CHILII CHEESE FRIES new!
1 can chili without beans
1/2 jar pasteurized process cheese sauce
frozen fries
Prepare 1 large cookie sheet of
fries in oven according to directions
Place chili in microwave safe bowl, heat until hot
Place cheese sauce in microwave safe bowl, heat until hot - being careful
not to scorch
After fries are cooked, place them in a plate
Pour chili over fries
Pour cheese on the top and serve
TWICE BAKED POTATOES new!
Preheat oven to 375
4 potatoes - clean skin, poke a hole on 2 sides with sharp knife - wrap potatoes
in paper
towel and cook in microwave until soft (10-15 minutes)
1 cup sour cream
½ tsp onion powder
salt and pepper
bacon bits
grated cheese
Gently slice potatoes in half,
length-wise
With a spoon, scoop out potato from each skin, careful not to damage
skin too much-
Place potatoes in a large mixing bowl
Add sour cream, bacon bits, onion powder, salt and pepper to potatoes
Mix with a beater until creamy
Place skins on a baking pan (line pan with foil for easy clean up)
Spoon potato mixture back into skins
Top with cheese
Place in oven until cheese is melted
CHEESY BISCUIT
CRUMBLES new!
This recipe can be prepared with sausage, bacon or ham
Bacon or Sausage browned, crumbled
and drained (if using ham, dice into
small pieces)
1 (12oz) can refrigerated buttermilk flaky biscuits
½ cup pasteurized process cheese sauce
1/2 cup grated cheddar cheese
2 tsp chopped parsley
Heat oven to 400 degrees. Lightly
grease a cookie sheet
Separate biscuits into 10 biscuits. Flatten dough and place biscuits on cookie
sheet in a circle, filling in center, slightly overlapping each biscuit
Spread dough with cheese sauce
Sprinkle bacon or sausage
Sprinkle grated cheese on top of meat
Bake at 400 for 10-30 minutes or until edges are golden brown
Sprinkle with parsley
Serve warm
STUFFED PIZZA BITES
new!
This is a great appetizer (yields 48). They can be assembled, covered and
refrigerated up to 2 hours until baking time.
2 cans refrigerated pizza crust
8 oz mozzarella cheese block - cut into 48 cubes (can use precut cubes but
sometimes
they cost a little more)
48 small slices pepperoni (3 oz)
½ cup oil (olive or vegetable)
2 tsp dried Italian seasoning
2 ½ tsp tablespoons grated Parmesan cheese
1 jar pizza sauce, heated in microwave safe bowl
Heat oven to 400 degrees
Spray one 13"x9" pan with non-stick cooking spray
Remove dough from both cans, unrolling each rectangle and pressing out to
form a 12"x8" rectangle - cut each pressed rectangle into 24 squares
Top each square with a cheese cube and a pepperoni slice- wrap dough around
filling completely to cover, press edges to seal. Place seam side down with
sides touching in sprayed pan.
In a small bowl, combine oil and
Italian seasoning. Mix well, drizzle over filled dough
Sprinkle with Parmesan cheese
Bake for 16-22 minutes until golden
brown
Serve warm with warmed pizza sauce
ROTEL CHEESE DIP
¾ block of 2 Pound Processed
Cheese (such as Velveeta)
1 can mild Rotel tomatoes (original or hot if preferred)
1 tsp chili powder
1 dash garlic powder
½ cup milk
1 tsp cumin seed
Melt cheese over low heat or in
microwave, stirring constantly to avoid scorching.
Add the rest of the ingredients to cheese when melted, heat until hot and
serve with tortilla chips!
CHILI CHEESE DIP
1 pound Velveeta Cheese
1 can mild Rotel tomato
1 can no-bean chili (Bryan brand seems to work best for me)
½ tsp cumin seed
1 tsp chili powder
¼ tsp paprika
¼ - ½ cup milk - to desired thickness
Melt Cheese, add Rotel, cumin,
chili powder & paprika, mix well.
Add chili and milk, heat until hot.
Serve as a side or ball-game snack and watch it disappear!
CHEESE DIP
My kids call this "brown dip" because it is not yellow/orange color of regular rotel cheese dip. When they were little, they didn't know what was in it to call it cheese dip, they just knew the color was brownish! This recipe takes a few minutes longer to prepare than rotel dip and can't be made in the microwave but it is well worth the time!
1/4 stick of margarine
2 heaping tbsp flour
1 tbsp chili powder
1/4 tsp garlic powder
1 tsp cumin seed
1/4 tsp dry mustard
2 1/4 cups milk
7 oz. Processed cheese (such as Velveeta)
In sauce pan:
Melt margarine
Add flour to margarine and allow to "brown" for a minute
Stir in chili powder, garlic powder and dry mustard to flour
Slowly pour in milk, stirring constantly and briskly until all flour lumps
are dissolved.
Add cheese and melt
Serve with tortilla chips as a side to your favorite Mexican dish or alone as a snack.
RANCH DIP
We refer to this as "white dip" in our house. When my children were little, they didn't remember what it was called, they just knew they liked the dip that was white.
3 pkgs cream cheese
1 package of Ranch Dip mix
milk
Soften cheese to room temperature. With hand mixer, mix cheese and dip mix together. Add milk slowly to make creamy texture, less than ¼ cup. This dip will "set-up" once refrigerated.
Serve with chips. This dip is great with raw vegetables too!
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