April Fools Day was yesterday and I (almost) made it through unscathed. That's saying a lot for the mother of two teens! I maintain that the best way to be over and done with the fools in your life is to schedule a party at a restaurant (or bar) and invite them all. Then... don't show up! The real fools should have a great time together (and realize you played the ultimate April Fool's Day prank on them!). Who, in their right mind, would show up for a party on April Fool's Day?!?! Here's your sign, lol.

Just a reminder: It is officially daylight saving time! Our pal Angelique in Texas sent me a nifty web site from the US government for the official US time: http://www.time.gov/. Daylight Saving Time began at 2 a.m. today, Sunday April 2nd, 2006. Don't forget to adjust your clocks ahead by 1 hour. Also, the state of Indiana now follows Daylight Saving Time. 

As mentioned in our last issue, there is a new a2z Blog where you can drop by, see what's new, and get to know your fellow a2z'ers. I hope you will join us there. Besides getting to know us better, it has links to other sites that are important to a2z'ers (our web site, voting site, etc.).

Speaking of the a2z Blog, I took an informal vote there, along with suggestions in emails from some of you, and our next theme topic is being announced in the Monthly Theme section of this issue. Make sure to visit there and read all about it. Please take time to read about how to send in recipes, and how to help save me some time in edits. I spent too many hours on this one due to people not reading it. I love your recipes, but if I have to re-type them because you send them in ALL caps or NO caps (chat style), it would be best if you spent a little time on them. Please.

On to the Cheese, Please! theme recipes. There are so many new contributors as well as some we've not heard from in a while. I am ever so grateful to everyone whose recipes appear in this successful theme topic issue. I have divided up the recipes, so if you do not see all of your recipes today, you will next Sunday when the remainder will be posted. Of course, you may just be one of those folks whose recipes require re-typing. If so, I will do my best to get to the rest of those before next week.

I hope you have a wonderful day. We will see you here again on Wednesday. Let's keep our fingers crossed for Linda to show her stuff! Take care until then.

A cheese may disappoint. It may be dull, it may be naive, it may be over sophisticated. Yet it remains, cheese, milk's leap toward immortality."
Clifton Fadiman (American writer and editor)

If Only...

Shared by Angelique, TX

When I was young and free and my imagination had no limits,
I dreamed of changing the world.
As I grew older and wiser I discovered the world would not change - 
So I shortened my sights somewhat and decided to change only my country,
But it too seemed immovable.

As I grew into my twilight years, 
In one last desperate attempt,
I settled for changing only my family, 
Those closest to me,
But alas, they would have none of it.

And now I realize as I lie on my deathbed, 
If I had only changed myself first,
Then by example I might have changed my family,
From their inspiration and encouragement 
I would then have been able to better my country,
And who knows, I might have even changed the world.

From the tombstone of an Anglican bishop in Westminster Abbey

About Cheese

Use the following as a general guide when cooking with cheese:

4 ounces shredded, crumbled or grated cheese = 1 cup
8 ounces cream cheese = 1 cup
16 ounces cottage cheese = 2 cups

Tip: If you buy cheese in 1-pound blocks or chunks, cut it into fourths to use one part at a time. You'll always have the same amount (1 cup) available anytime for cooking, snacking or an appetizer tray. And, if 1/2 cup of shredded cheese is needed, you know a chunk can be easily cut in half for the right amount without measuring!


Types of Cheese

There are plenty of good reasons to incorporate cheese into your menu: richness in calcium, vitamin A, riboflavin, vitamin B12, phosphorus and zinc are among them, not to mention wonderful taste and texture. All cheeses fall into four categories: natural cheese, pasteurized process cheese, cheese food and pasteurized cheese spread. The way cheeses are processed accounts for their major differences.

Natural Cheeses
Natural cheeses are made from the milk (whole, skim or sometimes raw) or cream of cows, sheep or goats. The milk is treated with heat, smoke, bacteria or other agents to make it curdle; then the curds (solids) are separated from the whey (liquid). The curds may or may not be aged, or ripened. 
Examples of fresh—or unripened—cheese are cottage cheese and cream cheese.
Examples of aged—or ripened—cheese are Cheddar and Parmesan.
-Aged cheese is processed further by being shaped, coated in wax or colored.
Any of these cheeses may have added ingredients such as herbs, spices and even bits of fruit.

Pasteurized Process Cheese
Pasteurized process cheese is a blend of one or more varieties of natural cheese that is ground and heated. 
Because the process stops the ripening, the flavor doesn't change, and these cheeses keep well.
-American is probably the most well-known of these cheeses.
-Pasteurized process cheese often is flavored with herbs, spices and even bits of fruit, vegetables and meat.

Cheese Food
Cheese food is one or more varieties of natural cheese made without heat (cold-pack) or with heat (pasteurized process cheese).
-Dairy products such as cream, milk, skim milk or whey are added, so cheese food has a higher percentage of moisture than natural or pasteurized process cheese.
-Cheese food is usually sold in tubs or jars and is often flavored.

Pasteurized Cheese Spread
Pasteurized cheese spread is similar to pasteurized process cheese except it's spreadable at room temperature. 
It's higher in moisture and lower in fat than cheese food.
-One example is cheese in aerosol cans.

Source: Various books and internet

This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~

Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !

Blonde Jokes

(Some old, some new, ALL funny... Maggie)

Shared by Michael H., Endicott, NY

Did you hear about the two blondes who froze to death in a drive-in movie?
They went to see "Closed for the Winter."


Why did the blonde resolve to have only 3 children?
She heard that one out of every four children born in the world was Chinese...


Did you hear about the near-tragedy at the mall?
There was a power outage, and twelve blondes were stuck on the escalators for over four hours.


A blonde was driving home after a game and got caught in a really bad hailstorm. Her car was covered with dents, so the next day she took it to a repair shop . The shop owner saw that she was a blonde, so he decided to have some fun. He told her just to go home and blow into the tail pipe really hard, and all the dents would pop out. So, the blonde went home, got down on her hands and knees and started blowing into her tailpipe. Nothing happened. So she blew a little harder, and still nothing happened. Her roommate, another blonde, came home and said, "What are you doing?" The first blonde told her how the repairman had instructed her to blow into the tail pipe in order to get all the dents to pop out. The roommate rolled her eyes and said, "Uh, like hello! You need to roll up the windows first."


A blonde went to an eye doctor to have her eyes checked for glasses. The doctor directed her to read various letters with the left eye while covering the right eye. The blonde was so mixed up on which eye was which that the eye doctor, in disgust, took a paper lunch bag with a hole to see through, covered up the appropriate eye and asked her to read the letters. As he did so, he noticed the blonde had tears streaming down her face. "Look," said the doctor, "there's no need to get emotional about getting glasses." "I know," agreed the blonde, "But I kind of had my heart set on wire frames.


A blonde was shopping at a Target Store and came across a silver thermos. She was quite fascinated by it, so she picked it up and brought it over to the clerk to ask what it was. The clerk said, "That's a thermos . . It keeps some things hot and some things cold." "Wow, said the blonde, "that's amazing. I'm going to buy it!" So she bought the thermos and took it to work the next day. Her boss saw it on her desk. "What do you have there?" he asked. "Why, that's a thermos. It keeps hot things hot and cold things cold," she replied. Her boss inquired, "What do you have in it?" The blond replied, "Two Popsicles, and some coffee."


And, finally, this gem. This has to be one of the best blonde jokes I've heard..... This will make all you technologically challenged people feel GOOD.

A young man wanted to get his beautiful blonde wife, Susie, something nice for their first wedding anniversary. So he decided to buy her a cell phone. He showed her the phone and explained to her all of its features. Susie was excited to receive the gift and simply adored her new phone. The next day Susie went shopping. Her phone rang and, to her astonishment, it was her husband on the other end. "Hi Susie," he said, "how do you like your new phone?" Susie replied, "I just love it! It's so small and your voice is clear as a bell, but there's one thing I don't understand though..." . "What's that, sweetie?" asked her husband.

Are you ready for this ??????????

She said "How did you know I was at Wal-Mart?"



40 Things You'd Like to Say Out Loud at Work

(I'll probably have to 'edit' some of these, lol. ~Maggie)

Shared by my pal Jimmy

1) I can see your point, but I still think you're full of shi#.
2) I don't know what your problem is, but I'll bet it's hard to pronounce.
3) How about never? Is never good for you?
4) I see you've set aside this special time to humiliate yourself in public.
5) I'm really easy to get along with once you people learn to see it my way.
6) I'll try being nicer if you'll try being smarter.
7) I'm out of my mind, but feel free to leave a message.
8) I don't work here. I'm a consultant.
9) It sounds like English, but I can't Understand a damn word you're saying.
10) Ahhh...I see the screw-up fairy has visited us again.
11) I like you. You remind me of myself when I was young and stupid.
12) You are validating my inherent mistrust of strangers.
13) I have plenty of talent and vision. I just don't give a damn.
14) I'm already visualizing the duct tape over your mouth.
15) I will always cherish the initial misconceptions I had about you.
16) Thank you. We're all refreshed and challenged by your unique point of view.
17) The fact that no one understands you doesn't mean you're an artist.
18) Any connection between your reality and mine is purely coincidental.
19) What am I? Flypaper for freaks!?
20) I'm not being rude. You're just insignificant.
21) It's a thankless job, but I've got a lot of Karma to burn off.
22) Yes, I am an agent of Satan, but my duties are largely ceremonial.
23) And your crybaby whiny-assed opinion would be...?
24) Do I look like a people person?
25) This isn't an office. It's Hell with fluorescent lighting.
26) I started out with nothing and I still have most of it left.
27) Sarcasm is just one more service we offer.
28) If I throw a stick, will you leave?
29) Errors have been made. Others will be blamed.
30) Whatever kind of look you were going for, you missed.
31) I'm trying to imagine you with a personality.
32) A cubicle is just a padded cell without a door.
33) Can I trade this job for what's behind door #1?
34) Too many freaks, not enough circuses.
35) Nice perfume. Must you marinate in it?
36) Chaos, panic, and disorder - my work here is done.
37) How do I set a laser printer to stun?
38) I thought I wanted a career. Turns out I just wanted a salary.
39) Who lit the fuse on your tampon?
40) Oh I get it... like humor... but different.

