Sweet Ricotta and Orange Tart

Preheat oven to 375
Lightly spray a 9-inch tart pan (with a removable bottom) with non-stick spray.

2 T. canola oil
8 (9 x 14-inch) sheets filo, thawed
1/3 C. graham cracker crumbs
1/3 to 1/2 C. orange marmalade
1 (15 ounce)  container ricotta cheese
3 large eggs
1/3 C. confectioners' sugar
2 T. fresh lemon juice
2 t. grated orange zest
2 T. honey
3 T. roasted, shelled pistachios, chopped

Working on a piece of parchment paper,  brush one sheet of filo with some of the oil.  
Top with another sheet, rotating it slightly so that the corners don't line up with the sheet below it.
Brush with oil.  
Repeat with the remaining sheets and oil to make a large round. 
Pick up the piece of parchment paper and invert the filo stack into the tart pan.  
Gently ease the sheets into the bottom and up the sides of the tart pan.  
Fold the edges of the filo inward, so that the crust is standing up straight about 1/2 inch above the edge of the pan.  
Using scissors, trim filo to 1/4 inch from the edge of tart pan.
Discard the trimmings.
Sprinkle graham cracker crumbs onto bottom of filo-lined pan.
Dollop marmalade on top.  
Mix together ricotta, eggs, sugar, lemon juice, and orange zest.  
Transfer the filling to the prepared pan.
Bake until the center is just set and the crust is golden brown, 30-35 minutes.  
Let cool completely, then refrigerate until chilled, at least 2 hours and up to overnight.
Before serving, heat the honey in the microwave for about 15 seconds.  
Spread over the tart, then sprinkle with the pistachios.
Spinach Quiche (recipe makes 1 quiche)

Preheat oven to 350

9-inch deep dish pie shell
4 T. butter
1 onion, finely chopped
9 oz. fresh spinach
2-2.5 C. grated swiss cheese
2 whole eggs, plus 2 yolks
2/3 C. heavy cream
1 t. Dijon mustard
salt and freshly ground black pepper

Place pie shell on sheet pan.
Using fork, prick holes around bottom of crust.
Place foil inside crust.
Pour beans or rice (uncooked) on top of foil.
Place pie shell in oven and bake for 10 minutes.  
Melt butter in large pan.  
Saute onion until slightly golden.  
Add spinach to onions in pan and continue cooking until spinach is wilted.  
Mix all ingredients together and pour into baked pie shell.  
Bake for 25-30 minutes, until top is golden. 
Cottage Cheese Pancakes

1 C. sour cream
1 C. cottage cheese
4 eggs
1 C. flour
1 t. ground cinnamon

Mix all ingredients together.  
Drop batter by 1/4 cup into greased skillet.  
Fry 2-3 minutes per side.

Baby Blintzes

Preheat oven to 350

Ingredients for blintzes:
8 oz. ricotta cheese
8 oz. cottage cheese
3 T. sour cream (or Greek yogurt)
1/3 C. sugar
1/2 C. Bisquick (or other all-purpose baking mix)
1 t. vanilla
3 T. melted butter
3 large eggs

Ingredients for topping:
1 C Greek yogurt (this is an approximation)
granulated sugar to taste
fruit of choice or jam

Directions for blintzes:
Spray 12 cups of a muffin tin with nonstick cooking spray.  
In a large bowl, mix all blintz ingredients together with a fork or hand-held mixer.
Evenly fill each of the muffin cups.
Bake for 20 minutes.
Let cool.
Carefully run a plastic knife around the edges and gently remove blintzes.

Directions for topping:
Blend Greek yogurt and sugar together.
Check flavor and adjust sugar to taste.
Dollop yogurt onto each blintz and top with fruit of choice (or jam)
Green and Gold Casserole (my favorite!)

Preheat oven to 350

2 (10 ounce) tubes refrigerated crescent rolls
1/2 C. grated Parmesan
1 1/4 pounds zucchini (approximately 4 medium), halved lengthwise 
and sliced into 1/4 inch slices
4-5 cups of mushrooms (approximately 1#)
1 large onion, halved lengthwise and sliced thin
16 ounces sour cream
1/4 C. flour
1 t. salt
1/4 t. pepper
1 (6 oz) jar marinated artichoke hearts, drained and chopped
1 1/2 C. shredded Monterey Jack cheese

