Super Simple Dip

This has a bit of spice to it.  Decide how spicy you want it based on the chiles you pick.  This dip goes great with crackers or veggies and would be a great hit at a football party.

1 pkg (8 oz) cream cheese, softened
2 cups shredded cheddar cheese
1/2 cup chopped green pepper
1/4 cup finely chopped green onions
1 can (4oz) chopped green chilies drained

1. Line an 8 or 9 inch pie plate with plastic wrap.
2. Using hand mixer, beat cream cheese until smooth.  Add cheddar cheese, bell pepper, green onions and chiles and mix until well blended.  Spoon into prepared pan; press mixture evenly into pan and cover with plastic wrap.  Refrigerate 1 hour or overnight.
3. Just before serving, remove top plastic wrap and invert onto serving tray.  Remove bottom plastic wrap.  
4. Serve with your choice of veggies or crackers.

Wehani and Barley Red Cabbage Rolls with Cheddar Sauce

I thought this was fabulous.  A new recipe I tried from Food and Drink Autumn 2010.  The Wehani Rice is a red rice that stays somewhat chewy.

ROLLS
1/2 cup Wehani rice
1/2 cup pot barley
1 tbsp vegetable oil
1 small leek, finely sliced or 3/4 cup diced onion
2 1/2 cups chicken or vegetable broth, divided
1/2 tsp salt
1/8 to 1/4 tsp cayenne
1 egg
125 g orange cheddar cheese, grated, about 1 1/2 cups
1 cup toasted pecans, finely chopped
1/2 cup lightly packed parsley leaves or spinach, finely chopped (I like the spinach)
3 plum tomatoes, seeded and diced, about 1 1/2 cups
Kitchen twine
1 large red cabbage
4 tsp white vinegar

SAUCE
125 g orange cheddar cheese, grated, about 1 1/2 cups
1/4 cup all purpose flour
2 cups milk (it calls for 2% or whole but I used 1% and it was fine)
3/4 tsp salt
1 bay leaf
1 large sprig fresh thyme or 1/2 tsp dried thyme or summer savoury
1/8 to 1/4 tsp cayenne
2 to 3 green onions, thinly sliced

1. Wash rice and barley in sieve under cold running water; drain in sieve.  Heat oil in a medium saucepan over medium heat until hot.  Add leek; cook 3 minutes.  Add rice mixture; stir in 1 cup broth, salt and cayenne.  Bring to a boil, reduce heat to a simmer and cover.  Cook for 30 minutes; mixture is still chewy in texture.
2. Drain in a sieve for 5 minutes.  Transfer to a large mixing bowl; cool to lukewarm.  Thoroughly mix in egg; stir in cheese, pecans, parsley and tomatoes until combined.  Cut a dozen pieces of twine, each about 12 inches long.
3. To prepare cabbage, bring a large pasta pot two-thirds filled with water to a boil; add 3 tsp vinegar.  Remove core of cabbage; then plunge whole cabbage into boiling water.  Boil 5 minutes; then begin to remove outer leaves with tongs (or remove whole cabbage from water, briefly cool under running water and remove leaves in batches, returning cabbage to boiling water for another 5 minutes to loosen more leaves).  Stack leaves on a plate; once there are 10 to 12, remove cabbage core from water.  Return stack of leaves; boil another 10 minutes or until lighter in colour and tender.  Drain leaves; rinse under cold running water.
4. Turn each leaf up side down so rip is prominent.  Shave a bit off the rib where it is thickest; turn over again so it curls upwards.  Fill, placing a generous amount of filling on thickest part of rib (a large leaf can take 3/4 cup filling, medium takes 1/2 cup and small takes 1/3 cup).
5. Begin to roll from rib, tucking in sides until a neat roll forms.  Tie around middle with string.  Trim twine ends; discard.  Place rolls seam side down and largest on the outside, in an ungreased 9 x 13 inch baking dish.  Rolls can be covered and left at room temperature for up to an hour.  (If making ahead, cover and refrigerate for up to a day.  Add 10 to 15 minutes to baking time.)
6. When ready to bake, preheat oven to 350F.
7. Pour 1 1/2 cups broth mixed with 1 tsp vinegar over rolls; snugly cover baking dish with foil.  Bake 45 minutes or until rolls are hot.  
8. Meanwhile, to make sauce, stir cheese with flour.  Set aside.  Heat milk, salt herbs and cayenne in a medium saucepan over medium heat or in an 8 cup glass measuring cup in microwave.  When just starting to boil, about 5minutes, stir in cheese mixture.  Heat or microwave, stirring frequently until sauce is just starting to bubble and is thickened.  Remove bay leaf and thyme stem.  If mixture seems too thick, stir in additional milk.  (Sauce can be made ahead. Cover with plastic wrap directly on sauce surface for up to a day.  Reheat slowly over medium low heat in a small saucepan or in the microwave on medium power). Stir frequently with a whisk and add more milk as needed to thin sauce.
9. To serve, drain rolls and place on warmed serving plate; remove strings. Generously nap with sauce and sprinkle with sliced green onions.  Serve with whole grain bread.

