Tag: Cheddar Cheese

Sourdough Sausage Balls with Dip

Sourdough Sausage Balls with Dip

Sourdough Sausage Balls with Dip makes a yummy appetizer and is perfect for a potluck dinner. Or maybe even a wine and cheese tasting party. It’s easy to make and is a great way to use your sourdough starter, something I’m always on the lookout 

Smoky Pimento Cheese Balls

Smoky Pimento Cheese Balls

Here’s an easy recipe to make Smoky Pimento Cheese Balls when you need finger foods for a party. The holidays will often call for a night of finger foods, especially when it comes to celebrating New Year’s Eve.

Mini Mexican Quiche

Mini Mexican Quiche

Here’s a yummy recipe to serve for your next weekend brunch. Cheddar cheese and green chilies go perfectly with eggs, which makes Mini Mexican Quiche a great choice for your next weekend breakfast, brunch, or potluck. Or even as appetizers for a family gathering where finger foods are appreciated.

These mini quiche are best served warm. However, you can make them ahead and store covered in a refrigerator until needed. Then simply heat in a 350 degree oven for 7-10 minutes until warmed through.

 

Ingredients Needed to Make Mini Mexican Quiche

  • butter, softened
  • cream cheese, softened
  • all-purpose flour
  • cheddar cheese
  • chopped green chilies
  • large eggs
  • heavy whipping cream
  • kosher salt
  • freshly ground black pepper
  • taco sauce or salsa (for serving)

 

Instructions for Making This Recipe

Preheat oven to 350 degrees. Gather all of your ingredients so that you have everything close at hand on the counter or table. Spray miniature muffin pan with baking spray.

Using a box grater, shred the cheddar cheese.

 

Prepare the Dough

In a large mixing bowl, cream together the softened butter and cream cheese. Add the all-purpose flour to the creamed mixture. Beat until well blended. Cover with plastic wrap and refrigerate for 20 minutes.

Shape the dough into 24 balls. Using a tart tamper (or your thumbs) press each ball into the bottom wells of the prepared miniature muffin pan.

Sprinkle a teaspoon of shredded cheese and 1/2 teaspoon of green chilies into each shell.

 

Prepare the Eggs and Assemble the Mini Quiche

In a small bowl, whisk together the large eggs, whipping cream, kosher salt and freshly ground black pepper.

Spoon egg mixture into the shells to fill.

Bake in preheated oven for 30-35 minutes until golden brown. Cool for 5 minutes before serving removing from the pan.

Serve mini quiche warm with with taco sauce or salsa on the side, if desired.

This recipe will make 2 dozen.

See more Breakfast Ideas. Browse Appetizers Here. 

 

Recipe for Mini Mexican Quiche

Mini Mexican Quiche

Here's a yummy recipe to serve for your next weekend brunch. Enjoy!
5 from 1 vote
Print Rate
Course: Appetizer, Breakfast, Brunch
Cuisine: American, Mexican
Keyword: Eggs, Green Chilies, Mini Muffin Pan
Prep Time: 25 minutes
Cook Time: 35 minutes
Refrigerate:: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 2 dozen

Equipment

KitchenAid Mixer
Mini Muffin Pan
Tart Tamper
Stainless Wire Whisk

Ingredients

  • 1/2 cup butter softened
  • 3 oz. cream cheese softened
  • 1 cup all-purpose flour
  • 1 cup cheddar cheese shredded
  • 4 oz. chopped green chilies
  • 2 large eggs
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • taco sauce or salsa for serving

Instructions

  • Preheat oven to 350 degrees. Gather all of your ingredients so that you have everything close at hand on the counter or table. Spray miniature muffin pan with baking spray.
    Using a box grater, shred the cheddar cheese.

