FARMHOUSE FRITTATA
4 to 6 servings

2 tbsps. olive oil
1 (1 lb.-4 oz.) pkg. Simply Potatoes Diced Potatoes with Onions*
1 medium zucchini, chopped
1/2 cup chopped red bell pepper
1 tsp. seasoned salt
1/4 tsp. garlic pepper
6 eggs
1/4 cup milk
1 cup (4 oz.) Crystal Farms¨ Shredded Sharp Cheddar Cheese

Heat oil in 12-inch nonstick skillet over medium-high heat until hot. Add potatoes, zucchini, bell pepper, salt, and pepper. Cook and stir 2 minutes. Reduce heat to low, cover, and cook 8-10 minutes, stirring occasionally, until vegetables are tender. In medium bowl, lightly beat eggs with milk and remaining 1/2 teaspoon seasoned salt. Pour over vegetables. Cook over low heat, covered, 10 minutes, or until eggs are nearly set. Heat broiler. If skillet has plastic handle, wrap with foil before placing in oven. Broil frittata 2 minutes or until top is set and browned. Sprinkle with cheese; broil 1 minute longer until cheese is melted. Cut into wedges to serve. *Or use 4 cups diced potato and 1/4 cup chopped onion.

SWISS ONION QUICHE
6 servings

1 (9-inch deep-dish) unbaked pie shell
2 tbsp. butter
3/4 cup chopped onion
1-1/2 cups (6 oz.) Crystal Farms¨ Finely Shredded Swiss Cheese
3 eggs
1-1/2 cups half-and-half
1/2 tsp. salt
1/8 tsp. cayenne pepper

Heat oven to 425º. In medium skillet over medium-high heat, melt butter. Cook and stir onion 5 minutes or until tender. Spoon into pie shell. Sprinkle with cheese. Beat eggs slightly; beat in remaining ingredients. Pour into pie shell. Bake for 15 minutes.

Reduce oven temperature to 325º. Bake about 30 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.

Variation: 1/2 cup chopped cooked ham or crisp bacon bits may be added with the onion

CHEDDAR & BACON CORN BREAD PUDDING
6 servings

1 (15 1/2 oz.) can cream style corn
2 tablespoons Crystal Farms Unsalted Butter, melted
3 Crystal Farms Large Eggs, beaten
1/2 cup milk
4 slices bacon, cooked crisp and crumbled
1 1/2 cups Crystal Farms Cheddar Shredded Cheese
1/4 cup Crystal Farms Grated Parmesan Cheese
1 Crystal Farms Plain English Muffin
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped onion
2 tablespoon roasted red peppers, drained and finely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

OPEN-FACE PASTRAMI MELTS
4 servings

4 slices deli rye bread
8 tsps. country-style Dijon or spicy brown mustard
8 oz. thinly sliced deli pastrami or corned beef
1/2 pint creamy deli coleslaw
1/2 small red onion, thinly sliced
4 Slices Crystal Farms¨ Deli Slices Swiss cheese

Heat oven to 350º. Spread each slice bread with 2 teaspoons mustard. Layer each slice with 2 slices pastrami, 1/4 cup coleslaw, some onion, and 1 slice Swiss cheese. Place sandwiches on baking sheet; bake 8-10 minutes or until cheese is melted.

FRESH VEGGIE POCKETS
4 servings

4 whole wheat pita breads, halved crosswise
1/2 cup Crystal Farms¨ Light Soft Cream Cheese
3 tbsps. salted sunflower seeds, coarsely chopped
1/2 tsp. dried dillweed
2 large tomatoes, sliced
1 large cucumber, sliced
1 ripe avocado, peeled, pitted, sliced
2 cups (8 oz.) Crystal Farms¨ Shredded Reduced Fat Cheddar Cheese

In small bowl, combine cream cheese, sunflower seeds, and dillweed. Spread mixture inside each pita half. Evenly fill each half with tomato, cucumber, avocado, and cheese.

