To make Mother’s Day morning even more stress-free, many of these recipes can be assembled the night before or made ahead and frozen. You’ll also find clever shortcuts like store-bought crescent dough, refrigerated biscuits, and frozen puff pastry so you can spend less time in the kitchen and more time celebrating Mom.

The post 50+ Easy Brunch Recipes for Mother’s Day  appeared first on Reluctant Entertainer.

Deviled eggs are always one of the first things to disappear at any gathering, so why not make them the star of the table? This Deviled Egg Snack Board is a simple and beautiful way to serve a variety of deviled eggs alongside easy, crowd-pleasing bites like crackers, cheeses, and fresh fruit. Perfect for Easter, spring brunch, or any casual get-together, it’s an effortless way to create something festive and memorable.

The post Deviled Egg Snack Board (Easy Easter Charcuterie Board Idea) appeared first on Reluctant Entertainer.

For an elegant presentation for spring or Easter, learn how to make an ultimate crudité platter with this Cabbage Bowl Dip. With vibrants colors, serving veggies on a platter or making an “Easter basket” with a Spinach dip and veggies is a beautiful way to serve an appetizer. This spinach dip “red cabbage bowl” is a stunning Easter centerpiece! You can even serve our Stuffed Mini Bell Pepper Carrots on your platter!

Use our simple Spinach Dip recipe, (or buy store-bought), plus follow the step-by-step instructions on how to make a Red Cabbage Bowl (scooped out) to serve as a vessel for the dip. What a delicious way to serve a crudite platter for spring (think Easter, Mother’s Day, a spring luncheon).

The post Cabbage Bowl Dip appeared first on Reluctant Entertainer.

For summer or your favorite holiday (Easter, Mother’s Day, Memorial Day, Father’s Day and Fourth of July), this classic Banana Split Recipe is everyone’s favorite! Layered with Neopolitan ice cream, chocolate, bananas, nuts and whipped cream – it’s the ultimate banana split!

This Banana Split Freezer Dessert takes very little time to make ahead, freeze, and then pull from the freezer when you’re ready to serve. You only need to defrost for a few minutes before slicing!

The post Banana Split Freezer Dessert appeared first on Reluctant Entertainer.

I love a good strawberry dessert for spring and summer! This best Strawberry and Cream Shortbread is just that–it’s made on a shortbread crust, with a white chocolate filling (like a frosting) spread over the crust. Add a layer of fresh sliced strawberries (yum), and a cooked glaze. Refrigerate and serve.

Strawberry and Cream Shortbread

I love to serve this for special occasions or holidays (Easter, Memorial Day, Mother’s Day, Father’s Day) and it’s the best for Fourth of July!

Shortbread crust (or cookie) is a traditional Scottish biscuit usually made from one part white sugar, two parts butter, and three to four parts plain flour. Then add a creamy white chocolate filling on top, to make the ultimate base for the strawberries. It’s the perfect spring and summer dessert!

Why I love this recipe

• It serves a lot (16 servings).
• You can mix up the fruit – add blueberries for Fourth of July, use raspberries, etc.
• Delicious with whipped cream or homemade ice cream.
• Ultimate SUMMER dessert!

Ingredients for Strawberry Cream Shortbread Dessert

• Butter
• Powdered sugar
• Flour
• White baking chips
• Whipping cream
• Cream cheese
• Fresh strawberries
• Pineapple juice
• Lemon juice
• Sugar
• Cornstarch
• Heavy cream, powdered sugar, vanilla (optional for whipped cream)

The golden-edged cookie dessert paired with a creamy, custard filling and fresh strawberries reminds me of my mom.

Did your mom ever make a slab pie? Add the glaze on top of this dessert, and it brings back wonderful memories!

How do you make easy Strawberry and Cream Shortbread?

The shortbread crust only takes about ten minutes to make–press it right into the pan–and then pop into the oven.

