Recipes
Savory Antonella Jalapeno Cheese Muffins
Antonella's Garlic Chive with Spring Dill/ Cheese Ball
Spinach Frittata with Organic Colby, Tomato & Sweet Basil
Monterey Jack Dill Seafood Fettuccine
Monterey Chicken with Taco & Bell Pepper Jack Cheese
Herb & Spice Cheese Brunch Potatoes
Blaser's "Carrot Cake" Cheese Cake
Baked Macaroni and Lemon Peppercorn Cheese with Tuna & Broccoli
Blaser's Gold Medal Muenster Cheese Soup
Best Ever Blaser's Smoke'n Bacon Cheddar Burgers
Baked Antonella Garden Vegetable with Sweet Basil Cheese in Puff Pastry
White Cheddar Horseradish Crusted Portobello
Strawberry Cloud Cream Cheese Frosting
Savory Antonella Jalapeno Cheese Muffins
6 ounces Antonella Jalapeno Cheese, Shredded
2 cups all purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup + 2 tbl Butter Milk
1 each egg
1/4 cup salad oil
Baking Spray release
Mix the flour, sugar, baking powder and salt.
Mix in shredded cheese.
In separate bowl whisk together the oil, egg and buttermilk.
Stir into the flour-cheese mix. Don't over mix.
Divide evenly into 12 muffin pan cups, sprayed well with spray release. (or lined with paper cups)
Bake at 400 degrees for 25 to 30 minutes until tooth pick inserted in center comes out clean.
May be baked earlier in the day and reheated when desired.
Yield: 1 dozen Muffins
Per Serving (excluding unknown items): 126 Calories; 5g Fat (36.7% calories from fat); 3g Protein; 17g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 216mg Sodium. Exchanges: 1 Grain(Starch);0 Lean Meat; 1 Fat; 0 Other Carbohydrates.
Caprese Salad with Antonella
4 vine ripened tomatoes, sliced
8oz Antonella Roasted Garlic Tomato Basil Cheese, Sliced into thin squares
1 C Fresh Basil Leaves
1/4 C red wine vinegar
1/3 C olive oil
Salt & pepper to taste
Shingle tomatoes, cheese & basil on platter. Mix vinegar, oil, salt & pepper in a bowl. Drizzle vinaigrette over tomatoes & cheese. Serve with good crusty ciabatta! Great when served at room temperature.
Antonella's Garlic Chive with Spring Dill/ Cheese Ball
8 oz cream cheese
1/4 C sour cream
1/2 C Antonella Garlic Chive with Spring Dill cheese, shredded
1 clove garlic, minced
Fresh cracked black pepper
1 C toasted pistachios, coarsely ground
Combine all ingredients but the pistachios in mixing bowl until well combined. Chill for 30 mins, the remove and form into ball. Roll in crushed pistachios and serve or refrigerate until serving. Serve with crackers or crostini.
Grilled Paninis
1/4 loaf plain Ciabatta, cut in half
3 slices proscuitto, baked or panfried until crispy
1 slice cheese, 1/4 inch thick
1/3 C sun-dried tomato spread
Place whole sandwich in 350 degree oven for 10-15 minutes or until cheese melts
1 C toasted pistachios, coarsely ground
Accompaniments: Assorted European Bread or Citrus Salad
Three Layer Chili Queso
1 Can 10-12 Ounce chili con carne
1 package 12 Ounce Blaser's Monterey Hot Pepper Cheese Spread
1 C Pico de Gallo or chunky salsa
Corn Tortilla Chips
Spoon all the Monterey Hot Pepper Cheese Spread into a Microwaveable Casserole dish, (you want the cheese spread to be in lumps across the bottom) pour the Chili con Carne over the cheese spread. Microwave for a total of three minutes or until bubbly. Spread the Pico de Gallo across the top. Serve with Tortilla chips.
Spinach Frittata with Organic Colby, Tomato & Sweet Basil
10 eggs
1 10 ounce package frozen spinach, Thawed
1 small onion, sliced
4 ounces button mushroom, sliced
1/2 C Cream
salt & pepper
2 ounces butter
1 tomato, 6-8 slices
Whisk eggs and cream together, season with salt and pepper. Melt butter in a large Cast Iron Skillet, saute the onions and mushrooms for 2 minutes. Add the spinach. Remove from the heat sprinkle the shredded Blaser's Organic Colby with Tomato & Sweet Basil over the spinach, onions and mushrooms. Pour the egg mix over the filling. Arrange the tomatoes on top. Bake at 350 degrees for 30 minutes until center is set. Serve with Blaser's Herb & Spice Brunch potatoes.
Monterey Jack Dill Seafood Fettuccine
2 packages Blaser's Monterey Jack Dill cheese spread
1 pound Fettuccine, cooked
4 Cloves, Minced
2 Tablespoons butter
2 tablespoons olive, oil
1 teaspoon crushed red peppers
1/2 C scallions
1 C red bell peppers, Julienned
2 C zucchini slices
2 C broccoli florets, small
12 ounces bay scallops, cleaned and raw
12 ounces shrimp, cooked, tail-off
Microwave the Monterey Jack Dill Spread for 2 minutes. Set aside
Cook Pasta following directions on package. Drain well, keep hot.
