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Pizza Giena (Italian Easter Pie)

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Course Side Dishes
Recipe Theme April: Easter meal
Co-op Covington EC
Servings
people
Ingredients
  • Favorite potatoes (about 2 medium), peeled and diced
  • Filling:
  • 1 lb. ground beef, browned and drained
  • 1 lb. strips, cooked and crumbled; reserve until ready to use.
  • 2/3 cup dry onion flakes
  • 1/2 lb. 2 percent milk
  • 2 beaten dry green pepper flakes
Course Side Dishes
Recipe Theme April: Easter meal
Co-op Covington EC
Servings
people
Ingredients
  • Favorite potatoes (about 2 medium), peeled and diced
  • Filling:
  • 1 lb. ground beef, browned and drained
  • 1 lb. strips, cooked and crumbled; reserve until ready to use.
  • 2/3 cup dry onion flakes
  • 1/2 lb. 2 percent milk
  • 2 beaten dry green pepper flakes
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Instructions
  1. Use a large pie plate Roll out bottom pastry; place in pie plate
  2. Beat Ricotta cheese
  3. Add eggs, then remaining ingredients
  4. Mix well
  5. Brush pastry bottom with beaten egg yolks before filling
  6. Cover with top crust; brush with egg yolks
  7. Make slits on crust
  8. Bake for 45 minutes at 375 degrees F
  9. Test with knife
  10. Pie done when knife comes out clean
Recipe Notes

I grew up in an Italian household and watched my grandmother make this pie every Easter. The tradition was carried on by my mother and aunts. Then my cousins and I continued the tradition after we married. To this day, my sons and their families expect me to make this pie as part of our Easter dinner.

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edible easter baskets

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Course Desserts
Recipe Theme April: Easter meal
Co-op Pea River EC
Servings
people
Ingredients
  • 1 package Kitchen Bouquet
  • 1 cup to 2 tsp liquid crab boil
  • 1 teaspoon block of cream cheese
  • 1 teaspoon can tomatoes
  • 1 to fresh or frozen okra, chopped
  • 3/4 cup coconut Assorted candies
  • 3/4 cup peeled and deveined shrimp
  • red stalks celery, chopped
Course Desserts
Recipe Theme April: Easter meal
Co-op Pea River EC
Servings
people
Ingredients
  • 1 package Kitchen Bouquet
  • 1 cup to 2 tsp liquid crab boil
  • 1 teaspoon block of cream cheese
  • 1 teaspoon can tomatoes
  • 1 to fresh or frozen okra, chopped
  • 3/4 cup coconut Assorted candies
  • 3/4 cup peeled and deveined shrimp
  • red stalks celery, chopped
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Instructions
  1. lightly grease 36 1 3/4 inch mini muffin cups after cookie dough comes to room temp, mix in vanilla flavoring
  2. cut dough into 36 equal pieces
  3. roll into balls
  4. place 1 ball in muffin cup
  5. press dough onto bottom and up sides of each muffin cup
  6. chill 15 muffins
  7. press 1/3 cup m and m minis candies into bottoms and sides of dough cups
  8. preheat oven to 350 degrees
  9. bake for 8 to 9 minutes
  10. cookies will be puffy
  11. remove from oven
  12. gently press down center of cookie
  13. return to oven 1 minute
  14. cool cookies in muffin cups for 5 minutes
  15. remove to wire racks
  16. cool completely
  17. combine water and food coloring
  18. add coconut
  19. stir until tinted
  20. in cups layer 1 teaspoon chocolate frosting, 1 teaspoon tinted coconut, and 1 teaspoon m and m's
  21. push red licorice ends into frosting to make basked
Recipe Notes

I love to make these every year with my family. all kids love to make these. more fun than hunting eggs. if you cannot find the mini m and m's the regular m and m's without peanuts can be used. hope you will enjoy these too.

