Tag Archives: cheese

Super Cowboy Lasagna


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


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.

Chicken Cheese Enchiladas 2


2 cups sour cream
1 can condensed cream of chicken soup, undiluted
1 (4 oz) can chopped green chilies
1 (2 oz) can sliced ripe olives, drained
4 cups cooked chicken, cubed
3 cups shredded monterey jack cheese, divided
3 cups shredded cheddar cheese, divided
12 flour tortillas (6 inches)
4 green onions, thinly sliced


In a large bowl, combine the sour cream, soup, chilies, and olives. Set aside 1-1/2 cups for topping.

Add the chicken, 2 cups Monterey Jack cheese and 2 cups Cheddar cheese to remaining soup mixture, mix.

Spoon about 1/2 cup chicken mixture down the center of each tortilla; roll up tightly. Place seam side down in a greased 13-x9x2-inch baking dish. Top with reserved soup mixture.

Bake, uncovered, at 350 degrees for 40 minutes.

Sprinkle with remaining cheeses; top with onions Bake 10-15 minutes longer or until cheese is melted.

Cheesy Chicken Rollups


1 large chicken breast, flattened to 1/2″ thickness and cut into strips
salt, pepper and Italian seasoning to taste
2 tubes crescent roll dough
1/2 cup Roasted Garlic Parmesan Sauce
1 cup mozzarella cheese


Flatten the chicken breast and cut into strips.

Season with salt, pepper and Italian seasoning and cook in olive oil until golden brown on both sides (about 3 minutes each side.) Set aside.

Unroll the crescent roll dough and separate into triangles.

Spread about 1 tbsp of sauce over each triangle.

Place one or two strips of cooked chicken on the wide end of each triangle.

Sprinkle with cheese.

Roll up each triangle from the wide end to the narrow and place on a baking sheet.

Bake according to package directions until golden brown.

Sweet-and-Salty Honey-Cheese Spread


1 (10.5 oz.) goat cheese log (may be called chevre cheese)
1/2 c. roasted, salted sunflower seeds
1/3 c. honey
1 pt. fresh raspberries, blackberries, or blueberries
fresh mint leaves
assorted crackers


Press or roll goat cheese log in sunflower seeds, thoroughly covering goat cheese, including ends. Arrange cheese on a serving platter with any remaining sunflower seeds. Drizzle with honey. Sprinkle with berries. Garnish with mint leaves, if desired.

Serve immediately with assorted crackers.

Yield: 6 to 8 appetizer servings.

Stuffed Bacon and Cheese Biscuits


2 cans of crescent rolls (you can use biscuits too)
Cheese (Whatever type you like)
12oz or 16oz package of bacon, cooked
flour for dusting (optional)


Preheat your oven to 375 degrees. Spray a baking sheet with non-stick cooking spray. Lightly flour your work surface.

Unroll one can of crescent rolls (or 1/2 can of biscuits) on your work surface. Using your hands or a rolling pin, press the seams together and lightly press & stretch a little into a nice rectangle.

Add a layer of cheese

Add a layer of bacon.

Unroll the remaining can of crescent rolls on top & press all the seems together both on top and all around.

Using a pizza cutter or a knife (I prefer a pizza cutter personally) slice into squares.

Place on a Baking Sheet so the squares are touching.

Bake for 12-15 minutes, or until the top of the crescent rolls are lightly browned. Remove from the oven & cool on a wire rack for 3-5 minutes.

Creamy Homemade Ricotta with Honey and Herbs

Yield: serves 4 to 6 as a light appetizer


3 c. pasteurized whole milk
1 c. pasteurized heavy cream
1/2 tsp. kosher salt
3 T. freshly squeezed lemon juice
a delicate and flavorful honey
fresh thyme, chopped
fresh rosemary, chopped
flaky sea salt
freshly cracked black pepper (ground fine)


Add milk, cream, and salt to a medium saucepan. Cook over medium to medium-high heat, stirring frequently to prevent scorching, until milk reaches 190. Remove pan from heat and add the lemon juice, then stir it just once or twice, gently and slowly, to incorporate. Let pan sit undisturbed for 10 minutes to let curds form.

Wet a double layer of cheesecloth and ring out. Lay cheesecloth over the inside of a fine mesh strainer or colander that is set over a large heatproof bowl. Pour the curds and whey into the colander and let the curds strain for at least an hour, for very tender and loose ricotta. Strain for an additional hour or two for a ricotta that is firmer, like a very soft and tender cream cheese. Discard whey or save it for another use. Remove ricotta from the cheesecloth and enjoy immediately or store refrigerated in an airtight container for up to 3 days.

