Company Cheese Spread

Untested recipe but I didn't want to lose it. I have to try it. I got it from 12Tomatoes.com. I give full credit to 12 Tomatoes website for this recipe. They have a nice video of this recipe on their site. If you like it you might go to 12 tomatoes and find the recipe and leave a review. Also let me know too. I plan to make it soon. Looks amazing. 

INGREDIENTS

8 oz block of cream cheese

1/2 cup mayo

1/2 cup sour cream

1 1/2 cups shredded cheddar cheese

3 green onions, chopped

1 cup bacon crumbles

1 teaspoon salt

1 teaspoon black pepper

1 tablespoon garlic powder

3/4 cup pepper jelly or other jam, for serving

TOPPING

1 cup pecans, chopped

2 green onions, chopped

1/3 cup bacon crumbles

PREPARATION

1.   Place plastic wrap on the inside of a 8-cup bundt pan to fully line the pan. Wrap should hang over the outside edges.

2.   For the cheese spread: In a medium sized bowl, add cream cheese, mayo, sour cream, shredded cheeses, green onion, bacon bits, salt, pepper, and garlic powder. Mix until well combined.

3.   For the topping: Sprinkle the pecans, bacon, and green onion in the bottom of the lined bundt pan.

4.   Carefully spoon cheese spread into the pan over the toppings and press down on the top to evenly pack the pan.

5.   Cover pan with plastic wrap and chill for a minimum of 2 hours.

6. When ready to serve: Peel off the top plastic wrap then invert the bundt pan onto a serving plate or platter. Lift the pan off and remove the plastic wrap liner.

7.   Spoon pepper jelly into the center of the cheese ring.

8.   Serve with crackers, bread, or pretzels.

Jalapeno Popper Cheese Ball

1 pound of Crispy Cooked bacon bits
3/4 tsp Garlic powder
1/2 cup Green onions
2 chopped Jalapenos
1/2 tsp Onion powder
1/4 tsp black pepper
1 tsp Worcestershire sauce 
2 cups Cheddar Cheese, sharp
2 boxes of softened cream cheese
2 tbsp sour cream

Stuffed Green Peppers

Ingredients:
8-12 Green Bell Peppers
2 cups of rice (cook in 4 cups of water)
1 1/2 lbs of sausage, browned
4 c. Asiago/mozzarella cheese, shredded
1-2 onions, chopped small
1-2 tsp garlic salt, to taste
2-3 cups cherry tomatoes
1 cup chicken broth

Directions:
Cook rice according to pkg and cool.Brown sausage. Wash and top peppers, putting the pepper tops in the bottom of crock pot. Mix sausage, rice, 3 cups of cheese, onions and garlic salt together in a large bowl. Add cherry tomatoes. Stuff pepper shells FULL of rice mixture, nice and tight. Place stuffed peppers in crock pot on top of pepper tops. Finish off the rice mixture by spooning it over and around the peppers.(The crock pot above did not get the extra rice filled in around it very good:() Pour chicken broth evenly over and around the peppers. Cover with remaining cheese and cook on low for    2-3 hours on low until peppers are cooked to preferred color and crispness. Enjoy the leftovers!

Enchiladas

Ingredients:
2 lbs hamburger or chicken
1 pkg. corn tortillas
2 cans Cream of Chicken soup
1 sm. can of green chilies
1 pint sour cream
1 sm onion, chopped
1 lb grated cheese

Directions:
Fry hamburger or dice chicken. Add onion to taste. Combine soup, chilies, and sour cream then heat. Dip tortillas in hot oil. Tear tortillas and layer them with meat, then soup mixture, then cheese. Repeat layers.  Heat in oven until bubbly and cheese is melted.

*** Most famous at Grandma Lois's in Dales HUGE skillet.

Breakfast Casserole

Ingredients:
1 loaf bread
1 dozen eggs
1 lb sausage
handful of grated cheese
1 onion, chopped fine
1 bell pepper, chopped fine

Directions:
Spray 9x13 pan with cooking spray.  Cut crust off bread, cube edges of bread.  Lay bread slices in bottom of pan. Beat eggs and add salt and pepper; then fold in bread cubes and pour over bread.  Layer onion, bell pepper, sausage, and cheese on top.  Bake uncovered at 350 for 30 minutes.

***From Sharon Crowther

Stuffed Bread Dip

Ingredients: 
1 round loaf bread, sourdough
8 oz. cream cheese
8 oz. sour cream
8 oz cold pack cheese  or cheddar cheese spread
5 oz. dried beef
1/2 c. minced onion
1/2 c. fresh parsley
dash of Tabasco sauce

Directions:
Cut off top of sourdough bread loaf.  Carefully scoop out insides into as big as chunks as possible and set aside.  Rinse dried beef in hot water and squeeze out excess water to get rid of extra salt.  Cut into small pieces and mix together with all the other ingredients. Place into hollowed out bread shell.  Replace the top of loaf and double wrap in foil. Bake at 350 for about 2 hours.  Let sit for an hour before serving with insides of bread and raw vegetables.

