Blend Of The Bayou
1 package 8 ounces cream cheese, cubed
4 tablespoons butter, divided
1 large onion chopped
2 celery ribs chopped
1 large green pepper chopped
1 pound cooked medium shrimp peeled and devined
2 cans ( 6 ounces each ) crabmeat, drained flaked and cartilage removed
1 can ( 10 3/4 ounces ) condensed cream of mushroom soup, undiluted
1 jar ( 4 1/2 ounces ) sliced mushrooms, drained
1 teaspoon garlic salt
3/4 teaspoon ( or more if you wish ) Hot sauce of your choice
1/2 teaspoon cayenne pepper
3/4 cup cooked rice
3/4 cup shredded cheddar cheese
1/2 cup crushed butter flavored crackers ( about 12 crackers )
In a small saucepan, cook and stir the cream cheese and 2 tablespoons of
butter over low heat
until melted and smooth. In a large skillet saute the onion, celery and
green pepper in remaining butter until tender. Stir in cream cheese mixture.
Stir in the shrimp, crab, soup, mushrooms, garlic salt, hot pepper sauce,
cayenne and rice.
Transfer to a greased 2 quart baking dish. Combine cheese and cracker crumbs
and sprinkle over the top.
Bake uncovered at 350 for 25-30 minutes or until bubbly.
Yield : 6-8 servings
8 cups popped popcorn
1 cup crumbled tortilla or corn chips
3 tablespoons butter or margarine
2 teaspoons taco seasoning mix, or to taste
1/2 cup grated Cheddar cheese (optional)
Combine popcorn and chips in large bowl.
Melt butter in small pan over low heat. Stir in taco mix and remove from
Dribble over popcorn. Toss with hands to coat thoroughly.
Serve immediately or continue for a cheesy treat.
Spread popcorn mixture on greased baking sheet and sprinkle with cheese.
Place under broiler until cheese melts, about 1 minute.
Check constantly to ensure popcorn is not burning.
Remove and cool before serving
1/2 stick of butter (1/4 cup)
1/4 cup all-purpose flour
3/4 cups milk
1 cup cottage cheese
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
4 ounces cream cheese, softened
6 ounces shredded Swiss cheese
3 Tbsp grated Parmesan cheese
1/4 cup chopped green onions
3 slices of cooked bacon, crumbled
6 cherry tomatoes, cut in half
1 Melt the butter in a medium saucepan on medium heat. Stir in flour; cook, stirring until bubbly. Gradually add the milk; cook over medium heat, stirring occasionally, until sauce thickens. Remove from the heat; set aside
to cool, about 15-20 minutes.
2 Preheat oven to 350°F. Combine cottage cheese, baking powder, salt and mustard; set aside.
3 Beat the eggs in a large mixing bowl. Slowly add the cream cheese, the cottage cheese mixture and the milk/flour sauce. Fold in the Swiss and Parmesan cheeses.
4 Pour into a buttered 10″ pie plate. Sprinkle the top with chopped green onions and crumbled bacon. Arrange tomato halves, cut side up, around the top. Bake at 350°F for 40 minutes, until puffy and lightly browned. A knife inserted into the center of the quiche should come out clean. Let rest for 15 minutes, serve.
1/2 cup fat free milk
1 cup 1% cottage cheese
1/4 cup finely chopped onion
2 TB grated Parmesan cheese
1/4 tsp. salt
Ground black pepper, to taste
3 cups cooked elbow macaroni
1/2 cup shredded reduced fat Cheddar cheese, divided
In a blender, combine the milk, cottage cheese, onion, Parmesan cheese, salt and pepper;
cover and process until smooth. Pour into a bowl; stir in the macaroni and 1/4 cup cheese.
Transfer to a 1 quart baking dish coated with nonstick cooking spray. Sprinkle with remaining
Cover and bake in a preheated 350° F., oven for 30 minutes. Uncover; bake 5-10 minutes longer
or until edges are bubbly.
Yield: 4 servings.
3/4 cup = 268 calories, 5 g fat (3 g sat fat), 15 mg cholesterol,
15 mg sodium, 35 g carbs, 2 g fiber, 18 g protein.
Diabetic Exchanges: 2 starch, 2 lean meat.
Low Fat Mac ‘n’ Cheese
1/2 lb. fully cooked bratwurst (about 3), cut into 3/4″ pieces
1-1/3 cups drained sauerkraut (from 14 oz .can)
1 cup (4 oz.) shredded Swiss cheese
3/4 cup Original Bisquick® mix
1/2 cup milk
1/2 cup regular or nonalcoholic beer
2 eggsHeat oven to 400° F. Spray 9″ glass pie plate with cooking spray.
Sprinkle bratwurst, sauerkraut and cheese in pie plate.
In small bowl, stir remaining ingredients until blended. Pour into pie plate.
Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let
stand 5 minutes before serving.
Per serving = Calories 300 (Calories from Fat 180), Total Fat 20 g
(Sat Fat 9 g, Trans Fat 1g), Cholesterol 110 mg, Sodium 980 mg,
Total Carbs 15 g (Dietary Fiber 2 g, Sugars 4 g), Protein 14 g.
