SILKY RICOTTA CHEESE COOKIES
I stumbled on these cookies along time ago, when I was looking to fill Christmas baskets. They are truly wonderful and sinfully rich.
Provided by Jules211
Categories Drop Cookies
Time 35m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Cream together sugar and butter.
- Add vanilla.
- Beat eggs in one at a time.
- Sift flour, salt and baking soda.
- Add to creamed mixture.
- Mix well.
- Add the ricotta cheese.
- **Usually here I add butterscotch chips or chips of your liking (raspberry chips are my favorite).
- Drop by teaspoonfuls onto a non-stick cookie sheet.
- Bake for 15 minutes or until lightly browned.
- Frost if desired.
ZUCCHINI RICOTTA PASTA SKILLET (COOKING FOR 2)
A one-pot pasta that strikes that hard-to-find balance between creamy and light, this meatless meal is satisfying without weighing you down. Fresh ricotta is the base for a silky and comforting cheese sauce, and zucchini brings texture, color and flavor that complement the pasta. Finish the dish with basil and lemon juice at the end of cooking for a bright pop of flavor that makes this dish memorable (and worthy of repeating)!
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 2
Number Of Ingredients 11
Steps:
- In 10-inch skillet, heat oil over medium-high heat. Add zucchini; cook 3 to 4 minutes, stirring frequently, until zucchini begins to brown. Add garlic; cook and stir 30 seconds. Remove from skillet.
- Add pasta and broth to same skillet; heat to boiling. Reduce heat to medium-low; cover and simmer 11 to 13 minutes, stirring occasionally, until pasta is al dente. (There will be a little liquid left in the skillet.)
- Stir in ricotta cheese, Parmesan cheese, salt, pepper and sautéed zucchini. Cook 2 to 3 minutes or until heated through. Remove from heat; stir in lemon juice and basil. Transfer to serving bowl; garnish with more chopped basil, if desired. Serve with more Parmesan cheese on the side, if desired.
Nutrition Facts : Calories 580, Carbohydrate 78 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 5 g, Protein 25 g, SaturatedFat 8 g, ServingSize 1 3/4 Cups, Sodium 1120 mg, Sugar 5 g, TransFat 0 g
LEMON-RICOTTA COOKIES
These soft, almost cake-like cookies with a hint of lemon flavor are perfect for dunking in your cup of coffee or tea. My husband loves these as they are not overly sweet.
Provided by Kim's Cooking Now
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 35m
Yield 18
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Beat ricotta, sugar, egg, vanilla, and lemon zest in a large bowl with an electric mixer. Gradually beat in flour and baking powder; mix until well combined.
- Use a small 1 1/2-tablespoon cookie scoop to scoop up dough and form into a ball with floured hands. Roll the ball of dough into a rope, approximately 7 inches long, on a very lightly floured surface. Shape the rope into a ribbon and place on a baking sheet. Repeat with the remaining dough, arranging 9 cookies per baking sheet. Sprinkle cookies with powdered sugar.
- Bake in the preheated oven until lightly browned, 15 to 16 minutes. Transfer cookies to wire racks and cool completely.
Nutrition Facts : Calories 87.6 calories, Carbohydrate 19 g, Cholesterol 10.3 mg, Fat 0.4 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 31.3 mg, Sugar 8.4 g
RICOTTA CHEESE COOKIES
Make and share this Ricotta Cheese Cookies recipe from Food.com.
Provided by motherof4boys
Categories Drop Cookies
Time 25m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Mix all of the cookie ingredients well until the dough sticks together into a big ball.
- It will be sticky.
- Drop by teaspoonfulls on an ungreased cookie sheet.
- Bake 10 minutes or until the bottoms turn golden brown.
- Let cool for 1 minute and then transfer to wire racks to cool completely.
- Glaze: In a small saucepan slowly stir milk into the powdered sugar until it creates a glaze thin enough to be spread over the cookies.
- Stir over low heat then spread over cooled cookies.
- Quickly top with sprinkles.
- Makes 3-4 dozen cookies.
Nutrition Facts : Calories 174.1, Fat 6.8, SaturatedFat 4.3, Cholesterol 19.8, Sodium 146.6, Carbohydrate 25.4, Fiber 0.4, Sugar 14.5, Protein 2.9
RICOTTA CHEESE COOKIES
These soft Italian-style cookies are a hit with everyone. The ricotta keeps them moist, and the recipe yields a large batch, which is great since the baked cookies freeze so well. Do not freeze the unbaked dough. You can decorate them with chopped candied cherries, colored sugar or candy sprinkles.
Provided by Kiersten
Categories World Cuisine Recipes European Italian
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- In a large bow, with the mixer a low speed, beat the sugar and butter until combined. Increase speed to high and beat until light and fluffy (about 5 minutes). Reduce speed to medium and beat in the ricotta, vanilla and eggs.
- Reduce speed to low. Add flour, baking powder and salt; beat until dough forms.
