May 2019 – Cheese

Creamed Ham and Asparagus

Gloria Dougherty, Akron

“We grow asparagus and always have plenty. This is one of our favorite recipes.”

• 1 lb. fresh or frozen asparagus, cut into 1” pieces
• 2 tablespoons butter
• 1 tablespoon cornstarch
• 1 teaspoon salt
• ½ teaspoon pepper
• 1½ cups milk
• 1½ lb. fully cooked ham, cubed
• 2 cups (8 oz.) shredded cheddar cheese
• 3 hard-cooked eggs, chopped
• ½ teaspoon dried parsley flakes
• toast or English muffins

In a saucepan, cook asparagus in a small amount of water till crisp tender, about 3 to 4 minutes.

In medium or large saucepan, melt butter; stir in cornstarch, salt and pepper. Gradually add milk; bring to a boil over medium heat, stirring constantly. Reduce heat; add ham, cheese, hard-cooked eggs, parsley and asparagus. Cook and stir until heated through and cheese is melted.

Serve over toast, English muffins, etc.

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Italian Crescent Zucchini Pie

Gloria Dougherty, Akron

“We grow zucchini and this recipe is very good.”

• 4 cups zucchini, unpeeled and thinly sliced
• 1 cup onion, chopped
• ¼ cup butter or olive oil
• 2 tablespoons parsley
• ½ teaspoon salt
• ½ teaspoon pepper
• ¼ teaspoon garlic powder
• ¼ teaspoon sweet basil
• ¼ teaspoon oregano
• 1 package crescent rolls
• 2 tablespoons mustard
• 2 eggs, beaten
• 8 oz. mozzarella cheese, shredded

Cook zucchini, onion and butter or olive oil 10 minutes. Stir in spices. In an ungreased pie pan, press package of crescent rolls into bottom and sides to make a crust. Spread crust with mustard. Pour zucchini mixture into crust. Mix the eggs and add to the top. Sprinkle with mozzarella cheese. Bake at 375°F for 20 minutes.

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Coconut White Chocolate Cheesecake

Pat Roth, Ephrata

“This cheesecake won me the first prize at the fair three years ago.”

• 1½ cups graham cracker crumbs
• 6 tablespoons butter, melted
• 5 packages (8 oz. each) cream cheese, softened
• 1 cup sugar
• 1½ cups white baking chips, melted and cooled
• ¾ cup coconut milk
• 2 teaspoons coconut extract
• 1 teaspoon vanilla
• 4 eggs, lightly beaten
• ¾ cup flaked coconut, divided

Preheat oven to 325°F. Place a greased 9” springform pan on a double thickness of heavy duty foil, about 18” square. Wrap foil securely around the pan.

In a bowl, mix the crumbs and butter. Press on the bottom of prepared pan.

In a large bowl, beat the cream cheese and sugar until smooth. Beat in cooled chips, coconut milk and extracts. Add the eggs; beat on low speed just until blended. Fold in ½ cup coconut. Pour over the crust.

Put the springform pan in a larger pan and add 1” of hot water to the larger pan. Bake 60 to 70 minutes or until center is just set. Remove and after 10 minutes loosen sides with a knife. Cool completely. Sprinkle with remaining coconut flakes. Refrigerate overnight.

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Four Cheese Baked Penne

Pat Roth, Ephrata

• 16 oz. penne pasta, cooked and drained
• 15 oz. ricotta cheese
• 8 oz. shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• ¼ cup grated Romano cheese
• ½ cup milk
• 14½ oz. can diced tomatoes (with Italian herbs)
• 8 oz. can tomato sauce
• 2 cups sliced zucchini
• ¹/₃ cup chopped fresh parsley
• ¹/₃ cup chopped fresh basil

Preheat the oven to 350°.

Stir together the ricotta, 1½ cups of the shredded mozzarella, Parmesan, Romano and milk in a large bowl. Stir in the cooked pasta and the rest of the ingredients. Spoon this mixture into a greased 2 or 3 quart baking dish. Sprinkle with the rest of the mozzarella cheese. Bake for 30 minutes.

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Cheese Biscuits

Jeffrey Fisher, Stevens

• 1 cup flour
• 1¼ teaspoon baking powder
• ½ teaspoon salt
• ¾ cup shredded cheddar cheese
• 2 tablespoons butter, softened
• ²/₃ cup milk

Preheat oven to 350°F. Combine flour, baking powder and salt in a bowl. Stir in cheese. Add butter until crumbs form. Using fork, stir milk into flour mixture until soft dough forms. Do not over mix.

Put parchment paper on a baking sheet. Drop by teaspoons 1″ apart on parchment paper sheet. Bake approximately 20 minutes, until biscuits are firm to touch. Serve warm with chipped beef gravy or sausage gravy. Enjoy!!

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Homemade Breaded Cheese Sticks

Jeffrey Fisher, Stevens

• 19 mozzarella string cheese sticks
• ½ cup butter, melted

For Bread Crumbs:

• 1 cup bread crumbs
• 1½ teaspoons garlic powder
• ½ to ¾ teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon Italian seasonings

Mix seasonings and bread crumbs. Melt butter. Dip cheese sticks in butter, then roll in breadcrumbs. Deep fry in oil in skillet or deep fryer till brown on all sides.

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Slow Cooker Extra-Cheesy Macaroni & Cheese

Janice Martin, East Earl

“To be enjoyed by children and adults alike!”

• 8 oz. package shredded Italian 3 cheese blend^*
• 8 oz. package shredded sharp cheddar cheese^*
• 2 large eggs, beaten lightly
• 12 oz. can evaporated milk
• 1½ cups milk
• 1 teaspoon salt
• ¾ teaspoon dry mustard
• ¼ teaspoon ground red pepper
• ½ teaspoon black pepper
• 8 oz. (about 2¼ cups) small shell pasta, uncooked

Combine cheeses in a bowl; set aside.

