Publisher's Desk
Just a Pinch of Kindness
Food For Thought
Ramblings
Did You Know?
Monthly Theme, Recipe Submissions
Reader Support
Birthday Babies (ends 12/31/2009)
Crazy Corner
Recipe Reviews, Reader Comments
Reader Recipe Favorites
Heart Healthy
Diabetic Choices
For Two
Publisher's Choice
A to Z Recipes QT Chat
Please visit the A to Z Recipes aStore
A to Z Recipes Recommended Reading
A to Z Recipes Yahoo Group
A to Z Readers' Family-Owned Business Guide

Check Out the Best of As Seen On TV Products at Walter Drake.

CHEESY HASH BROWN PIE

~Shared by Nancy F., Sacramento, CA

Ingredients:
 
2 cups shredded hash brown potatoes, fresh or frozen, defrosted and drained
1/2 pound ground Italian sausage or sausage links, skin removed
1 small zucchini, cut in half crosswise, thinly sliced lengthwise
1/4 cup chopped red bell pepper
8 eggs
1 cup milk
1 teaspoon Dijon mustard
1/2 cup (2 ounces) shredded Cheddar cheese
1/2 cup (2 ounces) shredded Asiago cheese
 
Instructions:
 
Heat oven to 375 degrees F. Butter the bottom and sides of a 9 inch glass pie plate. Firmly press the shredded potatoes in the bottom and up the side of the pie plate. Bake 10 minutes.
 
Meanwhile, cook Italian sausage in a 10 inch skillet until browned. Drain fat. Layer the cooked sausage, zucchini and red pepper over the pre baked crust.
 
Combine the eggs, milk and mustard in a large bowl, mix well. Pour the egg mixture over the sausage and vegetables.
 
Return to the oven and bake for 30 to 35 minutes or until the center is set. Sprinkle with the cheeses. Bake for 1 to 2 minutes more or until the cheese has melted.
 
Serves 8.


CHILI CHEESE DIP

~Shared by Cindy, OH

1 8-oz. pkg. cream cheese, softened
1 15-oz. can chili (we use Hormel w/ no beans)
1 8-oz pkg. shredded cheddar
 
Spread cream cheese in bottom of a pie pan.  Cover with chili.  Sprinkle cheddar cheese over the top of chili.  Microwave until cheddar cheese is melted or place in a 350 degree oven until cheese is melted.  Serve with crackers.


PHILLY STEAK HOTDISH
 
~Shared by Shary, Algoma, WI

1 pkg cut up Philly steaks
1/2 C chopped green peppers
1/2 C chopped onions
1 bag frozen hash browns (I use the shreds)
1 can cream of mushroom soup
1 can cream of celery soup
1 regular size can evaporated milk
shredded cheese
 
Brown the steaks with with onions and green peppers.

Spray a 9 x 13 pan with non stick cooking spray.

Put hash browns in pan.

Add soups and milk to meat mixture.  Mix together well.

Pour over potatoes and cover.

Bake for 1 hour at 350°.

Sprinkle cheese (to your liking) on top and bake another 10-15 minutes until cheese is bubbly.


CHEESE FREEZE

~Shared by Ann, Mims, FL

"My mother was given this recipe by a friend, who I believe cut it out of a newspaper back in the 1940s, or thereabouts. I have no idea why it's called Cheese Freeze because it never goes in the freezer. It's basically a quick and easy cheesecake, but there is something about this particular version that is absolutely addictive."

For the crust:
20 Graham crackers* (or 1 1/2 cups, 375 ml)
Graham cracker crumbs)
4 Tbs (60 ml) butter
1/4 cup (60 ml) sugar

For the filling:
1 lb. (450 g) cream cheese
2 eggs
1/3 cup (80 ml) sugar
1 tsp (5 ml) vanilla extract
1/8 tsp (1/2 ml) salt

For the topping:
1 pint (500 ml) sour cream
1/3 cup (80 ml) sugar
1 tsp (5 ml) vanilla extract

* Graham crackers, an American product, are rectangular-shaped, whole-wheat crackers that have been sweetened, usually with honey. Substitute any sweet cracker or biscuit crumbs available in your area.

Crush the Graham crackers and mix with butter and sugar. Press into a greased 8 inch (20 cm) square pan. Combine the cream cheese, eggs, sugar, salt, and vanilla and blend until thoroughly mixed. Pour into the crust and bake 35 minutes at 350F (180C). Remove from oven and cool for 10 minutes. Mix the ingredients for the topping, pour over the cooled pie, and bake an additional 10 minutes.

Serves 6 to 8.

Source: Joe Barkson's Worldwide Recipes


EASY CHEDDAR HERB BISCUITS

~Shared by Lisa H., Belmont, NC

"These are great with a hearty meal like stew. Substitute parsley or basil for rosemary, if you like." If you don't have fresh herbs..use what you have in cupboard.

2 1/4 cups all-purpose baking mix
1/2 cup shredded Cheddar cheese
2 tablespoons fresh rosemary, chopped
1/4 cup sour cream
2 tablespoons Dijon mustard
1/3 cup milk
1 egg, lightly beaten
(You can use more cheese if desired/can also use "Sharp Cheddar)
     
DIRECTIONS

1. Preheat oven to 425 degrees F (220 degrees C).

2. In a medium bowl, stir together baking mix, cheese, and rosemary.

3. In a separate bowl, stir together sour cream, mustard, and milk. Stir wet mixture into dry mixture until well combined. Drop dough in 2-inch rounds onto a baking sheet. Brush tops with beaten egg.

4. Bake in preheated oven 12 to 15 minutes. Serve warm.


RICE CHEESE CAKES

~Shared by Patricia, Charlevoix, MI

1 cup cooked rice
1 egg yolk
Few grains nutmeg
1/2 cup grated cheese
Fine dry bread or cracker crumbs
4 slices bacon

Add egg yolk, nutmeg and cheese to the cooked rice and shape into flat cakes. Roll in crumbs. Fry bacon, being careful not to burn the fat. Keep bacon hot and brown rice cakes in the bacon fat. Serve with a garnish of the bacon. If desired, rice cakes may be fried  separately in butter and served with syrup or jelly.


RED LOBSTER'S CHEDDAR BAY BISCUITS
Cloned

~Shared by Patricia, Charlevoix, MI

2 cups Bisquick
2/3 cup milk
1/2 cup cheddar cheese, shredded
1/2 cup butter or margarine, melted
1/4 teaspoon garlic powder

Heat oven to 450 degs. Mix bisquick, milk and cheese until a soft dough forms. Drop by spoonfuls onto an ungreased cookie sheet. Bake 8-10 minutes or until golden brown. Mix butter or margarine and garlic powder. Brush mixture over warm biscuits before removing from cookie sheet.

Makes: 8 servings


FRENCH BREAD DELIGHT

~Shared by Patricia, Charlevoix, MI

1 loaf French bread, unsliced
Swiss cheese slices
1 stick butter
1 medium onion, chopped
1 tablespoon mustard
1 tablespoon lemon juice
1/2 tablespoon garlic powder

Slice bread 1 inch think, 3/4 way through. Put a slice of Swiss cheese in each slice. Heat together butter, onion, mustard, lemon juice and garlic powder. Pour over and into slices of bread. Wrap in foil and bake 1/2 hour at 350 deg.


WIN SCHULER'S BAR CHEESE

~Shared by Jean M., OH

I used to buy this. Then it seemd to disappear from grocery shelves, and one day, a friend gave me this recipe. It is a sharp very tasty cheese for spreading.

1 # Velveeta Cheese
1 stick butter
3 tbs sour cream
3 tbs horseradish (or to taste)
12 oz cream cheese, softened

Melt Velveeta and butter over medium heat.

Add rest of ingredients.

Stir to blend well.

Store airtight, in fridge.


FRIED MOZZARELLA CHEESE

~Shared by Jean M., OH

This is from the Melon Festival in a town near us.

Bars of Mozzarella cheese, sliced into sticks 3/4 in by length of bar, about 4 inches. (Amount will depend on how many you want)
For each bar of cheese, cut in sticks

Blend:
1/2 cup flour
1/4 tsp salt

Roll cheese strips, then dip in:
1 beaten egg

Fry in 1 cup oil until golden brown.

I do hope this is clear enough !!!


CHILIES RELLENOS MY WAY

~Shared by Jean M., OH

Prepare as many peppers as you want.

Wash, dry and put on oven tray. Broil until skin is slightly charred and well blistered, turning as needed.

Put them in a paper sack for 5 minutes to steam, and loosen skin.

Carefully peel and remove seeds, cutting off top of pepper for this. Try not to tear pepper more than needed !!

Carefully stuff with sticks of Monterey Jack cheese.

Roll in flour, then in lightly salted beaten egg and then in flour again.

Brown on both sides in hot fat and then cover and steam for 5 minutes.

I have given no amounts of ingredients, as this is dependent on how many peppers you are cooking. It is not hard to do !!


50 YEARS AGO IMPOSSIBLE PIE

~Shared by Jean M., OH

I made this when my kids were young !!

1/2 # ground beef
1/4 cup minced onion
1 tub creamy cottage cheese
1 cup shredded cheddar cheese

Cook until meat is browned and onion is opaque. Spread in 7x10 inch dish or a pieplate.

Cover meat with cottage cheese. Sprinkle with cheddar.

Add 1 tbs med hot salsa.

Mix:
4 eggs
2 cups milk
1 cup Bisquick
1 tsp Worcestershire sauce
3/4 drops tabasco

Pour carefully over meat and cheese. Cut through with knife to allow batter to run down along the edges.

Bake at 400º for 30 minutes

Can stand several hours before baking.
Reheats well and is very good cold !!


EXTRA-EASY PIZZA

~Shared by Johnny, LA

Pizza is always a possibility when you have Bisquick® mix on the shelf! Making a crust has never been so quick and easy.

Prep Time: 15 min
Total Time: 30 min
Makes: 8 servings
 
1 1/2 cups Original Bisquick® mix
1/3 cup very hot water
1 can (8 ounces) pizza sauce
1 package (3 1/2 ounces) sliced pepperoni
1/2 cup sliced fresh mushroom
1/2 cup chopped bell pepper
1 1/2 cups shredded mozzarella cheese (6 ounces)

1. Heat oven to 450ºF. Grease 12-inch pizza pan. Stir together Bisquick mix and very hot water; beat 20 strokes until soft dough forms.  

2. Press dough in pizza pan. Spread pizza sauce over dough. Top with remaining ingredients.

3. Bake 12 to 15 minutes or until crust is golden brown and cheese is bubbly.

High Altitude (3500-6500 ft) No changes.
 
For a light, tender crust, use very hot water and stir only 20 times. Stirring the dough too much will make the crust tough.

Variation  
Make this extra-easy pizza an extra-cheesy pizza. Leave off the pepperoni, mushrooms and bell pepper, and top instead with the mozzarella cheese, 2 tablespoons grated Parmesan cheese and 1/2 cup shredded Cheddar cheese.
 
Nutrition Information:
1 Serving: Calories 235 (Calories from Fat 115 ); Total Fat 13 g (Saturated Fat 5 g); Cholesterol 20 mg; Sodium 820 mg; Total Carbohydrate 21 g (Dietary Fiber 1 g); Protein 10 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 8 %; Calcium 20 %; Iron 6 % Exchanges: 1 Starch; 1 Vegetable; 1 High-Fat Meat; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet


BILL’S SURPRISE POTATOES

~Shared by Johnny, LA

I have cooked this potato recipe for over four years now. It is a great substitute for potato salad and it fits right in with cooking on the pit. It is great with smoked prime rib or smoked beef tenderloin.

I am going to give you the recipe for a full aluminum-serving pan of potatoes so if you want to cook a half-pan then cut the recipe down to half these amounts.

What you will need:

1 full size aluminum-serving pan, this will serve about 30 to 35 people
10 pounds of whole potatoes (I have used Idaho’s, russets, and others)
1 family size can (27oz) of cream of mushroom soup
1 family size can (27oz) of cream of chicken soup
2 cups of sour cream
1 cup of diced green onion
¼ cup of diced jalapenos (optional)
½ cup of Texas BBQ Rub
¼ cup of paprika
3 cups of shredded cheese (use cheddar or a blend of Monterey jack and cheddar)
¼ cup of granulated garlic (use this to your flavor liking)

Alt. Ingredient: your choice of chopped meat (brisket, butt, sausage)

First cut the potatoes in half (this will speed up the cooking time) and I leave the skin on the potatoes. In a large pot, boil the potatoes. Cooking time on the potatoes is about 30 to 45 minutes. When the potatoes are done, drain off the water and pour them into the serving pan. While the potatoes are still hot, crumble the potatoes into pieces. Add both cans of soup, the sour cream, Texas BBQ Rub, the granulated garlic, onions, and jalapenos and mix into the potatoes. Now add about ½ of the cheese and mix that into the potato mix. Spread this out in the pan and top with a large portion of cheese and then sprinkle with the paprika. Cover with aluminum foil and you can heat this in the oven at 225 degrees for about 1 to 1 1/2  hours (till all the cheese melts) or I stick mine on the pit and melt the cheese on the pit. Note: it is best to work with the potatoes when they are hot but you need to wear some thick heat protective gloves.

If you would like to make it a total meal in itself add about 3 cups of chopped meat to the mix and you have a total meal. The kids and grown ups love this stuff. They will go thru it quickly so make plenty to have the next day.


TOMATO AND ONION PIE

~Shared by Johnny, LA

1 (9 inch) deep dish pie crust
4 large tomatoes, peeled and sliced
1/2 cup chopped fresh basil
1 very large, or two smaller spanish onions, sliced into 1/4 inch thick slices
1/2 pound bacon - cooked, drained, crumbled
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper
2 cups shredded Cheddar cheese
1/4 cup mayonnaise

Preheat oven to 375 degrees. In alternating layers, fill pastry shell with tomatoes, sauteed onions, basil, scallions, bacon, garlic powder, oregano, and red pepper. In a small bowl, mix cheese with mayonnaise. Spread mixture over top of pie. Cover loosely with aluminum foil. Bake in preheated oven for 30 minutes. Remove foil from top of pie and bake an additional 30 minutes. Serve warm or room temperature. This is very delicious.

Sometimes, I brown some italian bulk sausage, and add that instead of bacon, and use pepper jack cheese to make it Mexican style, then serve with salsa, guacamole, and sour cream, and crushed fritos on top. Very good.


CORN DOG CASSEROLE

~Shared by Johnny, LA

1 c. fine minced celery
2 tbl. butter
1 to 1 1/2 c. sliced green onions OR
1/2 large sweet onion, chopped
1 pkg. beef hot dogs
1 egg
3/4 c. milk
1/4 tsp. black pepper
1 tsp. sage - optional salt to taste
1 8.5 oz Jiffy corn muffin mix
6 to 8 oz. shredded sharp cheddar cheese
1/2 tsp cayenne

Saute celery, and onion in butter for 5 minutes. Meanwhile cut up hot dogs in small pieces; add to skillet and saute till the hot dogs are browned. Slightly beat eggs and milk till blended. Add salt, pepper muffin mix, pepper and cheese. Add sauteed vegetables and hot dogs to the corn muffin mixture. Pour in a 8 x 12 x 2" greased baking dish. Bake uncovered at 375º F for 30 to 45 minutes.

This is a very good dish and does taste like a corn dog! I put some ketchup/mustard mix on my plate and dipped my bites in it! Yummo Very Good!


CHEESE GRITS

~Shared by Johnny, LA

Makes 6 to 8 servings

¼ teaspoon salt
6 cups water
1 ½ cups quick grits
1 stick butter
½ teaspoon garlic powder
½ teaspoon freshly ground black pepper
¼ pound shredded cheddar cheese

Bring salted water to a boil in a large saucepan. Add the grits, stirring constantly. Reduce heat to low simmer. Stir in butter, garlic powder and pepper. Stir until butter is melted and grits have a creamy texture.

Add cheese in small batches and stir until well-blended and melted. Serve immediately.


FANNIE FARMER'S CLASSIC BAKED MACARONI AND CHEESE

~Shared by Johnny, LA

1 (8 ounce) package macaroni
4 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup cream
1/2 teaspoon salt
fresh ground black pepper, to taste
2 cups good quality shredded cheddar cheese
1/2 cup buttered breadcrumbs

Preheat oven to 400°F.

Cook and drain macaroni according to package directions; set aside.

In a large saucepan melt butter.

Add flour mixed with salt and pepper, using a whisk to stir until well blended.

Pour milk and cream in gradually; stirring constantly.

Bring to boiling point and boil 2 minutes (stirring constantly).

Reduce heat and cook (stirring constantly) 10 minutes.

Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.

Turn off flame.

Add macaroni to the saucepan and toss to coat with the cheese sauce.

Transfer macaroni to a buttered baking dish.

Sprinkle with breadcrumbs.

Bake 20 minutes until the top is golden brown.

(You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.

Buon appetito!!


BACON AND CHEESE DIP

~Shared by Johnny, LA

16 slices bacon, diced, fried and drained
2 8-ounce packages cream cheese, softened and cubed
4 cups shredded cheddar cheese
1 cup half-and-half
2 teaspoons Worcestershire sauce
1 teaspoon dried minced onion
1/2 teaspoon dry mustard
1/2 teaspoon salt
dash hot sauce

Put all ingredients in the Crock Pot and cook on low, stirring occasionally until cheese melts, about 1 hour. Taste and adjust seasonings, add bacon, and keep on low to serve.

Serve with cubed or sliced French bread.


CHEDDAR CHEESE BREAD

~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.

3 ounces Parmesan cheese, grated on the large holes of a box grater (1 cup)
2-1/2 cups (12-1/2 ounces) all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
18 teaspoon cayenne pepper
1/8 teaspoon ground black pepper
4 ounces extra-sharp cheddar cheese, cut into 1/2-inch cubes (1 cup)
1 cup whole milk
1/2 cup sour cream
3 tablespoons unsalted butter, melted and cooled
1 large egg

Adjust an over rack to the middle position and heat the oven to 350 degrees.  Grease an 8-1/2 by 4/1/2-inch loaf pan, then sprinkle 1/2 cup of the Parmesan evenly over the bottom of the pan.  Whisk the flour, baking powder, salt, cayenne, and black pepper together in a large bowl. Stir in the cheddar, breaking up clumps, until it is coated with the flour mixture,  In a medium bowl, whisk the milk, sour cream, melted butter, and egg together until smooth.  Gently fold the milk mixture into the flour mixture with a rubber spatula until just combined (do not overmix).  The batter will be heavy and thick. Scrape the batter into the prepared pan and smooth the top.  Sprinkle the remaining 1/2 cup Parmesan evenly over top.  Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, 45 to 50 minutes, rotating the pan halfway through baking.  Let the loaf cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 1 hour before serving.

