Tag Archives: Cheddar cheese

Beefy Jalapeno Cornbread

1 cup plus 1 T yellow corn meal, divided
1 cup milk
2 eggs
3/4 tsp. salt
1/2 tsp. baking soda
1/2 cup bacon drippings
1 17-oz. can cream style corn*
1-1/2 lb. ground beef
1 large onion
1 8-oz. pkg. cheddar cheese, shredded
4 jalapeno peppers, finely chopped

Combine 1 cup corn meal, milk, eggs, soda, bacon drippings and corn in a bowl. Mix and set aside.

Saute ground beef until lightly browned, drain thoroughly and set aside.

Sprinkle remaining corn meal in a greased 10-1/2 inch iron skillet. Sprinkle evenly with beef, top with onion, then cheese. Add peppers evenly on top. Pour remaining batter over top.

Bake at 350 degrees for 50 minutes or until golden brown.

6-8 servings.

*If you are making this gluten-free, be sure to check the label on the creamed corn to make sure it has no wheat gluten in the ingredients.

Mexican Egg Casserole

4 cans chopped green chilies, drained
1 lb. Monterey Jack cheese
1 lb. Cheddar cheese
1 cup chopped Ham
10 eggs
1 c. milk
1 c. or small can picante sauce

Layer in a greased 9×12-inch or larger baking dish, 2 cans chilies, cheeses, 2 cans chilies, ham.

Beat egg whites, beat yolks/milk, then fold in whites. Pour over chilies, cheese and ham.

Bake 350 degrees for 1 hour.

Add picante sauce. Bake 5 more minutes; cool.

Recipe submitted by Bonnie

JD’s Lasagne

1 lg. pkg. Lasagna Noodles
1 lb. Ground Beef
1 lb. Pork Sausage
1 lg. Onion, chopped
1 pkg. Spaghetti Sauce Mix
3 (6 oz.) cans Tomato Paste
8 oz. Mozzarella Cheese, shredded
8 oz. Provolone or Jack Cheese, shredded
8 oz. med Cheddar Cheese, shredded

Add Butter or Oil to water for boiling Noodles

Okay, the following directions were not written down, so I have to adlib here…..

Boil Noodles according to package directions. Drain and rinse with cold water.

While the noodles are cooking, cook the ground beef, pork sausage, and onion in a skillet, stirring so as to break up the meat; drain.

Prepare spaghetti sauce mix according to package directions, using the 3 cans of tomato paste.

In large heavy sheet cake pan (9×13), layer 1/3 of the sauce, 1/3 of the noodles, 1/3 of the meat mixture, and 1/3 of the shredded cheese. Repeat another couple of times, using everything up, and making sure you end with the cheese.

Bake in preheated 375 degree oven for about an hour.

BLT Spread

1 cup mayonnaise
2 (8-oz.) packages cream cheese, softened
1 1/2 tsp. coarsely ground pepper
1 cup shredded lettuce
7 slices bacon, cooked & crumbled
1/2 cup chopped tomato
1/4 cup chopped green onions
3 oz. (3/4 cup) cheddar cheese, shredded
Crackers

Combine mayonnaise, cream cheese and pepper in small bowl. Beat at medium speed, scraping bowl often, until smooth.

Spread mayonnaise mixture onto bottom of 9-inch round serving dish. Top with lettuce, bacon, tomato, green onions and cheese. Serve with crackers.

Twice Baked Potato Soup

2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes
4 green onions
12 strips bacon
1¼ cups Cheddar cheese
1 cup sour cream
¾ tsp. salt ½ tsp. pepper

Bake and cube the potatoes. Peel, if desired. Cook and crumple the bacon. Melt the butter in a large pot. Add the flour. Heat and stir until smooth. Gradually add the milk, stirring constantly, until thickened. Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat and simmer 10 minutes. Add remaining ingredients and heat through until cheese melts.

Pea Salad

1 16 oz. pkg. frozen green peas
4 strips bacon, cooked and crumbled
1/3 cup chopped onion
1/3 cup Ranch dressing
½ cup shredded Cheddar Cheese

Add frozen peas to 1 quart boiling water and cook for 1 minute. Immediately run peas under cold tap water to stop them from cooking. Drain well in a strainer or colander. Transfer to a bowl, and stir in the bacon, onion, dressing and cheese. Chill until ready to serve.

Jalapeno Corn Bread

1 cup yellow corn meal
¼ tsp. baking soda
½ tsp. salt
½ cup milk
1 egg, well beaten
½ cup creamed corn
½ cup chopped onion
2 or 3 jalapenos, chopped
2 slices bacon, crumbled
½ cup grated cheddar cheese, divided
¼ cup bacon drippings

Mix first 9 ingredients plus ¼ cup grated cheese in mixing bowl. Add bacon drippings.

Heat iron skillet, grease well. Pour in batter and sprinkle with remaining cheese. Bake in 350 degree over for 35 minutes.

Cheddar Shortbread Bites

Shortbread Ingredients:
1 cup all-purpose flour
1/2 cup butter, softened
1/2 teaspoon salt
Dash ground red pepper (cayenne)
1 (8-oz.) package (2 cups) sharp cheddar cheese, shredded

Topping Ingredients:
2 tablespoons poppy seeds
2 tablespoons sesame seeds
1 egg white
1 tablespoon water

Combine flour, butter, salt and red pepper in medium bowl; beat at medium speed until dough forms. Add cheese; mix until a ball forms. Shape dough into ball. Wrap in plastic wrap and refrigerate 2 hours or overnight.

Heat oven to 350°F.

Roll out dough on lightly floured surface to 1/4-inch thickness. (It will be hard to roll at first, but will soften as it warms up. Press together any cracks that form on edges of dough.) Cut dough with 1 1/2-inch cookie cutters or pizza cutter into desired shapes (squares, triangles, circles). Place onto ungreased baking sheets.

Combine poppy seed and sesame seed in small bowl. Beat egg white and water together in another small bowl. Brush cut-outs with egg wash; sprinkle with seed mixture.

Bake for 12 to 15 minutes or until very lightly browned around edges. Immediately loosen from pan; let cool on pan.

Notes: Shortbread can be topped with a variety of other ingredients such as sea salt, chili powder, seasoned salt, fennel seed or other herbs.

Stuffed Banana Peppers

6 to 8 large banana peppers
2 cups (8 ounces) shredded sharp Cheddar cheese
1 small tomato, diced
1 medium onion, diced
1 to 2 jalapeño peppers, diced
1/8 teaspoon salt
1/8 teaspoon pepper
12 to 16 bacon slices

Cut a slit lengthwise in each banana pepper, cutting to, but not through, other side. Remove seeds. Combine cheese and next 6 ingredients. Spoon mixture evenly into each pepper, and wrap each with 2 bacon slices; secure with wooden picks.

Place peppers on a rack in a broiler pan. Broil 5 1/2 inches from heat 4 to 5 minutes on each side or until golden. Makes 6 to 8 servings.