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Showing posts with label Cheese. Show all posts
Showing posts with label Cheese. Show all posts

Keto Cheese Crackers With Pepper

Easy cheese crackers with the spicy kick of pepper cheese. These keto crackers are easy to form and excellent for all of your game day celebrations. 

Is there anything better than snaking on a bowl of salty, crisp cheese crackers while watching the large game?

But none of that might matter much if they didn’t produce excellent cheese. and that they do produce excellent cheese. Award winning cheddar of various varieties, and a few non-Cheddar cheeses too.

Keto Cheese Crackers With Pepper
Keto Cheese Crackers With Pepper

Really, these cheese crackers are made with a modified fathead dough in order that they are easy to whomp up. You'll have them ready for all of your game day celebrations, perfect for dipping or simply eating on their own.

But during this case, rather than mozzarella, you employ Pepper Jack. Because it’s such a smooth cheese, it melts beautifully and makes perfect cheese crackers.

Keto Cheese Crackers With Pepper

INGREDIENTS :

  • ½ tsp salt
  • ½ tsp garlic powder
  • ¼ tsp red pepper flakes
  • 1 large egg
  • 1 tbsp butter melted
  • Coarse salt for sprinkling
  • 6 ounces Cabot Pepper Jack cheese grated
  • 1 ½ cups finely ground blanched almond flour (150g) plus more for dusting

INSTRUCTIONS :

  1. Preheat the oven to 300F and line a work surface with a silicone baking mat. Sprinkle the mat with almond flour
  2. In a large microwave-safe bowl, melt the cheese on high in 30 second increments until well melted and can be stirred together to a smooth consistency.
  3. Add the almond flour, salt, garlic powder, red pepper flakes and the egg and stir to combine. Work in well together with a rubber spatula, kneading the dough up against the sides of the bowl (if your dough is really sticky still, work in another few tablespoons of almond flour – it should be very pliant but not tacky)
  4. Turn the dough out onto the prepared work surface and top with a piece of parchment or waxed paper. Roll out as thinly as you can, no more than about 1/8 inches thick.
  5. Cut the crackers into the desired shape and size using a pizza wheel or a sharp knife. I made mine about 1 inch across.
  6. To make little circles in the middle, take a straw and poke a hole (then blow out the material that’s stuck in the straw from the other end). You can also simply take a fork and prick the crackers a few times.
  7. Brush the dough with the melted butter and sprinkle with the coarse salt, pressing lightly to adhere.
  8. Transfer the silicone mat to a large baking sheet. Bake 20 to 30 minutes, until golden brown and the edges are beginning to crisp up, then turn off the oven and let the crackers remain inside. If the edge pieces are browning too fast, simply remove them and let the remaining crackers sit in the warm oven until firm to the touch. They will continue to crisp up as they cool.


Egg, Ham, And Cheese Breakfast Calzones

Breakfast Calzones square measure a hearty on the go breakfast complete with disorganised eggs, ham, associated dissolved cheese all close within an heat, freshly baked roll! 

Breakfast Calzones square measure fast to throw along. I nearly always create them the night before so heat them up within the morning!

Egg, Ham, And Cheese Breakfast Calzones
Egg, Ham, And Cheese Breakfast Calzones

Let Rhodes Rolls rise per package directions. You'll want one roll for every calzone. Rhodes Texas Rolls magnify calzones, that the children love!

Breakfast Calzones aren't barely right for busy weekdays, however they're super cute and fun for brunches, Easter, or perhaps busy weeknights!

