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Feta-Stuffed Tomatoes

Feta-Stuffed Tomatoes

1 pint cherry tomatoes

1 pkg. crumbled feta cheese

1/2 C. chopped red onion

1/2 C. olive oil

1/4 C. cider vinegar

1 T. dried oregano

salt & pepper to taste

Procedure

Cut a thin slice off the top of each tomato. Scoop out & discard pulp. Invert tomatoes onto paper towels to drain. Combine cheese & onion; spoon into tomatoes. In a jar with a tight fitting lid, combine vinegar, oil, oregano, salt & pepper; shake well. Spoon over tomatoes. Cover & refridgerate for 30 minutes or till ready to serve.

Fall Cheese Platter

Fall Cheese Platter

2 medium apples, chopped (2 cups)

2 cups cranberries

1 medium red bell pepper, chopped (1 cup)

1 small onion, finely chopped (1/4 cup)

3/4 cup packed brown sugar

1/2 cup golden raisins

1/2 cup white vinegar

1 1/2 teaspoons finely chopped gingerroot

1 clove garlic, finely chopped

16 slices (1 oz each) assorted cheeses, such as Cheddar, Colby-Monterey Jack, Monterey Jack with jalapeño peppers and Swiss

1/4 cup hazelnuts, (filberts)

Crackers

In 2-quart saucepan, mix all chutney ingredients. Heat to boiling, stirring frequently; reduce heat. Simmer uncovered about 1 hour, stirring frequently, until mixture thickens and fruit is tender. Spoon into nonaluminum container. Store in refrigerator up to 2 weeks.  Cut cheese with 1-, 1 1/2- and 2-inch leaf-shaped cookie cutters. Place cheese on medium platter, overlapping leaves. Sprinkle hazelnuts on platter to look like acorns. Serve with chutney and crackers.

Crostini with Fig Spread and Bubbled Brie

Crostini with Fig Spread and Bubbled Brie

¾ C. stemmed and chopped dried figs (slightly heaping)

¾ C. Mirassou California Pinot Noir

1 ½ tbsp. honey

2 lemon slices, seeds removed

24 (¼-inch thick) baguette slices, cut on the diagonal

2 tbsp. walnut or extra virgin olive oil

½ lb. cold Brie, thinly sliced

1 ½ tbsp. chopped fresh thyme

Combine figs, wine, honey and lemon slices in medium saucepan. Bring to boil, then reduce heat and cook, covered, over low heat 30 minutes. Let cool slightly, then puree in food processor or blender. Brush bread slices with oil and place oil-side down on large baking sheet. Spread about ½ T. fig spread on each baguette slice and top with equal amounts of Brie, then top with thyme. Bake at 450°F 8 to 10 minutes or until cheese is melted and bubbly.

Cheesy Shrimp Wonton Squares

Cheesy Shrimp Wonton Squares

32 Wanton Wrappers

1 tsp. Olive Oil

1/4 tsp. Garlic Salt

2 oz. Cheddar Cheese

1 tsp. Dijon Mustard

32 Cooked Salad Shrimp

2 Green Onions, thinly sliced

Heat oven to 375. Spray cookie sheet with non-stick cooking spray. Arrange 16 wanton squares on cookie sheet. Using fingers, place a drop of water in center of each square. Top with another square, placing at an angle to form a star pattern. In small bowl, combine oil and garlic salt; mix well. Brush over wanton squares. Bake for 6-8 minutes or until lightly browned. Meanwhile, cut cheese into 1” squares that are about 1/8” thick. Remove wanton squares from oven. Place small amount of mustard on each cheese square. Set cheese, mustard side down, on the hot wanton wrappers. Top with a piece of shrimp and some green onion slices. Return to oven for 3-5 minutes or until cheese is softened. Cool slightly before serving.

Cheesy Pesto Stuffed Mushrooms

Cheesy Pesto Stuffed Mushrooms

14 oz. large stuffing mushrooms (approximately 16)

3/4 C. packed basil leaves

1-1/2 T. olive oil

1-1/2 T. toasted pine nuts

1 T. grated Parmesan cheese

1/2 tsp. minced garlic

2 T. chicken stock or water

1/4 C. 5% ricotta cheese

Preheat oven to 425 degrees F. Spray a baking sheet with vegetable pan spray. Wipe mushrooms clean and gently remove stems; reserve for another purpose. Put caps on baking sheet. Put basil, olive oil, pine nuts, Parmesan and garlic in food processor; process until finely chopped, scraping down sides of bowl once. Add stock through the feed tube and process until smooth. Add ricotta and process until mixed. Divide mixture evenly among mushroom caps. Bake for 10 to 15 minutes or until hot.

Cheese Twists

Cheese Twists

1 C. Flour

1/4 tap. Garlic Powder

1/8 tsp. Salt

1/8 tsp. Ground Red Pepper

1 C. Grated Cheddar Cheese

1/4 C. Butter

3-5 tsp. Cold Water

1 Beaten Egg

2 tsp. Toasted Sesame Seed or Poppy Seed

In large mixing bowl combine flour, garlic powder, salt, and red pepper. Cut in cheese and butter until pieces are the size of small peas. Sprinkle 1 tsp. water over part of the mixture. Toss gently with a fork to coat. Push to side of bowl. Repeat until all flour mixture is moistened. Shape dough into ball. On lightly floured surface, flatten dough with hands. Roll out dough from center to edges, forming a 10” square. Brush with egg. Sprinkle with sesame or poppy seed. Cut dough into 5 x 1/2” strips. Twist each strip. Place on lightly greased baking sheet. Bake in 400F oven for 10-12 minutes, or until golden brown.

