ITALIAN CANNOLI RECIPE

1 1/2 lbs. ricotta cheese
1 1/2 c. sugar
1/4 c. semisweet chocolate pieces
1/8 tsp. pure powdered vanilla
1/8 tsp. cinnamon
Cannoli shells, buy ready made from Italian pastry shop.
The better quality of ingredients the better these are! I always use good chocolate, cinnamon and vanilla.

In large bowl, with portable electric mixer, beat cheese for one minute. Beat in sugar, 1 minute. Mix in chocolate, vanilla and cinnamon. Refrigerate, covered, 2 hours. With teaspoon, fill shells with ricotta and serve. Approximately 10 cannoli shells.

I have received more email asking for this recipe & it has surprised me! I didn’t even know what a cannoli was until I married into my Italian family. Enjoy!

ITALIAN FRUIT SALAD

1/2 lb. pasta shells
1 c. canned fruit cocktail
1 c. diced apples
1 c. diced celery
1/2 c. chopped nuts - any
1 c. canned fruit cocktail
1 c. mayonnaise
1 bag or head of you favorite lettuce chopped.

Cook sea shells until tender; drain and run cold water to chill. Combine fruit cocktail, apples, celery, and nuts. Then mix with sea shells. Add mayonnaise; mix well.
Serve over lettuce.

Perfect dish for Spring!

EASY TOMATO, BASIL, AND MOZZARELLA SALAD RECIPE

1 lb. lg., red, very ripe tomatoes (2-3 tomatoes)
2 oz. shredded Mozzarella cheese
8 leaves fresh basil
2 tsp. olive oil

Slice tomatoes crosswise into 1/2 inch thick slices. Arrange 2-3 slices on each salad plate. Sprinkle Mozzarella on top of each tomato. Cut fresh basil leaves into strips and top each tomato with basil. Drizzle olive oil over the tops and add a dash of pepper. Enjoy!

BALSAMIC AND BASIL VINAIGRETTE DRESSING RECIPE

1/8 ounce Basil, Freshly minced
3/4 teaspoon Garlic, Freshly minced
1/2 tablespoon each Salt & Pepper
1 ½ teaspoon Honey
1/2 teaspoon Dijon mustard
1/2 cup Balsamic vinegar
1 cup Olive oil

In a blender or food processor, thoroughly blend all ingredients except for the olive oil.
Add in the olive oil once all other ingredients are blended.

ROASTED GARLIC LAMB LEG WITH ROSEMARY - Beautiful Easter Dinner

1 leg of lamb, bone-in
2 heads garlic, halved
3 tablespoons olive oil
salt and pepper, to taste
2 tablespoons Rosemary, chopped
3 pounds small red potatoes, halved
grilled asparagus or preferred vegetable

Preheat the oven to 350°F.
Cut off the tips of the heads of garlic and brush the cut sides with 1 tablespoon of the olive oil. Set garlic cut-side down on a sheet pan and roast until it is soft to the touch, about 30 minutes. Let garlic cool for 5 minutes, then squeeze the roasted cloves out of the garlic and into a bowl. Mash with a fork and spread over the top of the lamb (see tip).

Meanwhile, place the lamb in a large roasting pan and season with salt, pepper and half of the rosemary. Allow to stand at room temperature for 30 minutes to an hour. Place the potatoes in an oven-proof dish and toss with the remaining oil and rosemary. Set aside.

Roast lamb for about 1 hour 40 minutes, until it registers 130-135°F on a meat thermometer for a medium-rare roast, or until the juices run clear when a sharp knife or skewer is inserted in the thickest part of the meat.

When the lamb has been roasting for 40 or 50 minutes, place the potatoes in the oven and bake until well browned and tender.

Transfer the lamb to a warm platter and let rest for 15 minutes. (It will continue to cook as it rests.) Carve and serve with the potatoes and asparagus.

EASTER HAM PIE RECIPE

The Filling:
2 lbs lean ham
1/2 stick of pepperoni or 1 lb pre sliced
1/2 lb salami
1/2 pound provolone
1/2 pound sharp cheese
1 quart of ricotta
1/4 tsp basil
1/4 cup diced onion
1/2 cup of grated Romano cheese
4 eggs
The Crust:
8 eggs
1 cup olive oil
salt
1 cup milk
6 cups flour

Dice all meats and chunk cheeses into small pieces, dice onion - set aside. Beat Eggs, Ricotta,Romano cheese and basil until smooth. Mix ingredients by hand into ricotta mixture.
Beat eggs for 1 minute and add oil, salt and milk. Add flour, 1 cup at a time, and mix with spoon until dough is stiff. (
Flour board and knead until smooth. Roll dough thin and put in greased 8 inch cake pans.

Slit top of crust. Bake at 325°F for 1 to 1 1/2 hours.

MAKE AHEAD ITALIAN EASTER BREAKFAST CASSEROLE

Make this ahead of time for a no hassle easter, delicious easter breakfast!

