- Combine all ingredients together. I usually put about 5 or 6 good shakes of Franks Hot Sauce.
- Let sit in the refrigerator for at least 1 hour. (The longer the better!)
Girl Scout Season =Too many cookies! Haha!
These Easter cookies have been a family staple for many years. They are delicious. I love to have one with my morning coffee because they are PERFECT for dunking. They have a little body to them, almost like a biscotti with out the crunch because they are soft. You should definitely make these a part of your families holiday tradition.
I love Asian food and I also love spicy food. My friends at LEE KUM KEE sent me a few sample products to check out. Our family loved using Siracha mayo as a condiment on sandwiches, the Soy Sauce was delicious mixed with Lemon juice on chicken and the Oyster Sauce was delicious in a stir fry.
I love how easy this Easter Bread is to make. And what a spectacular piece for your Easter table! Everyone will be so impressed that you made it yourself. You can also top this braided Easter bread with non parils if you care to.
Add the milk to the melted butter.
Pour into the yeast.
Add in the sugar, eggs, and salt.
Add in the flour one cup at a time, until a soft dough has formed. Knead until it becomes elastic.
Place in a lightly oiled bowl, cover with a towel and let rise until double in size.
Punch down the dough. Divide it into 3 parts.
Roll the parts into strands and braid from the middle out.
Form the braid into a wreath shape and tuck the ends under.
Put the eggs into the dough.
Cover and let rise for an hour.
Brush with egg wash
Bake in a preheated 350 oven for 25 minutes.
- Garden Vegetable and Chicken Paella
- Baked Tortellini with Three Cheeses
- Chicken and Shrimp Pad Thai
- Turkey and Corn Enchiladas
- Roasted Summer Vegetable Lasagna
- Crisp Herb Baked Chicken
- Penne with Herbed Chicken Sauce
- Orange-Rosemary Glazed Chicken Breasts
- Braised Chicken with New Potatoes and Peas
- Drain Extra liquid out of ricotta for ½ hour before beginning.
- In a medium bowl, whisk the ricotta until smooth.
- Add in the powdered sugar, cinnamon and all spice. Mix to combine.
- In a bowl with an electric mixer, fitted with the whisk attachment, beat the heavy cream until fairly stiff.
- Using a rubber spatula fold the cream into the ricotta mixture.
- Stir in the chocolate chips.
- Refrigerate for 1 hour.
- Melt butter.
- Add to graham cracker crumbs and combine.
- Take a few table spoons of the mixture and press into small mason jars.
- Add the cannoli filling to the tops of the graham cracker crust.
- Garnish with mint sprigs or item of your choosing.
- Refrigerate until using.