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Posts Tagged ‘cheese’

Slow Cooker Mac and Cheese with Canadian Bacon

Ingredients
1 (14 oz) box rotini pasta, uncooked
1 1/2 cups skim milk
1 (12 oz) can evaporated milk
10-12 ounces shredded mozzarella cheese
8 ounces Velveeta cheese, cubed
4 ounces butter, cubed
1 (6 oz) package Jones Dairy Farm Canadian Bacon, chopped
1 cup green pepper, chopped
Salt and pepper to taste
Green onion, for garnish
Parsley, for garnish

Directions
Place uncooked pasta, milks, butter, velveeta, and 8 ounces mozzarella in slow cooker.

Cook on high for 1 1/2 hours, stirring occasionally.

After 1 1/2 hours, add in the Canadian Bacon and green pepper. Stir to combine. Add the rest of the cheese and stir completely. Add more or less cheese according to your taste.

Cook on low another hour or until pasta is fully tender. Add salt and Pepper to taste and garnish with green onion or parsley. Yield: 6 servings

Recipe found here: Slow Cooker Mac and Cheese with Canadian Bacon

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Creamy Cavatappi & Cheese

Ingredients
6 cups uncooked cavatappi or spiral pasta
3 garlic cloves, minced
1/3 cup butter
1/4 cup all-purpose flour
1 tablespoon hot pepper sauce
4 cups 2% milk
6 cups (24 ounces) shredded sharp cheddar cheese
1 cup cubed process cheese (Velveeta)
3 green onions, chopped

TOPPINGS:
1/2 cup panko (Japanese) bread crumbs
3 thick-sliced bacon strips, cooked and coarsely crumbled
1 tablespoon butter, melted
1 green onion, chopped
Coarsely ground pepper, optional

Directions
Cook cavatappi according to package directions.

Meanwhile, saute garlic in butter in a Dutch oven. Stir in flour and pepper sauce until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Stir in cheeses until melted; add green onions. Drain cavatappi; stir into cheese mixture.

Transfer to a greased 13×9-in. baking dish. Combine the bread crumbs, bacon and melted butter; sprinkle over top.

Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Sprinkle with green onion and, if desired, pepper. Yield: 10 servings.

Recipe found here: Creamy Cavatappi & Cheese

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slow-cooked-savory-cheese-soup

Slow-Cooked Savory Cheese

Ingredients
3 cans (14-1/2 ounces each) chicken broth
1 small onion, chopped
1 large carrot, chopped
1 celery rib, chopped
1/4 cup chopped sweet red pepper
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup all-purpose flour
1/3 cup cold water
1 package (8 ounces) cream cheese, cubed and softened
2 cups (8 ounces) shredded cheddar cheese
1 can (12 ounces) beer, optional
Optional Toppings: croutons, popcorn, crumbled cooked bacon, sliced green onions

Directions
In a 3-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 7-8 hours.

Combine flour and water until smooth; stir into soup. Cover and cook on high 30 minutes longer or until soup is thickened.

Stir in cream cheese and cheddar cheese until blended. Stir in beer if desired. Cover and cook on low until heated through. Serve with desired toppings. Yield: 6-8 servings.

Recipe found here: Slow-Cooked Savory Cheese

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Two-Cheese Pizzas

Two-Cheese Pizzas

Ingredients
1 tablespoon butter, melted
1/2 teaspoon garlic powder
2 pita breads (6 inches)
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 teaspoon dried basil
1 small tomato, diced
2 tablespoons grated Parmesan cheese
1/2 cup pizza sauce, warmed, optional

Directions
In a small bowl, combine butter and garlic powder; brush over pitas. Sprinkle with mozzarella cheese, basil and tomato. Place on an ungreased baking sheet.

Bake at 400° for 5-7 minutes or until cheese is melted. Sprinkle with Parmesan cheese. Serve with pizza sauce if desired. Yield: 2 servings.

Recipe found here: Two-Cheese Pizzas

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Swiss Beer Bread

Swiss Beer Bread

Ingredients
4 ounces Jarlsberg or Swiss cheese
3 cups all-purpose flour
3 tablespoons sugar
3 teaspoons baking powder
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 bottle (12 ounces) beer or nonalcoholic beer
2 tablespoons butter, melted

Directions
Divide cheese in half. Cut half of cheese into 1/4-inch cubes; shred remaining cheese. In a large bowl, combine the flour, sugar, baking powder, salt and pepper. Stir beer into dry ingredients just until moistened. Fold in cheese.

Transfer to a greased 8-in. x 4-in. loaf pan. Drizzle with butter. Bake at 375° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (12 slices).

Recipe found here: Swiss Beer Bread

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Herb & Cheese-Stuffed Burgers

Herb & Cheese-Stuffed Burgers

Ingredients
1/4 cup shredded cheddar cheese
2 tablespoons cream cheese, softened
2 tablespoons minced fresh parsley
3 teaspoons Dijon mustard, divided
2 green onions, thinly sliced
3 tablespoons dry bread crumbs
2 tablespoons ketchup
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon dried sage leaves
1 pound lean ground beef (90% lean)
4 hamburger buns, split
Optional toppings: lettuce leaves and tomato slices

Directions
In a small bowl, mix cheddar cheese, cream cheese, parsley and 1 teaspoon mustard. In another bowl, mix green onions, bread crumbs, ketchup, seasonings and remaining mustard. Add beef; mix lightly but thoroughly.

Shape mixture into eight thin patties. Spoon cheese mixture onto the center of four patties; top with remaining patties, pressing edges firmly to seal.

Grill burgers, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 160°. Serve on buns with toppings as desired. Yield: 4 servings.

Recipe found here: Herb & Cheese-Stuffed Burgers

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Double-Cheese Beef Panini

Double-Cheese Beef Panini

Ingredients
1/3 cup mayonnaise
1/4 cup crumbled blue cheese
2 teaspoons prepared horseradish
1/8 teaspoon pepper
1 large sweet onion, thinly sliced
1 tablespoon olive oil
8 slices white bread
8 slices provolone cheese
8 slices deli roast beef
2 tablespoons butter, softened

Directions
In a small bowl, combine the mayonnaise, blue cheese, horseradish and pepper; set aside. In a large skillet, saute onion in oil until tender.

Spread mayonnaise mixture over one side of each slice of bread. On four slices, layer one piece of cheese, two slices of roast beef, sauteed onion and another piece of cheese; top with remaining bread.

Spread butter over both sides of sandwiches. Cook on a panini maker or indoor grill for 2-3 minutes or until bread is browned and cheese is melted. Yield: 4 servings.

Recipe found here: Double-Cheese Beef Panini

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