towels to cool.

3/4 batch (mild-medium)
18 c tomatoes
3 3/4 c peppers
3 3/4 c onion (4 1/2 onions)
2 jalepenos, seeded
3 anaheim peppers
1 habanero, seeded
2 serrano peppers, seeded
1 bunch cilantro
3 3/4 Tbs garlic
1/4 c kosher salt (plus a little more)
1/4 c + 2 Tbs vinegar

(Makes about 10 pints)

Roasted Zucchini and Sweet Potato

1 Zucchini
1 Sweet Potato
Salt
Pepper

Cut in slices and then in fourths.  Place on baking sheet.  Add 2 Tbs olive oil.  Sprinkle salt and pepper. over..  Mix around with hands.

Bake at 400 about 40 minutes.

Kashina's Zucchini Brownies

2 c flour
1 1/2 c sugar
1 tsp salt
1 1/2 tsp soda
1/4 c cocoa
2 c grated zucchini
1/2 c oil
2 tsp vanilla
approx 1 c chocolate chips

Combine dry ingredients in a large bowl.  Add zucchini, oil, and vanilla and mix well.  (No eggs!  It's fine.batter seems dry, zucchini moistens it up).  Top with chocolate chips.

Bake at 350 in a greased 9x13 pan for 34 min.

Canning Peaches!!

*About 10 (picked from the tree) peaches fill a jar

Get ready:

1. Sanitize quart jars, rings
2. Start heating two large pots of water on stove (my big normal cooking pot and huge canning pot).  Bring to a high simmer
3. Rinse peaches (?)
4. Get a few large containers of cold water with ice cubes ready.
5. Fill waterbath canner so it'll be ready to put on stove after peaches are done.
6. Get 6 c water ready to boil in microwave (you'll add 1 c sugar)
7. Get a small saucepan ready with lids

Go!

1. Place peaches in hot water (about 12 in big-smaller pot, 24 in large canning pot) for 1 min.  
2. Move to cold water (for 7 quarts I did about two batches in each pot).
3. Place Waterbath canner on stove and get it heating.
4. Cut around peach, remove skins, pit, and slice or dice.
5. Use funnel to fill jars with peaches. Fill to the neck (will sink a little but don't fill much more than that.
6. When there's only a couple jars left to fill, boil the 6 c water.  Add 1 c sugar and stir until dissolved.  
7. Also get the saucepan with lids heating.  Bring to a boil.
8. Fill the jars with the syrup, leaving 1/2" headspace.
9. Wipe tops, place lids on, and secure with rings.
10. Place in canner-not boiling, but hot.
11. Water should cover about 1".
12. Bring to a boil, then process 25 min.
13. When done let the jars sit a few minutes before pulling out.  (lift rack up, and leave in pot)
14. Remove to rest on towels.

Here's a good link.

Scotcheroos

From:  Geniuskitchen.com

1 c sugar
1 c white corn syrup (Karo)
2 Tbs butter
1 c creamy peanut butter
6 c rice krispies

1/2 c semi-sweet chocolate chips
1 1/2 c milk chocolate chips
1 c butterscotch chips

In a heavy saucepan cook sugar, syrup, and butter over a medium heat, until sugar is dissolved. 
Remove from heat and add peanut butter. 
Place rice krispies in a large bowl and gently stir in syrup mixture until krispies are coated and press firmly into a buttered 9x13" pan.

In a double-broiler melt butterscotch and chocolate chips until soft and creamy.  Then pour and spread over the bars.

When they are cool you can cut.