Lorri's Cottage Cheese Biscuits

I realize Christina has already posted her ultimate biscuit, which I have been meaning to try since I saw it on smittenkitchen but haven't yet. This is another alternative to baking powder biscuits for days when you bought a large vat from Costco on a craving and now it never piques your interest. They are delicious!
Taken straight from the Food Network - I didn't change a thing.

2 cups all purpose flour
1/2 teaspoon coarse salt
1 tablespoon baking powder
5 tablespoons unsalted butter, cold, cut into small pieces
1 16-oz. container low fat cottage cheese

Directions

Preheat oven to 450. In a large bowl or the bowl place flour, salt and baking powder. Stir until combined. Add butter and mix until the size of small peas. Add the cottage cheese and stir until just combined.

Using a large spoon, drop onto a non-stick cookie sheet. Bake until golden, about 12-15 minutes. Serve immediately.

Christina's Creamy Mac and Cheddar

from Smitten Kitchen

2 tablespoons butter
1 cup cottage cheese (not low fat)
2 cups milk (not skim)
1 teaspoon dry mustard
Pinch cayenne
Pinch freshly grated nutmeg (Deb note: I skipped this)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound sharp or extra-sharp cheddar cheese, grated (Deb note: I’m a big fan of Cabot extra-sharp, in the purple wrapper)
1/2 pound elbow pasta, uncooked.

1. Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to butter a 9-inch round or square baking pan.

2. In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper together.* Reserve 1/4 cup grated cheese for topping. In a large bowl, combine remaining grated cheese, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.

3. Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.

Christina's Sweet Cherry Cheese Blintzes

soure unknown

Crepes
2/3 cup all-purpose flour
1/2 teaspoon salt
3 eggs
1 1/2 cups milk
2 tablespoons butter -- melted

Filling
1 cup (8-ounces) small-curd cottage cheese
1 (3-ounce) package cream cheese -- softened
1/4 cup sugar
1/2 teaspoon vanilla extract

Cherry Sauce
1 pound fresh or frozen pitted sweet cherries
2/3 cup plus 1 tablespoon water -- divided
1/4 cup sugar
1 tablespoon cornstarch

In a bowl, whisk the flour, salt, eggs, milk and butter. Cover and refrigerate for 2 hours. Heat a lightly greased 8-in. nonstick skillet; add 2 tablespoons batter. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter. When cool, stack crepes with waxed paper or paper towels in between. Wrap in foil; refrigerate.

In a blender, process cottage cheese until smooth. Transfer to a mixing bowl; add cream cheese. Beat until smooth. Add sugar and vanilla; mix well. Spread about 1 rounded tablespoonful onto each crepe. Fold opposite sides of crepe over filling. Place seam side down in a greased 15-in. x 10-in. baking pan. Bake, uncovered, at 350' for 10 minutes or until heated through.

Meanwhile, in a saucepan, bring the cherries, 2/3 cup water and sugar to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes or until cherries are tender. Combine cornstarch and remaining water until smooth; stir into cherry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over crepes.

Christina's Three Cheese Chicken Penne Florentine

1 t olive oil
3 c thinly sliced mushrooms
1 c chopped onion
1 c chopped red bell pepper
3 c chopped fresh spinach
1 T chopped fresh oregano
¼ t freshly ground black pepper
1 (16 oz.) carton cottage cheese
4 c hot cooked penne
2 c shredded chicken
1 c cheddar cheese, divided
½ c Parmesan, divided
½ c milk
1 can cream of chicken
Preheat oven to 425.
Heat olive oil in large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, onion, and bell pepper; sauté 4 minutes, or until tender. Add spinach, oregano, and black pepper; sauté 3 minutes, or just until spinach wilts.
Place cottage cheese in a food processor; process until very smooth. Combine spinach mixture, cottage cheese, pasta, chicken ¾ c cheddar, ¼ c Parmesan, milk, and soup in a large bowl. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining cheddar and Parmesan. Bake at 425 for 25 minutes or until lightly browned and bubbly.

Christina's Spinach Lasagna

4 C (32 oz) ricotta cheese
2 large eggs
1/2 tsp salt
1/4 tsp pepper
2 10 oz packages frozen chopped spinach, thawed and drained
6 C (48 oz) spaghetti sauce
8 oz lasagna noodles
16 oz mozarella cheese, shredded

Preheat oven to 400. In medium bowl, mix ricotta cheese, eggs, salt and pepper. Add spinach and stir well.

Spread a small bit of tomato sauce in bottom of 9 x 13 baking dish.

Arrange layer of noodles on top. Spread on top 1/3 of ricotta mix, 1/3 of tomato sauce and 1/3 of grated cheese. Repeat 2 more layers.

Cover with aluminum foil and bake for 30 minutes. Remove foil and bake 15 minutes more, or until top is golden brown.