1. For the crust: Mix the first (3) ingredients (butter, powdered sugar, flour) well and press onto a cookie sheet or pizza pan. Bake at 300° for 20 minutes or until golden brown. Cool.
2. For the filling: Melt the chips (I use the microwave on LO); add in the cream; mix well. Stir in the cream cheese and blend until smooth (I use a hand mixer). Spread on the cooled crust.
3. Slice strawberries (I use an egg slicer).
4. Arrange sliced strawberries evenly over the creamy layer.
5. For the glaze: Combine the pineapple juice, lemon juice, sugar, and cornstarch. Cook until thickened on medium heat, stirring constantly. Cool slightly and drizzle over the strawberries. Chill.
6. Serve with whipped cream (optional). Cut into 16 servings.

Tips and substitutions:

• Slice the strawberries: Buy this FAVIA Hard Boiled Egg Slicer (for Mushroom Strawberry Cherry Tomato Kiwi Fruit), with 9 blades, and dishwasher safe!
• Whip the whipping cream ahead and put back in the fridge so it’s ready for serving.
• Serve within 2-3 hours, otherwise the crust can get soggy.
• Swap out the strawberries for other fruit like other berries (blueberries and raspberries), or you can add a mix of fruit (kiwi, mandarin orange slices).

How do you serve a strawberry slap pie?

Store in the fridge until ready to serve! Cut into squares and serve with fresh whipped cream or homemade vanilla ice cream. Storebought is fine, too (we love Tillamook Vanilla ice cream).

More strawberry dessert recipes to try:

• Strawberry Galette
• Strawberry Crumble
• Rhubarb Strawberry Cobbler
• Pink Strawberry Cupcakes

Print

Strawberry and Cream Shortbread

Strawberry and Cream Shortbread is a creamy white chocolate strawberry slab pie, made with a shortbread crust. Serve with whipped cream!

You can make the crust the day before, then prepare the cream and strawberries the day of serving. Dessert should be served within 24 hours or the crust gets soft. Serves 12-15!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Chill 30 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 16

Calories 363kcal

Author Sandy Coughlin

Ingredients

• ¾ cup butter
• ½ cup powdered sugar
• 1 ½ cups flour
• 10 oz package white chips
• ¼ cup heavy cream
• 8 oz cream cheese
• 4 cups Fresh strawberries sliced

Glaze:

• ½ cup pineapple juice
• 1 Tbsp. lemon juice
• ⅓ cup sugar
• 1 Tbsp. cornstarch

Whipping cream (optional)

• 1 cup Heavy cream
• ⅕ cup powdered sugar
• ½ tsp vanilla

Instructions

Make the crust:

• Mix the first (3) ingredients (butter, powdered sugar, flour) well and press onto a cookie sheet or pizza pan. Bake at 300° for 20 minutes or until golden brown. Cool.

Make the filling:

• Melt the chips (I use the microwave on LOW); add in the cream; mix well. Stir in the cream cheese and blend until smooth (I use a hand mixer). Spread evenly over the cooled crust.
• Slice strawberries (I use an egg slicer).
• Arrange sliced strawberries on the creamy layer.

Make the glaze:

• Combine the pineapple juice, lemon juice, sugar, and cornstarch. Cook until thickened on medium heat, stirring constantly. Cool slightly and drizzle over the strawberries. Chill.
• Cut into squares. Serve with whipped cream (optional).

Notes

Reposted from March 2015.

Nutrition

Calories: 363kcal | Carbohydrates: 35g | Protein: 4g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 62mg | Sodium: 135mg | Potassium: 168mg | Fiber: 1g | Sugar: 18g | Vitamin A: 740IU | Vitamin C: 22mg | Calcium: 72mg | Iron: 1mg

The post Strawberry and Cream Shortbread appeared first on Reluctant Entertainer.

I love a no-bake summre dessert! When we hosted a dinner party in our backyard in 2015, we served these Mini Margarita Cheesecakes for Cinco de Mayo, and I’ve been dreaming about them since. Actually, they are on our dessert menu quite often, because they are so easy and a crowd pleaser every time.

