Stir dip mix into sour cream.
Add bacon bits and cheddar cheese.
Mix together and chill 1 hour before serving.
neading add in the cubed cheddar cheese, and mix until combined (the dough
start with 4 oz of base (beer, milk or broth).
add garlic.
add 3 shakes of mustard powder.
stir.
add small amount of cheddar cheese.
mix thoroughly (using whipping motion until cheese is melted).
add five turns of pepper grinder.
add three to four shakes of worcestershire sauce.
fold in pepper & worcestershire.
remove mixing fork.
Stir in flour and mix well.
Add stock and
Mix the flour, baking soda, salt, garlic powder, black pepper, and rosemary.
Cut up the the butter and then mix into the dry ingredients until the butter is decimated into chunks no bigger than a centimetre.
Mix in the olive oil.
Mix in the cheddar cheese.
Mix in the milk slowly, the batter should be moist but not over-saturated in milk.
Bake for 15-17 Minutes at 400\u00b0F.
utter, in a saucepan.
Mix the flour, salt, and milk
/4 cups of the cheddar cheese, and mix well.
Add broccoli
add the milk/cream mixer, cheese, nutmeg and smoked ham, stir
cups of the white cheddar cheese. Continue to cook and stir
Preheat oven to 400F.
Grease muffin pans.
COMBINE flour, sugar, baking powder, baking soda, salt, cinnamon and cheeses in large mixing bowl.
BEAT egg, buttermilk, oil and apple together thoroughly.
ADD liquid ingredients all at once to dry ingredients.
Stir just until moistened.
FILL greased muffin cups 3/4 full.
SPRINKLE tops with 1/4 cup cheddar cheese if desired.
BAKE at 400\u00b0F for 18-23 minutes or until top springs back when lightly touched.
Cook noodles as directed on package; drain.
Combine noodles and remaining ingredients, except Cheddar cheese.
Mix lightly with a fork.
Place in buttered casserole.
Sprinkle with Cheddar cheese.
Bake in moderate oven until bubbly and hot, about 25 minutes.
Recipe may be doubled.
Melt peanut butter and margarine.
Pour over Chex mix and spread.
Bake at 200\u00b0 for 30 minutes.
Stir occasionally; cool. Add raisins and chips.
Melt butter in large saucepan. Add garlic, zucchini, carrots, and onion. Saute until veggies are tender. Stir in broccoli and broth. Simmer until broccoli is tender. Meanwhile, melt butter in large pot. Whisk in flour and cook for a minute or two. Whisk in milk until smooth -- simmer until thickened. Whisk in cheddar cheese. Pour vegetable mixture into cheese sauce and whisk until smooth. Serve immediately.
Blend the cheddar cheese and the sherry well.
Blend in the sour cream and then add all the rest of the ingredients.
Serve at room temperature.
SUGGESTED DIPPERS: Celery, Carrots, Radishes, Tomatoes, Polish Sausage, Cantaloupe, Crenshaw or Casaba Melon
Heat oil over medium high heat in large sauce pan, add onion, bell pepper, celery and jalapeno chile. Cook, stiring often for about 3 to 4 minutes, until vegetables are translucent.
Add cumin, corn, green chilies, milk and beans. Bring to a near boil, reduce heat and cover, simmer about 10 minutes, until flavor meld - stirring occasionally.
Stir in chicken.
Season with salt and pepper to taste.
Stir in cheddar cheese.
Ladle into bowls and garnish with minced cilantro.
Heat oven to 350\u00b0.
Mix noodles, 3/4 cup Cheddar cheese and pepper in large bowl.
Place cream cheese, cottage cheese and eggs in blender or food processor fitted with steel blade.
Cover; blend until smooth.
Add to noodle mixture; mix lightly.
Spoon into greased 1 1/2-quart casserole.
Top with remaining Cheddar cheese.
Bake for 35 to 40 minutes, or until lightly browned.
Mix all items together except the additional 1 cup of cheddar cheese that you will use to roll the ball inches.
With a spoon pull mixture toward middle of the bowl and try to form a ball.
Then cover and place in refrigerator until chilled and firm.
After it has chilled, it will be easier to work with.
Roll the cheese mixture into a ball and roll in additional cup of grated cheddar cheese.
Roll until all sides are coated and press the cheese into the ball.
Mix cream cheese, Worcestershire sauce and garlic in a food processor until smooth.
Add Cheddar cheese and mix well.
Line a 2-cup small bowl with plastic wrap.
Add cheese mixture.
Pull up plastic wrap to form a ball.
Unwrap and roll in parsley when cheese is cold and firm.
Place on serving platter and refrigerate.
Serve with no fat crackers.
dd cold butter pieces and mix until flour mixture has a
utter while still hot, and mix through; set aside to cool