CRAZY-DELICIOUS CHEESY CHERRY DANISH
Provided by Food Network
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- To make the icing: In a small microwave-safe bowl, combine powdered sugar, cornstarch, vanilla extract, and 1 1/2 teaspoons of cold water. Mix until the ingredients have dissolved.
- Add marshmallow creme and microwave for 5 seconds, or until the creme is soft enough to fold into the mixture. Stir until smooth. Add whipped topping and stir again, until evenly combined. Cover and refrigerate the icing until you're ready to ice the Danish.
- To make the Danish: In a medium bowl, combine cream cheese, oats, granulated sugar, soymilk, and almond extract, and stir until thoroughly mixed. Fold in cherries and set aside. This is your filling.
- Spray a large baking sheet with nonstick spray. Roll out the dough on the sheet into a large rectangle of even thickness. If using crescent roll dough, pinch together perforated seams to seal. Arrange baking sheet in front of you so that the short sides are on the left and right and the long sides are on the top and bottom. Spoon the cherry filling lengthwise across the middle third of the dough, leaving 1/2-inch borders on the left and right of the filling.
- Starting from the top, make 12 vertical cuts-about 1 inch apart-along the top section of the dough, stopping about 1/2 inch from the filling. Repeat with the bottom section of the dough. This will create 1-inch-wide strips of dough on both the top and bottom of the filling.
- Alternate folding the 1-inch strips from the top and the bottom over the filling, covering the filling completely and creating a crisscrossed, "braided" appearance. When you reach the last few strips, cross them toward the middle of the Danish. After all the strips have been folded, fold the left and right sides of the dough in toward the filling, so the filling cannot escape, and pat firmly to seal.
- Bake in the oven for 15 to 20 minutes, until pastry is crispy and golden brown. Allow it to cool completely.
- Just before serving, stir icing and drizzle it over the entire Danish. Cut Danish into 8 slices and indulge! (P.S. Refrigerate leftovers.)
- PER SERVING (1/8th of recipe, 1 slice): 147 calories, 5g fat, 312mg sodium, 22.5g carbs, 0.5g fiber, 10g sugars, 4g protein
Nutrition Facts : Calories 147, Fat 5 grams, Sodium 312 milligrams, Carbohydrate 22.5 grams, Fiber 0.5 grams, Protein 4 grams, Sugar 10 grams
CHEESY LASAGNA
The four different types of cheese make this lasagna a real crowd-pleaser. You can vary the amount of mozzarella, Monterey Jack, provolone and Parmesan to suit your preference. For our family, the more cheese, the better.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in tomato paste, water, brown sugar, oregano, vinegar and garlic powder., In a greased 13x9-in. baking dish, spread 1 cup of meat sauce. Layer with three noodles, 1 cup meat sauce and mozzarella cheese; three noodles, 1 cup meat sauce and Monterey Jack cheese; three noodles, 1 cup meat sauce, provolone cheese and the Parmesan cheese., Bake, uncovered, at 350° for 40-45 minutes or until cheese is melted. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 368 calories, Fat 20g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 398mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 2g fiber), Protein 24g protein.
CHEESY KALE BREAKFAST CASSEROLE
Steps:
- If you're planning to bake this immediately, preheat the oven to 350 degrees F. If you're prepping this the day before, no need to preheat now.
- In a skillet (or 4-quart braiser that you can put in the oven), heat the butter over medium heat. Add the onion and cook until softened, 5 to 7 minutes.
- Combine the sourdough, mozzarella, Gruyere and kale with the buttery onion mixture, either in a 9-by-13-inch casserole dish or in the braiser.
- In a large bowl, whisk together the milk, cream, mustard, salt, nutmeg, eggs, thyme, hot sauce and a bunch of turns of pepper. Pour into the casserole dish over the bread mixture. Top with another little sprinkle of Gruyere. Cover with foil and bake immediately or refrigerate up to 24 hours.
- Bake, covered, for 30 minutes. Remove the foil and continue to bake until browned on top and set throughout, about another 30 minutes.