Saute the vegetables in the butter and olive oil with the garlic and crushed re pepper. Add to pasta. In the same pan quickly saute the scallops (1-2 min), add the shrimp to the pan and just heat thru. Add to pasta. Toss the pasta with the vegetables, seafood and melted Monterey Jack Dill Cheese Spread.
Monterey Chicken with Taco & Bell Pepper Jack Cheese
8 ounces Blaser's Monterey Jack Taco & Bell Pepper Cheese, Shredded
1 small onion, sliced thin
1 Bell Pepper, seeded and sliced thin
3/4 C water
1/2 C cream
1 12 ounce Blaser's Monterey Hot Pepper Cheese Spread, Microwave 2 minutes
1 teaspoon Mexican oregano
1/2 teaspoon ground cumin
1/2 teaspoon onion flakes
3/4 C white rice (not converted)
1/2 teaspoon Kosher salt
2 pounds boneless Chile powder
Microwave the Blaser's Monterey Hot Pepper Cheese Spread for 2 minutes in a glass bowl. Stir in the cream, water, spices and rice. Pour into a large greased casserole dish. Place the chicken breasts on the rice mix, sprinkle with Chile powder and salt. Spread the sliced onion and bell peppers over the top of the chicken. Cover and bake at 375 for 1 hour. When chicken is cooked thru uncover and top with shredded Blaser's Monterey Taco & Bell Pepper Cheese. Melt in oven and serve.
Herb & Spice Cheese Brunch Potatoes
1 pound shredded hash browns, fresh or frozen
8 ounces Blaser's Monterey Jack Herb & Spice cheese, shredded
1/2 teaspoon Paprika
1 teaspoon onion flakes
1/2 teaspoon black pepper
1 tablespoon parsley, chopped
1 C cream
1 teaspoon kosher salt
Spray release
Toss Hash-brown, shredded Monterey Jack Herb & Spice cheese, parsley, and dry spices together. Place in a casserole dish that is sprayed, drizzle the cream evenly over the potatoes. Bake uncovered at 400 for 45 minutes until hot, browned and bubbly
Garden Fresh Vegetable Wrap
1 package 8 ounce Blaser's Garden Fresh Veggie cream cheese
6 flour Tortillas, burrito size
2 C broccoli, chopped
1 can 2 1/2 ounces sliced black olives
3/4 C Carrots, shredded
1 cucumber, peeled, seeded, and slices
12 slices ripe tomato
1/2 C red onion, shaved-toss with dressing
3 ounces Italian dressing
1 1\2 C Spinach, sliced into thin strips- Toss with onions & dressing
3/4 C Red bell peppers, seeded and slices thin
Divide the Garden Veggie cream cheese spread onto the flour tortillas. Spread evenly over the tortillas. Divide the prepared vegetable in order and spread across the bottom half of the tortillas. (Toss the spinach onions and dressing together) Roll up, slice in half and serve with your favorite chip
Blaser's "Carrot Cake " Cheese Cake
For Cheese Cake
3 8 ounce package Blaser's Carrot Cake Cheese Spread
1 C sour cream
3/4 C brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground all spice
3 eggs
1/2 C raisins, optional for crust
1 3\4 C graham cracker crumbs
1\3 C butter or margarine, melted
1\4 C walnuts, chopped fine
Mix the graham cracker crumbs with the sugar walnuts and melted butter. Press the minx into a 9 inch spring form pan, lining sides 1 1\2 inches up. Beat the Blaser's Carrot Cake cream cheese spread with the sour cream, brown sugar and spices. Add the eggs one at a time incorporating completely. Fold in the raisins. Pour the filling into the crust line pan. Bake at 350 degrees for 75 minutes or until center is set. Turn off oven, leave door ajar, let cheesecake set 1 hour. Chill overnight. Goes great with hot apple topping.
Baked Macaroni and Lemon Peppercorn Cheese with Tuna & Broccoli
8 ounces elbow macaroni or your favorite shaped pasta, cooked
4 ounces butter, divided
8 ounces Blaser's Monterey Jack Lemon Peppercorn cheese, shredded
2 tablespoons all-purpose flour, mix with 2 ounces butter
1 3\4 C milk
1/2 teaspoon salt
1\4 teaspoon old bay seasoning
1\4 teaspoon dry mustard
4 green onions, sliced 1\4 inch, white and green separate
2 C broccoli florets
1\2 C fresh bread crumbs, mix with 1 ounce melted butter
1 tablespoon parsley, minced
1 package 7 oz Tuna or Salmon
Cook pasta following the directions, drain and reserve. Melt 2 ounces of butter and rub into the breadcrumbs with parsley. Set aside. Melt 2 ounces of butter in small saucepot, add the white part of the green onion and flour cook for 2 minutes on low heat. Raise the heat and add the spices, then whisking constantly slowly add the milk. Cook until the sauce is smooth and thickens. Remove from heat and stir in shredded Blaser's Monterey Jack Lemon Peppercorn cheese. Coat a casserole dish with the remaining butter. Toss the pasta, broccoli, green onions and tuna, place in casserole dish. Pour cheese sauce over the pasta blend, top with breadcrumbs. Bake at 375 degrees uncovered for 25-30 minutes until crumbs are golden.