Mini Margarita Cheesecakes

I love a good, fun, unique dessert for spring and summer. And these mini cheesecakes are the perfect way to celebrate Cinco de Mayo or any summer celebration. 

I love this recipe because there is no water bath needed (like for a standard cheesecake) and they take little time to bake! The filling comes together simply with a graham cracker crust–the perfect portion for individual desserts! For another cheesecake dessert, you may want to try our No Bake Strawberry Meyer Lemon Bars.

Why I love this recipe

• I love the festive margarita flavor that tastes like you’re on vacation!
• It’s an easy no-bake dessert (no oven required).
• Creamy and fluffy.
• Adorably garnished with a lime slice.
• Easy to double for any party or potluck!

Gather these ingredients

• Graham cracker crumbs
• Butter
• Sugar
• Cream cheese
• Tequila
• Triple Sec
• Lime juice
• Zest of one lime
• Sugar

How do you make Mini Margarita Cheesecakes?

Lots of contrasting texture from the crunchy graham cracker crust and creamy filling.

Make the crust:

1. Graham Cracker Crust
2. Stir together the graham crumbs, melted butter and sugar, until the mixture is fully moistened and holds together when pressed.  (Do this in your food processor.)
3. Press equally into 15-16 cupcake tins.  Place in the freezer while making the filling.  Can be made a day ahead of time if pressed for time.

Make the creamy margarita filling:

1. Whip one cup of whipping cream, with 1 Tbsp. sugar until peaks are firm. Set aside.
2. Whip together until light, the cream cheese, tequila, triple sec, lime juice, lime zest, and sugar in a medium bowl.  Carefully fold in the whipped cream.  Taste for desired sweetness and add sugar if too tart.
3. Remove graham cracker crusts from the freezer.  With an ice cream scoop, place one scoop of cream cheese mixture in each cup.
4. When you have used all of the filling, flatten the tops with a rubber spatula and place them in the freezer again to chill until firm, at least 2 hours.
5. When ready to serve, wet a towel with very hot water, wring out and place the muffin tin on the hot towel to loosen up the base of the cups.  After a few minutes, with a knife, loosen the edges of each cup and twirl a bit to release from the bottom of the cup, and carefully lift out of each cup to your service piece.  (Be patient, you may need to test one to see if it is ready to release…just give it a few more minutes if the crust crumbles while lifting it out of the cup….and then eat the test pie while you wait!)
6. Garnish with a thin quarter or half slice of lime, or a sprinkle of lime zest.

This is the perfect dessert for Cinco de Mayo, if you’re hosting this year. It’s festive, delicious, light, and easy to serve with coffee!

Or, serve with this Enchilada Chicken Mole Pie, salad, and this guacamole for chips! Enjoy!

6 spring entertaining tips:

1. Since spring weather is sometimes unpredictable, have an optional plan, such as moving the party under a covered patio, or inside, just in case it gets cool or rainy.
2. Clean and toss. Toss old candles, clean off surfaces (Windex is my best friend), remove winter yard tools, shoes, etc. and fill a vessel with lovely garden clippings.
3. Tie the outdoors into the indoors. Bring an outdoor plant inside and make your kitchen bright and pretty! I brought an azalea indoors and wrapped it with burlap.
4. Make sure the outdoor furniture is clean and comfortable. Maybe add a couple of blankets for those who want to wrap their legs around the table, if you don’t have an outdoor heater.
5. Music and lights. Make sure your music is situated with working speakers and playlists. Outdoor lights always add ambience to evening get-togethers.
6. End the night well. Make a fabulous dessert and serve with coffee at the end of the party.