Source: The America's Test Kitchen Family Baking Book


FRIED BRIE WITH GREEN ONIONS

~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.

1 egg
Italian dry bread crumbs
1 small (8 ounces) round Brie cheese
3 tablespoons butter, divided
3 green onions (white and green parts), chopped

In a small shallow dish, beat the egg well.  Put the bread crumbs in a separate shallow dish.  Dip the cheese round first in the egg. then in the bread crumbs, turning several times to coat evenly,  Refrigerate the coated cheese, uncovered, for 30 minutes.  To fry, heat 2 tablespoons of the butter over medium heat in a small skillet.  Fry the cheese in the butter until the bottom is golden brown, 4 to 5 minutes.  Turn over, cover, and continue cooking until the other side is golden brown and the cheese is warmed through, about 2 minutes.  Meanwhile, sauté the green onions in the remaining butter.  To serve, place the cheese on a platter and sprinkle with the green onions.

Source: The Best Places To Kiss Cookbook


MOM'S CHEDDAR BAKED EGGS

~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.

2 teaspoons melted butter, divided
1/3 cup grated cheddar cheese, divided
2 eggs
2 tablespoons half-and -half
1/4 teaspoon dry mustard
Freshly ground black pepper (optional)

Preheat the oven to 350 degrees.  Grease or spray two 3-inch ramekins with cooking spray.  Place 1 teaspoon of butter in each ramekin; top with 2 tablespoons of the grated cheese.  Crack 1 egg into each dish, being careful not to break the yolk.  In a small bowl, combine the half-and-half and mustard; whisk until well combined.  Pour 1 tablespoon over each egg.  Bake for 15 minutes.  Sprinkle with the remaining cheese and continue baking for 3 minutes, or until the whites are set and the cheese is melted.  Season to taste with pepper.

Source: The Best Places To Kiss Cookbook


CHEESE BALL

~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.

1 (1 ounce) envelope reduced-calorie ranch dressing mix
1 cup fat-free mayonnaise
1/2 cup skim milk
12 ounces fat-free cream cheese, softened
16 ounces fat-free fancy shredded Cheddar cheese

Mix the ranch dressing mix, mayonnaise, and milk in a large mixing bowl. Add the cream cheese and mix until blended.  Add the Cheddar cheese and mix will.  Shape the mixture into two balls.  Refrigerate for 2 hours or overnight.

18 (2-tablespoon) servings


HONEY MUSTARD SMOKED SAUSAGE CHEESE SPREAD

~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.

1 (14-ounce) package fat-free smoked sausage
2 (8-ounce) packages fat-free cream cheese, softened
1 (8-ounce) package fat-free shredded Cheddar cheese
1 small onion (or 1/3 cup frozen chopped onion)
1/2 cup fat-free honey mustard salad dressing

Combine the sausage, cream cheese, Cheddar cheese, onion, and salad dressing in the work bowl of a food processor.  Process until completely well mixed.  Serve chilled.


SOUTH OF THE BORDER CHEESE SPREAD

~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.

16 ounces fat-free sour cream
1 (16-ounce) jar salsa
16 ounces fat-free shredded Cheddar or taco cheese
1 (8-ounce) package fat-free cream cheese, softened

Combine the sour cream, salsa, Cheddar cheese, and cream cheese in a blender and process until smooth.  Refrigerate for 1 hour and serve chilled.


PIMIENTO CHEESE

~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.

1/2 cup grated yellow Cheddar cheese
2-1/2 cups grated extra-sharp white Cheddar cheese
1/8 teaspoon cayenne
3/4 cup mayonnaise
3 tablespoon crushed dried pimiento
Salt and pepper

Stir together the cheeses, cayenne, mayonnaise, pimiento , and salt and pepper to taste in a mixing bowl.  Mix well until creamy.  Serve on white toast.


BEEF 'N' CHEDDAR BISCUITS

~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.

1 pound ground beef, browned and drained
4 tablespoons bottled barbecue sauce
2 tubes (4-1/2 ounces each) refrigerated biscuits
1 cup (4 ounces) shredded cheddar cheese

Combine ground beef and barbecue sauce in a small bowl; set aside. Place one biscuit in each of 12 greased muffin cups; press firmly into the bottom and up the sides .  Spoon 1 to 2 tablespoons of beef mixture into each cup; sprinkle with cheese.  Bake at 350 degrees for 15-18 minutes or until biscuits are golden and cheese is melted.  Serve immediately.


CHEESY CASSEROLE

~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.

1 pound ground beef
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 teaspoon salt
1/8 teaspoon pepper
1 cup (8 ounces) 4% cottage cheese
1 cup (8 ounces) sour cream
6 to 8 green onions with tops, sliced
8 ounces medium noodles, cooked and drained
1 cup (4 ounces) shredded cheddar cheese

In a skillet, cook beef over medium heat until no longer pink; drain. Add the soup, salt and pepper; cook for 5 minutes.  Remove from the heat.  In a large mixing bowl, combine cottage cheese, sour cream, green onions and noodles.  Layer noodle mixture alternately with meat sauce in a greased 2-qt. baking dish.  Cover and bake at 350 degrees for 25 minutes.  Uncover; sprinkle with cheese.  Bake 5-10 minutes longer or until cheese is melted.

Yield: 6-8 servings


CHEESY CHICKEN ROLL-UPS

~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.

8 large boneless skinless chicken breast halves
1 block (6 ounces) cheddar cheese
1 cup crushed cheddar cheese crackers (about 2 cups whole crackers)
4-1/2 teaspoons taco seasoning mix
1/4 cup butter, melted

Pound chicken breasts to 1/4-in. thickness.  Cut cheese into eight 3-1/2 in. x 3/4-in. sticks.  Place one cheese stick in the center of each chicken breast.  Fold long sides over cheese; fold ends up and secure with a toothpick if necessary.  In a bowl, combine crackers and taco seasoning.  Dip chicken in butter, then roll in crumb mixture.  Place seam side down in a greased 13-in x 9-in. baking dish.  Cover and bake at 400 degrees for 20-25 minutes or until chicken is no longer pink.

Yield 8 servings.


PIMENTO CHEESE HEAVEN

~Shared by Luanne, FL

This is wonderful stuff !!!

6 oz cream cheese
1/2 cup extra sharp white cheddar cheese, grated
3/4 cup sharp cheddar cheese, grated
1 cup Monterey jack cheese, grated
1/2 cup. mayonnaise
1 tsp balsamic vinegar
4 oz pimentos, chopped
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika
1 dash hot sauce (or) fresh ground black pepper, to taste

Using a hand held mixer, beat cream cheese until soft.

Add the remaining ingredients and beat until creamy and combined.

Cover and refrigerate for about an hour

Makes about 3-1/2 cups.

I like it on crackers and celery. It also makes a great toasted cheese sandwich.


CHILI RELLENO CASSEROLE

~Shared by Luanne, FL

One of my family's favorite cheese recipes.

4 large fresh poblano peppers (they are mild, not hot and bell peppers
can be used instead)
1 cup shredded Pepper Jack Cheese
3 eggs
1/4 cup milk
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon cayenne pepper
1/8 teaspoon salt
1/2 cup additional Pepper Jack Cheese

Preheat oven to 450 degrees.

Grease a 2-quart baking dish and set aside.

Quarter peppers and remove stems, seeds and veins. Immerse peppers in boiling water for three minutes, drain well and place in the bottom of baking dish and cover with one cup of cheese.

In a separate bowl, beat eggs and milk well. Add flour, baking powder, cayenne and salt. Beat until smooth and pour over peppers and cheese.

Bake uncovered for 15 minutes or until knife inserted in center comes out clean. Remove from oven and cover with remaining cheese and let sit for five minutes or until cheese is melted.

Delicious served with picante sauce and sour cream.


STUFFED PORTABELLO MUSHROOMS
(Low Carb)

~Shared by Luanne, FL

I like any mushroom and this is a great recipe. I have changed the cheese at different times to Feta and then mozzarella

Portobello mushrooms are baked and then filled with a cooked mixture that contains chopped onion, chopped tomato and shredded cheese.

Ingredients:

4 portabello mushrooms
1/2 cup chopped tomatoes
1 cup chopped onion
1 cup shredded sharp cheese

Directions:

Bake the portabello mushrooms  in a shallow baking pan for 20 minutes at 350 degrees.

Mix all the ingredients together in small saucepan and let them cook for 5 minutes on medium heat. Scoop the filling on the mushrooms and serve.

I have sprinkled extra cheese on top before serving. Yummy.


TOMATO PIE
(Southern Style)

~Shared by Luanne, FL

Ingredients:

1 Pillsbury rolled pie crust, or your own homemade
4 Large or 5 Medium fully ripe (but not soft) Tomatoes
Salt & Pepper
Basil (chopped Fresh or dried)
4-6 slices of Swiss cheese
1 Medium-large (Vidalia) sweet onion, sliced
1 1/2 Cups Mayonnaise
1 1/2 Cups of Sharp Shredded Cheddar Cheese
Grated Parmesan Cheese

Instructions:

Mix mayo and cheddar cheese together, set aside:

Peel Tomatoes and slice to sandwich-size thickness, place in colander and salt heavily. Let sit to drain juice, around 30-45 minutes. Gently rinse off excess salt. Place pie crust in pan or pie plate. Lay in one layer of drained tomatoes. Sprinkle with pepper and basil. Then add layer of sliced onion. Next add layer of sliced Swiss cheese. Repeat layers, however instead of Swiss cheese spread a layer of cheddar and mayo, mixed together. End with Grated Parmesan and a little more basil. Bake at 375 for 30-40 minutes or until top is nice and brown and crust is done. Let cool for 10 minutes before serving.


DOGGIE CHEESIE BITES

~Shared by Leasa, IA
 Leasa owns Leasa's Creations, a fabulous catering business in Holstein, IA.

1 C wheat flour
1 C grated cheddar
1 T soft butter or margarine
1/2 C milk
 
Mix flour and cheese, add softened butter.  Slowly add milk until a stiff dough forms.  You may not need all the milk.  Knead on floured surface for 3-4 minutes.
 
Roll out on floured surface to 1/4" thickness.  Cut into shapes and place on ungreased baking sheet.  Bake at 350° for 15 minutes.  Let cool in oven with door slightly ajar until cold and firm.  Refrigerate to keep fresh.
 
Source:  Newf Goodies


CAPPUCINO CHEESECAKE

~Shared by Pat, Merritt Island, FL

Serves 12

"This creamy and delicious coffee and vanilla cheesecake is made with a tasty chocolate crumble crust."

PREP TIME: 20 Min
COOK TIME: 1 Hr
READY IN: 5 Hrs 20 Min

INGREDIENTS:

Crust:
Nonstick cooking spray
1 (7 oz) box chocolate cookies
2 Tbs sugar
3 Tbs unsalted butter, melted

Filling:
2 tsp instant espresso powder or instant coffee
1 (6 oz) container Dannon® coffee yogurt, divided
3 (8 oz) packages cream cheese, at room temperature
1 1/2 C Dannon® vanilla yogurt
1 C sugar
3 large eggs
1 tsp vanilla extract
1 Tbs potato starch
Ground cinnamon

DIRECTIONS:

1. Preheat oven to 325 degrees F.

2. Spray a 10” springform pan with nonstick cooking spray. Place it on cookie sheet and set aside.

3. Place chocolate cookies into food processor and pulse until it forms crumbs. Place 1 cups of crumbs into medium bowl. Mix 2 tablespoons sugar and melted butter. Stir to combine. Use spatula to spread evenly into bottom of springform pan.

4. In small bowl, mix espresso powder and 3 tablespoons coffee yogurt. Stir until powder is dissolved. In mixer, beat cream cheese and vanilla yogurt on low speed until creamy. Gradually add remaining sugar. Gradually add eggs one at a time, vanilla, potato starch and espresso mixture. Beat until smooth. Pour into pan.

5. Bake for 60-70 minutes - center will appear nearly set when gently shaken. It may seem loose, but cheesecake will firm as it chills. Remove from oven and cool for 15 minutes.

6. Spread remaining coffee yogurt in a circle over center of cheesecake. Chill in refrigerator at least 4 hours or overnight.

7. Sprinkle top with cinnamon. Release the sides of the pan.

Source: Dannon


CHEESY POTATO WEDGES

~Shared by Pat, Merritt Island, FL

1 (24 oz) package frozen potato wedges
1/4 C sliced green onions or to taste
1 (8-oz) package (2 C) Cheddar Cheese, shredded
8 slices crisply cooked bacon, crumbled, or to taste

Bake potato wedges according to package directions.

Immediately sprinkle with green onions, cheese and bacon. Continue baking until cheese is melted (1 to 2 minutes).

NOTE:  A little sour cream on the side is pretty good too.


TACO MAC & CHEESE

~Shared by Mary S., Nashville, TN
 
1 lb ground beef
1/3 cup Taco Bell Home Originals Think "N Chunky Salsa
1-1/2 tsp chili powder
2 cups (8 ounce) elbow macaroni, uncooked
1/2 lb (8 ounce) Velveeta Pasteurized Prepared Cheese Product, cup up
 
Brown meat in large skillet on medium-high heat; drain.  Stir in 2-3/4 cups water, salsa and chili powder.  Bring to a boil.  Stir in macaroni; cover.  Reduce heat to medium-low; simmer 8 to 10 minutes or until water is almost absorbed.  Add Velveeta; cook until melted, stirring frequently.  Garnish with 1/2 cup crushed tortilla chips, 1/4 cup chopped tomato and 2 tbsp chopped green onions, if desired.
 
Parmesan Cheese Baskets with Herbed Goat Cheese
 
8 ounces Parmesan cheese, grated with the large holes of a box grater. It is important to freshly grate as this will affect outcome.
 
Preheat oven to 350º.  Prepare 2 baking sheets with Silpat mats for parchment paper.  Place 1 rounded tablespoon of grated cheese onto prepared baking sheet about 4" apart.  Gently pat the cheese into a circle of even thickness and 3" round with your fingers.  Bake in oven for about 5 minutes, or until the cheese is melted and any bubbles that form turn into a crunchy light golden crust.  Your wafers should be golden in color and lacy in appearance.  Remove from the oven and let cool and harden up about 1 minute ~ they need to be warm and still pliable.  Remove from pan with a thin spatula and place unside down on mini muffin pans, wine corks or shot glasses to form into small baskets.  Let them cool completely and blot off excess oil with paper towel.  Can be made a couple hours ahead and filled at the last minute.

Makes about 12.
 

HERBED GOAT CHEESE

~Shared by Mary S., Nashville, TN
 
6 ounces goat cheese ~ room temperature
1/4 heavy cream
3 tbsp chopped fresh herbs such as basil, thyme and parsley, but use any combo you like
 
Mix together until smooth.  Can be made ahead and stored in the fridge until ready to use.

Note the following is our favorite to use instead of the goat cheese.
 

BOURSIN CHEESE

~Shared by Mary S., Nashville, TN

1/2 tsp dried chervil
1 tsp. dried chives
1/8 tsp. salt
2 tsp. dried parsley
1/2 tsp. garlic powder
8 oz. cream cheese, softened

Pound herbs to a fine powder and mix with cream cheese. This tastes just like the French herbed cheese in the deli case.  Great on burgers also.


CREAMY CHICKEN & PASTA BAKE

~Shared by Mary S., Nashville, TN

1-1/2 cups multi-grain rotini pasta, uncooked
1 small bunch broccoli, cut into florets (about 3 cups)
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup fat-free reduced-sodium chicken broth
2 oz (1/4 of 8 oz pkg) Philadelphia Neufchatel cheese, cubed
1 cup Kraft 2% milk shredded Mozzarella cheese, divided
2 tbp Kraft grated Parmesan cheese

Heat oven to 375º.  Cook pasta in large saucepan as directed on package, adding broccoli for the last 3 minutes.  Meanwhile, heat large nonstick skillet on medium-high heat.  Add chicken; cook 3 minutes or until no longer pink, stirring frequently.  Stir in broth; simmer 3 minutes or until chicken is done.  Add Neufchatel cheese; cook and stir on low heat 1 minute or until melted.  Stir in 1/2 cup mozzarella.  Drain pasta and broccoli.  Add to chicken mixture; mix lightly.  Spoon into 8" square baking dish; cover.  Bake 15 minutes or until heated through.  Sprinkle with remaining cheeses.  Bake, uncovered, 3 minutes or until melted.  Let stand 5 minutes.

Makes 4 servings.
 

MAC CHICKEN CACCIATORE

~Shared by Mary S., Nashville, TN

1 pkg (7-1/4 ounce) Kraft macaroni & cheese dinner
1 pkg (6 ounce) Oscar Mayer Deli Fresh Oven Roasted Chicken Breast Cuts
1 can (14-1/2 ounce) Italian-style diced tomatoes, undrained
1/2 cup green peppers

Prepare dinner in large saucepan as directed on package.  Stir in remaining ingredients; cook on low heat 5 minutes, or until heated through, stirring occasionally. Can substitute Oscar Mayer Deli Fresh Italian Style Chicken Breast Strips.

Serves 4.
 

CHEESY CHICKEN & BROCCOLI BAKE

~Shared by Mary S., Nashville, TN

1 pkg (6 ounce) Stove Top Stuffing Mix for Chicken
1-1/2 lb boneless skinless chicken breasts, cut into bite-size pieces
1 pkg (16 ounce) frozen broccoli florets, thawed & drained
1 can (10-3/4 ounce) reduced-sodium cream of chicken soup
1/2 lb (8 ounce) Velveeta Pasteurized Prepared Cheese Product, cut into 1/2" pieces

Heat oven to 400º.  Prepare stuffing mix as directed on package; set aside.  Combine remaining ingredients; spoon into 13 x 9 inch baking dish.  Top with stuffing.  Bake 40 minutes or until chicken is done.  Can substitute frozen mixed vegetables, thawed and drained, for the broccoli florets.

Makes 6 servings.
 

