Greek Honey Nut Pie

4 c chopped walnuts (you can use pecans)
1/4 c packed brown sugar
1 tsp. ground cinnamon
1 c butter, melted
1 pkg. (16 oz) frozen phyllo dough, thawed

syrup:
3/4 c sugar
1/2 c water
1/2 c honey (I used agave nectar)
1 tsp. vanilla extract

1. In a large bowl, combine the walnuts, brown sugar and cinnamon; set aside. Brush a 9" pie plate with some of the butter; set aside.
2. Unroll phyllo dough; keep covered with plastic wrap and a damp towel to prevent it from drying out. Layer eight sheets of phyllo in pie pan, brushing each layer with buter and rotating sheets to cover the pie plate. Let edges of dough hang over sides. Sprinkle a third of the nut mixture onto the bottom.
3. Layer four sheets of phyllo over nut mixture in the same manner; sprinkle with a third of the nut mixture. Repeat these last two steps. Top with an additional 4 sheets of phyllo, again brushing with butter and rotating sheets. Fold ends of phyllo up over top of pie; brush with butter.
4. Using a sharp knife, cut into eight wedges. Bake pie at 350 degrees for 40-45 minutes or until golden brown.
5. Meanwhile, in a saucepan, combine sugar, water and the honey; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add vanilla. Pour over warm pie. Cool.



This pie is absolutely wonderful. The light, flaky, buttery layers melt in your mouth. The walnuts give a wonderful flavor to this pie. This is a pie that you will make again and again.

Oh My Oreo

1 package of Oreo cookies, save 8 cookies for topping
2 boxes of Oreo pudding mix
4 cups of milk
1 tub of cool whip
Hershey Chocolate bar pieces, for topping

In a mixing bowl, mix Oreo pudding mix and 4 cups of milk. In a large bowl, crumble half of the Oreo cookies and place on the bottom of the bowl. Layer half the pudding mix on top of the crumbled cookies. Crumble the rest of the Oreo cookies and put on top of pudding mix. Top with cool whip, reserved Oreos and chocolate bar pieces. Chill and serve cold.

*This is one of the easiest recipes around. In fact, I didn't have a recipe and just threw this one together last minute. It is delicious and super fast. I used skim milk, light cool whip and reduced fat Oreos to make this a little "healthier". haha

Linda Bedford's Chicken and Rice

2 chickens--cooked and deboned (broken into small pieces)
Chicken broth (from cooked chickens and then I add 1 lg. can of broth)
2 cans cream of celery soup
2 cans cream of chicken soup
2 cans cream of mushroom soup
3 3/4 cups of rice (uncooked)
Salt and pepper
Milk ( will reference amount in directions)

Mix in big roaster pan the cans of soup and chicken broth ( I use a whisk to make sure it is mixed well)
Add approximately a quart of milk
Stir in chicken, rice, salt and pepper and stir
Add milk to approximately 1-2" from top of pan

Put lid on and bake for about 4-5 hours at 275 degrees. This is great for a Sunday supper...put on early in morning and it will be ready after church. If too soupy, bake with lid off for the last 10-20 minutes. If not enough liquid, add a little more milk. If at homes, stir once during cooking process.
This makes great leftovers.



*I made Linda's recipe and it is wonderful. The kids loved it. I added in 2 c. carrots, 1 can of corn and 1 can of peas. I'm sure you could add any veggie that your family likes.*

Sweet and Salty Dream Dessert

15 oreos, crumbled 5 oreos, crumbled for topping
1 pkg Reese cups candy, crumbled for topping
10 pretzels, crumbled 5 pretzels, crumbled for topping
1 small pkg. instant chocolate pudding
2 cups milk
1 8oz pkg. cream cheese
3/4 cup smooth peanut butter
1 cup 10x sugar
1 tsp vanilla
milk
2 containers cool whip

In a 9 x 13 pan, place your crumbled oreos. Mix cream cheese, PB, 10x sugar, vanilla and enough milk to make a smooth consistency, fold in 1 container of cool whip. Layer this on top of oreos. Place pretzels on top of this PB cream layer. Mix instant pudding mix with milk...let sit for 5 minutes. Layer this on top of pretzels. Cover with cool whip and top with crumbled oreos, PB cups and pretzels. Chill in refrig until ready to serve. Enjoy!

