PINEAPPLE CHEESE CASSEROLE
2 20 oz. cans of pineapple in juice (drained) reserve the juice.
6 Tbsp. of flour
1 cup of sugar
2 cups extra sharp cheddar cheese (grated)
1 stick of BUTTER
About 1 1/2 sleeves of Ritz crackers
Mix 2 Tbsp. pineapple juice with flour in a 2 quart casserole. Add drained pineapple and the sugar Mix cheese with all. Add melted butter to crackers until the butter is absorbed. Spread on top of casserole. Bake at 350 degrees F for 35 minutes.
SALMON CHEESE SPREAD~1
1 package (3 ounces) cream cheese, softened
1 can (7-1/2 ounces) salmon, drained, bones and skin removed
1/3 cup shredded cheddar cheese
1/4 cup sweet pickle relish
Bread or crackers
In a bowl, combine the first four ingredients. Use as a sandwich spread or serve on crackers.
SALMON CHEESE SPREAD~2
2 packages (3 ounce size) cream cheese -- softened
3 tablespoons mayonnaise
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon curry powder
1/4 teaspoon dried basil
1/8 teaspoon pepper
1 can (7 1/2 ounce size) salmon -- drained, bones and skin removed
2 green onions -- thinly sliced
crackers
In a mixing bowl, combine the cream cheese, mayonnaise and lemon juice. Add the salt, curry powder, basil and pepper; mix well. Gently stir in salmon and onions. Cover and refrigerate for at least 1 hour. Serve with crackers.
HOT DIP~Maureen House
14 oz artichoke heart, drained
2 4 oz diced green chilies-drained
1/3 c + 1 T mayonaise
2 c shredded cheddar cheese
Greas dish lightly. Chop artichokes. Put on bottom of dish, then chilies, mayonaise, then cheese. Bake at 350 30 min. or til hot & bubbly
BLUE CHEESE TARTLETS
You can control the flavor by the blue cheese you select: Danish or Maytag blule will yield a mild flavor, whereas Stilton or Gorgonzola will create a more pungent tartlet.
This recipe makes twenty 1 1/2-inch tartlets or five 4-inch tartlets.
Savory Tartlet Dough
8 oz cream cheese
8 oz blue cheese
2 large eggs
1/2 cup heavy cream
1/4 cup sour cream
1 Tbsp minced chives
1 Tbsp minced flat-leaf parsley
2 tsp minced thyme
1 tsp minced shallots
1/2 tsp salt
1/4 tsp ground white pepper
1. Roll out the dough and use it to line five 4-inch tart pans. Place the tart pans on a sheet pan and blind bake in a pre-heated 350 degree F oven for 10 minutes.
2. Combine the cheeses in a mixing bowl and beat until smooth. Beat in the eggs 1 at a time, beating well after each addition and scraping down the bowl often. Add teh cream, sour cream, herbs, shallots, salt, and pepper and beat until smooth.
3. Pour the mixture into the prepared crusts and bake at 300 degrees F until a knife comes out clean when inserted in the center of the tart, about 10 minutes.
4. Let the tarts rest at least 10 minutes before serving. They can be served warm or at room temperature.
ENVELOPES OF FUDGE
1/2 cup butter, softened
1 package (3 ounces) cream cheese, softened
1-1/4 cups all-purpose flour
FILLING:
1/2 cup sugar
1/3 cup baking cocoa
1/4 cup butter, softened
1 egg yolk
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1/2 cup finely chopped walnuts
In a mixing bowl, cream butter and cream cheese. Gradually add the flour. On a lightly floured surface, knead until smooth, about 3 minutes. Cover and refrigerate for 1-2 hours or until easy to handle.
For filling,
combine the sugar, cocoa, butter, yolk, vanilla and salt. Stir in walnuts; set aside. On a lightly floured surface, roll into a 12-1/2-in. square; cut into 2-1/2-in. squares. Place a rounded teaspoonful of filling in center of each square. Bring two opposite corners to center. Moisten edges with water and pinch together. Place 1 in. apart on lightly greased baking sheets.