More cheesecake recipes:

• Keto Instant Pot Lemon Cheesecake [All Day I Dream About Food]
• Cookies and Cream Cheesecake Parfaits [Belly Full]
• Carrot Cake with Cream Cheese Frosting
• Mini Blueberry Cheesecakes

Print

Mini Margarita Cheesecakes

These Mini Margarita Cheesecakes are the perfect dessert for Cinco de Mayo–festive, delicious, light, and delicious served with coffee! Makes 15-16 cups.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 15

Calories 193kcal

Author Sandy Coughlin

Ingredients

Make the crust:

• 2 cups graham cracker crumbs
• ½ cup 1 stick butter, melted
• 1 Tbsp. sugar

Make the filling:

• 1 cup whipping cream
• 1 Tbsp. sugar
• 1 8 oz package cream cheese softened (room temp)
• 5 Tbsp. Tequila
• 1 Tbsp. Triple Sec
• 1 Tbsp. lime juice
• Zest of one lime
• 4 Tbsp. sugar or to taste

Instructions

Graham Cracker Crust

• Stir together the graham crumbs, melted butter and sugar, until the mixture is fully moistened and holds together when pressed.  (Do this in your food processor.)
• Press equally into 15-16 cupcake tins.  Place in the freezer while making the filling.  Can be made a day ahead of time if pressed for time.

Creamy Margarita Filling

• Whip one cup of whipping cream, with 1 Tbsp. sugar until peaks are firm. Set aside.
• Whip together until light, the cream cheese, tequila, triple sec, lime juice, lime zest, and sugar in a medium bowl.  Carefully fold in the whipped cream.  Taste for desired sweetness and add sugar if too tart.
• Remove graham cracker crusts from the freezer.  With an ice cream scoop, place one scoop of cream cheese mixture in each cup.
• When you have used all of the filling, flatten the tops with a rubber spatula and place them in the freezer again to chill until firm, at least 2 hours.
• When ready to serve, wet a towel with very hot water, wring out and place the muffin tin on the hot towel to loosen up the base of the cups.  After a few minutes, with a knife, loosen the edges of each cup and twirl a bit to release from the bottom of the cup, and carefully lift out of each cup to your service piece.  (Be patient, you may need to test one to see if it is ready to release…just give it a few more minutes if the crust crumbles while lifting it out of the cup….and then eat the test pie while you wait!)
• Garnish with a thin quarter or half slice of lime, or a sprinkle of lime zest.

Notes

Originally posted May 2015

Nutrition

Calories: 193kcal | Carbohydrates: 15g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 127mg | Potassium: 38mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 424IU | Vitamin C: 0.4mg | Calcium: 21mg | Iron: 0.5mg

The post Mini Margarita Cheesecakes appeared first on Reluctant Entertainer.

Green Goddess Dip, or dressing, is fabulous. It’s easy to make in a blender or food processor, and it’s so delicious, especially if you give it some time in the fridge for all the flavors to come together.

Green Goddess Dip

This is my favorite spring dressing and dip recipe. I eagerly await each spring so that I can start entertaining outdoors again, and often, this recipe shows up as a dip or dressing on greens. I’ve also used it as a marinade — it’s just that versatile! 

Garden-fresh herbs make all the difference in this recipe. Get them from your garden, a farmer’s market, or your favorite grocery store. Dried basil, in place of fresh, just won’t work in this recipe. 

When I have friends and family over, I love arranging fresh veggies on my Big Board with a bowl of this vibrant green dip in the middle. It’s healthy, delicious, and perfect for grazing. It’s spring in a bowl! 

Why I love this recipe

• It’s super easy to make in a blender or food processor.
• You can make it ahead of time, and it’ll keep in the fridge for up to 3 days.
• Green Goddess Dip is fabulous on a vegetable board, thinned a bit and used as a dressing or on top of grilled chicken. It’s so versatile!

Gather these ingredients

To make this Green Goddess dipping sauce, you’ll need:

• Fresh basil – Dried basil won’t be the same; you must use fresh basil.
• Garlic – Fresh garlic.
• Shallot – Peeled and roughly chopped.
• Green onions – Trimmed and roughly chopped.
• Baby spinach
• Lemon juice – From a fresh lemon.
• White wine vinegar – You can use cider vinegar if that’s all you have.
• Olive oil
• Feta cheese – I like the cheese packed in brine, but drain it first.
• Greek yogurt – Full or low-fat. Whichever you prefer.
• Chili flakes
• Salt and pepper – To taste.

