Category Archives: cheese recipes

Beer and Cheddar Fondue


Ingredients

4 cups (16 ounces) shredded cheddar cheese
1 tablespoon all-purpose flour
1 cup beer or nonalcoholic beer
3 garlic cloves, minced
1-1/2 teaspoons ground mustard
1/4 teaspoon coarsely ground pepper
Pretzel dipping sticks and sliced smoked sausage, veggies, etc

Directions

In a large bowl, combine cheese and flour. In a small saucepan, heat the beer, garlic, mustard and pepper over medium heat until bubbles form around sides of pan.
Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-eight motion, until almost completely melted. Continue adding cheese, one handful at a time, allowing cheese to almost completely melt between additions. Keep warm. Serve with pretzels and sausage. Yield: 2 cups.

Bisquick Cheese Bread


This is great as a loaf because you can slice and butter more easily.  If you mix in some of your favorite herbs you will have something similar to the wonderful biscuits that the Schwan’s man brings…. :)  I’ll add a photo for you later!  Promise.

 

Ingredients:
1 egg
1 1/2 cup milk
3 3/4 cups Bisquick baking mix
1 cup Cheddar cheese – shredded

Directions:

Preheat oven to 350 degrees F. Beat egg on low speed. Add remaining ingredients and beat 1/2 minute medium speed until blended. Pour batter into a greased 9 x 5-inch loaf pan. Bake 1 hour or until golden brown.

 

Cheddar Cheese Puffs ….. with a surprise!


Makes 48 puffs

2 cups grated sharp cheddar
8 tablespoons (1 stick) butter, at room temperature
1 cup sifted flour
1/2 teaspoon salt
1/2 teaspoon paprika
48 small green stuffed olives, well drained

• Preheat the oven to 400 degrees.
1. Blend the grated cheese and butter. Stir in the flour, salt and paprika. (This can all be done in a food processor equipped with the metal blade.)
2. Mold 1 teaspoon of the mixture around each olive. Chill the puffs until firm, about 30 minutes. Arrange the puffs on ungreased baking sheets.
3. Bake for 15 minutes or until browned. (You can also freeze the puffs, well wrapped, for about 10 days. Bake them, still frozen, until browned.)

Cheese Potato Soup


10 medium potatoes
2 1/2 cup water
1 teaspoon salt
2 tablespoon celery, chopped
1/2 teaspoon marjoram, dried
5 green onions, chopped
3 tablespoon margarine
3 tablespoon flour
3 cup milk
1/2 teaspoon pepper
1/2 cup swiss cheese, shredded

Cube potatoes. Place in large, heavy kettle with water, salt, celery, marjoram and white part of onions. Bring to a boil. Reduce heat and simmer 30 minutes. Remove from heat and mash undrained vegetables. Set aside. In another saucepan, melt margarine and blend in flour. Cook until mixture bubbles, stirring constantly. Slowly add milk and cook until thickened, stirring constantly. Stir white sauce into potato mixture. Add green onion tops, pepper and cheese. Heat over medium to low heat until cheese melts. Serve.

Cheese Spinach Sausage Pie


1 pound sweet italian sausage, chopped
6 eggs
2 packages, 10 ounces, frozen, chopped spinach, thawed and well drained
1 package, 16 ounces, mozzarella cheese, shredded
2/3 cups ricotta cheese
1/2 teaspoons salt
1/8 teaspoons pepper
1/8 teaspoons garlic powder
Pastry for 9 inch 2 crust pie
1 tablespoon water

In 10 inch skillet, over medium heat, brown sausages about 10 minutes, stirring frequently. Spoon off fat. Reserve one egg yolk. In large bowl, combine remaining eggs with sausages, spinach, cheese and spices. Prepare pastry. In small bowl, combine reserved egg yolk with water, brush top of pie. Bake in 375 degree oven for 1 1/4 hours or until pie is golden. Let stand 10 minutes, then cut into wedges. Makes 10 servings. Frozen pie crust may be used. Excellent for buffet supper and can be served cold. Wrap in foil and store in refrigerator for up to 2 days.

Cheese Soup


1/3 cup grated carrots
1/3 cup chopped celery
2 tablespoon chopped onion
3 tablespoon butter
1/4 cup flour
2 cup milk
1 can chicken broth (14 ounce).

1/3 cup mild cheddar cheese, grated
1 1/4 cup sharp american cheese, shred

Cook carrots, celery and onion until tender in 1 1/2 cups of boiling salted water. Do not drain. Melt butter in dutch oven. Blend in flour. Add milk, cook, stirring constantly until thick. Add chicken broth, cheese, and vegetables with liquid. Stir over low heat until cheese melts.

Bacon and Cheddar Beer Soup


6.00 ounce vegetable oil
1.50 pounds onions, coarsely chopped
1.25 pounds potatoes, diced
1.00 pound carrots, diced
1.00 pound celery, sliced
1.00 can chef-mate bacon ‘n cheddar cheese sauce (#10 can)
2.00 cups beer
1.00 quarter chicken stock
1.25 pounds mixed vegetables, frozen
0.50 teaspoon paprika
0.50 teaspoon white pepper
0.25 teaspoon liquid smoke flavor
2.00 tablespoons parsley, chopped

1. Place vegetable oil in large stockpot. Add onions, potatoes, carrots and celery, sauté 25-30 minutes or until vegetables are cooked.

2. Add remaining ingredients. Combine thoroughly. Simmer 20 minutes over low heat, stirring occasionally.

Macaroni and Cheese with Sausage


1 package macaroni (8 ounces), cooked al dente
1 can ready diced tomatoes with juice (15 ounces)
2 links sweet italian sausage, cooked, crumbled and drained
3/4 pound velveeta cheese, cubed
8 slices your favorite cheese
Combine all except for sliced cheese. Place in 13x9x2 baking dish. Top with sliced cheese to cover.

Bake at 350 degrees for 30-45 minutes until browned lightly and bubbly.

Macaroni & Cheese


1/4 cup butter
3/4 cup onion, chopped
1/4 cup flour
1 cup milk
1 teaspoon worcestershire sauce
Salt and pepper
8 ounces cheddar, grated
8 ounces macaroni, cooked, cooled
1 cup sour cream
1/4 cup seasoned bread crumbs

Melt butter in large saucepan, add onion. Sauté 3 minutes. Add flour, cook 2 minutes, stirring constantly. Whisk in milk, worcestershire sauce, salt and pepper; cook and stir until thickened. Stir in cheddar, cook and stir until melted. Mix in macaroni and sour cream. Pour into greased 2-quart casserole; sprinkle with bread crumbs. Bake 375 degrees for 30 minutes.