1 stick butter
Flour
3 loaves frozen bread
1 lb. Jimmie Dean hot sausage, crumbled
1 lb. smoked sausage, sliced
1 lb. grated Mozzarella cheese
1 lb. grated mild Cheddar cheese
1 med. can Parmesan cheese
1 lg. can pimiento olives, chopped
2 lg. cans ripe olives, chopped
12 green onion tops, chopped
6 jalapeno peppers, chopped without seeds

Butter each loaf of bread and place on cookie sheet to rise. Pat flour on pastry sheet to roll out each loaf and rub down the middle with butter. After the rising, roll (wide, but not too thin down the center). Divide each remaining ingredients into 3 even portions. Place the portions on each rolled out bread in this order: crumbled sausage, smoked sausage, cheeses, olives, onion tops and jalapeno pepper.Fold dough: First one side, then the opposite side, then the ends. Butter loaves and bake at 350 degrees for 25 minutes.

3-4 lbs. mushrooms, sliced & cooked
1 (16 oz.) pkg. Pepperidge Farm stuffing mix OR 3 boxes Stove Top stuffing mix
Chopped onion & celery (optional)
1 (16 oz.) box Velveeta cheese, sliced OR 3/4 lb. sharp Cheddar cheese, shredded, OR 3/4 lb. Mozzarella cheese, grated
3/4 c. water
1/4 lb. butter (1 stick)
1 1/4 c. half and half

Wash, sliced and cook mushrooms briefly; drain. Melt butter in water, then combine with stuffing mix, adding celery and onion if desired. Stuffing will be slightly dry. In greased casserole (13×9 inch) layer mushrooms, cheese, then stuffing. Repeat, ending with stuffing. Dot with butter. Casserole may be made ahead and refrigerated until cooking time. Just before cooking, pour over 1 1/4 cups half and half. Bake at 350 degrees for 30 minutes.

1 1/2 sticks butter
1 c. Parmesan cheese
1/2 c. crumbled blue or Gorgonzola
1 c. Mozzarella cheese
2 tsp. polomar garlic
1 tbsp. fresh parsley
1 c. heavy cream
1/2 c. half and half
2 pkg. tortellini (I like Contadina)
Salt and pepper to taste

Boil tortellini; set aside. Melt butter in pan on low heat; add the cheeses, cream, garlic, and parsley. Pour over tortellini and serve. Don’t boil the cheese mixture.

6 chicken breasts, boneless, skinless
1/2 lb. slicing Mozzarella
1/2 lb. sliced ham
1 stick melted butter
Bread crumbs

Cut breast in half. Pound and flatten between wax paper. Place slice of cheese and ham on breast. Roll. Dip in butter, roll in crumbs. Place in baking dish and bake at 325 degrees for 40 minutes.

2 or 3 cups of leftover ham, chopped
2-3 leftover cornbread for topping the casserole
1 small carton sour cream
1 can (don’t dilute) cream of mushroom soup
1 package (2 c.) grated cheddar and mozzarella cheese
2 eggs
1 1/2 sticks butter
1 package frozen broccoli in a bag with the three types of cheese

Note: Don’t use sweet cornbread mix - use homemade or some kind that is not sweet. Grease Pyrex dish with spray oil. Put ham, soup, and sour cream in the dish (just mix it all in the Pyrex dish).Whisk the two eggs and add to the ham mixture and blend well. Cook broccoli in bag for 5 minutes in microwave. Poke a few holes in the bag first. Add this to the ham mixture and blend it in well.

Top this with the 2 cups (or an entire bag) of finely shredded cheese. Do NOT mix this in with the ham mixture! It’s a cheese layer.

In another bowl, crumble up the leftover cornbread and add the butter.

Cook in the microwave until the butter is melted. Blend the butter into the cornbread until it is moist.

Spread the cornbread/butter over the cheese.

Bake in the oven at 350°F for about an hour or until the top is brown.

It is so good if it’s a bit crispy on top!

Submitted by: Eve Lee

1 small jar artichokes, finely chopped (discard any hard pieces)
2 9 oz boxes chopped spinach, drained
1 small onion, finely chopped
1 stick butter
1 8 oz cream cheese
1 8 oz sour cream
1 small package grated Parmesan cheese
1 medium package grated Mozzarella cheese
1 medium package grated sharp Cheddar cheese

Sauté onions and artichokes in butter for a few minutes, then add the drained spinach. Once the spinach, onion and artichoke cook for about 2 to 3 minutes then add the cream cheese and the sour cream.When these are well blended, add Parmesan cheese and Mozzarella cheese; stir until the cheese has melted.

