July 21, 2014
Potato Skins With Cheese And Bacon
Florence
Prep Time 20 minutes mins
Cook Time 1 hour hr 13 minutes mins
Total Time 1 hour hr 33 minutes mins
Course Appetizer
Cuisine American
- 4 medium unpeeled baking potatoes 2#
- vegetable cooking spray
- 4 slices bacon
- 3/4 cup cheddar cheese
- 1 tablespoon minced fresh chives
- 1/4 cup non-fat sour cream
Bake potatoes at 425°F for 1 hour (60 minutes) or until done
Cool slightly
Cut each potato in half lengthwise; scoop out pulp, leaving 1/4 inch thick skin.
Place potato shells on a baking sheet
Bake at 425°F for 8 minutes or until skins are crisp.
Cut bacon in to small pieces and cook in skillet.
Drain excess fat on paper towels and cool.
Divide cheese evenly among the shells
Bake at 425°F for 5 minutes or until cheese melts.
Sprinkle evenly with bacon and chives.
Serve with sour cream
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July 16, 2014
Party Cheese Ball
Florence
Course Appetizer
Cuisine American
- 8 oz finely shredded medium or sharp Cheddar cheese
- 1/4 cup finely minced onion
- 8 oz cream cheese softened to room temperature
- 2 Tbsp real mayonnaise
- 2 Tbsp chopped chives
- 1 cup finely chopped nuts
In large bowl, combined all ingredients, except nuts.
Make balls and roll cheese in chopped nuts until well coated,
Cover with plastic food wrap and chill until ready to serve.
Serve with crackers.
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June 18, 2014
Whole Wheat Mac 'N Real Cheese
Florence
Course Side
Cuisine American
- 8 oz whole wheat elbow macaroni
- 2 cups frozen vegetables
- 1 3/4 cups milk divided
- 3 Tbsp whole wheat flour
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp pepper
- 3/4 cup shredded Cheddar cheese
- 1/4 cup shredded Parmesan cheese
- 1 tsp Dijon mustard
Cook macaroni according to package direction.
When macaroni is half way cooked add frozen vegetables and continue cooking until macaroni is tender.
Drain through a colander and keep warm.
In sauce pan, add 1 1/2 cups of the milk to the pot and bring to a simmer.
Whisk together remaining milk, flour, salt and pepper.
Slowly add flour mixture to simmering milk, simmer until thickened.
Add both cheeses and mustard, stir constantly until cheese is melted completely.
Add Macaroni and Vegetables, stirring until well coated.
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June 6, 2014
Bacon, Egg, And Cheese Bagel
Florence
Course Breakfast
Cuisine Amerian
- 1 bagel
- 2 eggs
- 2 slices of bacon
- 2 slices of cheese
Cook bacon until crisp.
Toast bagel.
Fry eggs in bacon grease. When 1/2 way cooked pop yolk and turn over.
When is eggs are almost cooked place a piece of cheese on each egg to melt.
Take toasted bagel and add 1 egg/cheese on bottom.
Place 4 slices of bacon in the middle (2 slices of bacon in 1/2).
Then add other egg on the top.
Enjoy !
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May 27, 2014
Turkey Quesadillas
Florence
Course Main
Cuisine Mexican
- 1 pound ground turkey
- 1 - 1.27 oz. package Fajita Seasoning
- 1 tablespoon vegetable oil
- 2 green bell peppers chopped
- 2 Red Bell Peppers - chopped
- 1 onion - chopped
- 10 - 10 inch Flour Tortillas
- 1 - 8 oz. package shredded Cheddar cheese
- 1 tablespoon bacon bits
- 1 - 8 oz. package shredded Monterey Jack cheese
Preheat oven to 350 degrees F (175 degrees C).
Cook ground turkey until completely done.
Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, and onion. Cook and stir until the vegetables have softened, about 10 minutes.
Layer half of each tortilla with the turkey and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.
Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.
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May 19, 2014
Broiled Black Bean Cheese Burgers
Florence
Course Main
Cuisine American
- 1 - 15.5 oz can black beans drained
- 1 large egg whisked
- 1/2 cup whole wheat bread crumbs
- 1/4 cup finely chopped green onion
- 1/4 cup shredded cheese
- 1/2 tsp cumin
- 1/4 tsp salt
- favorite burger toppings and buns
In bowl mash black beans.
All all remaining ingredients and mix well.
Lightly grease aluminum covered broiler pan.
