Fabulous Ricotta Fluff Stuff Food

SPINACH AND RICOTTA STUFFED MUSHROOMS

Steps:

• Preheat your oven to 375 degrees Fahrenheit.
• Prepare a baking dish with a drizzle of olive oil and rip the stems out of the mushrooms, adding the mushrooms to the baking dish upside down.
• Add the ricotta cheese, chopped spinach, salt and pepper, garlic, and dried parsley to a bowl and stir everything together until combined.
• Spoon the mixture into the mushroom caps, dividing the mixture evenly among the caps.
• Top each one with a bit of the Parmesan cheese and bake at 375 for about 25-30 minutes, or until the tops are golden brown!
• Serve with some chopped fresh parsley for garnish (optional).

STUFFED FRENCH TOAST

Steps:

• Blend the ricotta cheese, sugar, orange and lemon zest in a medium mixing bowl. Cover and set aside. Beat eggs and milk in a wide flat bowl. In a large saucepan or griddle, melt margarine on medium heat. Dip each piece of bread into the egg mixture briefly on each side. Place in saucepan and cook until browned on each side. Spoon about 2 tablespoons of the ricotta mixture onto 5 pieces of French toast and spread. Place remaining 5 pieces of toast on top of mixture.

FABULOUS RICOTTA FLUFF STUFF

Steps:

• Mix it all up and enjoy however you want it.
• I love it with strawberries! It's a great fruit dip or just eating straight out of the bowl.

YAM FLUFF 'N' STUFF (VEGAN)

Steps:

• Preheat oven to 375 degrees.
• Bake yams in oven until 3/4 way cooked. Cool, peel the yams and place in a large mixing bowl.
• Add the orange juice, sugar or honey and salt; whip with hand-mixer until fluffy.
• Stir in half of the sunflower seeds. Spoon the yam mixture into a greased casserole dish, then top with remaining sunflower seeds.
• Bake for approximately 30 minutes.
• Serve hot. Season with pepper to taste.
• Accept me for who I yam.