Cream sugar and butter; add eggs one at a time and beat well. Combine soda and sour cream, then alternately add with combined flour and salt to creamed mixture. Add vanilla. Drop by teaspoonful onto greased cookie sheet. Bake at 350 degrees until lightly browned.
In medium saucepan melt butter and chocolate over low heat. Remove and stir in sugar. Blend in eggs one at a time. Add vanilla. Stir in flour and nuts and mix well. Spread in greased 8" or 9" square or round pan. Bake at 375 degree oven for 25 minutes
Preheat oven to 350 degrees. Spray 9" X 13" pan with nonstick spray. In large bowl using hand mixer, beat together the ricotta cheese, eggs, sugar and vanilla until smooth. In another large bowl, mix together your cake mix according to box directions. (The following directions are correct, the layers "switch" during baking time.) Pour cake batter into prepared pan. Spread to fill pan evenly. Once cake batter is in place, carefully pour the cheese mixture evenly over top of cake batter. Spread to cover cake batter as best you can. Bake the cake at 350 degrees for 1 hour, remove and cool completely. Stir pudding mix and milk, whisk till combined, fold in cool whip and spread over cooled cake. Cover and refrigerate at least 6 hours. It tastes even better the next day!!
Place pineapple in greased casserole. Mix together the cheese, sugar and flour. Pour over pineapple. Mix together the cracker crumbs and melted butter. Spoon over pineapple mixture. Bake for 30 minutes at 350 degrees.