Divide mixture in to 4 and make firm patties out of them.
Broil until top gets crusty and browned slightly, flip and repeat on other side.
Server on whole wheat buns.
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May 17, 2014
Cheese Cornbread
Florence
Course Bread
Cuisine American
- 6 tablespoons butter
- 2 large yellow onions
- 2 eggs
- 3 tablespoons milk
- 1 can cream-style corn
- 1/2 cup bell pepper chopped
- 1 package yellow corn muffin mix
- 1/4 teaspoon dried oregano
- 1 cup sour cream
- 2 cups sharp cheddar cheese
Preheat oven to 425 degrees F
Grease a 9 x 13 baking pan with non-stick spray.
In large skillet saute onions in butter until golden brown.
Whisk together eggs, and milk until smooth.
Stir in corn, bell pepper, muffin mix & dried oregano and mix well.
Grease 9x9 pan and pour mixture into small baking pan.
Bake for approximately 20 minutes or until golden brown.
Remove from oven and top with cheese.
Return to oven to melt & brown cheese for 5 minutes.
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May 15, 2014
Cincinnati Beer Cheese Dip
Florence
Course Dip
Cuisine American
- 3 - 6 oz packages sharp cheddar cheese -- softened
- 1 1/2 ounces Roquefort or blue cheese
- 2 tablespoons butter-- softened
- 2 cloves garlic -- minced
- 1 medium onion -- minced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Tabasco sauce
- 1/2 cup beer -- heated and slightly cooled (up to 1 cup)
- 1 loaf round rye bread
In a food processor mix cheese, butter, onion, garlic, Worcestershire and Tabasco.
Mix in enough beer until mixture is a good dipping consistency for bread chunks.
Refrigerate
Take a round pumpernickel loaf of bread and hollow out the center and add the mixture in the hollowed out section.
Use the pieces of bread you hollowed out of the bread as dipping bread.
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Omelette with Cheese Sauce
Florence
Course Breakfast
Cuisine American
- 6 Strips of Bacon
- 1 Medium Onion
- 1/2 Sweet Bell Pepper - red for color
- 3 Pieces of Deli Ham - Diced
- 6 Eggs
- 1/4 Milk
- Salt & Pepper to Taste
- Cheese Sauce
Cook bacon and pat grease of it. Wrap in aluminum foil to keep warm.
Saute on medium heat the Onions, Peppers, and a pinch of salt in the bacon grease. When vegetables are almost cooked, put in the ham to warm it. After they have cooked and are tender, remove from pan and pat dry to remove the excess grease.
Whisk 6 eggs together with milk, salt and pepper.
Coat the pan with bacon grease and put eggs in the pan and cook omelette over medium heat. Turn over once when 1/2 way done.
Remove from pan and place onions, ham and pepper mixture in the middle.
Cover with cheese sauce and server with 3 strips of bacon.
Enjoy !
link
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Cheese Sauce
Florence
Course Sauce
Cuisine American
- 2 Tablespoons Butter
- 2 Tablespoons Flour
- 1/2 teaspoon Salt
- 1/16 teaspoon Pepper
- 1/4 teaspoon Ground Mustard
- 1 Cup Milk
- 1 Cup grated Sharp Cheddar Cheese
In medium sauce pan, melt butter over medium to high heat.
Add Flour, Pepper, Salt and Ground Mustard, whisk until well mixed with butter.
Whisk in milk and allow to thicken to your likeness.
Add cheese and make sure it is completely melted.
Server over vegetables, eggs or just about anything you want a cheese sauce on.
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May 13, 2014
Beer Cheese Spread
Florence
Course Appetizer
Cuisine American
- 2 pounds sharp cheddar cheese
- 2 cloves garlic -- mashed
- 3 tablespoons Worcestershire sauce
- 1 teaspoon dry mustard
- Tabasco sauce -- to taste
- 1/2 bottle beer
- 1 teaspoon salt
Remove cheese from fridge and allow to come to room temperature.
Cut cheese in to small chunks and place in food processor.
Process until smooth.
Put in garlic, Worcestershire, mustard and Tabasco and blend well
Put in beer a little at a time and mix well. Add beer until the mixture is a firm spreading consistency.
Mix in salt.
Refrigerate until chilled.
Server with crackers and/or toasted rye bread.
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April 18, 2014
Fruit Dip
Florence
Course Dip
Cuisine American
- 1 - 7 oz container of marshmallow fluff
- 1 - 8 oz package cream cheese - softened
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