Showing posts with label Cheese. Show all posts
Showing posts with label Cheese. Show all posts

SUPER MOIST CORNBREAD RECIPE WITH CHEESE

December 29, 2019
Over the years I branched bent eating chili with flour tortillas, corn tortilla chips, topped with cheese, soured cream or chopped green onions, even chocolate shavings. And because of a Texan I now love eating chili with cornbread, and using this moist cornbread recipe.

Making this cornbread with creamed corn instead of kernels is one among my secrets. Confirm to empty a most of the liquid from the creamed corn, or it'll be too moist.

SUPER MOIST CORNBREAD RECIPE WITH CHEESE
SUPER MOIST CORNBREAD RECIPE WITH CHEESE

The type of cheese is another. I’m an enormous fan of Muenster for any Mexican, Southwestern recipe. Provides it a try. If you don’t just like the creamy results, you'll always switch to cheddar or Monterey Jack for your next batch.

I don’t know what I’d do without my Le Creuset square baking dish for this recipe. It’s study enough for the oven and pretty enough for the table. I’ve included an affiliate link for your convenience.

SUPER MOIST CORNBREAD RECIPE WITH CHEESE

INGREDIENTS :
  • 1 cup yellow corn meal
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon New Mexico Red Chile Powder (optional) or ancho chile powder
  • 2 large eggs beaten
  • 1 cup all-purpose flour unbleached
  • 1/3 cup sugar
  • 1 cup buttermilk
  • 3 Tablespoons canola oil
  • 1-14 1/2 ounce can creamed corn half drained
  • 1 cup muenster cheese shredded
  • 2 medium jalapenos deseeded, chopped
INSTRUCTIONS :
  1. Preheat oven to 375. Combine the cornmeal, flour, sugar, baking powder and salt in a mixing bowl. Also add chile powder if using. (Use a pure chile powder, not chili seasoning as you would put in a pot of chili)
  2. In a separate bowl, whisk together the eggs, milk, and oil. 
  3. Gently fold the liquid ingredients into the dry ingredients until a batter is formed. Fold in the corn, cheese, and jalapenos.
  4. Pour batter into a lightly greased 8-inch square baking pan. Bake for 20-25 minutes, until the crust is light-brown and a toothpick inserted in the center comes out clean. Remove from the heat and let cool a few minutes.

HOT HAM AND CHEESE SANDWICHES

December 20, 2019
When I say these are the simplest hot ham and cheese sandwiches I’ve made, i actually mean it. Now, these aren’t your typical loaf of bread ham and cheese sandwich. These are well, kinda amazing actually. Buttery and cheesy, with a small little kick from the (optional) pepper jack cheese. 

The reason why these sandwiches are very easy to form it because there’s no buttering of the bread, piece by piece. No individual type assembly. It’s all wiped out one dish.

HOT HAM AND CHEESE SANDWICHES
HOT HAM AND CHEESE SANDWICHES

All the ingredients are EASILY obtained by your nearest major grocery chain! That’s the sweetness of this recipe! It’s a sandwich, but hot, cheesy, hammy, and not like your typical two pieces of bread sandwich! 

Really, you'll use any type you favor. I used pepper jack because it there are extra spices and peppers embedded within the cheese slices that add extra flavor. However, you don’t need to use that if you don’t like spicy flavors. Just use a cheese that melts rather well. 

HOT HAM AND CHEESE SANDWICHES

INGREDIENTS :

  • 2 cans Pilsbury crescent dough
  • 12 pieces of deli ham (your favorite)
  • 3-4 tbsp butter, melted
  • 1 tsp parsley, dried
  • 1/2 tsp garlic, minced or dried
  • 8 slices of Pepper Jack Cheese
  • 1-2 tbsp Dijon Mustard

INSTRUCTIONS :

  1. Preheat the oven to 375
  2. Take the dough out of the tube and roll it out. Press the seams together to form one large piece of dough.
  3. Line or grease a 7 x 11 baking dish with parchment paper or nonstick spray.
  4. Lay the dough down in the baking dish and bake for the time required on the tube. Remove when cooking time is up.
  5. Spread the dijon mustard over the top of the cooked croissant bread.
  6. Layer on 4 pieces of cheese or as much cheese as you would like to cover the surface of the bread.
  7. Fold each ham peice in half and layer on top of the cheese.
  8. Top the ham with the remaining slices of cheese.
  9. Remove the second batch of dough from the tube. Again, pinch the seams closed, and place on top of the cheese slices.
  10. In a small bowl, melt the butter, and add the parsley and garlic. Brush on top of the dough.
  11. Bake in the oven for 20 - 25 minutes or until the dough is golden brown on top, and the sandwiches are heated through and the cheese is nice and melty!
  12. Remove from the oven and let rest for 5 minutes to cool slightly as the cheese will be VERY hot and can burn easily! Enjoy!

INSTANT POT CHEESY BACON RANCH POTATOES

December 16, 2019
These straightforward Instant Pot sleazy bacon ranch potatoes ar an incredible dish for your family meal, or for the vacations next to your ham or turkey for sure!

Of course you'll use one or the opposite however in person I prefer the various tastes, textures, and colours therefore I like better to use each.

INSTANT POT CHEESY BACON RANCH POTATOES
INSTANT POT CHEESY BACON RANCH POTATOES

You could even add purple/blue potatoes for a pop of color which might be fun too!

Yes you'll build mashed potatoes however I'm telling you these ar a lot of fabulous and you don’t got to keep an eye fixed on them. Simply add bacon, broth, cubed potatoes and cheese and it’s change of state time!