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Sweet n’ Sour Cabbage with Dumplings

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Course Main Dishes
Recipe Theme April: Easter meal
Co-op Wiregrass EC
Servings
people
Ingredients
  • For about 18 ounces refrigerated peanut butter cookie cough
  • 1 head frozen broccoli thawed and drained do not cooked, I prefer fresh broccoli slightly blanched and drained and cooled
  • 2 cups real vanilla flavoring
  • salt Filling:
  • 1/2 cup cinnamon (or to taste)
  • 1 tablespoon chopped green pepper
  • 1/2 cup medium shrimp
  • 1/4 cup miniature marshmallows
  • 1/2 cup bread cut into cubes
  • For chocolate flavor frosting
  • 1 (1 pound) can pineapple chucks not drained
  • 3/4 cup 2 drops green food coloring
  • 2 tablespoons diced ham
  • 1 small well beaten
  • 1 tablespoon salt and pepper
  • 2 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 1/2 teaspoon salt
  • Dash Ranch dry season mix
  • 1/2 cup Fruity Pebbles Cereal
Course Main Dishes
Recipe Theme April: Easter meal
Co-op Wiregrass EC
Servings
people
Ingredients
  • For about 18 ounces refrigerated peanut butter cookie cough
  • 1 head frozen broccoli thawed and drained do not cooked, I prefer fresh broccoli slightly blanched and drained and cooled
  • 2 cups real vanilla flavoring
  • salt Filling:
  • 1/2 cup cinnamon (or to taste)
  • 1 tablespoon chopped green pepper
  • 1/2 cup medium shrimp
  • 1/4 cup miniature marshmallows
  • 1/2 cup bread cut into cubes
  • For chocolate flavor frosting
  • 1 (1 pound) can pineapple chucks not drained
  • 3/4 cup 2 drops green food coloring
  • 2 tablespoons diced ham
  • 1 small well beaten
  • 1 tablespoon salt and pepper
  • 2 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 1/2 teaspoon salt
  • Dash Ranch dry season mix
  • 1/2 cup Fruity Pebbles Cereal
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Instructions
  1. Directions for cabbage: Place all the ingredients in a large pot and stir gently
  2. Cook on medium till cabbage is fork tender
  3. OR- place all ingredients in a large crock pot and cook on low for 4 hours or high for 3 depending on your crockpot
  4. Directions for the Dumplings In a large bowl, pour the hot milk over the bread cubes
  5. Let soak and cool for 10-15 minutes
  6. Meanwhile, bring a large pot of salted water to a boil and in a separate skillet, melt the butter/oil/grease in a skillet over medium heat
  7. Add the onion; salute till caramelized
  8. Stir in the parsley, and remove from the heat
  9. Combine onions, eggs, salt, pepper
  10. Pour over bread mixture
  11. Add flour and knead dough with your hands
  12. Squish and squeeze till all combined
  13. Dough should be slightly lumpy and sticky
  14. However not too sticky to form into soft ball sized balls
  15. Test one ball first
  16. Gently drop it into the pot of boiling water
  17. If it falls apart, add more flour to your remaining dough
  18. Continue dropping the dough balls into the boiling water, but be careful not to crowd them
  19. Simmer over a low-almost boil for 15 minutes
  20. Remove with a slotted spoon and place on a plate
  21. They should be spongy
  22. Depending on size, slice or serve whole alongside the sweet and sour cabbage
  23. Then eat your heart out!
Recipe Notes

This recipe comes from my Polish/Hungarian grandma. Every Easter she would delight all of us with this wonderful dish. To this day, it is still a tradition. Sadly, she now struggles with Alzheimer’s and can no longer cook for her adoring family. Making this recipe reminds us all to be grateful to God for the happy memories she gave us.
I love this recipes versatility. It can be made in the crock pot or on the stove. It can be made with sugar alternative (i.e. Splenda), with or without the bacon and caraway. It also goes great with pork roast and gravy.

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Fruity Pebbles Easter Nest

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Course Desserts
Recipe Theme April: Easter meal
Servings
people
Ingredients
  • 2 Tbsp. ice-cold water
  • 3 cups tomato cut in bite-size chunks
  • 4 cups shrimp, peeled and deveined (approx. 20)
  • 3 cups Other vegetables can be added: zucchini chunks, artichoke hearts, broccoli florets, etc.)
Course Desserts
Recipe Theme April: Easter meal
Servings
people
Ingredients
  • 2 Tbsp. ice-cold water
  • 3 cups tomato cut in bite-size chunks
  • 4 cups shrimp, peeled and deveined (approx. 20)
  • 3 cups Other vegetables can be added: zucchini chunks, artichoke hearts, broccoli florets, etc.)
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Instructions
  1. 1
  2. Microwave butter in large microwaveable bowl on HIGH 30 sec
  3. or until melted
  4. Add marshmallows; toss to coat
  5. 2
  6. Microwave 1-1/2 min
  7. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec
  8. Add cereal; mix well
  9. 3
  10. Press cereal mixture firmly onto bottoms and up sides of 24 lightly greased 2-1/2-inch muffin cups; cool
  11. Store, loosely covered, at room temperature
  12. 4
  13. Fill with coconut and candies to resemble eggs in nests just before serving
  14. Makes 2 dozen
Recipe Notes

