Tag: Cheese

Pizza Dip

Ingredients

  • 16oz Cream Cheese – Softened
  • 1 Tbs Italian Seasoning
  • Pizza Sauce or Marinara
  • Pepperoni
  • 1 1/2 Cup Mozzarella – Shredded
  • Red Pepper Flakes
  • 2 boxes Melba Toast

Directions

  1. Pre-heat the oven to 350 degrees (F).
  2. In a large bowl mix the softened cream cheese and italian seasoning well.
  3. Spoon the cream cheese mixture on the bottom of a 9 x 9 baking dish, 9 to 12 in pie pan, or something that will fit all of the ingredients. Flatten out the cream cheese evenly.
  4. Add a thin layer of pizza sauce or marinara and cover with a layer of pepperoni. Don’t skimp on the pep.
  5. Sprinkle the cheese for the final layer and top with a little pepperoni.
  6. If desired you can add a dash of red pepper flakes.
  7. Bake, uncovered in a 350 degree (F) for 25 to 30 minutes.
  8. Allow the pizza dip to cool for at least 15 minutes.
  9. Serve with melba toast or your choice of sturdy crackers.

Breakfast Cakes

Ingredients

  • 20 oz Shredded Hash browns
  • 1 Lb Breakfast Sausage (Hot)
  • 2 Cups Mild Cheddar – Shredded
  • 1 1/2 Cups Bisquick
  • 8 oz Cream Cheese – Softened
  • 1 1/2 Tsp Ground Black Pepper
  • 1/4 Tsp Ground Onion

Directions

  1. In a sauté pan, cook the breakfast sausage. While the sausage cooks, break it into small pieces, and cook through.
  2. Drain the sausage and place it aside to cool.
  3. Preheat your oven to 400 degrees (F).
  4. Once the sausage is cool enough to handle, place all of the ingredients in a large bowl.
  5. Using a stand mixer, a hand mixer, or your hands, mix all of the ingredients well.
  6. Line a baking pan with aluminum foil and use cooking spray to coat the foil.
  7. Using your hands or a 3 oz ice cream scoop, form the mixture into little balls and place on the baking pan. This recipe makes about 25 cakes. (The balls will fall and form into small cakes.)
  8. Bake for 20 minutes, then remove the pan and flip the cakes, baking for another 10 to 12 minutes until the underside is cooked to your doneness.
  9. Remove the pan from the oven and let them cool before serving.
  10. Serve them with ketchup or your favorite condiment for sausage and hash browns.

Breakfast Tots and Gravy Scramble

Ingredients

  • Sausage Gravy
  • 1 Package Tater Tots
  • 1 Medium White Onion – Diced
  • 1 Green Bell Pepper – Diced
  • 10 Eggs
  • Salt
  • Ground Black Pepper
  • Shredded Cheese (your choice)

Directions

  1. Cook the tater tots according to the package instructions but it’s best if the tater tots are well done and crispy. If using the oven, add the diced onions and peppers.
  2. If you are not using an oven, sauté the onions and peppers in a sauté pan over medium heat for 5 to 7 minutes. You will need two sauté pans or pans for this recipe.
  3. If cooking separately, remove the onions and peppers from the sauté pan, place in a bowl, and set them aside while you finish cooking the rest of the ingredients.
  4. While the tots cook, make the sausage gravy in a large sauté pan or cast iron skillet.
  5. While the sausage gravy simmers to tighten to your desired thickness, beat the 10 eggs well in a medium bowl.
  6. Add 2 tablespoons of butter to the sauté pan over medium-low heat. Once melted, add the eggs and cook.
  7. Using a spatula, slowly moved the egg mixture around as it cooks, about every 20 seconds.
  8. Continue to move the eggs until they are scrambled to your desired doneness. Remove from heat.
  9. Season the eggs with salt and black pepper.
  10. To serve, start with a serving of tater tots, onions, and green peppers in a large bowl or plate, or if you cooked them separately, add some of the sautéed onions and green peppers to the tater tots. Top with a large ladle of the sausage gravy, then add the scrambled eggs. To finish, add shredded cheese, freshly ground black pepper, and other items like hot sauce, salsa, etc. if you prefer.

Tirokafteri (Spicy Greek Feta Cheese Dip)

Ingredients

  • 20 Oz Feta Cheese
  • 12 Oz Fire Roasted Peppers – Drained
  • 3 Tbs Plain Greek Yogurt
  • 1 Tbs White Wine Vinegar
  • 1 Tsp Red Pepper Flakes
  • 1 Tsp Cayenne
  • 1/8 Tsp Garlic Powder
  • 1/2 Cup Organic Extra Virgin Olive Oil

Directions

  1. Place all ingredients minus the olive oil in a food processor and puree for 1 to 2 minutes. Halfway through, scrape down the sides and continue to puree.
  2. Slowly add the olive oil and puree for another 1 to 2 minutes and somewhat smooth and creamy.
  3. Place in a serving container, cover, and chill in the refrigerator for at least 1 hour before serving.
  4. Serve with pita chips or your favorite crackers.

