Ingredients
6 to 8 ounces of shredded Mozzarella cheese
1 can black beans
Chopped, drained tomatoes
1 pre-made pizza crust (or make your own)
Directions
- Spread HALF the cheese over the prepared crust.
- Top with beans that have been rinsed and drained.
- Add the remaining cheese and top with chopped tomatoes.
- Bake at 425 degrees until hot and lightly browned.
Hints
- For a lower-fat/calorie version use reduced fat cheese.
- This recipe tastes great on a Boboli pizza crust.
Submitted by Carol
Showing posts with label Cheese. Show all posts
Showing posts with label Cheese. Show all posts
Sunday, March 29, 2009
Tuesday, October 21, 2008
Cheddar Chicken Spaghetti
Ingredients
1 package (8 oz) spaghetti, broken in half
2 cups cubed cooked chicken
2 cups shredded cheddar cheese, divided
1 can condensed cream of chicken soup, undiluted
1 cup milk
1 T diced pimentos (optional)
1 can green chiles (optional)
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
- Cook spaghetti according to package directions.
- While pasta is cooking combine the chicken, 1 cup cheese, soup, milk, pimientos, green chiles, salt and pepper.
- Drain spaghetti, add to the chicken mixture and toss to coat.
- Transfer to a greased 13 x 9 x 2 baking dish.
- Sprinkle with the remaining cheese.
- Bake, uncovered at 350°F for 20-25 minutes or until heated through.
Hints
- You can use an entire box of past.
- Try whole wheat pasta for a healthier, more flavorful dish.
Submitted by Terry
1 package (8 oz) spaghetti, broken in half
2 cups cubed cooked chicken
2 cups shredded cheddar cheese, divided
1 can condensed cream of chicken soup, undiluted
1 cup milk
1 T diced pimentos (optional)
1 can green chiles (optional)
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
- Cook spaghetti according to package directions.
- While pasta is cooking combine the chicken, 1 cup cheese, soup, milk, pimientos, green chiles, salt and pepper.
- Drain spaghetti, add to the chicken mixture and toss to coat.
- Transfer to a greased 13 x 9 x 2 baking dish.
- Sprinkle with the remaining cheese.
- Bake, uncovered at 350°F for 20-25 minutes or until heated through.
Hints
- You can use an entire box of past.
- Try whole wheat pasta for a healthier, more flavorful dish.
Submitted by Terry
Sunday, October 5, 2008
Spinach Pesto Pasta and Cheese
This was a thrown together, last minute attempt at a one-dish meal that came out much better than I expected. I will definitely be making this one again.
Ingredients
10 oz frozen spinach
2 1/2 cups assorted shredded cheese
1/2 cup milk
1 lb pasta
1/4 cup prepared pesto
Directions
- Boil pasta according to package directions.
- While the pasta is cooking defrost your spinach and blend it (blender, food processor or magic bullet) with the milk until it is as creamy as your blender is going to get it.
- In a small sauce pan combine the spinach-milk mixture, the pesto and the cheese. Cook over medium heat, stirring regularly, until the cheese is melted.
- Grease the bottom of whatever casserole dish you typically use.
- Drain the pasta and put it in the casserole dish.
- Pour the spinach cheese sauce over the pasta and lightly toss.
- Top with the remaining 1/2 cup of cheese.
- Bake at 350 for 20-30 minutes.
Submitted by Amy
Ingredients
10 oz frozen spinach
2 1/2 cups assorted shredded cheese
1/2 cup milk
1 lb pasta
1/4 cup prepared pesto
Directions
- Boil pasta according to package directions.
- While the pasta is cooking defrost your spinach and blend it (blender, food processor or magic bullet) with the milk until it is as creamy as your blender is going to get it.
- In a small sauce pan combine the spinach-milk mixture, the pesto and the cheese. Cook over medium heat, stirring regularly, until the cheese is melted.
- Grease the bottom of whatever casserole dish you typically use.
- Drain the pasta and put it in the casserole dish.
- Pour the spinach cheese sauce over the pasta and lightly toss.
- Top with the remaining 1/2 cup of cheese.
- Bake at 350 for 20-30 minutes.
