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Berry Wreath

In December, dips should always look this festive!

Course Appetizers & Sides, Seasonal

Ingredients

• ¾ cup cream
• 3 cups Miceli's Ricotta Cheese
• ¾ cup powdered sugar
• ¼ cup raspberry jam
• 8 strawberries stems removed
• ½ cup raspberries
• ½ cup blackberries
• ¼ cup blueberries
• 14 leaves mint

Instructions

• Beat the cream on high speed for about 3 minutes.
• Combine the ricotta and sugar, fold the mixture into the cream, and then transfer it to a plate in the shape of a ring.
• Add the jam to a pan over medium heat, and then let it cook for about 3 minutes.
• Add it to the ricotta mixture, and then add the strawberries, raspberries, blackberries, blueberries, and mint.

Notes

Serve with graham crackers or another sweet chip! Dry the berries fully to prevent a watery dip.

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Gingerbread Milkshakes

You're now able to drink your favorite holiday cookie!

Course Desserts

Ingredients

• ⅓ cup molasses
• ⅔ cup dark brown sugar
• ¼ cup butter
• ½ teaspoon ground ginger
• ½ teaspoon allspice
• ½ teaspoon cinnamon
• 2 tablespoons water
• 1½ cups Miceli's Ricotta Cheese
• 5 cups vanilla ice cream
• ½ cup caramel
• 3 ginger snaps crushed

Instructions

• Add the molasses, sugar, butter, ginger, allspice, cinnamon, and water to a pan over medium-low heat.
• Let them cook for about 5 minutes, and then let the mixture cool completely.
• Add the ricotta, ice cream, caramel, and ½ cup of the molasses mixture to a blender, and then puree them.
• Divide the remaining molasses mixture between 3 glasses, and then add the ginger snaps and ricotta mixture.

Notes

The ginger snaps can be crushed using a plastic bag or food processor. Customize your drink design by dipping the rims into the molasses mixture or drizzling it over them! 

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Holly Crackers

Make these cheddar crackers alongside your Christmas cookies for a savory snack!

Course Appetizers & Sides, Seasonal

Ingredients

• 2 cups Miceli's Cheddar Cheese shredded
• ¾ cup butter softened
• ½ teaspoon kosher salt
• ⅛ teaspoon pepper
• 2 cups flour
• 1 tablespoon water cold

Instructions

• Preheat your oven to 375℉.
• Beat together the cheddar, butter, salt, and pepper on medium speed.
• Beat in the flour on low speed, and then beat in the water for about 30 seconds.
• Add the mixture to a parchment-lined baking sheet, cover it with parchment, and then roll it into a circle.
• Refrigerate it for about 1 hour, and then cut it into the shape of holly leaves.
• Draw on the details, and then let them bake for about 15 minutes.

Notes

A toothpick, knife, or skewer would be great for drawing the designs. You can use any festive cookie cutter to create more holiday shapes!

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Eggnog Cheesecake

We've made a lot of cheesecakes, but none have been this festive!

Course Desserts, Seasonal

Ingredients

• 1 teaspoon butter
• 2¼ cups graham cracker crumbs
• ½ cup butter melted
• 3 tablespoons sugar
• 1 cup Miceli's Ricotta Cheese
• 16 ounces cream cheese
• 3 tablespoons flour
• 1 teaspoon nutmeg
• 4 eggs
• 1 cup eggnog
• 1¼ cups sugar
• 4 cups powdered sugar
• ½ cup butter softened
• 6 tablespoons eggnog
• 3 tablespoons sprinkles

Instructions

• Preheat your oven to 350℉, and grease a 9-inch springform pan with the teaspoon of butter.
• Combine the crumbs, melted butter, and the 3 tablespoons of sugar, add the mixture to the pan, and then add the pan to a baking sheet.
• Let it bake for about 10 minutes, and then wrap the pan in foil.
• Preheat your oven to 325℉.
• Beat together the ricotta, cream cheese, flour, nutmeg, eggs, the cup of eggnog, and remaining sugar, and then add the mixture to the pan.
• Fill a roasting pan with 2 inches of hot water, add the springform pan, and then let it bake for about 1 hour and 15 minutes.
• Turn the oven off, crack the door, and then let it sit for about 1 hour.
• Remove it from the oven, let it cool completely, and then refrigerate it for about 5 hours.
• Beat together the powdered sugar, softened butter, and remaining eggnog, add the mixture to the cheesecake, and then add the sprinkles.