SWISS NOODLE BAKE

~Submitted by Judy, MI

1 pkg. (5 oz.) T. Marzetti® Regular Cut Garlic & Butter Croutons 
1 bag (16 oz.) Reames® Home Style Egg Noodles 
2 pkgs. (10 oz.) frozen French style green beans 
1/2 cup butter or margarine 
1 pkg. (8 oz.) cream cheese 
3 cups half and half 
1/2 lb. smoked Swiss cheese, shredded 
1/2 lb. Swiss cheese, shredded 
3 tbsp. dehydrated onions 
2 tbsp. Dijon mustard 
1/2 cup dried parsley 
1 cup Parmesan cheese, shredded

Preparation: Preheat oven to 375? F. Cook noodles according to package directions and set aside. Defrost beans and cook for 3 minutes. Drain. In saucepan over low heat, melt butter, cream cheese, half and half, Swiss cheese (smoked and regular), dehydrated onions, and Dijon mustard. In separate bowl, combine crushed croutons, parsley and Parmesan cheese. In 11x15-inch pan, layer ingredients as follows: green beans, noodles, cream cheese/Swiss cheese sauce, and crouton mixture. Bake 20 to 25 minutes.


TONY'S ROMA'S BAKED POTATO SOUP

~Submitted by Jean, Syracuse, NY

2 medium potatoes (about 2 cups chopped)
3 tablespoons butter
1 cup diced white onion
2 tablespoons flour
4 cups chicken stock
2 cups water
1/4 cup cornstarch
1 1/2 cups instant mashed potatoes
1 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon basil
1/8 teaspoon thyme
1 cup half and half

Garnish
1/2 cup shredded cheddar cheese
1/4 cup crumbled cooked bacon
2 green onions, chopped (green part only)

1. Preheat oven to 400 degrees and bake the potatoes or 1 hour or until done. When potatoes have cooked remove them from the oven to cool.

2. As potatoes cool prepare soup by melting butter in a large saucepan, and saut? onion until light brown. Add the flour to the onions and stir to make a roux.

3. Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes.

4. Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Chop baked potato with a large knife to make chunks that are about 1/2-inch in size.

5. Add chopped baked potato and half-and-half to the saucepan, bring soup back to a boil, then reduce heat and simmer the soup for another 15 minutes or until it is thick.

6. Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded cheddar cheese, a half tablespoon of crumbled bacon and a teaspoon or so of chopped green onion. Repeat for remaining servings.

Serves 6 to 8


ITALIAN CHEESECAKE

~Submitted by Jean, Syracuse, NY

- 1 pound ricotta cheese
- 1 pound cream cheese
- 1 1/2 cups granulates sugar
- 4 eggs, slightly beaten
- 1 tsp vanilla
- 1 tsp lemon extract ( not lemon juice)
- 3 Tbs all-purpose flour
- 3 Tbs cornstarch
- 1/2 cup butter, melted & cooled
- 2 cups sour cream
- Graham cracker crumbs

In a large mixing bowl with an electric mixer, cream ricotta cheese and cream cheese. Add sugar, eggs, vanilla and lemon extract; mix well. Add flour and cornstarch, then add melted butter. Fold in sour cream.

Grease an 9 inch springform pan and sprinkle generously with graham cracker crumbs. Pour cheese mixture into pan. Bake in a preheated oven for 325 degrees, 1 hour. Then turn off the heat and leave the cake in oven for 2 hours. Do not open the oven door for 3 hours after the cake is placed in the oven. THIS IS THE MOST IMPORTANT STEP OF THE RECIPE.

After 3 hours, remove cheesecake from oven and cool completely. Store in refrigerator until ready to serve. 

Makes 12-15 servings.


CHEESY MASHED POTATOES AND TURNIPS

~Submitted by Tena, MO

2 lb all-purpose potatoes, peeled
1 lb turnips, peeled
1/4 cup milk
1/2 cup shredded cheddar cheese
1/4 cup butter or margarine
1 tsp Tabasco pepper sauce
1/2 tsp salt

In 5-quart saucepan, over high heat, heat potatoes, turnips and water to cover. Bring to a boil and reduce heat to low; cover and simmer 25-30 minutes until vegetables are tender. Drain. Return vegetables to saucepan, heat over high heat a few seconds to eliminate any excess moisture, shaking saucepan to prevent sticking.

In small saucepan, over medium heat, bring milk to simmer. In large bowl, mash vegetables. Stir in warmed milk, cheddar cheese, butter, Tabasco pepper sauce and salt.

These may be made up to 2 days in advance and reheated in microwave, or in double boiler, above simmering water.


100% PARMESAN CHICKEN

~Submitted by Angelique, TX

Yield: 4 Servings

Ingredients:
8 x Boneless, chicken breast Halves (about 2 pounds)
2 2/3 tbl Parkay Margarine, melted
2/3 cup (2 oz) Kraft 100% Grated Parmesan Cheese
1/3 cup Dry bread crumbs
1 1/3 tsp Each dried oregano leaves And parsley flakes
1/3 tsp Each paprika, salt and black Pepper

Method:
Heat oven to 400-degrees F. spray 15X10X1-inch baking pan with no stick cooking spray.

Dip chicken in margarine; coat with combined remaining ingredients. Place in prepared pan. Bake 20 to 25 minutes or until tender.

Makes 6 servings.

SPICY: substitute 1/8 to 1/4 teaspoon ground red pepper for black pepper.

Prep time 5 minutes
Cooking time 25 minutes

Source: Food Down Under


1877 BEER CHEESE SOUP

~Submitted by Angelique, TX

Ingredients:
3/4 cup butter
1/2 cup celery, diced 1/8th"
1/2 cup flour
2 1/2 pt chicken stock
2 tbl Parmesan-Romano cheese
1/4 tsp Accent [MSG] -- optional
1/2 cup carrots, diced 1/8th"
1/2 cup onion, diced 1/8th"
1/2 tsp dry mustard
6 oz Cheddar cheese -- grated
1 x 11-oz. bottle beer
Salt & pepper -- to taste

Method:
Saut? vegetables until done BUT NOT browned . Blend in flour, dry mustard, and chicken stock; cook 5 minutes . Blend in cheddar cheese, Parmesan-Romano cheese, and beer . Let simmer for 30 minutes . Season with salt and pepper . Serve with French Bread and tossed salad.

Serves 3-4


15-MINUTE LEMON CHEESECAKE

~Submitted by Angelique, TX

Ingredients:
1/3 cup powdered sugar
1 1/2 cup graham cracker crumbs
1/2 cup butter/oleo, melted
8 oz cream cheese
2 cup milk
1 pkt instant lemon pudding

Method:
Mix sugar; crumbs, and oleo. Bake as for crumb crust. Mix cream cheese until smooth. Gradually blend in 1/2 cup milk until smooth and creamy.

Add remaining milk and pudding mix. Beat slowly with egg beater for 1 minute. Do not overbeat. Pour into cooled crust. Chill

Source: Food Down Under


BEEF BURGERS WITH FETA AND TOMATO

~Submitted by Angelique, TX

Yield: 4

These are a nice change of pace from the usual cheeseburgers. Serve them with a fresh cucumber salad.

Ingredients:
2 lb ground beef (round or chuck)
2 x green onion chopped
1 cup chopped fresh spinach
1/2 cup chopped tomato
1/2 cup crumbled feta cheese
3 tsp chopped fresh dill
(or 3/4 tspn dried dill)
1 tsp salt
1 tsp freshly-ground black pepper

Method:
Combine ground beef, green onion, spinach, tomato, feta, dill, salt and pepper. Form into 4 patties.

Grill or pan-fry over medium-high heat for 6 minutes on each side for medium doneness.

This recipe yields 4 servings.


BEETS WITH DILL AND FETA

~Submitted by Angelique, TX

Ingredients:
1 bn Beets (4-5)
1/4 cup Feta cheese (I like more)
1/2 x A lemon , juice of
Olive oil
Fresh dill - chopped

Method:
1. Cook the beets in boiling water until just tender (not mushy).

2. Remove skins and cut into small cubes.

3. Place in a bow, drizzle with olive oil (not too much), lemon juice and dill to taste; toss.

4. Sprinkle with crumbled feta cheese and serve.

The contrast between the sweet beets and the salty feta is awesome!

Source: Food Down Under


CAMPBELL'S® CHEDDAR BROCCOLI BAKE

~Submitted by Angelique, TX

Try this easy, delicious recipe from Campbell's Kitchen.

Prep. time: 10 minutes
Serves: 6
Cooking time: 30 mins.

Ingredients
1 can Campbell's® Cheddar Cheese
Soup1/2 cup milkdash Pepper4 cups broccoli
cuts1 can French's® French Fried Onions

Directions
MIX soup, milk, pepper, broccoli and 1/2 can onions in 1 1/2-qt. casserole.

BAKE at 350°F. for 25 min. or until hot.

STIR . Sprinkle remaining onions on top. Bake 5 min.

Source: Campbell's® Quick and Easy Cookbook


BLACKBERRY COULIS-SOAKED POLENTA PUDDING WITH MASCARPONE CREAM

~Submitted by Angelique, TX

Yield: 12 Servings

Ingredients:
----------------- PUDDING ----------------
1 cup Polenta
2 cup Bread flour
2 x Egg yolks
4 x Eggs
1/4 x Tahitian vanilla bean, (scrape inside)
4 cup Powdered sugar
1 1/2 cup Sweet butter

----------------- BERRY COMPOTE ----------------
4 cup Fresh blackberries
1/2 cup Granulated sugar, (adjust according to sweetness of berries)

----------------- MASCARPONE CREAM ----------------
4 oz Mascarpone
8 oz Whipping cream
1 1/2 oz Sugar

Method:
Cook together blackberries and sugar for 10 minutes, save a few berries for garnish.

Whip together mascarpone, whipping cream and the 1 1/2 oz sugar to a soft peak.

For pudding:
In an electric mixer beat the soft butter, sugar, and vanilla until creamy. Beat in the eggs and egg yolks one at a time. Fold in flour and polenta. Pour into 12" greased and floured cake pan. Bake 1 hour, 15 min. in a preheated oven at 325 degrees. Unmold on a rack and let cool.

Cut cake into 12 wedges. Place cake wedges in a larger size cake pan.

Pour cooked berries and juices on top and around cake, cover and soak overnight (baste several times with juices).

