2 cups whole wheat macaroni
2 cups finely chopped onion
1 tsp olive oil
2 cups fat-free evaporated skim milk
1 egg, beaten with a fork
1/2 tsp dry mustard
1/4 tsp black pepper
1 to 2 cups finely shredded low-fat Cheddar cheese
1 cup finely crushed multi grain crackers
1 tsp olive oil
Cook the macaroni according to package directions, but keep just slightly firm; drain and set aside.
Preheat oven to 350 degrees. Lightly oil a casserole dish.
Put onions in a large saucepan with 1 tsp olive oil and cook over medium heat until onions soften; remove from heat.
Into this saucepan, add the milk, stirring until onion cools, then add the egg, mustard, black pepper, and cheese.
Now put heat back on low and stir until cheese melts, then add the cooked macaroni and stir until combined, then turn mixture into prepared casserole.
Bake, uncovered in preheated oven for 20 minutes.
Meanwhile, mix the crushed crackers with olive oil and set aside.
After the 20 minutes, remove the casserole and sprinkle the crushed crackers evenly over the top, return the casserole to oven and bake another 5 to 10 minutes until the crackers brown slightly.
Will serve 8 to 10.
Showing posts with label cheese recipes. Show all posts
Showing posts with label cheese recipes. Show all posts
Saturday, December 27, 2014
Sunday, December 21, 2014
Healthy Holiday Breakfast Cups Recipe
1/2 cup finely chopped fresh spinach
1/4 cup finely chopped fresh tomato
2 Tbsp fat-reduced Feta cheese
1 tsp dried oregano
4 eggs
kosher salt and pepper if desired
Preheat oven to 375 degrees and get out 4 ramekins and lightly spray with cooking oil and place on a baking sheet.
In a bowl, toss together the spinach, tomato, Feta, and oregano until well combined. Spoon even portions of this mixture into the 4 ramekins.
Crack each of the 4 eggs into four separate cups - this helps eliminate the possibility of an egg shell getting into the ramekin unnoticed. Once you are sure all 4 eggs are shell-free, gently slide each individual egg into a ramekin. Add salt and pepper if desired.
Place baking sheet with ramekins in the preheated oven and bake until egg whites are set, about 12 to 15 minutes. The yolks will be soft. If you want a firmer yolk, cover the ramekins with tin fool for the last several minutes of cooking time.
Serve by placing each ramekin on a small plate with several slices of whole wheat toast alongside.
Will serve 4.
1/4 cup finely chopped fresh tomato
2 Tbsp fat-reduced Feta cheese
1 tsp dried oregano
4 eggs
kosher salt and pepper if desired
Preheat oven to 375 degrees and get out 4 ramekins and lightly spray with cooking oil and place on a baking sheet.
In a bowl, toss together the spinach, tomato, Feta, and oregano until well combined. Spoon even portions of this mixture into the 4 ramekins.
Crack each of the 4 eggs into four separate cups - this helps eliminate the possibility of an egg shell getting into the ramekin unnoticed. Once you are sure all 4 eggs are shell-free, gently slide each individual egg into a ramekin. Add salt and pepper if desired.
Place baking sheet with ramekins in the preheated oven and bake until egg whites are set, about 12 to 15 minutes. The yolks will be soft. If you want a firmer yolk, cover the ramekins with tin fool for the last several minutes of cooking time.
Serve by placing each ramekin on a small plate with several slices of whole wheat toast alongside.
Will serve 4.
Friday, December 19, 2014
Curried Cheese Cauliflower Skillet Recipe
2 large heads cauliflower
2 tsps olive oil
1 large onion, diced
1 clove garlic, grated
1/2 cup whole wheat flour
1 tsp curry powder
3 cups vegetable broth
1 cup fresh shredded Parmesan cheese
1/4 cup minced flat leaf parsley
kosher salt and black pepper to taste
Wash cauliflower and cut into evenly sized florettes, about 2 inch pieces.
Fill a large pot with water and bring to a boil, then add the cauliflower and cook just until knife tender; drain and set aside.
In a large heavy skillet over medium heat, add the oil and onions and cook until onions soften, then add the garlic and cook for 1 more minute, stirring constantly.
In a bowl, whisk together the flour, curry powder, and vegetable broth until smooth, then slowly whisk into the onion/garlic mixture in skillet and allow to cook for 1 more minute, stirring constantly - mixture should thicken slightly.
Add the Parmesan cheese and parsley to the skillet, stir until cheese is melted, then add in the cauliflower and fold together until well combined - try not to break up the cauliflower too much. Taste and add salt and pepper if needed, folding again gently. Pour into serving bowl and serve immediately.