Submitted by Amy
Monday, September 1, 2008
Corinne's Amazing Pasta Dinner
My SIL made this amazing pasta dinner one night when she didn't feel like cooking. I LOVED it and have been making versions of it ever since. This is the best way I've found to duplicate the dish. Check the comments in a day or two to see if Corinne adds any instructions.
Ingredients
1 lb short pasta (such as gemelli or penne)
2 large ripe tomatoes, seeded and chopped
1 package baby spinach, about 6oz
12 ounces fresh mozzarella, cut into bite-size pieces
2 cloves garlic, chopped
1/4 cup prepared pesto (like this one by Classico)
2 tbs olive oil
Kosher salt and pepper
Directions
- Cook the pasta according to the package directions.
- While the pasta is cooking put the spinach in the bottom of a large bowl.
- When the pasta is finished, drain and return to pan.
- Add the olive oil, pesto and garlic and quickly stir until the pasta is coated.
- While the pasta is still very hot, pour it over the spinach
- Let stand for about two minutes so the pasta has time to wilt the spinach.
- Stir in the mozzarella and tomato.
Hints:
- It's a good idea to let your tomato, mozzarella and spinach come to room temp before making this dish or the end result will be lukewarm.
Ingredients
1 lb short pasta (such as gemelli or penne)
2 large ripe tomatoes, seeded and chopped
1 package baby spinach, about 6oz
12 ounces fresh mozzarella, cut into bite-size pieces
2 cloves garlic, chopped
1/4 cup prepared pesto (like this one by Classico)
2 tbs olive oil
Kosher salt and pepper
Directions
- Cook the pasta according to the package directions.
- While the pasta is cooking put the spinach in the bottom of a large bowl.
- When the pasta is finished, drain and return to pan.
- Add the olive oil, pesto and garlic and quickly stir until the pasta is coated.
- While the pasta is still very hot, pour it over the spinach
- Let stand for about two minutes so the pasta has time to wilt the spinach.
- Stir in the mozzarella and tomato.
Hints:
- It's a good idea to let your tomato, mozzarella and spinach come to room temp before making this dish or the end result will be lukewarm.
Saturday, December 15, 2007
Beer Batter Cheese Bread
Ingredients
8 ounces Gruyere cheese (4 oz shredded and 4 oz cut into 1/4-inch cubes)
3 cups all-purpose flour
3 tablespoons sugar
4 teaspoons baking powder
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 (12-oz) light-bodied beer, such as Budwiser
4 tablespoons unsalted butter, melted
Directions
- Adjust oven rack to middle position and heat oven to 375 degrees. Grease 9x5 inch loaf pan.
- Combine shredded and cubed cheese, flour, sugar, baking powder, salt, and pepper in large bowl.
- Stir in beer and mix until well combined (will be very thick).
- Pour into loaf pan, spreading batter to corners. Drizzle melted butter evenly over top of batter.
- Bake until deep golden brown and tooth pick inserted into center comes out clean, about 45 to 50 minutes.
- Cool bread in pan for 5 minutes, then turn out onto rack.
- Cool completely and slice as desired (good warm, too).
Variations
- With smoked gouda and bacon: Follow recipe for bread substituting 8 oz gouda for gruyere. Stir 8 slices of bacon (cooked until crisp and crumbled) into bowl with cheese.
- With cheddar and Jalapeno: Follow recipe for bread substituting 8 oz extra sharp cheddar cheese for Gruyere. Stir 2 seeded and minced jalapeno chiles into bowl with cheese.
Hints
- Makes 1 9-inch loaf.
- Insert a toothpick in a few spots when testing for doneness; it may hit a pocket of cheese which resembles uncooked batter on the toothpick.
- Mild American lagers like Budwiser and Miller Genuine draft work best.
Submitted by Kelly
8 ounces Gruyere cheese (4 oz shredded and 4 oz cut into 1/4-inch cubes)
3 cups all-purpose flour
3 tablespoons sugar
4 teaspoons baking powder
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 (12-oz) light-bodied beer, such as Budwiser
4 tablespoons unsalted butter, melted
Directions
- Adjust oven rack to middle position and heat oven to 375 degrees. Grease 9x5 inch loaf pan.
