Chili Cheese Dog Bake :
4 HOT DOGS
4 STRING CHEESE (CHEDDAR)
1 CAN PILLSBURY PIZZA DOUGH
1 CAN CHILI (15 OZ.)
1/4 CUP BUTTER, MELTED
1 TEASPOON GARLIC POWER
1 TEASPOON FRESH PARSLEY
PREHEAT OVER TO 375F
POUR CHILI INTO A 6 X 10 OR 7 X 11 PAN (OR WHATEVER WORKS FOR YOU, REALLY)
REMOVE THE CHEESE FROM THE WRAPPERS AND CUT IN HALF LENGTHWISE. SET ASIDE.
OPEN THE CAN OF PIZZA DOUGH AND ROLL OUT. CUT THE DOUGH INTO 4 EQUAL SECTIONS.
TAKE A WIENER AND SANDWICH IT WITH THE TWO SIDES OF CHEDDAR. BEGINNING AT ONE END OF THE STRIP OF DOUGH, BEGIN TO WRAP THE BUNDLE INTO THE DOUGH, COVERING THE WHOLE LENGTH OF THE WIENER WITH THE
PLACE IN THE PAN WITH THE CHILI, SEAM SIDE DOWN.
WHEN ALL FOUR ARE COMPLETE, BAKE IN THE OVEN FOR 20-25 MINUTES OR UNTIL THE DOUGH IS COOKED AND GOLDEN BROWN ON TOP.
MIX THE GARLIC AND PARSLEY WITH THE MELTED BUTTER AND BRUSH THE TOPS OF THE HOT DOGS WITH THE GARLIC BUTTER.
TO AVOID DOUGHY BOTTOM- JUST PLACE THE DOGS IN FIRST THEN POUR CHILI AROUND THEM.
Butter, for the cake pan
Flour, for the cake pan
1 box red velvet cake mix, plus ingredients called for on the box
2 8-oz. packages cream cheese, softened
2/3 c. sugar
2 large eggs
1/3 c. sour cream
1 tbsp. flour
1 tsp. vanilla extract
1/4 tsp. kosher salt
2 cups heavy cream
4 tbsps powdered sugar
2 tsp vanilla
Preheat oven to 350F
flour one springform 9″ cake pan.
Prepare red velvet cake batter according to box directions. Pour your batter in the prepared cake pan.
Bake for 30 to 32 minutes.
Let cool slightly in cake pan then remove, use a cake leveler to make sure the top is even and flat -set aside.
In a large bowl using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar until fluffy and combined, 3 minutes.
Add eggs, one a time, until combined.
Add sour cream, flour, vanilla, and salt and beat until combined.
Pour filling into a SEPARATE 9′ springform pan, use parchment paper to line it then bake until only slightly jiggly in the center, about 1 hour.
Let cool slightly, then transfer to the freezer to cool completely and firm up before assembling on top of the red velvet cake layer. Use a cake leveler again if needed/desired to achieve even layers.
Add all the ingredients to a mixing bowl.
Using a large balloon whisk, whisk together the ingredients by hand for about five minutes until soft peaks start to form.
You’ll know the whipped cream is ready when the cream has formed soft peaks and holds onto the whisk.
Be careful not to overdo the whisking –
Top the Red Velvet cake with the cheesecake layer carefully.
Then spread the whipped cream over the top of the cheesecake.
Use a decorator’s pastry tip to create whipped dollops on the edge.
Garnish with red velvet cake crumbs and serve.
I’m sharing three recipes this week that contain blueberries. Don’t miss the blueberry pie bars! And this recipe uses the homemade blueberry pie filling I shared a few days ago.
Are you a fan of the classic cherry cheese dessert? If so, you will love this blueberry version!
This recipe begins with a graham cracker crust, topped with a no-bake cheesecake filling and topped with a blueberry pie filling on top.
Blueberry was the version my family liked the most growing up.
° 1 graham cracker pie crust (6 oz)
° 1 package of cream cheese, softened
° 1 can of sweetened condensed milk
° 1/3 cup lemon juice
° 1 teaspoon of vanilla extract
° 1 can blueberry pie filling
With a mixer, beat the cream cheese until frothy. Progressively stirring in sweetened condensed milk, beat until soft . Stirring in lemon juice and vanilla. Pour on crust . Refrigerate at least 3 h.
While cooled, decorate with pie filling .
Cheesy Garlic Biscuits :
2 C. baking mix (like bisquick)
1 C. finely shredded Colby jack cheese
1/4 tsp. garlic powder, a pinch more for the butter
1/2 to 3/4 C. milk
2 T. melted butter
1/4 tsp. dried chives
Combine the baking mix, 1/4 tsp. garlic powder and cheese. Stir in the milk, a little at a time until a soft dough forms. Spray a small ice cream scoop with cooking spray. Scoop the dough onto a lightly greased baking sheet. Wet your fingers and gently press down just a tad (don’t flatten them). Bake in a 375 degree oven for 15-20 minutes or until lightly browned. Combine the butter, chives and a pinch of garlic powder. Brush the biscuits with the butter when removed from the oven.
Janets Appalachian Kitchen
1 pound white, deli-sliced American cheese
⅔ cup of milk or half-and-half
3-4 tablespoons of canned, chopped green chiles or jalepenos
1 teaspoon cumin
1 teaspoon chipotle powder (optional)
How to make it :
If using a slow cooker, turn on to the lowest setting. Dump everything in, heat and stir until thickened.
