Tehre are people who think cheese needs refrigeration. It doesn't. It will get more well aged and if there are mold spoors around it will get moldy....but it won't "spoil" in the sense that it will grow bacteria and make you sick. It's a CYA maneuver....like the wool sweater that says dry clean only. Do you refrigerate a cake that contains milk? or rolls made with egg yolks? How about a danish with a cream cheese filling? Or those wedding mints made with cream cheese? If you leave a cream cheese frosting out in a very warm room it may get too soft and sink into the cake....the way a butter cream will do. By the way....do you refrigerate a buttercream frosted cake? That contains dairy. How about chocolate truffle candy?

Susie, I made this recipe last month for the first time, though I cut it out of the paper about two years ago. It's now my very favorite macaroni & cheese. It's very rich & feeds a lot. I gave some to two others, who are still talking about it. It keeps well - doesn't break down & get watery. It is SO good! Joan's on Third is a popular restaurant in Los Angeles. Joan's on Third Macaroni and Cheese 10 - 12 servings 1 pound pasta (elbow macaroni, fusilli, or any shape desired) 2 ounces butter 3 3/4 cups whole milk 6 ounces ricotta or small curd cottage cheese 3 ounces cream cheese 12 ounces Monterey jack, shredded 12 ounces Gouda, shredded, plus 8 ounces Salt and freshly ground black pepper Preheat oven to 350 degrees F. Cook pasta in large pot of boiling, salted water until just tender. Drain well. Add butter, milk, ricotta, cream cheese, Monterey jack, and 12 ounces of the Gouda to the warm pasta. Season with salt and pepper. Gently mix everything together, leaving some chunks of cheese visible. Pour the mixture into 9 by 11-inch baking pan. Top with the remaining 8 ounces of Gouda. Bake until beautifully golden, 30 to 40 minutes. Serve hot or room temperature.

Twice during our long marriage, I have found that DH kept and framed some note of encouragement I wrote him. They are in small frames and he keeps them on his desk or a bookcase. It's nice to feel appreciated, and I agree that buying you a food he doesn't like himself rates high on the thoughtful mate scale. Along that line, DH once bought me a book of cat photos when I was feeling low, and he doesn't like cats.

lpinkmountain, Have you thought about a ravioli-style cookie? It is really not too fiddly. Roll out your cookie dough into 2 rectangles, one slightly larger than the other. Cover the larger so it doesn't dry out while you work with the first. Then score the other rectangle into squares about 2" square. Drop about a teaspoon of your jam into each square. Carefully lay other dough rectangle on top. Press together in the spaces/rows between the mounds (I'd start with the center rows), cut apart, and bake. If you have one of those ravioli makers (press or roller) even better. I don't think you really need to cut vent holes. This is cookie dough, not pie dough, so should absorb any moisture just fine. Also, you are not cooking fresh fruit which is comprised of a large percentage of water, but a jam which is already cooked and will not release much steam during this short bake time. Google "ravioli cookies" and you will find many versions to guide you. I hope this helps. Good luck.