SOUTHWESTERN SOFT TACOS
6 servings

8 oz. ground turkey
1 small onion, chopped
2 tsp. chili powder
1/2 cup red or green salsa
1 (15-oz.) can whole kernel corn with peppers, drained
6 (8-inch) flour tortillas, warmed
1 1/2 cups (6 oz.) Crystal Farms¨ Shredded Reduced Fat Marble Jack Cheese

In large skillet over medium-high heat, cook turkey and onion until turkey is no longer pink; drain. Stir in seasoning, salsa, and corn. Cook 2 minutes or until heated through. Spoon turkey mixture into warm tortillas with cheese; fold over. Serve immediately with additional salsa, cilantro leaves, and low-fat sour cream, if desired.

ON-THE-GO CLUB WRAPS
4 servings

4 (8-inch) flavored or plain flour tortillas
1/4 cup Thousand Island dressing
1/4 cup crumbled cooked bacon
8 large spinach leaves
1 cup (4 oz.) Crystal Farms¨ Finely Shredded Sharp Cheddar Cheese
4 oz. (4 slices) deli turkey
4 oz. (4 slices) deli ham

Spread each tortilla evenly with 1 tablespoon dressing; sprinkle with bacon. Top with spinach leaves, cheese, 1 turkey slice, and 1 ham slice. Roll up tortillas; secure with toothpicks or wrap in foil.

BLACK BEAN & VEGGIE QUESADILLAS
4 Servings

3/4 cup coarsely shredded carrot
3/4 cup coarsely shredded zucchini
2 tsp. olive oil
1/2 tsp. chili powder
3 8 inch, flour tortillas
1-1/2 cups refried beans
1 cup salsa
1 8oz. (2 cups) package Crystal Farms¨ shredded Monterey Jack Cheese

In large nonstick skillet, cook and stir carrot and zucchini in olive oil over medium-high heat for 3 to 4 minutes or until crisp-tender. Stir in chili powder. Transfer to bowl.

Place one tortilla in skillet. Spread 1/4 of refried beans over half of tortilla; spoon 1/4 vegetable mixture and 1 tablespoon salsa on top, sprinkle with 1/4 of cheese.

Cook 15 seconds over medium-high heat. Fold tortilla over, pressing gently with wide spatula. Cook 2 minutes; turn over. Cook 2 to 3 minutes longer or until cheese is melted and tortilla is crisp and browned. Repeat with remaining tortillas and filling. Cut quesadillas into wedges and serve hot with remaining salsa.

CHEESY SALMON ENCHILADAS

2 8oz Crystal Farms Cream Cheese, Softened
1 Small envelope Ranch Salad Dressing Mix
3 Tablespoons Plus 1/4 Cup Milk
1 Small onion, diced
2 Garlic cloves, minced
2 Tablespoons Crystal Farms Unsalted Butter
1 Can (14-3/4oz.) Salmon, drained with bones and skin removed, chopped
1 Can (4oz.) chopped green chilies
1 Can (2-1/4oz.) sliced ripe olives, drained
3 Tablespoons chopped sundried tomatoes, (patted dry of any excess oil)
1/2 Teaspoon white pepper
1/4 Teaspoon salt
2 Cups (8oz.) Crystal Farms Shredded Asiago & Parmesan Cheese
8 Flour tortillas, (8-inches)
1/2 Cup Crystal Farms Shredded Colby Cheese
Garnish optional:   Shredded Lettuce, Chopped Green Onions, Diced Fresh Tomato, Sliced Black Olives,

Preheat Oven To 350 degrees.

