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                                                                  Old fashioned croquettes are made with leftover macaroni and cheese.

                                                                  Ingredients
                                                                  • Yes No leftover macaroni and cheese
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 cup bread crumb
                                                                  • Yes No oil
                                                                  • Heat oil to about 360°, or until a cube of bread browns in about 30 seconds. Shape macaroni and cheese into small balls. Dip balls in bread crumbs, beaten eggs, then in crumbs again. Drop carefully into hot fat and cook until browned, about 1 minute. Remove to paper towels to drain. Two eggs will make 1 to 2 dozen small croquettes. More Macaroni and Cheese Recipes Family Favorite Macaroni and Cheese Macaroni and Cheese Macaroni and Cheese Soufflé Macaroni and Cheese with Bacon Macaroni and Cheese with Green Chile Sandy's Macaroni and Cheese Macaroni and Cheese with Ham 1928 Macaroni and Cheese Skillet Macaroni and Cheese Slow Cooker Macaroni and Cheese Macaroni and Cheese Croquettes Custard Style Macaroni and Cheese Golden Macaroni and Cheese Macaroni and Cheese with Chicken Sauce for Macaroni and Cheese Macaroni and Cheese with Ground Beef Macaroni and Cheese Caruso Macaroni and Cheese with Tuna Mexican Macaroni and Cheese Tuna Macaroni and Cheese Macaroni and Cheese with Cashews Macaroni and Cheese Bake Macaroni & Cheese Article with Recipes Macaroni and Cheese Recipes Savory Sauce Recipes Cheese Recipes Cheese Dips Cheese Main Dish Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNoamerican
                                                                    Steps:
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                                                                    bread
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
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                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                  • Yes No
                                                                    amp
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  • Yes No
                                                                    AMP
                                                                  Ingredients
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No kosher salt
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 cup diced ham
                                                                  • Yes No 1/2 cup grated white cheddar cheese
                                                                  • Yes No 1/2 tsp chopped thyme
                                                                  • Yes No 3 small garlic clove
                                                                  • Yes No 1 10 oz frozen peas
                                                                  • Yes No 3/4 cup low-sodium chicken broth
                                                                  • Yes No 1 tsp grated lemon zest
                                                                  • Yes No black pepper
                                                                  • Yes No vegetable oil
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 sleeve saltines
                                                                  • Melt the butter in a small saucepan over medium heat. Add the onion; cook until soft, about 5 minutes. Add 1/2 cup flour, the cayenne pepper and 1/2 teaspoon salt; cook, stirring with a wooden spoon to make a dry, stiff mixture, about 3 minutes. Gradually whisk in the milk to make a smooth paste. Stir until the batter forms a ball, about 3 more minutes.
                                                                  • Remove from the heat; stir in the ham, cheese and thyme. Spread the mixture evenly into a greased 8-inch square baking pan. Cool, then refrigerate until firm, at least 45 minutes and up to 1 day.
                                                                  • Meanwhile, make the pea sauce: Bring 3 cups water and the garlic to a boil in a saucepan. Add the peas; cook until thawed, 30 seconds. Drain, then transfer the peas and garlic to a blender. Add the broth and lemon zest; puree until smooth. Season with salt and pepper and set aside.
                                                                  • Heat about 3 inches of oil to 340 degrees in a saucepan over medium-high heat. Place the remaining 1/4 cup flour, the eggs and the saltine crumbs in 3 separate shallow dishes. Cut the chilled dough into 20 4-inch-long croquettes. Dredge each in flour, then dip in the eggs, letting the excess drip off, and roll in the saltines.
                                                                  • Fry the croquettes in the oil in batches until golden brown. Drain on a paper-towel-lined plate. Season with salt and serve with the pea sauce.
                                                                  • Photograph by Kate Sears
                                                                  Yields: 20croquettes
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Inactive Time: 45 minutes
                                                                  • Total Time: 1 hour 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 large egg
                                                                  • Yes No 3 cup potato
                                                                  • Yes No 2 tbsp grated parmesan cheese
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 3 tsp thinly sliced chives
                                                                  • Yes No 2 tsp minced flat leaf parsley
                                                                  • Yes No pinch nutmeg
                                                                  • Yes No pinch cayenne pepper, ground
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 3 oz gorgonzola cheese
                                                                  • Yes No 1/2 cup italian style bread crumb
                                                                  • Yes No vegetable oil
                                                                  • Whisk 1 of the eggs in a medium bowl. Press the potatoes through a ricer into the bowl. Add the Parmesan, butter, chives, parsley, nutmeg, cayenne, salt, and black pepper, to taste. Mix gently with a rubber spatula until evenly combined. Using your hands, form the potato mixture into ovals a bit smaller than the size of an egg, and then flatten slightly. Press a cube of Gorgonzola into the center of the oval and pack the potato mixture around the cheese until it forms a smooth, egg-shaped ball. Continue until all the potato mixture is used up.
                                                                  • Beat the remaining egg in a shallow plate. Put the breadcrumbs in another shallow dish and set it next to the egg. Roll a croquette in the egg until coated, then in the breadcrumbs, and place it on a clean plate. Repeat with the remaining croquettes. Refrigerate for at least an hour.
                                                                  • Pour enough vegetable oil into a heavy-bottomed skillet to reach a depth of 1/4 inch. Heat the oil over medium heat, and fry the croquettes a few at a time, turning, until golden brown, about 4 minutes. Transfer to a paper towel-lined plate and salt to taste. Repeat with the remaining croquettes. Transfer to a serving platter and serve warm.
                                                                  • Copyright 2001 Television Food Network, G.P. All rights reserved
                                                                  Yields: 5servings (about 15 croq
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Provided to you by Crisco®

                                                                  Ingredients
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 cup diced onion
                                                                  • Yes No 1/3 cup pillsbury best all purpose flour
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 1/2 cup finely shredded manchego cheese
                                                                  • Yes No 1/4 lb prosciutto
                                                                  • Yes No 1 tsp hot sauce
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 large egg
                                                                  • Yes No 2 cup dry bread crumb
                                                                  • Yes No vegetable oil
                                                                  • Yes No smucker's sweet orange marmalade
                                                                  • Heat olive oil in medium saucepan over medium heat. Add onion and cook until tender, about 5 minutes. Stir in flour; cook 1 minute. Stir in milk. Cook until sauce thickens, about 3 minutes, stirring constantly. Stir in cheese, jamon serrano, hot pepper sauce, salt and pepper. Spread mixture onto a dinner plate. Chill until firm.
                                                                  • Beat eggs lightly in medium bowl. Place bread crumbs in another medium bowl. Shape ham mixture into 1-inch balls or 2-inch long ovals or cylinders. Dip each croquette in bread crumbs to coat. Roll in beaten egg, then return to bread crumbs and roll until coated on all sides. Chill 1 hour.
                                                                  • Heat 3/4-inch vegetable oil to 350°F in medium heavy saucepan over medium-high heat. Cook croquettes in oil, a few at a time, until golden brown, about 3 minutes. Serve warm with marmalade
                                                                  Yields: 18servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
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                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    crisco
                                                                  • Yes No
                                                                    pillsbury best
                                                                  • Yes No
                                                                    smucker
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Crisco
                                                                  • Yes No
                                                                    Pillsbury's Best
                                                                  • Yes No
                                                                    Smucker's
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 cup mashed potatoes
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1/2 1 oz cup finely shredded gruyère cheese
                                                                  • Yes No 1/2 cup ham
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • In a bowl, mix the potatoes, 1/4 cup flour, cheese, and ham with a large rubber spatula until combined. Season with salt and pepper, to taste and divide the mixture into 8 equal portions. Rub your hands with a small amount of flour and form the portions into small flat disks about 1/2-inch thick. Use just enough flour to keep the potatoes from sticking to your hands, but do not coat them completely.
                                                                  • Heat the oil in a large nonstick skillet over medium-low heat. Shallow-fry the croquettes, turning once, until golden brown, about 4 minutes per side. Remove from the oil and drain on a paper-towel lined plate. Let the croquettes cool for about 5 minutes before serving.
                                                                  • Cook's Note: This recipe doubles easily if you have enough leftover potatoes.
                                                                  Yields: 8(2-inch) croquettes
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Inactive Time: 5 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 cup baking mix
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 1 large egg
                                                                  • Yes No deli ham from ham and cheese spirals recipe
                                                                  • Yes No cheddar from ham and cheese spirals recipe
                                                                  • Yes No 1/2 medium onion
                                                                  • Yes No 2 tsp chopped thyme
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 cup canola oil
                                                                  • Yes No 1 cup panko bread crumb
                                                                  • In a large bowl add the baking mix, the milk and the egg and whisk to combine. Stir in the ham, cheese, onion, and thyme, and season with salt and pepper, to taste.
                                                                  • In a high sided skillet over medium-high heat, add the oil and heat it to 365 degrees F.
                                                                  • In a shallow baking dish or pie plate spread out the bread crumbs and season with salt and pepper, to taste. Using a small cookie scoop or tablespoon measure, scoop out rounds of dough and drop them into the bread crumbs. Roll the dough around to coat them completely. Drop the croquettes, 5 or 6 at a time, into the hot oil and fry until deep golden brown, about 3 minutes. Remove from the oil and drain on brown paper or paper towels. Arrange them on a serving platter and serve warm.
                                                                  Yields: 12croquettes
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Known as arancini, or "little oranges," in Italian, these little balls, with their surprise melted cheese filling, are an excellent way to turn leftover risotto into a delectable hors d'oeuvre. They're so good, you might be inspired to make a batch of risotto just to enjoy in this form.

