Cheese Torte By The Cheddar Box Food

CHEDDAR PECAN TORTE RECIPE - (4/5)

Steps:

• Combine cheddar cheese with pecans and onion. Place half of the mixture in an 8-inch round souffle dish. Combine (8-ounce) package cream cheese with the chutney blend thoroughly. Spread over cheddar cheese mixture. Drain spinach completely, squeeze (really squeeze) out all excess moisture. Add seasonings and remaining 1 (8-ounce) package of cream cheese. Blend thoroughly. Top with remaining cheddar cheese mixture. refrigerate until serving time. To serve invert on a plate and serve with crackers.

CHEESE TORTE

Steps:

• 1. In a mixing bowl, beat cream cheese with sour cream until smooth. Remove 3 1/2 c. to a small bowl, Stir in Pepper and onions. Set aside. Fold ham and horseradish into remaining mixture. Spread evenly in the bottom of a 9" springform pan. Set aside.
• 2. In a mixing bowl beat cheddar cheese and apple cider vinegar, and paprika beat on low for 1 minute. Beat on High until almost smooth. Stir in bacon bits. Spread Half the mixture over the ham mixture.
• 3. Top that layer with the onion/pepper mixture. (smoothing each layer as you apply them). Then add the remaining cheddar mixture on top. cover with plastic wrap and chill for 6 hours
• 4. When ready to serve. Place on a serving platter and remove sides of the springform pan. Press pecans into top; garnish with red and green grapes. Serve with assortment of crackers.

CHEDDAR CHEESE QUESADILLA TORTE

Steps:

• Remove sausage from casings and crumble into medium skillet; add onion and garlic; cook over medium heat stirring occasionally until meat is no longer pink.
• Slice 3 thin rings from bottom of red pepper, set aside to garnish; chop remainder of pepper and stir into sausage.
• Add salsa, corn and cilantro; set aside.
• Squeeze excess moisture from spinach; toss with parmesan cheese, pepper and mozzarella cheese.
• Place one tortilla on lightly greased pizza pan or baking sheet; spread generously 2/3 cup sausage mixture and top with 1/3 cup cheddar cheese; cover with another tortilla.
• Distribute generously 1 cup spinach mixture on tortilla; repeat layers ending with a tortilla.
• Press down lightly.
• Cover loosely with foil; bake in 375 degree oven for 40 minutes.
• Uncover and sprinkle with remaining 1/3 cup (75 mL) cheddar cheese and red pepper rings; continue to bake for 10 minutes or until heated through and cheese is melted.
• Let stand 10 minutes before cutting into wedges.
• Serve with additional salsa, sour cream or guacamole.
• Note; Make fillings ahead of time and refrigerate; assemble and bake just before serving.
• Bake for a few minutes extra if cold.

WOOLWORTH'S ICE BOX CHEESE TORTE

Steps:

• Dissolve gelatin in boiling water.
• Chill until slightly thickened.
• Cream together the cream cheese, sugar and vanilla.
• Add the gelatin and blend well.
• Fold it stiffly whipped milnot (this can be done with electric mixer) Mix graham cracker crumbs and melted butter together;pack 2/3 of mixture on bottom and sides of a 9x13 inch pan (or larger).
• Add filling and sprinkle with remaining crumbs.
• Chill several hours or overnight.
• Cut into squares and serve plain or garnish with fruit.

CHEESE TORTE

Steps:

• Preheat oven to 350 deg.
• In a large skillet, heat the oil. Lightly crisp the flour tortillas on both sides.
• Place one on a baking sheet and spread the refried beans on the tortilla.
• Place another tortilla on top and spread out the onion and red pepper.
• Then top with monterey jack cheese.
• Place third tortilla on top of other two tortillas and spread the colby jack cheese on top.
• Bake 10-15 minutes until the cheeses are melted.
• Cut into half and serve. May also cut into wedges and serve as an appetizer.
• I usually double this and put one on a plate in the refrigerator covered with tin foil and save for another day. Use within a few days.

ELEGANT CHEESE TORTE

Steps:

• In a bowl, beat the cream cheese and butter until smooth. Remove 3-1/2 cups to a small bowl; stir in pepper and set aside. Fold olives into the remaining cream cheese mixture. Spread evenly over the bottom of a 9-in. springform pan; set aside., In another large bowl, beat cheddar cheese, cider and paprika on low speed for 1 minute. Beat on high until almost smooth. Spread half over olive layer. Top with peppered cheese mixture. Top with remaining cheddar mixture. Cover with plastic wrap; refrigerate for 6 hours or until firm., Place on serving plate and remove sides of pan. Press pecans into top; garnish with additional olives or grapes if desired. Serve with crackers.

CHEESE TORTE

Steps:

• Preheat oven to 350 degrees.
• Spray bottom of 9x13 pan with cooking spray.
• Mix 2 pkgs softened cream cheese, egg yolk, 3/4 cup sugar and 1 tsp vanilla with mixter until creamy.
• Roll out 1 pkg. of crescent rolls in bottom of 9x13 pan pinching seams together to cover bottom of pan.
• Empty cream cheese mixture onto top of crescent roll base. Unroll other pkg of crescent rolls again pinching seams together.
• Beat egg white with fork until frothy. Spread egg white over crescent roll making sure to cover entire top.
• Mix 1/2 cup sugar and 1 cup chopped walnuts. Sprinkle on top of crescent roll top.
• Bake at 350 for about 27 minutes or until golden brown. Cool then chill in fridge, great made the day before. Cut in squares.

CHEDDAR-VEGGIE APPETIZER TORTE

Steps:

• In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Sprinkle with cheddar cheese. In a large skillet, saute the zucchini, mushrooms, onion and red pepper in oil until tender. Spoon over cheese. , In a large bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined. Stir in bacon. Pour over vegetable mixture. Sprinkle with Parmesan cheese. , Place pan on a baking sheet. Bake at 375° for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Serve warm or chilled. Refrigerate leftovers.