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Copyright 2006 All Easy Cooking Recipe Kitchen 

Recipes Using Cheese that have been collected from newspapers, magazines, box tops, and friends over the years.



Apple Cheddar Pie
2-1/3 Cups All-purpose flour
1/2 Cup Enriched Corn Meal
1 Teaspoon Salt (optional)
1/3 Cup Margarine or butter, plus
2 Tablespoons Margarine or butter
1/3 Cup Vegetable shortening
6 Ounces Shredded cheddar cheese
1/2 Cup Ice water
8 Cups Peeled, sliced apples
(about 8 medium apples)
2/3 Cup Sugar
3/4 Teaspoon Cinnamon

Combine 2 cups flour, corn meal and salt. Cut in 1/3 cup margarine and shortening until mixture resembles coarse crumbs. Stir in cheese. Add water, 1 tablespoon at a time, stirring lightly until mixture forms a ball. Divide dough into 2 parts, 1 slightly larger; shape each to form ball. Wrap securely in plastic wrap or wax paper; chill about 30 minutes. Roll large ball on lightly floured surface to form 11-inch circle. Fit loosely into 9-inch pie plate; trim. Roll remaining dough to form 12-inch square. Cut into 12 x 3/4-inch strips.*

Heat oven to 400 F. Combine remaining 1/3 cup flour, apples, sugar and cinnamon; spoon into crust. Dot with remaining 2 tablespoons margarine. Weave strips atop filling to make a lattice crust. Trim even with outer rim of pie plate. Fold lower crust over strips; seal and flute. Bake 30 to 35 minutes or until crust is light golden brown, shielding edges with aluminum foil if necessary. Cool slightly.

*NOTE: To make a double crust pie, roll remaining dough to form 10-inch circle instead of cutting strips. Prepare filling as directed. Place top crust over filling; trim. Turn edges under; flute. Cut slits in top crust to allow steam to escape.

Cheddar Cheese Soup
Servings: 4

4 Cups Chicken broth
5 Tablespoons Butter
4 Tablespoons Flour
2 Carrots, peeled and diced
4 Green onions, diced
6 Ounces Grated cheddar cheese
2 Sprigs parsley, chopped
2 To 3 oz ham, diced
Tabasco sauce
Bacon bits
Salt & pepper to taste

Heat chicken stock. Melt 3 Tbsp butter; saute carrots and onions until tender. Add to broth. Make white roux with 2 Tbsp butter and 4 Tbsp flour. Add to stock. Add cheddar cheese, parsley, ham and 1 drop tabasco sauce. Season to taste. Heat until cheese is melted. Top with bacon bits when served.

Makes 4 8-ounce servings.


Apple Cheese Bread
1/2 Cup Butter or margarine
2/3 Cup Sugar
2 Eggs
Apple, peeled and chopped
1/2 Cup Grated sharp Cheddar cheese
1/3 Cup Chopped Walnuts
2 Cups Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt

Preheat oven to 350 deg F. Cream butter and sugar, beating until light. Beat in eggs, one at a time. Stir in apples, cheese and nuts. In separate bowl, combine flour, baking powder, baking soda, and salt. Gradually and gently stir into apple mixture. Pour into greased loaf pan and bake 1 hour. Cool 10 minutes before serving.


Cheese Almond Ball
8 Ounces Cream cheese, softened
1 Cup Sharp cheddar cheese shredded
8 Ounces Sharp cold pack cheese food plain or with wine
1 Tablespoon Grated onion
1 Cup Toasted sliced almonds
2 Tablespoons Chopped parsley

Beat cheese, milk, onion and 3/4 cup almonds until well blended. Chill at least one hour.

Shape into a ball; wrap in waxed paper and chill several hours or overnight. Chop remaining almonds; add parsley. Roll ball in almond parsley mixture.

Rewrap cheese ball until ready for use. Remove from fridge about one hour before needed, unwrap and let come to room temperature.


Cheese Garlic Biscuits
2 Cups Bisquick
2/3 Cup Milk
1/2 Cup Cheddar cheese, shredded
1 Tablespoon Chives, dried
1/4 Cup Butter, melted
Crushed garlic

Preheat oven to 450F. Melt butter with garlic. Set aside and keep warm. Mix baking mix, milk, chives and cheese until a soft dough forms and beat vigorously for 30 seconds. Drop dough by spoonfuls on ungreased baking sheet. Bake 8 to 10 minutes or until golden brown. Remove from oven. Immediately, brush garlic butter mixture over warm biscuits before removing from baking sheet.