For the board:

• 2 packages of crackers – I like the gluten-free seed crackers from Trader Joe’s.
• Radish – Cleaned and trimmed.
• Mushrooms – Small white button mushrooms; cleaned and trimmed.
• Cucumber slices
• Cherry tomatoes
• Endive leaves
• Snap peas
• Broccoli florets
• Celery sticks
• Carrot slices
• And any other vegetables you love!

How to make Green Goddess Dip

1. Add the fresh basil leaves, garlic cloves, shallot, and green onions to a food processor or blender and pulse until chopped.
2. Add the spinach leaves, lemon juice, and white wine vinegar. Pulse until combined.
3. Drizzle the oil into the blender or food processor in a slow stream while it is running.
4. Add the feta cheese and process until smooth.
5. Spoon in the chili flakes and Greek yogurt and process on high until it is smooth.
6. Season with salt and pepper.
7. Transfer the dip to a bowl, set it in the middle of your Big Board and surround it with fresh vegetables and crackers.
8. Serve and enjoy!

Tips & substitutions

• You can use sour cream in place of the Greek yogurt.
• To turn your dip into Green Goddess Dressing, add a few tablespoons of water to thin it out a bit.
• If you prefer your dip a bit thicker, stir in more yogurt.
• Make this dip at least a few hours ahead of time so the flavors have a chance to blend.
• The chili flakes add a tiny bit of heat, but you can leave them out.

Serving suggestions

This Green Goddess Dip is fabulous with vegetables, but I also love it thinned a bit and drizzled over greens as a salad. It is also a delicious sauce for grilled chicken, or you can add it as a condiment to a wrap. Whenever you need a burst of fresh flavor, this dip does the trick!

Storage

Store any leftovers in an airtight container in the fridge for 3-4 days.

Check out these awesome dip recipes while you’re here

• Sandy’s Famous Guacamole Dip
• Cream Cheese Pepper Jelly Dip
• First Down Dip
• Pretzel Cheese Dip
• Whipped Ricotta Dip

Print

Green Goddess Dip

Thick, creamy, and loaded with fresh herb flavor, this Green Goddess Dip is truly delicious! Easy to make, grab your veggies and get dipping! Serve on a 26-inch BIG BOARD.

Course Appetizer

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6

Calories 65kcal

Author Sandy Coughlin

Ingredients

For the dip:

• 1 cup fresh basil
• 2 cloves of garlic peeled and chopped
• 1 shallot peeled and chopped
• 2 green onions ends trimmed and chopped
• 1 cup baby spinach
• 3 tablespoons Lemon juice
• 2 tablespoons white wine vinegar
• ⅓ cup olive oil
• ½ cup Feta cheese use the kind in the brine, and crumble it
• ½ cup Greek yogurt
• ¼ teaspoon Chili flakes
• Salt and pepper

For the board:

• 2 packs Gluten-free seed crackers from Trader Joe’s + other gluten-free crackers
• Veggies: radishes, small white bottom mushrooms, cucumber slices (stacked in a row), small cherry tomatoes (whole), endive leaves (stacked on top of each other), snap peas, small pieces of broccoli, celery and carrot slices (the same size)

Instructions

Make the dip:

• In a food process, pulse the basil, garlic, shallot, and green onions until chopped.
• Add the spinach, chili flakes, lemon juice, and white wine vinegar. Pulse until mixed.
• Slowly drizzle in the olive oil and keep running (no longer do you need to pulse it), and add the feta cheese and process until smooth.
• Spoon in the yogurt and chili flakes and process on HIGH until you get the texture you are looking for (smooth). Season with salt and pepper. [If you want to make it runnier, you ca add water; if you want to make it thicker, add more yogurt.]

Make the board:

• Scrape into a bowl and serve on a BIG BOARD with plenty of fresh veggies and crackers.
• Cover and store in the fridge for up to 3 days.

