Italian Food: 2021

Strawberry Pineapple Ambrosia Salad

Strawberry Pineapple Ambrosia Salad is a vintage recipe made modern with the addition of fresh strawberries and pineapple. It’s cool, creamy, tangy, and the perfect addition to the summer potluck table!

I love desserts that I can justify calling a salad and this Strawberry Pineapple Ambrosia salad is no exception! When I’m at a potluck I always wonder if I should leave the fruity salads off my plate until I’m ready for dessert, but I usually can’t wait. I mean it is called a salad, after all. I guess I can just be grateful that I live in a world where dessert salads exist.

Hey guys, it’s Heather from Heather Likes Food and I’m a new contributor here at TSRI. I’m so excited to share some of my favorite recipes with you each month. Simple, delicious food is my love language and I hope it’s yours too!

This Strawberry Pineapple Ambrosia Salad is studded with fresh strawberries and pineapple that takes this vintage salad to a whole new level. I absolutely love the contrast that the fresh fruit adds!

It also has mandarin oranges, crushed pineapple, shredded coconut, cool whip, sour cream and marshmallows! If you think marshmallows don’t belong in salads, think again! They add a texture you can’t find anywhere else and I think you’ll love it. Some of my favorite marshmallow salads (outside of this Ambrosia salad) are Raspberry Oreo Fluff and Cranberry Fluff Salad.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes. The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!! Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!! And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to make Strawberry Pineapple Ambrosia Salad:

Make sure to drain the mandarin oranges and crushed pineapple really well. I like to place them in a colander first thing and let them drain over a bowl until I’m ready. Getting as much juice drained off of them as you can will ensure a nice, fluffy salad that isn’t bogged down with extra juice.
Use full-fat Cool Whip and Sour Cream. Fresh pineapple has an enzyme in it that breaks down certain foods like fat free cool whip and sour cream. If used, these fat free products will curdle and not have the same texture as their full-fat friends.
Mix gently. Mandarin oranges are particularly fragile and while still tasty, the salad won’t look as pretty if the oranges are broken up.
You can substitute homemade whipped cream for the cool whip. Combine heavy cream, 1/4 cup powdered sugar and 1 teaspoon vanilla extract. Beat with an electric mixer until stiff peaks form.

What you will need to make Strawberry Pineapple Ambrosia Salad:

Mesh Colander - Draining the canned fruit well is essential to a nice, fluffy salad and a good colander will make short work of that.
Silicone Spatula - A sturdy silicone spatula will make mixing this salad thoroughly and gently a breeze.
Pineapple Corer/Peeler- We eat a lot of fresh pineapple in my house and I love this little gadget! It makes cutting a pineapple so quick and easy!

Enjoy!

With love from our simple kitchen to yours.

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Check out more of our favorite fruit salad recipes:

Hawaiian Cheesecake Salad
Summer Berry Cheesecake Salad
Strawberry Banana Cheesecake Salad
Snickers Caramel Apple Cheesecake Salad
Peach Cobbler Cheesecake Salad
Red, White and Blue Cheesecake Salad
Pina Colada Cheesecake Salad

Yield: 12Author: Heather Cheney

Strawberry Pineapple Ambrosia Salad

Strawberry Pineapple Ambrosia Salad is a vintage recipe made modern with the addition of fresh strawberries and pineapple. It’s cool, creamy, tangy, and the perfect addition to the summer potluck table!

Ingredients

8 ounces full fat cool whip
1/2 cup full fat sour cream
1 tablespoon vanilla extract
1 tablespoon lemon juice
20 ounces crushed pineapple, well drained
½ cup sweetened shredded coconut
2 cups fresh strawberries, quartered
1 tablespoon sugar
2 cups fresh pineapple, peeled, cored and cut into bite-sized pieces
11 ounces mandarin oranges, well drained
10 ounces mini marshmallows

Instructions

In a large bowl whisk together cool whip, sour cream, vanilla extract and lemon juice. Fold in crushed pineapple and coconut until well combined.
In a small bowl combine strawberries with sugar and allow to sit for 5 minutes. Drain off excess liquid and add strawberries to the salad.
Add and fold fresh pineapple, mandarin oranges and marshmallows into the bowl, mixing until all ingredients are combined.
Cover and refrigerate for at least 1 hour before serving.

