Tagged with "Cheese"

Bacon Wrapped Stuffed Sausage Fatty

Ingredients 13 strips thinly sliced bacon 1 lb plain or hot ground breakfast sausage 1⁄2 cup shredded pepper jack cheese 1 jalapeño pepper, finely chopped 1⁄2 cup shredded cheddar cheese 8-10 baby spinach leaves Wood hickory, cherry, or pecan Bacon Weave Lay seven strips of the bacon in a horizontal fashion on an 18x18 inch piece of waxed paper. Remove strips two, four, and six.

Cheese Breadsticks

Ingredients 1 loaf (1 lb) frozen bread dough, thawed 1⁄3 cup butter, softened 5-6 garlic cloves, minced ¾ cup shredded part-skim mozzarella cheese ½ cup shredded Parmesan cheese, divided Instructions On a lightly floured surface, roll dough into a 12 inch square. Combine butter and garlic; spread over dough. Sprinkle with mozzarella cheese and ¼ cup Parmesan cheese. Fold dough in half. Cut into sixteen ¾ inch wide strips.

Cheese Fondue

Ingredients 2 cans cheddar cheese soup ¼ cup butter or margarine 2 cups milk 1 tsp Worcestershire sauce 1 tsp garlic salt 1 Tbsp prepared mustard Swiss cheese – grated or sliced (desired amount) Instructions Melt over low heat and serve with French bread.

Cheeseburger Soup

Ingredients 1⁄2 lb hamburger, browned 3⁄4 cup shredded carrots 1 tsp dried basil 3 cups chicken broth 1⁄4 cup flour 1 1⁄2 cup milk pepper 3⁄4 cup onion chopped 3⁄4 cup celery diced 1 tsp dried parsley 4 cups potatoes, diced 8 oz Velveeta cubed 3⁄4 tsp salt 1⁄4 cup sour cream (optional) Instructions Brown beef in 3 quart saucepan; drain and set aside. In the same saucepan saute onion, carrots, celery, basil, and parsley in 1 Tbsp butter until tender (about 10 minutes).

Chicken Cordon Bleu

Ingredients 4 chicken breasts 4 thin slices of cooked ham 4 slices white cheese, cut into fingers about 1 ½ inch long and ½ inch thick salt pepper thyme or rosemary ¼ cup melted butter ½ cup cornflake crumbs or breadcrumbs Instructions Place chicken between sheets of plastic wrap and pound with meat mallet to about 1⁄8 inch thickness. Place one finger of cheese on each ham slice and sprinkle with seasonings.

Chicken Cordon Bleu Casserole

Ingredients 1 Cup sour cream 1 1⁄2 Cups chicken broth 1 Tbsp Dijon mustard 1⁄4 tsp ground black pepper 1 1⁄2 Cups rice, uncooked 1 (20 oz) pkg fully cooked frozen diced chicken breast, thawed (or 2-3 cooked chicken breasts, diced) 4 1⁄2 oz deli thin sliced smoked ham, cut into pieces 1 (6 oz) pkg sliced aged Swiss cheese 1 Cup frozen peas 1 Cup corn flakes, crushed 1⁄2 Cup grated parmesan cheese 2 Tbsp butter, melted Instructions Preheat oven to 400 degrees.

Chicken Ranch Pizza

Ingredients pizza crust 1⁄4 Cup Ranch dressing 3⁄4 Cup shredded mozzarella cheese 1 grilled chicken breast, chopped into bite-sized piec-es 1 tomato, seeded and diced 2-3 green onions, chopped 3⁄4 Cup shredded cheddar cheese Instructions Preheat the oven and pizza stone to 500 degrees. Al-low the stone to heat. Sprinkle corn meal on the pizza stone. Gently roll out the pizza dough into a large circle. Spread the Ranch dressing in a thin layer evenly over the unbaked crust.

Chicken and Broccoli Bake

Ingredients 4 chicken breasts frozen broccoli, or fresh broccoli cooked to tender crisp 1 can cream of chicken soup ½ cup milk ¼ cup mayonnaise ¼ cup Miracle Whip 1 cup shredded cheese 2 tsp lemon juice ½ cup buttered crumbs or grated Parmesan cheese Instructions Cook chicken breasts in water for about 30 minutes. Remove from water and slice or break into pieces. Arrange broccoli, then chicken, in a 9x13 pan.

Creamy Chicken Enchiladas

Ingredients 2 chicken breasts 2 cans cream of chicken soup 1 cups sour cream 1 can chopped green chilies 1 small can sliced black olives 2-4 green onions, chopped 1 cups grated Monterey Jack cheese 1 cups grated Cheddar cheese 12 small flour tortillas Instructions Cook chicken. Cut up and set aside. Combine chicken soup with sour cream, green chilies, olives, onions, and Monterey Jack cheese. Measure out 1 cups of mixture and set aside.

Creamy Chicken Tacos

Ingredients 5 chicken breasts 1 ½ C salsa 2 cans cream of chicken soup 2 ½ Tbsp taco seasoning 1 Tbsp maple syrup 1 tsp lime juice 1 Tbsp butter ½ C sour cream Toppings: tomatoes, onions, cheddar cheese, lettuce, cilantro, avocado, tortillas or chips Instructions Place chicken in slow cooker. In small bowl, mix salsa, soup, taco seasoning, syrup, and lime juice. Pour over chicken. Cook on high 4 hours or low 7-8 hours.

