Category : Sides

Jalapeno-Cheddar Popovers

Ingredients

  • 3 large eggs
  • 1 cup all purpose flour
  • 1 cup milk
  • 3 tbsp butter, melted
  • ½ tsp kosher salt
  • ¼ cup shredded sharp cheddar cheese
  • 1 tbsp minced seeded jalapeño pepper (about 1 pepper)

Instructions

  1. Preheat oven to 450. Make sure first 5 ingredients are at room temperature and then process in a blender 15 seconds or until smooth. Stir in cheese and pepper and let stand 30 minutes.
  2. Lightly grease 12-cup muffin pan with cooking spray and place in a jelly-roll pan then heat in oven for 2 minutes.
  3. Spoon batter into prepared muffin pan, filling halfway. Bake 15 minutes.
  4. Reduce oven temperature to 375 and bake 8-12 minutes or until puffed and golden brown.
8-14-2016 |

Roasted Potatoes with Cheese

Ingredients

  • 2 pounds fingerling potatoes, scrubbed and sliced 1/3 inch thick on the bias
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh thyme leaves
  • 4 oz soft, creamy cheese (Taleggio, d’Affinois, fontina, for example), rind removed, thinly sliced

Instructions

  1. Preheat oven to 425. Toss potatoes with oil, season with salt and pepper. Arrange in a single layer on 2 rimmed baking sheets. Roast, flipping halfway through, until tender and golden, about 30 minutes.
  2. Preheat broiler with rack 6 inches from heat source. Transfer potatoes to 9×13 inch baking dish. Toss with thyme, top with cheese. Broil, rotating pan, until cheese is bubbly, about 2 minutes.
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Cream Cheese Mashed Potatoes

Ingredients

  • 5 pounds baking potatoes
  • 2 (3-ounce) packages cream cheese, softened
  • 1 (8-ounce) container sour cream
  • 1/2 cup butter or margarine, softened
  • 1/2 cup milk
  • 2 teaspoons onion salt
  • Garnish: paprika or chopped fresh parsley

Instructions

  1. Peel potatoes, and cut into 1-inch cubes. Cook in a medium saucepan in boiling water to cover 15 to 20 minutes or until tender; drain and place into a large mixing bowl.
  2. Add cream cheese and next 4 ingredients; beat at medium speed with an electric mixer until smooth and fluffy (do not overbeat). Spoon into a lightly greased 13- x 9-inch or 3-quart baking dish.
  3. Bake, covered, at 325° for 50 minutes or until thoroughly heated; garnish, if desired.

Note: Unbaked mashed potatoes may be chilled up to 2 days. Let stand at room temperature 30 minutes, and bake as directed.

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Homemade Mac n Cheese

Ingredients

  • 2 tbsp butter
  • 2 tbsp seasoned dry bread crumbs
  • ¼ cup flour
  • ¼ tsp salt
  • 2 cups milk
  • ¼ lb (4 oz) Velveeta, cut into ½-inch cubes
  • 1 pkg (8 oz) shredded cheddar cheese, divided
  • 2 cups elbow macaroni, cooked and drained

Instructions

  1. Preheat oven to 350.
  2. Melt butter in large saucepan on low heat. Remove half of butter and mix with bread crumbs and set aside.
  3. Stir flour and salt into remaining butter (still in saucepan). Cook and stir for 1 minute.
  4. Gradually stir in milk until well blended. Cook and stir until thickened.
  5. Add Velveeta and 1.5 cups cheddar. Cook until melted, stirring frequently.
  6. Stir in macaroni.
  7. Spoon into 1.5 quart casserole dish. Top with remaining cheese and buttered crumbs.
  8. Bake 20 min or until heated through.
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