Ingredients

1 Tbl olive oil

1 large onion, thinly sliced (2 cups)

2 Tbl chopped fresh rosemary or 1 teaspoon dried rosemary, crushed

1/4 tsp salt

1/4 tsp freshly ground black pepper

12 slices (1/2 inch) French bread baguette (2 to 3 inches in diameter)

1-1/2 Tbl Dijon mustard

1-1/2 C (6 oz) Shredded Swiss Cheese

In large skillet, heat oil over medium-high heat; add onions. Cook 5 minutes, stirring occasionally. Reduce heat to medium-low; continue cooking onions 15 minutes or until browned and very tender, stirring frequently. Stir in rosemary, salt and pepper; remove from heat. Spread bread slices evenly with mustard; top with Swiss cheese. Divide onion mixture evenly over cheese. Place on foil-lined baking sheet; bake at 425 degrees 10 minutes or until cheese is melted.

Ingredients

4 oz Gruyere cheese

8 oz Swiss cheese

1 Tbl cornstarch

1 clove garlic

3/4 to 1 C white wine

French bread cut into 1" cubes

Grate cheese and mix with cornstarch. Cut garlic clove in half. Rub 1/2 of garlic over inside of fondue pot. Cut the other 1/2 clove up finely and add to pot. Add wine to pot and heat slowly until it just bubbles. Slowly add the cheese mixture, stirring as it melts smooth and serve with French bread.

Ingredients

1 lb packaged mozzarella

2 eggs, beaten

1/2 C flour

1 C flavored bread crumbs

Vegetable oil for frying

Slice the mozzarella into flat wedges (it's easier to fry this way). Set up 3 bowls, one with flour, one with egg, one with the bread crumbs. Coat each piece of cheese first with flour, then egg, then bread crumbs, then drop immediately into the hot oil to fry. Fry for a minute or two on each side until coating is golden brown and the cheese is melted. Sprinkle with lemon juice and serve.

Ingredients

1/2 C Mozzarella cheese, low-fat -- shredded

2-1/2 oz Mushrooms, sliced -- drained

1/4 C Yogurt, low-fat plain

1 Tbl Chives -- snipped

1 Tbl Parsley -- snipped

1 Tbl Pimento -- chopped

12 oz Chicken Breast -- 4 halves

1 Tbl Fine dry Breadcrumbs

1/8 tsp Paprika

1 Tbl Yogurt, low-fat, plain

In a small bowl combine cheese, mushrooms, the

1/4 C yogurt, chives, parsley, and pimento.

Place 1 chicken breast half, boned side up, between 2 pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet to 1/8" thickness. Remove plastic wrap. Repeat with remaining chicken. Sprinkle lightly with salt and pepper. Spread some of the filling on each chicken breast half. Fold in the sides and roll up. Arrange rolls seam side down in a 10x6x2" baking dish. Combine breadcrumbs and paprika. Brush chicken with the 1-tablespoon yogurt; sprinkle with crumb mixture. Bake in 350 degree oven for 20-25 minutes or until chicken is tender and no longer pink.

Ingredients

1/2 C butter or margarine, softened

3/4 C white sugar

1-1/4 C all-purpose flour

1 eggs

1 tsp cream of tartar

1/2 tsp baking soda

1/4 tsp salt

1 (8 oz) package cream cheese

1/2 C white sugar

2 C vanilla extract

assortment of fresh fruit (bananas, peaches, kiwi, pineapple, strawberries, etc.)

Preheat oven to 350 degrees. In a large bowl, cream butter and 3/4 cup sugar. Add egg and mix. Add flour, cream of tartar, soda and salt. Blend well and press into a pizza pan. Bake at 350 degrees for 8 to 10 minutes or until light brown. Cool. In a large bowl, mix cream cheese with 1/2 cup sugar and vanilla. Spread on cooled crust. Arrange fruit on top of filling and chill before serving.

Ingredients

6 oz white tuna in water -- (one can)

1/2 C apple -- unpeeled, diced

1/4 C celery -- chopped

1 Tbl onion or scallions -- chopped

1 Tbl raisins or dried cranberries

1/4 C mayonnaise

1-1/2 teaspoons lemon juice

1/4 tsp curry powder

2 English muffins, split in half -- toasted

1-1/2 oz American cheese -- about 2 slices

Combine tuna, apple, celery, green onion and raisins in a medium bowl. In a separate bowl, combine mayonnaise, lemon juice, and curry powder; mix well and stir gently into tuna mixture. Top English muffin halves with tuna mixture and place on a cookie sheet. Broil in preheated broiler for 1 minute. Halve 2 cheese slices diagonally. Top each sandwich with a cheese triangle. Broil 1 to 2 minutes longer or until cheese melts. Serves 2. Increase recipe to serve as appetizers. Serve cutting each sandwich in 1/4.

Ingredients

1 (10-oz) container refrigerated four cheese or Alfredo sauce, warmed

1/4 tsp red pepper flakes

8 oz white corn tortilla chips

4 oz hot Italian sausage, cooked

1 C Mozzarella Cheese, shredded

1/2 C chopped tomato

1/4 C sliced green onions

1 (2-1/4 oz) can pitted ripe olive slices

Heat oven to 450 degrees. In small bowl combine cheese sauce and red pepper flakes. On ovenproof platter spread half of tortilla chips; top with half cheese sauce, half Italian sausage and half Mozzarella cheese. Repeat with remaining chips, cheese sauce, sausage and cheese. Bake for 5 minutes or until cheese is melted. Top with remaining ingredients. Serve immediately.

Ingredients

2 (8 oz) cream cheese softened

2 C shredded cheddar cheese

3 Tbl green pepper

3 Tbl onion

2 tsp worcestershire sauce

1 tsp lemon juice

Combine cream cheese and cheddar cheese mixing at medium speed with electric mixer until well blended. add all remaining ingredients, mix well and chill 4 hours. Additional items you could add: chopped nuts, shredded chipped beef, chopped red peppers, chopped green onion tops or chopped chives.