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New York Cheesecake

Swiss Fondue (Crockpot)

1 clove garlic
2 1/2 C. dry white Rhine, Chablis or Riesling wine
1 Tblsp. lemon juice
1lb. Swiss cheese, grated
1/2 lb. Cheddar cheese, grated
3 Tblsp. flour
3 Tblsp. kirsch
Freshly ground nutmeg
1 loaf Italian or French bread, cut into 1-inch cubes

Rub an enameled or stainless steel pan with garlic clove.
Heat wine to a slow simmer (just under boiling). Add lemon juice.
Combine cheeses and flour and gradually stir in. Using a figure-8 motion, stir constantly until cheese is melted.

Cheese Fondue

10-oz. can cheddar cheese soup
1 lb block process cheese spread cut in 8 pieces
1 lb swiss cheese, grated
12-oz. can beer (or apple cider)
1/2 tsp hot pepper sauce
12 drops liquid smoke flavoring

Place all ingredients in slow cooker/Crock Pot. Stir to mix.
Cover and cook on low for 2 hours. After 1 hour of cooking time, stir. Before serving, whisk to blend.

Serve with bread sticks or veggies for dipping

Jell-O Cheese Cake

1 (3 oz.) pkg. lemon Jello
1 C. boiling water
2 (3 oz.) pkgs. cream cheese
1 C. sugar
2 tsp. vanilla
1 (13 oz.) can evaporated milk,chilled

Graham Cracker Crust:--
22 Sqs. graham crackers, crushed
2/3 cube butter, melted
1/4 C. sugar

Mix together all crust ingredients. Dissolve Jello mixture and let Jello setslightly. Soften cheese and combine with sugar and vanilla to add to Jello mixture.
Whip 1 can chilled evaporated milk, then fold in Jello and cheese mixture.

Cheese Sauce

4 oz cream cheese
4 oz sharp Cheddar cheese
1/2 cup water
1 tablespoon chopped cilantro
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
Fresh black pepper to taste

Blend cheeses together in a small nonstick saucepan. Heat on low to melt cheeses and stir constantly to prevent burning. Stir in water, cilantro and
spices until well blended.

Sauce will thicken as it cools.

Makes 24 tablespoons

Nutritional Info: (per tablespoon)
Calories: 36
Carbs: 0 grams
Protein: 1.5 gram
Fat: 3 grams

Perfect Scrambled Eggs

2-3 eggs
2 teaspoons Butter
2 teaspoons finely minced ham
1/2 oz cheese
Salt & pepper to taste
Add butter to nonstick skillet over medium heat.
Whisk together eggs, and ham. Reduce heat to low and pour eggs into skillet. Sprinkle with salt and pepper. Cook eggs stirring constantly with a spatula until cooked but still moist.
Turn off heat, sprinkle with cheese to melt and serve!

Serves 1

Nutrition Info:
Calories: 123
Carbs: 1 gram
Protein: 14 grams
Fat: 7 grams

Perfect Meringue

3 egg whites
1/2 small jar marshmallow cream

Beat 3 egg whites until fairly stiff. Fold in 1/2 small jar marshmallow cream.
Will hold it's shape and not tear when cut.

Tuxedo Cheesecake

1 3/4 cups (about 18) crushed creme−filled chocolate cookies
2 tablespoons butter or margarine, melted

1 cup white chocolate chips
3 packages (8 ounces each) cream cheese, softened
3/4 cup granulated sugar
2 teaspoons vanilla extract
3 large eggs
1 bar (2 ounces) semi−sweet chocolate, grated or made into curls

Preheat oven to 350F. Toss cookie crumbs and butter together in medium bowl.
Press onto bottom of ungreased 9−inch springform pan. Bake for 10 minutes.

Kraft Cheese Ball Video

Sicilian Ricotta Cheesecake

Sponge Cake:
3 egg yolks
1/2 cup sugar
Finely chopped rind of 1/2 lemon
1 cup all-purpose flour
1 tsp. baking powder
3 egg whites

1-1/2 cup sugar
1-1/2 lb. fresh ricotta cheese
1 lb. mixed candied fruit
1/8 tsp. ground cinnamon
3 1-oz. squares semi-sweet chocolate, chopped in pieces
8 tbsp. Maraschino liqueur

To make the Sponge Cake:

Preheat the oven to 375 degrees. Butter a 10 inch spring-form cake pan.

Whisk the eggs yolks with the sugar, grated lemon rind and 3 tbsp. hot water until light and foamy.

Blue Cheese Spread

1/2 cup Walnut pieces
1/2 cup Maytag, Oregon
Danish or bleu cheese
1/4 cup Cream cheese
1 teaspoon Cognac
1 teaspoon Minced walnuts -- for garnish

Process the walnuts in a food processor until they are finely chopped, using short pulses to avoid overprocessing. Add the blue
cheese and cream cheese, and process until they are thoroughly combined.
Add the cognac, process until well mixed, and then transfer the mixture to one large or two small ramekins.
Sprinkle with the minced walnuts, and serve.

