CHEDDAR CHEESE QUICK BREAD

Ingredients
2 cups all-purpose flour
4 teaspoon baking powder
1 tablespoon sugar
1 1/2 teaspoon garlic powder
1/2 teaspoon salt
2 cups shredded cheddar -- I prefer sharp
1 cup milk
1 large egg beaten
2 tablespoon butter melted

Instructions
Preheat oven to 350° Grease/spray a loaf pan.
In a large mixing bowl, whisk together flour, baking powder, sugar, garlic powder and salt. Stir in shredded cheese. Set aside.
In a separate bowl, whisk together milk, egg & butter.
Add liquid ingredients to bowl of dry ingredients. Stir until just combined. Do not overmix.
Spoon/pour into loaf pan.
Bake for 45-50 minutes. Top should be a golden brown.
Cool on wire rack. Remove loaf from pan, slice & serve.

ORANGE CHICKEN - COSTCO FROZEN KOPYKAT

Serves 4

NUGGETS

Frozen or . . .

4 boneless, skinless chicken breast cut into bite sized pieces
3 large eggs whisked
⅓ cup cornstarch
2 tablespoons all purpose flour
½ teaspoon salt
Oil for frying

SAUCE
1 cup orange juice
2 tablespoons brown sugar packed
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 tablespoon minced garlic
1 teaspoon freshly grated ginger
¼ teaspoon sesame oil
2 tablespoons water
1 tablespoon cornstarch

Optional garnish
1 teaspoons sesame seeds
1 orange zested
1 tablespoon green onion sliced

Cook frozen nuggets or . . . .

Heat 3 inches of oil in a large pan to 360°.

Place the chicken breast pieces in a large bowl. Combine the eggs, cornstarch, flour and salt and pour over the chicken and toss to coat well.

Fry some of the chicken in the oil, making sure not to overcrowd the pan. When the chicken is golden brown, remove and place on a paper towel lined plate.

Continue until all the chicken has been fried.

In another pan, simmer the orange juice, brown sugar, vinegar, soy sauce, garlic, ginger and sesame oil for 3 minutes. Stir the cornstarch into the water and whisk into the sauce. Continue to cook until the sauce begins to thicken.

Add the chicken to the sauce and toss to coat.

Serve with a sprinkle of zest, green onions and sesame seeds.

COTTAGE CHEESE MAC AND CHEESE

1 (8 ounce) package elbow macaroni

12oz mall curd cottage cheese
8oz shredded sharp Cheddar (2cups)
8oz sour cream
¼ cup grated Parmesan cheese
salt and pepper to taste

1 cup dry bread crumbs
¼ cup butter, melted

4oz grated cheddar (1cup) (optional)

Preheat the oven to 350 degrees F (175 degrees C). 

Grease a 9x13-inch baking dish.
Boil noodles until tender but firm to bite (about 8 minutes)

Mix breadcrumbs and melted butter together in a small bowl.

Mix cottage cheese, 8oz cheddar, sour cream, parmesan, s&p together.

Stir in drained noodles.

Put in baking dish.

Top with breadcrumbs.

Bake in the preheated oven until golden brown on top, 30 to 35 minutes.

FOR ULTRA CHEESY OPTION

Layer half the noodle mix into baking dish.

Sprinkle with 1 cup cheddar.

Top with remaining noodle mix.

Top with breadcrumbs.

Bake

ARTICHOKE DIP

4 oz Diced Green Chiles

14 oz Artichoke Hearts Chopped

2 tsp Garlic Minces

1/2 cup Mayo

1 cup Mozzarella

8 oz Cream Cheese

1 cup Parmesan

1/2 cup Sour Cream

1 tsp Lemon Juice

S&P to taste

Put all in crock pot, low 3-4 hours or high 1-2 hours or bake in a 9x9 pan 350 degrees 30 minutes.

QUESO DIP 3 ways

#1 - 

1 can evaporated milk
1 lb. white American cheese
8oz pepper jack
4oz can chopped green chiles or jalapenos

1 TBL jalapeno juice

1/4 tsp garlic powder

1/4 tsp cumin

1 TBL lime juice

1 TBL butter

Water as needed to desired thickness
Add everything into a crock pot on low until melted and smooth.

#2 - similar but simplified

12oz milk, I wouldn't use less than 2%.  Evaporated is good too.

1/2lb pepperjack

1lb white American

4oz diced jalapeno

Optional: sprinkle in Tajin

Add everything into a crock pot on low until melted and smooth.

