Ranch Potatoes

Ranch Potatoes
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Makes: 8 servings
Prep Time: 15 min
Bake Time: 30 minutes

Ingredients:
6 cups potatoes, sliced
1 103/4 ounce Campbell's cream of celery soup
1 cup milk
1 8-ounce bottle Hidden Valley Ranch dressing
1/4 cup onion, chopped
1/3 cup sweet green pepper, chopped
1 teaspoon salt
31/2 ounces Pepperidge Farm Herb seasoned stuffing

Instructions:
1. Combine all ingredients and place in a 8"X15" pan and bake at 350 degrees for one hour.

Ranch Potatoes

Greek Cups

I made these appetizers for Christmas and they were crowd pleasers for my Greek family!

Greek Cups
Source: Sandra Lee Semi-Homemade Comfort Food
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Makes: 30 cups
Prep Time: 30 min
Bake Time: 16 minutes

Ingredients:
Nonstick butter-flavor cooking spray
15 sheets frozen phyllo dough, thawed
1 box (10-ounce) frozen chopped spinach, thawed and well drained
1 container (4-ounce) crumbled feta cheese
1/4 cup pitted kalamata olives, chopped
1 egg
1/4 cup plain yogurt
1 tbs Greek seasoning
2 tsp lemon juice

Instructions:
1. Preheat oven to 350 degrees. Spray 30 muffin cups with cooking spray; set aside.
2. Unroll phyllo dough. Lay one sheet of phyllo tough on a flat surface. (Keep remaining phyllo covered with a clean dish towel as you work). Spray an even layer of cooking spray over entire sheet and top with another phyllo sheet. Continue with four more phyllo sheets to make a six-layer stack. With a sharp knife, cut phyllo stack into 12 squares. Press each phyllo square into a muffin cup. Repeat with another six sheets. Halve the remaining three phyllo sheets crosswise. Use halved sheets to make another phyllo stack; cut this stack into six squares and press each into a muffin cup.
3. Bake for 8 to 10 minutes. Remove and set aside.
4. In a large bowl, combine spinach, feta cheese, olives, egg, yogurt, Greek seasoning, and lemon juice until well mixed. Spoon about 1 tablespoon spinach mixture into each phyllo cup. Bake for 8 to 10 minutes more or until heated through. Serve immediately.

Greek Cups

Black Beans and Rice

Another rice and beans recipe since I loved my red beans and rice recipe! This one has lots of protein, fiber, and iron and not to mention, is gluten free and vegetarian!

Black Beans and Rice
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Makes: 4 servings
Total Time: 30 min

Ingredients:
2 1/4 cup water
1 cup rice
1 tbs olive oil
1 clove garlic, minced
4 tablespoons salsa
2 (15 ounce) cans black beans
1 (15 ounce) can diced tomatoes

Instructions:
1. Place the water in a saucepan and bring to a boil. Add the rice, cover; and cook over low heat for 20 minutes, or until most of the water is absorbed. Remove from the heat and let stand for 5 minutes, or until all the water is absorbed.
2. Meanwhile, place the olive oil in a saucepan over medium heat and add the garlic. Cook for 2 minutes and add the salsa. 
3. Drain the beans and add to the pan. Add the tomatoes with their juice and stir well.
4. Cook for 15 minutes or until most of the liquid is absorbed, and serve hot over the rice. 

Lemon Cream Noodles

This is one of my favorite recipes my mom came up with. It is super super easy and only a few ingredients. To make it a main dish, I added bite-size chicken pieces in with the pasta that I cooked beforehand. However, it would be a great side dish without the extra chicken too. Enjoy!

Lemon Cream Noodles
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Makes: 4 servings
Total Time: 15 min

Ingredients:
2 cups chicken broth
2 tbs lemon juice
1 cup small noodles (stelline)
1/2 cup heavy cream
salt and pepper

Instructions:
1. Heat chicken broth and lemon juice to boiling; stir in stelline.
2. Cover and cook on low heat, stirring occasionally until liquid is almost absorbed, about 10 minutes.
3. Remove from heat and allow to cool for a few minutes. Stir in heavy cream. Season with salt and pepper and enjoy.

