Recipes For My Boys: cheese
Showing posts with label cheese. Show all posts
Showing posts with label cheese. Show all posts

Tuesday, October 28, 2014

Fresh Asiago and Pepperoni Beer Bread

We had this Fresh Asiago and Mini Pepperoni Bread for pizza night last week.  It was amazing using Authentic Fresh Asiago Cheese PDO, I received in a sample from a Asiago Cheese Consortium.  

Friday, January 10, 2014

Homemade Velveeta Cheese

I was so excited to see Michael Symon's alternative recipe for Velveeta Cheese on "The Chew" yesterday. It seems there is a shortage of Velveeta in the east. Most certainly due to the polar vortex that has disrupted the realm of living recently, with unspeakably COLD temperatures.  Thankfully, we live in Florida,  We fuss and complain when the weather gets below 50.  BRRR!  I know...I know!  We have a heat wave compared to most.  Stay warm and safe, dear friends.   If you are out of the smooth and velvety orange cheese...here is a fix for your Velveeta Cheese cravings.

Sunday, June 23, 2013

American Neufchatel Cheese with Picture Tutorial

I love making cheese!  To date, I have made Ricotta and Mozzarella Cheese.  Since summer is upon us, I have been using a lot of cream cheese in desserts and wanted to make my own.  Even on sale, it cost $2.00 per 8 oz. block.  This recipe will make approximately 2 cups, which is 2 - 8 oz. blocks.  For less than the cost of one cream cheese, you can make two.  Hello...I am all for it!  

I used Junket Rennet Tablets to make this cheese.  I bought a couple of boxes last year when I made mozzarella, I could not find rennet locally.  It seems, when I decide to make something new, I have no patience to wait for shipping.  Rennet drops can also be used.  I would use 2 drops for this recipe.  

Here is the link I used to make the cheese from Junket.  American Neufchatel Cheese Cheese.  I used 1/2 gallon milk to make this…as a test run, and ended up with 2 cups Neufchatel Cheese, the equivalent to 2 - 8 oz blocks.

Tuesday, April 9, 2013

Potato Crusted Broccoli Cheese Quiche

We love to eat quiche.  Well, hubby and I love to eat quiche.  The potato crust really makes this a great one for us.   We had this last night and again this morning for brunch.  Add leftover meat, use other veggies, your favorite cheeses..to make this your own.

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Sunday, April 7, 2013

Cheesy Alfredo Bacon Ranch Potatoes and Onions

Alfredo, cheese, ranch and bacon on buttery potatoes and onions.  Loving every bite!

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Thursday, March 7, 2013

Onion Cheese Bread

This homemade onion and cheese bread is perfect for sandwiches or eating plain right out of the oven.  Top slices with additional cheese and broil in the oven to serve with a pot of Tomato Soup.  It's great with Hamburger Vegetable Soup. Slice and nest your favorite cheese between two slices for the best grilled cheese sandwiches ever.  If you like onions and cheese...this is your bread!  Enjoy! 



Monday, February 25, 2013

Sweet and Savory Focaccia

This is the first time I have made focaccia.   I used a salad kit with dried sweetened fruit, pralines, crumbled blue cheese.  I even topped it with a few baby greens and blue cheese vinaigrette.  Add your own fruits and nuts, cheese and herbs to make this your own.  Enjoy!

Enter to win the 15" Lodge Carbon Seasoned Steel Skillet I used to bake this focaccia in. 

Saturday, February 16, 2013

Baked Cheese Grits and Eggs

Grits are a staple in the South.  I've eaten them all my born days. Always. Not that I remember, but I just bet you, grits were my first food.  Mixed up with an egg, yep,  I just bet ya.  That's the way my precious Daddy ate his for breakfast, it was always the same way.  He would put his 2 sunny side up eggs on top of a plate full of grits, chop them up and mix it all together.  Eaten with thick rind bacon and homemade fluffy biscuits ...YUM!  If you haven't tried it, you need to.  These baked grits are great made with bacon or sausage and cutting down, or eliminating, the cheese.  Alternately, you can bake in individual baking dishes.


