WELCOME *_*
to


My Cheesy Recipes!!


Last Update: 11/30/14
For my sister Pat *_*

I hope you enjoy these recipes! They are SO yummy *_*

And always keep in mind -- with these and all recipes -- that every recipe can be altered to be healthier (or otherwise!). Example: you see the cheddar, sour cream, and cream cheese in a recipe and shy away from it. Try using the lowfat alternatives and enjoy a small portion! Same with sugar if you can use artificial sweeteners (I cannot, so I substitute BROWN SUGAR in all my sugar inclusive recipes *_*)

Church Fellowship Taters
By: Jennifer M. Seest

10 potatoes, large
1 can chicken broth
1 block cream cheese
1 8oz tub sour cream
1 stick unsalted sweet cream butter
2 c. cheddar cheese
8 oz spinach, cooked and pressed (to remove excess liquid)
Minced onion, garlic powder, salt, & pepper to taste. I go heavy.

Clean (optional - peel) potatoes and cut into 1 inch chunks; boil for 20 minutes or until they slide off a fork; mash.
Preheat oven to 325.
Using an electric hand mixer, add chicken broth, cream cheese, sour cream, butter, spices, and 1 1/2 c. cheese to the potatoes.
With a spoon, gently fold in spinach.
Sprinkle remaining cheese on top. Place in oven at 325 for 20 minutes or until golden brown at edges.
Serves 15-20

Lasagne Alfredo
By: Jennifer M. Seest

1 lb. chicken breasts cut in strips
1/2 med onion, sliced (I like the circles *_*)
1 clove garlic, minced
4 fresh mushrooms, sliced
***
1 17oz. jar 5 Brothers Alfredo Sauce
1 10oz. can Campbell's Cream of Mushroom Soup
3/4 c. water
1-8oz. pkg. lasagne noodles
***
16 oz. ricotta cheese
1 large egg
1/2 c. grated parmesan
1 T. Parsley
1 1/2 t Oregano
Salt & Fresh Ground Pepper to taste
3 c. grated Mozzarella
1/4 c. grated Cheddar
***
1 10oz. pkg. Frozen Spinach (thawed & drained)

Preheat oven to 375
In large skillet, brown chicken, onion, mushrooms, & garlic; drain.
Stir in Alfredo Sauce, Soup, & water.
In medium bowl, combine ricotta, egg, parmesan, parsley, oregano, salt, & pepper. Mix well.

In 13x9 pan, layer 1/3 of sauce mixture, 1/3 dry noodles, 1/2 ricotta, 1/2 spinach, & 1/3 mozzarella; 2nd layer: 1/3 sauce, 1/3 dry noodles, 1/2 ricotta, 1/2 spinach, & 1/3 mozzarella; 3rd layer: 1/3 sauce, 1/3 noodles, 1/3 mozzarella. I like to add a little (1/4 cup?) shredded cheddar for color, and a nice sprinkling of parsley &/or oregano for contrast.
Cover tightly with foil. Bake 1 hour. Let stand 15 minutes before serving.

Make-ahead Broccoli, Bacon, Cheddar Quiche *_*
By: Jennifer M. Seest

6 slices bacon, crisp fried & crumbled
(I use Louis Rich turkey bacon *_*)
1 c shredded medium cheddar
<1/4 c finely chopped onion
1-10oz bag frozen broccoli flowerettes, thawed
2-8in. pastry shells
4 eggs
1 can evaporated milk
1/2 tsp. salt
1/4 tsp. pepper

Sprinkle bacon, cheese, onion, & broccoli in crusts.
Refrigerate.
Mix remaining ingredients.
Refrigerate no longer than 24 hours.

Preheat oven to 425
Remove pastry & egg mixture from fridge. Stir egg mixture, then pour into pastries. Bake uncovered for 15 minutes. Reduce heat to 300. Bake uncovered until knife inserted halfway between center & edge comes out clean, about 45 minutes (30 minutes if not made ahead & refrigerated!).

Allow to stand 10 minutes before slicing. YUMM!!

Party Cheese Ball
By: Jennifer M. Seest

2 8oz pacakages Philly Neufchatel Cheese (like Cream Cheese/lowfat!)
1 cup shredded sharp cheddar cheese
3/4 cup shredded Monterey Jack cheese
1/4 cup minced fresh onion
1/4 t garlic powder
1 T. Worcestershire sauce
1/2 cup pecan pieces

Place cheese in small mixing bowl and allow to come to room temperature.
Beat in onion, garlic powder, & Worcestershire sauce slowly,
then increase beater speed to medium until the mixture is "fluffy".
Cover & Refrigerate OVERNIGHT.

