Traditional Italian Easter Pie

This pie, which is traditionally served after an Easter Sunday feast, can also be enjoyed for breakfast, lunch, or dessert! Check out this delectable recipe and try it for yourselves.

 

Ingredients

3/4 cup powdered sugar, plus extra for garnish

3 large eggs

2 teaspoons pure vanilla extract

1 tablespoon orange zest

1 (15-ounce) container of whole milk ricotta cheese

1/2 cup cooked short-grained rice

1/3 cup toasted pine nuts

6 sheets fresh phyllo sheets or frozen, thawed

3/4 stick (3 ounces) of unsalted butter, melted

 

In a food processor, combine 3/4 cup powdered sugar, eggs, vanilla, orange zest, and ricotta until smooth. Combine the rice and pine nuts in a mixing bowl. Set aside the ricotta mixture. Preheat the oven to 375 degrees Fahrenheit. Butter a 9-inch glass pie dish lightly. 1 phyllo sheet should be placed over the bottom and up the sides of the dish, allowing it to hang over the sides. Melted butter should be brushed over the phyllo. Place a second sheet of phyllo dough on top, laying it opposite to the first. Continue layering the remaining phyllo sheets, alternating between layers and buttering each one. Fill the dish with the ricotta mixture. Gently fold the overhanging phyllo dough over the top of the filling to completely enclose it. Brush the entire surface with melted butter.

 

Cook for 35 minutes until the phyllo is golden brown and the filling is set. Place the pan on a cooling rack to cool completely. Sprinkle powdered sugar on top of the pie and serve.

 

 

Easy Hawaiian French Bread Pizza

  

                              

It only takes a few minutes to prepare and 10 minutes to bake this Quick and Easy Hawaiian French Bread Pizza.

 

1 loaf French Bread, sliced in half lengthwise

½ cup heavy cream

½ cup barbecue sauce

4 cups shredded mozzarella cheese or cheese blend

½ cup cooked ham, thick slices or cubed

½ cup pineapple, chunks or diced

½ teaspoon Italian seasoning

 

Set the oven to 400°F.

Set up both bread portions and cut sides on a baking sheet lined with foil.

In a small container, combine the heavy cream and the BBQ sauce until well combined, then spread evenly over the bread halves.

Shredded cheese should be sprinkled on both halves.

Place the pineapple and ham on top of the cheese.

Bake for 10 minutes, or until the cheese melts and is bubbly. (You can also broil for about 5 minutes for a crisper crust)

Take out from the oven and slice

Appy of Bacon wrapped shrimp

  

Bacon-wrapped shrimp are baked with brown sugar for a sweet and savory appetizer! This recipe is extremely quick and simple to prepare.

 

1 lb shrimp about 20 cleaned, peeled, and deveined

7 thick pieces of bacon cut into thirds

4 tablespoons salted butter melted

1/4 cup brown sugar

1/2 tablespoon chipotle powder

 

Line the surface of a baking sheet with aluminum foil. Preheat the oven to 400 degrees Fahrenheit.

Wrap each shrimp with a third of a slice of bacon and secure with a toothpick. Place them on a baking sheet.

1 pound shrimp, 7 thick slices bacon

 

Melted butter, brown sugar, and chipotle powder should all be combined.

4 tbsp salted butter, 1/4 cup brown sugar, 1/2 tsp chipotle powder

 

Apply about two-thirds of the butter mixture over each shrimp. Set aside any leftover butter mixture.

15 minutes in the oven. Remove the shrimp from the oven and set the broiler to high.

Brush the remaining butter mixture over each shrimp one more time. (stir before brushing).

 

Broil for 1-2 minutes, or until the mixture is bubbly.

Fab wings for dinner tonight Spicy Maple

 I've never had a sweet and spicy flavor combination like this before.

 

1/4 cup real maple syrup or honey

 

1/4 cup raspberry jalapeño sauce or chili sauce

 

2 tablespoons fresh chives, chopped

 

1 tablespoon low-sodium soy sauce

 

1/2 teaspoon ground mustard

 

1/4 teaspoon cayenne pepper

 

10 chicken wings, uncut

 

Preheat the oven to 375°F. In a small mixing bowl, combine all ingredients except the chicken; set aside.

Cut each wing at the joint on a poultry cutting board. Wing tips and excess skin should be removed and discarded.

Place the wings on a 15 x 10 x 1-inch baking pan. Pour mixture over wings, turn over, and coat evenly with a brush.

After 30 minutes, turn the wings over and brush with sauce. Bake for 15 to 25 minutes more, or until the juice of the chicken is clear when its thickest region is cut to the bone. Serve the chicken with the sauce.