BETTE'S MARINATED ZUCCHINI

 EASTER RICOTTA PIE

 Filling 

6 eggs

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) 

Pie crust 

(1 box Pillsbury refrigerated pie crusts)(Cut one sheet into strips)

 Directions 

1. In a large bowl, beat the 6 eggs, 1 cup sugar, lemon zest and vanilla extract together.
2. Stir in the ricotta cheese and the chocolate chips. Set aside.
3. Preheat  oven to 325 degrees F. Grease two deep-dish pie plates.
4. Pour the ricotta filling evenly into the pie crust. Top pie with 8 narrow strips  of dough or cookie cut-outs - weave style. Brush top of pie with milk for shine if desired. 
5. Bake in preheated oven for 20 to 30 minutes. Rotate pie on the rack so it will  bake evenly. Continue to bake until a knife inserted in the center of the pie comes out clean, 25 to 30 minutes more. 
6. Cool completely on wire rack. 
7.      Refrigerate until serving.

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.

Please Note:

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

INGREDIENTS

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.

ENJOY!!!

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

INGREDIENTS

Good olive oil

20 large, ripe figs

20 thin slices Italian prosciutto (about 8 ounces)

Goat Cheese ( option)

DIRECTIONS

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.

Serve warm.

• 1 teaspoon hot sauce, or more to taste
• 1 teaspoon sugar 
• 1/2 teaspoon kosher salt 
• 1/4 teaspoon ground cumin 
• Juice of 2 limes 
• 2 cloves garlic, finely chopped 
• 1/2 cup extra-virgin olive oil 
• SALAD
• 1/8 head red cabbage ,finely shredded
• 3/4 lb of jicama, peeled and cut into 1/4 by 2 inch matchsticks
• 1-3 jalapeno chiles,with seeds, stemmed and chopped
• 1/2 red onion,minced (about 1/2 cup)
• 2 haitian mangoes,peeled, pitted and cut into 3/4 inch cubes
• 1 bunch of fresh cilantro, stemmed and chopped
• kosher salt

SALAD
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 !!!
 

INGREDIENTS

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

DRESSING

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

Ingredients 

 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  

 Dressing Recipe

 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

Dressing Instructions 

 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

Salad Instructions

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

• Prep Time: 5 mins
• Cook Time: 10 mins
• Category: Appetizer
• Cuisine: Latin American

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.

• 3 large green plantains
• 2/3 cup oil (approximately)
• Salt

1. Cut the ends off of each plantain, and use a knife to cut through the skin of the plantain, lengthwise, from top to bottom. Try to only to cut through the skin, as you don’t want to slice into the inner portion, which will form the Tostones.
2. Use your fingers to pry open and peel off the tough outer skin. Discard the skin of the plantains.
3. Cut the plantains into pieces, about 1″ thick.
4. Fill a large skillet about a third of the way with oil. Heat over medium-high for a few minutes to warm up the oil.
5. Take one plantain chunk and carefully place it in the oil. If the oil surrounding the plantain begins to bubble a bit, the oil is hot enough. If not, let it heat up for another minute or so, and try again.
6. When the oil is ready, add your plantains to the skillet. Fry them for about 2 minutes on each side, or just long enough to soften them and turn them a light golden color. Remove the fried plantains from the oil and place them on a paper towel to absorb some of the oil.
7. Using a tostonera, mallet, or the bottom of a soup can, flatten each fried plantain piece. I do this by placing one piece at a time on a cutting board and smashing it with the bottom of a big can. Smash them just enough that they flatten out, but don’t try to make them too thin, or they will break apart.
8. Return to now-smashed plantain pieces to the hot oil and fry again. Turn them occasionally, until both sides are a deep golden color. You’ll likely have to work in batches. Don’t overcrowd your pan (ever, no matter what you’re cooking), or it won’t turn out as good as it could have, or it might not turn out at all!
9. Remove the Tostones from the pan of oil, and place them on a paper towel again to absorb some of the oil. Sprinkle generously with salt and serve.

• 1 package white cake mix (regular size)
• 1 can (16 ounces) vanilla frosting
• 1-3/4 cups sweetened shredded coconut, divided
• 2 drops red food coloring
• 2 drops green food coloring
• Assorted jelly beans
• 1 stick black licorice, cut lengthwise into 1/8-inch strips

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
bunny-cutout-cake-template.jpg(155K) 

  INGREDIENTS·

 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 

DIRECTIONS

1. Preheat oven to 350 degrees F. Line 24 muffin tins with paper liners. Prepare cake mix as directed for 24 cupcakes, substituting milk for water and adding vanilla extract to batter. Bake and cool completely as directed. 
2. Spoon 2 cups frosting into a bowl and tint yellow, light blue, pale green or pink with food coloring (or make different colors ).Frost your cupcakes.
3. Spoon a dollop of remaining white frosting onto center of each cupcake for bunny faces. To make ears: Cut each marshmallow in half crosswise with kitchen shears, then cut each piece in half diagonal
4. To  form 2 ears, flattening slightly with your fingers. Press in pink decorating sugar. Stick 2 ears into each of white frosting mounds. 
5. Use pink candies to make noses, blue candies for eyes and chocolate sprinkles 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.   

 LEMON CAKE

INGREDIENTS

1/2 pound (2 sticks) butter 

 3 cups all-purpose flour

 3 cups sugar

1 cup sour cream 

• 1/2 teaspoon baking soda 
• 6 eggs 
• 1 teaspoon lemon extract 
• Lemon rind of one lemon – grated
• 3 tablespoons fresh lemon juice

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.
ICING
· 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 

INGREDIENTS

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

PREPARATION

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 

Preparing

 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.    

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 

• 1 large plantain yellow to mottled yellow-black (ripe)
• 2 tbsp coconut oil or ghee (clarified butter) if you prefer
• Pinch of sea salt or more, to taste

1. Heat your coconut oil in a large non-stick skillet (or seasoned cast iron) over med heat
2. Peel your plantain by cutting off the ends and then scoring the peel twice to make it easy to peel, peel should slip off easily this way
3. Slice plantain so you get med-thick round slices
4. Fry plantains in coconut oil, making sure they don't touch each other. When the bottoms are golden brown, flip to brown the other side.
5. Lightly with the back of a fork or spatula, press down on each one to flatten just a bit. Adjust the heat to avoid burning the second side.
6. Remove from pan and add the salt Eat right away! But maybe wait a sec so you don't burn your mouth like I do every time without fail!