Prepare Yogurt Cheese 24 hours ahead of time (recipe follows). Stir together sugar and cocoa in a small microwave-safe bowl. Stir in water. Microwave on High 45 seconds or until mixture boils. Cool slightly. Add vanilla and mint. Stir cocoa mixture into Yogurt Cheese. Fold in whipped topping. Spoon into 8-inch square pan. Cover with plastic wrap. Freeze 2 to 4 hours until firm. Serve. Scoop into individual dessert dishes.
In medium bowl, thoroughly blend nacho cheese recipe soup mix, sour cream and hot pepper sauce.
Stir in remaining ingredients. Chill.
Serve with tortilla, corn or potato chips.
Makes about 2 1/2 cups of dip.
Stir together first 5 ingredients in a large bowl; stir in cheese.
Store in refrigerator up to 1 week.
Use on sandwiches, grilled cheese, crackers, etc.
br>Spread the Homemade Pimiento Cheese on the non-buttered side
asta and garlic to the cheese sauce, mix to incorporate.
Stir together all ingredients in a large bowl and enjoy. This is a great pimiento cheese recipe.
Drain clams, reserving 1 tablespoon clam juice.
Soften the cream cheese with the clam juice.
Add remaining ingredients and beat into cream cheese mixture. Mix in clams.
Chill and serve on crackers or with chips or vegetable dippers.
Combine Yogurt Cheese, sugar, vanilla and eggs.
Mix gently until well blended.
Pour into prepared crust and bake at 325\u00b0 for 20 to 25 minutes.
Cool slightly and refrigerate, uncovered, 24 hours.
Makes 5 to 6 servings.
andied zest.
Candied quince:
Peel the quince, slice it in
o not be concerned if quince discolours.
Place peels and
Combine the sliced quince, honey, water, and a pinch
To make the quince juice, wash & wipe off fuzz
Preheat the oven to 425\u00b0F. Oil a baking sheet.
Cut the pastry into 9 equally sized rectangles. Place the pastry pieces on the tray and pierce with a fork.
Bake the pastries for about 10 mins. Top the hot pastries with cheese, a lemon thyme sprig and a little quince paste.
Serve warm.
Skewer 1 piece of quince paste and 1 piece of queso fresco cheese on a toothpick. Repeat with remaining quince paste and cheese.
saucepan.
Drain the quince and add it to the
ound cake pan.
Place quince in a bowl and cover
Cut quince in quarters, core and peel.<
inutes.
Whisk olive oil, quince vinegar, salt, and pepper together
In a large bowl, toss the arugula with olive oil and season with sea salt.
Divide the arugula onto 6 small plates.
Place a slice of quince paste on top of each plate.
Sprinkle each plate with cheese.
Season with pepper.
stirring until sugar dissolves. Add quince slices and thyme sprigs. Reduce