To serve the ricotta with honey and herbs: in a small dish with sides, mound some of the ricotta in the center. Drizzle a bit of honey over and around the ricotta and then scatter lightly with fresh thyme and rosemary. Finish with a sprinkling of flaky sea salt and freshly cracked black pepper. Serve immediately with crisp salty crackers. Some blackberries would be lovely with this, too!

Deep South Macaroni & Cheese


3 cups macaroni, uncooked
2 eggs
1/2 cup heavy cream
1 1/2 cups milk
salt & pepper
paprika (optional)
1 cup smoked cheddar cheese, shredded (a must)
6-8 oz. velvetta, shredded (feel free to cut back on the velvetta if you don’t want it to be super creamy)
1 cup sharp cheddar (can use less if you don’t like a sharp taste in your mac n cheese)
1 cup colby & monteray jack, shredded (cheese blend)


Preheat oven to 350F

Cook macaroni until just al dente or a little under al dente. (Look on the back of the box to see how long you need to cook your pasta for it to reach al dente.) Be careful no to overcook.

Drain pasta and set aside.

In a large bowl, add milk, heavy cream & cheeses (except for the smoked cheddar).

Stir to combine.

Taste the milk mixture and add salt & pepper until it has a good taste. You can also add in other seasonings like onion, paprika, etc. Tasting will help avoid having a plain, bland bake macaroni & cheese. Yuck!

When you are content with the taste, add in the eggs.

Stir well until combined.

Butter a 9 x 9 inch baking dish.

Add macaroni to the baking dish.

Pour cheese mixture over macaroni.

Make sure the cheese distributed well.

Top with smoked cheddar cheese. (I add a little more Colby jack as well.) Sprinkle with paprika and/or black pepper, if desired.

Bake for 35-45 minutes. Do not overbake. It may be a bit jiggly when you take it out of the oven. It will firm up as it cool.

Let cool for about 10-15 minutes or until fully set.

Risotto alla Milanese

(makes 6 servings)


1 medium onion, very finely chopped
8 Tbs. unsalted butter
1 lb. (2 cups) medium- or short-grain Italian rice (arborio or vialone nano are ideal)
1/2 cup dry white wine
6 cups hot homemade or low-salt canned chicken broth
1/2 tsp. saffron threads
1 cup finely grated Parmigiano-Reggiano
Salt and freshly ground black pepper to taste


Cook chopped onion in two tablespoons of butter over medium heat in a large saucepan. Let onions heat for about five minutes, until they give off a strong fragrance and are almost see-through. Then add rice and cook for three more minutes, keeping heat on medium.

Next, add wine, saffron, and two cups of the chicken broth. Turn up heat to high until mixtures begins to simmer; then lower as needed to maintain a steady simmer.

Continue cooking until almost all liquid is absorbed. Stir every two minutes or so. Add remaining broth, one cup at a time, waiting until one cup is mostly absorbed to add another. Keep adding broth (more than six cups total if needed) until rice is al dente but not raw. Stir in parmesan cheese.

Once mixture has reached the consistency you prefer (anything from tight to soupy, depending on your tastes!), take it off the heat. Then stir in six tablespoons of butter and season with salt & pepper

Mini Ham & Cheese Quinoa Cups

Makes 28 mini cups


2 cups cooked quinoa (about 3/4 cup uncooked)
2 eggs
2 egg whites
1 cup zucchini, shredded
1 cup shredded sharp cheddar cheese
1/2 cup diced ham
1/4 cup parsley, chopped
2 Tablespoons Parmesan cheese
2 green onions, sliced
salt & pepper


Preheat oven to 350 degrees.

Combine all ingredients in a large bowl and mix to combine.

Liberally spray a mini muffin tin with non-stick spray and spoon mixture to the top of each cup.

Bake for 15-20 minutes, or until the edges of the cups are golden brown.

Let cool for at least 5 minutes before removing from the mini muffin tin.

Cheesy Ranch Bean Dip


1 30 oz can refried beans
1 cup sour cream
1 packet Hidden Valley Ranch Dip mix
8 oz sharp cheddar cheese, shredded


Preheat oven to 350F.

Mix beans, sour cream, ranch mix, and half, about 1 cup, of the cheddar cheese together until it is combined then place it in a medium baking dish and cover with the remaining cheese. Make sure to use a fairly big dish (about 2 quart) because once you mix it all together it makes a pretty good amount.

Bake for 20 minutes, then remove from oven and serve warm with chips or as a side dish.

If you get in a big hurry, you can also microwave it for a minute, mix it up, and repeat until it it piping hot.