Our youngest child got it in his head that I needed to make nacho cheese sauce while we were in the middle of grocery shopping last weekend. I don’t mind making nacho cheese sauce, but I didn’t have a recipe…thank goodness for smart phones. I looked one up real quick and we got all of the ingredients. This is the best nacho cheese sauce I have ever made.
4 oz. pepper jack cheese, shredded
4 oz. cheddar cheese, shredded
1 tablespoon cornstarch
1 (12 oz.) can evaporated milk, divided
2 teaspoons hot sauce OR 1/3 cup salsa
Toss together cheese and cornstarch, in a medium-sized saucepan, until evenly coated.
Stir in 1 cup evaporated milk and the hot sauce/salsa.
Cook, stirring often, over medium-low heat until thickened, smooth and bubbly.
Stir in additional evaporated milk, if needed, until desired consistency is reached.
Add extra hot sauce/salsa to reach desired consistency and/or heat.
What did the family think? Only three of us were home to try this, but it was gone in a HURRY!
Where did this recipe come from? I adapted it from Kitchen Simplicity and they adapted it from Serious Eats.
photo from Just a Pinch
This recipe has been all over Pinterest. I couldn’t resist…it has cream cheese in it. Yum!
-2 cans crescent rolls (I used the kind from Immaculate Baking.)
-2 (8oz) packages cream cheese (softened)
-1/2 cup sugar
-1 teaspoon vanilla
-1/4 cup butter (melted)
-Cinnamon and sugar to sprinkle on top
Preheat oven to 350 degrees.
Unroll and spread one can of crescent rolls on bottom of ungreased 9×13 inch pan. Be sure to smooth out the seams before adding the filling.
Combine softened cream cheese, sugar, and vanilla in a bowl. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture, being sure to press together any seams.
Spread melted butter over the top and sprinkle with cinnamon and sugar.
Bake for 20-30 minutes.
We had this with bacon and eggs…everyone loves breakfast for dinner.
What did the family think? The kids LOVED these!
Did I change anything? I think these might also be good of you took out the sugar and cinnamon and added some berry jelly in with the cream cheese. I haven’t tried it, but it might be a nice variation.
Where did this recipe come from? PinCookie
Photo from PinCookie
The people at Food Network magazine must have been thinking of us then they put out this month’s addition of their magazine…the whole magazine focuses on cheese. Cheese!!!
We made this last weekend and it is SO tasty! It’s a little on the sweet side, so it might make a fun dessert, too.
1/3 cup whipped cream cheese
1/4 cup small-curd cottage cheese
2 tablespoons confectioners’ sugar, plus more for topping
4 frozen waffles (untoasted)
1 to 2 tablespoons jam (any flavor)
1 tablespoon unsalted butter, plus more if needed
Ground cinnamon, for topping
Mix the cream cheese, cottage cheese and confectioners’ sugar in a medium bowl.
Spread 2 waffles with the jam, then top with the cream cheese mixture; cover with the remaining 2 waffles.
Melt the butter in a large skillet over medium-high heat. Add the sandwiches and cook until golden and crisp, about 3 minutes per side, adding more butter to the pan if needed. (Adjust the heat if the waffles are browning too quickly.)
Let the sandwiches rest 1 minute before serving. Sprinkle with confectioners’ sugar and cinnamon.
What did the family think? Only two of us ate these, but we both liked them. The only thing I would change is that I didn’t like the cheese part still being cold when the waffle was nice and toasty. Maybe next time I will let the cheese filling sit for a while to get closer to room temperature before I start cooking.
Where did this recipe come from? Food Network Magazine
photo from Food Network
These were our dessert while watching the Fiesta Bowl the other night. We shared some with friends, too, and everyone gave them rave reviews. P.S. Don’t be afraid of the cayenne.
1 1/2 cup flour
3/4 cups natural cocoa powder
1/2 teaspoon salt
1/4 teaspoon finely ground black pepper
1/2 teaspoon cayenne
1 teaspoon cinnamon
12 tablespoons unsalted butter
1 1/2 teaspoon vanilla
1 cup sugar
Stir together flour, cocoa, salt, pepper, cayenne and cinnamon.
In a large bowl, cream the butter. Add vanilla, sugar, and beat thoroughly. Beat in egg and gradually add dry ingredients. Blend only until mixed.
Turn dough out on lightly floured cutting board/silpat/counter and — oh yeah: flouring your hands is a good idea too — shape dough into a cylinder about 10 inches long and two inches in diameter. Wrap cylinder in wax paper and place in freezer until firm, about 20 minutes.
Preheat oven to 375 degrees.
Unwrap dough and cut into slices 1/4-inch thick. Place about 1 1/2 inches apart on ungreased cookie sheet. Bake about 10 to 11 minutes.
What did the family think? Everyone loved them. They are also, I should note, VERY good with a little vanilla ice cream on the side.
Did I change anything? I was a total wimp and only used half the cayenne. I should have used all of it.
Where did this recipe come from? Food 52
photo from The Baking Pan
The tree is up, the stockings are hung by the chimney with care and we went and did a little drive by of our new favorite neighborhood house that is decorated beyond the norm. Then we came home and had some Argentinian hot chocolate…warm, chocolately goodness that only uses four ingredients and is SUPER easy.
4 cups whole milk
1/4 cup sugar
1 teaspoon vanilla
4 ounces bars of good quality dark chocolate broken into 1 ounce pieces
Pour the milk into a saucepan. Stir in the sugar and the vanilla.