Cream Cheese Ball

16 ounces Cream cheese
2 packages Chipped beef -- minced
Chopped scallions --
Garlic powder or garlic salt

Mix softened cream cheese and other ingredients. Shape. Let chill overnight.
Serve with crackers.

Pretzel Crusted Fried Cheese


8 oz bag thin pretzel sticks
4 large eggs
Peanut oil
4 oz yellow cheddar cheese, cubed
8 oz provolone or part skim mozzarella cheese, cubed
5 tbs spicy mustard
1 1/2 cups + 2 tsp all purpose flour
2 tbs grated Parmesan cheese

1 tbs spicy mustard
2 tbs horseradish, drained
1/4 cup sour cream

Chicken And Asparagus Crepes

3 tbs unsalted butter or margarine
1 1/2 cups ricotta cheese
1/4 cup chopped herbs, like parsley, dill, chives or mint
8 crepes, can be store bought ones
1/2 pound asparagus, trimmed, cut into pieces
1 tsp finely grated lemon zest
3/4 cup low sodium chicken broth
1 shallot or onion, sliced
Salt and Pepper
3/4 cup grated Parmesan cheese
2 1/2 cups shredded rotisserie chicken

Heat oven to 425°.

Hearty Omelet

4 eggs, well beaten
salt and pepper to taste
1 small tomato, cleaned, stemmed and finely diced
1/4 cup finely diced mushrooms
1 green onion, diced or grated
cheddar cheese, grated

Beat eggs in bowl adding about 1 tsp. cream.
Gently fold in all ingredients. Pour into well-buttered omelet pan.
Place over low heat and cook slowly.

Serve hot.

Bacon And Egg Salad

Boiled eggs
Crispy cooked bacon
Miracle Whip

In a bowl dice the eggs finely, crumble the bacon, and add miracle whip to make a creamy spread.
Serve on bread for sandwiches.

Notes: Instead of bacon I just substitute with Bacos or bacon bits to make it a little healthier.
Just sprinkle in the egg, miracle whip mixture.

Egg Salad

4 hard boiled eggs
2 tablespoons mayonnaise
1 1/2 teaspoons prepared yellow mustard
2 teaspoons rice vinegar, cider vinegar or leftover pickle juice
1 1/2 teaspoons granulated sugar
1/4 teaspoon salt
1 stalk celery, minced
2 teaspoons pickle relish

Hard-boil eggs at least 15 minutes.

Run under cold water and peel.

Place eggs in a bowl and smash with a fork until chopped up.

Add all ingredients, except paprika, including salt to taste.

Deviled Eggs

6 hard-cooked eggs
1/4 cup mayonnaise
1/2 teaspoon McCormick® Ground Mustard
1/2 teaspoon McCormick® Parsley Flakes
1/4 teaspoon seasoned salt
McCormick® Paprika

Slice eggs in half lengthwise. Remove yolks and place in a small bowl.

Mash yolks with a fork. Stir in mayonnaise, mustard, parsley and seasoned salt until smooth and creamy.

Spoon or pipe yolk mixture into egg whites.

Sprinkle with paprika.

Refrigerate 1 hour or until ready to serve.

Yield:6 servings.

Coffee Cup Egg Scramble

2 eggs
2 Tbsp. milk
2 Tbsp. shredded cheese
Salt and pepper

Coat a 12 oz. microwave safe coffee mug with cooking spray. Add milk and eggs; beat until blended.
Microwave on high 45 seconds; stir. Microwave until eggs are almost set, 30 to 45 seconds longer.

Top with cheese; season with salt and pepper.
No mess, no fuss, no pan or dishes to clean, only a coffee cup to wash!

Blushing Pickled Eggs

1 cup beet juice*
1 cup vinegar
2 tsp pickling spice
12 hard-cooked eggs, peeled
1/4 cup sugar
1/2 tsp salt
1/2 cup water
1 onion, sliced and separated into rings
* 1 can (19 oz) beets, drained, yields about 1 cup beet juice.

In a medium saucepan, combine beet juice, vinegar, water, sugar, pickling spice, salt and onion.

Bring to a boil over medium heat, stirring constantly just until the sugar dissolves; reduce heat and simmer 10 minutes.

Pickeled Eggs

2 tsp pickling spice
12 hard-cooked eggs, peeled
1 Tbsp sugar
1 tsp salt
1 cup water
1 cup white vinegar

Place eggs in a 4-cup (1 L) jar fitted with a lid. In a small saucepan, mix together vinegar, water, sugar, pickling spices and salt.
Cover and bring to a boil. Reduce heat to low and simmer for 10 minutes.

Strain liquid through a cheesecloth, if desired, and pour half of hot vinegar mixture into each jar; cover with lid.
Refrigerate at least 2 days before using.
Pickled eggs will keep one month in the refrigerator.