Bake at 350° for 18-22 minutes or until lightly browned. Remove to wire racks to cool. Yield: 25 cookies.
MASHED POTATO TIMBALES
2-1/2 pounds potatoes, peeled and cubed
1 tablespoon butter or stick margarine
1 tablespoon grated onion
1 carton (8 ounces) reduced-fat ricotta cheese
1 cup (8 ounces) reduced-fat sour cream
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
2 egg whites
2 tablespoons dry bread crumbs
Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Drain. Mash potatoes with butter and onion until small lumps of potato remain; set aside. In a mixing bowl, beat ricotta cheese, sour cream, salt, garlic powder, rosemary and pepper until smooth. In a small bowl, beat egg whites until frothy; fold into cheese mixture. Fold into potato mixture.
Generously coat muffin cups with nonstick spray; evenly sprinkle muffin cups with bread crumbs. Fill with potato mixture; smooth tops. Bake, uncovered, at 425° for 27-30 minutes or until edges of potatoes are lightly browned. Cool for 15 minutes. Loosen timbales from sides of muffins cups; invert onto a baking sheet to remove. Yield: 12 servings.
SAVORY PANCAKES
1/2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
1/4 cup milk
1 cup grated carrots
1 cup grated zucchini
2 small scallions, diced
Vegetable oil
Sour cream and salsa (optional)
1. In a large mixing bowl, stir together the flour, baking powder, salt, and pepper.
2. In a separate bowl, whisk the egg and milk, then stir in the carrots, zucchini, and scallions. Add the wet ingredients to the dry mixture and combine thoroughly.
3. Place a large skillet over medium heat and add 1 tablespoon of oil. When the oil is hot, spoon the batter into the pan, about 1/3 cup per pancake, and cook the pancakes for 2 minutes on each side or until golden brown. Add more oil to the pan as needed.
4. Remove the pancakes from the pan. Once they're cool enough to touch, roll them up and use a toothpick to secure each one if needed.
5. Serve the pancakes warm with a side of sour cream and salsa, if desired. Makes 5 rolls.
WHITE CHEDDAR W/APPLE & WALNUT CONSERVE
CHEESE
8 rectangular slices sharp White Cheddar, about 2 1/2 x1
1/2x1/4-inch each (about 1/2 ounce per slice)
APPLE & WALNUT CONSERVE
2/3 cup diced red apple (about 1 medium apple)
2/3 cup diced green apples (about 1 medium apple)
1/2 cup brown sugar
1/3 cup golden raisins
1/4 cup chopped walnuts
2 tablespoons apple cider vinegar
In a small saucepan combine all ingredients except the cheese. Cook over medium-low heat for 15 minutes, stirring occasionally. Remove from heat and let cool.
For each serving, place one slice of cheese on an individual serving plate. Top with 1/4 of the conserve mixture. Partially overlap with another slice of cheese. Garnish with walnuts.
OLIVE DIP
Take 2 cartons 8 oz. of cream cheese
,2 teaspoons of olive juice,
cut up olives as many as you like.
Mix together, then roll and make a ball . Put in fridge a couple hours or overnight. It's good made the night before.
CREAM CHEESE & PINEAPPLE PRESERVES
Take a block of cream cheese . Then take the pineapple preserves and mix with horseradish (add as much as you like and mix. Then pour the pineapple preserves over the creame cheese and add crackers and serve.
CREAM CHEESE & PEPPER JELLY SPREAD
You use an 8 oz block of cream cheese and pour the pepper jelly over cream cheese. Guests pick up cheese and jelly with small knife to put on cracker.
VARIATION:
Buy a jar of pepper and onion relish from Harry & David store. Mix about 1/3 jar with 8 oz of cream cheese.(They have recipe printed out at the store, as it is very popular)
