Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
Combine cake mix, water, 3 eggs, and oil in a large bowl; beat with an electric mixer until well combined, about 2 minutes. Pour batter into prepared baking dish. Set aside.
To make the ricotta cheese layer: Combine ricotta cheese, sugar, vanilla, and remaining 4 eggs in a separate bowl; blend well. Spread ricotta mixture evenly over the top of the cake batter.
Bake in the preheated oven until or toothpick inserted in the center comes out clean, about 1 hour 15 minutes if using a glass baking dish, or 1 & 1/2 hours if using a metal pan. Allow cake to cool completely before topping.
To make the topping: Blend pudding mix and milk until thickened. Blend in whipped topping. Spread over cooled cake.
RC: Allrecipes.com Mahalo Rene for this recipe
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Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes. Drain.
Cook and stir ground beef in a skillet over medium heat until meat is crumbly and browned, about 10 minutes; drain excess grease.
Mix cooked ground beef, macaroni, pizza sauce, tomato sauce, and mushrooms in a bowl. Layer half the macaroni mixture into a 9x12-inch baking dish; top with 1/2 the mozzarella cheese. Layer remaining macaroni mixture over the top; sprinkle remaining mozzarella cheese over macaroni mixture. Cover dish with aluminum foil.
Bake in the preheated oven until cheese has melted and casserole is bubbling, about 35 minutes. Let cool for 3 to 5 minutes before serving.
RC: Allrecipes.com
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Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Cook rotini in boiling water until tender yet firm to the bite, about 8 minutes. Drain. Stir together cooked rotini, chicken, and mozzarella cheese in a large casserole dish. Pour marinara sauce over pasta mixture; sprinkle with bread crumbs. Cover the dish with aluminum foil. Bake in the preheated oven until cheese is melted, about 35 minutes. Serve and enjoy.
RC: allrecipes.com
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Preheat oven to 375 degrees.
In a large skillet, cook beef over medium heat until browned.
Add the corn, cream of mushroom soup, ½ cup cheese, milk, sour cream, onion powder, black pepper, and bacon to the skillet and mix well.
In a 9×13 pan layer the beef, then the cheese and finally line up the tater tots before baking for 40-45 minutes uncovered.
Sprinkle with remaining cheese and bake another 5 minutes. Enjoy.
RC: Sabrina Snyder from dinnerthendessert.com
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To make the white balsamic vinaigrette, add all listed ingredients to a small bowl or jar. Season with 1/2 teaspoon kosher salt and ground black pepper as desired. Whisk or shake to combine well. Taste and adjust seasoning as needed. Set aside, or store in an airtight container in the refrigerator for up to 5 days.
For the salad, to a large bowl, add the sliced peaches, onion, cherry tomatoes, fresh mozzarella, and basil. Season with 1/2 teaspoon kosher salt and ground black pepper as desired. Drizzle about 3/4 of the white balsamic vinaigrette over top. Gently toss to combine well, take care not to bruise the peaches. Taste and adjust seasoning as needed.
If desired, transfer to a serving platter. Serve immediately with additional white balsamic vinaigrette and your favorite summer main dishes. Enjoy!
RC: playswellwithbutter.com
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