                                                                  Ingredients
                                                                  • Yes No 3 cup leftover risotto
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Yes No 2 tbsp heavy whipping cream
                                                                  • Yes No 2 tbsp minced basil
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No salt and pepper
                                                                  • Yes No 5 oz mozzarella cheese
                                                                  • Yes No all purpose flour
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 cup fresh white breadcrumbs
                                                                  • Yes No vegetable oil
                                                                  • Yes No 2 cup tomato sauce
                                                                  • In a large bowl, combine the risotto with the Parmesan, cream, herbs, and egg yolk. Season with salt and pepper.
                                                                  • Cut the cheese into 16 cubes. Scoop up about 3 Tbsp of the risotto mixture and pack it around a cube of cheese to make a croquette, a ball the size of a Ping-Pong ball. Repeat to form 16 croquettes.
                                                                  • Put the flour, egg wash, and bread crumbs in 3 separate bowls. Dredge the croquettes in the flour, dip in the egg wash, and roll in the bread crumbs. Chill thoroughly, 2-24 hours.
                                                                  • Pour oil into a tall pot to a depth of 5 inches. Heat the oil over medium-high heat until it registers 375°F on a deep-frying thermometer. Deep-fry the croquettes in batches, without crowding, until they are evenly browned, 4-5 minutes. Using a slotted spoon or tongs, transfer to paper towels to drain briefly. Serve on a pool of warmed tomato sauce.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8appetizer servings
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 4 oz cup shredded cheddar cheese
                                                                  • Yes No 2 tsp butter
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1/2 cup fresh bread crumbs
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Cook first 3 ingredients in a large saucepan over medium-high heat, stirring constantly, until cheese melts. Remove from heat.
                                                                  • Beat egg yolks until thick and pale. Gradually stir about one-fourth of hot mixture into egg yolks; stir into remaining hot mixture. Stir in breadcrumbs, salt, and pepper.
                                                                  • Beat egg whites until stiff peaks form; fold into yolk mixture. Spoon into a 1-quart souffle dish.
                                                                  • Bake at 325° for 50 minutes or until puffed and golden.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bake

                                                                  Hands-on Time: 10 min.; Total Time: 15 min. This recipe goes with Hoppin' John Stew With White Cheddar Cheese Grits

                                                                  Ingredients
                                                                  • Yes No 2 cup chicken broth
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/2 cup uncooked quick cooking grits
                                                                  • Yes No 1 cup shredded white cheddar cheese
                                                                  • Bring chicken broth and butter to a boil in a medium saucepan over medium-high heat. Gradually whisk in grits, and return to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 5 minutes or until thickened. Stir in cheese until melted. Serve immediately.
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
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                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 cup milk
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 cup uncooked quick cooking grits
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 cup shredded sharp cheddar cheese
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Preheat oven to 350°. Bring milk just to a boil in a large saucepan over medium-high heat; gradually whisk in butter and grits. Reduce heat, and simmer, whisking constantly, 5 to 7 minutes or until grits are done. Remove from heat.
                                                                  • Stir in egg and next 3 ingredients. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle with grated Parmesan cheese.
                                                                  • Bake, covered, at 350° for 35 to 40 minutes or until mixture is set. Serve immediately.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1/4 lb extra sharp cheddar
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 1/4 cup unsalted butter
                                                                  • Yes No 1/3 cup dry sherry
                                                                  • Yes No 1 1/4 tsp coarse salt
                                                                  • Yes No pinch cayenne pepper, ground
                                                                  • Yes No 1/3 cup poppy seed
                                                                  • Process all ingredients except poppy seeds in a food processor until smooth. Transfer to a large bowl lined with plastic wrap. Refrigerate until firm, about 1 hour.
                                                                  • Unmold onto a plate. Press poppy seeds evenly over surface, rounding top.
                                                                  Yields: 14
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate

                                                                  A very rich dish that goes great with steak or pork.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp organic butter
                                                                  • Yes No 3 tbsp organic flour
                                                                  • Yes No 1 1/2 cup organic milk
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 tsp worcestershire sauce
                                                                  • Yes No 1 lb organic onion
                                                                  • Yes No 1 cup cheddar cheese
                                                                  • Preheat oven to 350°.
                                                                  • In a saucepan, melt butter. Whisk in flour and cook, whisking constantly, until thick, smooth and golden. Continue whisking while gradually adding milk.
                                                                  • Cook until thickened.
                                                                  • Remove from heat and stir in salt, pepper and Worcestershire.
                                                                  • Wilt onions in the microwave. Layer onions and cheese in greased 2-quart casserole dish. Pour sauce over.
                                                                  • Bake until bubbly golden, about 30 minutes. Serve hot.
                                                                  Yields: 6
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  These are the best scones I have ever eaten! Terrific served with soup.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 cup all purpose flour
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 cup old cheddar cheese
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 1 egg
                                                                  • In a large bowl, stir together the flour, sugar, baking powder, baking soda, cayenne pepper and salt.
                                                                  • Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs.
                                                                  • Stir in the cheese.
                                                                  • Add the buttermilk all at once, stirring with a fork to make a soft, sticky dough.
                                                                  • With lightly floured hands, press the dough into a ball.
                                                                  • On a lightly floured surface, knead gently 10 times.
                                                                  • Pat out the dough into a 3/4-inch thick round.
                                                                  • Using a 2-1/2-inch floured cutter, cut out rounds.
                                                                  • Place on a ungreased baking sheet.
                                                                  • Gather up the scraps and repat dough once; cut out more rounds.
                                                                  • Brush the tops of the scones with egg.
                                                                  • Bake in a 425 degree F oven for 12 to 15 minutes or until golden.
                                                                  Yields: 12
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    brush

                                                                  A few simple ingredients make a sumptuous soup. Be sure to use a high-quality cheddar; it's crucial to the dish's flavor. Choose a yellow cheese for the richest color. For a chunkier soup, skip the pureeing and just break up some of the potato with a spoon.

