Tag: Cheddar

Maryland Crabby Toast

Ingredients

  • 1 Lb Lump Crab Meat
  • 1/2 Cup Mayo
  • 2 Tbs Dijon
  • 2 Tbs Fresh Parsley – Chopped
  • 1 1/2 Tbs Old Bay
  • 1/2 Tsp Ground Black Pepper
  • 3/4 Cup Mild Cheddar – Shredded
  • 3/4 Cup Mozzarella – Shredded
  • French Baguette

Directions

  1. In a medium sized bowl, mix the mayo, dijon, parsley, old bay, ground black pepper.
  2. Fold in the crab meat and cheese. Mix well. It’s best to use freshly shredded cheese and not packaged pre-shredded cheese.
  3. Cover and let the mixture set in the refrigerator while you preheat the oven to 350 degrees (F) and slice your French Baguette in half inch slices at a 45 degree angle.
  4. Line a baking sheet with aluminum foil and spray with olive oil or cooking spray.
  5. Top each slice of bread with two large spoonfulls of the crab mixture and place on the baking sheet. Dust the tops with some more old bay.
  6. Bake for 15 minutes and finish on broil high for 1 to 2 minutes. Keep an eye on them to avoid burning.
  7. Serve and enjoy!

Cheddar Bacon Ranch Crack Dip

Ingredients

  • 16 Oz Sour Cream
  • 1 Oz Ranch Dressing Mix Packet
  • 6 Bacon Slices – Crumbled
  • 1 1/2 Cup Cheddar Cheese – Thinly Shredded
  • 1/2 Tsp Ground White Pepper
  • 1/2 Tsp Cayenne

Directions

  1. Pre-heat the oven to 400 degrees (f).
  2. On a foil lined baking sheet, cook the bacon for 18 to 24 minutes. Ensure the bacon is crispy and then place on a paper towel to soak up the grease.
  3. Chop the bacon up into small pieces and set aside to cool.
  4. Once the bacon is at room temperature, combine all of the ingredients in a medium sized bowl and mix well.
  5. Place in the refrigerator for at least 2 hours to set before serving.
  6. Place it in a bowl to serve and enjoy with some ruffled chips or those of your choosing.

Jalapeño and Cheese Pasta Salad

Ingredients

  • 1 lb Pasta of your choosing
  • 1 1/4 Cup Mayo
  • 3 Tbs Apple cider vinegar
  • 1 Tbs Mustard
  • 2 Tsp White sugar
  • 3/4 Tsp Black pepper
  • 1/4 Tsp Onion powder
  • 1/4 Tsp Garlic powder
  • 1/4 Tsp Cayenne
  • 3 Jalapeños – seeded and diced
  • 3 Cups Shredded fresh cheese – Colby or Mild cheddar

Directions

  1. Cook the pasta according to instructs on the box.
  2. Drain the pasta in a colander and allow it to cool to room temperature before placing it in a large serving container. Chill in the refrigerator for at least 60 minutes.
  3. Combine the mayo, mustard, and the seasoning in a small bowl; combine well with a whisk.
  4. Add the mayo mix, diced jalapeños, and shredded cheese to the pasta and mix well.
  5. Refrigerate for at least 60 minutes before serving. Taste before serving and add salt or black pepper to your preference. Enjoy!