If using a double boiler, heat the milk, chopped chiles and spices, then gradually add in the American cheese, 1-2 slices at a time, stirring until fully melted and incorporated together
Mexican Restaurant Style White Cheese (Queso) Dip :
Coolwhip 8 oz.
For the crumbs:
Crushed golden oreos
Strawberry jello 3 oz.
2 cream cheese 2 c sugar or to your taste (blend those together first) then blend in cool whip last.
Crumbs is 16-18 oreos, 3-4 tablespoons of butter mixed together (bake for 5 minutes) when mixing crumbs should be lightly paste, not wet…. it’s a 3 oz box of strawberry Jell-O and it goes with crushed Oreos and butter to put on the waffle cones and then bake for 5 minutes before putting filling in and also make sure it cools first
A stunning dessert!!! This work of art is the fluffiest and lightest Lemon Meringue Cheesecake ever 😍💕!!!
WHAT YOU NEED :
– Shortbread cookie crumbs: 2 cups
– Softened cream cheese: 3 packages
– Granulated white sugar: 1 cup
– Sour cream: 1 cup
– Lemon curd: 1 cup and half
– Fresh lemon juice: 1/4 cup
– Melted butter: 1/4 cup
– Egg: 4 + 4 egg whites
– Lemon: 1 (zested)
– Vanilla extract: 1 tsp
- To start with, set the temperature of your oven to 325℉.
- Then mix cookie crumbs with melted butter in a large mixing bowl, and press the mixture in the bottom of a greased springform pan.
- Pick another bowl and beat in cream cheese and sour cream until creamy and smooth. Next, add eggs one at a time, after each addition beat well.
- You’ll want to add vanilla extract, lemon zest, and lemon juice, mix well, then spread the mixture over cookie crust.
- Once done, bake for 1 hour, remove the pan and allow to cool completely.
P.S: make sure your oven is set to 375℉.
- Afterwards, beat egg whites in a medium bowl with an electric mixer, until soft. Now that is soft, you may add 2 tablespoons white sugar and beat again until stiff.
- And please spread lemon curd over the cheesecake, then add whipped egg. Alright now, you should return to the oven for 12 minutes, or until meringue is golden brown.
- Always remeber to chill the cheesecake in the refrigerator for at least 2 hours before serving.
ENJOY & SHARE!!!!
What do you like on your Deli Style Sub? Well this hoagie has the works in it. Along with this sub, add some chicken and fries. You will be full and satisfied.
Turkey lunch meat
Sub or Hoagie Roll
You can either make your chicken fresh or you can get premade wings. Add some sauce and dip and blue cheese.
Get some frozen fries and some nacho cheese with some bacon bits.
Fry or bake your fries and heat your nacho cheese up. Place nacho cheese and bacon bits on top.
Toast A sub roll. Place a layer of mayonnaise on the bread place your meat on top of the bread. Place your onion and tomato and then a slice of cheese. You could put oil and vinegar on the sub, it is optional. Add your seasonings and you’re all set.
HOW TO TOP BAKED MAC AND CHEESE
Grated cheese (my personal favorite – and what I’ve done here in these photos)
Buttered panko breadcrumbs (feel free to add some herbs to this as well)
Bacon pieces/panko breadcrumb combo
HOW LONG DO YOU BAKE MAC AND CHEESE
This recipe doesn’t bake long at all, but I’ve actually baked it longer before, and it’s still every bit as delicious! Most baked Mac and cheese recipes call for it to be baked 15-30 minutes. My kids aren’t huge fans of the cheesy “crust”, so I bake mine at 325, but 350 or even 375 work as well. It’s a very forgiving dish!
Of course, you could alternately not bake this mac and cheese at all, and just combine the pasta with the cheese sauce if that’s what you prefer
I really hope you all give my family favorite mac and cheese a try… I’m sure you’ll love it as much as we do!
To Make this Recipe You’ll Need the following ingredients :
12 oz dry macaroni
1/4 cup butter
1/4 cup flour
1 1/2 cups milk
1 cup light cream about 10-12% MF
1/2 teaspoon dry mustard powder
1 teaspoon onion powder
salt & pepper to taste
1 can condensed cream of cheddar soup optional 10.75oz
4 cups sharp cheddar divided
1/2 cup fresh parmesan cheese
Preheat oven to 425 degrees.
Cook macaroni according to package directions.
Drain and run under cold water.
Melt butter over medium heat in a large saucepan.
Whisk in flour and let cook 2 minutes while stirring.
Slowly whisk in cream, milk, mustard powder onion powder, salt and pepper to taste.
Cook over medium heat while stirring until thickened.
Remove from heat and stir in parmesan cheese & 3 cups cheddar cheese until melted.
Add soup if using.
Toss cheese sauce & macaroni noodles together.
Pour into a greased 9×13 pan.
Top with remaining cheese.
Bake 18-24 minutes or until bubbly.
Do not over cook.
Cool 10-15 minutes before serving.
1 (10 ounce) can prepared pizza crust
1 tablespoon butter, melted
1/2 cup provolone cheese, shredded
1 tablespoon parmesan cheese
1 tablespoon dried basil
1/4 teaspoon garlic salt
For directions and full recipe, go to the next page please!