Pepper Cheese Logs

December 20, 2007
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This handy appetizer is great anytime, but your friends and family will especially appreciate it during the holidays. SAM

1 (8-ounce) package cream cheese, softened
1 tablespoon half-and-half
1 large clove garlic, pressed
1 tablespoon finely grated onion with juice
1 teaspoon chopped fresh or freeze-dried chives
1/4 teaspoon red pepper flakes or to taste
Coarsely ground black pepper

In a medium bowl, combine the cheese, half-and-half, garlic, onion, chives, and red pepper flakes. Shape into 4 2 1/2-inch logs and roll in a generous amount of black pepper. Wrap tightly in decorative plastic wrap and chill.
Makes 4 2 1/2-inch logs.

Adapted from Emily’s cookbook: All-American Comfort Food.

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Cheese Crisps

October 20, 2007

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Tired of cheese on a toothpick? Nuke that hunk into a crunchy, spicy little crisp! HARRY

1/2 cup all-purpose flour
1 teaspoon onion powder
1/2 teaspoon toasted cumin seeds, crushed in a mortar and pestle
1/2 teaspoon hot paprika
Dash of cayenne pepper
Freshly ground black pepper to taste
2 (1/2-inch) cubes Cheddar cheese
2 (1/2-inch) cubes Swiss cheese
2 (1/2-inch) cubes Fontina cheese
Non-stick cooking spray

In a large plastic bag, combine the flour, onion powder, cumin seeds, paprika, cayenne, and black pepper. Shake to mix. Add the cheese and shake to coat. Lightly spray a 9-inch glass pie plate with non-stick cooking spray. Place the cheese on the plate equidistances apart. Microwave on high for 2 1/2 to 3 1/2 minutes or bake in the oven at 375 degrees until the cheese is melted and bubbly. Remove the crisps with a spatula and drain on paper towels to cool.
Makes 6 crisps.


Cheddar Pudding

October 4, 2007

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Bored with your usual breakfast? Try this easy bread pudding. You stir it together the night before, then pop it in the oven as soon as you get up. By the time you get showered and dressed, it’ll be ready. Add bacon or sausage if you like, pre-cooked, of course. If there’s any left over, you can have it with salsa for supper. HARRY

PS Lakshmi at The ‘yum’ blog suggests serving it with chutney and chili. ‘Sounds great.

5 slices whole wheat bread, buttered and cubed
1/4 pound sharp Cheddar cheese, grated (1 cup)
2 eggs, lightly beaten
1 cup half-and-half

In a greased 1-quart casserole, combine the bread, cheese, eggs, and half-and-half. Cover and refrigerate overnight. Bake at 275 degrees F for 45 minutes or until set.
Makes 4 servings.