Notes

The foil keeps water from entering the springform pan! It should remain on the outside, not covering the cheesecake.

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Caprese Candy Cane

You know Christmas is coming when your caprese looks like this!

Course Appetizers & Sides, Seasonal

Ingredients

• 16 ounces Miceli's Fresh Mozzarella sliced
• 2 tomatoes sliced

Instructions

• Add the mozzarella and tomatoes to a plate.

Notes

Our fresh mozzarella logs are sold pre-sliced for your convenience! Feel free to add some balsamic vinegar or another garnish.

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Spider Tacos

The snack that stares back! Olive spiders elevate every Halloween entrée.

Course Entrees, Seasonal

Ingredients

• 10 nacho cheese taco shells
• 1 pound ground beef
• ⅔ cup water
• 1 ounce taco seasoning
• 1½ cups lettuce sliced
• ¾ cup tomatoes chopped
• 1 cup Miceli's Mexican Style Cheese shredded
• 1 tablespoon sour cream
• 20 black olives divided

Instructions

• Preheat your oven to 325°F.
• Add the shells to a baking sheet, and then let them bake for about 6 minutes.
• Add the beef to a skillet over medium-high heat, let it cook for about 7 minutes, and then drain it.
• Add the water and seasoning, and then let the mixture cook for about 5 minutes.
• Divide the lettuce, beef mixture, tomatoes, and cheese between the shells.
• Add the sour cream to a piping bag, and then add 2 dots to 10 of the olives.
• Slice the remaining olives into eighths, and then add all of the olives to the tacos.

Notes

You can use the prongs of a fork to apply the sour cream instead of a piping bag! Add these spiders to any of your favorite taco recipes for a spooky surprise. 

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Bloody Berry Salad

The ingredients you'll need for this shocking salad are fruit and fresh mozzarella!

Course Appetizers & Sides, Seasonal

Ingredients

• 20 ounces lychees in syrup
• 6 ounces Miceli's Fresh Mozzarella Ciliegini drained
• 1 ½ cups red grapes halved
• 1 ¼ cups raspberries
• 1 cup blackberries
• ¼ cup raspberry jam
• 1 ½ teaspoons lime juice

Instructions

• Drain the lychees, reserve 2 tablespoons of the syrup, and then add them to a bowl with the ciliegini, grapes, raspberries, and blackberries.
• Add the jam and juice to the syrup, and then add the mixture to the salad.

Notes

Divide the mixture into serving bowls, and position the lychees with their openings on top to resemble eyeballs!

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Graveyard Hummus

These string cheese ghosts and tortilla tombstones make frightfully delicious dippers!

Course Appetizers & Sides, Seasonal

Ingredients

• 6 cloves garlic
• 30 ounces cannellini beans drained and rinsed
• 1 cup parsley leaves
• 6 tablespoons lemon juice
• 2 teaspoons salt
• 2 tablespoons oil
• 12 ounces black olives drained
• 3 ounces Miceli's Mozzarella String Cheese halved
• ⅛ teaspoon black peppercorns cracked
• 3 whole wheat tortillas
• ¼ teaspoon smoked paprika

Instructions

• Preheat your oven to 450°F.
• Add the garlic to a pan over medium heat, let it cook for about 7 minutes, and then peel it.
• Add the beans, parsley, juice, salt, oil, and garlic to a food processor, pulse them, and then transfer the mixture to a bowl.
• Add the olives to the food processor, pulse them, and then add them to the bean mixture.
• Refrigerate it for about 30 minutes.
• Poke 2 holes in each half of the mozzarella, add the peppercorns, and then add them to the bean mixture.
• Cut the tortillas into the shape of tombstones, add them to a parchment-lined baking sheet, and then spray them with cooking spray.
• Add the paprika, let them bake for about 7 minutes, and then add them to the bean mixture.

Notes

Chill the dip in a wide, shallow dish for serving. Feel free to make extra tortillas! 

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