Divide cake wedges on plates, place one spoonful of mascarpone cream on top of each and garnish with a few fresh berries, fresh mint tips and some of the berry juices.


HAM AND CHICKEN CASSEROLE WITH SWISS CHEESE

~Submitted by Ann, Montreal, Quebec, Canada

1/2 cup chopped onion
1/2 pound fresh mushrooms, sliced
2 tablespoons butter or margarine
3 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup half-and-half
2 tablespoons dry sherry
2 cups cubed cooked chicken or turkey
1 cup cubed cooked ham
1 8 oz. can sliced water chestnuts, drained
1 cup shredded Swiss cheese
1 1/2 cups soft bread crumbs
3 tablespoons butter or margarine, melted

Preheat oven to 400 degrees. Spray a 1 1/2-quart casserole with nonstick cooking spray.

In a large skillet over medium heat, cook onion and mushrooms in butter until soft.

Sprinkle with flour, salt, and pepper. Add half-and-half and sherry. Cook until thickened.

Add chicken, ham, and water chestnuts. Pour mixture into casserole. Top with cheese.

Combine crumbs and melted butter and sprinkle over top.

Bake for 25 minutes or until bubbly and golden.

NOTE: This dish freezes well.

Servings: 6


ALOHA CHEESECAKE

~Submitted by Barbara, Chula Vista, CA

1 cup vanilla wafer crumbs
1/4 cup margarine or butter, melted
16 ounces cream cheese, softened
1/3 cup sugar
2 teaspoon milk
2 large eggs
1/2 cup macadamia nuts, toasted
8 1/2 ounces crushed pineapple, drained
1 medium kiwi peeled, sliced (optional)

Combine crumbs and margarine OR butter; press onto bottom of 9 inch springform pan. Bake at 350 degrees, 10 minutes. Combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended.

Add eggs, one at a time, mixing well after each addition.

Stir in nuts; pour over crust. Bake at 350 degrees F., 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Before serving, top with fruit.


CHEESE PLEASE

~Submitted by Barbara, Chula Vista, CA

This requires no cooking or baking. Great for hot summers.

1 (16 ounce) box of cheese crackers, crushed and divided
1 (8 ounce) package cream cheese, softened
1 cup sour cream
1/2 cup stuffed green olives, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped onion
2 tablespoons lemon juice
1 teaspoon salt
Dash of Tabasco

Grease a 9 inch springform pan. Cover the bottom of pan with half the crushed crackers. Mix cream cheese and sour cream; blend in olives, celery, green pepper, onion and seasonings. Spread cheese mixture over cracker crumbs. Top with remaining cracker crumbs. Cover and refrigerate overnight. To serve, remove sides of pan. Garnish with a border of sliced stuffed olives, cut into wedges, and serve with fresh fruit. 


CHEESE BAKED POTATOES

~Submitted by Fancy, Aurora, NE

5 - 6 servings

5-6 baking potatoes
1/2 cup sour cream
1/4 cup softened butter
1 cup shredded cheese
1 tbs chopped green onions

Preheat over 425 degrees.

Scrub potatoes and rub skins with softened butter. Bake at 425 for 40 to 60 minutes or until potatoes are soft to the touch. Combine remaining ingredients and mix well. Gently roll baked potatoes under hands to make fluffy inside. Make a crisscross cut on top of each potato, pressing ends to fluff potatoes a bit more. Serve with cheese topping.


BACON-CHEESE DIP

~Submitted by Treva, Eastern TN

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.


SOUTHWEST CHEESECAKE

~Submitted by Treva, Eastern 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/Monterey Jack cheese 
1 can (4 ounce) chopped green chiles, 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 350 degrees. Stir in chips and butter in small bowl; press into 9-inch springform 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 chiles if you want a bit more spice.

YIELD: 16-20 servings


ALFREDO BLUE

~Submitted by Treva, Eastern TN

A blue cheese, Parmesan cream sauce for fettuccini with a sprinkling of Italian seasoning.

Prep Time: 10 Minutes
Cook Time: 25 Minutes
Ready In: 35 Minutes
Yields: 8 servings

1 (16 ounce) package fettuccini pasta 
1 tablespoon olive oil 
1 clove garlic, sliced 
4 ounces blue cheese, crumbled 
1/4 cup grated Parmesan cheese 
2 cups heavy cream 
1 tablespoon Italian seasoning 
salt and pepper to taste 

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.

2. Heat olive oil in a small skillet over medium heat. Saut? garlic in olive oil until golden. Remove garlic, and reserve oil.

3. In a medium saucepan over medium-low heat, combine blue cheese, Parmesan cheese, and cream. Stir until cheeses are melted. Stir in the oil from the garlic pan. Season with Italian seasoning, salt, and pepper.

4. Toss sauce with hot pasta, and let stand 5 minutes before serving.


CHILI-CHEESE RICE FRITTATA

~Submitted by Treva, Eastern TN

1 medium green bell pepper, julienned
1 medium red onion, chopped
1/2 cup sliced green onions
1 Tbs butter or margarine
1 1/2 cups cooked rice
1 1/2 cups shredded cheddar cheese
1 medium tomato, seeded and chopped
1 can (4 oz) chopped green chilies
5 eggs
1/3 cup milk
1 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp hot pepper sauce
Picante or salsa

In a 10 inch ovenproof skillet, saut? the green pepper and onions in butter.

Remove from heat; stir in rice, cheese, tomato and chilies. In a bowl, combine eggs, milk, Worcestershire sauce, salt and hot pepper sauce. Stir into the rice mixture.

Bake uncovered at 350 degrees for 20 to 25 minutes or until knife inserted near the center comes out clean. Cut into wedges; serve with picante sauce or salsa.

Yield: 4 to 6 servings


CHEESY CORN CASSEROLE

~Submitted by Treva, Eastern TN

4 ounces melted butter
1 large onion, chopped
1 small bell pepper, chopped (red or green or a mix looks pretty)
3 eggs
1 cup sour cream
1 can (about 15 ounces) cream-style corn
1/3 cup cornmeal mix
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Cheese (Cheddar or Pepper Jack works well)

In a medium skillet, heat 2 TBSP of butter over medium heat. Add onion and pepper and cook until tender, stirring occasionally. Remove from heat. Combine remaining 6 TBSP butter, eggs, and sour cream in a large bowl. Whisk together until smooth. Mix in corn, cornmeal, salt and pepper. Stir in cheese and the onion-pepper mixture. Turn into a 2-quart buttered casserole. Bake in a preheated 350 degrees F oven for 30 to 35 minutes, until puffed and golden.


CHEESEBURGER SANDWICHES - A CROCKPOT PICK

~Submitted by Treva, Eastern TN

1 pounds lean ground beef
1 teaspoon garlic-pepper blend
1 package pasteurized process cheese spread, (8 ounces) diced
2 tablespoons milk
1 green bell pepper, chopped
1 small onion, chopped
2 cloves garlic, minced
8 sandwich buns

In a large skillet, brown ground beef and garlic-pepper blend until thoroughly cooked. Drain. In a 3 or 4 quart crock pot, combine cooked ground beef and all remaining ingredients except buns; mix well. Cover; cook on low setting for 6 to 7 hours.

To serve: spoon mixture onto sandwich buns.


ROLLED FILET OF SOLE WITH DILL PICKLES

~Submitted by Shirley, WA State

1 lb. sole fillets
1/4 tsp. salt
pinch of pepper
1 large dill pickle
1/4 c. butter
1/4 c. flour
1 c. milk
1/2 tsp. salt
1/2 tsp thyme
1 c. grated cheddar cheese

Sprinkle each fillet with the salt and pepper. Cut pickle lengthwise into as many strips as fillet. Place on strip on each fillet and roll up jelly roll style. Place close together on shallow greased baking dish. Make a cheese sauce as follows: Melt butter, blend in flour, gradually add the milk. Cook and stir over medium low heat until the mixture has thickened. Season with salt and thyme. Add cheese and stir till melted. Pour over the fish rolls. Bake in hot oven 400 degrees for 20 minutes.

4 servings.

Source: Adapted from Dogwood Life Member Cook Book [1988]


CHEESE COOKIES

~Submitted by Shirley, WA State

1/2 c. butter, softened
1 c. flour
1 c. cheddar cheese or gouda cheese, grated
1 pinch salt
1/8 -1/4 tsp. cayenne pepper 
1 tbl. cream

Mix the ingredients together and refrigerate for 1/2 hour. Roll and cut into squares with pizza cutter. Place on parchment lined cookie sheet. Bake at 350 degree oven for 10-20 minutes. Slide parchment onto rack to cool. Note: these go excellent with a glass of wine.

Source: Adapted from Dogwood Life Member Cook Book [1988]


SPRING SKIING CASSEROLE

~Submitted by Pat, Minden, NV

Source: Specialties of the House
A Country Inn and Bed & Breakfast Cookbook (Hardcover)
by Julia M. Pitkin

1/2 cup butter
1/2 cup all-purpose flour 
6 large eggs
1 cup milk
1 pound Monterey Jack cheese, cubed
1 3-ounce package cream cheese, softened
2 cups cottage cheese
1 teaspoon baking power (1/2 teaspoon baking powder for high altitude)
1/2 teaspoon salt
1 teaspoon sugar
1/8 teaspoon cream of tartar
2 chopped green onions
Parsley sprig for garnish

In a saucepan melt the butter. Add the flour and cook until smooth. In a large bowl beat the eggs. Add the milk, cheeses, baking powder, salt, sugar, cream of tartar, onions, and butter-flour mixture. Stir until blended. Pour into a well-greased 9x13-inch pan. Bake uncovered in a 350 degree oven for 30 to 40 minutes.


CHEESY CRESCENT FRUIT BARS

~Submitted by Pat, Minden, NV

8-oz. can Pillsbury Refrigerated Quick Crescent Dinner Rolls
8-oz package cream cheese, softened
1/4 cup sugar
3 tablespoons flour
1/2 teaspoon grated lemon peel
1 tablespoon lemon juice
1 egg
1/2 cup pineapple or peach preserves or orange marmalade
1/3 cup chopped nuts, if desired

Preheat oven to 375 degrees. Separate crescent dough into 2 large rectangles. Place in ungreased 13x9-inch pan; press over bottom and 1/2 inch up sides to form crust. Seal perforations. In medium mixing bowl, beat cream cheese and sugar until light and fluffy. Stir in flour, lemon peel, lemon juice and egg; mix will. Spread over crust. Bake 18 to 22 minutes until golden brown. Spread with preserves; sprinkle with nuts. Refrigerate any leftovers. About 2 dozen bars.