                                                                  Ingredients
                                                                  • Yes No 1/4 lb bacon
                                                                  • Yes No 1 large onion
                                                                  • Yes No 3 lb baking potato
                                                                  • Yes No 4 1/2 cup water
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 6 oz cheddar cheese
                                                                  • Yes No 1/4 cup chopped scallion green tops
                                                                  • In a large saucepan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Pour off all but 2 tablespoons of the bacon fat or, if you don't have 2 tablespoons, add enough cooking oil to make up the amount. Reduce the heat to moderately low.
                                                                  • Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the potatoes, water, and salt and bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the potatoes are tender, 15 to 20 minutes.
                                                                  • Remove half the soup from the pan and puree in a food processor. Alternatively, mash some of the potatoes with a potato masher. Return the puree to the pan. Over low heat, add the cheese and stir until melted. Remove the pan from the heat. Taste the soup and add more salt if needed. Serve the soup topped with the bacon and chives.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Our Test Kitchen shares the recipe for this speedy sauce that's perfect over vegetables, omelets or any items made tastier with melted cheddar. Surprise your family tonight by drizzling some on baked potatoes. Then use up the extra sauce in the two dishes that follow.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup organic butter
                                                                  • Yes No 1/2 cup organic all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 4 cup organic milk
                                                                  • Yes No 2 8 oz cup shredded cheddar cheese
                                                                  • Yes No 6 organic potato
                                                                  • In a saucepan over medium heat, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the cheese. Cook and stir until cheese is melted.
                                                                  • Serve 1-1/2 cups of cheese sauce with the baked potatoes. Refrigerate remaining sauce. Yield: 5-1/2 cups.
                                                                  Yields: 44servings
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate

                                                                  My husband and I live in the Dairy State of Wisconsin. So this soup is perfect, since we get to use our state's fantastic cheese and milk.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 2/3 cup all purpose flour
                                                                  • Yes No 1 tsp ground mustard
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 4 cup milk
                                                                  • Yes No 1 10 3/4 oz condensed cream of chicken soup
                                                                  • Yes No 3 12 oz cup shredded cheddar cheese
                                                                  • Yes No 3/4 cup chicken broth
                                                                  • Yes No chives
                                                                  • In a large saucepan, saute onion in butter until tender. Combine the flour, mustard, paprika and salt; add to saucepan. Stir to make a smooth paste.
                                                                  • Gradually add milk and soup; cook and stir until thick, about 10 minutes. Add the cheese and chicken broth; stir until cheese is melted. Garnish with chives if desired. Yield: 6-8 servings (2 quarts).
                                                                  Yields: 7servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt

                                                                  Broccoli and cheddar cheese are a common match (think of broccoli-cheddar soup), and here they come together as a dipping duo. The cheese sauce is thick and creamy and a fun way to dress up vegetables.

                                                                  Ingredients
                                                                  • Yes No 1 lb broccoli
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 1 1/4 cup milk
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 1/4 tsp mustard powder
                                                                  • Yes No 6 oz mild white cheddar cheese
                                                                  • Yes No kosher salt
                                                                  • In a large, deep saucepan, bring 1 inch of water to a boil. Fill a steamer basket with the broccoli, add it to the saucepan, cover and steam over high heat until the broccoli is crisp-tender, about 5 minutes. Transfer the broccoli to a platter.
                                                                  • Meanwhile, in a saucepan, melt the butter. Add the flour and whisk over moderately high heat for 2 minutes. Add the milk and cream and cook, whisking, until thickened, about 2 minutes. Add the mustard and cheese and cook over moderately low heat until the cheese is melted. Season the sauce with salt, transfer to a bowl and serve with the broccoli.
                                                                  Yields: 6
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  WE were dairy farmers for years, so we all enjoyed a hearty breakfast after morning milking. Having a bit of cheese satisfies the appetite and helps hold you over until the next meal. Since I always had a lot of cheddar cheese on hand, I used it in many of my recipes. -Helen Davis, Waterbury, Vermont

                                                                  Ingredients
                                                                  • Yes No 1/2 cup shredded cheddar cheese
                                                                  • Yes No 1 tbsp mayonnaise
                                                                  • Yes No 1 tsp diced onion
                                                                  • Yes No 1 tsp heavy whipping cream
                                                                  • Yes No 1/4 tsp ground mustard
                                                                  • Yes No dash garlic powder, paprika and worcestershire sauce
                                                                  • Yes No 2 slice white bread
                                                                  • Yes No 2 bacon strips
                                                                  • In a small bowl, combine the cheese, mayonnaise, onion, cream and seasonings. Spread over toast.
                                                                  • Place on a lightly greased baking sheet. Sprinkle with bacon. Bake at 350° for 5-6 minutes or until the cheese is melted. Yield: 2 servings.
                                                                  Yields: 2servings
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt

                                                                  Great on the grill or in the oven...take your pick and enjoy!

                                                                  Ingredients
                                                                  • Yes No 1 cup finely shredded cheddar cheese
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/4 cup minced parsley
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 1/2 tsp paprika
                                                                  • Yes No 1 french bread
                                                                  • In a mixing bowl, combine first 6 ingredients until smooth.
                                                                  • Spread mixture on both sides of each piece of bread.
                                                                  • Reassemble loaf.
                                                                  • Wrap in heavy duty foil and seal tightly.
                                                                  • Grill 15-20 minutes or until heated through, turning once.
                                                                  • Can also be heated in a 375°F oven for 15-20 minutes.
                                                                  Yields: 10
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    grill
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 40 5 oz dried corn husks
                                                                  • Yes No 4 cup masa harina
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 2 tsp sea salt
                                                                  • Yes No 4 cup low-sodium chicken broth
                                                                  • Yes No 1 cup lard
                                                                  • Yes No 6 poblano chili pepper
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 cup chopped white onion
                                                                  • Yes No 1 cup chopped scallion
                                                                  • Yes No 1/2 cup diced tomato
                                                                  • Yes No 1 tbsp apple cider vinegar
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 lb smoked cheddar cheese
                                                                  • Yes No 1/2 lb vermont white cheddar cheese
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 1 tbsp grated lime zest
                                                                  • Put the corn husks in a roasting pan of warm water; soak until softened, about 30 minutes.
                                                                  • Meanwhile, prepare the dough: Whisk the masa harina, baking soda and sea salt in a large bowl. Stir in the chicken broth and lard with a wooden spoon to make a thick dough. (If it seems dry, add a splash of broth.) Let the dough rest 30 minutes.
                                                                  • Meanwhile, preheat the broiler. Put the poblanos on a foil-lined broiler pan; broil, turning, until charred, about 7 minutes. Transfer to a bowl, cover with plastic wrap and set aside 10 minutes. Peel off the skins, then stem, seed and dice the peppers.
                                                                  • Heat the butter and vegetable oil in a skillet over medium heat. Add the onion and scallions and cook until soft, about 5 minutes. Add the poblanos, tomatoes and vinegar, season with kosher salt and pepper, and cook 5 more minutes. Remove from the heat and let cool completely. Fold in both cheeses.
                                                                  • Remove the corn husks from the water and gently squeeze dry. Tear 4 husks into thin strips to use as ties. Spread a heaping tablespoonful of dough onto the wide end of each remaining husk, leaving a 1/2-inch border on the top and both sides and 3 inches on the tapered end. Spread 1 tablespoon of the cheese mixture over the dough, then roll up the tamale into a cigar shape. Fold up the tapered end and tie closed with a strip of husk.
                                                                  • Put the tamales upright in a steamer basket set over a few inches of boiling water; steam until the filling is firm, 30 to 40 minutes. Remove the tamales and let rest 10 minutes.
                                                                  • Mix the sour cream and lime zest in a small bowl and season with kosher salt. Unwrap the tamales and serve with the lime sour cream.
                                                                  • Photograph by Jacob Snavely
                                                                  Cuisine:YesNomexican
                                                                  Yields: 36tamales
                                                                  • Prep Time: 1 hour 5 minutes
                                                                  • Cook Time: 55 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 8 to large medium potato
                                                                  • Yes No 3 bay leaf
                                                                  • Yes No 1 4 oz cup butter
                                                                  • Yes No 8 oz cheddar cheese
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No salt and white pepper
                                                                  • Yes No 1/4 cup chopped chives
                                                                  • Boil the potatoes with the bay leaves until the potatoes are tender. Drain the potatoes well and discard the bay leaves. Using a potato masher, mash the potatoes by hand, then stir in chunks of butter and shredded Cheddar. Cover and set aside to let cheese melt. Stir in heavy cream, season with salt and white pepper, then beat until creamy using an electric beater. Transfer to serving dish and garnish with chopped chives.
                                                                  Yields: 8servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop
                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil, in a slow stream
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 3 tbsp flour
                                                                  • Yes No 2 cup percent milk
                                                                  • Yes No 3 cup shredded white cheddar cheese
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 1/4 a couple pinches tsp cayenne pepper, ground
                                                                  • Yes No salt
                                                                  • Yes No 1 lb elbow macaroni, cooked 8 minutes
                                                                  • Heat a medium, deep skillet over medium heat. Add oil and butter. When butter melts into the oil, add flour and combine. Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about 3 minutes. Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in 2 cups of shredded cheddar cheese a handful at a time. Season sauce with nutmeg and cayenne. Taste and add a little salt, if you like. Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce. Transfer to a baking dish and top with remaining cheese. Place baking dish under a hot broiler and brown the cheddar cheese on top.
                                                                  Yields: 4entree servings, 8 side serv
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake

