Company Cheesecake

Image result for Cheesecake pictures

 

Company Cheesecake

Combine 1 ¾ cups graham cracker crumbs, ¼ cup of finely chopped walnuts, ½ tsp ground cinnamon, 1 tbsp sugar and ½ cup butter, melted.  Press on the bottom and up 2/3 of sides of a spring form pan.

Beat smooth 3 well beaten eggs, two 8-ounce packages of cream cheese softened, 1 cup sugar, ¼ tsp salt, 2 tsp vanilla, ¼ tsp almond extract.

Blend in 3 cups of dairy sour cream.  Pour into crust.  Bake at 375 degrees about 35 minutes or just till set; cool.  Chill 4 to 5 hours. 

Serves 12-16

BLACKBERRY BAKED BRIE CHEESE

INGREDIENTS

1 cup fresh blackberries

1 cup sugar

1 cup water

1 circle of Brie or Camembert cheese

1 teaspoon sea salt

Crusty French bread for dipping

DIRECTIONS

Preheat oven to 400F

In a small saucepan, combine blackberries, sugar, and water. Bring to a boil on high heat, and then reduce to a simmer and let cook for approximately 12-15 minutes. The blackberries will become soft and bright in color and a pinkish purple syrup will form. Take off of the heat and drain the blackberries, keeping the syrup in a separate bowl. Set both aside.

Take the cheese out of the wrapping and cut the top rind off, cutting only about ¼ inch down, just to take off the top rind. Place the cheese back into its wooden box, or directly on a parchment lined baking sheet, rind side down.

Sprinkle the cheese with sea salt. Bake for 8-10 minutes, until cheese if visibly melty (yum!)

Take out of oven and drizzle with syrup. Top with the blackberries. Serve with French bread for dipping. Enjoy!

 

Asparagus, Ham, and Cheese Frittata

Asparagus, Ham, and Cheese Frittata - NeighborFood

Ingredients
11 eggs
1 cup milk
1 cup shredded gruyere cheese
1 cup shredded mozzarella cheese
1 cup chopped ham
1 teaspoons olive oil
1/2 yellow onion, chopped
8-10 asparagus spears, with about 1-2 inches trimmed from the bottoms
Salt and pepper to taste

 

Directions
Grease a 9 inch deep dish pie pan or other oven safe dish (a cake pan or glass casserole dish would work fine too). Preheat the oven to 375 degrees. (If coming straight from the refrigerator add the pan to the oven before preheating).

In a large sauce pan, bring about 6-8 cups of water to a boil. Add asparagus spears and cook for 2 minutes or until bright green. Drain water and set aside.

Meanwhile, in a small skillet sauté oil and onion until soft and translucent, 3-4 minutes. Remove from heat and set aside.

In a large bowl, whisk together eggs and milk until thoroughly combined. Stir in cheeses, ham, and onion.

Pour mixture into greased pan. Fan asparagus spears over the top of the dish. Sprinkle with salt and pepper.

Bake for 40-50 minutes or until outside is browned and center is set.

Cast Iron Mac & Cheese

castironmacandcheese

Ingredients

12oz macaroni

3Tbs butter

3Tbs flour

2cups milk

4oz grated Emmental Cheese

4oz grated Gruyere Cheese

1Tbs Dijon Mustard

1Tbs Worcestershire Sauce

1/2tsp dried Thyme

Black Pepper to taste

3oz grated Parmigiano-Reggiano Cheese

Directions

Boil pasta in a cast iron skillet. Melt the butter and whisk in flour until well combined. Whisk milk into the flour mixture. Whisk constantly until thickened 1 to 2 minutes.

Add Emmental Cheese, Gruyere, mustard, Worcestershire, and thyme. Whisk until melted and smooth, about 2 minutes. Stir in pasta and season to taste with salt and pepper.

Sprinkle Parmigiano-Reggiano on top and broil until browned.

