Cheese Torte that Makes Wisconson Proud

From Shirley Evans
Use our Blender Pesto Recipe from the Sauce section of this recipe book or use store bought pesto.

This is great with cracker but serve with crostini and you will always be pleased.
It's a favorite at neighborhood gatherings

11 oz. goat cheese
1/2 cup mascarpone cheese
1/3 cup roasted red bell pepper, chopped
16 oz cream cheese
7 oz. pesto (see Blender Pesto recipe)
1/4 cup toasted pine nuts
non-stick cooking spray

With non-stick cooking spray, grease 8"spring-form pan.  Line with plastic wrap; spray wrap.

In large bowl, blend cheeses.
Divide in thirds.
Stir the pesto into one, the peppers into the other and leave one plain.
In prepared pan, layer mixtures, first the plain cheese layer, then the pesto layer and last the pepper layer.  Cover; chill at least 4 hours.  Remove pan side.  Invert torte onto platter.  Press nuts into sides.
Serve with crostini or crackers.

Chili Cheese Dip

From Shirley Evans

1 lb. lean hamburger, browned and drained (optional)
1 lb. Velveeta, cut into cubes
1 can Rotel (green chiles and tomatoes)
2 tsp. Worchestershire sauce
1/2 tsp. chili powder

Mix and melt in crock pot or microwave.

Herb Cheese Spread

From Andie Evans

4 tablespoons butter, at room temperature
4 tablespoons sour cream
16 ounces cream cheese, at room temperature
2 garlic cloves, minced
1 tablespoon basil, chopped
2 tablespoon chives, chopped
1 to 2 tablespoons minced fresh parsley leaves
Salt and freshly ground black pepper

In a bowl add butter, sour cream, and cream cheese. Add the garlic and herbs and mix together well. Season, to taste, with salt and pepper. Place in refrigerator and allow to chill.

Stuffed Salmon with Crab, Shrimp and Brie

From McCormick & Schmick's

Posted by Andie Evans

This is the best thing I've ever put in my mouth. Ever!

4 servings
1 c. beurre blanc sauce (recipe below)
4 (5 oz.) salmon fillets
6 oz. bay shrimp
6 oz. Dungeness crab meat
6 oz. brie cheese, cut into ½ inch cubes
3 Tbs. mayonnaise
1 Tbs. chopped fresh dill
Pinch of salt
Pinch of pepper
Preheat oven to 400 degrees. Prepare the beurre blanc sauce and set aside. Cut a slit vertically down the center of the fillet, just to the skin. Do not cut through the skin. Combine the shrimp, crab, brie, dill, salt and pepper. Gently blend in the mayonnaise to bind the mixture. Divide the stuffing mixture between the four fillets. Generously stuff the crab filling into the slit of the salmon and pack it nice and tight, mounding it on top. Bake in a lightly buttered baking dish for 10 to 12 minutes. Transfer to dinner plates and spoon the beurre blanc over the fish.

Beurre Blanc Sauce
Yield: 1 cup
6 oz. white wine
3 oz. white wine vinegar
3 whole black peppercorns
1 shallot, quartered
1 c. heavy cream
6 oz. cold, unsalted butter,cut into pieces
3 oz. cold, salted butter,cut into pieces
Combine wine, vinegar, peppercorns and shallot in a non-corrosive saucepan (stainless steel, Teflon,Calphalon). Reduce until the mixture is just 1 to 2 tablespoons and has the consistency of syrup. Add the cream and reduce again until the mixture is 3 to 4 tablespoons and very syrupy. Remove the pan from heat. Add the butter pieces, about 2 ounces at a time, stirring constantly and allowing each piece to melt in before adding more. (If the mixture cools too much, the butter will not melt completely and you will have to reheat it slightly. Strain and hold warm on astove-top trivet or in a double-boiler over very low heat until you are ready to use.

Chicken and Asparagus Crepes

From Andie Evans
Time: 35 minutes
Makes 4 servings

When asparagus is out of season, I substitute broccolini and it's wonderful!


Ingredients
3 tablespoons unsalted butter, plus more for the dish
2 1/2 cups shredded rotisserie chicken
1 1/2 cups ricotta cheese
3/4 cup grated parmesan cheese, plus more for serving
1/4 cup chopped fresh herbs (such as parsley, dill, chives or mint)
Kosher salt and freshly ground pepper
8 store-bought or homemade crepes (about 9 inches each)
1 shallot, sliced
1/2 pound asparagus, trimmed and cut into pieces
3/4 cup low-sodium chicken broth
1 teaspoon finely grated lemon zest
Directions


Preheat the oven to 425 degrees F. Butter a large baking dish. Combine the chicken, ricotta, 1/2 cup parmesan, 3 tablespoons herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Spoon about 1/4 cup filling across the lower half of each crepe; roll up to enclose the filling. Place the crepes, seam-side down, in the baking dish. Cover with foil and bake until the filling is hot, about 15 minutes.

