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Tag Archives: cheese

THREE DAYS OF DIPS – DAY THREE – BOUNTIFUL BACON

01 Wednesday Feb 2017

Posted by Ceri Wilkin in Appetizers, Recipes

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Tags

bacon, best, cheese, delicious, easy, entertaining, family, friends, quick, warm

BACON CHEESE DIP

bacon cheese dip

2 (8-ounce) packages cream cheese

1 (8-ounce) container sour cream

5 ounces Romano cheese

5 ounces Parmesan cheese

12 ounces bacon, cooked and crumbled

Mix all ingredients well. Bake at 350F until bubbly.

Enjoy!

Recipe adapted from Recipes From the Kitchen of Family and Friends

The Bandits, New Richmond, Ohio, 2005

WARM BLUE CHEESE AND BACON DIP

warm blue cheese and bacon dip

7 bacon strips, chopped

2 garlic cloves, minced

1 (8-ounce) package cream cheese, softened

1/4 cup half-and-half

1 cup crumbled blue cheese

2 tablespoons minced chives

3 tablespoons coarsely chopped smoked almonds

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Saute garlic in bacon drippings for 1 minute, transfer to a bowl. Add cream cheese and half-and-half, beat until smooth. Stir in the blue cheese, chives and bacon.

Transfer to a baking dish, cover and bake at 350F for 25 minutes. Uncover and bake 5 to 10 minutes longer or until lightly browned. Sprinkle with almonds.

Enjoy!

WARM BACON CHEESE DIP

warm bacon cheese dip

8 strips bacon

1 (8-ounce) package cream cheese, softened

1 cup shredded sharp cheddar cheese

1 cup shredded parmesan cheese

1/3 cup mayonnaise

3 green onions, thinly sliced

1 teaspoon garlic powder

1/2 teaspoon onion powder

Heat the oven to 350F. Coat an 8-inch square baking dish with cooking spray.

Cook the bacon to the desired crispness and crumble.

In a medium bowl, mix together the bacon, cream cheese, cheddar cheese, parmesan cheese, mayonnaise, 2 of the green onions, garlic powder and onion powder. Spread mixture in the prepared pan. Bake for 10 minutes. Top with the remaining green onion, bake for an additional 5 minutes.

Remove from the oven and serve.

Enjoy!

Recipe adapted from Six Sisters Stuff

www.sixsistersstuff.com/

MACARONI AU GRATIN

16 Monday Jan 2017

Posted by Ceri Wilkin in Pasta, Recipes

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bread crumbs, cheese, cloves, easy, family, favorite foods, kids, Martin Luther King Jr.

“You only need a heart full of Grace. A Soul generated by love.” Martin Luther King Jr.

MACARONI AU GRATIN

macaroni au gratin

1 pound elbow macaroni or ditalini pasta

salt and white pepper, to taste

12 tablespoons unsalted butter

1 onion, finely diced

1 cup flour

6 whole cloves

2 bay leaves

6 to 8 cups whole milk

1/2 pound gruyere, grated

1/2 pound brie, rind removed, coarsely chopped

1 tablespoon freshly grated nutmeg

1/4 cup bread crumbs

Cook pasta in a saucepan of boiling salted water until al dente, about 8 minutes, drain and return to pot. Stir in 2 tablespoons of butter, set aside.

Add remaining butter to pan, melt over medium-high. Cook onion until golden, 6 to 8 minutes. Stir in flour, cook for 1 to 2 minutes, then slowly add milk, stirring continuously, until mixture is boiling. Add cloves and bay leaves. Reduce heat to medium, cook, stirring occasionally until thickened, 5 to 7 minutes.

Stir in 1/2 of the gruyere and all of the brie, the nutmeg, salt and pepper. Add the pasta to the sauce and transfer mixture to a 9-by-13-inch baking dish. Top with remaining cheese and the breadcrumbs, dot with extra butter if desired. Bake until golden and bubbly, 40 to 45 minutes.

Enjoy!