                                                                  Eggplant is cooked then mashed and shaped with cracker crumbs, cheese, eggs, garlic and green onion, then the patties are deep fried.

                                                                  Ingredients
                                                                  • Yes No 1 medium eggplant
                                                                  • Yes No 1 1/4 cup cracker crumbs
                                                                  • Yes No 1 cup shredded cheddar cheese
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 tsp parsley leaves, dried
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 3 tbsp thinly sliced scallion
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • In a covered saucepan, cook eggplant in boiling water until tender, about 5 minutes. Drain well, place in a bowl, and mash. Stir in cracker crumbs, shredded cheese, eggs, parsley, garlic, green onion, salt, and pepper. Shape mixture into 8 patties about 3 inches in diameter. Heat oil in a large skillet; cook patties, turning to brown each side, until golden brown. This recipe for eggplant patties serves 4. Eggplant Recipes Creole Eggplant Eggplant Casserole Eggplant Casserole II Eggplant Patties Eggplant Delight Casserole Eggplant Sandwich with Mozzarella Stuffed Eggplant Creole Fried Eggplant Deep Fried Eggplant Eggplant Fritters Fried Eggplant Strips Scalloped Eggplant Ratatouille Fried Parmesan Eggplant Pasta with Eggplant Eggplant Recipes Eggplant Casserole Recipes Eggplant Parmesan Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNocreole
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    slow cook

                                                                  Zucchini is sliced and baked in a sour cream sauce with Cheddar cheese, eggs, bacon, and bread crumbs.

                                                                  Ingredients
                                                                  • Yes No 6 cup thinly sliced zucchini
                                                                  • Yes No 2 egg yolk
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 2 egg white
                                                                  • Yes No 1 1/2 cup shredded cheddar cheese
                                                                  • Yes No 4 slice bacon
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1/4 cup fine dry bread crumb
                                                                  • Simmer squash in salted water until tender; drain and sprinkle with a little salt. In mixing bowl, combine egg yolks, sour cream, and flour. Fold in egg whites. Place half of the cooked squash in a shallow 2-quart baking dish; top with half of the egg mixture, half of the shredded cheese, and all of the crumbled bacon. Repeat with remaining squash and egg mixture and cheese. Melt butter; stir in bread crumbs. Sprinkle over casserole. Bake at 350° for 20 to 25 minutes. Baked zucchini recipe serves 8 to 10. More Zucchini Zucchini Casserole with Bacon Zucchini Cheddar Casserole Zucchini Casserole Zucchini Parmesan Zucchini Appetizer Squares Zucchini Patties with Parmesan Cheese Stuffed Zucchini with Sausage Stuffed Zucchini Recipe Stuffed Zucchini with Parmesan Cheese Ratatouille Stuffed Zucchini with Ground Turkey Meat Stuffed Zucchini Baked Stuffed Zucchini or Summer Squash Pepperoni-Stuffed Zucchini or Summer Squash Fried Zucchini or Summer Squash Fried Zucchini Bread Zucchini Tomato Skillet Zucchini Cake Recipe Side Dish Casseroles Rice Recipes Main Dish Casseroles Vegetable Dishes Crockpot Vegetable Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    slow cook

                                                                  Wonderful!

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 2 1/2 tsp baking powder
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1 1/4 cup grated extra sharp cheddar cheese
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 1 egg
                                                                  • Yes No poppy seed
                                                                  • Preheat oven to 400F degrees.
                                                                  • Combine first 6 ingredients in food processor and blend.
                                                                  • Add butter and cut in, using pulse, until fine meal forms.
                                                                  • Transfer to large bowl, mix in cheese.
                                                                  • (Can be prepared 4 hours ahead, cover and chill).
                                                                  • Mix enough buttermilk into flour mixture to bind dough.
                                                                  • Turn out onto floured surface and knead gently until combined, about 10 turns.
                                                                  • Pat out dough to 3/4" thickness.
                                                                  • Using 3" biscuit cutter, cut out biscuits.
                                                                  • Gather scraps, pat out to 3/4" thickness and cut additional biscuits.
                                                                  • Transfer biscuits to ungreased baking sheet.
                                                                  • Brush biscuits with egg glaze and sprinkle with poppy seeds.
                                                                  • Bake until golden brown and firm to touch, about 18 minutes.
                                                                  • Serve warm.
                                                                  • Makes about 10 biscuits.
                                                                  Yields: 10
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 18 minutes
                                                                  • Total Time: 33 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bind
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  These are good straight out of the oven with butter.

                                                                  Ingredients
                                                                  • Yes No 2 cup whole wheat pastry flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/3 cup grated sharp cheddar cheese
                                                                  • Yes No 2 tbsp diced chives
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 1 tsp artificial sweetener
                                                                  • Preheat oven to 450°.
                                                                  • Sift flour, salt, baking powder, and baking soda into a medium-sized bowl.
                                                                  • Add cheese and chives.
                                                                  • Toss to evenly distribute.
                                                                  • Cut butter into flour mixture using a pastry cutter or two knives. Mixture should resemble coarse meal.
                                                                  • Make a well in the middle of the flour mixture and pour in the buttermilk.
                                                                  • Stir quickly and lightly with a fork until mixture just comes together, about 1/2 minute.
                                                                  • Turn dough out onto a flat surface and very lightly knead until dough comes together (again, about 1/2 minute).
                                                                  • If you need to add a sprinkling of flour to help with kneading, that's fine.
                                                                  • Pat dough out to a thickness of approximately 3/4 inch.
                                                                  • Cut biscuits with a 2-inch biscuit cutter or sharp knife.
                                                                  • Place on a lightly oiled cookie sheet.
                                                                  • Bake for 12 to 15 minutes.
                                                                  Yields: 20
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 12 minutes
                                                                  • Total Time: 27 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pat
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The bacon is in the biscuits and I serve scrambled eggs on the side.