Squash with Topping

I love squash and normally just roast it.  But for something different give this a try.

Squash (I like Acorn)
butter
brown sugar
1/4 cup shredded cheddar
1 cup cracker crumbs
1 small chopped onion
1 egg white, beaten

Cook squash.  Mash with butter and brown sugar.  Mix topping ingredients; cover mashed squash.  Heat at 350F for 1/2 hour.

Cheese Biscuits and Country Ham

Loved these, the recipe is for small hors d'oeuvres, but increase in size for a heartier bite :)

2 cups all purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup cold butter
1 1/2 cups grated cheddar, preferably orange
1 to 2 green onions, very thinly sliced, or 1/4 cup snipped chives
1 cup buttermilk or sour cream
250 g thinly sliced virginia or other mild country ham
2 to 4 tbsp mustard or chutney

1. Arrange rack just above centre of oven; preheat to 450F.
2. Line a large baking sheet with parchment paper or coat with cooking spray.  Stir flour with baking powder, baking soda and salt.  Using a pastry blender or two knives, cut in butter until only small bits are visible.  Add cheddar and green onions, tossing until evenly distributed.  Pour in buttermilk; stir until dough forms.
3. Turn out onto lightly floured surface; pat until 1/2 inch thick.  Cut with 1 1/2 inch round biscuit or cookie cutter.  Place about an inch apart on baking sheet.  Bake above oven centre for 10 to 12 minutes or until golden.  Cool on a rack.
4. Slice cooled biscuits in half.  Cut or fold ham to fit on bottom half.  Add a dab of mustard or chutney; replace top and serve.  Filled biscuits can be made ahead, covered and refrigerated;; then heated uncovered in a 350F oven for 5 minutes.

No Fuss Mexican Layered Dip

Perfect for watching Football!

1 pkg light cream cheese

1 tbsp taco seasoning mix

1 cup salsa

1 cup drained canned black beans, rinsed

1/2 cup chopped green onions

1 cup cheddar shredded

1 cup shredded lettuce

2 tbsp sliced ripe olives

1 tbsp chopped fresh cilantro or parsley

baked tortilla chips

Beat cream cheese with electric mixer on medium speed until creamy.  Add seasoning mix; beat until well blended.  Spread on a shallow 9 inch dish.  Layer remaining ingredients over cream cheese mixture; cover

Refrigerate at least 1 hour.  For easier dipping, remove from fridge 20 min before serving.

Serve with tortilla chips.

Individual Broccoli and Cheese Stromboli

you just can't beat broccoli and cheese!

All purpose or whole wheat flour

1 lb (500g) prepared whole wheat pizza dough

1 cup shredded swiss or cheddar cheese, divided

1 tbsp cornmeal

2 cups frozen broccoli florets, thawed and drained

2 tbsp prepared sun-dried tomato or basil pesto

1/2 cup tomato pasta sauce or pizza sauce

1. Preheat oven to 400 F.  Lightly butter a baking sheet.
2. On a lightly floured surface cut dough into 4 equal portions and knead each into a ball; let rest at room temperature for 5 min. With a floured rolling pin or your hands, roll or gently stretch out each piece to a 7x6 inch oval. 
3. Set 1/4 cup of the cheese aside.  Spread cornmeal on a plate.  Cut any large broccoli florets into smaller pieces.  Spread each dough oval with one-quarter of the pesto, leaving a 1 inch border.  Sprinkle with half of the remaining cheese and place broccoli florets on top.  Sprinkle with cheese.  Bring both narrow ends of oval together over filling and overlap to enclose filling, leaving sides open.  Press seam closed.  Dip bottom into cornmeal, pressing gently to coat; place on prepared baking sheet, at least 2 inches apart.  Sprinkle remaining cheese on top .
4. Bake for about 20 min or until dough is puffed and golden.  Meanwhile, heat tomato sauce in a saucepan over medium heat until bubbling.  Serve hot stromboli with sauce on the side for dipping.

