Ham, Egg & Cheese Breakfast Rolls I haven’t made these yet, but they are on the agenda for the next weekend. They look really good and would probably be a great way to use some leftover ham if you didn’t want to buy any deli […]
Stuffed Meat Loaf
I love meatloaf most any way you can think of to fix it. But when you add a cheese stuffing, then it’s the best.
- 2 lbs ground beef
- ½ cup oatmeal or bread crumbs
- 2 large eggs
- ½ large onion, chopped and sauteed
- 8 oz sliced provolone cheese**
- salt and pepper to taste
- *chopped mushrooms and/or green peppers (optional)
- Chop and saute onion (mushrooms & green peppers if using) with a little oil. Set aside to cool.
- In a large bowl mix ground beef, oatmeal or bread crumbs and eggs.
- Add the onions and mix again
- With about ⅔ - ¾ of the meat mixture, line a glass loaf pan, forming a cavity in the middle. Try to keep the edges even.
- Line the cavity with half the cheese slices
- Top with the remaining meat mixture to cover the cavity / cheese
- Add the remaining cheese slices to the top.
- Cover with foil and bake at 400 degrees for 50 minutes
- Take off the foil top and bake for another 10 minutes until the cheese is melted and the edges brown.
- Drain excess grease in pan before removing the meatloaf.
- Let cool slightly before slicing and serving.
- **I used a combination of provolone and mozzarella.
Three Cheese Pinwheels
These are great appetizers or just for a snack.
- ½ cup shredded mozzarella cheese
- ¼ cup shredded pepper jack cheese
- 2 tablespoons cream cheese, softened
- 1 tablespoon mayonnaise
- 1 can Pillsbury crescent rounds
- 1 tablespoon chopped basil
- 2 tablespoon cooked onion
- 1 garlic clove
- Heat oven to 375 degrees F.
- In small bowl, mix all cheeses and mayonnaise until well blended and soft. Add basil, onion, and garlic.
- Roll dough into long rectangle. Spread cheese mixture evenly over dough.
- Starting at shorter side, roll up into a cylinder. Set in fridge until ready to bake.
- When firm, cut into 16 slices. Place, cut side down, on cookie sheet.
- Bake 12-15 minutes or until golden brown.
German Potato Casserole
This is so good. I usually serve it with baked pork chops.
- 5 lbs. red potatoes, peeled & cubed
- 1 lb. sliced bacon, diced
- 8 hard boiled eggs, chopped
- 1 large onion, chopped
- ½ tsp. salt
- ½ tsp. pepper
- 1½ cups mayonnaise
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. Worcestershire sauce
- 1 lb. Velveeta, cubed
- Cook potatoes until tender; drain.
- Cook bacon until crisp. Drain on paper towels. Reserve 1 Tbsp. drippings.
- In a large bowl, toss potatoes, bacon, eggs, onion, salt and pepper.
- Combine the mayonnaise, vinegar, Worcestershire sauce and reserved bacon drippings; add to potato mixture; toss to coat.
- In a greased 13 x 9-inch pan, layer potatoes and then cheese cubes. Repeat layers.
- Bake, uncovered, at 350 degrees F. for 40 to 45 minutes or until golden.
Beefy Cheesy Tortellini Bake
This is a nice change from all those holiday leftovers. The kids will love it.
- 1 lb. ground beef
- 3 cloves garlic, minced
- ½ tsp. garlic powder
- ¾ tsp. basil
- ½ tsp. parsley
- ¼ tsp. oregano
- ¼ tsp. thyme
- pinch red pepper flakes
- salt & pepper, to taste
- 24 ounces marinara sauce
- 22 ounces frozen tortellini, thawed
- 8 ounces mozzarella
- 2 Tbsp. Parmesan
- Heat oven to 350 degrees F. Grease a 3 quart casserole dish.
- Brown ground beef and garlic. Drain. Season with herbs, salt and pepper.
- Stir sauce into ground beef. Remove from heat. Add half the mozzarella; mix in tortellini. Pour into casserole dish. Top with remaining mozzarella and Parmesan.
- Cover with foil. Bake for 20 minutes.
- Remove foil and bake another 20 minutes.
Creamy Chicken Vegetable Chowder My favorite soups are the creamy ones and this one fits the bill. Creamy Chicken Vegetable Chowder Print Prep time 20 mins Cook time 30 mins Total time 50 mins Author: Marsha Powell Recipe type: Soup Cuisine: American Serves: […]
This is a classic Quiche Lorraine recipe. It’s always great for breakfast or brunch.
- 4 slices bacon
- 1 medium onion, chopped
- 1 (4 oz) can sliced mushrooms, drained
- 1 cup (4 oz) shredded Swiss cheese
- 4 eggs, beaten
- 2 cups half & half
- ¼ cup grated Parmesan
- ½ tsp. salt
- ½ tsp. pepper
- ¼ tsp. nutmeg
- Pastry for 9-inch pie
- Line a 9-inch quiche dish with the pastry; trim excess. Prick the bottom and sides with a fork. Bake at 400 degrees F. for 3 minutes; remove from oven and gently prick with a fork. Bake 5 minutes longer.
- Cook bacon in skillet until crispy; drain, reserving 1 Tbsp. bacon drippings. Crumble bacon and set aside. Saute onion in bacon drippings until tender. Sprinkle bacon, onion, mushrooms and Swiss cheese into pastry shell. Combine eggs, half & half, Parmesan, salt, pepper and nutmeg, mixing well. Pour into pastry shell. Bake at 350 degrees for 45 minutes or until filling is set.
Mashed Potato Cheese Bites
These look positively scrumptious. I just may have to make some for us.
