#3371 - Lasagna Dip

(by Shirley McNevich)

1 cup cottage cheese
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
4oz. Philadelphia cream cheese (softened)
1 tsp. Italian seasoning
1/2 lb. ground Italian sausage
1 cup of your favorite pasta sauce

In a skillet over medium heat add ground Italian sausage--cook/stir until browned and broken into small pieces, then drain off the grease. In a bowl add 1 cup cottage cheese, 1 1/2 cups shredded mozzarella cheese, 1/2 cup shredded cheddar cheese, 1/2 cup grated Parmesan cheese and the 4oz. softened cream cheese--stir until well mixed. Spread the cheese mixture on the bottom of a glass pie plate. In a separate bowl add the drained sausage, pasta sauce and Italian seasoning--stir to mix. Spread the sausage mixture over the cheese layer. Spread 1/2 cup shredded mozzarella cheese and 1/2 cup shredded cheddar cheese all over the top. Bake at 350 degrees for 20-30 minutes or until bubbling hot. Serve hot with bread pieces or good quality crackers.

#3199 - Two Cheese Cheesecake

(by Shirley McNevich)

2 TBSP graham cracker crumbs
4 eggs
2 cups small curd cottage cheese
2 - 8oz. Philadelphia cream cheese (softened)
2 cups Breakstone's sour cream
1 1/2 cups white sugar
1/2 cup butter (melted)
1/3 cup cornstarch
2 TBSP vanilla

Grease a 9" springform cheesecake pan. Sprinkle the graham cracker crumbs over the bottom of the pan. In a mixer add eggs and cottage cheese--beat. Add cream cheese--beat. Add sour cream and white sugar--beat. Add melted butter, cornstarch and vanilla--beat until smooth. Pour batter into the cheesecake pan. Bake at 325 degrees for 75 minutes, then turn off the oven (but DO NOT open the oven door) and let the cheesecake remain in the oven for one additional hour. After one hour, remove cheesecake from oven and cool completely. Refrigerate until cold.

#3077 - Lemon Cheese Salad

(by Becky Lynn Mohr - friend)

Crust: 12 whole graham crackers (crushed); 1/2 cup white sugar; 1/2 cup butter
Filling: 1 - 3oz. box lemon Jell-O; 1 1/2 cups boiling water; 6oz. Philadelphia cream cheese (softened); 3/4 cup white sugar; 3/4 cup cottage cheese; 1 envelope Dream Whip (prepared according envelope directions); 1/2 cup chopped Nestle's semi-sweet chocolate chips; 1/2 cup chopped Nestle's butterscotch chips

Crust: in a bowl add crushed graham cracker crumbs, 1/2 cup white sugar and butter--mix with a pastry blender to make crumbs. Spread the crumbs on the bottom of a glass 9 x 13 baking dish. Use the back of a spoon to smooth it out the crust--set aside. In a blender or a chopper, chop the chocolate chips and the butterscotch chips. In a bowl add lemon Jell-O and boiling water--stir with a whisk until mixed. Cool to room temperature, then refrigerate until partially set. In a mixer add cream cheese and 3/4 cup white sugar--beat. Add cottage cheese--beat. Remove from mixer--add prepared Dream Whip, the chopped chocolate chips and chopped butterscotch chips--stir to mix. When Jell-O mixture is partially set, add the Jell-O mixture to the cream cheese mixture--stir well. Spread the whole mixture over the graham cracker crust. Refrigerate overnight.

#3069 - Orange Fluff

(by Aunt Eileen [Knouse] Carter)

8oz. Cool Whip (thawed)
1 1/2 cups cottage cheese
1 - 3oz. box orange Jell-O
1 - 11oz. can mandarin oranges (drained)
1 - 16oz. can Dole crushed pineapple (drained)

In a bowl add mandarin oranges and crushed pineapple--stir. Add Jell-O powder--stir well. Add Cool Whip and cottage cheese--stir to mix. Refrigerate until cold.