 

Broccoli Cheese Soup

BroccoliCheeseSoup

 

Ingredients

1 tablespoon melted butter

½ medium chopped onions

¼ cup melted butter

¼ cup flour

2 cups half-and-half cream

2 cups chicken stock

½ lb fresh broccoli (about 1 cup)

1 cup chopped up carrots

¼ teaspoon nutmeg

8 ounces grated sharp cheddar cheese

Salt and pepper to taste

 

Directions

Sauté the onion in 1 tablespoon melted butter and set aside. In a large pot whisk together the melted butter and flour over medium heat for about 3-4 minutes.

Slowly whisk in the half and half and chicken stock. Let it simmer for about 20 minutes.

Add the broccoli, carrots, and onions. Let them simmer on medium low for about 25

minutes until the broccoli and carrots are tender.

Add nutmeg, salt and pepper and sharp cheddar cheese. Let the cheese melt and then serve. For a smoother soup puree it in a blender.

Grilled Corn with Cheese and Lime

Grilled-Corn-With-Cheese-and-Lime

 

Ingredients

8 ears Corn, shucked

1 tablespoon Olive Oil

Kosher salt

1/2 cup crumbled Queso Fresco (fresh Mexican cheese) or Feta

1/4 to 1/2 teaspoon Cayenne pepper

2 Limes cut into wedges

Directions

Heat grill to medium-high. Brush the corn with the oil and sprinkle with ½ teaspoon salt. Grill, turning often, until tender and charred, 5 to 7 minutes.

Sprinkle the corn with the cheese and cayenne. Serve with the lime wedges.

Kentucky Derby Party Cheese Straws

Cheese Straws

Ingredients

All-purpose flour, for dusting

14 ounces frozen puff pastry, thawed

1 large egg, lightly beaten

4 ounces Parmigiano-Reggiano cheese, coarsely grated (about 1 1/2 cups)

Coarse salt

Directions

On a lightly floured work surface, roll out pastry dough to a 12-inch square. Use a pastry brush to dust off excess flour; brush some beaten egg over dough until well moistened.

Sprinkle bottom half of dough with half the cheese and a pinch of salt. Fold top half of dough over cheese-covered section, and press gently all over dough to seal. Roll out dough again to a 7 1/2-by-12 1/2-inch rectangle. Brush top of dough with more beaten egg. Sprinkle evenly with remaining cheese, and season with salt; press gently on topping to adhere it.

Using a pastry wheel or sharp knife, trim edges to form a neat 7-by-12-inch rectangle. Cut dough into 1/4-by-12-inch strips. Twist into spirals, and place about 1/2 inch apart on baking sheets. To prevent straws from straightening out, gently press both ends onto sheets. Cover with plastic wrap, and refrigerate at least 30 minutes (or up to overnight).

Preheat oven to 375 degrees. Bake, rotating sheets halfway through, until straws are golden brown and cooked through, about 15 minutes. Remove from oven; loosen straws from sheets with a thin spatula and transfer to a wire rack to cool. Serve warm or at room temperature.

In addition to cheese, you can sprinkle the straws with poppy seeds, sesame seeds, paprika, or cayenne pepper. Once cooled, the straws will keep at room temperature up to one week.

Italian Easter Pie

Easter pie, a double-crust “stuffed pizza” filled with ham, eggs, and cheese, is traditionally eaten in Italian households the day before Easter.

Crust

4 3/4 cups Unbleached All-Purpose Flour

2 teaspoons salt

2 teaspoons instant yeast

2 tablespoons sugar

6 tablespoons nonfat dry milk

1/4 cup olive oil

1 cup + 2 tablespoons lukewarm water*

*If you use all-purpose flour, increase the water to 1 1/2 cups (12 ounces)

Filling

1 dozen large eggs

1 pound good-quality, full-flavored ham

2 cups ricotta cheese, part-skim preferred

1 cup freshly grated Parmesan cheese, lightly packed

Salt, coarsely ground black pepper, and chopped fresh parsley, to taste

Glaze

1 large egg

2 tablespoons sugar

 

Directions

Mix and knead together all of the dough ingredients — by hand, in a mixer, or in a bread machine — until you’ve made a soft, smooth dough.

