Everyone has their favorite cheesy potatoes recipe, but we’re bringing you the ultimate recipe. Give this easy and cheesy potato recipe a try for any upcoming get together.
Ingredients:
1 bag frozen hash browns
3 cans cream of chicken soup
2 cups cheddar cheese
4 tbs. melted butter
Pinch of salt and pepper
Instructions:
Heat oven to 350 degrees. Grease 9×13 inch pan.
Mix hash browns, cream of chicken soup, cheddar cheese, butter and salt and pepper together. Add to 9×13 inch pan and bake for 45 minutes or until golden brown. Serve with ham and rolls for the perfect comfort meal.
1 small Granny Smith apple,
cored and cut into 1/8-inch-thick wedges
In large skillet, cook bacon
over medium-high heat 8 to 10 minutes or until crisp, stirring frequently.
Transfer bacon to paper towel-lined plate to drain.
Evenly spread butter onto 1
side of bread slices. Place 4 bread slices, buttered side down, on work
surface. Spread each slice with mustard, then evenly layer with cheese, apple
and bacon. Place remaining 4 bread slices, buttered side up, over fillings.
Heat griddle or large nonstick
skillet over medium heat. Cook sandwiches 6 to 8 minutes or until bread is
golden brown and cheese melts, turning once and pressing down occasionally with
large spatula. Cut sandwiches diagonally in half to serve.
2 green onions, finely chopped (about 2 tablespoons)
3 tablespoons grated Parmesan cheese
1 tablespoon fresh lemon juice
¼ teaspoon ground black pepper
2 tablespoons unsalted butter, softened
8 (½-inch-thick) slices crusty bread
4 ounces thinly sliced prosciutto
3 medium radishes, thinly sliced (about ¼ cup)
1 cup loosely packed arugula
Instructions:
In small bowl, stir chèvre cheese, onions, Parmesan cheese,
lemon juice and pepper until well combined.
Evenly spread butter onto 1 side of bread slices. Place 4
bread slices, buttered side down, on work surface. Evenly spread each slice
with cheese mixture, then layer with prosciutto, radishes and arugula. Place
remaining 4 bread slices, buttered side up, over fillings.
Heat griddle or large nonstick skillet over medium heat.
Cook sandwiches 6 to 8 minutes or until bread is golden brown and cheese melts,
turning once and pressing down occasionally with large spatula. Cut sandwiches
diagonally in half to serve.
Evenly spread butter onto 1 side of bread slices. Place 4 bread
slices, buttered side down, on work surface. Spread each slice with mustard,
then layer with cheese, tomato and onion. Place remaining 4 bread slices,
buttered side up, over fillings.
Heat griddle or large nonstick skillet over medium heat. Cook
sandwiches 6 to 8 minutes or until bread is golden brown and cheese melts,
turning once and pressing down occasionally with large spatula. Cut sandwiches
diagonally in half to serve.
1 small Granny Smith apple,
cored and cut into 1/8-inch-thick wedges
In large skillet, cook bacon
over medium-high heat 8 to 10 minutes or until crisp, stirring frequently.
Transfer bacon to paper towel-lined plate to drain.
Evenly spread butter onto 1
side of bread slices. Place 4 bread slices, buttered side down, on work
surface. Spread each slice with mustard, then evenly layer with cheese, apple
and bacon. Place remaining 4 bread slices, buttered side up, over fillings.
Heat griddle or large nonstick
skillet over medium heat. Cook sandwiches 6 to 8 minutes or until bread is
golden brown and cheese melts, turning once and pressing down occasionally with
large spatula. Cut sandwiches diagonally in half to serve.
2 green onions, finely chopped (about 2 tablespoons)
3 tablespoons grated Parmesan cheese
1 tablespoon fresh lemon juice
¼ teaspoon ground black pepper
2 tablespoons unsalted butter, softened
8 (½-inch-thick) slices crusty bread
4 ounces thinly sliced prosciutto
3 medium radishes, thinly sliced (about ¼ cup)
1 cup loosely packed arugula
Instructions:
In small bowl, stir chèvre cheese, onions, Parmesan cheese,
lemon juice and pepper until well combined.
