Ingredients

2 cups fresh basil leaves, packed tightly

1 cup walnut baker’s pieces

½ cup olive oil

2 cloves garlic, minced

½ cup fine grated Parmesan cheese

2 tbsp unsalted butter, softened

salt & black pepper, to taste

Instructions

1. In a food processor, process the walnut pieces until finely chopped.
2. Add basil, olive oil, garlic and blend until thoroughly combined.
3. Add Parmesan and butter, if using, and blend a few seconds more. (Note: If you’re planning on freezing the pesto, leave out the cheese and butter and stir in once you have defrosted the pesto base.) Taste and add salt if desired.
4. Use pesto immediately over hot pasta or store it in the refrigerator in an air-tight container covered with a thin layer of olive oil (to further seal out air and prevent it from oxidizing) for about a week.

Prep time: 5 mins | Cook time: 5 mins | Total time: 10 mins

Ingredients

3 tbsp of olive oil

6 garlic cloves, minced

3 tbsp all-purpose flour

1 cup chicken stock or vegetable stock

1 cup almond cooking milk

2/3 cup coconut milk

1 1/2 tsp nutritional yeast, optional

Salt to taste

Instructions

1. Heat olive oil in a large skillet or saucepan. Add garlic, and sauté until fragrant. In a cup or bowl add a teaspoon of stock to flour. Mix until combined. Repeat until you have a smooth loose paste.
2. Pour the remaining broth into the pan and whisk in the flour mixture. Simmer until it thickens. Whisk in almond cooking milk, coconut milk, and nutritional yeast if desired. Simmer until you’ve reached the desired consistency.
3. Add salt to taste.

Yield: 3 cups

Ingredients

Pickling cucumbers

2-6 cloves fresh garlic, depending on how much you like it and much room you have in the jar

1 large head of fresh dill or 1 TBS dried

½ C apple cider vinegar

1 tbsp Real Salt

Optional: fresh green beans, grape leaves, or jalapeño peppers

Instructions

1. Place a grape leaf in the bottom of a wide mouth quart jar (Note: This is not a requirement. If you have grape leaves, it will help keep your pickles crisp.)
2. Place the dill in the bottom. Tightly pack your clean cucumbers into the jar, filling in the cracks with garlic and green beans if desired. Pour salt and vinegar over the top.
3. Finish filling the jar to ¼-inch from the top with water. Wipe the jar rim clean with a damp cloth.
4. Place rinsed, pre-heated canning lid on and screw ring on firmly. Place jars on the rack of your canner. Cover the jars with water. Place lid on canner and bring to a good rolling boil over high heat.
5. Remove jars with a jar lifter and set on a towel or old newspapers to cool. Let sit about four weeks before eating them as they need that time to “pickle.”

Yield: 3 cups

Ingredients

3 cups whole almonds, raw

1 cup sugar

1/2 tbsp cinnamon

1/4 cup water

Instructions

1. In a large skillet or pot combine the sugar, cinnamon and water over medium-high heat until the sugar has dissolved.
2. Add the almonds and stir constantly with a spoon or spatula, coating the almonds with the syrupy mixture.
3. Keep stirring until the sugar crystallizes (this takes about 8-10 minutes) and it looks sandy. Don’t stop stirring!
4. Remove the pan from heat and scoop the almonds onto wax or parchment paper.
5. Let the cinnamon almonds cool for a few minutes before serving.

This copycat recipe mimics the popular Kirkland Signature Organic Salsa. It features a robust, restaurant-style texture balanced with fire-roasted tomatoes, fresh jalapeños, and a distinct touch of cumin.

Ingredients

• 1 can (28 oz) fire-roasted diced tomatoes (slightly drained)
• 2 – 3 fresh Roma tomatoes, quartered
• 1/2 medium white or yellow onion, roughly chopped
• 1 – 2 jalapeño peppers, stems removed (leave seeds in for more heat)
• 1 Tbsp fresh lime juice (approx. 1/2 lime)
• 1 tsp ground cumin
• 1 1/4 tsp sea salt (adjust to taste)
• 1/4 tsp black or chipotle pepper
• 3 cloves garlic, peeled
• 1 cup fresh cilantro leaves and stems, packed

Instructions

1. Add ingredients: Start with the canned fire-roasted tomatoes, then add the fresh Roma tomatoes, onios and jalepeñeos on top. Lastly, add herbs and seasonings.
2. Blend to desired consistency: For Kirkland’s signature chunky but well-mixed texture, use the pulse setting on your food processor about 8 to 10 times. (For a smoother restaurant-style dip, blend continuously for a few seconds).
3. Chill: Transfer to an airtight container and refrigerate for at least 30 to 60 minutes before serving. This allows the flavors to properly meld together.