COBBLESTONE PIZZA BAKE
6 to 8 servings

1 lb. lean ground beef
1/2 lb. bulk Italian sausage
1 (15-oz.) can pizza sauce
2 (12-oz.) tubes refrigerated buttermilk biscuits
1 (8-oz.) can mushroom pieces and stems, drained
1/2 cup thinly sliced green and red bell pepper
2 cups (8 oz.) Crystal Farms¨ Finely Shredded Pizza Blend Cheese

Heat oven to 400º. Grease 13x9-inch baking dish. In large skillet, cook beef and sausage until browned; drain well. Stir in sauce. Cut biscuits into fourths with scissors; place in baking dish. Top with meat mixture, mushrooms, and bell peppers. Bake, uncovered, 25 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

CHEESY BACON CALZONES
4 servings

1 (10-oz.) can refrigerated pizza crust dough
8 slices Canadian bacon, cut into strips
1 cup (4 oz.) Crystal Farms¨ Shredded Pizza Blend Cheese
12 large ripe pitted olives, coarsely chopped, if desired
Pizza sauce

Heat oven to 400º. Unroll pizza dough on lightly floured surface. Press out into a 12-inch square. Cut into quarters. Lay a fourth of bacon strips on each square; top with 1/4 cup cheese, and about 1 tablespoon olives. Fold each square in half over filling; press edges to seal. Place seamside-down on baking sheet. Bake 12-15 minutes or until light golden brown. Serve warm, dipped in pizza sauce.

KIELBASA 'N PEPPER PASTA
6 servings

8 oz. uncooked linguine
1 tbsp. butter
3 medium green, red, and/or yellow bell peppers, cut into strips
1/2 medium red onion, sliced
1 (1-lb.) turkey kielbasa ring, sliced
1/3 cup chopped fresh herbs (basil, sage, parsley) or 1 tbsp. dried herbs
1 1/2 cups Crystal Farms¨ Shredded Marble Jack Cheese

Cook linguine according to package directions; drain and keep warm. Meanwhile, in Dutch oven, heat butter over medium-high heat until melted. Add peppers and onion; cook and stir 5 minutes or until just tender. Stir in sausage. Cook, stirring occasionally, about 4 minutes or until heated through. Toss vegetables, herbs, and sausage with hot linguine and cheese.

MUSHROOM CHICKEN RISOTTO
4 servings

1 tbsp. olive oil
3 (about 3/4 lb.) boneless marinated chicken breasts, cut into chunks
1 tsp. minced garlic
1 (8-oz.) pkg. fresh sliced mushrooms
1 (10-oz.) can cream of mushroom soup
2 1/4 cups milk
3/4 cup (3 oz.) Crystal Farms¨ Finely Shredded Parmesan Cheese
1 cup long grain rice
1 cup frozen peas, thawed
Additional Crystal Farms¨ Finely Shredded Parmesan Cheese, if desired

In a deep 12-inch saute pan, heat oil over medium-high heat until hot. Cook and stir chicken, garlic, and mushrooms 6-8 minutes or until chicken is no longer pink and vegetables are tender. Stir in soup, milk, and cheese; bring to a boil. Stir in rice. Cover; cook on low heat 20 minutes or until rice is tender. Gently stir in peas. Serve hot, garnished with more cheese.

FAJITA FETTUCINE
4 servings

8 oz. uncooked fettucine
1 tbsp. olive oil
1 lb. boneless, skinless chicken breasts or thighs, cut into strips
1/2 cup mesquite-flavored marinade
1 (16-oz.) bag frozen pepper stir-fry vegetable combination
1 cup (4 oz.) Crystal Farms¨ Finely Shredded Marble Jack Cheese
Salsa, sour cream, guacamole, if desired

Cook fettucine according to package directions; drain and keep warm. Meanwhile, heat oil in large skillet over medium-high heat. Add chicken; cook and stir 5 minutes. Stir in marinade and vegetable blend; cook 5-6 minutes or until chicken is no longer pink. Toss chicken mixture with fettucine and cheese. Serve with salsa, sour cream, and guacamole, if desired.

