Muffins, Quick Breads

Cheesy Dinner Muffins

These muffins are a quick addition for any dinner or an easy snack.

Cheesy Dinner Muffins

1¾ cups flour
2½ tsp baking powder
1/2 tsp salt
1/2 tsp season salt
3/4 cup milk
1 egg
1/3 cup oil
1 cup shredded sharp cheddar cheese
1/4 cup shredded parmesan
1 tsp butter, melted

Preheat oven to 400°. Mix flour, baking powder, salt, and season salt. In another bowl, mix milk, egg, and oil. Add milk mixture to dry ingredients and stir just until moistened. Gently stir in cheeses. Distribute batter evenly in 6 sprayed muffin cups. Bake for 20 minutes or until golden brown. Brush muffins with melted butter as they come from the oven. Makes 6 large muffins, can easily be doubled to make 12 large muffins.
Other stir-ins: bacon, green onion, dill, oregano, basil, parsley, caraway seeds, etc. You decide the combination you want.

Breads

Puff Pastry Cheese Straws

Light, flaky, buttery, and cheesy!

Puff Pastry Cheese Straws

2 sheet frozen puff pastry, thawed according to package
1 cup sharp cheddar cheese
1/3 cup Parmesan cheese
2 Tbl butter, softened
season salt

Preheat oven to 425°. Spread one sheet of puff pastry on lightly floured surface. Evenly spread butter over puff pastry. Sprinkle cheddar cheese and Parmesan cheese evenly over buttered pastry. Sprinkle with season salt. Lay second sheet of puff pastry over top of cheeses. Press all around the edge to seal edges of top and bottom pastry together. Gently roll out to 15″X15″square, working to keep edges sealed. With a pizza cutter, cut all the way across into 1″ wide strips. Now, cut across the center of the lengths, cutting the long strips in half. Twist each strip and place on greased or silpat lined baking sheet. Bake 10-15 minutes until puffed and golden brown. Serve warm or room temperature. Keep in airtight container. Makes approx 30 cheese straws.

Snacks

Cheesy Appetizer Crackers

These little crackers melt in your mouth, amazingly cheesy, buttery, and salty.

Cheesy Appetizer Crackers

Cheesy Appetizer Crackers 1  Cheesy Appetizer Crackers 2

 

4 oz shredded sharp cheddar cheese
½ cup butter, softened
1 cup flour
½ tsp salt (can use season salt)

With electric mixer, combine cheese, butter, flour, and salt. Mix thoroughly. Cover and chill dough for 1 hour. Preheat oven to 375°. Shape dough into 1″ balls. Place two inches apart on baking sheet. Flatten with a fork like you would a traditional peanut butter cookie. Sprinkle with a little more salt if desired. Bake 10-12 minutes or until edges are light golden brown. Makes about 20 crackers. Recipe from chef-intraining.com.

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Two Years Ago: Dark Chocolate Heaven Cake Dark Chocolate Heaven Cake

Three Years Ago: Raspberry Lemon Bars Raspberry Lemon Bars

Four Years Ago: Chocolate Sugar Cookies Chocolate Sugar Cookies

Main Dish

Chile Relleno Casserole

An easy casserole to put together for a quick flavorful dinner. Cheese filled green chilies in a fluffy egg mixture, spicy, cheesy goodness!

Chile Relleno Casserole

2 (10 oz) cans whole green chilies
6 oz Monterey Jack cheese, cut into strips
8 eggs
2/3 cup milk
1 cup flour
1 tsp baking powder
1½ cups cheddar cheese, shredded

Preheat oven to 350º. Spray a 9″x13″ baking dish with nonstick spray. Drain cans of green chilies. Insert a strip of cheese into each whole chili. Place in baking dish. When all chilies have been filled with cheese and are in the baking dish, whisk together eggs, milk, flour and baking powder in a bowl. Beat until thoroughly combined and smooth. Pour egg mixture over chilies and sprinkle cheddar cheese evenly over top of egg mixture. Bake for 30-35 minutes until egg is puffy, cheese is bubbly, and center is set. Let sit for 5 minutes, slice into squares and serve with salsa and sour cream if desired.

