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Cheese Garlic Sticks Recipe (Red Lobster)

Ingredients

  1. 1/3  cup Butter or margarine
  2. 1/4  teaspoon Garlic powder
  3. 2 cups Bisquick baking mix
  4. 1/2 cup  Cold water
  5. 1/2 cup  Cheddar cheese — shred fine

Directions

  1. Preheat oven to 425~. Heat margarine or butter in 13×9 pan in oven until melted. Stir in garlic powder.
  2. Combine baking mix, water and cheese until soft dough forms.
  3. Gently smooth dough into a ball on floured cloth-covered surface.
  4. Knead 5 times.
  5. Roll dough into 10×6 rectangle.
  6. Cut lengthwise is half; cut each half into 12 sticks, about 3/4″ wide.
  7. Roll each stick in margarine or butter in pan. Bake for 12 to 15 minutes or until golden brown.

Waffle Maker Grilled Cheese Sandwich Recipe

Ingredients

  • 2 slices sandwich bread
  • 3 oz cheddar cheese
  • 2 tbsp salted butter, at room temperature

Directions

  1. Preheat the waffle iron while you assemble the sandwiches.
  2. Spread one slice of bread with butter, only on one side (this is the side that will have direct contact with the waffle iron). Place the cheese slices on top of this slice of bread, then spread the other slice of bread with butter, only on one side. Place the unbuttered side against the cheese, then place this entire sandwich on the waffle iron. Close the top of the waffle iron, but do not press down and smash the sandwich. Let this cook for 3-5 minutes until the bread is brown and crispy and the cheese has melted. Enjoy!

Buffalo Chicken Grilled Cheese Sandwich Recipe

Ingredients

  • 1/4 cup cooked shredded chicken, warm
  • 1 tablespoon hot sauce
  • 1/2 tablespoon mayo (optional)
  • 1 tablespoon carrot, grated
  • 1 tablespoon celery, sliced
  • 1 tablespoon green or red onion, sliced or diced
  • 1 tablespoon blue cheese, room temperature, crumbled
  • 1/2 cup cheddar cheese, room temperature, grated
  • 2 slices bread
  • 1 tablespoon butter, room temperature

Buffalo Chicken Grilled Cheese Sandwich Recipe

Directions

  1. Mix the chicken, hot sauce, mayo, carrot, celery and onion in a small bowl.
  2. Butter the outside of each slice of bread, sprinkle half of the cheeses on the inside of one slice of bread, top with the buffalo chicken salad, the remaining cheese and finally the other slice of bread.
  3. Heat a non-stick pan over medium heat.
  4. Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.

Two Cheese Dip Recipe

Ingredients

  • ¾ Pound (12 oz.) sharp cheddar cheese
  • 1 pkg. (4 oz.) Roquefort cheese
  • 1 Clove garlic
  • ¾ Cup Coca-Cola
  • 2 Tablespoons soft margarine
  • 1 Tablespoon grated onion
  • 1 ½ Teaspoon Worcestershire sauce
  • 1 Teaspoon dry mustard
  • ¼ Teaspoon salt
  • ⅛ Teaspoon Tabasco

Two Cheese Dip Recipe

Directions

  1. Grate cheddar cheese into large mixing bowl. Add crumbled Roquefort. Put garlic through a press; add to cheeses with 1/2 cup of the Coca-Cola and remaining ingredients. Beat with electric mixer on low speed until blended. Gradually add remaining Coca-Cola, then beat on high speed until mixture is fairly smooth, light and fluffy. Pack into covered container. Chill. Best if refrigerated overnight.

Makes about 3 cups. This dip keeps very well for a week or more.

Crab Puffs Recipe

Ingredients

  • 1 container (5 ounces) prepared diced celery and onion
  • 2 tablespoons Butter
  • 2 containers (8 ounces each) Crab Claw Meat
  • 1/2 cup Mayonnaise
  • 1 tablespoon lemon juice salt and freshly ground pepper
  • 4 Sourdough English Muffins, split in half
  • 1 cup Sensations Old Shredded Cheddar

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Directions

  1. In a 10 to 12-inch frying pan, combine celery mix and butter over medium high heat. Cook, stirring often, until onion and celery are softened but not browned, 5-6 minutes.
  2. Preheat oven broiler to high. In a bowl, mix together cooked celery mixture,crab, mayonnaise, lemon juice, and salt and pepper to taste.
  3. Arrange English muffins, split side up, on a baking sheet. Broil muffins 4 inches from heat until lightly toasted, 2-3 minutes.
  4. Top each muffin with 1/8 of the crab mixture then sprinkle evenly with cheese.
  5. Return pan to oven and broil until crab mixture is hot and cheese is lightly browned and bubbling, about 3 more minutes. Serve immediately

Imitation Red Lobster Cheddar Biscuits Recipe

When Jordon and I were in college, we used to love going to Red Lobster for their lunch special of all you can eat cheddar biscuits, soup, and salad.  This recipe does a good job of replicating the biscuits

Ingredients

For the biscuits:

  • Cooking spray
  • 1 3/4 cups all-purpose flour
  • 1 tablespoon plus 2 teaspoons baking powder
  • 2 1/2 teaspoons sugar
  • 1/4 teaspoon salt
  • 3 tablespoons vegetable shortening, at room temperature
  • 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
  • 6 ounces grated yellow cheddar cheese (about 1 1/4 cups)
  • 3/4 cup whole milk

For the garlic butter:

  • 3 tablespoons unsalted butter
  • 1 clove garlic, smashed
  • 1 teaspoon chopped fresh parsley

