INGREDIENTS

1. 3/4cupcracker crumbs(wheat thins or buttery crackers)
2. 2tablespoons meltedbutter
3. 1 (5 ounce)packageboursin cheese
4. 1 (8 ounce)packagecream cheese, plus
5. 1 (3 ounce)packagecream cheese, softened to room temperature
6. 10ouncesStilton cheeseor otherblue cheese
7. 1cupsour cream
8. 3eggs
9. 1/8teaspoonfresh ground pepper
10. 1/4cupsherry wine
11. 1/3cupmilk

DIRECTIONS

1. Preheat oven to 350*F.
2. Combine cracker crumbs and melted butter and press into the bottom of an 8 inch springform pan.
3. Bake for 5 to 8 minutes or until very lightly browned.
4. Mix remaining ingredients in a food processor.
5. Pour mixture onto crust in spring form pan.
6. Wrap bottom and sides of pan in a double thickness of aluminum foil and then place it inside a larger pan, adding enough hot water to the larger pan to come halfway up the sides of the springform pan.
7. Bake at 350*F for 50 to 55 minutes.
8. (DO not overbake or brown.) It is done when a knife inserted in the middle comes out clean.
9. Chill and serve.

INGREDIENTS

1. 4mediumrusset potatoes
2. 5ounces wheel of boursingarlic & herb spreadable cheese
3. 3tablespoonsbutter
4. 1cupmilk
5. paprika
6. green peppercorns, cracked

DIRECTIONS

1. Wash the potatoes carefully and pierce each side with a fork to release steam while cooking.
2. Bake for approximately 1 hour at 350 degrees or microwave approximately 13 minutes on high until they are soft on all sides.
3. Once removed from the oven or microwave, allow them to rest for 5-10 minutes until you can easily handle them.
4. Once they can be handled easily, slice off the flat side neatly and remove the potato carefully with a soupspoon, being careful not to rip the skin.
5. Place the hot potato into a mixing bowl.
6. Mash the potato with a hand masher, mixer or potato ricer and add the Boursin cheese and butter.
7. Mix well.
8. Add the milk slowly while mashing until the consistency is that of mashed potatoes.
9. Season with salt and pepper to taste.
10. Once the potato mix is perfect, stuff it back into the potato skins, making sure that the potato mix sits high above the skin.
11. Sprinkle with paprika and cracked green peppercorns for flavor and color.
12. Before serving, reheat in the oven or microwave.

INGREDIENTS

1. 24ouncescream cheese, softened
2. 3garlic cloves, crushed
3. 2tablespoonsvermouth
4. 2teaspoonsparsley, minced
5. 3/4teaspoonsalt
6. 1/2teaspoondried basil
7. 1/4teaspoontarragon
8. 1/4teaspoonchives, minced
9. 1/4teaspoonthyme
10. 1/4teaspoonsage
11. 1/4teaspoonwhite pepper

DIRECTIONS

1. Place all ingredients into a food processor or mixer, and whirl.
2. Pack into a crock, fancy cup, or dish or form into logs.
3. Refrigerate and serve with crackers and get ready for raves!

INGREDIENTS

1. 1-2clovegarlic
2. 1/2cupcottage cheese
3. 2 (3 ounce)packagescream cheese, softened
4. 2teaspoonsdried chives
5. 2teaspoonsdried parsley flakes
6. 1/8teaspoonsalt
7. 1/8teaspoonground red pepper

DIRECTIONS

1. Position knife blade in food processor bowl; add garlic.
2. Process until finely chopped, stopping once to scrape down sides.
3. Add cottage cheese and remaining ingredients; process until smooth, stopping twice to scrape down sides.

INGREDIENTS

1. 2garlic cloves
2. 8ouncesbutter, at room temperature
3. 16ouncescream cheese, at room temperature
4. 3tablespoons gratedparmesan cheese(the real stuff, and freshly-grated)
5. 1tablespoonfresh dill, minced or1 teaspoondried dill weed, crumbled
6. 1/2teaspoondried marjoram
7. 1/2teaspoonbasil
8. 1/2teaspoonchives
9. 1/2teaspoonblack pepper(herbs crumbled)
10. 1/4teaspoondried thyme, crumbled
11. 2tablespoons mincedfresh parsley

DIRECTIONS

1. Have cheeses and butter at room temperature.
2. Crush garlic.
3. Mix cheeses, butter and garlic.
4. Add remaining ingredients, mix well.
5. Pack into a container just large enough to hold the boursin and store in refrigerator.
6. To serve, bring to room temperature.
7. Serve with crackers.