Will serve 6 to 8.
2 tsps olive oil
1 large onion, diced
1 clove garlic, grated
1/2 cup whole wheat flour
1 tsp curry powder
3 cups vegetable broth
1 cup fresh shredded Parmesan cheese
1/4 cup minced flat leaf parsley
kosher salt and black pepper to taste
Wash cauliflower and cut into evenly sized florettes, about 2 inch pieces.
Fill a large pot with water and bring to a boil, then add the cauliflower and cook just until knife tender; drain and set aside.
In a large heavy skillet over medium heat, add the oil and onions and cook until onions soften, then add the garlic and cook for 1 more minute, stirring constantly.
In a bowl, whisk together the flour, curry powder, and vegetable broth until smooth, then slowly whisk into the onion/garlic mixture in skillet and allow to cook for 1 more minute, stirring constantly - mixture should thicken slightly.
Add the Parmesan cheese and parsley to the skillet, stir until cheese is melted, then add in the cauliflower and fold together until well combined - try not to break up the cauliflower too much. Taste and add salt and pepper if needed, folding again gently. Pour into serving bowl and serve immediately.
Will serve 6 to 8.
Tuesday, November 4, 2014
Tomato With Bleu Cheese Bisque Recipe
3 lbs nice ripe Roma tomatoes, seeded and peeled
salt and pepper
2 Tbsp cooking oil
1 small sweet onion, diced
5 cups chicken stock
4 oz Bleu cheese, crumbled
3 Tbsp heavy cream
Preheat oven to 400 degrees. Spread prepared tomatoes into a large baking pan and season with salt and pepper. Bake in oven for 40 minutes, turning occasionally.
In a large soup pot, add the oil and onion, and cook over low heat until onion softens.
Pour in the chicken stock and roasted tomatoes, stirring to combine.
Bring to a boil, reduce heat to low, and simmer slowly for 30 minutes.
Remove from heat and allow to cool slightly, then process in blender until smooth; return to soup pot over very low heat.
Stir in the Bleu cheese and the cream, continuing to stir until cheese is melted.
Serve immediately.
For a smoother soup, put the Bleu cheese and cream in before blending the soup, then return to low heat just until heated through.
Will make 4 servings.
salt and pepper
2 Tbsp cooking oil
1 small sweet onion, diced
5 cups chicken stock
4 oz Bleu cheese, crumbled
3 Tbsp heavy cream
Preheat oven to 400 degrees. Spread prepared tomatoes into a large baking pan and season with salt and pepper. Bake in oven for 40 minutes, turning occasionally.
In a large soup pot, add the oil and onion, and cook over low heat until onion softens.
Pour in the chicken stock and roasted tomatoes, stirring to combine.
Bring to a boil, reduce heat to low, and simmer slowly for 30 minutes.
Remove from heat and allow to cool slightly, then process in blender until smooth; return to soup pot over very low heat.
Stir in the Bleu cheese and the cream, continuing to stir until cheese is melted.
Serve immediately.
For a smoother soup, put the Bleu cheese and cream in before blending the soup, then return to low heat just until heated through.
Will make 4 servings.
Monday, November 3, 2014
Tangy Broccoli Cheddar Chowder Recipe
2 Tbsps olive oil
1 small sweet onion, diced
1 large gold potato, peeled and diced
3 garlic cloves, grated
kosher salt and black pepper to taste
5 cups vegetable or chicken broth
6 cups chopped fresh broccoli, florettes and tender stems included
1 to 2 cups grated medium-sharp to sharp Cheddar cheese
2 tsps Dijon mustard
Get out a soup pot, add the olive oil and onion, and put over medium heat; cook until onions soften slightly.
Add the diced potato and cook, stirring, until the potato softens, then add the garlic and cook for 1 more minute, stirring constantly.
Pour in the broth and bring mixture to a boil, then add the broccoli, stir, reduce heat to medium-low, and simmer broccoli until just tender.
Remove the pot from the heat and let soup cool slightly.
Ladle soup into a blender or food processor and blend until smooth, doing this in batches if you have to, removing each blended batch to a clean soup pot.
When all the soup is blended, put pot on medium heat and bring temperature back up until it is hot, but not boiling.
Now, slowly add in the cheese, stirring until melted. Add as much cheese as you like, then stir in the Dijon mustard. Taste and add salt and pepper as needed.
Ladle into bowls and serve hot.
Will serve 4 to 6.
