Spanakopita

• 2 10oz packages of fresh chopped spinach
• ½ lb feta cheese (crumbled)
• ¼ lb grated Swiss Cheese
• ¼ cup grated parmesan cheese
• 12 green onions (minced)
• ¼ cup parsley (minced)
• 4 eggs (beaten well)
• 2 Tb spoons of butter (melted)
• 3 Tb olive oil
• ½ tsp of freshly ground pepper

• 12 sheets filo pastry
• ¼ lb butter, melted

Line bottom and sides of 9x13x2-inch baking pan with 6 layers of filo pastry buttering each one as you stack them. Pour above ingredients (after mixing) into crust. Use remaining 6 sheets counting to butter each one as you stack them to form the top of the crust. Cut through top 6 sheets lengthwise 2 inches apart to vent. Bake 375 on bottom half of oven for 1 hour 10 min. Cool before cutting.

Fully Loaded Garlic Bruschetta

Ingredients:
Olive Oil
Fresh Garlic
Baguettes
Vine Tomatoes
Salt
Mozzarella Cheese
Parmesan (freshly grated)


Blend together ¼ cup of Olive Oil and 2 garlic cloves

Brush onto ¼ inch to ½ inch slices of baguette

Slice vine grown tomatoes and place on one side, and sprinkle salt

Cut small square of mozzarella cheese and place on other side

Put on a fresh leaf of basil and sprinkle with parmesan

Broil in oven until bread sides and cheese is golden brown

Linguini with White Clam Sauce

1 package (7 oz) linguini
1/4 cup butter or margarine
2 cloves garlic, finely chopped
2 tablespoons chopped fresh basil
2 cans (6.5 oz each) minced clams, undrained
Additional chopped fresh basil
1/2 cup grated Parmesan cheese
1. Cook spaghetti as directed on package.
2. Meanwhile, in 1 1/2-quart saucepan, melt butter over medium heat. Cook garlic in butter about 3 minutes, stirring occasionally, until light golden. Stir in 2 tablespoons parsley and the clams. Heat to boiling; reduce heat. Simmer uncovered 3 to 5 minutes.
3. Drain spaghetti. In large bowl, pour sauce over spaghetti; toss. Sprinkle with additional parsley and cheese.

Olive Garden® Zuppa Toscana

Makes: 6-8 servings
INGREDIENTS

* 1 lb ground Italian sausage
* 1½ tsp crushed red peppers
* 1 large diced white onion
* 4 Tbsp bacon pieces
* 2 tsp garlic puree
* 10 cups water
* 5 cubes of chicken bouillon
* 1 cup heavy cream
* 1 lb sliced Russet potatoes, or about 3 large potatoes
* ¼ of a bunch of kale

1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
3. Add chicken bouillon and water to the pot and heat until it starts to boil.
4. Add the sliced potatoes and cook until soft, about half an hour.
5. Add the heavy cream and just cook until thoroughly heated.
6. Stir in the sausage and the kale, let all heat through and serve. Delicious!

Buon appetito!

Eggplant Parmesan

Crumble French bread, quarter cup of adagio and parmesan cheese and seasons to liking in one bowl

Wisk together 6 egg yolks in second bowl

Preheat oven to 400

Peel and slice ¼ in thick 1 eggplant and dip in eggs and then breadcrumbs

Lay tin foil on cookie sheets and brush with olive oil

Place slices of eggplant on foil and bake till golden brown

Stack eggplant into layers with tomato sauce and mozzarella cheese. Sprinkle top with parmesan cheese and seasonings

Bake until cheese is melted and eat with a hearty appetite!

Baked Alaska:

Pre-heat oven to 425

Cook Brownies in desired shaped pan using any great brownie recipe ☺
Cool brownies and remove from pan

Use same shaped pan for ice cream by allowing the ice cream to soften, lining the pan with saran wrap and molding ice cream to the same shape and then freezing hard (can be done over the top of the brownies if sufficient room is available)

Place ice cream & brownies on an open pan (no sides)
Cover ice cream and brownies with meringue so that absolutely nothing is exposed

Meringue:
Wisk 6 egg whites until soft peaks form with ½ tsp cream of tartar
Gradually add 1 ½ cup super fine sugar
Beat until glossy and thick

Bake in oven for 5 minutes or until meringue is golden

Vegan Chocolate Milk Shakes

Honestly, there is very little science or measuring involved in this recipe... But it requires...
1 cup almonds
Approx 3 frozen bananas
1 heaping tablespoon (approx) Cacao powder
agave nectar, honey, or real maple syrup (to taste)

Boil the almonds for a few minutes so they will be easy to peel. Peel them. Blend the pealed almonds with enough water to make about 1 quart of almond milk. Then just throw everything else together and blend to the consistency you like. Anywhere from ice cream to thinned down milk shake. The bananas give this dessert a great creamy texture and its still vegan!