Blueberry Cheddar Crisp

• This Blueberry Cheddar Crisp won't heat up the kitchen - it's baked in the microwave. So, you don't have to wait for cooler weather to enjoy a Crisp.
• Cheddar cheese gives this Crisp that something special.

Ingredients:

• 5 cups blueberries, fresh or frozen
• 1/3 cup sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• FILLING:
• 4 ounces mild cheddar cheese, shredded
• 1/4 cup sugar
• 1 egg
• 1 tablespoon all-purpose flour
• 1 tablespoon milk
• 
  
• topping:
• 3/4 cup quick-cooking oats
• 2/3 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 5 tablespoons cold butter

Directions:

• 
  
• In a 2-qt. microwave-safe dish, mix together the 1/3 cup sugar, 2 tablespoons flour, 1 tablespoon lemon juice and 1/4 teaspoon salt.
• Microwave, uncovered, on high for 8 minutes, stirring once half way through.
• In a mixing bowl, using electric mixer, beat shredded cheese, 1/4 cup sugar, egg, 1 tablespoon flour and milk; beat until smooth.
• Spread cheese mixture evenly over blueberry mixture.
• In a bowl, combine together all of the topping ingredients except for butter. Once ingredients are well combined, cut in the butter and work it until crumbly.
• Sprinkle the topping over cheese mixture.
• Microwave, uncovered, on high for 6 minutes.
• Serve warm with a scoop of vanilla ice cream!

Cheese Ball with Sesame Seeds

• My cheese ball with sesame seeds and assorted crackers is a good appetizer to serve with wine to your guests - and little fuss to prepare.

Ingredients:

• 2 (8 ounce) packages cream cheese, softened
• 1 cup crumbled blue cheese
• 1 cup shredded sharp Cheddar cheese
• 1/4 cup onion, finely chopped
• 1 tablespoon tabasco sauce
• 1 tablespoon Worcestershire sauce
• 1 cup toasted sesame seeds

Directions:

• In a bowl, combine the cream cheese, blue cheese, Cheddar cheese, onion, tabasco sauce and Worcestershire sauce. Shape into a ball and wrap in saran wrap; place in refrigerator at least 4 hours.
• When cheese ball is firm, spread toasted sunflower seeds on a baking sheet; roll cheese ball until coated well.
• That's it -- ready to serve with your favorite crackers
• 
  
• The next day, gather the cream cheese mixture into a ball. Spread the walnuts out on a dinner plate. Roll the cheese ball in nuts until coated. Refrigerate or serve immediately.

English Muffin Pizza

English Muffin Pizzas are great for lunch. Split one muffin in half for each serving. Top with ham and pineapple, chicken, pepperoni, veggies, whatever... I love to make these with extra sharp cheddar cheese. But I would be embarrassed to tell you how many I can eat at one sitting!

Ingredients:

(for one)

1 english muffin, split in half

6 tablespoons bottled pizza sauce

your favorite toppings

shredded or slices of cheese

Directions:

Set oven to broil.

Place the halved english muffins on baking sheet.

Spoon pizza sauce over muffins; arrange toppings over sauce and cover with cheese.

Broil 3 to 5 minutes, until cheese is bubbly and edge of english muffin is golden brown.

Blue Roast Beef Sandwiches

This is an easy to assemble, make-and-take sandwich, perfect for a picnic in the park!

Ingredients: (4 sandwiches)
8 slices whole wheat bread
mayonnaise
1 pound deli roast beef, thinly sliced
1/2 cup crumbled blue cheese
4 slices mozzarella cheese

Directions:
Spread each slice of bread with mayonnaise. I like about 2 tablespoons on each slice (I'm a condiment lover).
Separate the roast beef and crumbled blue cheese into fourths.
Layer with roast beef - crumbled blue cheese - mozzarella cheese.
Now taste your new favorite sandwich!

Make the Blue Roast Beef Sandwich even better with caramelized onions
http://www.ehow.com/how_5097085_caramelize-onion.html

Low Fat Dip for Veggies

Make this guilt-free, low-fat dip and enjoy with a variety of vegetables. A good way to get kids to eat raw veggies!

Ingredients:
1 teaspoon salt
3/4 cup cucumber, peeled and diced small
4 ounces low-fat cream cheese, softened
4 ounces fat-free sour cream
1 clove garlic, minced
1/4 small onion, diced small
1 tablespoon chives
pepper to taste

Directions:
30 minutes before preparing dip, lay the diced cucumbers on paper towels and sprinkle with the salt to draw out excess liquid.
In a mixing bowl, add all ingredients and stir until well combined and smooth.
Refrigerate one hour before serving.
Serve with assorted veggies

Lemon Cheese Bars

This lemon cheese bar recipe has a bottom crust made with a cake mix. It's creamy taste is so good, yet easy to prepare. Either top with the remaining crumbs used for the crust or dust with confectioners' sugar.

Ingredients:

1 box lemon cake mix with pudding

2 eggs, divided

1/3 cup vegetable oil

1 (8 ounce) package cream cheese, softened

1/3 cup granulated sugar

1 1/2 teaspoons lemon juice

Directions:

Preheat oven to 350 degrees F.

In a bowl, mix cake mix, 1 egg and oil; work until crumbly; reserve one cup.

Pat remaining mixture lightly into ungreased 13 x 9 x 2- inch baking pan.

Beat cream cheese, sugar, lemon juice and 1 egg until light and smooth; spread over crust.

Sprinkle reserved crumb mixture over top - or omit this step if you choose to dust confectioners' sugar over cooled bars.

Bake for 15 minutes; cool; cut into 16 bars.

Hot Artichoke Dip

This dip is really cheesey, and I mean that in a good way:) I enjoy how the taste of the Parmesan cheese stands out in this dip, but you can cut the Parmesan to 1/2 cup if you wish. Ingredients: 1 (8 ounce) package cream cheese, softened 1 cup mayonnaise 1 cup grated Parmesan cheese 1 cup shredded mozzarella cheese 1 (14 ounce) can artichoke hearts, drained and chopped 1 teaspoon liquid red pepper 1 teaspoon onion powder dash salt and pepper Directions: Preheat oven to 350 degrees F. In a large mixing bowl using electric mixer, beat cream cheese with mayonnaise until smooth. Add remaining ingredient and stir by hand until well combined. Put the dip into shallow casserole dish or pie plate. Bake for 30 to 40 minutes - until dip is bubbly and the top is a golden brown. Best served hot out of the oven. Scoop hot artichoke dip with crackers, pieces of pita bread or tortilla chips.

Cheesy Mashed Potatoes

Mashed potatoes don't need to be so boring. Add cheddar and cream cheeses for creamy, bursting with flavor potatoes!

Cheesy Mashed Potatoes

Ingredients:
4 large baking potatoes, peeled and quartered
1/2 cup heated milk
2 tablespoons butter, room temperature
4 ounces mild cheddar cheese, shredded
3 ounces cream cheese, room temperature
1/4 teaspoon paprika
salt and pepper to taste

Directions:
Boil potatoes in water until tender; drain well
Place potatoes back in sauce pan and mash with heat set to low
Add the milk, butter, cheddar cheese, cream cheese and seasonings
Beat with a spoon, adding more milk if needed for consistency.