CHEESY TOMATO SHELLS

~Shared by Mary S., Nashville, TN

8 cups water
2 tbsp unsalted butter
1 (12 ounce) box Velveeta Shells & Cheese Dinner
8 ounce tomato trinity mix (fresh diced tomatoes, onions, bell pepper)
1 (14.5 ounce) can Italian-style diced tomatoes, drained
1 cup panko (Japanese breadcrumbs)
3/4 cup Kraft 2% Milk Shredded Colby & Monterey Jack Cheese

Preheat oven to 400º.  Place water in large saucepan.  Cover and bring to a boil on high for pasta.  Cut butter into small pieces while placing in small bowl to soften.  Stir pasta shells into boiling water.  Boil minutes, stirring occasionally.  Stir in tomato trinity; boil 3 more minutes.  Drain pasta mixture; return to pan.  Stir in cheese mixture (from packet); then stir in canned tomatoes.  Transfer mixture to a 2-quart baking dish.  Stir panko and shredded cheese into softened butter; mix, using fingertips, until well blended and spread over pasta.  Bake 15 to 20 minutes or until top is golden and sauce bubbles around edge of dish.

Makes 8 servings.

 
PRONTO PASTA ITALIANO

~Shared by Mary S., Nashville, TN

1 pg (14 ounce) Kraft Deluxe Macaroni & Cheese Dinner
1 lb extra lean ground beef
1 cup pizza sauce
1/2 cup Kraft 2% Milk Shredded Italian Three Cheese Blend

Prepare dinner as directed on package.  Meanwhile, brown meat in large skillet.  Add dinner and pizza sauce; mix lightly.   Sprinkle with shredded cheese, cover.  Cook on low heat 2 minutes or until shredded cheese begins to melt.  Serve with a mixed green salad with balsamic vinaigrette dressing.

Makes 4 servings.
 

CHICKEN BREASTS WITH MUSHROOMS & CHEESE

~Shared by Mary S., Nashville, TN

4 boneless, skinless chicken breasts
3 TBSP flour
5 TBSP butter
1/4 cup extra virgin olive oil
1 12 oz. can sliced mushrooms
1/2 lb. mozzarella cheese, thinly sliced
1/2 cup white wine
1 can chicken stock, divided

Coat chicken breasts with flour. Melt 4 TBSP of the butter with the olive oil in a skillet. Add chicken and cook til golden brown on both sides. Pour 1/4 cup chicken broth into 8 x 12 casserole dish, transfer chicken from skillet, cover with foil and bake in 350 degrees F oven for 30 minutes. Add the mushrooms to the skillet and cook until heated. Remove chicken from oven. Using a slotted spoon, remove mushrooms from skillet and place on top of chicken breasts, topping with mozzarella cheese. Return to oven. Pour wine and 1/3 cup chicken stock into skillet, and bring to a boil stirring well. Simmer for 10 minutes.  Stir in remaining 1 TBSP butter. Remove chicken from oven and pour sauce from skillet all around chicken. Serve immediately.


SOUTHWEST CHEESECAKE APPETIZER

~Shared by Mary S., Nashville, TN

1 cup finely crushed tortilla chips
3 tablespoons butter or margarine, melted
2 packages (8 ounces ea) cream cheese, softened
1 packet taco seasoning
2 eggs
1 package shredded Colby/Montery Jack cheese
1 can (4 ounce) chopped green chilies, drained
1 cup sour cream
1 cup chopped bell pepper
1/2 cup sliced green onion
1/3 cup chopped tomatoes
1/4 cup pitted ripe olive slices

Heat oven to 350º. Stir in chips and butter in small bowl; press into 9-inch spring form pan. Bake 15 minutes. Beat cream cheese and eggs in large mixing bowl at medium speed until well blended. Mix in shredded cheese and chilies; pour over crust and bake 30 minutes. Spread sour cream over cheesecake. Loosen cake from rim of pan; cool before removing rim of pan. Refrigerate until ready to serve at least 30 minutes. Top with remaining ingredients just before serving.

TIP: you can also add 1/2 packet of taco seasoning with the cheese and chilies if you want a bit more spice.

Yield: 16-20 servings


BLUE CHEESE ONION DIP

~Shared by Mary S., Nashville, TN

3-ounce package cream cheese
3-ounce package Bleu cheese
3/4 cup mayonnaise
1/2 teaspoon salt
1 tablespoon instant minced onion
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper

Combine cheese and mash well. Add remaining ingredients and mix well. Serve inn the center of a platter surrounded with fresh vegetable sticks, potato chips and crackers.

Makes 1 1/2 cups.


SWISS FONDUE

~Shared by Larry Holmes, Toronto, Canada

1 clove garlic
1 1/2  cups Neuchatel or Fendant wine
1 pound natural Gruyere cheese, grated
2 teaspoons cornstarch
3 teaspoons kirsch
freshly ground black pepper

Rub the bottom and sides of an earthenware casserole or chafing dish with the  garlic.  Add the wine and heat to the boiling point, but do not boil.

Add the cheese, stirring constantly with a wooden spoon. When the cheese is creamy and barely simmering, add the cornstarch blended with the kirsch.  Stir until the mixture bubbles.  Add pepper to taste.

Place the casserole over an alcohol burner with a slow flame. Keep the fondue hot but not simmering.  If it becomes too thick, add a little more wine.

To serve, accompany with cubes of crusty bread for dipping into the casserole or melted cheese.

Serves 8.


FONDUE BRUXELLOISE

~Shared by Larry Holmes, Toronto, Canada

1/4  cup butter
6 tablespoons flour
1 1/2  cups milk
2 cups grated Gruyere cheese
1 cup grated Parmesan cheese
1/2  teaspoon salt
dash of freshly ground black pepper
3 egg yolks, lightly beaten
flour, egg and fine dry bread crumbs

Melt the butter in a saucepan.  Stir in flour, using a wire whisk, until blended.  Meanwhile, in a separate pan, bring the milk to a boil and add all at once to the butter-flour mixture, stirring vigorously with the whisk.  Add the cheeses, salt and pepper and cook stirring, until the cheese has melted.  Remove from the heat,  correct the seasoning and let cool.  Stir in the egg yolk.

Pour the mixture into a nine-inch square pan.  Chill overnight.

Cut into two-inch fancy shapes.  Coat with flour, egg beaten with a little water and finally with bread crumbs.  Let dry at room temperature or in the refrigerator.

Fry a few at a time in deep fat heated to 380 degrees F. until browned.  Drain on absorbent paper.  Serve at once.  If desired accompany with fried parsley.

Makes 10 servings.


HUNGARIAN CHEESE

~Shared by Larry Holmes, Toronto, Canada

This is a version of the classic European appetizer known as Liptauer Kase

1 cup cottage cheese
1 cup butter
1 tablespoon caraway seeds, crushed or whole
1 tablespoon capers, minced
1 tablespoon chives, minced
1 tablespoon dry mustard
1 anchovy, chopped
1 tablespoon paprika

Put the cheese through a ricer or fine sieve.  Cream the butter with the caraway seeds, capers, chives, mustard and anchovy and gradually stir in the cottage cheese. Form the mixture into a mound, sprinkle with paprika and garnish with salad greens.  Serve as an appetizer or salad.

Serves: 8 to 10


ROQUEFORT AND COGNAC

~Shared by Larry Holmes, Toronto, Canada

1 pound Roquefort cheese
½ cup butter
pinch of cayenne pepper
1/3 cup cognac (approximately)

Blend the cheese with the butter, using an electric blender or a fork.

Season the mixture with cayenne and beat in cognac to taste.  Add a little more cognac before using to make the mixture spread easily.  Serve with toast or toasted crackers.
 
Makes 3 cups.

Note:  This mixture will keep several weeks in small jars in the refrigerator.


ROQUEFORT-CHEESE STUFFED BAKED POTATOES

~Shared by Larry Holmes, Toronto, Canada

6 large baking potatoes
1/2 to 3/4  cup sour cream
1/4  cup crumbled Roquefort cheese
salt and freshly ground black pepper to taste
4 green onions with tops, minced
paprika

Preheat the oven to 425 degrees F.  Thoroughly wash and dry the potatoes.  Bake until soft, 45 to 60 minutes.  Cut a slice from the top of each potato and scoop out the potato, being careful not to break the skin.  Mash the potato well and beat in the sour cream, Roquefort cheese, salt and pepper.  Add more sour cream, if necessary, to make the potatoes light and fluffy.  Stir in the green onions. Spoon the potato mixture into the shells, mounding it slightly.  Place potatoes on a baking sheet. Dust the tops with paprika and return to the oven until lightly browned.

Serves 6.


FARFALLE WITH MUSHROOMS AND CHEESE

~Shared by Larry Holmes, Toronto, Canada

1 cup dried porcini mushrooms
2 tablespoons butter
1 small onion, finely chopped
1 garlic clove, crushed
3 cups fresh mushrooms, thinly sliced
a few fresh sage leaves, very finely chopped, plus a few whole leaves for garnish
2/3 cup dry white wine
2 cups dried farfalle (bowtie pasta)
1/2 cup mascarpone cheese
1 cup Gorgonzola or torta di Gorgonzola cheese*, crumbled
salt and freshly ground black pepper

Put the dried porcini in a small bowl with 1 cup warm water and let soak for 20 – 30 minutes.  Remove from the liquid and squeeze the porcini over the bowl to extract as much liquid as possible.  Strain the liquid and set it aside.  Finely chop the porcini.

Melt the butter in a large saucepan, add the onion and chopped porcini and cook gently, stirring for about 5 minutes, until the onion is soft.  Add the garlic and fresh mushrooms, chopped sage, salt and plenty of black pepper.  Cook over medium heat, stirring frequently, for about 5 minutes or until the mushrooms are soft and juicy.  Stir in the soaking liquid and the wine and simmer.

Cook the farfalle in a large saucepan of rapidly boiling salted water, for about 10 minutes or until al dente.

Meanwhile, stir the mascarpone and Gorgonzola into the mushrooms sauce.  Heat through, stirring until melted.  Taste the seasoning.  Drain the pasts thoroughly;  add to the sauce and toss to mix.  Serve immediately, with black pepper ground liberally on top.  Garnish with sage leaves.

Serves 4

*torta di Gorgonzola is a version of the cheese comprising alternate layers of Gorgonzola and mascarpone cheese.


RICOTTA PUDDING

~Shared by Larry Holmes, Toronto, Canada

1 cup ricotta cheese
1/2  cup candied fruits
1/4  cup sweet Marsala
1 cup heavy cream
1/4   confectioners’ sugar, plus extra to serve
finely grated rind of 1 orange
2 cups fresh raspberries
strips of thinly pared orange rind to decorate

Press the ricotta through a sieve into a bowl.  Finely chop the candied fruits and stir into the sieved ricotta with half of the Marsala.  Put the cream, sugar and orange rind in another bowl and whip until cream is standing in soft peaks.

Fold the whipped cream into the ricotta mixture.  Spoon into individual glass serving bowls and top with the raspberries . Chill until serving time.  Sprinkle with the remaining Marsala and dust the top of each bowl liberally with confectioners’ sugar just before serving.  Decorate with the orange rind.

Makes 4 – 6 servings.


RISOTTO WITH FOUR CHEESES

~Shared by Larry Holmes, Toronto, Canada

3 tablespoons butter
1 small onion, finely chopped
4 cups boiling chicken stock
1 3/4 cups risotto rice
scant 1 cup sparkling dry white wine
1/2  cup grated Gruyere cheese
1/2  cup Fontina cheese, diced small
1/2 cup Gorgonzola cheese, crumbled
1/3 cup grated Parmesan cheese
salt and freshly ground black pepper
fresh flat-leaf parsley, to garnish

Melt the butter in a saucepan until foaming.  Add the onion and cook gently, stirring frequently for about 3 minutes, until softened.  Have the hot stock ready in an adjacent pan.

Add the rice and stir until the grains start to swell and burst, then add the sparkling wine. Stir until it stops sizzling and most of the it has been absorbed by the rice, then pour in a little of the hot stock.  Add salt and pepper to taste.  Stir over low heat until the stock has been absorbed.  

Add more stock, a little at a time, allowing the rice to absorb it before adding more, and stirring constantly. After 20 – 25 minutes the rice will be al dente and the risotto creamy. Turn off the heat under the pan, then add the Gruyere, Fontina, Gorgonzola and 2 tablespoons of the Parmesan.  Stir gently until the cheeses have melted, then taste for seasoning.  Pour into a serving bowl and garnish with parsley.  Serve the remaining Parmesan separately.  

Serves 6.


MOZZARELLA RAMEKINS

~Shared by Larry Holmes, Toronto, Canada

1 tablespoon olive oil
4 small zucchini, sliced (4 cups)
1 clove garlic, finely chopped
4 large eggs
4 ounces low-fat mozzarella cheese, coarsely grated (1 cup)
1/4  packaged dried bread crumbs
1 tablespoon chopped parsley
1/4  teaspoon salt
1/8 teaspoon red pepper flakes

Preheat oven to 400 degrees, F. Grease four individual 3 1/2-inch ramekins or small shallow oval baking dishes.  In a large skillet, heat oil over moderate heat.  Add  zucchini and garlic and sauté until the zucchini is tender, about 5 minutes.  Remove the pan from the heat.

In a large bowl; combine eggs, cheese, bread crumbs, parsley, salt and pepper flakes.  Stir the zucchini into the egg mixture.

Spoon egg and zucchini mixture into ramekins or dishes and bake until set, 15 to 20 minutes. Serve immediately.

Serves 4.


HERBED GOAT-CHEESE TART

~Shared by Larry Holmes, Toronto, Canada

1/2  package (15 ounces) refrigerated read-to-bake pie crust (1 crust)
2 tablespoons butter
2 cloves garlic, finely chopped
2 tablespoons all-purpose flour
1 teaspoon dried basil or oregano, crumbled
1/2  teaspoon dried thyme leaves, crumbled
3/4 cup milk
2 large eggs, separated, at room temperature
8 ounces chevre or other soft, mild goat cheese, crumbled (2 cups)

Preheat oven to 400 degrees F.  Press pie crust into a 9- or 10-inch pan, with removable bottom, trimming the pastry evenly with the edge of the pan.  Using a fork, pierce the bottom and side of the pastry to prevent it from puffing up during baking.  Set the tart pan containing the pie crust on a pizza pan for easier handling. Bake the crusts until it is partially cooked, 10 minutes.

Meanwhile, in medium-size saucepan, melt butter over moderate heat.  Add garlic and sauté for 15 seconds.  Stir in flour, basil and thyme leaves, gradually stir in milk.  Cook until the mixture thickens, stirring constantly, 1 to 2 minutes.  Remove the pan from the heat.

In a small bowl, beat egg yolks.  Beat in a small amount of the hot milk and flour mixture. Slowly stir the yolk mixture into the remaining milk and flour mixture.  Set the mixture aside.  In a small bowl, using an electric mixer, beat egg whites until they are stiff but not dry.  Fold into the yolk mixture.

When the tart shell is done, remove it from the oven and reduce the temperature to 375 degrees F.  Distribute the cheese in the crust.  Gently spoon the mixture over the cheese.  Bake until the filling is golden brown and knife inserted into the center comes out clean, 25 to 30 minutes.  Remove the rim of the pan and serve the tart immediately.

Serves 4.


CHEDDAR & CRANBERRY COOKIES

~Shared by Linda H., Rosharon, TX

1 1 - /2 sticks butter, room temp.
1 1/2 cups extra old (at least 3 years old) cheddar, finely grated
1 1/2 cups white flour
1/2 teaspoon sea salt
1 teaspoon baking powder
1/2 cup toasted chopped pecans
1/3 cup finely chopped dried cranberries
(Can add a dash of half & half if the dough is really dry)

Cream the butter and cheese together at high speed in your stand mixer. Sift the flour, salt and baking powder together. Combine flour mixture, nuts and cranberries with the butter mixture on high. (there is where I added in the dash of h&h)

Turn dough out onto a large piece of waxed paper. Roll the dough into a log shape, roll the paper around it and twist the ends shut. Refrigerate for at least 2 hours. You can freeze the dough at this stage as well.

When ready to bake; preheat oven to 375F.

Unwrap the dough log and, using a very sharp knife, slice the log into rounds 1/2 cm thick. Place rounds on cookie sheets and bake for 10 to 12 minutes, or until the bottoms of the cookies are golden brown. Remove to a cooling rack to cool completely. Store in an airtight container.

Makes about 30.

Source: vanillakitchen.blogspot.com


THYME AND BLUE CHEESE CRACKERS

~Shared by Linda H., Rosharon, TX

3/4 cup all-purpose flour
3 ounces blue cheese, crumbled
4 Tbsp unsalted butter, chilled
2 tsp fresh thyme leaves

Make the dough: Place all ingredients in a food processor fitted with a metal blade and pulse to combine until a crumbly dough forms. Transfer the dough to a 10-inch piece of plastic wrap and press to form into a 1 1/2-by-5 1/2-inch-long log. Chill, wrapped in plastic, for at least 2 hours.

Bake the crackers: Preheat oven to 325 degrees. Line a baking sheet with parchment paper and set aside. Unwrap the dough and, using a thin, sharp knife, cut into 1/4-inch-thick slices. Place the slices on prepared baking sheets and bake until golden brown-about 20 minutes. Transfer the crackers to a wire rack to cool. Serve or store in an airtight container for up to 2 days.

Makes 22 quarter-inch crackers.


BEER CHEESE SPREAD

~Shared by Linda H., Rosharon, TX

8 oz Colby and Monterey jack cheese, softened
8 oz sharp cheddar cheese, softened
1/2 cup beer
1 tsp garlic powder
1/2 tsp mustard powder
1/2 tsp salt
2 tsp Worcestershire
1/4 tsp hot sauce

Combine all ingredients in a heavy duty ziploc bag. Push air out and seal. Knead bag with hands until mixture is well blended and of spreading consistency.

 
ROQUEFORT WALNUT CHEESE SPREAD

~Shared by Linda H., Rosharon, TX

1 (8 oz.) package cream cheese
2 oz. (1/3 cup) Roquefort cheese
2 tablespoons milk
1/4 cup chopped, toasted walnuts
2 to 3 ENZA Braeburn apples, cut into wedges

Blend all ingredients except walnuts and apples in food processor until smooth. Stir in walnuts. To serve, spread on apple wedges.