Place the dough in a lightly greased bowl, cover, and allow it to rise for 1 to 2 hours, until it’s quite puffy, nearly doubled in bulk. While the dough is rising, make the filling.

Hard-boil and peel 6 of the eggs.

Place the hard-boiled eggs, ham (cut in chunks), and fresh parsley (1/2 cup or so) in the work bowl of a food processor. Process until chopped and combined. Don’t over-process; the ham and eggs should still be a bit chunky. You can also simply dice the eggs and ham, and chop the parsley, if you don’t have a food processor.

Combine the ham, boiled eggs, and parsley with the raw eggs, ricotta, and Parmesan. Season to taste with salt and about 1/2 teaspoon coarsely ground black pepper. If the ham is salty, you may not need any salt at all.

Deflate the dough, and divide it into four pieces.

Roll two of the dough pieces into rounds about 13″ in diameter, and place them on lightly greased or parchment-lined 12″ pizza pans. Or roll into ovals about 10″ x 14″, and place on two lightly greased or parchment-lined baking sheets. Note: If you’re using parchment, it’s easiest to roll right on the parchment, then lift the crusts, parchment and all, onto the pans.

Divide the filling evenly between the two crusts, covering them to within 1″ of the edges. You’ll use a generous 3 cups (about 27 ounces) for each crust.

Roll out the other two pieces of dough, and place them atop the filled crusts gently stretching them, if necessary, to cover the filling. Seal the crust edges by rolling the bottom crust up over the top, and pinching together.

Using a sharp knife or pair of scissors, cut a 1″ hole in the very center of each top crust; this will allow steam to escape.

Make the topping by whisking together the egg and sugar until the sugar has dissolved. Paint each crust with some of the topping; this will yield a golden brown, shiny crust with mildly sweet flavor, a perfect foil for the salty ham.

Allow the pies to rest while you preheat your oven to 350°F, about 15 minutes. They don’t need to be covered.

Bake the pies for about 25 minutes, until they’re a deep, golden brown. Remove them from the oven, and carefully slide them off the pan/parchment and onto on a rack to cool.

Serve warm or at room temperature. Refrigerate any leftovers.

Open-Faced Cheese Steak Sandwiches For 2

Open-Faced Cheese Steak Sandwiches

 

Ingredients

1 French roll, split

2 teaspoons butter

1/4 teaspoon garlic powder

1/2 cup julienned green pepper

1/4 cup sliced onion

1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons canola oil, divided

1/3 pound sliced deli roast beef

1/2 teaspoon hot pepper sauce

4 slices pepper jack cheese

Directions

Spread roll halves with butter; sprinkle with garlic powder. Set aside.

In a small skillet, sauté the green pepper, onion, salt and pepper in 1 tablespoon oil until tender. Remove and keep warm. In the same skillet, sauté beef and hot sauce in remaining oil until heated through. Spoon onto buns; top with pepper mixture and cheese.

Place on a baking sheet. Broil 2-3 in. from the heat for 2-4 minutes or until cheese is melted.

Cheeze-It Crackers Homemade

homemade-cheez-its

 

 

Ingredients

1 cup flour

4 tablespoons cold butter, cut into small squares

1 (8-ounce) bag grated extra-sharp 2% Cheddar cheese (preferably orange)

¾ teaspoon salt

¼ teaspoon cayenne pepper (optional)

Directions

Preheat oven to 350 degrees. Combine all ingredients in food processor, and pulse until crumbly. Add cold water, a tablespoon at a time, until dough comes together. Form into ball, wrap in plastic wrap, and chill in the freezer for at least 30 minutes.

Place dough between two pieces of plastic wrap or parchment paper, and roll out to ⅛ inch thickness. Transfer to parchment-lined baking sheet, and, using pizza cutter or sharp knife, cut into 1 inch squares. Sprinkle with kosher salt and bake for 25 minutes. Test for crispiness; crackers may take a few minutes more to finish crisping.

Remove from oven when crisp and just starting to brown. Let cool and serve.