Spanakopita (Greek Spinach Pie)

1½ bunches scallions, chopped
1 large onion, finely chopped
3 packages frozen chopped spinach thawed & squeezed dry
Salt & pepper to taste
2 tsp. dill weed
½ pound feta, crumbled
1 pound cottage cheese
3 eggs beaten
Approx 8 Tbsp. butter melted
1 lb. phyllo sheets

Preheat oven to 350
Sauté scallions and onion in olive oil until soft and golden.
Add spinach, salt, pepper and dill
Add feta and cottage cheeses
Remove from heat and add beaten eggs, stirring well

To Assemble:
Butter bottom of 9x13 baking pan
Layer 7 sheets of filo in the bottom and up the sides of pan, buttering each layer of filo.
Spread filling evenly in pan. Turn filo from the sides and edges onto the filling.
Cover with 10-12 layers of filo for top (I just use up the rest of the package). These also should be buttered between each layer.
Butter top layer very well.
Using a sharp knife, score through the top layers to desired size squares then bake for 45 minutes to 1 hour until golden on top

I love Spanakopita but have only tried to make it once. My attempt was good but not as good as I have had in the past. My cousin Adam makes this and is very good at it. I will need to track him down and get his recipe.

Pina Colada

10-12 Ice Cubes
1c. Pina Colada Mix
2c. Vanilla Ice Cream
1 heaping serving spoon Frozen Pineapple Juice Concentrate
1/2c. Water

Combine all ing. in blender, enjoy

This makes a yummy summertime treat.

Easy Sweet Cornbread

1 Yellow Cake Mix
1 Jiffy Corn Muffin Mix
Eggs
Water
Oil

Mix all ingredients as per each packages directions into one bowl. Then pour into a greased 13x9 pan Bake 375 for 20-25 mins.

This comes out like the cornbread from Marie Calender's. Sooo Good! It goes great with alot of things, Chili, Soups, Ribs etc... Must have real butter to go with this. No one uses yucky margerine do they? I hope not!

Greek Dolmades, Stuffed Grape Leaves

5 lb. Hamburger
2 ½ c. chopped Onion
3 c. raw rice
1 ½ Tb. Salt
1 ¼ tsp Pepper
2 ½ tsp Garlic
2 ½ tsp. crushed Mint
¼ c. Parsley
2 Tb. Allspice
2 Tb. Paprika
2 lg jars Grape Leaves
Broth:
7 c. Water
4 lg Beef bouillon cubes
1 ½ c. Olive Oil
1 ½ c. Lemon Juice
16 oz Tomato Juice

Mix raw hamburger with all ingredients. De-stem leaves and roll mixture into the leaves like tiny burritos, tucking in sides. Layer Dolmades in a lg pot. Boil water and bouillon to dissolve, add rest of ingredients for broth stir. Pour over dolmades. Place a dish on top of dolmades and weigh it down so all the dolmades are under the broth. Let simmer about 1 ½ hours, until liquid is all soaked up and hamburger is cooked.

This recipe is from Aunt Linda and is one of my favorites!! In fact I request them every time we visit her. Aunt Linda has introduced me to many new foods over the years and I a credit her for my not being afraid of trying new recipes. Dolmades is one of those that took some getting used to. I can remember turning up my nose at these when I was a teenager, but now I actually crave them. They are similar to making tamales, it's quite the process but well worth it!!! Give them a try. I especially love the really wet and juicy ones at the bottom of the pot.

Garlic Parmesean Shrimp

2 bags raw peeled with tail on Shrimp (Costco)
2 small containers Garlic bread spread (Walmart by French bread)
1/2 bottle grated Parmesan
Zesty Lemon Seasoning for Seafood (Weber Grill Creations)

Thaw shrimp, rinse and drain. Place in large baking dish. Melt garlic spread in microwave. Add melted spread to shrimp then sprinkle with Parmesan and seasoning not just a lite sprinkling but really dump it on! Stir to coat evenly. Place under the broiler and stir occasionally until all shrimp are pink in color. DEEEEELISH!!!

Sia's Banana Bread

12 Ripe Bananas, smashed 4 1/2c.
4c. Flour
4 tsp. Baking Soda
31/2 tsp. Baking Powder
3/4 tsp. Salt
5 Eggs
1 1/2 c. Oil
1 1/2 c. Sugar

Mix all ingredients together. Divide into 3 prepared loaf pans. Bake at 350 til test clean and feels firm to touch.

No Bake Chocolate Eclair Taste-A-Like

2 small boxes French vanilla instant pudding
3 cups milk
10 ounces Cool Whip
1 (14 ounce) box graham crackers
1 (16 ounce) can chocolate fudge frosting

Place a layer of WHOLE graham crackers in bottom of 9x13 inch pan so no portion of bottom of pan is showing.

In bowl mix pudding and milk. Stir in Cool Whip. Chill.

Layer 1/2 pudding mixture on top of graham crackers. Add another layer of WHOLE crackers. Add remaining portion of pudding mixture on top. Add a final top layer of crackers.

Take off seal and lid of frosting and microwave for about 45 seconds, until runny. Pour frosting over entire mixture and refrigerate overnight.

Looks Good - will try

In this category I am going to put recipes that look good but that I haven't tried yet. I know I said only tried and true recipes allowed BUT I needed a place for those I would like to try. And if by chance they become a FAVORITE well then I will move them over to the appropriate category and let you know my results!