Makes 12 pickled eggs

Thin and Crispy Cheese Pizza Crust

3 eggs
3 cups shredded mozzarella cheese
1 tsp garlic powder
1 tsp basil

Press evenly into Pam sprayed pizza pan or cookie sheet (this makes one 16 inch pizza crust)

Bake at 450 degrees until golden brown (about 10 to 15 minutes)


Scrambled Egg Muffins (Low Carb)

1/2 lb pork sausage,(or ham, turkey,sausage)
12 eggs
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 cup shredded sharp cheddar cheese
Brown sausage; drain well.

Preheat oven to 350°.

In a bowl, beat eggs, then add onion, green peppers, salt, pepper and garlic powder.
Stir in sausage and cheese.
Spoon 1/3 cupfuls into greased muffin cups.
Bake at 350° for 20-25 minutes or until a knife inserted comes out clean.

Makes 12 , 1 dozen

Eggs Florentine

1 wheat English muffin, split, toasted
1 cup spinach leaves
1/8 tsp pepper
1 tsp water
2 slices cheese
1 tsp onion, finely minced
1/8 tsp salt
4 large egg whites

Heat a pan and coat with nonstick spray. Add onion and saute until soft, 2 min.

Stir in spinach and continue cooking until spinach wilts, 2 min.
Add egg white mixture and cook until egg whites are opaque, 3 min. flip over and cook until other side is done, 2 min.

Push eggs and vegetables to middle of pan and turn off heat.

Place cheese over eggs until melted, 2 min.

Egg Salad Sandwich- Diabetic

2 hard-cooked large eggs, cooled under running water
1 tablespoon fat-free sour cream
2 teaspoons reduced-fat mayonnaise
1/4 teaspoon Dijon-style mustard
Pinch salt (optional)
1/4 cup finely chopped celery
2 slices reduced-fat whole-wheat bread
Paprika for garnish (optional)

Cut each egg in half. Carefully remove the yolks. Discard one yolk.

In a small bowl, mash the remaining egg yolk. Add the sour cream, pickle relish, mayonnaise, mustard, and salt (if desired). Stir to mix well. Stir in the celery. Chop the egg whites and stir them into the yolk mixture.

Zucchini & Cheese Enchiladas

2 medium zucchini, grated
1 C. ricotta or cottage cheese
1 small onion, chopped
2 cloves garlic, minced
1 C. mushrooms (optional)
2 C. cheddar cheese, grated
1 (26-oz.) jar pasta or spaghetti sauce
8 flour tortillas

Preheat oven to 350 degrees.
In a medium-sized bowl, combine zucchini, cottage cheese, onion, garlic, mushrooms, and 1 C. of cheddar cheese. Pour half of the pasta sauce into the bottom of a 13x9x2-inch baking dish.
Spoon zucchini mixture into each of the flour tortillas. Roll each tortilla and place seam-side down in the baking pan.

Bacon Deviled Eggs

1 dozen large eggs
1/2 cup mayonnaise
1 tablespoon Dijon mustard
6 pieces bacon, cooked crisp

Preparation the Eggs:
Place eggs in medium pot and cover with cold water. Bring water to a boil.
Remove from heat and leave eggs covered for 20 minutes.
The eggs will continue to cook in the hot water.
Remove boiled eggs from the pot and immerse in cold water.
Crack the eggs while cooling in the water, this helps to make the peeling much easier.

Peel the eggs and cut eggs in half length wise.

Place yolk into a mixing bowl. Use fork or back of spoon to make yolks smooth.

Wisconsin Cheese Soup

1 cup sliced carrots
2 cups chopped broccoli
1 cup water
1 teaspoon chicken bouillon granules
1/4 cup chopped onion
1/4 cup butter
1/4 cup all−purpose flour
1/4 teaspoon ground black pepper
2 cups milk
2 cups shredded sharp Cheddar cheese

1 In a small saucepan over medium−high heat, combine carrots, broccoli, water, and bouillon. Bring to a boil.
Cover, reduce heat, and simmer for 5 minutes. Remove from heat, and set aside.

2 In a large saucepan, cook onion in butter over medium heat until onion is translucent. Stir in flour and pepper;
cook 1 minute.

All Day Macaroni & Cheese (Crock Pot)

8 ounces elbow macaroni, cooked and drained
4 cups(16 ounces) shredded sharp Chedder Cheese
1 can (12 ounces) evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon black pepper

Place the cooked macaroni in crockpot that has been sprayed with nonstick cooking spray.
Add the remaining ingredents, all except 1 cup of the cheese, mix well.

Sprinkle with the remaining 1 cup of cheese and then cover and cook on low setting for 5 to 6 hours or until the mixture is firm and golden around the edges.

Do not remove the cover or stir until it has finished cooking.


1 lb. cheddar cheese
2 cups evaporated milk
1 1/2 tsp salt
1 1/2 tsp. dry mustard
2 beaten eggs

Cut cheese into small pieces and melt in double boiler. When melted, add evaporated milk, salt and mustard. Remove from heat and stir in eggs.
Return to double boiler and stir and cook until eggs thicken sightly. Remove from heat.

Pour into a dish and cool slowly. Stir as it cools to prevent a crust from forming. (Might just be able to cover with plastic wrap, too.)
Put in jars, cover and store in refrigerator.
Keeps several weeks