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Fire up the grill to make a pair of individual-sized veggie pizzas topped with pesto sauce, portobello mushrooms, zucchini, butternut squash, broccoli, red onion, plus gorgonzola and fontina cheeses.
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Manicotti shells stuffed with beef, sausage, cheese, and pizza sauce are breaded and deep-fried in this recipe for bite-size lasagna pieces.
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Crispy phyllo layers surround a walnut filling in this sticky sweet Greek treat!
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This is a baked sandwich using frozen bread dough, meat, and cheese. My picky eaters love this for an easy weeknight meal and it's great served with a soup. My family fights over the leftovers!
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Baked in single portion custard cups, this rhubarb and strawberry cobbler is easy to put together and serve. Sugar cookie dough, used as the cobbler topping, is the secret ingredient that saves a lot of preparation time. The true summer flavor of the rhubarb and strawberries are brought out by cinnamon and lemon juice. Serve this with ice cream or whipped cream.
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This traditional, delicious baklava has layers of tender phyllo dough with a walnut filling, and is coated in a spiced syrup.
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This triangle-shaped, fried appetizer filled with tuna and capers is famous throughout the Middle East.
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The recipe for these spinach and feta appetizer triangles came from a Greek family friend. They can be made ahead of time and frozen prior to baking.
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I had this Greek pastry for the first time in a restaurant and I was not overly thrilled with it. So when I ran across this recipe and saw how easy is was to...
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This healthy dessert is made with coconut oil in place of the butter normally used and sweetened with maple syrup rather than sugar.
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