Parmesan garlic basil crisps

It's as easy as this- Preheat the oven to 350F, line a baking pan with baking paper, drop tablespoons full of real, grated parmesan (not the kind from the shaker) onto the paper and flatten out a bit. Sprinkle with dried basil and garlic powder. Bake for 5 minutes. Let it cool. Eat.

You can make as many or as few as you want. Keeps for a week in the fridge in an airtight container.

Homemade herb seasoning and spice mixes

If you grew your own herbs you can make a few of these yourself, or you can supplement with herbs from the bulk section. It's always 10x cheaper to buy spices and herbs in bulk. If you're worried about spices spoiling before you use them you can put them in the freezer.

I always save the jar lids from canned food to use for storage later. You can't re-use it for canning, but if it's washed and dry it makes an excellent jar lid. I also keep glass spaghetti sauce jars and lids and wash them for later use.

Put some pretty fabric over the top and tie a ribbon around it to keep it on. Voila! A gift! If some of the ingredients came from your own garden that makes it even more special.

Two meatball recipes

Pesto meatballs

Ingredients

• 1 bunch fresh basil, leaves only
• 1 clove fresh garlic, minced
• 1 tsp fresh lemon juice
• 1 tsp salt
• ⅛ tsp black pepper
• 3 TBS coconut oil or butter, melted
• 2 eggs, beaten
• 2 pounds ground meat

Directions