Meanwhile, melt 3 tablespoons butter in a skillet over medium-high heat. Add the shallot and cook until it softens, about 1 minute. Add the asparagus and cook until just tender, about 3 minutes. Add the chicken broth, lemon zest and the remaining 1 tablespoon herbs and simmer until the sauce is slightly thickened, about 2 minutes. Stir in the remaining 1/4 cup parmesan and season with salt and pepper.

Divide the crepes among plates, top with the asparagus and sauce, and sprinkle with parmesan.

Per serving: Calories 405; Fat 24 g (Saturated 14 g); Cholesterol 115 mg; Sodium 984 mg; Carbohydrate 19 g; Fiber 1 g; Protein 26 g

Three Cheese Cavatappi

From Andie Evans
Makes 4 servings

Cavatappi resembles an elongated elbow macaroni. If you can't find it, you can use rotini or something similar. The addition of mint and lemon keeps the dish from getting too rich under all the cheese.

kosher salt
1 Tbsp. butter
1 Tbsp. olive oil
1/2 c. chopped shallot
9 oz. package frozen chopped brocolli
1/4 tsp. crushed red pepper flakes
coarsely ground black pepper
1/3 c. thinly sliced chives
2 Tbsp. thinly sliced fresh mint leaves
12 oz. cavatappi pasta
1/2 c. mascarpone (4 oz.)
1/2 c. mild goat cheese (3 oz.)
1/2 c. finely grated Pecorino Romano
1 Tbsp. lemon juice

Bring a large pot of well-salted water to a boil over high heat. Heat the butter and oil in a 12-inch skillet over medium heat until the butter has melted. Add the shallot and cook until just softened, about 3 minutes. Increase the heat to high and add the frozen brocolli, red pepper flakes, 1/2 tsp. salt and 1/4 tsp. pepper. Cook 3 to 4 minutes. Remove from heat and stir in 3 Tbsp. of the chives and the mint.

Meanwhile, cook the pasta according to the package directions until al dente. Drain, reserving 1/2 cup of the water. Return the pasta to the pot and stir in the mascarpone, goat cheese, pecorino, lemon juice and 1/4 cup of the cooking water until smooth. Gently stir in the brocolli mixture and add more water if necessary to moisten the pasta. Season to taste with salt and pepper. Serve sprinkled with the remaining chives and additional cheese.

Per serving: 650 calories

Lemon Ricotta Cookies

From Andie Evans

Makes 44 cookies

Cookies:

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 stick unsalted butter, softened

2 cups sugar

2 eggs

1 (15-ounce) container whole milk ricotta cheese

3 tablespoons lemon juice

1 lemon, zested

• Glaze:
• 1 1/2 cups powdered sugar
• 3 tablespoons lemon juice
• 1 lemon, zested

Preheat the oven to 375 degrees F.

Cookies:

In a medium bowl combine the flour, baking powder, and salt. Set aside.

In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:

Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Make sure to stir the glaze each time before applying. Dip the top of the cookie in the glaze, let the excess drip off and then flip and rest on cooling rack. Let the glaze harden for about 2 hours.

Lighter Scalloped Potatoes

From Andie Evans

Makes 6 to 8 servings

Total Cook Time: 40 minutes

2 Tbsp. unsalted butter, plus more for the dish

3 lbs. Yukon gold potatoes, peeled and thinly sliced

2 Tbsp. AP flour

1 c. 1% milk, at room temperature

1 c. whole milk, at room temperature

Freshly ground pepper

1/4 tsp. freshly grated nutmeg

1/4 c. grated gruyere cheese

Preheat the oven to 350 degrees. Lightly butter a 3-quart baking dish. Bring a large pot of salted water to a boil; add the potatoes and cook until just tender, 8 to 10 minutes. Drain the potatoes and return to the pot.

Meanwhile, melt butter in a saucepan over medium heat. Stir in the flour with a wooden spoon to make a paste. Cooke, stirring, until the paste puffs slightly, about 1 minute. Gradually whisk in both milks and simmer, whisking constantly, until thickened, about 3 minutes. Remove from the heat and whisk in 1/2 tsp. pepper, 1 1/2 tsp. salt and the nutmeg. Pour the sauce over the potatoes and gently toss to coat.