Source: ENZA


CHEESY SPINACH AND BACON DIP

~Shared by Linda H., Rosharon, TX

Makes: 4 cups or 32 servings, 2 Tbsp. each                                                             

1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cut up
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
8 slices OSCAR MAYER Bacon, crisply cooked, drained and crumbled

COMBINE ingredients in microwaveable bowl.

MICROWAVE on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.

Source: Kraft Foods


HERB TRIANGLES

~Shared by Linda H., Rosharon, TX

Serves 10-12, makes approximately 24

½ (7 ounce package) cream cheese
½ (8 ounce package) feta cheese
3 scallions
1/2 cup mint
Salt and pepper
1 egg yolks
1 tablespoon heavy cream
Pinch of salt
2 packages of puff pastry

Preheat oven to 375 degrees.

In a food processor, add cream cheese, feta, scallions, mint, salt, pepper, and puree until herbs and cheese are well blended. Refrigerate at least one hour.

Make an egg wash by whisking together the egg, cream, and salt.

Cut each sheet of puff pastry in three pieces along the fold lines. Cut three circles out of each strip. Place a dollop of cheese mixture in the center of each circle. With a brush, paint half of the outer rim with egg wash and fold the circle in half, sealing the outside rim by pressing with a fork.

Place on a greased sheet tray, and refrigerate at least 30 minutes.

Remove from refrigerator and brush the tops of the pastries with egg wash. Bake for 20-25 minutes or until pastries are golden brown.

Source: KattieBrown.com


FIVE-LAYER ITALIAN DIP   

~Shared by Linda H., Rosharon, TX

Makes: 2 cups or 16 servings, 2 Tbsp. each

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup KRAFT Grated Parmesan Cheese
1/3 cup pesto
1/2 cup roasted red peppers, drained, chopped
1 cup KRAFT Shredded Mozzarella Cheese

Preheat oven to 350°F. Mix cream cheese and Parmesan cheese. Spread onto bottom of 9-inch pie plate or quiche dish.

Layer remaining ingredients over cream cheese mixture.

Bake 15 min. or until heated through. Serve hot with assorted NABISCO Crackers or sliced Italian bread.

Special Extra
Garnish with sliced pitted ripe olives and fresh basil leaves.


CHEESE PENNY APPETIZERS

~Shared by Linda H., Rosharon, TX

1 lb. shredded sharp cheddar cheese
1 pkg. dry onion soup mix
1/2 c. margarine, melted
1 c. flour

Mix all ingredients together and form into a roll.  Cover and refrigerate.  Slice roll 1/4-inch thick and bake 8 minutes at 400 degrees.

Makes 70-80 "pennies".

Source: "The Family Heritage Cookbook"


BLUE CHEESE AND RED ONION JAM CRESCENT THUMBPRINTS

~Shared by Linda H., Rosharon, TX

Take pinwheel appetizers a step further when you add a savory topping.      

32 appetizers

1 package (3 oz) cream cheese, softened
½ cup crumbled Gorgonzola cheese (2 oz)*
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1/3 cup Fisher® Chef's Naturals® Chopped Pecans
1 teaspoon CRISCO® 100% Extra Virgin or Pure Olive Oil
1/3 cup finely chopped red onion
1 tablespoon balsamic vinegar
¼ cup SMUCKER'S® Apricot Preserves
1/8 to 1/4 teaspoon dried thyme leaves

Heat oven to 375°F. In small bowl, mix cream cheese and Gorgonzola cheese with fork until blended.

If using crescent rolls: Unroll dough; separate into 2 rectangles, each about 11 inches long. Place 1 rectangle on cutting board; press perforations together to seal. If using dough sheet: Unroll dough; cut lengthwise into 2 rectangles, each about 11 inches long. Place 1 rectangle on cutting board.

Spread half of the cheese mixture over dough to within 1/2 inch of long sides; sprinkle half of the pecans evenly over cheese. Starting at 1 long side, roll up; press seam to seal. Cut roll into 16 (about 3/4-inch) slices with serrated knife; place cut sides down on ungreased large cookie sheet. Repeat with remaining dough, cheese and pecans.

Bake 14 to 17 minutes or until golden brown. Meanwhile, in 8-inch nonstick skillet, heat oil over medium heat. Add onion; cook 3 to 5 minutes, stirring frequently, until soft and lightly brown. Remove from heat. Stir in vinegar, preserves (breaking up large pieces of fruit if necessary) and thyme; set aside.

After removing rolls from oven, immediately press back of a teaspoon into center of each roll to make small indentation. Spoon slightly less than 1/2 teaspoon onion jam into each indentation. Remove from cookie sheet. Serve warm.

Source: Bake-Off® Contest 43, 2008, Pillsbury


CHEESE YUMMIES

~Shared by Linda H., Rosharon, TX

2 cup shredded Cheddar cheese
1 stick butter, softened
1 cup flour, sifted
1 cup toasted rice cereal (like Rice Chex)

Preheat oven to 350.

Mix cheese and butter together (Can use an electric mixer). Add in flour until well mixed. Mix in the toasted rice cereal (not crushed, just crush a little with hands. Roll into walnut-sized balls. Place on cookie sheet lined with parchment paper and then press with a fork to flatten some. Bake for 15 minutes, cool and serve.

Makes about 3 dozen
 

SWEET ONION DIP
TNT

~Shared by Linda H., Rosharon, TX

Ingredients:

2 cup chopped sweet onion
2-cup mayo
2 cup shredded Jarlsberg cheese

To prepare:

Mix all.  Bake in shallow bowl.  Heat until browned @ 350 degrees.
 

PEAR AND GORGONZOLA CHEESE PIZZA

~Shared by Linda H., Rosharon, TX

1 (16 ounce) package refrigerated pizza crust dough
4 ounces sliced provolone cheese
1 Bosc pear, thinly sliced
2 ounces chopped walnuts
2 1/2 ounces Gorgonzola cheese, crumbled
2 Tbsp. chopped fresh chives

Preheat oven to 450 degrees F (230 degrees C).

Place pizza crust dough on a medium baking sheet. Layer with Provolone cheese. Top cheese with Bosc pear slices. Sprinkle with walnuts and Gorgonzola cheese.

Bake in the preheated oven for 8 to 10 minutes or until cheese is melted and crust is lightly browned. Remove from heat. Top with chives and slice to serve.


TEAXS FIRECRACKERS

~Shared by Linda H., Rosharon, TX

2 (22-oz.) jars pepperoncini salad peppers, drained*
6 oz. Pepper Jack
1 (6-oz.) skinned and boned chicken breast, cooked and cut into 24 pieces
24 sheets frozen phyllo pastry, thawed and cut into 24 (12x3x3-in.) rectangles
Butter-flavored cooking spray
48 fresh long chives (optional)**

Select 24 (2-inch-long) salad peppers; set others aside for garnish.

Remove and discard stems and seeds from peppers; drain thoroughly on paper towels. Stuff each pepper with 1 piece Monterey Jack cheese and 1 piece chicken; set aside.

Spray both side of 4 phyllo sheets with cooking spray; stack.  Cut stacked phyllo in half lengthwise and then crosswise.

Place 1 pepper on each phyllo stack, at one long end. Starting with long end, roll phyllo around pepper. Twist ends to seal. Place on a baking sheet. Repeat with remaining phyllo and stuffed peppers.

Bake at 375° for 20 minutes or until golden brown. Tie twisted ends of pastry with chives, if desired.  Serve immediately.

Yield:  2 dozen.

*24 (2-inch) banana peppers may be substituted for pepperoncini salad peppers.  Roast peppers at 400° until charred (about 12 minutes).  Cool completely; remove and discard stems and seeds.

**You may slice the green portion of green onions lengthwise and substitute for chives.

Note:  Unbaked Texas Firecrackers may be frozen in an airtight container for up to 3 months. To serve, bake as directed, and tie with chives, if desired.


SANDY'S STUFFING BALLS
 
~Shared by Linda H., Rosharon, TX

¾ cup water
1/3-cup butter, melted
1 cup shredded cheese*
1 pkg (any flavor) Stuffing Mix (box)
1 egg, beaten

Preheat oven to 350, in large bowl blend together egg, butter and water.  Stir in stuffing crumbs and sauce mix packet, and cheese until well blended.

Press and shape in to 1-inch balls, place on greased baking sheets and bake 12 minutes or until golden brown. Serve warm.

Makes about 12 doz.  May be baked ahead, refrigerated or frozen  - reheat to serve.

*Swiss cheese works well with the Chicken Flavor And Cheddar works well with the Herb Flavor.


CHEDDAR-ONION BUNDT

~Shared by Linda H., Rosharon, TX

24 Rhodes™ Dinner Rolls, thawed but still cold
1/2 cup finely chopped onion
2 tablespoons butter or margarine
1/4 cup butter or margarine melted
1/2 package dry onion soup mix
1 1/2 cups grated sharp cheddar cheese

Sauté onions in 2 tablespoons of butter until onions are clear, but not brown. Add 1/4 cup butter and onion soup mix. Spray bundt pan with non-stick cooking spray. Cut rolls in half and dip in soup mixture. Layer in bundt pan, alternating with cheddar cheese. Continue dipping and layering until all the rolls are in the bundt pan. Cover with sprayed plastic wrap.

Let rise until double in size or until rolls reach the top of the pan. Do not over rise. Remove wrap and bake at 350°F 30-35 minutes or until golden brown. Cover with foil last 15 minutes of baking. Do not under bake. Remove from pan and immediately invert onto serving platter.

Servings 24, Per Serving 2 pieces


BUFFALO CHICKEN CHILI MAC

~Shared by Linda H., Rosharon, TX

Serves 6

Salt
2 tablespoons extra virgin olive oil (EVOO)
2 pounds boneless, skinless chicken breasts (about 4-6, depending on size), cut into small bits
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 ribs celery, finely chopped
5 large cloves garlic, finely chopped or grated
1 tablespoon smoked paprika
1 bay leaf
Freshly ground black pepper
2 cups chicken stock
1/4-1/2 cup hot sauce, depending on how hot you like it
1 can crushed tomatoes (15 ounces)
1 pound whole wheat elbow macaroni
1/2 cup pepper Jack cheese (or plain Monterrey Jack)
1/2 cup crumbled blue cheese
2 scallions, root ends removed and thinly sliced

Pre-heat the broiler.

Place a large pot of salted water over high heat and bring it up to a boil for the whole wheat elbow macaroni.

Place a large pot over medium-high heat and add two turns of the pan of EVOO, about 2 tablespoons. Add the chicken bits and brown them, about 5-6 minutes. Tip: To make cutting the chicken easier, place it into the freezer for about 15 minutes until it firms up slightly but isn’t frozen through. This will let you cut it up quickly into small pieces.

Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and freshly ground black pepper to the chicken. Cook the veggies, stirring frequently, until tender, 3-4 minutes. Add the chicken stock and scrape up any brown bits from the bottom of the pot. Add the hot sauce and crushed tomatoes and bring up to a bubble. Simmer the chili for 8-10 minutes to let the flavors come together and thicken it slightly.

While the chili is simmering, toss the pasta into the boiling salted water and cook until al dente, according to package directions. Once cooked, drain the pasta and toss it into the chili, then transfer everything to a casserole dish. Sprinkle the cheeses evenly over the top and place it under the broiler until the cheeses have melted and the top is golden brown, 2-3 minutes.

Sprinkle the chopped scallions over the top. Serve and watch this one disappear in no time!  Source:Rachael Ray

 
CHICKEN SUIZA CORN BREAD BAKE

~Shared by Linda H., Rosharon, TX

Creamy chicken in a corn-filled crust.

Corn Bread Crust:
1/2 cup margarine or butter
1 medium onion, finely chopped
1 garlic clove, minced
1 (15.25-oz.) can Whole Kernel Sweet Corn, drained
1 (15-oz.) can Cream Style Sweet Corn
1/4 teaspoon salt
2 eggs, beaten
1 (7 to 8 1/2-oz.) pkg. corn muffin mix

Topping:
2 1/2 cups cubed cooked chicken
2 tablespoons Chopped Green Chiles
1 (4-oz.) can Mushroom Pieces and Stems, drained
1 1/2 cups sour cream or light sour cream
1/4 teaspoon salt
1/4 teaspoon pepper
8 oz. (2 cups) shredded Monterey Jack cheese

Heat oven to 375 F. Grease 13x9-inch (3-quart) baking dish. Melt margarine in small skillet over medium-high heat. Add onion and garlic; cook and stir 4 to 6 minutes or until tender, stirring occasionally. Set aside.

In large bowl, combine corn, cream style corn, 1/4 teaspoon salt and eggs; mix well. Add corn muffin mix; mix well. Fold in cooked onion mixture. Pour into greased dish.

In large bowl, combine all topping ingredients except cheese; mix well. Spoon over corn bread to within 1 inch of edges. Sprinkle with cheese.

Bake at 375 F. for 35 to 40 minutes or until edges are golden brown.

12 servings

Source: www.recipes-from-friends.com


CREAMY CRAB CASSEROLE

~Shared by Linda H., Rosharon, TX

1 (8oz.) package crab meat
8 oz. cooked sea-shell pasta
2 Tbs. butter
2 Tbs. flour
1 1/2 cups milk
1 cup cheddar cheese
4 oz. havarti cheese
1/3 cup sliced green onions
salt, pepper, paprika to taste

Cook butter, flour and milk over medium heat until thick. Stir in cheeses and stir until melted. Mix in pasta, onions, and crab meat. Pour into casserole dish and sprinkle with spices. Bake for 20 minutes at 350 degrees, or until bubbly.

Source: www.recipes-from-friends.com


TEXAS SPAGHETTI CASSEROLE
 
~Shared by Linda H., Rosharon, TX

1 lb. ground meat
spaghetti for 4 (cooked)
1 med. onion, chopped
1 10 oz. jar con queso cheese dip
2 oz. Velveeta
1 16 Oz. can tomatoes
1 10 oz. can Rotel tomatoes

Brown meat and onion. Drain. Mix with other ingredients. Pour into 1 1/2 quart casserole. Bake at 350 degrees 35-40 minutes. Allow to sit 15 minutes before serving.


SEASHELL HOT DOG BAKE
 
~Shared by Linda H., Rosharon, TX

8  oz. dry medium shell macaroni
1 large onion, chopped (1 cup)
1 clove garlic, minced
1 Tbsp. butter
1 16-oz. pkg. beef frankfurters, halved lengthwise and sliced
1 1/2  cups purchased spaghetti sauce
1 large tomato, chopped (1 cup)
1 4-oz. can (drained weight) mushroom stems and pieces, drained
1 8-oz. carton dairy sour cream
2 oz. provolone cheese, shredded (1/2 cup)
2 oz. mozzarella cheese, shredded (1/2 cup)

1. Preheat oven to 350 degrees F. Prepare macaroni according to package directions; drain and set aside.

2. In a large skillet cook onion and garlic in hot butter over medium heat until nearly tender. Stir in frankfurters and cook until lightly browned. Stir in spaghetti sauce, tomato, and mushrooms. Bring to boiling. Remove from heat. Stir in sour cream and half of the cheeses. Stir mixture into the drained pasta. Spoon into a 2-quart casserole.

3. Cover and bake about 30 minutes or until hot. Uncover and sprinkle with remaining cheeses. Bake, uncovered, 5 minutes more or until cheese melts. Makes 6 servings

Source: www.bhg.com/recipes


SWISS CHICKEN CASSEROLE

~Shared by Linda H., Rosharon, TX

6 Boneless Skinless Chicken -Breast Halves
1 Can Cream Of Chicken Soup
1 Soup Can Water
1 Pkg Swiss Cheese
1/2 Stick Butter
1 Pkg Bread Crumbs; coarse
 
Cut the chicken into bite-sized pieces and place in the bottom of a casserole dish.  In a small bowl, mix soup and water then pour over chicken.  Put a layer of Swiss cheese over this. Melt butter and add enough bread crumbs to take up the butter.

Sprinkle bread crumbs/butter over the cheese.  Bake, covered with foil, in a 375F oven for 35-45 minutes until nicely browned and bubbly.

 
CAULIFLOWER AND PORK CHOP CASSEROLE

~Shared by Linda H., Rosharon, TX

Use sweet and crunchy cauliflower as a main ingredient when making this casserole with Velveeta cheese and pork chops.

2 heads cauliflower
1/2 stick butter
4 stalks celery
Soy sauce to taste (optional)
1 large onion
1/4 lb. Velveeta cheese, grated (optional)
8 thin pork chops

Wash and slice cauliflower. Chop celery and onion.  Cook with cauliflower until tender.  Cut pork chops into bite-size pieces.  Brown in butter, cooking slowly until done.  Add pork to vegetables and simmer for about 20 minutes.  Sprinkle cheese or soy sauce over top and enjoy.

Makes 8 servings


MEXICAN CORN

~Shared by Linda H., Rosharon, TX

1 c. DRY macaroni
1 – 15 oz can whole kernel corn
1 15 oz can creamed corn
½ c. melted butter
½ C chopped onions
1 can Rotel tomatoes
1 C. grated Velveeta cheese

Mix all together.  (DO NOT Cook the macaroni)  Pour into a 9x13 pan.  Bake uncovered for 30 min and covered for 30 minutes at 350 degrees.

This makes a 2 quart casserole.  I am always tempted to double it but don’t unless you are expecting 15 or more very hungry people.

Source: The Houston Post around 1990
 

TUNA TATERS

~Shared by Linda H., Rosharon, TX

This is my nephew's favorite.  I made it up!

2-3 lbs Mashed potatoes
2-7 oz cans water packed tuna
Cream or milk to make the mashed potatoes smooth (can use broth)
1 – 1 1/2 c. Mayo
1 ½ c. Swiss cheese, grated
1 bunch of chives or green onions, chopped
Chopped parsley, optional

Boil the potatoes until fork tender,  Beat with the milk and 1 c of mayo until smooth.  Stir in the tuna and 1 c. of the cheese.  Place in greased oven casserole dish.  Mix ½ c cheese and ½ c. Mayo.  Spread on top of casserole and heat at 350 degrees until topping is browned and puffy and potatoes are heated through.  Can stir in thawed frozen peas before baking.


WHITE RANCH MACARONI

~Shared by Linda H., Rosharon, TX

Linda’s Adaptation of the Hidden Valley Ranch recipe.

