Cheddar Cheese Balls

Warm, cheesy, and comforting, homemade cheese enchiladas are quick and easy to put together. For speedy preparation you can buy the cheeses already shredded, but to save a few dollars on the ingredients, you could buy blocks of cheese and grate them yourself or designate the chore to a loyal minion.

Recipe ingredients:

2 cups (8 ounces) Monterey Jack cheese, grated

1 cup (4 ounces) Cheddar cheese, grated

1 medium onion, chopped (equals about 1/2 cup)

1/2 cup sour cream or plain yogurt

2 Tablespoons chopped fresh parsley

1/4 teaspoon pepper

6 flour tortillas (about 7-inch diameter size)

1 can (15 ounces) tomato sauce

1 green bell pepper, chopped

1 Tablespoon chili powder

1 teaspoon chopped fresh oregano or 1/2 teaspoon dried oregano

1/4 teaspoon cumin

1 clove finely chopped garlic or 1 teaspoon minced garlic out of a jar

1/2 cup Cheddar cheese, grated (about 2 ounces)

For comfortable assembly of the enchiladas it is best to prepare all the ingredients before you start anything. Chop your onion, parsley, green pepper, oregano and garlic as needed. Also get out the bags of grated cheese or grate the cheese if you are doing it by hand.

Now set your oven to 350 degrees F. Grease a medium sized rectangular baking dish. Mix the Monterrey Jack cheese and 1 cup of Cheddar cheese, chopped onion, sour cream (or yogurt), parsley and pepper. Spoon the cheese mixture into the center of each tortilla. About 1/2 cup for each tortilla. Roll the tortillas around the cheese mixture and set them in the baking dish with the seam side down.

Now that the enchiladas are rolled up in the pan, mix together the tomato sauce, bell pepper, chili powder, oregano, cumin, and garlic. Pour this seasoned sauce over the enchiladas. Use a spoon to spread the sauce evenly and make sure the tortillas get wet all over. Sprinkle the remaining 1/2 cup Cheddar cheese over everything and bake until everything is hot and bubbling, which will take about 20 to 25 minutes.

When you serve the enchiladas, garnish them with items such as sour cream, sliced black olives, and avocados. Adding a few tortilla chips to dip in the cheese and sauce could be nice too.

When you have extra time (does this ever happen?) you can consider making homemade flour tortillas to use in recipes like this. They involve about an extra 30 to 40 minutes of effort. Part of that time comes from letting the dough rest, so you are not spending the whole time on the tortillas. Be careful if you try this because homemade flour tortillas are so fresh, soft, hearty and pleasing, you will begin to not want the ones from the store anymore.

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THIS HOW TO MAKE THE REAL AUTHENTIC FAMOUS QUEBEC POUTINE 1.HOME FRIES 2.WHITE CHEDDAR CHEESE CURDS ( MIRABEL, ST-ALBERT, BOIVIN ) 3.POUTINE BROWN SAUCE

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Don’t just use dip mixes for dips to be eaten with chips, pretzels, fresh veggies, etc. Although that is a delicious way to eat them, they have far more versatility than that.. Try some of these ideas on for size. (By the way, most dip mixes can be used with low fat or “light” versions of sour cream, mayonnaise, or cream cheese. This still tastes wonderful, but deletes much of the fat and calories.)

ALL PURPOSE SEASONINGS

Use the mixture to add some zest to many foods such as meats, oven roasted potatoes and vegetables. Sprinkle on liberally.

SALAD DRESSINGS Most dip mixes make wonderful salad dressings. Just make the usual dip mix with one cup of sour cream and one cup of real mayonnaise. Thin the mixture with one tablespoon of milk or cream to desired consistency.

MEAT RUB Mesquite and other similar flavors of dip mixes works especially well for a rub. Just rub the seasonings on pork, beef, chicken, fish or seafood. Spraying first with a vegetable spray may make the seasonings stick to the meat better.

CRACKER OR BAGEL SPREAD Add contents of dip package to 16 oz. of brick cream cheese. Salt to taste. Chill for at least two hours.

PASTA SALAD Instead of using regular mayonnaise for your pasta salad dressing, add a teaspoon or two of the dip mix to the mayo. You can flavor your salad any way you like to suit your taste. Add salt to taste.

HOT PASTA Combine a teaspoon or two with a couple of tablespoons of olive oil or butter. Toss with your hot pasta. You can also add cream to make a creamy Alfredo version. Add cheddar cheese, if desired.

FLAVORED MASHED POTATOES Add a teaspoon or two to your favorite mashed potato recipe. Garlic flavors work especially well with mashed potatoes.

