Archive for the ‘Cheese’ Category

White Cheese Dip

Even though I shouldn’t (because it’s loaded with fat and calories), I love a good white cheese dip. If I go to a Mexican restaurant, I am going to get some. And thanks to Sabrina Robertson, a brother in my pharmacy fraternity, I have a delicious recipe to make my own at home. I first tried it last year at Informal Rush when Sabrina made it, and it was delicious! And last night, I made it for some friends who came over; we all liked it! And it couldn’t be easier to make.


  • 2 lb white american cheese, thinly sliced (you can get this at your store’s deli)
  • 1 cup whole milk
  • 2 (4 oz) cans diced jalapenos


Pour enough milk into a bowl to coat the bottom. Layer all of the cheese slices on top of the milk. Pour remaining milk over the cheese, and then add the jalapenos (with juice) on top. Microwave mixture in 3 minute intervals, till melted, stirring after each 3 minutes.


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Tonight’s menu included two more Hungry Girl recipes: “Just Fondue It” and “Cheesy Beefy Quesadillas.” The quesadillas were very yummy, and the cheese dip was good too. I would definitely recommend these, especially the quesadillas!:

Cheesy Beefy Quesadillas


  • 2 large La Tortilla Factory Smart & Delicious Low Carb/High Fiber tortillas
  • 2/3 cup frozen ground-beef-style soy crumbles (like the ones by Boca and Morningstar Farms)
  • 1/2 cup shredded fat-free cheddar cheese
  • One wedge The Laughing Cow Light Original Swiss cheese
  • 2 tbsp. fat-free sour cream
  • 1 tbsp. chopped scallions
  • 1/2 tsp. dry taco seasoning mix
  • Optional: additional fat-free sour cream, for dipping


  1. In a small microwave-safe bowl, combine soy crumbles, cheddar cheese, scallions, sour cream, and seasoning mix, stirring thoroughly. Microwave for 1 minute, stir again, and set aside.
  2. Lay tortillas flat and spread cheese wedge evenly over one half of each.
  3. Bring a medium-large pan sprayed with nonstick spray to medium heat, and lay one of the tortillas in it with the cheesy side up, and cook for about 30 seconds. Top the cheesy tortilla half with half of the soy crumble mixture. Using a spatula, carefully fold the plain tortilla half over the other half, pressing down with the spatula to seal. Cook for about 1 minute, until slightly toasted on the bottom. Flip and continue to cook for about 1 minute, until both sides are toasted. Remove from heat and cut into four triangles.
  4. Repeat for other quesadilla.
  5. Serve with sour cream for dipping, if you like. Enjoy!

Serving Size: entire quesadilla
Per serving: Calories: 196; Fat: 5g; Sodium: 931mg; Carbs: 25g; Fiber: 13.5g; Sugars: 2.5g; Protein: 25.5g; POINTS® value 4*

I couldn’t find the aforementioned tortillas…so if you can’t, maybe try and find another low fat and/or low carb tortilla.

“Just Fondue It”


  • 1/2 tsp minced garlic
  • dash salt
  • 1/4 cup plus 1 tbs plain light soymilk
  • 3 ounces fat free cheddar cheese block (cut into smaller blocks)
  • 2 wedges The Laughing Cow Light Original Swiss cheese
  • 2 slices reduced-fat swiss cheese, torn into pieces
  • 2 tbs fat free cream cheese
  • 2 tbs dry white wine
  • chili powder, if desired


  1. Bring saucepan sprayed w/nonstick spray to medium low heat. Add garlic and cook for 1 minute.
  2. Add soymilk, all four cheeses, and salt. Cook for 3-4 mins (or however long it takes), stirring continuously, till cheeses have melted and sauce is thoroughly mixed.
  3. Reduce heat to low and add wine (and chili powder if desired). Stir until combined. Transfer mixture to fondue pot and set temperature to low.

Makes 4 servings
PER SERVING (about 3 tablespoons): 89 calories, 2.5g fat, 548mg sodium, 3g carbs, 0g fiber, 2g sugars, 10g protein POINTS® value 2*

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Croque Monsieurs

So, we saw “It’s Complicated” over the break. Meryl Streep’s character owns a bakery and really likes cooking, and at one point she made Croque Monsieurs, which looked wonderful. I remembered them being mentioned in middle school French class, and thus decided to make them once we got back in Auburn. But, what are Croque Monsieurs? Basically, they are hot ham and cheese grilled sandwiches covered in a cheesey Béchamel sauce. The recipe I used was from Ina Garten, host of the food network show “Barefoot Contessa.” The sandwiches were oh so good…and unfortunately, oh so fattening. The recipe is below, and the original can be found here:


  • 2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups hot milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Pinch nutmeg
  • 12 ounces Gruyere, grated (5 cups)
  • 1/2 cup freshly grated Parmesan
  • 16 slices white sandwich bread, crusts removed
  • Dijon mustard
  • 8 ounces baked Virginia ham, sliced but not paper thin (I used packaged deli sliced ham)


  1. Preheat the oven to 400 degrees F.
  2. Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes.
  3. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened (about 8-12 minutes).
  4. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.
  5. To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 1-2 minutes, until toasted.
  6. Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread.
  7. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes.
  8. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned (keep a close eye on them…some broilers, like ours, work really fast, and you’ll burn them if you don’t watch out for them). Serve hot.

