Tag Archives: cheese

Bacon and Egg Cups

13 Nov

Bacon and Egg Cups
Makes 6 servings

Ingredients:
6 eggs
shredded cheese
2 pieces of bacon, chopped into small pieces

Directions:

  1. Preheat oven to 400F. Grease 6 muffin cups.
  2. Crack egg into each muffin cup, making sure to not break the yolk.
  3. Sprinkle cheese on top of the egg, covering surface. Sprinkle bacon pieces on top of cheese. If you want a runny yolk and want to gauge the doneness of the yolk, only sprinkle cheese and bacon on the egg white and make sure not to cover yolk.
  4. Bake at 400F for 8-10 minutes depending on how well done you want your yolk.

Pimiento Cheese Pinwheels

13 Nov

Pimiento Cheese Pinwheels

Pimiento Cheese:
Ingredients:
1 1/2 cups (packed) finely grated extra-sharp yellow cheddar cheese (about 6 ounces)
1 1/2 cups (packed) finely grated extra-sharp white cheddar cheese (about 6 ounces)
1 cup mayonnaise
1/3 a cup of cream cheese
1/4 cup diced drained pimiento peppers from jar, roasted red peppers, or piquillo peppers (about 2 1/2 ounces)
1/4 teaspoon cayenne pepper

Directions:

  1. Mix first 5 ingredients in medium bowl.
  2. Mash with fork to blend well.
  3. Season with salt and pepper.
  4. Cover; chill until cold, at least 2 hours and up to 3 days.

For the Pinwheels:
Ingredients:
Pimiento Cheese
Pre-made puff pastry

Directions:

  1. Thaw puff pastry until it can be rolled out.
  2. Lightly flour your work surface and rolling pin.
  3. Roll the puff pastry out to approximately a15x15 inch square, or until the puff pastry is thin, but does not easily tear.
  4. Spread a thin layer of pimiento cheese over the whole pastry, leaving a ½ inch border on all sides.
  5. Starting from the right side of the dough, roll the pastry up to form a log.
  6. Wrap the log in wax paper (to prevent sticking) and then tin foil (to seal) and put it in the freezer.   This can be frozen for several weeks.
  7. If you want to bake the pinwheels right away, I would still recommend freezing the log for 15-20 minutes, to firm it up.  Makes slicing a lot easier!
  8. Preheat the oven to 400 degrees.
  9. Remove pinwheel log from the freezer and unwrap.  Using a very sharp knife, slice the log into thin rounds, less than a ¼ inch.
  10. Spray a baking sheet with non-stick spray, or cover with parchment paper.
  11. Lay the pinwheel down, about an inch apart.
  12.  Bake for 10-15 minutes, or until puffed up and lightly browned.
  13. Cool and serve.

Mini Deep Dish Pizzas

12 Nov


Mini Deep Dish Pizzas

Ingredients:
3-4 whole wheat wraps (try to find ones with at least 3 grams of fiber or more per wrap)
1 (15oz) can pizza sauce (you may have some left over, depending on how much sauce you like)
3/4 cup shredded mozzarella cheese
1/4 cup parmesan cheese
48 mini turkey pepperonis (or the 12 whole turkey pepperoni’s, each cut into 4 even pieces)
1 tsp basil/oregano mix OR Italian seasoning
1/2 tsp garlic powder
pinch of sweetener (sugar)
pinch of black pepper
*Put your own spin on these by adding anything that you would normally like on a pizza just before popping them in the oven!

Directions: 

  1. Preheat oven to 425 degrees. Spray a 12 count muffin tin with non-stick cooking spray.
  2. Start by laying each tortilla out individually on a flat surface, and use an empty can, cup, or cookie cutter to cut 3-4 medium circles out of each wrap. I used the empty pizza sauce can, which worked well!
  3. Press firmly enough, using a rocking motion, until it cuts through the wrap.
  4. Press each wrap circle into muffin tin using your fingers.  Note: it doesn’t have to cover the entire side of the tin, it should just fit snuggly!
  5. Meanwhile, pour pizza sauce into a medium sized bowl….
  6. Add in the Parmesan cheese
  7. And the spices. Stir until everything is well combined.
  8. Drop about 1-2 tbs of sauce in each wrap, this really varies according to how much sauce you like!
  9. Divide mozzarella cheese evenly over each mini pizza.
  10. Place 4 mini pepperoni’s on top of each pizza.
  11. Bake in preheated oven for 12-15 minutes, or until cheese is melted and lightly browned.
  12. Wait for pizzas to cool, and remove from muffin tin using a fork or knife.

