Creamy ricotta cheese is the secret ingredient that puts the decadence in Italian desserts like cheesecake and cannoli.

However, these rich treats are usually made for special occasions because they can take several hours to prepare.

But there's good news for cheese aficionados. Thanks to shortcuts made possible through a number of packaged brands available in the dairy counter.

Italian cheesecake brownies combine the rich, smooth taste of Italian cheesecake with fudgy brownies to create a chocolate indulgence that will tantalize your taste buds. Best of all, these cheesecake marbled brownies take only 10 minutes to prepare, and can be stored for approximately one week in the refrigerator.

With the abundance of fresh fruit available at this time of year, a simple dessert can be transformed into a sensational finale to a summer meal with a sweet ricotta topping. This light, creamy blend of ricotta cheese and whipped topping is the perfect way to jazz-up a serving of fresh strawberries, blueberries, raspberries, peaches, bananas or any of your favorite fruits. Sweet ricotta topping is also a nice stand-in for whipped cream in short cakes.

Below are two easy recipes for jazzing up your summer fare:

Italian Cheesecake Brownies

Prep time: 10 minutes

Baking time: 50 minutes

1 container (15 oz.) ricotta cheese

1/2 cup sugar

1 tbsp. cornstarch

2 eggs

1 tsp. vanilla

1 pkg. (21.2 oz) brownie mix

Heat oven to 350 degrees Fahrenheit. Line 13 X 9-inch baking pan with lightly greased foil.

Beat ricotta cheese, sugar, cornstarch, eggs and vanilla with electric mixer on medium speed until smooth.

Prepare brownie mix as directed on package. Spread 2/3 of the brownie batter in prepared pan. Spread cheese mixture evenly over brownie batter. Drop remaining brownie batter by spoonfuls over cheese mixture. Cut through batter with knife several times to marbleize.

Bake 50 minutes or until toothpick inserted in center comes out clean. Cool in pan. Cut into squares. Makes 24 brownies.

Sweet Ricotta Topping

Prep time: 10 minutes

Refrigeration time: 1 hour

1 container (15 oz.) ricotta cheese

2/3 cup powdered sugar

1 tbsp. lemon juice

1 tsp. vanilla

2 cups thawed whipped topping

Place ricotta cheese, sugar, lemon juice and vanilla in food processor container fitted with steel blade; cover. Process until smooth. Spoon into medium bowl.

Stir whipped topping gently into ricotta mixture.

Refrigerate at least one hour or until ready to serve. Makes about 3 1/2 cups.

Tired of the plain green garden salad? Jazz it up with some spicy additives and various grated cheeses. A nice variation on the classic chopped salad is the Sicilian version, which combines a zesty combination of romaine lettuce, roasted bell peppers, black olives, salami or pepperoni and garlic croutons. Salad creations with Parmesan, mozzarella and romano cheeses, finely shredded to create an “angel hair” effect adds the perfect finishing touch.

A great way to mix fresh garden produce with easy store-bought ingredients is the French salad nicoise. A topping of monterey jack and cheddar cheeses provides a nice dairy flavor to the potatoes, green beans, hard-cooked eggs, tuna and olives for a simple yet satisfying meal.

Get out of the kitchen quickly on hot summer nights with the following recipes:

Sicilian Chopped Salad

Prep time: 20 minutes

6 cups packed or chopped or sliced romaine lettuce

1/2 cup diced, drained bottled roasted bell peppers

1/2 cup halved, pitted calamata or ripe olives

4 oz. sliced salami or pepperoni, cut into strips ( 1 cup)

4 pepperoncini peppers, sliced (optional)

1/2 cup Italian or Caesar salad dressing

1 1/2 cups (6 oz.) Parmesan, mozzarella and romano cheeses, divided.

1 cup garlic flavored croutons

Combine lettuce, bell peppers, olives, salami and, if desired, pepperoncini peppers. Add dressing; toss well.

Add 1 1/4 cups cheese and croutons; toss again. Transfer to serving plates. Top with remaining 1/4 cups cheese and serve with freshly ground pepper, if desired.

Variation: The chopped salad may be served in a pita pocket for a hearty sandwich.

Salad Nicoise

Prep time: 15 minutes

Cooking time: 10 minutes

4 medium red potatoes (about 10 oz.)

1/4 pound fresh green beans, cut into 1 1/2-inch pieces

1 hard-cooked egg, quartered (optional)

6 cups packed torn Boston or leaf lettuce

1 1/2 cups (6 oz.) cheeses (monterey jack and cheddar, divided

1/2 cup Italian or red wine vinaigrette salad dressing, divided

2 teaspoons dijon mustard

1 can (6 1/2 oz.) solid white albacore tuna in water, drained and broken into chunks

12 nicoise or calamata olives

Scrub the potatoes, but do not dry them. Place wet potatoes in 8-inch square baking dish or microwave-safe casserole. Cover with vented plastic wrap. Microwave at high for 3 minutes. Add green beans to potatoes in dish; cover with vented plastic wrap. Microwave at high for 4 to 5 minutes or until vegetables are tender. Transfer to sink and fill with cold water. Drain water and fill again with cold water to stop cooking and cool the vegetables. Let stand while preparing salad.

Crack egg, if desired, into a small custard cup. Cover with vented plastic wrap. Microwave at 50 percent power for 1-1/2 minutes or until egg is opaque. Let stand for one minute. Slip egg into cold water with vegetables to stop cooking.

Combine lettuce and one cup cheese in a large bowl. Combine dressing and mustard. Add 1/4 cup of the dressing to the lettuce mixture; toss well. Arrange on four serving plates. Top with tuna and olives. Drain vegetables and egg. Cut potatoes into quarters; arrange green beans over salads. Chop egg; sprinkle over salad. Top with remaining 1/2 cup cheese and drizzle remaining 1/4 cup dressing over salads. Serve with freshly ground black pepper, if desired.

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