Thank you Bumblebeez. Thank you Georgysmom. Here is the kale recipe: Kale and feta pie - 2 bunches of kale - 1 bunch of green onion - 1 package of phyllo dough - 1 pound of crumbled feta cheese - 1 egg - dried or fresh dill - 1/4 cup of sour cream - olive oil 1- Chop kale leaves, stripping them from stems. 2- Quickly blanch kale in boiling water. 3- Finely chop green onions and sauteed in olive oil. 4- Add sauteed green onions, kale, feta cheese, dill to taste, egg, sour cream and feta cheese to bowl. 5- Mix to incorporate all ingredients. 6- Grease a 9x17 baking dish. 7- Layer 4 pieces of phyllo dough on the bottom of the pan, coating each layer lightly with olive oil. 8- Pour kale mixture on top of phyllo. 9- Layer 4 more pieces of phyllo on top of mixture, coat top with oil. 10- Bake in a 400 degree oven until top is browned, in my oven it was 20 minutes. And for the lunch party today, I made a phyllo dough pizza because I had the leftover dough and tomatoes from the garden, it was really good and was served as an appetizer and went fast. Also made a red lime pie with the red limes from my garden. Picked the limes this morning Made the pie, it was so well received and they ate all! The combination of the coconut crust with the flavor of the red limes went really well. Silvia

Cooking hard-boiled eggs. First, it's better not to use fresh eggs. Second, put them in a pot of cold water in a single layer, bring to boil, cover and remove from heat. Let sit 16 minutes, drain water, cover with cold water, drain, put lid back on pot and shake pot vigorously,cracking the shells. Peels should come off easily. If you find the vacuum spot on the egg, often you can get under that membrane and the shell will come off in one piece.

I LOVE making cheese balls at Christmas. The tree is fabulous but I would disagree with the instructions of only 48 hour longevity. They can last a very long time if properly covered. The dinner at the wedding was very good. No cake--doughnuts. I guess that is the new thing individualizing wedding deserts. Bacon is a decadent treat I don't allow myself much of, then to candy it seems like OVER KILL on the naughty but that is just me. Cold and stuck together sort of solidified the "no thank you" for me.

These cheese cookies are requested every single time: Savory Cheddar and Jalapeno Jelly Cookies from Rick Rodgers 8 ounces extra-sharp Cheddar cheese, shredded 6 tablespoons (3/4 stick) unsalted butter, softened 1 cup all-purpose flour 1/3 cup jalapeno jelly, or sub apple butter or chutney Place cheese and butter in a food processor (could be creamed by hand or mixer); add flour and process until the mixture forms a soft dough. Gather up the dough and divide into two flat disks. Wrap in wax paper and freeze until chilled, about 45 minutes. Position two racks in the center and top third of the oven and preheat to 400F. Line two baking sheets with parchment or use nonstick sheets. Using 1 teaspoon dough for each, roll the dough into small balls and place 1 inch apart on the sheets. Bake 5 minutes. Remove from the oven. Using the handle of a wooden spoon or 1/2-inch-thick dowel, poke an indentation in each cookie. Place the jelly in a small plastic bag and force it down into one corner. Snip off the corner of the bag to make a small hole. Pipe the jelly into the indentations. Return to the oven and bake, switching the positions of the sheets from top to bottom halfway through baking, until the tops are very lightly browned, about 10 minutes. (Cookies will continue to crisp as they cool.) Transfer to racks and cool completely. Can be baked up to two days ahead. Store at room temperature in an airtight container and separate layers with wax paper. Makes 4 dozen. Pic from the first batch I ever made. :)