#3 - the use for anything queso

1 cup milk heat to just under boiling

2 tsp Sodium citrate dissolve into milk

8 oz grated cheese any you like stir in until melted 

BEEF 'N' CHEDDAR SANDWICH (ARBYS KOPYKAT)

2 pounds boneless beef round roast, (have butcher slice it into 1/8" slices)
1/2 cup reduced-sodium beef broth
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 onion hamburger buns, buttered and toasted

CHEESE SAUCE
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups milk
1 tablespoon hot sauce (optional)
1/2 teaspoon salt
3 cups grated cheddar cheese

In the pressure cooking pot, combine the beef, broth, garlic powder, salt, and pepper. Lock the lid in place. Select High Pressure and 10 minutes cook time.

When cook time ends, turn off the pressure cooker and allow the pressure to release naturally for 10 minutes, then finish with a quick release. When the valve drops, carefully remove the lid.

While the beef cooks, in a medium-size saucepan over medium heat, melt the butter. Sprinkle in the flour and cook until bubbling. Gradually whisk in the milk, a little at a time, until the sauce is smooth and thick. Whisk in hot sauce and salt. Add the cheddar cheese a handful at a time. Stir until melted and smooth. Remove from heat.

To serve, top each bun with meat and ladle cheese sauce on top.

CREAMY GARLIC PARM RICE

4 TBL Butter

1 TBL minced garlic (about 3 cloves)

1 cup White or Basmati Rice

1 cup Water or Chicken Stock

1 cup Milk

1/2 cup Parmesan (fresh grates, not the green can stuff)

1/2 tsp Parsley (optional)

1.  Sauté garlic in butter until fragrant.

2.  Add in rice. Stir and coat in butter.

3.  Add milk and water/stock.

4.  Bring to a boil.

5.  Turn down to simmer.

6.  Cover and cook for 20 minutes.

7.  Fluff the rice and add in parmesan and parsley.

BRIE BITES

24 Philo Shells
24 tsp Jam (any flavor or try honey or brown sugar)
6oz Brie cut into 24 equal pieces


Spread shells on a baking sheet
Fill with brie
Top with jam, fruit, honey or sweetener


Bake at 350 for 10 minutes

CHEESE ENCHILADAS

12 corn tortillas

28oz Enchilada Sauce or 1 batch It’s a 10 Enchilada Sauce (under sauces on blog)

4 cups grated cheese

Heat oven to 350 degrees.

Put approximately ¾ cups enchilada sauce in the bottom of a 9x13 baking dish.

Warm 6 tortillas at a time for 45 seconds, wrapped in a damp towel in the microwave to make them pliable. Keep them in the damp towel while assembling.

Dip 1 tortilla in sauce, put ¼ cup cheese on tortilla, roll up and put seam side down in baking dish. Repeat with remaining tortillas.

Pour all remaining enchilada sauce over top of the finished enchiladas and top with remaining cheese.

Bake 25 minutes covered. Uncover and bake an additional 5 minutes.

These can be made ahead of time and either frozen or just kept in fridge until ready to cook. To cook frozen enchilada, thaw overnight in fridge before cooking.

BRISKET STUFFED MAC 'N' CHEESE

16 Jumbo Pasta Shells

1 ½ Cups Leftover Brisket

½ Cup Cottage Cheese (Optional)

2 TBL Butter

2 TBL Flour

1 Cup Of Milk (May Need More, To Thin Sauce Later)

1 tsp Dijon Mustard

1 tsp Worcestershire

¼ tsp Salt

¼ tsp Pepper

6 Oz. Shredded Cheddar

1.  Cook Shells To Package Directions (Usually About 10 Minutes)

2.  Mix Brisket And Cottage Cheese Together

3.  Stuff Brisket/Cheese Mix Into Shells. Place Into A 9x9 Greased Pan.

TO MAKE CHEESE SAUCE:

1.  Cook Butter And Flour Together For A Couple Minutes To Get Raw Flour Taste Out.

2.  Whisk In Milk. Cook For About 5 Minutes To Thicken.

3.  Remove From Heat And Stir In The Remaining Ingredients Until Cheese Is Melted.  (If Sauce Is Too Thick, You Can Thin With Milk A Little At A Time)

4.  Pour Sauce Over Stuffed Noodles. Cover With Foil.

5.  Bake In 350 Degree Oven For 25-30 Minutes.

***If You Like It Really Cheesy, You Can Remove Foil, Sprinkle With More Cheese And Put Back In Oven Until Melted!

CREAMY AND CHEESY CHICKEN AND RICE

4 Tbs butter

2 Tbs minced garlic

4 cups shredded, cooked chicken breast

4 cups steamed rice (2 cup raw)(brown or long grain)

1/4 cup all purpose, unbleached flour

1/2 tsp salt

1 tsp black pepper

2 cups chicken broth

2 cups shredded cheddar cheese

Top with 1 1/2 Cups shredded cheddar cheese (optional)

1/2 tsp dried thyme or 1 Tbs fresh thyme

Preheat oven to 350 degrees F.

