Recipes

Desserts

Baked Pears with Renard’s Cheese

Ingredients:

2 Pears
Renard’s Blue Cheese
Renard’s Cranberry Jalapeno Monterrey Jack

Directions:

Cut the pears in half and remove the core. Place on slightly greased cookie sheet and bake in a pre-heated 350° oven for approximately 35 minutes, or until the pears are soft. Top the pears with Renard’s Blue Cheese and/or Renard’s Cranberry Jalapeno and place them back in the oven for 10 minutes or until the cheese is melted.

Serve immediately and enjoy!

Chocolate Cheese Fudge Banana Cream Pie

Ingredients:

1 (9 inch) graham cracker crust pie shell
8 tbsp cream cheese, softened
1 1/2 cups cold milk, plus 2 tbsp
1 package (3.4 oz) instant vanilla pudding
8 oz Renards Chocolate Cheese Fudge
2 bananas
Whip Cream Topping

Directions:

Beat cream cheese in electric mixer until light and fluffy. Add milk and mix until creamy and lump free.  Add vanilla pudding adn beat on lowest speed for 2 minutes.
Slice Renard’s Chocolate Cheese Fudge and both bananas.  Place the Chocolate Cheese Fudge in a single layer on bottom of the graham cracker crust.  Layer banana slices on top the Chocolate Cheese Fudge.  Pour pudding mixture over bananas.  Refrigerate for 1 hour.
Top with whip cream and serve.

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