1 lb. sausage
1 med. onion, diced
1 cup sour cream
6 oz. seasoned croutons
12 eggs
2 c. milk
12 oz. shredded Cheddar cheese
¼ tsp Italian seasoning
¼ tsp basil

Brown sausage with onion. Drain well. Mix sour cream with sausage and onion mixture. Place seasoned croutons in 9x13 inch pan. Sprinkle meat over croutons.
Beat 12 eggs with 2 cups milk and pour over meat. Top with 12 oz. cheese. Cover and refrigerate overnight. Bake for 1 hour at 350 degrees.



We have EASTER COLORING AND PRINTABLES Here

ITALIAN EASTER BREAD

3 cups all-purpose flour
1/4 cup sugar
1 pkg. active dry yeast
1 tsp. salt
2/3 cup room temp milk
2 tbsp. butter, softened
7 eggs
1/2 cup mixed candied fruit, chopped
1/3 cup blanched almonds, chopped
3/4 tsp. anise seed
olive oil

Combine 1 cup flour, sugar, yeast and salt in a large mixing bowl. Pour in milk and softened butter. Beat for 2 minutes on medium speed with an electric mixer.
Stir in 2 eggs and 1/2 cup flour.
Mix 2 minutes on high speed.
Hand mix in mixture fruit, nuts and anise seed mixing well.

Stir in enough of the remaining flour to form soft dough.

Turn dough out onto a lightly floured surface.
Knead until dough is smooth and elastic, about 6-8 min.
Can use an electric mixer's dough hook for 5 minutes but be sure to finish by hand for approx. 1 min.

Place in a bowl greased with olive oil; turn once so that dough is lightly coated in oil.

Cover with a damp cloth and let rise in a warm place, until dough has doubled in size, about 1 hr.

Punch dough down. Divide in half; roll each piece into a 24 inch rope approx. . Loosely twist ropes together; place on a greased baking sheet and form into a circle.

Pinch rope ends together. Gently split ropes and tuck eggs into openings. Cover and let rise until doubled, about 30 minutes.

Bake at 350°F for 30-35 minutes or until golden brown.
Remove from pan. Brush top of bread with butter.

Cool on rack.

EASY BREAKFAST PIZZA RECIPE

1 (8 oz.) tube crescent rolls
1 lb. breakfast sausage
1 (4 oz.) mushrooms
1/2 c. chopped onion
1/2 c. chopped green pepper
5 eggs, well beaten
Mozzarella cheese
Cheddar cheese

Grease 12 inch pizza pan. Lay crescent rolls with points toward center in pan. Hand press out to cover pan.
Brown sausage and drain excess grease.
Mix sausage, mushrooms, onion and green pepper and lay mixed over the rolls
Pour eggs over top.
Top with cheese. Bake at 450 degrees for 20 minutes.

EASY CORNED BEEF AND CABBAGE RECIPE

2 lbs. cabbage
6-8 medium potatoes
8 - 10 carrots ( not baby carrots)
3 cans Libby's corned beef

Remove core from cabbage and cut into quarters .Place cut cabbage in large pot and cover with water.
Peel potatoes, quarter , peel carrots and cut into approx. 4” pieces. Add potatoes and carrots to cabbage and water.
Bring to boil. Cover; reduce heat and simmer 30-45 minutes.
Lay corned beef on top on cooked vegetables. Use liquid from veggies to baste the corned beef. Cook another 15 minutes while basting frequently.

Yum!!!
We have St. Patricks Day Coloring and Printables Pages HERE

St. Patricks Day Cookies BAILEY'S IRISH CREAM CHOCOLATE CHIP

BAILEY'S IRISH CREAM CHOCOLATE CHIP
COOKIES

1/2 c. butter
1/2 c. sugar
1/2 c. brown sugar
1 egg

1 tsp. vanilla
1/2 c. Bailey's Irish cream
2 1/4 c. cake flour
1/2 tsp. baking soda
1/2 tsp. salt

1 (6 oz.) pkg. semi-sweet chocolate chips
3/4 c. coconut
1/2 c. chopped pecans or chopped walnuts

Cream butter, sugars and egg until fluffy. Add vanilla and Bailey's Irish cream.
Mix all dry ingredients and slowly mix into creamed mixture. Add coconut, nuts and chocolate chips last.
Drop onto ungreased baking sheets. Bake at 375 degrees for 8-10 minutes. Cool and serve.

Happy St. Patricks Day!

ST. PATRICK'S DAY PISTACHIO CAKE

ST. PATRICK'S DAY CAKE

1 pkg. white cake mix
1 pkg. pistachio instant pudding mix (3 3/4 oz.)
4 eggs
1 c. vegetable oil
1 c. 7-Up or club soda

Combine all ingredients above in a large mixing bowl. Beat for 3 to 4 minutes.
Pour into greased and floured 9 x 13 inch baking pan.
Bake in 350 degree oven 30 to 35 minutes or until knife inserted comes out clean.

FROSTING:
1 1/2 c. milk
1 (8 oz.) carton Cool Whip
1 pkg. pistachio instant pudding mix (3 3/4 oz.)


Combine pudding mix and milk. Beat for 2 minutes.
Mix in Cool Whip.
Frost cooled cake.
Chill until ready to serve.

Not exactly Italian but timely and one of our St. Patricks Day Favorites!

We have St. Patricks Day Coloring and Printables here