Prepare the Dough

  • In a large mixing bowl, cream together the softened butter and cream cheese. Add the all-purpose flour to the creamed mixture. Beat until well blended. Cover with plastic wrap and refrigerate for 20 minutes.
  • Shape the dough into 24 balls. Using a tart tamper (or your thumbs) press each ball into the bottom wells of the prepared miniature muffin pan.
  • Sprinkle a teaspoon of shredded cheese and 1/2 teaspoon of green chilies into each shell.

Prepare the Egg Mixture

  • In a small bowl, whisk together the large eggs, whipping cream, kosher salt and freshly ground black pepper.
  • Spoon egg mixture into the shells to fill.
  • Bake in preheated oven for 30-35 minutes until golden brown. Cool for 5 minutes before serving removing from the pan. Serve warm with with taco sauce, if desired. Makes 2 dozen.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted.

Nutrition

Calories: 1300kcal | Carbohydrates: 56g | Protein: 31g | Fat: 107g | Saturated Fat: 65g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 29g | Trans Fat: 2g | Cholesterol: 496mg | Sodium: 1758mg | Potassium: 312mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3701IU | Vitamin C: 7mg | Calcium: 540mg | Iron: 4mg
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Cottage Skillet Pie with Stout

Cottage Skillet Pie with Stout

This Cottage Skillet Pie with Stout is a wonderful dish that is rich and savory…and easy to make as a one-pot meal. It’s especially nice when you have leftover mashed potatoes in the fridge. Although similar to my Shepherd’s Pie recipe, it’s kind of like 

Cast Iron Skillet Frittata

Cast Iron Skillet Frittata

Cast Iron Skillet Frittata is an easy, delicious, and very colorful recipe to make for your family for breakfast. Loaded with lots of vegetables and topped with cheddar cheese. So yummy. Perfect for the holidays, or anytime you’re looking for a filling breakfast.

Homemade Pimento Cheese Spread

Homemade Pimento Cheese Spread

I’ve always enjoyed pimento cheese on a cracker or celery, or even in little tea sandwiches. This Homemade Pimento Cheese Spread will put the purchased product to shame. Made from simple ingredients with three kinds of cheese, chopped pimentos, mayo, and a few other things thrown in to give it a nice tang.

(Recipe modified with new photos on 2/22/22.)

Homemade Pimento Cheese Spread

There’s lots of talk about how Pimento Cheese originated in the South. All I know is that my mom used to buy little jars of it during the holidays, and we’d eat it on celery. Did anyone else do that? However, the spread that I remember tastes nothing like this recipe. This one is much better.

Pimento Spread on Tea Sandwiches

I enjoy homemade pimento spread on a Ritz cracker or simply on some of my Tangy Sourdough Bread. You could even put some on celery sticks, or make little tea sandwiches with it. Maybe serve it with a little fried bacon. Yum! Browse more Tea Party Ideas Here. 

 

Ingredients to Make Homemade Pimento Cheese Spread

  • cream cheese, room temperature
  • real mayonnaise
  • Dijon (or Horseradish) mustard
  • granulated sugar
  • Worcestershire sauce
  • dried minced onion
  • hot sauce (like Louisiana Hot Sauce)
  • freshly ground black pepper
  • grated cheddar cheese
  • finely grated muenster cheese
  • chopped pimentos

 

A Note About The Ingredients

Be sure that your cream cheese is soft before blending it with the other ingredients, so that it mixes in nice and smooth.

Use real mayo, NOT the sweet salad dressing (like Miracle Whip).

If I have Dijon mustard in my cupboard I’ll use it, but I’ve also used Horseradish mustard, which works well, or even a whole grain mustard.

Buy chunk cheese and grate it yourself. I like to grate the cheddar and muenster cheeses with two different sizes. One regular size and the other finely grated. It really doesn’t matter which gets what. In this recipe I finely grated the muenster cheese.

 

When shopping for pimento peppers, be sure to get the chopped kind rather than the sliced. It’ll save you time chopping it yourself.