#2971 - Hawaiian Salad

(by Shirley McNevich)

1 - 3oz. box lime Jell-O
1 - 3oz. box lemon Jell-O
2 cups boiling water
1 - 20oz. can Dole crushed pineapple (drained)
1 - 5oz. can Carnation evaporated milk (NOT condensed)
1 cup chopped pecans
2 cups small curd cottage cheese
1 cup mayo

In a large bowl add the lime Jell-O powder, lemon Jell-O powder and boiling water--stir with a whisk until dissolved. Let the mixture cool to room temperature, then add drained crushed pineapple, Carnation milk, chopped pecans, cottage cheese and mayo. Stir until well mixed. Refrigerate overnight before serving.

#2904 - Lime and Cherry Salad

(by Shirley McNevich)

1 - 3oz. box lime Jell-O
3/4 cup boiling water
1/4 cup white sugar
1 cup cottage cheese
1 cup whipped cream OR Cool Whip
1 small can Dole crushed pineapple (drained)
1/2 cup chopped walnuts (optional)
1 small jar maraschinio cherries (drained and halved)

In a bowl add lime Jell-O, boiling water and white sugar--stir until dissolved, then cool to room temperature. Add cottage cheese, whipped cream, drained crushed pineapple and chopped walnuts--stir until mixed. Transfer the whole mixture into a serving dish. Refrigerate until cold. When ready to serve, decorate the top with the drained cherry halves.

#2794 - Orange Jell-O Salad

(by Shirley McNevich)

16oz. small curd cottage cheese
2 - 3oz. boxes orange Jell-O
2 - 15oz. cans mandarin oranges (drained)
12oz. Cool Whip (thawed)

In a bowl add dry Jell-O and the cottage cheese--stir until mixed. Add the Cool Whip--stir until mixed. Add the drained mandarin oranges (save a few to decorate the top if you wish)--stir until mixed. Spread mixture in a glass serving bowl. Place the saved decoration oranges on top. Refrigerate overnight.

#2473 - Spinach Pie

(by Shirley McNevich)

1/2 cup chopped onions
2 garlic cloves (minced)
1 TBSP softened butter
1 - 10oz. frozen chopped spinach (thawed and drained)
1/2 cup small curd cottage cheese
1 cup milk
3 eggs
1/2 cup Bisquick
1/4 tsp. pepper
3 TBSP grated Parmesan cheese

Grease a 9" pie plate. In a skillet add butter, chopped onions and minced garlic--cook/stir over medium low heat until until onions are translucent. Remove from heat--add drained spinach--stir. Spread the spinach mixture in the pie plate. Spread cottage cheese over the spinach. In a blender add milk, eggs, Bisquick and pepper--beat on high until mixed. Spread egg mixture over cottage cheese. Sprinkle Parmesan cheese all over the top. Bake at 350 degrees for 30-35 minutes or until inserted knife comes out clean.

#2350 - Pineapple Cottage Cheese Dessert

(by Shirley McNevich)

1 - 6oz. box Jell-O vanilla INSTANT pudding
1 - 8oz. Cool Whip (thawed)
1 - 8oz. cottage cheese
1 - 20oz. Dole crushed pineapple (do NOT drain)

In a mixer add vanilla pudding mix and crushed pineapple--beat until it starts to thicken. Add Cool Whip and cottage cheese--beat until mixed. Pour mixture into a glass bowl or dish. Cover and refrigerate overnight.

#2307 - Vanilla Pineapple Salad

(by Shirley McNevich)

2 - 3oz. boxes Jell-O vanilla INSTANT pudding
24oz. of large curd cottage cheese
1 - 20oz. can Dole crushed pineapple (do NOT drain)
1 - 8oz. can Dole pineapple tidbits (do NOT drain)
1 - 11oz. can Dole mandarin oranges (drained)
1 - 8oz. Cool Whip (thawed)

In a bowl add both pudding powders and cottage cheese--stir until well mixed. Add crushed pineapple, pineapple tidbits and drained mandarin oranges--stir until mixed. Add Cool Whip--stir until mixed. Refrigerate until cold.

