cheddar cheese | The Southern Lady Cooks

CHEESY ITALIAN PULL-APART BREAD

Posted on March 6, 2013 by The Southern Lady

This bread is so good. It makes a wonderful appetizer served with salsa. This bread is great with Italian spaghetti or any meal.

2 cups all-purpose flour

2 tablespoons baking powder

1/2 teaspoon salt

1 teaspoon sugar

1 1/2 teaspoons garlic powder

1 teaspoon parsley flakes

1 teaspoon Italian seasoning

1 stick butter or margarine or 8 tablespoons or 1/2 cup, divided

1/2 teaspoon minced onion

1/2 cup grated parmesan cheese (the kind in the green can)

1/2 cup shredded mild cheddar cheese

1 1/2 cups buttermilk

Whisk together flour, baking powder, salt, sugar, garlic powder, parsley flakes and Italian seasoning in a bowl. Cut 1/2 stick butter(4 tablespoons or 1/4 cup) into pieces and cut into flour mixture to make coarse crumbs. Add the minced onion, parmesan cheese, cheddar cheese and buttermilk. Stir with a spoon until all ingredients are wet and sticking together. Turn onto a floured surface and knead several times until you have your dough. Pinch off pieces of the dough and roll into balls with your hands about the size of walnuts. I got 36 pieces from my dough. Spray a bundt pan, melt the other 1/2 stick butter, and dip your dough balls into the melted butter. Layer in the bundt pan. If you have any melted butter left over pour it over the dough. Bake in preheated 400 degree oven for 35 to 40 minutes checking for doneness. This bread should be nice and brown and done in center. Makes 6 to 8 servings. Enjoy!

Click to follow The Southern Lady Cooks on Facebook.

Filed under: Cheesy Italian Pull-Apart Bread | Tagged: appetizers, baking, brunch, cheddar cheese, cooking, Entertaining, food, garlic, Italian, Onions, Parmesan cheese, recipes, salsa, southern lady | 4 Comments »

BEER CHEESE SPREAD

Posted on January 27, 2013 by The Southern Lady

Beer cheese has been around a long time in Kentucky starting with Johnnie Allman’s snappy beer cheese and Allman’s Restaurant on the River back in the thirties! Just about everyone in Kentucky knows about his beer cheese. This is the way I make my beer cheese. It is more like a spread than a dip.

2 cups or 16 ounces cheddar cheese, finely shredded (I used the already shredded cheese in the package for both the cheddar and Swiss cheese)

1 cup or 8 ounces Swiss cheese, finely shredded

1/8 to 1/4 spoonful of cayenne pepper

1/2 teaspoon garlic powder

1/2 teaspoon dry mustard

1 1/2 teaspoons Worcestershire sauce

4 to 5 drops hot sauce (can use more)

1/2 to 1 cup stale beer (Best to use regular beer and not light beer)

This is best made using a food processor but you can use a mixer as well. Add all ingredients to food processor and pulse a few times; turn on and process until cheese is kind of creamy and will spread easily. If using a mixer, you can put cheese mixture in microwave for about a minute to make it easier to mix. This will keep for at least a week or longer in the refrigerator. Makes about 3 cups. Serve on crackers of your choice. Enjoy!

Click to follow The Southern Lady Cooks on Facebook.

Filed under: Beer Cheese Spread | Tagged: Beer, beer cheese spread, cayenne, cheddar cheese, cheese, easy recipes, Entertaining, Holidays, hot sauce, southern lady, stale beer, Super Bowl, swiss cheese | 7 Comments »

SOUTHERN CHEESE STRAWS

Posted on January 10, 2013 by The Southern Lady

Just about everyone from the South knows about cheese straws. My Mississippi Mother-in-Law would serve these little cheese sticks when she had her lady friends over for tea or to visit. They are great to serve at parties. Cheese straws make great snacks and are good with a dip. They keep well in an airtight container in the fridge. I like them as a snack during the day when I get hungry! Children love them and they are fun to make.

8 ounces sharp cheddar cheese, shredded and at room temperature

8 tablespoons butter or margarine or 1 stick, softened

1/2 teaspoon salt

Pinch of cayenne

1 1/2 cups all-purpose flour

3 tablespoons sesame seeds, toasted (Put seeds on baking sheet and toast in 325 degree oven about 10 minutes until brown)

Combine all ingredients and keep mixing until you can form a ball. (I do this with my hands. It’s kind of like making sausage balls. You have to work the butter and cheese into the flour). Roll out dough as thin as possible and cut strips 4 inches long by 1/2 inch wide. Bake on ungreased baking sheet in preheated 400 degree oven for 15 minutes until brown. Can turn during baking. Makes about five dozen cheese sticks. Enjoy!

Click to follow The Southern Lady Cooks on Facebook.

Filed under: Cheese Straws | Tagged: appetizers, brunch, cheddar cheese, cheese, cheese sticks, cheese straws, easy recipes, Entertaining, sesame seeds, Southern, southern lady | 9 Comments »

RITZY BRUSSEL SPROUTS

Posted on November 5, 2012 by The Southern Lady

This is my favorite way to prepare brussel sprouts. My family loves the nutty cheese flavor of this casserole. A great side dish anytime.

1 (16 ounce) bag frozen brussel sprouts (could use fresh, too), cooked according to package directions

1 (10.5 ounce) can cream of celery soup

1/4 cup milk (I use 2%)

1 teaspoon minced onion

1/2 teaspoon garlic powder

1/2 teaspoon pepper

1/2 cup Ritz cracker crumbs (could use more)

1/2 cup shredded cheddar cheese or cheese of your choice

3 or 4 tablespoons slivered almonds

Cook brussel sprouts according to package directions, drain. Spray 1 quart casserole dish and add brussel sprouts. In a bowl combine soup, milk, minced onion, garlic powder and pepper. Pour over the brussel sprouts. Sprinkle ritz crumbs, cheese and almonds on top. Bake uncovered in preheated 400 degree oven for 30 to 35 minutes. Makes about six servings. Enjoy!

Click to follow The Southern Lady Cooks on Facebook.

Filed under: Cheesy Brussel Sprouts | Tagged: baking, brunch, brussel sprouts, cheddar cheese, cooking, cream of celery soup, dinner, easy recipes, Entertaining, food, Holidays, Onions, recipes, Ritz crackers, ritzy brussel sprouts, southern lady, Thanksgiving, toasted almonds | 16 Comments »