COTTAGE CHEESE BALLS

~Submitted by Pat, Minden, NV

2 cups cottage cheese
2 tablespoons milk or cream
1/4 cup chopped pecans
1/4 cup chopped parsley

Cream cottage cheese and milk together to make a paste. Roll into balls and roll in nuts and parsley. Chill, serve very cold.


CHEESE ROLLS

~Submitted by Pat, Minden, NV

2 packages (3 oz.) cream cheese
1/8 lb. Bleu cheese
1 tablespoon well chopped onions
2 tablespoons well chopped celery
mayonnaise
1 1/2 cups finely chopped walnuts

Blend the cheeses. Add all the ingredients with the exception of the nuts. Form into small rolls. Roll the cheese in the nuts and chill.


HUBBY'S FAVORITE CHEESE SPREAD
and it's easy too....

~Submitted by Vicki, Sarasota, FL

2 packages (8 oz.) cream cheese (your choice, fat free, low fat, or full fat)
1 package (4 oz.) feta cheese (you can use flavored, garlic, herb, etc. or plain)
3 large cloves garlic, chopped
2 full tablespoons oregano

Process room temperature cheeses in processor till smooth, add the spices.

This will keep beautifully.

Serve with crackers, or cut veggies.


HOME MADE MAC-N-CHEESY

~Submitted by Suana H., Evansville, IN

Boil 2 lb macaroni as directed, strain and rinse with hot water, drain.

In pot over low heat stirring continually:
dash salt, pepper (garlic powder optional)
1 1/2 c. 2% milk
2/3 c. smart balance butter spread
1 1/2 pounds Velveeta cheese cut into strips or/ and 3 packs slice cheeses (any kind)

Heat until completely melted; if too thick add milk until pourable to cover all macaroni.

Pour over cooked macaroni; stir and serve.

Cover left-overs and reheat adding few drops of milk.

Makes family size amount; adjust for smaller portions.


UNCLE BILL'S CHEESE SAUCE

~Submitted by Bill Anatooskin, Burnaby, B. C.
Author of the world-renown cookbook From Uncle Bill's Kitchen

Servings 10

A delightful sauce that can be used on toast, or served over cooked vegetables.

6 Tbsp. butter
5 Tbsp. all-purpose flour
4 cups whole milk, homogenized
1 tsp. dry mustard
3 Tbsp. whole milk, homogenized
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. Tabasco sauce
2 cups grated sharp cheddar cheese
1 cup grated Swiss cheese or Monterey Jack cheese

In a medium size saucepan on medium heat, melt butter. Remove from heat, add flour and stir to blend well. Add about 1/2 cup milk and stir well to blend. Return to heat on medium-high heat, adding milk gradually and whisk until well blended.

In a small cup, mix together mustard and 3 tablespoons of milk, then add to saucepan, whisking well to blend. Add salt, black pepper an Tabasco sauce, mixing well. Continue to heat milk until near boil, BUT DO NOT BOIL. Add cheese by handfuls, whisking while adding and continue until cheese is melted.

Bring sauce to boil and cook for 2 minutes, stirring continuously and until sauce thickens slightly.

Remove from heat and serve with your favorite dishes.


BLUE PEAR BRUSCHETTA

~Submitted by Larry Holmes, Ontario, Canada

2 Bartlett pears, cored and cut into 8 wedges, peeled, if desired
? cup Torrione balsamic cream
1 tablespoon butter
? cup Danish Blue cheese
1/3 cup mascarpone cheese
2 tablespoons fresh parsley, chopped
8 ?-inch baguette slices, toasted
1 tablespoons walnut pieces, toasted
freshly ground black pepper
Torrione balsamic cream for garnish

In a small bowl stir together blue cheese, mascarpone, fresh ground pepper and parsley. (Can be made ahead of time and refrigerated.

Melt butter in a medium skillet, add balsamic cream and heat until bubbly, not boiling. Reduce heat to medium-low; add pears and cook slowly, turning frequently until pears are slightly softened, approximately 10 minutes. To serve, place a teaspoon of the cheese mixture on top of each baguette slice, top with pear wedge and toasted walnuts. Drizzle with balsamic cream.

Makes 8 appetizers.


BAKED ASIAGO DIP

~Submitted by Larry Holmes, Ontario, Canada

? cup mayonnaise
? cup sour cream
1 ? cups Asiago shredded cheese
1 garlic clove, minced
2 teaspoons anchovy paste
? cup Vidalia onion, shredded
2 tablespoons Romano grated cheese

Preheat oven to 350° F.

In a medium bowl combine first 6 ingredients and pour into an oven proof dish coated with non-stick cooking spray. Sprinkle with Romano cheese. Bake for 25 minutes or until golden and bubbly.

Makes 3 cups.


PEACH MELBA PIZZA

~Submitted by Larry Holmes, Ontario, Canada

1 package prepared sugar cookie mix
1 cup mascarpone cheese
1 teaspoon vanilla
1 egg
3 fresh freestone peaches, peeled if desired and cut into slices
? cup granola or sliced almonds
1 pint fresh raspberries

Preheat oven to 325° F.

Prepare sugar cookie mix according to package instructions. Spray a 12-inch pizza pan with non-stick cooking spray. Pat cookie dough uniformly in pan leaving a 1-inch raised rim at edges. Bake for 15 minutes. Remove from oven and cool.

In a small bowl combine mascarpone cheese, egg and vanilla; beat until smooth. Spread evenly over cooled cookie crust and bake for an additional 15 minutes. Remove from oven and decoratively place sliced peaches on top, sprinkle with granola or almond slices and bake for an additional 10 minutes. Remove from oven and scatter raspberries onto pizza. Allow to cool before slicing. 

Makes 6 to 8 servings.


MASCARPONE BRUL?E WITH ROASTED BLUEBERRIES

~Submitted by Larry Holmes, Ontario, Canada

1 egg
8 egg yolks
2 teaspoons vanilla extract
4 cups whipping bream
1 cup granulated sugar
1/3 cup mascarpone
? cup granulated sugar for br?l?e

1 cup fresh blueberries
? cup granulated sugar

Preheat oven to 325°F.

Custard: In a medium bowl whisk together the egg, egg yolks, vanilla and half of the sugar; set aside. Meanwhile, in a medium saucepan bring whipping cream and remaining sugar to a boil. Remove from heat and carefully pour approximately 1/3 cup of the hot mixture into the egg mixture, stir, and return the entire mixture back to the pan; add mascarpone and stir until blended. Pour the custard into 8 ramekins and place in a large roasting pan half filled with hot water. Bake for 30 minutes or until set. Remove from pan, cool and refrigerate until ready to serve.

Prior to serving, sprinkle ? cup of sugar evenly over the custards. Caramelize with a kitchen torch or carefully place under the broiler until sugar browns, being careful not to burn.

Top with roasted blueberries.

Roasted blueberries: Preheat oven to 285° F. Place blueberries on foil lined cookie sheet, sprinkle with sugar and bake for 15 minutes. Remove from oven and place on br?l?e. (Also works with strawberries.)

Makes 8 servings.


SAUT?ED BANANAS WITH NUTMEG INFUSED RICOTTA

~Submitted by Larry Holmes, Ontario, Canada

6 fresh mini or 6 regular bananas
1 ? cups demerara sugar or brown sugar
1 cup ricotta cheese
? cup demerara sugar
2 tablespoons table cream
? teaspoon nutmeg

Peel bananas and slice in two lengthwise, coat well with sugar. In a large non-stick skillet over medium heat cook bananas until sugar caramelizes and stick to fruit, be careful not to burn. Serve with nutmeg infused ricotta cream.

Ricotta Cream: In a small bowl stir together ricotta, sugar, cream and nutmeg. Refrigerate until ready to use.

Makes 3 servings.


CHEESEBURGER PIE

~Submitted by Larry Holmes, Ontario, Canada

12 ounces extra-lean ground beef
? cup chopped onion
1 garlic clove, minced
? cup grated sharp Cheddar cheese
1 unbaked 9-inch pie shell
3 large eggs
1 cup skim evaporated milk
? cup grated sharp Cheddar cheese
? teaspoon beef bouillon powder 
? teaspoon salt
? teaspoon pepper
1 medium tomato, cut into 6 slices
dried oregano

Scramble-fry ground beef, onion and garlic in large non-stick frying pan on medium for about 10 minutes until beef is no longer pink. Set aside.

Sprinkle first amount of cheese into bottom of pie shell. Spread beef mixture evenly over cheese.

Beat eggs with whisk in large bowl until smooth. Add next 5 ingredients Stir well. Pour over beef mixture in pie shell.

Arrange tomato slices on top. Sprinkle with oregano. Bake on bottom rack in 425°F oven for 10 minutes. Reduce heat to 350° F. Bake for about 50 minutes until knife inserted in center comes out clean. Let stand for 10 minutes before serving.

Cuts into 6 wedges.

Per wedge: 380 calories; 22.7 g total fat (10.3 g saturated); 164 mg cholesterol; 19 g carbohydrates; 1 g fiber; 24 g protein; 653 mg sodium


BROWNIE BOTTOM CHEESECAKE BARS

~Submitted by Larry Holmes, Ontario, Canada

One-Bowl Brownie Base:
4 squares unsweetened chocolate
? cup butter
2 cups sugar
3 eggs
1 teaspoon vanilla
1 cup flower.

Cheesecake:
4 packages (8 ounces each) Philadelphia cream cheese. Softened
1 cup sugar
1 teaspoon vanilla
? cup sour cream
3 eggs
2 squares semi-sweet chocolate melted, cooled slightly

Brownie Base:
Preheat oven to 35-°F. Line 13x9-inch baking pan with enough foil to leave an inch or two overhang (to serve as handles to lift baked base from pan.. Grease foil lining.

Heat chocolate and butter over low heat or in microwave on HIGH 2 minutes until butter is melted. Stir with wooden spoon until completely smooth.

Stir sugar into chocolate. Stir in eggs and vanilla until well blended. Stir in flour.
Spread in baking pan. Bake 20 minutes

Cheesecake:
While brownie base is baking, beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed, until blended. Add sour cream, mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.