Transfer the potato mixture to the prepared baking dish and sprinkle with the gruyere. Bake until heated through, about 10 minutes. Switch the oven to the broiler setting and broil the potatoes until browned on top, about 5 minutes. Let rest 10 minutes before serving.

Per serving: 290 calories, 7 g fat

Chili Cheese Dip

From Diane Evans

We usually make this without the hamburger.

1 lb. Velveeta, cut in pieces
1 can Rotel tomatoes and green chilies
2 tsp worchester sauce
1/2 tsp chili powder
1 lb. lean ground beef, browned and drained (meat is optional)

Combine and melt in crock pot or microwave.
Serve with corn chips.

Cheddar-Chive Turnovers

From Andie Evans
Makes 8 turnovers

3 Tbsp. butter, melted
pinch of salt
pinch of cayenne pepper
1 package refrigerated biscuit dough
1/2 to 1 c. shredded cheddar
1 to 2 Tbsp. chopped fresh chives

Mix melted butter with salt and cayenne pepper. Lay out rounds of biscuit dough on a parchment-lined baking sheet. Brush with the butter; top with cheddar and chives. Fold into half-moons and crimp with a fork to seal, then bake according to the biscuit package. Brush with more butter when they are hot out of the oven.

Macaroni and Cheese Carbonara

From Andie Evans

Makes 9 to 12 servings

Unsalted butter, for the baking dish

1 Tbsp. olive oil

1 1-inch-thick slice pancetta, cut into small dice

4 cloves garlic, finely chopped

3 Tbsp. AP flour

5 c. whole milk, or more if needed, hot

4 large egg yolks, lightly whisked

2 tsp. finely chopped fresh thyme leaves

1/2 tsp. cayenne pepper

2 c. (8 oz.) grated asiago cheese, plus more for the top

1 1/2 c. (6 oz.) grated Irish white cheddar cheese, plus more for the top

1 1/2 c. (6 oz.) grated American Cheddar cheese, plus more for the top

1 c. (4 oz.) grated parmesan cheese, plus more for the top

Kosher salt and freshly ground black pepper

1 lb. elbow macaroni, cooked just under al dente

1/2 c. coarsely chopped fresh flat-leaf parsley leaves

Preheat the oven to 375 degrees. Butter the bottom and sides of a 10-by-10-by-2-inch baking dish and set it aside.

Heat the oil in a large saute pan over medium heat. Add the pancetta and cook until golden brown on all sides, about 8 minutes. Remove with a slotted spoon to a plate lined with paper towels.

Add the garlic to the fat in the pan and cook until lightly golden brown, 1 minute. Whisk in the flour and cook for 1 to 2 minutes. Whisk in the hot milk, raise the heat to high and cook, whisking constantly, until thickened, 3 to 5 minutes. Whisk in the eggs until incorporated and let cook for 1 to 2 minutes. Remove from the heat and whisk in the thyme, cayenne and all the different cheeses until completely melted. Season with salt and pepper. If the mixture appears too thick, add additional warm milk, 1/4 cup at a time.

Put the cooked macaroni in a large bowl, add the cheese sauce, reserved pancetta, and the parsley, and stir until combined. Transfer to the prepared baking dish.

Combine an additional 1/4 cup each asiago, cheddars, fontina and parmesan in a bowl and sprinkle evenly over the top. Bake until the dish is heated through and the top is a light golden brown, 12 to 15 minutes. Remove from the oven and let rest for 10 minutes before serving.

Au Gratin Potatoes

From Shirley Evans 

Makes 8 servings

1-1/2 lbs. potatoes, sliced 1/8” thick        

1-3/4 c. chicken broth                 

1-3/4 c. whole milk                                                 

3 Tbs. melted butter

2 Tbs. flour                                                                

2 c. grated Gruyere cheese

3/4 c. grated Parmesan cheese                                  

1 Tbs. chopped fresh parsley

1 Tbs. chopped fresh chives

Heat oven to 325 degrees. In saucepan, bring potatoes, chicken broth and milk to a boil. Reduce heat to medium and cook for 5 minutes more. Drain, reserving liquid. Layer potatoes in greased 2 qt. baking dish.

In same saucepan over medium heat, cook butter and flour 1 minute, stirring often. Slowly whisk in reserved liquid. Bring to a boil. Cook 1 minute more, whisking constantly.

Stir in remaining ingredients; pour over potatoes. Bake 45 minutes or until bubbly. Let sit 15 minutes before serving.