Directions

  1. Position a rack in the upper third of the oven and preheat to 425 degrees. Lightly mist a large baking sheet with cooking spray.
  2. Make the biscuits: Pulse the flour, baking powder, sugar and salt in a food processor. Add the shortening and pulse until combined. Add the butter; pulse 4 or 5 times, or until the butter is in pea-size pieces. Add the cheese and pulse 2 or 3 times. Pour in the milk and pulse just until the mixture is moistened and forms a shaggy dough. Turn out onto a clean surface and gently knead until the dough comes together. Do not overwork the dough or the biscuits will be tough.
  3. Drop the dough onto the baking sheet in scant 1/4-cup portions, 2 inches apart, and bake until golden, 15 to 20 minutes.
  4. Meanwhile, make the garlic butter: Melt the butter with the garlic in a small saucepan over medium heat; cook for 1 minute. Remove from the heat and stir in the parsley. Brush the biscuits with the garlic butter and serve warm.

Mac ‘n’ Cheese Hot Dog Recipe

You don’t have to go to the Staples Centre to get this basketball and hockey night staple.  You can make it at home.

Ingredients

  • 1 lb. Stouffer’s macaroni and cheese
  • 8 cups water
  • 1 tbsp. salt
  • ½ lb. macaroni pasta
  • 2 cups aged sharp cheddar sauce
  • ½ lb. shredded Parmesan
  • ½ lb. shredded sharp cheddar
  • 4 all-beef hot dogs
  • 4 Hawaiian hot dog buns
  • 2 tbsp. butter
  • Yellow mustard
  • Bacon crumbles
  • Diced onions

Mac ‘n’ Cheese Hot Dog Recipe

Directions

  1. Warm Stouffer’s macaroni and cheese by following instructions on package.
  2. Pour 8 cups of water into a large saucepan, add salt and bring to a boil.
  3. Once water is boiling, place macaroni in water and stir occasionally until tender.
  4. Remove pasta from water and drain.
  5. Place pasta back in the pan and add sharp cheddar sauce; stir until combined.
  6. Add shredded sharp cheddar and shredded Parmesan cheese.
  7. Add warm Stouffer’s macaroni and cheese to pasta mixture.
  8. Cook hot dogs on flattop/grill.
  9. Melt butter in a skillet; once melted, place hot dog bun on skillet face up and toast both sides.
  10. Place cooked hot dog in bun.
  11. Top with mac and cheese mix, yellow mustard, bacon topping and diced onions.
  12. Serves four.

Big Mac Salad Recipe

Jordon loves Big Macs but since he started chemotherapy, he can’t keep down a lot of breads.  So this easy to make salad means he can enjoy a Big Mac again and I can premake it and have some ready when he is.

Ingredients

  • 1 pound ground beef
  • 2 teaspoons Montreal steak seasoning
  • 6 cups torn iceberg lettuce
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 cup salad croutons
  • 1 medium tomato, chopped
  • 1 small onion, halved and thinly sliced
  • 1/2 cup dill pickle slices
  • Thousand Island salad dressing

Directions

  1. In a large bowl, combine beef and steak seasoning, mixing lightly but thoroughly. Shape into twenty 1/2-in.-thick patties. Grill burgers, covered, over medium heat 3-4 minutes on each side or until a thermometer reads 160°.
  2. In a large bowl, combine lettuce, burgers, cheese, croutons, tomato, onion and pickles. Serve with salad dressing.
    Freeze option: Place patties on a plastic wrap-lined baking sheet; wrap and freeze until firm. Remove from pan and transfer to a resealable plastic freezer bag; return to freezer. To use, cook frozen patties as directed, increasing time as necessary for a thermometer to read 160°. Yield: 4 servings.

Baking Cheddar Potato Skins Recipe

Ingredients

  • 4 large baking potatoes, baked
  • 3 tablespoons canola oil
  • 1 tablespoon grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/8 teaspoon pepper
  • 8 bacon strips, cooked and crumbled
  • 1-1/2 cups shredded cheddar cheese
  • 1/2 cup sour cream
  • 4 green onions, sliced

Directions

  1. Preheat oven to 475°. Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potato skins on a greased baking sheet.
  2. Combine oil with next five ingredients; brush over both sides of skins.
  3. Bake until crisp, about 7 minutes on each side. Sprinkle bacon and cheddar cheese inside skins. Bake until cheese is melted, about 2 minutes longer. Top with sour cream and onions. Serve immediately. Yield: 8 servings.

Make-Ahead All-Dressed Baked Potato Recipe

These taste amazing are really easy to make.  Easy to make and tasty are big wins while making a holiday meal.

Ingredients

  • 4 small baking potatoes (1 lb./450 g)
  • 1/4 cup Philadelphia Dill Cream Cheese Product
  • 1/4 cup milk
  • 1/4 cup Shredded Double Cheddar Cheese
  • 2 Tbsp. Bacon Bits

Directions

  1. Prick potatoes in several places. Microwave on HIGH 6 to 8 min. or until tender, turning over and rearranging after 3 min. Cool 5 min.
  2. Cut thin slice off top of each potato. Discard tops; scoop out centres into medium bowl, leaving 1/8-inch-thick shells. Mash potato flesh. Add cream cheese product, milk, cheese and bacon; mix well. Spoon into potato shells; wrap individually in foil. Refrigerate up to 24 hours.
  3. Heat barbecue to medium heat. Unwrap potatoes; place on barbecue grate. Grill 15 min. or until heated through.