Recipe adapted from Saveur

www.saveur.com/

WHITE PIZZA FRITTATA and SOUTHWESTERN CASSEROLE

14 Saturday Jan 2017

Posted by Ceri Wilkin in main, Recipes

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beans, beef, cheese, dinner, easy, eggs, family, jalapeño, ricotta, spinach, unattractive photo

Although difficult to find a redeeming picture to confirm it – I did attempt to make these meals look attractive on the plate when I served them – and despite their appearance, both were delicious and gladly welcomed at the family dinner table.

WHITE PIZZA FRITTATA

white pizza fritatta

3 tablespoons olive oil

2 cloves garlic, minced

1 (5-ounce) container fresh spinach, chopped

salt and pepper

freshly grated nutmeg, to taste

8 eggs

1 cup ricotta

1/2 cup grated parmesan

2 cups shredded cheddar, divided

Heat oven to 400F.

In a 10-inch ovenproof skillet, heat the oil over medium-high. Add the garlic and spinach and swirl the pan until fragrant, about 1 minute, season with salt, pepper and nutmeg. In a medium bowl, whisk the eggs, ricotta, parmesan and 1 cup of the cheddar to blend well.

Pour into the skillet and cook until the edges are set, about 2 minutes. Transfer to the oven and bake until the top is set, about 12 minutes. Top with the remaining cheddar and bake until browned and bubbly, 5 to 7 minutes.

Enjoy!

Recipe adapted from Rachael Ray, December 2015

www.rachaelray.com/

SOUTHWESTERN CASSEROLE

southwestern casserole

1 1/2 pounds ground beef

1 onion, chopped

4 garlic cloves, minced

1 (14.5-ounce) can diced tomatoes, undrained

1 (16-ounce) can kidney beans, rinsed and drained

1 (6-ounce) can tomato paste

1 (4-ounce) can chopped green chilies

1 1/2 teaspoons salt

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon freshly ground black pepper

2 cups shredded Monterey Jack cheese

pickled jalapeno slices

In a large saucepan, cook ground beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add garlic, cook 1 minute longer. Stir in tomatoes, kidney beans, tomato paste, green chilies, salt, chili powder, cumin and black pepper. Bring to a boil. Reduce heat, simmer, uncovered, for 10 minutes.

Heat oven to 375F. Transfer beef mixture to a casserole dish. Top with Monterey Jack cheese and jalapeños. Cover and bake for 30 minutes. Uncover, bake until casserole is bubbly and heated through, about 10 minutes longer.

Enjoy!

Recipe adapted from Taste of Home, November 2016

www.tasteofhome.com/

CRANBERRY APRICOT SAUCE

28 Wednesday Dec 2016

Posted by Ceri Wilkin in Recipes

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Tags

celebration, cheese, christmas, chutney, easy, festive, Holidays, relish, sandwiches, Thanksgiving

I crafted this Cranberry Apricot Sauce for both Thanksgiving and Christmas – not only was it a fabulous condiment alongside our traditional turkey dinner – but also delicious served with cheeses and used as a relish on sandwiches.

CRANBERRY APRICOT SAUCE

cranberry apricot sauce

1 cup sugar

1/2 cup fresh orange juice

1 tablespoon red wine vinegar

2 (1/4-inch-thick) fresh ginger slices

1 (3-inch) cinnamon stick

4 cups fresh cranberries

1/2 cup chopped dried apricots

Bring sugar, orange juice, red wine vinegar, ginger and the cinnamon stick to a boil in a medium saucepan over medium-high heat, stirring until sugar is dissolved. Stir in cranberries and apricots, and return to a boil. Reduce heat to medium-low, simmer, stirring occasionally, 10 to 15 minutes or until berries begin to split and mixture begins to thicken.

Remove from heat, cool 30 minutes. Discard cinnamon and ginger. Pour into a serving bowl, cover and chill 8 hours or until set.

Enjoy!

