MICELI'S CHEESE

Miceli’s Raspberry Ricotta Cake

Ingredients:

2 teaspoons shortening

3 tablespoons flour

1 box yellow cake mix

30 ounces of Miceli’s Ricotta Cheese

¾ cup sugar

4 eggs

1 teaspoon vanilla

1 & ½ cups raspberries

Instructions:

Preheat your oven to 350°F, grease a 9 x 13 inch cake pan with the shortening, and then add the flour. Make the cake batter according to its package’s instructions, add it to the pan, and then beat together the ricotta, sugar, eggs, and vanilla. Add the mixture to the pan, add the raspberries, and then let it bake for 1 hour. Cover it with foil, and then let it bake for 30 minutes.

Miceli’s Blueberry Cinnamon Rolls

Ingredients:

3 cups wild blueberries, frozen

3 tablespoon lemon juice

2/3 cup & 3 tablespoons brown sugar, divided

1 tablespoon corn starch

2/3 cup & 2 tablespoons water, divided

3 & 2/3 cup & ¼ cup bread flour, divided

¼ ounce instant yeast

1/3 cup sugar

1 teaspoon salt

1/3 cup milk

1/3 cup cream

1 egg

¾ cup & 2 tablespoons butter, softened and divided

2 teaspoons cinnamon

4 ounces of Miceli’s Mascarpone Cheese

1 cup powdered sugar

Instructions:

Preheat your oven to 325°F, add the blueberries, juice, and the 3 tablespoons of brown sugar to a pan over medium-high heat, and then let them cook for 13 minutes. Combine the corn starch and the 2 tablespoons of water, add the mixture to the blueberry mixture, and then let them cook for 2 minutes. Reserve 4 tablespoons, transfer the remaining mixture to a bowl, and then add the ¼ cup of flour and remaining water to a pan over medium heat. Whisk them together for 5 minutes, transfer them to a bowl, and then combine the yeast, sugar, salt, and remaining flour. Add the milk, cream, egg, and water mixture, knead in 1 tablespoon of the butter, and then repeat this process 7 more times. Knead the mixture for 12 minutes, combine the cinnamon, remaining brown sugar, and ½ cup of the butter, and then add the dough to a floured surface. Roll it into a 20 x 16 inch rectangle, add the cinnamon mixture, and then add the bowl of blueberry mixture. Cut it into 12 strips, roll them up, and then add them to a 9 x 13 inch parchment-lined baking pan. Cover them with plastic wrap, let them rise for 1 hour, and then let them bake for 40 minutes. Beat together the mascarpone, powdered sugar, 2 tablespoons of the blueberry mixture, and the remaining butter on low speed, let the rolls cool for 15 minutes, and then divide the mascarpone mixture and remaining blueberry mixture between them.

Miceli’s Blueberry Donuts

Ingredients:

2 tablespoon shortening

1 & ½ cups flour

½ cup sugar

2 teaspoons baking powder

½ teaspoon salt

2 eggs

1 & ¼ cups of Miceli’s Ricotta Cheese

1 teaspoon vanilla

¾ cup blueberries

¾ cup & 1 tablespoon milk, divided

1 cup powdered sugar

1 tablespoon lemon juice

½ teaspoon lemon zest

Instructions:

Preheat your oven to 350°F, grease 18 donut cups with the shortening, and then combine the flour, sugar, baking powder, and salt. Add the eggs, ricotta, vanilla, blueberries, and the ¾ cup of milk, divide the mixture between the cups, and then let it bake for 16 minutes. Let them cool completely, combine the powdered sugar, juice, zest, and remaining milk, and then divide the mixture between them.

Miceli’s Dulce de Leche Cookies

Ingredients:

½ cup butter

1 & ½ cups brown sugar

2 eggs

1 teaspoon vanilla

¼ cup of Miceli’s Mascarpone Cheese

2 & ¼ cups flour

½ teaspoon baking soda

½ teaspoon salt

¼ teaspoon baking powder

¼ cup dulce de leche

¾ teaspoon sea salt

Instructions:

Preheat your oven to 375°F, add the butter to a pan over medium heat, and then let it cook (stirring constantly) for 5 minutes. Transfer it to a bowl, let it cool for 10 minutes, and then beat in the brown sugar, eggs, vanilla, mascarpone, flour, baking soda, and salt. Cover the mixture with plastic wrap, refrigerate it for 1 hour, and then roll it into 26 balls. Add half of the balls to a parchment-lined baking sheet, press a circle into each one, and then divide the dulce de leche between them. Add the remaining balls, and then seal them. Let them bake for 11 minutes, and then add the sea salt.

