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Cheese Recipes

VEGETABLE AND FETA LATKES

Try this colorful take on traditional potato pancakes.

2 1/2 cups grated zucchini
1 cup peeled and shredded potatoes
1 cup shredded carrots
1/2 teaspoon salt
3 eggs, lightly beaten
salt to taste
freshly ground black pepper
3/4 cup matzo meal
1/2 cup chopped fresh parsley
1/2 cup crumbled feta cheese
1/4 cup vegetable oil

1. Place the zucchini, potato and carrots in a colander, place paper towels or a cheesecloth over the top and squeeze out as much moisture as possible. Sprinkle salt over the vegetables and let them drain for 15 minutes. Squeeze vegetable again in paper towels.
2. In a large mixing bowl combine eggs, vegetables, salt and pepper. Mix well. Stir in matzo meal or flour, parsley and feta.
3. Heat vegetable oil in a large frying pan. Place vegetable mixture, formed into pancake sized cakes in hot oil and fry until golden brown on both sides. (Cook two to three minutes per side). Add more oil as needed to keep cakes frying up well. Drain fried latkes on paper towels.

CHEDDAR and OREGANO BISCUITS

2 cups biscuit baking mix
1 cup shredded Cheddar cheese
2/3 cup milk
1/2 teaspoon garlic powder
1 tablespoon powdered oregano
2 tablespoons melted butter
2 teaspoons dried parsley
1 teaspoon garlic salt

1. Preheat oven to 400 degrees F (205 degrees C). Grease a cookie sheet.
2. In a large bowl, combine baking mix, Cheddar cheese, oregano and garlic powder. Stir in milk. Drop batter by heaping tablespoonfuls onto prepared cookie sheet.
3. Bake for 10 minutes. Brush biscuits with melted butter then sprinkle with parsley and garlic salt. Bake for 5 more minutes, or until lightly browned on the bottom.

CHEDDAR BISCUITS

2 cups biscuit baking mix
1 cup shredded Cheddar cheese
2/3 cup milk
1/2 teaspoon garlic powder
2 tablespoons margarine, melted
2 teaspoons dried parsley
1 teaspoon garlic salt

Preheat oven to 400 degrees F (205 degrees C). Grease a cookie sheet, or line with parchment paper.
In a large bowl, combine baking mix, Cheddar cheese, and garlic powder. Stir in milk. Drop batter by heaping tablespoonfuls onto prepared cookie sheet.
Bake in preheated oven for 10 minutes. Brush biscuits with melted margarine, and sprinkle with parsley and garlic salt. Bake for 5 more minutes, or until lightly browned on the bottom.

CHERRY CHEESE PIE

1 (9 inch) baked pastry shell or graham cracker crumb crust
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1/3 c. lemon juice
1 tsp. vanilla
1 (21 oz.) can cherry pie filling or other flavor, chilled

Beat cheese until fluffy. Stir in other ingredients and mix. Pour into pie shell. Chill 3 hours or until set. Top with pie filling before serving.

HERB CHEESE ARTICHOKES

4 artichokes
1 tablespoon Extra-Virgin Olive Oil
4 tablespoons coarse dried bread crumbs
8 ounces reduced-fat or regular garlic-and-herb Boursin or Rondele cheese

1. Break off artichoke leaves down to pale, tender inner ones. Slice off about the top third of the remaining leaves. Peel artichoke bottoms and stems (lengths vary greatly) to remove fibrous exteriors. Trim discolored ends of stems.
2. Cook artichokes until bottoms pierce easily, 25 to 30 minutes. Drain.
3. Cut artichokes in half lengthwise. Pull out sharp-tipped inner leaves. With a spoon, scrape out and discard fuzzy centers in bottoms.
4. Rub stems lightly with 1 teaspoon of the oil. Mix remaining oil with crumbs. Lay artichokes, cup sides up, on a baking sheet, and fill cavities equally with cheese. Sprinkle cheese with crumbs.
5. Bake in a 400 degrees F oven until cheese is hot and crumbs are lightly browned, about 15 minutes. Transfer to a serving dish.