3 cups uncooked gemelli, rotini or cellentani s noodles*

1 small pkg frozen broccoli florets
1 can (5 ounces) evaporated milk
1 cup Hidden Valley® The Original Ranch® with Garlic
2 eggs, slightly beaten
3 cups finely shredded Muenster cheese  or part Muenster and part Cheddar
½ pkg Real Bacon pieces
1/2 cup unseasoned dry breadcrumbs
½ cup French Fried Onions
2 tablespoons butter,

Preheat oven to 350° Fahrenheit.

Bring broccoli to boil iin water for pasta.  Add pasta and cook according to package directions; rinse and drain.  Combine evaporated milk, Hidden Valley Garlic Ranch, bacon and eggs in medium bowl. Stir in shredded cheese. Add cooked pasta; mix well.

Spoon pasta mixture into sprayed 1 1/2 quart casserole.  

Combine breadcrumbs, fried onions and butter in food processor. Sprinkle on top of casserole. Bake 20 to 22 minutes, or until heated through.

Serves: 6

*Noodles: gemelli: twisted spiral; cellentani: resembling a corkscrew


MI CASA CASSOULET WITH ADOBE TWISTS

~Shared by Linda H., Rosharon, TX

A fiesta for your tastebuds. (Also known as Camp Cook's Casserole) Complete the meal with a green salad.

1 1/4 pounds lean ground beef or 1 pound fully cooked ground beef
1/2 cup onion, chopped
3 tablespoons dry taco seasoning mix
1 can (15 ounces) Mexican style chopped tomatoes
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) great northern beans, rinsed and drained
1/3 cup ripe black olives cut lengthwise in fourths
3 tablespoons fresh parsley, chopped
4 ounces reduced-fat Monterey Jack cheese, shredded
1 can (11 1/2 ounces) refrigerated cornbread twists
1 egg yolk, slightly beaten
1 tablespoon water

Saute beef and onion in a large skillet over medium heat until beef is no longer pink and onions are limp, stirring to break up ground beef into medium sized crumbles. Drain off drippings.

If using fully cooked ground beef, saute onion until limp, add beef and stir until warm. Proceed as directed below.

Open can of tomatoes and discard 2 tablespoons of the liquid.

Add taco seasoning mix, tomatoes with remaining liquid, beans, olives and chopped parsley to meat and onion mixture. Mix lightly.

Spoon mixture into 9x12-inch baking dish. Sprinkle with cheese   Divide cornbread twists and press each piece to 10 inches. Twist strips while shaping in lattice pattern over mixture. Press each strip to side of dish making sure they adhere to sides of the dish.

Brush twists with mixture of egg and water.  Bake at 350ºF for 15 minutes or until lightly browned.

Serves 4 to 6.

Source: Texas Beef Council and Beef It's Whats For Dinner.


GRITS FOR BRUNCH WITH SPINACH AND CHEESE

~Shared by Linda H., Rosharon, TX

1 cup quick-cooking corn grits
4 cups water
1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained
1 box (9 oz) Green Giant® frozen spinach, thawed
1 package (1.25 oz) Old El Paso® taco seasoning mix
2 tablespoons chopped onion
2 tablespoons butter or margarine
2 cups shredded Cheddar cheese (8 oz)

Heat oven to 350°F. Cook grits in water as directed on package.

In ungreased 13x9-inch (3-quart) glass baking dish, mix cooked grits and remaining ingredients except 1 cup of the cheese. Sprinkle with remaining 1 cup cheese.

Bake 22 to 27 minutes or until edges are bubbly and cheese is melted.

High Altitude (3500-6500 ft): Heat oven to 375°F.

Source: Pillsbury


CREAMY CHEESY GRITS

~Shared by Linda H., Rosharon, TX

32 oz. chicken broth, undiluted
½ cup whipping cream
1 cup uncooked quick cooking grits
2 cups (8 oz.) shredded sharp cheddar cheese

Combine chicken broth and whipping cream in a large saucepan and bring to a boil.  Stir in grits, and return to boil.  Cover, reduce heat, and simmer 5 to 7 minutes.  Stir in cheese.  Cool 10 minutes.

Makes 5 3/4 cups.  Serves a crowd.


SAUSAGE AND CHEESE GRITS CASSEROLE

~Shared by Linda H., Rosharon, TX

Makes: 6 servings

1 pound bulk pork sausage
4 cups water
1/2 teaspoon salt
1 cup uncooked quick grits
1 1/2 cups shredded sharp Cheddar cheese (6 ounces)
2 tablespoons butter or margarine
3 eggs, beaten
1/2 cup milk

Heat oven to 350°F. Spray shallow 3-quart casserole with cooking spray.   In 10-inch skillet, cook sausage over medium heat 7 to 9 minutes, stirring occasionally, until no longer pink; drain.

Meanwhile, in 3-quart saucepan, heat water and salt to boiling. Slowly stir in grits; reduce heat. Cover and cook 5 to 7 minutes, stirring occasionally; remove from heat. Stir in 1 cup of the cheese and the butter until melted. Stir in eggs, milk and sausage.

Pour grits mixture into casserole. Sprinkle with remaining 1/2 cup cheese   Bake casserole uncovered 25 to 30 minutes or until center is set. Cool 10 minutes before serving.

Source: A Real American Breakfast by Cheryl Alters Jamison and Bill Jamison


MEXICAN SPINACH CASSEROLE

~Shared by Linda H., Rosharon, TX

1 (10-oz.) pkg. Green Giant® Frozen Creamed Spinach
1 (7-oz.) pkg. (3 1/2 cups) uncooked elbow macaroni
1 (10-oz.) can tomatoes with chilies, un-drained
1/2 cup sour cream
6 oz. (1 1/2 cups) shredded Cheddar cheese

Heat oven to 350°F. Prepare spinach and cook macaroni as directed on packages.

In ungreased 2-quart ovenproof casserole, combine cooked spinach, cooked macaroni, tomatoes with chilies, sour cream and half of the cheese; mix well. Top with remaining cheese.

Bake at 350°F. for 20 minutes or until thoroughly heated and cheese is melted.

6 servings


BUFFALO CHICKEN SOUP

~Shared by Linda H., Rosharon, TX

Makes: 6 servings  

1 2-1/4 to 2-1/2 lb. deli-roasted chicken, skinned, and coarsely shredded
2 Tbsp. butter
1/2 cup coarsely chopped celery
1/2 cup chopped onion
2 14-oz. cans reduced-sodium chicken broth (or boil the chicken bones to make stock)
1-1/2 cups milk
1 tsp. bottled hot pepper sauce
1-1/2 cups mozzarella cheese (6 oz.)
1-1/4 cups crumbled blue cheese (5 oz.)
½ cup shredded Parmesan cheese (2 oz.)
1/3 cup all-purpose flour
Bottled hot pepper sauce (optional)  

In 4-quart Dutch oven melt butter over medium heat. Add celery and onion; cook and stir until onion is tender. Stir in broth, milk, and the 1 teaspoon hot pepper sauce.

In bowl toss together mozzarella, 1 cup of the blue cheese, Parmesan, and flour. Add gradually to soup, stirring after each addition just until melted. Stir in three-fourths of the shredded chicken; heat through. Top with remaining chicken, blue cheese, and hot sauce. Makes 6 servings.

Source: BHG.com


RED ROCK'S CREAMY PEAR AND BLUE CHEESE SOUP

~Shared by Linda H., Rosharon, TX

12 ounces butter
1 large yellow onion, diced
6 very ripe pears, diced
1 cup brown sugar
1 tablespoon ground cinnamon
Juice of one lemon
1/4 teaspoon white pepper
1 1/2 teaspoons nutmeg
6 cups water
1 1/2 pounds cream cheese, softened
1 cup heavy cream
1 cup blue cheese crumbles, plus additional for garnish

Place butter in a saucepan over high heat. When butter is completely melted and starts to brown, add onion and brown sugar. Cook for 10 minutes.

Add pears and cook 5 minutes. Add water, cinnamon, nutmeg, white pepper and lemon juice. Bring to a simmer over medium heat. Simmer 10 minutes.

Remove from heat and add cream cheese. With a regular blender or hand-held immersion blender purée until smooth. Return to heat and stir in heavy cream and blue cheese crumbles. Garnish with blue cheese, if desired, and serve immediately.

Source: Chef Victor Durrant, Red Rock Junction, Park City


STRAWBERRY AND FETA SALAD

~Shared by Linda H., Rosharon, TX

Yields: 10 servings

"A lively mixture of lettuce, strawberries, almonds, and feta is tossed with a tangy oil and vinegar dressing!"

1 cup slivered almonds
2 cloves garlic, minced
1 teaspoon honey
1 teaspoon Dijon mustard
1/4 cup raspberry vinegar
2 tablespoons balsamic vinegar 2 tablespoons brown sugar
1 cup vegetable oil
1 head romaine lettuce, torn
1 pint fresh strawberries, sliced
1 cup crumbled feta cheese

In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.

In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.

In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.

Source: Allrecipes.com


BLUE CHEESE, WALNUT AND APPLE SLAW

~Shared by Linda H., Rosharon, TX

Cole slaw doesn't get any easier than this! This recipe is originally from Anne Byrn (The Dinner Doctor) but I found it in the Chicago Tribune.

6-8 servings

1/2 cup walnut pieces
1 medium apple, peeled and cored
1/2 cup bottled ranch salad dressing
1/3 cup pre-crumbled blue cheese
1 (16 ounce) bag coleslaw mix
Black pepper

Place walnut pieces on a rimmed baking sheet and bake them in a pre-heated 350° oven until they begin to darken, 5-7 minutes (watch carefully).

Meanwhile, coarsely grate apple on a grater, using the larger holes. You should have about 1 cup.

Place ranch dressing and blue cheese in a large serving bowl. Stir to combine and mash the blue cheese a bit to incorporate it into the dressing. Add coleslaw mix and grated apple and stir to coat well with the dressing. Season with black pepper to taste. Just before serving, sprinkle the toasted walnuts on top of the slaw.

Source: Recipzaar


BLUE CHEESE BREAD SALAD

~Shared by Linda H., Rosharon, TX

6 C. rye bread cubes*
1 head Boston lettuce
1 C. (4 oz.) crumbled blue cheese
1/3 C. almond slices, toasted
1/2 small red onion, thinly sliced
16 cherry tomatoes, halved
3/4 C. ready-made Balsamic vinaigrette dressing

Preheat oven to 325°F. Cut bread into 1/2-inch cubes. Place on baking sheet and bake for 15 minutes. Remove from oven and let cool for 15 minutes.

Wash 6 big lettuce leaves and pat dry. Set aside.

In medium bowl, combine 3/4-cup blue cheese, almond slices, red onion, tomatoes and vinaigrette dressing. Toss until well combined.

Place a lettuce leaf on each serving plate, spoon the bread salad on top of the leaf and sprinkle with remaining blue cheese. Repeat the procedure with remaining lettuce leaves.

Serves 6.

*Note: 6 cups rye bread cubes equal about 3/4-pound bread.  

Source: www.razzledazzlerecipes.com


INSIDE-OUT CHEESEBURGERS

~Shared by Jim D., WA
 
Makes 4 servings

Ingredients
 
¼ cup shredded Cheddar cheese
¼ cup shredded Gruyere cheese
1 pound 90%-lean ground beef
1 tablespoon Worcestershire sauce
1 ½ teaspoons paprika
¼ teaspoon freshly ground pepper

Instructions
 
1. Preheat grill to medium-high or preheat the broiler.

2. Combine Cheddar and Gruyere in a small bowl.

3. Gently mix beef, Worcestershire, paprika and pepper in a large bowl, preferably with your hands, without overworking. Shape into 8 thin, 4-inch-wide patties. Mound 2 tablespoons of the cheese mixture on each of 4 patties, leaving a 1/2-inch border. Cover each with one of the remaining patties. Crimp and seal the edges closed.

4. To grill: Lightly oil the grill rack (see Tip). Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well. (Be sure not to press the burgers as they cook or they?ll split open and the cheese will ooze out.) To broil: Cover a broiler pan with foil and coat with cooking spray. Broil the stuffed patties in the upper third of the oven, about 4 minutes per side for medium-well. In either case, let the burgers stand for 5 minutes before serving.

Tips
To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Nutrition Information
Per serving: 250 calories; 16 g fat (7 g sat, 6 g mono); 74 mg cholesterol; 1 g carbohydrate; 24 g protein; 0 g fiber; 164 mg sodium.
Nutrition bonus: Zinc (37% daily value), Calcium (15% dv), Iron (15% dv).


HERBED YOGURT CHEESE

~Shared by Jim D., WA
 
Makes 2 cups

Ingredients
 
2 cups yogurt cheese (see Tip)
2 scallions, trimmed and minced
2 tablespoons chopped fresh parsley plus additional leaves for garnish
1 tablespoon chopped fresh basil or 1/2 tsp. dried
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Instructions
 
Blend together yogurt cheese, scallions, parsley, basil, garlic, salt and pepper with a wooden spoon in a medium bowl. Garnish with parsley leaves and serve.

Tips
Cover and refrigerate for up to 2 days.

Tip: To make 2 cups of yogurt cheese, line a colander with a large cotton towel or double thickness of cheesecloth, and place the colander in the sink. Pour in 6 cups low-fat yogurt. After 15 minutes, transfer the colander to a bowl. Cover with plastic wrap and refrigerate for 24 hours or overnight. Gathering the edges of the towel together, gently squeeze out any remaining liquid. Transfer the yogurt cheese to a separate container. Refrigerate until ready to use. Keeps 1 week.

Nutrition Information
Per tablespoon: 20 calories; 0 g fat (0 g sat, 0 g mono); 1 mg cholesterol; 4 g carbohydrate; 2 g protein; 0 g fiber; 62 mg sodium; 6 mg potassium.
0 Carbohydrate Servings


HAM-&-CHEESE-STUFFED CHICKEN BREASTS

~Shared by Jim D., WA
 
Makes 4 servings

Ingredients
 
¼ cup grated Swiss, Monterey Jack or part-skim mozzarella cheese
2 tablespoons chopped ham
2 teaspoons Dijon mustard
Freshly ground pepper to taste
4 boneless, skinless chicken breast halves (1-1 ¼ pounds total)
1 egg white
½ cup plain dry breadcrumbs
2 teaspoons extra-virgin olive oil

Instructions
 
1. Preheat oven to 400°F. Use a baking sheet with sides and lightly coat it with cooking spray.

2. Mix cheese, ham, mustard and pepper in a small bowl.

3. Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up the breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.

4. Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in egg white, then dredge in breadcrumbs. (Discard leftovers.)

5. Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned-side up, on the prepared baking sheet. Bake until the chicken is no longer pink in the center or until an instant-read thermometer registers 170°F, about 20 minutes.

Nutrition Information
Per serving: 236 calories; 7 g fat (2 g sat, 3 g mono); 74 mg cholesterol; 10 g carbohydrate; 31 g protein; 1 g fiber; 287 mg sodium; 347 mg potassium.
Nutrition Bonus: Selenium 38% daily value).
1/2 Carbohydrate Serving


PORTOBELLO "PHILLY CHEESE STEAK" SANDWICHES

~Shared by Jim D., WA
 
Makes 4 sandwiches

Ingredients
 
2 teaspoons extra-virgin olive oil
1 medium onion, sliced
4 large portobello mushrooms, stems and gills removed (see Tip), sliced
1 large red bell pepper, thinly sliced
2 tablespoons minced fresh oregano or 2 teaspoons dried
½ teaspoon freshly ground pepper
1 tablespoon all-purpose flour
¼ cup vegetable broth or reduced-sodium chicken broth
1 tablespoon reduced-sodium soy sauce
3 ounces thinly sliced reduced-fat provolone cheese
4 whole-wheat buns, split and toasted

Instructions
 
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until soft and beginning to brown, 2 to 3 minutes. Add mushrooms, bell pepper, oregano and pepper and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes.

2. Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir in broth and soy sauce; bring to a simmer. Remove from the heat, lay cheese slices on top of the vegetables, cover and let stand until melted, 1 to 2 minutes.

3. Divide the mixture into 4 portions with a spatula, leaving the melted cheese layer on top. Scoop a portion onto each toasted bun and serve immediately.

Tips
The dark gills found on the underside of a portobello are edible, but if you like you can scrape them off with a spoon.

Nutrition Information
Per serving: 268 calories; 10 g fat (4 g sat, 4 g mono); 15 mg cholesterol; 35 g carbohydrate; 13 g protein; 7 g fiber; 561 mg sodium; 707 mg potassium.
Nutrition bonus: Vitamin C (140% daily value), Selenium (49% dv), Vitamin A (30% dv), Calcium (25% dv), Potassium (20% dv), Magnesium (16% dv).
2 Carbohydrate Servings
Exchanges: 2 starch, 1 vegetable, 1 high-fat meat


SOUTHWESTERN CHEESE PANINI

~Shared by Jim D., WA
 
Makes 4 servings

Ingredients
 
4 ounces shredded sharp Cheddar cheese
1 cup shredded zucchini
½ cup shredded carrot
¼ cup finely chopped red onion
¼ cup prepared salsa
1 tablespoon chopped pickled jalapeño pepper (optional)
8 slices whole-wheat bread
2 teaspoons canola oil

Instructions
 
1. Have four 15-ounce cans and a medium skillet (not nonstick) ready by the stove.

2. Combine Cheddar, zucchini, carrot, onion, salsa and jalapeño (if using) in a medium bowl. Divide among 4 slices of bread and top with the remaining bread.

3. Heat 1 teaspoon canola oil in a large nonstick skillet over medium heat. Place 2 panini in the pan. Place the medium skillet on top of the panini, then weigh it down with the cans. Cook the panini until golden on one side, about 2 minutes. Reduce the heat to medium-low, flip the panini, replace the top skillet and cans, and cook until the second side is golden, 1 to 3 minutes more. Repeat with another 1 teaspoon oil and the remaining panini.

