Italian Ricotta Cheese Cake

The Italian Ricotta Cheese Cake is a classic desert made by many Italian grandmothers and aunts. If you have not had a piece of Italian Ricotta Cheese Cake,then you have to make this and taste it. You will be happy you did.

Ingredients
32 ounces ricotta cheese, drained
1 orange (for 2 teaspoons orange zest/grated rind)
⅓ cup flour
1 cup sugar
6 eggs
1 teaspoon vanilla extract
18 graham crackers (2 packets from a 14 oz box)
1 stick butter

Instructions

Preheat oven to 325 degrees F.
Generously grease a springform pan with butter.
For graham cracker crust, crush graham crackers in food processor until consistency of bread crumbs; stir with melted butter until mixture holds shape when squeezed. If needed, add a little more melted butter.
Firmly press graham cracker “crust” into bottom and along bottom sides of spring form pan; set aside.
Sift together flour and sugar in small mixing bowl.
In medium bowl, stir together ricotta cheese and orange zest. Slowly fold in flour mixture with spatula until well blended and smooth.
Add eggs, one at a time, continuing to blend with spatula. Stir in vanilla extract.
Pour batter into spring form pan and gently smooth top with spatula.
Bake for 55-60 minutes, until cake is firm all the way to top center. Cool completely and refrigerate for 2-3 hours to set.

IRISH CREAM SHAKE

IRISH CREAM SHAKE

 INGREDIENTS

• 1 cup coffee ice cream (or vanilla)
• 
  
• 1 cup almond milk or skim milk
• 
  
• 3 ounces Bailey’s Irish Cream
• 
  
• Chocolate syrup, mini chocolate chips and whipped topping, for garnish

Corned Beef & Cabbage Chowder

This corned beef and cabbage chowder is a delicious way to celebrate St. Patrick's Day! It's a creamy chowder with Irish Dubliner cheese to top it off!

Ingredients

• 1 tbsp olive oil
• 1 large onion, chopped
• 3 medium carrots, diced
• 3 cups of potatoes, peeled and cut into ½" cubes
• 1 tsp salt
• 26 oz. beef broth
• ¼ cup butter
• ¼ cup flour
• 2 cups milk
• 3 cups of cooked corned beef, diced
• salt and pepper to taste
• 1 to 2 cups of Dubliner cheese, shredded
• ¼ of a head of cabbage, shredded

 

Instructions

1. heat oil in a large pot over medium heat
2. add onion, carrots and potatoes to the pot and stir
3. season with the salt
4. pour in the beef broth, cover and bring to a simmer
5. in a small saucepan melt the butter over medium heat
6. whisk in flour and keep stirring for 1 minute to cook the flour
7. stir in milk and cook over low to medium heat, stir frequently until thick and creamy
8. stir the milk mixture into the broth
9. add in the corned beef and allow to simmer for 15 minutes
10. stir in the cheese and cabbage and cover allowing the cabbage to cook for 3 to 5 minutes (be sure not to over cook the cabbage)
11. enjoy!

Orange Cauliflower (Vegetarians Orange Chicken)

So, enjoy homemade take-out food with this recipe for 

Orange Cauliflower 

ORANGE CAULIFLOWER – A VEGETARIAN’S ORANGE CHICKEN

Ingredients

• 1 medium sized cauliflower broken into florets (made approx. 3 cups)
• 1/2 cup diced bell peppers (Mixed colors)
• 1/3 cup + 2 tbsp corn starch
• 1/2 cup all-purpose flour (maida)
• 1/4 to 1/2 cup water (to make a batter)
• Oil for frying + 1 tbsp
• 2 cloves garlic, minced
• 1/4 teaspoon ground ginger
• 1 tablespoon orange zest
• 3/4 cup vegetable broth
• 1/2 cup freshly squeezed orange juice
• 2 tsp soy sauce
• 2 tbsp sugar
• 1 tsp Sriracha (Or any other red chili paste/sauce)
• 1/4 teaspoon crushed black pepper
• Salt to taste
• 1/2 teaspoon sesame seeds
• 2 tbsp green onion, thinly sliced

Directions

1. Heat oil for frying
2. In another pan, heat half tbsp. oil and add the diced peppers. Sauté them for a min or 2 until they turn golden. Make sure that you are not overcooking the peppers. Set aside once they are done.
3. Mix the corn starch and all-purpose flour with a pinch of salt and water to make a thick batter.
4. The batter should be thick enough to coat the cauliflower florets evenly.
5. Dip each cauliflower floret into the batter and add them into hot oil for frying.
6. Fry them in batches so as to not overcrowd the pan.
7. Once the batter covering the florets turns crisp, drain them out of the oil and place them on paper towels.
8. Once you are done frying all the florets, you have to keep them crisp until you are ready to toss them in the sauce. You can do this either by keeping them warm in a pre-heated oven or re-frying them in hot oil for just a min before adding them into the sauce.
9. For the sauce, heat 1/2 tbsp oil in the pan you roasted the peppers in. Add minced ginger and garlic.
10. Sauté them for a min until they turn golden. Add the orange zest in.
11. Add the broth, orange juice, sriracha, soy sauce, sugar and mix well.
12. Meanwhile, mix 2 tbsp of corn starch in water to make a thin paste.
13. Once the broth-orange mixture begins to boil, lower the heat. Add the crushed black pepper and salt (if required only)
14. Add the corn starch paste into the boiling mixture in a slow steady stream. Make sure you are constantly stirring the simmering mixture with your other hand while adding the corn flour paste.
15. Once the mixture thickens, toss in the fried cauliflower and the sautéed bell peppers.
16. Mix well and increase the heat up a notch. Heat for a min or 2.
17. Transfer it to a serving dish and garnish with sesame seeds and sliced green onions.