1 small sweet onion, diced
1 large gold potato, peeled and diced
3 garlic cloves, grated
kosher salt and black pepper to taste
5 cups vegetable or chicken broth
6 cups chopped fresh broccoli, florettes and tender stems included
1 to 2 cups grated medium-sharp to sharp Cheddar cheese
2 tsps Dijon mustard
Get out a soup pot, add the olive oil and onion, and put over medium heat; cook until onions soften slightly.
Add the diced potato and cook, stirring, until the potato softens, then add the garlic and cook for 1 more minute, stirring constantly.
Pour in the broth and bring mixture to a boil, then add the broccoli, stir, reduce heat to medium-low, and simmer broccoli until just tender.
Remove the pot from the heat and let soup cool slightly.
Ladle soup into a blender or food processor and blend until smooth, doing this in batches if you have to, removing each blended batch to a clean soup pot.
When all the soup is blended, put pot on medium heat and bring temperature back up until it is hot, but not boiling.
Now, slowly add in the cheese, stirring until melted. Add as much cheese as you like, then stir in the Dijon mustard. Taste and add salt and pepper as needed.
Ladle into bowls and serve hot.
Will serve 4 to 6.
Saturday, November 1, 2014
Sweet Onion And Baked Crouton Soup
4 pieces hearty bread (like French bread) cut into small cubes
1 tsp olive oil or good cooking oil spray
2 Tbsps cooking oil
3 large sweet onions (like Vidalia or Walla Walla)
6 cups rich chicken stock
1/2 tsp salt
1/2 tsp black pepper
1 cup grated Gruyere cheese (or aged Gouda, etc.)
fresh chives, chopped, for garnish
Preheat oven to 400 degrees. Put the bread cubes on a baking sheet, drizzle with olive oil or spray with cooking oil and stir around with your hands. Put in oven and bake for 8 to 10 minutes, turning once, until golden brown; remove and set aside.
Put the 2 tablespoons of cooking oil in a large soup pot over medium-high heat, add the onions, and cook, stirring often, until transparent and starting to get golden in color and lightly browned around the edges.
Add to the pot the chicken stock, salt and pepper; and bring to a boil, reduce the heat to low, and simmer gently for 10 minutes.
To serve, ladle soup into warmed bowls, add the baked bread cubes on top of each serving, the sprinkle the cheese on top, and add a few chives.
Serve hot.
Will make 4 servings.
1 tsp olive oil or good cooking oil spray
2 Tbsps cooking oil
3 large sweet onions (like Vidalia or Walla Walla)
6 cups rich chicken stock
1/2 tsp salt
1/2 tsp black pepper
1 cup grated Gruyere cheese (or aged Gouda, etc.)
fresh chives, chopped, for garnish
Preheat oven to 400 degrees. Put the bread cubes on a baking sheet, drizzle with olive oil or spray with cooking oil and stir around with your hands. Put in oven and bake for 8 to 10 minutes, turning once, until golden brown; remove and set aside.
Put the 2 tablespoons of cooking oil in a large soup pot over medium-high heat, add the onions, and cook, stirring often, until transparent and starting to get golden in color and lightly browned around the edges.
Add to the pot the chicken stock, salt and pepper; and bring to a boil, reduce the heat to low, and simmer gently for 10 minutes.
To serve, ladle soup into warmed bowls, add the baked bread cubes on top of each serving, the sprinkle the cheese on top, and add a few chives.
Serve hot.
Will make 4 servings.
Tuesday, October 28, 2014
Healthy Green Bean Parmesan Soup Recipe
8 oz fresh young green beans, trimmed
2 Tbsp cooking oil
1 garlic clove, grated
2 cups chicken or vegetable stock
1/2 cup shredded Parmesan cheese
1/4 cup cream or half-and-half
kosher salt and black pepper to taste
In a large soup pot, add the beans and cooking oil, place over medium-high heat and stir until beans start to soften; about 3 minutes. Turn the heat down to medium and add the garlic and cook for 1 more minute.
Add the stock and bring to a boil, then turn the heat down to low and simmer for 10 minutes or until the beans are tender.
Let cool slightly, then put into a food processor or blender and process until smooth.
Return the soup to the pot over low heat and stir until heated through again.
Add the Parmesan cheese and cream and stir until cheese melts.
Taste and add salt and pepper as needed; serve hot.
Will make 4 servings.
