Canopy Grill Manchego Cheese Mashed Potatoes
Source: Canopy Grill, Boulder, Colorado
10 medium russet potatoes, peeled and cut
into 1-inch squares and rinsed well
1 cup cream
1/4 cup (1/2 stick) butter
1 cup grated manchego cheese
Salt to taste
Place potatoes in cold water and bring to a boil. Cook until they break apart easily. Drain well. Heat the butter and cream in a small pan. Put the potatoes into a mixing bowl. Add the butter, cream and cheese to the potatoes and whip until just smooth. Season with salt to taste.
Fried Macaroni and Cheese
2 cups elbow macaroni or shells
1 cup cheese of your choice
Cook macaroni according to package directions. Drain. Place in a large bowl and mix in eggs and cheese until combined.
Heat a small amount of oil in a skillet and add the macaroni mixture and fry as you would potatoes.
It will get crisp and brown. It is done when the cheese is melted and the eggs are cooked through. You can make it as crisp as you like.
Surprise Cheese Puffs
1/2 cup butter or margarine
2 cups grated sharp cheese
1/2 teaspoon salt
1 teaspoon paprika
Dash of cayenne or red pepper
1 cup sifted all-purpose flour
50 small stuffed green olives
Allow butter to soften. Preheat oven to 400 degrees F.
Blend butter with cheese, salt, paprika and cayenne, Stir in flour, mixing well. Mold 1 teaspoon of this mixture around each olive, covering it completely. Arrange on baking sheet and chill until firm. Bake for 15 minutes.
NOTE: These can be prepared ahead and frozen. Freeze on baking sheet to keep shape and then store in a plastic bag in freezer. Bake as needed.
Italian Cheese Bread (ABM)
1 1/2 cups water
2 tablespoons olive oil
4 cups all-purpose flour
2 teaspoons salt
2 tablespoons granulated sugar
1/3 cup coarsely shredded Cheddar cheese
1 tablespoons Italian seasoning
2 teaspoon quick-rise yeast (or bread machine yeast)
Place ingredients in pan in above order (except for cheese). Place pan in machine. Select loaf size and start. Pour cheese into pan at the fruit and nut beep or at about 32 minutes into the cycle.
Makes one 2-pound loaf.
Carrot Cake with Cream Cheese Frosting
1 tablespoon all-purpose flour
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
2/3 cup granulated sugar
2/3 cup packed brown sugar
1/2 cup applesauce
1/3 cup vegetable oil
1/4 cup plain fat-free yogurt
2 1/2 teaspoons vanilla extract
2 large egg whites
1 large egg
2 cups finely shredded carrot
1/4 cup chopped walnuts
Cream Cheese Frosting
2/3 cup tub-style light cream cheese, chilled
1 1/4 teaspoons vanilla extract
3 1/2 cups confectioners' sugar
Preheat oven to 375 degrees F.
Coat two 8-inch round cake pans with cooking spray, and dust pans with 1 tablespoon flour.
Lightly spoon 2 1/4 cups flour into dry measuring cups; level with a knife.
Combine 2 1/4 cups flour, baking powder, cinnamon, salt, baking soda and nutmeg in a medium bowl.
Combine granulated sugar and next 7 ingredients (granulated sugar through egg) in a large bowl; beat well at medium speed of a mixer.
Add to flour mixture, stirring just until moist. Stir in carrot.
Pour cake batter into prepared pans. Sharply tap pans once on counter to remove air bubbles.
Bake for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Cool completely on wire racks.
Place 1 cake layer on a plate; spread with 2/3 cup Cream Cheese Frosting, and top with other cake layer. Spread remaining frosting over top and sides of cake.
Sprinkle walnuts over top of cake. Store cake loosely covered in refrigerator.
Cream Cheese Frosting: Beat cream cheese and vanilla extract in a large bowl at medium speed of a mixer until smooth. Gradually add sugar; beat at low speed until smooth (do not over-beat). Cover and chill. Yields 1 2/3 cups.
Yield: 16 servings
Per serving: Calories: 329( 21% from fat); Fat 7.8g(sat 2g, mono 2.2g, poly 3.1g); Pro 4.5g; Carb 61.1g; Fiber 1.2g; Chol 19mg; Iron 1.4mg; Sod 169mg; Calc 74mg
7 WW points
Cheese Enchiladas with Chili Gravy
12 corn tortillas
2 tablespoons vegetable oil
2 large onions, chopped
4 cups grated cheese
2 tablespoons shortening
2 tablespoons flour
2 tablespoons chili powder (Gebhardt if possible)
3 cups warm water
Salt to taste
Lightly grease a 13 x 9-inch baking dish. Preheat oven to 400 degrees F.
To make Chili Gravy: Melt shortening in skillet. Stir in flour, make a light roux. Add chili powder, water and salt. Cook until thick. The gravy will vary according to what brand of chili powder you use.
To make enchiladas: Heat oil in skillet. Using kitchen tongs, dip each tortilla in hot oil until well softened (about 15 seconds). Hold tortilla up to drain. Using tongs dip tortillas in hot chili gravy. Place tortillas in pan, put a good pinch onions and cheese in the middle and roll the tortilla, placing the flop side down. Continue filling and rolling tortillas until pan is full. Pour more chili gravy on top of the enchiladas, sprinkle the top generously with more cheese and pop into a preheated oven to bake until cheese begins to bubble, about 10 minutes. Serve immediately.