CHILE RELLENO BAKE
6 servings

1 cup buttermilk
4 eggs
1/3 cup all-purpose flour
1/4 tsp. garlic salt
3-4 drops hot pepper sauce
2 cups (8 oz.) Crystal Farms¨ Finely Shredded Mexican Style 3 Cheese Blend
1 cup (4 oz.) Crystal Farms¨ Finely Shredded Cheddar Cheese
3 (4-oz.) cans whole green chiles, well drained
Salsa

Heat oven to 350º. Grease 1 1/2-quart baking dish. Beat buttermilk, eggs, flour, salt, and hot pepper sauce until well blended; set aside. Toss cheeses together, reserving 1/2 cup for top of casserole. Tear chiles into wide strips. In baking dish, layer chiles and cheeses. Pour egg mixture carefully over layers. Sprinkle with remaining 1/2 cup cheese. Bake for 40-45 minutes or until set and knife inserted near center comes out clean. Serve hot with salsa.

BAKED FLORENTINE CHICKEN
4 servings

4 skinless, boneless chicken breasts
1 egg
1/2 cup Italian bread crumbs
1/2 cup Crystal Farms¨ Finely Shredded Italian Blend Cheese
1/4 cup finely chopped toasted walnuts
1 tablespoon Crystal Farms¨ butter or margarine, melted
Hot cooked spinach fettucine
Warm spaghetti sauce
Additional Crystal Farms¨ Finely Shredded Italian Blend Cheese

Heat oven to 400º. Lightly beat egg in shallow dish with 2 tablespoons water. In another shallow dish, combine bread crumbs, 1/2 cup cheese, and walnuts. Dip each chicken breast in egg, then crumb mixture. Place in 2-quart baking dish. Drizzle with butter. Bake for 20 minutes or until chicken is tender and no longer pink inside. Serve hot over fettucine, topped with sauce and cheese.

STUFFED-CRUST PIZZA DELUXE
4 Servings

Sprinkle large baking sheet with cornmeal. Pat out 1-lb. loaf of thawed frozen bread dough into 13-inch circle on sheet. Slice 4 sticks Crystal Farms¨ String Cheese in half lengthwise. Arrange cheese in circle around edge of dough. Carefully roll edge of dough up over cheese; seal well. Top pizza as desired; bake at 400º for 15 to 17 minutes or until crust is golden brown.

SEASHELL PASTA WITH ASIAGO PARMESAN CHEESE
4 Servings

8 oz. shell shaped pasta
1-1/2 cups (4oz.) Crystal Farms¨ Asiago & Parmesan cheese blend
1-1/2 cups (6oz.) shredded Crystal Farms¨ Mozzarella cheese
1 tsp. grated lemon peel
1 can (7oz.) artichoke hearts, drained
1/2 cup frozen peas
3/4 cup milk
1/8 tsp. cayenne pepper

Cook pasta as package directs; drain. Combine cheese and lemon peel.

To Assemble: Layer half the pasta in buttered, 2-quart casserole. Top with half the artichokes and peas; sprinkle with half the cheeses. Repeat the layers. Pour milk over casserole; dust with cayenne. Bake, covered, at 350F for 15 minutes; uncover and bake 5 minutes longer. Serve hot.

TACO PIE
6 servings

2 cups (8oz) Crystal Farms Reduced Fat Mexican Taco Cheese
1 pound extra lean ground beef
1/2 cup chopped onion
2 medium tomatoes, seeded and diced
1 teaspoon chili powder
1/2 teaspoon cumin powder
1/2 teaspoon garlic salt
1/2 teaspoon pepper
1 1/2 cups cornmeal
1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
3/4 cups skim milk

Brown ground beef in large skillet over medium high heat. Add onion, tomatoes, chili powder, cumin powder, garlic salt and pepper, and cook for 4 minutes. Stir in 1 cup of cheese.

Combine cornmeal, flour, baking powder and salt. Add milk and mix. Stir in remaining 1 cup of cheese. Divide cornmeal mixture in half, and spoon one half into a greased 9 inch pie plate. With the back of a spoon, press cornmeal mixture into pie plate. Pour meat filling into pie plate, and spoon the other half of cornmeal mixture on top. Spread over meat filling and lightly press down with back of spoon. Bake at 400ºF for 20 minutes, or until top is lightly brown. Cut into wedges to serve.