Recipe adapted from Southern Living, November 2012

www.southernliving.com/

FAMILY MEATLOAF

12 Sunday Jun 2016

Posted by Ceri Wilkin in main, Recipes

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beef, cheese, civic responsibility, comfort food, dinner table, family, pork, volunteer, vote

“A family meal beats social networking and neighborly conversation as the number one way to increase civic responsibility – those who eat regularly with their loved ones are more likely to vote, get involved in community activities and volunteer” (from a joint study by the Corporation for National and Community Service and the National Conference on Citizenship as read in the Readers Digest).

FAMILY MEATLOAF

family meatloaf

1 pound ground pork

1 pound ground beef

1 cup shredded cheddar cheese

1 package dry onion soup mix (I made my own by mixing 2 tablespoons beef granules,  1/4 teaspoon onion powder, 1/2 teaspoon parsley flakes and 1/4 teaspoon each of celery seed, paprika and black pepper)

2 eggs, lightly beaten

1/4 cup ketchup

2 tablespoons steak sauce

1 onion, chopped

Heat oven to 350F. Mix together pork, beef, cheese, onion soup mix, eggs, ketchup, steak sauce and onion, until well combined.

Press into a 9-by-5-inch loaf pan.

Bake for 45 to 60 minutes or until cooked through and no pink remains.

Enjoy!

Recipe adapted from allrecipes

allrecipes.com/

ZUCCHINI NOODLE LASAGNE

15 Sunday May 2016

Posted by Ceri Wilkin in Casseroles, Recipes

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Tags

beef, best, cheese, dinner, easy, healthy, mushroom, prepare in advance

Two of my kids took an incredible Art Mentorship course at Studio Leilani, and near the completion of the sessions, the class was invited to be a part of Artosphere (Arkansas’ Arts and Nature Festival) and to bring the Marionettes they had created to the Frisco Trail to participate in a parade, stopping at specific locations where musicians were playing, to move and dance with the marionettes.

Max with his Marionette

Max with his Marionette

Following our afternoon out on the trail, we gathered around the family dinner table to savor a Zucchini Noodle Lasagne that I had prepared earlier in the day.

ZUCCHINI NOODLE LASAGNE

zucchini noodle lasagne

2 pounds zucchini

1 1/4 pound ground beef

2 cups chopped fresh portobello mushrooms

4 cloves garlic, minced

1 (25-ounce) jar pasta sauce

1 (8-ounce) can tomato sauce

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon fennel seeds, crushed

1 egg, lightly beaten

1 (15-ounce) container ricotta cheese

2 cups shredded mozzarella cheese

Heat broiler. Trim ends off zucchini. Cut zucchini lengthwise into 1/4-inch slices (I used my handy-dandy mandolin). Place on baking sheet and drizzle with olive oil. Broil 5 to 6 inches from heat for 12 to 14 minutes or until lightly browned, turning once.

Reduce oven temperature to 375F. In a large skillet cook beef, mushrooms and garlic until meat is browned. Remove from heat. Stir in pasta sauce, tomato sauce, basil, oregano and fennel seeds.

In a bowl, combine egg and ricotta cheese.

Spread one cup of meat sauce in a 13-by-9-inch baking pan. Top with zucchini slices to cover. Spoon half of ricotta mixture on zucchini, use back of spoon to lightly spread over zucchini. Sprinkle with 3/4 cup of the mozzarella. Top with half the remaining sauce. Repeat layers, ending with sauce.

Bake, uncovered, 20 minutes. Sprinkle with remaining cheese. Bake 10 to 15 minutes or until cheese is melted. Let stand 10 minutes before serving.

Enjoy!

 

BAKED ASPARAGUS

05 Tuesday Apr 2016

Posted by Ceri Wilkin in Recipes, Vegetables

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Tags

cheese, crunchy, easy, frozen vegetable, quick

While searching for a side to serve along with the evening meal, I came across a package of asparagus in the freezer. Although the ice did nothing to enhance the taste or texture of this delicate spring vegetable, the coating was lovely and crunchy and  quite delicious.

BAKED ASPARAGUS

baked asparagus

Boil one package of frozen asparagus spears and drain well. Oil a sheet pan. Dip asparagus into seasoned egg and then in plain breadcrumbs mixed with sharp grated cheddar cheese. Drizzle with olive oil and bake in oven for 350F about 15 to 20 minutes.

