Take A Step Back

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 medium onion, thinly sliced
• 1 cup milk
• 1 cup half and half cream
• 1 tablespoon flour, mixed with 1 tablespoon water
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• 2 pounds russet potatoes, peeled and thinly sliced
• 1 cup shredded smoked cheddar cheese

1.In a medium skillet over medium heat, melt butter and olive oil until pan is shimmery. Add sliced onion to skillet and saute 10-12 minutes, stirring occasionally until onions are a deep golden brown. Remove from heat and set aside.

1/2 red onion, thinly sliced

1/3 cup low-fat plain yogurt

2 tablespoons chopped fresh dill or parsley

2 tablespoons honey mustard

Kosher salt and freshly ground pepper 

Kosher salt and freshly ground pepper

1 1/2 tablespoons extra-virgin olive oil4 ounces sliced lean ham (preferably low-sodium), torn into bite-size pieces

3 ounces sliced Swiss cheese, cut into strips

1 romaine lettuce heart, torn into bite-size pieces

1 apple, thinly sliced

4 whole-wheat wraps or tortillas

3 cups strawberries, halved

1. Soak the red onion in a bowl of ice water, 10 minutes. Drain the onion and squeeze dry.
2. Whisk the yogurt, dill, honey mustard, and salt and pepper to taste in a large bowl. Slowly drizzle in the olive oil and 1 tablespoon water, whisking until combined. Add the onion, ham, cheese, lettuce and apple and toss to coat. Pile the ham mixture in the middle of each wrap. Fold in the sides, then roll up the wraps. Cut in half and serve with the strawberries.

*Recipe from https://www.foodnetwork.com/recipes/food-network-kitchen/ham-swiss-and-apple-wraps-recipe-2119781?fbclid=IwAR1ZZDs6gGWvHOLloXvLzaY50N3j_fMahsOAvgKd6yy3ikPv_h_opeed3tY

Click here for tips and reviews!

1 (16 ounce) package elbow macaroni

6 tablespoons butter

½ cup all-purpose flour

5 ½ cups milk, divided

2 ½ cups shredded smoked Gouda cheese

1 ½ cups shredded Cheddar cheese

1 ½ cups shredded Swiss cheese

1 cup grated Parmesan cheese

½ cup grated Parmesan cheese

cup dry bread crumbs

1 teaspoon ground cayenne pepper

2 tablespoons olive oil

1 (8 oz) package cream cheese, softened

1 cup medium bodied beer like a Boston Lager

½ pound (2 cups) Baby Swiss or Swiss Cheese, shredded

1 teaspoon Worcestershire Sauce

¼ teaspoon ground nutmeg

½ pound bacon, cooked and crumbled

1. Preheat oven to 400 degrees, place a metal rack on top of a cookie sheet and spray lightly with cooking spray
2. Add bacon to rack and cook for about 15 minutes or until crispy
3. Shred cheese and set aside
4. In a medium saucepan, whisk together cream cheese and beer over medium heat, stirring until combined and smooth, about 2 minutes
5. Whisk in cheese a little at a time, cooking after each addition until smooth
6. Stir in Worcestershire and Nutmeg
7. Pour into serving bowl, sprinkle with crumbled bacon
8. Serve immediately or keep warm in small Slow Cooker

*Recipe from https://pocketchangegourmet.com/baby-swiss-bacon-and-beer-dip/?fbclid=IwAR1XTaejiAUJ5hG8emEPS3M4ke3cJz3bvoMFvV9CcmH2K0ohu8Aj1ISQhKM  Check here for tips and reviews!

1 Clove garlic, peeled and minced

2 Tablespoon unsalted butter

3 Tablespoons all-purpose flour

1 1/2 Cups whole milk

2 Cups corn kernels

1 Cup shredded smoked cheddar cheese

1/4 Teaspoon black pepper

Scant 1/2 teaspoon salt, or to taste

2 Tablespoons chopped parsley

Topping:

4 Tablespoons unsalted butter, melted

1/2 Cup all-purpose flour

1/3 Cup seasoned panko breadcrumbs

Pinch of salt

1. Pre-heat the oven to 400 degrees.
2. Add the butter and minced garlic to a large skillet or cast iron pan. Cook on medium low heat for a minute, just until the garlic softens, then whisk in the flour. Cook for a couple of minutes to remove the raw flour taste.
3. Slowly whisk in the milk and continue cooking until the sauce begins to thicken.
4. Stir in the cheese, corn, parsley and seasonings.
5. To make the topping, combine the melted butter, flour, breadcrumbs and salt in a medium bowl.
6. Pour the corn mixture into a casserole dish. Using your hands, form clumps of the topping and scatter over the corn mixture. Bake for 30 to 40 minutes or until the crumb topping begins to brown.

