- 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
- 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.
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
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
- Position a rack in the upper third of the oven and preheat to 425 degrees. Lightly mist a large baking sheet with cooking spray.
- 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.
- Drop the dough onto the baking sheet in scant 1/4-cup portions, 2 inches apart, and bake until golden, 15 to 20 minutes.
- 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.
You don’t have to go to the Staples Centre to get this basketball and hockey night staple. You can make it at home.
- 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
- Warm Stouffer’s macaroni and cheese by following instructions on package.
- Pour 8 cups of water into a large saucepan, add salt and bring to a boil.
- Once water is boiling, place macaroni in water and stir occasionally until tender.
- Remove pasta from water and drain.
- Place pasta back in the pan and add sharp cheddar sauce; stir until combined.
- Add shredded sharp cheddar and shredded Parmesan cheese.
- Add warm Stouffer’s macaroni and cheese to pasta mixture.
- Cook hot dogs on flattop/grill.
- Melt butter in a skillet; once melted, place hot dog bun on skillet face up and toast both sides.
- Place cooked hot dog in bun.
- Top with mac and cheese mix, yellow mustard, bacon topping and diced onions.
- Serves four.
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.
- 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
- 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°.
- 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.
These taste amazing are really easy to make. Easy to make and tasty are big wins while making a holiday meal.
- 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
- 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.
- 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.
- Heat barbecue to medium heat. Unwrap potatoes; place on barbecue grate. Grill 15 min. or until heated through.