KALAMATA OLIVES, TOMATO AND CHEESE MELT

1 (16 ounce) package rotini pasta
2 tablespoons olive oil
1 small onion, chopped
1 jalapeno pepper, chopped
1/2 medium green bell pepper, chopped
1 (28 ounce) can diced tomatoes
1/2 cup red wine
20 kalamata olives, pitted and chopped
2/3 cup crumbled feta cheese
2/3 cup shredded Cheddar cheese

1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, cook for 8 to 10 minutes until al dente, and drain.
2. Heat oil in a large heavy skillet over medium heat. Saute onion, jalapeno, and green bell pepper until onions are soft and translucent. Stir in tomatoes, wine, and kalamata olives. Simmer 15 minutes. Toss pasta with sauce until evenly coated. Pour into a 9x13 inch baking dish. Sprinkle with feta cheese and Cheddar cheese.
3. Bake 5 minutes in preheated oven. Set oven to broiler setting. Broil for 5 minutes or until topping is golden brown and bubbly.

ASPARAGUS PARMESAN

1 bunch asparagus spears
1 tablespoon lemon juice
salt and pepper, to taste
1 tablespoon olive oil
1/2 cup parmesan cheese
1/2 teaspoon black pepper

Preheat oven to 450 deg. Clean asparagus by trimming of lower 2 inches or so of tough stem and peel remainder of stalk to within 2 inches of tip. In a frying pan where asparagus can lie flat, combine water, lemon juice, salt and pepper; bring to a boil. Add asparagus and poach for 3 minutes. Drain asparagus and then submerge in ice water to stop blanching process. Place drained asparagus in prepared baking dish, drizzle with olive oil and more black pepper if desired. Sprinkle parmesan cheese evenly over top and place in oven. Roast until cheese melts, about 5-7 minutes.

ZUCCHINI CRISPS WITH CHEESE

1/3 cup Cornflake crumbs
2 tablespoons grated Parmesan cheese
1/2 teaspoon seasoned salt
Dash garlic powder
4 small unpeeled zucchini, cut in 1/2 inch strips
1/4 cup melted butter

Combine crumbs, cheese and seasonings; place in a plastic bag. Dip zucchini strips in butter and shake in the crumbs to coat. Place on a baking sheet; bake 375F for 10 minutes or until crisp. 4 servings.

CARROTS AU GRATIN

1 tbsp Butter
3 cups Carrots, sliced
3 tbsp Butter
3 tbsp Flour
1 1/2 c Milk
1/2 lb Cheese (processed)

Slice the carrots and saute in about 1 T butter over low heat for 5-10 minutes, until cooked to taste. Make a roux with the butter and flour. Add the milk (warmed) and cook until thick. Add cheese and cook until cheese is melted. Mix in the cooked carrots. Place in greased casserole and sprinkle with buttered bread crumbs. Bake at 350 for 15-20 minutes or until brown.

STUFFED BRIE

3 tablespoons butter
1 onion, chopped
2 cups fresh sliced mushrooms
1/2 cup dates, pitted and chopped
1 (8 ounce) wheel Brie cheese

1. In a medium skillet over medium heat, melt butter and caramelize onions and mushrooms; add dates and warm mixture for about 2 minutes.
2. Slice the Brie wheel in half down the center so that there is a top and a bottom; fill with the onion mixture. Replace the top of the Brie.
3. Microwave Brie for 1 to 3 minutes or until bubbly; serve.

TOMATO AND MOZZARELLA SANDWICH

4 slices Italian bread
1 garlic clove, cut in half
2 teaspoon extra-virgin olive oil
4 large tomato slices
4 teaspoon shredded fresh basil or 1/2 teaspoon dried basil
Salt & pepper
2 teaspoon balsamic vinegar
4 (1/2 ounce) slices mozzarella cheese

Preheat broiler. Toast bread under broiler for 30-60 seconds, or toast in toaster. Rub top sides of each slice with cut garlic. Brush each slice with 1/2 teaspoon olive oil. Place a slice of tomato on each piece of garlic toast. Sprinkle 1 teaspoon basil over each slice of tomato and season with salt and pepper. Drizzle 1/2 teaspoon balsamic vinegar over each sandwich. Top each sandwich with a slice of mozzarella cheese . Set 4-6 inches from heat and broil until cheese melts, 1-2 minutes.

CHEESE POLENTA

1 cup cornmeal
1 cup cold water
1 teaspoon salt
3 cups boiling water
1 cup grated Parmesan cheese

1. In a mixing bowl combine cornmeal, cold water and salt. Grease a loaf pan.
2. Bring the remaining 3 cups of water to a rolling boil and stir in the cornmeal mixture. Bring the mixture back to a boil while stirring constantly. Reduce heat to a simmer and stir in the cheese.
3. Let the mixture simmer for 20 to 30 minutes; stirring frequently. Allow the polenta to simmer until it becomes very thick. Spread the mixture into the loaf pan and refrigerate at least 4 hours before serving.

