Ingredients:
8 ounces cream cheese, softened
4 ounces goat cheese, softened
1 clove of garlic
1 tablespoon finely chopped chives
Salt and pepper to taste
12 slices of baguette
Softened butterDirections:
In a medium bowl, use an electric mixer to combine the cream cheese, goat cheese, garlic and chives. Add salt and pepper to taste. Set aside.Preheat oven or toaster oven to 400 degrees. Lightly butter one side of the pieces of baguette and arrange butter side down on a baking sheet. Bake the baguette until lightly toasted, about 5-7 minutes. You can also grill the bread, just keep your eye on it so it doesn’t burn.

Allow the bread to cool slightly. Slather on a layer of the goat cheese spread and top with smoked salmon and garnish with chives.

Ingredients:
3 tablespoons extra virgin olive oil (or enough to coat bottom of pan)
2 cups chopped onion (about 2 medium)
2-3 pinches salt and pepper
2 garlic cloves, minced
1 (12-ounce) bottle beer (I’d recommend a light beer or pilsner to avoid bitterness.)
3 cups fat-free, less-sodium chicken broth, divided
½ cup all-purpose flour (about 2¼ ounces)
2 cups 2% reduced-fat milk, divided
¼ teaspoon freshly ground black pepper
1¼ cups (5 ounces) shredded extra-sharp cheddar cheese

Instructions:
Heat 3 tablespoons of olive oil in a heavy stock pot or dutch oven over medium-high heat. Add onion, along with a few pinches of salt and pepper, and sauté for about 4-5 minutes. Add garlic and sauté for 1 minute.

Stir in beer and bring to a boil. Reduce heat and simmer for about 20 minutes, or until onion is tender.

Carefully pour beer mixture and half of chicken broth (1½ cups) into a blender. To avoid a mess, allow steam to escape by removing center piece of blender lid. Make sure blender lid is secure and place a clean towel over opening in blender lid. Blend until smooth.

Return blended mixture to pan. Stir in remaining 1½ cups broth and bring to a boil. Reduce heat, and simmer for about 10 minutes.

Whisk together flour and 1 cup milk until smooth. Stir in flour mixture, remaining 1 cup milk, and pepper to soup until combined. Cook for about 10 minutes or until slightly thickened.
Remove pan from heat. Gradually stir in cheese until smooth.

** Optional garnishments: serve with bacon crumbles, chives, and/or bread cubes. **

Ingredients:
3 (8-oz.) blocks mozzarella cheese
1 (8.5-oz.) jar sun-dried tomatoes, drained and halved
1/2 cup olive oil
3 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Garnish: flat-leaf parsley sprigs or fresh rosemary stems

Instructions:

Whisk together 1/2 cup olive oil, chopped parsley, and next 6 ingredients; pour evenly over cheese cubes. Cover and chill at least 8 hours or up to 24 hours. Transfer mixture to a serving plate. Garnish with fresh flat-leaf parsley sprigs, or spear tomato halves and cheese cubes with short rosemary stems, if desired. Drizzle with marinade.

Ingredients:
2 cups of flour
1/2 tablespoon dried yeast granules
1/2 tablespoon salt
1/2 tablespoon sugar
1/2 teaspoon bread improver
1 1/3 cups water
1/2 tablespoon olive oil
1 garlic clove, crushed
1/3 cup chopped continental parsley
1/3 cup chopped basil
1/4 cup chopped rosemary leaves
1 tablespoon butter
8 oz “Taste of Philadelphia” Shredded Cheese (Your Choice!)

Instructions:
Mix the flour, yeast, salt, sugar and bread improver together in a large bowl. Add half of the water to the dry ingredients and then mix, slowly adding the remaining water whilst mixing. When all mixed together the ingredients should come together in a ball at this point transfer to a floured bench top.

Add the olive oil to the ball of dough and knead it in. If necessary, add extra flour if it becomes too sticky and continue working dough. The kneading is extremely important as it is a necessary technique to ensure the dough will rise and be fluffy. You want to kneed the dough till the texture is smooth and elastic.

Return the dough to the bowl, cover it with glad wrap and then a tea towel and keep warm until the mixture doubles in size – this can take 1 – 1.5 hours depending on the weather).

When risen, knock the dough back in the bowl and then take it out, cut it in half and roll each half out to a large rectangle about 50cm x 25cm, then trim the edges to straighten.

Spread the top of each with 1/2 butter then scatter the crushed garlic, herb mixture and shredded cheese over both rectangles.

Cut each rectangle into strips, to the height of your loaf tins, with a very sharp knife and lay the strips on top of each and cut the layered strips into squares the width of your tins.

Grease or line your loaf tins, and then stack the squares on top of each other, turn the stack on its side and place them into the tins (don’t worry if your dough doesn’t reach the edge of the tins, the dough will rise again with the final proof). Cover the tins in glad wrap and set aside for 30 minutes.

At this stage, if you want to freeze the loafs you can.

Preheat oven to 375 degrees.

Remove the glad wrap from the loaf tins and bake in the over for 55 minutes until the tops are golden. Remove from pan and let it rest for 10 minutes before removing from the tin and serving warm.