Recipe from yummyhealthyeasy.com

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Two Years Ago: Baked Spasagna Baked Spasagna

Three Years Ago: Reuben Sandwich Ring Reuben Sandwich Ring

Breads, Quick Breads

Buttermilk Biscuits

Making really good biscuits can be a challenge (at least for me) because the trick is not handling the dough too much. You basically need to leave the dough sitting there with lots of flour and crumblies all around and everything not totally incorporated into a nice neat ball. How do you do that? It looks so MESSY! If you can do it and tolerate the mess, you will get a tall, flaky biscuit that your perfectionist, nit-picker, stickler, fussbudget self will love!

Cheddar Dill Buttermilk Biscuits

Buttermilk Biscuits

3 cups flour
1½ tsp salt
1 Tbl sugar
1½ tsp baking powder
1/2 cup butter, cold
3/4 cup buttermilk, cold
1 egg, cold
2 Tbl water

Preheat oven to 425°. In large bowl, stir together flour, salt, sugar, and baking powder. Cut cold butter unto dry ingredients. Whisk together buttermilk and egg and pour into flour mixture. Hand mix, before it all comes together, turn out onto floured surface. The less you touch it and work with it the better, just like pie pastry. Gently bring dough together and roll out to 1″ to 1½”. Cut out in rounds about 2″-2½” in diameter. Place on silpat lined or sprayed baking sheet right next to each other, barely toughing. Bake 12-15 minutes depending on how big you cut them. Original recipe – Ruth’s Diner Salt Lake City, UT.

For Cheddar Dill Biscuits:
To flour mixture add 1 cup cold shredded sharp cheddar cheese and 1 tsp dry dill weed (or fresh dill).
Try other combinations of herbs and cheese.

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Quick Breads

Cheese Olive & Buttermilk Herb Bread

This is a delicious quick bread with herbs, cheeses, and olives, a recipe on sugareverythingnice.blogspot.com. Great with soup, green salad, or make a grilled cheese sandwich. If you are like me, you will be too impatient and just eat a big fat slice warm right out of the oven with a little butter! Perfect.

Cheese Olive & Buttermilk Herb Bread

2¼ cups flour
2 tsp baking powder
½ tsp baking soda
1 tsp salt
½ tsp freshly ground black pepper
½ tsp dry mustard
½ cup Parmesan cheese
½ cup sharp cheddar
1/2 cup sliced green olives (I used black)
8 pieces sundried tomatoes, sliced thinly
1/4 cup mixture of spring onion and Italian parsley
2 tsp thyme leaves or 1 tsp dried thyme
2 eggs
2½ Tbl olive oil
1¼ cups buttermilk

Preheat oven to 350°. Generously butter large loaf pan and dust with flour. In large bowl, mix flour, baking powder, baking soda, salt, pepper and mustard. Add Parmesan and cheddar cheeses, olives, sundried tomatoes, spring onion, parsley and thyme and stir together. In separate bowl, whisk eggs, olive oil, and buttermilk. Add to dry ingredients and stir until just combined. Pour batter into prepared pan. Bake 40-45 minutes or until fine skewer inserted in the middle of the loaf comes out clean. Leave in pan for 5 minutes before turning out onto wire rack.

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If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Breads, Yeast Breads

Cheesy Herb Loaf

Cheese and bread, what could be better.

2 cups warm water (about 110°)
1 pkt (2¼ tsp) active dry yeast
2 Tbl sugar
1 Tbl oil
4½ cups flour
2 tsp seasoning salt
2 cups shredded sharp cheddar cheese
1/4 tsp onion powder
1/4 tsp dried basil
1/4 tsp garlic salt
1/8 tsp oregano

In large bowl of mixer, pour warm water, sprinkle yeast, then sprinkle sugar over yeast.  Let sit for 5 minutes.  Add oil, flour and seasoning salt, knead.  Turn into greased bowl and let rise one hour.  Roll out dough on floured surface to 9″x14″ rectangle.  In a bowl, toss together cheese, onion powder, basil, garlic salt, and oregano.  Spread cheese mixture evenly over bread dough.  Roll up and pinch seam and ends.  Put in sprayed large loaf pan.  Let rise 30 minutes.  Bake in 375° oven for 35 minutes.