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Sumber https://www.theslowroasteditalian.com

No-Bake Cookie Dough Ice Cream Cake

No-Bake Cookie Dough Ice Cream Cake is the summer dessert of your dreams! Your favorite ice cream (in this case chocolate) is sandwiched between two layers of indulgent edible cookie dough - it's a giant-sized childhood favorite comes to life!

No-Bake Cookie Dough Ice Cream Cake is a dessert lover's dream!

Imagine taking everything you love about chocolate, cookie dough, ice cream sandwiches, and cake and turning it all into this mashed-up No-Bake Cookie Dough Ice Cream Cake masterpiece every summer birthday party deserves.

You'd have a recipe like this one - a recipe that will be requested from everybody from the youngest to the oldest. Because honestly...who doesn't love a big slice of ice cream cake on a hot day?

When you add cookie dough to the mix, things get a little crazy. Everyone remembers sneaking bites from the bowl of cookie dough as a kid (and some of us still do it as adults) and never thinking twice about it.

Some genius somewhere one day decided that edible cookie dough (meaning egg-free and totally safe to eat) needed to be a thing - and now here we are, using it as layers in a cake. If you've never tried edible cookie dough on its own, I highly recommend it!

By the way, hi! I'm Erica from The Crumby Kitchen and I'm a new contributor here on TSRI. You'll see me right here once a month, sharing some of my favorite party-style recipes, everything from desserts to main dishes! I'm excited to show off my stuff, and I hope you'll stop by my blog later on for even more delicious recipes.

If you're not a fan of chocolate ice cream, you're missing out. But the good news is...well, this is your cake! You can substitute absolutely any ice cream or frozen yogurt flavor you want!

My favorite options include plain old vanilla ice cream, coffee ice cream, dulce de leche ice cream, or butter pecan ice cream.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to make No-Bake Cookie Dough Ice Cream Cake:

The edible cookie dough layers are egg-free, but to avoid any possibility of E. Coli contamination, toast your flour before using it in the recipe. Spread your flour on a baking sheet or Silpat and bake for 5 minutes at 350° F. Let cool completely, then use as directed. You can also microwave the flour instead - just make sure it comes to 165° F before using it.
Set aside about 1 cup of the cookie dough before making your layers to use as garnish! The cute little cookie dough balls on top of the cake are quick and easy to roll while the ice cream sets. Place the balls on a parchment-lined plate and chill, then garnish your cake with them before serving.
A springform pan makes creating this cake a breeze. It holds its shape while you press in the soft ice cream, freezes into a perfect round, then releases it all with no fuss. Line the pan generously with plastic wrap before molding your first layer of cookie dough to make removal even easier.
Soften your ice cream before attempting to layer it in the pan. It's much easier to handle and you won't get your hands nearly as dirty.
Press your top layer of cookie dough in a separate cake pan (the same size as your springform.) The cookie dough is very soft when it's fresh, and will be difficult to press into the softened ice cream. Freeze them separately, then layer the hardened cookie dough over the ice cream layer before decorating.
Run the knife under a steady stream of hot water until the blade is warm, then slice up your cake, reheating the blade between slices. It goes in and out like buttah.
Use this easy Chocolate ganache
Use this easy Chocolate Whipped Cream

What you will need to make No-Bake Cookie Dough Ice Cream Cake:

Springform Pan - The best pan for this cake! It keeps everything together in the freezer, and you won't have to struggle to remove the cake from it since the sides pop right off!
KitchenAid Mixer - A good stand mixer makes softening ice cream so easy! Pull your ice cream from the freezer 15 minutes before you use it, then pop it in the mixer, turn it on, and watch it soften without turning to liquid. The end result is a perfect ice cream cake that doesn't taste gummy or freezer-burnt.
Piping Bags & Decorating Tips - Add a little extra fancy touch to your cakes & desserts! Zipper bags are fine, but fancy swirls and swags are very easy and possible with the right bags & tips at your disposal.
Sharp Knife - The only way to cut through frozen edible cookie dough and ice cream without making a huge mess.