Lemon Cream Noodles

Tortilla Soup

Tortilla Soup
Source: Adapted from College Cooking by Megan and Jill Carle (LINK)
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Makes: 4 servings
Total Time: 30 min

Ingredients:
6 corn tortillas
2 teaspoons canola oil
salt
1/2 pound boneless, skinless chicken breasts
1 (32-oz) container Mexican Tortilla flavored broth (Swanson brand)
1 cup water
1 cup salsa
1 (14-oz) can corn kernels
1 (15.25-oz) can black beans
1 cup shredded cheddar cheese (optional)

Instructions:
1. Preheat oven to 400 degrees. Cut 2 of the tortillas into thin strips and place on a baking sheet. Toss the strips in 1 teaspoon of the oil and season with salt. Bake for 7 to 10 minutes, until crisp.
2. Chop the remaining 4 tortillas into small (1/4- to 1/2 inch) pieces.
3. Cut the chicken into bite-size pieces and place in a large saucepan with the remaining 1 teaspoon of oil. Cook over medium-high heat, stirring occasionally, for 5 minutes. Add the broth, water, shopped tortillas, and salsa. Drain the both the corn and beans and add them both to the pan.
4. Bring the soup to a boil. Reduce the heat to medium-low, season with salt and pepper, and simmer for 15 minutes.
5. Ladle the soup into bowls and top with the cheese and crisp tortilla strips.

Tortilla Soup

Spaghetti with Tomatoes, Onions, and Bacon

Spaghetti with Tomatoes, Onions, and Bacon
Source: Adapted from 365 Ways to Cook Pasta
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Makes: 4 servings
Prep Time: 10 min
Total Time: 30 min

Ingredients:
1 pound spaghetti
4 slices bacon, cut into 1/4 inch pieces
1 cup chopped onion
1-2 garlic clove, minced
2 cups diced, fresh, ripe tomatoes
1-8 ounce can tomato sauce
fresh coarse ground black pepper
2 tablespoons chopped fresh parsley
grated Parmesan cheese

Instructions:
1. Saute bacon in a skillet until partially browned; drain and set bacon aside.
2. Add olive oil to the skillet; heat over low heat.
3. Add in onion; stir/saute until tender but not browned, about 5 minutes.
4. Add in garlic; saute 1 minute.
5. Add in tomatoes; cook, stirring to break up the tomatoes with the side of a spoon. Add in cooked bacon and tomato sauce. Simmer and stir until sauce is slightly thickened, about 10 minutes.
6. Season to taste with pepper.
7. Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente, about 6 minutes; drain.
8. Toss with the sauce and parsley; sprinkle with grated cheese and serve.

Lemon Spaghetti

I got this idea from my friend Katy's blog, Katy's Kitchen. I figured this would be a good dish to start ending the summer with since it is fresh and light.

Lemon Spaghetti
Source: Giada De Laurentiis (LINK)
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Makes: 6 servings
Prep Time: 10 min
Cook Time: 10 min

Ingredients:
1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup fresh lemon juice (about 3 lemons)
salt and pepper
1 tablespoon lemon zest
1/3 cup fresh basil leaves, chopped

Instructions:
1. Cook the pasta in a large pot of boiling salted water until tender but still firm to the bit, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
2. Brain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil. 

I also added dried oregano to the sauce instead of garnishing with basil.

Lemon Spaghetti

Banana Walnut Chocolate Chip Muffins

We had more ripe bananas to use up!