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I got this recipe from John’s mom, Patti, who got it from her mom (his grandma June). John had mentioned several times how good it was, so I thought I’d ask Patti for it. She confirmed it was indeed a family favorite, and passed along the recipe. I made it the other night–both John and I liked it. I shared some of the left overs with Katharine, who also really liked it.

Macaroni Cheese Pie


· 1 cup Macaroni

· ½ tsp salt

· 1 tbsp butter, melted

· 1 egg, beaten

· 1 tsp salt

· 1 tsp dry mustard

· 2 ½ cups sharp cheddar cheese

· 1 cup velveeta, cubed

· 1 cup milk

· Ritz crackers, crushed


1. Preheat oven 350 degrees.

2. Cook Macaroni in 2 cups boiling water and 1/2 teaspoon salt

3. Placed cooked macaroni in casserole dish.

4. Melt butter

5. Beat egg

6. Stir in melted butter, beaten egg, 1 teaspoon salt, mustard, cheddar cheese & velveeta.

7. Pour 1 cup milk over macaroni mixture and stir.

8. Top with crushed ritz crackers and dabs of butter.

9. Cook 30 minutes until hot and bubbly.

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Enchiladas & Queso

Tonight I made some Beef Enchiladas; I got the recipe off of Sargento’s website (you can find it here), but I’m sure you find similar recipes all over the internet. Here it is:



  1. Cook meat with onion and garlic in a large nonstick skillet over medium heat until no longer pink, about 5 minutes; drain. Stir in 1/2 cup enchilada sauce; simmer 5 minutes, stirring occasionally. Remove from heat.
  2. Spoon 1/2 cup enchilada sauce in bottom of a 13 x 9-inch baking dish. Stir 1 cup cheese and 1/4 cup cilantro into meat mixture. Spoon about 1/3 cup mixture down center of each tortilla. Roll up; place seam-sides down in dish. Spoon remaining enchilada sauce over tortillas, spreading to cover. Cover dish with foil.
  3. Bake in a preheated 375°F oven 20 to 25 minutes or until heated through. Uncover; top with remaining cheese. Continue baking 5 minutes or until cheese is melted. Top with remaining 1/4 cup cilantro.

I also found a recipe for queso on Sargento’s site, and served it with the enchiladas. The original recipe can be found here, HOWEVER, I think that the original recipe doesn’t call for enough cheese (it says 1/2 cup, but I’ve found the mixture is way too liquidy when you add 1/2 cup, so I add 1 cup)….so below is my modified version:



  1. Heat heavy cream in saucepan on high. Add spices and season with salt, if desired. Add cheese and stir until melted. Remove from heat and serve warm.

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This dish was made by Linda Clemens at our young marrieds SHARE Group (i.e., bible study) a few weeks ago. I thought it was pretty good, so I asked her for the ingredients…which I then googled (to find a recipe I could use). Based on what I found online, this is how to make it:


  • 2 cups cooked chicken
  • two 8-oz pkgs of cream cheese
  • 1 cup ranch
  • 4-6 oz. Texas Pete hot pepper sauce
  • 8 oz. Sargento Authentic Mexican Cheese (or whichever cheese you like)


  1. Cook Chicken and pull apart or cut into small bite size pieces.
  2. Mix Cream Cheese, Chicken, Ranch and Texas Pete.
  3. Pour mixture into an oven safe dish.
  4. Top off mixture with Shredded cheese.
  5. Place in an oven set at 350° for 30min.

Serve with Chips to dip in. Makes a great Quesadilla filling too.

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So as I sat here, trying to think of more ways to procrastinate, I remembered one of my favorite online recipes that I have made multiple times, and thought I’d share it! The URL for it is http://allrecipes.com/Recipe/Chicken-Enchiladas-V/Detail.aspx. If you got to the website, it will let you enter how many servings you want to make, and adjust the amount of ingredients you need for that many portions!

Anyways, here is the recipe:


  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1/2 cup sour cream
  • 1 tablespoon margarine or butter
  • 1 onion, chopped
  • 1 teaspoon chili powder
  • 2 cups chopped cooked chicken breast
  • 1 (4 ounce) can chopped green chile peppers, drained
  • 8 (8 inch) flour tortillas
  • 1 cup shredded cheese **

** regular cheddar cheese always works, but I personally love Sargento Artisan Blends’ AUTHENTIC Mexican Cheese. They normally don’t have this at Walmart, but places like Kroger or Publix tend to carry it. But, this cheese is just my personal preference…you can’t really go wrong with cheese, so pick whatever you like!


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a small bowl mix the soup and sour cream; set aside.
  3. Melt margarine in a medium saucepan over medium high heat. Add onion and chili powder, and saute until tender. Stir in the chicken, chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.
  4. Spread 1/2 cup of the soup mixture in a 9×13 inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-side-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese.
  5. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

I always end up leaving out the onions b/c John & I aren’t onion fans, but these always turn out delicious!

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