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Potato Casserole
Thaw:
8 Cups frozen shredded hash browns. (Set aside.)
Melt:
1/2 Cup butter
Add into melted butter in order given:
1 Tsp. salt
1/4 Tsp. pepper
1 can (10.5 oz) Cream of Chicken soup
2 Containers (16 oz.) original Wagon Creek Creamery Yogurt Cheese
1/2 Cup chopped onion
2 Cups grated Cheddar cheese
Stir in the thawed hash browns.
Top with a combination of:
2 Cups crushed corn flakes
1/4 Cup melted butter
Sprinkle with Paprika.
Bake @ 350 degrees F for 45 min. to 1 hour or until potatoes are done. Cover loosely with foil after 30 min. of baking.
--Casserole can be prepared, refrigerated overnight and baked next day.
--It can be frozen, but it takes a long time to thaw before baking.
Baked Fish
Place fish filets in baking dish. Add seasoned salt and bake until fish flakes easily with a fork. Spread yogurt cheese over fish and bake another 5-8 minutes.
Crock pot corn
20-30 oz. frozen corn
8 oz yogurt cheese
½ cup butter
2 TBS sugar
1 tsp salt
½ tsp pepper
2 TBS water
Heat on “high” until hot. Cook on low 2 hours or longer.
Onion Dip
Add 1 packet dried onion soup mix to 2 cups plain yogurt cheese. Mix well and chill.
Tortilla Pinwheels
16 oz yogurt cheese
4 oz. can green chilies
4 oz can chopped olives
½ cup chopped green onion
garlic powder or season salt to taste
(diced meat, optional)
5 flour tortillas
Mix ingredients together. Spread on tortillas and roll up. Wrap in plastic wrap and refrigerate. Unwrap, slice and serve with salsa.
Yogurt Cheese Biscuits
Sift together:
1 1/2 Cups all purpose flour
1 Tbs. baking powder
1/4 Tsp. baking soda
1/2 Tsp. salt
Stir in:
1/2 Cup whole-wheat flour
1/2 Cups cold butter: Cut into small pieces and chop in until coarse.
*Combine and stir in with fork:
8 oz. Wagon Creek Creamery original Yogurt Cheese
1/2 Cup milk
> Turn dough onto lightly floured surface; knead lightly; roll or pat out to 1/2-3/4 inch thickness.
>Cut with biscuit cutter (or in squares with knife.)
>Dip tops in butter that's been melted in pan (with sides i.e. cake pan) and then place close together. Bake 425'F 12 to 15 min., or until golden brown.
> Cut and mix as instructed. Lie on cookie sheets in single layer and freeze. Bag. Bake frozen @ 375 degrees F on ungreased sheet 18 to 20 min.
*Liquid doesn't need to absorb all the dry mixture. It will all work in as it is kneaded-- knead only 6 to 8 times-- it takes less than a minute to do it.
Tomato Cucumber Salad
1 tomato, diced
1 small cucumber, peeled, seeded and diced
1 tsp. Greek seasoning
¼ tsp. garlic salt
Mix gently. Stir in 1/3 cup yogurt cheese.
Layered Dip
Layer in 8x8 baking dish:
1 can (16 oz.) refried beans
1 cup (8 oz) jalapeno or original yogurt cheese
¼ cup grated cheese
Bake 5-10 minutes until heated through
Garnish with diced tomatoes, green onions and olives
Serve with chips or tortillas
Slow Cooker Lasagna
1 can drained spinach (optional)
6 to 8 uncooked lasagna noodles- divided
2 cups shredded mozzarella cheese
1- 1 1/2 lb ground beef
1 Tsp. dried Italian seasoning
Cook together until beef crumbles. Drain.
