Pesto!

Hummus!

Also, I use my food processor all the time to make pie crusts and pasta dough...just use the plastic blade rather than the metal blade.

@zlo beat me to pesto!

Anything that requires grated vegetables: carrot cake, carrot-raisin salad, zucchini bread.

Apple pancakes. When I make the nice apple-gouda cookies from here, I used my food processor rather than grating the apple.

I second pesto and also dough for crackers.

These are a few of my favorite food processor dependent recipes:
Beet Rosti
Caramelized Tofu with Brussel Sprouts (I shred the brussel sprouts in the food processor).
Tomatillo Salsa Verde

Enjoy! I love mine. It's a real timesaver.

Oops, somehow my comment deleted on of the recipes:

Cheesecake. They are my specialty; I even sell them. With a food processor I can have a cheesecake in the oven in 5 minutes.

Hummus, gingersnaps and bread crumbs with butter for crumb crust, mayonnaise, slaw, buttercream frosting,... are to the best of my recollection, the last things that I made when I automatically reached for my processor. Which by the way is a rather small Cuisinart, really old and looks like it and is still working beautifully - wouldn't trade it for one of the newer, fancy ones.

As soon as I saw the title of this post I was thinking "potato pancakes"!

I always use mine for pate brisee. It's so much quicker and less messy!

Mark Bittman wrote an homage to the food processer in the NYT a few weeks ago...check that out!

http://www.nytimes.com/2010/09/15/dining/15mini.html?ref=dining

I use my big one for hummus a lot.

I use my mini to chop and dice onions, garlic, and shallots when I'm feeling lazy.

Cole Slaw is super easy with a food processor.

And salsa.

smitten kitchen's hazelnut brown butter cake. this cake is DIVINE but i attempted it with a hand-powered food processor. what a mistake. it took a very, very long time and my hazelnuts ended up all chunky despite my efforts!

I use mine to simplify making meatloaf. I use it to grind fresh breadcrumbs, then chop my mirepoix, and finally to combine the meat with the other ingredients. It saves time and keeps me from having to touch the raw meat :)

Banana "ice cream"!!!!

And hummus, cole slaw, pie crusts, jerusalem salad, falafel balls or chickpea patties, etc, etc, etc!

Because it has more power vs higher volumes than my blender, I also use it to puree squashes and vegetables for creamy soups, and in absence of a food mill I've used it for canning.

Hollandaise, pesto, hummus and other blended dips/spreads.

I love it for my butternut-carrot-apple-onion-garlic-etc. puree!!

Streusel topping. I measure out all of the dry ingredients, including the nuts, into the workbowl, then drizzle in the melted butter as I pulse it together. Admittedly, making streusel isn't that hard in the first place, but doing it this way does save on time and clean-up. Chopping nuts in general is easier with the food processor.

Also, when making something with herbs and garlic, I chop my garlic in the food processor and throw the fresh herbs in with the garlic to get a little minced. Works perfectly.

Lots and lots of onion slicing. French onion soup, a huge bunch of caramelized onions for the freezer, etc.

pimento cheese!

homemade pasta dough!

I definitely agree with chopping nuts in it. Also, anything that involves mincing chiles - it saves a lot of capsaicin-burned skin and teary eyes. Anything shredded, as well, especially when it's a high volume, like cabbage salad. Nice for pizza dough, too. I second the cheesecake vote, as well.

Making nut butters and creams, blending tofu bases for sauces, vegan quiche, vegan crepes, salad dressings, veggie burger bases, pastry...

basically, if you want to get the most out of your processor, try out some vegan recipes :) Vegan cooking replicates eggs and and cream by blending tofu and nut and seed butters. What you get is a healthier alternative with rich, buttery texture. Meats are made by pulsing nuts, grains, and beans, combining with gluten flour, and so on. You don't need to be a vegan to take advantage of these recipes, they are best seen as delicious dishes in their own right.

Any sauces that require pureeing ginger, onions, or peppers are perfect for the food processor. I make the sauce for tamale filling in the food processor. I puree onions for Indian food this way, so the paste is fine and my eyes don't go on strike.

I also make cranberry sauce in the food processor. One bag of cranberries + one whole orange with rind (cut into cubes) + 1/3 cup sugar.

I used to process soup in small batches, until I got a nice stick blender. Now I own a food processor almost exclusively for hummus, with the occasional pesto in the summer.

Most recently I made a basil & sun-dried tomato hummus, though roasted red pepper is my go-to. I'll sometimes break out a little black bean or super garlic hummus, too.

I really love mine for making falafel, shredding/grating cheese and pureeing cooked veggies for soups and sauces.

Use it to make the mounds of bread and nut crumbs needed for that delicious thanksgiving veggie main dish: nut bake. All my turkey lovers were converted!

Scones, biscuits, pie dough, anything the requires blending cold butter and flour. Freeze the butter and shred (along with any other ingredients that need to be shredded), then switch to the regular blade and add dry and wet ingredients. Julia Child was a big fan of using the food processor for pastry dough.

Buttercream frosting! Comes out delicious and smooth!