Mix Duncan Hines according to package.
Mix Polly-O, sugar and vanilla until smooth.
Add chips to Polly-O mixture and add Duncan Hines.
Bake according to package directions.
Cook pasta following package directions; drain.
Preheat oven to 350\u00b0.
Grease 2-quart casserole.
In large bowl blend Ricotta, 1 cup Mozzarella, egg, parsley, garlic, pepper and nutmeg.
Stir in ziti.
Spoon into prepared casserole and sprinkle with remaining Mozzarella and Parmesan.
Bake until top is golden, about 30 minutes.
Makes 8 servings.
Blend the Ricotta with salt, pepper and oregano.
Rub chicken with garlic powder and brown in skillet with 4 tablespoons of oil, approximately 12 minutes each side.
Remove and cool.
Place chicken in baking dish side by side.
Spoon 1/4 cup seasoned Ricotta and 1/4 cup crushed tomatoes in center of each breast. Top each breast with 2 slices Mozzarella and bake in preheated oven at 350\u00b0 for 20 minutes.
Serves 8.
In large bowl, mix eggs, grated cheese, dash of pepper, Ricotta and Polly O cheese (grated) until well blended.
Boil pasta for about 15 minutes or to taste (soft or al dente).
Strain pasta and pour into baking pan with stick of butter.
Blend well. Then add your other ingredients.
Mix well and spread all over pasta.
and cornstarch until smooth. Add ricotta and blend well. Fold in
Beat Ricotta until smooth, adding 1 1/2 cups sugar and egg yolks, mixing after each addition.
Beat in flour and vanilla. Beat egg whites with 1/2 cup sugar.
Fold whipped cream and egg whites into Ricotta and put into a 12-inch spring-form pan that already has been buttered and sprinkled with graham cracker crumbs. Bake in 425\u00b0 oven for first 10 minutes.
Lower temperature to 350\u00b0 and bake for 1 hour.
Turn off heat and cool in oven with door closed.
Top with fruits.
rom heat.
Combine the ricotta cheese, 1 cup of the
ooking, coarsely chop meatloaf. Mix ricotta cheese, 1/4 cup Parmesan
1/4 cups mozzarella, ricotta cheese, 1/4 cup Parmesan
-1/4 cups mozzarella, ricotta cheese, 1/4 cup Parmesan
Split ladyfingers or place 1/2 of sponge cake in bottom of 9-inch square dish.
Combine coffee, brandy, 1 teaspoon sugar. Spoon over cake; set aside.
Whip cream to stiff peaks.
Whip Ricotta until smooth; add 1/2 cup sugar and beat well.
Fold Ricotta and vanilla into cream.
Spoon over cake.
Dust with cocoa.
If using sponge cake, repeat with another layer.
(You will need to double the cheese mixture for a sponge cake.) Garnish top with cocoa or shaved chocolate.
s they cool.).
Combine ricotta, romano, 1.5 cups of
Blend all ingredients at room temperature in large bowl until smooth.
Use a 9 x 13-inch cake tin with shortening and line bottom with wax paper.
Pour mixture into tin.
Bake at 400\u00b0 for 30 minutes, then additional 60 minutes at 325\u00b0 until top is golden brown.
Remove from oven and cool before serving.
he minced garlic, basil, parsley, ricotta, Parmesan, turkey, and 1 Tbsp
beat the ricotta with the milk, egg yolks,
eat the eggs. Add the ricotta and beat until smooth. Mix
Make Jell-O as directed, except decrease water by 1 cup.
Pour into round-bottom bowl.
Let set in fridge.
Invert on a plate. Cover with Cool Whip and sprinkle with coconut.
Decorate for Christmas.
he dough hold together enought o form a ball.
Chill
inutes.
Stir in the ricotta and butter and season the
Coat jell-o ring mold with a light