As many of you know, my absolute favorite chef is Ina Garten (The Barefoot Contessa). I have made hundreds of her recipes and seldom do they disappoint. This recipe however I make ALL the time and it is always a crowd pleaser!

INGREDIENTS:

1 Small Eggplant (Rough Chop)

1 Red Bell Pepper (Rough Chop)

1 Yellow Bell Pepper (Rough Chop)

1 Red Onion (Rough Chop)

2 Garlic Cloves (Minced)

1/3 Cup Olive Oil

1 1/2 tsp. Kosher salt

1/2 tsp. Fresh Ground Pepper

1/2 lb. Orzo

DRESSING:

1/3 Cup Fresh Squeezed Lemon Juice

1/3 Cup Olive Oil

1 tsp. Kosher Salt

1/2 tsp. Fresh Ground Pepper

TO ASSEMBLE:

4 Scallions (Sliced)

1/4 Cup Toasted Pine Nuts

3/4 lb. Feta Cheese (Diced)

15 Fresh Basil Leaves (Julienne)

DIRECTIONS:

Preheat oven to 400 Degrees

Toss eggplant, bell peppers, onion, garlic, olive oil, salt and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula. Meanwhile cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl. For the dressing, combine the lemon juice, olive oil, salt and pepper, and pour on the pasta and vegetables. Let the mixture cool to room temperature. Add the scallions, nuts, feta and basil. Season as needed and Serve.

Of all the yummy things I make/bake, this recipe is the one I get asked for most often. It actually makes me laugh, as it’s probably the easiest budnt cake in the world to make!!

INGREDIENTS:

1 Box Duncan Hines Devil’s Food Cake

1 Small Box Jell-O Instant Chocolate Fudge Pudding

1 Cup Sour Cream

1/2 Cup Oil

1/2 Cup Water

4 Eggs

12 oz. Bag of Neslte Chocolate Chips

 DIRECTIONS:

Preheat oven to 350 Degrees

Pour all ingredients, except the chocolate chips into a large mixing bowl. With an electric mixer, beat ingredients for 5 minutes. Add chips and fold together. Pour cake batter into a WELL greased budnt pan (I use Crisco to grease my pan).

Bake for 45-50 Minutes and let cool for at least 20 minutes before turning out the pan. Once cooled, dust with powdered sugar and Enjoy!