miceli-dairy

[miceli-dairy]

Miceli’s Earth Cookies

Ingredients:

1 cup butter, softened

1 cup sugar

1 egg

½ cup of Miceli’s ricotta cheese

1 teaspoon vanilla

3 cups flour

2 teaspoons baking powder

½ teaspoon salt

14 drops blue food coloring

7 drops green food coloring

Instructions:

Preheat your oven to 350°F, combine the flour, baking powder, and salt, and then beat together the butter and sugar on medium speed for 3 minutes. Beat in the egg, ricotta, and vanilla, beat in the flour mixture, and then add it to a floured surface. Knead it, divide it in half, and then add the blue coloring coloring to one half and the green coloring to the other half. Divide each half into 16 balls, roll them together, and then add them to a parchment lined baking sheet. Roll them into circles, and then let them bake for 8 minutes.

Original recipe courtesy of ­­­­­­­­­­­­­­­­­­Raising Veggie Lovers

#recipe

[miceli-dairy]

Miceli’s Artichoke Tart

Ingredients:

1 onion, chopped

10 tablespoons oil, divided

2 cups artichoke hearts

1 & ½ teaspoons salt, divided

¼ teaspoon pepper, divided

2 teaspoons shortening

2 & ½ cups flour

3 tablespoons milk

2 egg yolks

3 eggs

15 ounces of Miceli’s ricotta cheese

½ cup of Miceli’s Italian style cheese, shredded

1 tablespoon parsley leaves, chopped

¼ teaspoon nutmeg

Instructions:

Add the onion and 2 tablespoons of the oil to a pan over medium-high heat, let them cook for 5 minutes, and then add the artichoke hearts. Reduce the heat to medium, let them cook for 5 minutes, and then add ¼ teaspoon of the salt and 1/8 teaspoon of the pepper. Let the mixture cool completely, preheat your oven to 400°F, and then grease a 9-inch tart pan with the shortening. Combine the flour, 1 teaspoon of the salt, and the remaining oil, add the milk and yolks, and then roll the mixture into a disc. Refrigerate it for 30 minutes, add it to a floured surface, and then roll it into a circle. Add it to the pan, beat together the eggs, ricotta, Italian style cheese, parsley, nutmeg, remaining salt, and remaining pepper, and then add the onion mixture. Add the mixture to the pan, and then let it bake for 20 minutes. Reduce the heat to 350°F, and then let it bake for 45 minutes.

Original recipe courtesy of a Miceli’s Employee

#recipe

[miceli-dairy]

Miceli’s Lemon Bundt Cake

Ingredients:

1 cup sugar

2 teaspoons lemon zest

1 cup & 3 teaspoons water, divided

1 tablespoon shortening

2 cups flour

2 tablespoons baking powder

¼ teaspoon salt

15 ounces of Miceli’s ricotta cheese

2 & ½ teaspoons vanilla, divided

2 eggs

1 cup powdered sugar

2 teaspoons lemon juice

Instructions:

Add the sugar, zest, and the 1 cup of water to a pot over medium heat, bring the mixture to a boil, and then let it cook for 2 minutes. Let it cool for 15 minutes, preheat your oven to 350°F, and then grease a 12 cup-bundt pan with the shortening. Whisk together the flour, baking powder, and salt, combine the ricotta, 2 teaspoons of vanilla, eggs, and sugar mixture, and then add the flour mixture. Add the mixture to the pan, let it bake for 50 minutes, and then let it cool for 10 minutes. Transfer it to a rack, combine the powdered sugar, juice, remaining water, and remaining vanilla, and then add the mixture to the cake.

Original recipe courtesy of Amy’s Healthy Baking

#recipe

[miceli-dairy]

Miceli’s April Fools’ Tacos

Ingredients:

2 multigrain with flax flatbreads, halved

½ tablespoon oil

1 teaspoon cinnamon sugar

1/4 cup quinoa

2 tablespoons semisweet chocolate chips

1 tablespoon sunflower butter

4 strawberries, chopped

2 tablespoons jicama, chopped

½ tablespoon basil leaves, chopped

2 tablespoons coconut, shredded

3 drops yellow food coloring

4 tablespoons cool whip

12 black jelly bird eggs

Instructions:

Preheat your oven to 350°F, cut the flatbread halves into circles, and then divide the oil and sugar between them. Add them to an upside down muffin pan, let them bake for 7 minutes, and then cook the quinoa according to its package’s instructions. Add it to a pan over low heat, add the chips and butter, and then let the mixture cook for 1 minute. Divide it between the flatbreads, combine the coconut and food coloring, and then divide the mixture between the flatbreads. Combine the strawberries, jicama, and basil, divide the mixture between the flatbreads, and then add the cool whip and eggs.