Banana Walnut Chocolate Chip Muffins
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Makes: 
Prep Time: 10 min
Bake Time: 20-30 min

Ingredients:
1 stick softened butter
1 cup sugar
2 eggs
3 ripe bananas, mashed
2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp vanilla
3 tbs brown sugar
3/4 cup chocolate chips
3/4 cup pecans/walnuts, chopped

Instructions:
1. Beat butter and sugar until fluffy. Add eggs and bananas and mix until incorporated.
2. Add flour, baking soda, brown sugar, salt, and vanilla and mix. Add chocolate chips and pecans and stir.
3. Bake at 375 degrees for 20-30 minutes.

Banana Walnut Chocolate Chip Muffins

Banana Nutella Cookies

We had ripe bananas we wanted to get rid of so these worked out perfect. They were super soft and moist and were kind of like mini banana breads!

Banana Nutella Cookies
Source: Chef in Training (LINK)
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Makes: 
Prep Time: 10 min
Cook Time: 8-10 min

Ingredients:
1 1/2 cup flour
1 cup sugar
1/2 tsp salt
3/4 cup shortening (or butter)
2 large ripe bananas
1 egg
1 3/4 cup oats
1/4 cup Nutella

Instructions:
1. Preheat oven to 400 degrees. Sift flour, sugar, baking soda, and salt together in a large bowl. Cut in shortening.
2. Beat in mashed ripe bananas and egg. Mix in oats.
3. Take a spatula and slightly mix Nutella into batter (for swirl effect).
4. Spoon "drops" onto a greased cookie sheet. Bake for about 8-10 minutes. Let cool and enjoy!

Banana Nutella Cookies

Marinara Sauce

Marinara Sauce
Source: Tyler Florence (LINK)
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Makes: 4 servings
Prep Time: 10 min
Cook Time: 30 min

Ingredients:
2 tablespoons olive oil
medium onion, chopped
2 tsp garlic, minced
1 (28 ounce) can of crushed tomatoes 
1 tsp oregano, dried
1 tsp basil, dried
1 whole bay leaf
1/2 tsp sugar
salt and pepper to taste
(I also added 2 stalks of celery)

Instructions:
1. Over medium heat, heat oil in a large pot until hot. Add onion and garlic, saute for 3 to 5 minutes until the onions begin to appear translucent. Add the tomatoes, stir to mingle the flavors. Add in the herbs bay leaf, sugar, salt, and pepper. Also, add celery if desired.
2. Lower the heat and continue to simmer for 30 minutes, uncovered. Stir occasionally.
3. Serve over pasta and sprinkle with Parmesan cheese.

Marinara Sauce

Simple Spanish Rice

A perfect spicy side dish to any Mexican meal!

Simple Spanish Rice
Source: Pioneer Woman (LINK)
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Makes: 6 servings
Prep Time: 10 min
Cook Time: 15-20 min

Ingredients:
2 tablespoons canola oil
1/2 large onion, chopped
3 cloves garlic, minced
2 cups long grain rice
1 can Rotel diced green chilies and tomatoes (10 ounce can)
1 can whole tomatoes (14.5 ounce can)
2 cups low sodium chicken broth (more if needed)
1 tsp cumin (more to taste)
1 tsp Kosher Salt
fresh silantro, chopped

Instructions:
1. Heat oil in a large skillet over medium heat. Add onions and cook for 3 to 4 minutes. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn't burn. Cook over low heat for 3 minutes.
2. Add Rotel and tomatoes. Stir to combine and let cook for 2 minutes. Finally, add broth and stir together. Add some kosher salt and a good teaspoon of cumin -- more if you would like. Bring to a boil.
3. Reduce heat to low, cover and simmer for 15 to 20 minutes or until rice is done. Add more liquid as needed; rice shouldn't be sticky.
4. Just before serving, sprinkle lots of freshly chopped cilantro over top.

Simple Spanish Rice

Peanut Butter Yogurt Dip

A healthy and filling snack dip that is enough for about 2 medium sized apples.

