Our favorite recipes. Quick, easy, delicious.
Pesto Dried Tomato Quiche Bites
Made with our signature torta, this “quiche” is baked without a shell and is more of a frittata. Feel free to put it into a baked shell if you prefer. (Bake a refrigerated pie curst 10 minutes and allow to cool 10 minutes before proceeding with the filling below.)
- 1 – 9.5 oz. Pesto Dried Tomato Torta, Tomato and Pesto Layers separated from cream cheese layer, Cream cheese layer cut into chunks.
- Several mini muffin tins, nonstick
- 10 eggs
- 1/4 cup milk
- ½ tsp salt
Preheat oven to 350° F and brush mini muffin tin(s) with butter (if using non-stick, use no butter). Place eggs in a large bowl, beat well. Add cream, pesto and tomato layers, whisking to combine. Carefully place chunks of cream cheese layer in center of each cup. Fill mini muffin tins 2/3 full. Bake for 10-12 minutes, until eggs are set and edges are browned. Let cool for 5 minutes before removing from pan. Serves 10-12 as an appetizer.
Key Lime Pastry Puffs
- 1 Pkg Pepperidge Farm Frozen Pastry Sheets (Follow easy thawing and rolling directions on pastry package)
- 1 - 9.5 oz Key Lime Cheese Torta (thawed to room temperature)
Preheat oven to temperature indicated on pastry package. Cut pastry into large ravioli size squares. Place 1 tsp of Key Lime Cheese Torta on each pastry square and fold into triangles. Crimp edges and place on cookie sheet. Bake for approximately 13 minutes or until golden brown. Remove from oven and let cool. Sprinkle with powdered sugar. They’re great hot too!
Also fantastic with Marionberry, Cranberry Orange Cheese Tortas.
Savory Pasta Dinner
- 1 - 9.5 oz. Pesto Dried Tomato Cheese Torta
- 12 oz cooked pasta
- 1 lb. cooked chicken or Italian sausage in bite-size pieces.
- 1TBS minced fresh basil
Mix all ingredients together. Thin with milk as needed.
Perfect with all savory Cheese Torta flavors.
Tangy Artichoke Dip
- 1 - 15 oz. can artichoke hearts, drained, coarsely chopped
- ½ cup mayonnaise
- ½ cup sour cream
- ½ cup Artichoke Lemon Cheese Torta
- ¼ cup fresh chives
Combine ingredients in medium bowl. Bring on the chips or veggies and enjoy! It’s that easy.
Makes 2 ½ cups.
Terrific also using marinated red peppers instead of artichokes.
Chicken Breasts with Gorgonzola Cheese Torta
- 2 TBS butter
- Salt and pepper to taste
- 4 chicken breast halves
- 1/2 - 9.5 oz. Gorgonzola Cheese Torta
Melt butter in skillet over medium heat. Add salt and pepper. Add chicken. Sauté on one side three minutes until golden. Turn over, cook two minutes. Divide Torta and spread on each breast. Cook slowly until chicken is done, about four minutes. Enjoy with champagne, fruity wine and friends. Serves 4.
Also fabulous with Pesto Dried Tomato, and Mediterranean Cheese Tortas.
Marionberry French Toast
Try this recipe for breakfast, brunch or dessert.
- 8 slices of square white sandwich bread
- 1 - 9.5 oz. Marionberry Cheese Torta, thawed
- 2 eggs
- 3 Tbs cream
- Powdered sugar
- Butter for the pan
Trim the crust from the bread and flatten it out with a rolling pin. Place about 1 1/2 Tbs of the Marionberry Cheese Torta an inch from one end of the bread. Spread it out on the bread, but not to the edge; leave about 1/2 inch or else it will ooze out while frying. Roll the bread up and repeat until all 8 slices are filled. In a shallow bowl, whisk eggs and cream until well combined. In a separate bowl, place powdered sugar (for later). In a skillet set over medium heat, melt 1 Tbs butter. Add the rolls to the egg mixture, turning to coat on all sides and then place them in the pan, seam side down. Cook in batches until golden brown, turning to cook and brown on all sides. Add butter to the pan as needed. Add the hot rolls from the pan to the powdered sugar and roll until completely covered. These definitely taste best when eaten hot!
Lori's Easy Cranberry Orange Cake
- 1 box Yellow Cake Mix - mix according to directions. Mix in
- 1 - 9.5 oz Cranberry Orange Cheese Torta
Bake according to directions.
No need to frost…fantastic!
Also fabulous with Key Lime and Marionberry Tortas.