2 Tbsp cooking oil
1 garlic clove, grated
2 cups chicken or vegetable stock
1/2 cup shredded Parmesan cheese
1/4 cup cream or half-and-half
kosher salt and black pepper to taste
In a large soup pot, add the beans and cooking oil, place over medium-high heat and stir until beans start to soften; about 3 minutes. Turn the heat down to medium and add the garlic and cook for 1 more minute.
Add the stock and bring to a boil, then turn the heat down to low and simmer for 10 minutes or until the beans are tender.
Let cool slightly, then put into a food processor or blender and process until smooth.
Return the soup to the pot over low heat and stir until heated through again.
Add the Parmesan cheese and cream and stir until cheese melts.
Taste and add salt and pepper as needed; serve hot.
Will make 4 servings.
Wednesday, October 22, 2014
Roasted Cauliflower And Herbed Goat Cheese Soup Recipe
1 large head cauliflower, cut into florets
1 Tbsp olive oil
kosher salt and black pepper to taste
1 small sweet onion, diced
1 Tbsp olive oil
2 garlic cloves, grated
4 cups vegetable or chicken broth
1 cup of crumbled herbed goat cheese
Preheat oven to 400 degrees and get out large baking sheet.
Put cauliflower on baking sheet, drizzle on 1 Tbsp olive oil, then sprinkle generously with salt and pepper and spread around with your hands. Bake in preheated oven at 400 degrees for about 20 minutes, using a spatula several times during cooking times to turn cauliflower pieces over; remove when fork tender and set aside.
In a large soup pot, add the onion with a Tbsp of olive oil, put over medium-low heat and cook until the onion softens, then add the garlic and cook 1 minute longer.
Add the roasted cauliflower into the pot, scraping all the oils off the baking sheet along with the cauliflower.
Continue cooking over medium-low heat for about 2 minutes, stirring the cauliflower into the onion mixture.
Stir in the vegetable broth, turn heat up and bring to a boil; reduce heat to low, loosely cover pot and simmer for 15 minutes.
Remove pot from heat and let cool slightly.
Ladle soup into a blender and puree until smooth, then return to pot over low heat.
slowly stir in the goat cheese, continuing to stir until cheese completely melts.
Taste and add salt and pepper as needed.
Serve hot.
Will serve 4 to 6.
1 Tbsp olive oil
kosher salt and black pepper to taste
1 small sweet onion, diced
1 Tbsp olive oil
2 garlic cloves, grated
4 cups vegetable or chicken broth
1 cup of crumbled herbed goat cheese
Preheat oven to 400 degrees and get out large baking sheet.
Put cauliflower on baking sheet, drizzle on 1 Tbsp olive oil, then sprinkle generously with salt and pepper and spread around with your hands. Bake in preheated oven at 400 degrees for about 20 minutes, using a spatula several times during cooking times to turn cauliflower pieces over; remove when fork tender and set aside.
In a large soup pot, add the onion with a Tbsp of olive oil, put over medium-low heat and cook until the onion softens, then add the garlic and cook 1 minute longer.
Add the roasted cauliflower into the pot, scraping all the oils off the baking sheet along with the cauliflower.
Continue cooking over medium-low heat for about 2 minutes, stirring the cauliflower into the onion mixture.
Stir in the vegetable broth, turn heat up and bring to a boil; reduce heat to low, loosely cover pot and simmer for 15 minutes.
Remove pot from heat and let cool slightly.
Ladle soup into a blender and puree until smooth, then return to pot over low heat.
slowly stir in the goat cheese, continuing to stir until cheese completely melts.
Taste and add salt and pepper as needed.
Serve hot.
Will serve 4 to 6.
Tuesday, September 30, 2014
Traditional Southern Macaroni Cheddar Bake Recipe
1 lb box elbow macaroni, cooked according to box directions, drained
1 1/2 lbs sharp Cheddar cheese, shredded
1 1/2 cup whole milk (or half-n-half)
1 stick (1/2 cup) real butter, melted
1/4 tsp kosher or fine grain sea salt
1/4 tsp coarse ground (restaurant style) black pepper
1/2 lb shredded sharp Cheddar cheese, for topping
buttery bread crumbs, for topping (optional)
Preheat oven to 350 degrees and butter a large casserole dish.
In a large bowl, mix everything together (except the 1/2 lb Cheddar for topping) and turn out into the casserole dish.
Sprinkle the 1/2 lb Cheddar cheese on top evenly.
Bake in preheated 350 degree oven for 40 to 45 minutes or until cheese topping is bubbly and lightly browned and edges are browned, too.
