Fruit Platter with Dip

This is the perfect Mother's Day contribution for you.  I made this for Easter and had no idea a dip for fruit would be this good.  Just chose your favorite fruit or whatever looks good at the market, cut in to small pieces.  I used:

1 Pineapple
4 Kiwis
Green Grapes
Strawberries
1 Small Watermelon

Dip:
1 pkg cream cheese, softened
1 cup powdered sugar
1/4 cup sugar
1 carton cool whip
1 lemon, zested and juiced
pineapple juice

• Whip together cream cheese and powdered sugar.
• Add sugar, cool whip, lemon juice and zest and mix until whipped.
• Add pineapple juice until it is at your desired consistency...I added about a cup to mine and the consistency was like a yogurt.
• Sooooo good!

who woulda thought....

...A Savory dish using a store bought pie crust would be so good.

Italian Wedges

1 rolled pie crust, softened
1/2 cup Italian style bread crumbs
1/3 cup fresh basil, chopped
1/3 cup fresh Romano cheese, grated
1/4 tea salt
1/4 tea pepper
1 cup whole milk ricotta cheese
1/4 cup olive oil, divided
1/2 cup grape tomatoes, halved
Garnish: Basil

• Heat oven to 400.  Remove pie crust from pouch; place flat on a ungreased cookie sheet.  With rolling pin, roll in to a 12" round
• Mix bread crumbs, basil, cheese, salt, pepper, ricotta and 3 tbls of oil.  Gently stir in tomatos.
• Spoon and spread mixture over the pie crust leaving 3 inches around the edge.
• Fold edges over the filling.
• Drizzle with the remaining oil and sprinkle with sea salt
• Bake 25-35 minutes.
• Top with basil.
• Cool for 15 minutes.
• Enjoy!

Strawberry Cream Pie

This dessert is easy and oh so good.  If your in charge of bringing the dessert this Easter make this, or call me and I will make if for you, and it will be a hit for sure.

Strawberry Cream Pie
about 20 min
Serves 8

1 cup milk chocolate chips, divided
1 pkg of graham crackers
4 tbls. butter, melted
1 pkg (8oz) cream cheese, softened
1/2 cup of sugar
1/2 cup sour cream
1 tsp. vanilla extract
1 carton cool whip
2 cups fresh strawberries, halved

• In a food processor crush crackers until fine.  Then add the melted butter and pulse until well combined.  Distribute on to a pie plate press onto the bottom and up the sides of an ungreased 9-in. pie plate.  Refrigerate for 15 minutes.
• Meanwhile, in a microwave, melt 3/4 of the chocolate chips; stir until smooth.  This should only take about a minute.  Spoon melted chocolate over the pie crust to make a thin layer.
• In a bowl cream together cream cheese, sugar, sour cream and vanilla until smooth.  Fold in cool whip.  Spoon on to crust.  Refrigerate for one hour.
• Arrange strawberries over pie.
• Melt the remaining chocolate chips and drizzle over strawberries.  Refrigerate until chilled.
• Enjoy!

My Parents Favorite!

Chicken Carbonara

2 teaspoons olive oil
4 ounces thinly sliced pancetta, chopped
4 cloves garlic, minced

2 1/2 cups whipping cream
1 cup freshly grated Parmesan
8 large egg yolks
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
Salt
1 pound spaghetti
4 cups coarsely shredded chicken (from 1 roasted chicken)
Freshly ground black pepper
1 tablespoon finely grated lemon peel

Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly.
In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.

Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need). Transfer the pasta to a large wide serving bowl. Sprinkle lemon zest over, and serve.

Best Appitizer Ever!

We had this delicious combination for the first time at Lucca's downtown and I have since put my own spin on it.  So good we consume it once a week!

Mascarpone Bruschetta

1 cup cherry tomatoes, halved

1 cup fresh basil chopped
2 cloves of garlic, whole
1/2 sourdough baguette, sliced
1/2 cup mascarpone cheese
4 tbs olive oil, divided
2 tbs balsamic vinegar
Parmesan cheese
salt and pepper

• Prepare tomatoes and basil; add to a bowl.  Mix in 3 tablespoons of the oil and all the vinegar.  Add salt and pepper to taste.  Toss and set aside.
• Slice bread and toast in the oven until light browned.  About, 8 minutes on a 350 degree oven.
• Rub garlic on one side of the toasted bread.
• Drizzle oil over the other side of bread.  On the same side spread layer of mascarpone.
• Top cheese side of bread with spoonfuls of tomato mixture.
• Shave fresh parm over each piece.
• Enjoy!

Easy Italian Herb Focaccia

On a pasta or steak night I don't even buy bread anymore.  I just have these ingredients on hand, its so easy, cheap and way better then store bought bread.  Plus, you get the bragging rights having made your own bread and all!

Easy Italian Herb Focaccia
Serves 8

3 1/4 All-Purpose Flour

1 envelope RapidRise Yeast

1 Tbls sugar

1 Tsp salt

1/2 cup extra virgin olive oil, divided

1 2/3 cup very warm water

3 tbls shredded Parmesan cheese

2 Tbls Italian Herb Seasoning Mix

• Mix flour, undissolved yeast, sugar and salt in a large bowl.
• Add 2 tbls of oil, add water, stir until well mixed.
• Spread dough on to a greased 13X9-inch pan, cover.
• Let rise until doubled in size, about 30 min.
• Poke multiple holes in dough using the end of a wooded spoon.
• Drizzle remaining olive oil over dough; sprinkle seasoning and Parmesan. Cover
• Let rise for another 15min, while oven preheats to 375 degrees F.
• Bake 30-35 min until lightly browned.
• Cool slightly.  Serve. 
• If desired, serve with additional oil for dipping!  Enjoy!

Banana Cream Pie

This is such a easy and yummy pie!  I bet you have most of these ingredients in your pantry as well.  So don't toss out your very ripe bananas....make a pie!

Banana Cream Pie
Serves 8

3/4 cup white sugar
1/3 cup of all purpose flour
1/4 tsp salt
2 cups of milk
3 egg yolks beaten
2 tbls butter
2 tsp vanilla extract, divided
1 pie crust baked, and cooled, I like this recipe it freezes nicely too: http://simplyrecipes.com/recipes/perfect_pie_crust/
4 bananas sliced
1/2 cup of heavy whipping cream
3 tbls powdered sugar

• Preheat oven to 350

Pudding:

• In a sauce pan add sugar, flour and salt.
• Add milk slowly, stirring gently.  Cook over medium heat stirring constantly until bubbly.  Keep stirring and cook for 2 more minutes, then remove from heat.
• Temper eggs with mixture.
• Add eggs to the rest of the mixture.  Cook 2 more minutes on medium heat.  Keep stirring. 
• Remove from heat and add the butter and 1 1/4 tsp vanilla, stir until smooth.
• Slice bananas in to a cool crust, top with pudding.
• Bake for 12-15 minutes.
• Cool for 1 hour.

Whipped Cream:

• Add the cream, powdered sugar and remaining vanilla to a bowl and beat with a mixer on medium high heat until peaks are formed.
• Spread whipped cream on top of the pie and serve!