- Drop dough by level tablespoons, about 2 inches apart; onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for about 15 minutes or until cookies are very lightly golden (cookies will be soft). With spatula, remove cookies to wire rack to cool.
- When cookies are cool, prepare icing. In small bowl, stir confectioners' sugar and milk until smooth. With small spreader, spread icing on cookies; place a candied cherry piece on top of each cookie or sprinkle with colored sugar or candy sprinkles.
Nutrition Facts : Calories 180.2 calories, Carbohydrate 27.6 g, Cholesterol 27.7 mg, Fat 6.5 g, Fiber 0.4 g, Protein 3.2 g, SaturatedFat 3.9 g, Sodium 201.7 mg, Sugar 16.2 g
ITALIAN CHRISTMAS COOKIES
If you're looking for a global spin on Christmas sugar cookies, this classic Italian version, made with lemon and ricotta, is one you won't want to miss.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 54
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. In small bowl, stir flour, baking powder and salt.
- In large bowl, beat granulated sugar, softened butter, ricotta cheese and lemon peel with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in eggs, one at a time, just until smooth. Stir in vanilla. On low speed, beat flour mixture into sugar mixture until well blended. Cover and refrigerate 30 minutes.
- Using floured fingers, shape dough into 54 (1-inch) balls; place 2 inches apart on ungreased cookie sheets. Bake 9 to 11 minutes or until set but not brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
- In small bowl, beat powdered sugar and 3 tablespoons lemon juice with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional lemon juice, 1 teaspoon at a time. Tint with food color. Using knife, spread 1/2 teaspoon frosting on each cooled cookie; immediately top with sprinkles. Let stand about 30 minutes or until frosting is set. Store covered in airtight container at room temperature.
Nutrition Facts : Calories 80, Carbohydrate 14 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 55 mg, Sugar 10 g, TransFat 0 g
FETTUCCINE WITH RICOTTA, TOMATOES AND BASIL
An incredibly quick and easy pasta dish of a butter, ricotta and Parmesan cheese sauce on fettuccine topped with fresh tomato and basil.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 3
Number Of Ingredients 6
Steps:
- Cook and drain fettuccine as directed on package. Return to saucepan.
- Stir together butter, ricotta cheese and 1/3 cup of the Parmesan cheese. Toss with hot fettuccine.
- Top fettuccine with tomato, basil and remaining Parmesan cheese.
Nutrition Facts : Calories 510, Carbohydrate 51 g, Cholesterol 60 mg, Fat 3, Fiber 3 g, Protein 24 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 4 g, TransFat 1/2 g
LASAGNA BETTY CROCKER
Tried and true company lasagna recipe. I finally found this online after losing my original recipe from a Betty Crocker cookbook
Provided by Cooking Again 2011
Categories < 4 Hours
Time 3h
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Cook and stir ground beef, pork, onion and garlic in large saucepan or Dutch oven until meat is brown and onoin is tender.
- Drain off all fat.
- Add tomatoes and break up with a fork.
- Stir in tomato sauce, 2 T. parsley flakes, sugar, 1/2 teaspoon salt and the basil.
- Heat to boiling, stirring occasionally.
- Reduce heat; simmer uncovered 1 hour or until mixture is the consistency of Spaghetti sauce.
- Heat oven to 350 degrees.
- Mix cottage cheese, 1/2 C Parmesan cheese, 1 T. parsley flakes, 1/2 teaspoon salt, and the oregano.
- Reserve 1/2 C meat sauce for the thin top layer.
- In ungreased baking pan, 13x9x2" , layer 1/4 each of the noodles, remaining meat sauce, the Mozerella cheese and cottage cheese mixture;.
- Repeat 3 times.
- Spread reserved meat sauce over top; Sprinkle with 1/2 C parmesan cheese.
- If desired, Lasagna can be covered and refrigerated several hours at this point.
- Bake uncovered 45 minute Allow an additional 10-15 minute if it was refrigerated.
- For easier cutting, let stand 15 minute after removing from oven.
BETTY'S RICOTTA CHEESE COOKIES
Make and share this Betty's Ricotta Cheese Cookies recipe from Food.com.
Provided by Grandpa and Grandma
Categories Dessert
Time 25m
Yield 30-36 cookies, 18 serving(s)
Number Of Ingredients 9
Steps:
- Blend eggs, butter and sugar.
- Add ricotta cheese, mix well.
- Add salt, baking soda and vanilla, mix well.
- Stir in flour, mix until smooth.
- Add chocolate chips, mix well.
- Drop from teaspoon onto greased baking sheet.
- Bake at 350 for 10 - 20 minutes, or when edges of cookies are golden brown.
Nutrition Facts : Calories 211.8, Fat 10, SaturatedFat 3.8, Cholesterol 18.7, Sodium 175.3, Carbohydrate 28.1, Fiber 0.9, Sugar 16.3, Protein 3.8
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