Melt butter into a medium saucepan over medium high heat. Stir in garlic and cook for 1 minute.

Whisk in flour, thyme, salt and pepper then slowly pour in chicken broth whisking continuously. Whisk until thick and nearly boiling then stir in cheese until melted.

Stir in rice and chicken and then transfer to a 9×13 inch baking dish.

Bake 25-30 minutes. Top with additional cheddar cheese, if desired, and return to oven until melted.

CHEESE BALL/LOG 3 WAYS

RANCH (our family favorite)

2 8oz cream cheese softened to room temperature

4 TBL sour cream

1 env. Ranch salad dressing mix

1 tsp dried minced onion (optional but I always use it)

1 cup cheese (I like sharp best) (blue is good but start with a little and taste after each addition)

Optional: bacon bits, chopped almonds, pecans or finely grated cheddar

Mix sour cream with ranch powder and onion. Mix with softened cream cheese. Stir in cheese of choice. Put on cling wrap and shape into a ball and refrigerate for at least one hour.

Remove from cling wrap and roll in bacon bits, chopped almonds, pecans, finely grated cheddar or just leave as is.

Serve with crackers. Delicious with veggies!

Makes 1 large or 2 small cheese balls.

PARTY CHEESE BALL/LOG

2 8 oz cream cheese

2 cup sharp cheddar

1 TBL chopped green pepper

1 TBL chopped onion

2 tsp Worcestershire

1 tsp lemon juice

Dash of salt

Chopped nuts

Mix all but the nuts. Chill several hours, form into balls or logs then roll in nuts.

GREEN OLIVE

1 (8 ounce) package cream cheese, softened

1 tablespoon mayonnaise

1 teaspoon lemon juice concentrate

1 (8 ounce) package shredded Cheddar cheese

1/4 cup chopped onion (sub with 1 TBL dehydrated minced onion)

1/2 cup chopped green olives

In a medium bowl, blend cream cheese, mayonnaise and lemon juice concentrate. Mix in Cheddar cheese, onion and green olives. Form the mixture into a ball shape. Cover and chill in the refrigerator 3 hours, or until firm, before serving.

EASY STOVE-TOP TASTY MAC 'N' CHEESE

Use equal parts of small noodles, milk and grated cheese (ie: 2 cups noodles, 2 cups milk, 2 cups cheese)

1. Put noodles & milk along with salt and pepper to taste into a pot. (I also use a little dehydrated onion and pinch of nutmeg)

2. Simmer (do not boil) until noodles are done, stirring often. (takes about 15 minutes)

3. Without draining add in grated cheese. Stir until melted.

When I make this for 2 people I use 1 cup of each!

MAC 'N' CHEESE (CROCK POT)

3/4 to 1 pound uncooked macaroni or hearty pasta

4 cups of milk

1 egg

4 cups shredded cheese (1 pound) (I used all cheddar)

1/2 t kosher salt

1/2 t black pepper

1 tsp dried mustard (or 1 TBL prepared mustard)

 

Spray crock well with cooking spray. In a mixing bowl, whip egg and milk together. Stir in spices.

 

Add cheese and noodles, and stir well to combine. Pour the mixture into the crockpot.  It will be very liquidy.

 

Cover and cook on low for 2-5 hours, or on high for 1-3. The cooking time will vary depending on what size crockpot you are using, and how quickly it heats and cooks. I was quite surprised at how quickly our pasta got fork-tender. 

 

For a 2 QT crock pot:

1/2 lb. pasta

1 1/2 cup milk

1 egg

2 cups cheese

1/4 tsp pepper

1/4 tsp salt

1/2 tsp dried mustard (or 1/2 TBL prepared mustard)

MEGAN KELLER'S MAC "N" CHEESE

2 cups dry macaroni

1 cup cottage cheese

1 cup ricotta (or sub 1 more cup cottage cheese)

1 cup swiss

½ cup parmesan

3 cups sharp cheddar

1 cups sour cream

1 egg

½ tsp salt¼ tsp pepper

Pinch of nutmeg

paprika


Cook pasta according to directions.  While cooking, mix all remaining ingredients except paprika.  Then mix with pasta.  put in 2 qt. baking dish.  Sprinkle with paprika.  Bake 45 minutes at 350 degrees.  Cool 15 minutes before serving.