Chile−Cheese Chowder

2 bacon slices 1 cup chopped carrot 1 cup chopped, seeded, poblano chiles 1 cup chopped onion 2 tablespoons minced, seeded jalapeno peppers 1/2 teaspoon ground cumin 3 cloves garlic, minced 2 (16 oz.) cans fat−free chicken broth 5 cups diced, peeled, baking potato 1/2 teaspoon salt 1/3 cup flour 2 1/2 cups 1% milk 3/4 cup shredded Monterey Jack cheese 1/2 cup shredded reduced−fat sharp cheddar cheese 2/3 cup sliced green onions In a dutch oven, cook bacon until crisp. Reserve 1 tablespoon drippings in pan, remove bacon and set it aside. To the pan add carrots, chiles, onion, jalapeno, cumin, and garlic. Saute until browned. Stir in broth and scrape bottom of pan to release browned bits. Add potatoes and salt, cover, and simmer for 25 minutes. Whisk together flour and milk, add to potato mixture while stirring and cook over medium heat until thickened stirring often (about 10 minutes). Remove from heat, stir in cheeses until melted. Serve in bowls topped with crumbled bacon and sliced green onions About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment. Enjoy Them All, W.D.Smith

Baked Macaroni, Cheese & Spinach

1 pound elbow macaroni 15 oz. low fat ricotta cheese 1 3/4 cups skim milk 1/2 cup egg substitute 2 teaspoons brown mustard 1 −2 teaspoons Tabasco sauce 1/2 teaspoon salt 1/4 teaspoon ground pepper 2 cups shredded low fat cheddar cheese 2 cups torn fresh spinach leaves 1/4 cup grated Parmesan cheese 1/4 cup fine bread crumbs 1 teaspoon paprika Preheat oven to 375F. Spray a 9 X 13 or 3 quart baking dish with nonstick spray oil. Cook macaroni according to package directions. Meanwhile, in a food processor or blender, mix ricotta cheese, milk, egg substitute, mustard, Tabasco sauce, salt and pepper. Process until smooth. Drain macaroni, return to pot and add shredded cheddar and spinach. Stir until cheese melts and spinach wilts. Stir in ricotta mixture and scrape into prepared baking dish. In a small bowl, combine Parmesan cheese, bread crumbs, and paprika. Sprinkle evenly over macaroni and cheese. Bake at 375F for 25 minutes. Serve hot. About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment. Enjoy Them All, W.D.Smith

Four Cheese Margherita Pizza

1/4 cup olive oil 1 tablespoon minced garlic 1/2 teaspoon sea salt 8 Roma tomatoes, sliced 2 (12 inch) pre-baked pizza crusts 8 ounces shredded Mozzarella cheese 4 ounces shredded Fontina cheese 10 fresh basil leaves, washed, dried1/2 cup freshly grated Parmesan cheese1/2 cup crumbled feta cheeseStir together olive oil, garlic, and salt; toss with tomatoes, and allow to stand for 15 minutes. Preheat oven to 400 degrees F (200 degrees C). Brush each pizza crust with some of the tomato marinade. Sprinkle the pizzas evenly with Mozzarella and Fontina cheeses. Arrange tomatoes overtop, then sprinkle with shredded basil, Parmesan, and feta cheese. Bake in preheated oven until the cheese is bubbly and golden brown, about 10 minutes. Amount Per Serving  Calories: 551 | Total Fat: 25.6g | Cholesterol: 58mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 551

Total Fat: 25.6gCholesterol: 58mgSodium: 1183mgTotal Carbs: 54.4g    Dietary Fiber: 2.8gProtein: 28.9g

Quiche and Savory Pies: Spinach and Cheese Pie

2 pounds spinach, washed and chopped1 onion, chopped1/2 pound fresh mushrooms, sliced3 tablespoons vegetable oil2 cups ricotta cheese2 tablespoons dried basil2 eggs1 cup feta cheese3/4 cup butter, melted1 (16 ounce) package phyllo doughSteam the spinach until just wilted. In a medium skillet heat the oil until hot and saute the onions and mushrooms. Stir together with the spinach. In a medium bowl, beat the eggs well. Stir in the ricotta, feta, and basil. Butter a deep dish pie pan. Place a sheet of phyllo on the bottom of the pan, and brush melted butter over the sheet. Repeat until there are 5 or 6 sheets in the pan. Spread the ricotta mixture over the phyllo. Layer 5 or 6 more sheets of filo brushed with butter on top of the cheese. Spread spinach mixture over the phyllo. Top the pie with 5 or 6 more sheets of phyllo brushed with butter. Trim dough to the edge of the pie dish. Bake at 375 degrees F (175 degrees C) for about 1 hour, or until pie is golden brown. Amount Per Serving  Calories: 474 | Total Fat: 31.3g | Cholesterol: 117mg Powered by ESHA Nutrient Database

