Asparagus Gruyère pastry (Deb)

 

Cheese & bacon muffins (Deb)

 

Laureen’s Pecan and Blue Cheese Shortbread

 

For those of us who love blue cheese . . . these savoury nibbles taste great served with a glass of wine or added to a charcuterie board.  You can make the dough, store in your freezer and slice off and bake just what you need for a quick appetizer. 

Ingredients

½ cup butter, at room temperature

1 cup crumbled blue cheese

1 cup all-purpose flour

½ cup finely chopped pecans or walnuts

Directions

In a medium bowl, beat butter and blue cheese until blended (don’t worry about getting rid of all the lumps).

Add flour and nuts and stir into a soft dough.

Shape into a log, wrap in parchment paper or plastic wrap and refrigerate until firm (or freeze for up to 6 months).

When you’re ready to bake, preheat oven to 350 degrees F.

Slice dough into ¼ inch thick rounds and bake on an ungreased cookie sheet for 10 minutes or until pale golden around the edges.

Makes about 24 pieces of shortbread.  

Cheese souffle (Anchor)

 

Mom's Recipe - Broccoli, Cheese, Chicken Casserole

Mix 1 1/2 cups each:
minute rice
grated cheese
broccoli
sliced mushrooms
cooked chicken
Stir in 1 can each of cream of mushroom soup and milk
Cover and microwave on high for 10 minutes. Stirring once. Let stand covered 5 minutes.

Mom's Recipe - Cheesy Baked Bread

8 oz cream cheese
8 oz sour cream
16b oz old cheddar cheese
4 oz chopped green chillies
green onions
1 cup chopped ham
1/2 lb bacon chopped
1 round bread loaf, hollowed out

Mix 1st 7 ingredients and put in the hollowed out bread. Bake at 350F uncovered for 1 hour.

Mom's Recipe - Cheese Straws

1 cup flour
2 cups old cheddar cheese, grated
1 tbsp butter
3/4 tsp baking powder
1/2 tsp salt
Mix like pie dough with 3/8 cup water or less.
Roll thin, salt, cut into strips.
Bake at 400 F for 6-10 minutes on a cookie sheet.

After they are baked and cooled, pile onto a baking sheet and back at 225 F for about 1 hour to dry out.

Mom's Recipe - Cheese Ball

4 cups grated cheddar
8 oz cream cheese
1/4 cup mayonnaise
2 tsp sherry
1 tsp Worcestershire
1/8 tsp onion salt
1/8 tsp garlic salt
1/8 tsp celery salt
1/2 cup chopped almonds
Mix together, shape in a ball and roll in chopped nuts.

Variations:
3 cups cheddar
1 cup Parmesan


2 cups cheddar
1 cup cream cheese
1 cup Parmesan

Mom's Recipe - Parmesan Cheese Ball

8 oz cream cheese
1/2 cup parmesan, grated
1/4 tsp garlic salt
2 tbsp chopped green pepper
2 tbsp chopped pimento
chopped parsley

Combine cheeses. Add veg. Roll into a ball and chill. Roll in parsley. Serve with crackers.

Butternut Squash & Blue Cheese Lasagne

1 butternut squash, , peeled, seeded cubed and roasted

1 package of no-boil lasagna noodles

1 cup shredded mozzarella

1/3 cup blue cheese crumbles

1/4 cup chopped hazelnuts

1/2 sprig rosemary, , finely chopped

Bechamel

4 cups milk

3 sprigs fresh rosemary

5 tablespoons butter

1/4 cup all purpose flour

In a heavy medium saucepan, bring milk and rosemary to boil. Reduce heat and simmer 7-8 minutes. Remove from heat and strain milk to remove rosemary. Set milk aside.

Preheat your oven to 375.

In the same saucepan, melt butter. Add flour and stir until dissolved. Let simmer 2-3 minutes. Whisk in milk a little bit at a time until well-blended. Over medium heat, bring to a near-boil, whisking occasionally. It will thicken as it cooks, and is ready once it reaches a near-boil.

In an 8-inch square baking dish spread a layer of béchamel, some butternut squash, a sprinkle of blue cheese and hazelnuts. Repeat. On the top layer of lasagna, spread the béchamel to coat the pasta, then cover with mozzarella cheese. Sprinkle with the minced rosemary. The extra béchamel sauce is for leftovers – when reheated the lasagna can get a little dry.

Wrap the dish in aluminum foil and bake for 20minutes. Remove the foil and return to the oven for about 15 minutes, or until the cheese bubbles and turns golden.

Tomato & Cheese Pie

1 15oz package part-skimmed ricotta cheese

4 lg eggs

¼ cup grated Parmesan cheese

¾ tsp salt

1/8 tsp ground black pepper

¼ cup 1% milk

1 tbsp cornstarch

1 Cup packed fresh basil leaves, chopped

1 lb ripe tomatoes (3 med) thinly sliced

375 F. Beat cheese, eggs, salt, pepper with fork until blended. Stir milk and cornstarch till smooth, whisk into cheese. Stir in basil. Pour into 9 inch glass pie plate. Arrange tomatoes on top. Sprinkle with salt and pepper.