CROCK POT MAC & CHEESE

8 ounces elbow macaroni

4 cups shredded sharp Cheddar cheese 1 (12 fluid ounce) can evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon ground black pepper

1. In a large pot, cook the macaroni in boiling water 10 minutes, or until al dente, and drain.
2. In a large bowl, mix the cooked macaroni, 3 cups of the sharp Cheddar cheese, evaporated milk, milk, eggs, salt, and pepper. Transfer to a slow cooker that has been coated with non-stick cooking spray. Sprinkle with the remaining 1 cup of shredded sharp Cheddar cheese.
3. Cover, and cook on Low for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir the mixture until the mixture has finished cooking. Serve warm.

FETA CHEESE OMELETE ROLL

4 eggs, beaten
1/2 teaspoon black pepper
3 tablespoons crumbled feta cheese
1 teaspoon milk
1 tablespoon vegetable oil

1. In a small bowl, beat eggs and pepper together. In another small bowl, combine crumbled cheese with milk.
2. Heat oil in a large non-stick skillet over medium-high heat. Pour in eggs, and tilt pan until bottom is evenly covered. When edges appear cooked, place feta mixture in a line in the center of eggs. Using a spatula, fold eggs over top and bottom of cheese, then fold sides over.

CHEESY CRAB DIPS

8-ounce package cream cheese, softened
1 tablespoon milk
1 cup Maryland lump crab meat
2 tablespoons chopped onion
1/2 teaspoon horseradish
Salt and pepper to taste
2-ounce package slivered almonds

Blend together cream cheese, milk, crab meat, onion, and horseradish. Add salt and pepper. Sprinkle almonds over top. Put in shallow baking dish and bake at 350 degrees for 20 minutes or until lightly browned on top. Serve hot, on crackers, or as a dip.

BLENDER CHEESECAKE

16 oz. cottage cheese
8 oz. cream cheese
8 oz. sour cream
1 cup sugar
1 Tblsp. lemon juice
1 tsp. vanilla
4 eggs
1/2 cup flour

Mix all ingredients in blender in order given starting with cottage cheese and ending with flour. Mix well. Grease a 10 inch deep dish pie plate with butter and pour in cheese mix. Sprinkle with cinnamon and bake at 325 for 40 minutes. Cool and refrigerate. No crust but you wouldn't know it.

CHEESE MEATBALL SOUP

1 lb. hamburger
1/4 c. bread crumbs
1 egg
1/2 tsp. salt
1/2 tsp. Tabasco sauce
2 c. water
1 c. whole grain corn
2 beef bouillon cubes
1/2 tsp. Tabasco
1 c. potatoes, chopped
1 c. celery, chopped
1/2 c. carrots, sliced
1/2 c. onion, chopped
1 (16 oz.) jar Cheez Whiz (add after soup is cooked)

Mix and shape into small balls. Mix in large pot: Mix all ingredients including meatballs. Stir gently. Bring to boil, cover and simmer on low until vegetables are done, about 2 hours. Before serving, add Cheez Whiz and stir gently. May also cook in Crockpot on low for 8 to 10 hours.

CAULIFLOWER WITH CHEESE SAUCE

1 head cauliflower
1/2 c. milk
10 1/4 oz. can cream of mushroom soup
1/2 tsp. prepared mustard
1/8 tsp. pepper
8 oz. (2 c.) shredded American cheese

Simmer whole cauliflower in small amount of water in covered saucepan for 15 to 20 minutes or until tender. In small saucepan, combine milk, soup, mustard and pepper; blend until smooth. Cook and stir until mixture is heated through. Add cheese and continue to cook over low heat until cheese melts. Pour sauce over hot cauliflower. 6 servings.

MICROWAVE DIRECTIONS: Place cauliflower in 2 quart glass casserole; add 1/4 cup water. Cover and microwave on HIGH for 8 to 10 3/4 minutes. Let stand, covered, for 10 minutes. Drain liquid. In glass bowl, combine remaining ingredients except cheese. Microwave at HIGH for 3 to 4 minutes or until heated through, stirring halfway through cooking. Add cheese and continue to microwave on HIGH until cheese is melted, 1 to 2 minutes, stirring every minute during cooking.

CHEESE BREAD

1/2 c. onion sauteed in 1 tbsp. butter
1 egg
1/2 c. milk
1 1/2 c. Bisquick
1 c. sharp grated cheese

Mix first 4 ingredients, add cheese. This will be a little lumpy. Pour into greased 8 x 1 1/2 inch pan. Add 2 tablespoons melted butter, poppy seed and more cheese on top. Bake at 400 degrees for 20 to 25 minutes; do not overbake.