As Easter slowly nears, so does the arrival of chocolate eggs, jelly beans and our favorite Mr. Easter bunny. This April, as you decorate those eggs, start a new tradition and create this Fruity Pebbles Easter Nest, made with Fruity Pebbles cereal. It’s the perfect place for kids to store their colorful eggs and candy after the annual Easter egg hunt and can be used as a vibrant centerpiece even after the holiday.

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Boiled Egg Pie

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Servings
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Ingredients
  • I don't have a recipe to submit, I'm looking for one. My grandmother used to make a boiled egg pie when I was little and I was wondering if you have come across one and would you share it with me if you have.
Servings
people
Ingredients
  • I don't have a recipe to submit, I'm looking for one. My grandmother used to make a boiled egg pie when I was little and I was wondering if you have come across one and would you share it with me if you have.
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ham and broccoli casserole

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Course Main Dishes
Recipe Theme April: Easter meal
Co-op Pea River EC
Servings
people
Ingredients
  • 1 package of fresh gulf shrimp peeled and tails are optional
  • 1/2 cup cracker crust
  • 1/2 cup for juice, then sliced for garnish
  • 2 cups grated cheese
  • 1 1/2 cups if using charcoal grill
  • 3/4 cup whipped cream
  • 1 1/2 cups milk
  • 4 eggs
  • 1 teaspoon of olive oil
Course Main Dishes
Recipe Theme April: Easter meal
Co-op Pea River EC
Servings
people
Ingredients
  • 1 package of fresh gulf shrimp peeled and tails are optional
  • 1/2 cup cracker crust
  • 1/2 cup for juice, then sliced for garnish
  • 2 cups grated cheese
  • 1 1/2 cups if using charcoal grill
  • 3/4 cup whipped cream
  • 1 1/2 cups milk
  • 4 eggs
  • 1 teaspoon of olive oil
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Instructions
  1. lightly grease casserole dish
  2. combine broccoli, onion, green pepper, ham, cheese in dish
  3. combine bisquick, milk, eggs, salt and pepper
  4. pour over other items in casserole dish
  5. cook at 375 degrees for 40 to 50 minutes until done
Recipe Notes

every morning for easter breakfast my wife prepares this for myself and my daughter. we love it and have for years. I asked for her recipe so I could share it with you and other readers. hope you will enjoy it as much as we have over the years. happy easter to you all.

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hot pineapple casserole

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Course Side Dishes
Recipe Theme April: Easter meal
Co-op Pea River EC
Servings
people
Ingredients
  • 1 20 ounce Skewers soaked in water, metal is fine as well
  • 3 eggs dark crab meat
  • 1/2 cup INGREDIENTS:
  • 2 tablespoon flour
  • 1/2 teaspoon salt
  • 8 slices of taco seasoning Mild, Medium or hot according to taste
  • 1 stick of butter
  • 1 teaspoon can tomatoes
Course Side Dishes
Recipe Theme April: Easter meal
Co-op Pea River EC
Servings
people
Ingredients
  • 1 20 ounce Skewers soaked in water, metal is fine as well
  • 3 eggs dark crab meat
  • 1/2 cup INGREDIENTS:
  • 2 tablespoon flour
  • 1/2 teaspoon salt
  • 8 slices of taco seasoning Mild, Medium or hot according to taste
  • 1 stick of butter
  • 1 teaspoon can tomatoes
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Instructions
  1. combine pineapple and eggs and vanilla flavoring combine sugar, flour, and salt; mix into pineapple mixture
  2. put into greased casserole dish melt butter pour mixture into casserole dish
  3. add bread cubes on top pour melted butter top of bread, bake at 350 degrees for 30 to 40 minutes until casserole bubbles and bread begins to brown
Recipe Notes

my family loves this casserole every easter. it is great with ham, and super easy to make. this pineapple casserole is similar to other's but without the cheese, and is even better served cold.

