Italian Ricotta Easter Pie and Recipe!

Here is the recipe for the Italian Ricotta Easter Pie.  I doubled this to make one big pie.  I used a spring form pan but you can use a glass pie dish as well.

2 pounds of ricotta cheese (part skim or whole milk doesn’t matter)

6 eggs

the rind of a large lemon or regular sized orange (this is not precise measurement whatever size you have is fine)

1 shot glass full of whiskey (any will do)

2 tablespoons of flour

1/2 to 3/4 cup of sugar (I use 1/2 I think it comes way too sweet with 3/4 of a cup but that is up to your taste)

Mix well, place in a heavily greased (I used butter but you can use oil if you wish) spring form pan.

Bake for 1 hour at 350 or 325 if you are using a glass pie plate.  The center should be firm and when you insert a toothpick it should be clean.

After about 15 minutes out of the oven release the spring form pan.  Let it cool completely before you try to remove it.

PS – if you don’t have a spring form pan don’t sweat it I’ve made this in disposable tin pans many times.  

 

Matt’s Pumpkin Cake Recipe!

As promised here is the Pumpkin Cake recipe I made today.  It’s so easy and it comes out wonderful each time.  It’s one of these recipes that you just can’t screw up.

First let me say we always make it in a disposable tin.  Not only is it more convenient but I feel it cooks more evenly.

You will need the following:

1- 16 ounce can of pumpkin puree

1 – 13 ounce can of evaporated milk

2 – teaspoons of pumpkin pie spice (you can substitute this if you don’t have it in the house with 1 teaspoon of cinnamon and 1 teaspoon of nutmeg)

4 – eggs

1 and 1/2 cups of dark brown sugar (I have cut this to 1 and 1/4 cups and it tastes just fine buy you be the judge)

1 box yellow cake mix (any brand will do, 18.5 ounces)

1 cup of melted butter

1 cup of chopped pecans

1 – teaspoon of vanilla (don’t worry if you don’t have this it won’t affect the taste that much I have forgotten to put it on occasion)

Put the butter in a microwavable dish or cup and melt it slowly. Put aside.

Mix together in a mixing bowl (we do it by hand no need to dirty your mixer) pumpkin, evaporated milk, spices, eggs and sugar.  Pour into your tin. Sprinkle boxed cake mix over liquid ingredients, then melted butter, then pecans.

Preheat you oven at 350 degrees.

When it reaches temperature place it on a baking sheet (because the till is flexible you don’t want a mess on the floor before you even get it into the oven) and bake for 65 minutes.  Cake should be firm on the top by the bottom is like a pumpkin custard.  As it cools it will get firm.

Serve alone or with ice cream.  It’s delicious!

Enjoy and let me know how you like it.

 

Power Pressure Cooker to the rescue!

What do you do when you can’t get out to the market and you have limited ingredients available in your pantry/freezer – you make up a recipe and use your #PowerPressureCookerXL.

I cannot tell you how many times this amazing appliance has saved me from take out food.  If you are going to invest in one appliance this year it should be a Power Pressure Cooker XL.

 

This is what I had to work with:

(1) box of dry pasta

(1) 2 lb bag of frozen shrimp

(1) 7 ounce container of pesto

(1) cup of white wine

(3) cups of chicken stock

(1) 1/4 stick of butter

 

I combined all the ingredients in the Power Pressure Cooker XL – put it on “rice/risotto” function button for 12 minutes top with graded Pecorino Romano cheese and you’ve got a delicious meal. My family loved it!

pastashrimp2 pastashripm1

Grandmom Philomena’s Marinara Sauce Recipe and Instructional Video

I know I have been promising this for a long time and I have finally gotten the time to do it for you all. This is my grandmom Philomena’s Marinara Sauce recipe and instructional video.

This is your basic marinara sauce recipe nothing special but I guarantee you if you follow my instructions and make this one time you will never  buy the bottled sauce again.