Evenly spread butter onto 1 side of bread slices. Place 4
bread slices, buttered side down, on work surface. Evenly spread each slice
with cheese mixture, then layer with prosciutto, radishes and arugula. Place
remaining 4 bread slices, buttered side up, over fillings.
Heat griddle or large nonstick skillet over medium heat.
Cook sandwiches 6 to 8 minutes or until bread is golden brown and cheese melts,
turning once and pressing down occasionally with large spatula. Cut sandwiches
diagonally in half to serve.
Evenly spread butter onto 1 side of bread slices. Place 4 bread
slices, buttered side down, on work surface. Spread each slice with mustard,
then layer with cheese, tomato and onion. Place remaining 4 bread slices,
buttered side up, over fillings.
Heat griddle or large nonstick skillet over medium heat. Cook
sandwiches 6 to 8 minutes or until bread is golden brown and cheese melts,
turning once and pressing down occasionally with large spatula. Cut sandwiches
diagonally in half to serve.
1 small Granny Smith apple,
cored and cut into 1/8-inch-thick wedges
In large skillet, cook bacon
over medium-high heat 8 to 10 minutes or until crisp, stirring frequently.
Transfer bacon to paper towel-lined plate to drain.
Evenly spread butter onto 1
side of bread slices. Place 4 bread slices, buttered side down, on work
surface. Spread each slice with mustard, then evenly layer with cheese, apple
and bacon. Place remaining 4 bread slices, buttered side up, over fillings.
Heat griddle or large nonstick
skillet over medium heat. Cook sandwiches 6 to 8 minutes or until bread is
golden brown and cheese melts, turning once and pressing down occasionally with
large spatula. Cut sandwiches diagonally in half to serve.
2 green onions, finely chopped (about 2 tablespoons)
3 tablespoons grated Parmesan cheese
1 tablespoon fresh lemon juice
¼ teaspoon ground black pepper
2 tablespoons unsalted butter, softened
8 (½-inch-thick) slices crusty bread
4 ounces thinly sliced prosciutto
3 medium radishes, thinly sliced (about ¼ cup)
1 cup loosely packed arugula
Instructions:
In small bowl, stir chèvre cheese, onions, Parmesan cheese,
lemon juice and pepper until well combined.
Evenly spread butter onto 1 side of bread slices. Place 4
bread slices, buttered side down, on work surface. Evenly spread each slice
with cheese mixture, then layer with prosciutto, radishes and arugula. Place
remaining 4 bread slices, buttered side up, over fillings.
Heat griddle or large nonstick skillet over medium heat.
Cook sandwiches 6 to 8 minutes or until bread is golden brown and cheese melts,
turning once and pressing down occasionally with large spatula. Cut sandwiches
diagonally in half to serve.
Evenly spread butter onto 1 side of bread slices. Place 4 bread
slices, buttered side down, on work surface. Spread each slice with mustard,
then layer with cheese, tomato and onion. Place remaining 4 bread slices,
buttered side up, over fillings.
Heat griddle or large nonstick skillet over medium heat. Cook
sandwiches 6 to 8 minutes or until bread is golden brown and cheese melts,
turning once and pressing down occasionally with large spatula. Cut sandwiches
diagonally in half to serve.
Everyone has their favorite cheesy potatoes recipe, but we’re bringing you the ultimate recipe. Give this easy and cheesy potato recipe a try for any upcoming get together.
Ingredients:
1 bag frozen hash browns
3 cans cream of chicken soup
2 cups cheddar cheese
4 tbs. melted butter
Pinch of salt and pepper
Instructions:
Heat oven to 350 degrees. Grease 9×13 inch pan.
Mix hash browns, cream of chicken soup, cheddar cheese, butter and salt and pepper together. Add to 9×13 inch pan and bake for 45 minutes or until golden brown. Serve with ham and rolls for the perfect comfort meal.
Spice up your next meal with a great recipe from Cache Valley®
Cache Valley is a real place. A naturally beautiful valley in Utah. It’s that wholesome place that inspires Cache Valley® to create the rich, flavorful cheese that brings this recipe to life.
You may not know that tomatillos are more than just “little tomatoes.” They’re a separate variety of fruit with their own distinct flavor, and every facet of that bold and slightly sweet taste comes to life in this roasted chicken enchilada casserole.
