Archive for the ‘Mozarella Cheese’ Category

Italian Zucchini Crescent Pie

Italian Zucchini Crescent Pie
Recipe & picture courtesy of Pillsbury

Prep Time: 30 Min
Total Time: 55 Min
Makes: 6 servings

  • 2 tablespoons LAND O LAKES® Butter
  • 4 cups thinly sliced zucchini
  • 1 cup chopped onions
  • 2 tablespoons dried parsley flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried basil leaves
  • 1/4 teaspoon dried oregano leaves
  • 2 Eggland’s Best eggs, well beaten
  • 2 cups shredded Muenster or mozzarella cheese (8 oz)
  • 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
  • 2 teaspoons yellow mustard
  1. Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.
  2. In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.
  3. Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 12×8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pie plate.
  4. Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.

**Personal Review: No Review Yet**

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Creamy Macaroni and Cheese

Creamy Macaroni and Cheese
Recipe & picture courtesy of Better Homes & Gardens

Makes: 6 servings
Prep: 10 minutes
Bake: 30 minutes
Cook: 10 minutes

  • 4 strips bacon
  • 1 large sweet onion, thinly sliced
  • 6 oz. dry elbow macaroni
  • 8 oz. mozzarella cheese, shredded (2 cups)
  • 2 to 4 oz. blue cheese, crumbled (cream cheese can be substituted)
  • 1 cup half-and-half or light cream
  • 1/8 tsp. pepper
  1. Preheat oven to 350 degrees F. In a large skillet cook bacon over medium heat until crisp, turning once. Drain bacon on paper towels; crumble. Reserve bacon drippings in skillet.
  2. Cook onion in reserved bacon drippings for 5 to 8 minutes or until onion is tender and golden brown. Set aside.
  3. Cook elbow macaroni according to package directions. Drain and place in a 1-1/2-quart casserole. Add the crumbled bacon, onions, 1-1/2 cups of the mozzarella cheese, the blue cheese, half-and half, and pepper. Toss gently to combine.
  4. Bake, uncovered, for 20 minutes. Stir gently. Top with the remaining mozzarella cheese. Bake for 10 minutes more or until top of casserole is brown and bubbly. Let stand 10 minutes.

**Personal Review: No Review Yet**

Italian Baked Chicken and Pastina

italian-baked-chicken-and-pastina
Recipe & picture courtesy of Food Network

Cook Time: 40 min
Yield: 4 servings

  • 1 cup pastina pasta (or any small pasta)
  • 2 tablespoons olive oil
  • 1/2 cup cubed chicken breast (1-inch cubes)
  • 1/2 cup diced onion (about 1/2 a small onion)
  • 1 clove garlic, minced
  • 1 (14.5-ounce) can diced tomatoes with juice
  • 1 cup shredded mozzarella
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup bread crumbs
  • 1/4 cup grated Parmesan
  • 1 tablespoon butter, plus more for buttering the baking dish
  1. Preheat the oven to 400 degrees F.
  2. Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.
  3. Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

**Personal Review: No Review Yet**

Breakfast Bake

breakfast-bake
Recipe & picture courtesy of Kraft Foods

Prep Time: 15 min
Total Time: 40 min
Makes: 8 servings, one piece each

  • 1 can (8 oz.) refrigerated crescent dinner rolls
  • 1 pkg. (8 oz.) OSCAR MAYER Smoked Ham, chopped
  • 6 eggs
  • 1/2 cup milk
  • 1/2 tsp. pepper
  • 1 cup KRAFT Shredded Cheddar Cheese
  • 1 cup KRAFT Shredded Mozzarella Cheese
  1. Preheat oven to 350ºF. Unroll dough in 13×9-inch baking dish; press to cover bottom of dish, firmly pressing perforations and seams together to seal.
  2. Sprinkle ham over crust. Beat eggs, milk and pepper with wire whisk until blended; pour over ham. Sprinkle with cheeses.
  3. Bake 25 min. or until center is set.