Peanut Butter Yogurt Dip
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Makes: 1 1/2 cup
Total Time: 5 min

Ingredients:
1/2 cup plain Greek yogurt
1/2 cup crunchy peanut butter
3 tablespoons honey
1/4 tsp cinnamon

Instructions:
1. Mix yogurt, peanut butter, and honey in a bowl. Sprinkle with cinnamon and enjoy!

Peanut Butter Yogurt Dip

Crispy Roasted Snap Peas

These are similar to the roasted chickpea recipe I posted in May - a healthy easy snack!

Crispy Roasted Snap Peas
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Makes: 3 cups
Total Time: 25-30 min

Ingredients:
3 cups whole sugar snap peas
1 cup Parmesan cheese
1/2 cup panko bread crumbs
olive oil to coat
1 tsp salt
1/2 tsp pepper

Instructions:
1. Mix all ingredients in a large bowl. Spread over a baking sheet and bake for about 20 minutes or until lightly browned and just tender at 400 degrees.

Crispy Roasted Snap Peas

Smore Cake Pops

Since cake pops are getting so popular, I wanted to make some as a dessert to bring to my a BBQ party my cousin was having. My mom and I combined a few recipes to make this smore cake pop recipe. They take a bit of time and work but they turned out to be a crowd pleaser! (sorry for the bad pictures -- I was in a hurry)

Smore Cake Pops
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Makes: 30-35 cake pops
Bake Time: 25-30 min
Cool/Wait Time: 3 hours

Ingredients:
1 1/8 cup graham cracker crumbs (for cake)
1 1/2 cup graham cracker crumbs (for finishing decoration)
1 package white cake mix (regular size)
2 tablespoons sugar
1 1/2 cups water
2 egg whites
4 tablespoons canola oil
3/4 cup marshmallow creme
1 bag (14 ounces)  milk chocolate coating wafers
lollipop sticks
1 package of mini marshmallows

Instructions:
1. Preheat oven to 325 degrees. In a large bowl, beat crumbs, cake mix, sugar, water, egg whites, and oil for 2 minutes.
2. Pour into a 13X9-inch baking pan and bake for 25-30 minutes or until a toothpick inserted near the center comes out clean. Let cool completely.
3. Crumble cake into large bowl. Add marshmallow creme; mix until well blended. You may need to add more marshmallow until cake can be molded easily. Shape into 1-inch balls. Refrigerate 2 hours. 
4. Melt coating wafers as directed on package. For each cake pop, push the end of the lollipop stick through a mini marshmallow about a half inch down to create a base for the cake. Then, dip the same end of the stick into the melted coating. Insert dipped end of lollipop stick halfway into cake ball. Let stand until the coating is set.
5. Dip each cake pop into melted coating. Shake gently to remove excess coating. Roll cake pops in graham cracker crumbs.
6. Place cake pops in Styrofoam blocks. Let stand until coating is set. 

TIP:

Steps 4 and 5 are the hardest parts. It helps to have a partner to help you with these steps. My brother, Luke, put the cake on the sticks, while I dipped them in the chocolate. If the cake gets too warm, they will fall apart when you try to put it on the pop or dip it. If this starts to happen, keep them in the freezer until you're ready to use them to keep them firm!

Step 4

Smore Cake Pop

Rosemary-Baked Chicken with Potatoes

Inexpensive but delicious!

Rosemary-Baked Chicken with Potatoes
Source: McCormick
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Makes: 6 servings
Prep Time: 15 minutes
Cook Time: 50 minutes
Calories: 294 calories per serving

Ingredients:
2 tablespoons olive oil
1 tablespoon paprika
1 1/2 teaspoon rosemary leaves crushed
1 teaspoon Sea Salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
6 bone-in chicken thighs, skin removed (about 2 pounds)
1 1/2 pounds small red potatoes, halved

Instructions:
1. Preheat oven to 425 degrees. Mix oil, paprika, rosemary, sea salt, pepper and garlic powder in large bowl. Add chicken and potatoes; toss to coat well.
2. Arrange potatoes in single layer on foil-lined 15 X 10 X 1 -inch baking pan sprayed with no stick cooking spray. Bake 15 minutes.
3. Push potatoes to one side of the pan. Place chicken on pan. Bake 30 to 35 minutes longer or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.

