Creamy

ricotta cheese is the secret ingredient that puts the

decadence in Italian desserts like cheesecake and

cannoli.

However,

these rich treats are usually made for special occasions

because they can take several hours to prepare.

But there's

good news for cheese aficionados. Thanks to shortcuts

made possible through a number of packaged brands

available in the dairy counter.

Italian

cheesecake brownies combine the rich, smooth taste of

Italian cheesecake with fudgy brownies to create a

chocolate indulgence that will tantalize your taste buds.

Best of all, these cheesecake marbled brownies take only

10 minutes to prepare, and can be stored for

approximately one week in the refrigerator.

With the

abundance of fresh fruit available at this time of year,

a simple dessert can be transformed into a sensational

finale to a summer meal with a sweet ricotta topping.

This light, creamy blend of ricotta cheese and whipped

topping is the perfect way to jazz-up a serving of fresh

strawberries, blueberries, raspberries, peaches, bananas

or any of your favorite fruits. Sweet ricotta topping is

also a nice stand-in for whipped cream in short cakes.

Below are

two easy recipes for jazzing up your summer fare:

Italian

Cheesecake Brownies

Prep time:

10 minutes

Baking

time: 50 minutes

1 container

(15 oz.) ricotta cheese

1/2 cup

sugar

1 tbsp.

cornstarch

2 eggs

1 tsp.

vanilla

1 pkg.

(21.2 oz) brownie mix

Heat oven

to 350 degrees Fahrenheit. Line 13 X 9-inch baking pan

with lightly greased foil.

Beat

ricotta cheese, sugar, cornstarch, eggs and vanilla with

electric mixer on medium speed until smooth.

Prepare

brownie mix as directed on package. Spread 2/3 of the

brownie batter in prepared pan. Spread cheese mixture

evenly over brownie batter. Drop remaining brownie batter

knife several times to marbleize.

Bake 50

minutes or until toothpick inserted in center comes out

clean. Cool in pan. Cut into squares. Makes 24 brownies.

Sweet

Ricotta Topping

Prep time:

10 minutes

Refrigeration

time: 1 hour

1 container

(15 oz.) ricotta cheese

2/3 cup

powdered sugar

1 tbsp.

lemon juice

1 tsp.

vanilla

2 cups

thawed whipped topping

Place

ricotta cheese, sugar, lemon juice and vanilla in food

processor container fitted with steel blade; cover.

Process until smooth. Spoon into medium bowl.

Stir

whipped topping gently into ricotta mixture.

Refrigerate

at least one hour or until ready to serve. Makes about 3

1/2 cups.

Tired of

the plain green garden salad? Jazz it up with some spicy

additives and various grated cheeses. A nice variation on

the classic chopped salad is the Sicilian version, which

combines a zesty combination of romaine lettuce, roasted

bell peppers, black olives, salami or pepperoni and

garlic croutons. Salad creations with Parmesan,

mozzarella and romano cheeses, finely shredded to create

an "angel hair" effect adds the perfect

finishing touch.

A great way

to mix fresh garden produce with easy store-bought

ingredients is the French salad nicoise. A topping of

monterey jack and cheddar cheeses provides a nice dairy

flavor to the potatoes, green beans, hard-cooked eggs,

tuna and olives for a simple yet satisfying meal.

Get out of

the kitchen quickly on hot summer nights with the

following recipes:

Sicilian

Chopped Salad

Prep time:

20 minutes

6 cups

packed or chopped or sliced romaine lettuce

1/2 cup

diced, drained bottled roasted bell peppers

1/2 cup

halved, pitted calamata or ripe olives

4 oz.

sliced salami or pepperoni, cut into strips ( 1 cup)

pepperoncini peppers, sliced (optional)

1/2 cup

Italian or Caesar salad dressing

1 1/2 cups

(6 oz.) Parmesan, mozzarella and romano cheeses, divided.

1 cup

garlic flavored croutons

Combine

lettuce, bell peppers, olives, salami and, if desired,

pepperoncini peppers. Add dressing; toss well.

Add 1 1/4

cups cheese and croutons; toss again. Transfer to serving

plates. Top with remaining 1/4 cups cheese and serve with

freshly ground pepper, if desired.

Variation:

The chopped salad may be served in a pita pocket for a

hearty sandwich.

Salad

Nicoise

Prep time:

15 minutes

Cooking

time: 10 minutes

4 medium

red potatoes (about 10 oz.)

1/4 pound

fresh green beans, cut into 1 1/2-inch pieces

hard-cooked egg, quartered (optional)

6 cups

packed torn Boston or leaf lettuce

1 1/2 cups

(6 oz.) cheeses (monterey jack and cheddar, divided

1/2 cup

Italian or red wine vinaigrette salad dressing, divided

2 teaspoons

dijon mustard

1 can (6

1/2 oz.) solid white albacore tuna in water, drained and

broken into chunks

12 nicoise

or calamata olives

Scrub the

potatoes, but do not dry them. Place wet potatoes in

8-inch square baking dish or microwave-safe casserole.

Cover with vented plastic wrap. Microwave at high for 3

minutes. Add green beans to potatoes in dish; cover with

vented plastic wrap. Microwave at high for 4 to 5 minutes

or until vegetables are tender. Transfer to sink and fill

with cold water. Drain water and fill again with cold

water to stop cooking and cool the vegetables. Let stand

while preparing salad.

Crack egg,

if desired, into a small custard cup. Cover with vented

plastic wrap. Microwave at 50 percent power for 1-1/2

minutes or until egg is opaque. Let stand for one minute.

Slip egg into cold water with vegetables to stop cooking.

Combine

lettuce and one cup cheese in a large bowl. Combine

dressing and mustard. Add 1/4 cup of the dressing to the

lettuce mixture; toss well. Arrange on four serving

plates. Top with tuna and olives. Drain vegetables and

egg. Cut potatoes into quarters; arrange green beans over

salads. Chop egg; sprinkle over salad. Top with remaining

1/2 cup cheese and drizzle remaining 1/4 cup dressing

over salads. Serve with freshly ground black pepper, if

desired.