Nutrition Information
Per serving: 331 calories; 14 g fat (5 g sat, 2 g mono); 30 mg cholesterol; 37 g carbohydrate; 16 g protein; 5 g fiber; 523 mg sodium; 163 mg potassium.
Nutrition bonus: Vitamin A (50% daily value), Calcium (30% dv), Vitamin C (20% dv), Iron (15% dv).
2 Carbohydrate Servings
Exchanges: 2 starch, 1 1/2 vegetable, 1 high-fat meat


LIGHT CHEESE SAUCE

~Shared by Jim D., WA
 
Makes 1 1/4 cups

Ingredients
 
5 teaspoons all-purpose flour
1 ¼ cups nonfat milk, divided
2/3 cup grated sharp Cheddar cheese
1 teaspoon dry mustard
½ teaspoon sweet paprika
Cayenne pepper to taste (optional)
¼ teaspoon salt

Instructions
 
Whisk flour with 1/4 cup milk in a small bowl until smooth. Heat the remaining milk in a small saucepan over medium-low heat until steaming. Add the flour mixture and cook, whisking constantly, until the sauce bubbles and thickens, about 4 minutes. Remove from the heat; stir in Cheddar, dry mustard, paprika, cayenne (if using) and salt.

Tips
 
Cover and refrigerate for up to 2 days. Reheat before serving.

Nutrition Information
Per tablespoon: 23 calories; 1 g fat (1 g sat, 0 g mono); 4 mg cholesterol; 1 g carbohydrate; 2 g protein; 0 g fiber; 61 mg sodium; 26 mg potassium.
0 Carbohydrate Servings
Exchanges: 1 fat


FAJITAS WITH ROQUEFORT

~Shared by Jim D., WA
   
Active Time:  20 Minutes
Total Time:  25 Minutes
Serves 4
 
Fajitas get a jolt of flavor when crumbled Roquefort replaces shredded cheddar or jack. You can roll the steak, onions, peppers, and cheese in the tortillas before serving, or put all the ingredients on the table and let people prepare their own.

INGREDIENTS
8 6-inch flour or corn tortillas
3 tablespoons cooking oil
2 onions, cut into thin slices
2 green bell peppers, cut into thin strips
1 teaspoon salt
1 1/4 pounds skirt steak, cut into 2 pieces
1/4 teaspoon fresh-ground black pepper
1/4 pound Roquefort cheese or other blue cheese, crumbled (about 1 cup)
 
DIRECTIONS
Heat the oven to 350 degrees F.

Stack the tortillas and wrap them in aluminum foil. Warm in the oven for about 15 minutes.
 
In a large frying pan, heat 2 tablespoons of the oil over moderately high heat. Add the onions, peppers, and 1/2 teaspoon of the salt and cook, stirring occasionally, until browned, about 10 minutes. Set aside.
 
Light the grill or heat the broiler. Coat the steaks with the remaining 1 tablespoon oil. Sprinkle with the remaining 1/2 teaspoon salt and the black pepper. Grill or broil the steaks for 3 minutes. Turn the meat and cook to your taste, 2 to 3 minutes longer for medium rare. Let rest in a warm spot for 5 minutes. Cut the steaks diagonally across the grain into thin slices.
 
Roll the steak slices, onions and peppers, and Roquefort in the warm tortillas.
 
VARIATION:
For a new-style Philly cheese steak, use the same filling, but put it in crusty rolls.
 
WINE RECOMMENDATION: Fajitas and merlot go together like chips and salsa. The wine's plum, chocolate, and herb flavors are a natural with steak and peppers, while its soft, velvety texture plays counterpoint to the fajitas' rough-hewn construction.

Nutrition Information
Serves 4 - Facts Per Serving:
 
Calories: 837 Fat. Total: 53g Carbohydrates, Total: 50g
Cholesterol: 122mg Sodium: 1522mg Protein: 39g
Fiber: 5g % Cal. from Fat: 57% Fat, Saturated: 0g
 
Source: Quick from Scratch - One Dish Meals


BARBECUE PORTOBELLO QUESADILLAS

~Shared by Jim D., WA
 
Makes 4 servings

Ingredients
 
½ cup prepared barbecue sauce
1 tablespoon tomato paste
1 tablespoon cider vinegar
1 chipotle chile in adobo sauce (see Note), minced, or ¼ teaspoon ground chipotle pepper
1 tablespoon plus 2 teaspoons canola oil, divided
1 pound portobello mushroom caps (about 5 medium), gills removed, diced
1 medium onion, finely diced
4 8- to 10-inch whole-wheat tortillas
¾ cup shredded Monterey Jack cheese

Instructions
 
1. Combine barbecue sauce, tomato paste, vinegar and chipotle in a medium bowl.

2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add mushrooms and cook, stirring occasionally, for 5 minutes. Add onion and cook, stirring, until the onion and mushrooms are beginning to brown, 5 to 7 minutes. Transfer the vegetables to the bowl with the barbecue sauce; stir to combine. Wipe out the pan.

3. Place tortillas on a work surface. Spread 3 tablespoons cheese on half of each tortilla and top with one-fourth (about 1/2 cup) of the filling. Fold tortillas in half, pressing gently to flatten.

4. Heat 1 teaspoon oil in the pan over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 3 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Cut each quesadilla into wedges and serve.

Tips
Ingredient note: Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they’ll keep up to 2 weeks in the refrigerator or 6 months in the freezer. Ground chipotle, made from dried smoked jalapeños, can be found in the specialty-spice section of most supermarkets or online at penzeys.com.

Nutrition Information
Per serving: 311 calories; 13 g fat (5 g sat, 6 g mono); 19 mg cholesterol; 43 g carbohydrate; 11 g protein; 5 g fiber; 710 mg sodium; 771 mg potassium.
Nutrition bonus: Potassium (22% daily value), Calcium (19% dv).
2 1/2 Carbohydrate Servings
Exchanges: 1 1/2 starch, 1 vegetable, 1 other carbohydrate, 1 high-fat meat, 1 fat

Source: FoodFit.com



CHEESE TART WITH POBLANO CHILE CRUST

~Shared by Jim D., WA

Active Time:  15 Minutes
Total Time:  55 Minutes
Serve 8

This Mexican version of a quiche takes advantage of the affinity between cheese and poblano chiles. Since the chiles take the place of a pastry crust, the dish is also lighter than a traditional cheese tart.

INGREDIENTS
1 tablespoon butter
8-10 large poblano chiles, roasted
1/2 cup heavy cream
1 1/2 tablespoons shredded onion
1 clove garlic, minced
1/2 teaspoon salt
3 1/2 oz Chihuahua, Monterey Jack, or any mild white Cheddar cheese, shredded
5 eggs, beaten
 
DIRECTIONS
Preheat the oven to 350 degrees F.
 
Butter a 9-inch pie plate. Halve the chiles lengthwise, stem to tip, then completely line the sides and bottom of the dish with them, placing the wider stem ends toward the outside edge of the plate and overlapping the pieces slightly. Cut any remaining chiles into wide strips and use to fill any spaces in the "crust" so the filling won't leak.
 
In a bowl, mix together the cream, onion, garlic, salt, and cheese. Add the eggs. Mix to combine, and pour over the chile crust.
 
Cover the outside edge of the chile crust with a strip of aluminum foil. Bake for approximately 40 minutes, or until firm and lightly browned.
 
Remove from the oven and cut off any burned edges with scissors. Slice, and serve hot or at room temperature.

Source: The Mexican Gourmet
 
 
BRIE & CRAB STUFFED MUSHROOMS  
 
~Shared by Jim D., WA

6 servings

INGREDIENTS
18 large mushrooms, stems removed & chopped
2 tablespoons melted butter
1 teaspoon garlic salt
2 tablespoons minced onion
1 teaspoon Worcestershire sauce
4 ounces jumbo lump crabmeat
1 tablespoon mayonnaise
3 ounces Brie, cut in 18 pieces
 
DIRECTIONS
Heat oven to 350 degrees F.
 
Wash and dry mushrooms, remove stems. Place mushroom caps on a cookie sheet. Brush caps with some of the butter and sprinkle with garlic salt.
 
In a skillet, saute the mushroom stems, onion and Worcestershire sauce using the remaining butter. In a bowl, mix crabmeat and mayonnaise. Fill caps with mushroom and onion mixture. Top with crabmeat and Brie. Bake for 10 minutes or until mushrooms are tender and cheese is melted.
 
Source: www.BnBFinder.com, Rocky Mountain Lodge & Cabins, CO


BROCCOLI AND CHEESE SOUP

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin With JP

4 chicken bouillon cubes
4 cups water
2 cans cream of chicken soup
1 (10-12 oz) box chopped of broccoli
1 1/2 cups raw potatoes, diced
1 small onion, chopped
1 pound Velveeta cheese

Instructions:

Boil 4 cups of water and dissolve bouillon in it.

Add the vegetables and cook over low heat until potatoes are soft.

Add the cheese and cook until melted.



OUTDOOR GRILLED CHEESE SANDWICH

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin With JP

Prep: 40 min's
Cook: 20 min's
Ready in: 1 hr.

Ingredients

SANDWICH
1 loaf ciabatta (about 12 inches long by 4 1/2 inches wide)
olive oil (for brushing)
salt and freshly ground black pepper
1 large clove garlic
3 tablespoons Dijon mustard
1 cup Nectarine Chutney (recipe follows)
1 8-ounce piece Gruyere cheese (rind trimmed - cheese grated - about 2 cups)
1 4-ounce wedge St. Andre cheese (rind trimmed)
1 cup baby arugula

NECTARINE CHUTNEY
2 teaspoons canola oil
1 teaspoon yellow mustard seeds
1 small white onion (finely diced)
2/3 cup sugar
1/3 cup white wine vinegar
1 teaspoon finely chopped peeled fresh ginger
1/4 teaspoon dried red pepper flakes
4 whole firm but ripe nectarines (about 1 1/2 pounds total - pitted - cut into about 1-inch pieces)
1/2 teaspoon salt

FOR SANDWICH
 
Preheat the barbecue for medium heat. Using a large serrated knife cut the ciabatta horizontally in half leaving one long side attached if possible.
 
Lightly brush the cut sides of the ciabatta with olive oil and season lightly with salt and pepper.
 
Rub the cut sides of the ciabatta with the garlic clove.
 
Place the ciabatta oiled side down on the grill and cook until just barely golden brown rotating but not turning over to toast evenly about 3 minutes.
 
Remove the ciabatta from the grill and reduce the heat of one burner to low. Spread the toasted side of the bottom ciabatta piece with the mustard.
 
Spoon the chutney over the other toasted side.
 
Scatter half of the Gruyère cheese evenly over the mustard. Tear off pieces of the St. Andre cheese and scatter it over the Gruyère. Then scatter the remaining Gruyère cheese over.
 
Cover with the top half of the ciabatta chutney side down and press firmly to hold the sandwich together. Lightly brush the sandwich with oil.
 
Place the sandwich on the grill over the burner on low heat. Close the hood and grill until the cheese melts and the bread is golden brown rotating the sandwich as needed to brown evenly about 8 minutes per side.
 
Transfer the sandwich to a cutting board. Open the sandwich and scatter the arugula over the cheese. Close the sandwich.
 
Using the serrated knife cut the sandwich into 8 pieces and serve.
 
FOR NECTARINE CHUTNEY
 
Heat the oil in heavy large saucepan over medium heat. Add the mustard seeds and sauté until they begin to pop about 30 seconds. Add the onion and sauté until tender and translucent about 4 minutes. Stir in the sugar vinegar ginger and pepper flakes. Simmer until the sugar dissolves. Add the nectarines and cook until the nectarines are tender but still hold their shape and the syrup thickens slightly stirring occasionally about 10 minutes. Stir in the salt.
 


MACARONI AND CHEESE WITH WISCONSIN AGED CHEDDAR AND ASIAGO
By Chef Gregg Wangard, Marisol Restaurant, Pismo Beach, CA

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin With JP

Ingredients:
1 pound elbow macaroni
Butter
Kosher salt
Black pepper, freshly ground
2 cups (8 ounces) Wisconsin Aged Cheddar cheese, shredded
2 cups (8 ounces) Wisconsin Asiago cheese, shredded
1 1/2 cups milk
1 1/2 cups heavy cream

Directions:
Preheat oven to 375°F. Bring a large pot of water to a rolling boil. Add macaroni; bring back to boil and cook 5 minutes. Drain, rinsing with cold water.

Butter an 8 x 11-inch baking dish. Spread 1/3 of the macaroni over the bottom. Season with salt and pepper. Combine cheeses in a bowl and sprinkle 1/3 of the cheeses over the macaroni. Continue with 2 additional layers of macaroni and cheeses. Combine milk and cream and slowly pour over macaroni. Cover tightly with foil and bake 45 minutes. Remove foil and continue baking until top browns a bit, 5 to 7 minutes. Remove from oven and let rest 15 minutes. Serve hot.

Source: Wisconsin Milk Marketing Board



BISCOTTI-WISCONSIN MASCARPONE PARFAIT

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin With JP

Ingredients:
8 chocolate-almond biscotti
2/3 cup espresso or very strong coffee
1/2 pound Wisconsin Mascarpone
1 egg, preferably pasteurized
1/4 cup sugar
1/2 cup whipping cream
1 pint fresh raspberries, washed and well dried

Directions:
Break the biscotti into small pieces or pulse in food processor until roughly crumbled. Combine with espresso in small bowl and set aside. Combine the Mascarpone, egg and sugar in a medium bowl. Beat just until blended with electric mixer. Do not over mix. In another bowl, whip the cream. Gently fold cream into Mascarpone mixture.

In each of 6 clear, stemmed sherbet or wine glasses, layer some of the biscotti mixture, some of the berries and some of the Mascarpone mixture. Repeat layers. Top each with a raspberry. Refrigerate until serving time.

Source: Wisconsin Milk Marketing Board



CRISPY WISCONSIN MASCARPONE RIGATONI
By Chef Jasper Mirabile, Jr.

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin With JP

Ingredients:
1/2 cup (4 ounces) Wisconsin Crave Brothers Mascarpone
1 1/2 cup (12 ounces) Wisconsin Ricotta Cheese
1 cup (about 3 ounces) Wisconsin Romano Cheese, finely grated
2 tablespoons fresh mint leaves, finely chopped
1/2 teaspoon cocoa powder
3 eggs
2 tablespoons water
1 pound rigatoni pasta, cooked al dente
2 cups fine breadcrumbs
Olive oil for frying
2 cups marinara sauce
Fresh basil leaves, finely chopped
1/2 pound Wisconsin Provolone Cheese, shaved

Directions:
In medium mixing bowl, whisk together the Mascarpone, Ricotta, Romano, mint and cocoa. Refrigerate for one hour.

Preheat oven to 400ºF. In medium bowl, beat eggs and water together. Dip rigatoni in egg mixture and roll in breadcrumbs; being sure to coat ends well.

Pour 1/4 inch olive oil in bottom of large sauté pan. Heat oil over medium heat. Fry rigatoni until crisp on each side, about 1 minute. Remove and drain on paper towels.

Pipe refrigerated cheese filling into fried rigatoni and place in baking pan; bake for 5 minutes. Meanwhile, heat marinara sauce. Place a dollop of sauce on small plate and place 5 stuffed rigatoni on top at various angles. Garnish with fresh basil. Sprinkle with shaved Provolone cheese.

Source: Wisconsin Milk Marketing Board



BITTERSWEET CHOCOLATE TRUFFLES WITH WISCONSIN PARMESAN

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin With JP

Ingredients:
15 ounces bittersweet chocolate, divided
1 1/4 cup whipping cream
1 tablespoon unsalted butter
1/3 cup Wisconsin Parmesan, finely grated

Directions:
Chop the chocolate into small pieces. Place 9 ounces of the chocolate in a large bowl. Set remainder aside.

In a small saucepan, heat the cream, butter and Parmesan just until small bubbles start to form on rim. Pour over the 9 ounces of the chocolate. Stir until chocolate melts. Cover tightly and refrigerate until firm.

Working quickly, roll chilled chocolate mixture with your hands into 1-inch balls and place on parchment or waxed paper.

Bring 1-2 inches of water to a simmer in a saucepan. Place remaining chocolate in a heat-proof bowl (metal) over water. Stir, until chocolate melts. Remove bowl from pan. Roll the truffles in the melted chocolate, smoothly covering surface and place on parchment or waxed paper. Chill at least one hour—or up to a week. Bring to room temperature just before serving. Refrigerate any remaining truffles.

Option: Roll the truffle balls in 1 cup unsweetened cocoa powder or finely ground pecans in place of or in additional to the chocolate coating.

Source: Wisconsin Milk Marketing Board



WISCONSIN PROVOLONE CHICKEN ITALIANO

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin With JP

Ingredients:
1/2 cup flour
1 teaspoon salt
1 teaspoon pepper
6 boneless, skinless chicken breast halves, (2 pounds)
2 tablespoons butter
1/4 cup lemon juice
1/4 cup (1 ounce) Wisconsin Parmesan cheese, grated
2 cups (8 ounces) Wisconsin Provolone cheese, shredded, divided
1/4 cup pine nuts
Small bunch of fresh basil leaves
1 jar (12 ounces) roasted red peppers, drained and divided

Directions:
Preheat oven to 400º. In a shallow bowl, combine flour, salt and pepper. Place chicken breasts between two sheets of waxed paper and flatten to 1/2-inch thickness. Dredge each breast in flour mixture.

Melt butter over medium-high heat. Brown chicken, turning occasionally, until fully cooked, 4 to 6 minutes. Add additional butter, if necessary. Place chicken in a single layer in a 3 quart rectangular baking dish. Drizzle chicken with lemon juice.

In a small bowl combine Wisconsin Parmesan cheese, 1 1/2 cups Wisconsin Provolone cheese and pine nuts; set aside. Cover each breast with a layer of basil leaves. Divide cheese mixture among breasts; cover with roasted red pepper halves. Sprinkle with remaining Provolone cheese. Bake for 10 to 20 minutes, until breasts are cooked through and cheese is melted.

Source: Wisconsin Milk Marketing Board



PROSCUITTO PANINI WITH WISCONSIN MOZZARELLA AND WHITE BEAN PUREE
By Chef Seth Bixby Daugherty

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin With JP

Ingredients:
2 cups white beans that have been cooked very soft, plus 1 to 2 tablespoons cooking liquid
1 tablespoon roasted garlic puree
Salt and pepper, to taste
1 loaf French bread, split
8 ounces Crave Brothers fresh mozzarella cheese, sliced
10 slices shaved proscuitto
3 small red bell peppers, roasted and peeled, quartered
2 Roma tomatoes, thinly sliced
10 large basil leaves

Directions:
Puree the beans and liquid, garlic, salt, and pepper in a food processor until smooth. Microwave or heat on the stove until hot to the touch. Liberally spread the puree on one cut side of the bread. Top with the remaining ingredients, sprinkling the tomato layer with salt and pepper. Slice and serve.

