Cheddar Cheese Biscuits Recipe

Cheddar Cheese Biscuits Recipe

3 1/2 cups all purpose flour

1 1/2 cups buttermilk ( make your own with 1 3/4 scant cut of milk and 1 tablespoon plus 1/4 teaspoon vinegar)

2 tbsp baking powder

2½ tsp salt

Dash of cayanne pepper

9 tbsp butter - 1 stick plus 1 tbsp

2 cups grated cheddar cheese

1 large egg - beaten (for egg wash)

• Cut cold butter into pieces and allow to soften on counter while mixing dry ingredients.
• In a large bowl add flour, baking powder and salt, mix well.
• Place the flour mixture in the bowl of stand mixer, add butter and grated cheese.
• Using the paddle attachment mix until the butter forms into small peas.
• Preheat oven to 400 degrees.
• Add the buttermilk to the mixer and continue mixing until dough comes together.
• Turn dough onto a floured surface and kneading several times.
• Roll out dough to 1/2 inch think.
• Using a round cookie cutter or drinking glass, cut out biscuits.
• Brush biscuits with the egg wash and bake in oven for about 20-25 minutes then let cool on a wire rack.
• Store in airtight container.

BBQ Chicken Dip Recipe

BBQ Chicken Dip Recipe

3 bone in chicken breasts
4 tbsps unsalted butter (softened)
1 tsp salt
1 tsp pepper
1/2 red onion (chopped)
1/2 tbsp olive oil
1 tsp brown sugar
16 ozs cream cheese, softened (to room temperature)
2/3 cup ranch dressing
2/3 cup bbq sauce (your favorite)
8 ozs sharp cheddar cheese (freshly grated)
crackers (or chips for serving)

Preheat oven to 425 degrees F. Rub chicken breasts with softened butter then season with salt and pepper. Place on a baking sheet and roast for 30-40 minutes. Let cool completely then pull chicken off the bone into bite-size pieces. While the chicken is roasting, heat a skillet oven medium-low heat. Add olive oil and onions, cooking until soft, about 5 minutes. Add in brown sugar and cook, stirring occasionally, until caramely. Remove from heat.

In a large bowl, mix together softened cream cheese, ranch dressing, 1/3 cup of the BBQ sauce, onions and half of the cheddar cheese. Fold in chicken.

In a casserole or baking dish (mine was 8-inch round, 4-inch deep), layer the cream cheese mixture, smoothing the top off. Cover it with the remaining BBQ sauce, then the remaining cheese. Bake for 20-25 minutes, until bubbly and hot. Serve with crackers or chips.

Cheddar & Bacon Loaf Recipe

Cheddar & Bacon Loaf Recipe

ingredients

• 116  ounce loaf  baguette-style French bread
• 1/28  ounce package  shredded sharp cheddar cheese (1 cup)
• 1/2 cup  butter, softened
• 1/3 cup  cooked bacon pieces
• 2 medium  green onions, sliced (1/4 cup)
• 2 teaspoons  yellow mustard
• 1 teaspoon  lemon juice
• 
  

directions

1.Preheat oven to 350 degrees F. Use a serrated knife to cut bread crosswise into 1-inch slices, cutting to but not through the bottom crust.

2.In a small bowl, stir together cheese, butter, bacon, green onions, mustard, and lemon juice. Spread mixture between slices of bread. Wrap loaf in foil.

3.Bake for 10 to 15 minutes or until bread is heated through and cheese is melted.

Quinoa Mac and Cheese Recipe

Quinoa Mac and Cheese Recipe

1 cup uncooked quinoa, rinsed and drained 

vegetables of your choice- I used onion, zucchini and tomato

garlic, salt, pepper and other seasonings

1 cup cheese of your choice (I used a mix of mozzarella, cheddar, and parmesan)

1/2 cup milk

1 egg

olive oil, water (or stock)

Saute your vegetables in a little olive oil, salt and pepper until partially translucent.

