And now, because I'm so utterly generous, I've included some of my favorite recipes on this page for you to enjoy.  I will not be held personally responsible, however, if your kitchen blows up... so if you're the type who hasn't yet mastered the art of toast, or can burn water, please do not try this at home.

1.  In 2-quart saucepan over medium heat, in hot olive oil, cook onion until tender, stirring occasionally, about 5 minutes.  Remove saucepan from heat.  Stir in spinach, cheese, pepper, and egg until well mixed.

2.  With knife, cut phyllo lengthwise into 2-inch-wide strips.  Place strips on waxed paper and cover with a slightly damp paper towel to prevent phyllo from drying out.

3.  Place 1 strip of phyllo on work surface; brush top lightly with melted butter.  Place about 1 teaspoon of the spinach mixture at short end of the strip.  Fold one corner of strip diagonally over the filling so that the short edge meets the long edge of the strip, forming a right angle.  Continue folding over at right angles until you reach the end of the strip to form a triangular-shaped package.  Place package, seam side down, on a cookiesheet; brush with butter.  Repeat with remaining phyllo strips and spinach mixture.

4.  Preheat oven to 425°F.  Bake pastries 15 minutes or until golden brown.  Serve hot.

Lazy version:  place 1 teaspoon of spinach mixture at the end of a strip.  Roll the spinach up in the phyllo dough strip.

1 1/2 pound frozen hash brown potatoes (thawed)
1/2 cup melted butter
1/4 cup dry onion flakes OR 1/2 cup chopped fresh onions
1 (10 1/2 oz.) can cream of chicken soup
1 pt. (2 c.) sour cream)
10 oz. grated cheddar cheese

Mix above with half cheese.  Pour into 13x9x2 inch pan and sprinkle rest of cheese on top.  Sprinkle some buttered bread crumbs on top.  Bake 1 hour at 350°F.

Batter:
1 c. plain or vanilla yogurt
1/2 lb. Margarine
3 eggs
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons vanilla
pinch of salt
pinch of cinnamon
3 c. flour

Crumb topping:
6 tablespoons sugar
7 tablespoons flour
3 tablespoons melted butter
pinch of cinnamon

Mix above batter ingredients except flour (add last 1 cup at a time).  Mix well.  Batter will be quite thick.  Pour batter into 10 inch tube pan.  Mix crumb topping ingredients together and press onto batter in pan.  Bake at 350°F for 45 minutes.

2 c. sugar
1-3/4 c. all-purpose flour
3/4 c. Hershey’s Cocoa
1-1/2 tsp. baking powder
1-1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 c. milk
1/2 c. vegetable oil
2 tsp. vanilla extract
1 c. boiling water

1.  Heat oven to 350°F.  Grease and flour two 9-in round pans

2.  Combine dry ingredients in large bowl.  Add eggs, milk, oil, and vanilla.  Beat 2 minutes on medium speed.  Stir in boiling water (batter will be quite thin).  Pour into pans.

3.  Bake 30-35 minutes.  Cool 10 minutes and remove cakes to wire racks.  Cool completely.  Frost.
 

Carrie's Chocolate Frosting

Melt 1/2 c. (1 stick) butter.  Stir in 2/3 c. cocoa.  Alternately add 3 c. powdered sugar and 1/3 c. milk, beating to spreading consistency.  Add more milk if needed.  Stir in 1 tsp. vanilla.  Makes about 2 c.