Thursday, June 21, 2012

Breakfast Slider

We love to eat breakfast for supper.  Do you?  There is just something so comforting to it.  I always think of my Precious Mama when we do.  Frying up bacon and then scattering flour on the bottom of the cast iron frying pan to cook the eggs just right!  MMM...treasured food and memory.  I'm not cooking bacon now but thought I would share since it's breakfast and all.  <3

I made this sandwich for my hubby the other night and he really like it, I did too!  The boys like their egg scrambled while we like our a little runny.  Eggs, sausage, hash browns, onions, pepper jack cheese, garlic and thyme.  Are you ready to eat?  Well, here you go then !  Enjoy!  <3 and hugs!

Breakfast Slider

1 lb bulk sausage, sliced or sausage patties, country, maple, hot, sage or season your own
or ground sirloin
eggs
pepper jack cheese, shredded
hash browns, I used frozen diced ones
1/4 minced onions
1-2 cloves minced garlic
dried thyme
sea salt, to taste
freshly ground pepper, to taste
 dinner rolls or slices of bread cut in rounds

Make sausage, or sirloin, into patties and cook until done.  Temperature should be 160 degrees for pork.  Cook sirloin the way you like it.
Put on paper towels to soak up the grease.  Blot tops.
Save a little grease, if desired, and add oil to cook hash browns according to directions.
Add hash browns, onions and garlic.  Season with sea salt and freshly ground pepper to taste.
Grate cheese.
When the hash browns are almost done on the flip side, toast rolls or bread rounds that have been cut with a cookie cutter or coffee mug.
To microwave eggs:  Crack an egg in a coffee cup/mug.
Sprinkle with thyme.
Cook at medium heat (1100 watt microwave) for 30 seconds or until the white is cooked on top.  Carefully flip it over and cook another 5 to 10 seconds or until your cooked the way you like your egg.  WATCH CAREFULLY!
If using diced potatoes, mash potatoes and onions until stuck together like the shredded ones.
Place on toasted rolls or toast rounds.
Top with shredded pepper jack cheese.
Place sausage, or sirloin, patty on top of cheese.
Top with egg.  Season with sea salt and freshly ground pepper.
Add additional cheese, if desired.  







Wednesday, June 13, 2012

Baked Cheese Slices

Don't you just love cheese sticks?  Fried with the cheese melted and pulling away with each bite?  I know I do!  I made mozzarella cheese , ricotta also, the other day and 2% at that!  It's been a couple of days and I needed to use it as I don't know how long it will last.   Fried wasn't really how I wanted to make these...baked was the way for me.   They turned out great.  Crunchy on the outside and melted, hot cheese on the inside without the greasy mess that accompanies being fried.  Here's to making cheese and then baking it!  





Sunday, June 10, 2012

Homemade Mozzarella Cheese the Junket Way

Have you ever been so determined to make something that you travel to every store you think may have it or may, on the off chance, know someone that may have it?  I searched the internet looking for a substitution for rennet to make my much desired cheese.  It was found online but I don't like to go that route...unless it is absolutely necessary.  I looked further and found recipes for cheese using Junket.  Off to Walmart I went and they didn't have any...here I go again!  I finally found it two stores later at Publix.  I came home and started making cheese...without a thermometer.  I ended up throwing away that batch because it didn't look like the pictures I have seen on the internet.  My cheese today didn't  set like the pictures on the internet but I proceeded anyway.  So glad I did because I made.......






Homemade Mozzarella Cheese..the Junket Way
makes about 8 oz.  double to make approximately 16 oz

Ingredients

1/2 gallon milk...whole, 2%, skim
5/8 teaspoon citrus acid...found at the health food store
1/4 cup cool water
1/4 tablet Junket Custard Tablets 
1/4 cup cool water
1/2 teaspoon salt
1 cup cold water
1/3 cup salt

What you need

5 quart or larger stainless steel pot...heavy bottom and non reactive to the acid
thermometer
handkerchief (boil in water and squeeze dry), cheese cloth, even multiple coffee filters will work, see ricotta cheese post
8" fine mesh strainer
gallon container to catch whey
container to keep cheese in
How to make it
Heat milk slowly to 88 degrees.  Don't get in a hurry like I did.  I heated it too fast and had to wait for it to cool down to start!
While heating dissolve citrus acid in 1/4 cup cool water.  I used room temperature.


At 88 degrees, add dissolved citrus acid and stir, thoroughly mixing it in the milk.  It should start to curdle.
Dissolve 1/4 junket table in 1/4 cool water.  Pour into milk, stirring to thoroughly mix.  Let it sit, undisturbed, for 1-2 hours.  I let mine sit 2 1/4 hours.  
It should pull away from the side when sit.  
Mine did not look like the pictures I have seen on the internet.  There was curdled milk on top but the milk did pull away from the sides.  Cut into cubes..again, mine didn't work like the pictures but I did as the directions showed.  