Basil Cheese Triangles
1 pound shredded Monterey jack cheese
2 eggs, slightly beaten
1/4 cup basil leaves, finely chopped
1/4 teaspoon white pepper
16 ounces phyllo dough, thawed
1/3 cup butter
Heat oven to 400 degrees F. Grease a cookie sheet.
Crumble Feta cheese into small bowl; mash with fork. Stir in eggs, basil and white pepper until well mixed.
Cut a stack of phyllo sheets lengthwise into 2-inch strips. Cover with plastic wrap, then with damp towel to prevent them from drying out.
Place 1 level teaspoon cheese mixture on end of 1 strip; fold phyllo strip end over end, in triangular shape, to opposite end. Place on cookie sheet. Repeat with remaining strips and cheese mixture. Brush butter over triangles.
Bake 12 to 15 minutes or until puffed and golden. Serve warm.
Makes 6 dozen (72).
1 WW point
Per serving: 52 Calories (kcal); 3g Total Fat; (75% calories from fat); 2g Protein; trace Carbohydrate; 13mg Cholesterol; 74mg Sodium
Raspberry Hazelnut Cream Cheese Gems
1/2 cup butter, softened
3 ounces cream cheese, softened
1 egg, separated
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
1 cup confectioners
Mexican Macaroni and Cheese
3 1/2 cups macaroni, cooked and drained
1 3/4 cups low-fat sharp Cheddar cheese, shredded
1/2 cups onion, finely chopped
3 tablespoons chopped parsley
1 3/4 cups low-fat cottage cheese
1/2 cups evaporated skim milk
2 teaspoons Dijon-style mustard
1 slice bread, crumbled
3 tablespoons grated Parmesan cheese
1/2 cups salsa
1 teaspoon fajita seasoning
Salt and pepper
Preheat oven to 350 degrees F.
In a large bowl, combine cooked macaroni, cheddar cheese, onion, and parsley.
In a blender or food processor, combine cottage cheese, milk, and mustard. Process until smooth. Mix in salsa and fajita seasoning and pour over macaroni mixture. Mix thoroughly. Add salt and pepper to taste.
Coat a 2-quart casserole dish with nonstick cooking spray and place macaroni mixture into dish. Sprinkle breadcrumbs and Parmesan cheese over casserole. Bake for 20 minutes.
Yield: 8 servings
Calories: 200 Total fat: 4g
Compare with regular macaroni and cheese, which is 900 calories and 23g of fat!
Garlicky Prawn, Roasted Pepper and Goat Cheese Quesadillas
You will never have enough of these! Good hot or cold!
10 extra-large flour tortillas
20 large tiger prawns, 16 count, shelled and deveined
2 teaspoons chopped garlic
2 tablespoons olive oil
1/2 teaspoon ground cayenne pepper
1 ounce tequila
1 teaspoon salt
1 1/2 cups ricotta cheese or 3/4 cup ricotta and 3/4 cup goat cheese
1/2 cup fresh salsa (can use any good salsa)
1/2 cup chopped fresh cilantro
1 tablespoon mild chili powder
1 large head garlic, roasted*
8 ounces jalapeno pepper jack cheese, grated
3 large red bell peppers, roasted (can be in jars)**
4 large poblano peppers, roasted (can substitute whole Ortega chiles)**
1/2 cup sun-dried tomatoes in oil
Marinate (2 hours) the prawns with the chopped garlic, olive oil, cayenne pepper, salt and tequila. Place prawns on a barbecue and cook 1-1/2 minutes on each side or until pink and opaque.
Mix the ricotta cheese into a spread with the roasted garlic, salsa, cilantro and chili powder. Cut the roasted red bell peppers, roasted poblano peppers, and dried tomatoes into julienne strips.
Assembly: Spread the Ricotta mixture on 1/2 the tortilla. Cut the prawns in half lengthwise and place 4 halves across the bottom 1/3 of the tortilla. Add about a tablespoon each of the red bell and poblano peppers, and 1 teaspoon sun-dried tomatoes on top of the prawns. Top this off with a generous amount of shredded pepper jack cheese. From the bottom, fold up the tortilla on itself to make a 1 1/2- to 2-inch flattened roll. Set aside until all ten tortillas are filled. (These can be made a few hours ahead of time.) Grill on each side for 2 minutes on a hot barbecue or until the cheese is melted. Cut into four even pieces and serve hot with green salad, rice and beans.
*Roasted Garlic: Peel outer skin layer from head of fresh garlic, leaving cloves and head intact. Place head on double thickness of foil; top with 1 teaspoon olive oil and a sprig of fresh rosemary or oregano [or 1/4 teaspoon dried]. Fold up and seal. Bake in a 375 degree oven for 1 hour. Let cool. Squeeze cloves to release roasted garlic and set aside. Discard skins.
**Roasted Peppers: On a charcoal barbecue or a gas fired barbecue place the whole peppers on the grill and roast, turning occasionally, until the skins are blackened. Remove from the grill and let cool until they can be handled for peeling off the blackened skin.