Savory Three Cheese Spread Food

SAVORY THREE-CHEESE SPREAD

Steps:

• Spread cream cheese onto bottom of 2-1/2-cup microwaveable dish. Sprinkle with next 3 ingredients.
• Microwave on HIGH 1 min. or until heated through.
• Top spread with remaining ingredients. Serve with round buttery crackers.

SAVORY CHEESECAKES

Steps:

• For the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Spray the bottom of four 4-inch springform pans with nonstick spray.
• Mix the cracker crumbs, butter and pecans in a medium bowl until evenly moistened. Press the crumb mixture into the bottom of the prepared pans. Bake until the crusts are golden brown, about 10 minutes. Cool the pans on a rack.
• Once completely cool, spray the sides of the pans with cooking spray and line with strips of parchment.
• For the Cheddar-pimento cheesecake: Add the cream cheese, Cheddar, pimentos, Worcestershire, hot sauce and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate until chilled, 4 hours.
• When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the candied bacon and scallion greens.
• For the blue cheese cheesecake: Add the cream cheese, blue cheese, cream and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Fold in the dates and shallots. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate 4 hours.
• When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the candied walnuts and a drizzle of honey.
• For the mozzarella-basil cheesecake: Add the cream cheese, mozzarella, Parmesan, cream and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Fold in the chopped basil. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate 4 hours.
• When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the cherry tomatoes, drizzles of balsamic syrup and olive oil and a sprig of basil.
• For the goat cheese-herb cheesecake: Add the cream cheese, goat cheese, cream, parsley, rosemary, lemon zest, Worcestershire to taste and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Spread the jam over top. Wrap with plastic wrap and refrigerate 4 hours.
• When ready to serve, unmold the sides of the pan from the cake and peel off the parchment.

PARTY CHEESE BALLS

Steps:

• In a large bowl, beat the first 8 ingredients until blended. Cover and refrigerate until easily handled, about 45 minutes. , Shape into 2 balls; roll in parsley and pecans. Cover and refrigerate. Remove from the refrigerator 15 minutes before serving with crackers.

SAVORY 3-CHEESE QUICHE

Steps:

• Preheat oven to 425 degree F.
• Sprinkle the cheese over the bottom of the pie shell, then evenly distribute the onion, broccoli, and mushroom over the cheese layer. Mix the eggs and the spices together in a bowl. Add the milk and half-and-half and mix well. Pour over contents in the pie shell.
• Cut the cherry tomatoes in halves and place, cut side up, in a ring on top of the mixture. Sprinkle the 1 tablespoon of Romano over top. Bake for 15 minutes. Turn oven down to 300 degrees F and bake an additional 45 to 55 minutes or until cake tester inserted in middle comes out clean.
• Blend together with pastry blender until crumbly (like coarse cornmeal). Add cold water, 1 tablespoon at a time, mixing with a fork until mixture will hold together. Handle as little possible. Wrap in plastic wrap in a "patty" and chill for at least an hour. Roll out between Saran Wrap with very little flour. Place carefully in a pie plate, being careful not to stretch dough. Trim the edges.

SAVORY CHEESE SPREAD

Steps:

• Mix cream cheese and process cheese spread until well blended. Stir in onions.
• Refrigerate several hours or until chilled.
• Shape cheese mixture into ball; coat with nuts.

SWEET & SAVORY CREAM CHEESE SPREAD

Steps:

• In a small bowl, beat cream cheese, onion and garlic salt. Shape into a disk; transfer to a serving plate., In a small saucepan, combine butter, brown sugar, Worcestershire sauce and mustard. Cook and stir over medium heat 4-5 minutes or until sugar is dissolved. Stir in pecans; cool slightly. Spoon over cheese mixture. Serve with crackers.

SAVORY CHEDDAR SPREAD

Steps:

• Combine cream cheese, miracle whip, shredded cheese and scallion.
• Add half the amount of bacon (crumbled).
• Spoon into a glass pie dish.
• Crumble the remaining bacon and one sleeve of ritz crackers.
• Sprinkle on top of cheese mixture.
• Bake at 400F for 20 minutes.
• Serve warm with the remaining ritz crackers.

SAVORY THREE-CHEESE SPREAD

Steps:

• Spread cream cheese onto bottom of 2 1/2 cup microwaveable dish. Sprinkle with cheddar cheese, ham and parmesan cheese.
• Microwave on high 1 minute or until heated through.
• Top spread with bell peppers, onions and cayenne pepper. Serve with crackers.
• Makes 1 1/4 cups or 10 servings, 2 T each.
• Substitute: Switch sliced jalapeno peppers, chopped roasted red peppers or salsa with any of the toppings for a different flavor combo.

SERIOUS HERB CHEESE SPREAD

Steps:

• In a medium bowl, mix cream cheese, garlic, mustard, Worcestershire sauce, parsley, dill weed, basil, olives and lemon juice. Transfer to desired mold, and chill in the refrigerator at least 2 hours before serving.

CHEESE SAVOURY (SANDWICH FILLING)

Steps:

• Mix the grated cheese, carrot and onion in a bowl and then add salad cream spoon by spoon, until a spreadable and creamy consistency has been achieved.
• Adjust seasoning with salt and pepper and leave for at least 4 hours in the fridge before using. Keeps for up to 4 to 5 days in a covered container in the fridge.
• Makes 8 rounds of sandwiches or 8 bread rolls.

CHEESE SAVOURY SANDWICH FILLING

Steps:

• Begin by chopping the red pepper finely and leaving to drain on kitchen paper
• Next, finely dice salad onion
• Mix mayonnaise with paprika and dijon mustard
• Grate the cheddar cheese and Red Leicester cheese finely, then toss together in a bowl - use your hands, it's easy this way
• Add in the pepper & onion and mix again with your hands
• Finally, stir in the mayonnaise using a metal spoon
• Cover and chill until ready to use
• Cut the crusts from the bread
• Cut one of the slices of bread in half - we will only cut 1 sandwich from this slice
• Lay 5 of the full-sized slices out, along with one of the smaller pieces of bread
• Stir the filling briefly and spoon a generous amount onto each slice of laid out bread, spreading it out using a blunt knife
• Top each slice with another piece of bread of equal size
• Cut into slices - my bread allowed 3 sandwiches to be cut from each large piece of bread and just one from the smaller sandwich. In total, you should cut 16 small sandwiches
• Cover until ready to serve and consume as soon as possible (within the hour to avoid the bread drying out)