 

Instructions for Making This Recipe

Ingredients for this Recipe

Gather all your ingredients and tools so that you have everything close at hand on the counter or table. Using a box grater, shred the cheddar cheese with a medium shred. Finely shred the muenster cheese.

In a large mixing bowl, combine the softened cream cheese, mayonnaise, Dijon mustard, granulated sugar, Worcestershire sauce, dried minced onion, hot sauce, and freshly ground black pepper. Mix together until creamy.

Adding the Cheese and Pimentos to the Mayo mixture

Add in the grated cheese and chopped pimentos. Mix until combined.

Place in a pretty serving bowl. Cover and refrigerate for 2-4 hours before serving to let the ingredients blend.

Serving Pimento Cheese with Pita Chip Crackers

This recipe will serve 10-12 people. Serve as a spread for crackers, on bread or sandwiches, with vegetables, or any other way you’d like to eat it!

See more Appetizers Here. Browse Snack Ideas Here. View Holiday Dinner Ideas Here. 

 

Recipe for Homemade Pimento Cheese Spread

Homemade Pimento Cheese Spread

I've always enjoyed pimento cheese on a cracker or celery, or even in little tea sandwiches. Here's a homemade version that will put the purchased product to shame. Try some on a cracker or on a sandwich. Maybe even with a little fried bacon. Yum!
5 from 1 vote
Print Rate
Course: Appetizer, Snacks
Cuisine: American
Keyword: Cheddar Cheese, Holiday Entertaining, Muenster cheese, Pimento Peppers, Tea Party
Prep Time: 15 minutes
Refrigerate:: 4 hours
Total Time: 4 hours 15 minutes
Servings: 12

Equipment

Box Grater
Measuring Tools
KitchenAid Mixer
Cheese Knife Set

Ingredients

  • 4 oz cream cheese softened
  • 1/2 cup real mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 teaspoons granulated sugar
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons dried minced onion
  • 1 teaspoon hot sauce
  • 1/2 teaspoon freshly ground black pepper
  • 8 oz sharp cheddar cheese grated
  • 8 oz. Muenster cheese finely grated
  • 4 oz. chopped Pimentos

Instructions

  • Gather all your ingredients and tools so that you have everything close at hand on the counter or table.
  • Using a box grater, shred the cheddar cheese with a medium shred. Finely shred the muenster cheese.
  • In a large mixing bowl, combine the softened cream cheese, mayonnaise, Dijon mustard, granulated sugar, Worcestershire sauce, dried minced onion, hot sauce, and freshly ground black pepper. Mix together until creamy.
  • Add in the grated cheese and chopped pimentos. Mix until combined.
  • Cover and place in a pretty serving bowl. Refrigerate for 2-4 hours before serving to let the ingredients blend. Serves 10-12.

Nutrition

Calories: 251kcal | Carbohydrates: 3g | Protein: 10g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 360mg | Potassium: 98mg | Fiber: 1g | Sugar: 2g | Vitamin A: 767IU | Vitamin C: 9mg | Calcium: 287mg | Iron: 1mg
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Shrimp Chowder with Bacon

Shrimp Chowder with Bacon

My husband is always skeptical when I try a new recipe. I think he’d be happy to eat beef and potatoes every day of his life. This Shrimp Chowder with Bacon is a soup we both enjoy! (Recipe slightly modified on 12/29/21) I love the 

Mexican Sour Cream Rice

Mexican Sour Cream Rice

Comfort food means many things to my family. If asked, they might respond that their favorite comfort food is pizza, or chicken and noodles, or they might say enchiladas with rice. This Mexican Sour Cream Rice dish is a perfect choice when you want or 

Indian Tacos with Fry Bread

Indian Tacos with Fry Bread

Eat Fry Bread as a dessert with honey or powdered sugar or serve as the base of an Indian Taco. Both are equally delicious! Click to Tweet

We once ate Indian Tacos with Fry Bread in Northeast Oklahoma at the Woolaroc Museum. They were delicious. So, of course, I had to try making my own.