*Recipe from https://www.hungrycouplenyc.com/2019/06/smoked-cheddar-corn-gratin.html?fbclid=IwAR1SWYa02OKq53g54X6plzwAVIC15kApb1QklSgQN52vhz14Am5xts9SVuk  Check here for tips!

½ cup butter

4 cloves garlic, minced

¾ cup dry bread crumbs

½ cup freshly grated Parmesan cheese

1 ½ cups shredded Cheddar cheese

¼ teaspoon dried parsley

¼ teaspoon dried oregano

¼ teaspoon ground black pepper

⅛ teaspoon salt

8 skinless, boneless chicken breast halves – pounded thin

1. Preheat oven to 350 degrees F (175 degrees C).

2. Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
3. In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
4. Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9×13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
5. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

*Recipe from https://www.allrecipes.com/recipe/70522/garlic-cheddar-chicken/?internalSource=staff+pick&referringId=16107&referringContentType=Recipe+Hub&fbclid=IwAR3cHwj1EwDlr8p5I4-SuY1YjEKGM5UxQHdoz3WK3ksZujBihCw-VWxU6lY Check here for tips and reviews!

1 pound cavatappi pasta

Kosher salt and freshly ground black pepper

1/4 cup finely chopped red onion

1 (15-ounce) jar salad dressing (recommended: Miracle Whip)

1 tablespoon apple cider vinegar

1 tablespoon Worcestershire sauce

1 1/2 teaspoons sugar

10 ounces frozen peas, thawed

1/2 cup shredded sharp Cheddar cheese

6 slices bacon, cooked until crisp and crumbled

1. Cook the pasta in salted boiling water as directed on box for al dente, about 8 minutes. Drain and place the cooked pasta in a large bowl filled with ice water to stop the pasta from over cooking. Stir until the pasta is cool, then drain in a colander shaking to release as much water as possible.
2. To make the dressing: In a large bowl mix the red onion, salad dressing, apple cider vinegar, Worcestershire sauce, and sugar. Taste and then season with a pinch of salt and grind or two of pepper. Add the pasta and completely coat with the dressing. Add in the peas, cheese, and bacon. Cook’s Note: If making ahead, cover and refrigerate the salad until ready to serve, then add the bacon right before serving.

*Recipe from https://www.foodnetwork.com/recipes/sunny-anderson/peas-and-pasta-salad-recipe-1925173?fbclid=IwAR38cWW_a8ir2unqThhxclf9nkjyHgRLuBgoxDRVnMUXOJK5zsVzhUMKR7k  Check here for tips and reviews!

1 pound fresh asparagus, trimmed and cut into 1-inch pieces

1/2 pound sliced fresh mushrooms

1 medium sweet red pepper, diced

1 medium sweet yellow pepper, diced

1 small onion, chopped

3 green onions, chopped

3 tablespoons olive oil

2 garlic cloves, minced

3 plum tomatoes, seeded and chopped

14 large eggs, lightly beaten

2 cups half-and-half cream

2 cups shredded Colby-Monterey Jack cheese

3 tablespoons minced fresh parsley

3 tablespoons minced fresh basil

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup shredded Parmesan cheese

1. Preheat oven to 350°. In a large skillet, saute asparagus, mushrooms, peppers and onions in oil until tender. Add garlic; cook 1 minute longer. Add tomatoes; set aside.
2. In a large bowl, whisk eggs, cream, Colby-Monterey Jack cheese, parsley, basil, salt and pepper; stir into vegetable mixture.
3. Pour into a greased 13×9-in. baking dish. Bake, uncovered, 45 minutes.
4. Sprinkle with Parmesan cheese. Bake 5 minutes longer or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

*Recipe from https://www.tasteofhome.com/recipes/colorful-brunch-frittata/?fbclid=IwAR1Xclf7zadMXC6GnEW7c6BOliaT-aWenit4AbPmbgiWnHjxuBaJVK3fsYY  Check here for tips and reviews!