Lightly grease a 9 x 13-inch pan.  
Unroll 1 roll of crescent rolls and place in bottom of pan.
Seal perforations.  
Sprinkle with 1/4 C. Parmesan.
Bake for 10 to 15 minutes or until golden.
Meanwhile, saute zucchini, mushrooms, and onions until slightly soft.
Remove and set aside.  
In a large bowl, stir together sour cream, flour, salt, and pepper.  
Add zucchini mixture and artichokes to flour mixture.  
Pour into pan and top with Monterey Jack cheese.  
Unroll remaining roll of crescents and separate them.  
Place the separated triangles on top of the vegetables (any way you like).  
Sprinkle with remaining Parmesan.
Bake 30 to 40 minutes or until golden and heated through.
Quiche Lorraine

Preheat oven to 425

1 (8 ounce) package sliced bacon, diced
1/4 pound swiss cheese, shredded
1 (9-inch) unbaked pie crust
3 eggs
1 1/2 C. half and half
1/2 t. salt
dash ground nutmeg

In a 10-inch skillet over medium heat, cook bacon until browned.  
With slotted spoon, remove bacon to drain on paper towels.  
Sprinkle cheese and half of bacon in pie crust.
In a medium bowl, whisk eggs.  
Stir in half and half, salt, and nutmeg.  
Pour into pie crust.  
Bake 15 minutes.  
Turn oven to 325 and bake 20 minutes longer or until set.  
Garnish with remaining bacon.
Cheese Blintz Casserole

Preheat oven to 350

Ingredients for batter:
4 large eggs 
1 1/4 C. milk
2 T. sour cream
1/4 C. butter, melted 
3/4 t. vanilla extract
1 1/3 C. flour
1 to 2  T. sugar
1 1/4 t. baking powder

Ingredients for filling:
16 ounces cottage cheese
1 (15 ounce) container ricotta cheese
2 large eggs 
1/2 C. sugar
2 T. lemon juice
1 t. vanilla extract

To serve:
sour cream
plain or vanilla yogurt
sliced fresh strawberries or other fruit

Butter a 9 x 13-inch baking dish or spray it with non-stick cooking spray.
In a blender or food processor, combine all batter ingredients.  
Process until very smooth, scraping down the sides of the container once or twice.  
Measure out 1 1/2 cups of the batter and pour it into the bottom of the prepared dish.  
Bake for about 10 minutes or until set.
Meanwhile, combine all the filling ingredients in a large bowl and mix well.  
When the bottom layer has set, remove it from the oven and spread the filling over it, smoothing the top.  
Give the remaining batter a brief stir.
Very slowly pour it over the cheese filling so the filling is completely covered. 
Return the casserole to the oven and bake an additional  35 to 40 minutes, or until the top is puffed and set.
Let the casserole rest for about 10 minutes before cutting it into squares.  
Serve with your choice of toppings.
Blintz Souffle

Preheat oven to 350

9-12 defrosted blintzes (I use fruit blintzes)
1 pound cottage cheese
4 eggs
1 C. sour cream
1/4 C. orange or apple juice
1 t. vanilla extract

Place blintzes in a 7 x 11-inch glass baking dish.
Spread cottage cheese over the top of blintzes.
Mix eggs, sour cream, orange juice, and vanilla together.
Pour over blintzes and cottage cheese.
Bake 1 hour or until slightly browned on top.

Preheat oven to 350

1 C. sour cream
4 ounces softened cream cheese
3 eggs, slightly beaten
1/2 C. melted butter
1/2 C. sugar
1 T. cinnamon
1 t. salt
1 (8 ounce) can crushed pineapple
1/2 pound wide, egg noodles, cooked

(I omit these 3 ingredients and it's still delicious!)
cinnamon & sugar mixture 
2 C. crushed cornflakes
1/4 C. melted butter

Combine first 8 ingredients. 
Cook noodles and combine with the first 8 ingredients.
Pour into greased 8 x 8-inch-pan. 
Top with crushed corn flakes.
Sprinkle with cinnamon-sugar.
Pour 1/4 C. butter on top
Bake for 30 minutes or more depending on how you like it.
Spinach Pie

Preheat oven to 350

20 filo pastry sheets (at room temperature)
1/4 C. butter
1-2 C. finely chopped onion
2 (1 lb.) packages frozen, chopped spinach, 
thawed and well-drained OR 2 pounds fresh spinach
3 eggs
2 1/2 C. crumbled feta cheese (14 ounces)
1/2 C. grated Parmesan
1 t. dried dill
1 t. salt
1/8 t. pepper
3/4 C.  melted butter

