Crumble Topping

1/3 Cup Brown Sugar, packed

1/3 Cup Sugar

1 Tsp Cinnamon

½ Tsp Salt

¾ Cup Chocolate Graham Crackers, crumbs (takes about 5 sheets. Put in zip loc bag and lightly hit with rolling pin)

¾ Cup Flour

½ Cup (1 stick) plus 2 Tbsp butter, melted


2 1/4 Cup Flour

1 1/4 Tsp Baking Powder

1 Tsp Baking Soda

½ Cup Brown Sugar, packed

1 Cup Sugar

½ Tsp Salt

2 Tsp Vanilla

2 ½ Tsp Pumpkin Pie Spice

1 Cup Pumpkin Puree (not pie filling)

2 Eggs

½ Cup Vegetable Oil

¾ Cup Buttermilk

Crumble Directions:

In a small bowl, melt butter and set aside to reach room temperature.

In bowl, whisk together both sugars, cinnamon, salt, flour and graham cracker crumbs. Add cooled melted butter and stir with a fork until coarse crumbs form. Set aside.

Preheat oven 350.

Grease and lightly flour 9×13 baking dish.

Cake Directions:

In bowl, whisk together flour, baking powder, baking soda, brown sugar, sugar, salt and pumpkin spice.

In mixing bowl, whisk pumpkin puree, eggs, vanilla, oil and buttermilk.

Slowly add flour mixture to the pumpkin mixture until combined.

Pour batter into baking dish. Sprinkle crumb topping all over the top of your cake batter.

Bake 33-35 minutes until your toothpick comes out clean near the center.





2/3 Cup Vegetable Oil

½ Cup Flour

1 ¾ Cup Shallots, chopped

1/3 Cup Celery, chopped

1 Cup Onion, chopped

½ Cup Bell Pepper, chopped

4 Tsp Garlic, minced

3 Tsp Parsley, dried

1 (1lb) Can Diced Tomatoes

1 (8oz) Can Tomato Sauce

4 Tbsp Red Wine

4 Bay Leaves

6 Whole Allspice

2 Whole Cloves

2 Tsp Salt

¾ Tsp Pepper

½ Tsp Cayenne

¼ Tsp Chili Powder

¼ Tsp Mace, ground

¼ Tsp Basil, dried

¼ Tsp Thyme, dried

4 Tsp Lemon Juice

2 Cups Water

2 Lbs Shrimp, peeled and cut in half or bite sized


Heat oil in dutch oven. Once hot, add flour and stir constantly over med-low heat until medium brown roux. Remove from heat and add vegetables and parsley. Mix well and then return to low heat and stir until vegetables are soft. Mix in tomatoes and sauce. Add wine, seasoning and lemon juice. Mix well and raise heat to bring to low boil. Add water and shrimp and mix well. Bring to boil and reduce to simmer for 20 minutes. Remove from burner and let it sit for 10 minutes. Remove bay leaves, cloves and allspice. Serve over rice.





1 Lb Shrimp, peeled and cut in bite sized pieces

1/2 Cup Butter

1/2 Cup Onions, diced

1/2 Cup Bell Pepper, diced

1/2 Cup Celery, diced

1 Tsp Garlic, minced

1 Tsp Tony Chachere

4 Tbsp White Wine

2 Tbsp Lemon Juice

Salt, to taste

Few shakes of Tabasco

16 oz Cream Cheese, cubed

1/4 Cup Fresh Parsley, chopped or 1/8 dried

1/4 Cup Green Onions, chopped


Melt butter in large skillet. Add onions and bell peppers and saute until soft, 5 minutes. Add Tony’s and garlic and stir. Add white wine and lemon juice and mix well. Reduce heat.

Add shrimp, salt and Tabasco. Cover and simmer about 5 minutes. Gradually add cream cheese until melted, stir often. Add green onions and parsley. Mix well to combine.





