Nancy's Rice Krispy Treats

Nancy Turnbull used to make these treats which her husband, Kent, brought into work on special occasions. He always insisted she used the recipe on the box but they always tasted a little lighter and melted in your mouth better. I think the trick was they were very fresh and she modified the recipe on the box slightly.

Ingredients:
4 Tablespoons butter (do NOT use margarine)
4 cups miniature marshmallows
5-1/2 to 6 cups Kellogg's Rice Krispies cereal

Directions:
Melt butter over med-low heat, add mini marshmallows and stir until melted completely. Remove from heat, stir in approximately 5 1/2 to 6 cups Rice Krispies, spread in 13 x 9 x 2 inch pan coated with butter or cooking spray (use buttered spatula and/or was paper). Cut, EAT, and enjoy.

Just like the Kellogg's Rice Krispies site says, "Best if served the same day."

Brownie Mix

I found this on my friend Shelby's Facebook page. She is an excellent cook so if she say's I can make good brownies without a mix, well I am going to try it!

So simple, so easy. Not just frugal but cuts out the unknown ingredients (approximately $.30 a mix).

Prepare the Mix:
1 Cup Sugar
1/2 Cup All-Purpose Flour
1/3 Cup Cocoa
1/4 tsp Salt
1/4 tsp Baking Powder
Put mix in plastic bags or mason jars to store until ready to make.

At Baking Time Add:
2 Eggs
1/2 Cup Vegetable Oil
1 teaspoon Vanilla
 
Bake @ 350 degrees for 20-25 minutes in an 8x8 or 9x9 pan OR use the Pampered Chef brownie pan and bake for 12-15 minutes, depends on your oven, remove when brownies are done!

Börek

This recipe I got from my co-worker Konca, and this is a Turkish recipe. She actually provided two different versions but this is the one I made this evening and it was so good. Börek feels like comfort food to me and I just can't help myself from over indulging. We have also found this tastes really good on the second day so you might want to try waiting a day or so to eat it. I prefer to eat this at just above room temperature. 

Filling with zucchini, feta cheese
2-3 pieces zucchini shredded (squeeze out its juice)
1.5 cups crumbled feta cheese
Fresh parsley, dill, mint (put as much as you like)
Salt, black pepper

Other ingredients

1 lbs. (package) phyllo pastry (today I used a frozen one from Trader Joe’s)
3 eggs
1-1.5 cup milk (today I used heavy cream which worked nicely)
1 stick butter, melted

First prepare the filling by combining all the filling ingredients. Ensure the filling is at room temperature before use.

Preheat oven to 350 degrees.

Beat eggs and add milk. Brush 9-by-12–inch baking pan with oil. Separate about ½ of the pastry. Lay each layer of the pastry on the pan, brushing each layer of pastry in the pan with egg/milk mixture and then brush with the butter until you have completed the first half of the phyllo pastry. Spread filling, and continue layering the second half of the phyllo pastry while brushing with the egg/milk then butter until finished. Pour the remaining butter and egg/milk mixture over the top, tuck the edges under, and cut the assembled börek through to the bottom, forming squares (this part also can be done after baking).

Bake for 30-40 minutes, or until the börek is puffed and golden brown. Let the börek cool to room temperature and enjoy.

Bon Appétit