FRENCH FRY DIP Prepare dip as usual and dip your fries into it as an alternative to plain old ketchup.

HERBED BREAD Add a packet of dry mix to your favorite bread recipe, whether you make bread by hand or with a bread maker for a delicious loaf of zesty bread.

SANDWICH SPREAD Prepare dip as usual, or add a bit of dry mix to mayonnaise and spread on your sandwich.

DILL SAUCE Use Delicious Dill mix for use on salmon, asparagus and as a condiment for turkey wraps.

CHEESE BALL You can make most dip mixes into a cheese ball by using one 16 oz. package of cream cheese. Roll in crushed nuts or other coating. Keep in refrigerator for at least two hours.

CHILI CON QUESO SALSA DIP Chile Con Queso dip mix is wonderful when used as a regular dip with sour cream and mayonnaise. A zesty Mexican flavor without a lot of heat. However, try it with combining the dry mix with melted Velveeta cheese and salsa all mixed together. Wow, it is incredible.

SPINACH BREAD BOWL A traditional favorite. Hollow out a bread bowl and fill it with Fresh Spinach dip. Use the leftover pieces of bread for dipping. Also wonderful with fresh veggies.

BREAD DIPPING OIL Italian Herb, Sundried Tomato, Garlic Lover and similar dip mixes work as sensational mixes for bread dipping. Combine a dip mix with a one to two cups of regular olive oil (not extra virgin). Let the mixture sit for twenty minutes or more. Dip fresh, crusty bread into the mixture and WOW!

HORSERADISH SAUCE This dip is wonderful for roast beef, prime rib, steak or burgers. Feel free to add some extra real horseradish to the mixture if you like it hotter.

BAKED POTATO TOPPING Wow, are dips ever good on baked potatoes! Instead of using plain old sour cream, dress up those spuds with any flavor of mix. Add a whole new dimension to baked potatoes!

ROASTED POTATOES Combine a teaspoon or two of mix with a couple of tablespoons of regular olive oil. Toss with raw diced potatoes and bake at 375 degrees until potatoes are done and golden brown on the edges. Salt to taste.

ENJOY!

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Kids and adults alike will love this easy casserole dish. My dad used to make it when I was growing up and it was a family favorite. Every year for the past 30 years this has been our New Years Day dinner. Family members seem to come out of the woodwork when they know we’re making it.

It’s great with a quick tossed salad and Italian bread. If you like, you can prepare this dish ahead of time, freeze it and bake it another day.

This recipe yields six servings.

Ingredients:

8 ounces wide egg noodles
1 pound ground beef
1/2 pound bulk hot Italian sausage
1/4 pound pepperoni, diced
3/4 cup chopped onion
3 cloves garlic, minced
1 Large diced green bell pepper
12 ounces sliced mushrooms
Salt and pepper to taste
1 can diced tomatoes 14.4 ounce
1 can tomato sauce 15 ounces
2 cups shredded Italian cheese blend
1 1/2 cups shredded sharp Cheddar cheese

Directions:

1. Preheat oven to 350 degrees Fahrenheit.

2. Bring a large pot of lightly salted water to a boil. Add pasta and cook until just al dente, 6 to 8 minutes; drain. Run cold water over the pasta to stop pasta from cooking further. Set the pasta aside.

3. While the pasta is being readied, cook the ground beef, pepperoni and sausage until completely browned and crumbled, around 7 to 10 minutes. Mix in the onion, mushrooms, garlic, and pepper; continue to cook and stir another 5 minutes. Season with salt and pepper. Remove from heat and stir in tomatoes and tomato sauce. Add the egg noodles. Mix well.

4. Lightly grease a large casserole dish. Pour the meat, tomato and pasta mixture into the casserole dish. Sprinkle with half of the two cheeses. Cover the dish loosely with heavy aluminum foil. Bake in a preheated oven for 30 minutes then remove the foil and sprinkle with the balance of the cheeses covering evenly over the casserole. Continue baking until the cheese has melted, about 5 minutes. Allow to rest for 10 minutes before serving. Or allow to cool completely and then freeze if you plan on eating another day.

This is an extremely easy dish to prepare and cook. Even the pickiest eaters will enjoy it. Make it a holiday tradition like my family does, or serve it whenever you need a quick and tasty meal.

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You had a really fabulous chicken dinner last night and now you have plenty of leftovers. Of course, you definitely do not want to throw away perfectly good food, but what if everyone in the house is tired of the same old thing?

Chicken salad recipes made with leftovers can be the absolute perfect way to create a whole new meal but without wasting a lot of time in the kitchen. Quickly add some interest to dinnertime once again using some leftover chicken and a few simple ingredients you may already have in your cupboards and refrigerator.