#1830 - Orange Cottage Cheese Salad

(by Shirley McNevich)

1 - 3oz. box orange Jell-O

1 - 24oz. container small curd cottage cheese

1 - 15.5oz. can Dole crushed pineapple (drained)

1 - 11oz. can Dole mandarin oranges (drained)

4oz. Cool Whip (thawed)

In a bowl add orange Jell-O mix and cottage cheese--stir until mixed. Add drained pineapple and drained oranges--stir. Add Cool Whip--stir. Refrigerate until cold.

#1801 - Lemon Jell-O Cheesecake

(by Shirley McNevich)

1 ready-made graham cracker crust
1 - box sugar free lemon Jell-O
2/3 cup boiling water
1 cup low fat cottage cheese
1 - 8oz. reduced fat Philadelphia cream cheese (softened)
2 cups thawed fat free Cool Whip
1 cup cherry (or berry) pie filling

In a bowl add lemon Jell-O and boiling water--stir with a whisk until dissolved. Let it stand a few minutes until cool. Once cooled, pour the mixture into a mixer. Add cottage cheese and cream cheese--beat until smooth. Remove bowl from mixer and add Cool Whip--fold it in using a spoon. Pour the batter into the graham cracker crust. Refrigerate until cold and firm. Once it's cold, spread pie filling over the top.

#1713 - Church Salad

(by Shirley McNevich)

1 - 3oz. box strawberry Jell-O (or any fruit/berry flavor)
1 - 12oz. cottage cheese
1 - 20oz. can Dole crushed pineapple (do NOT drain)
12oz. of Cool Whip

In a saucepan add Jell-O powder, pineapple and its juice--turn heat to medium--stir and cook until gelatin is dissolved. Remove from heat and cool to room temperature. Add cottage cheese and Cool Whip--stir until mixed. Pour into a flat glass serving dish--refrigerate until cold.

#1550 - Garbanzo Dip

(by Shirley McNevich)

2 - 15oz. cans garbanzo beans (drained--save some of the juice)
2 cups cottage cheese
1/4 cup pickle relish
1/2lb. bacon (fried, drained and crumbled)
1/4 cup finely chopped onions
2 TBSP French's yellow mustard
2 TBSP Heinz ketchup

In a blender add drained garbanzo beans, cottage cheese, pickle relish, crumbled bacon, chopped onions, mustard and ketchup--blend on high until smooth. If the mixture is too thick add a little bit of the garbanzo bean juice and blend again. Refrigerate until cold. Serve with tortilla chips or corn chips.

#1468 - Potato Pie

(by Shirley McNevich)

1 unbaked pie crust dough
2 cups leftover mashed potatoes (warmed slightly)
3/4 cup cottage cheese (cream style)
1/2 cup Breakstone's sour cream
2 eggs
1/8 tsp. garlic powder
1/8 tsp. cayenne pepper
1/8 tsp. black pepper
1 1/2 cups shredded Swiss cheese
1/2 cup finely chopped onions
8oz. bacon (fried, drained and crumbled)

Grease a deep dish pie plate with Pam--add unbaked crust and spray the inside of the crust with Pam and flute the edges. Place another pie plate in the crust to keep it flat during baking. Bake at 450 degrees until crust is nearly done (about 12 minutes). Remove from oven, remove second pie plate. In a mixer add mashed potatoes--beat. Add cottage cheese, sour cream and eggs--beat. Add cayenne pepper, black pepper and garlic powder--beat. Remove bowl from mixer--add Swiss cheese, chopped onions and crumbled bacon--stir. Pour mixture into baked pie crust. Bake at 425 degrees for 30-40 minutes or until top is golden brown.

#1422 - Cottage Cheese Salad

(by Joyce Ann Schirmacher - friend)

1 - 12oz. cottage cheese
1 - 8oz. Cool Whip (thawed)
1 - 10oz. can Dole mandarin oranges (drained)
1 - 20oz. can Dole crushed pineapple (do NOT drain)
1/2 cup chopped pecans
1 - 3oz. box orange Jell-O gelatin

In a bowl add cottage cheese and Cool Whip--stir. Add drained mandarin oranges, crushed pineapple/juice, and chopped pecans--stir. Add Jell-O powder--stir until mixed. Refrigerate until cold.