Blaser's Gold Medal Muenster Cheese Soup
8 ounces Blaser's award winning Muenster cheese, sliced 1\4 inch thick
1 small carrot, peeled, diced
1 small onion, diced
1 stalk celery, diced
4 ounces butter
1\4 C Flour
2 cans chicken broth
1\2 teaspoon dry mustard powder
1 bay leaf
1\8 teaspoon cayenne pepper
2 C milk
1 8 ounce Garden Veggie cream cheese spread (or other savory Blaser's cheese spread)
Salt & Pepper
In a heavy bottom 6 quart saucepot, over medium heat cook the vegetables until the onion is translucent. Add the flour and cook 2 minutes longer. Add the chicken broth and spices, cook for 10 minutes over medium high heat. Add the Muenster slices one or two at a time stirring until they melt. Transfer soup to a blender and blend until smooth. Return to heat, add the milk and Garden Veggie cream cheese spread. Bring to simmer and adjust seasonings with salt and pepper.
Best Ever Blaser's Smoke'n Bacon Cheddar Burgers
2 pounds ground beef
8 ounces Blaser's Smoke'n Bacon Cheddar, fine diced
2 tablespoons onion flakes
1/2 teaspoon dried thyme
1 teaspoon black pepper
Dice Smoke'n Bacon Cheddar Cheese into small 1\4 inch pieces or coarse grate. Mix ground beef with cheese and spices. Form into 6 (1\3 pound) or 8 (1\4 pound) patties. Grill thoroughly and serve your favorite way.
Baked Antonella Garden Vegetable with Sweet Basil Cheese in Puff Pastry
2 1/4 pounds (1 pkg) Antonella Garden vegetable with Sweet Basil Cheese
2 each puff pastry sheets, Thawed
1 ounce milk
Cut the Antonella Garden vegetable with Sweet Basil Cheese into 4 half moon pieces.
(So that when you put the two together you get a Round wheel.)
Lay out the puff pastry sheet, set the cheese wheel in a corner of the pastry sheet, leaving a 1/2" edge.
Cut the pastry on the other two sides of the wheel also leaving a 1\2” space. Wrap the pastry up the side of the wheel.
Cut and overlap the other part of the sheet to make another square, place the uncovered side of the cheese on the pastry, brush with milk and seal the wheel all around.
Cut the left over pastry into decorations for the top.
Bake at 400 degrees for 30 minutes until golden brown.
Serve warm with crackers.
Yield: 2 rounds
Per Serving (excluding unknown items): 2728 Calories; 188g Fat (62.0% calories from fat); 37g Protein; 223g Carbohydrate; 7g Dietary Fiber; 4mg Cholesterol; 1239mg Sodium. Exchanges: 15 Grain(Starch);0 Non-Fat Milk; 37 1/2 Fat.
White Cheddar Horseradish Crusted Portobello
6 Portobello mushrooms, peeled and gills trimmed
12 ounce Blaser's White Cheddar Horseradish Spread
1 tablespoon Montreal steak spice
4 ounces Virgin Olive Oil, 1 ounce for bread crumbs, 3 for mushrooms
2 cloves garlic, minced fine
1/2 C bread crumbs (Panko Japanese is preferred)
2 tablespoons Bella Curella Asiago shredded cheese
2 tablespoons Italian Parsley- fresh, chopped
1 tablespoon fresh Thyme, chopped
Mince the fresh garlic and add it to the virgin olive oil. Peel the outer skin off the Portobello mushrooms and trim down the gills. Rub the mushrooms all over with the garlic oil. Sprinkle with Montreal steak spice. Mix the breadcrumbs, parsley , thyme, 1 ounce of garlic oil and Bella Curella Asiago cheese. Set aside. Spread 2 ounces of Blaser's White Cheddar Horseradish cheese spread across the grill side of the mushrooms. Sprinkle with Asiago breadcrumbs. May be prepared 24 hours in advance.
To Cook:
Place sheet pan in 375 degree oven for 10 minutes to get hot. When ready to serve place mushrooms on hot sheet pan and cook until golden brown.
Strawberry Cloud Cream Cheese Frosting
8 ounces Strawberry Triffle cream cheese spread
1/4 pound unsalted butter>BR>1 pound powdered sugar
1\2 teaspoon vanilla extract.
Place Blaser's Strawberry cream cheese spread (or any one of your favorite flavors) in a mixing bowl. Add 1 stick (1\4 pound) unsalted butter, using medium-low speed cream together for 30 seconds. Add the powdered sugar and vanilla extract, blend together until all the sugar is incorated. Increase speed to high and whip until very lite and fluffy.
Serving Ideas: Favorite cake mix in two 8 inch cake pans. cool the cakes. Level off the top of each cake then place 1\3 of the frosting on top of the first layer, spread evenly. Cover the frosting with fresh blueberries. Finish frosting the sides and top of cake, arrange fresh sliced strawberries on top of the cake