- Combine shredded and cubed cheese, flour, sugar, baking powder, salt, and pepper in large bowl.
- Stir in beer and mix until well combined (will be very thick).
- Pour into loaf pan, spreading batter to corners. Drizzle melted butter evenly over top of batter.
- Bake until deep golden brown and tooth pick inserted into center comes out clean, about 45 to 50 minutes.
- Cool bread in pan for 5 minutes, then turn out onto rack.
- Cool completely and slice as desired (good warm, too).
Variations
- With smoked gouda and bacon: Follow recipe for bread substituting 8 oz gouda for gruyere. Stir 8 slices of bacon (cooked until crisp and crumbled) into bowl with cheese.
- With cheddar and Jalapeno: Follow recipe for bread substituting 8 oz extra sharp cheddar cheese for Gruyere. Stir 2 seeded and minced jalapeno chiles into bowl with cheese.
Hints
- Makes 1 9-inch loaf.
- Insert a toothpick in a few spots when testing for doneness; it may hit a pocket of cheese which resembles uncooked batter on the toothpick.
- Mild American lagers like Budwiser and Miller Genuine draft work best.
Submitted by Kelly
Friday, September 21, 2007
Bavarian Fondue
Ingredients
1 cup Pilsner beer
1/2 cup dark beer
21 ounces Cheshire or Cheddar cheese
1 Tbsp. cornstarch
2 Tbsp. water
1 Tbsp. lemon juice
black pepper
2 Tbsp. brandy
Directions
- Bring beer to a boil in fondue pot, stirring constantly.
- Add cheese to beer, a handful at a time, stirring until melted.
- Dissolve cornstarch in cold water.
- Add dissolved cornstarch and lemon juice to cheese mixture
- Cook until bubbly.
- Stir in pepper and brandy.
Hints
- It may be easier to make this on the stove top and then pour it into your fondue pot.
- You can use 1 1/2 cups of Guinness instead of two different beers.
- It still tastes great if you omit the brandy.
Submitted by Holly
1 cup Pilsner beer
1/2 cup dark beer
21 ounces Cheshire or Cheddar cheese
1 Tbsp. cornstarch
2 Tbsp. water
1 Tbsp. lemon juice
black pepper
2 Tbsp. brandy
Directions
- Bring beer to a boil in fondue pot, stirring constantly.
- Add cheese to beer, a handful at a time, stirring until melted.
- Dissolve cornstarch in cold water.
- Add dissolved cornstarch and lemon juice to cheese mixture
- Cook until bubbly.
- Stir in pepper and brandy.
Hints
- It may be easier to make this on the stove top and then pour it into your fondue pot.
- You can use 1 1/2 cups of Guinness instead of two different beers.
- It still tastes great if you omit the brandy.
Submitted by Holly
Friday, June 8, 2007
Crab Melts
Ingredients:
1/2 lb. crab meat
8 oz. cheez whiz
1 tsp. garlic powder
1 stick butter or margarine
6 pk. english muffins
Directions
- Cream cheez whiz, butter and garlic powder.
- Add crab meat and mix well.
- Cut each muffin in half and each half in quarters.
- Spread 1 heaping tsp. of mixture on each quarter.
- Put on cookie sheet(s) in a single layer and cover lightly with wax paper or paper towel and chill until set.
- Put in baggies and keep frozen until ready to use.
- To serve... broil frozen melts until lightly brown and bubbly.
- Serves 8-10.
Hints
- You can use canned crab meat but make sure you drain it well and check for shells.
Submitted by Arlene
1/2 lb. crab meat
8 oz. cheez whiz
1 tsp. garlic powder
1 stick butter or margarine
6 pk. english muffins
Directions
- Cream cheez whiz, butter and garlic powder.
- Add crab meat and mix well.
- Cut each muffin in half and each half in quarters.
- Spread 1 heaping tsp. of mixture on each quarter.
- Put on cookie sheet(s) in a single layer and cover lightly with wax paper or paper towel and chill until set.
- Put in baggies and keep frozen until ready to use.
- To serve... broil frozen melts until lightly brown and bubbly.