**Personal Review: No Review Yet**

Spinach and Artichoke Dip

cheesy-spinach-and-artichoke-dip
Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 30 min
Makes: 2-3/4 cups or 22 servings, 2 Tbsp. each

  • 1 can (14 oz.) artichoke hearts, drained, finely chopped
  • 1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
  • 3/4 cup KRAFT Grated Parmesan Cheese
  • 3/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
  • 1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese
  • 1/2 tsp. garlic powder
  1. Heat oven to 350°F. Mix all ingredients; spoon into 9-inch quiche dish or pie plate.
  2. Bake 20 min. or until heated through. Serve with TRISCUIT Reduced Fat Crackers and assorted cut-up fresh vegetables.

**Personal Review: No Review Yet**

Three Cheese Chicken Penne Pasta Bake

three-cheese-chicken-penne-pasta-bake
Recipe & picture courtesy of Kraft Foods

Prep Time: 20 min
Total Time: 43 min
Makes: 4 servings

  • 1-1/2 cups multigrain penne pasta, uncooked
  • 1 pkg. (9 oz.) fresh spinach leaves
  • 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
  • 1 tsp. dried basil leaves
  • 1 jar (14-1/2 oz.) spaghetti sauce
  • 1 can (14-1/2 oz.) diced tomatoes, drained
  • 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
  • 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
  • 2 Tbsp. KRAFT Grated Parmesan Cheese
  1. Heat oven to 375ºF. Cook pasta as directed on package, adding spinach to the boiling water for the last 1 min.
  2. Cook and stir chicken and basil in large nonstick skillet on medium-high heat 3 min. Add spaghetti sauce and tomatoes; bring to boil. Simmer 3 min. or until chicken is done. Stir in Neufchatel cheese.
  3. Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. or 8-inch square baking dish.
  4. Bake 20 min. Sprinkle with remaining cheeses. Bake 3 min.

**Personal Review: Really easy to make and it tasted wonderful!  Depending on the spaghetti sauce you’re using I would chop up some onions and add it to the mix.**

Ravioli and Zucchini Lasagna


Recipe & picture courtesy of Good Housekeeping

Prep Time: 20 min
Cook Time: 20 min
Total Time: 40 min
Serves 6

  • 2 medium zucchini (about 1 lb total), cut lengthwise into 1/4 inch thick slices
  • 1 package (26 oz) frozen large cheese ravioli
  • 3 tsp olive oil
  • 1 small onion, chopped
  • 8 oz lean ground beef (90% fat free)
  • 1 jar (26 oz) tomato-basil sauce
  • 1 cup shredded part-skim mozzarella cheese
  • 1/4 cup freshly grated Parmesan cheese
  1. Preheat oven to 375°F. Line cookie sheet with paper towels. Grease 1 quart ceramic baking dish.
  2. Heat large covered saucepot of water to boiling over high heat. Add zucchini and cook 5 minutes. With tongs or slotted spoon, remove zucchini to prepared cookie sheet to drain. Return water to boiling. Add ravioli and cook until ravioli rise to the top.
  3. Meanwhile, in 3 qt saucepan, heat 2 tsp oil over medium heat. Add onion and cook 8-10 minutes or until tender and lightly browned; transfer to small bowl. In same saucepan, in remaining 1 tsp oil, cook beef over medium high heat 3-4 minutes or until browned, breaking up beef with side of spoon. Stir in tomato sauce and onion; heat to boiling.
  4. Drain ravioli; return to saucepot. Add meat sauce to ravioli in saucepot and stir until combined.
  5. In prepared baking dish, arrange half of zucchini; top with half of ravioli, then half of mozzarella and half of Parmesan. Repeat layering all ingredients. Bake 20 minutes or until hot in the center and golden and bubbly on top.

**Personal Review: This is one of my favorite recipes – it’s really simple to make and it tastes wonderful.  It’s a big hit with everyone.**