Cookie Dough:

½ Cup Butter, Room Temp

1 Egg

½ Tsp Vanilla

½ Cup Brown Sugar, packed

¼ Cup Sugar

1 ½ Cup Flour

½ Tsp Baking Soda

½ Tsp Salt

½ Cup Semi Sweet Chocolate Chips


½ Cup Butter, melted

7 Tbsp Cocoa Powder

1 Cup Sugar

2 Eggs

1 Tsp Vanilla

¾ Cup Flour

¾ Cup Semi-Sweet Chocolate Chips

Candy Bars, your choice (I did half Reese Cup, half Snickers)


Preheat oven 350.

Grease 8×8 baking pan with butter. Line it with parchment paper.

Make cookie dough: In bowl, combine flour, baking soda and salt.  In mixer, combine butter, eggs and vanilla. Once blended, add both sugars. Slowly incorporate flour mixture. Once combined, stir in chocolate chips. Set aside.

Make brownie: Melt butter in bowl. Stir in cocoa powder. Once well combined, add sugar. Add one egg at a time and mix until well combined. Stir in vanilla and flour. Stir in ½ cup chocolate chips. Set aside.

Press cookie dough into lined baking pan and push down until you create an even layer to cover the entire bottom.

Layer your candy bars to cover the cookie dough. I did half the pan in regular sized reese cups (about 6-8) then I did the other half with bite sized snickers (8-10). You can mix and match or use other types of candy bars.

Pour your brownie batter evenly over the pan and lightly spread to cover evenly. Sprinkle the top with ¼ cup chocolate chips. Press them lightly into the batter.

Bake 40-45 minutes until a toothpick comes out clean. Completely cool before pulling out of pan and cutting.




Boneless Pork Strips or Small Pork Shoulder, cut into cubes

2 Lemons, juiced

2 Tbsp Dried Oregano

8 Garlic Cloves, sliced

2 Tbsp Garlic Powder

Olive Oil

Salt and Pepper to taste


Cut pork into  cubes. Sprinkle with salt and pepper.

Combine all other ingredients and mix in pork cubes to coat. Place in zip loc bag and place into refrigerator overnight. Occasionally shake bag to evenly coat.

Skew pieces of pork onto skewers for the grill.

Preheat grill and cook until fully cooked on all sides.





3-4 Bonless Chicken Breasts

1 ½ Tbsp Dried Oregano

1 Tbsp Garlic, minced

3 Tbsp Olive Oil

¼ Cup Lemon Juice

½ Tsp Cumin Powder

1 Tbsp Dried Parsley

½ Tsp Chili Flakes

½ Tsp Salt

¼ Tsp Black Pepper


In a bowl, add all ingredients except chicken. Mix well and set aside.

Slice chicken into medium sized cubes. Add the chicken to the marinade to coat and then seal into bowl or zip loc bag to marinate. Refrigerate overnight. Occasionally shake the bag or bowl to evenly coat chicken.

Skew pieces of chicken into skewers for grill.

Preheat grill and cook chicken until fully cooked on all sides.





3 Cups Greek Yogurt

Juice of 1 Lemon

1 Garlic Clove, minced

2 Medium Cucumbers, peeled, seeded and cubed

1 Tbsp Fresh Dill, Chopped

1 Tbsp Kosher Salt

Salt and Pepper to taste

In a food processor, add cucumbers, 1 Tbsp salt, garlic, lemon juice, dill and a few grinds of black pepper. Process until well blended. Stir this mixture into the yogurt. Mix well, then adjust salt and pepper, if needed.

Place in refrigerator for at least 2 hours prior to serving.