Hearty shredded chicken, delicious Cache Valley® cheese, and just the right amount of spice from a poblano pepper come together to make your next meal unforgettable.
Serves 12 | 360 calories per serving | 21g protein per serving | Total cook time: 35 minutes
INGREDIENTS
1 tbsp. vegetable oil
1 medium poblano pepper
12 tomatillos
2 tbsp. Cache Valley® butter
1 cup green onions, thinly sliced
3 tbsp. flour
2 cups chicken broth
8 oz. light sour cream
¼ tsp. chipotle powder, optional
18 corn tortillas
4 cups shredded rotisserie chicken
3 cups Cache Valley® Finely Shredded Four Cheese Mexican Shreds
Instructions:
PLACE oven rack 6 inches from the broiler and preheat broiler. Brush a cookie sheet lightly with oil. Spray a 13 x 9-inch baking pan with non-stick cooking spray.
REMOVE and discard stems, seeds and pulp from pepper. Cut pepper in half lengthwise.
REMOVE paper husk from tomatillos and rinse them. Cut in half across the diameter. Place tomatillos and pepper cut side down on baking sheet and brush lightly with oil.
BROIL for 6 to 8 minutes until lightly browned. Let sit for 5 minutes or until cool enough to handle. Chop and set aside.
RESET oven to 350° F.
MELT butter in a medium saucepan over medium-low heat. Sauté green onions until soft, about 2 minutes. Stir in flour until well blended. Gradually stir in chicken broth.
BOIL on high heat, then reduce heat to medium and simmer until sauce has thickened. Add in sour cream and chipotle powder. Remove from heat and set aside.
BRUSH a small skillet lightly with oil as needed to sauté the tortillas. Sauté each tortilla separately for about 10 to 20 seconds on each side until cooked through, but not crisp.
SPREAD ½ cup sauce onto the prepared pan. Layer 6 tortillas over the sauce to form a single layer. Spread tortillas with ⅓ of the tomatillo and pepper mixture, then top with⅓ of the chicken and 1 cup of the cheese. Repeat for a total of 3 layers, ending with cheese on top.
BAKE uncovered near the top of the oven for 35 to 40 minutes until bubbling and lightly browned.
More cheese please! We have the perfect queso dip for you! It’s easy to make and can be used in so many ways! We love to dip chips, soft pretzels and bread in our queso. It also tastes great served with tacos or grilled chicken.
Ingredients
2 tablespoons butter
2 tablespoons flour
1 cup whole milk
1 cup diced tomatoes
1 cup fire roasted whole green chilies, chopped
3 cups grated cheddar cheese
3 cups Monterey Jack cheese
1 15 oz can of refried beans (optional)
Directions
In a cast iron skillet heat the butter on medium heat until melted. Add flour and whisk together.
Add milk and whisk together for about 3-4 minutes. Add tomatoes, chiles, both cheeses and refried beans, if using, until combined.
Not to be too cheesey but… anything is pastable with this Mac n’ Cheese recipe. Jalapenos, bacon and cheddar galore!
Ingredients:
½ lb. dried elbow pasta
Jalapenos (chopped)
Precooked bacon bits
¼ cup unsalted butter
¼ cup all-purpose flour
¾ cup whole milk
1 ¼ cups half and half
4 cups grated sharp cheddar cheese
¼ tbsp salt
¼ tbsp black pepper
Dash of paprika
Chives for garnishing
Instructions:
Start by preheating your oven to 375 degrees. Grease a 9×13 baking dish (or your choice of an oven safe dish) and set aside.
Heat a large pot of salted water until you reach a boil. Once boiling, add pasta. Cook 1-2 minutes less than the package directs to keep it al dente. Once cooked, drain and drizzle with oil to prevent noodles from sticking together.
While your pasta is cooking, start your cheese sauce mixture. Melt the butter over medium heat in a large saucepan. Add flour and whisk until combined. Cook for about 1 minute, continually whisking.
Slowly add in about half of your milk and heavy cream mixture. Continue to whisk until smooth. Add the remainder of milk and half and half, whisking until smooth.
