This one is wonderful for a breakfast. I really like that it is not overly sweet like many breakfast dishes are. And it's from Weight Watchers! Cheese Blintz 3/4c plus 3T flour 1/4c sugar 2-1/2tsp double-acting baking powder 1/8tsp salt 3 large eggs 1/2c butter or margarine 1/4c skim milk (I use 2%) 2-1/2c part skim ricotta cheese 8oz cream cheese, softened 2 large eggs 1/4c sugar 3T fresh lemon juice 1tsp grated lemon zest 1tsp grated orange zest dash salt Preheat oven to 300F, spray 9x13 baking pan with non-stick cooking spray-set aside. To prepare batter, in large bowl with electric mixer on medium speed, mix flour, sugar, baking powder, salt, eggs, butter and milk until just blended. (Do not overmix) To prepare filling, in separate large bowl, with electric mixer on low speed, combine remaining ingredients until blended. Pour half of batter into prepared pan. Gently pour filling on top, being careful not to mix layers.. pour remaining batter over cheese mixture. Bake 1-1/2 hours or until golden brown and set. let stand 10 minutes before cutting, or cover and refrigerate until ready to serve. (Can be served chilled or at room temperature.) Makes 10 servings If you are not necessarily looking for savory dishes, these are also good. Raspberry-Cream Cheese Muffins 2/3 cup (5 ounces) 1/3-less-fat cream cheese, softened 1/3 cup butter, softened 1 1/2 cups sugar 1 1/2 teaspoons vanilla extract 2 large egg whites 1 large egg 2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/2 cup low-fat buttermilk 2 cups fresh or frozen raspberries 1/4 cup finely chopped walnuts Preheat oven to 350�. Combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture. Gently fold in raspberries and walnuts. Place 24 foil cup liners in muffin cups. Spoon batter evenly into liners. Bake at 350� 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool on a wire rack. Yield: 2 dozen (serving size: 1 muffin) CALORIES 142 (32% from fat); FAT 4.7g (sat 2.4g,mono 1.3g,poly 0.7g); PROTEIN 2.7g; CHOLESTEROL 19mg; CALCIUM 31mg; SODIUM 138mg; FIBER 1.1g; IRON 0.7mg; CARBOHYDRATE 22.6g Cooking Light, JUNE 2003 Linda

Thanks for the response, newbeginning. I don't think lemon juice and vinegar are 1 T. I read "1 � Tablespoons lemon juice" and "1 � Tablespoons cider vinegar". Not sure if other browsers will see the ? between the 1 and the Tablespoon, as I do. The measure for fresh grated onion IS 1 T. Note that "Tablespoon" is singular here. Not a serious problem. I agree that I can guestimate 1 1/2 for lemon juice and vinegar and 1/2 for garlic. Edited to add this: With suggestions from others, I changed settings in the View menu, as I explained in a later text. I can read the original, but this one turned into upside down ? marks. Weird. Oh, well. They mean 1/2. This post was edited by Bellsmom on Tue, Mar 11, 14 at 16:09

