Tag Archives: Cheddar cheese

Nacho Cheese

6 May

I have a great dislike for Velveeta. It has its place in the universe, just not in my kitchen. “But what about Nacho Cheese,” you ask? Behold, the answer. A very tasty one at that!

Two versions – one for the wimpy-s out there like me 🙂 and one for those who like a bit more kick. Easy as pie…except it’s cheese.

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MILD:

8 oz cheddar cheese, shredded

1 Tbsp cornstarch

1 (12 oz) can evaporated milk, divided

2 tsp mild sauce, or salsa

pinch of salt

SPICY:

4 oz pepper jack cheese, shredded

4 oz cheddar cheese, shredded

1 Tbsp corn starch

1 (12 oz) can evaporated milk, divided

2 tsp hot sauce

pinch of salt

Toss together cheese and cornstarch in a medium-sized saucepan, until evenly coated. Stir in 1 cup evaporated milk, the hot sauce, and salt. Cook, stirring ofter, over medium-low heat until thickened., smooth, and bubbly. Stir in additional evaporated milk, if needed, until desired consistency is reached.

Original recipe: www.kitchensimplicity.com

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Neiman Marcus Dip

26 Apr

Good dips are hard to leave alone. If you skip the plate altogether and count the serving bowl as your personal trough, you have a winner. 😉 photo 2

Ingredients:

5-6 green onions

8 oz cheddar cheese, shredded

1 1/2 cups mayo

1 jar real bacon bits (or 5-6 pieces cooked crisp and broken into bits)

1 pkg slivered almonds

Chop the green onions. Shred the cheese. Mix the onions, cheese, mayo, bacon bits, and almonds together. Chill for a couple of hours. Serve with Ritz crackers or corn chips.

Cheesy Chicken and Rice Skillet Dinner

1 Apr

Watching the movie ‘Frozen’ the other day, I paused it on the part where Rapunzel and Eugene make a little guest appearance at the coronation. My kids were so excited! We had to rewind that 2 second clip at least ten times. 🙂 And then they remembered how much they liked the movie ‘Tangled’ and wanted to watch it too! “Frying pans…who knew?”

I’m going to add skillets to the wonderfully versatile world of frying pans. This dinner was so easy and really good! It’s a down-home kind of comfort meal that everyone in my family enjoyed.

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Ingredients:

1/2 lb bacon, cooked and crumbled

4 Tbsp butter

1/2 tsp salt

1/4 tsp pepper

1 1/2 cups chicken broth

1 1/2 cups shredded cheddar cheese

2 cups cooked shredded chicken

4 cups cooked rice

1 cup additional shredded cheddar cheese

Cook bacon, drain and set aside. Reserve 2 Tbsp bacon drippings.

Place butter into a medium saucepan over medium heat. Once melted, whisk in flour, salt, and pepper until smooth and bubbly. Slowly whisk in chicken broth and mix until thickened. Reduce heat to low and stir in 1 1/2 cups of cheese. Reduce heat to a simmer, and set aside.

 

Place reserved 2 Tbsp bacon drippings back into a cast iron skillet. Stir in cooked rice, coating well. Add chicken and cheese sauce, mixing to combine. Top with 1 cup cheese, then top with crumbled bacon. Place under oven’s broiler for 3-5 minutes until cheese is melted.photo 3

Chicken Enchiladas with White Sauce

11 Mar

I was ridiculously productive today. I cleaned the kitchen, tidied the family room, managed to keep my room and the girls’ room clean, washed 6 loads of laundry, folded and put away four of those loads (this is a huge feat for me…usually they sit all week and haunt me), I vacuumed and did the dishes…the one thing I forgot to do was get dressed.

I love enchiladas, but I have never been a super huge fan of the recipes that call for cream of chicken soup. They are all right, but they don’t taste very authentic. I finally found a winner! Sigh of relief. 🙂

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Ingredients:

10 soft taco shells or tortillas
2 cups cooked, shredded chicken
2 cups shredded cheddar cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies or enchilada sauce

Preheat oven to 350 degrees. Grease a 9×13 pan. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in sour cream and chilies. Do not bring to boil, you don’t want curdled sour cream. Pour over enchiladas and top with remaining cheese. Bake 22 min and then under high broil for 3 min to brown the cheese.