Apple Pie With Port With Cheddar Cheese Crust
1 1/2 Cups Sugar
1/4 Cup Cornstarch
2/3 Cup Apple juice
2/3 Cup Port
2 Tablespoons Butter or margarine
1 Lemon (Grated peel only)
8 Medium Cooking apples, peeled and sliced
2 Cups Sifted flour
1 Teaspoon Salt
2/3 Cup Shortening
3/4 Cup Shredded sharp cheddar
5 Tablespoons Cold water (or more)

Combine sugar and cornstarch in large saucepan. Stir in apple juice, port, butter and lemon peel. Cook over medium heat until mixture boils. Add apples and cook gently until barely tender.

To make Cheddar Cheese crust, mix flour, salt and shortening with pastry blender until mixture resembles coarse meal. Stir in cheese. Add water gradually and mix lightly with fork to form dough. Divide pastry in halves and roll out one half to fit 9-inch pie pan. Roll second half of pastry and cut into 10 (1/2-inch) strips. Spoon filling into pastry-lined pan. Weave pastry strips across filling to make lattice top. Bake at 375F 30 to 45 minutes, or until done. Serve warm.


Impossible Quesadilla Pie
2 Cans Green chilies
4 drained
4 Cups Shredded cheddar cheese
2 Cups Milk
1 Cup Bisquick
4 Eggs

Heat oven to 425. Grease pie plate, 10 inch. Sprinkle chilies and cheese in plate. Beat remaining ingredients until smooth, 15 sec. in blender on high speed or 1 min. with hand beater. Pour into pie plate. Bake for about 25-30 minutes or until a knife inserted in center comes out clean.. Cool 10 minutes. Serve with sour cream and guacamole.


Jalapeno Cheese Grits
2 Quarts Water
12 Ounces Quick grits
1/2 Pound Butter
2 Jalapenos, diced, remove seeds for sissies
1 Medium Red bell pepper, diced
1 Medium Poblano pepper, diced
1 Medium Onion, diced
1/2 Pound Cheddar cheese, grated
1/2 Pound Monterey Jack, grated
4 Eggs, beaten
Salt, to taste

Bring water to a boil. Add grits and simmer for 5 minutes. (For thinner grits, add more water.) Set aside. Melt butter in a large skillet over medium high heat; add peppers and onion. Saute until tender, about 5 minutes. Add to grits, along with cheeses. Add eggs and season with salt. Pour into a 2-quart casserole and refrigerate until ready to cook. Bake in a preheated 350 degree oven for 25 minutes, or until set. Serve immediately.


Jimmy Dean Country Breakfast Casserole
1 Pound Jimmy Dean Sausage, cooked crumbled & drained
10 Eggs, lightly beaten
3 Cups Light cream
1 Teaspoon Salt
1 Bunch Green onions, chopped
1 Teaspoon Dry mustard
16 Ounces Day old bread, cubed
1 Cup Cheddar cheese, shredded
1 Cup Swiss cheese, shredded

Grease 9x13" pan well. Place bread in pan. Sprinkle with cheeses. Combine rest of ingredients together and mix well. Pour over bread; refrigerate overnight. Bake for 1 hour at 350'F. or until golden brown.


Baked Brussels Sprouts Au Gratin
1 Quart Brussels sprouts
2 Tablespoons Butter
1/2 Cup Green onions, chopped
1 Tablespoon Flour
1/2 Slice Bacon
1 1/2 Teaspoons Garlic, chopped
1 1/2 Teaspoons Parsley, chopped
1 Cup Water, reserved from cooking
1/2 Teaspoon Salt
1/8 Pepper
1/2 Cup Cheddar cheese, grated
2 1/2 Tablespoons Bread crumbs

Preheat oven 325 F. Wash and "x" bottom of brussels sprouts. Place in boiling water, enough to cover. Boil and simmer 10 minutes or until tender. Drain and reserve 1 c hot liquid. Melt butter in small skillet. Add green onions and saute 3 minutes. Stir in flour and cook until flour is dissolved, 3 minutes. Add bacon, garlic and parsley. Cook 3 minutes more. Pour in reserved water. Add salt and pepper. Bring to a boil, stirring constantly until thickened to consistency of heavy cream Remove bacon from sauce. Place sprouts base down in a buttered casserole. Pour sauce over. Top with grated cheese then breadcrumbs. Bake 30 minutes or until top is browned.