Source: Wisconsin Milk Marketing Board



TUSCAN ONION SOUP WITH SHAVED WISCONSIN PARMESAN
By Chef Thomas Catherall, C.M.C.

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin With JP

Ingredients:
3 pounds white onions (3 or 4 large)
4 medium leeks
4 ounces pancetta, in 1 piece
1/4 cup extra-virgin olive oil
6 cups chicken stock
3 to 4 tablespoons balsamic vinegar
3/4 to 1 cup fruity red wine, such as Merlot or Beaujolais
Salt and pepper, to taste
6 slices rustic country style bread
2 garlic cloves, peeled, halved
3 ounces Parmesan cheese, in 1 chunk
2 tablespoons fresh parsley, chopped

Directions:
Peel the onions and cut in half lengthwise. Thinly slice crosswise. Trim the leeks and cut in half lengthwise. Slice crosswise in 1/4-inch slices, using 3 inches of pale green. Place the leeks in cold water, and rinse to remove the dirt. Drain. Reserve the onions and leeks.

Unroll the pancetta and dice into 1/4-inch pieces. Heat the olive oil in a large soup pot over medium-high heat. Add the pancetta and cook until some of the fat has been rendered, about 5 minutes. Add the onions and leeks. Sauté for 20 minutes or until tender, stirring occasionally. Add the stock, and simmer 30 minutes. Stir the vinegar, wine, salt, and pepper into the soup. Cook until thoroughly heated.

Toast the bread slices, and rub with the peeled garlic clove halves.

Spoon the soup into soup bowls. Float the bread croutons in the soup. Pare 4 or 5 shavings of the cheese on top of each serving. Garnish with the chopped parsley, and serve immediately.

Source: Wisconsin Milk Marketing Board


WISCONSIN MASCARPONE AND DULCE DE LECHE GRILLED CHEESE SANDWICHES

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin With JP

Ingredients:
4 ounces Wisconsin Mascarpone cheese
2 tablespoons dulce de leche
1/2 teaspoon pure vanilla extract
2 tablespoons butter, softened
8 slices cinnamon raisin bread
2 tablespoons raspberry preserves

Directions:
In a small bowl, combine Mascarpone, dulce de leche and vanilla extract. Butter one side of each slice of bread. Spread Mascarpone mixture on the non-buttered side of 4 slices of bread. Spread raspberry preserves on the non-buttered side of the remaining 4 slices of bread. Place one slice of bread with raspberry preserves on each Mascarpone-topped bread slice, buttered sides out.

Place sandwiches on a preheated 12" stovetop griddle or skillet. Grill 1 to 2 minutes per side over medium high heat, or until bread is lightly toasted. Remove and serve immediately. The sandwiches are delicate—cut in half carefully or leave whole.

Source: Wisconsin Milk Marketing Board



WISCONSIN LIM "BURGERS" WITH SAVOY CABBAGE
By Chef Christopher Koetke

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin With JP

Ingredients:
2 pounds ground beef
1 tablespoon coarsely ground black pepper
1 1/2 teaspoons salt
2 teaspoons onion powder
1/2 teaspoon dried marjoram leaves
1/4 teaspoon dried thyme powder
3 ounces Wisconsin Brick Cheese, finely diced
2 heaping cups (9 ounces) savoy cabbage, core removed, coarsely chopped
2 tablespoons butter
3/4 cup low sodium chicken broth
3 green onions, thinly sliced
6 hamburger buns
Brown mustard
8 ounces Wisconsin Limburger Cheese, cut into thin slices

Directions:
Burgers:

In medium bowl, combine beef, pepper, salt, onion powder, marjoram and thyme; mix well. Mix in Brick Cheese. Form into 6 hamburger patties, about 1/2-inch thick. Set aside.

Cabbage:

In medium sauté pan, sauté cabbage in butter over medium heat until it starts to wilt. Add broth; continue cooking until cabbage is soft. Stir in green onions; cook 1 minute. Remove from heat. (This can be done in advance, stored in refrigerator and reheated when needed.)

Final Preparation:

Grill burgers over high heat 8 to 10 minutes, turning once, or until internal temperature is 165°F. Spread both sides of buns with mustard. Place burger on each bun and top with Limburger Cheese. Spoon cabbage over cheese. Place bun top over cabbage.

Source: Wisconsin Milk Marketing Board



PASTRAMI CHEESESTEAK WITH PIQUANTE PEPPERS, CARAMELIZED ONIONS AND WISCONSIN ROTH KASE FONTIAGO
By Chef Matthew Silverman

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin With JP

Ingredients:
4 ounces rapini
3 tablespoons olive oil
20 ounces pastrami, chopped
2 ounces caramelized onions
1 ounce piquanté peppers, such as Peppadew™, chopped*
12 ounces Wisconsin Fontiago cheese, shredded
4 rye hoagie rolls, split and toasted

Directions:
Preheat oven to 375°F. Blanch rapini for 30 seconds in boiling water. Chill in ice water; drain and chop. Heat oil in large ovenproof sauté pan. Add rapini, pastrami, onions and peppers. Sauté 2 to 3 minutes to blend flavors. Top mixture with cheese. Place pan in oven for 5 to 7 minute or until cheese is melted.

Divide meat and cheese mixture among rolls. Serve immediately.

*Hot Italian peppers can be substituted for the piquanté peppers.

Source: Wisconsin Milk Marketing Board



COMTE CHEESE & ASPARAGUS FRITTATA

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin With JP

Makes 4 portions

Ingredients:
2 tablespoons olive oil, divided
1 medium onion, sliced
8 eggs
3/4 cup milk
2 cups grated Comte (about 4 ounces) plus 2 tablespoons of grated Comte for topping
2/3 cup quality ham cut in strips (about 2 ounces)
6 sun-dried tomato halves, softened in water and thinly sliced
Pinch ground red pepper
6 asparagus spears, blanched

Method:
Preheat oven to 400° F. In a 9-inch oven-proof skillet, heat 1 tablespoon of the oil until hot; add onion; saute until soft. In a bowl, whisk eggs and milk; stir in Comte, ham, sun-dried tomatoes, red pepper and sauteed onion.

In the same skillet, heat the remaining 1 tablespoon oil over medium heat; add egg mixture; cook for 2 minutes.

Arrange asparagus on top like the spokes of a wheel; bake until center is set, 10 to 12 minutes. Sprinkle with Comte.

Source: Il De France



WISCONSIN MASCARPONE ANS DULCE DE LECHE GRILLED CHEESE SANDWICHES

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin With JP

Ingredients:
4 ounces Wisconsin Mascarpone cheese
2 tablespoons dulce de leche
1/2 teaspoon pure vanilla extract
2 tablespoons butter, softened
8 slices cinnamon raisin bread
2 tablespoons raspberry preserves

Directions:
In a small bowl, combine Mascarpone, dulce de leche and vanilla extract. Butter one side of each slice of bread. Spread Mascarpone mixture on the non-buttered side of 4 slices of bread. Spread raspberry preserves on the non-buttered side of the remaining 4 slices of bread. Place one slice of bread with raspberry preserves on each Mascarpone-topped bread slice, buttered sides out.

Place sandwiches on a preheated 12" stovetop griddle or skillet. Grill 1 to 2 minutes per side over medium high heat, or until bread is lightly toasted. Remove and serve immediately. The sandwiches are delicate—cut in half carefully or leave whole.

Source: Wisconsin Milk Marketing Board



TWICE BAKED POTATOES WITH GREENS AND WISCONSIN MASCARPONE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin With JP

Ingredients:
4 baking potatoes (about 12 ounces each)
1 (6-ounce) package baby spinach or arugula–baby spinach mix
2 teaspoons salt
1/4 teaspoon white pepper (optional)
1/2 cup (4 ounces) mascarpone cheese
4 heaping teaspoons Parmesan cheese

Directions:
Preheat the oven to 400°F.

Prick the potatoes with a fork or make a short, deep slit in each, and bake about 1 hour or until tender when pierced with a fork.

Meanwhile, wilt the greens: Place 2 1/2 cups of water in a deep saucepan. Bring to a boil and add a pinch of salt. Add the greens, and boil until wilted, about 4 minutes. Remove to a fine sieve and rinse with cold water to cool. Squeeze out the water to dry the greens. Snip the greens with scissors, and resqueeze to remove moisture. Set aside on absorbent paper towel.

When the potatoes are cooked, cool slightly. Cut off a shallow slice from the top of each potato. With a sharp-tipped spoon, scoop the potato pulp into a mixing bowl. Add the salt, pepper, and mascarpone cheese. Whip with an electric mixer until smooth, or alternatively, mash by hand. You may have to add more mascarpone, depending on the dryness of the potatoes. Fold the reserved greens into the whipped potatoes.

Place the potatoes on a baking sheet. Sprinkle a heaping teaspoon of Parmesan over each. Bake for about 15 to 20 minutes.

The potatoes may be stuffed ahead and refrigerated until baking time.

Source: Wisconsin Milk Marketing Board



CHEESY CHICKEN AND RICE CASSEROLE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin With JP

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 tsp. onion powder
1/4 tsp. ground black pepper
2 cups frozen mixed vegetables
4 skinless, boneless chicken breasts halves
1/2 cup shredded Cheddar cheese

Heat the oven to 375°F.  Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish.

Top with the chicken. Season the chicken as desired. Cover the baking dish.

Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.

Tip: To try it Alfredo, substitute broccoli flowerets for the vegetables and substitute 1/4 cup grated Parmesan for the Cheddar cheese. Add 2 tablespoons Parmesan cheese with the soup. Sprinkle the chicken with the remaining Parmesan cheese.

Trim It Down: Use Campbell's® 98% Fat Free Cream of Chicken Soup instead of regular soup and use low fat cheese instead of regular cheese.

Mexican: In place of onion powder and pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for Cheddar.

Italian: In place of onion powder and pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for Cheddar.

Source: Campbell's Kitchen



GERMAN CHEDDAR FONDUE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin With JP

Serves 4.

Ingredients
1 sack, 10 ounces, 2 1/2 cups, shredded sharp Cheddar, available on dairy aisle
1/4 to 1/3 pound, 4 to 6 ounces, Gruyere, shredded
1 rounded tablespoon all-purpose flour
1 cup German lager beer
2 tablespoons spicy brown mustard
A few drops hot sauce
A few drops Worcestershire sauce

For Serving:
1 1/2 pounds cubed or thick sliced and browned wursts: knock, brat or brot
1 package mini party franks (recommended: Boars Head)
1 head cauliflower, separated into florets
1 small jar mini Gherkin pickles, drained
1 small jar pickled onions, available on vegetable aisle
1 small, round loaf rye, pumpernickel or sour dough bread, cubed

Directions
Combine cheeses in a bowl with flour. Add beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon. When the cheese has been incorporated fully, stir in the mustard, hot sauce and Worcestershire sauce. Transfer fondue to warm fondue pot.

In a large skillet, bring 2-inches of water to a boil and blanch the cauliflower for 2 to 3 minutes, drain and arrange around the fondue pot.

In the same pan, bring the cooking water back to a boil and add the mini franks and sliced wursts. Cook, uncovered until all the liquid has evaporated. Add 1 tablespoon butter to the pan to crisp the casings. Pile wursts and dogs near fondue. Complete the dipping selections with dishes of pickles, onions and cubed bread.

Source: Rachael Ray



PARMESAN, BASIL AND LEMON WAFERS
(Frico)

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin With JP

Serves: About 12 wafers
 
Ingredients
1 cup shredded Parmesan
2 tablespoons shredded basil leaves
1/2 tablespoon grated lemon zest

Directions
Preheat oven to 400 degrees F.

Mix all ingredients together in a bowl. Transfer a heaping tablespoon of Parmesan mixture onto a silicone or parchment-lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended for this recipe. Repeat with the remaining cheese mixture, spacing the spoonfuls about 1/2-inch apart. Bake for 3 to 5 minutes or until golden and crisp. Cool and use a flat spatula to transfer from lined baking sheet.

Source: Giada De Laurentiis



SUGAR AND NUT-GLAZED BRIE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin With JP

16 to 20 servings

Ingredients
1/4 cup packed brown sugar
1/4 cup chopped macadamia nuts or pecans
1 tablespoon brandy
1 (14-ounce) round brie
Apple wedges, for serving
Pear wedges, for serving
2 to 3 tablespoons lemon juice
Crackers, for serving

Directions
In a small bowl stir together the sugar, nuts, and brandy. Cover and chill for at least 24 hours or up to 1 week.

Preheat oven to 500 degrees F.

Place the brie on an ovenproof platter or pie plate. Bake for 4 or 5 minutes or until the brie is slightly softened. Spread the sugar mixture in an even layer on top of the warm brie and bake for 2 to 3 minutes longer, or until the sugar melts. Brush the fruit wedges with lemon juice and arrange them around 1 side of the brie. Place crackers around the other side.

Source: Paula Dean



ROASTED BABY PEARS WITH HERBED GOAT CHEESE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin With JP

24 appetizers
 
Ingredients
1/2 pound goat cheese
1/4 cup chopped mixed herbs such as parsley, thyme, and chives
2 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
12 baby pears
12 slices bacon, about 1/2 pound, cut in 1/2
2 tablespoons honey
Arugula or dandelion greens, for garnish

Directions
Heat the oven to 375 degrees F.

In a small bowl, mix the goat cheese, herbs, and 2 tablespoons olive oil; season with salt and pepper. Halve the pears and scoop out the seeds and cores. Stuff each pear half with about a tablespoon of the cheese. Wrap each stuffed pear with a slice of bacon and place it on a baking sheet. Drizzle some olive oil over the pears and season them with salt and pepper. Bake them until the pears are tender and the bacon is crisp, about 25 to 30 minutes. Place the pears onto a platter, drizzle with the honey, and garnish with the arugula.

Source: Tyler Florence



CAULIFLOWER AND WISCONSIN AGED CHEDDAR SOUP
By Chef Steve Fiore Chiappetti

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin With JP

Ingredients:
For the Soup:
2 tablespoons olive oil
1 leek, white part only, medium dice
1 bay leaf, halved
2 heads cauliflower, broken into florets
1 cup Chardonnay wine
4 cups chicken stock
1 cup heavy cream
2 1/2 cups (10 ounces) Wisconsin Aged Cheddar, shredded

For the Garnish:
Olive oil for sautéing
4 slices firm bread of your choice, crusts removed and cubed for croutons

Directions:
Soup:

Heat olive oil in heavy stockpot and add the diced leek. Sauté until translucent and flexible and the leek releases its sugars. Add bay leaf halves and the cauliflower florets. Stir until cauliflower releases juices. Add the wine and reduce liquid by half or three-fourths. Stir in chicken stock and bring to boil. Continue to boil until cauliflower is tender. Add heavy cream and bring back to boil. Remove from heat. Remove and discard bay leaf halves. Blend soup to a fine texture.

Return to stove over low heat. Gradually add shredded Cheddar, whisking until fully incorporated.

Garnish:

Heat small amount of olive oil in a heavy skillet. Add the bread cubes and sauté until golden. Drain on paper towels.

Ladle the hot soup into serving bowls and divide croutons evenly to garnish.

Source: Wisconsin Milk Marketing Board



ULTIMATE TURTLE CHEESECAKE

~Shared by Barb, Chula Vista, CA
 
Prep Time: 30 min
Total Time: 5 hr 40 min
Makes: 16 servings

2 cups OREO Chocolate Cookie Crumbs
6 Tbsp.  Butter or margarine, melted
1 bag (14 oz.) KRAFT Caramels
1/2 cup  milk
1 cup PLANTERS Pecan Pieces
3 pkg.  (8 oz. Each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 Tbsp.  Vanilla
3 eggs
2 squares  BAKER'S Semi-Sweet Chocolate

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick springform pan). Mix crumbs and butter; press firmly onto bottom and 2 inches up side of pan.

PLACE caramels and milk in small microwavable bowl. Microwave on HIGH 3 minutes or until caramels are completely melted, stirring after each minute. Stir in pecans. Pour half of the caramel mixture into crust. Refrigerate 10 minutes. Cover and refrigerate remaining caramel mixture for later use.

BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over caramel layer in crust.

BAKE 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight.

MICROWAVE reserved caramel mixture on HIGH 1 minute; stir. Pour over cheesecake. Melt chocolate as directed on package; drizzle over cheesecake. Store leftover cheesecake in refrigerator.

Source: LilBitsofThisnThat-PSP@Yahoogroups.com



GOBBLER COBBLER PIE

~Shared by Barb, Chula Vista, CA

Prep Time: 45 min
Serves: 6 to 8 servings

Ingredients
1 package long-grain wild rice (recommended: Uncle Ben's)
1 medium onion, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
1 package fresh sliced mushrooms
1 tablespoon oil
1 can French style green beans, drained
3 cups cooked turkey, chopped
1 cup mayonnaise
2 cups grated Cheddar
1 small can sliced water chestnuts, drained
1 teaspoon poultry seasoning
1 cup sour cream
1 package preformed pie crust
1 egg, beaten

Directions
Preheat oven to 350 degrees F.

Prepare the rice according to package instructions and set aside. Saute onions, peppers, and mushrooms in oil and set aside.

Combine all ingredients except 1 cup of cheese and pie crust, into large bowl and mix well. Pour into greased 9-inch glass pie plate. Top with remaining 1 cup cheese and set aside.

Roll out pie crust, cut into 1/2-inch wide strips and cover dish in lattice design, then brush dough lightly with egg.

Place in 350 degree F oven for 30 minutes, when top is golden brown, remove, let cool, and enjoy.

