Tag Archives: cheese

Loaded Mashed Potato Bites

Loaded Mashed Potato Bites


  • 3 cups mashed potatoes
  • 1-1/2 cups shredded sharp cheddar cheese
  • 3/4 cup crumbled cooked bacon
  • 1/2 cup chopped green onions
  • 2 ounces Colby-Monterey Jack cheese, cut into 2 dozen 1/2-inch cubes
  • 1/2 cup panko (Japanese) bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 large egg, beaten
  • Oil for deep-fat frying


  • In a large bowl, combine potatoes, shredded cheese, bacon and green onions. Divide into two dozen 1/4-cup portions. Shape each portion around a cheese cube to cover completely, forming a ball. Refrigerate, covered, at least 30 minutes.
  • In a shallow bowl, mix bread crumbs, Parmesan cheese, salt and pepper. Place eggs in a separate shallow bowl. Dip potato balls in egg, then in crumb mixture, patting to help coating adhere.
  • In an electric skillet or deep-fat fryer, heat oil to 375°. Fry potato balls, a few at a time, until golden brown, for 2 minutes. Drain on paper towels.
Nutrition Facts

1 piece: 227 calories, 19g fat (5g saturated fat), 30mg cholesterol, 420mg sodium, 8g carbohydrate (1g sugars, 1g fiber), 7g protein. Originally published as Loaded Mashed Potato Bites in Taste of Home October/November 2019

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Cattle Drive Casserole

Cattle Drive Casserole

Cattle Drive Casserole, the ultimate comfort food. Layers of cheese, meat and more cheese make for this satisfying casserole beyond delicious.Prep Time 15 minutes Cook Time 30 minutes Total Time 45 minutes


  • 1 1/2 lbs ground beef
  • 3/4 cup onion, diced
  • 1 bell pepper, diced
  • 1 taco seasoning packet
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 cup cheddar cheese, shredded & divided
  • 1 sm. can (4 oz) diced green chilies
  • 1 (10 oz) can Rotel diced tomatoes with green chilies
  • 2 cups Bisquick
  • 1 1/4 cup water, divided


  1. Pre-heat oven to 350 degrees F.
  2. Brown ground beef, drain off grease. Add in diced onion, bell pepper, taco seasoning and 1/2 cup of the water to pan. Simmer approximately 10 minutes until onion & pepper are softened.
  3. In separate bowl, combine sour cream, mayonnaise, 1/2 cup cheddar cheese and green chilies, set aside.
  4. Stir Bisquick and 3/4 cup water (you may need a tiny bit more water) to make a soft dough. Spray 13X9 baking pan with non-stick spray. Press dough into bottom of pan and bake 5 minutes.
  5. On top of biscuit layer, spread ground beef mixture, next add can of Rotel spreading over ground beef mixture, next spread the sour cream mixture and end with remaining shredded cheese sprinkled over the top.
  6. Bake 30 minutes.

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Spinach Souffle

Spinach Souffle Side Dish


  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 1 package (8 ounces) cream cheese, cubed
  • 1-1/2 cups shredded Monterey Jack cheese
  • 4 large eggs, lightly beaten
  • 1/4 cup butter, melted
  • 1 garlic clove, minced
  • 1/2 teaspoon salt


  • In a large bowl, combine all ingredients. Transfer to a greased 1-1/2-qt. baking dish. Bake at 350° until edges are lightly browned, 35-40 minutes.
Nutrition Facts

1/2 cup: 375 calories, 33g fat (20g saturated fat), 228mg cholesterol, 630mg sodium, 5g carbohydrate (0 sugars, 3g fiber), 17g protein. Originally published as show stopping spinach souffle in Taste of Home Winning Recipes.

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Cheesy Broccoli, Chicken, and Egg Skillet

Cheesy Chicken, Broccoli, and Egg Skillet

Yield: serves 6

Total Time:30 minutes

Prep Time:5 minutes

Cook Time:20 minutes

Cheesy Chicken, Broccoli, and Egg Skillet – A healthy-ish brunch, lunch, or breakfast-for-dinner recipe that combines juicy chicken, crisp-tender broccoli, eggs, and melted cheese!!