Pour over partially baked brownie base in pan. (Filling will come almost to top of pan.)
Bake 0 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool.

Refrigerate 4 hours or overnight. Let stand at room temperature 30 minutes before serving. Lift from pan with overhanging foil. Drizzle with chocolate; let stand until chocolate is firm. Cut into 32 pieces to serve.


LEMON RICOTTA FETTUCCINE

~Submitted by Larry Holmes, Ontario, Canada

1 tablespoon butter
1 shallot, minced
2 cloves garlic, minced
1 tub ricotta cheese
? cup light cream
2 tablespoon grated lemon rind
1 tablespoon lemon juice
? teaspoon pepper
pinch salt
1 package fresh fettuccine pasta
8 ounces fresh asparagus, chopped
2 tablespoons chopped fresh chives

In saucepan, melt butter over medium heat and cook shallot and garlic for 3 minutes or until softened. Stir in ricotta cheese and cream and stir until combined. Add lemon rind and juice and pepper; cook stirring constantly for about 5 minutes or until hot.

Meanwhile, in large pot of boiling salted water, cook fettuccine for 3 minutes. Add asparagus ands cook for about 2 minutes or until pasta is al dente and asparagus is tender crisp. Drain, reserving 1 cup of water and return pasta to pot. . Add ricotta sauce and toss to coat. Add some of the reserved cooking water to moisten. Add chives and toss to combine. 

Makes 4 servings.

Per serving: 258 calories; 28 g protein; 11 g fat; 12 g carbohydrates; 2.2 g fiber


CHEDDAR AND HONEY-MUSTARD MUFFINS

~Submitted by Larry Holmes, Ontario, Canada

2 cups flour
1 tablespoon baking powder
1/.4 teaspoon salt
freshly ground pepper
1 cup grated sharp Cheddar cheese
1 egg
3 tablespoon honey mustard
2 tablespoons honey
1 ? cups milk
? cup butter, melted

Combine dry ingredients in a large mixing bowl. Whisk together the remaining ingredients and fold them, gently but thoroughly into dry ingredients. Fill greased muffin tin, and bake in 400°F oven for 20 minutes or until done.

Makes about 12 muffins.


SAVORY CHEESE TRIANGLES
(Tyropittakia)

~Submitted by Larry Holmes, Ontario, Canada

1 ? pounds feta cheese, crumbled
? pound farmer’s cheese
4 to 5 eggs
1 tablespoon (heaping) dried mint
freshly ground pepper
dash paprika
dash nutmeg
1 pound phyllo sheets
1 cup unsalted butter, clarified

Combine feta cheese, farmer’s cheese, 4 eggs, mint and spices in a large bowl. Mix and mash with a fork until all ingredients are well blended and soft. If feta cheese is hard, you may need another egg.

Lightly grease 4 cookie sheets. Unroll phyllo, and cut lengthwise into 4-inch strips. Stack and cover with a damp cloth to keep from drying out. Preheat oven to 350° F.

Brush one strip at a time with butter. Place 1 scant tablespoon filling in the left bottom corner, and fold up a triangle of phyllo until the corner meets the far edge at 90 degrees. Continue folding to form a layered triangle, then place on the cookie sheets, and cover until ready for the oven. Bake until golden brown, about 25 minutes. Serve hot.

Makes about 50 triangles.


CHEDDAR CHEESE SOUP

~Submitted by Larry Holmes, Ontario, Canada

2 stalks celery, sliced
1 small green bell pepper, cored, seeded and chopped
2 medium-size carrots, diced
1 cup chopped cauliflower
2 cups canned reduced-sodium chicken broth
4 tablespoons butter or margarine
? cup all-purpose flour
3 cups milk
6 ounces sharp Cheddar cheese, coarsely grated (1 ? cups)
1 teaspoon Worcestershire sauce
paprika

In a large saucepan, combine celery, bell pepper, carrots, cauliflower and broth. Bring to a boil over high heat. Reduce the heat; cover and simmer until the vegetables are tender, about 10 minutes.

Meanwhile, in a medium-size saucepan, melt butter over moderate heat. Stir in flour and cook until just bubbly, about 1 minutes. Remove the pan from the heat. Using a wire whisk, gradually stir in milk.

Cook the milk mixture over moderate heat, stirring constantly, until slightly thickened, about 5 minutes. (Do not boil.) Stir in cheese until it is just melted and smooth.

Stir the cheese mixture and Worcestershire sauce into the vegetable mixture until it is thoroughly mixed. Ladle the soup into bowls and sprinkle each serving with a pinch pf paprika.

Serve immediately.

Makes 4 servings.

Per serving: 483 calories; 21 g protein; 29 g carbs; 33 g fat; 102 mg cholesterol; 802 mg sodium


~Submitted by Leasa, Holstein, IA

I have a few fav's that I make all the time, but a few just quickies.

Take a jar of Cheez Whiz.. scoop some out and microwave till smooth. Dip pretzel rods in the warm cheese.. yum.

Shred some sharp cheddar, add mayo/miracle whip, green onions sliced, green pepper, salt & pepper, mix and put on rye bread.. Great samwitch!!

Great for an Italian meal.. just slice up some tomatoes, and mozzarella cheese, alternate tomato and cheese. Drizzle with olive oil, sprinkle with basil, kosher salt and fresh ground pepper. Can also use any spices (Italian) that you like. Serve at room temp.

And last but not least.. FONDUE!! I got this recipe from a booth at the huge food show that I attended recently here in Minneapolis. Don't ask which one.. there were sooooo many, I can't remember


CLASSIC ALPINE CHEESE FONDUE

~Submitted by Leasa, Holstein, IA

1/2 lb each grated Emmentaler and Gruyere cheese
3T flour
1 clove garlic, slightly crushed
1 1/2 C dry white wine
1 T lemon juice (fresh)
ground nutmeg and black pepper
Dippers: cubed sourdough, French or pumpernickel rye, apples, pears or small mushrooms.

Combine cheeses with flour, set aside. Rub inside of fondue pot with garlic. Pour wine into pot and heat on stove over medium heat til warm. Add lemon juice. Add cheese, a handful at a time, stirring constantly with a wooden spoon till melted and creamy. Add pepper and nutmeg to taste. Bring to slight boil, move pot to fondue burner and keep warm. Serves 4.


CHEESE BREAD

~Submitted by Lisa, Belmont, NC

2 cups flour
4 tsp. baking powder
1 1/2 teaspoons salt
1 1/2 cups shredded Cheddar cheese
1/4 grated Parmesan cheese
2 eggs, beaten
1/4 cup butter, melted
1 cup milk
2 tablespoons grated Parmesan cheese

Preheat oven to 350F degrees. 
Combine flour, baking powder, and salt. Stir in Cheddar cheese and 1/4 cup Parmesan. Mix together eggs, butter and milk. Add to the dry ingredients. Stir only until moistened. Batter will be somewhat lumpy. Do not over mix. 

Pour into a greased 9x5" loaf pan. Smooth down the center with a wet spatula to flatten top. Sprinkle evenly with 2 tablespoons Parmesan cheese. 

Bake about 45 minutes. 

Serve warm, or sprinkled with cheese.


CHEESE BROWNIES

~Submitted by Lou, FL

Make a box mix Brownie or your own homemade brownie, then follow the directions.

Filling for Brownies:
Ingredients:
1/4 cup granulated sugar
1 (3-ounce) package cream cheese, softened
1 large egg
1 tablespoon all-purpose flour
2 tablespoon Butter, softened
1 teaspoon vanilla extract

Heat oven to 350°F.

Grease bottom only of 13x9-inch baking pan. Set aside. Spread half of brownie mixture into prepared pan.

Combine all filling ingredients in small mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes).

Dollop cream cheese mixture over brownie mixture. Spoon remaining brownie mixture over cream cheese mixture. Swirl brownie mixture and cream cheese mixture with knife trying not to touch sides of pan. (DO NOT OVER-BAKE.)

Cool completely. Cut into bars.

TIP: If using dark or nonstick baking pan, reduce baking temperature by 25°F.


BREAKFAST CASSEROLE

~Submitted by Lou, FL

Great for week-ends and company.

Ingredients:
1 Deep-dish pie crust
1 Lb. sausage or ham
6 eggs
1 cup grated sharp cheddar cheese 
1 1/2 cups frozen hash browns
Black pepper to taste
1/2 cup of the cheddar cheese

Instructions:
Fry sausage and drain. Place in bottom of pie crust, top with frozen hash browns, then cheddar cheese and pour beaten eggs (pepper added) over the whole thing (carefully, they will run over pie crust if poured too quickly). Add 1/2 cheese on the top.

Place in 350 degree oven for 45-60 minutes, done when eggs are solid or to your liking. Enjoy!


PORK CHOP CASSEROLE

~Submitted by Margo, CO

350* Serve 8+ TASTES GOOD!!

8 potatoes, cut in 1/8" slices
8 large pork chops
1 (10 1/2 oz) can cheddar cheese soup
1 (10 1/2 oz) can French onion soup (or 1 1/2 cans if needed)
1 (10 1/2 oz) can cream of mushroom soup

Place sliced potatoes in casserole dish. Microwave at least 5 minutes on HIGH or more (until starting to get tender).

Add pork chops on top of potatoes & microwave about 3 minutes more. (or can do separately if desired - potatoes at least 8 minutes on high.

Put in 9x13 or 10x14 casserole dish (or 2 dishes if desired) - potatoes on bottom covered by pork chops.

Combine soups and pour over pork chops. Cover with foil. Bake at 350* for 1 hour (or more if needed). Check to make sure both meat and potatoes are done.

**Can freeze extra chops and potatoes and gravy


IMPOSSIBLE CHEESEBURGER PIE

~Submitted by Pam, OH

This recipe is excellent for a quickie meal. We got it from the side of the Bisquick® box. It's easy to fix and the entire family enjoys it. We serve it with catsup (Heinz, of course). Pam usually doubles the recipe so we have some leftover for lunch the next day. 

1 lb. ground beef
1 1/2 cups chopped onion
pinch salt
pinch pepper
1 cup Colby cheese, shredded
1 1/2 cups milk
3/4 cup Bisquick®
3 eggs 

Heat oven to 4000 F. Lightly grease a 10 inch pie plate (I use generic cooking spray). Cook beef and onion in skillet then drain. Add salt and pepper to beef and spread in pie plate. Sprinkle meat with cheese. Beat remaining ingredients together until smooth and pour evenly over meat/cheese mix. Bake until golden brown, about 30 minutes. Let stand 5 minutes before cutting.