Heat to 108 degrees, stirring until it is reached.  Then stir every 5 minutes for 35 minutes.
Mine got too hot..up to 111 degrees!  I stirred at 5 minutes and then again after another 5 minutes.  I noticed mine looked like it was going to dissolve so I only kept let it sit for 15 or 20 minutes.  You be the judge.  

Pour in the lined strainer over a larger container to catch the whey.  You may keep the whey to keep make ricotta.  I didn't because it is to hot in our house to let it sit out over night.  

Let it sit in strainer  for 15 minutes, until the whey has stopped dripping.
Pour 1 cup cold water into container and dissolve 1/3 cup salt, set aside.
Put the cheese in a microwavable bowl and microwave for 15 seconds.  Push the side of the cheese to release any whey.  You can save the whey for another use or throw away.

Try to pull the cheese.  It should stretch.  If not, microwave another 5-10 seconds until you can pull it.  
Add 1/2 teaspoon salt.
Stretch until shiny.  If it gets hard, heat in microwave again for another 5-10 seconds. 

 And pull until it gets shiny and form into a ball. 

Immediately put in salted water (after you take a picture that is!) to set.
Store in liquid up to one week changing every couple of days.
Rinse off before using.
*edit storage....Or, after cheese is set, dry off and wrap tightly in plastic wrap.  Keep it in the coldest part of your refrigerator.
It should keep up to one week.
There you go!  Congratulations, you made mozzarella cheese!!!!

Enjoy! 

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Monday, February 20, 2012

Three Cheese Garlic Grits

Grits!  There isn’t a Southerner around that hasn’t had a bowl of grits.  With nothing added to them, they are plain, blah and just not good at all.  When you add salt, garlic, cheese, bacon and/or butter..you are in for a southern delight!  Something to keep in mind…when grits boil, they hurt you if they land on you.  They will pop out of the pot like crazy if they are cooking too high.  When they get on you….they stick to you and burn.   Just keep them simmering and you’ll be fine.  ~smile~

3 Cheese Garlic Grits with Shrimp
Three Cheese Garlic Grits

4 cups water, chicken broth is Great
1 cup grits, old fashion
1 1/2 – 2 tablespoons minced garlic, I used bottled in water
1 medium to large bay leaf
1- 2 teaspoon kosher salt, to taste
fresh ground pepper to taste
3/4 cup pepper jack cheese, shredded
3/4 cup cheddar cheese, shredded
1/2  - 3/4 cup parmesan cheese

Bring water, or chicken broth, garlic, 1 teaspoon salt and bay leaf to a boil.  Stir in grits, cover and reduce heat to a simmer.  Cook according to directions.  Add cheese, change the amounts to suit your taste, when done.  Taste and add more seasoning if desired. 
Serve with sautéed or fried shrimp, eggs, ham…you get the idea! 

Wednesday, December 21, 2011

Sausage Cheese Balls

If you have ever been in the south during the winter holidays, I know you have eaten these!  We always called them just "Sausage Balls"  but there is a lot of cheese in them so...Sausage Cheese Balls they are!  I can remember these from way back when.  Seems there were always on the table of snacks when there were get togethers at Thanksgiving, Christmas and New Years.  I don't know why they were never fixed in the warmer months of the year.  Something I will have to find out!  Easy to make, Yummy to Eat!   ~smiles~

Sausage Cheese Balls
I made 49 from this recipe.  Mine aren't always the same size for some reason. 

3 cups biscuit mix
1 lb bulk sausage
1-2 lb cheddar cheese 3-4 cups shredded..I used cut up chunks I had and got 3 cups

Preheat oven to 350 degrees
Spray cookie sheets (2)

Toss everything with a fork,  

Mix with hands.  

Shape into walnut size balls. Bake on greased cookie sheets (2) for 15-20 minutes @ 350 degrees.  

 Halfway through,  lift sausage balls up with spatula so they won't stick and turn pan around.  As always, My oven cooks different than yours.  Please adjust time accordingly.
  
Place a paper towels to absorb grease from the bottom.  Remove from paper towels, place on serving plate and serve with spicy or honey mustard.  

