Recipes tagged with « Cheddar »
Cheddar Bacon Ranch Biscuits
A quick biscuit made by cutting butter into flour until pea-size bits appear. Cheddar cheese, crumbled bacon, and a ranch seasoning packet mix in before milk brings it all together. Dough dropped by spoonfuls on a greased tray, baked until golden around edges with a crackly crust. Uses simple pantry staples and relies on tactile feedback during preparation. Swapping sour cream for milk ups richness. Bacon bits swapped for cooked ham cubes adds a different salty punch. Timing flexible, watch color and texture to perfect biscuit rise and crumb.
Slow Cooker Bacon Cheddar Cornbread
Cornbread mix twisted with smoky bacon, sharp cheddar, and dual corn textures. Slow cooker method; low fuss; hands-off. Brown sugar adds touch of caramel; sour cream brings moisture and bite. Butter folded in for richness. Eggs bind. Cooked on high until edges golden brown, center barely set. Substitutions like Monterey Jack or gouda for cheddar add twist. Use turkey bacon for leaner option. Visual cues tell you when done, not clock. Serves a crowd comfortably. Ideal for potlucks, brunches, or side in hearty meals.
Cheese Herb Biscuits Revamped
A biscuit dough built on sharp cheddar and fresh thyme swapping parsley and rosemary, with shallot powder replacing garlic powder. Butter grated frozen keeps pockets flaky; cold dairy critical. Folding dough creates layers—think puff pastry but less fuss. Low 425°F start, bake until deep golden with crackling crust. No twisting cutter; straight press preserves lift. Freeze twice for sharper rise, crackle gives you that crust that sings. Can swap cheddar for smoked gouda or pepper jack for a spin. Buttermilk swap needs sour cream plus splash of milk to keep acid balance. Quick, tactile, aromatic and sturdy enough for hearty sandwiches or just butter slathered.
Broccoli Sausage Stuffed Potatoes
Large red or Russet potatoes baked then hollowed. Filling blends tender broccoli florets with browned Italian sausage, sharp cheddar, and creamy butter-milk mash. Quick steam for broccoli locks color and crunch, then chilled fast. Sausage pan-fried for deep caramelization. Baking finishes with cheese melted and browned. Balanced texture: soft potato shell with savory, slightly crisp topping. Sub potato with Yukon gold for more buttery taste. Swap sausage for chorizo for smoky heat or use turkey sausage for leaner dish. Milk can be almond or oat for dairy-free, butter replaced with olive oil tied into sausage fat. Keep potato walls 1/4 inch thick to hold stuffing without breaking. Crisp base by trimming potato bottoms avoids wobble in oven. Look for bubbling cheese and slight browning to know done. Serves 4 hungry eaters.
Butternut Tartines Agrodolce
Sliced butternut roasted with olive oil, layered on toasted multigrain bread with sharp cheddar. Topped with peppery arugula, shallots, and a tangy agrodolce sauce with cider vinegar, pumpkin seeds, golden raisins, capers, crushed chili, and maple syrup, finished with butter. Roasting and sauce simmering timed to bring out cider and sweet notes. Roasting brightens the squash and softens edges, sauce thickens to syrup consistency. Assembly quick, tartines warm, contrast of textures and savory-sweet balance stands out. Modified quantities for milder roast and richer sauce with hazelnuts instead of pumpkin seeds and dried apricots replacing raisins, plus a hint of smoked paprika.