Baked Feta "Pasta"

1 Spaghetti Squash (halved lengthwise and seeds removed)

8 oz block of Feta Cheese

2 cups Grape Tomatoes (halved)

2 cloves Garlic (minced)

Salt & Pepper

Olive Oil

Fresh Basil (chopped)

Microwave spaghetti squash for a couple of minutes to make it easier to cut. Gently scape out seeds and place both halves open-side up in a shallow baking dish. Place 1/2 a block of feta in each hollowed-out spaghetti squash half. Add 1 cup of halved tomatoes and 1 minced garlic clove into each half. Sprinkle each with salt & pepper to taste and drizzle with olive oil. Bake uncovered at 400 degrees for 1 hour until the squash is cooked and tender. Use a fork to separate the squash from the edges and mix together with the feta, tomatoes, and other ingredients. Top with fresh basil. Eat directly from the squash bowl as a meal, or serve as a side dish.

Fruit Dip

8 oz Cream Cheese

3/4 cup Greek Yogurt

2 Tbsp Honey

1 tsp Vanilla

When cream cheese and yogurt are at room temperature, use a mixer to combine until smooth. You can choose fat-free cream cheese and yogurt if desired. Serve with an assortment of fresh fruit. Serves about 6.

Mom's Bread

 From the kitchen of Jean McGee

4 cups warm water
3 Tbsp yeast
1/2 cup oil
2/3 cup honey
2 Tbsp salt
3 beaten eggs
1 cup powdered milk
12 cups flour

Mix together and knead until the dough pulls away from the side of the bowl - about 10 minutes. (Dough may be a little sticky.) Let rise twice. Shape and put into greased loaf pans. Let rise again. Bake at 325 degrees for 40 minutes.

Adaptation for Bread Machine - 1.5 lb. loaf
1 cup milk
4 Tbsp butter (chunked)
1 egg
2 3/4 cups flour
2 Tbsp sugar
1 tsp salt
1 1/2 - 2 tsp yeast

Add to the bread machine pan in the order listed. Make a well for the yeast in the center to keep it from interacting with the salt, especially if you are using the delay timer.