Rosemary-Baked Chicken with Potatoes

Red Velvet Gobs

Red Velvet Gobs
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Makes: 3 dozen gobs

Ingredients:
1 package (18.25 oz) of red velvet cake mix
1/2 cup vegetable oil
2 eggs
1 container of cream cheese icing

Instructions:
1. In a mixing bowl, combine the cake mixes, oil, and eggs; mix well.
2. Scoop 1-in. balls and place 2 inches apart on ungreased baking sheets. Bake at 350 degrees for 8-10 minutes or until set. Cool for 5 minutes before removing to wire racks.
3. Once cookies are completely cooled, spread about a tablespoon of cream cheese icing on half of the bottoms of the cookies; top with the remaining cookies. Store in the refrigerator.

Red Velvet Gobs

Bacon and Egg Spaghetti

Breakfast for dinner - bacon, eggs, and toast!

Bacon and Egg Spaghetti
Source: Recipe.com (LINK) 
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Makes: 4 servings
Calories: 470 calories/serving
Total Time: 30 minutes
   
Ingredients:
1 slice white or whole grain bread, cut into pieces
1/2 cup grated Parmesan cheese
2 1/2 tbsp extra-virgin olive oil
8 oz dried spaghetti
6 slices of bacon
3 cloves garlic, minced
1/2 tsp salt
1/4 tsp crushed red pepper
4 eggs

Instructions:
1. Preheat oven to 350 degrees. In a food processor, combine bread, 1 tablespoon of the Parmesan, and 1 1/2 teaspoon of the oil. Cover and process until coarse crumbs form. Spread in a 15 X 10 X 1- inch baking pan. Bake, uncovered, for 10 minutes or until golden. Cool on wire rack.
2. In a large pot, cook pasta according to package directions. Drain; set aside. Reserve 3/4 cup pasta water.
3. Meanwhile, in a large skillet cook bacon over medium heat until crisp; drain well on paper towels. Tear bacon into large pieces; set aside. Keep skillet warm, reserving 1 to 2 tablespoons of drippings in the skillet.
4. In the same large pot used for the pasta cook garlic in remaining 2 tablespoons of oil over medium-high heat for 1 minute. Add salt and crushed red pepper. Add cooked pasta water to desired consistency; toss to coat.
5. In the large skillet, heat bacon drippings over medium heat. Break eggs into skillet. Reduce heat to low; cook eggs 3 to 4 minutes or until desired doneness.
6. Divide spaghetti among 4 plates. Top with bacon and toasted bread crumbs. Serve with eggs.

Bacon and Egg Spaghetti

Turkey and Spicy Hummus Clubs

Turkey and Spicy Hummus Clubs
Source: Good Housekeeping Magazine (LINK) 
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Makes: 4 main-dish servings
Calories: 585 calories
Total Time: 20 minutes
   
Ingredients:
1 container (8 to 10 oz.) hummus
1 tbsp Asian chili sauce (Sriracha)
1/4 cup light mayonnaise
1/4 tsp smoked paprika
8 slices reduced-sodium bacon
12 slices multigrain bread, lightly toasted
8 oz thinly sliced reduced-sodium deli smoked turkey
2 cups arugula
2 medium tomatoes, sliced

Instructions:
1. In a small bowl, stir together hummus and chili sauce. In another small bowl, stir together mayonnaise and smoked paprika.
2. Place 4 slices bacon on paper-towel-lined microwave-safe plate. Cover with paper towel. Microwave on high for 3 to 4 minutes or until crisp. Repeat with remaining 4 slices bacon and clean paper towels. Let cool completely; crumble.
3. Spread 1 tablespoon mayonnaise on one side of 4 slices of bread. Spread 2 tablespoons of hummus on one side of remaining slices of bread.
4. For each sandwich: Place one-fourth of turkey on top. Layer 2 slices bacon, one-fourth of arugula, and one-fourth of tomatoes on top of mayo. Top with another slice of bread with hummus. 