Continue cooking over medium heat. Keep whisking frequently and watch as mixture begins to thicken. Once it has reached a very thick consistency, it’s ready for the cheese.
Add in salt, pepper, and paprika with about 1 ½ cups your grated cheese. Stir until combined, then add in another 1 ½ cups of cheese. Stir until completely melted and smooth.
Take your mixture and cooked pasta noodles and combine in a large mixing bowl. Add in your chopped jalapenos and bacon bits (as much as you would like). Mix together.
Add half of your pasta mixture into your prepared oven dish and layer with more grated cheese. Pour over the rest of your pasta mixture, and finish it off with the remainder of your grated cheese.
Bake for 15-20 minutes, until cheese is bubbling and starts to turn a light golden brown.
Carefully remove once cooked and set aside. Add chopped up chives or fresh parsley and enjoy your fresh baked homemade loaded Mac n’ Cheese delight.
Classic Mac is where it’s at! Think outside the box with this homemade Mac n’ Cheese recipe your friends and family can’t help but devour.
Ingredients:
½ lb. dried elbow pasta
¼ cup unsalted butter
¼ cup all-purpose flour
¾ cup whole milk
1 ¼ cups half and half
4 cups grated sharp cheddar cheese
¼ tbsp salt
¼ tbsp black pepper
Dash of paprika
Instructions:
Start by preheating your oven to 375 degrees. Grease a 9×13 baking dish (or your choice of an oven safe dish) and set aside.
Heat a large pot of salted water until you reach a boil. Once boiling, add pasta. Cook 1-2 minutes less than the package directs to keep it al dente. Once cooked, drain and drizzle with oil to prevent noodles from sticking together.
While your pasta is cooking, start your cheese sauce mixture. Melt the butter over medium heat in a large saucepan. Add flour and whisk until combined. Cook for about 1 minute, continually whisking.
Slowly add in about half of your milk and heavy cream mixture. Continue to whisk until smooth. Add the remainder of milk and half and half, whisking until smooth.
Continue cooking over medium heat. Keep whisking frequently and watch as mixture begins to thicken. Once it has reached a very thick consistency, it’s ready for the cheese.
Add in salt, pepper, and paprika with about 1 ½ cups your grated cheese. Stir until combined, then add in another 1 ½ cups of cheese. Stir until completely melted and smooth.
Take your mixture and cooked pasta noodles and combine in a large mixing bowl. Add half of your pasta mixture into your prepared oven dish and layer with more grated cheese.
Pour over the rest of your pasta mixture, and finish it off with the remainder of your grated cheese.
Bake for 15-20 minutes, until cheese is bubbling and starts to turn a light golden brown. Carefully remove once cooked and set aside for fresh baked homemade Mac and Cheese delight.
Here’s to the cheese bread recipe of your dreams. Pull apart this heavenly recipe and you’ll see things moving in slow motion. Easy to make, easy to love, and easy to share!
Ingredients:
1 large loaf of bread (unsliced)
1/2 cup butter
2 cloves of garlic (minced)
1 tbsp fresh oregano
1 tbsp fresh thyme
1 tbsp fresh parsley
2 cups mozzarella (shredded)
1/4 cup parmesan (grated)
Optional chili flakes for spice
Instructions:
To start, preheat your oven to 350 degrees.
Get a baking sheet and prep it with lined baking paper (parchment, aluminum foil, etc.)
Place your loaf of bread onto the pan or cutting board. Start by cutting a diagonal pattern with a serrated knife into the bread. Be sure to make your cuts all the way to the bottom, but without cutting through the base.
In a bowl, mix together butter, thyme, parsley, and oregano.
Using your fingers (or utensil), hold open the sliced sections of your bread and pour butter mixture liberally. The more butter, the better. Add chilli flakes here as well if desired.
Next comes the cheese. Start by stuffing placing the mozzarella into the bread cracks.
Cover your loaf with foil, and bake for about 10 minutes, or until the cheese is melted. The foil will prevent your cheese from burning.
Once melted, remove the foil and sprinkle your parmesan cheese over the loaf.
Place loaf back in the oven for another 5 minutes, or until melted and golden brown.
Once cooked, add more fresh parsley for garnish and flavoring.