Original recipe courtesy of Fork and Beans

#recipe

[miceli-dairy]

Miceli’s Stuffed Carrots

Ingredients:

8 ounces of Miceli’s ricotta cheese

6 tablespoons sour cream

2 green onions, sliced

¼ teaspoon salt

2 tablespoons parsley leaves, chopped

2 tablespoons dill leaves, chopped

8 orange mini bell peppers, halved and seeds removed

½ cup dill

Instructions:

Combine the ricotta, sour cream, onions, salt, parsley, and dill leaves, divide the mixture between the peppers, and then add the dill.

Original recipe courtesy of Aleka’s Get-Together

#recipe

[miceli-dairy]

Miceli’s Crumb Cake

Ingredients:

2 & ½ cups flour

½ cup sugar

1 pinch salt

1 teaspoon baking powder

¾ cup butter, chopped

2 eggs, divided

15 ounces of Miceli’s ricotta cheese

¼ cup sugar

1 teaspoon vanilla

1 & ½ teaspoons orange zest

2 teaspoon shortening

Instructions:

Preheat your oven to 350°F, combine the flour, sugar, salt, and baking powder, and then cut in the butter and 1 of the eggs. Refrigerate the mixture for 15 minutes, combine the ricotta, sugar, vanilla, zest, and remaining egg, and then grease a 9-inch springform pan with the shortening. Add 2/3 of the flour mixture, the ricotta mixture, and the remaining flour mixture, and then let it bake for 45 minutes.

Original recipe courtesy of Cooking with Manuela

#recipe

[miceli-dairy]

Miceli’s Shamrock Cupcakes

Ingredients:

2 & ½ cups flour

2 tablespoons cocoa powder

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 & ¼ cups buttermilk

½ cup of Miceli’s ricotta cheese

2 teaspoons vanilla

1 tablespoon & 10 drops green food coloring, divided

1 cup butter, softened

2 cups sugar

3 eggs, beaten

24 ounces white frosting

½ cup green sprinkles

Instructions:

Preheat your oven to 350°F, line 30 muffin cups with cupcake liners, and then grease them with cooking spray. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt, whisk together the buttermilk, ricotta, vanilla, and the tablespoon of food coloring, and then beat together the butter and sugar on medium speed for 5 minutes. Beat in the eggs, reduce the speed to low, and then beat in a third of the flour mixture, half of the buttermilk mixture, another third of the flour mixture, the remaining buttermilk mixture, and the remaining flour mixture. Divide the mixture between the cups, let it bake for 22 minutes, and then let it cool for 2 minutes. Transfer the cupcakes to a rack, let them cool for 1 hour, and then combine the frosting and remaining food coloring. Add the mixture to the cupcakes, cut 4 of them in half, and then add the sprinkles.

Original recipe courtesy of Food Network

#recipe

[miceli-dairy]

Miceli’s Irish Soda Bread

Ingredients:

4 tablespoons sugar

1 teaspoon baking soda

1 & ½ teaspoons kosher salt

4 cups & 1 tablespoons flour, divided

4 tablespoons butter, chopped

1 cup of Miceli’s ricotta cheese

1 cup buttermilk

1 egg, beaten

1 teaspoon orange zest

1 cup dried currants

Instructions:

Preheat your oven to 375°F, beat together the sugar, baking soda, salt, and 4 cups of flour on low speed, and then beat in the butter. Whisk together the ricotta, buttermilk, egg, and zest, beat the mixture into the flour mixture, and the combine the currants and remaining flour. Add them to the ricotta mixture, at it to a floured surface, and then roll it into a ball. Cut 2 crossing slits in the top, add it to a parchment-lined baking sheet, and then let it bake for 55 minutes.

Original recipe courtesy of Food Network

#recipe

[miceli-dairy]

Miceli’s Battered Cod

Ingredients:

1 tablespoon lemon juice

1 & ½ teaspoons salt, divided

2 filets cod, halved

½ cup & 4 tablespoons flour, divided

5 cups & 2 tablespoons oil, divided

2 cups milk

¼ teaspoon pepper, divided

1 cup of Miceli’s parmesan cheese, grated

½ cup water

1 egg white

Instructions:

Add the juice and 1 teaspoon of the salt to the cod, let it sit for 5 minutes, and then rinse it. Add 2 tablespoons of the flour and 1 tablespoon of the oil to a pan over medium-high heat, let them cook for 2 minutes, and then add the milk. Reduce the heat to medium, bring the mixture to a boil, and then let it cook for 8 minutes. Add the pepper and parmesan, whisk together the ½ cup of flour, 1 tablespoon of the oil, and remaining salt, and then whisk in the water. Beat the egg white on medium speed for 1 minute, add it to the mixture, and then add the remaining oil to a pot. Bring it to 350°F, dry the cod, and then coat it with the flour and egg mixture. Add it to the pot, let it cook for 4 minutes, and then turn it over. Let it cook for 4 more minutes, drain it, and then add the parmesan mixture.