This can be used for pasta, making pizza, or you can make a variety of dishes with this sauce.  Anything that calls for a tomato sauce you can substitute with this sauce. Make a huge batch and freeze it like I do.  It is great for nights when you are running late and don’t have time to prepare a meal for your family.

I hope you enjoy it.  Any feedback you can post below this blog post.

Delicious Pasta and Shrimp Recipe!

dinner

 

What do you do when all you have is a pound of shrimp and some dry pasta in the house and you have to make dinner? You go to the internet and find a recipe. OMG this is so delicious you have to try it. I didn’t have fresh tomatoes so I substituted sun dried and it is just as delicious. Check out out.

Not my recipe I found it on the internet!  Bravo to the person who invented this.

Ingredients

  • 1/2 pound spaghetti – as you can see I substituted Ziti
  • 4 tablespoons butter, divided
  • 2 shallots, minced
  • 1 cup diced mushrooms
  • 1 cup grape tomatoes, quartered
  • 2 cloves garlic, minced
  • salt and ground black pepper to taste
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1/4 cup white wine
  • 2 tablespoons fresh lemon juice
  • 2 cups torn fresh spinach leaves
  • 1/2 cup half-and-half cream
  • 1/4 cup shredded Parmesan cheese

Directions

  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the spaghetti, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 12 minutes. Drain; toss with 2 tablespoons of the butter.
  2. Melt the remaining 2 tablespoons butter in a large skillet over medium heat, and cook and stir the shallots and mushrooms until the mushrooms are tender, about 5 minutes. Stir in the grape tomatoes and garlic, season with salt and pepper, and cook and stir until tomatoes are heated through, about 3 minutes. Add the shrimp, and cook until the shrimp just begins to turn pink, stirring occasionally.
  3. Stir in the white wine and lemon juice, reduce the heat to medium-low, and simmer until shrimp are opaque, about 5 minutes. Stir in the spinach; once spinach has wilted, stir in the half-and-half and Parmesan cheese. Simmer until all ingredients are heated through and the sauce is slightly thickened, about 5 minutes. Serve over the cooked spaghetti.

 

Spinach Ricotta Pie Recipe

Recipe: Spinach Ricotta Pie

As promised here is my recipe for Spinach Ricotta Pie – enjoy!

INGREDIENTS:

3 tablespoons butter
1 medium onion, chopped
1 10 ounce package frozen spinach, thawed (squeeze the excess water out with a paper towel)
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon ground fresh nutmeg (I usually omit this, but it’s up to you)
1 15 ounce container of ricotta cheese (either whole milk or part skim will work)
8 ounce package of mozzarella, grated (whole milk or part skim will work)
1 cup grated Parmesan cheese (Romano will work just as well)

INSTRUCTIONS:

(Important tip before you begin: Drain the ricotta in a wire colander over a bowl to get the excess water out or it will not cook properly.)

Melt the butter in large skillet over medium heat. Add onion and sauté until tender, about 8 minutes. Mix in spinach, salt, pepper and nutmeg (optional). Sauté until all liquid from the spinach evaporates, about 3 minutes.

Combine ricotta, mozzarella and parmesan cheese in a large bowl. Mix in eggs. Add spinach mixture, blend well.

Spoon mixture into a pie dish, bake until filling is set in the center and brown on top, about 40 minutes (depending on your oven – could need more time).

Let stand 10 minutes, cut into wedges and serve.

This is a great breakfast meal as well!

Christmas Pretzels – save this recipe!

Be sure to save this so you will have it for Christmas! 

Christmas Pretzels 

You will need: Small Pretzels, Hershey’s Kisses (unwrapped) M&M’s candies in red and green.

Directions: Top each pretzel with a Hershey’s Kiss, and place in a preheated 200ºF oven for 10 minutes. Remove and immediately press an M&M into the top of each kiss. Let cool completely!