Greek Bread

Oh yummy. This bread is awesome. Great thing to bring to a pot luck. No one will ever guess what is in it. Enjoy!

1 loaf French or Italian bread, cut lengthwise
1 can chopped black olives
1 bunch (approx 6) green onions, chopped fine
1 stick margarine, melted
1/2 tbsp garlic powder
2 c mozzarella cheese
1/2 c mayo

Melt margarine + add all other ingredients. Spread on bread. Bake 350 degrees for approx. 20 min. Leave in longer if you prefer crispy, but watch closely.
From J. Benard a friend from BRWC

Peanut Butter Cookies

Just tried these today and Markus and I both ate 5 each straight out of the oven.  Yum Yum

1 c sugar

1 stick butter, room temp

1 egg

1 c smooth peanut butter, it's always crunchy for me

1 tsp vanilla

1/2 tsp salt

1/2 tsp baking soda

1-1/2 c flour

*I added 1/2 c peanut butter chips

Preheat oven to 375.  Grease baking sheet.  In a large bowl, cream together sugar and butter.  Beat in egg mixure.  Mix in PB and vanilla until smooth and creamy.  Stir in salt, baking soda, and flour until well combined.  Roll dough into 1-in balls.  Place on baking sheet and flatten with fork.  Bake for 12-15 min (I did mine for 8.5 min)

From Food Network.com

Ricotta Pancakes

These are awesome and oh so easy to make too. My fav time to eat these (other than Saturday morning of course) is on a weeknight.

1- 2/3 c water
1-1/2 tsp vanilla
2 c pancake mix
1 c whole milk ricotta cheese
2/3 c frozen blueberries
melted butter

Stir water and vanilla in a large bowl. Add the pancake mix and stir just until moistened but still lumpy. Stir in the ricotta into the pancake mixture, then stir gently to incorporate the ricotta but maintain a lumpy batter. Fold in the blueberries.

Heat a griddle over medium heat. Brush with the melted butter. Working in batches, spoon 1/4 c of batter onto the griddle for each pancake. Cook until golden brown, about 3 minutes per side. Serve with syrup.

Ina Garten's (Barefoot Contessa)'s rules for Entertaining

1. Make it really easy. The best parties are the ones where the host has fun.
2. Make in advance. The more you do ahead the less you will have to do when guests arrive.
3. Buy as much as you can. Just make a few things, they go a long way.
4. Make food that is familiar & comforting. Now is not the time to show off.
5. Have a really good time. This should be a no- brainer, but it needs to be stated.

She was giving these tips on one of her shows and I jotted them down because it made quite the impression on me. I'm good at going all out, but for a dinner party these are good to keep in mind.

Jenn's Red Beans & Rice

1 lb kidney beans
1-1/2 lbs Manda Spicy Hot Sausage
6 cups of water
1 tsp onion powder (if you don't have real onions)
Hot sauce, to taste
1 tsp Worchestershire sauce
1 tsp salt
2 bay leaves
Cajun seasonings, your choice

3 cups cooked rice

Soak beans overnight in crockpot (not turned on) in the 6 cups of water. When ready to cook, add all ingredients to crockpot. Cook on low for 8 hrs or high for 4-5 hrs. Add more water if needed. For thicker gravy (which I love) mash some beans & cook a bit longer. Stir occasionally.

*low for 7-8 hrs I add about 1/4-1/2 cup of extra water if I won't be stirring it or watching it.
It doesn't hurt anything if you cook it for longer. Just blends the seasonings in more

Mushroom Canapes

1/2 c mayo
1/4 c grated parmesan cheese
2 oz canned mushrooms/ drained
1/2 of an 8oz can of french fried onions
1 loaf (8oz) party rye bread, sliced

In a bowl stir together mayo, parmesan cheese, mushrooms & onion rings. Spread on lightly toasted party rye or pumpernickel. Place canapes on baking sheet & broil until bubbly.

These are awesome right out of the oven and are easy and perfect for parties.
From Paula Deen's Home-Cooking Show

Spanokopita

This takes a while, but I think it is worth your time. It's sooo good if you love spinach & cheese, lik me.

1/2 c olive oil
1 bunch chopped scallions, white & green parts
2 (10-oz) boxes frozen chopped spinach, defrosted
2 tbls chopped fresh dill
3 xlarge eggs, lightly beaten
7 oz feta cheese, crumbled
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
40 sheets (1 box) frozen phyllo dough (Pepperidge Farm), defrosted overnight in the refrigerator
1/2 lb (2 sticks) unsalted butter, melted
1/2 c plain dry breadcrumbs

Preheat oven to 400 degrees.

Heat the olive oil in a saute pan and add the scallions. Cook for 5 min or until soft. Meanwhile, squeeze most of the water out of the spinach and place in a bowl. Add the scallions, dill, eggs, feta, salt and pepper and mix together.

Keep phyllo dough sheets covered with a damp kitchen towel. Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with bread crumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with bread crumbs until all sheets have been used. Spoon 3/4 cup of spinach mixture into a sausage shape along one edge of the phyllo dough. Roll it up. brush the top with butter and score the roll into 1-in rounds. Place it on an oiled baking sheet. Repeat until all the pastry and filling have been used.

Place in the oven and bake fore 12 min or until the edges are lightly browned. Serve warm.

from Barefoot Contessa