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Mexican Grilled Cheese Sandwich

26 Jan

1 small yellow bell pepper, diced

1 small green bell pepper, diced

2 tsp olive oil

8 slices texas toast bread

2 TBSP mayonnaise

1 cup salsa, well-drained

3/4 cup  shredded mexican cheese blend

2 TBSP butter, softened


In a small skillet, saute peppers in oil until tender. Spread 4 slices of bread with mayonnaise. Layer with peppers. salsa and cheese. Top with remaining bread slices. Butter both sides of sandwiches.

In a small skillet over medium heat, toast sandwiches for 2-4 minutes on each side until browned.


Serves 4





Italian Macaroni and Cheese

16 Jan

1 ( 8 oz) package large elbow macaroni

1/2 cup Italian bread crumbs, divided

1 (10 oz) block Colby-Jack cheese, shredded

2 cups shredded mozzarella cheese

3/4 cup ( 3 oz) grated parmesan cheese

6 large eggs, lightly beaten

4 cups milk

1 tsp salt

1 tsp pepper

TomatoBasil Topping


Preheat oven to 350

Prepare macaroni according to package directions; drain and set aside. Coat a 13 x 9 baking dish with cooking spray. Sprinkle bottom with 1/4 cup bread crumbs. Layer one third of macaroni, one third of cheeses and one-third remaining bread crumbs in baking dish. Repeat layers twice, ending with bread crumbs. Whisk together eggs and next 3 ingredients; pour evenly over layered mixture. Bake for 55 to 60 minutes. Let stand 10 minutes. Sprinkle with Tomato-Basil Topping.

Tomato-Basil Topping:

4 large plum tomatoes, deeded and diced

1/4 cup grated parmesan cheese

3 TBSP fresh basil, chopped

Stir all ingredients together


Serves 8 to 10

Brie en Croute

15 Jan

1/2 of a 17.3 ounce package of puff pastry

1 egg

1 TBSP water

1/3 cup dried cherries, softened in 1/2 cup hot water for 1 minute, drained and patted dry

1/4 cup chopped toasted pecans

1/4 cup honey

1 (13.2) Brie cheese round

Preheat oven to 400

Thaw pastry sheet at room temperature 40 minutes or until easy to handle. Beat egg and water in a small bowl. Unfold pasty on lightly floured surface. Roll pastry into a 14 inch square. Stir cherries, pecans, and honey in a small bowl. Spread mixture onto center of pastry. Top with cheese.  Brush edges with egg mixture. Fold 2 opposite sides over cheese. Trim remaining 2 sides 2 inches from edge of cheese. Fold sides up and press to seal edges. Place seam side down onto a baking sheet. Decorate top with extra pastry if desired. Brush with egg mixture. Bake 20 to 25 minutes or until golden brown.


Spicy White Cheese Dip

12 Jan

2 pounds white American deli cheese slices, torn

1 small sweet onion, minced

2 cloves garlic, minced

1 (10 oz) cans diced tomatoes and green chiles

3/4 cup milk

1/2 tsp ground cumin

1/2 tsp course ground pepper


Place all ingredients in a 6 quart slow cooker. Cover and cook on low for 3 hours. Stir well every hour.

Makes 8 cups

Nutty Cream Cheese Frosting

12 Jan

1 cup chopped pecans

1 (8 oz) package cream cheese, softened

1/2 cup butter, softened

1 TBSP vanilla

1 (16 oz) package powdered sugar, sifted


Preheat oven to 350

Arrange pecans in a single layer in a shallow baking pan. Bake 8 to 10 minutes; stirring occasionally. Let cool.

Beat cream cheese, butter, and vanilla at medium speed until creamy. Add powdered sugar, beat at low-speed until blended. Beat at high-speed until smooth; stir in pecans,




Lemonade Cream Pie

10 Jan

2 (5 oz) can evaporated milk

2 (3 oz) packages instant lemon pudding

2 (8 oz) packages cream cheese, softened

2 (3 oz) packages cream cheese, softened

1 (12 oz) can frozen lemonade, partially thawed

1 (9 oz) Graham cracker crust


Whisk together evaporated milk and pudding mix in a bowl until thickened, about 2 minutes. Using a whisk attachment beat cream cheeses at medium speed until fluffy. add lemonade, beat until blended; Add pudding mixture, beat until blended. Pour into crust. Freeze 4 hours or until firm.


Jumbo Cheese and Onion Muffins

7 Jan

These large flavorful muffins are great served with hot tomato soup or savory pot roast.

2 cups all-purpose flour

3 tsp baking powder

1/4 tsp pepper

1-1/4 cups milk

1/4 cup butter, melted

1 egg

1/4 cup chopped green onion

1/4 cup shredded mozzarella cheese

1/4 cup grated Romano cheese

1/4 cup grated Parmesan cheese

Heat oven to 400

In a large bowl, combine flour, baking powder and pepper. In another bowl, combine milk, butter, and egg; stir into dry ingredients just until moist. Fold in onions and cheeses.

Fill muffin cups 2/3 full; Bake 20 to 25 minutes or until golden brown. Cool 5 minutes before removing from pan.

Yield:  6 Muffins

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