Egg, Ham, And Cheese Breakfast Calzones

INGREDIENTS :

  • 12 Rhodes Dinner Rolls
  • 1 ½ c. diced ham
  • 1 ½ c. shredded cheddar cheese
  • 1 egg white
  • 12 eggs plus ingredients to scramble them
  • Dried parsley sea salt, parmesan cheese, sesame seeds, optional garnish

INSTRUCTIONS :

  1. Let Rhodes Rolls rise according to package instructions.
  2. Preheat oven to 350 degrees if you plan to bake calzones immediately.
  3. You can either use a rolling pin or your fingers to flatten rolls into flat disks. I rolled mine out to about 5 inches in diameter.
  4. Scramble eggs the way you like them scrambled. Spoon a little bit onto one half of each flattened roll.
  5. Spoon diced ham over eggs.
  6. Sprinkle cheese over ham.
  7. Fold other half of calzone over fillings.
  8. Using your fingers pinch the calzone closed.
  9. Place on baking sheet either greased with nonstick spray or lined with parchment paper. Brush tops of calzones with beaten egg white. Sprinkle with parsley flakes, sea salt, parmesan cheese, or sesame seeds. You can get creative here and use whatever you like!
  10. Bake calzones for 15 minutes.
  11. Serve immediately. Or you can cool calzones and refrigerate or freeze for later. If serving from refrigerator or freezer I microwave them for until warmed through. Time will vary according to your microwave.
  12. NOTE: This recipe is easy to adjust the quantity. You will need one roll for each calzone. I usually plan on one egg per calzone and adjust the amount of ham and cheese needed from there.

Broccoli Cheese Balls

Broccoli Cheese Balls create a delicious nourishment for vacation parties or game day. Create them as associate degree once faculty snack and your children can suppose you're the good parent ever. Next to cooked waterproof and Cheese, I feel these Broccoli Cheese Balls square measure the most effective child snack ever.

Crispy on the skin with a Panko crumb coating and completely chintzy on the within with three sorts of cheese. The limited bits of recent broccoli square measure completely coated in icky, thawed cheese.

Broccoli Cheese Balls
Broccoli Cheese Balls

You’ll ought to plow ahead and create the Broccoli Cheese Ball combine a bit sooner than time and so form them into balls. You wish to refrigerate them at this time for a minimum of half-hour so that they hold their form higher.

Then they’re coated in flour, unfit in egg wash, coated in Panko crumbs, and cooked till golden. For best results, use a measuring device to stay the oil at concerning 375 degrees.

Broccoli Cheese Balls

INGREDIENTS :

  • 1 1/2 heaping cups fresh broccoli florets
  • 1/2 teaspoon crushed red pepper flakes
  • 2 1/4 cups Panko crumbs, divided
  • 1 cup shredded Colby cheese
  • 1 cup shredded cheddar cheese
  • 4 ounces Velveeta, cut into small chunks
  • 1 egg, lightly beaten
  • 1/2 cup all-purpose flour
  • 2 eggs, lightly beaten
  • Vegetable or Canola oil

INSTRUCTIONS :

  1. Steam broccoli until slightly softened. Let cool.
  2. Finely chop broccoli. You want the pieces to be 1/4-inch or less. Place in a large bowl.
  3. Add cheese, red pepper flakes, 1/4 cup Panko crumbs, and 1 egg to bowl with broccoli. Stir well.
  4. Use your hands to shape mixture into balls using about a rounded tablespoon for each ball. You should get 12-14.
  5. Place balls on a plate and refrigerate for at least 30 minutes.
  6. Place flour in a bowl.
  7. Place the 2 lightly beaten eggs in a second bowl and mix in 1 tablespoon water.
  8. Place remaining 2 cups Panko crumbs in a third bowl.
  9. Pour about 2 inches of oil in a Dutch oven or heavy pot. Heat oil to 375 degrees. For best results use a thermometer.
  10. Remove broccoli balls from refrigerator, coat in flour, dip in egg mixture, and then coat in Panko crumbs. 
  11. Fry about 4 balls at a time cooking until golden brown on all sides.
  12. Drain on a paper towel-lined plate.

Cheesy Overnight Hashbrown Casserole

This inferior Hashbrown Breakfast Casserole is everything you wish on Christmas morning! (Or anytime you've got guests for breakfast!) 

Hashbrowns area unit baked til crisp, then screw-topped with eggs, cheese, and forest ham. It’s AN long instruction, therefore you've got longer for stockings within the morning! Build ahead breakfasts area unit forever a win at the vacations.  

