Recipe: Recipes Using Cheese (20)
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10-08-99 Recipes Using Cheese
Goat Buttons
Recipe By :Terry Ward
10 large button mushrooms, stems removed and set aside
6 green onions w/ tops -- sliced
3 cloves garlic -- minced
4 pieces sun dried tomato -- chopped
2 pickled jalapeno (or to taste) -- minced
1/2 cup dry white wine
1 teaspoon fresh rosemary
4 ounces goat cheese with basil and red
1/2 cup dry bread crumbs
1 teaspoon Worcestershire sauce
salt and pepper to taste
Wipe mushroom clean and remove stems. Chop stems. Saut stems, onion, garlic, and tomato in oil until mushroom stems release their juice and mixture is almost dry. Add wine and rosemary and continue cooking until the mixture is reduced by about half (5-7 min).
In a small bowl, place goat cheese. Add the hot saut ed mixture and stir until cheese has almost melted. Add bread crumbs, Worcestershire, salt and pepper. Mix until well blended.
Spray baking dish with nonstick spray. Stuff mushrooms and place in baking dish. ( Can be done ahead to this point, covered, and refrigerated.)
Bake in a 350 degree oven for 20-30 min., depending on the size of the mushrooms.
Debbie.D.,.AL (10:22:21) : CHEESE DANISH PASTRIES
4 ounces (1/2 of an 8 oz. pkg.) cream cheese, softened
1/4 cup sifted confectioner's sugar
1 egg yolk
1/2 tsp. vanilla, lemon, or almond extract
1 can (8 oz.) refrigerated crescent rolls
Preheat oven to 375 degrees. In a small bowl, beat cream cheese, confectioners' sugar, egg yolk, and extract with an electric mixer until well blended. Unroll crescent roll dough on a lightly greased surface; firmly press dough perforations together to form a 7 1/2"X14 1/2" rectangle. Spread cream cheese mixture over dough to within 1/2" of edges. Beginning at 1 long edge, roll up dough jellyroll style. Place slices 2 inches apart on a lightly greased baking sheet. Bake 11-13 minutes or until lightly browned. Serve warm. YIELD: about 16 pastries.
Becky,.Lake.Worth (06:21:20) : Hot Artichoke Dip
15 oz can artichoke hearts, drained
1/2 c Mayonnaise
1/2 c grated Parmesan cheese
1 c shredded mozzarella cheese
Pinch garlic powder
10 chopped black olives
1 small jar roasted red peppers, drained and chopped
Mix all ingredients together
Bake 350 for 30 min in a lightly greased baking dish
Serve hot w/ tortilla chips
Roz/La. (06:09:24) :
Cheese Straws
From "Pots, Pans, and Pioneers" Cookbook
Chapter 24 of the telephone pioneers of America
3/4 lb of grated sharp cheese
1 1/2 cups flour
1 tsp. salt
1/4 lb butter
1 tsp. baking powder
1/2 tsp red pepper or to taste
Cream butter and cheese with hands until smooth. Work in dry ingredients until a firm dough is formed. Roll out and cut into thin strips. Bake on cookie sheet at 375 until light brown.
These are SOOO good...
Roz/La. (06:01:19) : Artichoke Balls
1 (15oz) can of Artichokes
1 tsp garlic powder
1 cup Progresso Italian Bread Crumbs (no substitute)
3/4 cup of grated parmesan cheese
3/4 cup of olive oil (I use less)
Wash and drain artichoke hearts. Mix all ingredients together and chill one hour. Form into balls and roll in extra cheese. Serve at room temp.
You can also add an egg, shape into balls with wet hands roll in cheese and bake for 10 minutes. Either way works, the second holds together a little better without the benefit of all the olive oil.
Patti/Dnvr (02:11:41) : Hash Brown Casserole
2 lbs frozen hash browns
1 (10 oz) can cream of chicken soup
1/2 cup grated cheese, cheddar, Monterey jack or a combination
1/2 large white onion, finely chopped
1/2 cup butter, melted
salt and pepper to taste.
