EASTER RICOTTA PIE
1 cup sugar
1 tablespoon fresh lemon zest
1 teaspoon vanilla extract
1 1/2 pounds ricotta cheese
1/4 cup miniature semisweet chocolate chips, or to taste (optional)
(1 box Pillsbury refrigerated pie crusts)(Cut one sheet into strips)
PETER Jr.’s Guacamole Dip
3 Avocados, peeled & mashed
Juice of 1 lime
½ - red onion, peeled & diced
2 teaspoons – fresh Cilantro, minced
1 Plum tomato, seeded & diced
Pinch of garlic powder
Salt & pepper to taste
Pinch of Cumin, (optional)
In a large bowl, add all of the above ingredients and mix together. If you are not serving it right away, you can put into the refrigerator.
To keep the avocado dip from turning brown, before you put it into the refrigerator, take the pit from the avocado and put it on top of the dip and press down until part of the pit is in view.
2 cups flour
1 teaspoon salt
1/4 teaspoon baking powder
1 cup sugar
1/2 cup (1 stick) butter at room temperature
3 white peaches peeled and sliced
3 white nectarines peeled and sliced
1 teaspoon ground cinnamon
1 cup heavy cream
2 egg yolks
Preheat oven to 400 degrees.
Sift the flour with the salt, baking powder, and only 1/4 cup of the sugar.
Add the butter and blend until the mixture looks like fine crumbs.
Pour into a greased 8-inch or 9-inch round or square baking pan
. Lightly press the crumbs on the bottom and sides of the pan.
Arrange peach and nectarine slices over the pastry.
Mix the remaining sugar and cinnamon together and sprinkle over the peaches and nectarines
Bake for 15 minutes.
In the meantime, in a small bowl, whisk the heavy cream and egg yolks until well combined. Pour over the peaches and nectarines return to the oven for an additional 30 minutes.
Serve warm or cold with whipped cream if desired.
Yield 2 Servings
2 Medium Nectarines Peeled and Pitted
1 Banana Peeled
4-5 Strawberries Washed and Hulled
1/2 cup Orange Juice
1/2 cup PineappleJuice
1 Teaspoon of Honey
4 Ice Cubes
2 Sprigs Mint ( garnish)
2 Pieces Cut Pineapple ( garnish)
Cut fruit into chunks and place in blender. Add the remaining ingredients and blend at low speed for about 30 seconds, then at high speed for about 15 seconds. Garnish with mint and pineapple sections.
STIR FRIED KALE
5 tablespoons olive oil
1 medium onion (diced)
3 cloves garlic (minced)
1 bunch kale (shredded)
In a large frying pan, heat oil over medium high heat. Add onions and garlic; cook and stir until softened.
Stir in kale, and cook until wilted. Serve hot or warm.
Bette’s Prosciutto Wrapped Figs
Good olive oil
20 large, ripe figs
20 thin slices Italian prosciutto (about 8 ounces)
Goat Cheese ( option)
Preheat oven to 425 degrees.
Snip the hard stems off the figs and cut the figs in half lengthwise through the stem. With a small sharp knife, cut the prosciutto lengthwise into 1-inch-wide strips.
Wrap a strip of prosciutto around the center of each fig half, with the ends overlapping.
Brush with olive oil and arrange cut-side up on a sheet pan.
Roast the figs for 10 minutes, until the prosciutto is a little crisp and the figs are warmed through.
COMBINE THE RED CABBAGE, JICAMA, JALAPENO, RED ONION, HAITIAN MANGO, AND CILANTRO IN A LARGE BOWL. ADD ABOUT HALF THE VINAIGRETTE AND TOSS WELL, GRADUALLY ADJUSTING SEASONING AND AMOUNT OF VINAIGRETTE.
SERVE IMMEDIATELY !!!
1 bunch dandelions, rinsed and drained
1 bunch arugula, rinsed and drained
1/2 onion, thinly sliced
1/4 cup toasted pine nuts
6-8 cut cherry or grape tomatoes
1/4 cup olive oil
2 tablespoons vinegar
1 teaspoon lemon juice
1 teaspoon Dijon mustard
salt & pepper to taste
In a large bowl, put in dandelions, arugula, onion,tomatoes and pine nuts. Set aside. In a small bowl mix dressing ingredients and pour over salad greens. Toss until well coated and serve.
Artisan Lettuce Chopped Italian Salad
1 package Tanimura & Antle Artisan Lettuce
1 package fresh mozzarella cheese (8 oz.)
1 cup diced salami
1/2 cup diced ham
1 can garbanzo beans, drained and rinsed
1 jar artichoke hearts, drained and rinsed
1 medium tomato, diced
1 Sweet Italian Red Onion, diced
1 bell pepper, diced
5 leaves basil, julienned
¼ cup fresh parsley, chopped
¼ Freshly grated parmesan cheese
¼ cup Italian Dressing
¼ cup plus 2 tablespoons red wine vinegar
2 garlic cloves, chopped
¼ teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon Italian seasoning
Pinch ground black pepper
¾ teaspoon sugar
¼ cup plus 2 tablespoons olive oil
1.In a medium bowl or dressing bottle, add all ingredients through sugar, and whisk to combine;
2. Slowly add olive oil, pouring evenly and whisking until vinaigrette is combined
1. Wash and chop Artisan Lettuce, place in a large bowl
2. Add all ingredients
3. Top with dressing and toss
4. Sprinkle with parmesan cheese and toss lightly again
5. Serve immediately, and ENJOY
Tostones are the naturally gluten-free Latin-American version of french fries. They’re ridiculously easy to make, and even more addicting than their fried potato counterpart.