If you have a food processor, process all of your leftover chicken, but do not chop too much or it will become too soft and mushy. Otherwise, cut the chicken into small pieces before adding the rest of your ingredients such as hard-boiled eggs and salad dressing or mayonnaise, depending on what you prefer. For a spicier or tangier dish, add horseradish, barbeque, or teriyaki sauce to your chicken salad.

Some seasonings you may want to try adding to your salad include onion powder, garlic powder, salt, black pepper, oregano, and celery salt. Experiment with different combinations of seasonings for new and interesting flavors.

You may also want to try frying cut up pieces of leftover chicken in olive oil and adding the seasonings of your choice. The chicken can be added to lettuce or other salad greens using a variety of dressings and toppings.

Potatoes go great together with chicken and you can create a tasty dish using leftover baked pieces of chicken breast and a few white, baking potatoes. Peel the potatoes and then cut them into one inch pieces before boiling in a large pot with water and two tablespoons of salt. Boil until tender then drain the potatoes and rinse with cold water before draining once again.

In a large mixing bowl, add the potato chunks, the cut pieces of chicken, and a few vegetables of your choice. Add ranch dressing to the mixture and toss to coat all of the ingredients thoroughly. You can also add pieces of ham or turkey to your dish along with other seasonings to taste.

Another delicious idea for leftover chicken is an easy chicken salad dish that is baked in the oven for just 20 minutes at 425 degrees Fahrenheit.

Combine two cups of chopped chicken in a large bowl with one can of cream of chicken soup and one third cup of mayonnaise. Blend in some chopped celery and onions to taste. Add the mixture to an eight inch square baking dish and sprinkle three ounces, or three quarters of a cup, of shredded cheddar cheese on top. Top the mixture with three quarters of a cup of crushed potato chips and bake for 20 minutes or until completely heated through.

This incredibly easy hot salad is just perfect for picnics, parties, holidays, or anytime you are looking for a new dish made from simple ingredients that does not take long to prepare or cook.

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There are bags of pet food that line grocery and pet store shelves which contain such labels as “Premium” or “Holistic” or “Ultra Premium”. These labels have been designed to by pet food companies to make pet owners feel better about the food they are purchasing. These big companies use these types of labels because they want people to think that their pet foods are safer and healthier for consumption.

Unfortunately, there is no definition for what constitutes “Premium” pet food. Pet food companies do not have to adhere to any standards when producing pet foods. These fancy labels do not guarantee that the pet food they are describing is really better or safer for your pet. Many times these labels are designed with marketing in mind; not your pet’s health. This is also true of dog treats that are called all natural dog treats. Many companies claim that they use human grade ingredients with no harmful preservatives. Unless tested at a lab, there really is no way to know what ingredients are in fact used to make these dog treats.

One of the safest and most reliable ways of making sure that your pet is eating healthy is to make their food in the comfort of your own kitchen. This way you have complete control over what ingredients are being put into your dog’s food or your dog’s treats. Recipes for homemade dog food and homemade dog treats are readily available if you know where to look. There are some really great dog cookbooks full of recipes that will satisfy even the pickiest dogs. Collaborative Tails, Inc. has put out a line of really great pet cookbooks. One of my favorite dog cookbooks is The Collaborative Canine. This book is not just a pet cookbook, it’s also a pet profile book. Not only is the book full of great dog recipes but it is also full of photos and stories of some of the cutest pups out there! The recipes range from homemade dog treats to grain free dog food recipes. If you have a dog with food allergies, then this doggie cookbook is a must have.

The Collaborative Canine has an entire section devoted to wheat free dog recipes. Wheat allergies are one of the most common food allergies in dogs and this book is full of great recipes that will ease your dogs discomfort if they suffer from food allergies. Our husky puppies have wheat allergies so we have acquired many pet cookbooks and made a lot of homemade pet food over the past several years. This recipe for Bully Boy’s Cheesy Biscuits from The Collaborative Canine is a great wheat free recipe. Our dogs just love these homemade dog treats!

Bully Boy’s Cheesy Biscuits

Ingredients:

1 cup of oat flour

1/2 cup milk or water

2 tbsp. shredded cheddar cheese

2 tbsp. grated parmesan cheese

1 tsp. baking powder

1 egg white

1 tbsp. vegetable broth

Directions:

Preheat Oven to 350F. Combine flour and milk/water until lumpy. Add shredded cheddar cheese and vegetable broth. Add parmesan cheese, egg white and baking powder. Mix well until consistency of pancake batter. Pour onto nonstick or sprayed cookie sheet (2 – 3 inch diameter circles). Cook until golden brown. Cool and serve.