Funeral Potatoes

Ingredients 2 lbs frozen hash browns 1 can cream of chicken soup 1 cup sour cream 2 cups shredded cheddar cheese ½ cup chopped onions 1 tsp salt 1 tsp pepper ¾ cup melted butter, divided 2 cups crushed cornflakes Instructions Mix hash browns, soup, sour cream, cheese, onions, salt, pepper, and ½ cup melted butter. Spread into a 9x13 baking dish. Combine remaining butter, and crushed cornflakes and top potato mixture evenly.

Hall Family Lasagna

Ingredients 3⁄4 lb mild Italian Sausage 1 1⁄2 lb ground beef 1 large onion, finely chopped 2 stalks celery, finely chopped 2 carrots, finely chopped 1 can 6 oz tomato paste 1 can (14 1⁄2 oz) beef broth or 1 1⁄2 c 1 1⁄2 tsp basil 1⁄2 tsp rosemary 12-16 lasagna noodles, cooked cheese sauce 1 c jack cheese, shredded 1 c Parmesan cheese, shredded (in a pinch do 2 c jack cheese and skip the Parmesan) Salt and Pepper Cheese Sauce 1⁄4 c butter 1 large onion, finely chopped 1⁄4 c flour 1⁄8 tsp nutmeg 1 can (14 1⁄2 oz) beef broth or 1 1⁄2 c 1 c milk 2 c jack cheese Instructions Cook sausages, crumbled beef, onion, celery and carrots in a large skillet and drain.

Juicy Lucy Burgers

Ingredients 2 lbs ground beef, chilled 3 oz frozen spinach, frozen and crumbled 1 Tbsp Worcestershire sauce 2 tsp garlic powder 4 oz cheese, cut into 1 inch squares kosher salt ground black pepper Instructions Combine beef, spinach, Worcestershire, salt, and pepper (if the meat starts to warm up while you mix it, put it back in the fridge). Roll beef into balls and then flatten into a thin patty on top of wax paper, about 1⁄4 inch high and about 5 inches in diame-ter.

Marci's Green Salad

Ingredients 2 bags of lettuce 1 pint strawberries 1 Cup Monterey Jack cheese (shredded) Dressing 1 Cup vegetable oil 1⁄2 Cup red wine vinegar 2 tsp fresh garlic (or 1 tsp garlic powder) 3⁄4 Cup Sugar 1⁄2 tsp salt Mix in blender and pour over salad before serving.

Mock Chicken and Dumplings

Ingredients 2 cans Cream of Chicken Soup 1 (13 oz) can evaporated milk 2 cups shredded cheese 2 cans chicken or cooked chicken, shredded 2 cans crescent rolls Instructions Mix soup and milk together, put half in a 9 x 13 pan. Mix cheese and chicken together. Spoon into crescent rolls and roll up. Put rolls in pan and pour the other half of soup mixture over the top.

Red Chicken Enchiladas

Ingredients 2 chicken breasts homemade enchilada sauce small onion 1 (4 oz) can diced chilies black beans flour tortillas cheese Instructions Make enchilada sauce. Saute onions and chilies. Add cooked chicken. Spread enchilada sauce on tortilla. Layer black beans, chicken mixture, and cheese. Roll up and place in baking dish. Top with leftover enchilada sauce and cheese.

Seven Layer Salad (Sarah Salad)

Ingredients 1 head lettuce (may use 2 kinds) 1 Cup diced celery 4 hard boiled eggs, sliced 1 (10 oz) pkg frozen peas 1⁄2 Cup chopped green pepper 1 medium diced red onion 8 slices bacon, fried and crumbled red pepper and cucumber (optional) grated cheese for top Frosting 2 Cups mayo 2 Tbsp sugar, or more (to taste) Instructions Add each ingredient to serving bowl and frost.

Smoked Cheddar Cheese

Ingredients 2 blocks of 8 oz cheddar cheese Wood apple, alder, or cherry Instructions Prepare smoker for cold smoking. Place cheese on grate and apply light smoke for 4 hours. Remove cheese from grate and refrigerate in Ziploc bag for 2 weeks.

Smoked Cheese Sticks

Ingredients 24 cheese sticks Wood apple, alder, cherry, or oak Instructions Prepare smoker for cold smoking. Lay cheese sticks on grate with about 1⁄2 inch between them. Apply light smoke for one hour, maintaining temperature less than 90° F. Remove cheese sticks from grate and refrigerate in Ziploc bag for 4-10 days.

Taco Ring

Taco Ring ½ lb ground beef, cooked and drained 1 pkg taco seasoning mix 1 C shredded cheddar cheese 2 Tbsp water 2 pkgs refrigerated crescent roll dough toppings (green pepper, lettuce, tomato, onion, black olives, salsa, sour cream, etc.) Ingredients Brown and drain meat. Add seasoning, cheese, and water. Preheat oven to 375 degrees. Arrange crescent triangles into a circle with points outward. Scoop meat into crescent rolls, then fold points over the meat and tuck under the base.

White Bean Chicken Chili

Ingredients 2 chicken breasts (cooked and diced) 1 Tbsp oil 1 onion, chopped 2 cloves garlic, chopped 1 tsp cumin ½ tsp chili powder ¼ to ½ tsp pepper 3 cans Northern White Beans (undrained) 1 can Garbanzo Beans (drained) 1 can white corn (undrained) 2 cans (4 oz) chopped green chilies 2 chicken bullion cubes dissolved into 2 ½ Cups water Instructions Boil and chop chicken breasts.