Parmesan Cheese Straw Twists

Parmesan Cheese Straw Twists

2/3 C. grated Parmesan cheese

1 tsp. paprika

1 package (17.3 oz.) frozen puff pastry, thawed

1 egg, slightly beaten

Heat oven to 425ºF. Cover 2 cookie sheets with cooking parchment paper or heavy brown paper. Mix cheese and paprika. Roll 1 sheet of pastry into 12×10 inch rectangle on lightly floured surface with floured cloth-covered rolling pin. Brush egg over pastry. Sprinkle with 3 T. of the cheese mixture. Press cheese mixture gently into pastry. Turn pastry over. Repeat brushing with egg and sprinkling with cheese mixture. Fold pastry lengthwise in half. Cut pastry crosswise into 1/2-inch strips. Unfold strips and roll each end in opposite directions to twist. Place twists on cookie sheet. Bake 7 to 8 minutes or until puffed and golden brown. Remove from cookie sheet to wire rack. Repeat with remaining sheet of pastry, egg and cheese mixture. Serve warm or cool.

Cheddar Shrimp Nachos

Cheddar Shrimp Nachos

3/4 lb. peeled deveined, cooked shrimp

1 1/2 C. shredded cheddar cheese

1 (4 oz.) can chopped green chilies, drained

1/3 C. chopped green onions

1/4 C. sliced ripe olives, drained

1/2 C. mayonnaise

1/4 tsp. ground cumin

48 tortilla chips, scoops

Combine the shrimp, cheese, chilies, onions and olives. Combine the mayo and cumin; add to shrimp mixture and toss to coat. Place about a T. of the shrimp mixture into each tortilla scoop and place on baking sheets. Bake at 350° for 5-10 minutes or until cheese is melted. Serve warm.

Cheddar Pinecone

Cheddar Pinecone

8 oz. cream cheese, softened
8 oz. Cheddar cheese spread
1 T. horseradish
1/2 tsp. hot pepper sauce
Whole almonds
Rosemary sprigs

Blend first 4 ingredients. Shape into an oval. Stud with almonds. Garnish with rosemary.

Brie with Garlic

Brie with Garlic

2 Garlic bulbs; whole
12 oz Brie cheese; room temperature
Cocktail bread, crisp bread, or French bread; sliced 1/2″ thick

6 oz Jar roasted red peppers well drained; cut into small; narrow strips

Preheat oven to 375 degrees. Remove some of the outer layers from garlic, but leave bulbs intact. Place on a baking sheet and bake for about 40-50 minutes or until cloves are soft. Test with a toothpick or skewer. To serve, gently separate the cloves and arrange on a serving plate. Place the Brie on a larger plate, surrounded by the bread of your choice. Place red pepper strips in a small bowl and provide a small fork. Each guest should spread Brie on a piece of bread with a spreading knife, squeeze a garlic clove directly on to it, then top it with a strip or two of red pepper. You might prepare a few at first as examples.

Brie with Cranberry Chutney

Brie with Cranberry Chutney

1 C. fresh or dried cranberries

2/3 C. sugar

1/3 C. cider vinegar

2 T. water

2 tsp. finely chopped gingerroot

1/4 tsp. ground cinnamon

1/8 tsp. ground cloves

Vegetable oil

1 round Brie cheese (8 oz.)

Slivered almonds, toasted, if desired

Crackers, if desired

Mix cranberries, sugar, vinegar, water, gingerroot, cinnamon and cloves in 1-quart saucepan. Heat to boiling; reduce heat to low. Cook uncovered about 20 minutes, stirring frequently, until thickened. Cool slightly. (Chutney will thicken as it stands.) Heat oven to 350ºF. Lightly brush ovenproof plate with vegetable oil. Place unpeeled cheese on center of plate. Bake uncovered 8 to 10 minutes or until cheese is soft and partially melted. Spoon half of the chutney over cheese. Sprinkle with almonds. Serve with crackers. Spoon remaining chutney onto cheese as needed, or save for future use.

Bleu Cheese Crisps

Bleu Cheese Crisps

1/4 cup butter, softened

1 tsp. grated onion

3/4 cup crumbled bleu cheese

1/2 cup cheddar cheese, grated

3/4 cup flour, sifted

Preheat oven 450 degrees. Mix all ingredients well. Shape into small balls and place on ungreased baking sheet. Press with fork to form small wafers. Chill 2 hours. Bake in 450 degree oven for 10 minutes or until golden brown.

Baked Brie with Caramelized Onions

Baked Brie with Caramelized Onions

2 tsp. C. Sliced Onions (about 4 large)
1 tsp. Minced fresh thyme

4 Garlic cloves, chopped

1/2 C. Dry white wine

1 tsp. Sugar

1 8-inch-diameter 32-to-36 ounce French Brie, packed in wooden box (reserve box)

2 French bread baguettes, sliced

Melt butter in heavy very large skillet over medium-high heat. Add onions; sauté until just tender, about 6 minutes. Add minced thyme, reduce heat to medium and cook until onions are golden, stirring often, about 25 minutes. Add garlic and sauté 2 minutes. Add 1/4 cup wine; stir until almost all liquid evaporates, about 2 minutes. Sprinkle sugar over onions and sauté until soft and brown, about 10 minutes. Add remaining 1/4 cup wine; stir just until liquid evaporates, about 2 minutes. Season to taste with salt and pepper. Cool. (Can be prepared 2 days ahead. Cover and refrigerate.) Preheat oven to 350 degrees F. Unwrap Brie, reserving bottom of wooden box. Cut away only top rind of cheese, leaving rind on sides and bottom intact. Return Brie to box, rind side down. Place box on baking sheet. Top Brie evenly with onion mixture. Bake until cheese just melts, about 30 minutes