If adding buttery bread crumbs: About 5 minutes before ready to remove casserole, melt some butter and bread crumbs together in a saucepan, then sprinkle carefully over the top of the melted cheese on casserole, return to oven and continue baking until bread crumbs and cheese are nicely browned.
Remove and let sit for 5 minutes before cutting to serve.
Will serve 8 to 10.
1 1/2 lbs sharp Cheddar cheese, shredded
1 1/2 cup whole milk (or half-n-half)
1 stick (1/2 cup) real butter, melted
1/4 tsp kosher or fine grain sea salt
1/4 tsp coarse ground (restaurant style) black pepper
1/2 lb shredded sharp Cheddar cheese, for topping
buttery bread crumbs, for topping (optional)
Preheat oven to 350 degrees and butter a large casserole dish.
In a large bowl, mix everything together (except the 1/2 lb Cheddar for topping) and turn out into the casserole dish.
Sprinkle the 1/2 lb Cheddar cheese on top evenly.
Bake in preheated 350 degree oven for 40 to 45 minutes or until cheese topping is bubbly and lightly browned and edges are browned, too.
If adding buttery bread crumbs: About 5 minutes before ready to remove casserole, melt some butter and bread crumbs together in a saucepan, then sprinkle carefully over the top of the melted cheese on casserole, return to oven and continue baking until bread crumbs and cheese are nicely browned.
Remove and let sit for 5 minutes before cutting to serve.
Will serve 8 to 10.
Saturday, September 20, 2014
Simple Southern Cheese Straws Recipe
8 oz sifted flour
4 oz butter
4 oz freshly grated Parmesan cheese or sharp Cheddar cheese
pinch of cayenne pepper
salt to taste
2 egg yolks
Preheat oven to 300 degrees and lightly dust a baking sheet with flour.
Put all ingredients in a bowl and mix together with a fork until you have a dough consistency.
Roll out into a thin rectangle; this should be about the thickness of a pie crust.
Cut into 1/3 to 1/2 inch wide strips.
Twist each strip and lay on prepared baking sheet.
Bake in preheated oven just until crispy but not browned.
Remove and let cool completely before storing.
May be stored for a few months if kept in a dry, cool place in an airtight container.
4 oz butter
4 oz freshly grated Parmesan cheese or sharp Cheddar cheese
pinch of cayenne pepper
salt to taste
2 egg yolks
Preheat oven to 300 degrees and lightly dust a baking sheet with flour.
Put all ingredients in a bowl and mix together with a fork until you have a dough consistency.
Roll out into a thin rectangle; this should be about the thickness of a pie crust.
Cut into 1/3 to 1/2 inch wide strips.
Twist each strip and lay on prepared baking sheet.
Bake in preheated oven just until crispy but not browned.
Remove and let cool completely before storing.
May be stored for a few months if kept in a dry, cool place in an airtight container.
Wednesday, September 17, 2014
Southern Pimiento Cheese Spread Recipe
2 cups finely shredded Cheddar cheese
1/2 cup finely shredded Parmesan cheese
1 cup real mayonnaise
6 oz pimentos, chopped
2 green onions, chopped small
1/4 tsp Tabasco sauce
1/4 tsp Creole seasoning you like
1/4 tsp Worcestershire sauce
Put all ingredients in a bowl and mix until well blended.
Cover and refrigerate for 30 minutes so flavors have a chance to blend, but take it out about 5 minutes before you serve it.
Serve as a sandwich spread or on crackers.
Will make enough for 6 sandwiches.
1/2 cup finely shredded Parmesan cheese
1 cup real mayonnaise
6 oz pimentos, chopped
2 green onions, chopped small
1/4 tsp Tabasco sauce
1/4 tsp Creole seasoning you like
1/4 tsp Worcestershire sauce
Put all ingredients in a bowl and mix until well blended.
Cover and refrigerate for 30 minutes so flavors have a chance to blend, but take it out about 5 minutes before you serve it.
Serve as a sandwich spread or on crackers.
Will make enough for 6 sandwiches.
Sunday, August 24, 2014
Whole Wheat Mac And Cheese Recipe
8 oz whole wheat elbow macaroni
2 cups frozen vegetables (broccoli or any you like)
1 3/4 cups milk, divided
3 Tbsp whole wheat flour
1/2 tsp garlic powder
1/2 tsp kosher salt
1/4 tsp black or white pepper
3/4 cup shredded Cheddar cheese
1/4 cup shredded Parmesan cheese
1 tsp Dijon mustard
In a large pot of boiling salted water, add the macaroni and cook for half the time recommended on the box, then add in the frozen vegetables and cook until macaroni is tender - follow the recommended time on the box.
