Cannoli Cake ( Sargento® )

Cannoli Cake ( Sargento® )

Ingredients
4 eggs
2/3 cup sugar
1 cup all-purpose flour
1/2 cup (1 stick) butter or margarine, melted and cooled
1/4 cup chopped semisweet chocolate
1 recipe Ricotta Filling
1 recipe Whipped Cream Frosting
Fresh berries or candied cherries, for garnish
Ricotta Filling:
2 cups (15 oz.) Sargento® Part-Skim Ricotta Cheese
3 Tbsp. sugar
1-1/2 tsp. vanilla
1 cup whipping cream, whipped
1 cup semisweet mini chocolate chips
Whipped Cream Frosting:
2 cups whipping cream
2 Tbsp. confectioners sugar
1/2 tsp. vanilla

Directions
1.Beat eggs and sugar on medium speed in bowl with an electric mixer 5 minutes or until thick. Gently fold in flour and butter; pour into greased and floured 8-inch round cake pan. Bake in preheated 350°F oven 40 minutes or until cake feels firm when touched in center. Cool in pan 5 minutes. Remove from pan and cool completely on wire rack.
2.To make Ricotta Filling: Beat Ricotta cheese, sugar and vanilla on medium speed in bowl with electric mixer 3 minutes. Fold in whipped cream and chocolate chips.
3.To make Whipped Cream Frosting: Beat cream on high speed in bowl with electric mixer until soft peaks form. Beat in sugar and vanilla.
4.Cut cake in half horizontally using sharp serrated knife. Cut each layer in half again horizontally. Place 1 layer on serving platter; spread with one-third Ricotta filling. Repeat procedure, ending with cake layer. No sooner than 6 hours before serving, frost sides and top of cake with all but 1 cup frosting. Decorate with remaining frosting, chopped chocolate and fruit. Refrigerate until serving time.

Helpful Tips
This recipe produces a very dense cake layer. The only leavening is the air incorporated into the eggs when beaten. For best results, eggs should be at room temperature before beating with sugar.

Bacon Pear Salad

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Bacon Pear Salad

Ingredients

1/3 cup vegetable oil
3 Tbsp. lemon juice
cup (4 oz.) Sargento® Artisan Blends® Shredded Parmesan Cheese, divided
1 tsp. Worcestershire sauce
1 clove garlic
1/4 tsp. salt
1 large head romaine lettuce, torn
6 slices crisply cooked bacon, crumbled
3 pears, unpeeled and thinly sliced
1/4 cup minced fresh chives
Pepper (optional)

Directions

1.Blend oil, lemon juice, 1/2 cup cheese, Worcestershire sauce, garlic and salt in food processor or blender for 10 seconds.
2.Toss lettuce, bacon and dressing in large bowl. Arrange on salad plates; top with pear slices, chives and remaining cheese. Sprinkle with pepper, if desired.
Up-coming recipes from: Sargento® (everything is better with cheese- and wine too)

Cannoli Cake
Cheesy Hash Brown Casserole
Pesto Cheese DipEngine House Special
Red, White and Blueberry Cheesecake
Cheddary Chicken Pie
Classic Macaroni and Cheese
Italian Grilled Cheese Sandwich
Philadelphia Cheesesteak Sandwich

Lemon Ricotta Cookies with Lemon Glaze

Lemon Ricotta Cookies with Lemon Glaze
Cookies
• 2 1/2 cup(s) all-purpose flour
• 1 teaspoon(s) baking powder
• 1 teaspoon(s) salt
• 1/2 cup(s) (1 stick) unsalted butter, softened
• 2 cup(s) sugar
• 2 large eggs
• 1 container(s) (15-ounce) whole-milk ricotta cheese
• 3 tablespoon(s) fresh lemon juice
• Grated zest from one lemon
Glaze
• 1 1/2 cup(s) powdered sugar
• 3 tablespoon(s) fresh lemon juice
• Grated zest from one lemon
________________________________________
Directions
1. Heat oven to 375°F. Line two baking sheets with parchment paper
2. Cookies: In a medium bowl, combine flour, baking powder, and salt. Set aside.
3. In a large bowl, combine butter and sugar. Using an electric mixer, beat mixture until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest and beat to combine. Stir in the dry ingredients.
4. Spoon about 2 tablespoons of dough for each cookie onto prepared baking sheets. Bake 15 minutes, until slightly golden at the edges. Remove from oven and let cookies rest on baking sheets 20 minutes.
5. Glaze: In a small bowl, combine powdered sugar, lemon juice, and zest; stir until smooth. Spoon about 1/2 teaspoon onto each cookie, and use back of the spoon to gently spread. Let the glaze harden about 2 hours. Pack the cookies in a decorative container.

Veggie Pizza

Veggie Pizza

2 cans (8 oz. each) refrigerated crescent dinner rolls
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup MIRACLE WHIP Dressing
1 tsp. dill weed
1/2 tsp. onion salt
1 cup broccoli florets
1 cup chopped green pepper
1 cup chopped seeded tomato
1/2 cup sliced pitted black olives (optional)
1/4 cup chopped onion
Make It
PREHEAT oven to 375°F. Separate dough into 4 rectangles. Press onto bottom and up side of 15x10x1-inch baking pan to form crust.
BAKE 11 to 13 minutes or until golden brown; cool.
MIX cream cheese, dressing, dill and onion salt until well blended. Spread over crust; top with remaining ingredients. Refrigerate. Cut into squares.
www.kraftrecipes.com

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Wine Fest June 4th, 2011 Ottawa, Illinois

Events

June 4h - 2 Rivers Wine Fest ( 11 am to 9 pm)
Held in historic downtown Ottawa where the Illinois & Fox Rivers join. Sample award-winning wines from 26 Illinois Winery’s. Join a host of jazz musicians, scheduled cooking and wine demonstrations, fine antiques, botanicals, crafts and more!
Wine - Food - Jazz / Wine Tasting $15
www.ottawa2riverswinefest.com

Must be 21 years of age to attend events ** for more details go to www.foxvalleywinery.com

CHOCOLATE FONDUE

CHOCOLATE FONDUE

1/2 c. whipping cream
3 tbsp. milk
1/2 tsp. butter
8 chocolate candy bars with almonds (1 oz.) size, broken
1 1/2 c. miniature marshmallows


Use a 1 quart fondue pot. Rub butter around the pan.
Place candy bars and marshmallows in the pot. Cover and cook, stirring until melted and smooth on low temperature. Gradually add whipping cream.
Serve pound cake, bananas, marshmallows, fresh strawberries, grapes, mandarin oranges and pretzels.

Meatloaf Muffins

Meatloaf Muffins
This easy recipe makes for a delicious, high-protein meal in half an hour

Ingredients
• 1 tsp olive oil
• 1 cup finely chopped onion
• ½ cup finely chopped carrot
• 1 tsp dried oregano
• 2 garlic cloves, minced
• 1 cup ketchup
• 1 1/12 pounds ground beef (extra lean)
• 1 cup finely crushed saltine fat-free crackers OR breadcrumbs
• 2 tablespoon prepared mustard
• 1 tsp Worcestershire sauce
• ¼ tsp freshly ground black pepper
• 2 large eggs
• cooking spray

Preparation
Preheat oven to 350 degrees.

Heat olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and mixed garlic; sauté 2 minutes, cool.

Combine onion mixture, ½ cup ketchup, and the remaining ingredients except cooking spray in a large bowl.

Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 tsp of ketchup. Bake at 350 for 25 minutes. Let stand for 5 minutes. Makes 6 servings (2 muffins).