                                                                  Ingredients
                                                                  • Yes No 6 slice bacon
                                                                  • Yes No 5 oz cheddar cheese
                                                                  • Yes No 2 1/3 cup all purpose flour
                                                                  • Yes No 4 tsp baking powder
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 cup Crisco® All-Vegetable Shortening
                                                                  • Yes No 3/4 cup buttermilk (1% fat)
                                                                  • Yes No butter
                                                                  • Preheat oven to 400 degrees F.
                                                                  • Cook bacon in large skillet over medium heat until crisp, about 4 minutes.
                                                                  • Transfer to paper towels to drain.
                                                                  • Reserve 2 tblsps bacon drippings.
                                                                  • Mix flour baking powder, sugar, salt and baking soda in large bowl.
                                                                  • Add chilled Crisco and cut in until mixture resembles coarse meal.
                                                                  • Add buttermilk, bacon drippings, bacon and cheddar.
                                                                  • Stir until dough is just combined.
                                                                  • Turn dough out onto a floured surface and knead several times until smooth.
                                                                  • Pat dough out to an 8 inch round and cut into 8 wedges.
                                                                  • Put wedges on baking sheet, spacing 2 inches apart.
                                                                  • Bake biscuits until puffed and golden, about 18 minutes.
                                                                  • Brush tops with melted butter.
                                                                  • Serve warm.
                                                                  Yields: 8
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 18 minutes
                                                                  • Total Time: 33 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    crisco
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Crisco

                                                                  These are great cuz they are mixed in a food processor and baked in muffin tin. No rolling and cutting! They taste heavenly too!

                                                                  Ingredients
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 3 3/4 cup bread flour
                                                                  • Yes No 1 1/2 tbsp baking powder
                                                                  • Yes No 1 1/2 tsp baking soda
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 2 1/2 cup packed extra sharp cheddar cheese
                                                                  • Yes No 1 3/4 cup buttermilk (1% fat)
                                                                  • Preheat oven to 425 degrees. Brush 12 large (1 cup) muffin cups with some of the melted butter; reserve remaining butter for brushing on baked biscuits.
                                                                  • Using on and off turns, mix next 4 ingredients in processor. Add 1/2 cup cubed chilled butter. Using on/off turns, process until coarse meal forms. Transfer to large bowl. Add cheese, toss to combine. Add buttermilk and stir just to blend (batter will be sticky). Divide among prepared muffin cups, about 1/2 cup for each.
                                                                  • Bake biscuits until golden brown and tester inserted in centers comes out clean, 25-30 minutes. Brush tops with remaining melted butter. Cool 5-10 minutes, the remove biscuits from pan and transfer to rack to cool slightly. Serve warm.
                                                                  Yields: 12
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve

                                                                  Mini Cheddar cheese balls, made with Cheddar cheese, cream cheese, herbs and spices, and chopped pecans.

                                                                  Ingredients
                                                                  • Yes No 1 8 oz cream cheese
                                                                  • Yes No 8 oz cheddar cheese
                                                                  • Yes No 1/2 tsp mustard powder
                                                                  • Yes No 1/2 tsp paprika
                                                                  • Yes No 1/2 tsp seasoning salt
                                                                  • Yes No 1 tsp worcestershire sauce
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Yes No 1/3 cup pecans and toasted sesame seeds
                                                                  • In a large bowl, beat the cheeses, mustard, paprika, seasoned salt, Worcestershire sauce, and cayenne or pepper sauce until well blended and smooth. Refrigerate until firm enough to handle. Shape heaping tablespoonfuls of the cheese mixture into 2-inch balls. Roll balls in chopped pecans and sesame seeds until thoroughly coated. Serve with crackers. Makes about 18 small cheese balls. Basil Cheese Spread Recipe Pimiento Cheese Spread Cream Cheese Spreads Boursin Cheese Spread Walnut Cheese Spread Port Wine Cheese Spread Strawberry-Cream Cheese Spread Dips and Spreads Cheese Snacks Cheese Spreads Cheese Dip Recipes Cheese Recipes Appetizer Index Stuffed Mushrooms Dips and Spreads Crockpot Appetizers Party Snacks Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                  • Yes No
                                                                    boursin
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  • Yes No
                                                                    Boursin
                                                                  Ingredients
                                                                  • Yes No 4 slice bacon
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 6 oz sharp cheddar cheese
                                                                  • Yes No 1/2 cup thinly sliced scallion
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Preheat the oven to 400 degrees F.
                                                                  • In a medium skillet, cook the bacon, stirring, until crisp, about 5 minutes. Remove with a slotted spoon and drain well on paper towels. Into a large bowl, sift together the flour, baking powder, sugar, and salt. Cut in the butter, cheese, green onions, and pepper with a pastry blender or fork, and work just until it starts to form lumps and come together. Add the bacon. Add 1 cup of the cream and work just until it becomes a sticky dough, being careful not to overwork.
                                                                  • Turn out onto a lightly floured surface and pat until it comes together. Form into 2 large circles, about 7 inches in diameter and 3/4 inch thick and cut each into 8 wedges with a sharp knife. Transfer to baking sheet with a spatula, leaving 1/2-inch space between each wedge. Paint the tops of the wedges lightly with the remaining 2 tablespoons of cream and bake until golden brown, 22 to 23 minutes. Remove from the oven and let cool slightly on the baking sheet. Serve warm.
                                                                  Yields: 16scones
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 28 minutes
                                                                  • Total Time: 43 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Use this cheese sauce on vegetables, pasta, or use in other dishes.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 3 tbsp flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp ground black
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 1 cup grated smoky flavor cheddar cheese
                                                                  • Melt butter; remove from heat. Stir in flour and seasonings. Gradually add milk, stirring until well mixed. Cook over low heat, stirring constantly, until thickened and smooth. Cook for 5 minutes longer; add cheese. Stir until smooth and well blended. Serve with pasta or vegetables. Makes 2 cups. Related Recipes Creamy Red Pepper Sauce Lemon Chive Sauce Herb Butter with Rosemary Hollandaise Sauce Remoulade Sauce Garlic Butter Spicy Cheese Sauce Cheese Sauce with Mustard and Garlic Easy Cheese Sauce Cheddar Cheese Sauce Bechamel Sauce with Variations Chardonnay Cream Sauce Cucumber Cream Sauce Sauce Recipes Cheese Recipes Breakfast Casseroles Cheese Soup Recipes Macaroni and Cheese Recipes Fondue Recipes Side Dish Casseroles Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    slow cook

                                                                  Scroll down to see more recipes using grits.

                                                                  Ingredients
                                                                  • Yes No 4 cup milk
                                                                  • Yes No 1 cup stone ground grits
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 2 egg
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 cup shredded cheddar cheese
                                                                  • Preheat oven to 375°. Bring 3 1/2 cups milk to a boil. Gradually stir in grits, stirring constantly. Cook grits over medium heat, stirring constantly, until thick, or about 10 minutes. Remove from heat. Add butter and stir until melted. Stir in the beaten eggs, baking powder, salt, and remaining milk. Pour into a lightly buttered 2-quart casserole. Bake, uncovered for 30 minutes; sprinkle shredded cheese over top. Bake 15 minutes longer. Serves 6 to 8. More Recipes Using Grits Dot's Cheese Grits Fried Grits Shrimp and Grits Chicken Medalions with Grits Cakes Corn Grits Fritters Cheese Grits with Artichokes Garlic Cheese Grits Grits Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    slow cook
                                                                  Ingredients
                                                                  • Yes No 1 11 3/4 oz pepperidge farm mozzarella garlic bread
                                                                  • Yes No 4 beef patty
                                                                  • Yes No lettuce
                                                                  • Yes No 1 1/2 cup small tomato
                                                                  • Yes No 1 1/2 cup small onion
                                                                  • Yes No 8 dill sandwich stackers
                                                                  • Preheat oven to 350°F. Cut bread bag at one end. Place on baking sheet in center of oven. Bake 25 minutes or until hot.
                                                                  • Remove bread from bag. Cut bread into quarters and separate. Place patties on bottom quarters and top with lettuce, tomato, onion, sandwich stackers slicers and remaining bread quarters. Makes 4 sandwiches.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    pepperidge farm
                                                                    Brands:
                                                                  • Yes No
                                                                    Pepperidge Farms

                                                                  Cheesy with a shortbread-like texture, these biscuits are addictive and would pair nicely with beer.