Enjoy!

Recipe adapted from cooks.com

www.cooks.com/

BURRATA BRUSCHETTA

05 Saturday Mar 2016

Posted by Ceri Wilkin in Recipes

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best, cheese, delicious, dinner, flavorful, friends, ginger, light, orange marmalade, party, pear, perfect, romantic

Following an early evening of appetizers with friends, I wanted to keep dinner simple and light, so I assembled this lovely bruschetta. The wonderful layers of flavor and texture completed the evening perfectly.

BURRATA BRUSCHETTA

burrata bruschetta

1 pear

2 tablespoons unsalted butter

1 piece of fresh ginger, 1 1/4 inches thick, peeled

1/4 teaspoon crushed red pepper

olive oil

1 clove garlic, crushed

salt

baguette slices

orange marmalade

1 ball of burrata

thin slices of prosciutto, pan fried until crispy

Slice the pear, removing the core. Heat butter in a skillet over medium heat. Add pear slices, ginger and red pepper. Cook until pears are brown on both sides, about 10 minutes. Discard ginger.

Set a large heavy skillet over medium heat. Add enough oil to coat. Add garlic and a pinch of salt. When garlic begins to sizzle, add bread and toast until golden brown, about 2 minutes per side. Discard garlic. Drain toasted bread on paper towels.

Spread each slice of toasted bread with a thin layer of marmalade. Spread each with burrata, top with pear and prosciutto.

Enjoy!

Recipe adapted from The Northwest Arkansas Democrat Gazette, December 2015

www.nwaonline.com/

BREAKFAST BAKE

21 Sunday Feb 2016

Posted by Ceri Wilkin in Breakfast & Brunch, Recipes

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bacon, cheese, easy, eggs, entertaining, family, friends, hash browns, morning, Sunday, Uncategorized, Vegetables

Lovely for a serene Sunday!

BREAKFAST BAKE

14 slices bacon, cooked and chopped (I used turkey bacon)

!4 ounces frozen hash browns, thawed

1 cup sharp cheddar cheese, shredded

6 eggs

1 cup milk

2 green peppers, chopped

6 ounces mushrooms, sliced

salt and freshly ground black pepper

paprika
Heat oven to 350F.
Cook the bacon, drain and chop. Place into a large mixing bowl, add the thawed hash browns, salt and half of the cheese. Mix well and place into a 9 by 13 baking dish.
In a separate bowl, combine the milk and eggs until thoroughly mixed. Stir in the green peppers and mushrooms and season to taste with salt and pepper. Pour over mixture in the baking dish. Sprinkle with paprika.
Bake for 45 to 50 minutes, or until golden brown. Remove from oven and immediately top with remaining cheese.
Enjoy!

Recipe adapted from The Dining Guide, September 2013
www.nwaonline.com/dining/‎

CAULIFLOWER PASTA and BUFFALO CAULIFLOWER BITES and CAULIFLOWER PARMESAN GRATIN and CAULIFLOWER SOUP WITH RYE CROUTONS

05 Tuesday Jan 2016

Posted by Ceri Wilkin in Recipes, Vegetables

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Tags

anchovies, appetizer, apple, best, cheese, delicious, dip, family, friends, side dish, Soup, super food, yummy

White foods are often maligned as being nutritionally deficient – and although Cauliflower has long been appreciated in other cultures, it is only recently enjoying approval and accolades here, being praised as the new “super food”, and increasingly being included on fashionable menus.

We love this variety of cabbage in our home, and are always experimenting with recipes that feature it – although our standby is to simply roast the florets after tossing them with olive oil, salt and pepper, and ensuring an abundance to savor the next day (I like to dip it in a mixture of mayonnaise and siracha for breakfast).

CAULIFLOWER PASTA

cauliflower pasta

1 head cauliflower, cut into florets

olive oil

8 cloves of garlic, minced

1 tin of anchovies, chopped

1 to 2 tablespoons fennel seeds

red pepper flakes to taste

1 pound pasta

grated parmesan cheese

Bring a large pot of water to a boil. Add salt then pasta. Cook until al dente.