Smokey Havarti, Caramelized Onions & Fig Jam Grilled Cheese

Smokey Havarti, Caramelized Onions & Fig Jam Grilled Cheese

Smokey Havarti, Caramelized Onions & Fig Jam Grilled Cheese

2 slices Bread

Thin slices of Smokey Havarti cheese

1/2 onion sliced thin

2 T. fig jam

3 T. softened butter

Instructions

 

In a small frying pan, add 1 T. butter and sliced onions. Cook on med-low heat cook until softened and lightly browned while stirring occasionally. Cook about 20 – 25 minutes. Set aside. Butter one side of each piece of bread. Add cheese slices to the other side of the bread until covered (opposite of the buttered side). On one slice of the bread, spread the fig jam over the cheese. On the other slice, spread the onions over the cheese. Place the slices of bread (buttered side down) in the pan on medium low and cover with a lid. It only takes a minute or two for the bread toast and the cheese to melt. Once bread is browned, take out of pan on a plate and put sandwich together. Cut in half and serve.

Appetizer Cheese Gift Box

Appetizer Cheese Gift Box

1/2 T. butter

1/2 C. finely diced leeks (white part; reserve green part for ribbon and bow)

1 T. minced garlic

1-1/2 tsp. thyme

1/4 tsp. each salt and pepper

1 pkg. (8 oz.) cream cheese, softened

1 log (4 oz.) goat cheese, softened

Thinly sliced medium radishes, cut in triangles

Line a 5-1/2″x 3″ loaf pan with plastic wrap so that ends extend and can be wrapped over top of pan. In skillet, cook leeks in butter 5 minutes until soft. Add garlic, thyme, salt and pepper. Cook 1 minute longer. Cool. In bowl, beat cheeses until smooth; blend in leek mixture. Spoon into prepared loaf pan; spread evenly. Cover with plastic wrap. Chill 24 hours until very firm. Uncover, invert onto serving plate; remove plastic wrap. To make bow, drop reserved green leaves into boiling water just until color brightens. Immediately remove with slotted spoon and plunge into ice water. Remove when cool and pat dry. Place one long or two medium strips lengthwise on top and down sides. Place another “ribbon” crosswise. Place large loops on loaf lengthwise to make bow loops. Place a short loop in the middle to form the knot. Place 2″ notched pieces as shown for bow ends. Press radishes randomly on package.

Yield:

Calories:

Fat:

Fiber:

Appetizer Cheese Ball

Appetizer Cheese Ball

8 oz Cream Cheese; room temperature
4 oz Blue Cheese, Crumbled
4 oz Cheddar Cheese; Shredded
2 tsp. Mustard; Dijon-style

1 tsp. Worcestershire Sauce

1/8 tsp. Garlic Powder

¼ tsp. Salt

1/2 C. Pecans; Finely Chopped

2/3 C. Currants

¾ C. Parsley; Chopped
Assorted Crackers
Apple Wedges

Place the cream cheese, blue cheese, cheddar cheese, mustard, Worcestershire, garlic powder, and salt in a mixer bowl and beat at low speed just until well mixed. Stir in the pecans and currants. Taste and adjust seasoning. Refrigerate the cheese mixture for 30 minutes or until slightly firm, then shape into a ball. Roll in the chopped parsley to coat well. Cover with plastic wrap and refrigerate until ready to serve. Let stand at room temperature for about 30 minutes before serving. Place on a platter surrounded with crackers and apple wedges.

Angel of Death Cheese Spread

Angel of Death Cheese Spread

1 lb. Gorgonzola or Bleu Cheese

1 lb. Ricotta cheese

2 Cloves chopped garlic

1 C. Chopped walnuts

4 Fresh sage leaves

Chop garlic. Add to 1/4 C of water in a small saucepan. Reduce to 2 tsp. Beat cheeses together. Add garlic mixture and salt, if desired. In a double layer of cheesecloth – put sage leaves in a pattern in the center. Sprinkle nuts on top. Put cheese mixture on top of nuts. Gather cheesecloth and form into a ball. Tie together. Put the cheese ball in a strainer over a dish and let sit in the fridge overnight to drain.

Rich Bleu Cheese Dressing

Rich Bleu Cheese Dressing

Rich Bleu Cheese Dressing

1 lg. egg

2 cloves of garlic

1 c olive oil

1/4 c buttermilk

1/4 tsp. salt

1/4 tsp. white pepper

1/4 tsp. cayenne pepper

1 c blue cheese crumbles

2 green onion tops, minced

 

Place egg & garlic is food processor. Blend until smooth Leave processor running and very slowly pour in oil. Add buttermilk, salt & peppers. Blend until well mixed. Place in a med mixing bowl. Fold in blue cheese & green onion tops. Cover and place in refrigerator. Chill at least 4 hours. Better if chilled overnight.