Add the quinoa and toast for 5 minutes or so until opaque. Add your liquid- I used water but you could use chicken or vegetable stock for more flavor. The amount of liquid is double your quinoa- so 2 cups of water to 1 cup quinoa. Add additional seasoning- dried herbs, red pepper flakes, etc. Lower the heat and let it simmer for 10-12 minutes, stirring occasionally, until most of the liquid is absorbed. In a bowl, whisk together the milk, egg, and grated cheese. Pour in the quinoa mixture and combine. It will look gross at this point. Pour into a greased pan and top with breadcrumbs or more cheese (optional). I used panko and parmesan. Bake at 350 for 30-35 minutes depending on the depth of your dish.

California Breakfast Casserole Recipe

California Breakfast Casserole Recipe

Ingredients

12	precooked (frozen) breakfast
	sausage patties, thawed
2-3	sliced tomatoes
2-3	sliced avocados
12	eggs
1	c. milk
	1 Pound pkg. frozen hash browns, thawed
1	c. cheddar cheese (shredded)
1	tsp. salt
½	tsp pepper
	extra cheddar cheese for topping
9	X 13 GLASS PAN

Directions

◦Layer the bottom of a greased 9x13 pan with sausage topped with tomatoes and avocado. ◦In a bowl, beat eggs and milk. Stir in all other ingredients. Pour hash and egg mixture over the sausage, tomatoes, and avocados. ◦Bake at 350 for 35-45 min or until well set. Top with extra cheddar right after pulling out of the oven so it melts all over the top. Top with salsa or sour

Bubble Up Pizza Recipe

Bubble Up Pizza Recipe

2 cans (12oz) golden layer buttermilk biscuits (Pillsbury Grands! Jr)

1 jar (15oz) pizza sauce

2 cups mozzarella cheese

your favorite pizza toppings - cooked sausage, turkey pepperoni, peppers, mushrooms

cooking spray

Preheat oven to 375 degrees.  Cut biscuits into quarters and place in medium bowl.  Toss biscuits with pizza sauce.  Add pizza topping and half of the cheese.  Toss until well blended.  Spray a 9x13 pan with cooking spray.  Pour biscuit mixture into pan and top with remaining cheese.  Bake at 375 for 25-30 minutes, or until biscuits are done.

Crispy Cheddar Chicken Recipe

Crispy Cheddar Chicken Recipe

2 lbs chicken tenders or 4 large chicken breasts 2 sleeves Ritz crackers 1/4 teaspoons salt 1/8 teaspoon pepper 1/2 cup whole milk 3 cups cheddar cheese, grated 1 teaspoon dried parsley Sauce: 1 10 ounce can cream of chicken soup 2 tablespoon sour cream 2 tablespoon butter
Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in. Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy. In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

Pepperoni & Cheese Bread Recipe

Pepperoni & Cheese Bread Recipe

Ingredients:
Pizza dough (I have used Pillsbury and Publix bakery dough – I think we prefer Publix, but it’s difficult to roll out)
Mozzarella cheese, sometimes I add in Cheddar for some variety.
Fresh Spinach leaves
Pepperoni
Egg White
Parmesan cheese

Roll out the dough on a cookie sheet and start to layer your spinach, cheese & pepperoni.  There really is no limit to what kind of ingredients you use.  Just depends on what your family likes.  The good news is my kids don’t really notice the spinach!

Once all of your ingredients are layered on, you can begin to roll the dough up.  When you are done rolling, pinch the seam and both ends together so the cheese doesn’t ooze out.  Make sure the seam is on the bottom, touching the cookie sheet.

I usually cook at 350 for 20+ minutes.  You’ll just want to keep an eye on it in case it needs more or less time in your oven.   Once it starts to brown you can brush it with a little egg white and sprinkle with parmesan cheese to make it pretty.

Let it cool for 5-10 minutes and slice with a serrated bread knife.

