Phyllo Mushroom Spanakopita Triangles

Phyllo Mushroom Spanakopita Triangles

Adapted from recipe in Martha Stewart's Entertaining

Makes approximately 50 hors d'oeuvres. If you don't need that many, just freeze excess triangles in freezer 

bags and keep them on hand for future entertaining!

Ingredients:

• 5 TBSP extra virgin olive oil
• 1 bunch green onions, chopped
• 3 TBSP shallots
• 3 lbs organic baby spinach, washed or pre-washed in containers
• 1 bunch dill
• 1 bunch Italian parsley
• 3 packages fresh chives
• 2 eggs, beaten well
• 1 1/4 lb feta cheese, large crumbles
• 1 lb mixed exotic mushrooms (oyster, chantrelle, etc), chopped
• 2 packages of Athens phyllo dough
• 2 TBSP butter, melted and cooled

Place phyllo dough in the refrigerator overnight to completely thaw.

Preheat the oven to 400 degrees

In your largest saute pan, heat the oil. Saute the green onions and shallots until just soft and then add the

spinach.  Cook until just wilted.  Don't overcook. Press spinach mixture into colander over a bowl to 

remove all excess liquid.  You can also use your hands to press liquid from spinach.

Take liquid and boil until reduced to a few tablespoons.

In the same pan, saute the mushrooms until tender.

Mix the spinach, liquid and all other remaining ingredients including mushrooms until blended.  

Cool this filling mixture completely.  

Salt and pepper to taste.

Assembling the triangles:

Make sure you have a damp clean cloth to place over phyllo dough when you remove it from the packaging. 

You don't want it to dry up.

Place a single sheet of phyllo on a flat, clean surface. Lightly brush with butter using a delicate pastry 

brush or better yet, a silicone baster.. do not use too much butter. Add 1 or 2 more phyllo sheets 

(your preference depending on how many pasty layer you like) 

buttering each layer. 

Cut each sheet in half, lengthwise. The cut each half crosswise into 6 equal strips.  

Spoon a teaspoon of filling onto the end of each strip.  

Make sure each spoonful includes enough feta cheese.

Begin folding into a triangle shape by folding right-hand corner to the opposite side (similar to a flag)  

Continue until the entire strip is folded.  

At this point, you may either refrigerate these up to 2 days before baking.... 

or they freeze beautifully.

Place triangles on a baking sheet and lightly brush with melted butter.  

Bake until golden brown - about 10 minutes if thawed, 20 min if frozen.

From Laura's best recipes http://laurasbestrecipes.com/appetizers/

wow chocolate brownies from tea and cakes boulder co

Ingredients:

• 2 1/2 cups bittersweet chocolate, chopped
• 1/2 pound unsalted butter
• 1 cup granulated sugar
• 4 eggs
• 1 tsp vanilla
• 1/2 tsp salt
• 1/2 cup all-purpose flour
• 1 tsp baking powder

Melt bittersweet chocolate and butter in a double boiler until smooth. Meanwhile, beat together sugar, eggs, vanilla and salt. Pour in the melted chocolate and butter mixture. Add the flour and baking powder.

Pour into a greased 9x9 square pan and bake at 350 degrees for about 20 minutes - or until no longer "jiggly" in the center. Allow to cool and cut into squares.
From Laura's favorite recipes

pumpkin butter 1

INGREDIENTS (Nutrition)
1 (29 ounce) can canned pumpkin puree
3/4 cup apple juice
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 1/2 cups white sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
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DIRECTIONS
Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
Transfer to sterile containers and chill in the refrigerator until serving.

pumpkin butter 3

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Pumpkin Butter III
Date Posted: Nov. 4, 2008
Photographer:
Pam-3BoysMama

Cooking Level: Expert
Home Town: Monroeville, Pennsylvania, USA
Living In: New Castle, Pennsylvania, USA
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RECIPE RATING:Read Reviews (9)
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PREP TIME
10 Min
COOK TIME
1 Hr 30 Min
READY IN
1 Hr 40 Min
Original recipe yield 2 pints
SERVINGS (Help)

Servings

US
METRIC
INGREDIENTS (Nutrition)
1 3/4 cups solid pack pumpkin puree
1 cup applesauce
3/4 cup apple juice
1/2 cup brown sugar
1 teaspoon pumpkin pie spice
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DIRECTIONS
In a medium saucepan over medium heat, mix solid pack pumpkin puree, applesauce, apple juice, brown sugar and pumpkin pie spice. Bring mixture to a boil. Reduce heat, and simmer approximately 1 1/2 hours. Transfer to sterile containers and chill in the refrigerator until serving.