2-3 Boneless Skinless Chicken Breasts

¼ Cup Olive Oil

¼ Cup Lemon Juice

3 Tbsp Greek Yogurt

1 Tbsp Red Wine Vinegar

1/3 Cup Red Onion, chopped

2 Garlic Cloves, sliced

1 ½ Tsp Dried Oregano

1 Tsp Dried Thyme

Salt and Pepper to taste

Optional: lettuce, tomato, cucumber, Kalamata olives, red onion, feta

Tzatziki (recipe posted separate)


In bowl, whisk together olive oil, lemon juice, yogurt, vinegar, onion, garlic, oregano, thyme. Season chicken with salt and pepper. Place chicken in bowl to coat and then place all in zip loc bag and place into refrigerator overnight to marinate. Occasionally shake bag to coat.

Remove chicken from refrigerator at least 30 minutes prior to placing on grill.

Once grill is hot, add chicken and grill until completely cooked, 165 degrees internal temp). Once cooled, dice into strips.

On a Greek Pita Flatbread, layer chicken, top with lettuce, tomatoes, cucumbers, Kalamata olives, red onion, feta crumbles and tzatziki sauce (recipe posted separate). Wrap in foil and serve.





1 (16 oz) pkg Phyllo (Fillo) dough, thawed (once opened, keep a damp cloth over so it doesn’t dry out)

2 ½ Sticks Butter, melted

2 Cups Walnuts, finely chopped (food processor)

1 Tsp Ground Cinnamon

½ Cup Sugar

1 Tbsp Lemon Juice

6 Tbsp Water

¼ Cup Honey


Thaw dough in refrigerator in the package. Place on counter in package for 1 hour prior to starting recipe to bring to room temperature.

Butter the bottom and sides of 13×9 baking pan.

Honey Sauce:

In medium saucepan, combine sugar, honey, lemon juice and water. Bring to a boil, stirring until sugar is dissolved. Reduce to low and boil an additional 2-3 minutes without stirring. Remove from heat and let syrup cool.

Preheat oven 325

Pulse walnuts in food processor until it becomes coarse ground/finely chopped. In medium bowl, stir walnuts along with cinnamon.

Place one phyllo sheet into baking dish and brush entire sheet with butter. Top that one the same way and continue until you have buttered 6 sheets on top of one another. Sprinkle walnut mixture (about 1/5 of mixture) on top of buttered sheet. Then place another sheet on top of walnut mixture and carefully butter that sheet and place another sheet and butter and continue until you have 3 sheets on top of each other. Then repeat with walnut mixture and another 3 sheets. Once you have used all of your walnut mixture, top with 6 more individually butter sheets  and brush the very top sheet with butter.

With a very sharp knife, trip the sides of the phyllo sheets so that it fits the inside of your baking dish and not up the sides. Then cut into the pastry all the way to the bottom into 1 ½ inch wide strips and then cut diagonally again to form a diamond shape.

Bake at 325 for 1 hour to 1 hour 15 minutes or until the tops are golden brown.

Remove from oven and immediately spoon the cooled honey syrup evenly over the top of the hot baklava (you should hear it sizzle) This will ensure that it stays crisp rather than soggy. Let baklava cool completely and leave uncovered until room temperate. Then, just drape a paper towel or clean light kitchen towel over the dish, but do not cover and seal it up or it will get soggy.





1 Tbsp Canola Oil

1 Small Onion, Chopped

3 Green Onions, Chopped

1 (10 oz) Package Frozen Chopped Spinach, thawed and squeezed of moisture

6 oz Feta, Crumbled

1 Cup Ricotta Cheese

2 Eggs

Salt and Pepper to taste

Pinch of Nutmeg

2-3 Boxes Phyllo Cups, thawed or you can buy the box of Phyllo Sheets and make your own cups (if you use the sheets, you will need to put them into a muffin tin and based them with butter before baking)

1 Cup Parmesan, grated


Preheat oven 375.

In a small skillet, heat canola oil and once hot, add both onions.

While onions are cooking, in a large bowl, combine spinach, feta, ricotta and egg. Once mixed, add the onions. Add salt and pepper and nutmeg. Combine well.

Fill cups with spinach mixture, and place on baking sheet. Top each with a pinch of parmesan.

Bake 15-20 minutes until the tops are golden brown.