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I love Mexican food and love using my crockpot, so combining the two makes perfect sense.  Here’s a list of some Mexican Crockpot Recipes.

Crockpot Enchiladas

A fabulous dish my whole family loved!

 

Ingredients:

2 cans shredded chicken breasts

1 cup salsa

1 can enchilada sauce

24 oz can diced green chiles

4 cups shredded cheddar cheese

1 can cream of chicken soup

14 oz can sliced black olives

2 thinly sliced green onions

10 corn and flour tortillas

Spray crock pot with cooking spray. Mix chicken, salsa, enchilada sauce, green chilis, and soup in a bowl. Cut corn and flour tortillas into 1 inch pieces, mix pieces together. Place a layer of sauce mixture on the bottom of the crockpot. Place a layer of tortillas, then a layer of cheese. Repeat until all the sauce mixture has been used. Top with cheese, olives, and green onions. Cover and cook on low 6 hours. If desired, serve with sour cream, salsa, guacamole, and tortilla chips.

Chicken Tortilla Soup

Easily one of my favorite recipes – a fabulous “throw it in and let it cook” soup. See the notes below for and extra flavorful twist.

 

Ingredients:

1 ½ pounds shredded cooked chicken

1 drained 14.5 oz can diced tomatoes

1 – 10 oz can enchilada sauce

2 medium chopped onions

14 oz can chopped green chiles

2 cloves minced garlic

2 cups water

1 – 14 ½ oz can chicken broth

1 tsp cumin

1 tsp chili powder

½ tsp black pepper

1 large bay leaf

1 tbsp cilantro

1 ½ tsp southwest seasoning mix

1 – 10 oz pkg frozen corn

Spray slow cooker with cooking spray. Mix all ingredients in crockpot. Cover and cook on low for 6-8 hours or high for 3-4 hours. If desired, serve with sour cream and baked tortilla strips. For baked tortilla strips, preheat oven to 400*. Lightly brush both sides of tortillas with vegetable oil, cut into strips. Spread on ungreased cookie sheet and bake for 10-15 minutes.

 

Notes: For extra flavor, I make this in two steps. First, I put 1-1 ½ pounds of boneless skinless chicken breasts in a crockpot with 1 ½ cups water (or 1 can chicken broth) and Mexican seasonings. (A package of taco or fajita seasoning or southwest seasoning mix works well.) Cover and cook on high 3-4 hours. Remove chicken and shred for soup. Often, I will make 2-3 pounds of chicken to make soup along with shredded chicken tacos or fajitas.

 

Crockpot Taco Appetizer

Although I serve with chips, this could be a main meal by using hard or soft shelled tacos instead!

 

Ingredients:

2 pounds ground beef

½ cup water

1 envelope taco seasoning

18 ounce can tomato sauce

1 undrained 14.5 oz can diced tomatoes

2 cups shredded cheddar cheese

1 cup sour cream

3 chopped green onions

1 cup sliced black olives

1 bag tortilla chips

 

Spray crock pot with cooking spray. In a skillet, brown meat over a medium flame. Drain and add to crockpot. Add water, taco seasoning, tomato sauce, and diced tomatoes. Cover and cook on low 6 hours. Serve with toppings such as cheddar cheese, sour cream, green onions, black olives, and other desired toppings.

 

Notes: As mentioned, this could easily be a main meal by serving with hard or soft shelled tacos rather than tortilla chips.

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The human body is said to be made of 60% of water and 40% of dry matter. Obviously water is important for the body. The second most important factor is protein as 40% of the body’s dry matter is protein. These are essential because they help the body to repair the loss due to wear and tear. These act as antibodies by helping the body defend itself against infections. So protein is used for every activity in your body. It is important to children to stimulate growth. Every day, we loose protein in the form of hair, skin and nails.

Protein is naturally produced in the body, when the body recycles the worn out tissues. About 10 to 15% of calories in your diet should come from Protein. The rest of the protein is sourced from food. Protein is made from 20 different amino acids. Nine of which are essential, i.e. these are sourced from the outside, through food. The rest are non essential.ie the body can produce these. Food rich in protein include tuna fish, salmon, milk, chicken (breast), yoghurt, cheddar cheese, egg, cottage cheese etc.

Protein sourced from food can be classified into two-complete and incomplete proteins. Complete proteins can be sourced from animal products and they contain all the essential amino acids that keep the body healthy and fit.

Incomplete proteins can be sourced from grains, nuts, beans and vegetables. They are called so because they are limited sources of amino acids. We are required to eat a wide array of food to source these amino acids. Therefore many traditional diets combine proteins like in India rice is combined with split peas, in Mexico, corn and beans are mixed.