CHEESY CHEDDAR MOCK LASAGNA
Make and share this Cheesy Cheddar Mock Lasagna recipe from Food.com.
Provided by looneytunesfan
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375°F.
- Prepare Dinner according to package directions.
- Meanwhile, brown meat in large skillet; drain. Add spaghetti sauce to meat; mix well.
- Layer half each of the meat mixture and prepared Dinner in 8-inch square baking dish. Repeat layers.
- Sprinkle with mozzarella cheese.
- Bake 15 minutes or until heated through.
Nutrition Facts : Calories 730.7, Fat 26.3, SaturatedFat 10.6, Cholesterol 102.1, Sodium 1463.5, Carbohydrate 79.5, Fiber 2.5, Sugar 19.4, Protein 42.3
CHAKALAKA AND CHEDDAR BRAAIBROODJIES (GRILLED CHEESE SANDWICHES)
The liberal spoonful of Chakalaka (spicy vegetable relish) makes this grilled cheese sandwich recipe extra special.
Provided by Hawa Hassan
Categories Lunch Sandwich Cheese Tomato Cabbage Quick & Easy South Africa
Number Of Ingredients 5
Steps:
- Set a cast-iron pan or other heavy skillet over medium-high heat. Spread 1 tablespoon of the mayonnaise on one side of each slice of bread. Place one slice of bread mayonnaise-side down in the skillet and top it with half the cheese, then top with the chakalaka and onion. Sprinkle the remaining cheese on top of the onion, then place the second piece of bread, mayonnaise-side up, on top.
- Cover the pan and cook until the bottom of the sandwich is browned, about 2 minutes. Give the sandwich a good press with a spatula and then carefully flip it over, cover, and cook until the second side is browned and the cheese has melted, about 2 minutes. Serve immediately.
"MOCK" LASAGNA
My friend made this using tortellini's. I revamped it to our tastes. It is so quick and easy. Nice if you want lasagna but don't have time to make it. You may not use all the ravioli, but 1 1-lb bag was not enough for me. Can use cheese or spinach filled for a vegetarian version.
Provided by Small Town Cook
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- In bowl mix cooked hamburg, spaghetti sauce, mushrooms, egg and 1/2 cup parmesan cheese.
- Spread 2 tablespoons of sauce mixture on bottom of 9x13 pan.
- Add a layer of ravioli. Can do a single layer or can overlap them.
- Layer 1/3 of sauce mixture over ravioli.
- Sprinkle 1 cup cheese.
- Repeat with two more layers.
- Sprinkle with parmesan cheese.
Nutrition Facts : Calories 497.2, Fat 29.8, SaturatedFat 14.2, Cholesterol 144.9, Sodium 1270.9, Carbohydrate 17.3, Fiber 0.9, Sugar 12.5, Protein 39.1
MEATLOAF MOCK LASAGNA WITH FOUR CHEESES
A delicious casserole that uses leftover meatloaf. One green bell pepper may be substituted for the cubanelles.
Provided by purple raider
Categories Cheese
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- Cook pasta in boiling salted water according to package directions.
- Meanwhile, combine ricotta cheese, 1/3 cup parmesan cheese, and egg, and mix very well. Set aside.
- Combine mozzarella and muenster cheeses and set aside.
- Heat oil in a large skillet.
- Add onion and cook, stirring, until beginning to soften, about 3 minutes.
- Add garlic and peppers and cook, stirring, about 3 minutes.
- Add mushrooms, meatloaf, sauce, herbs, and wine.
- Stir and cook about 5 minutes. Remove from heat.
- When pasta is cooked al dente, drain and return to pan.
- Add remaining 1/4 cup parmesan cheese to pasta.
- Add meatloaf mixture to pasta and mix well.
- Spoon 1/2 the pasta mixture into a lightly greased 9"x13" baking pan.
- Spoon all the ricotta mixture over the pasta layer and smooth with a spatula.