CHILI CHEESE DIP

1 lb. Velveeta cheese
1 lb. browned hamburger, (drained)
1 regular size jar Hormel chili with or without beans
1 (12 to 15 oz.) jar (Pace) Picante sauce, medium

Mix in crock pot until cheese melts and it can be well blended. Serve hot with nacho chips. Can be doubled.

CROCKPOT BROCCOLI CHEESE AND HAM

1 (16 oz.) jar Cheez Whiz
1 can cream of mushroom soup
1 soup can of milk
1 soup can of Minute Rice
1 lb. chopped frozen broccoli
1 c. chopped onion
2 c. cubed ham
1 can sliced water chestnuts

Place all ingredients in crock pot and cook until rice is tender - if cooking while at work add 1/2 to 1 can water and cook on low.

HAMBURGER, CHEESE AND NOODLES

1 1/2 lbs. ground hamburger
1/2 c. onion
1 can Campbell's Cheddar cheese soup
1 can Campbell's tomato soup
Cheese
1 bag med. egg noodles

In a large skillet cook hamburger and onions. Mix both cans of soup in the hamburger. Boil egg noodles until done. Drain. Place in a 9 x 13 inch pan. Mix hamburger in with noodles. Place cheese on top. Bake at 350 degrees until cheese is melted and casserole is hot.

MEXICAN CHEESE AND EGG CASSEROLE

2 (4 oz.) cans chopped green chilies
1 lb. grated cheddar cheese
1 1/2 c. Bisquick
6 eggs
1 qt. milk

Butter 9 x 12 inch Pyrex dish. Spread chilies and cheese in bottom of dish. Beat Bisquick, milk and eggs. Pour over cheese mixture. Bake 1 hour at 350 degrees.

PARTY NACHO CHEESE DIP

1 lg. box Velveeta
1/4 c. milk
1 lb. hamburger
1 sm. chopped onion
1 sm. chopped green pepper
1 lg. jar Mexican salsa

Brown hamburger with onion and pepper. Melt cheese with milk over double boiler. When all melted, add drained hamburger mixture and salsa. mix well. Place in Crockpot on low. If too thick, add 1/4 cup milk and blend.

PASTA SALAD WITH HAM AND CHEESE

1/2 lb. rotelle (corkscrew) or other pasta
1/2 lb. ham, about 2 c. cubed
1/4 lb. cheddar cheese, about 1 c.cubed
2 scallions
1/4 c. chopped parsley
3/4 c. yogurt
1/4 c. mayonnaise
1 tbsp. coarse grain mustard
Salt & pepper to taste

Cook the pasta in boiling, salted water until just done, 10 to 12 minutes. Drain, rinse in cold water and drain again. Transfer to a bowl. Cut the ham and cheese into cubes and add to pasta. Slice the scallions and add to the pasta along with the parsley. Stir together the remaining ingredients and gently toss with the pasta mixture. Serves 4.

PINEAPPLE CREAM CHEESE JELLO MOLD

1 lg. box Jello (lemon or lime)
2 c. boiling water
2 sm. pkg. (3 oz. each) cream cheese, softened
2 sm. cans crushed unsweetened pineapple
1/2 c. cold water

Dissolve Jello with 2 cups boiling water. Beat in softened cream cheese, 2 cans pineapple plus 1 cup pineapple juice and 1/2 cup cold water. Pour into mold and refrigerate. Great with ham.

PORK TENDERLOIN AND CHEESE CASSEROLE

2 lbs. pork tenderloin, sliced
Salt and pepper
4 slices bacon, cooked crisp
1/2 c. chopped onions
1 sm. can sliced mushrooms, drained
1 1/2 c. sour cream
1 c. grated cheddar cheese

Brown pork slices, each side. Lay in a casserole. Sprinkle with salt and pepper. Crumble bacon and add it with onions to pork. Sprinkle mushrooms on top of mix. Pour sour cream over all. Sprinkle cheese to cover. Bake for 35-40 minutes at 350 degrees.

TEXAS CHEESE DIP

1 lg. block Velveeta cheese
1 can Campbell's Cheddar Cheese soup
1 can Rotel Tomatoes, Chili's and Peppers
1 sm. jar salsa
1 pkg. Jimmy Dean Hot Sausage (optional)

Cut block of Velveeta cheese into small pieces and melt in microwave, add Cheddar cheese, Rotel, salsa and sausage. Stir. Mix well. Use Tostitos 100% white corn Restaurant Style (Frito Lay) Tortilla Chips to dip.

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