CHEESE BUSTERS

~Submitted by Robyn, Auckland, New Zealand

Source: New Zealand Radio and Television Cookbook (Paperback) by Alison Holst

1 cup flour
1 teaspoon baking powder
? teaspoon salt
? teaspoon cayenne pepper
1 cup grated cheese
2-3 tablespoons butter
milk, or milk and water 

Sift dry ingredients, add grated cheese. Rub in butter. Mix to stiff dough with liquid.

Knead then roll thinly. Cut into fingers. Prick with fork.

Bake on greased tray at 200?C (400?F) for 10 minutes.

Serve spread with butter or garlic butter. 


CHEESE TOPPED POTATO SALAD

~Submitted by Robyn, Auckland, New Zealand

Source: New Zealand Radio and Television Cookbook (Paperback) by Alison Holst

Serves 6 

4 cups diced cooked potatoes
? - 1 cup sliced celery
1 small onion, grated
1 small green pepper, finely chopped
2 apples, diced
? cup white vinegar
1 teaspoon sugar
? teaspoon dry mustard
salt and pepper to taste
3 rashers bacon, diced
1 cup grated cheese 

Combine potatoes, celery, onion, green pepper and apples.

Mix together vinegar, sugar, mustard, salt and pepper. Saut? bacon until crisp.

Using a fork, toss all of the above ingredients gently together.

Turn into a shallow ovenproof dish and sprinkle with cheese. Place under hot grill until cheese is golden and bubbling.

Serve with grilled or barbecued meat with tossed salad.


CHEESY VEGETABLE LUNCHEON DISH

~Submitted by Robyn, Auckland, New Zealand

Source: New Zealand Radio and Television Cookbook (Paperback) by Alison Holst

Serves 4-6

2 cups cooked, diced vegetables (canned, frozen or fresh)
2 slices bread
2 eggs
2 cups milk
? teaspoon mustard
? teaspoon salt
? teaspoon pepper
1 cup grated cheese 

Drain vegetables. Cut bread in small cubes and place in greased ovenware dish. Add vegetables.

Beat together the eggs, milk, mustard, salt and pepper and add half the cheese. Pour over the vegetable mixture and sprinkle with the remaining cheese.

Bake at 180?C (350?F) for 30 minutes.

Serve with bacon, or alone as a tasty luncheon dish.


CHEESE, FRUIT & NUT SALAD

~Submitted by Robyn, Auckland, New Zealand

Source: New Zealand Radio and Television Cookbook (Paperback) by Alison Holst

Serves 2-3 

1 cup cottage cheese
? cup raisins
lettuce
6 peach halves
6 walnut halves
parsley or watercress
sliced cucumber 

beat cheese until smooth, soften raisins in boiling water, drain and cool, then mix with cheese.

Arrange lettuce on a dish. Place drained canned peach halves on lettuce and put a heaped tablespoon of cheese mixture on to each peach half.

Top with half a walnut, and garnish with parsley or watercress, and sliced cucumber.

Serve with cold meat and mayonnaise.


CHEESE FUDGE

~Submitted by Patti, Aurora, NE

1/2 lb butter or oleo
1/2 lb American cheese

Melt butter and cheese over low heat. Add 1/2 cup cocoa and stir well. Add 2 lbs powdered sugar, 2 tbs vanilla and a cup of chopped nuts, if desired.

Mix well with beater until smooth. Pour into greased pan and let harden.


BRUNCH CASSEROLE

~Submitted by Janet, MN

10 slices buttered bread (crusts removed)
1 1/2 lbs cooked ham (about 2 cups)
8-10 oz Cheddar cheese (grated)
6 eggs
3 cups milk
3/4 tsp mustard
salt and pepper

1. Cut bread into cubes.

2. Place in 9x13 pan, greased.

3. Cover with ham.

4. Beat eggs, add milk, mustard, sale and pepper. Pour over rest of casserole and refrigerate overnight.

5. Bake 1 hour at 350F.


CHICKEN BREASTS OVER RIGATONI WITH GORGONZOLA SAUCE

~Submitted by Ann, Montreal, Quebec, Canada

Makes 4 Servings 

4 skinless, boneless chicken breast halves, each about 4 to 6 ounces
6 tablespoons fresh lemon juice
1/4 cup olive oil
2 teaspoons minced garlic
Salt and freshly ground black pepper
1/4 cup finely chopped onion
1 1/2 cups heavy cream
4 fresh sage leaves, chopped, optional
1/4 cup chopped fresh parsley
12 ounces rigatoni pasta, preferably multi-colored
1/3 cup flour seasoned with salt and pepper
1/4 cup dry white wine
1 cup (4 ounces) crumbled Gorgonzola or blue cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese
2 tablespoons minced parsley for garnish

TO MARINATE THE CHICKEN: Lightly pound each chicken breast between 2 pieces of plastic wrap. In a glass or porcelain dish, combine the lemon juice, 1 tablespoon of the oil and 1 teaspoon of the garlic and season with salt and pepper to taste. Marinate the chicken in this mixture, covered, in the refrigerator, for not more than 2 hours. TO MAKE THE SAUCE: In a 2-quart saucepan over medium heat, heat 1 tablespoon of olive oil. Add the onion and remaining teaspoon of garlic and cook stirring, over low heat, for 5 minutes or until the onion is tender. Add the cream and bring to a boil, add the sage and parsley and remove from the heat. Set aside until later. 

TO MAKE THE PASTA AND COOK THE CHICKEN: In a stock pot, bring 3 quarts of salted water to a boil and cook the pasta for about 12 minutes or according to directions on the box. Meanwhile remove the chicken from the marinade and pat dry. Dip the chicken lightly in the seasoned flour on both sides. In a 12-inch skillet over medium heat, heat the remaining 2 tablespoons of olive oil and cook the chicken for about 5 minutes per side or until completely cooked through. Remove the chicken to a plate and loosely cover with foil, keep warm. Add the white wine to the skillet and boil, stirring with a wooden spoon until there are only 2 tablespoons of liquid in the pan. Add the reserved cream mixture and bring to a boil, add the Gorgonzola and Parmesan cheeses and bring to a simmer. Remove from heat and season to taste with salt and pepper. 

TO ASSEMBLE THE DISH: Drain the pasta and return it to the cooking pan, add the sauce and toss until well combined. Divide the pasta between 4 dishes and top each portion with chicken. Garnish the chicken with minced parsley and serve immediately. Serve with a tossed greens salad and a sparkling white wine Sangr?a.


BASIC STOVE-TOP MAC & CHEESE

~Submitted by Cindy M., Jesup, GA

Prepare 8 oz box elbow noodles according to package directions.

When done, drain all but a tad of the water.

Add chunks of mild cheddar cheese (put as much cheese as your family likes, but I usually use one 8 oz block), about a tablespoon of butter or margarine, and 1 8-oz cup of sour cream.

With heat on lowest setting, stir, stir, stir, until cheese is melted and all is creamy. Don't stir so hard that you make mush, though. Add salt & pepper if desired.

My son says this is the best of all the rest!


COLCANNON

~Submitted by Donna, Belleville, KS

This is a month always enjoyed in our family since we are lovers of corned beef. This year fewer in the family took part in our traditional dinner and we found ourselves with left over corned beef. No problem. I went to my mother's handwritten cookbook. Sure enough, a recipe to use left over corned beef using mashed potatoes and lots and lots of cheese! I made it simple by using packaged foods. Packaged shredded cheese and packaged coleslaw blend. Potato flakes can be used to make the mashed potatoes ahead of time. So easy and soooo good!

3 tablespoons butter
2 cups coleslaw blend
1/2 cup chopped onion
3/4 cup milk
1/2 teaspoon salt
2 cups mashed potatoes
2 cups chopped corned beef
2 cups shredded Cheddar cheese or any mixture of cheese

Melt butter in large skillet. Add coleslaw blend and onion; cook until crisp tender.

Add water, milk, salt. Bring to boil, add mashed potatoes, mixing well. Add corned beef and 1 1/2 cups of cheese, carefully mixing well again. Add a little extra milk if necessary. Spread evenly in skillet. Cook over medium heat about 10 minutes until golden brown on bottom. Invert on serving plate and sprinkle the rest of the cheese over the top. Cover to melt the cheese. 

Serve with a tossed salad and cheese biscuits for a healthy and satisfying meal.


EASY FONDUE

~Submitted by Kimber, WA

INGREDIENTS:
1/2 pound shredded Swiss cheese, tossed with 2 tablespoons flour
3 small cans of condensed cheese soup (Campbell's is best)
3 garlic cloves, crushed
1/4 to 1/2 cup beer

DIRECTIONS:
Mix first 3 ingredients together and heat in your fondue pot, stirring occasionally until smooth and heated. Gradually add beer until it is the consistency you prefer. When fully heated you can keep warm, stirring occasionally or just reheat when necessary. Serve with French bread cubes for dunking.


FIVE CHEESE STUFFED SHELLS

~Submitted by Faye B., Geneva, IA

20 uncooked jumbo pasta shells
2 c. cooked chopped spinach
1 c. fat free cottage cheese
4 slices reduced fat provolone cheese, finely chopped
1/2 c. shredded Parmesan cheese
1/2 c. shredded Romano cheese
1 egg, lightly beaten
2 garlic cloves, minced
1 t. Italian seasoning
1/2 t. salt
dash pepper
1 jar 26 oz. meatless spaghetti sauce

Cook pasta shells according to pkg. directions; drain. In a large bowl, combine the next 11 ingredients; soon into shells. Arrange in a 13x9x2" baking dish coated with nonstick cooking spray. Pour spaghetti sauce over all. Cover and bake at 350 for 40 to 45 minutes or until heated through.

Makes 10 servings.


CHILES RELLENOS CASSEROLE

~Submitted by Jane S., Jamestown, TN

1 pound roasted Hatch green chiles, seeds and skin removed, or 2 (7 ounce) cans whole green chiles, seeded
1/2 pound Cheddar cheese, grated
1/2 pound Monterey jack cheese, grated
2 cups evaporated milk
4 eggs
1/3 cup all-purpose flour
1 teaspoon salt

Preheat oven to 350 degrees F. In a 12 x 8-inch baking dish, layer green chiles, Cheddar cheese and Monterey Jack cheese.