1 1/2 tablespoons unsalted butter

1 1/2 tablespoons flour

1/2 cup milk (whole)

2 eggs (separated)

1/4 to 1/3 cup any type of cheese (grated)

2 tablespoons Parmesan cheese (finely grated)

1/2 teaspoon mustard (ground)

1/4 teaspoon salt

1/4 teaspoon white pepper

Optional: 1/4 teaspoon cream of tartar

1. Heat oven to 425 F. Grease 2 1-cup soufflé dishes/ramekins with butter and dust with Parmesan.

2. Melt 1 1/2 tablespoon butter over medium-low heat, add flour and cook for 3 minutes stirring constantly.

3. In the meantime, heat milk in the microwave at medium power for 30 seconds.

4. Whisk in milk and continue to cook, stirring, until thickened.

5. Whisk together egg yolks and spices, then add to sauce mixture, whisking steadily to avoid scrambling the eggs.

6. Stir in the cheese, melt and mix thoroughly.

7. Mix in any additional ingredients, remove from heat and allow to cool to room temperature.

8. Beat egg whites to medium-stiff peaks. If you’re not using a copper egg bowl, add cream of tartar.

9. Thoroughly fold 1/3 of whites into sauce mixture.

10. Casually fold mixture back into remaining whites.

11. Pour into soufflé dishes, place in oven, reduce heat to 375 F, and bake 30 to 35 minutes depending on how well done you like your soufflés. Don’t open the oven for the first 20 minutes!

    *Recipe from https://www.thespruceeats.com/basic-cheese-souffle-recipe-913097  Check here for tips and reviews!

1 pound uncooked chorizo

2 cups fresh or frozen corn, thawed

1 large red onion, chopped

1 poblano pepper, chopped

8 ounces fresh goat cheese, crumbled

2 cups cubed Monterey Jack cheese

1 cup cubed pepper jack cheese

1 large tomato, seeded and chopped

3 green onions, thinly sliced

Blue corn tortilla chips

1. Preheat oven to 350°. Crumble chorizo into a 10-in. cast-iron or other ovenproof skillet; add corn, red onion and pepper. Cook over medium heat until meat is fully cooked, 6-8 minutes; drain. Stir in the cheeses.
2. Bake until bubbly, 14-16 minutes. Sprinkle with tomato and green onions. Serve with chips.

*Recipe from https://www.tasteofhome.com/recipes/queso-fundido/?fbclid=IwAR38g_YWdYIz7pgZcG3GvhfYAkZhOflvl-PiNlcgKOOkUjP8zno4jhd9uPQ  Check here for tips and reviews!

• 1 pound lean ground beef
• 1 (1.25-ounce) package Taco Seasoning Mix
• 1/3 cup water
• 1 (1-pound) package frozen green, red and yellow peppers and onions
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 (11-ounce) can whole kernel corn, drained
• 1 (4-ounce) can sliced black olives, drained
• 1/2 cup salsa
• 1 (15-ounce) package refrigerated pie crusts
• 2 cups Colby/Monterey shredded cheese blend
• sliced green onions
• sour cream

1. Preheat the oven to 400 degrees F.
2. In a skillet, add the ground meat, onions, and peppers to it.
3. Brown ground beef mixture in a large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently.
4. Drain the excess fat off of it.
5. Add taco seasoning mix and water; mix until ground beef is well coated.
6. Add garlic and onion powders, corn, black olive, stir well.
7. Finally, add the salsa, make sure mixed in well, take off the heat and set the filling aside.
8. Line a deep-dish pie plate with a bottom layer of the pie crust.
9. Take a fork and dot the crust with a few holes.
10. Sprinkle 1/2 cup of cheese evenly in bottom of crust-lined pan.
11. Spread 1/2 of beef mixture evenly in a pan over cheese.
12. Then layer up the filling again by Sprinkle 3/4 cup cheese on top that meat mixture then tops that cheese layer with the remaining beef mixture.
13. Finally, top with remaining cheese. Then place the second crust and flute; slit in several places on top of the pot pie.
14. Bake for 30 minutes or until the crust is golden brown.
15. Let stand 10 minutes before serving.
16. Garnish with a dollop of sour cream and green onions and ENJOY!

*Recipe from https://www.seductioninthekitchen.com/taco-pot-pie/?fbclid=IwAR1RvWN4QP_8_h5yDuGfmpfUQHyJ1ydvyfC8-KYyS28rnpagnto48eK7N6I  Check here for tips and reviews!

