Posts Tagged ‘ cheese ’

Hoe Cakes

Hoe cakes are a tasty corn pancake with the texture of traditional cornbread.  They’re a versatile dish because depending on what you toss into the batter they can be a great breakfast or side dish for dinner.

The basic recipe is Paula Deen’s.  She doesn’t make many recipes that I cook due to her love of bacon fat and butter, but this recipe is an exception.  What I love about hoe cakes is that they need no sugary topping poured over them.  They taste great on their own.

We’re up early this morning because my husband had to take our son to the airport.  He’s going to spend a week in Seattle with my brother looking at schools.  My niece is on the east coast of Florida so it’s just me and Bill.  I’m figuring we’ll have a late breakfast so I think I’ll toss in some frozen corn, cheese & chipotle sauce.


  • 1 cup self-rising flour
  • 1 cup self-rising cornmeal
  • 2 eggs (or egg substitute)
  • 1 tablespoon sugar
  • 3/4 cup buttermilk (I use soy plus 1 teaspoon vinegar)
  • 1/3 cup plus 1 tablespoon water
  • 1/4 cup vegetable oil
  • Oil for frying
  • Add ins: a handful of corn, blueberries, cheddar cheese & chipotle sauce,


Mix all the ingredients in a bowl, heat oil in pan on medium high, drop batter in pan about 1/8th of a cup per hoe cake, Let brown on one side and flip until browned on the other side, once cooked lay on a paper towel to remove excess oil and serve immediately


Spinach Pie

I’ve actually been making this recipe for spinach pie since I was a teen.  It comes from my friend Debbie and her mom.  I have no idea if her family still enjoys it but it’s definitely a favorite in my house.  My plan was to go the summer without making it because I try to keep the oven off as much as possible.  That and I figured I’d wait until my son gets home from his travels of Europe since it’s a favorite of his.  But I couldn’t wait that long.

This is not a recipe for quiche or spanakopita.  This recipe is a toss all ingredients into a bowl, mix together and toss it into a baking dish kind of recipe.  At this point I barely measure the ingredients and often switch them out.  I have used a variety of chopped vegetables and cheeses but the basic recipe is still my favorite.

I actually couldn’t find my hand written recipe book and worried that I would forget an ingredient.  I googled spinach pie and Bisquick and found so many recipes.  Many were similar but not the same.  The proportions of the ingredients didn’t sound right to me, as if it would be too dry.  A few had cottage cheese which just sounded awful to me but must taste good to someone.  I’m happy to say my recipe book was found but for my own sake I need to get this recipe online so I don’t lose it again.

This recipe goes into a 7″x 11″ pan nicely.  If you want to use a 9″ x 13″ pan use add another 1/2 recipe and it will be fine.  When I do that I often add chopped mushrooms or a box of frozen chopped broccoli instead of more spinach.  I also love shredded carrot in this but some of my family members disagree.  For the cheese I often add some feta and at times I’ve used different types of cheddar but the Italian cheeses are my favorite.


2 10 oz boxes of spinach thawed and drained of all water

8 oz mozzarella in either tiny cubes or shredded

1 cup Bisquick (I use the lower fat version)

1 chopped onion

4 eggs or 1 cup of egg substitute

1/2 cup of parmesan cheese

1/2 cup oil (I use canola)

Salt, pepper, parsley, and italian seasoning to your taste


Mix all ingredients in a bowl until well blended, pour into a greased 7″x 11″ pan and bake at 350 for approximately 30 minutes until it is well set and is just starting to brown at the edges.

This is a great on the go type of meal.  I often take the leftovers to work and pop it in the microwave for just a minute.  Enjoy!

Mini Quiche

Here is another great party recipe.  I made several batches of this for my mom’s birthday party and they were a big hit.  There really is no right or wrong way to make this recipe.  Every single batch was a different combination of veggies and cheese and each one was great.  I think my personal favorite was with sundried tomato and jack cheese but the green onions and mushrooms with swiss cheese was also a hit.  I  made batches of them for weeks prior to her party and stored them in the freezer.  Several people asked for the recipe at the end of the party.  I think they would also go well on a brunch menu.