Put the evaporated milk, eggs, flour, and salt in a blender; blend thoroughly. Pour over the chiles and cheeses. Bake for 45 minutes.

REDUCED-FAT MACARONI AND CHEESE

~Submitted by Faye B., Geneva, IA

Bread Crumb Topping:
1/3 c. plain bread crumbs
1 T. melted, unsalted butter

Macaroni and Cheese:
1/2 c. shredded reduced-fat sharp cheddar cheese
1/2 c. grated Parmesan Cheese
1/2 c. part-skim ricotta cheese
1 T. plus 1/2 tsp. salt
1/2 lb. elbow macaroni
1 T. unsalted butter
1 1/2 T. all purpose flour
1 tsp. prepared mustard
2 1/2 c, skim milk
1/2 tsp. Tabasco sauce (optional)

For the topping: Toss bread crumbs with butter in small bowl until combined - set aside.

For the macaroni and cheese: In food processor or blender, process cheddar, Parmesan and ricotta until no large pieces of cheese remain. Transfer to a bowl and set aside.

Adjust oven rack to lower-middle position and heat broiler. Bring 4 quarts water to boil in Dutch oven over high heat. Add 1 T. salt and macaroni and cook until tender - 7 to 9 minutes. Drain macaroni and leave in colander.

In the Dutch oven, heat butter over medium-high heat until foaming. Add flour and mustard and cook, whisking to combine ingredients, until mixture is smooth, about 1 minute. Whisking constantly, slowly add milk and Tabasco, if using and bring to full boil. Reduce heat to medium, and simmer, whisking frequently, until mixture becomes slightly thicker than heavy cream, 2 to 4 minutes. Remove from heat. Whisk in Cheese mixture and 1/2 tsp. salt until cheese is melted. Add pasta and cook, stirring constantly, over medium-low heat, until mixture is steaming, 2 to 3 minutes.

Transfer mixture to broiler-safe 8 inch square baking dish and sprinkle with bread crumbs. Broil until crumbs are deep golden brown, 2 to 4 minutes. Cool minutes and serve.


LIGHT CHOCOLATE CHEESECAKE

~Submitted by Jean, Syracuse, NY

A contradiction in terms? Not with SPLENDA! This cheesecake tastes luscious, yet contains fewer calories and less fat. Serve it to family and friends, on any occasion, and use semi-sweet chocolate for an extra rich chocolate zip

Crust: 
1 cup (250 ml) chocolate wafer crumbs 
2 tbs (25 ml) Splenda Granular 
2 tbs (25 ml) margarine, melted

Filling: 
2 cups (500 ml) 2% cottage cheese (500 G container) 
1 pg. (250 G) light cream cheese, softened, cut into cubes 
2 eggs 
3/4 cup (175 ml) light sour cream 
1 1/4 cups (300 ml) Splenda Granular 
1/2 cup (125 ml) unsweetened cocoa powder 
1 tbs. (15 ml) cornstarch 
1 square semi-sweet chocolate, melted (optional)

1. Combine all crust ingredients. Press evenly onto bottom of 8" (20 cm) spring-form pan. Bake at 325°F. (160°C) for 5 minutes.

2. Meanwhile, in food processor, process cottage cheese until smooth. Add cream cheese and process until blended. Add remaining ingredients and process just until blended. Pour into pan.

3. Bake for 45 to 50 minutes or until firm around edges and slightly soft in center. Run knife around edge of cheesecake to loosen from pan. Cool on rack. Cover and chill. Garnish as desired (e.g.. fresh raspberries and chocolate curls). 

Makes 12 servings

15.7 G carbohydrate1.06 G protein 11.4 G fat 202 cal. (without chocolate)



MINI CAPPUCCINO CHEESECAKES

~Submitted by Maggie, TX

This is a Betty Crocker recipe and I immediately thought of our pal Larry in Ontario who loves coffee-flavored desserts. This creamy indulgence has only 5 grams of fat per serving. (But after you’ve taken a bite, you’ll want to eat more than one!)

4 chocolate wafer cookies, crushed (1/4 cup) 
2 containers (8 ounces each) fat-free soft cream cheese 
1 package (8 ounces) reduced-fat cream cheese (Neufch?tel), softened 
2/3 cup sugar 
1/4 cup fat-free (skim) milk 
2 tablespoons Gold Medal® all-purpose flour 
2 teaspoons vanilla 
3 egg whites 
2 tablespoons sugar 
1 tablespoon plus 2 teaspoons instant espresso coffee (dry) 
1 tablespoon sugar 
1/8 teaspoon ground cinnamon 
Baking cocoa, if desired

1. Heat oven to 300?F. Spray 12 medium muffin cups, 2 1/2x1 1/4 inches, with cooking spray. Sprinkle 1 teaspoon of the chocolate wafer crumbs on bottom of each muffin cup.

2. Beat cream cheeses in medium bowl, using wire whisk, until smooth. Beat in 2/3 cup sugar, the milk, flour, vanilla and egg whites until almost smooth.

3. Reserve 1 1/2 cups of the batter. Beat 2 tablespoons sugar and the coffee into remaining batter, using wire whisk, until blended. Carefully spoon about 3 tablespoons coffee batter into each muffin cup. Carefully spoon 2 tablespoons reserved vanilla batter over coffee batter. Mix 1 tablespoon sugar and the cinnamon; sprinkle over vanilla batter.

4. Bake about 18 minutes or just until set. Cool 30 minutes. Cover and refrigerate at least 2 hours but no longer than 24 hours. Run small metal spatula around edge of each muffin cup; remove cheesecakes. Sprinkle with cocoa.

Substitution 
For a less-intense coffee flavor, you can use dry instant coffee instead of the instant espresso.

Serves 12.
1 Serving: Calories 160 (Calories from Fat 45 ); Total Fat 5 g (Saturated Fat 3 g); Cholesterol 15 mg; Sodium 290 mg; Total Carbohydrate 20 g (Dietary Fiber 0g); Protein 9 g
% Daily Value: Vitamin A 18 %; Vitamin C 0%; Calcium 12 %; Iron 0%
Exchanges: 1 Starch; 1 Very Lean Meat; 1 Fat

SPINACH AND CHEESE SQUARES

~Submitted by Treva, Eastern TN

These nutritious nibblers can be made ahead of time. They can be refrigerated or frozen and then reheated at party time.

2 large eggs, or 1/2 cup egg substitute
6 tbsp. whole-wheat flour
1 (10.oz.) pkg. frozen, chopped spinach, thawed
2 cups low-fat cottage cheese
1/2 tsp. fresh ground black pepper
1/8 tsp. cayenne pepper
pinch nutmeg
3 tbsp. wheat germ 

1. In a large bowl beat the eggs with the flour until the mixture is smooth. 

2. Add the spinach, cheeses, cayenne, and nutmeg, and mix the ingredients well. Pour mixture into a nonstick coated 13 x 9 x 2 -inch baking pan. 

3. Sprinkle the top with wheat germ and bake at 350 degrees F for about 45 minutes. 

4. Let stand for about 10 minutes and then cut into 1 & 1/2-inch squares for serving. 

Serving Size: 2 squares - Number of Servings: 18
Exchanges Per Serving: 1 Lean Meat 
Nutrition Information per serving: Calories 66; Calories from Fat 18; Total Fat 2 g; Saturated Fat 1 g; Cholesterol 14 mg; Sodium 303 mg; Total Carbohydrate 4 g; Dietary Fiber 8 g; Protein 8 g 

Source: the Managing Diabetes archive


DIABETIC PINEAPPLE DESSERT

~Submitted by Jean, Syracuse, NY

15 oz can Crushed Pineapple ( drained ) 
1 small carton of cream cheese 
1 small pkg. Sugar free instant Vanilla Pudding

Mix pineapple and cream of cheese add pudding and place in graham cracker pie crust ( medium ) and mix well. Top with cool whip Let it chill for at least 20 minutes.


CHICKEN PARMESAN

~Submitted by Maggie, TX

1 26 ounce jar seasoned tomato sauce
20 ounces skinless, boneless chicken breasts
1/2 cup shredded part skim mozzarella cheese
1/2 cup grated Parmesan cheese

Preheat the oven to 350F. 

In a 9 x 13 inch baking pan or large casserole dish, spread half of the tomato sauce. 

Place the chicken on the sauce, then pour the rest of the sauce over the chicken. 

Sprinkle the mozzarella cheese on the chicken, then sprinkle on the Parmesan cheese. 

Cover and bake until bubbly and cheese is lightly browned, 30 minutes. 

8 servings.
Per serving: calories 153, fat 5 g, cholesterol 51 mg, sodium 762 mg, carbohydrate 7 g, dietary fiber 1 g, sugars 5 g, protein 22 g
Diabetic exchanges: 3 very lean meat, 1 vegetable, 1/2 fat 


LOW-CARB ORANGE CHEESECAKE

~Submitted by Joan, Savona, B.C.

This is a low carb recipe and it is great. If you like those orange dream ice cream bars you will like this. Don't know where I got it. Hope everyone enjoys it. You don't have to be on a low carb diet to enjoy it.

2/3 cups boiling water
1-4 serving size package sugar free orange flavored orange gelatin
1 cup low fat cottage cheese
8 oz. fat free cream cheese, cubed
2 cups thawed non-fat whipped topping

Spray bottom of 8 or 9 inch springform pan or regular pie plate. Stir boiling water and gelatin large bowl at least 2 minutes until gelatin is completely dissolved. Cool 5 minutes. Add cheeses. Beat well until well mixed scraping bowl often. Fold in whipped topping. Pour into prepared pan. Smooth top. Refrigerate 4 hours. Store in refrigerate.

Makes 8 servings with 11 grams carbs each.


GARLIC-PARMESAN PULL-APART BREAD

~Submitted by Maggie, TX

5 tablespoons reduced-calorie stick margarine, melted
1 teaspoon garlic salt
1/4 teaspoon garlic powder
1 1/2 teaspoons dried dill weed
1 teaspoon crushed dried oregano
1 (25 ounce) package frozen roll dough, thawed
5 tablespoons grated Parmesan cheese

In a small bowl, combine first 5 ingredients.