Turkey and Spicy Hummus Club

Turkey and Spicy Hummus Club

Whipped Feta Dip

I was going to make hummus but we didn't have any tahini at home so this is another delicious Greek dip I tried instead! My dad says it's "dynamite" and I agree!

Whipped Feta Dip
Source: Redbook Magazine (LINK) Philip Krajeck
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Makes: 1 cup
Calories: 157 per 1/4 cup
   
Ingredients:
5 oz feta cheese, preferably sheep's milk, crumbled (1 cup)
1 small garlic clove, finely minced
2 tbsp fresh lemon juice
2 tbsp extra-virgin olive oil, plus more for serving
1/2 tsp chopped fresh oregano
1/4 tsp crushed red pepper flakes

Instructions:
1. Using an electric of hand mixer, combine feta, garlic, and lemon juice. Whip on medium-high until feta breaks down and starts to become creamy, 2 to 3 minutes. 
2. With mixer running, add oil in a slow, steady stream until incorporated, 1 minute.
3. Transfer mixture into a serving bowl, drizzle with a little more olive oil, and top with oregano and red pepper. Serve with bread (toasted pita or sliced baguette) or vegetables.

Whipped Feta Dip

French Toast

This is another recipe from Snack Girl. I haven't made any breakfast recipes yet, so this one is super simple to start off. Also, I didn't have any frozen berries, so I skipped that step!

French Toast
Source: Snack Girl (LINK)
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Makes: 2 slices
Calories: 125 per slice 
   
Ingredients:
1 egg
1/4 cup milk (soy, almond, cows)
dash of spice - cinnamon, nutmeg, allspice, etc.
2 slices of 100% Whole Grain bread
1/4 cup frozen berries
low fat cooking spray

Instructions:
1. Beat egg, milk, and spice together. Heat griddle or non-stick pan over medium heat.
2. Add cooking spray and dip bread in egg mixture. Place of griddle and cook for 3 minutes on one side. Flip and cook for one more minute until egg is cooked through.
3. While toast is cooking, thaw berries in microwave (about 30 seconds on high). Cut center of toast with a cookie cutter and pour berries into the hole. Enjoy!

French Toast

Red Beans and Rice

Last December, my friends and I went on a service trip to New Orleans to help rebuild a house destroyed in Hurricane Katrina. The city of New Orleans was packed with as much history as it was with delicious food! During our visit, we tried "Nola" classics like po' boys, jambalaya, Cafe Du Monde beignets, crawfish etouffee, and red beans and rice. I found this recipe in a cookbook my mom got me for Christmas and I knew I had to try it. It definitely brought back some great memories from my Nola trip and makes me want to visit again soon! Geaux Tigers!

Red Beans and Rice
Source: Teens Cook by Megan and Jill Carle (LINK)
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Makes: 6 servings
   
Ingredients:
**Beans**
1 pound dried red kidney beans
1 large onion
2 stalks celery
3 tbs oil
6 (14-oz) cans vegetable broth
2 tsp garlic powder
1 bay leaf
2 tbs Cajun seasoning
Salt and pepper
1/2 cup chopped parsley
**Rice**
1 1/2 cups white rice
3 1/3 cups water
3/4 tsp salt
1 tbs butter

Instructions:
1. To prepare beans, soak the beans overnight in water and drain.
2. Peel the onion and chop the celery and onion into 1/2-inch pieces. Place the oil in a stockpot and add the onion and celery. Cook over medium-high heat for 10 minutes. 
3. Add the beans and vegetable stock to the pot and bring to a boil. Add the garlic powder, bay leaf, and Cajun seasoning and simmer uncovered over medium-low heat for 3 hours. Season to taste with salt and pepper. Stir in the parsley just before serving.
4. Meanwhile, prepare the rice by placing the rice, water, salt, and butter in a small saucepan over medium-high heat and bring to a boil. Decrease the heat to medium-low, cover, and simmer for 20 minutes. Remove the pan from the heat and fluff the rice with a fork.
5. Place some of the rice on each plate and top with some of the beans.