  • 3 tablespoons olive oil, plus more if necessary
  • 1 medium sweet Vidalia onion, diced small
  • 1 pound boneless skinless chicken breast, diced into bite-sized pieces
  •  3 to 4 cloves garlic, finely minced or pressed
  • 3 cups broccoli florets
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup milk (I used 2%)
  • 2 large eggs
  • 1/2 cup Bisquick or similar pancake mix (or Google how to make your own Bisquick)
  •  2 cups shredded cheddar cheese blend (I used a Mexican blend)
  • 1 tablespoon green onions, thinly sliced for garnishing


  1. Preheat oven to 400F.
  2. To a large oven-proof skillet, add the oil, onions, and cook over medium-high heat for about 3 minutes, or until the onions are beginning to soften; stir frequently.
  3. Add the chicken and cook until done; stir and flip frequently to ensure even cooking.
  4. Add the garlic and cook for about 1 minute, or until fragrant; stir nearly constantly.
  5. Add the broccoli, evenly season with salt, pepper, stir to combine, if you need a bit more oil because things look dry add a bit more, cover the skillet with a lid, turn the heat to low, and allow the broccoli to steam for about 4 to 5 minutes, or until crisp-tender.
  6. While broccoli is steaming, to a medium bowl, add the milk, eggs, Bisquick, and whisk vigorously until smooth and free from lumps. Pour the milk-egg mixture over the chicken and broccoli in the skillet.
  7. Place skillet in the oven and bake for about 10 to 15 minutes, or until the milk-egg mixture is set; exact baking time will depend on the exact type of skillet used, oven, climate, etc. Don’t overbake.
  8. Remove skillet from the oven, evenly sprinkle with the cheese, and return skillet to the oven for about 5 to 8 minutes, or until the cheese has melted.
  9. Evenly garnish with green onions and serve immediately. Recipe is best fresh but will keep airtight in the fridge for up to 5 day

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Recipe~ Naan Pizzas

5-Ingredient Cheese Naan Pizzas


Faster than delivery and tastier than frozen pizza, these cheese naan pizzas are your new go-to for when the pizza craving strikes!



  • 4 pieces naan
  • 2 teaspoons olive oil
  • 2/3 cup pizza sauce (or marinara sauce)
  • 1 1/2 cups mozzarella cheese (or shredded “pizza blend”)
  • 1/2 teaspoon dried oregano


  1. Preheat the oven to 425° F.
  2. Line a baking sheet with parchment paper.
  3. Arrange the naan breads onto the baking sheet.
  4. Drizzle ½ tsp. of olive oil over each naan bread. Using the back of a spoon or clean hands, rub the oil over the surface of each bread.
  5. Spoon a generous 2 Tablespoons of pizza sauce onto the center of each naan bread. Use the back of a spoon to spread it into an even layer, leaving a ½” border around the sauce.
  6. Sprinkle an equal amount of cheese over each naan bread.
  7. Sprinkle the dried oregano over the naan breads.
  8. Transfer the baking sheet to the oven.
  9. Bake for 12-14 minutes, until the cheese is melted and golden and the naan is crisp.
  10. Remove the baking sheet from the oven.
  11. Allow the naan pizzas to cool on the baking sheet for 2-3 minutes.
  12. Slice and serve.