If you’ve never been to the Woolaroc Museum, I highly recommend it. They have an amazing collection of Native American and Western art and artifacts, along with a wildlife preserve. Plan to spend the entire day.

NOW BACK TO THE RECIPE:

You may eat Fry Bread as a dessert with honey or powdered sugar. Or both! Or serve as the base of an Indian Taco. Both are equally delicious!

Indian Fry Bread is Easy to Make

You don’t even need a mixer for this. Just stir the ingredients in a bowl with a fork or your hands.

On a floured surface, pat the dough into a circle that is about 1/4 – 1/2 inch thick. And then cut into circles or triangles. When I made them, I used a small stainless bowl that was about 6-inches wide, which worked perfectly. You could also use a knife or pizza cutter to slice the dough into triangles.

Or you could pinch off pieces of the dough and roll or pat them out to the desired thickness. It’s your choice.

Fry the dough in about an inch of hot oil until both sides are nicely browned. I used a cast iron skillet.

Indian Fry Bread

If you’re making Indian Tacos, fry the dough first and let them drain on a pan lined with paper towels. Place the pan in a warm oven until you’re ready to serve.

Indian Tacos

The main difference from my regular taco meat and this recipe is that the meat mixture cooks for 30-40 minutes in water until the water has almost cooked out. So, it is a bit saucier than my taco meat. Otherwise, the ingredients are very much the same.

Hamburger. Beans. Tomato Paste. Minced Onion.

Ground Cumin. Chili Powder. Garlic Power. Onion Powder. 

When ready to serve Indian Tacos with Fry Bread, place meat mixture on the soft, fried bread. Then layer your toppings. Shredded Lettuce. Cheddar Cheese. Salsa.

You could also add diced tomatoes and sour cream, if you want.

See more Mexican Cuisine Here.

Indian Tacos with Fry Bread

Indian Tacos with Fry Bread

Here's a recipe based on some Indian tacos we once ate in Oklahoma. Enjoy!
No ratings yet
Print Rate
Course: Main Course
Cuisine: American, Indian
Keyword: Fry Bread, Hamburger
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Servings: 6

Equipment

Glass Mixing Bowls
Blending Fork
Cast Iron Skillet

Ingredients

Indian Fry Bread

  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 2 tablespoons vegetable shortening
  • Peanut Oil for frying

Indian Tacos:

  • 1 1/2 pounds ground hamburger
  • 14 oz. kidney beans
  • 3 tablespoons tomato paste
  • 1 tablespoon dried minced onion
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1 cup water

Toppings:

  • 3 cups shredded lettuce
  • 8 oz cheddar cheese shredded
  • salsa

Instructions

To Make the Fry Bread:

  • In a medium bowl with a blending fork, mix together flour, baking powder, and salt.
  • In a small saucepan, heat milk with shortening until shortening starts to melt. Add milk to flour mixture and mix to form a soft dough.
  • Place dough on a floured surface and pat into 1/4 - 1/2 inch thickness. Cut into 6 inch circles or triangles.
  • Fry dough in 1" of hot oil (in a Dutch oven or cast iron skillet) turning to brown on both sides. Drain on a pan lined with paper towels. Place in a warm oven until ready to serve.

To Make the Indian Tacos:

  • In a large skillet, brown hamburger. Add beans, tomato paste, onion, and seasonings. Add water and cook on medium-low heat for 30-45 minutes until water has cooked out.
  • Serve meat mixture on top of fry bread with shredded lettuce, cheese and hot sauce. Serves 4-6.

Notes

*You may also serve warm fry bread as a dessert with honey or powdered sugar.
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Broccoli Raisin Salad

Broccoli Raisin Salad

Broccoli Raisin Salad is one of my favorites. I love the combination of fresh broccoli, bacon, cheddar cheese, and raisins all tied together in a creamy dressing. Yum! My husband and I live close to both of our families. So when we have gatherings, we