Pumpkin Waffles Blog
Pursuing the Perfect Pumpkin Waffles Recipe
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Ultimate Pumpkin Waffles Recipe

In my mind, the perfect pumpkin waffles recipe channels all the delicious flavor of pumpkin pie into waffle form. After 80 or so batches that have distilled dozens of cookbook and internet recipes through countless variations on ingredient proportions and mixing techniques, I’ve developed a waffle I think is truly exceptional. It uses about 50% more pumpkin than almost any other recipe available and is wonderfully rich in spices, thanks to a carefully-balanced blend of cinnamon, clove, ginger, and fresh nutmeg. I hope you love it…
INGREDIENTSmakes 3 round “Belgian” style pumpkin wafflesClick here for the metric version of the recipe.
• 1/4 cup light brown sugar• 1 1/4 cups all-purpose flour• 1 1/8 tsp. baking powder• 1/2 tsp. baking soda• 1/4 tsp. salt• 1 3/4 tsp. cinnamon• 2 tsp. ginger• 1/4 tsp. cloves• 1/2 tsp. freshly grated nutmeg*• 2 large eggs• 1/4 cup whole milk• 1/3 cup buttermilk• 3/4 cup canned solid-pack pumpkin• 3 1/2 tbsp. unsalted butter, melted and warm
*Grated and lightly packed into the spoon, use slightly less than 1/2 tsp. Grated and loosely scooped, this is about 1 tsp. of nutmeg. If you have to use pre-grated, dried nutmeg, use slightly less than 1/4 tsp.
DIRECTIONS
1. Combine all dry ingredients in a large bowl: wisk to blend. The waffles are spicy, so if you’re not a big spice fan, cut the quantities in half.
2. Separate egg: yolks go in a medium sized bowl and whites get set aside in a smaller bowl.
3. Add pumpkin, buttermilk and milk to the egg yolks. Wisk to blend and set aside.
4. Whip egg whites with a hand mixer on high until stiff peaks form – about 1 1/2 – 2 minutes. Set aside.
5. Pour warm butter into the yolk/buttermilk/milk/pumpkin mixture. As you pour, wisk to combine; this is crucial for keeping the butter from firming up on contact with the cold milk(s) in the bowl.
6. Add all of the pumpkin mixture to the dry ingredients, and slowly mix them together until just combined. The batter is thick, so it may appear to be slightly lumpy. That will smooth out when the egg whites are added. Do not overmix, as doing so will toughen the waffle texture.
7. Plug in the waffle iron and set the temp as desired. Higher temperatures tend to work best.
8. Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious.
9. Once the waffle iron is heated, you’re ready to pour the batter! In my Presto FlipSide waffle maker, cook time is exactly 2 minutes 10 seconds.
Visit my Pumpkin Waffles Blog for detailed tips and random musings on baking and enjoying pumpkin waffles.
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Pumpkin Mousse

1 Cup pumpkin
2 Cups skim milk
2 Small boxes of vanilla instant pudding (fat free/sugar free)
½ tsp. Cinnamon
¼ tsp. Nutmeg
1 Cup Cool Whip Free

Mix 1st-5 ingredients together. Fold in Cool whip free. Put in dessert dishes. Chill.
You can add a touch of Cool Whip on top if you like.

Makes 8-4 oz servings –(If on Weight Watchers = 1 pt. Each)

jammin jambalaya

.

INGREDIENTS:
1 large onion, peeled and diced
3 cloves garlic, peeled and minced
2 stalks celery, diced
2 carrots, diced
2 medium size sweet red peppers
1 can (15 oz) crushed tomatoes
1 C long grain brown rice
1 package (12 oz) andouille turkey (or chicken) sausage, cut into 1/2 inch thick rounds
1 tsp hot sauce
2 tbsp fresh thyme, minced (or 2 tsp dried)
1 tsp sea salt
1/2 tsp ground black pepper
2 C water
3 tbsp fresh parsley, minced
1 lb shrimp, peeled and deveined

DIRECTIONS:
1. Place onion, garlic, celery, carrots, peppers, tomatoes, rice, and sausage in the crockpot in that order.
2. Add hot sauce, thyme, salt, pepper, and water.
3. Cover and cook on low for 8 to 9 hours.
4. One hour before it's finished cooking, toss in parsley and shrimp and stir until well combined, adding more water if needed.