Get the latest Pina recipes from Group Recipes. http://www.grouprecipes.com/tag/pina Cuisine at Home. Issue No. 79, February 2010. Makes two 5-inch pizzas http://www.grouprecipes.com/108090/breakfast-biscuit-pizza.html Yummy!!! got to try this myself! a friend sent this from Pillsbury! http://www.grouprecipes.com/107835/tuscan-splendor-spinach-braid.html What is Caerphilly Cheese? Caerphilly cheese is a semi-firm white cheese made from raw cow’s milk, which was developed in the region of Caerphilly, Wales, sometime around 1830. Caerphilly cheese is moist and pale, with a mild and salty paste. It is now produced in southwestern England as well as Wales. The English preference is for fresh Caerphilly cheese, eaten after only a few weeks (from two to eight) of aging. At this stage, the paste has a fresh, tangy flavor. Traditionally aged, from twelve to twenty weeks, Caerphilly cheese has a milder, smoother flavor. The rind, which is natural, is thin, dry to the touch, and pale. Occasionally, the wheels, which are typically about 10 inches (25 cm) in diameter and weigh about 8 pounds (3.6 kg) are waxed. Waxed Caerphilly cheese tends to have a milder flavor than the cheese in its natural rind. Caerphilly cheese will continue to age once purchased and care should be taken to ensure that flavor and texture are preserved. Artisanal cheese breathes and sweats—don’t smother it with plastic wrap. Instead, use waxed paper to wrap small pieces of cheese. Larger pieces, like a wheel with wedges cut out of it, can be left uncovered except for the cut surfaces, which can be covered with plastic wrap. This way, the cheese will not lose moisture through its cut surfaces but will still be able to breathe. Caerphilly cheese benefits from a bit of humidity to prevent cracking. If storing a large piece in the refrigerator, keep it in the vegetable crisper or snack drawer. If the drawer has a separate temperature control, set it to be less cool than the rest of the fridge. Place a slightly damp dish towel or paper towels over the surface of the rind to keep it from drying out. Whole cheeses or partial wheels of Caerphilly should be turned over on a weekly basis. This distributes moisture evenly within the cheese and keeps it from developing cracks. Be sure to bring the cheese up to room temperature (about 55 degrees F [13 degrees C]) before eating. Caerphilly is delicious served alone on dark bread with sliced tart apples. It is popularly grated into scones, melted into fondue, and it is one of the chief ingredients of the curiously vegetarian Welsh Glamorgan Sausage, which is essentially a panfried formed cheese stick. http://www.grouprecipes.com/107769/spinach-chevre-crepes.html The combination of all these flavors is by farm my ideal breakfast albeit in a crepe or omellette. With this, a Mimosa, leprechaun coffe, variety of muffins, and a fruit salad. I'm good to go. http://www.grouprecipes.com/107774/florentine-crepes-cordon-bleu.html This is an alternative to the rum based Pina Colada. It's a little more complicated but, still a very good substitute. :) Hope you enjoy it. http://www.grouprecipes.com/107543/vodkolada-aka-the-rum-less-pina-colada.html This is a fix and forget egg dish that bakes while giving you time to mingle with your guest. Serve for breakfast of brunch..... http://www.grouprecipes.com/107469/baked-italian-omelet.html This is one of my favorite salmon recipes. I had 5 girls over last night for bunko night and this is what I served with a spinach salad and rice. It was a huge hit. Hope you agree. http://www.grouprecipes.com/107457/salmon-in-vodka-cream-sauce-with-green-peppercorns.html This comforting wholesome soup is the best accompaniment to a cold winter's day. Before I had to go gluten-free I favored serving this soup with a crusty whole grain bread spread with apple butter. http://www.grouprecipes.com/107360/prairie-soup.html Popeye favorites cheese ball! http://www.grouprecipes.com/107214/spinach-cheese-balls.html Savory and satisfying! Loaded with meat, cheese, and veggies... http://www.grouprecipes.com/107137/italian-beef-and-spinach-pie.html