INSTANT POT CHEESY BACON RANCH POTATOES

INGREDIENTS :

  • 1 packet ranch dressing mix powdered mix, 1 oz.
  • 3/4 c chicken broth
  • 3 medium red potatoes we used Washington potatoes
  • 1/3 c bacon bits we used real bacon bits
  • 1 c cheddar cheese grated
  • 1/3 c parmesan cheese
  • 3 chives diced, optional
  • 3 medium potatoes russet

INSTRUCTIONS :

  1. Wash potatoes. Leave the skin on and dice into approx. into 1" pcs. 
  2. Put them inside your Instant Pot and sprinkle your powdered ranch dressing mix on top of them. (alternatively to get them all really coated put potatoes and dry mix in a bowl and mix to coat and then add into your pressure cooker.)
  3. Sprinkle your bacon bits on top of that and pour your chicken broth over everything.
  4. Close your lid and steam valve and set to pressure high for 7 minutes. (timing may vary slightly depending on how large you cut your potatoes, keep them bite size)
  5. Do a quick release.
  6. Lift lid and sprinkle parmesan cheese, then grated cheese over your potatoes. Put lid back on for a few minutes so cheese can melt.
  7. Lift lid, gently stir and serve!!


SAUSAGE, EGG AND CHEESE BREAKFAST ROLLS

December 15, 2019
These Sausage Egg and Cheese Breakfast Rolls square measure excellent for a quick, on-the-go breakfast. Create prior time, freeze, then heat up once ready!

I created a bunch of FREEZER-FRIENDLY BREAKFAST BURRITOS for a fast breakfast however I needed one thing new add into our morning breakfast-on-the-go routine. 

SAUSAGE, EGG AND CHEESE BREAKFAST ROLLS

They can all be created and baked prior time. Flash freeze them initial on a baking receptacle. Then package properly (for Deepfreeze protection.) Once able to eat, merely heat up within the microwave. These square measure rattling for breakfast on the go.

Unroll dough onto work surface; separate into eight triangles. Cut cheese slices in ; place one half on every triangle.

SAUSAGE, EGG AND CHEESE BREAKFAST ROLLS

INGREDIENTS :

  • 5 eggs
  • salt and pepper to taste
  • 8 fully cooked breakfast sausage links
  • 4 slices American cheese
  • 1 (8 oz) tube refrigerated crescent rolls

INSTRUCTIONS :

  1. Heat oven to 350°F. In small bowl, beat eggs.
  2. Reserve 2 tablespoons beaten egg for brushing on tops of crescent rolls.
  3. Scramble remaining eggs (adding salt and pepper, to taste)
  4. Unroll dough onto work surface; separate into 8 triangles.
  5. Cut cheese slices in half; place 1 half on each triangle.
  6. Top each with spoonful of scrambled eggs and 1 sausage link.
  7. Loosely roll up triangles as directed on can
  8. Place rolls on ungreased cookie sheet.
  9. Brush reserved beaten egg on top of each crescent.
  10. Sprinkle freshly ground black pepper over each.
  11. Bake 15 to 18 minutes or until golden brown.
  12. Rolls can be frozen then reheated in the microwave for about one minute.
  13. Cook’s Notes: Fully cooked, frozen sausage links can be used. Just cook them in the microwave for about 30 seconds to thaw.

PEPPERONI PIZZA GRILLED CHEESE

December 08, 2019
Take Your Favorite Grilled Cheese Sandwich And Stuff It flip It Into A sausage Pizza! This Fun Twist On A Classic Is full of cheese, sausage And Sandwiched Between 2 items Of Buttery Garlic Toast.

Grilled cheese sandwiches area unit a staple at our house, particularly throughout winter and spring. They're thus fast and simple to make! We’re continually creating them to travel along side soup, or serving them with baked beans and recent fruit. 

PEPPERONI PIZZA GRILLED CHEESE
PEPPERONI PIZZA GRILLED CHEESE

Since Apr is National Grilled Cheese Month (April twelfth is National Grilled Cheese Day) I believed it'd be fun to share a tasty twist on a classic. This version tastes rather like pizza pie stuffed between bread and wow is it good- a family favorite! I mean, World Health Organization doesn’t love sausage pizza?!

We love mistreatment it for French toast too! It’s conjointly out there in Golden Wheat, which incorporates barely of honey, oil and ocean salt!

PEPPERONI PIZZA GRILLED CHEESE

INGREDIENTS :

  • 1 tbsp. unsalted butter
  • 4 slices Sara Lee Artesano Bread
  • 18 slices pepperoni cooked in microwave for 20 seconds and grease dabbed off
  • 4 slices mozzarella cheese, 1/8-inch thick

For the garlic butter:

  • 1/4 tsp. Italian seasoning
  • 1/4 tsp. garlic powder
  • 1/8 tsp. salt
  • 3 tbsp. unsalted butter
  • 1/4 tsp. fresh or dried parsley

INSTRUCTIONS :

  1. In a medium skillet set over medium-low heat, add the butter and melt. Place two pieces of toast side by side.
  2. To each slice of bread, add a slice of mozzarella, 9 pepperoni, and another slice of mozzarella. Place remaining slices of bread on top.
  3. Cook on each side for about 3 minutes or until the cheese is melty.
  4. Meanwhile, make the garlic butter. In a small microwave safe bowl, add the butter. Heat until melted. Stir in parsley, Italian seasoning, garlic powder, and salt. 
  5. Using a pastry brush, brush on both sides of grilled cheese. Cook on each side for 30 seconds. Remove, sprinkle with parmesan cheese and dip in your favorite marinara, if desired.

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