***Both Sister Roudybush and Sister Neeley claimed this recipe, but it is yummy!

Taco Casserole

Ingredients

• 1 lb ground beef
• ½ onion
• ½ shredded zucchini – optional
• 1 cup corn
•  1 can black beans
• 1 can rotel
• 1/2 package taco seasoning
• Salt
• 2 cups cooked rice
• Shredded cheese
• 9X13 pan

Directions

1. Brown hamburger. Add onion and zucchini
2. Stir in taco seasoning
3. Add corn, tomato, beans
4. Spray pan spoon rice in the bottom
5. Spoon meat mixture over rice
6. Top with cheese
7. Bake covered at 350 degrees for 25 minutes
8. If frozen cover with foil. Let thaw overnight in the fridge. Bake at 350 degrees for 45 minutes. Then remove foil and cook until top is brown

Spinach and Cheese Manicotti

Ingredients:

1 onion, chopped

2 t. minced garlic

lots of sliced/chopped mushrooms

lots of spinach
2 T. Italian Seasoning

2 c. cottage cheese

3 oz. cream cheese

8 oz. mozzarella cheese, divided

3 oz. parmesan cheese, divided
1 jar of spaghetti sauce

Directions:

In  a skillet saute' chopped onion, garlic, and sliced mushrooms in olive oil.   Add fresh chopped spinach and cook till softened.  Meanwhile mix cheeses together in a bowl with the Italian seasoning, salt, and pepper.  Combine the cheese and vegetables and stuff the cooked and cooled manicotti by spooning in a teaspoon at a time being careful not to tear the shells.  

1. Pour half of spaghetti sauce in bottom of 9 x 13 inch baking dish.  Arrange shells over the sauce and top with remaining sauce. Cover and bake at 350 degrees for 30 minutes. Remove from oven , uncover and sprinkle remaining cheeses over top. Return to oven until cheese melts.

Schmelzle's Hominy

Ingredients:

3-4 15 oz. Hominy
1 can cream of celery soup
1 can chopped green chiles
1 sm. onion, chopped
2-3 c. cheddar cheese, shredded
1 tsp. Lawry's seasoning salt
pinch of pepper

Directions:

Reserve 1 c. cheese.  Mix all ingredients together and bake at 350 degrees until bubbly (40 min?).  Take cover off and sprinkle reserved cheese on top.  Bake 10-15 more minutes.

Chile Relleno Soup

Ingredients:

• 5 poblano peppers
• 2 tbsp butter
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 4 cups chicken bone broth
• Salt and pepper to taste
• 1 lb boneless, skinless chicken breast, cut into 1/2 inch pieces
• 8 ounces cream cheese, cut into cubes
• 2 cups shredded cheddar cheese, divided
• 2 cans northern white beans

Directions:

1. Roast poblano peppers until skin is charred and blistered. You can do this over the open flame on a gas stove, or by heating your broiler to high and placing poblanos within a few inches of the broiler (turning to get all sides charred).
2. Place poblanos in a bowl and cover with plastic wrap. Let cool, then rub skin to remove as much as possible. Cut out seeds and then place in a food processor or blender to finely chop. Set aside.
3. In a large saucepan over medium heat, melt butter. Add onion and cook, stirring frequently, until translucent, about 5 minutes. Add garlic, cumin, and poblanos and stir until fragrant, about 1 minute.
4. Stir in chicken broth and season to taste with salt and pepper. Bring to a boil and then reduce heat to a simmer. Add chicken pieces and continue to cook until chicken is cooked through, about 10 minutes.
5. Add cream cheese and two cups of the cheddar cheese and whisk until smooth.

***I used green chilles instead of poblanos.

Cheeseburger Soup

Ingredients:

1 1/2 cups water
2 cups cubed potatoes
2 small carrots grated
1 small onion chopped
1/4 cup chopped bell pepper
1 jalapeño seeded and chopped
1 minced clove garlic
1 tablespoon beef bouillon granules
1/2 tsp. salt
1 lb. hamburger. Cook/drain
2 1/2 cups milk divided
3 tablespoons flour
8 oz. velveeta, cubed
1/4-1 tsp. cayenne pepper
1/2 lb. bacon, cooked/crumbled

Directions:

In large saucepan combine first 9 ingredients. Bring to boil. Reduce heat, cover, simmer 15-20 minutes until potatoes are tender. Stir in beef and 2 cups milk. Heat through. Combine remaining milk and flour until smooth. Gradually stir into soup. Bring to boil and stir for 2 minutes or until thick and bubbly. Reduce heat, stir in cheese until melted. Add cayenne pepper. Stir in bacon just before serving.

Macaroni and Cheese

Ingredients:

3 Tbls. Butter
1/4 c. flour
1 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. pepper
2 1/2 c. milk
2 c. Cheddar cheese, grated
1/2 lb. Velveeta cheese
1 c. Mozzarella cheese, grated
1 16 oz. box elbow macaroni

Directions:
In large saucepan, melt butter over low heat.  Stir in flour, salt, mustard and pepper until smooth; take off heat.  Little by little, stir in milk until smooth.  Stir constantly for 10 minutes on heat until thick; take off heat.  Stir in all cheeses until melted.  Put cooked macaroni in a greased casserole dish, pour cheese mixture over and mix well.  Sprinkle with paprika.  Bake 375 degrees for 20 minutes.

***I also add dried onions and Cayenne pepper.

Breakfast Burritos

Ingredients

• 1 pound sausage
• dozen eggs
• 12-16 oz. hashbrowns
• 1-2 cups cheese
• 12+ tortillas
• chopped green onions (optional)
• chopped green peppers (optional)

Directions

1. brown sausage [with onions and pepper (optional)]
2. scramble eggs (keep moist)
3. brown hashbrowns
4. put sausage, cheese, eggs, and hashbrowns together in bowl, stir
5. wrap filling in tortillas to make burritos

Makes around a dozen burritos.