The amount of protein that is required depends on your age, sex and weight along with your lifestyle. If you are someone under high levels of stress either through cancer treatments, radiation exposure or pregnancy, you would need a higher amount of protein intake. Also, if you have undergone an operation, you would need higher amounts of protein to help the body.

Modern lifestyle has ensured that the protein intake is either too low or absent. Thus the need for protein supplements. This need is higher for people before, during and after exercise. The body is smarter than you think it is. For those who exercise beyond 2-3 hours, you need protein source through a dietary source, or your body would end up -borrowing protein from muscle tissues, thus leading to increased fatigue after exercise.

Thus the need for protein supplements that help you to offset this cannibalization that your body does. It is also important for children to maintain a healthy growth. There are many protein supplements that are available today and they can be bought with the help of websites that offer to sell them.

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We humans are very fond of getting the odd treat now and again, especially when we feel we have been especially good or done something really well. It shouldn’t really be a surprise that our pooch pals feel the exact same. With that in mind making a special dog treat for fido should be on our to do list.

The pet supplies store are full of off the shelve dog treats that we can just scoop up and head for the checkout. The other option is to make one at home from a dog treat recipe.

I have yet to come across any breed of dog that didn’t love a treat and even more so when it’s home-made. All we need to do is Google “homemade dog cookies,” and hundreds of easy to follow suggestions are there to choose from.

To be on the safe side I always check all ingredients from dog treat recipes that I find online, that way I feel 100% secure that everything in it is safe for my dog.

My German Shepherd Alfie loves all of the treats I make for him, but there’s no doubt that this treat is his no1 choice.

Alfie’s No1 favorite – Cheesy Dog Biscuit Treats Ingredients:

* One cup rolled oats (something like Quaker)

* One third (1/3) cup margarine

* One cup water/boiling

* Three quarters (3/4) cup corn-meal One

* One tablespoon sugar

* Two (2) teaspoons beef or chicken stock (instant bouillon)

* Milk 1/2 cup

* One (1) cup grated/shredded cheddar cheese

* One (1) egg, beaten

* Two to Three (2 – 3) cups whole wheat flour

Ingredients at the ready, lets get baking.

Make sure the oven is preheated at 325 degrees then its time to grease the cookie sheets.

Combine the margarine, rolled oats and boiling water in a large mixing bowl and allow to sit for 10 minutes. Then add the sugar, bouillon, cheese, milk, egg and corn-meal and mix together.

Gently spoon the flour into the measuring cup and begin to add the flour one cup at a time, mixing well before adding the next. You will know its well mixed when the ingredients form a stiff dough.

Flour a flat surface and use it to knead the remaining flour into the dough. It is ready once it is of a smooth consistency and loses its stickiness. Next smooth the dough out into a 1/2 inch thick layer either by pressing or rolling it flat and even.

Use cookie cutters in the shape of a dog-bone to cut. Put shapes on pre-greased cookie sheets approx 1 inch apart. Place the shapes into the oven at 325 degrees for maybe 35-45 mins or when they are a delicious golden brown color.

With homemade dog treat aplenty your favorite canine will be happily chomping for days to come. Are they really better than the dog treats you can buy at the pet supply store? I dunno, let your dog have the final woof!

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Go to www.knowaboutcooking.com for this and other great recipes and tips. Step by step cooking instructions on creating the perfect meatloaf. MEATLOAF INGREDIENTS: 3 Lbs. Ground Chuck 2 Slices Bread, toasted and pulled apart 1/2 Cup Green Bell Pepper, Diced 1/2 Cup Celery, Chopped 1 Onion, Diced 8 oz. Tomato Sauce 2 Eggs, beaten 6 oz. Cheddar Cheese, Shredded Preheat oven to 325 degrees. Combine all ingredients except the Cheddar Cheese in a bowl large enough to mix the ingredients together, approximately a 4 quart size. Use a spoon to mix so the heat from your hands will not warm the mixture. It is easier to work with it if it is as cool as possible. Use a drip pan that has the rack over a base so the fat can drip away. Place half of the mixture on the rack and shape into a rectangle. Press on the edges to form a ridge all the way around, similar to making a pie crust. When the base is formed, put the cheese in the center and spread to cover the flat part of the base. Place the remaining mixture in sections over the cheese. Use your hands to spread the mixture to a thin layer, covering the whole base. Press to seal all of the edges so the cheese stays inside the meatloaf. Bake in the preheated oven for one and a half hour. Remove from oven and let stand for at least 5 minutes before slicing. Enjoy!

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