Thursday, March 18, 2010

Say Cheese!

Many thanks to Mandi for hosting our cheesy cooking club night!  Thanks for your presentation on cheese.  (Very informative and only slightly nauseating.) 

I had to bring my munchkins with me.  From a table filled with cheesecake, bon-bons, pizza, queso dip, quiche, macaroni and cheese, spinache-artichoke dip, and more my kid chose . . .

Harvest Cheddar Sun Chips!

My other boy chose a new mommy.
"Her macaroni and cheese doesn't come from a box.  I choose Mandi!"

Next month we'll meet at Lea's house for Appetizers!

For tips on cooking with cheese, click HERE.


(This pizza is topped with grilled chicken, artichoke hearts and bacon.)
Submitted by Melissa Maxwell

Pizza Dough


2 tsp active dry yeast
1 tsp sugar
1/2 tsp salt
1 Tbsp olive oil
1/2 c. water

Set aside for around 10 minutes or until frothy.
1 1/2 cups flour

(The directions say to make a well in the center of the mixture and stuff, but I just add it gradually in my Bosch. I usually end up adding a little more water.) Knead until smooth and elastic. (Or let the machine knead it for a couple of minutes.)

Place the dough in a large, slightly oiled bowl. Cover and let rise for at least 30 minutes.

Pizza Sauce
1/4 cup extra-virgin olive oil
2 cloves garlic, minced
12 Roma tomatoes, peeled, seeded, and chopped or 1 large can chopped tomatoes with their juices. (NOTE: I have tried this with fresh tomatoes, canned diced tomatoes, crushed tomatoes, and petite diced tomatoes. The petite diced tomatoes tasted the best.)
8 fresh basil leaves, coarsely chopped or 1 tsp. dried basil
salt and freshly ground pepper

In a large frying pan over medium heat, warm olive oil. Add the garlic and saute for a few seconds just until fragrant. Add tomatoes and cook, stirring frequently for about 10 minutes.

Add the basil, season to taste with salt and pepper and raise the heat to medium-high. Cook until sauce thickens (15-20 minutes).

Use immediately or refrigerate for up to two days. 

Create pizza using dough, sauce, and your favorite toppings. (Fun moms let their kids make their own pizzas. )

Cook at 425 degrees for 10-15 minutes.

Ham and Cheese Quiche

Submitted by Lea McEwan

2 pastry shells (9 inches)

2 cups diced fully cooked ham

2 cups (8 ounces) shredded sharp cheddar cheese

2 teaspoons dried minced onion

4 eggs

2 cups half-and-half cream

1/2 teaspoon salt

1/4 teaspoon pepper


Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400° for 5 minutes. Remove foil; bake 5 minutes longer.

Divide ham, cheese and onion between the shells. In a bowl, whisk eggs, cream, salt and pepper. Pour into shells. Cover and freeze for up to 3 months. Or cover edges with foil and bake at 400° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before cutting.

To use frozen quiche: Completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking as directed. Yield: 2 quiches (6 servings each).

Nutrition Facts: 1 serving (1 slice) equals 349 calories, 23 g fat (12 g saturated fat), 132 mg cholesterol, 596 mg sodium, 20 g carbohydrate, trace fiber, 13 g protein.