Mix all together in a large mixing bowl except the potatoes. When well mixed, gently fold in the potatoes. Pour into a 9 x 13 inch greased baking dish. Bake at 350 degrees for 45 minutes or until golden brown.
Shelby,.IA (12:43:40) : Creamy Hash Brown Casserole
1 pkg (32oz) frozen Southern-style hash brown potatoes, thawed
1 pound process American cheese, cubed
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
2 cups (16oz) sour cream
3/4 cup butter or margarine, melted, divided
3 Tbsp chopped onion
1/4 tsp paprika
2 cups corn flakes, slightly crushed
In a large bowl, combine hash brown, cheese, soup, sour cream, 1/2 cup of butter and onion. Spread into a greased 13-in.x19-in.x2-in. baking dish. Sprinkle with paprika. Combine corn flakes and remaining butter; sprinkle on top. Bake, uncovered, at 350 for 50-60 min. or until heated through. Yield: 8-10 servings
Georgie,NJ (12:37:24) : POTATO CASSEROLE SUPREME
9 medium baking potatoes
1/2 cup butter or margarine
1-1/2 tsp salt
1/4 tsp pepper
2/3 cup warm milk
1-1/2 cups shredded cheddar cheese
1 cup heavy cream, whipped
Peel and boil potatoes till tender; drain and beat in large bowl with electric mixer till fluffy, adding butter, seasonings and milk. Turn into buttered shallow casserole. Fold the cheese into whipped cream and spread over potatoes. Bake at 350 degrees for 25 min., only till golden brown. Casserole may be prepared ahead of time, the topping added just before baking.
Serves: 10 servings
Georgie,NJ (12:24:00) : PARMESAN CHEESE BITES
1 cup flour
1 or 2 dashes cayenne pepper
2/3 cup Parmesan cheese
1/2 cup margarine, softened
Evaporated milk or cream
Sift flour into mixing bowl; stir in cayenne and cheese. Cut in margarine with pastry blender; then work dough with hands till it holds together. Roll out on floured surface to 1/3 inch thickness and cut into squares. Transfer to ungreased baking sheet, brush tops with evaporated milk or cream and bake at 350 degrees for 12 to 15 minutes. Do not over bake.
Freezes well.
Shelby,.IA (12:21:30) : Festive Ham 'n' Cheese Spread
2 pkg (8oz ea) cream cheese, softened
1/2 cup sour cream
2 Tbsp dry onion soup mix
1 cup finely chopped fully cooked ham
1 cup (4oz) shredded Swiss or cheddar cheese
1/4 cup chopped fresh parsley
In a mixing bowl, beat cream cheese, sour cream and soup until smooth. Stir in ham and cheese. Form into a ball or spoon into a plastic wrap-lined mold. Refrigerate.
Yield: 12-14 servings (about 4 cups)
Dawn,NY (11:32:25) : Cheesy Spinach Curly-Q's
2 Flour tortillas, burrito size
2 eggs
1 tbsp chopped fresh basil
1 cup Ricotta cheese
12oz Pasta sauce
vegetable oil
cooking spray
1 cup (4 oz) Mozzarella cheese
1 (10oz) pkg frozen chopped spinach, thawed
1 chopped small onion
1/2 cup chopped mushrooms
2 cloves minced garlic
1/2 tsp red pepper flakes
1 tsp ground black pepper
2 tbsp Parmesan cheese
Squeeze all excess moisture from spinach; set aside. Coat a large nonstick skillet with cooking spray and place over medium heat until hot. Add onion, mushrooms and garlic; cook until tender. Transfer vegetable mixture to bowl; add mozzarella cheese, dry spinach and remaining ingredients except pasta sauce. Spread spinach mixture over tortillas, leaving a 1/4 inch border around edges. Roll up, jelly roll fashion.