Drain through a colander and cover to keep warm.
Put pot back over the heat, add 1 1/2 cups of the milk to the pot and bring to a simmer; meanwhile in a separate bowl, put the remaining milk, the flour, garlic powder, and salt and pepper and whisk until smooth.
When milk in the pot is simmering, slowly whisk in the milk/flour mixture and continue simmering until the mixture thickens. Turn heat down to very low.
Add into the pot the two cheeses and the mustard and stir until cheese melts, then stir in the cooked macaroni/vegetable mixture and continue stirring until hot and creamy.
Serve immediately.
Will serve 4 to 6.
2 cups frozen vegetables (broccoli or any you like)
1 3/4 cups milk, divided
3 Tbsp whole wheat flour
1/2 tsp garlic powder
1/2 tsp kosher salt
1/4 tsp black or white pepper
3/4 cup shredded Cheddar cheese
1/4 cup shredded Parmesan cheese
1 tsp Dijon mustard
In a large pot of boiling salted water, add the macaroni and cook for half the time recommended on the box, then add in the frozen vegetables and cook until macaroni is tender - follow the recommended time on the box.
Drain through a colander and cover to keep warm.
Put pot back over the heat, add 1 1/2 cups of the milk to the pot and bring to a simmer; meanwhile in a separate bowl, put the remaining milk, the flour, garlic powder, and salt and pepper and whisk until smooth.
When milk in the pot is simmering, slowly whisk in the milk/flour mixture and continue simmering until the mixture thickens. Turn heat down to very low.
Add into the pot the two cheeses and the mustard and stir until cheese melts, then stir in the cooked macaroni/vegetable mixture and continue stirring until hot and creamy.
Serve immediately.
Will serve 4 to 6.
Sunday, August 17, 2014
Feta Cheese Bean Dip Recipe
1 can (15 oz) Navy beans, drained and rinsed well
1/2 cup plain yogurt
1/4 cup sour cream
1/2 cup crumbled feta cheese
1 Tbsp lemon juice
1 garlic clove, grated
1/2 tsp salt
1/2 tsp black pepper
dash cumin
3/4 cup fresh herbs, your choice mixture of parsley, dill, and chives
Get out your food processor or blender.
Put everything in the vessel and hit puree, pulsing until mixture is smooth.
Scoop out into a bowl, cover with plastic and refrigerate for at least 30 minutes before serving.
Serve with vegetables as a dip for a healthy snack or light lunch or dinner. You may also use as a spread on hearty crackers.
1/2 cup plain yogurt
1/4 cup sour cream
1/2 cup crumbled feta cheese
1 Tbsp lemon juice
1 garlic clove, grated
1/2 tsp salt
1/2 tsp black pepper
dash cumin
3/4 cup fresh herbs, your choice mixture of parsley, dill, and chives
Get out your food processor or blender.
Put everything in the vessel and hit puree, pulsing until mixture is smooth.
Scoop out into a bowl, cover with plastic and refrigerate for at least 30 minutes before serving.
Serve with vegetables as a dip for a healthy snack or light lunch or dinner. You may also use as a spread on hearty crackers.
Tuesday, July 22, 2014
Potluck Party Cheese Ball Recipe
8 oz finely shredded medium or sharp Cheddar cheese
1/4 cup finely minced onion
8 oz cream cheese, softened to room temperature
2 Tbsp real mayonnaise
2 Tbsp chopped chives
1 cup finely chopped nuts
Put all the ingredients (EXCEPT chopped nuts) in a large bowl and mix together well. Put the chopped nuts in a bowl.
Form a ball with your hands, then roll the cheese ball around in the chopped nuts, pressing the nuts onto the cheese ball until it is well coated.
Cover with plastic food wrap and chill until ready to serve.
Serve with a small cheese knife alongside a bowl of sturdy crackers.
Will make enough for a small to medium potluck gathering - about 10 to 12 snack size servings.
1/4 cup finely minced onion
8 oz cream cheese, softened to room temperature
2 Tbsp real mayonnaise
2 Tbsp chopped chives
1 cup finely chopped nuts
Put all the ingredients (EXCEPT chopped nuts) in a large bowl and mix together well. Put the chopped nuts in a bowl.
Form a ball with your hands, then roll the cheese ball around in the chopped nuts, pressing the nuts onto the cheese ball until it is well coated.
Cover with plastic food wrap and chill until ready to serve.
Serve with a small cheese knife alongside a bowl of sturdy crackers.