Check out more of our favorite no-bake recipes:

No-Bake Summer Berry Icebox Cake
Strawberry Shortcake No-Bake Icebox Cake
Lemon cloud No-Bake Icebox Cake
Peanut Butter Caramel No-Bake Icebox Cake
Cherry Chocolate Chip Brownie Icebox Cheesecake

Yield: 8-10 ServingsAuthor: Erica Acevedo

No-Bake Cookie Dough Ice Cream Cake

No-Bake Cookie Dough Ice Cream Cake is the summer dessert of your dreams! Your favorite ice cream (in this case chocolate) is sandwiched between two layers of indulgent edible cookie dough - it's a giant-sized childhood favorite comes to life!

prep time: 30 MINScook time: total time: 30 mins

Ingredients

3/4 cup unsalted butter, softened
1 cup brown sugar, packed
2 teaspoons vanilla extract
3 cups all-purpose flour
Pinch kosher salt
1 can sweetened condensed milk
3 cups mini chocolate chips, plus more for garnish
1/2 gallon chocolate ice cream, slightly softened
Chocolate ganache, for garnish
Chocolate Whipped Cream

Instructions

Line both an 8-inch springform pan and an 8-inch cake pan with plastic wrap, making sure it comes all the way up the sides of the pans. Enough to use as a handle. Set aside.
In the bowl of a stand mixer, cream the butter and sugar on high speed for 3 minutes until fluffy. Add the vanilla extract and mix until blended.
In a separate bowl, whisk together the flour and salt.
Add half of the flour mixture to the butter and mix well. Pour in the condensed milk and mix until combined, then add the remaining flour. Mix until well combined. Fold in the chocolate chips.
Reserve 1 cup of cookie dough, then divide the remaining dough between the two prepared pans. Press the dough into flat, even layers.
Place the softened ice cream into the clean bowl of the stand mixer. Beat on medium-low speed until consistently soft and creamy, then pour it into the springform pan on top of the cookie dough layer. Even out the ice cream layer with a spatula.
Cover both pans with plastic wrap and freeze until ice cream is solid, at least 4-6 hours.
Meanwhile, pinch off little bits of the remaining cookie dough and form them into balls. Set the balls on a parchment-lined plate, then chill in the refrigerator or freezer until ready to use.
When ready to assemble, remove layers from freezer and unwrap. Remove the cake from the springform pan and place it on a serving board or plate. Place the second layer of cookie dough on top of the ice cream.
Drizzle warm ganache on top of the cake, allowing it to drip down the sides. Pipe rosettes of chocolate whipped cream around the top edge, then sprinkle with additional chocolate chips. Pile the cookie dough balls in the center of the cake.
To slice the cake, run a sharp knife under a steady stream of hot water until the blade is warm. Slice up your cake, reheating the blade between slices.

One-Pot Pizza Pasta Skillet

This scrumptious Pizza Pasta Skillet is a simple one-pot wonder. Just dump it all in the pot and cook. It couldn't possibly get any easier. It's redefining pizza Friday. Loaded with pasta, sausage, pepperoni, tomato sauce and ooey gooey cheese. It is sure to be a favorite!