Dump mixture out onto a sheet of plastic wrap and shape into a ball.
Place pecan pieces in a pie plate.
Roll cheeseball around in the pecans until the ball is completely covered.
Place absolutely beautiful, yummy cheeseball on a serving plate
with crackers "wreathing" it *_*
ENJOY!!!!

(NOTE: We made a variation of this recipe Christmas '05, substituting 2 T. soy sauce for the Worcestershire and Macadamian nuts for the pecans. WOW. Mele Kalikimaka!

Mushroom Cheeseburger Soup
By: Katie Seest & Jennifer Seest

1 pound ground chuck
1 small sweet onion, sliced to make rings
3 T margarine
1 T parsley
3 T unbleached all purpose flour
1 can beef broth
1 can condensed cream of mushroom soup
1 can water
3/4 c grated cheddar or cheddar/monterey jack mix
1/2 t salt
1/2 t ground black pepper
dash of Chachere's & Garlic Powder
Sour Cream & grated cheese for garnish

In large saucepan, melt margarine over medium heat.
Add parsley and flour until paste is formed.
SLOWLY add the beef broth, stirring constantly until a nice gravy-like consistency is reached.
Add mushroom soup and water. Stir.
Pour in browned beef and onion. Stir.
Stir in cheese.
Add salt, pepper, Chachere's Seasoning, and garlic powder. Stir.
Simmer, stirring occasionally until ready to serve.
Serve hot w/ a dollop of sour cream and a sprinkling of grated cheese.
Serve with a side of garlic bread and some sliced red tomatoes.

Serves 4 for main course,
4-6 for side with sandwich or salad

Easy Lowfat Pumpkin Cheesecake *_*
By: Jennifer M. Seest

You're saying, "Lowfat, easy? How can it be GOOD???" But trust a mouse to know a good cheescake recipe *_*

2 8" Keebler lowfat graham cracker crusts
3-8oz pkg. Neufchatel Cheese
1/2 c. sugar
1/2 c. brown sugar
1 can (16oz) Pumpkin
2 eggs
2/3 c Lowfat evaporated milk (5oz can)
2 T Cornstarch
1 1/4 t cinnamon
1/2 t nutmeg
***
2c (16oz) Lowfat Sour Cream (Breakstone's)
1/3 c sugar
1 t vanilla

Preheat oven to 350

Cheesecake:
Beat neufchatel cheese, white & brown sugars in LARGE mixing bowl until fluffy; add pumpkin, eggs, & evaporated milk; mix. Add cornstarch, cinnamon, and nutmeg. Mix well. Pour into crusts. Bake for 45 minutes or until set.

Topping:
Combine ROOM TEMPERATURE sour cream, sugar, & vanilla in small bowl. Spread over warm cheesecake. Return to oven for 5 minutes. Cool on wire rack, then refrigerate 3 hours or overnight.

Cream Cheese Tarts

3 8 oz packages cream cheese
1 c sugar
1 1/2 t vanilla
5 eggs
*** *** *** *** *** *** ***
1 c sour cream
1/2 c sugar
1/4 t vanilla
Preserves
Muffin Papers

1. Mix cream cheese, 1 c Sugar, 1 1/2 t vanilla, & eggs.
2. Line muffin tins with muffin papers (36 total). Fill muffin papers 2/3 full & bake at 300 degrees for 40 minutes. Cool 5 minutes.
3. Mix 1 c Sour Cream, 1/2 c Sugar, & 1/4 t vanilla. Spoon into indentions of each tart.
4. Add a teaspoon of your favorite preserves or marmalade to the top, then bake 5 minutes more.
5. Refrigerate after baking!

Georgia Peach Crepes
(pronounced "crapes"...like the pretty, bloomin' trees)

By: Jennifer M. Seest

Ingredients:
8 oz. pkg. cream cheese, softened
8 oz. carton cottage cheese
1/2 t lemon peel
2 T brown sugar
1/2 t salt
1/2 t vanilla
*****
1 cup flour (unbleached, all purpose)
3 T brown sugar
3 eggs
1 cup milk
1 T butter, melted
*****
1 can (21 oz.) peach pie filling
1/4 c water
1/4 t vanilla extract
pinch of cinnamon to taste
1/4 c pecan pieces (pronounced PEE-can down this-a-way)

Directions:
Cheese Mixture: mix cheeses, lemon peel, 2 T sugar, 1/2 t salt, and vanilla in a medium bowl until creamy.

