Rotisserie Pesto Chicken Burgers Recipe

October 19th, 2009 by alice Tags: Burgers, Chicken, Pesto, Rotisserie

Pesto Directions:.
In blender or food processor, process basil, Parmesan, garlic and pine nuts until all are minced together.
With the machine running add the olive oil and process until smooth.
Pour the mixture into a glass jar and float 1/2 inch of olive oil on top. When ready to use, pour off the olive oil and stir the pesto. It will keep in the refrigerator for up to 1 week or in freezer for up to two months.
Burger Directions:.
In a large mixing bowl, mix together the chicken, pesto, bread crumbs and pepper.
Form the mixture into 6 patties about 1/2 inch thick. Refrigerate the patties until ready to cook, up to 12 hours.
Coat the rotisserie basket with nonstick cooking spray, load the patties into the basket and close the lid tightly.
Load the basket onto the spit rod assembly and grill the burgers until cooked through, 15 to 18 minutes.
Remove from the basket and serve immediately.

Sarah ’s Oatmeal Cake Recipe

October 19th, 2009 by alice Tags: Cake, Oatmeal, Sarah

Pour boiling water over oatmeal and let stand for 20 minutes.
Cream the sugars and butter together; add eggs.
Add dry ingredients to the wet mixture.
Bake at 325 degrees Fahrenheit for 55 minutes in a greased 9×13 inch pan.
Coconut Pecan Frosting:.
Mix evaporated milk, sugar, butter, egg yoks and vanilla in saucepan.
Cook and stir on medium heat until thickened and golden brown, about 10 minutes.
Remove from heat.
Stir in coconut and pecans.
Cool to room temperature, and spreading consistency, before spreading on cooled cake.