Pizza In a Pan

My dad's mom is from Naples, Italy so growing up we enjoyed many recipes from the old country. Food brings people together and that was exactly the case at my grandparents house. There seemed to always be a pot of sauce on the stove and something delicious cooking. And when there wasn't one of our favorite things to do was to explore the neighborhood and walk down to the deli and grab a "slice". The Italian deli by grandma's house had the best of all things Italy, but the pizza was out of this world!

Brilliantly colorful pizza Margherita with its gorgeous green (basil), white (mozzarella cheese) and red (tomato sauce) ingredients was created and named after the first queen of Italy. It totally reminds me of my grandma!

I took the classic pizza Margherita and transformed it into the most scrumptious one-pot pasta dish. It is loaded it up with hot sausage and mini pepperoni, corkscrew cellentani pasta, Classico® Tomato Basil pasta sauce, mozzarella and Parmesan cheese.

It is absolutely the best one-pot pizza dish we have ever tasted. The vibrant flavor of the sauce really elevates the dish. The entire family devoured this one and you will too.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to make One-Pot Pizza Pasta Skillet:

You can substitute water for the chicken stock.
Switch things up and add your favorite pizza topppings: onions, peppers, cooked ground beef or chicken.

What you will need to make One-Pot Pizza Pasta Skillet:

Large Skillet-

Check out more of our favorite skillet recipes:

One Skillet Chicken Pot Pie
Baked Ziti Skillet
Olive Garden Copycat Chicken Vino Bianco
Rosemary Lemon Chicken Skillet with Summer Veggies

One PotPizza Pasta Skillet

Yield: 4Author: Donna Elick

One-Pot Pizza Pasta Skillet

This scrumptious Pizza Pasta Skillet is a simple one-pot wonder. Just dump it all in the pot and cook. It couldn't possibly get any easier. It's redefining pizza Friday. Loaded with pasta, sausage, pepperoni, tomato sauce and ooey gooey cheese. It is sure to be a favorite!

prep time: 5 MINScook time: 15 MINStotal time: 20 mins

Ingredients

1 pound hot smoked sausage, cut into coins
1/2 cup mini pepperoni, divided
8 ounces uncooked cellentani pasta
1 (15 ounce) jar pasta sauce
2 cups reduced sodium chicken stock
2 cups shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
5 fresh basil leaves, torn or chiffonade

Instructions

In a large skillet over medium-high heat add the sausage, half of the pepperoni, uncooked pasta, pasta sauce and chicken stock. Stir to combine and cover. Bring to a boil. Reduce to medium and cook until pasta is al dente, about 10-12 minutes. When the pasta is cooked there will be some liquid in the pan. That will create a delicious sauce for the pasta as it cools.
Stir in half of the mozzarella. Top with the remaining mozzarella, Parmesan cheese and the remaining pepperoni.
Place under the broiler until the cheese is ooey gooey and melted, about 2 minutes.
Sprinkle with basil.
Serve and enjoy!

https://zeromediasystem.blogspot.com//search?q=one-pot-pizza-pasta-skillet

Sumber https://www.theslowroasteditalian.com

Chicken Bacon Ranch Pasta Salad

Chicken Bacon Ranch Pasta Salad is the consummate pasta salad, loaded with fresh ingredients and it's bursting with flavor. It’s perfect for a summer BBQ or Potluck!

This chicken bacon ranch pasta salad might be my new favorite side dish! I'll be making it all summer long because I love it and my whole family loves it. It’s perfect for taking with you to a picnic at the park, or potluck dinner with friends.

This pasta salad is packed full of bacon, chicken, diced tomatoes, green onions, and cheddar cheese, all covered in a creamy ranch dressing! It’s a delicious cold pasta salad and so easy to throw together. All the flavors come together deliciously and this is bound to be a favorite anywhere you serve it!

Hi again! It’s Aimee from chicken pesto pasta salad, chicken Caesar pasta salad, and this taco pasta salad! All perfect for taking along to a summer party with friends!