Arrange rolls, seam side down, on a sheet pan coated with cooking spray. Cover and bake at 350 degrees for 20 minutes or until thoroughly heated. To serve, cut rolls into 6 slices each. spoon pasta sauce onto platter, and place spirals on top of sauce. You can use your favorite dressing.
Dawn,NY (11:32:01) : Microwaved Cheese and Broccoli Side
1 bunch Fresh Broccoli
1/2 stick (4 tbsp) Butter
1/2 cup Bread Crumbs
1 cup shredded Monterey Jack Cheese
Microwave broccoli until desired tenderness. Microwave butter and bread crumbs till butter is melted. Spread buttered crumbs over broccoli. Spread cheese over mixture and return to micro until cheese has melted over broccoli mixture. Serve.
Susannahoh (10:33:53) : HOT CRAB MEAT DIP
Patricia Kittle
The Baird House Bed and Breakfast
This recipe is from my cousin Venita Guenther from Michigan. It is nice for a
Happy Hour snack.
3 cans crab meat, drained
3 (8-ounce) packages cream cheese
Garlic salt (to taste)
1/2 cup mayonnaise
2 tablespoons regular yellow mustard
2/3 cup white wine (sauterne)
2 tablespoons powdered sugar
1 tablespoon onion juice
Put cream cheese in double boiler until melted, then add all ingredients and continue to warm thoroughly. Put in fondue container and serve as dip with a variety of crackers.
Yield: serves about 20
Susannahoh (10:33:53) : IDELLA'S PIZZA SNACKS
Lisa J. Reynolds
Russellville, Ohio
1 pound hamburger
1 pound hot sausage
1 pound Velveeta cheese
1 teaspoon garlic powder or garlic salt
1 tablespoon oregano
1 tablespoon Worcestershire sauce
Party rye bread
Brown hamburger and sausage; add seasoning. Cut cheese into squares and add to other ingredients. Heat slowly until cheese melts. Remove from heat. Spread about two teaspoons on rye bread and place under broiler a few minutes.
Susannahoh (10:33:53) : SALMON LOG
Carol Cooper
1 pound canned salmon
1 (8-ounce) package cream cheese, softened
1 tablespoon lemon juice
2 teaspoons grated onion
1 teaspoon horseradish
1 teaspoon liquid smoke
1/4 teaspoon salt
1/2 cup chopped pecans
Drain and flake salmon. Add cheese, lemon juice, onions, horseradish, liquid smoke and salt; combine well. Chill for several hours or overnight. Shape into log (eight by two inches); chill for two or three hours. Sprinkle pecans on wax paper; roll log in pecans. Chill until ready to serve; serve with crackers.
Yield: 2 cups
Susannahoh (10:33:53) : SHRIMP DIP
Kathy Wells
1 (8-ounce) package cream cheese, softened
1 can Campbell's Cream of Shrimp Soup
1/2 teaspoon Louisiana Style Hot Sauce
1/4 cup finely chopped celery
1 teaspoon finely chopped onion
Stir cream cheese until smooth, stir in soup, hot sauce, celery and onion. Refrigerate at least four hours. Serve with crackers, chips or vegetables for dipping.
Yield: 2 1/2 cups.
Susannahoh (10:33:53) : SMOKED TURKEY AND AVOCADO QUESADILLAS
Tammy Leahy
5 (8-inch) flour tortillas
1 cup smoked turkey breast, finely diced
1 cup jalapeno jack cheese, shredded
1 avocado, diced
1 tablespoon cilantro, chopped
11/2 tablespoons lime juice
Sour cream
Salsa
Mix all ingredients except for the flour tortillas; set aside. Using a cookie cutter about two inches in diameter (use different shapes depending on the occasion), cut tortillas and place on a baking sheet; top with the mixture; top with remaining rounds. Bake at 450 degrees for two minutes. Top with sour cream, salsa, and cilantro.