• 1 package (16 ounces) penne pasta
• 1 pound ground beef
• 1/4 cup butter, cubed
• 1/2 cup all-purpose flour
• 2 cups 2% milk
• 1-1/4 cups beef broth
• 1 tablespoon Worcestershire sauce
• 3 teaspoons ground mustard
• 2 cans (14-1/2 ounces each) diced tomatoes, drained
• 4 green onions, chopped
• 3 cups shredded Colby-Monterey Jack cheese, divided
• 2/3 cup grated Parmesan cheese, divided

1. Cook pasta according to package directions; drain.

2. Meanwhile, in a Dutch oven, cook and crumble beef over medium heat until no longer pink, 5-7 minutes. Remove from pan with a slotted spoon; pour off drippings.

3. In same pan, melt butter over low heat; stir in flour until smooth. Cook and stir until lightly browned, 2-3 minutes (do not burn). Gradually whisk in milk, broth, Worcestershire sauce and mustard. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in tomatoes; return to a boil. Reduce heat; simmer, covered, 5 minutes.

4. Stir in green onions, pasta and beef; heat through. Stir in half of the cheeses until melted. Sprinkle with remaining cheese; remove from heat. Let stand, covered, until melted.

*Recipe from https://www.tasteofhome.com/recipes/stovetop-cheeseburger-pasta Check here for tips and reviews!

2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch nutmeg
12 ounces Gruyere, grated (5 cups)
1/2 cup freshly grated Parmesan
16 slices white sandwich bread, crusts removed
Dijon mustard
8 ounces baked Virginia ham, sliced but not paper thin

1. Preheat the oven to 400 degrees F.
2. Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter?flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.
3. To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.
4. Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.

*Recipe from Ina Garten- https://www.foodnetwork.com/recipes/ina-garten/croque-monsieur-recipe-1916523  Check here for tips and reviews!

• 1/3 cup olive oil
• 1 teaspoon Italian seasoning
• 1 garlic clove, minced
• 1/4 teaspoon crushed red pepper flakes
• 2 cans (16.3 ounces each) large refrigerated flaky biscuits (8 count)
• 2 cups shredded part-skim mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 20 slices pepperoni, halved
• 1/2 cup marinara sauce
• Additional marinara sauce, warmed

• 1. Preheat oven to 350°. In a large microwave-safe bowl, combine first four ingredients; microwave, covered, on high for 30 seconds. Cool slightly.
• 2. Cut each biscuit into four pieces; add to oil mixture and toss to coat. Add cheeses and pepperoni; toss to combine. In a heavy 10-in. fluted tube pan coated with cooking spray, layer half of the biscuit mixture; drizzle with 1/4 cup marinara sauce. Repeat layers.
• 3. Bake about 40 minutes or until golden brown. Cool in pan 10 minutes.
• 4. Run a knife around sides and center tube of pan. Invert onto a serving plate. Serve with additional sauce.

*Recipe from https://www.tasteofhome.com/recipes/pizza-monkey-bread/  Check here for tips and reviews!

• Ingredients:
• 8 cups of broccoli florets
• Salt for blanching water
• 2 strips of thick cup bacon cut into 1/4 inch wide strips
• 5 eggs beaten
• 1/3 cup all-purpose flour
• 1/2 heavy cream
• 1 cup whole milk
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 2 teaspoons Dijon mustard
• 8 ounces of Yaggi’s Cheddar cheese shredded

• Ingredients:
• 6 boneless, skinless chicken breasts (2lbs of canned chicken drained, can be used)
• 6 slices of Yaggi’s Mild or Medium Swiss Cheese
• 1 can creamed chicken soup
• 1/4 cup of milk
• 1 box stuffing mix
• 1/4 cup melted butter

• Ingredients
• 4 heads broccoli (cut into 1 inch florets)
• Olive oil for drizzling
• Salt & freshly ground pepper
• 1 stick (4 ounces) unsalted butter
• 1 whole onion diced
• 1/3 cup all-purpose flour
• 4 cups milk
• 2 cups half & half
• Pinch of nutmeg
• 3 cups of your favorite Yaggi’s cheese grated (mild Cheddar, sharp Cheddar, Jack, etc.)
• 1 cup chicken broth

• Ingredients
• 1/2 cup butter or margarine
• 3/4 cups finely chopped carrots
• 1/2 cup finely chopped celery
• 1/4 cup finely chopped onion
• 1 cup flour
• 1/2 teaspoon paprika
• 1/8 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• 3 cups chicken broth (from a 32 ounce carton)
• 1 cup whipping cream
• 4 cups shredded Yaggi’s sharp Cheddar cheese (16 ounces)
• 1 can beer (12 ounces)