Place Parmesan cheese in a separate small bowl.

Dip dough balls in margarine mixture and then roll in Parmesan cheese to lightly coat. Arrange in a Bundt pan coated well with cooking spray. Lay wax paper across the top of pan and set in a warm place to rise for 4 hours or so, or until dough fills pan (may also prepare in the morning using unthawed dough and let rise 8 hours during the day).

Preheat oven to 350 degrees F. Bake 30 minutes, or until golden.

Yields 14 servings - each serving is 1 1/2 bread balls
Calories - 181
Food exchanges: 2 starch, 1 fat Carb - 29 grams

CHEESE AND BACON STUFFED TOMATOES

~Submitted by Treva, Eastern TN

2 medium tomatoes
6 slices of bacon
1/4 cup green pepper, chopped
1/4 cup onion, chopped
3/4 cup shredded cheddar cheese
1 tablespoon lettuce, chopped
1 tablespoon crushed cheese crackers
2 tablespoons butter

Cut a thin slice from the top of each tomato. Scoop out the pulp and set it aside. Drain the tomatoes upside down on a rack placed over a paper towel. In a skillet, cook bacon until well done (or microwave until done). If done in skillet, drain off fat and then add the pepper and onion and saut? until soft. Remove the pan from heat and blend in the cheese, lettuce and reserved tomato pulp. Fill each tomato shell with half the mixture. Sprinkle with cracker crumbs and dot each with 1 teaspoon of butter. Place in a baking dish sprayed with non-fat cooking spray (or buttered dish).

Bake in preheated 400 degree oven for 25 to 30 minutes.

Serves 2.


CHEESY SCALLOPED POTATOES FOR TWO

~Submitted by Maggie, TX

2 Tbsp. butter 
2 Tbsp. flour 
1 cup milk 
1/4 cup shredded cheddar cheese 
1/2 tsp. Salt 
1/4 tsp. Worcestershire sauce 
1/8 tsp. Pepper 
2 medium potatoes, peeled and thinly sliced 

In a small saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for two minutes or until thickened. Reduce heat and add the cheese, salt, Worcestershire, and pepper. Cook and stir until cheese is melted. Place potatoes in a small greased 1-qt. baking dish. Top with cheese sauce. Cover and bake at 350° for 25 minutes. Uncover; bake 20 minutes longer or until potatoes are tender. Sprinkle with paprika if desired.

Makes 2 servings.

CHEDDAR ROASTED NEW POTATOES

I got this from the American Dairy Association's web site I Love Cheese.com. They suggested it as an appetizer but it is great as a side dish with grilled chicken or fish.

Ingredients:
12 small (about 2-inches in diameter) new potatoes 
6 tablespoon olive oil 
salt and freshly ground black pepper 

For Filling:
1-1/2 cups (6 ounces) shredded sharp Cheddar cheese 
6 tablespoons green onion, finely chopped 
6 slices bacon, cooked crisp and crumbled 
1 tablespoon spicy brown mustard 
1 teaspoon horseradish 

Directions:
Preheat oven to 425° F. Clean potatoes and cut in half. With a melon baller or sharp spoon, scoop out a small amount of potato from each half. Place potatoes cut-side up in shallow roasting pan. Brush lightly with olive oil and sprinkle with salt and pepper. Bake 20 minutes. Turn potatoes over and cook until potatoes are tender, about 5 to 10 additional minutes. Remove potatoes from oven and transfer to cooling rack. Let cool slightly.

For filling, mix remaining ingredients in a medium bowl. Spoon a heaping teaspoon of cheese mixture into the center of each cooked potato. Return to the baking sheet and place in oven until cheese melts, about 3 minutes.


EASY FRENCH ONION SOUP

This recipe is a good source of Calcium. I found it on a Sargento Cheese package.

Preparation Time: 10 minutes
Cooking Time: 17 minutes
Serves: 4

INGREDIENTS 

2 Tbsp. butter or margarine
1-1/2 lbs. yellow or sweet onions, thinly sliced
2 cans (10-1/2 oz. each) beef broth
1 cup dry white wine
4 slices Italian or sourdough bread, toasted
6 slices Sargento® Deli Style Sliced Jarlsberg Cheese or Sargento® Deli Style Sliced Swiss Cheese 

DIRECTIONS

1. Melt butter in large saucepan over medium-high heat. Add onions and cook 5 minutes or until golden brown, stirring occasionally. Stir in broth, wine and 1 cup water; heat to a boil. Reduce heat; simmer 10 minutes.

2. Divide soup between 4 ovenproof bowls. Top with bread and cheese. Place bowls under preheated broiler 5 inches from heat; broil 2 minutes or until cheese is melted.

Substitution: One cup additional water may be used in place of wine.



CHEESY CHIMICHANGAS

This is modified from a recipe I found on the Kraft Foods site some time back. I changed it up by baking them (just spray all sides of the "pouches" with a butter flavored vegetable spray and bake in a 350F oven until lightly browned). I also added a handful of chopped cilantro and 1 chopped jalapeno pepper to the meat mixture. This reduced the calories and made them much more flavorful than the original recipe. I also served it with shredded lettuce, fat-free sour cream and loads of Pico de Gallo.

1 lb. ground beef
1/2 cup finely chopped onions
2 cloves garlic, minced
1 tsp. dried oregano leaves
1 tsp. crushed red pepper
8 TACO BELL HOME ORIGINALS Flour Tortillas
6 oz. VELVEETA Pasteurized Prepared Cheese Product, cut into 8 slices
2 cups vegetable oil
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup finely chopped fresh cilantro

BROWN meat in large skillet on medium-high heat; drain. Add onions, garlic, oregano and crushed red pepper; mix well. Cook until onions are tender, stirring occasionally; drain. 

PLACE 1/4 cup of the meat mixture and 1 VELVEETA slice in the center of each tortilla. Fold in all sides of tortillas to completely enclose filling; secure with toothpicks. Place in single layer on baking sheet; cover. Refrigerate 20 min. 

HEAT oil in large saucepan on medium-high heat. Add tortilla pouches, two at a time; cook 5 min. or until golden brown. Drain. Remove toothpicks. Top each serving with 1 Tbsp. each of the sour cream and cilantro. 

Variation 
Save 110 calories and 14 g total fat per serving by substituting 1 lb. potatoes, cooked and cubed, for the browned ground beef and by using VELVEETA LIGHT Reduced Fat Pasteurized Prepared Process Cheese Product and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream. To prepare, cook and stir onions with seasonings in large skillet 3 min. or until crisp-tender. Add potatoes; cook 3 to 5 min. or until potatoes are heated through, stirring frequently. Spoon onto tortillas and continue as directed.

Serves 4 (2 pouches each)
Nutrition (per serving)
Calories 700
Total fat 43g 
Saturated fat 15g 
Cholesterol 115mg 
Sodium 990mg 
Carbohydrate 43g 
Dietary fiber 3g 
Sugars 6g 
Protein 34g 


HONEY-WALNUT CREAM CHEESE SPREAD

1 (8 oz.) package light cream cheese
2 tablespoons honey (I use only Ohio Honey from our very own a2z'er Lucy Wellhausen!)
1/4 cup chopped walnuts

Place cream cheese and honey in small bowl. Beat with electric mixer on Speed 4 (medium) about 1 minute, or until smooth and creamy, scraping bowl once or twice. Add walnuts.

Beat on Speed 1 about 20 seconds, or until combined. Serve with mini-bagels or crackers, if desired.

Yield: 10 servings (2 tablespoons per serving)

Source: Kitchenaid pamphlet



RITZ PARMESAN CHICKEN

It is amazing how yummy this tastes with those buttery Ritz Crackers in the breading! This is another great tried and true recipe from Kraft.

1/4 cup KRAFT Mayo Real Mayonnaise
1 Tbsp. lemon juice
25 RITZ Crackers, finely crushed (about 1 cup crumbs)
1/4 cup KRAFT 100% Grated Parmesan Cheese
4 small boneless skinless chicken breast halves (1 lb.)

PREHEAT oven to 400°F. Mix mayo and lemon juice in medium bowl; set aside. Combine cracker crumbs and cheese in separate medium bowl.

DIP chicken in mayo mixture, then roll in cracker crumb mixture until evenly coated on all sides. Place on ungreased baking sheet.

BAKE 20 min. or until chicken is cooked through (170°F).

Round Out The Meal 
Serve with a steamed vegetable and a mixed green salad.

Great Substitute 
Prepare as directed, substituting 1/4 cup KRAFT Classic Caesar Dressing or KRAFT Ranch Dressing for the mayo and lemon juice.

Serves 4.
Nutrition (per serving) 
Calories 360 
Total fat 21g 
Saturated fat 5g 
Cholesterol 80mg 
Sodium 440mg 
Carbohydrate 13g 
Dietary fiber 0g 
Sugars 2g 
Protein 29g 


"SAY CHEESE" NOODLES

1 pound fresh or refrigerated cheese-filled tortellini 
2 tablespoons butter or margarine 
2 tablespoons all-purpose flour 
1 3/4 cups milk 
1 garlic clove, crushed 
1/4 teaspoon salt 
1/4 teaspoon freshly ground black pepper 
3/4 cup shredded cheddar cheese - divided use
2 tablespoons freshly grated Parmesan cheese 
2 tablespoons chopped fresh parsley 
1 tablespoon plain dry bread crumbs

Heat broiler. Cook tortellini according to package directions. Drain.

Meanwhile, melt butter in saucepan over medium heat. Whisk in flour and cook until smooth and bubbly, about 1 minute. Gradually whisk in milk; add garlic, salt, and pepper. Cook, whisking constantly, until mixture is thickened and just begins to boil. Reduce heat and simmer 2 minutes. Remove from heat; stir in 1/4 cup cheddar and the Parmesan. Discard garlic. Stir in tortellini and parsley until well mixed.

Transfer to shallow 1 1/2-quart casserole. Combine remaining 1/4 cup cheddar and the bread crumbs in small bowl; sprinkle on top of casserole. Broil 1 to 2 minutes or until topping is golden.

Makes 4 servings.
Nutritional facts per serving: calories: 575, total fat: 23g, saturated fat: 11g, cholesterol: 117mg, sodium: 957mg, carbohydrate: 63g, protein: 30g

Source: Better Homes & Gardens (I love this magazine!)

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