Source: LilBitsofThisnThat-PSP@Yahoogroups.com


KATIE'S BREAKFAST FRITTATA

~Shared by Carol, Tupper Lake, NY
 
10 oz O'Brian style hash brown potatoes
1 cup diced cooked broccoli florets (only use the florets)
1 cup diced ham (can substitute cooked crumbled bacon or sausage)
1 1/2 c. shredded cheddar cheese
12 large eggs
1 cup Ranch Dressing
1 cup milk
1/2 c. sour cream
1 tbs dry mustard
1 tbs garlic salt
1 tsp Summer Savory (optional)
 
Saute or microwave hash browns until somewhat soft, set aside. Mix eggs, ranch dressing, sour cream, milk and spices.  Beat with an electric mixer until well blended.  Spray a 11" by 13" baking pan (glass works best).  Spread cooked potatoes evenly on bottom of glass pan, sprinkle with diced ham, then broccoli, then 1 cup of shredded cheese.  Pour egg mixture evenly over the layers.  Top with remaining cheddar cheese, cover and refrigerate overnight. Remove from refrigerator 45 minutes before baking.  Bake at 350° for approximately 35 minutes or until knife inserted in center comes out clean.  Cut into 12 pieces and serve warm with a dollop of sour cream or topped with your favorite sauce (salsa or hollandaise are great with this dish).  

Note:  I have used Egg Beaters and lo-fat sour cream and Ranch Dressing with great success!!
 
Source:  The Old Powder House Inn, St Augustine


CROCKPOT BREAKFAST

~Shared by Carol, Tupper Lake, NY
 
This was submitted to Recipezaar by LoveBakedIn
 
Serves 10
 
12 eggs
1 (32-oz) bag frozen hash brown potatoes
1 lb bacon, diced, cooked and drained
1/2 c. onion, diced
3/4 lb shredded cheddar cheese
1 c. milk
1/2 tsp dry mustard
salt and pepper
 
Layer the ingredients in your crock pot in this order:
1/2 of the potatoes on the bottom
1/2 of the bacon
1/2 of the onions
1/2 of the cheese
rest of the potatoes
rest of the bacon
rest of the onions
rest of the cheese

Beat the eggs, milk, mustard, salt and pepper together.  Pour this over the whole mixture.  Cook on low for 10-12 hours.  The aroma will wake you in the morning!!
 
 
HAM AND CHEESE CORNBREAD SUPREME

~Shared by Carol, Tupper Lake, NY
 
Submitted to Recipezaar by Dissie and tried by me for PAC in Spring 2009.  
 
Serves 8
 
3 slices bacon
4 large eggs
1/4 cup milk
1/2 cup butter, melted and cooled
1 (6-oz) pkg corn bread mix (I used Jiffy)
6 dashes hot sauce
1 medium onion
1 (10-oz) package frozen spinach or frozen broccoli, thawed and drained
2 cups ham, cooked and diced to 1/2" cubes (I bought a slice of ham)
2 cups cheddar cheese, shredded
salt and pepper
chopped parsley
 
Heat oven to 375°.  Cook bacon in a 10 1/2" cast iron skillet, until crisp.  Reserve 1 tbs bacon grease and discard the rest.  Return bacon grease to cast iron skillet and place in over to heat pan.

Beat eggs in a large bowl, add milk, butter, hot sauce, cornbread mix, stirring until blended.

Stir in onion, spinach or broccoli, ham and 1 1/2 cups cheese into mixture.

Carefully remove hot skillet from over and pour batter into skillet.

Sprinkle remaining 1/2 cup cheese over the top.

Bake 30-35 minutes or until set and golden brown.  Let rest and garnish top with crumbled bacon and parsley.

I doubled the cheese...I don't know how the original recipe was, but with the extra cheese it was awesome!!
 
 
MUSHROOM LEEK QUICHE

~Shared by Carol, Tupper Lake, NY
 
1 lb Crimini mushrooms, sliced
1 large bunch leeks, rinsed,sliced and rinsed, again, to remove sand
1/2 c. Swiss cheese, grated
3 eggs
2 tbs flour
1 pint cream
salt and pepper

Saute mushrooms and leeks.  Place Swiss cheese in a 9" unbaked pie shell, with mushrooms and leeks.  beat eggs, flour, cream, salt and pepper together and pour into shell.  Bake at 375° for 45 mins or until a knife put int1" from the center , comes out clean.

Serve with a chopped salad, for a delightful dinner meal!
 
 
BAKED POLENTA WITH MUSHROOMS AND GORGONZOLA

~Shared by Carol, Tupper Lake, NY
 
This is my daughter's recipe.  She is a better cook than her Mama, even!!
 
1/1/2 cups instant polenta
2 tsp salt
1 tbs unsalted butter
4 oz cream cheese
1 cup Gorgonzola cheese, crumbled, divided
4 tbs olive oil
1 1/2 lbs Crimini  or button mushrooms, stems removed, thinly sliced
1 small shallot, thinly sliced
1/2 tsp black pepper
2 tsp fresh thyme leaves, chopped
 
Heat oven to 350°.  Bring 4 1/2 cups water to boil.  Slowly add polenta, which constantly.  Add 1 1/2 tsp salt and butter, reduce heat and simmer.  Stir frequently for 10-15 mins.  Stir in cream cheese and 1/2 cup Gorgonzola cheese.

In a large skillet over medium heat, warm olive oil, add 1/2 of the mushrooms and cook for 6 minutes.  Add 1/2 shallot, cook for 2 more minutes.  Season with thyme, salt and pepper.  Remove from skillet and repeat with remaining mushrooms, shallot, thyme, salt and pepper.  

Butter and 8" square baking dish or eight (6-oz) ramekins.  Stir 2/3 mushrooms (include juices) into polenta - transfer to dish.  Top with remaining mushrooms and Gorgonzola.

Bake uncovered until Gorgonzola melts.  
 
 
CHEESE PIE

~Shared by Carol, Tupper Lake, NY
 
1 lb cottage cheese
2 eggs, beaten
1/3 cup sugar
2 tbs flour
3/4 cup milk
cinnamon
 
Preheat oven to 400°.  Mix ingredients together.  Pour into an unbaked pie shell.  Sprinkle with cinnamon. Bake at 400° for 10 minutes, lower temperature to 375° for 50 minutes.


CADILLAC PIMENTO CHEESE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 1/2 cups shredded processed American cheese food
4 ounces cream cheese, softened
1/2 cup mayonnaise
1 (2 ounce) jar chopped pimento peppers
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
1 dash garlic powder

In a bowl, mix the processed American cheese, cream cheese, mayonnaise, and pimentos. Season with onion powder, cayenne pepper, and garlic powder. Cover, and chill until ready to serve.


ROASTED RED PEPPER AND CHEESE BALL

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

2 (8 ounce) packages cream cheese, softened
1 (8 ounce) package finely shredded Cheddar cheese
1 teaspoon garlic powder
1 pinch cayenne pepper
1 1/2 teaspoons Worcestershire sauce
1/3 cup jarred roasted red pepper, drained and chopped
1/2 cup chopped fresh parsley

In a medium bowl, mix together the cream cheese, Cheddar cheese, garlic powder, cayenne pepper and Worcestershire sauce. I use a hand mixer. Stir in the roasted red peppers last. Spoon the mixture onto plastic wrap, and cover with another piece of plastic wrap. Shape into a ball, and roll in parsley to coat. Refrigerate until serving.


ALBINO PASTA

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 (16 ounce) package dry penne pasta
4 tablespoons olive oil
1 teaspoon minced garlic
1/3 cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain.

In small saucepan, saute garlic a small amount of oil. Combine garlic, olive oil, and pasta in a bowl. Mix in parmesan cheese.


BACON WRAPPED GARLIC CHICKEN WITH CREAM CHEESE
Freezer Recipe

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
4 oz. cream cheese
1 tsp minced garlic
1 tsp dried basil leaves
1/8 tsp black pepper
12 chicken strips (chicken breast cut into strips)
1 package bacon
1 tbsp butter or margarine
 
In a bowl, combine cream cheese, garlic, basil and pepper. Set aside.

On a cooking sheet, place a piece of wax paper, then place six chicken strips on it. Top each piece with an even amount of the cream cheese mixture, then top with another chicken strip. Carefully wrap strips of bacon around each piece... you can use either one or two pieces, depending if you are watching your calories!

Flash freeze in the freezer. As soon as they are frozen, store in a ziploc freezer bag. If you will be leaving them in the freezer for more than a few weeks, wrap each individually in freezer wrap before placing in freezer bag.

On cooking day, thaw in refrigerator. In a large skillet, melt 1 tbsp butter or margarine, then add chicken. Cook for three minutes on medium then using tongs flip each piece over. Reduce heat to low, cover skillet and cook for 8 minutes or until the chicken is no longer pink. Serve.


GORGONZOLA SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 teaspoon salt
1 teaspoon red wine vinegar
1/2 cup extra light olive oil
3 cloves garlic, crushed
1 head lettuce
1 ounce Gorgonzola cheese, crumbled

In a small bowl, whisk together the salt, vinegar, olive oil and garlic. Set aside.

Chop lettuce and arrange in salad bowls. Sprinkle some Gorgonzola cheese over each salad, spoon on desired amount of dressing, and serve.


CHICKEN CHILE SPAGHETTI

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 (2 to 3 pound) whole chicken
12 ounces vermicelli pasta
3/4 cup butter
4 stalks celery, chopped
1 clove garlic, minced
1 onion, chopped
1 green bell pepper, chopped
2 (10 ounce) cans diced tomatoes with green chile peppers
1 pound processed cheese, cubed
2 (4.5 ounce) cans sliced mushrooms

Place whole chicken in large pot or Dutch oven and cover with water. Bring to a boil, reduce heat and simmer 40 to 60 minutes, until tender. Remove chicken from pot, reserving broth. Skin and bone chicken; set meat aside.

Preheat oven to 350 degrees F (175 degrees C).

Bring chicken broth to a boil. Stir in pasta and cook 8 to 10 minutes, until al dente. Remove pasta from pot and set aside.

In a large skillet over medium heat, melt butter. Cook celery, garlic, onion and bell pepper in butter until tender. Toss celery mixture with pasta, diced tomatoes and green chiles, processed cheese, sliced mushrooms and chicken meat. Place in 9x13 inch baking dish. Pour reserved chicken broth over to moisten.

Bake in preheated oven 20 minutes, until hot and bubbly.


SMOKED GOUDA SPINACH PIZZA

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 (13 oz) tube refrigerated pizza crust
1/2 lb. sliced fresh mushrooms
1 small red onion chopped
2 T. butter
2 garlic cloves minced
1 C. alfredo sauce
1/2 t. dried thyme
1 (6 oz) pkg. fresh baby spinach
1/2 lb. Italian chicken sausage links cooked and sliced
2 (8 oz) C. shredded smoked Gouda cheese

Unroll dough into a greased 15x10x1" baking pan; flatten dough and build up edges slightly.  Bake at 425 for 10-12 minutes or until lightly browned.

Meanwhile in a large skillet, saute the mushrooms and onion in butter until tender.  Add garlic; cook 1 minute longer.  Stir in alfredo sauce and thyme.  Spread over crust.  Top with spinach, sausage and cheese.  Bake 10-15 minutes or until crust and cheese are lightly browned.


CHEESE RING

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 pound shredded Cheddar cheese
3/4 cup mayonnaise
5 medium green onions, finely chopped (white parts only)
1 pinch cayenne pepper
1 pinch garlic salt, or to taste
1 (10 ounce) jar raspberry preserves
1 (10 ounce) package thin wheat crackers

In a medium bowl, mix together the Cheddar cheese, mayonnaise, green onion, cayenne pepper, and garlic salt until well blended. Coat a ring shaped gelatin mold generously with cooking spray. Spoon the cheese mixture into the mold, cover, and chill for 2 to 3 hours to set.

Unmold onto a serving plate, and pour raspberry preserves into the center. Arrange wheat crackers around the outside of the ring.


MASCARPONE TART WITH STRAWBERRIES

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

9 ounces chocolate wafer cookies, broken into 1/2-inch pieces
1/2 cup melted butter
2 tablespoons sugar
2 teaspoons instant espresso powder
1 pound mascarpone or cream cheese
1/3 cup honey
1 teaspoon vanilla
2 large eggs
2 tablespoons all-purpose flour
1/4 teaspoon salt
2 cups strawberries

Preheat oven to 325 F (300Fif using convection heat).

Place cookies in a 1-quart zip-lock plastic bag and seal. With a rolling pin, crush cookies into fine crumbs. Pour 2 cups of the crumbs into a bowl and mix with melted butter, sugar, and espresso powder. Press mixture evenly into bottom and up sides of a 10-inch tart pan with removable rim.

In another bowl, with a mixer on medium, beat mascarpone, honey, and vanilla until smooth. Add eggs one at a time, beating well after each addition. Beat in flour and salt.

Place tart pan in a 12- by 16-inch rimmed baking pan and set on center rack of preheated oven. Pour filling into chocolate crust. Bake until filling is pale golden and barely set in the center when you gently shake pan, 30 to 35 minutes.

Remove tart from oven and let cool on a rack about 30 minutes, then chill until cold, at least 1 hour, or up to 1 day (cover tart once cold).

Shortly before serving, remove rim from pan. Rinse, stem, and thinly slice strawberries. Arrange in a circular or spiral pattern on top of the tart, overlapping slices slightly.


BRIE AND MUSHROOM PHYLLO PUFFS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 cup butter, divided
8 crimini mushrooms, sliced
6 shiitake mushrooms, sliced
3 cloves garlic, chopped
1 (8 ounce) wedge Brie cheese
1 (16 ounce) package frozen phyllo pastry, thawed

Melt 2 1/2 tablespoons of butter in a skillet over medium heat. Saute crimini and shiitake mushrooms with garlic until tender. Remove from heat, and set aside. Melt remaining butter in a dish in the microwave.

Preheat the oven to 375 degrees F (190 degrees C).

Unroll the phyllo dough, and cut into three equal strips, about 3x12 inches. I like to use kitchen shears for this. Place two sheets of the phyllo onto a cutting board or other work surface, and cover the stack of remaining sheets with a damp paper towel to keep them from drying out.

Brush the top sheet of phyllo with melted butter, and place a raspberry sized dab of brie on one end. Top with a small amount of the mushroom mixture. Fold phyllo dough over the filling to make a triangle. Continue folding back and forth in a triangle shape, brushing the exposed side of the dough as you go. Seal the end closed with a little water or butter. Place on an ungreased baking sheet, and repeat with remaining dough and filling.

Bake the triangles for 20 to 25 minutes in the preheated oven, turning over once during baking, until golden brown.


DELICIOUS MACARONI AND CHEESE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 (8 ounce) package elbow macaroni
5 tablespoons butter
5 tablespoons all-purpose flour
1 quart warm milk (110 degrees F/45 degrees C)
salt and pepper to taste
1 pinch cayenne pepper
1/4 pound cubed ham
5 ounces cubed Cheddar cheese
5 ounces mozzarella cheese, cubed
5 ounces Monterey Jack cheese, cubed
paprika to taste

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 baking dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In medium saucepan, melt butter and stir in flour to make a roux. Cook 1 to 2 minutes, stirring constantly, then whisk in warm milk a little at a time to make a white sauce. Bring to a boil, then reduce heat and simmer. Mix in salt, pepper, and cayenne, and stir frequently until sauce thickens.

Remove pan from heat and stir in cheddar, mozzarella, jack and ham. Combine pasta with sauce and stir well. Pour into baking dish. Use paprika to make a decorative pattern on top. Bake 45 to 60 minutes, or until top is the desired crispiness. Let rest 20 minutes before serving.


BEEF AND PARMESAN PASTA

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
1 1/2 pounds lean ground beef
1 (14 ounce) can beef broth
1 (14.5 ounce) can Italian-style diced tomatoes
2 cups uncooked farfalle (bow tie) pasta
2 cups sliced zucchini, (1/4 inch thick)
3/4 cup grated Parmesan cheese, divided
 
In a large skillet over medium/high heat, brown the ground beef until no longer pink, breaking up into 3/4 inch pieces. Remove beef with a slotted spoon to a bowl. Pour off the drippings.

Return the skillet to the heat and add the beef broth, tomatoes, and pasta. Stir to coat all of the pasta. Bring to a boil and reduce heat to medium.

Cook, uncovered, for 15 minutes stirring frequently. Add zucchini and continue cooking for an additional 5 minutes or until pasta is tender.

Return beef to the skillet and stir in 1/2 cup of the cheese; heat through. Sprinkle the remaining cheese over each serving.


LINGUINE WITH CREAMY ALFREDO SAUCE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
1/4 cup all-purpose flour
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 (14 ounce) can Swanson® Chicken Broth
1/3 cup plain yogurt
6 cups hot cooked linguine, cooked without salt
6 tablespoons grated Parmesan cheese
Chopped fresh parsley
 
Mix flour, garlic powder and pepper in saucepan. Stir in broth until smooth. Cook and stir until mixture boils and thickens. Remove from heat.

Stir in yogurt. Toss with pasta and 4 tablespoons cheese. Sprinkle with parsley and remaining cheese.


CHEDDAR BREAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
3-1/2 c. Bisquick
2-1/4 c. shredded cheese
2 eggs, slightly beaten
1-1/4 c. milk
 
Instructions
Combine Bisquick and cheese until well blended. Make well in center. Combine milk and eggs. Add to cheese mixture. Mix just until moistened. Bake at 350 degrees for 55 to 57 minutes. Serve warm.


WORLD'S BEST POTATO SOUP

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
8 unpeeled potatoes, cubed
1 onion, chopped
2 stalks celery, diced
6 cubes chicken bouillon
1 pint half-and-half cream
1 pound bacon - cooked and crumbled
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups shredded Cheddar cheese
 
In a large stock pot combine potatoes, onions, celery, bouillon cubes and enough water to cover all ingredients. Bring to a boil and simmer on medium heat until potatoes are with in 15 minutes of being finished.

Add half and half, bacon, cream of mushroom soup and stir until creamy. Add cheese and stir until completely melted. Simmer on low until potatoes are done.


10 POUND CHEESECAKE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

2 1/2 cups graham cracker crumbs
1/2 cup white sugar
1/2 cup melted butter
3 (8 ounce) packages cream cheese, softened
2 (14 ounce) cans sweetened condensed milk
1/2 cup lemon juice
1 teaspoon vanilla extract
1 (12 ounce) container frozen whipped topping, thawed
2 (21 ounce) cans cherry pie filling

Stir together graham cracker crumbs, sugar, and melted butter. Press into a 9x13 inch baking dish.

Use an electric mixer to beat the cream cheese until smooth. Beat in the sweetened condensed milk, lemon juice, and vanilla extract until well blended and smooth. Fold in whipped topping. Pour filling into crust and smooth the top.

Top with cherry pie filling. Refrigerate until firm, 2 to 3 hours.