Diabetic Exchanges: 1 Starch, 1-1/2 High-Fat Meat.
Italian Macaroni and Cheese 2-1/4 cups (8 oz.) uncooked ziti (long tubular pasta)
2 cups Green Giant Select® Frozen Broccoli Florets
2 cups milk
1/4 cup all purpose flour
1/2 tsp. salt
1/4 tsp. Tabasco hot pepper sauce
1 garlic clove, minced
1-1/2 cups (6 oz.) shredded Provolone cheese
1/2 cup roasted red bell peppers (from 7.5 oz. jar), drained, chopped
2 TB Italian bread crumbs
2 tsp. stick margarine or butter, melted
In large sauce pan, cook ziti to desired doneness as directed on package, adding broccoli
during last minute of cooking time. Drain; return to saucepan.
Preheat oven to 350° F.
Spray 2 quart casserole with nonstick cooking spray. In medium sauce pan, combine 1/2 cup
of the milk, flour, salt, hot pepper sauce and garlic; stir with wire whisk until smooth.
Stir in remaining 1-1/2 cups milk. Cook over medium heat until mixture boils and thickens,
stirring frequently. Remove from heat. Add cheese; stir until melted.
Add cheese sauce to cooked ziti and broccoli; mix well. Stir in roasted peppers. Spoon into
In small bowl, combine bread crumbs and melted margarine; mix well. Sprinkle over top.
Bake at 350° F., for 20 to 25 minutes or until casserole is bubbly and crumbs are golden brown.
Makes: 4 (1-1/2-cup) servings.
Per serving (1-1/2 cups) = calories 500, Total Fat 17 g, Sat fat 9 g, Cholesterol 40 mg,
Sodium 790 mg, Total Carbs 61 g, Dietary Fiber 3 g, Sugars 9 g, Protein 25 g.
Diabetic Exchanges: 4 Starch, 1-1/2 High Fat Meat, 1/2 Fat.
Cheesy Chicken Crescent Dish
1 & 3/4 cup cubed chicken
1 cup shredded cheddar cheese
1 (8 oz) can Pillsbury refrigerated crescent rolls
1/2 can cream of chicken soup*
1/2 can cream of mushroom soup
1/2 cup milk
*You can omit the cream of chicken soup and use l whole can cream of
Preheat oven to 375°
Combine chicken and 1/2 cup of cheddar cheese. Separate crescent dough into 8 triangles.
Place about 3 Tbsp chicken mixture on wide end of each triangle and roll to opposite point.
In medium saucepan, combine soups, milk and 1/4 cup cheddar cheese. Heat until cheese melts.
Pour half of soup mixture into greased 8 or 9 inch square baking dish.
Reserve remaining soup mixture for sauce
Arrange filled crescents over hot soup mixture.
Bake at 375° for 20 to 25 minutes until golden brown. During last 10 minutes, sprinkle with remaining cheese.
Serve with remaining sauce poured over the top.
Famous Recipes – Cheese Soufflé Breakfast Casserole
8 slices bread, buttered on both sides and cut in 1/2″ cubes
1 pound grated sharp Cheddar cheese
3 cups milk
3/4 t. dry mustard
3/4 t. salt
Dash red pepper
2 1/2 quart casserole, uncovered
Spread bread with butter on both sides. Cut bread into 1/2″ cubes. Grate 1
pound sharp cheddar cheese and alternate layers of cheese and bread in
buttered baking dish. Mix 6 eggs and 3 cups milk; beat slightly and add dry
mustard and salt with a dash of red pepper. Pour mixture over cheese and
bread. Let stand in refrigerator overnight. Bake cold at 350 for an hour.
May be prepared ahead.
Perfect for Halloween hors d’oeurve. You can even freeze them ahead and bake them in small batches. We like to use Jalapeno Jack cheese, as its flecks of red and green peppers add a ghoulish visual effect.
1/2 stick butter or margarine
1/2 pound grated cheddar or Monterey jack cheese
1 cup flour
1 teaspoon paprika
1/2 teaspoon salt
About 24 small stuffed olives
Preheat the oven to 400 degrees F.
Leave the butter or margarine out until soft. Combine it with the cheese in a mixing bowl until well blended. In a different bowl, mix the flour, paprika, and salt. Combine the two mixtures until completely blended together. Teaspoon by teaspoon, form “eyeballs” around the olives. Place them on ungreased baking sheets.
Bake for 12 to 15 minutes.
Or freeze them on the baking sheets. When hard, place them in plastic bags then thaw and bake them as needed. If successful, your guests will say “Oooooo! GROSS!”
2 cups grated Cheddar Cheese
1/2 cup butter
1/2 teaspoon salt
1 teaspoon paprika
1 cup flour
6 ounce bottle pimento-stuffed green olives
Combine cheese and butter.
Add salt, paprika, and flour and mix well.
Measure approximately one teaspoon of this mixture and form an “eyeball” around an olive.
Turn the olive in the “eyeball” so that it is “staring” outward.
Line up the eyeballs on an ungreased cookie sheet.
Bake in 400F oven for 15 minutes.