Cheesy Breakfast Buns

A Great idea for brunch!

Buns

½ cup warm water

1 tsp sugar

2 envelopes instant quick rise yeast

1 ½ cups warm evaporated milk

¼ cup canola oil (or vegetable oil)

2 tsp kosher salt

5-6 cups bread flour

1 ½ cups cheddar cheese, cubed

1 cup cheddar cheese, grated

Glaze

1 egg beaten

½ cup cheddar cheese, grated

1. Combine warm water and sugar.  Add yeast and let stand until mixture bubbles up.
2. Combine milk, yeast mixture, oil and salt in large bowl.  Add flour to form a dough that is soft but not too sticky.  Knead 10 minutes by hand or 5 minutes in mixer on low speed.
3. Place dough in a lightly oiled bowl.  Cover with plastic wrap and let rise until doubled in volume; 1-1 ½ hours.
4. Punch down and knead in cubed and grated cheese.  Divide into 18 pieces.  Shape into rounds.  Place on parchment paper lined baking sheets.  Cover with plastic wrap.  Let rise until doubled; about 45 minutes.
5. Preheat oven to 375F.
6. Glaze:  Carefully brush rolls with egg.  Sprinkle with grated cheese.
7. Bake in preheated oven for 25 minutes until well browned.  Remove from baking sheets and cool on wire rack.

Cheddar Cheese Scones

If you prefer to switch it up - why not try Swiss, a smoked Cheese or any of your favourites?  These are a wonderful accompaniment to chilli or stew.

2 cups flour

4 tsp baking powder

½ tsp salt

¼ tsp cayenne pepper (optional)

¼ cup cold butter

1 cup shredded cheddar or gruyere cheese

1 cup milk

Topping (optional)

½ cup shredded cheddar

• Preheat oven to 425 F.
• In large bowl sift together flour, baking powder, salt and cayenne.  Using pastry blender or 2 knives, cut in butter until mixture is crumbly.  Stir in cheese.  Pour in milk; stir with fork until soft, sticky dough forms.  
• Turn out dough onto lightly floured surface and shape into ¾ inch thick square.  Cut into 2 inch squares or rounds and place, touching each other on ungreased baking sheet.
• Topping if using: Sprinkle with cheese.  Bake for 12 to 15 min or until golden

Roasted Red Pepper and Cheese Crustless Quiche

This was surprisingly wonderful!  I added some crumbled bacon to the top at the end for a little extra flavour.  The only thing I couldn't figure out is that I baked it in a glass pie pan and it took an hour to bake as opposed to the 35 to 40 minutes that it states in the recipe.  I am posting the recipe with the original baking time and hopefully it doesn't take you as long as it took me.  This was served with a spinach salad. I got this recipe from Todays Parent magazine May 2008.

1/3 cup all purpose flour
3/4 tsp baking powder
1/2 tsp salt
9 eggs
1 1/2 cups shredded sharp cheddar, Asiago or Swiss cheese (I used cheddar)
1 cup ricotta cheese
1 cup grated Parmesan Cheese
1 cup diced roasted red peppers (from a jar is fine)
4 green onions, chopped

Preheat the oven to 350 F.  Grease a 10 in pie pan.

In a small bowl, stir together the flour, baking powder and salt.  Set aside.

Crack the eggs into a large mixing bowl and beat with an electric mixer until very fluffy and almost doubled in volume - 3 to 4 minutes.  Add the flour mixture and beat until just blended.  Add the cheddar (or whatever), ricotta and Parmesan cheeses and beat very briefly.  Finally stir in the diced red peppers and green onions.  Transfer to the prepared pie pan and put into the oven.   Bake for 35 to 40 minutes or until nicely puffed, lightly browned and a knife inserted into the middle comes out clean.  Let sit at room temperature for about 5 minutes before serving.