  • 3/4 cup crushed saltine or ritz crackers
  • 4 tablespoons (1/2 stick) butter, melted
  • Nonstick cooking spray
  • 2 eggs or ½ cup egg substitute
  • 1 cup  low fat milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Olive oil for sautéing veggies
  • Tabasco if desired
  • 1 cup grated cheese such as cheddar, jack or swiss
  • 1 cup finely chopped veggies any combination such as mushrooms, sun dried tomato, red or green onion, tiny broccoli florets, or even veggie sausage crumbles


Preheat oven to 300 degrees F.

Combine cracker crumbs and melted butter. Divide crumbs among mini muffin tins that have been sprayed with a nonstick spray. Divide cheese evenly over the cracker crust.  Saute veggies until just cooked in a little olive oil. Cool, and then divide evenly on top of the cheese. Beat eggs; add milk, and seasoning. Pour by spoonfuls on top of the veggies in tins. Fill about 2/3s full. Bake until set, about 15 to 20 minutes. Do not over bake. This recipe can be cooked in advance and frozen.  Reheat in 350 oven 10-15 minutes before serving.

Easy Enchiladas

This recipe is great after all the holiday rushing around and extra cooking.   It’s a quick throw together recipe with no true right or wrong way.  I make several variations depending on my mood and what’s in the house.  For my husband I always throw in a little grilled chicken which I buy the frozen variety.  This way i just grab a handful, defrost them and basically deal with on a minimal level.  His also go in a separate pan.  For my son I buy the largest soft tortilla’s because  that fits his appetite, but please  buy the appropriate size for your appetite.  He will eat 2 large enchilada’s and I will eat a half of one typically.  For all of the ingredients use as little or as much as you want.  The only specific part of the recipe is making the sauce which takes about 2 minutes.  This is almost too easy to call a recipe but is a dinner we all look forward to.

Enchilada Sauce

1 package of taco seasoning

1 8 oz can of tomato sauce

8 oz water

combine all ingredients in a sauce pan and cook until heated through and saucy


1 package of tortilla shells

2 cans vegetarian refried beans

8-16 oz cheddar or jack cheese grated

1 package of yellow rice cooked

saute’d veggies such as onion, pepper and mushrooms

Spread refried beans down the center of a tortilla.

Layer with rice and veggies (chicken for non veg version)

Sprinkle lightly with cheese

Fold both sides into the center

Place folded side down on a greased baking sheet, cover with enchilada sauce and sprinkle with remaining cheese

Bake 350 for about 15 minutes until cheese is nicely melted

Mac & Cheese

This one is a real crowd pleaser.  I actually got the recipe from a coworker who brought it to an office potluck.  I took the recipe, tweaked it and now it is the richest creamiest mac & cheese.

Personally, I am still working on creating a much lighter and healthier version but for now nothing has matched this version.  Since changing jobs I have brought it to several office get together’s myself  and I always bring home an empty dish.  If you have a crock pot I would suggest still following the directions and then transferring it to the crock pot.  Mac & Cheese is also one of those great dishes where you can cook it on Sunday and have it in the fridge for a quick weekday meal.  I definitely don’t consider this a low fat recipe but I do lighten it up a little but using “light” products.  As for the cheese, I prefer the lower fat varieties because I don’t like greasy mac & cheese.

Macaroni and Cheese

16 oz box elbow macaroni

1 8oz block of extra sharp low fat Cheddar

1 8 oz block of Monterey Jack cheese

1 can of Cambell’s Cheddar Cheese soup

1/2 can full of light mayonnaise

1/2 can full of light sour cream

a few drop of hot sauce (optional)

Pepper, Paprika to taste

Preheat oven to 350.  Cook the elbows according to package directions.  Grate the cheese and add to a large bowl.  Add the can of soup to the cheese.  Put mayo in empty soup can until 1/2 full and then top with sour cream.  Add that to the cheese and mix well seasoning as needed.  Once cooked, drain the pasta very well and mix with the cheese sauce.

cAdd this to a well greased pan.  You can use either a 9×13 or a deeper baking dish.  Personally I prefer a deeper baking dish because I don’t like a lot of browned top to mine but either is fine.  Bake 30-40 minutes until lightly browned and bubbling.  Enjoy!