First of all, if you wrap it really well...in saran and in foil you can freeze it...I would freeze it in about 4 oz pieces... What kind of blue cheese did you buy? And here ya go with the recipes! This is good with cocktails, or accompanying a salad. Savory Blue Cheese Tart 1 10 inch unbaked pie shell ½ cup chopped pecans 6 Oz. cream cheese 2 eggs 4 Oz. Maytag Blue Cheese ½ cup milk 1 tsp Worcestershire sauce 1 tsp corn starch Ripe olives and chives to garnish Preheat oven to 350 degrees. Sprinkle nuts in the bottom of pie shell. Mix the next 6 ingredients in a blender or food processor and pour slowly into the crust. Garnish with sliced ripe olives and chopped chives. Bake 35 to 40 minutes until set. Cool and refrigerate 2 hours, cut into 12 wedges and arrange on a platter reputation. Warm Blue Cheese, Bacon and Garlic Dip from Stop and Smell the Rosemary... Recipes and Traditions to Remember ___________________________________ INGREDIENTS: 7 slices bacon, chopped 2 cloves garlic, minced 8 ounces cream cheese, softened 1/4 cup half and half 4 ounces Maytag Blue Cheese, crumbled (1 cup) 2 tablespoons chopped fresh chives 3 tablespoons chopped smoked almonds (1 ounce) TO PREPARE: Cook bacon in a large skillet over medium-high heat until almost crisp, about 7 minutes. Drain excess fat from skillet. Add garlic and cook until bacon is crisp, about 3 minutes. Preheat oven to 350 degrees. Beat cream cheese until smooth. Add half and half and mix until combined. Stir in bacon mixture, blue cheese, and chives. Transfer to a 2-cup ovenproof serving dish and cover with foil. Bake until thoroughly heated, about 30 minutes. Sprinkle with chopped almonds. Serve with sliced apples, toasted pita crisps or French bread. NOTE: May be prepared 1 day in advance. Refrigerate or freeze. Bring to room temperature before baking. YIELDS 2 CUPS ___________________________________ Copyright 1996 The Junior League of Houston, Inc. All rights reserved. Visit The Junior League of Houston web site For a special party, make them in 1 inch rolls. Labor intensive, but your guests will rave. Blue Cheese Cocktail Wafers 2 ¼ cups flour ½ cup sifted confectioners sugar ½ tsp salt ½ tsp ground white pepper ½ pound butter ( 2 sticks) 1 cup crumbled Maytag Blue ( about 6 Ounces) ¼ cup milk 1 ¼ finely chopped pecans or walnuts, divided Sift the dry ingredients Cut in the butter and cheese Sprinkle with the milk Sprinkle with the milk Mix to create stiff dough Mix in ¾ cups of the nuts Shape dough into two rolls 2 inches by 10 inches Coat the rolls with the rest of the chopped nuts Wrap in plastic and refrigerate at least 4 hours Pre heat oven to 400 degrees With a sharp knife, slice into ¼ inch slices and place on ungreased cookie sheet Bake about 8 minutes until lightly browned. Cool on wire racks Makes about 100 Blue Cheese Popovers Yields 12 popovers Vegetable oil, shortening, or lard for the pans 1-1/2 cups whole milk 6 oz. Maytag Blue Cheese , crumbled 1 tsp. salt Freshly ground black pepper 9 oz. (2 cups) all-purpose flour 6 large eggs Set the oven rack to its lowest position . Heat the oven to 400°F. Generously grease 12 popover tins (preferably nonstick) with oil, shortening, or lard (butter won't work). In a small saucepan, warm the milk and cheese over medium-low heat until the cheese is melted. Remove from the heat and whisk in the salt and pepper. (You can also melt the cheese in the milk in a glass measuring cup in the microwave on low power for 1 min.) Put the flour in a medium bowl. Whisk in the milk mixture until just combined; it's fine if the batter is a bit lumpy. Add the eggs one at a time to the batter, whisking well after each addition. Pour the batter into the prepared tins and bake on the lowest shelf for 20 min. at 400°F. Don't open the oven, but reduce the temperature to 350°F and continue to bake another 15 min. until the popovers are browned and fully puffed. Remove the popovers from the oven and immediately take them out of the tin to keep them from getting soggy. Poke each popover with a knife to release steam. Serve immediately or reheat just before serving. Blue Satin Soup 4 T. butter 1/4 c. each very finely minced celery, green onion, and green pepper 14 oz. can chicken broth 1 cup milk 4 oz Maytag Blue Cheese I cup light cream 1/2 c. flour 2 oz dry sherry Fresh ground pepper, to taste Melt butter in heavy sauce pan, add vegetables and sauté very slowly until soft and translucent, but not brown. Add flour and cook for a few minutes, stirring constantly, until the flour is cooked but not brown, add the warmed chicken broth whisking all the while to prevent lumps. Simmer 2 minutes. Add the crumbled blue cheese and stir until smooth. Add milk and cream and heat to serving temp, but do not boil ( it will curdle) add sherry and pepper. Garnish with chopped chives and sour cream if desired. Blue Cheese Stuffed Pork Chops 6 pork chops, 1 ½ inches thick with pocket cut 3 T butter 1 T fine minced onion ½ c crumbled Maytag blue cheese ¼ c. finely sliced mushrooms ¾ c. fine, dry bread crumbs (not moist, fresh bread) Melt butter in fry pan, add onion and mushrooms and cook for 5 minutes. Remove from heat and stir in blue cheese, bread crumbs and salt. Stuff chops and secure pockets with a toothpick. Bake on a baking sheet at 325 degrees for about 45 minutes to an hour. Spinach Noodle Casserole 8 oz package of spinach noodles 2 packages frozen chopped spinach 11 oz can of cream of mushroom soup 1/2 cup milk to thin the soup 4 oz can of sliced mushrooms drained 4 oz crumbled Maytag Blue Cheese Thaw the spinach, drain well and cut through several times with a chefs knife. Cook noodles according to package directions, and drain. Mix milk with the soup, add to noodles along with mushrooms and cheese.toss to mix and bake at 350 degrees until bubbly, about 25 to 35 minutes. Serves 4 to 6 as a side dish. Toms Shrimp Fettuccini, serves 4 4 oz Maytag Blue Cheese 8 oz cream cheese ( no one said this was low fat!!) 1/4 cup fresh parsley, chopped 1/3 cup dry white wine tablespoons light cream I clove of garlic, minced 4 scallions chopped (tops too) 1 pound cooked, shelled and deveined shrimp Fresh ground pepper.lots is good. I pound fettuccini cooked Mix cheeses, wine and cream at room temperature in a 2 quart casserole. Add seasonings and shrimp and bake at 375 degrees until heated through (about 25 minutes) serve over cooked pasta. There are more plus many different recipes for different salad dressings, including a rosy boue cheese dressing one based on Lillet another that I call Zesty blue cheese dressing, made with lots of lemo0n, and my old favorite....the none better creamy blue cheese dressing. This ought to use up that wheel you have. Linda c Linda C

See, that's why I left out the cranberries, LOL. No, I really left them out because I didn't want the sweet, just the savory part, I even HAD dried cranberries and didn't use them. I only used about half a cup of pecans, I couldn't make any more stick to the rolls of dough. Oh, and I had to bake them longer than the recipe said, but everyone's oven is different. Heck, Ashley even liked them. Elery said they didn't need anything at all to go with them except a nice glass of wine, LOL. The rolls of dough keep for a few days in the refrigerator. I think they'd probably freeze pretty well if you wanted to make them in advance. Plus, I'll bet they'd be good with scotch! (grin) Maybe even with a dab of leftover cranberry jezebel, or hot pepper jelly. Hmmmm.... Annie