Last day for EASTER recipes!

Italian Easter Pie

2 (9-inch, each) rolled, refrigerated
pie crusts (from 14.1 oz pkg)
3 eggs
1/4 C. grated Parmesan cheese
1/2 tsp. garlic powder
1/4 tsp. black pepper
1 (15 oz) tub ricotta cheese
1/2 C. shredded mozzarella cheese
1/2 C. chopped, cooked ham
1/2 C. chopped genoa salami
1/2 C. chopped pepperoni slices

Preheat oven 325 degrees F.
Unroll 1 pie crust & place in 9″
deep round cake pan, pressing
crust firmly on bottom & up sides
of pan. In large bowl whisk eggs,
Parm. cheese, garlic powder & pepper.
Add ricotta & mozz. cheese; mix well.
Stir in ham, salami & pepperoni until
thoroughly combined – pour into pan.
Cover mixture with remaining 1 pie
crust & pinch edges together to seal –
flute edges. Using a knife, cut four
1 inch slits in top (to vent).
In small bowl whisk egg & water – brush
top of crust with egg wash.
Bake 55-60 minutes until a knife
inserted into center comes out clean &
top is golden brown. Let stand 15
minutes before serving. Serves 6

(recipe: mrfood.com)
———————————-
The Perfect Cream Pie Bars

Dough:

2 C. flour
1/2 C. sugar
4 eggs yolks
1 1/2 sticks butter, room temp,
slightly melted
2 tsp. baking powder
2 tsp. vanilla

Filling:

4 egg whites
2 C. plain Greek yogurt
1/2 C. strawberry yogurt
1 3/4 C. sour cream
1 1/4 C. sugar
5 T. flour (heaping)
zest from 1 lemon
2 tsp. vanilla

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
Dough:
Mix all dough ingredients just
until combined (do not over mix).
Divide in half – spread half on
bottom of prepared dish. Bake
10-15 minutes. Cool slightly.

Filling:
Whisk egg whites until stiff peaks
form. In large bowl mix yogurt with
sour cream, sugar, lemon zest, vanilla
& flour – gently fold in egg whites.
Pour filling onto baked/cooled dough.
Crumble other half of dough over top
of filling. Bake 30 minutes until top
is golden. Cool to room temp;
refrigerate 2 hours. Serve chilled.

(recipe: recipelion.com)
——————————–
3-Bean Salad


2 (15 oz, ea) cans chick peas
2 (15 oz, ea) cans red kidney beans,
drained/rinsed
2 (15 oz, ea) cans cut green beans, drained
1 (4 oz) jar diced pimentos, with juice
2 onions, diced

Dressing:

1 C. cider vinegar
1 C. white sugar
2/3 C. olive oil (or oil of your choice)
1 tsp. minced garlic
1 tsp. salt
1 tsp. black pepper

Place all beans in a colander & rinse
well. In a bowl place sugar, vinegar, oil,
minced garlic salt/pepper – mix well.
Place beans in a large bowl; add chopped
onion & pimentos. Pour dressing over all
& stir well to coat. Cover & refrigerate
several hours (or overnight). NOTE: a
few hours before serving, stir well again &
return to fridge. Will keep at least a week
in fridge.

Poster says: this makes a large bowl –
perfect for a cookout or snacking all
week long. You can easily divide this
recipe in half, if you prefer less.

(recipe: southernplate.com)
—————————
Baked Pimento Cheese Dip
in a Bread Bowl

8 oz. cream cheese, softened
1/2 C. mayonnaise
1 1/2 C. shredded Cheddar cheese
1 (8 oz) jar pimiento peppers, drained
1 tsp. cayenne pepper
kosher salt/ground black pepper
1 round loaf of bread

sliced green onions, for serving
butter crackers, for dipping

Preheat oven 350 degrees F.
In large bowl combine cream
cheese, mayonnaise, Cheddar
cheese, pimiento & cayenne –
mix & season with salt/pepper.
Slice top off of bread; using your
hands, scoop out the bread
insides (reserve), leaving a thin
outer crust. Place bread on a
baking sheet & spoon cheese
mixture into bread bowl. Bake
20 minutes until warmed through
& bubbly. Garnish with green
onions & serve hot.
You can use the scooped out
bread pieces for dippers or
crackers. Serves 6

(recipe: delish.com)
——————————
Crispy Green Beans

1 C. Panko bread crumbs
1/2 C. grated Parmesan cheese
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. cayenne pepper
2 eggs
1 1/2 lb. fresh green beans,
trimmed

Preheat oven 425 degrees F.
Spray a baking spray with nonstick
cooking spray. In a shallow dish
combine bread crumbs, Parm. cheese,
garlic powder, salt & cayenne pepper –
mix well. In another shallow dish whisk
eggs. Coat each green bean in egg, then
coat completely in bread crumb mixture.
Place in a single layer on sheet & spray
with nonstick cooking spray. Bake
12-15 minutes until golden brown &
crispy. Serve immediately.
Serves 6

(recipe: mrfood.com)
——————————
Lemon Garlic Veggies

1 1/2 lb. fresh green beans,
ends trimmed
3 T. butter
2 T. lemon juice
2 cloves garlic, thinly sliced
1 T. capers
1/4 tsp. salt
1/4 tsp. black pepper

In a soup pot place green beans &
cover with water. Bring to boil over
high heat – boil 6-8 minutes until
crisp-tender; drain well.
In same pot over medium heat, melt
butter. Stir in remaining ingredients
including green beans & heat 5 minutes
until heated thorough. Serves 6

(recipe: mrfood.com)
=====================

Hoping all your Easter plans are coming together nicely!

Hugs;

Pammie

Advertisements
Published in: on March 31, 2018 at 9:56 am  Leave a Comment  
Tags: , , , ,

The URI to TrackBack this entry is: https://grammiepammie.wordpress.com/2018/03/31/last-day-for-easter-recipes/trackback/

RSS feed for comments on this post.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: