2 medium zucchini, grated
1 C. ricotta or cottage cheese
1 small onion, chopped
2 cloves garlic, minced
1 C. mushrooms (optional)
2 C. cheddar cheese, grated
1 (26-oz.) jar pasta or spaghetti sauce
8 flour tortillas

Preheat oven to 350 degrees.
In a medium-sized bowl, combine zucchini, cottage cheese, onion, garlic, mushrooms, and 1 C. of cheddar cheese. Pour half of the pasta sauce into the bottom of a 13x9x2-inch baking dish.
Spoon zucchini mixture into each of the flour tortillas. Roll each tortilla and place seam-side down in the baking pan.

1 cup sliced carrots
2 cups chopped broccoli
1 cup water
1 teaspoon chicken bouillon granules
1/4 cup chopped onion
1/4 cup butter
1/4 cup all−purpose flour
1/4 teaspoon ground black pepper
2 cups milk
2 cups shredded sharp Cheddar cheese

1 In a small saucepan over medium−high heat, combine carrots, broccoli, water, and bouillon. Bring to a boil.
Cover, reduce heat, and simmer for 5 minutes. Remove from heat, and set aside.

2 In a large saucepan, cook onion in butter over medium heat until onion is translucent. Stir in flour and pepper;
cook 1 minute.

1/2 lb. Velveeta cheese, cubed
1/4 c. milk

Heat Velveeta and milk over low heat; stir until sauce is smooth. Makes 1 cup.

Can be used in macaroni and cheese or to pur over cooked vegetables.

1−1/2 cups warm water (105F)
4 1/2 cups flour
1 tablespoon olive oil
2 1/2 teaspoons sugar
2 1/2 teaspoons salt
1/2 teaspoon yeast

In a large bowl, mix water with sugar and salt until dissolved. Add oil, and then flour. Stir with heavy spoon for 1 minute.
Turn out to a floured board and press into a circle (it will be quite dry). Sprinkle yeast evenly over dough and knead for twelve minutes. Divide dough into 6 oz. portions (yield for this recipe is 5).

1 lb Monterey Jack, Cheddar, Swiss or mozzarella cheese, cut into 3 x 1/2-inch sticks- Or I use string cheese.
Vegetable oil
1 cup Original Bisquick® mix
1 teaspoon paprika
1/2 cup milk
1 egg
Marinara sauce, if desired

Place cheese sticks on tray; freeze at least 1 hour.
Heat 2 inches of oil to 375ºF in large heavy saucapan or follow manufacturer's direction on deep fryer. Beat Bisquick mix, paprika, milk and egg until smooth. Dip cheese, 1 stick at a time, into batter, covering cheese completely.

8 oz finely shredded sharp Cheddar
1/2 cup (1 stick) unsalted butter, softened
1 1/2 cups all-purpose flour
1 Tbsp sugar
1/2 tsp salt
1/4 tsp cayenne
1 Tbsp water

Combine cheese and butter in food processor; pulse until well blended.

Add flour, sugar, salt and cayenne; pulse several times until well mixed. Add water; pulse until mixture comes together and forms a dough.

Turn dough out onto a clean surface and knead until smooth. Form into a ball, divide in half, and shape each half into an 8-in. log. Wrap each in plastic wrap; refrigerate at least 2 hours or up to 3 days.

8 ounces elbow macaroni
3 quarts boiling water
3 tsp salt
2 Tbsp. butter
2 Tbsp. flour
1 cup evaporated milk
1 cup water
1 egg, beaten
1 tsp salt
1/2 pound sharp cheese, grated

Drop macaroni into rapidly boiling water, add the 3 tsp salt and cook 10-14 minutes or until tender. Turn into colander to drain. Run hot water through to rinse well.

Melt butter, blend in flour, and add milk and water. Stir over direct heat until sauce boils and thickens. Then stir in egg, salt and grated cheese, and stir until cheese is melted. Arrange macaroni