Original recipe courtesy of NDTV Food

#recipe

[miceli-dairy]

Miceli’s Shrimp & Grits

Ingredients:

5 cups water

1 & ¼ cups grits

3 teaspoons kosher salt, divided

1 cup of Miceli’s cheddar cheese, shredded

4 tablespoons butter, divided

4 ounces pancetta, chopped

1 cup onion, chopped

1 cup red bell pepper, chopped

2 cloves garlic, grated

1 & ½ tablespoons flour

1 cup chicken broth

1 & ½ pounds shrimp, peeled and deveined

3 green onions, sliced

Instructions:

Add the water to a pot over high heat, bring it to a boil, and then reduce the heat to low. Whisk in the grits and 2 & ½ teaspoons of the salt, let the mixture cook for 20 minutes, and then add the cheddar and 3 tablespoons of the butter. Add the pancetta to a pan over medium-high heat, let it cook for 4 minutes, and then add the onion, pepper, and garlic. Let the mixture cook for 2 minutes, reduce the heat to medium, and then add the flour and remaining butter. Let it cook for 1 minute, add the broth, and then increase the heat to medium-high. Bring the mixture to a boil, add the shrimp and remaining salt, and then reduce the heat to medium-low. Let it cook for 8 minutes, add it to the grits, and then add the green onions.

Original recipe courtesy of Southern Living

#recipe

[miceli-dairy]

Miceli’s Mocha Skillet Brownie

Ingredients:

15 ounces of Miceli’s ricotta cheese

14 ounces condensed milk

1 teaspoon salt

3 tablespoons vanilla, divided

1 cup cream

1 cup butter, melted

­­­3/4 & 2/3 cups & 1 tablespoon semisweet chocolate chips, divided

¼ cup water

1 teaspoon coffee powder

¾ cup flour

½ cup cocoa powder

½ teaspoon kosher salt

1 & ½ cups sugar

4 eggs

2 tablespoons chocolate syrup

Instructions:

Combine the ricotta, condensed milk, salt, and 2 tablespoons of the vanilla, beat the cream on high speed for 3 minutes, and then add it to the ricotta mixture. Freeze it for 4 hours, add the butter and 2/3 cup of chips to a pan over medium heat, and then let them cook for 1 minute. Combine the water and coffee powder, add the mixture to the pan, and then let it cool for 10 minutes. Whisk in the eggs (one at a time), whisk in the vanilla, and then whisk together the flour, cocoa powder, and kosher salt. Add the mixture and the ¾ cup of chips to the coffee mixture, preheat your oven to 325°F, and then add it to a 10-inch cast iron skillet. Let it bake for 1 hour, let it cool for 2 hours, and then add the syrup, remaining chips, and ricotta mixture.

Original recipe courtesy of The Pioneer Woman

#recipe

[miceli-dairy]

Miceli’s Caprese Flank Steak

Ingredients:

2 pounds flank steak

1 & ½ cups dry red wine

4 cloves garlic, grated

1 teaspoon salt

1 teaspoon pepper

½ cup & 1 teaspoon oil, divided

1 cup grape tomatoes, quartered

¼ cup shallot, chopped

4 ounces of Miceli’s fresh mozzarella cheese, chopped

3 tablespoons basil leaves, chopped

1 teaspoon balsamic vinegar

1/8 teaspoon garlic salt

Instructions:

Add the steak to a baking dish, whisk together the wine, garlic, salt, pepper, and the ½ cup of oil, and then add the mixture to the dish. Refrigerate it for 1 hour, turn it over, and then refrigerate it for another hour. Set your broiler to high, add the steak, and then let it cook for 6 minutes. Turn it over, let it cook for 5 minutes, and then let it sit for 10 minutes. Slice it, combine the tomatoes, shallot, mozzarella, basil, vinegar, garlic salt, and remaining oil, and then add the mixture to the steak.

