Janettes Cheesy Cob Loaf Food

JANETTE'S CHEESY VEGGIE MAC AND CHEESE

Steps:

• Preheat the oven to 325 degrees F.
• Spray a 2 quart baking dish with vegetable cooking spray, set aside.
• Bring a large pot of salted water to a boil and cook the macaroni until just tender, about 8 minutes. Drain, rinse under cold running water, and return to the pot.
• Meanwhile, heat the wine in a large nonstick skillet over medium-high heat. Add the bell peppers, squash, onions, and garlic, and 2 teaspoons of salt, and cook until tender, 10 to 12 minutes, adding a little water if more liquid is needed. Drain the vegetables in a large colander set over a bowl. Add the vegetables to the pasta and set the juices from the vegetables aside.
• Melt the butter in a small saucepan over medium heat. Add the flour and mustard and cook, stirring constantly, for 2 to 3 minutes. Whisking constantly, slowly pour in the milk and the juices from the vegetables. Add the thyme and the remaining 1 teaspoon of salt. Cook, stirring, for 4 to 5 minutes. Season with additional salt and pepper, to taste.
• Beat the ricotta until smooth and slowly beat in the white sauce. Toss with the macaroni mixture. Transfer to the 2-quart baking dish and sprinkle with Parmesan. Sprinkle bread crumbs over the top and lightly spray them with the vegetable cooking spray. Bake until top is golden brown, about 35 minutes. Serve immediately.

JANETTE'S CHEESY COB LOAF

Steps:

• Heat the butter in a small pan.
• Fry the onion 'til softened.
• Transfer to a microwave proof bowl and mix with all the other ingredients.
• Microwave on medium to warm a little (about 5 minutes).
• This is not really necessary but speeds thing up.
• Meanwhile remove a "lid" from the bread loaf, and remove the centre to create a bowl. We cut the removed piece into chunks, and bake for about 5 minutes alongside the bowl to use as dippers.
• Place the bowl in a moderate oven for about 5 minutes.
• Remove and fill with the mixture, grate some extra cheese over if you wish, and return to the oven to heat through 'til hot and bubbling (about 30minutes).
• My neighbour sometimes substitutes bacon for the ham, or adds pineapple.
• I think you could add diced capsicum for colour too.

JANETTE'S FAVORITE CHEESECAKE RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• Coat an 8-inch springform pan with nonstick spray. Dust the sides with cereal. Wrap the pan tightly with heavy-duty aluminum foil.
• Put the cottage cheese in a mixing bowl and blend with an electric mixer until very smooth. Add cream cheeses and beat on medium speed until creamy. Add the Splenda, flour, cornstarch, and vanilla and beat on low speed until smooth.
• Add the whole egg and then the egg whites, 1 at a time, beating briefly after each addition just to incorporate. Use a spoon to stir in the sour cream. Pour the batter into the prepared pan and smooth the top. Place the springform in a large, deep baking pan and pour enough boiling water into the baking pan to reach halfway up the sides of the springform.
• Bake until sides of cake appear firm and center jiggles slightly, about 45 minutes. Turn off the oven and let cheesecake cool with the oven door open for 30 minutes. Remove pan from water bath and finish cooling. Refrigerate for at least 6 hours.
• To serve the cake, release the sides of the springform pan and place the cake on a platter. Slice into wedges.
• Food Network kitchens liked this recipe with the addition of 1 teaspoon lemon extract and 1 teaspoon finely grated orange zest

CHEESY APPETIZER LOAF

Steps:

• Preheat broiler.
• Mix mayo, garlic powder, cheese and olives.
• Spread mixture evenly on cut surfaces of bread.
• Sprinkle lightly with paprika.
• Place bread on baking sheet.
• Broil, 6 inches from heat, 1 minute or until cheese is melted.
• Cut into 24 slices. Serve warm.
• Can substitute 2 tablespoons canned mushrooms, chopped and drained, or finely chopped ham or turkey instead of the olives.