Fried Cheese Balls with Chili Mayonnaise

12 Nov

Fried Cheese Balls with Chili Mayonnaise
Yields about 24 balls

For the Cheese Balls:
Ingredients: 
8 ounces extra-sharp Cheddar cheese, grated
1/4 cup finely diced sweet onion, (ex. Vidalia)
1 cup dry unseasoned bread crumbs
1/2 teaspoon Worcestershire sauce
2 extra-large eggs, lightly beaten
vegetable oil for frying
For the Mayonnaise
1/4 cup mayonaise (I use Hellman’s)
1 1/2 Tablespoons chili sauce
1/4 teaspoon freshly squeezed lemon juice
Pinch of kosher salt
1/8 teaspoon cayenne pepper
Tabasco to taste, optional (but good)
Ground cayenne pepper to taste, optional

For the Chili Mayonnaise:

  1. In a small bowl, combine the mayonnaise, chili sauce, lemon juice, salt, and cayenne pepper.  Stir until smooth.  Cover and refrigerate until ready to serve.  Mayonnaise can be made up to one day in advance.

For the Cheese Balls:
Directions:

  1. In a medium bowl, combine the cheese, onion, bread crumbs, Worcestershire sauce, and eggs until thoroughly mixed.
  2. Roll the mixture into balls about 1-inch in diameter.  (I use a packed 1/2-ounce ice cream scoop to shape).
  3. Place the balls on a wax or parchment paper lined cookie sheet, cover with plastic wrap, and refrigerate until ready to fry.
  4.  The cheese balls can be prepared to this point up to three hours in advance. 
  5. In heavy medium frying pan, heat 2 inches of oil to 375º F.  Carefully place four balls at a time in the hot oil.  (Adding to many balls at time will reduce the oil temperature).  
  6. After 30 seconds, gently nudge each ball with the side of a spoon/skimmer (use a bamboo chinese skimmer) to loosen from the bottom.  Allow the balls to fry for another 1-1 1/2 minutes or until golden brown.  
  7. Remove the balls from the oil and drain on a paper towel lined plate or baking sheet. 
  8.  Keep warm in a 200º F oven until ready to serve.

Bacon Egg Cheese Cups

12 Nov

Bacon Egg Cheese Cups

Ingredients:
4 eggs
4 slices of precooked bacon (if you are using raw bacon, make sure to heat it up so it is cooked about 2/3 of the way before placing it into the molds)1/3 cup of shredded cheese (ex. monterey jack and cheddar cheese)

Directions:

  1. Preheat oven to 400F. Spray muffin tin with pam spray.
  2. Line muffin pans with bacon so that it circles each mold.
  3. Break an egg into the center of each mold.
  4. Sprinkle cheese on top.
  5.  Bake for about 8 minutes or until egg is cooked to the doneness of your liking.

Twice Baked Cheese & Chives Potatoes

12 Nov

Twice Baked Cheese and Chive Potatoes
Makes 10 halves

Ingredients:
5 baking potatoes, scrubbed clean
¼ cup crème fraîche
Handful of chopped chives (about ¼ cup / 4 tablespoons)
1.75 oz  Pecorino Romano
.9 oz Parmigiano-Reggiano
.9 o Gruyère
Salt & Pepper, to taste
1 egg, slightly beaten

Directions:

  1. Preheat the oven to 375F.
  2. Place the potatoes directly on a sheet of aluminum foil directly on the wire rack of the oven. Bake for 1 ½ – 1 ¾ hours until the skins are golden brown and crisp on the outside, and they give a little when they are gently squeezed.
  3. Take the spuds out of the oven, and using a clean tea towel, split each in half. Scoop the fluffy flesh into a large bowl. Dollop in the crème fraîche, chives, and cheese. Season with salt & pepper to taste, then stir in the beaten egg.
  4. Spoon the potato mixture back into the skins. Put on a baking tray in the oven for about 18 minutes, or until the herb-freckled mixture is beautifully tanned and slightly crisp on top.
  5. Serve with dollops of crème fraîche, salt & pepper.