MEXICAN PASTA CASSEROLE
8 servings

1 cup (4 ounces) Crystal Farms® Mexican 4 Cheese
1 pound rigatoni
2 teaspoons vegetable oil
1 medium onion, chopped
1 garlic clove, minced
1 jalapeño, seeded and minced
3 tablespoons chili powder
1 can (28 ounces) diced tomatoes, undrained
1 teaspoon cumin
1 teaspoon dried oregano
8 ounces cooked boneless, skinless chicken breast, diced

Cook pasta according to directions. Heat oil in a medium saucepan over medium heat. Add onion, garlic, and jalapeño and cook until softened, 3 minutes. Add chili powder and stir for 1 minute. Add tomatoes, cumin, and oregano. Simmer until slightly thickened, about 15 minutes.

When pasta is done, drain well and combine with chicken, 3/4 cup cheese and sauce. Spoon into a 2 quart baking dish sprayed with vegetable oil. Sprinkle remaining cheese on top. Cover with foil and bake at 375º F until warmed through and the cheese is melted, about 15 minutes.

BLUE & BACON SAVORY CHEESECAKE

6 oz bacon cooked crisp, drained and crumbled
2 8oz Crystal Farms Cream Cheese, softened
1/2 cup milk
4 Crystal Farms large eggs, lightly beaten
6 oz Crystal Farms Blue Cheese crumbles
12 Ritz style crackers crumbled
1 teaspoon Crystal Farms Unsalted Butter
1/2 teaspoon fresh Thyme, chopped
1 teaspoon fresh Parsley, chopped
1/8 teaspoon grated Nutmeg

Butter the bottom and sides of a spring form pan. Dust with the cracker crumbs, and set aside. In a large mixer bowl combine cream cheese, thyme, nutmeg, and parsley. Mix the eggs with the milk and gradually add to the cream cheese mixture. Mix until completely combined. Fold in bacon crumbles and blue cheese and pour into prepared spring form pan. Place in a 350 degrees oven in a water bath for 35 to 40 mins or until set.    Remove from oven, and let cool on a cooling rack for 10 mins before releasing   the spring form pan. Serve at either room temperature or cold.

TORTELLINI PEPPERONI SALAD
4 servings

1 (9-oz.) pkg. refrigerated tortellini
1 cup ( 4 oz.) Crystal Farms¨ Finely Shredded Mozzarella Cheese
2 oz. (1/2 cup) sliced pepperoni, halved
1 cup sliced jarred roasted red pepper
1/3 cup creamy roasted garlic dressing
6 cups torn salad greens

Cook tortellini according to package directions. Rinse under cold water; drain well. In large bowl, combine cooked tortellini, cheese, pepperoni, red pepper, and dressing; toss gently to coat. Serve over bed of salad greens.

VILLAGE ROASTED POTATO WEDGES
4 servings

1 (16-oz.) bag Simply Potatoes New Potato Wedges*
1/3 cup light zesty Italian dressing
1/4 tsp. cayenne pepper
1 cup (4 oz.) Crystal Farms¨ Shredded Reduced Fat Mozzarella Cheese
Barbecue sauce

Heat oven to 425º. Place potatoes in 13x9-inch baking pan; toss with dressing and cayenne. Bake 20-25 minutes or until potatoes are golden brown and tender. Sprinkle with cheese; return pan to oven for 5 minutes or until cheese melts. Serve hot, dipped in sauce.

*Or use 1 lb. fresh new potatoes, cut into wedges.

ITALIAN DUNKERS
4 servings

1 (16-oz.) loaf foccacia bread
1-1/2 cups (6 oz.) Crystal Farms¨ Shredded Mozzarella Cheese
1 tsp. dried rosemary, crumbled
2 cups warm spaghetti sauce

Heat broiler. Place foccacia on baking sheet. Sprinkle with cheese and rosemary. Broil 3 minutes or until cheese is melted. Cut focaccia half into 16 wedges. Serve hot, dip into sauce.