Whisk together eggs and spices in a large bowl. Stir in pasta and 3 cups cheese mixture. Pour mixture into a lightly greased 3 quart slow cooker; sprinkle with 3/4 cup of the cheese mixture.

Cover and cook on low for 4 hours. Sprinkle servings with remaining cheese mixture.

Makes 6 to 8 servings.

*Note: Can substitute whatever kinds of cheese you prefer.

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Cheddar Fondue

Janice Martin, East Earl

• ¼ cup butter
• ¼ cup flour
• ½ teaspoon salt (optional)
• ¼ teaspoon pepper
• ¼ teaspoon ground mustard
• ¼ teaspoon Worcestershire sauce
• 1½ cups milk
• 2 cups (8 oz.) shredded cheddar cheese

For Serving:

• bread cubes, ham cubes, bite size sausage, broccoli florets

In a saucepan, melt butter; stir in flour, salt, pepper, mustard and Worcestershire sauce until smooth.

Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Reduce heat. Add the cheese; cook and stir until melted. Transfer to fondue pot or slow cooker. Keep warm.

Yield: 2½ cups

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Lots of Cheese Balls

Christine Dean, Denver

“So easy to make and so yummy!”

• (2) 8 oz. blocks cream cheese
• 1 teaspoon Lawry’s seasoned salt
• ¼ cup finely chopped red onion
• ½ cup red pepper, chopped fine
• 8 oz. can crushed pineapple, drained well
• 1 bag crushed almonds

Mix cream cheese, seasoned salt, onion, pepper and pineapple. Form into ball. Roll in almonds. Cover and chill.

Serve with assorted crackers, tortillas or corn chips.

Note: Can make into one large ball or small ones. Can easily make more.

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Toasted Cheese Ravioli Puffs

Christine Dean, Denver

“A fan favorite! Great for get-togethers.”

• 24 refrigerated cheese ravioli
• 1 tablespoon Italian salad dressing
• 1 tablespoon Italian style panko crumbs
• 1 tablespoon grated Parmesan cheese
• marinara sauce, warmed

Preheat oven to 400°F.

Cook ravioli according to package directions; drain. Transfer to a greased baking sheet. Brush with salad dressing.

In a small bowl, mix bread crumbs and cheese; sprinkle over ravioli.

Bake 12 to 15 minutes or until golden brown. Serve with marinara sauce, or try different sauces for different tastes.

Yield: 2 dozen

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Macaroni and Cheese Casserole

Christine Dean, Denver

“Awesome side dish for cookouts.”

• 16 oz. package elbows, uncooked
• ½ cup butter or margarine
• ½ cup all-purpose flour
• salt and pepper to taste
• 5 cups milk
• 4 cups (16 oz.) shredded mild or sharp cheddar cheese

Cook pasta according to package directions.

Heat oven to 350°F.

In a large saucepan over medium heat, melt butter. Blend in flour, salt and pepper. Gradually stir in milk. Cook, stirring constantly, until sauce thickens and mixture begins to boil. Add cheese; stir until cheese is melted. In 3 quart casserole dish, stir together pasta and cheese sauce. Bake 30 minutes or until bubbly.

Yield: 8 to 10 servings

Keeps great in slow cooker or warmer for hours.

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Grilled 3 Cheese Potatoes

Kris Zimmerman, Lititz

• 6 large potatoes, unpeeled and sliced
• 2 medium onions, chopped or sliced
• ¹/₃ cup Parmesan cheese
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 lb. bacon, cooked and crumbled
• 1 to 2 teaspoons salt
• ½ teaspoon pepper
• ¼ cup butter, cubed

Divide potatoes and onions between two pieces of foil (about 18” square) that are coated with nonstick spray. Combine Parmesan cheese, ¾ cup cheddar and ¾ cup mozzarella; sprinkle over potatoes & onions. Top with bacon, butter, salt and pepper. Bring opposite ends of foil together over filling and fold down.

Grill covered over medium heat, 35 to 45 min or until tender. Remove from grill and sprinkle with remaining cheese.

Can also be made in the oven at 350°F for 1 hour.

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Hot Crab Dip

Kris Zimmerman, Lititz

• ½ cup milk
• ¹/₃ cup salsa
• (3) 8 oz. packages cream cheese, cubed
• (2) 8 oz. packages imitation crabmeat, flaked

Combine milk and salsa. Transfer to a greased slow cooker. Stir in cream cheese and crab. Cover and cook on low for 3 to 4 hours, stirring every 30 minutes. Serve with crackers.

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Chili Cheese Squares

(Gluten-Free)

Kris Zimmerman, Lititz

• ½ cup melted butter
• 10 eggs
• ½ cup almond flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 can Rotel tomatoes, drained
• 1 pint cottage cheese
• 1 lb. Mexican blend shredded cheese

Combine all ingredients in a bowl; mix well. Pour into greased bar pan. Bake at 350°F for 30 to 45 minutes, or until done and lightly golden on top. Let cool for 10 to 20 minutes.

Servings: 12 servings

Notes: You can also add cooked ground beef or sausage. These freeze well.

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Cheesy Garlic Bread

April Wise, Stevens

“Pairs very well with soup and salad!”

• 1 cup butter, softened
• ½ teaspoon Italian seasoning
• 1 teaspoon garlic salt
• 1 cup shredded mozzarella cheese
• 1 loaf French bread, sliced diagonally

Mix first four ingredients and spread over the cut side of French bread. Lay on a cookie sheet or baking pan with low sides. Broil for several minutes, watching closely, until cheese is melted and beginning to brown. Slice and serve immediately.