- 2 cups cold mashed potatoes
- ¼ cup minced chives or green onions
- 16 cubes quick-melt cheese
- 2 beaten eggs
- ⅓ cup all-purpose flour
- 1 cup panko bread crumbs
- Vegetable oil, for frying
- Stir the chives and potatoes together. Add salt and pepper, to taste, if your mashed potatoes aren’t already seasoned.
- Scoop out a golf-ball-sized portion of mashed potatoes, and press one cube of cheese into the middle. Close the mashed potatoes around the cheese and roll into a ball. Repeat with the remaining potatoes and cheese.
- Roll one of the mashed potato balls in the flour, then the eggs, and finally in the breadcrumbs until it is completely coated. Repeat with all of the potato balls.
- Place the coated potato balls in the freezer for an hour until firm.
- Pour enough vegetable oil into a medium saucepan to reach a depth of two inches. Heat over medium heat until it reaches 350 degrees Fahrenheit (175 degrees Celsius).
- Remove the potato balls from the freezer and carefully lower several at a time into the hot oil. Fry the potato balls until golden brown, for about four minutes.
- Serve with gravy for dipping, if desired.
Bacon Cheeseburger Meatballs I don’t ever make appetizers except on New Year’s Eve. Then, hubby and I sit around and watch the festivities on TV. For those of you having parties and large get-togethers over the holidays, then this recipe and a few more appetizer recipes […]
7 Layer Dip
I love this stuff. I will usually fix it up for those times when we really don’t want a heavy meal. Just add tortilla chips.
- 6 oz. can refried beans
- 10 oz. RO*TEL Diced Tomatoes & Green Chilies, drain
- 8 oz. VELVEETA, melted
- ¾ cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
- 8 oz. guacamole
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1 can black olives
- PLACE refried beans in pan to heat them up and make it look less like they had come out of a can. Add in ½ can of the RO*TEL Original Diced Tomatoes & Green Chilies.
- SPREAD refried bean mixture on the bottom of a platter or clear bowl.
- LAYER one after another the VELVEETA, guacamole, sour cream, the rest of the RO*TEL Original Diced Tomatoes & Green Chilies, the KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA then finally the black olives to top it.
Texas Roadhouse Rattlesnake Bites This isn’t one of those things I make a point of ordering. I might live in Texas, but I grew up in New England. This Yankee stomach just doesn’t go for all that. Texas Roadhouse Rattlesnake Bites Print Prep time […]
Deep Fried Macaroni & Cheese Bites
I found these over at marvelousmommy.com. This is a copycat recipe from The Cheesecake Factory. If you have an obsession with macaroni & cheese (like me!) then you’ll love these.
- 1 pound (one box) large elbow macaroni
- 3 tablespoons butter
- 2 cups whole milk heated and warmed
- 2 tablespoons flour
- ½lb. grated sharp cheddar cheese
- ½lb. smoked Gouda cheese (grated)
- ½lb. shredded Italian blend cheese — Fresh Parmesan, Asiago, Romano, Mozzarella, Provolone cheese
- salt/pepper, to taste
- 3 eggs
- 3 tablespoons milk
- 1 box Panko bread crumbs
- Slightly under-cook your elbow macaroni according to directions. Drain and rinse with cold water and set aside.
- In a big saucepan, melt your butter.
- Once it melts, slowly whisk in your flour – stirring out the lumps.
- Add the milk into the mixture. Cook on medium heat for about 4 minutes until the sauce thickens.
- Remove from heat and slowly add all of the freshly grated cheeses.
- Stir well until it is melted and smooth.
- In a large glass pan, fold in the macaroni and mix well with the cheese sauce.
- Season with salt and pepper.
- Chill in the refrigerator for at least 2 hours.
- Then shape the cold mac and cheese into balls. Mine are pretty large (like the Cheesecake Factory) but you could make them bite-size too.
- Place the balls on a cookie sheet lined with foil in the freezer for about 45 mins.
- Compress the balls to make them firmer and tighter and put them back in the freezer.
- In a small bowl, whisk your 3 eggs and your 3 tablespoons of milk. Set aside.
- In another bowl, place your Panko bread crumbs and set aside. (It’s important to use the Panko brand!)
- Heat your oil in a pan or fryer.
- One by one, take your mac and cheese balls and dip them in the egg mixture – then roll them in the Panko bread crumbs.
- Coat each ball really good and fry them in the oil.
- They will be a crispy light brown when they are done. Set on a paper towel to drain the oil.
- Top with some freshly grated cheese. Serve with marinara sauce.
Shepherd’s Pie Loaded Baked Potato I’ve made this several times for hubby and myself. It’s a great meal. I used leftover meat loaf and some leftover mixed veggies. It tasted just as good and I didn’t have to throw anything away. Shepherd’s Pie Loaded Baked […]
Crock Pot Breakfast Casserole
When my kids were at home, I would make something like this for them to have before they went to school. It filled them up – especially on cold mornings.
- 1 (30 oz) pkg frozen tater tots
- 6 oz Canadian bacon, diced
- 2 yellow onions, chopped
- 2 cups cheddar cheese, grated
- ¼ cup parmesan cheese, grated
- 12 eggs
- 1 cup milk
- 4 Tbs all purpose flour
- 1 tsp salt
- ½ tsp ground black pepper
- In a greased 5-quart or larger slow cooker, layer ⅓ of the tots, Canadian bacon, onions and cheeses. Repeat these layers twice, ending with the layer of cheeses. In large mixing bowl, whisk together the remaining ingredients. Pour mixture over the ingredients in the slow cooker. Cover with lid; cook on low for 6 to 8 hours.