The best chefs are your friends around you...

I love collecting fantastic recipe's from my friends all over the world. I grew up in Germany, with a mother from Finland and a German father. With this cultural mix and a lot of long summer vacations in Finland, I got used to a lot culinarily different foods at a young age. I can tell you that there were NO different type cheese sticks options (or "cooked to order dishes" by Mommy for breakfast lunch and dinner) as I grew up. As my mom used to say: "That's what we have for dinner and you are free to make the choice to eat, or to go to bed hungry!"
Sometimes I think that this is exactly what I need to do with my kids...

However, I believe these roots are the foundation for my consistent interest in new foods, diverse pallets and new recipes. Before I moved to the US, I have lived in various places Germany and Amsterdam, the Netherlands. I have travelled all over Europe, been to Asia and Africa always excited to new try to local foods.  Since I left Europe and moved to the United States about 8 years ago, I have lived in Boston MA, New York, Dallas TX and in Maryland (and I have travelled most of the country). What I love the most about the food in America is the amazing blend of European, African, Israeli and Asian heritage which blend so well into a fantastic dinner... I am not trying to make a political statement... I am just telling you, that this is most beautiful to me!!!!

You have to try these recipe's... so simple and so good!

My friend Elizabeth made these dishes for a party and I absolutely LOVE, LOVE those every one of them!!

Greek Layer Dip

• 2 teaspoons Greek seasoning
• 1 pound ground lamb
• 1 teaspoon garlic salt
• 1 16-ounce container prepared hummus
• 1 1/2 cups tzatziki (gyro sauce)
• 1 cup shredded iceberg lettuce
• 2 medium roma tomatoes, diced
• 1/2 diced red onion
• 1/2 cup kalamata olives, chopped
• 1 4-ounce container crumbled feta cheese

In a large skillet, brown the ground lamb with the garlic salt and 2 teaspoons Greek seasoning. Drain and set aside. In a shallow 1 1/2-quart dish or plate, spread the hummus on the bottom. Top with a layer of ground lamb, then the tzatziki. Layer with the lettuce, tomatoes, onion, olives and feta. Serve the dip at room temperature with pita chips.

Oreo Pudding Dessert

1 lg. pkg. Oreo cookies
1/2 stick butter
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
3 1/2 c. milk
2 pkgs. instant French vanilla pudding
1 (12 oz.) carton Cool Whip

Crush well one whole package of Oreo cookies. Set aside. Cream together butter, cream cheese and powdered sugar. In separate bowl, mix together milk and pudding mix, add to creamed mixture. Fold in Cool Whip.Layer cookies first, then pudding, then cookies, and end with pudding on top. Refrigerate for 2-4 hours.

Buffalo Chicken Dip

8 oz. pkg.cream cheese, softened

1/2 cupblue cheese or ranch salad dressing

1/2 cupFRANK'S® REDHOT® Original Cayenne Pepper Sauce or FRANK'S® REDHOT® Buffalo Wing Sauce

1/2 cupcrumbled blue cheese or shredded mozzarella cheese

2 cups of chopped chicken (I usually get a rotissere chicken and pull apart)

HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.
BAKE 20 min. or until mixture is heated through; stir. Serve with tortilla chips or crackers.