Pimiento Cheese

Healthy Lunch

1 lb. Velveeta, cubed
1 jar (7.5 oz.) pimientos (Roland’s sweet pimientos are the best!)
1 c. Hellman’s mayonnaise

Healthy LunchIn a microwave-safe dish melt Velveeta cubes for 1 minute 30 seconds. Stir. Cook for 30 seconds more. Chop and drain pimientos. Blend into melted cheese. Cook 30 seconds more. Stir in mayonnaise. Refrigerate until ready to serve. Serve on your favorite bread (maybe this Honey Wheat Bread) for a sandwich or on crackers for an appetizer. Delicious recipe from my friend, Patty W.

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Swiss Vegetable Medley

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1 – 16 oz. bag of frozen broccoli, carrots and cauliflower, thawed and drained
1 can cream of mushroom
1 c. Swiss cheese, shredded
1/2 c. sour cream
1/4 t. black pepper, freshly ground
1 small jar chopped pimientos
1 – 28 oz. can French fried onions

Swiss Vegetable MedleyIn a large bowl, combine vegetables, soup, 1/2 c. cheese, sour cream pepper, pimientos and 1/2 can French fried onions. Blend together and pour into 1 qt. casserole dish. Bake covered in 350 degree oven for 30 minutes. Top with remaining cheese and onions. Bake uncovered 5 minutes longer.

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Chicken Cheese Melts

Father and Daughter Cooking
  • 3 C cooked, chopped chicken
  • 1/2 C mayonnaise
  • 1 (14 oz) jar artichoke hearts, drained and chopped ~ plain or marinated, whichever you like best
  • 1 TBS cooking sherry
  • 1 tsp. dried chopped basil
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 C shredded mozzarella cheese or shredded mozzarella & provolone cheese blend
  • 1/4 C shredded cheddar cheese
  • salt & pepper to taste
  • 12 slices Italian bread

Preheat oven to 350 degrees. In a large bowl, combine all the ingredients except Italian bread. Mix well. Lay Italian bread slices out on a sheet pan; top with chicken and cheese mixture. Bake at 350 degrees for 10-15 minutes, until cheese is melted and bread crust is crunchy dry.

Enjoy!

Before baking, you can also try these suggestions:

  • sprinkle a little extra shredded cheese on top of the bread/chicken cheese mixture
  • add a small can of chopped, drained black olives
  • top with shredded or grated Parmesan cheese

 

 

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Wonderful Broccoli Cheese Soup

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1 c. chopped onion
2 garlic cloves (about 1 t. minced)
2 T. butter
3 c. chicken stock (3 c. water and 3 chicken bouillon cubes)
16 oz. frozen chopped broccoli
1/3 c. flour
2 1/2 c. milk
1/4 t. pepper
8 oz. cubed Velveeta
8 oz. shredded pepper jack cheese

Sauté 1 c. chopped onion 2 garlic cloves (about 1 t. minced) in 2 T. butter until the onions are translucent. Add 3 c. chicken stock (3 c. water and 3 chicken bouillon cubes), 16 oz. frozen chopped broccoli. Bring to a boil, then reduce to medium heat for 10 minutes. Mix 1/3 c. flour blended with 2 1/2 c. milk. and stir into pot. Cook for 5 minutes more on medium heat. Add 1/4 t. pepper. Reduce heat to low and add 8 oz. cubed Velveeta and 8 oz. shredded pepper jack cheese. Puree about 1/3 of the soup.

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3 Cheese Fondue

Kitchen istock

Here is another favorite for a fondue party.  We love to serve this on game nights with friends!  Even if you do not enjoy games, you can munch on some tasty cheese and veggies.

3 oz. cream cheese
3 oz. sharp cheddar, grated
3 oz. Swiss cheese, grated (may substitute mozzarella cheese)
1 T. flour
1/2 c. white wine (or dry white cooking wine)
1/8 t. garlic salt
dash cayenne pepper

Toss cheese with flour. Pour wine into fondue bowl and heat until bubbles rise to surface. Gradually stir in cheeses, a handful at a time, stirring until melted. Beat with fork to blend smoothly. Stir in garlic salt and cayenne. Great with sour dough or french bread and vegetables like carrots, radishes, celery or green and red peppers.

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Squash Cheese Bake

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I LOVE to eat squash!  My Chris thinks it is sinful to make squash any other way than fried. Alas, this is a dish I make on rare occasions.  But I DO love this recipe.  It is comfort food for sho!

1 lb. yellow squash
2 eggs, beaten
1/4 c. finely chopped onion
1/2 t. sage
1 c. sharp cheddar cheese, grated
1/2 t. salt
1/4 t. paprika

Steam (see how to steam vegetables) the squash until tender and drain it. In a large bowl, blend together the squash, eggs, onion, sage, salt and 1/2 c. cheese. Pour into a greased round 2 qt. casserole dish. Sprinkle the top with paprika and remaining cheese.

Bake at 350 degrees for 20-25 minutes (golden brown). Serves 4-6.

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Migas

Corn tortillas

8 corn tortillas, cut in 8 wedges each
12 eggs, slightly beaten
8 bacon slices
4 green onions, sliced thin
12 cherry tomatoes, cut in halves
2 fresh jalapenos, sliced with seeds removed
1 c. grated cheddar cheese

In a skillet, brown bacon, remove from pan and cut in small bits and set aside. Fry tortillas in bacon fat until crisp. Add remaining ingredients and bacon all at once. Scramble until eggs are firm. Serve with hot flour tortillas and refried beans. From “The Siesta Fiesta Cookbook” by Melanie.

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Killer Queso

salsa

This is hands-down our favorite queso, ever. It is very much a myriad of wonderful flavors coming together in your mouth.  Killer Queso is great addition to your tail-gating or gatherings with friends!

1 can cream of chicken soup
¾ c. evaporated milk
1 – 7 oz. can diced green chilies
2 T. minced jalapeños
1 – 4 oz. jar chopped pimientos, drained
1 t. ground cumin
1 – 1 oz. pkg. ranch dip mix
1 can Ro*tel tomatoes
1 lb. Velveeta, cut into cubes
¼ c. minced fresh cilantro
Minced fresh cilantro for garnish
Tortilla Chips for dipping

Combine soup, evaporated milk, green chilies, jalapenos, pimiento, cumin, dip mix, and Ro*tel in a medium saucepan. Cook over low heat, stirring frequently. When bubbly, add cheese and cilantro, and stir until cheese melts and mixture is combined. Be sure to keep the heat low, and stir constantly after adding the cheese to prevent scorching. Serve warm with tortilla, reheating as needed.

From Molly Fowler, The Dining Diva, in Menus for Entertaining

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Scalloped Potatoes

potato

This is the ultimate comfort food and side dish for Sunday dinner…right beside homemade mac and cheese, I believe!

4 medium potatoes, peeled and sliced
3/4 c. milk
4 T. butter
1/2 medium onion, diced
2 cloves garlic, minced
1/2 c. sharp cheddar, grated
1/2 c. Monterrey jack cheese, grated
1/4 c. parmesan cheese, grated

In a medium pan, melt butter and sauté onions and garlic for 4 minutes over medium heat. Add potatoes and stir, making sure each potato is coated with the melted butter.  Cook for 5 minutes over medium heat. Stir in cheese and transfer all to a round, glass casserole dish.  Bake in oven, uncovered, for 30 minutes at 350 degrees. Serves 6-8 people.
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