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.*