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CHEESY TATER TOT CASSEROLE

TSLCCheeseTotCasserole

This Cheesy Tater Tot Casserole is a favorite at my house.  Tater tot casserole is so versatile.  You can add different meats and veggies, too.  Men love this dish and it is comfort food at its best. I usually make some cathead biscuits or some Southern fried cornmeal hoecakes to accompany this recipe.

1 pound hamburger
1 cup chopped onion
1/2 teaspoon parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon celery seed (You could use chopped celery)
Pinch of cayenne or a few drops of hot sauce
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1 cup sour cream
1 (15 1/4 ounce) can whole kernel corn, drained (can use fresh or frozen)
2 cups shredded cheese of your choice (I used 1 cup of cheddar and 1 cup of colby and monterey jack)
About 1/2 of a 32 ounce bag of frozen tater tots
 
In a skillet on top of the stove add the hamburger, onion, parsley flakes, garlic powder, celery seed and hot sauce.  Brown until hamburger is done. Drain.  Spread cooked hamburger in the bottom of a 2 quart casserole dish. Mix the cream of mushroom soup and the sour cream together and spread over the hamburger and onions. Next, spread the drained corn over the soup and sprinkle the 2 cups of shredded cheese over the corn.  Lay the tater tots on the top.  Bake in a preheated 425 degree oven for 25 to 30 minutes until “tots” are nice and brown.  Makes 8 to 10 servings.  Enjoy!
 
Note:  You could do this with sausage or chicken, too. I sometimes add green peppers and mostly use whatever I have on hand.
 
 
See photos below:
 
TSLCCheeseTotCasserole1
TSLCCheeseTotCasserole2
TSLCCheeseTotCasserole3
 
 
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CHEESY ITALIAN PULL-APART BREAD

Cheesy Pull-A-Part Italian Bread - TSLCThis 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!
Cheesy Pull-A-Part Italian Bread - TSLC.jpg2Cheesy Pull-A-Part Italian Bread - TSLC.jpg3
If you like this recipe, you might also like my recipe for Cheesy Onion Bread with Bacon.
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BEER CHEESE SPREAD

Beer Cheese Spread - TSLCBeer 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!
 
Note:  If you don’t use alcohol, you might try using one of the near beers that doesn’t have alcohol but I have never tried it.
 
 
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SOUTHERN CHEESE STRAWS

Cheese StrawsJust 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!
Cheese StrawsCheese StrawsIf you like this recipe, you might also like my recipe for Biscuit Twists.
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