Ravioli with Seven Herbs & Ricotta (Ravioli Alle Sette Erbe)

Ravioli with Seven Herbs & Ricotta (Ravioli Alle Sette Erbe)

Ravioli with Seven Herbs & Ricotta (Ravioli Alle Sette Erbe)

 

1 1/2 (680 g) lb. ricotta

1/4 C. loosely packed basil leaves

1/4 C. roughly chopped flat-leaf parsley

1 T. roughly chopped mint

1 T. sliced chives

1 T. roughly chopped chervil

1 tsp. roughly chopped oregano

1 tsp. thyme leaves

Kosher salt

1/4 C. (59 ml) extra-virgin olive oil

1 recipe egg pasta dough

2 T. freshly grated pecorino cheese, plus more for serving

 

In a food processor fitted with the blade attachment, add the ricotta, the herbs, and 2 tsp. of the salt. Process until the herbs are chopped. With the motor running, gradually add the oil in a steady stream until it is incorporated, the herbs are finely chopped, and the mixture is the consistency of mayonnaise. Reserve 1/3 C. of the cheese mixture and set aside. Divide the dough into four pieces. Using a pasta machine, roll the dough out, starting with the widest setting and then going down until the dough is 1/8 inch thick. Lay out one sheet of pasta. Drop tsp. of filling down one side of the pasta sheet at 1/2-inch intervals. Fold the pasta over the filling and gently press out any air between the filling and the dough. With a fluted pastry cutter, cut the ravioli into small squares (about 1 1/2 inches) and place on a lightly floured baking sheet. Finish the remaining ravioli in the same fashion. Bring a large pot of well-salted water to a boil. Drop the ravioli into the boiling water and cook until they rise to the surface, 2 to 3 minutes. Reserve !4 C. of the pasta water, then drain the ravioli. Toss the ravioli in a bowl with the reserved cheese filling, a little of the pasta water, and the pecorino cheese. Serve immediately with more cheese if desired.

Chicken, Goat Cheese and Greens

Chicken, Goat Cheese and Greens

1-1/2 pounds Swiss chard, beet greens, and/or mustard greens, trimmed and washed

1 2 to 2-1/2-pound roasted chicken

3 T. olive oil

2 T. lemon juice

2 T. snipped fresh dill, oregano, and/or sage

1/4 tsp. sea salt, kosher salt, or salt

1/1/4 tsp. cracked black pepper

1 3- to 4-ounce log goat cheese (chevre), sliced into rounds or coarsely crumbled

Preheat oven to 350 degree F. Reserve one or two small leaves of chard. Tear remaining chard and place in a 3-quart rectangular baking dish. Remove string from chicken; use the string to tie the chicken legs together. Place chicken on chard in dish. In a small bowl combine oil and lemon juice. Drizzle oil mixture over chicken and chard in dish. Sprinkle 1 T. of the snipped herbs over the chicken and chard. Sprinkle salt and 1/8 tsp. pepper over chard only. Loosely cover baking dish with foil. Bake for 15 to 20 minutes or until torn chard is tender. Meanwhile, sprinkle cheese with remaining 1 T. snipped herbs and 1/8 tsp. pepper. Transfer chicken to a serving platter. Place several of the goat cheese rounds on top of chicken. Add reserved chard leaves. Toss cooked chard in dish to evenly coat with cooking liquid. Serve chard and remaining cheese with chicken. Makes 4 servings. Tip: This recipe doubles easily to serve 8. Double the ingredients and prepare as directed above except place all the greens and both chickens in a large shallow roasting pan. Bake as above.

Beet and Goat Cheese Crostini with Caramelized Onion

Beet and Goat Cheese Crostini with Caramelized Onion

Beet and Goat Cheese Crostini with Caramelized Onion

1 T. olive oil

1 medium onion, thinly sliced

1 medium jar Gold’s Borscht

4oz. goat cheese

1 tsp. dried thyme

1 tsp. salt

1 long baguette, sliced and toasted

1 T. chopped chives

In a skillet, heat the olive oil on medium heat. Add the onions and stir to coat, letting them cook until caramelized, about 20 minutes. In a medium bowl, strain the borscht, reserving the liquid for another use. In a blender or food processor, place the beets, goat cheese, thyme and salt. Blend on high for 1-2 minutes. If the mixture is stuck, add up to 2 T. of the borscht liquid, one at a time. Assemble the crostini by smearing 2 tsp. of the cheese mixture on each baguette slice and topping with the caramelized onions. Sprinkle the chives over the baguette slices and serve immediately at room temperature.

Mushroom and Goat Cheese Tarts

Mushroom and Goat Cheese Tarts

Mushroom and Goat Cheese Tarts

 

1 1/4 lb. exotic mushrooms (we like a mixture of shiitake, oyster and maitake)

2 T. olive oil

Salt

2 to 3 large shallots, finely diced (1/3 C.)

2 garlic cloves, finely diced

8 ounces goat cheese, softened

2 T. heavy cream

1T. adobo sauce from a can of chipotles

1/4 C. chopped cilantro

All-purpose flour for rolling out the puff pastry

1 14-ounce package all butter puff pastry

2 T. queso anejo or parmesan

 

Clean and remove any tough stems from the mushrooms. Cut or tear into 1/4-inch slices, you should have about 12 ounces or 6 C.. Heat a 12-inch nonstick skillet over high heat and add the oil. Once the oil is hot, scoop in the mushrooms. Sprinkle 1/2 tsp. salt over the mushrooms and stirring occasionally, cook until the mushrooms are golden brown, about 10 minutes. Lower the heat to medium and add the shallots. Continue cooking until the shallots have softened, about 2 to 3 minutes. Scrape in the garlic and cook an additional minute or until you can smell the garlic. Remove from the heat and cool to room temperature. While the mushroom mixture is cooling, combine the goat cheese, heavy cream, adobo sauce, cilantro and 1/4 tsp. salt in a small bowl. Sprinkle some flour on a flat surface, unfold the puff pastry and roll it out, if necessary, into a 13 x 9-inch rectangle, a 1/4-inch thick. Spread the goat cheese mixture over the entire surface, then top with an even layer of the mushroom mixture. Starting with the long edge, tightly roll up the puff pastry. Place the roll, seam side down on a baking sheet lined with parchment and refrigerate for 1 hour. Then, using a serrated knife, cut the roll into 3/4-inch slices. Place the slices on the parchment lined baking sheet leaving 2 inches between each tart. Return the baking sheet to the refrigerator for 30 minutes, during which time you can preheat your oven to 400 degrees. Place the baking sheet on the center rack and bake for 18 to 20 minutes or until the pastry is golden brown. Remove from the oven and immediately sprinkle the queso anejo over the top. Serve warm or at room temperature.