MED/TN (10:20:02) : PECAN-CHEESE RING
4 cups (16 oz) shredded extra sharp cheddar
4 cups (16 oz) shredded medium cheddar
1/4 cup onion, grated
1 cup mayonnaise
1 teaspoon red pepper
1 cup chopped pecans
Round buttery crackers
Strawberry preserves (optional)
Combine first 5 ingredients. Sprinkle about 1/4 cup pecans in an oiled (I use mayonnaise) 7-cup ring mold, and press cheese mixture into mold. Chill until firm. Unmold on platter and pat remaining pecans onto ring. Garnish with parsley sprigs. Serve with crackers with strawberry preserves on top.
Susannahoh (09:56:37) : CHEESE BALL
Carol Cooper
16 ounces cream cheese
2 cups shredded sharp cheddar cheese
1 tablespoon chopped pimento
1 tablespoon chopped green pepper
1 tablespoon finely chopped onion
2 tablespoons Worcestershire sauce
1 teaspoon lemon juice
Dash cayenne pepper
1/8 teaspoon salt
Chopped pecans
Combine softened cream cheese and cheddar cheese, mixing until well blended. Add pimento, green pepper, onion, Worcestershire sauce, lemon juice and seasoning. Mix well and chill. Shape into a ball and roll in chopped pecans. Serve with sesame crackers.
Susannahoh (09:56:37) : CHEESE CRACKER DELIGHTS
Dody Welch
2 cups (8 ounces) sharp cheddar cheese, shredded
1/2 cup butter
1 1/2 cups all-purpose flour
1/4 to 1/2 teaspoon salt
1/4 teaspoon ground red pepper
In a large mixing bowl combine shredded cheese and butter; bring to room temperature (let stand about one hour). Beat with an electric mixer until well combined. Stir in flour, salt and red pepper. Divide dough in half. Shape into two seven-inch logs. Wrap and refrigerate logs for at least one hour. With a knife or crinkle cutter, slice cheese logs into one fourth-inch-thick slices. Place slices on ungreased baking sheets and bake in a 350 degree oven for fifteen minutes.
Yield about 4 1/2 dozen crackers.
10-08-99 Recipes Using Cheese
Goat Buttons
Recipe By :Terry Ward
10 large button mushrooms, stems removed and set aside
6 green onions w/ tops -- sliced
3 cloves garlic -- minced
4 pieces sun dried tomato -- chopped
2 pickled jalapeno (or to taste) -- minced
1/2 cup dry white wine
1 teaspoon fresh rosemary
4 ounces goat cheese with basil and red
1/2 cup dry bread crumbs
1 teaspoon Worcestershire sauce
salt and pepper to taste
Wipe mushroom clean and remove stems. Chop stems. Saut stems, onion, garlic, and tomato in oil until mushroom stems release their juice and mixture is almost dry. Add wine and rosemary and continue cooking until the mixture is reduced by about half (5-7 min).
In a small bowl, place goat cheese. Add the hot saut ed mixture and stir until cheese has almost melted. Add bread crumbs, Worcestershire, salt and pepper. Mix until well blended.
Spray baking dish with nonstick spray. Stuff mushrooms and place in baking dish. ( Can be done ahead to this point, covered, and refrigerated.)
Bake in a 350 degree oven for 20-30 min., depending on the size of the mushrooms.
Debbie.D.,.AL (10:22:21) : CHEESE DANISH PASTRIES
4 ounces (1/2 of an 8 oz. pkg.) cream cheese, softened
1/4 cup sifted confectioner's sugar
1 egg yolk
1/2 tsp. vanilla, lemon, or almond extract
1 can (8 oz.) refrigerated crescent rolls
Preheat oven to 375 degrees. In a small bowl, beat cream cheese, confectioners' sugar, egg yolk, and extract with an electric mixer until well blended. Unroll crescent roll dough on a lightly greased surface; firmly press dough perforations together to form a 7 1/2"X14 1/2" rectangle. Spread cream cheese mixture over dough to within 1/2" of edges. Beginning at 1 long edge, roll up dough jellyroll style. Place slices 2 inches apart on a lightly greased baking sheet. Bake 11-13 minutes or until lightly browned. Serve warm. YIELD: about 16 pastries.