Stir in:
2 cans (26 1/2 oz each) Spaghetti Sauce
Combine and set aside:
*1 cup cottage cheese
8 oz Wagon Creek Creamery original Yogurt Cheese
1 egg (beaten)
1/2 cup chopped onion (more if desired)
1 Tbs. dried parsley flakes
1/4 Tsp. garlic powder
Lightly grease slow cooker. Place 3 or 4 noodles. Spread on � beef/sauce mixture. Spread on all yogurt cheese mixture (at this time spread on spinach if desired.) Sprinkle on 1/2 of mozzarella cheese. Repeat with remaining noodles, beef/sauce mixture, and mozzarella cheese.
Slow cooker: Cover. Cook on high 1 hour then low 5 hours.
Oven cooking: Use deep 9 by 13 inch pan. Spread a little spaghetti sauce on bottom then proceed as instructed above. Pour a little water around outside edges of ingredients. Cover. Bake 45 min. Uncover and bake 10 more min.
*Can omit cottage cheese and use 16 oz yogurt cheese.
Fresh Fruit Dip
1 cup yogurt cheese
1/3 cup powdered sugar
¼ cup strawberry preserves
Mix well. Enjoy with fresh fruit.
Orange Fruit Dip
1 cup yogurt cheese
4 TBS chopped pecans or walnuts
¾ tsp vanilla
4 TBS honey
¼ cup orange juice
grated orange rind (optional)
Mix and serve with fresh fruit
Cheesecake
3 cups yogurt cheese
1 can (14 oz.) sweetened condensed milk
3 eggs
2 tsp vanilla
Mix well. Add 1 cup mini chocolate chips if desired. Pour into 2 graham cracker pie crests. Bake at 300’ for 50 minutes. Let sit for a few minutes then refrigerate. Makes 2 cheesecakes.
No Bake Cheesecake
Beat until well blended:
2 cups yogurt cheese
1/3 cup sugar
Gently stir in:
2 cups cool whip
Spoon into graham cracker pie crust
Chill 3 hours until set. Top with cherry pie filling or fresh fruit
Creamy Avocado Salsa Dip
1 cup original yogurt cheese
1 cup salsa
2 avocados, pureed
1 envelope Ranch salad dressing mix
1/2 cup cilantro
1/2 cup chopped onion
Mix well and chill. Good with tortilla chips and raw veggies.
Macaroni Salad
1 1/4 cup cooked pasta (bow tie or other small type)
Put pasta in a bowl and add the following:
1 can (11 oz.)Mexican corn, drained
1/2 cup drained sliced carrots (reserve 1 TBS juice)
1/3 cup drained peas
1/2 cup sliced green onions
3 slices American cheese, cut into small pieces
Mix gently, chill while making dressing:
Mix in order given, then stir into pasta mixture
1/3 cup original yogurt cheese
4 1/2 tsp. sugar
1/2 tsp. salt
3 1/2 tsp. vinegar
1 TBS carrot juice
1 tsp cooking oil
Cover. Chill several hours before serving.
Chicken Casserole
Preheat oven to 350'
In bottom of 9x13 baking dish add 4 cups cooked chicken, cubed
Spread on: 16 oz (2 cups) original yogurt cheese
Spread on : 2 cans cream of chicken soup
Spead over all: 6 oz. cornbread stuffing, prepared as directed
Bake about 30 minutes, until heated through.
Onion Bread
1 package dry yeast
1/4 cup warm water
1 tsp sugar
1 cup creamy onion dip, warmed
1 egg
2 Tbs sugar
1 Tbs butter melted
2 tsp dill seed (optional)
1/2 tsp dill weed (optional)
1 tsp salt
1/4 tsp baking soda
2 1/4 cups flour
Dissolve yeast in warm water with 1 tsp sugar. Let stand 10 min. Combine cottage cheese with egg, sugar, onion, butter, dill, salt, soda and yeast mixture, stirring until well blended.
Stir in flour working dough until all flour is moistened. Beat well. Cover with damp towel and let rise in warm place until double (about 1 hour) Punch down and turn dough into well greased 2 quart casserole dish. Let rise until doubled about 30 min. Bake at 375 for 15 min. Lower temp to 300 and bake for another 25 min or until golden brown.
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