One Year Ago:  Eggnog Chocolate Chip Cake 

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Breads, Yeast Breads

Georgian Khachapuri

I can’t pronounce it, but I can eat it!  Incredibly delicious!  This recipe is from a cookbook of breads from around the world.  These buns are sold from street stalls as warm snacks.  The sealed bread bundles envelop an amazing melted creamy cheese filling.  My husband, son, and I were blown away with their goodness…and they are so cute.  I am making them again tomorrow!

                       

                       

Bread Dough:
2/3 cup warm milk (about 110°)
1 pkt (2¼ tsp) dry yeast
2 Tbl butter, softened
2 cups bread flour
1 tsp salt

Cheese Filling:
2 cups grated sharp white cheddar cheese
8 oz havarti, cut in cubes
1 egg, beaten
salt & freshly ground black pepper

In large bowl of mixer, sprinkle yeast over warm milk.  Let yeast get foamy.  Add butter, flour, and salt.  Knead.  Place in oiled bowl, cover and let sit in warm place to doubled in bulk about 1 hour.  Mix filling ingredients together.  Turn dough onto lightly floured surface, divide into 6 equal pieces.  Roll each piece to a 6″ diameter circle, place 1/6 of filling into center of dough circle.  Gather up edge of dough all around filling, twist to seal and form a topknot.

Place in Demarle Round Mold on Perforated sheet or the recipe calls for a Yorkshire pudding tin.  Texas size muffin tray would probably work or make smaller bundles and use regular muffin tray.  Cover and let rise in warm place about 20-30 minutes.

Preheat oven to 350°.  Whisk an egg and brush over each bundle.  Bake for 25-30 minutes, until golden brown.  Cool in tray for 2-3 minutes, then move to wire rack.  Serve warm while cheese is melted.

One Year Ago Today:  Strawberry Cake

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Main Dish

BBQ Chicken Pizza

My family loves meaty pizza, lots of pepperoni and sausage.  This time I went with chicken, but to make it more appealing to my guys, I went with spicy barbeque sauce, added some sharp cheddar cheese, bacon, and bleu cheese.  This is a favorite!

                       

Pizza Crust:
2 pkg yeast
1½ cups warm water (110°)
4 tsp sugar
4 Tbl olive oil
1½ tsp salt
4 cups flour

Sprinkle yeast over warm water, sprinkle sugar over yeast.  When yeast if foamy, add salt, oil, and flour.  knead.  Let rise in warm place until doubled.  Divide dough in half.  Stretch or roll each piece into a 10-12 inch circle.  Place dough on pizza pan that has been prepared with cooking spray and sprinkled with cornmeal.  Let rise 10-20 minutes.  Preheat oven to 500°.  Prebake each crust for 4-5 minutes, remove and spread with sauce, cheese, and toppings.  Bake additional 5-7 minutes until golden and bubbly.  Makes 2 pizzas.

BBQ Chicken Pizza Toppings:
1¹⁄3 cups BBQ sauce (your favorite, store bought or homemade)
4 cups shredded mozzarella cheese
2 cups shredded sharp cheddar cheese
2 cups cooked, diced chicken
sliced yellow, orange, and green peppers
diced onion
1 cup bacon bits
bleu cheese crumbles (optional)

Spread 2/3 cup BBQ sauce over partially baked crust.  Sprinkle with 1 cup mozzarella cheese, sprinkle 1 cup sharp cheddar.  Evenly distribute 1 cup chicken, half of sliced peppers, half of onion, and 1/2 cup bacon bits.  Sprinkle 1 more cup mozzarella cheese.  Repeat with second pizza crust.  Bake using instructions above.

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If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.