Savory Salsa Cheesecake

6 oz. J&M Foods Jalapeno Cheese Straws
½ cup unbleached flour
3 (8 oz.) packages low fat cream cheese, softened
8 oz. fat-free sour cream
2 cloves garlic, crushed
2 eggs
½ cup chopped scallions
1 (8 to 12 oz.) jar of your favorite salsa

In food processor bowl, pulse cheese straws with flour to make fine crumbs. Press into bottom and slightly up sides of an 8-inch spring form pan. Refrigerate until ready to fill.

In the large mixing bowl, blend cheese, sour cream, and garlic. Add eggs and mix well. Stir in scallions. Spoon half of mixture into prepared pan. Spoon salsa over cheese mixture and top with remaining cheese mixture to cover salsa. Swirl a butter knife through all three layers to marbleize.

Bake at 350 degrees for 1 hour or until set in center. Cool completely before removing from pan. Refrigerate several hours before serving. Serve with assorted vegetables, fruit, or crackers, or slice into thin wedges to serve as a first course. Serves 12 to 18.

Vegetable Strudel

4 oz. J&M Foods Cheese Straws
1 Tbsp. unbleached flour
3 cloves garlic, sliced
2 Tbsp. olive oil
1 onion, sliced and quartered
1 leek, sliced
2 carrots, sliced
8 oz. mushrooms, sliced
8 oz. broccoli, chopped
8 oz. cauliflower, chopped
1 Tbsp. fresh thyme leaves
8 oz. Phyllo dough (20 sheets)
½ cup butter or margarine, melted

In food processor bowl, pulse cheese straws with flour to make fine crumbs. Set aside. In large skillet, sauté garlic in olive oil until fragrant. Add onion, leek, and carrots and cook until lightly browned, about 15 minutes. Add mushrooms. Cook 10 minutes; or until all liquid has been reduced. Add broccoli and cauliflower and cook 10 minutes or until tender. Remove from heat and stir in thyme. Let cool.

Layer 2 sheets of phyllo, brush with melted butter, top with 2 additional sheets. Brush with butter and sprinkle with ¼ of cheese straw/flour crumbs. Repeat with remaining phyllo and crumbs, ending with 2 sheets of phyllo. Spoon vegetable mixture down the long end of phyllo, one inch from edges. Turn sides in and roll phyllo over filling, forming a log. Place seam side down on greased baking sheet. Cut six evenly spaced one-inch slits diagonally through top of strudel. Brush with butter. Bake at 375 degrees for 30 minutes or until golden brown. Cool 10 minutes before cutting. Serves 6.

Bleu Cheese Crusted Cod

3 oz. J&M Foods Bleu Cheese Straws
1/3 cup unbleached flour
1 lb. cod fillets
butter or margarine

In bowl of mini food processor, pulse cheese straws and flour to make crumbs. Pour into a shallow dish or pie plate. Wash and rinse fillets and dredge with cheese flour mixture. Sauté in butter until golden brown on both sides and fish is cooked through. Serve immediately. Serves 2.

Stuffed Mushrooms

3 cloves garlic, diced
1 medium onion, diced
½ red bell pepper, diced
2 Tbsp. olive oil
1 roma tomato, chopped
3 oz. J&M Foods Asiago Cheese Straws, chopped coarse
3 strips well-cooked bacon, crumbled
1 package (14 oz.) stuffing mushrooms
1 ½ cups white wine
1 Tbsp. butter or margarine

In a medium skillet over medium heat, sauté garlic, onion, and pepper in olive oil 10 minutes, stirring frequently. Add tomato and cook an additional 5 minutes. Transfer mixture to a medium bowl and pour wine into skillet. Set skillet aside. Stir cheese straws and bacon into vegetable mixture. Stuff mushrooms with vegetable mixture and place snugly into a lightly greased casserole dish.

Deglaze skillet over medium-high heat, stirring bottom and sides of skillet to loosen any vegetable bits. Cook, stirring often until wine has been reduced by one-half. Turn off heat under skillet, and stir in butter until just melted. Spoon liquid evenly over stuffed mushrooms in casserole dish. Cover lightly with aluminum foil and bake at 350 degrees for 25 minutes. Makes 10 to 12.

Cinnamon Pecan Wedges

6 oz. J&M Foods Cinnamon Straws, crushed
1 ½ tsp. butter or margarine, melted
¾ cup pecans, chopped fine
1 cup milk chocolate chips

In a small bowl, blend cinnamon straws with melted butter. Press into an 8-inch spring form pan. Sprinkle with pecans and chocolate chips.

Place in 300 degree oven until chocolate chips have softened, about 3 minutes. (To test, lightly press down on one chocolate chip with finger.) Remove from oven and swirl chocolate chips with a spatula. Cool completely before unmolding and slicing into wedges. Makes 6-8.