Adams Jennifer - 101 Things to Do With Cheese

Lay bread slices on a flat surface. Spread 4 pieces with about 1 tablespoon cream cheese spread. Press raspberries into cream cheese or spread 1 tablespoon jam over top. Cover with remaining bread slices and press together.

In a pie pan, whisk together the eggs, milk, and cinnamon. Dip each side of the stuffed French toast in the egg mixture and then cook in a large skillet until golden brown on both sides. When done, serve on individual plates with syrup drizzled over top. Makes 4 servings.

*Blueberries or sliced strawberries may be substituted, as well as other jams.

Hard boil the eggs and keep warm. Place margarine in a medium saucepan and melt over medium-low heat. Blend in flour, dry mustard, salt, and pepper. Stir until well blended.

Add the milk, a little at a time, stirring constantly until mixture is smooth, bubbly, and thickened. Add cheese and stir until melted.

Toast the English muffins and then top each muffin half with 1 chopped hard-boiled egg, cheese sauce, and extra cheese. Makes 6 servings.

In a bowl, beat together the cream cheese and powdered sugar until smooth; set aside. In a second bowl, mix together the flour, sugar, salt, baking powder, baking soda, and pie spice. In a third bowl, whisk together the eggs, pumpkin, oil, and vanilla. Stir into dry ingredients until smooth.

Fill muffin tins about one-third full of batter and then drop a teaspoon of cream cheese filling in the center. Top off with a little more batter so muffin cup is two-thirds full. Bake at 350 degrees 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Makes about 24 muffins.

Variation: Add a streusel topping! Just combine 1/2 cup sugar, 1/4 cup flour, 4 tablespoons cold butter, and 1-1/2 teaspoons cinnamon. Mix with a fork until crumbly. Sprinkle over muffins before baking.

Mix together the egg whites, milk, and cottage cheese. Season with salt and pepper. Pour half of the egg mixture into a heated saucepan sprayed generously with nonstick spray and let cook, swirling the pan occasionally to move uncooked egg to outer edge. Just before the egg is almost cooked and starting to brown slightly underneath, top half of it with desired toppings and then fold the remaining half of cooked egg over top. Let cook a couple minutes longer and then serve. Makes 2 omelets.

Preheat oven to 425 degrees.

Saute the onion and mushrooms in oil until caramelized, about 3 to 5 minutes. Stir in garlic and then put mixture in the bottom of the piecrust. Cover with the cheese.

Beat eggs and half-and-half together with salt and pepper. Pour egg mixture over the cheese.

Bake 15 minutes, reduce the oven temperature to 300 degrees, and then bake 30 to 35 minutes longer, or until center is set. Let stand a few minutes before serving. Makes 6 to 8 servings.

Variation: Add cooked diced ham or bacon.