Miceli’s Churro Bars

Ingredients:

1 teaspoon oil

3 tablespoons sugar

3 teaspoons cinnamon, divided

½ cup butter, melted

1 cup brown sugar

1 egg

1 teaspoon vanilla

½ cup of Miceli’s Ricotta Cheese

1 cup flour

½ teaspoon baking powder

½ teaspoon salt

Instructions:

Preheat your oven to 350°F, grease an 8 x 8 inch parchment-lined baking dish with the oil, and then combine the sugar and 2 teaspoons of the cinnamon. Add half of the mixture to the dish, beat together the butter and brown sugar, and then beat in the egg, vanilla, ricotta, flour, baking powder, and salt. Add the mixture and remaining cinnamon mixture to the dish, let them bake for 25 minutes, and then let them cool completely.

Miceli’s Mexican Fruit Salad

Ingredients:

8 ounces of Miceli’s Fresh Mozzarella Cheese, chopped

1 cup watermelon, chopped

1 cup honeydew, chopped

1 cup cantaloupe, chopped

1 cup pineapple, chopped

1 cup mangos, chopped

1 cup limes, quartered

1 tablespoon lime juice

½ teaspoon tajin

Instructions:

Combine the fresh mozzarella, watermelon, honeydew, cantaloupe, pineapple, mangos, limes, juice, and tajin.

Miceli’s Dill Chicken Parmesan

Ingredients:

3 boneless skinless chicken breasts, halved

1 teaspoon kosher salt

½ teaspoon pepper

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon paprika

¾ cup & 2 tablespoons dill pickle ranch dressing, divided

1 cup of Miceli’s Parmesan Cheese, grated and divided

3 tablespoons bread crumbs

1 teaspoon dill leaves, chopped

1/2 cup dill pickles, sliced

Instructions:

Preheat your oven to 400°F, combine the salt, pepper, garlic powder, onion powder, and paprika, and then combine ½ cup of the dressing and 1/2 cup of the parmesan. Combine the bread crumbs and remaining parmesan, divide the salt mixture, dressing mixture, and bread crumb mixture between the chicken breasts, and then add them to a foil-lined baking sheet. Let them bake for 20 minutes, and then add the dill, pickles, and remaining dressing.

Miceli’s Quajado

Ingredients:

2 teaspoons oil

8 eggs

3 zucchini, shredded

16 ounces of Miceli’s Basket Cheese, chopped

1 cup of Miceli’s Mild Cheddar Cheese, shredded

¼ cup of Miceli’s Parmesan Cheese, grated

¼ cup matzo meal

Instructions:

Preheat your oven to 400°F, grease a 9 x 13 inch baking dish with the oil, and then combine the eggs, zucchini, cheese, and matzo meal. Add the mixture to the dish, and then let it bake for 30 minutes.

Miceli’s Mediterranean Salad

Ingredients:

5 cups romaine lettuce, chopped

¼ cup red onion, sliced

¼ cup cucumber, sliced

2 tablespoons Kalamata olives, drained

8 ounces of Micelis Basket Cheese, chopped

½ tablespoon oil

1 pinch salt

1 pinch pepper

Instructions:

Combine the lettuce, onion, cucumber, olives, basket cheese, oil, salt, and pepper.

Miceli’s Carrot Pastries

Ingredients:

8 ounces crescent dough

8 ounces of Miceli’s Mascarpone Cheese

¼ cup parsley leaves, chopped

¼ cup chives, chopped

1 teaspoon lemon zest

¼ teaspoon salt

5 sprigs parsley

Instructions:

Preheat your oven to 400°F, cut a piece of foil into 5 12 x 4 inch rectangles, and then roll them into cones. Roll the dough into a 12 x 8 rectangle, cut it (lengthwise) into 8 strips, and then wrap it around the cones. Add them to a foil-lined baking sheet, let them bake for 7 minutes, and then let them cool for 20 minutes. Combine the mascarpone, parsley leaves, chives, zest, and salt, divide the mixture between them, and then add the parsley.

Miceli’s Lemon Basil Dip

Ingredients:

3 tablespoons oil, divided

1 clove garlic, halved

1 baguette, sliced

3 tablespoons lemon juice

2 teaspoons lemon zest

1 tablespoon basil, sliced

8 ounces of Miceli’s Burrata Cheese, drained

Instructions:

Preheat your oven to 425°F, add the garlic and 1 tablespoon of the oil to the baguette, and then add it to a baking sheet. Let it bake for 7 minutes, combine the juice, zest, basil, and remaining oil, and then add the mixture to the burrata.