Nutrition

Calories: 65kcal | Carbohydrates: 4g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 12mg | Sodium: 273mg | Potassium: 114mg | Fiber: 1g | Sugar: 1g | Vitamin A: 828IU | Vitamin C: 6mg | Calcium: 103mg | Iron: 1mg

The post Green Goddess Dip appeared first on Reluctant Entertainer.

If you are looking for an elegant spring-y dessert, then give our Lemon Ricotta Pie a try. It’s made in a Rizt Cracker crust, and we love it served with fresh whipped cream, with a sprinkle of chopped pistachios on top! Delish!

Lemon Ricotta Pie with Ritz Cracker Crust

This lemon pie recipe has a very moist ricotta cheese filling, sweetened with “sweetened condensed milk” and fresh lemon. The light crust with hints of butter and brown sugar flavors is perfect as the bottom crust under the lemon-ricotta cheese filling. Be ready to wow your guests! I would recommend that you make this pie the night before serving—the longer it sits, the more the crust and custard meld together.

Talk about a creamy pie with perfect textured pie crust. Not too sweet–make ahead and enjoy the next day! We love this pie served with these kebabs, this salad, and this air fryer cheese bread. The perfect summer meal.

Why I love this recipe

• It’s light, springy (and summery) and perfect for holidays or special occasions, like Easter and Mother’s Day.
• Makes a great dinner party dessert.
• You can replace the lemon for lime, for Cinco de Mayo!

Gather these ingredients

Ritz Cracker Crust

• Ritz Crackers
• Unsalted butter
• Kosher salt
• Brown sugar

Lemon Ricotta Pie:

• Whole milk ricotta cheese
• Sweetened condensed milk
• Fresh lemon juice
• Vanilla extract
• Eggs
• Whipped cream
• Powdered Sugar
• Pistachios

How do you make a Lemon Ricotta Pie with Ritz Cracker Crust?

• Preheat oven to 350°F
• Make the crust: In a food processor, or by hand, pulse or crush the Ritz Crackers into coarse shards, then mix in the butter, sugar,, and salt–pulsing with your processor or breaking the cubes apart with your fingers until the crackers and butter stick together when squeezed, but the texture remains rough and crumbly.
• Transfer the crust into a standard pie dish and press into the center and sides. Bake for 15 minutes, or until golden and browned.
• Make the filling: In a large mixing bowl, combine the ricotta, sweetened condensed milk, eggs, yolks, vanilla, and lemon juice. Mix until smooth and thick.
• When the crust has baked, pour in and smooth the lemon ricotta mixture. Return pie to the oven for for 18-20 minutes, or until edges are firm but center jiggles. When the edges have appeared to set, turn off the oven and prop the door open just slightly, using a heatproof spoon or spatula (or open the door as little as possible if you don’t have a heatproof spoon).
• Allow the pie to sit in the oven for 20 minutes or so, until the center no longer wiggles.
• In a small bowl, whip the cream for a few minutes until thick. Add the powdered sugar.
• Transfer the pie to the refrigerator for at least 6 hours.
• Serve with whipped cream and chopped pistachios!

Tips and substitutions:

• Once you open a container of ricotta cheese, it lasts 1-2 weeks in the fridge. Close the container and refrigerate it promptly.
• This pie is great up to about 5 days. The flavors settle in, the longer it sits.
• Freezing this pie definitely changes the texture. The flavors are still good though! Freeze without the whipped cream topping on top!
• Use your favorite chopped nut on top (almonds, pistachios, hazelnuts, or even pecans).
• Swap out the lemons for lime (and use lime zest).

More pies you may want to try:

No Bake Margarita Pie with Ritz Cracker Crust

Sour Cream Lemon Pie

Oregon Marionberry Galette Recipe

Peanut Butter Pie with Oreo Crust

Print

Lemon Ricotta Pie with Ritz Cracker Crust

Our Lemon Ricotta Pie with a Ritz Cracker Crust is a light and refreshing lemon pie made with ricotta cheese, eggs, lemon juice, and more!