Pour the mixture into a greased baking dish and top with the sharp Sheddar cheese.

Bake at 350°F until the cheese turns a golden brown.

1 whole chicken
3 cloves garlic, minced
1 onion, chopped
2 tablespoons fresh parsley, minced
1 stick celery, finely sliced
a pinch of sage (optional)
2 cans of Cream of Chicken soup
1 bag of frozen broccoli cuts, rinsed
1 bag of egg noodles
salt and pepper to taste
1 8-16 oz. bag of shredded mozzarella cheese
butter
milk or cream
Parmesan cheese (optional)

Simmer chicken until tender in a medium stockpot, with garlic, onion and sage, and a teaspoon of salt. Remove from heat. When cool enough to handle, remove meat from bones, discarding skin and bones. Return chicken to stockpot.Boil the egg noodles according to package directions in a separate pan. Rinse broccoli cuts under cold running water until no ice crystals remain. Add parsley and broccoli cuts to stockpot and simmer until tender.

Add cream of chicken soup to stockpot; add the mozzarella, 2 tablespoons of butter and 1/2 cup of milk (or cream). Add salt and pepper to taste. Garnish with fresh parsley and grated parmesan cheese, if desired.

Variations: Add Minute Rice during last 5 minutes of cooking or break angel hair pasta into soup during final 10 minutes.

Enjoy.

Submitted by: Amy Finkbine

1 lb. package (spiral ribbed macaroni)
1 lb. medium/sharp yellow cheddar cheese block, cut into small pieces - about 1/4 in. sq.
1 pkg. shredded Mozzarella
1 pkg. shredded Monterey Jack and cheddar
1 1/2 sticks butter
1/4 Vidalia onion, chopped
2 cups milk
dried bread crumbs - about 1 1/2 cups
salt & pepper

This would make a nice side dish to a baked ham or kielbasa for a large dinner, or be perfect as a main course alone with a light salad or vegetable.Cook macaroni according to package - about 11 minutes, and preheat oven to 350F.

While macaroni is cooking, melt 1 stick butter in frying pan. Add melted butter to breadcrumbs in a 2 cup glass measuring cup or bowl.

Stir and pack so that all crumbs are evenly coated and absorbed.

Melt the other 1/2 stick of butter in the same pan and add chopped onions. Cook and stir on medium/low heat until translucent and just beginning to brown.

Drain macaroni and return to cooking pot. Add shredded Mozzarella, salt and pepper and stir to coat pasta.

Add chopped cheddar to sauteed onions in pan, and top with the milk. Stir over medium heat until cheese starts to melt. Sprinkle a couple handfuls of the shredded Monterey Jack and cheddar and stir until chunks of cheese are pretty small, but not completely melted. Remove from heat.

If desired, add a little more salt and pepper to macaroni/Mozzarella mix. Pour sauce over and stir until well mixed.

Butter 1 or 2 large baking/casserole dishes.

Pour macaroni and cheese mixture into pan (s) and smooth.

Sprinkle buttered breadcrumbs around edges of pan, but not too far into the center.

In a diagonal design sprinkle lines of remaining shredded Monterey jack and cheddar over casserole.

Bake in 350 oven for 35 minutes.

Mangia

Submitted by: Mama Marini (Jan Cogdill)

Cheese, cut into 3×1/2″ sticks
Egg & milk mixture (like you would make for French toast)
Italian bread crumbs

Make egg and milk mixture “eggy”. Dip cheese sticks into egg mixture, then in flour. Dip in egg mixture again. Now dip in Italian Bread Crumbs. Set cheese sticks on plate line with waxed paper. Put in freezer for at least 15 minutes. Deep fry in hot oil until breading is brown. Serve plain or with pizza sauce for dipping.Make sure you put waxed paper between your layers of cheese sticks before putting in freezer.

1 loaf Mozzarella cheese
2 eggs, beaten
3 c. milk
Flour and bread crumbs, mixed

Cut Mozzarella sticks in 1 x 1/8 inch strips. Dredge in flour, milk and eggs and back in bread crumbs. Repeat process. Deep fry at 350 degrees until golden brown. Serve with Marinara sauce.