This is a great dessert for those who love a little something sweet and a little something salty. This is a crowd pleaser and will be wiped out. Hey...this is one dish you won't have to clean. haha

Banana Blueberry Brunch Cake

2 1/2 c Hodgson Mill Multi Grain Pancake Mix with flaxseed and soy
1 1/2 c ripe bananas, mashed ( about 4 medium bananas)
1 c blueberries
3/4 c light brown sugar, firmly packed
3/4 c fat-free milk or organic fat-free milk
1/4 c unsweetened applesauce
2 TBL light butter, melted (Land-o-Lakes)
1 1/2 tsp ground cinnamon
1/4 c egg substitute or 2 large eggs beaten
1/2 c chopped walnuts or pecans (optional)

Preheat oven to 350 degrees. Coat 13" x 9" baking pan with non-stick cooking spray. In a large bowl, combine pancake mix, one-half cup brown sugar and cinnamon. Add combined banana, milk, egg substitute and applesauce. Mix well, and then gently incorporate blueberries into the batter. Spread mixture into prepared pan. Combine nuts, one-quarter cup brown sugar and butter; sprinkle evenly over batter. Bake for 30 minutes or until golden brown.

Prep time: 10-15 minutes
Bake time: 30 minutes
Makes: 12 servings

Per serving: 210 calories; 5 g fat; 1.5 sat. fat; 0 grams trans fat; 5 mg cholesterol; 290 mg sodium; 38 g carbs; 4 g fiber; 20 g sugar; 3 g protein.

Serve this with a dollop of sour cream and some fresh hot coffee. This is a wonderful cake.

Irish Soda Bread for the breadmaker

1 1/3 c buttermilk
3 TBL butter or margarine
2 1/2 TBL sugar
1 tsp salt
1/2 baking soda
1 TBL caraway seeds
3 1/2 c bread flour
2 1/2 tsp yeast

1/2 raisins to be added after the first kneading

Combine ingredients into your bread maker in the above order.
This is a delicious bread that my family is just crazy about. If you like rye bread at all...this recipe is for you. The raisins add a touch of sweetness and really works well with the caraway seeds.

Creamy Tomato Soup by Shauna Goss

28 oz can diced tomatoes
1 c chicken broth
1/4 c butter
2 TBL sugar
2 TBL onion, chopped
1/8 tsp baking soda
2 c heavy cream

Mix tomatoes, broth, butter, sugar, onion and baking soda in a saucepan. Cover and simmer for 30 minutes. Heat cream separately and add to tomato mixture just before serving. Makes 6-8 servings.

This soup is wonderful. A lady at our church makes it every year at the Women's Soup and Salad Fellowship and it is always a big hit. This soup has a wonderful flavor and is just perfect on a cold Winter's night. Try it out and let me know what you think. :)

Fluff

1 container cottage cheese
1 small container of cool whip
1 small package of jello, lime or orange
2 cups mini marshmallows
1 cup chopped pecans or walnuts
1 can of mandarin oranges or chunk pineapple, drained

Mix all ingredients together and chill before serving. You may also use any fat level of cool whip and cottage cheese and sugar free jello. This is a easy recipe and really tasty. It is light, fluffy, creamy and yummy!

Strawberry Cream Cake

1 box strawberry cake mix
1 small box instant vanilla pudding
2 cups milk
1 small tub of cool whip
1 small box strawberry jello
1 c boiling water
3 drops red food coloring, optional
Strawberries or chocolate covered strawberries
Hot fudge sauce, for drizzling

Follow direction on cake box and make cake. Once out of the oven, poke holes in top of cake with fork...while still hot. Combine jello with boiling water until dissolved, pour over cake. Refrigerate cake until chilled. Mix pudding and milk and combine with half of tub of cool whip. Add red food coloring and mix until a light pink color. Pour over cake and frost. Decorate with strawberries and hot fudge sauce. Keep chilled until ready to serve.

This is so easy, but looks like you spent a whole day making it. This cake is delicious, light, moist and not too sweet. This is a beautiful cake for a party, church get together, Valentine's or just because. You may use sugar free and fat free pudding mix and cool whip. You may also use any fat level of milk you desire.

Another option for this recipe: Buy a orange cake mix, use orange jello, and orange food coloring. Decorate with fresh, thinly sliced oranges or mandarin oranges. This tastes like a orange dreamsicle. Yummy!

Apple Fritters

1 c milk
1 egg, beaten
4 TBL margarine
1/4 c sugar
1/2 tsp salt
1 orange, rind and juice
1 c apples, chopped (skin can be left on)
3 c flour
2 tsp baking powder
1 tsp vanilla

Beat egg. In a mixing bowl, combine the milk, egg and melted margarine. Add the orange juice, rind, chopped apples and vanilla. Sift together the flour, salt and baking powder. Stir into milk mixture with a spoon until blended. Do not overmix. Preheat oil in a skillet to 350 degrees. Drop off end of tablespoons into hot oil. Fry to a golden brown. turn so they brown evenly. Allow to cool. Optional: sprinkle with 10 x sugar. Serve with apple butter.

This is another amazing recipe from The Apple Barn. These are so good and they really don't take much time to make. You could have these for breakfast, lunch or as a side to dinner. These are a must try! :)