I would recommend that you make this pie the night before serving—the longer it sits, the more the crust and custard meld together.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

cooling + refrigerating 6 hours hours 20 minutes minutes

Total Time 7 hours hours 10 minutes minutes

Servings 8

Calories 294kcal

Author Sandy Coughlin

Ingredients

Pie crust:

• 5 oz Ritz Crackers
• ½ c unsalted butter very cold, cut into 1/2’’ cubes
• ¼ tsp kosher salt
• 3 Tbsp brown sugar

Pie filling:

• ½ c whole milk ricotta
• 1 14 oz can sweetened condensed milk
• ½ c lemon juice about 2 large lemons
• 1 tsp vanilla extract
• 2 eggs
• 2 yolks

Whipped cream:

• ¾ c whipped cream
• 2 Tbsp powdered sugar
• 2 Tbsp pistachios chopped

Instructions

• Preheat oven to 350°F
• In a food processor, or by hand, pulse or crush the Ritz Crackers into coarse shards, then mix in the butter, sugar,, and salt–pulsing with your processor or breaking the cubes apart with your fingers until the crackers and butter stick together when squeezed, but the texture remains rough and crumbly.
• Transfer the crust into a standard pie dish and press into the center and sides. Bake for 15 minutes, or until golden and browned.
• While the pie bakes, make the filling. In a large mixing bowl, combine the ricotta, sweetened condensed milk, eggs, yolks, vanilla, and lemon juice. Mix until smooth and thick.
• When the crust has baked, pour in and smooth the lemon ricotta mixture. Return pie to the oven for for 18-20 minutes, or until edges are firm but center jiggles. When the edges have appeared to set, turn off the oven and prop the door open just slightly, using a heatproof spoon or spatula (or open the door as little as possible if you don’t have a heatproof spoon). Allow the pie to sit in the oven for 20 minutes or so, until the center no longer wiggles.
• In a small bowl, whip the cream for a few minutes until thick. Add the powdered sugar.
• Transfer the pie to the refrigerator for at least 6 hours before serving with whipped cream and chopped pistachios!

Notes

Reposted from May 2020.

Nutrition

Calories: 294kcal | Carbohydrates: 19g | Protein: 6g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 263mg | Potassium: 111mg | Fiber: 1g | Sugar: 7g | Vitamin A: 595IU | Vitamin C: 6mg | Calcium: 87mg | Iron: 1mg

The post Lemon Ricotta Pie with Ritz Cracker Crust appeared first on Reluctant Entertainer.

Grazing boards like this one, are the perfect board for sharing with friends or family. This particular board is one of my favorites in the spring and summer when the sun is shining and the days are warmer. It features veggies and bites that are a bit lighter, so it makes a lovely light meal or a starter before Easter Dinner, a BBQ on the patio, or any other meal.

Easy Spring Charcuterie Board

I keep my Big Board handy for weekend snacks and gatherings and love putting out a variety of tasty treats for my guests. Sometimes, guests bring a portion of the board, and we have fun building it together. Other times, I buy a variety of easy-to-prepare veggies and treats from the store and build the board that way. 

This easy Spring Charcuterie Board is built on the 26-inch Big Board, and will feed about 10-12 people. You could divide the ingredients in half and serve it on a smaller board or platter, too. 

Why I love this recipe

• Using store-bought treats and prepared veggies helps to make this board quick and easy to assemble.
• It’s light and tasty and can be a meal or a starter before a feast.
• You can use your favorite dip for dipping all those yummy veggies into.

Gather these ingredients

• Radicchio – This is a vibrant red, bitter green and makes a pretty edible garnish.
• Radishes – You can use any kind of radish.
• Cherry tomatoes – Or grape tomatoes.
• Carrots – Look for skinny, baby peeled carrots with the tops still on them or use bagged baby carrots.
• Pickled green beans – You’ll find these in the pickle section of your grocery store. Drain them before using.
• Mozzarella sticks – Buy cheese sticks to save time, or cut them yourself from a block of cheese.
• Salami – Or prosciutto, sliced thinly from your deli counter.
• Cocktail cucumbers – These are tiny cucumbers, or you can use thinly sliced English. 
• Mini peppers – Leave some whole, and slice others in half.
• Snap peas – Leave some whole and slice others in half. They look so pretty if you pull them apart along the seam to expose the baby peas inside.
• Onion dip – Or use your favorite dip. See all my suggestions below.

