the Pence family cookbook

Recipes Tagged with “cheese”

Stuffed Meatballs

main course cheese italian pasta sausage


  • 2 lb. italian sausage
  • 12 small mozzarella balls
  • 1 large (28 oz.) can diced tomatoes
  • 1 container store bought pesto
  • 1/4 cup white wine
  • pinch crushed red pepper flakes
  • fresh basil (optional)
  • 1 lb. whole wheat pasta


Divide sausage into 12 parts, wrap it around the cheese balls. Cover a baking sheet with olive oil. Bake meatballs at 350 for 45 minutes (or so) – keep an eye on them, you’re looking for browned but not overcooked. Heat tomatoes w/ pesto, wine, red pepper flakes, heat through and cook gently for a while. Gently blend the whole thing with an immersion blender to break up the big chunks. Optionally top with a little chopped fresh basil. Serve the whole thing with whole wheat pasta. Oven-roasted broccoli is great on the side, as are fresh greens.


Cheesy Baked Farro

side dish cheese farro



  • 1/2 stick (1/4 cup) unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups warm whole milk
  • Kosher salt and freshly ground black pepper


  • 2 1/2 cups grated Parmesan
  • 1 cup grated Gruyere
  • 1/2 cup fontina cheese, grated
  • 6 cups chicken broth
  • 2 cups faro or barley, rinsed and drained
  • 1 teaspoon chopped fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 1/2 cup plain dried bread crumbs
  • Olive oil, for drizzling

[N.B.: The recipe size here is for a 13x9" dish, which is a lot given how heavy it is. You should strongly consider halving it.]


Preheat the oven to 400 degrees F. Spray a 13 by 9-inch baking dish with cooking spray.

For the sauce: In a 2-quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Gradually add the warm milk, whisking constantly to prevent lumps. Simmer over medium heat, whisking constantly, until the sauce is thick and smooth, about 8 minutes (do not allow the mixture to boil). Remove from the heat and season with salt and pepper, to taste.

For the farro: In a large bowl, add the cheeses and stir to combine. Remove 1/2 cup of the mixture and reserve. In a large stock pot, add the chicken broth and bring to a boil over medium-high heat. Add the farro, reduce heat and simmer, stirring occasionally, until the faro is tender, about 25 minutes. Drain, if necessary. Add the farro, thyme, and sauce to the bowl with the cheese. Stir until combined and season with salt and pepper, to taste. Pour the mixture into the prepared baking dish and top with the reserved 1/2 cup of cheese. Sprinkle the top with bread crumbs and drizzle with olive oil.

Bake until the top is golden brown and forms a crust, about 25 to 30 minutes. Remove from oven and let stand for 5 minutes before serving.

Giada de Laurentiis, FoodNetwork.com

Brie and Sausage Breakfast Casserole

breakfast cheese sausage


  • 1 (8 oz.) round brie (2 cups grated swiss can be substituted)
  • 1 lb. ground hot pork sausage
  • 6 white sandwich bread slices
  • 1 cup grated parmesan
  • 7 large eggs, divided
  • 3 cups whipping cream, divided
  • 2 cups milk
  • 1 TBSP fresh sage, or 1 tsp. dried sage
  • 1 tsp. salt
  • 1 tsp. dry mustard
  • Garnish: chopped green onions, shaved parmesan


Trim rind from brie and cut cheese into cubes.

Cook sausage until crumbled and done. Drain well.

Cut crusts from bread and place crusts evenly in the bottom of a greased 9x13 pan. Layer evenly with bread slices, sausage, brie and parmesan.

Whisk together 5 eggs, 2 cups whipping cream, and the next 4 ingredients; pour evenly over casserole. Cover and chill overnight.

Whisk together remaining 2 eggs and 1 cup whipping cream. Pour evenly over chilled casserole.

Bake at 350 for 1 hour or until set. Garnish, if desired.

Cheese on Crackers

main course cheese philip


  • ½ c butter (1 stick)
  • ½ c flour
  • 8 c milk
  • 2 small packages American cheese, torn into pieces
  • saltines


Melt the butter, add flour and cook for a few minutes until light brown. Gradually add the milk, stirring continuously to avoid the formation of lumps. Bring to a boil. Add the cheese in increments, allowing one addition to melt before adding the next. Cook until all cheese has melted and the cheese sauce is smooth. Place saltines on a plate and ladle cheese sauce over them. Serve immediately.