Becky,.Lake.Worth (06:21:20) : Hot Artichoke Dip
15 oz can artichoke hearts, drained
1/2 c Mayonnaise
1/2 c grated Parmesan cheese
1 c shredded mozzarella cheese
Pinch garlic powder
10 chopped black olives
1 small jar roasted red peppers, drained and chopped
Mix all ingredients together
Bake 350 for 30 min in a lightly greased baking dish
Serve hot w/ tortilla chips
Roz/La. (06:09:24) :
Cheese Straws
From "Pots, Pans, and Pioneers" Cookbook
Chapter 24 of the telephone pioneers of America
3/4 lb of grated sharp cheese
1 1/2 cups flour
1 tsp. salt
1/4 lb butter
1 tsp. baking powder
1/2 tsp red pepper or to taste
Cream butter and cheese with hands until smooth. Work in dry ingredients until a firm dough is formed. Roll out and cut into thin strips. Bake on cookie sheet at 375 until light brown.
These are SOOO good...
Roz/La. (06:01:19) : Artichoke Balls
1 (15oz) can of Artichokes
1 tsp garlic powder
1 cup Progresso Italian Bread Crumbs (no substitute)
3/4 cup of grated parmesan cheese
3/4 cup of olive oil (I use less)
Wash and drain artichoke hearts. Mix all ingredients together and chill one hour. Form into balls and roll in extra cheese. Serve at room temp.
You can also add an egg, shape into balls with wet hands roll in cheese and bake for 10 minutes. Either way works, the second holds together a little better without the benefit of all the olive oil.
Patti/Dnvr (02:11:41) : Hash Brown Casserole
2 lbs frozen hash browns
1 (10 oz) can cream of chicken soup
1/2 cup grated cheese, cheddar, Monterey jack or a combination
1/2 large white onion, finely chopped
1/2 cup butter, melted
salt and pepper to taste.
Mix all together in a large mixing bowl except the potatoes. When well mixed, gently fold in the potatoes. Pour into a 9 x 13 inch greased baking dish. Bake at 350 degrees for 45 minutes or until golden brown.
Shelby,.IA (12:43:40) : Creamy Hash Brown Casserole
1 pkg (32oz) frozen Southern-style hash brown potatoes, thawed
1 pound process American cheese, cubed
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
2 cups (16oz) sour cream
3/4 cup butter or margarine, melted, divided
3 Tbsp chopped onion
1/4 tsp paprika
2 cups corn flakes, slightly crushed
In a large bowl, combine hash brown, cheese, soup, sour cream, 1/2 cup of butter and onion. Spread into a greased 13-in.x19-in.x2-in. baking dish. Sprinkle with paprika. Combine corn flakes and remaining butter; sprinkle on top. Bake, uncovered, at 350 for 50-60 min. or until heated through. Yield: 8-10 servings
Georgie,NJ (12:37:24) : POTATO CASSEROLE SUPREME
9 medium baking potatoes
1/2 cup butter or margarine
1-1/2 tsp salt
1/4 tsp pepper
2/3 cup warm milk
1-1/2 cups shredded cheddar cheese
1 cup heavy cream, whipped
Peel and boil potatoes till tender; drain and beat in large bowl with electric mixer till fluffy, adding butter, seasonings and milk. Turn into buttered shallow casserole. Fold the cheese into whipped cream and spread over potatoes. Bake at 350 degrees for 25 min., only till golden brown. Casserole may be prepared ahead of time, the topping added just before baking.
Serves: 10 servings
Georgie,NJ (12:24:00) : PARMESAN CHEESE BITES
1 cup flour
1 or 2 dashes cayenne pepper
2/3 cup Parmesan cheese
1/2 cup margarine, softened
Evaporated milk or cream
Sift flour into mixing bowl; stir in cayenne and cheese. Cut in margarine with pastry blender; then work dough with hands till it holds together. Roll out on floured surface to 1/3 inch thickness and cut into squares. Transfer to ungreased baking sheet, brush tops with evaporated milk or cream and bake at 350 degrees for 12 to 15 minutes. Do not over bake.
