Cheese

Three Cheese Chicken Bake
Yield: 12 servings
1/2 cup onion, chopped
1/2 cup green pepper, chopped
3 tablespoons butter
1 can cream of chicken soup
8 ounces mushrooms, sliced
2 ounces pimientos, chopped
1/2 teaspoon dried basil
3 cups cooked chicken, diced
2 cups ricotta cheese or cottage cheese
8 ounces Cheddar cheese, shredded
1/2 cup Parmesan cheese, grated

Method:
In a skillet, sauté onion and green pepper in butter until tender. Remove from the heat. Stir in the
soup, mushrooms, pimientos and basil; set aside.
In a large bowl, chicken and cheeses; add mushroom sauce and mix well. Transfer to a greased 13 x 9 x
2−inch baking dish. Bake, uncovered, at 350 degrees F for 40 to 45 minutes or until bubbly.

Per Serving:
185 Cal (59% from Fat, 27% from Protein, 14% from Carb); 13 g Protein; 12 g Tot Fat;
6 g Carb; 1 g Fiber; 316 mg Calcium; 1 mg Iron; 448 mg Sodium; 38 mg Cholesterol
Three Cheese
------------------------------------------------------------------------------------------------------
Ham and Cheese Roll
Yield: 8 servings
8 ounces cream cheese, softened
2 cup Cheddar cheese, shredded
1 teaspoon grated onions
1 teaspoon dry mustard
1/2 teaspoon paprika
2 1/4 ounces deviled ham
1 tablespoon parsley flakes
1/2 cup pecans, chopped

Method:
Parsley sprigs
Combine first 7 ingredients, mixing well; chill thoroughly.
Shape into an 8−inch roll, and coat with pecans. Chill.
Garnish with parsley, and serve with assorted crackers.

Per Serving:
285 Cal (81% from Fat, 15% from Protein, 3% from Carb); 11 g Protein; 26 g Tot Fat; 2
g Carb; 1 g Fiber; 269 mg Calcium; 1 mg Iron; 289 mg Sodium; 66 mg Cholesterol
----------------------------------------------------------------------------------------------------------
Cheesecake Cookies
Yield: 16 servings
5 tablespoons butter, softened
1 cup oat flour
8 ounces cream cheese, softened
2 tablespoons heavy cream
1/2 teaspoon vanilla extract
1/3 cup Brown Sugar Twin, packed
1/2 cup Splenda
1 egg
1 tablespoon lemon juice
Heat oven to 350 degrees F.

Method:
In a medium bowl blend thoroughly butter, Brown Sugar Twin and flour with a fork until mixture
resembles coarse crumbs. Put 1 cup of the mixture aside for topping. Press remaining mixture into an
8−inch square baking dish; bake for 15 minutes.
In another bowl combine sugar and cream cheese, mixing until smooth. Thoroughly beat in egg, heavy
cream, lemon juice and vanilla extract. Spread over the baked crust and sprinkle with remaining
brown sugar mixture. Bake for 25 minutes. Let cool, then chill for at least 1 hour.

Per Serving:
91 Cal (77% from Fat, 6% from Protein, 17% from Carb); 2 g Protein; 9 g Tot Fat; 5 g
Carb; 1 g Fiber; 15 mg Calcium; 0 mg Iron; 89 mg Sodium; 40 mg Cholesterol
---------------------------------------------------------------------------------------------------------
Cheese−Crusted Chicken with Cream
Yield: 4 servings
4 pound broiler−fryer chicken
1 tablespoon butter, melted
5 ounces gruyere cheese, shredded
1 tablespoon Dijon Mustard
3/4 cup heavy cream

Method:
Remove chicken neck and giblets; reserve for other uses. Pull off and discard lumps of fat. Rinse
chicken inside and out, then pat dry. Brush skin with butter. Place chicken, breast up, on a rack in a 12
x 15−inch roasting pan. Roast, uncovered, in a 375 degree oven until a meat thermometer inserted in
thickest part of thigh (not touching bone) registers 185 degrees, or until meat at thighbone is no longer
pink (cut to test), about 1 hour.
Using poultry shears or a knife, cut chicken into quarters. Arrange pieces, skin side up and slightly
apart, in a shallow ovenproof serving dish (use a 9 x 13−inch rectangular or 12− to 15−inch oval dish).
Sprinkle with 3/4 cup of the cheese. Return to oven and turn off heat. Skim and discard fat from pan
drippings. Stir in mustard and 3/4 cup of the cream; bring to a boil over high heat and boil, stirring,
until shiny bubbles form 3 to 4 minutes. Remove from heat, add remaining 1/2 cup of cheese, and stir
until cheese is melted and sauce is smooth (if necessary, thin sauce with a little more cream). Keep
sauce warm.
Broil chicken 4 to 5 inches below heat until cheese is bubbly, about 1 minute. Pour sauce around
chicken.

Per Serving:
957 Cal (71% from Fat, 29% from Protein, 1% from Carb); 68 g Protein; 74 g Tot Fat; 1
g Carb; 0 g Fiber; 410 mg Calcium; 5 mg Iron; 201 mg Sodium; 375 mg Cholesterol
------------------------------------------------------------------------------------------------------
Cheese Crackers
Yield: 18 servings
1/2 pound Cheddar, shredded
16 tablespoons butter, softened
1/2 cup Splenda
3 cups soy flour

Method:
Combine cheese and butter. Stir in remaining ingredients; shape into a roll and chill until ready to
bake.
Preheat oven to 375°F.
Slice roll very thinly; place on cookie sheets and bake about 10 minutes. Makes 6 to 8 dozen. 4 crackers
per serving.

Per Serving:
203 Cal (74% from Fat, 16% from Protein, 9% from Carb); 9 g Protein; 18 g Tot Fat; 5 g
Carb; 0 g Fiber; 121 mg Calcium; 1 mg Iron; 184 mg Sodium; 41 mg Cholesterol
---------------------------------------------------------------------------------------------------------
Baked Three Cheese and Egg Casserole
Yield: 12 servings
7 eggs
1 cup heavy cream
1 Splenda packet
4 cups Monterey jack cheese
4 ounces cream cheese
16 ounces small curd cottage cheese
2/3 cup butter, melted
1/2 cup soy flour
1 teaspoon baking powder

Method:
Preheat oven to 350*F (175*C). Grease a 3−quart casserole dish; set aside.
Beat together eggs, milk and sugar. Add cheeses and melted butter and mix well. Stir in flour and
baking powder and pour into a prepared dish. Bake for 45 to 50 minutes or until knife inserted in
center comes out clean. Cut into squares and serve.

Per Serving:
406 Cal (75% from Fat, 23% from Protein, 2% from Carb); 23 g Protein; 34 g Tot Fat; 2
g Carb; 0 g Fiber; 374 mg Calcium; 1 mg Iron; 419 mg Sodium; 237 mg Cholesterol
Baked Three