Tag Archives: cheese

Jalapeno Popper Pinwheels


Jalapeno Popper Pinwheels, enjoy them hot or cold! Go for hot because the cheese gets all melty and gooey
Servings: 24 pinwheels

Ingredients

1 (8 oz) package cream cheese, softened
1 cup shredded cheddar cheese
2 jalapenos, seeded and chopped finely
4 strips of bacon, cooked and crumbled
dash garlic salt (to taste)
2 Flatout flatbreads

Instructions

In a small bowl, combine the cream cheese, cheddar cheese, jalapenos, bacon, and garlic salt.

Divide the mixture in half, spreading each half evenly in a thin layer on each flatbread.

Roll the flatbread up tightly starting on the long end of the flatbread. Slice into 1/2 inch slices with a serrated knife. You can chill the rolled up flatbreads in the refrigerator for about 30 minutes to make slicing easier.

If serving cold, chill until serving. For hot pinwheels, bake on a greased baking sheet in a preheated oven at 350 degrees for 8-10 minutes.

Author’s note: I prefer them hot over cold but they’re good either way.
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Baked Brie with Cranberry-Pecan-Bacon Crumble

Ingredients

4 strips bacon
2 tablespoons candied pecans or walnuts, finely chopped
2 tablespoons dried cranberries, finely chopped
6 dried apricots, finely chopped
1 tablespoon fresh rosemary leaves, finely chopped
2 teaspoons red wine vinegar
Kosher salt and freshly ground black pepper
One 7- to 8-ounce round high-quality Brie, preferably from France
Sliced baguette, crackers and apple and/or pear slices, for serving

Directions

Preheat the oven to 325 degrees F. Lay the bacon in a large skillet, then cook over medium heat until golden and crisp, 4 to 5 minutes per side. Drain the bacon on paper towels, let cool, then finely chop.

Combine the bacon, pecans, cranberries, apricots, rosemary, vinegar, pinch of salt and a few grinds of pepper in a small bowl.

Remove the Brie from its packaging. Cut off the top rind of the round of Brie, leaving a 1/4-inch border around the edges (use a sharp knife and go in from above at a slight angle). Discard the rind you have removed. Put the Brie in a small baking dish. Top with some of the cranberry-pecan-bacon crumble, and scatter the rest around the Brie. Cover the dish with foil, and bake until the cheese is warm and gooey, 30 to 35 minutes.

Serve with bread, crackers and apple and/or pear slices for dipping.
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Buffalo Chicken Cheese Balls

Ingredients

1 store-bought rotisserie chicken
1/4 cup hot sauce (recommended: Frank’s Red Hot)
1 teaspoon ground black pepper
1 3/4 cups sharp Cheddar
1/4 cup freshly sliced scallions
1 cups all-purpose flour
3 eggs, lightly beaten
2 cups panko bread crumbs
Vegetable oil, for frying

Blue Cheese Dip:

1 1/2 cups mayonnaise
1/2 cup packed blue cheese, broken up
1/2 teaspoon hot sauce
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 lemon, juiced
1 teaspoon chopped garlic

Directions

Have oil heated to 350 degrees F.

Pick the meat from the chicken and discard the skin. Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and scallions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.

Place the flour, eggs, and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.

When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Remove the chicken to paper towel lined plate to drain the excess oil.

To make the sauce, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.
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Mushroom Grilled Cheese Sandwich

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1 small onion, sliced
8 ounces cremini mushrooms, sliced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
1/4 cup white wine or broth
salt and pepper to taste
1 tablespoon parsley, chopped
1/2 teaspoon truffle oil (optional)
1 cup fontina or gruyere, shredded
1/4 cup parmigiano reggiano, grated
4 slices bread
2 tablespoon butter

Directions

Melt the butter and heat the oil in a pan over medium heat.

Add the onion and saute until tender, about 5-7 minutes.

Add the garlic and thyme and saute until fragrant, about a minute.

Add the cremini mushrooms and saute until the start to caramelized and turn golden brown, about 10-15 minutes.

Add the wine, deglaze the pan and cook until most of the liquid has evaporated, about 2-3 minutes.

Season with salt and pepper, add the parsley and remove from heat and let cool a bit.

Mix the cheese into the mushrooms.

Butter one side of each slice of bread and place 2 in the pan buttered side down.

Top each with 1/2 of the mushroom mixture and finally the remaining slices of bread with the buttered side up.

Grill until the cheese has melted and the bread is golden brown, about 2-4 minutes per side.
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Bacon Cheddar Ranch Pinwheels

Ingredients

8 oz. cream cheese, softened
1/4 c. ranch dressing
1/2 c. finely shredded cheddar cheese
6 pieces bacon, cooked and chopped
1 Tbsp. minced chives
flour tortillas (6 small or 3 large)

Instructions

In a small mixing bowl, combine cream cheese and ranch dressing. Mix until smooth.

Stir in cheddar cheese, bacon, and chives.

Spread in a generous layer over tortillas.

Roll tortillas tightly and slice into 1 inch pieces.
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Crock Pot Cheesy Hamburger Dip Spicy

Ingredients

2 lb Velveeta, cubed
1 (10.5 oz) can cream of mushroom soup
1 (16 oz) jar Mild Pace Salsa
1 lb hamburger
1 lb Hot Jimmy Dean Sausage

Instructions

In a large skillet fry hamburger and sausage until cooked through, drain grease.

Mix all ingredients together in large crock pot.

Cook on low for 2-3 hours or until cheese is melted, stirring occasionally.

Serve with tortilla chips
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Super Cowboy Lasagna

Ingredients

1 lb of ground beef
Minced onions – 4 tbsp
Worcestershire sauce – generous sprinkling
Parsley – roughly 3 tbsp, divided
One can of tomato soup – 10 3/4 ozs
One can of corn – 15.25 ozs
Dried ground mustard – 3 tbsp
One package of tater tots – 32 ozs
Salt and Pepper to taste
Mozzarella cheese – roughly 4 cups

Directions

Brown ground beef with spices – drain. Add can of soup and can of corn, simmer for about 10 minutes.

In a greased 9×13 baking dish, arrange tater tots in single layer. Cover with 2 cups of cheese. Pour ground beef mixture over top and cover with remaining cheese and 1 tbsp of parsley.

Place in a 350F oven for 30 minutes. Let stand for 5 minutes before serving.
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