Will make enough for a small to medium potluck gathering - about 10 to 12 snack size servings.
Sunday, May 18, 2014
Spicy Tomato Chicken Cheddar Casserole Recipe
4 chicken breast halves
1 can (14.5 oz) diced tomatoes with green chilies
2 cups shredded sharp Cheddar cheese
2 cups slightly crushed spicy corn chips, divided
Preheat your oven to 350 degrees. Lightly oil a casserole dish.
Put chicken in casserole, salt and pepper to taste.
Pour diced tomatoes over the top, moving chicken around slightly so some liquid goes underneath.
Top with the shredded cheese, then sprinkle on 1 cup of the corn chips.
Cover and bake for 50 minutes in preheated oven or until chicken is cooked thoroughly.
Remove and sprinkle remaining corn chips on top, then continue baking - uncovered - for 10 minutes more or until chips on top get hot and crunchy.
Will serve 4.
1 can (14.5 oz) diced tomatoes with green chilies
2 cups shredded sharp Cheddar cheese
2 cups slightly crushed spicy corn chips, divided
Preheat your oven to 350 degrees. Lightly oil a casserole dish.
Put chicken in casserole, salt and pepper to taste.
Pour diced tomatoes over the top, moving chicken around slightly so some liquid goes underneath.
Top with the shredded cheese, then sprinkle on 1 cup of the corn chips.
Cover and bake for 50 minutes in preheated oven or until chicken is cooked thoroughly.
Remove and sprinkle remaining corn chips on top, then continue baking - uncovered - for 10 minutes more or until chips on top get hot and crunchy.
Will serve 4.
Sunday, May 11, 2014
Chicken Mac n Cheese Casserole Recipe
1 package (8 oz) elbow macaroni, uncooked
1 lb American cheese, cut up
2 cups diced cooked chicken
1 can cream of celery soup (or any cream of soup you have)
2 cups milk
salt and pepper to taste
Put all ingredients in a glass casserole, stir to combine, then cover the casserole tightly with plastic food wrap and refrigerate overnight.
Remove casserole from refrigerator about 45 minutes before you are ready to bake it and let it sit out.
Preheat your oven to 325 degrees.
Remove the plastic food wrap from casserole and replace it with aluminum foil.
Bake covered in preheated oven for 1 hour.
Remove and let sit for 5 minutes, then uncover and serve.
Will serve 2 to 4.
1 lb American cheese, cut up
2 cups diced cooked chicken
1 can cream of celery soup (or any cream of soup you have)
2 cups milk
salt and pepper to taste
Put all ingredients in a glass casserole, stir to combine, then cover the casserole tightly with plastic food wrap and refrigerate overnight.
Remove casserole from refrigerator about 45 minutes before you are ready to bake it and let it sit out.
Preheat your oven to 325 degrees.
Remove the plastic food wrap from casserole and replace it with aluminum foil.
Bake covered in preheated oven for 1 hour.
Remove and let sit for 5 minutes, then uncover and serve.
Will serve 2 to 4.
Wednesday, April 30, 2014
Classic Cheesy Chicken Divan Casserole Recipe
1 lb. cooked chicken, diced
1 box (10 oz) frozen broccoli florettes, thawed
1 can cream of mushroom soup
1 cup shredded sharp Cheddar cheese
Preheat your oven to 350 degrees. Lightly oil a small casserole dish.
Put chicken in casserole, then add the broccoli, distributing evenly over chicken.
In a bowl, mix together the mushroom soup and cheese until smooth, then spoon over the chicken, spreading evenly.
Cover and bake in preheated oven for 30 to 40 minutes or until bubbly hot.
Will serve 2 to 4.
1 box (10 oz) frozen broccoli florettes, thawed
1 can cream of mushroom soup
1 cup shredded sharp Cheddar cheese
Preheat your oven to 350 degrees. Lightly oil a small casserole dish.
Put chicken in casserole, then add the broccoli, distributing evenly over chicken.
In a bowl, mix together the mushroom soup and cheese until smooth, then spoon over the chicken, spreading evenly.
Cover and bake in preheated oven for 30 to 40 minutes or until bubbly hot.
Will serve 2 to 4.
Thursday, April 24, 2014
Chicken Chili With Cheddar Casserole Recipes
4 cups diced cooked chicken
2 cans (15 oz ea) chili
2 cups shredded sharp Cheddar cheese
1 can (8 oz) crescent rolls
melted butter
Preheat oven to 350 degrees. Lightly grease a 9x13 casserole dish.