Friday, December 9, 2011

Cheesy Fudge

Who isn't intrigued about a fudge recipe made with Cheese!  Not just any cheese but processed Cheese...Preferably Velveeta. 


The recipe I have uses 3/4 lb of cheese.  I did but it think next time I will use 1/2 lb.  The fat content leaves a little moister in the fudge.  There were other circumstances that could have contributed to it.  Like Wade spilling a bottle of water on the coffee table that had one of a kind pictures under the glass...that leaks, just as the mixture is heating up on the stop. Needless to say, it was forgotten about and did get a little, um...stuck.  ~smile~

I think it turned out okay..although a little moist...I didn't use all the sugar since I didn't use all the mixture.  Also because I used bittersweet instead of unsweetened chocolate.
Cheesy Fudge






  • 1/2  pound Velveeta cheese, cubed


  • 1 cup butter, 2 sticks


  • 6 oz unsweetened chocolate, all I had was bittersweet so that is what I used one bag.  You may need to adjust sugar if you use bittersweet, as it is 40% sugar.


  • 1 cup chopped nuts,  I used walnuts, optional


  • 1 teaspoon pure vanilla extract


  • 1 1/2 to 2 lbs confectioners sugar.



  • Line 8x8 pan with foil and spray with oil. I used a 9x13 and it was thin.  
  • Heat cheese, butter and chocolate in saucepan until just melted.  Stirring until smooth. 
    Take off heat and Add vanilla.  Add Nuts also if using.
    Beat in confectioner's sugar a little at the time, with mixer.
    It should be stiff, if not..add more sugar.
    Pour in pan and smooth.
    Keep in refrigerator until set. 
    I drizzled melted white chocolate on top.  Use whatever you have to give it a little something.  


    Friday, August 12, 2011

    Mini Bacon and Cheese Fritattas

    A great way to eat breakfast or a snack.   Eggs, cheese, bacon, roasted red peppers and black olives!  Anything you have  in your 'frigerator can go in a fritatta!   Put in the oven while the children are getting ready for school.  Easy breakfast that can be eaten with little hands.     

    Mini Bacon and Cheese Fritattas
    makes 8 in regular muffin size pan

    4 eggs, beaten
    1/4 to 1/2 cup of grated cheese
    4 slices cooked bacon, crumbled
    1/8 cup of roasted red peppers, fresh peppers are great too, diced
    1/8 cup black olives, diced

    Preheat oven to 350 degrees
    Spray muffin pan

    Mix all together and cook for 15-20 minutes.  I always check about 3-5 minutes earlier than the least amount of time.  Eveyone's oven is different.  I know mine is!  :D

    The Twins are fussy eaters...I just do the Egg, Cheese and Bacon for them.  Beat the eggs and fill the muffin pan.  Add your ingredients on the top and softly push them down.  Each child can make their own. :D






    Saturday, July 30, 2011

    Pizza Slices

    Time for more fun!  Today, for lunch, we made Pizza Slices.  My Boys have such a great time making these delicious and fun pizza slices.  We hope you do too!  ~hugs~

    Pizza Slices

    1 tube Cresent Rolls
    Pizza or Spaghetti Sauce
    4 String Cheese
    Toppings of your choice

    My oven cooks at a high temperature.  The cresent roll tube said to preheat to 375 degrees...I am cooking at 325 degrees.   You know your oven...set it just like you would when cooking these without the fun on top.  :D

    Unroll and arrange wedges on two cookie sheets.   I lined mine with parchment paper, you don't have to. 
    Now, the fun begins!  My Boys put the spaghetti sauce on top of the wedges, over and beyond.  ~smiles~  They then pull apart the string cheese.  You can use already grated cheese but this adds more hands on fun.
    Put the cheese on and you choice of toppings. 
    I cooked mine for half the time stated.  Then turned the broiler on low just to heat up the cheese more for, 30 seconds to 1 minute keeping a watch on the slices with the door open.
    Please note, the cheese will not melt like grated cheese.
    Enjoy!

    For dessert you may want to buy another tube of cresent rolls and make these also,  Red, White and Blueberries

    My Boys were so proud of the pizza slices they made.  <3

    Things got a little messy.  ~smiles~

    Getting toppings to add.


    Adding black olives...what was left of them that is.  ~big grin~

    The Twins creations right before going in the oven.  <3
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