Bagels with Leeks & Cheese

Bagels with Leeks & Cheese

2 Leeks

2 tbsp butter

Generous 1 cup grated Gruyere cheese

2 scallions, finely chopped

Salt and pepper

1 tbsp chopped fresh parsley

2 fresh bagels

Trim the leeks, discarding the green ends, and split down the center, leaving the root intact. Wash well to remove any grit and slice finely, discarding the root. Melt the butter over low heat in a large sauté pan and add the leeks. Cook, stirring constantly, for 5 minutes, or until the leeks are soft and slightly browned. Let cool. Preheat the broiler. Mix the cooled leeks, grated cheese, scallions, parsley, and salt and pepper to taste together. Split the bagels and toast lightly on the bottom. Spread the cheese mixture over the top of each bagel and place under the preheated broiler until bubbling and golden brown. Serve at once.

Welsh Rabbits

Welsh Rabbits

Welsh Rabbits

1/3 c grated Cheddar

1 egg yolk

1 tsp cream or milk

2 or 3 drops Worcestershire sauce (or to taste)

Pepper, to season

1 English muffin, split and lightly toasted

Peas, thin slices of carrot or snow peas, 1 black olive (pitted and halved) a few fresh chives and scallion, to garnish

 

Preheat the broiler to high. Put the cheese, egg yolk, cream and Worcestershire sauce into a bowl and mash together. Season to taste with pepper. Spread the cheese mixture on the cut sides of the toasted muffin, spreading right to the edges. Place the cheese-topped muffin halves about 3 inches away from the heat source – don’t have them too close, as the egg in the mixture can make them brown very quickly. Broil for 3-4 minutes, until the cheese has melted and is golden and bubbling. Decorate the cooked muffin halves with peas for eyes and strips of carrot or snow peas for ears, half an olive for a nose, chives for whiskers and scallion for teeth. Serve immediately.

 

From Top 100 Finger Foods

Pepperoni Rigatoni Bake

Pepperoni Rigatoni Bake

Pepperoni Rigatoni Bake

 

1 package(s) (16-ounce) rigatoni or penne pasta

2 large eggs

1 cup(s) whole milk

1 cup(s) (4 ounces ) shredded part skim mozzarella cheese

1 cup(s) (3 ounces ) grated Parmesan cheese

1 container(s) (15-ounce) part-skim ricotta cheese

4 ounce(s) (1 cup) sliced pepperoni, cut into slivers

1 package(s) (10-ounce) frozen peas

1/2 teaspoon(s) salt

1/4 teaspoon(s) ground black pepper

 

Heat large covered saucepot of salted water to boiling over high heat. Add rigatoni and cook as label directs. Meanwhile, preheat oven to 375 degrees F. Grease 3- to 3 1/2-quart casserole (about 2 inches deep) or 13- by 9-inch glass baking dish. In large bowl, with wire whisk, lightly beat eggs. Stir in milk, mozzarella, Parmesan, ricotta, pepperoni, frozen peas, salt, and pepper until well combined. Drain rigatoni. Add rigatoni to cheese mixture and toss to coat. Transfer rigatoni mixture to prepared casserole. Bake, uncovered, 20 to 25 minutes or until edges are golden and center is almost set. Let stand 5 minutes before serving.

Yield: 6 servings

Calories: 675

Fat: 26g
Fiber:

Devil’s Food and Cheesecake Cupcakes

Devil’s Food and Cheesecake Cupcakes

1 C. all-purpose flour

1/3 C. unsweetened cocoa powder

3/4 tsp. baking soda

salt

3 T. canola oil

2 T. better butter or trans-fat free spread, at room temperature

1 ounce unsweetened baking chocolate, chopped

2/3 C. sugar

3 T. sugar

2 tsp. vanilla extract, divided

1 egg, beaten

1/3 C. reduced-fat buttermilk

1/3 C. hot water

1/4 C. (2 ounces) reduced-fat cream cheese, at room temperature

1/4 C. (2 ounces) fat-free cream cheese, at room temperature

Preheat the oven to 350°F. Line a 12-C. muffin pan with paper liners. Lightly coat the inside of the liners with vegetable oil spray. On a sheet of waxed paper, combine the flour, cocoa powder, baking soda, and salt. Stir to blend. Set aside. In a microwaveable bowl, combine the oil, Better Butter or spread, and chocolate. Microwave on high power for 1 minute, or until hot. Stir until smooth. Transfer to a mixing bowl. Add 2/3 C. sugar and 1 tsp. vanilla. Beat with a wooden spoon until smooth. Measure 3 T. of the egg and add to the batter. (Reserve the remainder.) Beat until smooth. Gradually add the reserved dry ingredients alternately with the buttermilk and water. Mix until blended. Dollop 1 heaping T. of batter into each C. in the reserved pan. In a bowl, beat the cream cheeses with a wooden spoon until very smooth. Add the remaining 3 T. sugar, the remaining amount of the beaten egg, and the remaining 1 tsp. vanilla. Blend slowly to incorporate and then beat until very smooth. Dollop the batter in equal amounts in the center of each C.. Cover evenly with the remaining chocolate batter. Swirl with the back of a spoon to even the tops. Bake for about 20 minutes, or until a C.cake springs back when pressed lightly with a finger. Be sure to beat the egg well with a fork before measuring by T.fuls. If the egg white clumps are too big, it may be hard to get an equal blend of yolk and white.