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to make Chicken Bacon Ranch Pasta Salad:

Make it ahead of time! This pasta salad tastes best after sitting in the fridge overnight. It really allows the flavors to meddle well, and is also a great way to grab and go with it when you need it!
Add a sprinkle of salt to the water when cooking your pasta to give it a little more flavor!
Bleu cheese would be a great substitute for the cheddar cheese in this chicken bacon ranch pasta salad.
Cook your bacon in the oven to keep your stove top clean of all those splatters and to get it perfectly crispy.
Use leftover rotisserie chicken instead of cooking your own chicken to save yourself some dishes, and some time!

What you will need to make Chicken Bacon Ranch Pasta Salad:

Chef’s knife and a good cutting board- These makes cutting up your chicken, tomatoes, cheese, green onions, etc, so much quicker and easier!
Strainer- You can't make pasta without a good strainer. Use it to drain the water from your pasta before mixing it with the other ingredients.
Mixing bowl with a lid- Since this pasta salad is best if made in advanced, store it a way in your fridge with a bowl and lid combo that keeps it tightly fastened and perfect for traveling to your party.

Check out more of our favorite pasta salad recipes:

Antipasto Tortellini Salad
Corn and Black Bean Tortellini Salad
Greek Tortellini Salad
Bacon Pea Pasta Salad
Buffalo Chicken Pasta Salad
Creamy Tortellini Pasta Salad

Yield: SERVES 8Author: Aimee Berrett

Chicken Bacon Ranch Pasta Salad

Chicken Bacon Ranch Pasta Salad is the consummate pasta salad, loaded with fresh ingredients and it's bursting with flavor. It’s perfect for a summer BBQ or Potluck!

prep time: 15 MINScook time: 15 MINStotal time: 30 mins

Ingredients

16 ounces medium shell pasta
2 large chicken breasts (or about 2 cups previously cooked chicken)
salt and pepper, to taste
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup milk
3 tablespoons Ranch dressing mix (or 1 1oz ranch dressing mix packet)
1/4 teaspoon garlic powder
1 cup chopped Roma tomatoes
2 cups cubed cheddar cheese
1/3 cup sliced green onions (about 4 stalks)
1 (2.25-ounce) can sliced olives, drained
8 slices of bacon, cooked and crumbled

Instructions

Bring a large pot of water to boil and cook your pasta according to package directions. Drain and rinse the pasta with cold water when done.
Meanwhile; saute chicken breasts in a pan over medium-high heat, seasoned with salt and pepper, flipping after about 5 minutes. Cook until internal temperature of the chicken reaches 165 degrees. Allow to rest for 10 minutes before dicing.
In a medium bowl (or mason jar), combine sour cream, mayonnaise, milk, ranch dressing mix and garlic powder. Stir together till smooth. Set aside.
In a large bowl, combine cooked pasta, chicken, diced tomato, cheese cubes, green onions, olives and bacon. Stir together to combine.
Cover and place in the fridge for 2 hours (or more) before serving.

Created using The Recipes Generator

No-Bake Chocolate Icebox Pie

No-Bake Chocolate Icebox Pie is a chocolate lovers dream come true! This simple recipe with 3 amazing chocolaty layers will rock your world. It all starts with a chocolate cookie crust, that is topped by a glorious chocolate filling and a homemade chocolate ganache.

This icebox pie is made really easily, and is a natural make-ahead dessert. Chocolate is a family favorite flavor, and the buttermilk here adds a beautiful slight tang to counter all the sweetness!

Are you guys ready for Summer weather yet? We definitely are! It’s been rain rain rain here, and it’s driving me nuts. I’m so ready for the warm sunshine, a summer breeze, and great summer desserts!

Hey guys, it’s Amanda from The Chunky Chef. I love being a contributor here on TSRI, and will be here sharing some of my favorite recipes each month! I look forward to bringing some of my midwestern flair and enjoying some treats together.