Sausage and Egg Grilled Cheese Sandwich Recipe

Sausage and Egg Grilled Cheese Sandwich Recipe

Ingredients

4 slices of Bread

3 Eggs

1/2 cup Cooked Sausage

4 slices of American Cheese

2 TBSP Milk

I Can’t Believe It’s Not Butter

Directions

• Step 1 – Mix Eggs, Sausage and Milk together in a dish
• Step 2 – Scramble Eggs
• Step 3 – Butter one side of each slice of bread with I Can’t Believe It’s Not Butter
• Step 4 – Place a piece of Bread, butter side down, in a frying pan
• Step 5 – Add a slice of cheese, egg mixture and another slice of cheese before putting the second slice of bread with butter side facing up on top
• Step 6 – Fry for a couple minutes on each side, watching carefully so you do not burn the bread

Gluten Free Waffle Pizza Recipe

Gluten Free Waffle Pizza Recipe

1 frozen gluten-free waffle
2 -3 tablespoons pizza sauce 
6 pepperoni slices
2 tablespoons mozzarella cheese


1. Toast waffles until browned and crisp.
2. Heat broiler.
3. Spread a large spoonful of pizza sauce on tops of waffles.
4. Top with pepperoni or other toppings of your choice.
5. Cover with mozzarella cheese.
6. Broil until cheese melts and brown slightly on top.

Carolina Cheddar Bacon Dip Recipe

Carolina Cheddar Bacon Dip Recipe

Ingredients:

16 oz sour cream
1 packet Ranch dressing mix
3 oz bacon bits (in the bag not jar)
1 cup shredded cheddar cheese

Directions: Mix together and refrigerate 24 hours. Serve with chips and/or veggies.

Loaded Baked Potato Casserole Recipe

Loaded Baked Potato Casserole Recipe

Ingredients:

(2) 16oz sour cream
2 cups shredded sharp cheddar cheese
(2) 3oz bags real bacon bits
1 packet dried Ranch Dip mix
1 bag frozen shredded hash brown potatoes

Directions:

1.  Preheat oven to 400°.  Spray 9×13 baking pan with non-stick spray.

2.  Mix all of the ingredients together in a large bowl. Pour casserole mix into pan.  Bake 50 – 60 minutes or until edges are bubbling and top is nice and brown.

Weight Watchers Parmesan Chicken Recipe

Weight Watchers Parmesan Chicken Recipe

Ingredients:

1/4 cup parmesan cheese, grated
2 tablespoons dried Italian seasoned breadcrumbs
1/8 teaspoon paprika
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1/4 teaspoon fresh ground pepper
4 boneless skinless chicken breasts

Directions:

1 - Preheat oven to 400 degrees.
2 - In resealable plastic bag, combine cheese, crumbs and all seasonings; shake well.
3 - Transfer mixture to plate; dip each chicken breast in cheese mixture, turning to coat all sides.
4 - Arrange on nonstick baking sheet.
5 – Bake until chicken is cooked through, 20-25 minutes.

Chicken Alfredo Roll-ups Recipe

Chicken Alfredo Roll-ups Recipe

9 lasagna noodles

2 ½ cups alfredo sauce

2 cups cooked, shredded chicken

oregano

garlic salt

3 cups shredded Mozzarella, or cheese of your choice

Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagne noodles until al dente. (I usually cook 1 or 2 extra just because lasagna noodles always seem to break on me when I am stirring them.)

Now this is the important part! Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.

Spread about 2 Tbs. alfredo sauce over each noodle. (if there is too much sauce you will have a big mess on your hands!) Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.

Place the roll-ups in the pan, one by one, seam-side down so they don't come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top.

Cracker Barrel Macaroni and Cheese Recipe

Cracker Barrel Macaroni and Cheese Recipe

2 tablespoons butter
2 tablespoons flour
1 cup low sodium chicken broth
1/2 cup cream
2 1/2 cups shredded colby cheese
2 1/2 cups uncooked pasta
1 teaspoon salt

In a saucepan, melt butter over medium low heat; add the flour a little bit at a time whilst whisking to make a roux.

Heat the broth.

Next, add the broth to the roux, and stir with the whisk; this will thicken as it heats.

Add a little cream, watching for the desired consistency.

Bring 4 cups water to a boil in a separate pot; add salt and pasta.

In the other pot, add shredded cheese a 1/4 of a cup at a time whilst stirring with a spoon. When you have about one cup of cheese in you can add the rest of the cheese.

Cook the pasta until al dente; strain and combine with the cheese sauce.

Pour the mix into a casserole and bake uncovered in a preheated oven set to 350°F for about 10 minutes.

Keep an eye on the mac & cheese, you want it to brown around the edges and in patches on top.

Remove and let stand for 10 minutes before serving. Enjoy!