Yield: 12

Calories: 185

Fat: 8g

Fiber: 2g

Parmesan Flan

Parmesan Flan

3 T. butter, plus more for buttering ramekins

3 T. flour

1 C. milk

3 eggs

2 egg yolks

2 C. finely grated Parmigiano-Reggiano cheese (about 8 ounces) – get the GOOD stuff for this!

Salt and freshly ground black pepper

Preheat the oven to 375°F. Generously butter six 5-ounce ramekins. Melt the butter in a medium saucepan over medium heat. Add the flour and whisk for 3 minutes. Slowly add the milk, whisking constantly, and cook, stirring until it thickens, about 3 minutes. Transfer the mixture to a bowl and add the eggs, Whisk well. Add the cheese, season with salt and pepper, and stir until well mixed. Pour the mixture into the prepared ramekins. Place in a baking dish. Pour in enough boiling water to come 1 inch up the sides of the ramekins. Bake until the flans are puffed and firm to the touch, 30 minutes. When the flans are done, remove them from the water bath. Run a knife around the edge and remove the flans from the ramekins.

Ciabatta with Fresh Pesto and Ricotta Cheese

Ciabatta with Fresh Pesto and Ricotta Cheese

2 C. packed fresh basil leaves

1/4 C. freshly grated Parmesan cheese

3 T. pine nuts, toasted, cooled

3 medium garlic cloves, peeled

1/2 C. extra-virgin olive oil

1 loaf ciabatta or other crusty bread, thinly sliced

8 ounces fresh whole-milk ricotta or part-skim ricotta cheese

Combine basil leaves, Parmesan cheese, nuts and garlic in food processor fitted with the metal blade; pulse until leaves are finely minced. Add oil and pulse to blend, stopping to scrape down sides of bowl as needed. Transfer pesto to an airtight container and cover with thin layer of oil to keep it from browning. Store covered in refrigerator up to one week. Serve ciabatta in bread basket. Fill a shallow dish with pesto and drop spoonfuls of ricotta on top. Guest scoop of pesto and cheese and spread on bread.

Chicken Topped with Feta and Green Onions

Chicken Topped with Feta and Green Onions

1/2 C. (2 oz.) feta cheese with basil and sun-dried tomatoes
2 T. minced green onions
1/2 tsp. dried basil
1 tsp. extra-virgin olive oil
1 T. country-style Dijon mustard
1/2 tsp. hot pepper sauce
4 (4 oz) skinless, boneless chicken breast halves
Cooking spray
1/8 tsp. freshly ground black pepper

Preheat oven to 350 deg F. Combine first 4 ingredients in a small bowl; toss gently. Set aside. Combine mustard and hot pepper sauce; stir well. Place chicken on a broiler pan, coated with cooking spray. Spread mustard mixture evenly over chicken. Bake for 20 minutes. Sprinkle cheese mixture evenly on chicken. Bake an additional 5 minutes or until cheese is slightly melted. Sprinkle with pepper.

Yield: 4 servings
Calories: 178
Fat: 6g
Fiber: 0g

Field Salad with Tangerines, Roasted Beets, and Feta

Field Salad with Tangerines, Roasted Beets, and Feta

2 beets (about 1/2 lb.)
1/2 tsp. grated tangerine rind
6 C. gourmet salad greens
1 C. tangerine sections (about 3 tangerines)
1/4 C. (1 oz.) crumbled feta or blue cheese
1/4 C. fresh tangerine juice
1/4 tsp. black pepper
1 T. fresh lemon juice
2 tsp. extra-virgin olive oil
1/8 tsp. salt
1/8 tsp. Dijon mustard

Preheat oven to 425°. Leave root and 1 inch of stem on beets; scrub with a brush. Place beets on a baking sheet lined with foil; bake at 425° for 45 minutes or until tender. Cool slightly. Peel beets; cut each into 8 wedges. Combine rind, greens, tangerine sections, and feta in a large bowl. Combine tangerine juice, pepper, lemon juice, oil, salt, and mustard; stir well with a whisk. Pour over salad mixture; toss to combine. Place salad mixture on each of 4 plates; top with beets.

Yield: 4 servings
Serving size: 1 1/2 C. salad and 4 beet wedges

Calories: 120
Fat: 4.2g
Fiber: 3.3g

Bell Pepper Chicken with Feta Orzo

Bell Pepper Chicken with Feta Orzo

4 oz. uncooked orzo (rice-shaped pasta; about 1/2 C.)
4 tsp. olive oil, divided
4 (6-oz.) skinless, boneless chicken breast halves
1/2 tsp. salt
1/4 tsp. black pepper
1/8 tsp. ground red pepper
1 C. red bell pepper strips
1 C. green bell pepper strips
1 tsp. dried oregano
2 garlic cloves, minced
1 1/2 T. fresh lemon juice
3/4 C. (3 oz.) crumbled feta cheese

Cook orzo according to package directions, omitting salt and fat. While orzo cooks, heat 2 tsp. olive oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt, black pepper, and red pepper. Add chicken to pan, and cook 4 minutes on each side or until done. Remove chicken from pan, and keep warm. Add the remaining 2 tsp. olive oil and bell peppers to pan; sauté 2 minutes. Add oregano and garlic; sauté 1 minute. Remove from heat, and stir in lemon juice. Combine orzo and feta, and serve with chicken and bell pepper mixture.