Lima Bean Cheese Bake
3 Cups Lima beans, cooked, dried, drained
1 Medium Onion, chopped
3 Tablespoons Catsup
3 Tablespoons Flour, whole wheat
1-1/2 Cups Cheddar cheese, shredded
1 1/2 Cups Milk

Preheat oven to 350F. Combine beans, onion, catsup, and flour in a shallow 2 quart casserole. Add 1 cup cheese. Pour milk over beans, top with remaining cheese. Bake uncovered for 30 minutes until sauce is thickened and bubbling. As it cools, the sauce will thicken further.

We serve this with Irish Soda Bread, and mixed vegetables or a salad. You can bake the soda bread while the beans are cooking, and then pop the casserole into the already hot oven.


Baked Spaghetti
1 Pound Spaghetti
1 Tablespoon Salt
1 Medium Onion, chopped
4 Tablespoons Cooking oil
15 Ounces Tomato sauce
16 Ounces Tomatoes, chopped
Salt, to taste
Pepper, to taste
9 Ounces Cheddar cheese
1/4 Cup Seasoned breadcrumbs

Boil spaghetti for 15 minutes in salted water; drain. Make tomato gravy by frying onion in oil, adding tomatoes and salsa, then salt and pepper. Cook 20 minutes. Cut up cheese; 1/3 package in small pieces and 2/3 package in strips.

Grease large glass baking dish with oleo. Place 1/2 spaghetti in dish. Add small pieces cheese, half the gravy and then sprinkle bread crumbs on top. Add remaining spaghetti, cheese pieces and gravy. Top with cheese strips and breadcrumbs. Bake at 350 degrees for 25 minutes.

Makes 10 servings


Noodle Bake
2 Ounces Cheddar Cheese, cubed
1/4 Cup Milk
1/2 Cup Green beans, canned, drained
1/2 Cup Noodles, cooked
Salt
Pepper
Paprika

Melt Cheese in milk in small saucepan over low heat; blend until smooth. Combine with beans, noodles, salt, and pepper. Place in individual casserole; sprinkle with paprika. Bake in moderate oven (350 degrees F.) 25 minutes, or until brown. NOTE: Macaroni, rice, or spaghetti may be substituted for noodles.


Noodles Romanoff
3 Cups Cooked egg noodles
1 Cup Cottage cheese
1 Cup Commercial sour cream
1/4 Cup Finely chopped onion
1 Clove garlic, peeled and crushed
1 1/2 Teaspoons Worcestershire sauce
2 Drops Tabasco sauce (to taste)
1/2 Teaspoon Salt
1/2 Cup Grated sharp Cheddar cheese

Combine all of the ingredients except the Cheddar cheese in a greased, 8-inch, heat-resistant, non-metallic square baking dish. 2. Sprinkle the grated cheese over the top and heat, uncovered, in Microwave Oven 12 to 14 minutes or until cheese melts.


Pineapple And Cheese Salad
1/2 Pound Cheddar cheese
1 Can 20-oz pineapple chunks
6 Large Lettuce leaves
3/4 Cup Mayonnaise

Drain pineapple chunks. Cut cheese into 1/2 inch cubes. Arrange cheese cubes on lettuce leaves. Top with pineapple chunks and mayonnaise.


Potato Cheese Soup
1 Onion, chopped
2 Tablespoons Butter
2 Cups Peeled and diced potatoes
3 Cups Chicken stock or water
1 Cup Heavy cream
1-1/2 Cups Grated sharp Cheddar cheese
1/4 Cup Minced fresh dill

SAUTE THE ONION IN BUTTER until softened. Add the potatoes and stock (or water) and simmer for 15 minutes or until potatoes are tender. Transfer to a blender or food processor and puree until smooth. Return to the pot, add cream and cheese and heat through. Before serving, stir in dill.


Quick Barbecue Beef Bake
1 Pound Ground beef
3/4 Cup Chopped onion
18 Ounces Barbecue sauce
2 Cups Shredded cheddar cheese
2 Cups Bisquick Original or Reduced Fat baking mix
1 Cup Milk
2 Eggs

HEAT oven to 400'F. Cook ground beef and 1/2 cup of the onion in 10" skillet until beef is brown; drain. Stir in barbecue sauce. Spoon into ungreased 13x9x2" baking dish; sprinkle with cheese.

STIR baking mix, milk and eggs until blended. Pour over beef mixture. Sprinkle with remaining onion.

BAKE 25-27 minutes or until crust is light golden brown