Servings Per Recipe: 10

Amount Per Serving

Calories: 474

Total Fat: 31.3gCholesterol: 117mgSodium: 745mgTotal Carbs: 32.8g    Dietary Fiber: 3.6gProtein: 17.3g VIEW DETAILED NUTRITION
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Passover: Sun-Dried Tomato and Pesto Cheese Spread

4 cloves garlic, peeled1 1/2 cups fresh basil leaves1 teaspoon fresh lemon juice1/4 cup pine nuts2 tablespoons extra virgin olive oil2 2/3 cups softened cream cheese1/4 cup freshly grated Parmesan cheese1 1/3 cups sun-dried tomatoes, packed in oil, drained1/3 cup tomato paste3/4 cup buttersalt and pepper to tasteChop the garlic in a food processor. Mix in basil, lemon juice, pine nuts and olive oil. Process until well blended. Mix in 1/3 cup cream cheese and Parmesan cheese. Blend using pulse setting until almost smooth. Transfer the mixture to a medium bowl. Coarsely chop sun-dried tomatoes in the food processor. Mix in tomato paste and 1/3 cup cream cheese. Blend until smooth. Place 2 cups cream cheese and butter in a medium bowl. Using an electric mixer, beat until fluffy. Season with salt and pepper. Lightly grease a 1 1/2 quart baking dish. Line dish with plastic wrap so that the wrap extends over sides of the dish. Evenly spread 3/4 cup cream cheese and butter mixture in the prepared dish. Layer alternately with 1/2 the sun-dried tomato mixture, 1/2 cup cream cheese and butter mixture and 1/2 the pesto mixture. Repeat layering, topping with remaining cream cheese and butter mixture. Cover and chill in the refrigerator 8 hours, or overnight. Carefully invert dish onto a platter and remove plastic to serve. Amount Per Serving  Calories: 83 | Total Fat: 8.2g | Cholesterol: 21mg Powered by ESHA Nutrient Database

Sun-Dried Tomato and Pesto Cheese Spread

Servings Per Recipe: 52

Amount Per Serving

Calories: 83

Total Fat: 8.2gCholesterol: 21mgSodium: 82mgTotal Carbs: 1.5g    Dietary Fiber: 0.3gProtein: 1.5g VIEW DETAILED NUTRITION
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New Year: Broccoli and Cheese Brunch Casserole

8 ounces pork sausage1 (10 ounce) package chopped frozen broccoli, thawed and drained1 1/2 cups shredded Cheddar cheese, divided1 cup ricotta cheese8 eggs, lightly beaten1/4 cup milk1 teaspoon ground black pepper1/2 teaspoon salt1 roma (plum) tomato, thinly slicedPlace sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking dish. In a bowl, mix cooked sausage, broccoli, and 1/2 cup Cheddar cheese. In a separate bowl, mix 1/2 cup Cheddar cheese, ricotta cheese, eggs, milk, pepper, and salt. Spoon the sausage mixture into the prepared baking dish. Spread the Cheddar and ricotta mixture over the sausage mixture. Sprinkle with remaining Cheddar. Arrange tomato slices on top. Cover with aluminum foil, and bake 30 minutes in the preheated oven. Uncover, and bake for an additional 15 minutes. Let stand for 10 minutes before serving. Amount Per Serving  Calories: 286 | Total Fat: 20.7g | Cholesterol: 260mg Powered by ESHA Nutrient Database

Broccoli and Cheese Brunch Casserole

Servings Per Recipe: 8

Amount Per Serving

Calories: 286

Total Fat: 20.7gCholesterol: 260mgSodium: 648mgTotal Carbs: 5g    Dietary Fiber: 1.2gProtein: 20.2g VIEW DETAILED NUTRITION
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Labor Day: Bleu Cheese Coleslaw

1 (16 ounce) package shredded coleslaw mix1/4 cup finely chopped sweet onion1/2 cup cider vinegar3 tablespoons white sugar1 teaspoon salt1/2 cup mayonnaise1/2 cup sour cream1/2 cup crumbled blue cheesesalt and pepper to tasteToss together the coleslaw mix and onion in a bowl. In a saucepan, mix the vinegar, sugar, and 1 teaspoon salt. Bring to a boil. When sugar has dissolved, pour over the slaw mix and onion. Toss to coat, and let stand 15 minutes. Drain the slaw mix in a colander, and return to the bowl. Toss with mayonnaise, sour cream, and blue cheese. Season with salt and pepper. Cover and chill at least 1 hour in the refrigerator before serving. Amount Per Serving  Calories: 226 | Total Fat: 17.8g | Cholesterol: 22mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 226