Mix and bake cake according to package directions, using two greased and floured 9-in. pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.For bunny's head, place one cake on a 20x14-in. covered board. Cut remaining cake into two ears and one bow tie (see template at bottom of page) Place ears 4-in. apart on top of head. Place bow tie so it fits in curve of head (see photo).Frost top and sides of head, ears and bow tie. Sprinkle 1-1/4 cups coconut over head and ears. Divide remaining coconut between two resealable plastic bags; add red food coloring to one bag and green to the other. Seal bags and shake to coat. Place pink coconut on ears to within 1/2 in of the edges. Place green coconut around the cake.Use jelly beans for eyes, nose and to decorate bow tie. Cut the licorice into seven 2-in. pieces and seven 3/4-in. pieces. Place six 2-in. pieces next to nose for whiskers. Bend the remaining 2-in. piece into a semicircle and place 3/4 in. below nose for mouth. Connect nose to mouth with one 3/4-in. pieces. Place three 3/4-in. pieces above each eye for eyelashes. Yield: 12 servings.Originally published as Peter Rabbit Cake
1 box (18 1/4-ounce)
1 cup(s) (or more, if batter appears dry) milk·
3 cup(s) fluffy white frosting·
Assorted food coloring·
6 large marshmallows·
Pink decorating sugar or pink icing·
Blue icing for eyes·
Chocolate licorice for whiskers
Pint Grape Tomatoes
1/4 cup olive oil
red wine vinegar or balsamic to taste
3 tablespoons chopped basil
2 cloves garlic finely chopped
2 tablespoons finely chopped fresh Italian parsley
1 small red onion, finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons dried oregano
Cut tomatoes in half and place in a salad bowl. Add the remaining ingredients and toss well. Toss again right before serving.
1/2 pound (2 sticks) butter
3 cups all-purpose flour
3 cups sugar
1 cup sour cream
Preheat oven to 325 degrees F.
Butter and flour a tube pan and set aside.
In a large bowl, cream butter and sugar together and then add sour cream. Sift flour and baking soda together. Add to creamed mixture, alternately with eggs, 1 at a time, beating after each addition. Add extract, lemon rind, lemon juice and stir to combine. Pour into prepared pan and bake for 1 hour and 10 minutes. Cool cake in pan for about 10 minutes and then unmold and cool completely on a wire rack.
· 1 ½ cups confection sugar·
Fresh lemon juice·
1 tablespoon lemon rind, grated
Mix together with a whisk until it has a thick liquid consistency. Drizzle over cake when it is still warm
3 cups pink muscatel seedless grapes
¾ cup sugar
¼ cup water
1 tablespoon lemon juice
3 tablespoons cornstarch, dissolved in ¼ cup water
1 tablespoon butter
Pastry for a 9-inch double-crust pie
Preheat oven to 350 degrees.
In a medium-sized saucepan, bring the muscatel grapes, sugar, and water to a boil over high heat for 1 minute.
Add the lemon juice and dissolved cornstarch and continue to cook, stirring constantly, until thickened.
Add the butter, pour the muscatel grape filling into the pie shell, and top with the remaining pie crust.
Carefully crimp the edges of the pie to seal and prick the top crust with a fork.
Bake for 50 minutes and enjoy.
· 1 3/4 cups vanilla wafer crumbs
· 1/4 cup chopped walnuts
· 1 teaspoons ground cinnamon
· 1/2 cup butter or margarine, melted
· 3 eggs
· 1/4 teaspoon salt
· 1 pound cream cheese, at room temperature
· 1 cup sugar
· 1 teaspoon vanilla extract
· 2 teaspoons orange extract
· 3 cups sour cream
· satsuma cut into pieces
· whole satsuma segments for topping
Preheat the oven to 375°F. In a bowl, mix together all the crust ingredients, then press on the bottom and sides of an 8 or 9 inch spring form pan. In a large bowl, beat the eggs, salt, cream cheese, sugar, vanilla and orange extract until smooth. Blend in the sour cream and cut orange segments. Pour the filling into the prepared crust and bake for 35 minutes, or until a knife inserted into the center comes out clean. Top with satsuma segments and chill for approximately 3 hours.
BETTE'S STUFFED RED PEPPERS
6 red le rouge peppers
2 cups seasoned bread crumbs
1/2 cup chopped black olives
1/2 cup chopped green stuffed olives
2-3 plum tomatoes seeded and chopped
1/2 cup grated parmesan cheese
1/2 cup grated romano cheese
1/4 cup olive oil plus oil for frying
Cut tops off peppers and clean out seeds. In a large bowl mix all ingredients except eggs and olive oil. Beat the eggs with the olive oil separately. Pour egg and oil mixture over dry ingredients and stir.
Stuff mixture into peppers. Fry peppers slowly in the additional olive oil over low heat turning frequently to brown all sides
Crispy, soft, sweet fried plantains free of seed oil or additives. Easy, quick, delicious and satisfying! They are vegan and gluten free, grain free, dairy free, and loved by all. Course / Side dish for any meal Prep Time 2 minutes / Cook Time 5 minutes /Total Time 7 minutes /Servings 3 side dish servings / Calories 150