CHICKEN RANCH POTATOES
4 servings

2 cups frozen vegetable mixture of choice
1 1/2 cups chopped cooked chicken
1/2 cup ranch dressing
1 cup (4 oz.) Crystal Farms¨ Finely Shredded Cheddar Cheese
4 large potatoes, baked (in oven or microwave)
Additional Crystal Farms¨ Finely Shredded Cheddar Cheese, if desired

Place vegetables in 2-quart microwave-safe bowl. Cover and microwave at 100% power for 6-7 minutes or until vegetables are tender, stirring once. Stir in chicken, dressing, and 1 cup cheese. Microwave at 100% power for 45 seconds to 1 minute. Spoon mixture over baked potatoes, garnishing with more cheese.

NACHO POPCORN SNACKERS
Makes 8 cups

5 cups popped corn
2 cups broken tortilla chips
1 cup (4 oz.) Crystal Farms¨ Finely Shredded Mexican Style Taco Cheese Blend
1 cup toasted pecan halves
1/4 cup Crystal Farms¨ Butter or Margarine, melted
1 tbsp. honey
1 tbsp. chili powder

In large bowl, combine popcorn, chips, cheese, and nuts. In small bowl, mix butter, honey, and chili powder. Pour over popcorn mixture; toss well.

TIP: Place popcorn mix in rimmed baking pans. Bake at 350º for 5 minutes to melt cheese, if desired.

CLASSIC CREAMY CHEESECAKE
Serves 12

Crust
1 1/4 cup graham cracker crumbs
1/4 cup sugar
1 teaspoon cinnamon
1/4 cup butter or margarine melted

Filling
4 (8oz.) pkgs. Crystal Farms Cream Cheese, softened
1 cup sugar
2 teaspoons lemon juice
1 teaspoon vanilla
4 eggs

Topping
Sliced fresh strawberries combined with strawberry glaze or canned fruit pie filling such as cherry, blueberry or raspberry.

Heat oven to 300º. Spray 9-inch springform pan with non-stick cooking spray. In medium bowl combine all crust ingredients and blend well. Press firmly onto bottom of prepared springform pan. In large mixing bowl, beat cream cheese at low speed until just smooth, about 30 seconds. Scrape bowl. Add lemon juice, vanilla and one egg; beat at low speed until egg is blended. Scrape bowl. Add remaining eggs, one at a time, beating only until just blended, scraping the bowl after each addition.

Pour filling into pan over crust. Bake 1 hour and 15 minutes to I hour and 20 minutes until firm except for the very center. Cool completely on wire rack. Cover; refrigerate at least 4 hours. Serve with sliced fresh strawberries and strawberry glaze or canned fruit filling.

COCONUT CRUSTED KEY LIME CHEESECAKE

2 Cups toasted Shredded Baking Coconut
1/4 Cup Crystal Farms Unsalted Butter, melted

Filling:
2 Extra Large Eggs, separated
1 Cup and 2 tablespoons sugar
1 Pound Crystal Farms Cream Cheese, softened
1/4 Cup fresh Key Lime juice
1 Cup Crystal Farms Raspberry Cream Cheese
1 Cup Sour Cream

Heat oven to 350 degrees.   Place oven rack in center position.  

To make the crust, combine the coconut and butter and press into the bottom and up the sides of an 8-inch cake or spring form pan.   Bake 5 minutes at 350 degrees, and let cool.

To make the filling, beat egg whites until stiff.   Add 2 tablespoons sugar and beat for 2 minutes until well blended.

In a separate bowl, beat cream cheese and egg yolks.   Add lime juice and 1 cup sugar and beat 3 minutes until smooth.   Fold in beaten egg whites.   Mix by hand until smooth.   Pour batter into the cooled crust and bake at 350 degrees for 45 minutes, or until lightly browned.   Do not open oven door for the first 35 minutes of baking.  

Whisk or beat raspberry cream cheese and sour cream.   Spread over the cheesecake and bake an additional 4-5 minutes.   Remove cake from the oven and cool on a wire rack.   Cover and refrigerate at least 4 hours before serving.