Appetizers: Hummus w/ Tahini and flat breads: Drain 2 cans garbanzo beans and save the water. Will have 3 cups beans. Add 5 Tbsp. fresh lemon juice. 5 cloves garlic chopped ( may use less but we like garlic !) 1/4 tsp salt ( be careful as canned beans are sometimes salty). 1/4 tsp cayenne pepper. Puree til smooth but not pasty adding water from beans as needed. Remove from processor and fold in 1/2 c. tahini. Decorate w/ paprika and finely chopped cilantro. Mediterranean Eggplant Caviar: 2 medium or 4 small eggplant( poke holes in several places) 2 red bell peppers ( or 1 red/1 yellow)(seeded and cut in 1/2) 4 Roma tomatoes (cut in half) Roast all vegetables till eggplant is very soft and the peppers are blackened and the tomatoes are scorched at the edges. 400 degrees, approx 25 minutes. Use parchment paper under them. Cool and peel peppers and eggplant. Puree all with 2-4 garlic cloves chopped. Place in bowl . Add one finely chopped large celery stalk,1Tbsp capers chopped, 1/2 c pitted kalamata olives chopped , 2Tbsp. olive oil, 2 Tbsp red wine vinegar ( may add more to taste or juice from marinated olives), salt and cayenne to taste. Should be tangy tasting. Let set in fridge all day or overnight for best flavor. Serve with pitas or flatbread. Cheese Beurek: Make a yeast dough: mix 2 1/2 tsp. yeast, 2 tsp honey and 1 1/2 c warm water. When foamy add 4 T melted butter, 2 tsp salt, 3 1/2 c flour ( may use 1/2 whole wheat). Will be a soft easy dough to knead. May add small sprinkles of flour but don't add too much. When soft and smooth let rise 1hr till double. Punch down and refrigerate covered till ready to use. Make filling: 1# soft cream cheese 2 c grated Meunster 2 c grated mozzarella 1 c grated feta 1 c grated parmesan Beat cream cheese and add 4 eggs one at a time till smooth. Add 2 cloves garlic finely chopped ( may add more). Fold in 1 1/2c finely chopped flat leaf parsley, 1/2 c. finely chopped basil and fresh ground pepper to taste. Divide dough into 24 balls. Roll each out on a floured table ( small amount to keep from sticking only). Should be about 4" circle. Fill w/ 2T filling and brush edge with water fold over and press edges well with damp fork. Brush with beaten egg and sprinkle with sesame seeds. Bake till golden at 375 degress about 20 minutes.

These are sooooo yummy! Love to serve this! Easy Chocolate Lava Cakes Dark chocolate may be substituted for semisweet in this recipe. These can be made at least a day ahead least one day ahead. Pour the mixture Pour the mixture into ramekins, cover and refrigerate. Be sure to bring to room temperature 30 minutes before baking. I also had a couple of baked and prepared ones left over, and I left them in the ramekins and reheated them in the microwave for 15 seconds, and they worked great! Prep: 15 minutes Cook: 15 minutes Yield: 4 servings Ingredients 4 ounces semisweet baking chocolate or 3/4 cup semisweet chocolate morsels (I used Ghirardelli chips) 1/2 cup butter (1 stick) 1 teaspoon vanilla extract 1 cup confectioners sugar 2 eggs 1 egg yolk 6 tablespoons all-purpose flour Preparation 1. Preheat oven to 425F. Lightly grease 4 (8-ounce) ramekins (custard cups or souffle dishes). Place on a baking sheet. 2. Microwave chocolate and butter in a large microwaveable bowl on High 30 seconds or until butter is melted. Whisk until chocolate is completely melted. Whisk in vanilla and confectioners sugar until well blended. Whisk in eggs and yolk. Stir in flour and pour batter evenly into prepared custard cups. 2. Bake 13 minutes or until sides are firm but centers are soft. Let stand 10 minutes. Carefully loosen edges with a knife. Invert cakes onto serving plates and sift powdered sugar over the top. Serve immediately I serve mine in the ramekins!

Easy Chicken Potpie INGREDIENTS: 2 Ready Made Pie CrustÂs 1 Can Cream of Chicken Soup 1 Can Cream Of Potato Soup 1 Small Can Chicken 1 Small Box Carrots and Peas ½ Soup Can Milk DIRECTIONS: Place 1 of the Pie Crusts in a pie plate In a Bowl, Mix the Cream of Chicken and the Cream of Potato Soup and the box of carrots and peas and the can of chicken. Add ½ Soup can of milk. Mix Well Pour the mixture into the pie shell Top the mixture with the second pie shell . Press all the edges of the pie crust and cut a slit in the top of the pie crust. Bake at 350 degrees for 35 to 40 minutes I have this one saved to try in the future Baked Honey Mustard Chicken Breasts 6 skinless, boneless chicken breast halves Salt and pepper, to taste 1/2 cup honey 1/2 cup prepared mustard 1 teaspoon dried basil 1 teaspoon paprika 1/2 teaspoon dried parsley Preheat oven to 350 degrees F. Sprinkle chicken breasts with salt and pepper to taste and place in a lightly greased 13 x 9-inch baking dish. In a small bowl combine the honey, mustard, basil, paprika and parsley. Mix well. Pour 1/2 of this mixture over the chicken and brush to cover. Bake in the preheated oven for 30 minutes. Turn chicken pieces over, brush with the remaining 1/2 of the honey mustard mixture, and bake for an additional 10 to 15 minutes or until chicken is cooked through and juices run clear. Let cool 10 minutes and serve

Hi - I have a question about this yummy-sounding recipe. I leave for work at 7:00 AM and don't return until about 7:00 at night. That's 12 hours. If I cook this on low instead of medium, do you think it would be Ok? Hoping to try it out tomorrow. Thanks - Suzieque