Cheddar Shortbread Bites

I was having one of those days where I wanted to bake something, but lord knows I don’t need anything!  Sometimes I just get in the mood to bake, it seems to calm me, I find it very relaxing.  After mulling around a few ideas I asked Mom if she wanted me to make her something, muffins, scones whatever.  Initially she said no, but a few minutes later presented me with a recipe for a cheese shortbread.  That peaked my interest.  After looking at the very short list of ingredients we discovered that between the 2 of us we only had half of the recipe, so I used the cheese and spices I had, which are listed below.

1/2 cup butter softened

1 tsp sugar

1 cup sharp cheddar cheese, grated

1 cup flour

1 tsp  parsley

1/2 tsp paprika

 

Directions

1. Preheat oven to 350 F and cover a cookie sheet with parchment paper

2. Beat butter and sugar until well blended

3. Add cheese, mix well

4. In a separate bowl, mix flour and spices, add to cheese mixture, stir until well combine (I found I had to use my hands to mix it well)

5. Divide dough in half and roll, on a lightly floured surface, each half into a 9 inch log

6. Slice approx.  half-inch

7. Place on prepared cookie sheet

8. Bake until golden brown, mine took well over 30 minutes

9. cool on rack

These were very good!  Everyone liked them, I could see them being addicting, luckily they were shipped down to Mom’s. They were crispy, but almost tender in the middle.  The sharp cheese really gave it a punch.  I will definitely make these again and try a few different cheeses with different seasonings.  And perhaps get the ingredients to make the original recipe!

 

Creamy Strawberry Crepes

I made some more crepes this morning for breakfast.  Instead of just with fruit filling I thought I would be a little more daring and make them with the sweet cheese that most crepes have.  They were very easy and a huge success.

Sweet Cheese Filling

1 (8 ounce) package cream cheese,

softened

1 1/4 cups sifted confectioners’ sugar

1 tablespoon lemon juice

1 teaspoon lemon zest

1/2 teaspoon vanilla extract

1 cup heavy cream, whipped

Directions

1. Blend the cream cheese, confectioners’ sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth.

Gently fold in the whipped cream.

3.  I then piped the sweet cheese onto the crepes (see recipe in previous post)

4. Roll and top with your favourite fruit topping, I made strawberry, and dust with icing sugar

Cheese Manicotti

For a while now Mike has been asking me to make him Cheese Manicotti that I made quite a while ago, I keep saying I’m going to but never do.  Well, today was the day.

2 Eggs — beaten

2 cups Shredded mozzarella cheese

1 1/2 cups Ricotta cheese

1/2 cup Grated Parmesan cheese

1/4 cup Snipped fresh parsley

1/2 teaspoon Dried oregano — crushed

1 dash Pepper

As many lasagna noodles as needed, I used 10 1/2

Directions

in a medium mixing bowl stir together eggs, half the mozarella cheese, ricotta cheese, Parmesan cheese, parsley, the 1/2 teaspoon oregano, and dash pepper.

Spoon onto pasta and roll

Pour half the tomato mixture into a 2-quart rectangular baking dish.

Arrange stuffed manicotti in the baking dish.

Pour remaining sauce over rollss. Sprinkle remaining mozarella cheese atop.

If desired, cover and chill manicotti for up to 24 hours.

Bake the stuffed manicotti, covered, in a 350 degree oven for 35 to 40 minutes, or until heated through

They were pretty good.  Normally I would make my own sauce as well but, quite honestly, I just didn’t feel like it today.

I used lasagna pasta because I like to use whole wheat pasta and they don’t sell whole wheat shells or tubes here.

Homemade Mac n’ Cheese

Is there anything better than Cheese?  To me it just seems to make the world a better place.  As I am sure you assumed, Cheese is one of my downfalls and my comfort food.  Once in a blue moon I will make this homemade Mac n’ Cheese recipe, it is ooey and gooey and just to die for! It is especially nice on a really cold winter day.  But really I eat it any time!

This recipe is adapted from a  Milk Calendar years and years ago.

Stove-Top Macaroni and Cheese

ingredients

1/2 lb. elbow macaroni (approx. 2 cups)
1 1/2 cups milk
3 cups FRESHLY grated Cheddar Cheese (the older the better)
2 Tbsp. butter
2 eggs
1 Tbsp. all-purpose flour
1/4 tsp. dry mustard powder
1/4 tsp. pepper
Pinch nutmeg (optional)( I don’t use it)
Dash each Worcestershire sauce and Tabasco Sauce (optional)(I don’t use it)

Method

Cook macaroni in a large pot of boiling , salted water according to package directions.

Meanwhile, combine milk, cheese, eggs, flour, mustard, butter and pepper

When macaroni is cooked, drain well.

Return macaroni to the pot and place on medium.

Add the cheese sauce mixture.

Cook gently, stirring constantly, until mixture is creamy , smooth and thick – about 3 to 5 minutes.

Serve immediately. **** this is where I really stray away from the recipe!

Pour the Mac n’ Cheese in a 9×13 inch pan, cover the top with crumbled plain chips or cheese crackers (any of your favourites will do)

Bake at 350 until macaroni is set.

Remove from oven and let rest a few minutes.

Enjoy!