Cheesy Overnight Hashbrown Casserole
Cheesy Overnight Hashbrown Casserole

In less awkward news, I'm here these days to introduce you to my favorite straightforward breakfast casserole of all time. 

First you bake up some buttered hashbrowns in an exceedingly dish within the kitchen appliance, till they get nice and crisp. This is often essential for achieving non-soggy potatoes. Then you layer some cheese (any kind you like) and ham on high, soak the total factor with many creamy eggs, and pop it within the oven! I really like the flavour of the baked crisp hashbrowns with the inferior eggs and preserved ham. it's seriously the most effective combo! My in-law dagger found a version of this instruction in an exceedingly cookery book years agone (before I married into the family) and we’ve had it for Christmas breakfast ever since.

Cheesy Overnight Hashbrown Casserole

INGREDIENTS :

  •  1 package (30 oz) frozen shredded hashbrowns
  •  1 and 1/2 cups (packed) Monterey Jack cheese, shredded
  •  1 and 1/2 cups (packed) cheddar cheese, shredded
  •  1 and 1/3 cups evaporated milk OR cream
  •  1 teaspoon seasoned salt
  •  1/2 cup (1 stick) melted butter
  •  salt and pepper
  •  1 and 1/2 to 2 cups black forest ham, cut into bite-size pieces
  •  8 large eggs
  •  1/2 teaspoon kosher salt
  •  1/2 teaspoon pepper
  •  1/4 teaspoon dry mustard powder (optional)
  •  1/4 teaspoon onion powder (optional)

INSTRUCTIONS :

  1. Preheat your oven to 400 degrees F. 
  2. Spray a 9x13 inch pan with nonstick spray, or grease with butter.
  3. Dump the bag of frozen hashbrowns into the pan. (There is no need to thaw first.)
  4. Melt a stick of butter in a small bowl, and pour evenly over the potatoes. Sprinkle the potatoes with salt and pepper. Use a spoon to gently toss it all together, then spread it out so that it's even. 
  5. Bake at 400 degrees for 25-30 minutes, until the potatoes are tender and lightly browned on top. You can even nab a forkful to make sure they are done if you like.  
  6. Remove the casserole and reduce the oven temperature to 350.
  7. Layer the Monterey Jack and Cheddar cheese over the top of the potatoes. Add the ham. You can either leave it layered or use a spoon to gently toss the cheese and potatoes and ham together. Either way is fine. (I like to toss for a more even distribution.)
  8. In a large bowl or stand mixer, whisk together 8 eggs, evaporated milk OR cream, seasoned salt, kosher salt, pepper, dry mustard, and onion powder. Beat well.
  9. Pour the egg mixture evenly over the top of the casserole, making sure everything gets wet.
  10. Bake at 350 degrees for about 40 minutes. It is done when bubbly, when the edges start to brown and the center doesn't wiggle when you shake the pan.
  11. If the center of the casserole looks very wobbly but the top is starting to brown too much, cover with foil for the last few minutes of baking. 

OVERNIGHT INSTRUCTIONS:

  1. Follow instructions through step 5 (bake the potatoes at 400.) Remove from the oven and let cool slightly.
  2. Follow the instructions above for layering the cheese and ham. Cover tightly and refrigerate overnight.
  3. In a large bowl, whisk together 8 eggs, evaporated milk OR cream, seasoned salt, kosher salt, pepper, dry mustard, and onion powder. Beat well.
  4.  Cover the egg mixture and refrigerate overnight.
  5. In the morning, preheat your oven to 350 degrees F.
  6. Whisk the egg mixture once more, then pour over the potatoes in the casserole dish.
  7. Bake at 350 for 45-55 minutes. It is done when bubbly, when the edges start to brown and the center doesn't wiggle when you shake the pan.
  8. If the center of the casserole looks very wobbly but the top is starting to brown too much, cover with foil for the last few minutes of baking.