My Take:

If the oranges you have used are too sweet, add about 2 tbsp white vinegar into the sauce while the mixture is boiling.

If the oranges you have used are too sour, add a little more sugar to suit your taste.

Use a minimum amount of salt and only if required.

Yummily Yours'

Spinach and Cheddar Frittata

Dish Size:

 

9" Pie Dish

438

You can substitute egg whites for all the eggs to cut back on fat and calories. If assembling frittata one day ahead, cover and refrigerate overnight. In the morning, remove from refrigerator, uncover and bring to room temperature before baking. Or, remove from refrigerator, uncover and place in cold oven; turn oven on and allow baker and oven to pre-heat together.

This Spinach and Cheddar Frittata is super easy to put together but looks like a million dollars! I like to make it ahead and serve it at a weekend brunch along with fresh fruit and a colorful salad. It's always a big hit! - 

 

Ingredients

• 2 tablespoons unsalted butter
• 1/2 medium red onion, finely diced
• 12 large eggs
• 1/4 cup half-and-half
• 1 1/2 cups shredded sharp Cheddar cheese
• Pinch salt and pepper
• 1 1/2 cups fresh baby spinach
• 20 grape tomatoes, halved

Directions

1. Preheat oven to 400 degrees.
2. Add butter to a large skillet and cook onions over medium-high heat until golden, about 5 minutes.
3. In a large bowl, whisk eggs, half-and-half, cheese, salt and pepper.
4. Add onions, spinach and tomatoes to egg mixture and pour into a greased 9"  pie dish.
5. Bake until egg is just set, 20-25 minutes. 

Chocolate Twinkie Cake

Chocolate Twinkie Cake
1 box cake mix (our cake mix is Fantastic)
1 can frosting (our frosting mixes work well with this)
filling:
5 tablespoons flour
1 cup milk
1/4 tsp salt
1 teaspoon vanilla
1 cup granulated sugar
1/2 cup shortening
1/2 cup margarine
1/2 tsp salt
bake cake according to package directions. when cake is completely cooled, turn cake out of pan onto a large plate or platter. (i usually use a cutting board). if the cake is really moist, put the cake in the freezer for a couple minutes and it should pop right out!
cut the thickness of the cake in half with a large knife or cake leveler. using a second plate, remove the top of the cake and set aside. flip the bottom half of the cake back into the cake pan. for this part, you can make the cake all fancy and do multiple layers if you want to. it's all about what you want
In a medium saucepan cook 5 T flour, 1 c milk, 1/4 tsp salt until thick. when i say thick, i mean kind of like a thin gravy. When it is too thick it doesn't beat up as nicely in the end. Remove from heat and add 1 tsp vanilla. Let cool completely. I usually put it in the refrigerator to cool while I do the next step.
In a medium bowl, cream together 1 c granulated sugar, 1/2 c crisco, 1/2 c margarine and 1/2 tsp salt.
When the "gravy" is cooled completely, add it to the bowl of creamed ingredients and beat for 10 minutes. It should be fluffy and the consistency of twinkie filling.
this recipe makes around 2 cups of fluff. It would be enough to have a 1/2 inch of filling in a 9x13 cake.
spread the cream filling on the bottom cake layer, leave 1/4 inch of space around the outside of the cake. the cream will spread out when the top layer is put back on.
carefully flip the top layer back onto the cake. frost as you normally would. if you are going to do a cake with multiple layers, i would recommend putting the cake in the freezer so the twinkie filling sets up and does not mix with the frosting if it squeezes out of the sides.
another note - the cake doesn't need to be refrigerated. it keeps fine for the normal lifespan of a cake
enjoy!

Baked Spaghetti Casserole

Save this one to your list of recipes to bake and take to a school function, sports banquet, or potluck. I can pretty much guarantee you’ll be asked for the recipe and possibly hugged and kissed a couple of times.

Baked Spaghetti Casserole

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 60 minutes

Yield: 6 servings

Ingredients:

• 12 ounces spaghetti
• 1 egg, lightly beaten
• 1 cup part-skim ricotta cheese
• 1 pound lean ground beef
• 1/2 cup diced white or yellow onion
• 1 teaspoon minced garlic
• 1 (24 ounce) jar marinara sauce (meatless)
• 1/2 cup water
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt, or to taste
• 3 tablespoons chopped fresh Italian parsley (optional)
• 8 ounces fresh mozzarella cheese, shredded
• 1 cup grated or shaved Parmesan cheese

 

Instructions:

Preheat oven to 350 degrees.

Prepare spaghetti according to package directions; cooking about 2 minutes shy of recommended time.

Meanwhile, cook ground beef in a large skillet, breaking it up with spoon as it cooks. When no pink remains, drain off grease. Return the pan to the heat and add onion and garlic. Cook and stir till veggies have softened. Add marinara sauce, 1/2 cup water, Italian seasoning, and salt to taste. Allow sauce to simmer for about 10 minutes.

While sauce simmers, drain cooked spaghetti well. Add ricotta and combine till all of the pasta is coated. Add lightly beaten egg and stir to combine.

Layer half the spaghetti mixture in a 13" x 9" casserole dish. Top with half the meat sauce, and half the mozzarella and Parmesan. Repeat layers with remaining ingredients.

Coat the underside of a piece of foil with non-stick cooking spray and cover the dish, coated side down. Bake at 350 degrees for 30 minutes. Remove foil and bake another 5 to 10 minutes till bubbly.