In a bowl, stir together the chicken, chili, and cheese, then spread out into the casserole dish.
Open the crescent rolls and roll the dough out flat, pinching the perforations closed.
Lay the dough on top of the mixture in the casserole, adjusting the dough to fit to the edges.
Brush melted butter over the top if you wish.
Bake, uncovered, in preheated oven for 25 to 30 minutes or until the top crust is a rich golden brown and the mixture is bubbly hot.
Remove and let sit for 5 minutes before serving.
Will serve 6 to 8.
2 cans (15 oz ea) chili
2 cups shredded sharp Cheddar cheese
1 can (8 oz) crescent rolls
melted butter
Preheat oven to 350 degrees. Lightly grease a 9x13 casserole dish.
In a bowl, stir together the chicken, chili, and cheese, then spread out into the casserole dish.
Open the crescent rolls and roll the dough out flat, pinching the perforations closed.
Lay the dough on top of the mixture in the casserole, adjusting the dough to fit to the edges.
Brush melted butter over the top if you wish.
Bake, uncovered, in preheated oven for 25 to 30 minutes or until the top crust is a rich golden brown and the mixture is bubbly hot.
Remove and let sit for 5 minutes before serving.
Will serve 6 to 8.
Wednesday, April 23, 2014
Chicken And Cheddar Hash O'Brien Potatoes Casserole Recipe
1 package (28 oz) frozen potatoes O'Brien, thawed
1 can (10 oz) Cheddar cheese soup
4 cups cooked diced chicken
1 cup shredded Cheddar cheese
Preheat your oven to 375 degrees. Lightly oil a 9x13 casserole.
Put the potatoes in the casserole, distributing evenly. Salt and pepper to taste.
In a bowl, mix together the soup and chicken, then add that to the casserole.
Sprinkle the shredded Cheddar cheese over the top of the casserole.
Bake uncovered in the preheated oven for 45 to 55 minutes or until bubbly hot and potatoes have browned slightly around the edges.
Will serve 4 to 6.
1 can (10 oz) Cheddar cheese soup
4 cups cooked diced chicken
1 cup shredded Cheddar cheese
Preheat your oven to 375 degrees. Lightly oil a 9x13 casserole.
Put the potatoes in the casserole, distributing evenly. Salt and pepper to taste.
In a bowl, mix together the soup and chicken, then add that to the casserole.
Sprinkle the shredded Cheddar cheese over the top of the casserole.
Bake uncovered in the preheated oven for 45 to 55 minutes or until bubbly hot and potatoes have browned slightly around the edges.
Will serve 4 to 6.
Tuesday, February 25, 2014
Gluten Free Crispy Cheese Cracker Recipe
1/2 cup butter, softened at room temperature
8 oz sharp Cheddar cheese, shredded
1 cup gluten-free flour*
1 tsp kosher salt
Smash together the softened butter and shredded cheese in a bowl. You can use a potato masher. Continue smashing until the mixture is creamy.
Add the flour and kosher salt, smash until you can form a dough ball with the mixture.
Divide the dough ball into 4 equal parts, then roll each one into a log that's 1 inch in diameter. Wrap the logs in plastic food wrap, then seal in zipper bags. Put in freezer until the dough is semi-frozen. It's easier to slice that way.
Remove from freezer. With a sharp knife, cut logs into thin circles and place on an ungreased baking sheet.
Preheat oven to 400 degrees.
When oven is hot, bake the crackers for 10 to 12 minutes, or until light golden brown.
Remove and cool before serving or storing in airtight containers.
Will make about 6 dozen crackers.
*Try almond flour for a nice nutty taste.
8 oz sharp Cheddar cheese, shredded
1 cup gluten-free flour*
1 tsp kosher salt
Smash together the softened butter and shredded cheese in a bowl. You can use a potato masher. Continue smashing until the mixture is creamy.
Add the flour and kosher salt, smash until you can form a dough ball with the mixture.
Divide the dough ball into 4 equal parts, then roll each one into a log that's 1 inch in diameter. Wrap the logs in plastic food wrap, then seal in zipper bags. Put in freezer until the dough is semi-frozen. It's easier to slice that way.
Remove from freezer. With a sharp knife, cut logs into thin circles and place on an ungreased baking sheet.
Preheat oven to 400 degrees.
When oven is hot, bake the crackers for 10 to 12 minutes, or until light golden brown.
Remove and cool before serving or storing in airtight containers.
Will make about 6 dozen crackers.
*Try almond flour for a nice nutty taste.
Subscribe to:
Posts (Atom)