Yield: 4 servings
Serving size: 1 chicken breast half, 1/2 C. orzo mixture, and 1/3 C. bell pepper mixture

Calories: 404
Fat: 11.7g
Fiber: 2g

Grape-and-Currant Tart with Fontina Cheese

Grape-and-Currant Tart with Fontina Cheese

1/2 C. boiling water
1/4 C. dried currants
6 (3/4-oz.) slices white bread
Vegetable cooking spray
1 1/2 C. skim milk, divided
1 1/4 C. (5 oz.) diced fontina cheese
1 1/4 C. seedless red grapes, halved
2 T. all-purpose flour
1/3 C. sugar
2 T. yellow cornmeal
1 tsp. grated lemon rind
3 egg whites, lightly beaten
1 egg, lightly beaten
1 tsp. extra-virgin olive oil
1 T. sugar
2 tsp. chopped fresh rosemary

Preheat oven to 350°. Combine boiling water and currants; let stand 15 minutes. Drain and set aside. Trim crusts from bread; discard crusts. Cut each slice into 4 triangles; place triangles in a single layer in a 10-inch quiche dish coated with cooking spray. Pour 1/2 C. milk over bread; let stand 5 minutes. Top with currants, cheese, and grapes. Place flour in a bowl, and gradually add remaining 1 C. milk, stirring with a wire whisk until blended. Stir in 1/3 C. sugar, cornmeal, lemon rind, egg whites, and egg; pour over tart. Drizzle oil over tart, and sprinkle with 1 T. sugar and rosemary. Bake at 350° for 45 minutes or until set; let cool on a wire rack.

Yield: 8 servings
Calories: 219
Fat: 7.6g
Fiber: .8g

Chicken Thighs with Goat Cheese Sauce and Tarragon

Chicken Thighs with Goat Cheese Sauce and Tarragon

1/4 C. fat-free, less-sodium chicken broth, divided
1 (3-oz.) package goat cheese, softened
4 (4-oz.) boneless, skinless chicken thighs, halved
1/4 tsp. salt
1/8 tsp. black pepper
1 tsp. butter
2 T. finely chopped onion
2 T. finely chopped celery
2 T. finely chopped carrot
2 T. finely chopped red bell pepper
1 garlic clove, minced
1 1/2 tsp. chopped fresh or 1/2 tsp. dried tarragon
2 C. hot cooked rice

Combine 1 T. chicken broth and cheese in a small bowl, stirring with a whisk until blended. Sprinkle chicken with salt and pepper.Melt butter in a large nonstick skillet over medium-low heat. Add onion, celery, carrot, bell pepper, and garlic; sauté 3 minutes. Add chicken; cook for 2 minutes. Stir in 3 T. broth; cover, reduce heat, and simmer 15 minutes or until chicken is done. Stir in cheese mixture and tarragon until blended. Serve with rice.

Yield: 4 servings
Calories: 319
Fat: 10g
Fiber: .8g

Mozzarella-Stuffed Peppers

Mozzarella-Stuffed Peppers

3 bell peppers

1 T. olive oil

5 – 6 oz. fresh mozzarella cheese, cubed

8-12 cherry tomatoes, halved or quartered

Half of a red onion, thinly sliced

A generous handful of fresh basil leaves

Salt

Freshly ground black pepper

Halve the peppers, remove the seeds. Brush the pepper halves with oil, both inside and out, and place snugly next to each other in an oven dish. Divide mozzarella cubes, halved or quartered cherry tomatoes, onion slices and half of the basil leaves between the pepper halves. Season with salt and pepper and drizzle with olive oil. Bake in the middle of a 180 C/350 F for 30-40 minutes, until mozzarella has melted. Sprinkle the rest of basil leaves on top, drizzle with some more olive oil and serve with a crusty bread.

Dill Pancakes with Country Ham and Cheese

Dill Pancakes with Country Ham and Cheese

1 C. pancake mix
1/2 C. coarsely chopped smoked ham
1 tsp. salt
1/8 tsp. cayenne pepper
1 C. whole milk
1/2 C. grated Gruyère, Swiss, or Cheddar cheese
1 egg
1 T. vegetable oil
1 T. chopped fresh dill
Fresh dill sprigs (optional)

Combine the pancake mix, ham, salt, and cayenne in a large bowl. In another bowl, whisk together the milk, cheese, egg, oil, and chopped dill. Stir the wet ingredients into the dry and whisk just to combine. Let the batter rest according to the pancake-mix label directions (or for 5 minutes if you make your own mix). Place a nonstick griddle or skillet coated with oil, butter, or cooking spray over medium-high heat. Spoon or pour about 1/3 C. of batter for each pancake onto the griddle. Turn when bubbles rise to the surface and the edges look cooked. Repeat with the remaining batter. Garnish with dill sprigs (if desired).

Yield: Makes 10 pancakes
Calories: 97
Fat: 5g
Fiber: 1g

Golden-Topped Macaroni and Cheese Casserole

Golden-Topped Macaroni and Cheese Casserole

Golden-Topped Macaroni and Cheese12 oz. Elbow Macaroni
5 T. Butter, divided
3 T. Flour
3 C. Milk
2 tsp. Paprika
1 tsp. Dry Mustard
3 C. shredded Sharp Cheddar Cheese
1 C. shredded Colby Cheese
½ C. freshly grated Parmesan Cheese
12.5 oz. can petite cut Diced Tomatoes, drained
1 C. crushed Potato Chips
½ C. Cornflake Crumbs

Preheat oven to 350. Coat a shallow 2 quart baking dish with cooking spray. Cook the macaroni according to package directions. Drain about 1 minute before the pasta is completely cooked and rinse under cold water. Drain again and transfer to large bowl. Meanwhile heat a medium pot over medium high heat and melt 3 T. butter. Stir in flour and cook, stirring constantly with a wooden spoon until the flour just starts to turn light tan. Whisk in the milk, paprika and mustard. Cook, whisking constantly until mixture thickens, a few minutes. Reduce heat to low and stir in cheeses and cook, stirring, until melted. Pour cheese sauce over macaroni and toss until combined. Stir in tomatoes and spread the mixture in the baking dish. Melt the remaining butter in the microwave using a small glass bowl. Combine flakes and chips in a bowl and add the butter. Toss until moistened evenly the sprinkle over the macaroni. Bake until bubbling and the top is golden, 25-30 minutes. Remove from oven and let stand 10 minutes before serving.

