I make up trail mix at least a couple times a year.  My last batch was a Spring Trail Mix that I prepared for my daughter’s tennis team at Westmont College. It doesn’t matter that my daughter is the coach, not a player, once a team mom, always a team mom. And, I guarantee that these tennis playing college girls enjoyed the treats that I brought to them whenever I was able to attend their match.

Just look how cute it looks sitting on our tables at our reunion dinner in the park.

The great thing about trail mix is that you can make it with whatever you like. Cereal, nuts, candies, cranberries, are always some of my favorite ingredients. How about making up a batch today and sharing it with your friends or neighbors!

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Fall Trail Mix

Author Joy in Every Season

Ingredients

• 2 cups Rice Chex Cereal
• 1 cup Wheat Chex Cereal
• 2 cups almonds
• 2 cups walnuts
• 2 cups pecans
• 2 cups pumpkin seeds
• 2 cups small pretzels
• 2 cups dried cranberries
• 3-4 cups "fall" colored M&M's

Instructions

• Combine all ingredients in large bowl, mix.
• For gifts: use small canning jars or cellophane bags tied with twine or ribbon.

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I just love going out into my little garden and picking fresh veggies. And basil is one of my favorites!

I’ve been using this Basil Pesto recipe for about a gazillion years now. Maybe, 15-20 years, but that’s still a lot of pesto! It’s basic, but I’ll continue to use it because I love it. I did recently make a Zesty Avocado Pesto that was out of this world delicious, but it won’t replace the basic.

Especially during basil growing season, I always make sure to have the other ingredients on hand: good olive oil, pine nuts, fresh garlic, salt, pepper, and fresh parmesan. Making pesto is as simple as combining all the ingredients in a food processor and letting it run for a few minutes. It’s seriously so simple, that there is no reason to ever buy pesto again!

After the pesto is made, simply fill an ice cube tray (or 2 or 3) full of pesto and place in the freezer. A few hours later, pop the frozen cubes of pesto out and place in freezer zip lock baggies. I continue to make the pesto all season long, as it seems I can never have enough on hand. We love pesto on hot pasta, on garlic bread, in cold pasta salads, in scrambled eggs, and on sandwiches. What is your favorite use for pesto??

Just look at those little frozen cubes of pesto goodness!! Take out a little or a lot and quickly add them to your favorite pesto meal!!!! There’s nothing better than Basil Pesto (make it and freeze it) available to use all year long!

When your garden is full of pesto, you’ll want to have this recipe on hand, so go ahead and Pin it!

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Basil Pesto

Author Joy in Every Season

Ingredients

• 2 cups fresh picked basil leaves
• 3 large cloves garlic
• 3/4 cup pine nuts
• 3/4 cup good olive oil
• 3/4 cup fresh parmesan cheese not the stuff in the green can
• 1/2 tsp salt
• 1/4-1/2 tsp fresh cracked pepper

Instructions

• Place basil, garlic, nuts, and olive oil in food processor fitted with a metal blade.
• Process until fairly smooth, wiping down sides once or twice if needed.
• Add cheese, salt, and pepper and give it a quick whirl to mix.
• Use immediately or freeze in ice cube trays.
• Once frozen, pop them out and place into freezer zip-lock bags (date the bag w/sharpie).

If you love pesto half as much as I do, you’ll want to try a few more of these recipes!

Zesty Avocado Pesto 

Caprese Avocado Pesto Pasta 

Pesto Caprese Bread

The post Basil Pesto (make it and freeze it) appeared first on Joy In Every Season.

Trail Mix is simple to make with lots of options. I love both cashews and almonds, but walnuts would be a great addition also. Add in a little something chewy (craisins and/or raisins) and of course, chocolate is a must.

This batch consisted of cashews, almonds, pumpkin seeds, craisins, golden raisins, and dark chocolate “spring colored” M&M’s.

Salty and sweet, just the way it should be!

You can’t quite tell by the picture, but there are nine individual bags and a large container of extra. My daughter is the Women’s Tennis Coach at Westmont College and whenever I can make it down to a match I love to bring the girls (and of course the coaches) a little treat. Once a team mom, always a team mom! This probably sounds silly, but it brings me great JOY to bring the girls a little treat for after their match. Some of the “extra” I left out for houseguests that we’ll be having over the next few days. And some, is for my husband and I. After all, we do have a 4 1/2 hour car drive to get down to the tennis match.

**If you like this recipe, please feel free to share onto your Facebook page, Pinterest, and don’t forget to hit the YUM button!

The post Trail Mix appeared first on Joy In Every Season.

I almost always have a jar of them in my pantry just waiting for salad night.

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Candied Pecans

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Author Joy in Every Season

Ingredients

• 5-6 cups pecan halves
• 1 egg white
• 1 tsp cold water
• 1/2 cup sugar
• 1/2 tsp salt
• 1/2 tsp vanilla
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1/4 tsp ground ginger optional

Instructions

• Using a hand mixer, whisk, or emersion blender, whip egg white and water until frothy.
• Gradually add in vanilla, sugar, salt, cinnamon, nutmeg, and cloves.
• Stir in pecan halves until well coated.
• Spread onto large baking sheet.
• Bake 250• for 1 hour, stirring 3-4 times during baking

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