#1411 - Spinach Casserole

(by Aunt Janie [McNevich] Baronowski)

2 beaten eggs
6 TBSP flour
1 - 10oz. package frozen spinach (thawed and drained)
1 1/2 cups cottage cheese
1 1/2 cups grated or shredded cheddar cheese
1/2 tsp. salt

In a bowl add eggs--beat. Add flour--beat until smooth. Add drained spinach, cottage cheese, cheddar cheese and salt--stir until mixed. Pour the mixture into a greased 2 qt. casserole dish. Cover the dish and bake at 350 degrees for 1 hour.

#1113 - Crock Pot Lasagna

(by Shirley McNevich)

1lb. ground chuck
1 chopped onion
2 minced cloves garlic
1 - 29oz. jar tomato sauce
1 cup water
1 - 6oz. can hunt's tomato paste
1 tsp. salt
1/2 tsp. pepper
1 tsp. oregano
1 - 8oz. box Barilla no boil lasagna noodles
16oz. shredded mozzarella cheese
1 - 12oz. small curd cottage cheese
1/2 cup fresh grated Parmesan cheese

In a bowl add cottage cheese, mozzarella cheese, and grated Parmesan cheese--stir until mixed, then set aside. In a skillet over medium heat add ground chuck, chopped onion, salt, pepper and garlic--cook and brown the meat. Once meat is done, drain the meat mixture. Put drained meat back in the skillet but NOT back on the stove--add tomato sauce, water, tomato paste and oregano to the meat mixture--stir until mixed. In a 5 qt. crock pot add 1/4 of the meat sauce. Place 1/3 of the lasagna noodles on top of the sauce. Scoop 1/3 of the cheese mixture on top of the noodles. Keep layering in the same order--you should end up with the last 1/4 of the meat sauce to put on top. Cover the crockpot with the lid--cook on low heat for 4-5 hours or until lasagna noodles are tender.

#1062 - Lemon Cheese Pie

(by Shirley McNevich)

1 cup cottage cheese
1 1/4 cups white sugar
3 TBSP butter (melted)
2 TBSP flour
2 eggs
1 cup milk
rind (zest) and juice of one lemon
1 unbaked pie dough

In a mixer add 2 egg whites--beat until stiff, then transfer them to a bowl so you can use the mixer again. In a mixer add cottage cheese, white sugar, melted butter, 2 egg yolks, flour--beat until smooth. Add lemon juice and lemon zest--beat. Add milk--beat. Remove bowl from mixer--add egg whites and fold them into the batter using a spoon. Place pie dough into a greased 9" pie plate--flute the edges and spray the inside of the dough with Pam. Use a fork to prick holes into the bottom of the pie dough. Pour batter into the pie dough. Bake at 400 degrees for 30-35 minutes--test with a knife for doneness.

#1058 - Cottage Cheesecake

(by Shirley McNevich)

2 - 8oz. Philadelphia cream cheese (softened)
1 - 16oz. creamed cottage cheese
1 1/2 cups white sugar
4 eggs
3 TBSP cornstarch
3 TBSP flour
1 1/2 TBSP lemon juice
1 tsp. vanilla
1/2 cup butter (melted)
1 pint sour cream
1 can Lucky Leaf cherry pie filling OR fresh sliced strawberries

In a mixer add cream cheese and cottage cheese--beat until creamy. Add eggs and white sugar--beat until smooth. Turn mixer on low while adding cornstarch, flour, lemon juice and vanilla. Keep mixer on low and add melted butter and sour cream--beat until smooth. Pour batter into a greased 9" springform pan. Bake at 325 degrees for 1 hour and 10 minutes or until edges of cake are firm. Turn off the oven but leave the cake in the oven for 2 hours. After 2 hours, remove cake from oven and refrigerate overnight. Spoon pie filling or fresh strawberries on top before serving.