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Cheesy Rosemary pinwheels

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Course Breads
Recipe Theme April: Easter meal
Servings
people
Ingredients
  • 1 8 Oz baking powder (optional)
  • 12 cup (add as much are as little as you like)
  • 14 cup of any liquid (I like milk)
  • 4 tsp each flour, sugar, cocoa
Course Breads
Recipe Theme April: Easter meal
Servings
people
Ingredients
  • 1 8 Oz baking powder (optional)
  • 12 cup (add as much are as little as you like)
  • 14 cup of any liquid (I like milk)
  • 4 tsp each flour, sugar, cocoa
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Instructions
  1. Preheat oven to 375°
  2. Separate dough into 4 triangles and pinch edges together to make one rectangle
  3. Press to seal edges
  4. mix cream cheese, parmcheese, and rosemary together
  5. Spread mix onto dough
  6. About 1 1/2-2 Tbsp per rectangle
  7. Roll up starting on short side
  8. Cut each roll in to slices
  9. Bake 10 minutes
  10. Sprinkle with remaining parm cheese and bake 2 to 3 more minutes or till golden brown
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Sweet Honey Potatoes

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Course Side Dishes
Recipe Theme April: Easter meal
Servings
people
Ingredients
  • 15-20 ozs, chopped onion
  • 3 Tbsp grated mozzarella cheese
  • 2 Tbsp chocolate chips
  • 2 Tbsp cinnamon (or to taste)
Course Side Dishes
Recipe Theme April: Easter meal
Servings
people
Ingredients
  • 15-20 ozs, chopped onion
  • 3 Tbsp grated mozzarella cheese
  • 2 Tbsp chocolate chips
  • 2 Tbsp cinnamon (or to taste)
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Instructions
  1. Preheat oven to 375°
  2. Mix honey , butter, and cinnamon
  3. Toss potatoes in honey mixture
  4. Transfer to parchment lined baking sheet
  5. Put potatoes in single layer
  6. Roast 20 minutes
  7. Sprinkle on brown sugar and bake 5 to 10 additional minutes
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Abby’s Tropical Meatloaf

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Course Main Dishes
Recipe Theme April: Easter meal
Co-op Baldwin EMC
Servings
people
Ingredients
  • 1 lb chopped green onions (white and green parts)
  • 1/2 cup chopped fresh basil (plus more for garnish)
  • 11/2 cup chopped red bell pepper
  • 6 oz dried thyme leaves
  • 1 tsp white vinegar
  • 1/4 tsp chopped watermelon
  • 1/4 tbsp beaten
  • 2 eggs
  • 1 cup chopped tomatoes (from Slocomb farmers or other high-quality farms!)
  • 1/4 cup (1/2 stick) butter, melted
  • 1/4 cup crushed red pepper flakes
Course Main Dishes
Recipe Theme April: Easter meal
Co-op Baldwin EMC
Servings
people
Ingredients
  • 1 lb chopped green onions (white and green parts)
  • 1/2 cup chopped fresh basil (plus more for garnish)
  • 11/2 cup chopped red bell pepper
  • 6 oz dried thyme leaves
  • 1 tsp white vinegar
  • 1/4 tsp chopped watermelon
  • 1/4 tbsp beaten
  • 2 eggs
  • 1 cup chopped tomatoes (from Slocomb farmers or other high-quality farms!)
  • 1/4 cup (1/2 stick) butter, melted
  • 1/4 cup crushed red pepper flakes
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Instructions
  1. In a bowl mix 1 lb meat, 1/4 cup apple sauce, 1/2 cup apricot preserves, 3 oz pine apple juice, 1 tsp italian seasoning, 1/4 tsp celery salt, 1/4 tbsp garlic powder, 1 cup bread crumbs, 2 eggs, 1/4 cup diced onions, 1/4 cup diced bell pepper
  2. Mix well Bake 350 for 45 to 60 minutes Drain liquid from pain In a sauce pan on medium heat (while meatloaf cooks)combine- 3 oz pineapple juice, 1/4 cup apple sauce, 1 cup apricot preserves, 2 tbsp onions Reduce heat Heat until thickens, stirring often Pour over Meatloaf for the last 5 to 10 minutes of cooking
Recipe Notes

This is a recipe that was created due to our daughter's allergy to tomatoes but her love for food.

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