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Bacon Cheddar Pinwheels

21 Nov

“Mom! These are the best ever!” Palm to the forehead…why do I bother cooking anything that takes even a smidgen of effort? My kids always rant and rave about the things I throw together last minute, and poke their fork hesitantly at the things I slave over. I’ll tell you why I bother; I do it because I like my food to be interesting. So, I’ll keep doing it until one day my children develop taste buds and an appreciation for good food. In the mean time, however, I do thank my lucky stars that there are quick fixes out there that do taste pretty darn good.

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Ingredients:

1 pkg refrigerated crescent rolls

6 pieces of bacon, cooked crispy and broken in bits

shredded cheddar cheese

Lay out crescent roll dough in 2 rectangles, and cover with cheese and bacon bits. Tightly roll dough, sealing the edges and cut 4-5 individual pinwheels from each rectangle. Place on baking sheet and bake 375^F for 12-15 min.

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Wisconsin Cauliflower Soup

15 Oct

Fall=soup weather. Yay for soup. Don’t be scared away by the cauliflower in this one – my husband is not a fan of cauliflower and almost refused to try it, but I talked him into it and, surprise! I did not spare him the, “I told you so.” I actually like to mix mine with the Roasted Tomato Soup – kind of a half and half concoction. Yum!

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Ingredients:

2 Tbsp butter

1 medium onion, chopped

1/4 cup flour

1/2 tsp salt

2 cups milk

32 oz chicken broth

1 head (2 1/2 lbs) cauliflower, cut into 1 inch pieces

1 tsp Dijon mustard

8 oz sharp cheddar cheese, shredded

In a 4 qt saucepan, melt butter over medium heat. Add onion and cook until golden, stirring occasionally. Stir in flour and salt; cook 2 minutes, stirring frequently. Gradually stir in milk and chicken broth. Add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender – about 10 minutes. In blender, with center part of blender lid removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove from heat, stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese and serve.

Breakfast Cups

9 Aug

I’m listening to two of my kids scream bloody murder next door because, heaven forbid, we are making them go to bed. I can’t think of anything witty to write due to their wailing distractions. I want to go to bed. Not sure what their issue is.

So, I’ve discovered while compiling all the recipes that I want to add to this here blog, that I must really like breakfast food. Here’s another – wahoo. This one is nice because you can make a bunch before hand, and keep them in the fridge or freezer. Throw them in the microwave for a quick zap before you head out the door, and you have a portable, way-better-than-a-hot-pocket breakfast. Feel free to branch out and get crazy on the fillings. We’re a very bacon type family, so that’s a no brainer; but peppers, salsa, mushrooms…the possibilities are endless! But you might have to find a muffin tin with giant cups if you go too out of control. 🙂

Hey, they are quiet…there is a little sniffing going on. Either Daddy made them cry and feel really bad about giving us such a hard time, or my six year old is still suffering the consequences of not blowing her nose when it is runny. It could probably go either way.

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Ingredients:

5 eggs

1/2 cup milk

9 pieces of bacon, cooked and broken up into bits

salt and pepper to taste

shredded cheddar cheese

2 cans refrigerated crescent rolls

Preheat your oven to 350^ F and spray a 12 cup muffin tin with non-stick cooking spray. Divide crescent rolls and mold them into the muffin cups, lining the entire cup. Repeat this process for the remaining muffin cups. Mix eggs, milk, salt and pepper in a separate bowl. Put bacon bits into the bottom of each muffin cup, then fill each cup half way with egg mixture. Top with shredded cheddar cheese. Place in oven and cook for 20-25 minutes until eggs are solid, the edges of the crescent rolls are golden brown, and the cheese is melted. If you fill the cups too full with the egg mixture they will overflow, so be careful! Or put a cookie sheet below your muffin tin to catch any spills.

*If you don’t have crescent rolls, you can use a regular slice of bread as the ‘cup.’ Simply trim the off the crust and roll each slice of bread flat with a rolling pin. Mold into the muffin cups and brush the edges with melted butter. Fill as suggested above.

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