Red Beans and Rice

Aunt Artie's Baklava

My Aunt Artie gave me a tutorial of how she makes her baklava. This is the recipe she learned from her mom (my Yia-Yia). It might some patience to put the dessert together, but in the words of Aunt Artie, "you can't mess it up!" It is the perfect authentic Greek dessert for entertaining a large crowd since the recipe makes close to 100 baklava.

Aunt Artie's Baklava
Source: My Aunt Artie and Yia-Yia
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Makes: 75-100 baklava
   
Ingredients:
**Syrup**
2 cups water
2 cups sugar
3/4 sugar
1 tsp vanilla
2 cinnamon sticks
**Baklava**
1 lb phyllo dough - thawed
1 lb unsalted butter - melted
1-1/2 lb to 2 lbs chopped walnuts (not ground too fine)
1/2 cup sugar
3 tsp cinnamon

** You can also cut down the walnuts and add in about a 1/2 cup of almonds for a more distinct flavor **

Instructions:
1. Mix chopping nuts, cinnamon, and sugar together and set aside.
2. Split the pound of phyllo dough in half. You will use a half of a pound for each for each of the two 13X9 pans. With a pastry brush, line the first pan with butter and then begin layering the phyllo one sheet at a time, buttering each sheet. Fold sides in if necessary. Use a minimum of 7 sheets for the bottom layer.
3. After the 7th sheet of phyllo, spread a quarter of the nut mixture over the phyllo. Layer 4 more sheets of phyllo, buttering between each sheet.
4. Spread a quarter more of the nut mixture over the phyllo dough. Finish the rest of the 1/2 pound of phyllo dough by buttering and layering the sheets. Make sure the top sheet is tear and wrinkle free.

5. Place the first pan in the refrigerator and repeat the previous steps to the second pan.
6. Remove pans from refrigerator and cut in squares or diamonds about half way through. Cloves can be added to hold the pieces together.

7. Bake in preheated oven at 350 degrees for a minimum of 30 minutes. Check to see that it is browning evenly. You can turn pan around to make sure it browns evenly and can be started on the middle to low rack and then moved up one.
8. Boil ingredients for the syrup until sugar is dissolved and set aside to cool COMPLETELY.
9. When baklava comes out of the oven, pour the cooled syrup over it with a ladle. You will probably not use all the syrup. You want the baklava to be moist but not drippy. Let the baklava sit and soak up the syrup before cutting the pieces and placing them into the baking cups. Store the baklava in a cool place sealed tightly.

Aunt Artie's Baklava

TIPS:

To help the pieces stay together:

Secure each piece with a clove as shown in the photo to the left. The cloves not only hold the layers together, but also help add to the flavor. 

For the end pieces:

To avoid wasting some of the pan, you can use the edges that are not complete pieces and use them for baklava sundaes. Scoop vanilla ice cream into a bowl, crush up the extra baklava edges on top, and drizzle with hot fudge.

Taco-Roni

Taco-Roni
Source: Ready Set Eat (LINK)
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Prep Time: 5 min
Cook Time: 15 min
Makes: 6 servings (1 cup each)

Ingredients:
2 cans (15 oz each) Chef Boyardee Beefaroni Pasta
1 can (14.5 oz) Hunt's Diced Tomatoes, drained
1 can (15 oz) Rosarita Premium Whole Back Beans, drained, rinsed
1 cup frozen whole kernel corn
1 teaspoon ground cumin
1/4 cup shredded reduced fat Mexican cheese blend
1/2 cup broken yellow tortilla chips

Instructions:
1. Place Beefaroni, drained tomatoes, beans, corn and cumin in large saucepan; stir to combine.
2. Bring to a boil over medium-high heat. Reduce heat, cover and simmer for 15 minutes. Sprinkle with cheese and broken chips just before serving.

