Greek Pockets

Preheat oven to 400 degrees

1 pkg premade pizza dough (I use Trader Joe's)
1 bag prewashed spinach
1/2 onion, minced
3-4 chicken breasts, seasoned with lemon, salt and pepper and cooked (I grilled). You can also use rotisserie
1 small container feta cheese
2 cups Basmati rice, cooked
salt and pepper
1 garlic clove, minced
1 lemon, wedged
1 container Trader Joe's Taziki sauce

1. Sautee spinach, onion, garlic, salt and pepper until spinach is wilted and onions are translucent. 2. Flour a work surface and roll out pizza dough. Divide in 4.
3. Place 1/2C rice, 1/2C chicken, scoop of sauteed spinach mixture on dough center
4. Sprinkle with feta
5. Bring edges of dough together and pinch. Turn upside down and brush with egg white.

Bake at 400 degrees for 15-20 minutes, until bread is browned. Remove from oven and plate, top with Taziki sauce and drizzle with lemon juice.

Katie's French Bread

From La Fuji Mama

Makes 2 large loaves

1 1/2 Tbsp. or 2 packets (1/4 oz./7 g each) dry active yeast
1/2 cup warm water
1/2 tsp. sugar
2 cups hot water
3 Tbsp. granulated sugar
1 Tbsp. salt
1/2 cup oil
5 - 6 cups all-purpose flour

1. Dissolve yeast, warm water, and sugar in a small bowl.
2. In a large bowl or stand mixer, combine hot water, granulated sugar, salt, and oil. Add 3 cups of flour to the mixture in the large bowl/mixer and mix well. Stir in yeast mixture.
3. Add 2 - 3 cups more flour and mix until well blended. (At this point your dough will still be quite sticky). Leave in bowl and let rise for 1 hour, mixing a few strokes a couple of times during the hour.
4. Divide dough into 2 (or 3 if you want smaller loaves) pieces. Roll out each piece on a floured surface into the length desired then roll up length wise like a jelly roll.
5. Put on a greased cookie sheet, sealed side down, and tuck the ends under. Slash the top diagonally across the top every couple of inches with a sharp knife. Brush with egg white. Preheat oven to 400 degrees Fahrenheit. Let loaves rise 30 more minutes.
6. Bake for 25 - 30 minutes.

Lemon Marinade

Juice of 2 lemons
Rind of 2 lemons
1/4 C Olive Oil
1/2 C White wine (I used Chardonnay)
Fresh basil, finely minced
Fresh oregano, finely minced
1tsp crushed garlic (I use Trader Joe's)
1T stone ground Dijon mustard
Salt and Pepper to taste

Whisk together for approx 2 minutes. Pour over chicken or fish and marinade for 3-4 hours. Grill over low heat. You can also use this as a vinaigrette for a lettuce, veggie or pasta salad.

Almond Sour Cream Pound Cake

Cake:

1/2 pound (2 sticks) butter, plus more for pan
3 cups sugar
1 1/4 cup sour cream
3 cups all-purpose flour, plus more for pan
1/2 teaspoon baking soda
6 eggs
2 teaspoons almond extract (yes this is a lot, but much of the flavor will bake off if you dont use this much.)

Preheat oven to 325 degrees F. Butter and flour 2 cake rounds (I used a 12 inch and a 8 inch springform).
In the bowl of a mixer, cream butter and sugar together and then add sour cream. Sift flour and baking soda together. Add to creamed mixture, alternately with eggs, 1 at a time, beating after each addition. Add extracts and stir to combine. Pour into prepared pan and bake for 1 hour and 20 minutes. Cool cake in pan for about 10 minutes and then unmold and cool completely on a wire rack. Frost cake when completely cooled.

Almond Buttercream Frosting:

1 stick butter, softned
1/2 pkg cream cheese
3 to 4 cups confectioners' sugar
1 1/2 teaspoons almond extract
With an electric mixer, cream butter in a large mixing bowl. Slowly beat in the sugar until smooth and creamy and sweetened to your liking (about 2 minutes). Add almond extract and stir to blend. Frost cake when fully cooled. If you are not using the frosting immediately, store it, covered, in the refrigerator and then bring it to room temperature just prior to using.

Chocolate Chocolate Chip Cake

1 box devils food cake mix
1 box instant chocolate pudding (3.4 oz.)
4 eggs
8 oz. sour cream
1/2 c. warm water
1/2 c. Wesson oil
12 oz. milk chocolate chips
Combine ingredients in large bowl. Beat 2 minutes at medium speed with electric mixer. Pour into greased and floured Bundt pan. Bake at 325 degrees for 50 minutes. When cool, turn on to cake plate and dust with powdered sugar.