Cook with the Family

Dough:
4 cups flour (self-rising)
1/3 cup oil (vegetable)
1 1/3 cup water (luke warm)
Parchment paper (optional)

Combine all ingredients. You may need to add extra flour until the dough is not sticky.
Roll into one large ball. Cover with a warm, damp cloth (tea or cotton towel). Let rise for at least 30 minutes.
Roll into small balls (use extra flour on hands to roll). Place individual balls on parchment paper (use extra flour on paper). Cover again with cloth and let rise for at least 30 mins).
*Makes approx. 30 pies

Meat:
1 lb course ground chuck
1 finely chopped small - med white or yellow onion
1/2 cup lemon juice (approx. 4 lemons)
1 8 ounce can tomato sauce
3/4 cup plain yogurt
Salt + pepper to taste (1/2 tsp each)
Pine nuts (optional)

Mix thoroughly.

Pies:
Pre-heat oven to 400.
Press dough ball until approx. 5 inch diameter. Scoop tbs+ meat into dough. Fold into a triangle shape. As

Mary would say, "make sure to pinch the corners".

Bake on the lower oven rack for 12 minutes.
Move pan to top rack and bake for another 12 minutes or until dough is golden brown.

Prep & Bake Time: 90 minutes +

Notes:

• These are great treats for holiday gatherings, whether as a side or appetizer.
• The pies can be frozen or stored in the fridge for a few days. I love them warm, so you can warm or reheat them in the oven. I also suggest reheating with olive oil on the pan and brushed on top of the pies.
• Consider serving with plain Greek yogurt or sour cream. I love a dallop of sour cream on the side!
• Make it a family fun activity. Making the pies goes faster with extra hands!
• You will likely have extra meat. It’s easy to fry up or make an extra round of dough and do another batch.

Ingredients:
One bag, or two baking bars, of white chocolate
Dried cranberries
Macadamia Nuts

Instructions:
Melt white chocolate as directed by package.
Mix in dried cranberries and macadamia nuts. (Measure with your heart).
Spread mixture on top of a wax paper lined tray, add sprinkles (optional) and let set.
Break apart into big chunks and enjoy!

This is delicious anytime of the year, but during the holidays, this makes for a quick and easy, but elegant dish to serve following a special gathering whether small or large.

Ingredients (recipe for 2-4 servings):
2 medium-ripe Bananas (cut crosswise then lengthwise, or cut into slices)
3 Tablespoons Butter (or more if you love butter!)
½ Cup Brown Sugar
1 Tsp Vanilla
1 Tsp Cinnamon
Pinch of Nutmeg and a pinch of Salt
1 Shot glass of light Rum* or more if you would like! (*see variations)
Vanilla or Butter Pecan Ice Cream

Directions:
On medium heat, melt butter. Add brown sugar, cinnamon, nutmeg, vanilla and salt and stir until all is combined
Add bananas (if cross-length cut, place cut side down) if slices, simply add. Stir gently to coat banana until bananas soften and mixture starts to caramelize
Turn heat down to low
Add rum and stir gently till mixture achieves a near honey consistency

Spoon mixture over Ice Cream and Enjoy!

Variations:

• You do not have to add rum if you prefer to leave it out
• You can substitute rum with Frangelico, Maple Syrup, Kahlua, Raspberry Chambourd, or you can use these liqueurs in addition to your rum for added flavor and holiday cheer!

Ingredients:
1 26-30 oz package frozen hashbrowns
1 stick of butter
1 medium white onion
8 oz sour cream
1 can cream of mushroom soup
1 cup grated sharp cheddar cheese
¾ tsp. Of salt
Plain corn flakes to top

Instructions:
1. Preheat your oven to 350 degrees F.
2. Thaw out hashbrowns completely, add to a large mixing bowl.
3. Melt the stick of butter and add to the hashbrowns.
4. Finely chop the onion and add to the mixing bowl.
5. Add in the sour cream, cream of mushroom, cheese, and salt into the bowl. Mix all together.
6. Put the mixture into a 7 x 11 baking dish. If you don't have an exact 7x11, that's okay, 8 x 10 or even 9x 9 will do.

• If it's larger than 7 x 11, just make sure you're watching the clock when baking as it will be spread thinner and take less time to cook.
  

7. Top with the plain corn flakes and bake for 45-60 minutes.
8. Check at the 45-minute mark (30 minutes if using a bigger pan); if the corn flakes are light brown and the casserole is looking bubbly, you're good to go!

Ingredients:
1 Orange (peeled, quartered and seeded)
1 Lemon (peeled, quartered and seeded)
1 Apple (peeled, quartered and seeded)
1 (12oz) Package fresh Cranberries
1 (12oz) jar Raspberry Preserves
1 Cup of Sugar

Instructions:
In food processor or blender, add orange and lemon until finely chopped. Add apple and cranberries until coarsely chopped. Blend in remaining ingredients until mixed well. Chill before serving.
(This is good to leave in refrigerator a few days before serving or even freeze until upcoming event)

Variations: Add ½ cup Chopped nuts. (pecans, pistachios or walnuts are all good)