Ricotta Cheesecake

Prep Time: 15 minutes

Cook Time: 2 hours

Yields: 8 servings

Ingredients

    2 (8 ounce) packages cream cheese, softened
    1 (16 ounce) container ricotta cheese
    1 1/2 cups white sugar
    4 eggs
    1 tablespoon lemon juice
    1 teaspoon vanilla extract
    3 tablespoons cornstarch
    3 tablespoons flour
    1/2 cup butter, melted and cooled
    1 pint sour cream

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a springform pan.

2. Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined.

3. Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter. Add the sour cream last and stir. Pour the mixture into the prepared springform pan.

4. Bake in the preheated oven 1 hour; turn oven off and leave in oven 1 hour more. Allow to cool completely in refrigerator before serving.


Carrot Pineapple Bread

 Ingredients

    3 eggs
    2 cups sugar
    1 cup vegetable oil
    1 cup finely shredded carrots
    (1) 8 ounce can crushed pineapple, undrained
    2 teaspoons vanilla extract
    3 cups all-purpose flour
    1 1/2 teaspoons ground cinnamon
    1 teaspoon baking soda
    1 teaspoon salt

1. In a mixing bowl, beat eggs, sugar and oil; add carrots, pineapple and vanilla.

2. Combine dry ingredients; beat into carrot mixture.

3. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 325 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean.

4. Allow bread to cool in pans for 10 minutes; remove to a wire rack to cool completely.


Witchy Warts

 Ingredients

    1/4 cup butter, cubed
    8 ounces semisweet chocolate
    1/2 cup heavy cream
    2 (16 ounce) bags Musketeers miniatures candy bars, chopped into small pieces

 Directions Edit

1. Melt butter. Remove from heat and add the semi-sweet chocolate. Cover mixture and allow it to rest for about 3 minutes in order for the chocolate to melt. Stir until smooth.

2. Add the heavy cream, gradually, stirring until totally incorporated and chocolate loses its shine.

3. Refrigerate until slightly firm, for 20-30 minutes.

4. Roll chocolate into small balls and then roll into chopped 3 Musketeers Bars, pressing gently to adhere.

5. Serve.