- Serves 8-10.
Hints
- You can use canned crab meat but make sure you drain it well and check for shells.
Submitted by Arlene
Thursday, February 15, 2007
Baked Macaroni & Cheese
Ingredients
4 cups uncooked elbow noodles
1 - 1 1/4 8 oz blocks of Cracker Barrel Sharp White Cheddar Cheese
approximately 3 tbsp butter
Milk
Directions
- Cook elbow noodles until al dente.
- Shred cheese
- After noodles are cooked and drained, layer the bottom of the pan (13x9) with enough noodles to just cover the bottom.
- Cut the butter into pieces over the noodles.
- Pour milk until about 1/4 inch deep, not quite completely covering the noodles.
- Spread a layer of cheese over the top of the noodles and milk.
- Continue layering the noodles and cheese until dish is full.
- Top layer should be cheese.
- Bake at 350 degrees for approximately 45 minutes or until top noodles and cheese are slightly brown, but noodles are not crispy.
Submitted by Erin
4 cups uncooked elbow noodles
1 - 1 1/4 8 oz blocks of Cracker Barrel Sharp White Cheddar Cheese
approximately 3 tbsp butter
Milk
Directions
- Cook elbow noodles until al dente.
- Shred cheese
- After noodles are cooked and drained, layer the bottom of the pan (13x9) with enough noodles to just cover the bottom.
- Cut the butter into pieces over the noodles.
- Pour milk until about 1/4 inch deep, not quite completely covering the noodles.
- Spread a layer of cheese over the top of the noodles and milk.
- Continue layering the noodles and cheese until dish is full.
- Top layer should be cheese.
- Bake at 350 degrees for approximately 45 minutes or until top noodles and cheese are slightly brown, but noodles are not crispy.
Submitted by Erin
Savory Parmesan Bites
Ingredients
1 8oz pkg cream cheese, softened
1 cup 100% grated Parmesan cheese, divided
2 8oz cans refrigerated crescent dinner rolls
1 cup chopped red pepper
1/4 cup chopped fresh parsley
Directions
- Preheat oven to 350 degrees.
- Mix cream cheese and 3/4 cup of Parmesan cheese with and electric mixer on medium speed until will blended
- Separate crescent rolls into 8 rectangles; press perforations together to seal.
- Spread 3 tbsp of cream cheese mixture onto each rectangle; top with red pepper and parsley.
- Fold long end of dough up over filling to center; fold up opposite side to enclose filling.
- Press lightly to seal.
- Cut each into 6 bite-sized squares
- Place seam sides down on baking sheet.
- Sprinkle with remaining 1/4 cup of Parmesan cheese.
- Bake 13-15 minutes or until golden brown.
Submitted by Erin
1 8oz pkg cream cheese, softened
1 cup 100% grated Parmesan cheese, divided
2 8oz cans refrigerated crescent dinner rolls
1 cup chopped red pepper
1/4 cup chopped fresh parsley
Directions
- Preheat oven to 350 degrees.
- Mix cream cheese and 3/4 cup of Parmesan cheese with and electric mixer on medium speed until will blended
- Separate crescent rolls into 8 rectangles; press perforations together to seal.
- Spread 3 tbsp of cream cheese mixture onto each rectangle; top with red pepper and parsley.
- Fold long end of dough up over filling to center; fold up opposite side to enclose filling.
- Press lightly to seal.
- Cut each into 6 bite-sized squares
- Place seam sides down on baking sheet.
- Sprinkle with remaining 1/4 cup of Parmesan cheese.
- Bake 13-15 minutes or until golden brown.
Submitted by Erin
Spicy Chicken Enchiladas
Ingredients
4 cups shredded, cooked chicken (can use chicken from 1 -2 rotisserie chickens)
1 32 ounce jar salsa (can use salsa verde if you can find it)
3 cups Monterey Jack Cheese shredded and divided
1/2 cup chopped fresh cilantro
salt and black pepper
16 6-inch flour tortillas
1/2 medium white onion, halved and sliced thin
Optional: sour cream and guacamole to serve
Directions
- Adjust oven rack to center position and heat oven to 400 degrees.