Bleu Cheese Herb Butter with Walnuts

Bleu Cheese Herb Butter with Walnuts

1/2 lb. Butter, unsalted, softened

1 T. chives, fresh, chopped

1 T. thyme leaves, fresh, chopped

1 tsp. garlic, fresh, minced

1/4 tsp. black pepper, fresh, ground

1/4 C. bleu cheese crumbles (recommend Maytag)

3 T. walnuts, toasted, chopped

In a mixer, whip butter at medium speed until smooth and light and add in chives, thyme, garlic and pepper to butter. Beat until combined, about 5 minutes. Stir in bleu cheese and walnuts and beat for 1 minutes until well combined. Remove butter from bowl and spoon onto parchment paper. Roll into a log, using edge of backing sheet to form a tight log. Chill for 2 hours before serving. Excellent on a grilled steak.

Grilled Mozzarella in Grape Leaves

Grilled Mozzarella in Grape Leaves

3 balls fresh mozzarella, 1/2 lb each, drained

1 jar grape leaves

salt and freshly ground pepper

vegetable oil for grilling

Tomato-basil sauce, warmed

lemon wedges

Soak enough raffia or kitchen string (4 yards) or enough wooden toothpicks (20-25) to secure each mozzarella slice in a grape leaf for at least 30 minutes, then drain. Prepare a fire in a charcoal grill or preheat a ridged stove-top griddle until it is very hot. Meanwhile, cut the mozzarella into slices 1/2 inch thick. Lay them on paper towels to drain briefly. Remove the grape leaves from the jar, leaving the brine in the jar so any unused grape leaves can be returned to it. Rinse the leaves under running cold water and drain well. Using a small, sharp knife, trim away any long or tough stems from the leaves. Place 1 large leaf (or 2 overlapping smaller ones), shiny side down, on a work surface. Place 1 mozzarella slice in the center of the leaf and sprinkle to taste with salt and pepper. Bring up the sides of the leaf and wrap them around the cheese slice to enclose it completely. Tie the packets with raffia or kitchen string or secure with a toothpick. Repeat the process until all the mozzarella slices are wrapped. Brush some vegetable oil onto the rack of the grill or the surface of the griddle. Place the mozzarella packets on the grill rack about 6 inches above the fire or on the griddle and cook, turning once, until there are grill marks on the outside and the cheese has softened, 3-5 minutes total on a charcoal grill or about 5 minutes on a stove-top griddle. As soon as the cheese packets are softened and well marked from the grill, spoon some of the tomato-basil sauce onto a warmed platter or individual plates. Place the hot packets atop the sauce and garnish with the lemon wedges. Serve immediately.

Tomato Soup Grilled Cheese

Tomato Soup Grilled Cheese

1 1/2 tablespoons lowfat cream cheese

1 tsp sundried tomato paste

1 tsp regular tomato paste

scant 1/2 teaspoon sugar

freshly ground pepper

1/2 cup grated cheddar cheese

1/2 cup grated asiago cheese

4 slices light wheat bread

1 1/2 T butter, melted

Mix cream cheese, sundried tomato paste, tomato paste, sugar, and a quick grind of pepper in a small bowl until smooth. Set aside. Grate cheese and toss the two types together to mix. Warm a large, seasoned cast iron pan over medium. Brush one side of each slice of bread with melted butter. Flip bread and spread other side of each piece of bread with tomato soup spread. You should use all of it. Place 2 slices of bread, butter side down, in preheated pan. Turn pan down to low. Divide grated cheese among the two slices and distribute in an even layer all the way to the edges. Top each with the other slices of bread, tomato side down, butter side up. Press down with a spatula and cover with a lid. Cook on low 5 minutes, then turn carefully, holding sandwich together. Cook another five minutes on low, uncovered. You can continue to flip and cook if bread is not adequately brown, checking every minute or so. Cut each sandwich in half, and serve with a green salad or quick pickles.

Grilled Cheddar and Apple Sandwich with Savory Raspberry Coulis

Grilled Cheddar and Apple Sandwich with Savory Raspberry Coulis

6oz white cheddar cheese, grated and divided

1 green apple, peeled, cored, and thinly sliced

4 slices bread

Butter

1/2 C. fresh raspberries

2T. honey

1 tsp. Dijon mustard

1 tsp. balsamic vinegar

Start with the coulis: in a food processor, whizz together the raspberries, mustard, honey, and balsamic vinegar. Feel free to adjust the seasonings to taste. Set aside. Heat a heavy saucepan (I like cast iron) over medium heat. Butter the bread slices on one side. On two of the slices, spread the unbuttered side with raspberry coulis. Place two slices of bread butter side down (coulis side up) in the skillet. Take half of the cheese and spread it evenly over the two slices in the skillet. Then, place half the apples in a thin layer on each slice. Distribute the remaining half of the cheese over the top of the apples–at this point you should have bread-coulis-cheese-apple-cheese. Place the remaining pieces of bread on the tops of the sandwiches–butter side up. Press down with your spatula to really mash everything together. Cover loosely and cook for five minutes. After five minutes, uncover and carefully flip the sandwich. Cook for another 3-4 minutes, until it is oozing and amazing. Serve with a nice salad and a drizzle of the remaining coulis. Makes 2 sandwiches