Ingredients
2 lbs red potatoes, unpeeled, cut into 2-inch chunks
2 whole garlic cloves, peeled
1 cup crumbled blue cheese
½ cup 1% milk
2 Tbl chopped parsley
salt and pepper
Directions
Boil the potatoes and garlic for 15 minutes. Drain. Combine the remaining ingredients and mash together with the potatoes and garlic, leaving potatoes a bit coarse and chunky. Add salt and pepper to taste.
Ingredients
2 oz blue cheese, crumbled
3 tsp half and half
2 tsp white wine vinegar
1 tsp grated Parmesan cheese
½ tsp oregano
¼ tsp coarse ground pepper
1/8 tsp sugar
¼ cup olive oil
1 lb fresh green beans
¼ tsp salt
4 slices bacon, fried and crumbled
Directions
Combine one oz blue cheese, half and half, vinegar, Parmesan cheese, oregano, pepper and sugar in blender. Process until smooth. With blender running, add oil in a steady stream until just blended. Set aside. Prepare green beans by washing, trimming and removing strings. Steam until tender; drain. Arrange beans on a serving platter. Sprinkle with salt and pepper. Pour blue cheese dressing over beans. Top with remaining crumbled blue cheese and bacon.
Ingredients
Instructions
Combine all ingredients. Mix well. Chill. Serve with crackers or fresh veggie sticks.
Ingredients
Instructions
Mix together the breadcrumbs, blue cheese and egg. Fill the mushrooms with the mixture (a melon baller works best). Bake at 350 for 30 minutes.
Ingredients
Instructions
Beat cheese and butter at medium speed until creamy. Add flour and nuts; beat until blended. Shape dough into two eight-inch logs. Wrap logs in wax paper and chill two hours or until firm. Cut into ¼-inch thick slices and place on lightly greased baking sheets. Brush lightly with the beaten egg white. Press the herb sprigs firmly into each slice. Bake at 350 for 12-15 minutes or until golden. Cool for one minute on the baking sheets. Remove to wire racks to cool completely.
Ingredients (serves 6)
Instructions
Preheat oven to 450°.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and mushrooms; cover and cook 3 minutes. Uncover and cook 5 minutes, stirring occasionally. Stir in 1/4 teaspoon salt; remove onion mixture from pan.
Sprinkle steak with 1/2 teaspoon salt and pepper. Add steak to pan; cook over medium-high heat 3 minutes on each side or until desired degree of doneness. Let stand 5 minutes; cut steak diagonally across grain into thin slices.
Place crusts on a baking sheet. Bake at 450° for 3 minutes. Remove crusts from oven.
Combine mayonnaise and horseradish; spread each crust with about 2 teaspoons mayonnaise mixture. Arrange onion mixture evenly over crusts; bake at 450° for 2 minutes. Divide steak and cheese evenly among pizzas; bake an additional 2 minutes or until cheese melts. Cut each pizza in half.
a little of each 