- Sprinkle 1/2 the mozzarella mixture over the ricotta layer.
- Spread remaining pasta mixture over cheese layer.
- Top with remaining cheese.
- Bake for 45 minutes, or until hot and bubbly.
Nutrition Facts : Calories 566.6, Fat 25.6, SaturatedFat 13.2, Cholesterol 90.1, Sodium 789.3, Carbohydrate 54.3, Fiber 3, Sugar 9.8, Protein 28.1
ABSOLUTE BEST EVER LASAGNA
My family's favorite. This is a very meaty lasagna. We prefer it with cottage cheese, but you can easily substitute ricotta.
Provided by ratherbeswimmin
Categories Cheese
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Brown ground meat, onion and garlic.
- Add salt, pepper, parsley, oregano, basil, chopped tomatoes with juice, tomato paste; stirring until well mixed.
- Cover and simmer 1 hour (or longer,but watch for getting too dry).
- Cook lasagna noodles according to package directions; drain and set aside.
- Spray a 13 x 9" baking pan with cooking spray.
- Combine riccota cheese, eggs, pepper, 2 tablespoons parsley, Parmesan cheese and 1/2 1lb of mozzarella cheese; In a lasagna pan, layer noodles, meat sauce, and cheese mixture; repeat.
- Top off with layer of noodles; sprinkle evenly with remaining mozzarella cheese; make sure to cover noodles completely.
- Bake at 375F for 40-60 minutes, or until cheese mixture is thoroughly melted. (I cover w/ foil for about 40 minutes, then uncover for 15-20 minutes.
- Let sit for 15-20 minutes before cutting and serving.
Nutrition Facts : Calories 540.5, Fat 29.6, SaturatedFat 15.1, Cholesterol 142.3, Sodium 1054.7, Carbohydrate 30.9, Fiber 3.3, Sugar 7.4, Protein 37.8
LOW CARB CHEDDAR AND GARLIC CAULIFLOWER MASH
This recipe is great for anyone on a low-carb diet and has that occasional mashed potato craving.
Provided by nunu
Categories Fruits and Vegetables Vegetables Cauliflower Mashed
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Place cauliflower, garlic, and bay leaf in a pot; pour in enough water to cover. Bring mixture to a boil and cook until cauliflower is tender, about 20 minutes. Drain and discard bay leaf.
- Transfer cauliflower and garlic to a blender; add Cheddar cheese, butter, and sour cream. Blend mixture until desired consistency is reached; season with salt and pepper.
Nutrition Facts : Calories 161.5 calories, Carbohydrate 8.6 g, Cholesterol 33.3 mg, Fat 12.1 g, Fiber 3.6 g, Protein 6.7 g, SaturatedFat 7.6 g, Sodium 177.6 mg, Sugar 3.6 g
CHEESE LASAGNA
An easy vegetarian lasagna with ricotta, mozzarella and Parmesan.
Provided by MOLSON7
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and lay lasagna flat on foil to cool.
- In a medium bowl, combine ricotta, Parmesan, eggs, salt and pepper; mix well.
- In a medium saucepan, heat oil over medium heat and saute garlic for 2 minutes; stir in spaghetti sauce and Italian seasoning. Heat sauce until warmed through, stirring occasionally, 2 to 5 minutes.
- Spread 1/2 cup of sauce in the bottom of a 9x13 baking dish. Cover with a layer of noodles. Spread half the ricotta mixture over noodles; top with another noodle layer. Pour 1 1/2 cups of sauce over noodles, and spread the remaining ricotta over the sauce. Top with remaining noodles and sauce and sprinkle mozzarella over all. Cover with greased foil.
- Bake 45 minutes, or until cheese is bubbly and top is golden.
Nutrition Facts : Calories 436.2 calories, Carbohydrate 57.6 g, Cholesterol 119.6 mg, Fat 14.4 g, Fiber 4.9 g, Protein 19.8 g, SaturatedFat 6 g, Sodium 711.1 mg, Sugar 12.3 g
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