Heat milk until it is just about to boil. Remove from heat and divide milk into 4 mugs. Serve each mug with a piece of the chocolate and stir until the chocolate is melted.
What did the family think? It is SOOOO good! Why would anyone EVER drink hot chocolate from a powdery packet after drinking this goodness?
Where did this recipe come from? My friend Jess told me about this delicious winter beverage
photo from about.com
Well, we have another new favorite recipe around here. These were really good and I am pretty sure everyone had thirds, maybe even fourths. These would be a tasty appetizer or you could do what we did and turn them into a meal with a salad and some fruit.
1-2 rolls refrigerated pizza dough (depending on how many people you are serving)
3 Tablespoons grated Parmesan cheese
1 Tablespoon melted butter
1/2 teaspoon garlic powder
1/2 teaspoon dried Italian seasoning
8-12 ounces mozzerella cheese, diced or grated (diced is the least messy to use when stuffing the rolls)
Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.
Preheat oven to 425 degrees and lightly spray a baking dish or large pie plate.
Unroll pizza onto a lightly floured surface and press into a 12″ X 8″ rectangle. Cut rectangle into 24 squares. Place pepperoni and cheese (or desired toppings) into the center of each square. Gather the sides of each square up and pinch closed to create a ball. Place each ball seam side down in the baking dish.
When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish).
In a small ramekin stir melted butter, garlic powder, and Italian seasonings together. Brush tops of rolls with melted butter mixture using a pastry brush. Sprinkle Parmesan cheese evenly over rolls.
Bake for 15-18 minutes or until rolls are golden brown.
Serve with warm pizza sauce for dipping.
What did the family think? This recipe was a major hit.
Where did this recipe come from? I got it from The Girl Who Ate Everything and she got it from Our Best Bites
photo from Cooking with the Keys
The whole family loved these and were asking for, not seconds, but thirds! These would make a great appetizer, but we made them into a meal by adding a salad and some fruit. What was also awesome about this meal is that I walked in the door at 6:30 and had it on the table by 6:57 when I walked out the door for a 7:00 meeting.
24 frozen meatballs, thawed
2 cups marinara sauce (plus some extra on the side for dipping)
8 ounces sliced provolone or mozzarella
2 Tablespoons butter
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasonings
24 dinner rolls or 8 hot dog buns cut in thirds
Preheat oven to 400 degrees. Line a 9X13 pan with foil and spray with cooking spray.
Warm the meatballs in the marinara sauce in a saucepan over medium heat. Separate the dinner rolls or hot dog buns and place one saucy meatball on the bottom roll. Top with mozzarella or provolone. Place the top roll on and push down slightly. Place meatball slider in the pan and continue to assemble the rest of the sliders.
Microwave butter in a bowl in the microwave until melted. Add garlic powder and Italian seasonings and mix well. Brush tops of buns with melted butter mixture.
Toast in oven for 8-10 minutes or until toasted.
Serve with warmed marinara for dipping.
What did the family think? YUMMO!
Did I change anything? I microwaved the meatballs because I was in a hurry and then I put them in the sauce.
Where did this recipe come from? The Girl Who Ate Everything
photo from Make Me Vintage
We had this as a sample at our grocery store. It was SO good…a little bit sweet/sour from the apples and savory from the cheese/mustard/chives…a great combo! This would be a great dip to take to any holiday party you might be attending in the upcoming months.
8 oz cream cheese, softened
4 oz Monterey Jack cheese, shredded
2 tsp Dijon mustard
1 large Granny Smith apple, shredded
2 T chives, chopped
1/2 cup finely chopped pecans (optional)
In a food processor or by hand, combine cheeses and mustard, blending until smooth. Place in a medium bowl and add apples and chives. Stir to combine.
Sprinkle with pecans and chill.
Serve with crackers.
What did the family think? This was a sample at the grocery store. I don’t remember who tried it and who didn’t, but I had some and it was GOOD.
Where did this recipe come from? the grocery store
This is the season of family get togethers and parties. I know that we are always taking a dish to share to these types of events. This would be a great treat to bring for munching with pretzels, apple slices, celery sticks or mini-bagels.
1 cup smooth peanut butter
1 can (15 oz) pumpkin puree
1/4 cup honey
1/2 tsp ground cinnamon
Pretzels, apples slices, bagels
Put peanut butter, pumpkin, honey and cinnamon in a food processor and blend until smooth.
Serve with pretzels, apples slices, celery sticks or mini-bagels.
What did the family think? This was a sample at our grocery store last week. I am not sure if everyone tried it, but I know at least a couple of us did and we liked it. Yum!
Where did this recipe come from? our grocery store
This is a great dip for fall parties. It’s delicious served with toasted pita, toasted bagel bites, vanilla wafers, graham crackers, apple slices and ginger snaps.
1 pkg. (8 oz. each) cream cheese, softened
2 cans (15 oz.) pumpkin puree
4 cups powdered sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
Dippers: pita, ginger snaps, graham crackers, toasted mini-bagels, vanilla wafers, apple slices
In a large bowl, beat cream cheese and powdered sugar together until well blended. Stir in the remaining ingredients. Refrigerate in an airtight container.
What did the family think? We had this as a sample at the grocery store and luckily they had the recipes available to go with it because we all loved it.
Where did this recipe come from? our grocery store
Photo from Land o’ Lakes