Sloppy Alice

Ingredients

  • 1 Lb Ground Chicken
  • 10 Bacon Strips
  • 2 Cups Button Mushrooms – Chopped
  • 2 Cup Shredded Jack Cheese
  • 1 Cup Honey Mustard
  • 2 Tbs Ketchup

Chicken Seasoning

  • 1/2 Tsp Salt
  • 1/2 Tsp Ground Black Pepper
  • 1/2 Tsp Paprika
  • 1/2 Tsp Dried Parsley
  • 1/4 Tsp Ground Garlic
  • 1/4 Tsp Ground Onion

Sandwich

  • 6 Potato Hamburger Buns

Directions

  1. Pre-heat your oven to 400 degrees (f).
  2. In an aluminum lined baking sheet, bake the 10 strips (or more) of bacon for 16 minutes or more to your desired doneness.
  3. Remove the bacon and place them on paper towels to drain the grease.
  4. Take 6 strips of the bacon, chop them up, and set aside. Take the other 4 strips and chop them into small pieces separately.
  5. In a medium sauté pan, heat 1 Tbs of oil over medium heat.
  6. Place the chicken to the sauté pan, add the seasonings to your ground chicken and break the chicken up into small pieces (like taco meat) while it cooks.
  7. While the chicken is cooking, add the mushrooms, and cook the chicken through, about 7 to 10 minutes.
  8. Once the chicken and mushrooms are cooked through, add the honey mustard, ketchup, 1/2 Cup of the cheese, and 4 chopped strips of bacon.
  9. Remove from the heat and stir to combine to melt the cheese.
  10. Once everything is combined and melted, toast your buns.
  11. Assemble your Sloppy Alice. Place a layer of the chicken, top with pieces from the other 6 strips of chopped bacon and remaining cheese.
  12. Serve and enjoy!

NOTE: You can always add or subtract the amount of bacon and honey mustard!!

Breakfast Casserole

Ingredients

  • 20oz Hashbrowns
  • 9oz Breakfast Sausage – cooked
  • 10oz Rotel – drained
  • 2 Cups Cheddar Cheese – shredded
  • 1 Green Pepper – finely diced
  • 1/2 Medium Onion – finely diced
  • 10 Eggs
  • 1/2 Cup Milk
  • 2 Tsp Ground Black Pepper
  • 1 Tsp Salt
  • 1 Tsp Paprika

Directions

  1. Pre-heat your oven to 350 degrees F.
  2. In a 9 x 13 baking dish or an enameled cast iron casserole dish mix the hashbrowns, sausage, rotel, green pepper, onion, spices, and 1 1/2 cups of the shredded cheese.
  3. In a large bowl, beat the eggs and the milk.
  4. Pour the eggs over the casserole mix and ensure that you pour over top of the entire dish.
  5. Top with the remaining 1/2 cup cheese.
  6. Bake uncovered in the oven between 40 and 50 minutes, pending your oven.
  7. Remove the casserole and let cool for 5 to 10 minutes before serving.
  8. Store the leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat in the microwave.

Chili Cheese Dog

Ingredients

  • Hot Dog Buns
  • Hot Dogs
  • Hot Dog Chili
  • 8 oz Cheddar Cheese block – shredded

Directions

  1. Make your hot dog chili.
  2. Cook your hot dogs by your preferred method and doneness.
  3. Assemble the hot dog: hot dog bun, hot dog, chili, shredded cheese. You can add some mustard on top of the chili before the cheese if preferred.

Pizza Dog

Ingredients

  • Hot Dog Buns
  • Hot Dogs
  • Pepperoni – slices
  • Pizza Sauce
  • Mozzarella – shredded
  • Italian seasoning

Directions

  1. Cook your hot dogs by your preferred method and doneness.
  2. Prepare your pizza sauce.
  3. Build your hot dog accordingly: Hot dog bun, hot dog, add 2 to 3 Tbs of pizza sauce, 4-6 slices of pepperoni, and a handful of shredded mozzarella.
  4. Place your assembled hot dog under the broiler to melt the cheese and brown the hot dog bun or place in microwave for 20 second intervals to melt the cheese. Top with a sprinkle of Italian seasoning.

Juvenile Dog

Ingredients

  • Hot Dog Buns
  • Hot Dogs
  • Mac and Cheese (your favorite brand)
  • Bacon

Directions

  1. Cook your hot dogs by your preferred method and doneness.
  2. Cook your favorite mac and cheese as you prefer.
  3. Cook bacon slices by your preferred method. We like to bake them in a 400 F degree onion on an aluminum foil lined baking pan for 14 to 16 minutes. Cook longer if you like your bacon crispy.
  4. Build your Juvenile Dog accordingly. Bun, hot dog, mac and cheese, crumbled bacon.
  5. Feel free to season it with some black pepper or cayenne.

Jalapeño Popper Rangoon (Baked)

Ingredients

  • 8 oz Cream Cheese – softened
  • 2 Jalapeños – seeded and diced
  • 1 Cup Cheddar Cheese – shredded
  • 1/2 Tsp Paprika
  • 4 Strips Crispy Bacon – chopped
  • Wonton Wrappers

Directions

  1. Place your cream cheese on the counter at least 3 to 4 hours before you plan to make the rangoon in order to soften. That will allow you to mix all of the ingredients together with just a spoon.
  2. Pre-heat your oven to 350 degrees (F).
  3. Add all of the ingredients, minus the wrappers, in a medium-sized bowl and mix well to combine.
  4. Lay out your wonton wrappers in batches. This recipe makes around 26 to 28.
  5. Place 1 Tbs (.5 oz) of the cream cheese mix in the middle of each wrapper.
  6. Fold each of the four corners up and pinch together at the center of the wrapper. If they are not staying together, you can wet your fingertip and wet the corners of the wrapper before pinching them together.
  7. Place the wrappers on a baking pan lined with aluminum foil.
  8. Spray the wrappers with cooking spray to help crisp the rangoon.
  9. Bake on the center rack for 15 to 18 minutes.
  10. Serve with your favorite ranch or sauce of your choosing. Enjoy!