Miceli’s Copycat Shamrock Shakes

Ingredients:

3 cups vanilla ice cream

½ cup of Miceli’s Mascarpone Cheese

½ cup milk

12 drops green food coloring

3/8 teaspoon peppermint extract

1 cup whipped cream

Instructions:

Add the ice cream, mascarpone, milk, food coloring, and peppermint to a blender, and then puree the mixture. Divide it between 3 glasses, and then add the whipped cream.

Miceli’s Lemon Orecchiette

Ingredients:

1 cup of Miceli’s Ricotta Cheese

3 tablespoons lemon juice

3 teaspoons lemon zest, divided

¼ teaspoon kosher salt

1/8 teaspoon red pepper flakes

¼ teaspoon pepper, divided

1 pound orecchiette

3 cup broccoli florets, chopped

¼ cup of Miceli’s Parmesan Cheese, grated

Instructions:

Add the ricotta, juice, and 2 teaspoons of the zest to a food processor, pulse the mixture, and then add the salt, red pepper flakes, and 1/8 teaspoon of the pepper. Bring a pot of water to a boil, add the orecchiette, and then let it cook for 13 minutes. Add the broccoli, and then let it cook for 4 minutes. Drain it, and then add the parmesan, ricotta mixture, remaining zest, and remaining pepper.

Miceli’s Chocolate Cake Pops

Ingredients:

13.25 ounces chocolate cake mix

12 ounces of Miceli’s Mascarpone Cheese

36 ounces semisweet chocolate chips, melted

¼ cup & 2 tablespoons sprinkles

Instructions:

Make the cake according to its package’s instructions, add the mascarpone, and then roll it into 36 balls. Add a stick to each one, and then refrigerate them for 1 hour. Add the chips and sprinkles, and then refrigerate them for 20 minutes.

Miceli’s Chocolate Crepes

Ingredients:

4 eggs

1 cup milk

½ cup flour

¼ cup cocoa powder

2 tablespoons sugar

1/8 teaspoon salt

3 tablespoons butter

24 ounces of Miceli’s Mascarpone Cheese

¾ cup strawberry jam

1 cup strawberries, chopped

3 tablespoons chocolate syrup

2 tablespoons powdered sugar

Instructions:

Whisk together the eggs, milk, flour, cocoa powder, sugar, and salt, chop the butter into 9 pieces, and then add one piece to a pan over medium heat. Add ¼ cup of the egg mixture, let it cook for 2 minutes, and then turn it over. Let it cook for 2 minutes, repeat this process 8 more times, and then combine the mascarpone and jam. Divide the mixture between the crepes, roll them up, and then add the strawberries, syrup, and powdered sugar.

Miceli’s Buffalo Chicken Flatbreads

Ingredients:

3 boneless skinless chicken breast halves

½ cup hot sauce, divided

¼ cup barbecue sauce

4 9-inch flatbreads

1 cup of Miceli’s Italian Blend Cheese, shredded

1 cup of Miceli’s Mild Cheddar Cheese, shredded

2/3 cup blue cheese

3 green onions, chopped

Instructions:

Preheat your oven to 425°F, bring a pot of water to a boil, and then add the chicken. Reduce the heat to medium, let it cook for 13 minutes, and then chop it. Add ¼ cup of the hot sauce, combine the barbecue sauce and remaining hot sauce, and then add the flatbreads to a foil-lined baking sheet. Add the sauce mixture, chicken mixture, and cheese, let them bake for 8 minutes, and then add the onions.

Miceli’s Lasagna Soup

Ingredients:

4 tablespoons butter

8 ounces white button mushrooms, stems removed and halved

1 onion, chopped

3 cloves garlic, grated

½ teaspoon basil

½ teaspoon oregano

1 & ½ teaspoons kosher salt, divided

3/8 teaspoons pepper, divided

2 tablespoons flour

32 ounces chicken broth

1 cup water

3 boneless skinless chicken breast halves

10 sheets lasagna, chopped

2 cups baby spinach leaves

¼ cup cream

1 cup of Miceli’s Pizza Blend Cheese, shredded

½ cup of Miceli’s Parmesan Cheese, grated

1 cup of Miceli’s Ricotta Cheese

Instructions:

Add the butter, onion, mushrooms, garlic, basil, oregano, 1 teaspoon of the salt, and ¼ teaspoon of the pepper to a pan over medium heat, let the mixture cook for 12 minutes, and then add the flour. Let it cook for 30 seconds, add the broth and water, and then add the remaining salt to the chicken. Add it to the broth mixture, bring it to a boil, and then reduce the heat to medium. Let it cook for 12 minutes, transfer the chicken to a cutting board, and then shred it. Add the lasagna, let it cook for 15 minutes, and then add the spinach, cream, pizza blend, parmesan, and chicken. Let the mixture cook for 1 minute, and then add the ricotta and remaining pepper.