Total Fat: 17.8gCholesterol: 22mgSodium: 556mgTotal Carbs: 13.5g    Dietary Fiber: 0.9gProtein: 3.2g VIEW DETAILED NUTRITION
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Burgers: Jalapeno-Blue Cheese Burgers | Submitted By: MRSTEWART

2 pounds ground beef6 jalapeno peppers, seeded and chopped8 ounces crumbled blue cheese2 tablespoons onion powder2 tablespoons garlic powder2 tablespoons tamari or soy sauce2 teaspoons salt, or to taste4 slices Swiss cheese4 hamburger buns, splitPreheat a grill for high heat. In a large bowl, combine the ground beef, jalapeno peppers, blue cheese, onion powder, garlic powder, tamari and salt. Mix well using your hands. Pat lightly into 4 large fat patties. Place patties on the grill, and cook for about 8 minutes per side, or until well done. Place a slice of cheese on top of each patty, and cover the grill until the cheese melts. Serve on buns with your favorite toppings. Amount Per Serving  Calories: 870 | Total Fat: 53.2g | Cholesterol: 207mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 870

Total Fat: 53.2gCholesterol: 207mgSodium: 2886mgTotal Carbs: 31.9g    Dietary Fiber: 2.4gProtein: 63.7g VIEW DETAILED NUTRITION
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Father's Day Recipes: French Ham Cheese and Egg Fondue Casserole | Submitted By: SheasLounge

2 tablespoons butter, softened3 tablespoons all-purpose flour1 tablespoon mustard powder3 cups cubed fully cooked ham8 ounces Cheddar cheese, cubed3 cups cubed day old French bread4 eggs, beaten3 cups milk1 dash hot pepper sauce3 tablespoons butter, melted1/2 cup freshly grated Parmesan cheeseGenerously grease a 9x13-inch glass baking dish with softened butter. Stir together flour and mustard powder. Place ham and Cheddar cubes in a large mixing bowl, sprinkle with flour mixture, and toss until evenly coated. Add bread cubes and toss to mix. In a separate bowl, whisk together eggs, milk, and hot pepper sauce. Pour 1/3 of the bread mixture into the prepared baking dish and smooth out to form a layer. Drizzle with 1 tablespoon of butter, and sprinkle with 1/3 of the Parmesan cheese. Repeat twice more to form three layers. Pour egg mixture overtop, cover with plastic wrap, and refrigerate 8 hours to overnight. The next morning, remove casserole from refrigerator, remove plastic wrap, and allow to stand at room temperature for 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Bake uncovered in preheated oven until the eggs have set, and the top is golden brown and crispy, about 1 hour. Amount Per Serving  Calories: 357 | Total Fat: 21.9g | Cholesterol: 130mg Powered by ESHA Nutrient Database

French Ham Cheese and Egg Fondue Casserole

Servings Per Recipe: 12

Amount Per Serving

Calories: 357

Total Fat: 21.9gCholesterol: 130mgSodium: 857mgTotal Carbs: 19.8g    Dietary Fiber: 0.7gProtein: 19.9g VIEW DETAILED NUTRITION
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Casserole Recipes: Sloppy Joe Mac and Cheese | Submitted By: ReneeW.

1 (16 ounce) package elbow macaroni1 1/2 pounds ground beef1 (14.5 ounce) can canned diced tomatoes1 (6 ounce) can tomato paste1 (1.3 ounce) envelope sloppy joe seasoning1/4 cup butter1 small onion, minced1/4 cup all-purpose flour1 teaspoon ground dry mustard1 teaspoon salt1/4 teaspoon ground black pepper3 cups half-and-half1 tablespoon Worcestershire sauce4 cups shredded sharp Cheddar cheeseBring a large pot of lightly salted water to a boil. Place macaroni in the pot, and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large casserole dish. Place the ground beef in a skillet over medium heat, and cook until evenly brown. Drain grease. Mix in diced tomatoes, tomato paste, and sloppy joe seasoning. Reduce heat to low, and simmer 10 minutes. Melt the butter in a large pot over medium-high heat. Stir in the onion, and cook until tender. Mix in flour, mustard, salt, and pepper. In a bowl, mix the half and half and Worcestershire sauce. Gradually whisk half and half mixture into the pot. Bring to a boil, and cook 1 minute, until slightly thickened. Remove from heat. Mix in 3 cups of cheese. Stir cooked pasta into the pot, evenly coating with the sauce. Transfer to the casserole dish. Layer with the beef mixture and top with remaining cheese. Cover, and bake 30 minutes in the preheated oven. Remove cover, and continue baking 10 minutes, until bubbly. Amount Per Serving  Calories: 832 | Total Fat: 46.5g | Cholesterol: 160mg

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