Freezes well.
Shelby,.IA (12:21:30) : Festive Ham 'n' Cheese Spread
2 pkg (8oz ea) cream cheese, softened
1/2 cup sour cream
2 Tbsp dry onion soup mix
1 cup finely chopped fully cooked ham
1 cup (4oz) shredded Swiss or cheddar cheese
1/4 cup chopped fresh parsley
In a mixing bowl, beat cream cheese, sour cream and soup until smooth. Stir in ham and cheese. Form into a ball or spoon into a plastic wrap-lined mold. Refrigerate.
Yield: 12-14 servings (about 4 cups)
Dawn,NY (11:32:25) : Cheesy Spinach Curly-Q's
2 Flour tortillas, burrito size
2 eggs
1 tbsp chopped fresh basil
1 cup Ricotta cheese
12oz Pasta sauce
vegetable oil
cooking spray
1 cup (4 oz) Mozzarella cheese
1 (10oz) pkg frozen chopped spinach, thawed
1 chopped small onion
1/2 cup chopped mushrooms
2 cloves minced garlic
1/2 tsp red pepper flakes
1 tsp ground black pepper
2 tbsp Parmesan cheese
Squeeze all excess moisture from spinach; set aside. Coat a large nonstick skillet with cooking spray and place over medium heat until hot. Add onion, mushrooms and garlic; cook until tender. Transfer vegetable mixture to bowl; add mozzarella cheese, dry spinach and remaining ingredients except pasta sauce. Spread spinach mixture over tortillas, leaving a 1/4 inch border around edges. Roll up, jelly roll fashion.
Arrange rolls, seam side down, on a sheet pan coated with cooking spray. Cover and bake at 350 degrees for 20 minutes or until thoroughly heated. To serve, cut rolls into 6 slices each. spoon pasta sauce onto platter, and place spirals on top of sauce. You can use your favorite dressing.
Dawn,NY (11:32:01) : Microwaved Cheese and Broccoli Side
1 bunch Fresh Broccoli
1/2 stick (4 tbsp) Butter
1/2 cup Bread Crumbs
1 cup shredded Monterey Jack Cheese
Microwave broccoli until desired tenderness. Microwave butter and bread crumbs till butter is melted. Spread buttered crumbs over broccoli. Spread cheese over mixture and return to micro until cheese has melted over broccoli mixture. Serve.
Susannahoh (10:33:53) : HOT CRAB MEAT DIP
Patricia Kittle
The Baird House Bed and Breakfast
This recipe is from my cousin Venita Guenther from Michigan. It is nice for a
Happy Hour snack.
3 cans crab meat, drained
3 (8-ounce) packages cream cheese
Garlic salt (to taste)
1/2 cup mayonnaise
2 tablespoons regular yellow mustard
2/3 cup white wine (sauterne)
2 tablespoons powdered sugar
1 tablespoon onion juice
Put cream cheese in double boiler until melted, then add all ingredients and continue to warm thoroughly. Put in fondue container and serve as dip with a variety of crackers.
Yield: serves about 20
Susannahoh (10:33:53) : IDELLA'S PIZZA SNACKS
Lisa J. Reynolds
Russellville, Ohio
1 pound hamburger
1 pound hot sausage
1 pound Velveeta cheese
1 teaspoon garlic powder or garlic salt
1 tablespoon oregano
1 tablespoon Worcestershire sauce
Party rye bread
Brown hamburger and sausage; add seasoning. Cut cheese into squares and add to other ingredients. Heat slowly until cheese melts. Remove from heat. Spread about two teaspoons on rye bread and place under broiler a few minutes.
