Creamy Balsamic Vinaigrette

I tried this salad dressing for the first time tonight and it was a hit! I used it on a salad with green leaf lettuce, tomatoes, avocado, feta cheese and almond slivers, but I'm sure it would be good with everything. It was also good to dip leftover bread in.

1/2 cup balsamic vinegar
3/4 cup olive oil
2 tsp brown sugar
1 clove garlic
1/2 tsp salt
1/2 tsp pepper
1/2 tsp ground mustard
1 tsp. thyme
1/2 tsp basic
1/2 tsp oregano
1/2 tsp parslety

Place all ingredients in blender and blend until smooth. It if is too thinck you can a add afe tsps of water until is is the desired consistency.

Store in airtight container in the refigerator for up to 3 weeks.

Enjoy!

p.s. I did not have thyme and it still tasted great

Watch out you could easily eat this in a single sitting, caramel popcorn

I know this title to be true because even as I type, I am nearing the bottom of the bowl. I was going to take this to the ladies night at Kari's while all the guys were at the father's son camp out. Unfortunately, Lila got the miserable stomach bug that has been floating around, and I am eating the popcorn, all by myself...almost all of it. Oh, did I mention that it is super easy to make?

1 bag microwave popcorn (I prefer the light kind since you add butter for the caramel goo anyway.)
1/2 cup butter
1/2 cup brown sugar
8-10 big marshmallows

Pop the popcorn and remove all of the obnoxious unpopped kernals. Microwave the butter, sugar, and marshmallows until melted. Stir to make a caramel goo. Pour the goo over the popcorn and stir to coat the popcorn.

Pesto Turkey Burger

I got this recipe from a magazine...I don't even know which magazine because I just tore it out. It had been floating around our kitchen for the past couple weeks. I was very good. I love the strong flavors of a good pesto.

Ingredients
For the Burgers:
1 1/2 pounds ground chicken or turkey
3/4 cup grated sharp cheddar or 1/2 cup grated Parmesan cheese (I did the Parmesan)
1/2 tsp salt
1/4 tsp ground pepper
6 burger rolls
Lettuce or spinach
Sliced tomatoes

For the Pesto Mayonnaise:
1/2 cup mayonnaise
2 Tbsp pesto

1. In a large mixing bowl, combine the ground chicken, cheese, salt, and pepper until evenly blended.
2. Shape the meat into 1/2-inch thick patties. After the grill has been prepared and is ready, grill the patties until meat is not longer pink inside.
3. Serve the burgers on the rolls, dressed with the tomatoes, lettuce, and pesto mayonnaise.