Batter: sift flour, 3 T sugar, and 1/2 t salt into a medium bowl.
Beat eggs in a small bowl; stir in milk; beat into flour mixture until smooth. Add melted butter, stir until blended.
Heat a 6-inch skillet slowly; grease lightly with butter.
Measure a scant 1/4 c of the batter into skillet; quickly tilt skillet until batter covers bottom.
Cook 1-2 minutes until golden brown on bottom; turn; cook 1 minute longer until golden brown.
Repeat with remaining batter, lightly buttering skillet between crepes.
As crepes cook, spread 2 T of the cheese mixture over each; roll up tightly, jelly-roll fashion; place seam side down in a 13 x 9 baking dish.
Keep warm until all are baked and filled.

Peach Topping: combine pie filling, water, and vanilla extract in a small saucepan; heat until bubbly.
Spoon over crepes.
Sprinkle pecans & cinnamon on top.
Serve warm with a mason jar of milk or tea or a mug of coffee.
Yield: 6-8 ladies or 2-3 hongry Yankee fellers *_*

Goldenrod Eggs
By: Jennifer M. Seest



4 T butter
4 T flour
2 c milk
2 hardboiled eggs, peeled and separated
1 slice Deli Deluxe cheese
salt and pepper to taste

In 2 qt saucepan, melt butter over medium heat. Add flour until evenly smooth paste is formed.
Slowly add milk, stirring constantly to prevent lumps.
Continue to stir constantly as you add cheese, minced egg white, and salt & pepper. Mixture will thicken as it heats.
Pour white sauce over 2 biscuits or 3 toast halves.
For the full "goldenrod" effect, press hardboiled yolk through a sieve. Otherwise, just crumble it on top *_*

Serves 4-6

*This was a favorite breakfast of mine when I was a little girl, and now it is a favorite of my little girl!

Won Ton Chicken Cups
By: Jennifer M. Seest



1 12oz. pkg. square won ton wrappers
4 chicken breasts, grilled and cut into bite-sized pieces
1 c steamed broccoli spears (keep their color *_*), cut into bite-sized pieces
1 8oz. pkg. cream cheese
1 small can of chopped water chestnuts
1 8oz. pkg. sour cream
2 oz grated cheddar cheese
1 t soy sauce
1/2 t minced onion

1. Preheat oven to 300.
2. Place individual won ton wrappers in muffin tins, smushing down on the center of the won ton "square" to give it a cup shape. Bake empty wrappers for 5 minutes. Remove from oven.
3. Mix remaining ingredients in large bowl. Spoon into cups. Bake for 10-15 minutes or until golden brown.

*This makes a very elegant Americanized Oriental dish! Serve 2 or 3 per plate with fried rice, egg-drop soup, and a "fortune cookie", and some hot green tea!

Cannelloni Aveso
By: Brazillian Missionaries to Portugal, Luiz and Ana Nunes



1 box angel hair pasta, prepared by package instructions
30 wide slices smoked turkey
30 slices baby Swiss
1 jar Alfredo sauce
1 large jar red spaghetti sauce (I use Ragu chunky garden veggie)
Olive oil
Parmesan cheese
Garlic
Black pepper

1 After draining pasta, dump back into pot. Toss with olive oil, Parmesan, garlic, and black pepper.
2 The “rolls” will be placed in greased 13x9 and 9x7 pans.
3 Roll: start with 1 slice turkey, put one slice of cheese on top of it. Add a good tong-full of pasta (about ¼ c). Roll the turkey slice up, pasta in the center. Completely line the 13x9 and 9x7 pans with rolls. When both are filled with rolls, pour the red sauce over the tops of the rolls. Finally, pour the Alfredo sauce in latticework stripes over the red sauce. Sprinkle parsley over the sauces.
4 Bake at 350 for 25-30 minutes or until Alfredo sauce is lightly browned and bubbly. Serve with garlic breadsticks and salad.

I made it again 11/30/14 with 2 changes...I added mozarella to the top and then about a cupful of sauteed mushroom slices. *_* Nothin' but DELICIOUS!!! JMS


Little Miss Lydia spends a lot of time
"helping"...ahem...in the kitchen *_*
1/Y2K


Little Miss Lydia helping Gramma Sandy
Making pie crust!
5/05



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