You have some options here in terms of some of the ingredients. Since our oven is out of commission, I went with a pre-made chocolate cookie crust (which doesn’t require baking), but a homemade version is even better. That does require baking to help it hold together, but it’s a short baking time. I also use frozen whipped topping that’s been thawed, both in the pie filling itself and on top of the pie. If you’d prefer to use homemade ingredients, whip up a big batch of homemade whipped cream with a little sugar.

To do that, add your mixing bowl and beaters to the freezer for about 10 minutes to get them chilled. Get the bowl and beaters all set up, and add 2 cups heavy whipping cream, 2 tsp vanilla extract, and 1/2 cup powdered sugar to the bowl. Beat on low speed at first, then increase to about med-high speed until stiff peaks form. That means when you hold the beater with some whipped cream upside down, it still forms a peak and doesn’t slump down.

The chocolate ganache drizzle on top is optional, but SO recommended! If you’re worried about making a ganache, it’s actually incredibly easy, and I’ll detail exactly how to do it down in the recipe below.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to make No-Bake Chocolate Icebox Pie:

Buttermilk gives this pie a little flavor dimension and a touch of tang, but if you don’t have it or don’t like it, regular milk definitely works as well.
Since this chocolate pie is frozen, you’ll want to set it out about a hour or so before you want to serve, just so that it’s easier to cut and eat.
Optional toppings would be chopped chocolate peanut butter cups, salted peanuts, fresh raspberries, other chopped chocolate candies, etc.

What you will need to make No-Bake Chocolate Icebox Pie:

Food Processor – the easiest way to crush the cookies for the crust. The smaller size means less used counter space!
Offset spatula – perfect for smoothing the filling into the pie crust, this spatula has SO many uses.
Hand Mixer – if you’re making homemade whipped cream, you’ll need a great mixer!

Check out more of our favorite no-bake recipes:

Extreme Reese's Peanut Butter No-Bake Pie
Strawberry Shortcake No-Bake Icebox Cake
Lemon Cloud No-Bake Icebox Cake
No-Bake Summer Berry Icebox Cake

Yield: 8Author: Amanda Batcher

No-Bake Chocolate Icebox Pie

No-Bake Chocolate Icebox Pie is a chocolate lovers dream come true! This simple recipe with 3 amazing chocolaty layers will rock your world. It all starts with a chocolate cookie crust, that is topped by a glorious chocolate filling and a homemade chocolate ganache.

prep time: 10 MINScook time: 8 MINStotal time: 18 mins

Ingredients

1 1⁄4 cups chocolate wafer cookie crumbs
5 Tbs. unsalted butter, melted
3 Tbs. sugar
2 (3.9 oz) packages chocolate flavored instant pudding and pie filling
2 ¾ cups buttermilk
1 tsp vanilla extract
8 oz frozen whipped topping, thawed
½ cup finely chopped or grated German chocolate bar pieces
1 additional cup frozen whipped topping, thawed
chocolate ganache, see recipe below

Instructions

Preheat an oven to 350°F.
In a bowl, combine the cookie crumbs, butter and sugar and stir until the crumbs are well moistened. Pat the mixture firmly and evenly into the bottom and all the way up the sides of a 9-inch pie pan or dish.
Bake until the crust is firm, about 8 minutes. Remove from oven and cool completely.
In a large mixing bowl, combine buttermilk, pudding mix, and vanilla extract. Whisk until well combined and thickened, 1-2 minutes.
Fold in whipped topping and grated chocolate.
Pour into cooled pie crust and cover tightly.
Freeze at least 8 hours, or overnight. Remove from freezer about an hour or so before serving.
Spread 1 cup of whipped topping over the pie, then drizzle with chocolate ganache.

COOK'S NOTES

To make chocolate ganache:

Add 6 oz finely chopped semi-sweet chocolate to a microwave-safe bowl. Top with 6 oz heavy whipping cream.

Microwave 1 minute.

Let stand in the microwave for 5 minutes.

Whisk together until smooth and velvety.