More Recipes

More recipes from last week's Iron Chef Cheese Affair. Every time Rachel sends me a new recipe I get a little sad that I wasn't there to partake of the goodness. . .there's always next month!

OREO TRUFFLES by Jill F.

Now about this recipe: in the store you can buy either white or brown almond
bark. So if you wanted you could do the "inverted" or brown drizzled
atop the white chocolate truffle. Anyway just food for thought!

1 lb Oreo cookies (3 sleeves)
8 ounces cream cheese, room temperature
1/2 teaspoon vanilla extract (using different extracts allows for
subtle flavour changes...I've used mint extract, upped to 1 tsp)
(optional)
1 lb almond bark (you'll find it in the aisle with all the choco chips
& such)
1/2 lb white chocolate

Directions
1 Using a food processor, grind cookies to a fine powder.
2 With a mixer, blend cookie powder, cream cheese and vanilla
extract until thoroughly mixed (there should be no white traces of
cream cheese).
3 Roll into small balls and place on wax-lined cookie sheet.
4 Refrigerate for 45 minutes.
5 Line two cookie sheets with wax paper.
6 In double-boiler, melt milk chocolate.
7 Dip balls and coat thoroughly
8 With slotted spoon, lift balls out of chocolate and let
excess chocolate drip off.
9 Place on wax-paper-lined cookie sheet.
10 In separate double boiler, melt white chocolate.
11 Using a fork, drizzle white chocolate over balls.
12 Let cool. Then store in airtight container, in refrigerator.

Easy Cream Cheesy Bars by McKenna C.

Ingredients:

2 (8 ounce) cans refrigerated crescent roll dough

2 (8 ounce) packages cream cheese

1 cup white sugar

1/2 tablespoon vanilla extract

1/2 cup margarine, melted

1/4 cup white sugar

1 teaspoon cinnamon

Directions:

1. Preheat oven to 350 degrees F. Line a 9X13 inch pan with tin foil.

2. Press on can of crescent roll dough into the bottom of your pan. In a medium bowl, blend together the cream cheese, 1 cup sugar and vanilla until smooth. Spread over the cresant roll layer. Unroll the second can of cresant roll dough and lay it on top of the cream cheese layer. Do not press this layer down. Pour melted margarine over the entire pan. Combine remaining 1/4 cup of sugar with the cinnamon and sprinkle over the top of your cresant layer.

3. Bake for 25-30 minutes, or until the top is crisp and golden.

(Note: I like these better served cold, so I would suggest refrigerating for four hours. Pretty easy!!)

Croissant Lasagna by Sarah D.

Bake 350 degrees, 20 minutes

Meat Filling:
1/2 lb sausage
1/2 lb ground beef
3/4 C onion
3/4 clove garlic
1 TBSP parsley
1 - 6 oz tomato paste or sauce
1/2 tsp basil leaf
1/2 tsp oregano
1/2 tsp salt

Cheese Filling
1 C cottage cheese
1 egg
1/4 C Parmesan cheese

Crust
2 cans croissant or homemade rolls
2 slices mozzarella cheese

1-Brown meat in large skillet and add onion, garlic, parsley, tomato paste and seasonings.
2-Combine cheese ingredients in a separate bowl.
3-Unroll dough and place on an ungreased cookie sheet overlapping the edges slightly to form about 15 x 13 inch rectangle.
4-Spread half your meat filling length wise down center of dough within one inch of crust sides.
5-Top meat filling with all of the cheese filling. Then spoon out the rest of the meat filling over cheese. Place mozzarella on top.
6-Fold over the short end of dough one inch and then pull the sides over the filling, overlapping about 1/4 inch.
7-Bake and slice to serve.