                                                                  Ingredients
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 3 3/4 cup bread flour
                                                                  • Yes No 1 1/2 tbsp baking powder
                                                                  • Yes No 1 1/2 tsp baking soda
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 2 1/2 packed cup grated extra sharp cheddar cheese
                                                                  • Yes No 1 3/4 cup buttermilk (1% fat)
                                                                  • Preheat oven to 425°F. Brush 12 large (1-cup) muffin cups with some of melted butter; reserve remaining butter for brushing on baked biscuits. Using on/off turns, mix next 4 ingredients in processor. Add 1/2 cup cubed chilled butter. Using on/off turns, process until coarse meal forms. Transfer to large bowl. Add cheese; toss to combine. Add buttermilk and stir just to blend (batter will be sticky). Divide among prepared muffin cups, about 1/2 cup for each.
                                                                  • Bake biscuits until golden brown and tester inserted into center comes out clean, 25 to 30 minutes. Brush tops with remaining melted butter. Cool 5 to 10 minutes, then remove biscuits from pan and transfer to rack to cool slightly. Serve warm.
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve

                                                                  You’ll find these buttery cheddar biscuits irresistible with sparkling wine or any wine for that matter. They’re also a good stand-in for croutons and quite addictive on their own. I always keep logs of this dough in my freezer so I can whip these out on short notice.

                                                                  Ingredients
                                                                  • Yes No 1 lb butter
                                                                  • Yes No 1 lb sharp cheddar cheese
                                                                  • Yes No 4 cup unbleached flour
                                                                  • Yes No 2 cup pecan
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 1 tsp ancho chile powder
                                                                  • Yes No 1/2 tsp piment d'espelette
                                                                  • In a large mixing bowl, add the butter, cheddar cheese, flour, pecans, salt, cayenne, ancho chile powder and piment d’Espelette. Using your hands, mix well until all the ingredients are well-combined and it forms a dough.
                                                                  • Working on a lightly floured surface, take a hunk of dough and roll it into a 10 to 12 inch long log the diameter of a quarter. Wrap log in plastic wrap. Repeat with the remaining dough. Put the dough you don’t plan to bake into the freezer, stored in a resealable plastic bag. Let the dough you plan to bake chill in the refrigerator for an hour or two.
                                                                  • Preheat the oven to 350 degrees F.
                                                                  • Using a sharp knife, slice the chilled log of dough into discs one-eighth inch thick. Place discs ¼-inch apart on a baking sheet that’s been greased lightly or is covered by a Silpat baking mat. Bake for 15 to 17 minutes, until the coins are golden and the kitchen smells like toasty cheddar cheese and butter. Remove pan from the oven. Let the coins cool completely before removing them from the pan, or they might fall apart.
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag

                                                                  An easy fondue recipe from a forum member.

                                                                  Ingredients
                                                                  • Yes No 16 oz sharp cheddar cheese
                                                                  • Yes No 2 cup sour cream
                                                                  • Yes No 1 lawry's garlic spread
                                                                  • Yes No 2 10 1/2 oz condensed shrimp soup
                                                                  • Place cheese, soup and garlic spread in heavy pan and heat on stovetop until melted; add sour cream and continue to cook, stirring, until well blended and hot. Transfer to fondue pot and serve with sourdough bread cubes. Posted by Mothergoose2 Cheddar Cheese and Beer Fondue Classic Swiss Cheese Fondue Slow Cooker Cheese Fondue Hot Cheese Fondue Fondue Recipes Dips and Spreads Crockpot Appetizers and Dips Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNoswiss
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    lawry
                                                                    Brands:
                                                                  • Yes No
                                                                    Lawry

                                                                  These cheese twists are similar to cheese straws.

                                                                  Ingredients
                                                                  • Yes No 1 cup flour
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No dash cayenne pepper, ground
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/2 cup shredded sharp cheddar cheese
                                                                  • Yes No 1/3 cup water
                                                                  • Sift flour, salt, baking powder, and cayenne pepper into a medium mixing bowl. Cut in butter or margarine and cheese with a pastry cutter until mixture is crumbly. Sprinkle cold water over mixture; mix lightly with a fork until mixture holds together and leaves side of bowl. Roll out to a rectangle about 12x10 inches on a lightly floured board. Divide in half lengthwise, then cut crosswise into strips 1/2-inch wide. Lift strips carefully and twist gently. Place twists 1 inch apart on ungreased baking sheets. Bake at 425° for 10 minutes, or until lightly browned. Carefully transfer cheese twists to wire racks to cool. Related Cheese Snacks and Appetizers Cheese Straws Bacon Swiss Cheese Squares Cheese Sticks Recipe Fried Cheese Bites Cheesy Shrimp Puffs Soft Cheese Pretzels Appetizer Parmesan Puffs Olive Cheese Nuggets More Appetizers Dips and Spreads Crockpot Appetizers Party Snacks Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    slow cook
                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1/4 tsp fine sea salt
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No 1 1/4 cup packed sharp cheddar cheese
                                                                  • Yes No 4 tbsp ice water
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 2 3/4 lb golden delicious apple
                                                                  • Yes No 1 lemon zest
                                                                  • Yes No pinch fine sea salt
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 egg
                                                                  • For the crust: In a food processor, combine the flour, sugar, salt, cold butter and grated cheese. Cook's Note: This is where you can add a little extra cheese or use extra-sharp Cheddar to deliver that tangy cheesy flavor in every bite. Pulse the processor until the mixture resembles fine sand.
                                                                  • Remove the lid and add the ice water to the mixture. Run the processor just until the mixture rolls itself into a little ball. If the mixture is a bit dry, add more ice water by the tablespoonful until it comes together. Gather the dough into a ball. With a bench scraper, divide the mixture evenly in half. Shape each half into a disk. Wrap each disk in plastic wrap and chill at least 30 minutes. Cook's Note: At this point you can keep the wrapped dough in the refrigerator for a few days or freeze for later use.
                                                                  • For the filling: Preheat the oven to 400 degrees F. In a large bowl, whisk together the cornstarch and sugar, making sure there are no lumps in the cornstarch. Mix in the apples slices, lemon juice and zest and pinch of salt. Toss to coat the apples completely in the mixture. Cook's Note: If you would like to add a beautiful blush color to your filling, add a red-skinned apple like Braeburn to the mix and toss some of the peel into the mixture. The result is a light pink hue that's absolutely gorgeous and delicious!
                                                                  • After the dough has chilled, lightly flour the work surface and roll 1 of the dough disks into a 13-inch round. Carefully place the dough round to a 9-inch diameter deep-dish glass pie dish. Brush the overhang with water. Pour the apple filling into the dough-lined dish and dot it with the diced butter.
                                                                  • For the top crust, roll out the second dough disk on the same lightly floured surface. Roll out the dough into a 12-inch round, slightly smaller than the bottom crust. Carefully place the dough over the mound of apples. Press the overhang of the bottom and top dough pieces together to seal. Cut the excess dough to 1/2 inch and fold under. Crimp the dough under and pinch together. Cut 3 (2-inch) slits in the top of the crust to allow steam to escape. Cook's Note: For an extra-special touch, combine the pie dough scraps, roll out and then cut out shapes, like apples or leaves, and place on the top crust or pie edges. Brush with egg wash and bake.
                                                                  • Bake the pie until golden brown, about 30 minutes. If the edge of the crust browns too quickly, place an edge guard or craft your own out of aluminum foil and place on the pie edge. Reduce the oven temperature to 375 degrees F. Bake the pie until the apple filling starts to bubble up in the center and has thickened, about 30 minutes. Remove the pie from the oven and cool the pie on a rack for 1 hour.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 1(9-inch) pie
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Inactive Time: 2 hours
                                                                  • Total Time: 3 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  If you "carrot" all about serving up a good time for your guests, plant this playful appetizer on your party menu. I make this for parties, and it catches everyone's eye.—Pam Goodlet, Washington Island, Wisconsin