In 1/4 C. hot butter, saute onion until golden, about 10 minutes.  
Add spinach, stir to combine with onion.  
Remove from heat.  
If using fresh spinach, put in colander to drain after it cools slightly.
In large bowl, beat eggs.  
Stir in feta, Parmesan, dill, salt, pepper, and spinach-onion mixture.  
Mix well.  
Brush a 9 x 13-inch baking dish lightly with melted butter.  
In bottom of pan, layer 10 filo pastry leaves, one by one, brushing top of each with some of the melted butter.  
Spread evenly with spinach mixture.  
Cover with 10 more pastry leaves, brushing each with butter.  
Pour any remaining butter over the top. 
Refrigerate until butter solidifies. 
Using a very sharp knife trim off any uneven edges of pastry.  
Cut through top pastry layer to form 12 to 16 rectangles. 
*can be frozen at this point, if desired.
Bake 28-30 minutes or until top crust if puffy and golden.  
Serve warm.
Spinach Souffle

Preheat oven to 350

1 (10 oz) pkg. frozen spinach
2 T. butter
1/4 pound american cheese, shredded (1 1/2 C)
1/4 pound brick cheese, shredded (1 1/2 C)
2 C. cottage cheese 
2 T. flour
1/4 t. salt
1/4 t. pepper
3 eggs, lightly beaten

Cook spinach according to package directions.  
Squeeze out excess moisture.
Stir butter into spinach and set aside. 
In a 3-quart bowl, combine cheeses, flour, and seasonings.   
Add eggs to cheese mixture.
Stir until well combined.  
Stir in spinach.
Pour into 1 1/2 quart round or 8-inch square baking dish.  
Bake for 50 to 60 minutes or until knife inserted in center comes out clean.  
Allow to cool 10 minutes before serving.
Can double recipe and put in a 9 x 13-inch baking dish.
Tofu "Egg" Salad

1 (12 ounce) package firm tofu
1 T. any type mustard 
1 T. honey
2 t. vinegar
1/2 t. turmeric
1/2 t. onion powder
1/2 t. celery seed 
1/8 t. pepper
1/4 C. minced celery
2 T. minced pickles

Crumble tofu into a medium bowl.  
Combine mustard, honey, vinegar, turmeric, onion powder, celery seed, and pepper in a small dish.  
Pour over the tofu and mix together.
Add the celery, and pickles and mix well again.  
You may serve it immediately, but letting it chill for a few hours allows the flavors to blend.
​Cinnamon Roll French Toast Casserole

Preheat oven to 375

1/2 stick butter, melted (or put it in the casserole dish and melt in oven)
2 cans (13 ounce each) refrigerated cinnamon rolls with icing
6 eggs
1/2 C. milk (any type works with this recipe)
2 t. cinnamon
2 t. vanilla 
1 C. chopped pecans
1 C. maple syrup (or any pancake syrup)
Optional items:
1 (8 ounce) package cream cheese, cut into small pieces
sliced bananas
sliced strawberries

Pour melted butter into a 9 x 13-inch baking dish. 
Cut all cinnamon rolls into bite-size pieces (can keep whole, if desired)
Place in buttered dish.
Beat eggs in a medium bowl.
Beat in milk, cinnamon, and vanilla.  
Place optional items on cinnamon rolls if desired.
Pour egg mixture over cinnamon rolls.
Sprinkle with pecans.
Drizzle syrup over casserole.
Bake for 25 minutes or until golden brown.  
Remove covers from icing and microwave a few seconds or until thin enough to drizzle.
Drizzle icing over top.
Blueberry-Pecan Pancakes

1 1/2  C. all-purpose flour
1 1/2  t. baking powder
3/4  t. baking soda
1 T.  sugar
2 1/4 C. buttermilk
1 t. vanilla extract
2  large eggs
2  C. fresh blueberries, plus more for serving
chopped pecans (I just sprinkle some on each pancake)
butter for frying
Maple syrup, for serving

In a small bowl, whisk flour, baking powder, and baking soda together.
And sugar and whisk.
In a large mixing bowl, combine buttermilk, vanilla, and eggs.
Whisk well.
Whisk in dry ingredients just until incorporated.
Do not over-mix (batter should be lumpy).

Heat griddle or large pan over medium heat.
Add a spoonful of butter to pan and melt.
Scoop 1/3 cup of batter and pour into pan.
Sprinkle blueberries and pecans over batter.
Cook for approximately 3 minutes or until bubbles appear and edges are golden-brown.
Flip pancakes and cook for another 2 minutes.