Taco-Roni

Strawberry Banana Smoothie

Because it's June and it should be warmer than 50 degrees.

Strawberry Banana Smoothie
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Prep Time: 10 minutes
Makes: 1-2 servings
   
Ingredients:
6oz (170g) container of Chobani Low-Fat Strawberry Banana Greek Yogurt
1 ripe banana
1 1/2 cup fresh strawberries
1 tsp honey 

Instructions:
1. Place all ingredients in blender and pulse until smooth.

Strawberry Banana Smoothie

Wedding Soup

Wedding Soup
Source: my Aunt Lisa
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Prep Time: 35 minutes
Makes: 10 servings
   
Ingredients:
1 large can College Inn Chicken Broth (48 oz)
3 cans Progresso Chickarina Soup (19 oz)
1 package chopped frozen spinach
3-4 eggs
1/4 cup grated Parmesan cheese (beat together with eggs)

Instructions:
1. Bring soups to a boil. Add spinach breaking it up with a fork.
2. Beat eggs and cheese together with a fork. Add egg and cheese mixture to boiling soup, stirring with a fork. Simmer for 30 minutes. 

Wedding Soup

Zucchini Primavera

This has always been one of my favorite pasta sauces my mom makes because I love zucchini and olives. This recipe is from her first cookbook she published. You can buy my mom's cookbook(s) from her website here. Enjoy! 

Zucchini Primavera
Source: Lori Bakes Gluten Free Cookbook
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Makes: 4 dozen
   
Ingredients:
2 tbs olive oil
1/2 cup onion, chopped
1 clove garlic, minced
1 (14.5 oz) can diced tomatoes
1 (6 oz) can tomato paste
1 cup water
1 chicken bouillon cube
1 cup zucchini, diced
1/2 cup slicked black olives
1/2 tsp salt
1/2 tsp Italian seasoning
Grated Parmesan cheese

Instructions:
1. In a large deep skillet, heat oil and saute onion and garlic until tender (about 1 minute). 
2. Add remaining ingredients; bring to a coil. Reduce heat and simmer uncovered for 15-20 minutes. 
3. Serve over hot, cooked pasta and sprinkle with Parmesan cheese before serving.

Zucchini Primavera

You can also substitute the cup of water and chicken bouillon for a cup a vegetable stock to make it vegetarian.

Cloverleaf Cookies

Cloverleaf Cookies
Source: Best of Country Cookies Cookbook
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Prep: 10 min (refrigerate dough for 2 hours)
Bake: 10-12 minutes
Makes: 5 dozen

Ingredients:
1/2 cup butter or margarine, softened
1/2 cup shortening
3/4 cup packed brown sugar
1/2 cup sugar
1 egg
1 1/2 tsp vanilla extract
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup miniature semisweet chocolate chips
1/4 cup chunky peanut butter
1 ounce unsweetened chocolate, melted and cooled

Instructions:
1. In a mixing bowl, cream butter, shortening and sugars. Beat in egg and vanilla.
2. Combine flour, baking soda and salt; gradually add to the creamed mixture. 
3. Divide dough into thirds. Add chocolate chips to one portion, peanut butter to another and melted chocolate to the third portion.
4. Cover and refrigerate for 2 hours or until firm. Roll 1/2 teaspoonfuls of dough into balls. For each cookie, place three balls (one of each dough) with edges touching on ungreased baking sheets to form a cloverleaf. Place cookies 2 inches apart. 
5. Bake at 375 degrees for 10-12 minutes or until golden brown. Cool for 1 minute before removing to wire racks.

Cloverleaf Cookies