Original recipe courtesy of How Sweet Eats

#recipe

[miceli-dairy]

Miceli’s Lasagna Ring

Ingredients:

½ onion, chopped

4 cloves garlic, grated

3 tablespoons & 2 teaspoons oil, divided

3/4 pound ground beef

¾ pound sweet italian sausage

15 ounces tomatoes, crushed

15 ounces of Miceli’s ricotta cheese

½ cup of Miceli’s parmesan cheese, grated

1 egg

¼ cup & 1 tablespoon basil leaves, chopped and divided

18 sheets lasagna

1 cup & 1 tablespoon of Miceli’s mozzarella cheese, shredded and divided

Instructions:

Preheat your oven to 375°F, add the onion, garlic, and the 3 tablespoons of oil to a pot over medium-high heat, and then let them cook for 4 minutes. Add the beef and sausage, let the mixture cook for 5 minutes, and then add the tomatoes. Reduce the heat to low, let it cook for 20 minutes, and then combine the ricotta, parmesan, egg, and the ¼ cup of basil. Grease a bundt pan with the remaining oil, bring a pot of water to a boil, and then add the lasagna. Let it cook for 12 minutes, drain it, and then add 12 of the sheets to the pan. Halve the remaining sheets, add ¾ cup of the mozzarella and half of the beef mixture to the pan, and then add 6 of the halved sheets. Add the ricotta mixture, remaining halves, and remaining beef mixture, fold the full sheets over the top, and then add ¼ cup of the mozzarella. Let them bake for 45 minutes, let them cool for 1 hour, and then add the remaining basil and mozzarella.

Original recipe courtesy of Tasty

#recipe

[miceli-dairy]

Miceli’s Winter Slaw

Ingredients:

1 cup brussels sprouts, stems removed and peeled and sliced

4 leaves kale, torn

1 cup radicchio, torn

1 cup dried cranberries

½ cup of Miceli’s italian style cheese, shredded

¼ cup lemon juice

½ cup oil

1 teaspoon kosher salt

½ teaspoon pepper

Instructions:

Whisk together the juice, oil, salt, and pepper, combine the sprouts, kale, radicchio, cranberries, and italian style cheese, and then add the lemon mixture.

Original recipe courtesy of Food Network

#recipe

[miceli-dairy]

Miceli’s Pizza Pinwheels

Ingredients:

8 ounces crescent roll dough

2 tablespoons of Miceli’s parmesan cheese, grated

½ cup of Miceli’s pizza blend cheese, shredded

3 tablespoons green bell pepper, chopped

1/3 cup pepperoni, chopped

Instructions:

Preheat your oven to 350°F, roll the dough into a rectangle, and then cut it into 4 rectangles. Divide the parmesan, pizza blend cheese, pepper, and pepperoni between them, roll them into cylinders (starting with the short side), and then cut them into 6 pieces. Add them to a foil-lined baking sheet, and then let them bake for 13 minutes.

Original recipe courtesy of Betty Crocker

#recipe

[miceli-dairy]

Miceli’s Pear Flatbreads

Ingredients:

½ cup pear, halved and sliced

2 tablespoons oil, divided

2 naan

8 ounces of Miceli’s ricotta cheese

½ tablespoon of Miceli’s parmesan cheese, grated

½ tablespoon brown sugar

1 pinch pepper

Instructions:

Preheat your oven to 400°F, add the pear and 1 tablespoon of the oil to a grill pan over medium heat, and then let them cook for 5 minutes. Turn them over, let them cook for 2 minutes, and then divide the remaining oil between the naan. Add the ricotta, pear, parmesan, brown sugar, and pepper, and then let them bake for 10 minutes.

Original recipe courtesy of Sur La Table

#recipe

[miceli-dairy]

Miceli’s Gingerbread Cheesecake

Ingredients:

1 teaspoon butter

36 ginger snaps, crushed

6 tablespoons butter, melted

12 ounces cream cheese

8 ounces of Miceli’s ricotta cheese

½ cup sugar

2 & ½ teaspoons ground ginger

½ teaspoon allspice

½ teaspoon vanilla

1 & ½ cups cream, divided

½ teaspoon cinnamon

Instructions:

Grease an 8-inch springform pan with the butter, line it with parchment, and then combine the cookies and melted butter. Add the mixture to the pan, refrigerate it for 30 minutes, and then beat together the cream cheese and ricotta on low speed for 1 minute. Beat in the sugar, ginger, allspice, and vanilla, beat 1 cup of cream on high speed for 3 minutes, and then add it to the ricotta mixture. Add the mixture to the pan, refrigerate it for 4 & ½ hours, and then beat the remaining cream. Add the cinnamon, and then add it to the cheesecake.

Original recipe courtesy of Keep Calm And Eat Ice Cream

#recipe