The perfect snack has finally been created- the Grilled Cheese dipper! To accomplish this delicious and dippable snack, you simply roll and grill your traditional grilled cheese. To make this snack even better, don’t forget the tomato soup for the perfect dipping combo.
Ingredients:
1 loaf white bread
1 pkg. sliced cheddar cheese
1 can tomato soup
Instructions:
Lay two slices of white bread side-by-side on a flat surface and roll to 1/4 inch thick with a rolling pin. Lay a slice of a cheese on top and roll into a pin-wheel shape. If needed, slide a toothpick through each side to hold in place while you grill.
After rolling out the amount you need, heat a frying pan with 2 tbs. of butter over medium heat until butter is fully melted. Lay 3-5 rolled grilled cheese in the pan and rotate 90 degrees after browned and melty until you have grilled the entire roll.
To serve, heat tomato soup through and dip the cheesy grilled cheese dippers. Enjoy!
¼ teaspoon Food Club® Coarse Pure Sea Salt (optional)
¼ teaspoon Food Club® Black Pepper (optional)
Recipe
Preheat oven to 450°. Line rimmed baking pan with parchment paper.
In large bowl, gently mix sausage, onion powder and garlic powder; form into 8 (3-inch) patties and place on prepared pan.
Bake 15 minutes or until internal temperature reaches 160°; top with cheese. Bake 2 minutes or until cheese melts.
In large nonstick skillet, in 2 batches, melt ½ tablespoon butter over medium heat; add 4 eggs and cook 3 minutes or to desired doneness. Fill rolls with sausage and eggs; garnish with chives, salt and pepper, if desired.
¼ teaspoon Food Club® Coarse Pure Sea Salt (optional)
¼ teaspoon Food Club® Black Pepper (optional)
Recipe
Preheat oven to 450°. Line rimmed baking pan with parchment paper.
In large bowl, gently mix sausage, onion powder and garlic powder; form into 8 (3-inch) patties and place on prepared pan.
Bake 15 minutes or until internal temperature reaches 160°; top with cheese. Bake 2 minutes or until cheese melts.
In large nonstick skillet, in 2 batches, melt ½ tablespoon butter over medium heat; add 4 eggs and cook 3 minutes or to desired doneness. Fill rolls with sausage and eggs; garnish with chives, salt and pepper, if desired.
¼ teaspoon Food Club® Coarse Pure Sea Salt (optional)
¼ teaspoon Food Club® Black Pepper (optional)
Recipe
Preheat oven to 450°. Line rimmed baking pan with parchment paper.
In large bowl, gently mix sausage, onion powder and garlic powder; form into 8 (3-inch) patties and place on prepared pan.
Bake 15 minutes or until internal temperature reaches 160°; top with cheese. Bake 2 minutes or until cheese melts.
In large nonstick skillet, in 2 batches, melt ½ tablespoon butter over medium heat; add 4 eggs and cook 3 minutes or to desired doneness. Fill rolls with sausage and eggs; garnish with chives, salt and pepper, if desired.
¼ teaspoon Food Club® Coarse Pure Sea Salt (optional)
¼ teaspoon Food Club® Black Pepper (optional)
Recipe
Preheat oven to 450°. Line rimmed baking pan with parchment paper.
In large bowl, gently mix sausage, onion powder and garlic powder; form into 8 (3-inch) patties and place on prepared pan.
Bake 15 minutes or until internal temperature reaches 160°; top with cheese. Bake 2 minutes or until cheese melts.
In large nonstick skillet, in 2 batches, melt ½ tablespoon butter over medium heat; add 4 eggs and cook 3 minutes or to desired doneness. Fill rolls with sausage and eggs; garnish with chives, salt and pepper, if desired.
¼ teaspoon Food Club® Coarse Pure Sea Salt (optional)
¼ teaspoon Food Club® Black Pepper (optional)
Recipe
Preheat oven to 450°. Line rimmed baking pan with parchment paper.
In large bowl, gently mix sausage, onion powder and garlic powder; form into 8 (3-inch) patties and place on prepared pan.
Bake 15 minutes or until internal temperature reaches 160°; top with cheese. Bake 2 minutes or until cheese melts.
In large nonstick skillet, in 2 batches, melt ½ tablespoon butter over medium heat; add 4 eggs and cook 3 minutes or to desired doneness. Fill rolls with sausage and eggs; garnish with chives, salt and pepper, if desired.
Show your Patriotism with this delicious Red, White and Bleu Burger!
Ingredients:
1 lb. ground beef
1 tbs olive oil
t tsp salt
1 tsp pepper
1/2 tsp cumin
1/2 tsp dried basil
For serving:
8 slices bacon
8 ounces bleu cheese
2 cups arugula or lettuce
4 toasted buns
Dijon mustard
Directions:
Combine first six ingredients and separate into four equal sized patties approximately 3/4 inches thick.
Grill the burgers on medium high heat until golden brown and slightly charred on the first side, about 4-6 minutes (depending on how you like your meat.) Flip over the burgers and repeat.
While burger is cooking, cook bacon on a skillet, drain excess grease.
Add bleu cheese to burger 1 minute before finished cooking. Toast buns on grill.
Toss arugula with 2 tsp. of olive oil. Top burger with arugula, bacon, Dijon mustard and any other toppings of choice (tomato, onion, etc.).
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.