Ingredients

Butter

Flavorings (see notes for ideas)

Instructions

1. Soften the butter. Let it sit at room temperature for 20-30 minutes to allow easier blending of ingredients. If you don’t have time to soften the butter, use a food processor.
2. Stir in the flavor.
3. Store it. Roll the butter in plastic wrap, parchment or waxed paper and refrigerate for up to 2 weeks. For longer storage, freeze in a resealable plastic bag for up to 6 months.

Notes

Try these fun, fresh flavorings:

• fresh strawberries & mint
• chopped olives, garlic & rosemary
• chopped chipotle peppers in adobo sauce
• minced ginger & soy sauce
• chopped sun-dried tomatoes & grated parmesan
• stone-ground mustard & fresh snipped dill
• chopped almonds, dried cherries & almond extract
• peach preserves & chopped habañero pepper
• grated lemon, lime & orange peel
• fresh blueberries & maple syrup

Prep: 2 1/2 hrs | Yield: 9 dozen

Ingredients

1 cup butter, melted

1 can (14 oz.) sweetened condensed milk

3 lbs. confectioners’ sugar

Cookies and Creme BonBons

1/2 cup cream-filled chocolate sandwich cookie crumbs

1 lb. white candy coating, chopped

Chocolate-Covered Cherries

54 maraschino cherries, patted dry (about 2 10-oz. jars)

1 lb. milk chocolate candy coating, chopped

Instructions

1. In a large bowl, combine butter and milk. Gradually beat in confectioners’ sugar until a smooth dough is formed. Divide in half; cover with plastic wrap.
2. For bonbons, stir cookie crumbs into one portion. Shape into 1″ balls. In a microwave-safe bowl or heavy saucepan, melt white candy coating; stir until smooth. Dip balls in candy coating, allowing excess to drip off; place on waxed paper-lined baking sheets. Chill until firm.
3. For chocolate-covered cherries, shape one portion into 1″ balls, flatten to 2″ circles.Wrap each circle around a cherry and gently shape into a ball. Place on waxed paper. Melt chocolate candy coating; stir until smooth. Dip balls in chocolate, allowing excess to drip off; place on waxed paper-lined baking sheets. Chill until firm.
4. Store in an airtight container

Prep Time: 45 mins + chilling | Yield: 2 dozen

Ingredients:

1 cpu milk chocolate chips, divided

24 metal or plastic spoons

1 cup vanilla or white chips, divided

Coarse sugar or chocolate sprinkles, optional

Instructions:

1. In a microwave-safe bowl, melt 3/4 cup milk chocolate chips; stir until smooth. Dip half of the spoons into chocolate, tapping spoon handles on the edge of the bowl to remove excess chocolate. Place on a waxed paper-lined baking sheet. Chill for 5 minutes or until set. Repeat with 3/4 cup vanilla chips and the remaining spoons.
2. Melt the remaining milk chocolate chips; stir until smooth. Pipe or drizzle over vanilla-dipped spoons. Decorate with coarse sugar, if desired. Repeat with remaining vanilla chips and chocolate-dipped spoons. Chill for 5 minutes or until set.

Total Time: 15 mins | Yield: about 5 cups mix (26 servings)

Ingredients:

3 cups nonfat dry milk powder

1 1/2 cups sugar

1 cup unsweetened instant tea

3/4 cup vanilla powdered nondairy creamer

1 1/2 tsp ground ginger

1 1/2 tsp ground cinnamon

1/2 tsp ground cardamom

1/2 tsp ground cloves

Whipped cream, optional, for garnish

Instructions:

1. In a food processor, combine all dry ingredients; cover and process until powdery. Store in an airtight container in a cool dry place for up to 6 months.
2. To prepare 1 serving: Dissolve 3 tbsp mix in 3/4 cup boiling water; stir well. Dollop with whipped cream, if desired.

Makes 1 serving

Ingredients:

8 oz. Ocean Spray Cranberry Juice Drink, any flavor, chilled

2 oz. sparkling water

Lime wedge, garnish

Instructions:

1. Fill a tall glass with ice. Add cranberry juice drink. Top with sparkling water. Garnish with a lime wedge.