Over medium high heat, in a large pan, coat the bottom with olive oil. Let heat for a couple of minutes.

In a bowl, combine the garlic, the anchovies, fennel seeds and red pepper.

When the oil is hot enough, add cauliflower. Cook until golden brown all over, stirring occasionally. Season with salt and pepper.

Add garlic mixture to pan, stir. Cook about 30 seconds, then add a ladleful of pasta water and pasta. Cook and stir until no liquid remains at bottom of pan. Remove pan from heat, add a splash of olive oil and grated cheese. Stir, taste and re-season as necessary.

Enjoy!

Recipe adapted from The Amateur Gourmet

http://www.amateurgourmet.com/2010/01/heaven_hell_cau.html

BUFFALO CAULIFLOWER BITES

buffalo cauliflower bites

1 head cauliflower, cut into bite sized florets

2 tablespoons olive oil

1/2 teaspoon salt, divided

freshly ground black pepper

1 teaspoon garlic powder

1/2 cup hot pepper sauce

2 tablespoons unsalted butter, melted

BLUE CHEESE DIP

3/4 cup Greek yogurt

1 green onion, finely chopped

1/4 cup crumbled blue cheese

2 tablespoons mayonnaise

2 teaspoons cider vinegar

Heat oven to 425F. Line a rimmed baking sheet with parchment paper. Spread cauliflower in a single layer on baking sheet. Drizzle with olive oil, and sprinkle with 1/4 teaspoon salt and pepper. Bake for 10 minutes, or until golden brown. Remove from oven, sprinkle with garlic powder, toss and bake 15 minutes longer. Stir together hot pepper sauce and butter in a small bowl. Pour over cauliflower and toss.

FOR BLUE CHEESE DIP

Combine yogurt, green onion, blue cheese, mayonnaise and vinegar. Stir well. Serve with cauliflower.

Enjoy!

Recipe adapted from Relish, January/February 2015

relish.com/

CAULIFLOWER PARMESAN GRATIN

cauliflower parmesan gratin

1 head of cauliflower, trimmed, cored, cut into florets and cooked until easily pierced with a fork

1/2 cup butter

1/4 cup flour

1 cup whole milk

2 garlic cloves, crushed

1 1/2 cups freshly grated parmesan cheese

salt

freshly ground black pepper

Finely chop cauliflower. Over medium-low heat, heat butter in the pot until melted and foamy. Whisk in the flour and cook, stirring constantly, until the mixture is smooth. Whisk in the milk and garlic and cook until mixture thickens slightly. Add the cheese, stir until melted. Stir in the cauliflower and mix. Season with salt and pepper.

Enjoy!

CAULIFLOWER SOUP WITH RYE CROUTONS

cauliflower soup with rye croutons

3 tablespoons olive oil

2 leeks, cut into 2-inch pieces

4 garlic cloves, minced

2 heads of cauliflower, cored and cut into 2-inch pieces

1 Granny Smith apple, peeled, cored and cut into 2-inch pieces

6 cups chicken broth

5 thyme sprigs

1 cup rye bread, crusts removed, cut into 1/2-inch dice

salt and freshly ground black pepper

In a large heavy pot, heat 2 tablespoons of the olive oil. Add the leeks and garlic and cook over moderate heat until softened, about 5 minutes. Add cauliflower and the apple and cook, stirring for 2 minutes. Add the broth and thyme sprigs and bring to a boil. Cover and simmer over low heat for 45 minutes.

Heat oven to 350F. Spread the diced rye bread on a large rimmed baking sheet. Drizzle with the remaining 1 tablespoon of olive oil and toss to coat. Season generously with salt and pepper and bake for about 10 minutes or until croutons are crisp.

Discard the thyme sprigs from the soup, puree soup. Season with salt and pepper (I also added white pepper). Ladle into bowls, top with a grind of black pepper and a scatter of croutons.

Enjoy!

Recipe adapted from Food and Wine, November 2006

www.foodandwine.com/

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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