"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Saturday, January 16, 2010

Feta and Ricotta Cheese Fondue Recipe

This quick and easy feta and ricotta cheesefondue has a Greek flair. You may substitutefontina cheese for the feta and/or cottage cheese for the ricotta.

Prep Time: 10 minutes

Cook Time: 15 minutes


  • 3 Tablespoons butter or margarine
  • 4 ounces feta cheese, cut into 1/2-inch cubes
  • 1/8 teaspoon black pepper
  • 1 lemon, juice only
  • 1 Tablespoon parsley, minced (optional)
  • 1 cup ricotta cheese


Melt the butter in a heavy 8-inch skillet or a 1 quart saucepan over low-heat. Add the fetaand ricotta cheese, and pepper. Cook, stirring constantly, and mashing the cheeses slightly, until they soften and begin to bubble - about 5 minutes.

Stir in lemon juice, and garnish with the parsley if desired. Serve at once; as the fonduecools, it loses flavor.

Variations: Substitute fontina cheese for the feta cheese or you can substitute cottage cheese for the ricotta. You can make both of these substitutions.

Yield: 4 servings

Recipe Source: Quick, Thrifty Cooking (Reader's Digest)
Reprinted with permission. 

Turkish Lamb Burgers in Pita Bread Recipe

Ground lamb patties are seasoned with feta cheesegarlic, and herbs, then grilled and wrapped in pita bread. Plan in advance to let the lamb mixture refrigerate several hours or overnight before grilling. The burgers may also be broiled or fried in a heavy skillet.

Prep Time: 20 minutes

Cook Time: 10 minutes


  • Burgers:
  • 2 pounds lean ground lamb
  • 1/2 cup fresh bread crumbs
  • 1 large egg, lightly beaten
  • 1 cup minced onions
  • 2 teaspoons minced garlic
  • 1/3 pound feta cheese, crumbled
  • 2 teaspoons chopped fresh oregano or 1 teaspoon dried
  • 1/2 cup chopped fresh mint or 2 tablespoons dried
  • 1 Tablespoon ground cumin
  • 2 Tablespoons fresh lemon juice
  • 1/4 cup chopped fresh parsley or cilantro
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • .
  • To Serve:
  • 6 pita breads, warmed
  • Sliced tomatoes
  • Thinly sliced red onions
  • 1/2 cup crumbled feta cheese
  • Yogurt Cucumber Sauce (Recipe link below), optional

Goat Cheese Sauce

If you like goat cheese, you'll love this simple sauce.
1½ cups
10-20 minutes
  • skillet or small saucepan
  • wooden spoon
  • ¾ c soft goat cheese
  • 1 c cream, ½ and ½, whole milk, or vegetable stock
  • 1 garlic clove, smashed
  • 2 t minced rosemary, basil, or thyme
  • ½ t salt
  • pepper
Mash the cheese into the liquid and stir in the garlic. Heat over medium heat, stirring regularly, until cheese melts and the liquid simmers.
Cook the sauce for 5-15 minutes - the longer you cook, the thicker it will be.
Season with minced herbs and pepper.
This sauce goes well with vegetables - particularly eggplant - and ravioli.For a colorful variation, try topping the sauce with some julienned sun-dried tomatoes.
Adapted from Deborah Madison's Vegetarian Cooking for Everyone.

Friday, January 15, 2010

Goat Cheese Stuffed Eggs

Recipe courtesy Paula Deen
Prep Time:15 minInactive Prep Time:--Cook Time:15 minLevel:
12 servingsIngredients
6 large eggs, hard-boiled and peeled
3 tablespoons goat cheese
3 tablespoons mayonnaise
2 tablespoons chutney
2 tablespoons finely chopped pecans
2 tablespoons finely chopped celery
Salt and freshly ground black pepper
Chopped parsley leaves, optional
Additional goat cheese and pecans, optional
Halve eggs lengthwise. Remove yolks and place in a small bowl. Mash yolks with fork and stir in goat cheese, mayonnaise, chutney, pecans and celery. Add salt and pepper, to taste. Fill egg whites evenly with yolk mixture. Garnish with parsley, goat cheese and pecans, if desired.

Printed from on Sat Jan 09 2010
© 2010 Scripps Networks, LLC. All Rights Reserve

Apple Ricotta Brunch Biscuits

Apples and refrigerated biscuits get dressed up and topped off with sweet cheese and cinnamon almonds.

Prep Time:15 MinTotal Time:40 MinMakes:8 biscuits
1/2 cup sugar
1 cup ricotta cheese
1 egg
1/4 cup sliced almonds
1/2 teaspoon cinnamon
1 (16.3-oz.) can Pillsbury® Grands!® Refrigerated Buttermilk Biscuits
1 small apple, peeled, cut into 8 wedges (1/2 inch thick)

1. Heat oven to 375°F. Spray 8 jumbo muffin cups or 8 (6-oz.) custard cups with nonstick cooking spray. In small bowl, combine sugar, cheese and egg; beat at high speed for 1 minute.
2. In small bowl, combine almonds and cinnamon; mix well. Separate dough into 8 biscuits. Press each biscuit evenly in bottom and up sides of spray-coated muffin cups. Place 1 wedge of apple in each cup. Spoon 2 rounded tablespoonfuls cheese mixture over each apple wedge; sprinkle with almond mixture.
3. Bake at 375°F. for 20 to 25 minutes or until biscuits are deep golden brown and apples are crisp-tender. Remove biscuits from muffin cups; cool 15 minutes. Serve warm. Store in refrigerator