Tag: cheese

Layered Nacho Bake-Vegetarian

This is perfect for game day…or any day actually!!!!

This is a cheesy yummy nacho bake that you will need a fork for! Layers of nacho chips, refried beans, salsa and lots of cheese!

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Marilyn Dishes2 Comments

Cottage Cheese Muffins

I love these cottage cheese muffins. The recipe is from over 40 years ago! Our family has been making them forever! I think the original recipe was given to my mom by a friend of hers. Sometimes I would play  majong with my mom’s group & this friend of hers would make the cheese muffins to eat at the game. I always looked forward to them & never hesitated to play there.  I think of her fondly whenever I make them.

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Cottage Cheese Muffins

I love these cottage cheese muffins. The recipe is from over 40 years ago! Our family has been making them forever! I think the original recipe was given to my mom by a friend of hers. Sometimes I would play  majong with my mom’s group & this friend of hers would make the cheese muffins to eat at the game. I always looked forward to them & never hesitated to play there.  I think of her fondly whenever I make them.

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Cheese & Crumb Cake by Carine Goren

My son bought me a new cook book .. Traditional Jewish Baking by Carine Goren. The pictures are so beautiful that they make me want to make everything in this book..& I might just do that!


The first thing I decided to make is a called Cheese and Crumb Cake to Die For. The picture in the cookbook is nicer then anyone I could get from my cake, but you should know that it is very good. The filling is no-bake, the crust gets baked but not for very long. The filling calls for a box of vanilla pudding mix which thickens this up without eggs. The problem was eating only one piece at a time! I served this dessert  with a mix of blueberries & strawberries that I heated up & used some cornstarch to thicken & a touch of sugar too. I did not put much sugar in the fruit since I like the tartness of the fruit alongside the sweet cake.
Here is a link to the cookbook on Amazon 

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Black Bean, Corn & Cheese Enchiladas

This recipe is from November 2014 from the website MyRecipes.com. It was in my vegetarian mailbox where I have many recipes that I want to try! I will put the link to the original recipe here but I changed it up quite a bit! There were a few issues that I found with the original recipe, not to be critical, and perhaps it was something I did … the recipe instructed the sauce  to be cooked until thick about 8 minutes but it never really did thicken up., I boiled it for approx. 10 minutes. I used it as is, but it might just be too runny… The changes I made were the following, I added some corn niblets to the black beans & cheese and all of the green onions that the recipe called for, I didn’t have the peppers so I added chili powder & garlic powder instead of fresh garlic (which I was out of) & dried oregano. I will write down the recipe as I made it.

Here is the link to the original recipe

http://www.myrecipes.com/recipe/black-bean-cheese-enchiladas

Here is my recipe

Black bean, corn & Cheese Enchiladas

2 tsp olive oil

1 onion, chopped

2 cups vegetable broth

1 tsp dried oregano

1 tsp garlic powder

1 tsp chili powder

1/2 tsp cumin

1 tbsp lemon juice

1 can black beans, drained

1 can corn niblets, drained

3 green onions, finely chopped

2 cups shredded cheddar cheese, divided

6 large white corn tortillas

sour cream, guacamole & salsa  for serving if desired

Method

Preheat oven to 400F

Grease a 9 x 13 baking dish

  1. Sauté the chopped onions in the oil until starting to brown.
  2. Add the broth, oregano, garlic, chili powder & cumin, cook for approximately 10 minutes, hopefully it will start to get thick! *** my advice here is to follow the recipe and see how it goes. I must have done something incorrect. I did add an extra cup of water to the blender which would have been from the hot peppers…I left it out of my recipe because the sauce did not need the extra water. So the total liquid I think should be the 2 cups of broth…but try the original recipe…
  3. Pour the onion mixture into a blender, be careful it is hot. Take the centre piece out of the lid so the steam escapes & use a dish towel over the hole in the lid so the liquid doesn’t spray out of blender all over the place! I also put on an oven mitt to hold the towel with. Puree until smooth. Add the lemon juice. mix again briefly.
  4. In a bowl,mix the black beans, corn niblets, chopped green onion & 1 cup of cheese together
  5. Warm the tortillas up so that they are pliable, it will say on the package how to do this. I just put the ones I used onto some paper towel in the microwave and warmed them up for 1 minute. If that isn’t enough, warm them up for longer but be careful not to over-heat them in the microwave or they will get too hard.
  6. Pour half of the sauce in the bottom of a greased 9 x 13 baking dish.
  7. Fill each tortilla with about 5 spoonfuls of the filling. Roll up & put into the baking dish. I had left-over filling, so I just put it on top and around the rolled up tortillas!
  8. Top the tortillas with the rest of the sauce & grated cheese
  9. Bake for 25 minutes or until hot, bubbly & the cheese is melty and a bit brown
  10. Serve with sour cream & guacamole & salsa if desired

***the sauce cooked off in the oven and this dish is delicious!!

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Peroghy…Pirogi…Pierogi anyway you spell it, they are delicious

I was fortunate enough to be invited to take part in a family pierogi making day this past weekend.Last year we were given some pierogi to eat and they were so perfect and delicious that I am really glad I got to make some with these talented ladies and some of their husbands. This family has been getting together and making pierogi for many years, The woman fill them, a couple of the guys make the dough and one boils them up. Everyone who wants to take some pierogi home brings thier own filling. I brought potato and cheddar cheese. There was a sauerkraut filling, a cheeseburger one, some with bacon, cottage, cheese and potato, blueberry  and a few more. The dough recipe comes from the Kruper family. They have given me permission to post the recipe! This year the family made 144 dozen!! (5 of those were mine)
Kruper Family Pierogi 
Ingredients
Dough
 2 cups flour
1 cup sour cream
 My Filling 
4-6 potatoes *** I used Russet
1/2 pkg grated sharp cheddar cheese
Method 
1. Boil potatoes until soft. Drain the water out completely  and mash well
2. Add the grated cheddar cheese , salt and pepper to taste and mix well until completely combined and cheese melts into the potatoes.. Best to taste lots to the delicious cheesy filling!! …To make sure it is seasoned well!  Let cool
3, Measure the flour into a bowl and add the sour cream. Mix well with your hands until well combined. Put this onto a floured board or counter and knead until a soft dough forms. Add a little bit of flour if needed but not much because then the dough will be hard.
4. Roll the dough on a lightly floured board approximately 1/8 thick,using a glass or cookie cutter cut rounds in the dough.
5. Fill the circles with a heaping tablespoon of filling. Gather the circle around the filling forming a half-moon shape. Pinch the edges together well so that they do not come apart while being boiled.  If your edges do not stay together well, put a bit of flour on your fingers then pinch again. This helps the dough stick together..
6. At this point, there are several options. You can boil them and eat them of course!! OR, boil and put onto a floured cookie sheet in a single layer and freeze, then when frozen put them into a freezer bag for storage. OR, freeze them uncooked, put into a freezer bag with space between them and freeze or do the same as the cooked ones, freeze onto a floured cookie sheet them when frozen store in freezer bags. If you freeze them cooked, when ready to use you can just put them into a frying with some oil or butter and cook until defrosted. If frozen uncooked, bring a pot of water to a boil and put your pierogi into the boiling water and cook until they pop up to the top and are done.
**** I think that the amount of filling will be the right amount for one dough recipe, although I am not exactly sure. so much depends on the size of your potatoes and how thick you roll your dough out. I could not give you an accurate number of pierogi that this makes as they just keep making dough until all the different fillings are used up!
 
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