Category: Cheese

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Spinach & Cheese-Stuffed Manicotti

Ingredients:
2 medium carrots, peeled (2/3 cup finely chopped)
1 pkg (8 oz) cream cheese, softened
1 cup (4 oz) shredded mozzarella cheese
1 pkg (10 oz) frozen chopped spinach, thawed, drained and squeezed dry
1 tbsp Italian Seasoning Mix
1 garlic clove, pressed
1 jar (24-28 oz) spaghetti or marinara sauce
2 can (14.5 oz) Italian-seasoned petite diced tomatoes, undrained
1 cup water
12 uncooked manicotti noodles
1 oz Parmesan cheese, grated

Directions:
1.  Finely chop carrots using Food Chopper. In Classic Batter Bowl, combine carrots, cream cheese, mozzarella cheese, spinach, seasoning mix and garlic pressed with Garlic Press; mix well. Spoon cheese mixture into a large resealable plastic bag; trim ¾ in. off corner with Professional Shears.
2.  Combine spaghetti sauce, tomatoes and water in Stainless (2-qt.) Mixing Bowl; stir. Spread ¼ cup of the sauce over bottom of Deep Covered Baker. Pipe filling into uncooked manicotti noodles. Arrange eight manicotti in bottom of baker. Top with half of the remaining sauce. Layer remaining manicotti in baker. Pour remaining sauce over top.
3.  Microwave, covered, on HIGH 27-30 minutes or until noodles are tender. Remove from microwave; let stand 10 minutes. Serve with grated Parmesan cheese.
Yield: 6 servings

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Snowman Cheese Ball

  • 3 packages (8 ounces each) cream cheese, softened
  • 4 cups shredded Cheddar cheese (16 ounces)
  • 2 tablespoons basil pesto
  • 1 tablespoon grated onion
  • 1/4 teaspoon yellow mustard
  • 2 drops red pepper sauce
  • 1 container (4 ounces) whipped cream cheese, softened
  • Decorations (see Success Hint), if desired
  • Assorted crackers, if desired

 

Mix 3 packages cream cheese and the Cheddar cheese; divide into 3 equal parts. Combine 2 parts to equal two-thirds of mixture; mix in pesto. Mix onion, mustard and pepper sauce into remaining one-third mixture.

Cover each cheese mixture and refrigerate about 4 hours or until firm enough to shape. Shape each cheese mixture into ball. Wrap each ball, label and freeze.

About 12 hours before serving, remove balls from freezer. Thaw in wrappers in refrigerator.

Arrange balls on serving plate with smaller ball on top for head of snowman. Frost snowman with whipped cream cheese before serving. Decorate as desired. Serve with crackers. Store covered in refrigerator.

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Pumpkin Patch Cheese Ball

  • 1 16-oz. pkg. shredded extra-sharp Cheddar cheese
  • 1 8-oz. pkg. cream cheese, softened
  • 1 8-oz. container chive & onion cream cheese
  • 2 teaspoons paprika
  • 1/2 teaspoon cayenne pepper
  • honey-wheat twist pretzel
  • flat-leaf parsley leaves
  • assorted crackers

 

In a medium bowl, combine cheeses and spices. Cover and refrigerate for 4 hours. Shape mixture into a ball; lightly press into a pumpkin shape. Smooth surface with a table knife. Press pretzel and parsley into top of cheese ball for pumpkin stem and leaf. Serve with crackers.

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Cheeseburger Pie

Ingredients

  • 1 lb lean (at least 80%) ground beef
  • 1 large onion, chopped (1 cup)
  • 1/2 teaspoon salt
  • 1 cup shredded Cheddar cheese (4 oz)
  • 1/2 cup Original Bisquick™ mix
  • 1 cup milk
  • 2 eggs

Directions

  • 1 Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
  • 2 In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.
  • 3 In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.
  • 4 Bake about 25 minutes or until knife inserted in center comes out clean.
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Ham & Cheese Calzone

Ingredients:
2 tbsp (30 mL) mayonnaise
2 tsp (10 mL) Dijon mustard
1 cup (250 mL) fresh broccoli florets
(about 2 oz/60 g)
1 8-oz (250-g) slice smoked deli ham (about ½ in./1 cm thick)
½ small onion
8 oz (250 g) Swiss cheese, grated, divided
1 tbsp (15 mL) vegetable oil, divided
2 pkg (13.8 oz/283 g) refrigerated pizza crust
1 oz (30 g) Parmesan cheese, grated

Directions:
1. Preheat oven to 450°F (230°C). Combine mayonnaise and mustard in Classic Batter Bowl; mix well with Small Mix ‘N Scraper®. With Utility Knife, cut broccoli into small florets; dice ham. Using Food Chopper, coarsely chop onion. Grate Swiss cheese with Ultimate Mandoline fitted with grating blade. Combine broccoli, ham, onion and half of the Swiss cheese in batter bowl; mix well.
2. Lightly brush Large Bar Pan with 1 tsp (5 mL) of the oil using Chef’s Silicone Basting Brush. Unroll one package of dough onto bottom of bar pan, gently stretching and pressing dough to cover bottom. Sprinkle with remaining Swiss cheese to within 1 in. (2.5 cm) of edges; spoon ham mixture over cheese. Unroll remaining dough directly over filling, matching edges of dough and shaping to fit as dough is unrolled. Trim ½ in. (1 cm) off sides of dough with Utility Knife. Press edges to seal with Mini-Tart Shaper. Brush remaining oil over dough. Using Utility Knife, make 12 slits, in three rows of four each, into top crust.
3. Bake 14-16 minutes or until golden brown. Meanwhile, grate Parmesan cheese using Microplane® Adjustable Grater-Fine; sprinkle over calzone. Return calzone to oven; bake 2-3 minutes or until cheese is melted and crust is deep golden brown. Slice with Pizza Cutter; serve with Mini-Serving Spatula.
Yield: 8 servings
Nutrients per serving: Calories 440, Total Fat 18 g, Saturated Fat 7 g, Cholesterol 40 mg, Sodium 1240 mg, Carbohydrate 49 g, Fiber 2 g, Protein 22g
Cook’s Tips: Choose smoked rather than boiled ham to keep the crust from becoming soggy.

© 2011The Pampered Chef used under license.

www.pamperedchef.com

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Bacon Beer Cheese Soup

Ingredients

  • 1/2 lb. bacon
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1/4 c. all-purpose flour
  • 2 c. low-sodium chicken broth
  • 1 c. whole milk
  • 8 oz. lager
  • 3 c. shredded Cheddar
  • kosher salt
  • Freshly ground black pepper
  • Bread, for serving

 

Directions

  1. In a large skillet over medium heat, cook bacon until crisp, 6 minutes. Transfer to a paper towel-lined plate to let drain, then crumble.
  2. Heat skillet with bacon fat over medium heat. Add onion and cook until soft, 6 minutes. Add garlic and cook until fragrant, 1minute. Add flour and whisk until golden, 3 minutes.
  3. Add broth, milk, and beer and let simmer, 15 minutes.
  4. Add cheese and stir until melted. Season generously with salt and pepper. Stir in most of the crumbled bacon.
  5. Ladle soup into bowls and top with remaining bacon. Serve with bread.