                                                                  Ingredients
                                                                  • Yes No 1 3 oz Philadelphia Brand cream cheese
                                                                  • Yes No 2 8 oz cup shredded cheddar cheese
                                                                  • Yes No 1/2 cup finely shredded carrot
                                                                  • Yes No 1/2 cup diced peanut
                                                                  • Yes No 2 tbsp diced onion
                                                                  • Yes No 1/4 tsp dill weed
                                                                  • Yes No fresh parsley springs
                                                                  • Yes No assorted crackers
                                                                  • In a small bowl, beat cream cheese and cheddar cheese for 1 minute. Add the carrot, peanuts, onion and dill; mix well.
                                                                  • On a serving platter, shape mixture into an 8-in. log, tapering one end to form a carrot shape. Cover and refrigerate for 2 hours or until serving.
                                                                  • Place parsley at wide end for carrot top. Serve with crackers. Yield: 2 cups.
                                                                  Cuisine:YesNophiladelphia
                                                                  Yields: 16servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    philadelphia
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Philadelphia Brand
                                                                  • Yes No
                                                                    Minute

                                                                  Creamy, cheesy, and quick... it's everything you need.

                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup elbow macaroni
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 2 tbsp flour
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 2 cup kraft sharp cheddar cheese
                                                                  • Yes No 3 slice oscar mayer center cut bacon
                                                                  • Heat oven to 350 degrees F.
                                                                  • Cook macaroni as directed on package. Meanwhile, melt butter in large saucepan on low heat. Stir in flour; cook 2 min. or until bubbly. Gradually stir in milk; cook on medium heat until mixture comes to boil, stirring constantly. Simmer on low heat 3 to 5 min. or until thickened. Add 1 1/2 cups cheese; cook and stir 5 min. or until melted.
                                                                  • Drain macaroni. Add to sauce with bacon; mix lightly. Spoon into 1 1/2 quart casserole; top with remaining cheese.
                                                                  • Bake 20 min. or until heated through.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 61-cup servings
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    kraft
                                                                  • Yes No
                                                                    oscar mayer
                                                                    Brands:
                                                                  • Yes No
                                                                    Kraft
                                                                  • Yes No
                                                                    Oscar Mayer

                                                                  Mashed potato recipe is made with mashed potatoes, cheddar cheese, American cheese, and other seasonings.

                                                                  Ingredients
                                                                  • Yes No 4 2 lb, 1 inch large baking potato
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 4 oz process american cheese
                                                                  • Yes No 4 oz sharp cheddar cheese
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp paprika
                                                                  • Yes No pinch red chili pepper, ground
                                                                  • Cook potatoes in boiling water until tender, about 15 minutes. Drain well. Put potatoes back in saucepan; stir over low heat until dry, about 2 minutes. Remove from heat. Mash, adding about 1/2 cup milk and the 2 tablespoons butter. Add grated cheese and seasonings. Beat with a spoon, adding remaining milk until desired consistency is reached. Cheese mashed potatoes recipe serves 4. Related Recipes Potato Croquettes with Ham Mashed Potato Pie Fluffy Mashed Potatoes Cream Cheese Mashed Potatoes Ham and Potato Casserole Ham and Potato Skillet Ham and Potato Hash Mashed Potato Salad Chunky Potato and Ham Soup Scalloped Potatoes with Ham Creamy Scalloped Potatoes with Ham French Fries Oven Fried Potatoes II Potato Chips Country Fries Breakfast Potatoes Crispy Potato Skins Potato Croquettes or Pancakes Sweet Potato Chips Sweet Potato Fries Potato Recipes Baked & Roasted Potatoes Hash Browns Potato Casseroles Potato Salads Scalloped Potatoes Crockpot Vegetable Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  This recipe can be prepared in 45 minutes or less. Along with corn on the cob, serve some deli macaroni salad gussied up with chopped carrots and green bell peppers. Also have lettuce, sliced tomatoes and other condiments to pile onto the burgers. Strawberry shortcake is just right for dessert.

                                                                  Ingredients
                                                                  • Yes No 10 oz lean ground beef
                                                                  • Yes No 1/3 cup diced red onion
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 2 tsp worcestershire sauce
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 cup grated sharp cheddar cheese
                                                                  • Yes No 2 4 1/2 inch large english muffin
                                                                  • Prepare barbecue (medium-high heat). Combine meat, onion, parsley, Worcestershire sauce, salt and pepper in medium bowl; blend well. Divide meat mixture into 2 equal portions. Shape each into ball. Poke deep hole in each ball and fill each with half of cheese. Mold meat around cheese to enclose. Flatten each filled burger to 3/4-inch-thick patty.
                                                                  • Grill burgers to desired doneness, about 5 minutes per side for medium. Grill muffin halves until beginning to color, about 1 minute per side. Serve burgers in muffins.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 2; can be doubled
                                                                    Steps:
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1/3 cup diced red bell pepper
                                                                  • Yes No 1/3 cup diced green bell pepper
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 2 cup chicken stock
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 1 1/2 cup heavy whipping cream
                                                                  • Yes No 12 oz sharp yellow cheddar cheese
                                                                  • Yes No salt
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No creme fraiche, parsley leaves
                                                                  • In a large, heavy saucepan melt the butter over medium heat. Add the chopped onion and peppers and saute until vegetables are soft, about 4 minutes. Add garlic and saute for 2 minutes. Add flour and cook, stirring constantly, for 2 minutes. Slowly whisk in the stock, milk and heavy cream. Bring soup to a low boil and reduce heat so that the soup barely simmers. Cook, stirring frequently, until the soup is very thick and flavorful, about 20 minutes. Add the grated cheese in 1/2 cup increments, stirring after each addition until completely melted and smooth. Do not allow soup to boil. Season with salt and cayenne pepper, to taste.
                                                                  • Serve in shallow bowls, topped with some crumbled crispy bacon bits, a dollop of salsa or creme fraiche, and chopped parsley, as desired.
                                                                  Yields: 6servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve

                                                                  This recipe goes with Creamy Two-Cheese Potatoes Gratin

                                                                  Ingredients
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 2 cup 1% low-fat milk
                                                                  • Yes No 1 1/4 5 oz cup shredded sharp cheddar cheese
                                                                  • Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a medium, heavy saucepan; gradually add milk, stirring with a whisk until blended. Place over medium heat; cook until thick (about 8 minutes), stirring constantly. Remove from heat; add cheese, stirring until melted.
                                                                  • Swiss Cheese Sauce: Substitute 1 cup (4 ounces) shredded Swiss cheese for the shredded cheddar cheese. Then proceed with the recipe.
                                                                  • CALORIES 186 (44% from fat); FAT 9.1g (sat 5.9g, mono 2.4g, poly 0.3g); PROTEIN 12.9g; CARB 12.7g; FIBER 0.2g; CHOL 31mg; IRON 0.5mg; SODIUM 135mg; CALC 424mg
                                                                  • Gruyère Cheese Sauce: Substitute 3/4 cup (3 ounces) shredded Gruyère cheese and 1/3 cup (about 1 1/2 ounces) finely grated fresh Parmesan for the shredded cheddar cheese. Then proceed with the recipe.
                                                                  • CALORIES 209 (47% from fat); FAT 11g (sat 6.6g, mono 3.3g, poly 0.5g); PROTEIN 14.9g; CARB 12.2g; FIBER 0.2g; CHOL 35mg; IRON 0.5mg; SODIUM 303mg; CALC 492mg
                                                                  • Asiago Cheese Sauce: Substitute 1 cup (4 ounces) grated Asiago cheese for the shredded cheddar cheese. Then proceed with the recipe.
                                                                  • CALORIES 191 (41% from fat); FAT 8.7g (sat 5.5g, mono 2.5g, poly 0.2g); PROTEIN 14.9g; CARB 12.7g; FIBER 0.2g; CHOL 24mg; IRON 0.7mg; SODIUM 515mg; CALC 487mg
                                                                  • Smoked Gouda Cheese Sauce: Substitute 3/4 cup (3 ounces) shredded smoked Gouda cheese for the shredded cheddar cheese. Then proceed with the recipe.
                                                                  • CALORIES 155 (42% from fat); FAT 7.2g (sat 4.6g, mono 2g, poly 0.2g); PROTEIN 10.1g; CARB 12.3g; FIBER 0.2g; CHOL 29mg; IRON 0.5mg; SODIUM 235mg; CALC 300mg
                                                                  Yields: 2cups (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    smoked

