I saw some of Brian's show. He is very cute. Unfortunately he had some kind of bacon theme going on and bacon makes me queasy. I will try to catch it again.

I love food network. Giada is my favorite. Everyday Italian. And of course Paula Deen. But boy does she like her butter and mayo.

Oh LOVE Paula! That's my kinda cooking!!

Parmesan-Garlic Pull-aparts


1 bag Rhodes frozen dinner rolls, (36 count), thawed
8-9 tablespoons parmesan cheese, grated
3/4 - 1 teaspoon garlic powder
3/4 cup butter, melted

Cut each roll in half; shape into balls. Place on floured surface; cover; let rest 10 minutes.

Stir parmesan and garlic powder into melted butter. Using spoon, roll balls in butter sauce.

In greased 8" layer cake pans, (you will need 3 pans) arrange balls loosely and evenly. Let rise in warm place until doubled.

Bake in 375 oven 20 minutes or until golden brown. Remove from pans by inverting them onto a plate or foil to let the butter soak into the rolls.

NOTE: These freeze really well. This makes a lot of rolls, but don't worry they will be eaten! Or freeze them.

Carrot Cake

2 cups flour
2 cups sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 1/4 cups vegetable oil
4 eggs
3 cups grated carrots
1/2 cup chopped nuts (walnuts)
2 teaspoons vanilla
Cream Cheese frosting

1. Sift dry ingredients into large mixer bowl.
2. Pour oil into flour mixture while mixing
3. Add eggs, one at a time, mixing well after each. Batter will be very thick.
4. Stir in carrots, nuts and vanilla by hand.
5. Pour into greased and floured 9x13 inch pan. Bake in 350 oven for 50-60 minutes or until cake springs back when lightly touched.

Cool in pan. Serve plain or frost with cream cheese frosting.


Cream Cheese Frosting

Beat 2 8 oz. Pkg. Cream Cheese, softened, 1/3 cup powdered sugar and 1 teaspooon vanilla in small bowl until light and fluffy. Spread onto cake.


You can cut this recipe in half if you don't want a large cake.

Bailey's Cake

1 pkg cake mix, yellow
4 ounces pudding mix, instant chocolate
3/4 cups oil
1/8 cup water
1/4 cup vodka
3/8 cups irish cream liqueur
4 eggs


Combine cake mix, pudding mix, oil, water, vodka, liqueur and eggs in bowl. Beat until smooth. Pour into greased and floured 10 inch Bundt pan. Bake at 350 F 40 to 50 minutes or until done. Remove from pan and cool completely. Mix a glaze of Bailey's and powdered sugar to a thick consistency and drizzle over cake.

Thanks! I love Rhodes! Bought them several times from Meijer!

Love Carrot cake too!!

I make a Bailey's Cake every Xmas!! A holiday fave with our family and friends!!

This is my all time favorite. It's basically Spinach Pie. I love this and like it just as much the next day, cold! It's a Greek recipe from my MIL

Spanikopita

2-3 bunches spinach
1 1/2-2 bunches green onion, chopped
1 bunch parsley
1 pound Feta Cheese, crumbled
1/2 pound butter, clarified
8 eggs, beaten
olive oil
1 package Phyllo (filo) dough
dash of cinnamon, to taste
nutmeg, scant

1. Wash spinach leaves, drain. Chop into a large bowl with chopped green onions and parsley. Sprinkle liberally with salt and mix together. Drizzle with olive oil, let stand for 15 minutes to 1 hour. (the longer the better) Tightly squeeze out all the water/juices from the spinach with your hands and put into bowl. (messy, I know)

2. Mix spinach mixture together with beaten eggs. Add Feta to mixture. Add cinnamon and nutmeg.

3. Drizzle a little clarified butter over bottom of 9 x 12 or larger baking pan (I use a larger pan so the pieces aren't too fat). Start layering phyllo dough into bottom, drizzling butter over every other layer. Establish a good bottom (maybe 6 sheets of dough), then with added sheets of dough, overlap sides of pan with phyllo, well. Add spinach-egg-feta mixture. Layer more phyllo dough on top, drizzling butter on every other layer. Brush the very top sheet of phyllo with butter. Roll side edges in over top layers and roll down together and brush with butter.

4. Bake in 325 oven for 45 minutes to an hour...or until lightly browned on top.

Makes 12-20 servings, or it depends on the size of cut pieces and size of pan used. If you use a larger pan, the pie won't be as fat, but will serve more.

THAT SOUNDS FAB!!!!

I think I will make that for the holidays!! Maybe take it to Thanksgiving or Xmas Eve.

I just love the Spanikopita, and I've never found one in a restaurant that tasted this good. I don't know what would be different other than maybe they didn't use fresh spinach or butter or what. It can be messy because of the Filo dough. The edges of the dough while it sits in the pan will tend to dry a little, so it gets crumbly, but just roll the edges in and brush with butter.

We have it at some neighborhood family restaurants owned by Greeks and we just love it!!

Never tried to make it myself though. Seemed too scary

I made this Saturday and we all LOVED it! Might not make it any other way from now on!

http://www.kraftfoods.com/kf/recipes/so-easy-spaghetti-bolognese-107305.aspx?cm_mmc=eml-_-rbe-_-sdy_spr_ideas-_-NKM

Shoot, I just lost my post...............

Anyway, it's not scary at all. Just remember to cover the sheets of filo not being used with a kitchen towel so they don't dry up too much. Most Filo dough is precut to 9x12" sheets, so you'll have to lay them in the pan on the bottom so that it extends up the sides of the pan so you have ends to roll in with the top layer to seal the pie. The edges will get dry, doesn't matter, just roll the edges to seal and brush with butter. You might get a batch of frozen Filo dough where some of the sheets are stuck together, it happens, so just use what you can.

Pumpkin Latte

Ingredients
1/2 cup brewed espresso or3/4 cup strong coffee
2 cups milk (preferably 1 percent)
2 tablespoons canned puréed pumpkin
1/2 teaspoon pumpkin pie spice or 1/4 teaspoon ground cinnamon
1/8 teaspoon cloves
1/8 teaspoon nutmeg
tiny pinch of ground ginger
2 tablespoons sugar
2 tablespoons vanilla extract
whipped cream (optionall)
Cooking Directions
Use a 2-quart slow cooker.
Add coffee/espresso and milk to the stoneware.
Whisk in pumpkin, spices, sugar, and vanilla.
Cover and cook on high for 2 hours.
Whisk again. Ladle into mugs, and garnish with whipped cream and additional cinnamon. Add a cinnamon stick for a fanciful effect.

Yummy!!!!!!!!! Have you made this?

WOW! That sounds great and easy! Perfect for a cool fall day! I think I will make that on Halloween morning! It's on a Saturday and it will be a long day of opening the door!