How to make this easy Spring Charcuterie Board

1. Place a bowl of your favorite dip in the center of the board. Layer radicchio leaves around the bowl.
2. Fill in spaces on the board with the vegetables, keeping them together.
3. Wrap the mozzarella sticks with salami or prosciutto and place them on the board. I like cutting them in half first, so they’re more bite-sized.
4. Fill in any empty spots with your veggies, then serve and enjoy!

Dips for a vegetable charcuterie board

Don’t care for onion dip? Here are my favorite dips for this easy vegetable grazing board.

• Spinach and artichoke dip
• Hummus
• Salsa
• Ranch dip
• Or your favorite dip

Tips & substitutions

• Buy prepared vegetables as much as possible to cut down on prep time. 
• Mix and match with your favorite veggies. You can also add fresh beans, celery sticks, broccoli or cauliflower florets, and zucchini slices, just to name a few.
• When arranging your board, keep similar colored veggies apart so that your board has maximum eye appeal. 
• Can’t decide on one dip? Put smaller bowls of 2-3 dips out on the board and get dunking!

Serving suggestions

I love serving this easy Spring Charcuterie Board a few hours before family dinners and other special occasion meals. It gives everyone something to nibble on without filling them up. Besides, who doesn’t love vegetables and dip? Serve it before your Easter ham dinner, before burgers at a backyard BBQ, or anytime you want something a bit lighter to munch on.

Storage

Store any leftovers in their original packaging, and store the vegetables in a plastic zipper top bag or airtight container in the fridge for 3-4 days.

Check out these awesome boards while you’re here

• Tater Tots Snack Board
• Mediterranean Charcuterie Board
• Epic Pickle Board
• Hummus and Roasted Veggies Board

Print

Easy Spring Charcuterie Board

Loaded with spring vegetables, tasty meat and cheese, and more, this easy Spring Charcuterie Board is the perfect grazing board! Made on the 26-inch BIG BOARD. Feeds about 10-12.

Course Appetizer

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 10

Author Sandy Coughlin

Ingredients

• Radicchio
• Radishes
• Cherry or grape tomatoes
• Carrots skinny, baby, leave stems on
• Pickled green beans found in the pickle section of grocery store
• Mozzarella sticks
• Salami or prosciutto
• Cocktail cucumbers or English, thinly sliced
• Mini peppers slice some in half
• Snap peas slice some in half
• Onion dip or favorite dip spinach, artichoke, hummus, salsa

Instructions

• On a large board, place a bowl of your favorite dip in the center. Layer leaves of radicchio around the board. Start filling in the spaces with each vegetable.
• Wrap the mozzarella sticks with hard meat, such as salami or prosciutto. Optional to cut in half for small bites.
• Arrange by different colors to make the platter as beautiful as you can!
• Serve and enjoy!

The post Easy Spring Charcuterie Board appeared first on Reluctant Entertainer.

Perfect for Mother’s Day bruching, Father’s Day feasting, or whenever you’ve got smoked-salmon loving guests, this amazing Smoked Salmon Appetizer Board is perfect. It’s great for nibbling at cocktail parties, too, because it’s loaded with so many yummy treats!

Smoked Salmon Appetizer Platter

You can pile smoked salmon on a crispy bagel chip or sliced baguette and top it with  a whipped cream cheese, capers, pickled red onions. Or even crumbled boiled eggs, lettuce, and a pickle. Don’t forget the fresh dill to build the perfect bite. Then, mix-and-match the toppings to create a whole new flavor sensation! (more…)

The post Smoked Salmon Appetizer Platter appeared first on Reluctant Entertainer.