                                                                  Always wanted to make a cheddar ale soup. It is very yummy! And is like a chemistry experiment.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 2 12 oz evaporated milk
                                                                  • Yes No 1 cup chicken broth
                                                                  • Yes No 2 tbsp worcestershire sauce
                                                                  • Yes No 1/2 tbsp salt
                                                                  • Yes No 1/2 tbsp mustard powder
                                                                  • Yes No 1/4 tbsp cayenne pepper, ground
                                                                  • Yes No 8 oz sharp cheddar cheese
                                                                  • Yes No garnish, additional cheese, green onion
                                                                  • Melt butter in a large saucepan over medium heat.
                                                                  • Add flour, stirring constantly until bubbly.
                                                                  • Add evaporated milk; bring to a boil over high heat, stirring constantly.
                                                                  • Reduce heat; stir in beer or broth, Worcestershire sauce and seasonings.
                                                                  • Simmer for 10 minutes; stir in cheese until melted.
                                                                  • Garnish as desired.
                                                                  • Makes 4 servings.
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  Ingredients
                                                                  • Yes No 1 stick butter
                                                                  • Yes No 3 small leek, white part only
                                                                  • Yes No 3 celery rib
                                                                  • Yes No 1 carrot
                                                                  • Yes No 1/4 cup flour
                                                                  • Yes No 4 cup chicken stock
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1/2 lb white cheddar
                                                                  • Yes No 1 tsp hot sauce
                                                                  • Yes No 1 tsp worcestershire sauce
                                                                  • Yes No 1/4 cup chopped crispy bacon
                                                                  • Yes No 2 tbsp chopped chives
                                                                  • Yes No long chives
                                                                  • Yes No crusty bread
                                                                  • In a saucepan, melt the butter. Saute the vegetables for about 3 minutes, or until wilted. Stir in the garlic and season with salt and pepper. Dust the vegetables with the flour and stir for 3 minutes. Whisk in the chicken stock, 1/2 cup at a time. Bring the liquid up to a boil and reduce to a simmer. Simmer the soup for 45 minutes. Remove from the heat and puree until smooth. Strain the soup into a clean saucepan. Bring the soup up to a simmer. Whisk in the cream, cheese, hot sauce and Worcestershire sauce. Season the soup with salt and pepper. Ladle the soup into a shallow bowl. Garnish the soup with bacon, grated cheese, chives, and long chives.
                                                                  Yields: 5servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 1 hour 20 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    grate

                                                                  These cheesy appetizers are so easy to make and so quick to bake. A warm batch makes a savory snack or an appealing addition to a soup lunch.

                                                                  Ingredients
                                                                  • Yes No 1 cup shredded cheddar cheese
                                                                  • Yes No 1/2 cup organic all purpose flour
                                                                  • Yes No 1/4 cup organic butter
                                                                  • Yes No 1/2 tsp organic ground mustard
                                                                  • In a bowl, combine all ingredients; mix well. Roll into 1-in. balls. Place at least 1 in. apart on an ungreased baking sheet. Bake at 400 degrees for 12-15 minutes or until lightly browned. Serve warm.
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 organic carrot
                                                                  • Yes No 1 organic celery rib
                                                                  • Yes No 1 small organic onion
                                                                  • Yes No 1/2 small organic green bell pepper
                                                                  • Yes No 1/4 cup organic butter
                                                                  • Yes No 2 organic garlic clove
                                                                  • Yes No 1/3 cup organic all purpose flour
                                                                  • Yes No 1 14 1/2 oz organic chicken broth
                                                                  • Yes No 2 cup organic milk
                                                                  • Yes No 4 16 oz cup shredded cheddar cheese
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 4 slice organic bacon
                                                                  • Scrape and thinly slice carrots; finely chop celery, onion, and green bell pepper.
                                                                  • Melt butter in a 3-quart saucepan over medium-high heat; add vegetables and garlic, and cook, stirring constantly, 5 to 7 minutes or until tender.
                                                                  • Add flour; cook, stirring constantly, 1 minute. Stir in chicken broth and milk; cook 5 minutes or until mixture is slightly thickened and bubbly.
                                                                  • Add shredded cheese, salt, and pepper, stirring until well blended. Stir in additional milk, if necessary, to reach desired consistency. Sprinkle with crumbled bacon.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 7cups
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This baked cheese grits casserole is perfect for lazy weekend mornings. Just cook the grits in milk and butter, stir in eggs, salt, and pepper, and pop in the oven-it's ready in less than an hour. For other Southern dishes like this one, see our complete collection of Southern recipes.

                                                                  Ingredients
                                                                  • Yes No 4 cup milk
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 cup uncooked quick cooking grits
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 8 oz cup shredded sharp cheddar cheese
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No garnish, parsley sprigs
                                                                  • Bring milk just to a boil in a large saucepan over medium-high heat; gradually whisk in butter and grits. Reduce heat, and simmer, whisking constantly, 5 to 7 minutes or until grits are done. Remove from heat.
                                                                  • Stir in egg and next 3 ingredients. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle evenly with grated Parmesan cheese.
                                                                  • Bake, covered, at 350° for 35 to 40 minutes or until mixture is set. Serve immediately. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 5 tbsp unsalted butter
                                                                  • Yes No 1/2 tsp coriander seed, ground
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1 15 1/2 oz pinto beans
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 16 corn tortilla
                                                                  • Yes No 1 1/2 cup cheddar cheese
                                                                  • Yes No 1 ripe hass avocado
                                                                  • Yes No 1 tomato
                                                                  • Yes No black pepper
                                                                  • Yes No 1/4 cup sour cream
                                                                  • Melt 1 tablespoon of the butter in a large skillet, over medium-high heat, with the cumin, coriander, and toast the spices until fragrant, about 30 seconds. Add the beans and mash with a potato masher into a thick paste. Mix in 1/2 teaspoon salt and transfer to a bowl. Rinse and dry the skillet.
                                                                  • Lay out half the tortillas on a work surface. Spoon and spread the beans evenly onto the tortillas. Scatter the cheese evenly over the beans, and top with the remaining tortillas.
                                                                  • Halve, seed and dice the avocado. Toss with the tomato and season with salt and pepper, to taste.
                                                                  • Melt about 1/2 tablespoon of the butter over medium heat in the skillet. Cook the quesadillas one at a time, until golden and the cheese melts, about 1 1/2 to 2 minutes per side. (Add a bit more butter, if needed when they are turned.) Transfer to a cutting board and cool briefly before cutting into wedges. Serve warm with the avocado mixture and the sour cream, if desired.
                                                                  • Copyright 2005 Television Food Network, G.P. All rights reserved.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 32 minutes
                                                                  • Total Time: 42 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

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