- Toni Camp
1 lb Ziti Pasta 15 ounces Ricotta Cheese
1 md zucchini – chopped 2 tblspns unsalted butter
1 yellow onion – chopped 1 cup grated Romano Cheese
4 cloves garlic – finely chopped 4 Fresh Mint Leaves – torn
2 tblspns EVOO Handful of Flat Leaf Parsley – torn
Boil Pasta till Al Dente, drain. Saute garlic, zucchini, and onion in olive oil for about 8 minutes.
In a mixing bowl combine Ricotta cheese, butter, Romano Cheese , mint and parsley.
After the vegetables are done sauteing, add them to the cheese mixture. Salt and pepper to taste
Place pasta in a serving dish, Top with Ricotta and Zucchini mixture
Enjoy hot or cold!
Courtesy of Ms. Kathy Baker & Heritage House
1 Box Vanilla Wafers 4 or 5 Bananas, sliced lengthwise
1 Stick Butter, melted 1 Pint Strawberries , sliced
2-8oz. Packages Cream Cheese 1 Lg Can Crushed Pineapple, drained
1 Box 10x Confectioners Sugar 1 Lg Can Mandarin Oranges, drained
1 Tsp Vanilla Extract 1/2 Cup Toasted Pecans
Cool Whip
Crush Vanilla wafers and mix with melted butter. Pat in bottom of 9×13 pan and top with sliced bananas.
Mix cream cheese with 10x sugar until smooth and fluffy. Mix in vanilla. Spread over bananas.
Top with crush pineapple. Spread Cool Whip over pineapple. Top with rest of ingredients.
*You can also add fresh blueberries or toasted coconut.
