Spanikopita

Ingredients
1/2 cup EV olive oil
2 large onions, chopped
2 (10 ounce) packages frozen chopped spinach - thawed, drained and squeezed dry
2 tablespoons chopped fresh dill
2 tablespoons all-purpose flour
2 (4-6 ounce) packages feta cheese, crumbled
4 eggs, lightly beaten
salt and pepper to taste
1 package phyllo dough (2 sealed rolled up pkgs in one box)
3/4 pound butter, melted

Preheat oven to 350 degrees F (175 degrees C).
Heat evooil in a large saucepan over medium heat. Slowly cook and stir onions until softened. Mix in spinach, dill and flour. Cook approximately 10 minutes, or until most of the moisture has been absorbed. Remove from heat. Mix in feta cheese, eggs, salt and pepper.
Separate one sheet of phyllo from the stack and evenly brush with a light coating of butter. Place another sheet of phyllo over the butter and press the two sheets together. Cut the layered phyllo dough into long strips about 3 inches wide. Keep the remaining phyllo covered with plastic wrap to keep it from drying out. Work quickly with phyllo always! Be sure to have other ingredients prepped before ever unwrapping the dough.
Lay strips of phyllo on your work surface with the narrow ends close to you. Place a heaping tablespoon of filling 1 inch from the end closest to you. Fold the bottom right corner over the filling to the left edge to form a triangle. Fold the triangle up, bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge. Continue turning the triangle over in this manner until you reach the end of the phyllo. I call this football folding. Brush the last fold with a small amt of butter to seal tight if necessary. Repeat with the remaining filling and phyllo dough.
Place filled phyllo dough triangles on a large baking sheet and brush with the remaining butter. Bake in the preheated oven until golden brown, 45 minutes to 1 hour.

First up: Chocolate Cheesecake (of course!)

I couldn't just get my blog going without going to the dark side first..chocolate that is! :)
First up on the recipe board is my very own:

Chocolate Bliss Cheesecake

The best chocolate cheesecake recipe I've attempted to create thus far! Warnng! VERY rich and a small slice is usually enough!

18 Oreo Cookies, finely crushed (take out sum frustrations!)
2 tbsp butter melted
3 pkgs (8oz) excellent quality cream cheese, softened
3/4 cup sugar
1 tsp vanilla
1 pkg (8 squares) Semi Sweet Chocolate, melted & cooled slightly (like Bakers Chocolate brand)
3 eggs

Preheat oven to 325. Press combined crumbs and butter onto bottom of 9" springform pan (do not use bigger pan! Important!)
To melt chocolate, place in micro safe bowl. Heat for 60 second, stir, replace for addition 10 second intervals until completely melted. Set aside to cool. You can also opt to use a double boiler method if you prefer & are farmiliar with that.
Beat softened cream cheese, sugar and vanilla with mixer until well blended. (remember to scrape sides and bottom of bowl ESPECIALLY if using a stand mixer!) Add Chocolate, mix well. Add eggs, 1 AT A TIME mixing on low speed after each just until blended.
Place prepared crust in springform pan on a large sheet of aluminum foil and fold up along all sides. Place that in a large baking dish or roasting pan and pour the cheesecake batter on the crust into the pan. Place on rack in oven and pour heated (not boiling) water into the pan to about halfway up the sides of the springform pan. Bake 1 hour. DO NOT OPEN OVEN DOOR! Leave closed, and let the oven cool off WITH the cheesecake in it (aprox 3-4 hours works). This will make it come out without cracks on top due to quick heating and cooling) If you do get some cracks, just hide them by decorating with some chocolate curls and/or shavings.
(Cool before removing rim) Run knife around edges to loosen cake if necessaey when removing springform rim. Refridgerate at least 4 hours, but preferably overnight.

Toppings 

To make this a "turtle" style, drizzle with caramel, chocolate and top with pecans in place for each slice on top.

You can also mix in a few Andes mints into the chocolate when melting and top with chopped Andes mints and drizzled chocolate for a mint (grasshopper) chocolate cheesecake.

Pictured: Turtle Style Chocolate Bliss Cheesecake

A comical response from those who weren't part of my family or inner circle of friends was often times WOW when the talked about the spread of food available at events in my life. It seems everyone always knew how much great food and a great gathering together meant to me. Friends, family, and lots of food to keep everyone nibbling and happy!
Food is a passion for me. I love to describe the steps, the beautiful ingredients, and the strategies I use to make mine different. That little something.. That pop in your mouth that was unexpected. The unbelievable site of yumminess on that display in front of you....food that you're gauranteed does not only look good but tastes even better.
I've been asked it seems a million times to write this cookbook.. And now I'm beginning the collection of stories, recipes and memories to put it all together. Welcome to The Screaming Redhead Blog.. Do as my hubby & loosen your belt a notch.. It's gonna get yummy up in here!