Susannahoh (10:33:53) : SALMON LOG
Carol Cooper
1 pound canned salmon
1 (8-ounce) package cream cheese, softened
1 tablespoon lemon juice
2 teaspoons grated onion
1 teaspoon horseradish
1 teaspoon liquid smoke
1/4 teaspoon salt
1/2 cup chopped pecans
Drain and flake salmon. Add cheese, lemon juice, onions, horseradish, liquid smoke and salt; combine well. Chill for several hours or overnight. Shape into log (eight by two inches); chill for two or three hours. Sprinkle pecans on wax paper; roll log in pecans. Chill until ready to serve; serve with crackers.
Yield: 2 cups
Susannahoh (10:33:53) : SHRIMP DIP
Kathy Wells
1 (8-ounce) package cream cheese, softened
1 can Campbell's Cream of Shrimp Soup
1/2 teaspoon Louisiana Style Hot Sauce
1/4 cup finely chopped celery
1 teaspoon finely chopped onion
Stir cream cheese until smooth, stir in soup, hot sauce, celery and onion. Refrigerate at least four hours. Serve with crackers, chips or vegetables for dipping.
Yield: 2 1/2 cups.
Susannahoh (10:33:53) : SMOKED TURKEY AND AVOCADO QUESADILLAS
Tammy Leahy
5 (8-inch) flour tortillas
1 cup smoked turkey breast, finely diced
1 cup jalapeno jack cheese, shredded
1 avocado, diced
1 tablespoon cilantro, chopped
11/2 tablespoons lime juice
Sour cream
Salsa
Mix all ingredients except for the flour tortillas; set aside. Using a cookie cutter about two inches in diameter (use different shapes depending on the occasion), cut tortillas and place on a baking sheet; top with the mixture; top with remaining rounds. Bake at 450 degrees for two minutes. Top with sour cream, salsa, and cilantro.
MED/TN (10:20:02) : PECAN-CHEESE RING
4 cups (16 oz) shredded extra sharp cheddar
4 cups (16 oz) shredded medium cheddar
1/4 cup onion, grated
1 cup mayonnaise
1 teaspoon red pepper
1 cup chopped pecans
Round buttery crackers
Strawberry preserves (optional)
Combine first 5 ingredients. Sprinkle about 1/4 cup pecans in an oiled (I use mayonnaise) 7-cup ring mold, and press cheese mixture into mold. Chill until firm. Unmold on platter and pat remaining pecans onto ring. Garnish with parsley sprigs. Serve with crackers with strawberry preserves on top.
Susannahoh (09:56:37) : CHEESE BALL
Carol Cooper
16 ounces cream cheese
2 cups shredded sharp cheddar cheese
1 tablespoon chopped pimento
1 tablespoon chopped green pepper
1 tablespoon finely chopped onion
2 tablespoons Worcestershire sauce
1 teaspoon lemon juice
Dash cayenne pepper
1/8 teaspoon salt
Chopped pecans
Combine softened cream cheese and cheddar cheese, mixing until well blended. Add pimento, green pepper, onion, Worcestershire sauce, lemon juice and seasoning. Mix well and chill. Shape into a ball and roll in chopped pecans. Serve with sesame crackers.
Susannahoh (09:56:37) : CHEESE CRACKER DELIGHTS
Dody Welch
2 cups (8 ounces) sharp cheddar cheese, shredded
1/2 cup butter
1 1/2 cups all-purpose flour
1/4 to 1/2 teaspoon salt
1/4 teaspoon ground red pepper
In a large mixing bowl combine shredded cheese and butter; bring to room temperature (let stand about one hour). Beat with an electric mixer until well combined. Stir in flour, salt and red pepper. Divide dough in half. Shape into two seven-inch logs. Wrap and refrigerate logs for at least one hour. With a knife or crinkle cutter, slice cheese logs into one fourth-inch-thick slices. Place slices on ungreased baking sheets and bake in a 350 degree oven for fifteen minutes.
Yield about 4 1/2 dozen crackers.
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