- Mix chicken with 3/4 cup of the salsa 1 1/2 cups of the cheese, 1/4 cup of cilantro, and salt and pepper, to taste.
- Spread 1 cup of the salsa over the bottom of a 9 X 13 baking dish.
- Microwave tortillas on high power in a microwave safe plastic bag until warm, approximately 45 seconds.
- Then, working one at a time, spoon about 1/4 cup of the chicken filling into a tortilla.
- Roll into a cylinder and place, seam side down, in the baking dish. You may have to turn some sideways to fit.
- Drizzle enchiladas evenly with 1 1/2 cups of the salsa, and sprinkle with remaining cheese.
- Lightly spray a sheet of foil with cooking spray. cover dish and bake until heated through, about 30 minutes.
- Remove foil, sprinkle with onion and remaining cilantro, let stand for a few minutes, and serve with remaining salsa and sour cream and guacamole if desired.
Submitted by Erin
4 cups shredded, cooked chicken (can use chicken from 1 -2 rotisserie chickens)
1 32 ounce jar salsa (can use salsa verde if you can find it)
3 cups Monterey Jack Cheese shredded and divided
1/2 cup chopped fresh cilantro
salt and black pepper
16 6-inch flour tortillas
1/2 medium white onion, halved and sliced thin
Optional: sour cream and guacamole to serve
Directions
- Adjust oven rack to center position and heat oven to 400 degrees.
- Mix chicken with 3/4 cup of the salsa 1 1/2 cups of the cheese, 1/4 cup of cilantro, and salt and pepper, to taste.
- Spread 1 cup of the salsa over the bottom of a 9 X 13 baking dish.
- Microwave tortillas on high power in a microwave safe plastic bag until warm, approximately 45 seconds.
- Then, working one at a time, spoon about 1/4 cup of the chicken filling into a tortilla.
- Roll into a cylinder and place, seam side down, in the baking dish. You may have to turn some sideways to fit.
- Drizzle enchiladas evenly with 1 1/2 cups of the salsa, and sprinkle with remaining cheese.
- Lightly spray a sheet of foil with cooking spray. cover dish and bake until heated through, about 30 minutes.
- Remove foil, sprinkle with onion and remaining cilantro, let stand for a few minutes, and serve with remaining salsa and sour cream and guacamole if desired.
Submitted by Erin
Monday, January 8, 2007
Stuffed Shells
Ingredients
Stuffed Shells
1 pound pasta shells
1 cup parmesean cheese
tomato sauce
Filling
2 pounds ricotta cheese
1 cup grated mozerella cheese
1/4 cup parsley
2 eggs beaten
Cream Sauce
1/4 cup butter
4 tablespoons flour
2 1/2 cups half and half - sometimes I substitute 1 cup milk (to be a little healthier)
6 tablespoons parmeasean cheese
Directions
- Boil the pasta shells 2 minutes less than cooking time. Drain and run cold water over them.
- Mix filing ingredients together
- Melt butter in sauce pan, whisk flour in. Add half and half and parm. cheese. Whisk on low heat until creamy.
- Fill Shells
- Line 13x9 pan with tomato sauce and cream sauce. Place filled shells in, top with more tomato and cream sauces.
- Bake at 350 for 20 minutes
Submitted by Erin
Stuffed Shells
1 pound pasta shells
1 cup parmesean cheese
tomato sauce
Filling
2 pounds ricotta cheese
1 cup grated mozerella cheese
1/4 cup parsley
2 eggs beaten
Cream Sauce
1/4 cup butter
4 tablespoons flour
2 1/2 cups half and half - sometimes I substitute 1 cup milk (to be a little healthier)
6 tablespoons parmeasean cheese
Directions
- Boil the pasta shells 2 minutes less than cooking time. Drain and run cold water over them.
- Mix filing ingredients together
- Melt butter in sauce pan, whisk flour in. Add half and half and parm. cheese. Whisk on low heat until creamy.
- Fill Shells
- Line 13x9 pan with tomato sauce and cream sauce. Place filled shells in, top with more tomato and cream sauces.
- Bake at 350 for 20 minutes
Submitted by Erin
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