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Cheesy Cabbage Casserole

This Old-Fashioned Cheesy Cabbage Casserole recipe is a creamy, cheesy side dish with a crunchy topping that everyone will enjoy. 
Course: Casserole, Side Dish
Cuisine: American
Keyword: baked cabbage recipe, cabbage casserole, cabbage casserole recipe, old-fashioned cheesy cabbage casserole
Servings: 8 servings
Author: Barbara
• 4 – 6 cups shredded cabbage
• 1 stick margarine or butter
• 1 1/2 cups crushed cornflakes
• 2 10.5 oz. cans cream of celery soup
• 1/4 cup mayonnaise
• 1 cup milk
• 1 cup shredded cheddar cheese
• 1/2 cup crushed cornflakes for topping
0. Preheat oven to 350 degrees F.
0. Put a stick or margarine or butter in a 9×13-inch baking dish. Put in oven until melted. Remove carefully.
0. Sprinkle cornflakes over butter. Add cabbage. (Cabbage should fill the pan and will cook down.)
0. Warm celery soup, mayonnaise and milk in microwave for 3 minutes, stirring every minute.
0. Pour mixture over cabbage. Sprinkle with cheddar cheese and crushed cornflakes.
0. Bake for 45 minutes.

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Broccoli Casserole



1 (16 ounce) package frozen broccoli

1 (6 ounce) can condensed cream of celery soup

1 cup mayonnaise

1 cup shredded cheddar cheese

2 eggs, lightly beaten

1⁄2 cup cheese crackers

1 -2 tablespoon instant minced onion or 1 -2 tablespoons onion powder

1 tablespoon butter or 1 tablespoon margarine


Preheat oven 350 deg.

Prepare broccoli by package and drain.

Combine soup, mayonnaise, eggs, cheese, onions, and stir in broccoli.

Pour into 1-1/2 quart greased the baking dish.Melt butter.

Crush crackers and mix with butter.

Sprinkle over top of broccoli mixture.

Bake for 45-55 minute.

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Crustless Bacon and Cheese Quiche

Crustless Bacon and Cheese Quiche


Crustless Bacon and Cheese Quiche

45 Min(s) 15 Min(s) Prep30 Min(s) Cook

Prepare this delicious Crustless Bacon and Cheese Quiche.

Avoid the fuss of crust with this cheesy quiche which incorporates a variety of fresh veggies.

What You Need

Original recipe yields 12 servings

5 green onion s, chopped, divided

1 tomato, chopped, divided

12 slices OSCAR MAYER Bacon

1 cup sliced fresh mushroom s

12 egg s

1/3 cup BREAKSTONE’S Reduced Fat or KNUDSEN Light Sour Cream

1 cup KRAFT 2% Milk Shredded Cheddar Cheese

1 cup KRAFT 2% Milk Shredded Mozzarella Cheese

Let’s Make It

1.Heat oven to 350ºF.

2.Reserve 2 Tbsp. each onions and tomatoes. Cook bacon in large skillet until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add mushrooms to reserved drippings; cook and stir 2 min. or until tender. Remove from heat. Crumble bacon. Add to skillet with remaining onions and tomatoes; mix well.

3.Beat eggs and sour cream with a whisk until blended. Pour into a 13×9-inch baking dish sprayed with cooking spray; top with bacon mixture and cheeses.

4.Bake 30 min. or until center is set. Top with reserved onions and tomatoes. Let stand 5 min. before cutting to serve.

Kitchen Tips

Tip 1

Serving SuggestionFor a delightful brunch idea, serve this Crustless Bacon and Cheese Quiche with a seasonal fruit salad.

Tip 2

Crustless Garden Vegetable QuichePrepare as directed, stirring in 1 thinly sliced zucchini with the mushrooms.

Tip 3

Substitute 2 cups KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses for the cheddar and mozzarella cheeses.

14 Foot Pea Fence

Starting At $29.95Ad provided by Park Seed NutritionCalories 180 Calories From Fat 0 % Daily Value*Total Fat 13g 17% Saturated Fat 5g 25% Trans Fat 0gCholesterol 205mg 68% Sodium 370mg 16% Total Carbohydrates 2g 1% Dietary Fibers 0gSugars 1g 2% Protein 14g 28% Vitamin A 15%Vitamin C 2%Calcium 30%Iron 6%* Percent Daily Values are based on a 2,000 calorie diet.servings12 servings* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.Tags

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