This article, entitled "5 Fun Recipes That Will Delight Your Entire Family," comes from Dawn Wells at Blogging Mom of 4.
Whether you’re experiencing it right now or want to be prepared when you inevitably have this craving in the future, if you want something truly delicious to eat that features cheese, you can count on your entire family being very happy with any of the following 5 fun recipes:
Grilled Ham and Cheese 2.0
Gather a 1/2 pound of sliced deli ham, 1/4 pound of Sargento Cheddar cheese, 8 frozen toaster waffles and 4 tablespoons of unsalted butter. And if you like the flavor, you can also get 1 tablespoon of Dijon mustard.
As you probably figured out from the list of ingredients, what makes this recipe special is the fact that you’re going to use waffles for the sandwich buns instead of standard bread. If you decided to use the Dijon mustard, start this recipe by spreading it on four of the waffles. Put the cheese and ham on top. Then use the remaining waffles to close the sandwiches. Coat the top of each sandwich with a 1/2 tablespoon of butter, then melt the remaining butter in a skillet. Heat up the skillet on medium heat, then put the sandwiches in with their buttered sides facing up. Cook for 3 to 4 minutes. Once you notice the waffles turning golden in color, flip the sandwiches and cook for the same amount of time.
BHam and Cheese Turnovers
Gather 8 ounces of thinly sliced deli ham, 4 ounces of Sargento Swiss cheese, a 1 pound package of pizza dough (refrigerated), a small head of romaine lettuce, 2 teaspoons of whole-grain mustard, half of a yellow onion and 2 tablespoons of extra-virgin olive oil.
Start by heating your oven up to 400. Roll out the dough approximately fourteen inches in diameter, then cut into eight equal triangles. Put ham, cheese and onion on top of each triangle, then roll the dough around those three fillings. Once all the triangles are rolled, put them on a baking sheet. While they’re baking in the oven for twenty minutes, toss the lettuce in a bowl with the oil and mustard. After twenty minutes, the turnovers will be ready to serve with the tossed lettuce on the side.
Gather 1.25 cups of buttermilk, 1 teaspoon of hot pepper flakes, 1 tablespoon of fresh thyme, 1/2 cup of Sargento Parmesan, 1 cup of Sargento Swiss, 3 tablespoons unsalted butter, 1 teaspoon of baking powder and 3 cups of flour.
Heat your oven up to 400, then use vegetable spray to coat a baking sheet. Put the butter, baking powder and flour in a food processor, then pulse until you achieve the texture of breadcrumbs. Put that mix in a large bowl, along with the buttermilk, pepper flakes, thyme and cheese. Stir until you have a consistency that’s crumbly and sticky. You can then knead the dough for around 30 seconds. Flatten to around a 1 inch thickness, then cut into a dozen wedges. You’ll then bake them for 18 to 20 minutes. Once the scones are golden brown, they’re ready for your family to enjoy!
Cheese and Pinto Bean Tacos
Gather 1 cup of Sargento Cheddar, 8 taco shells, 1 heart of romaine, 3/4 cup of salsa and a fifteen ounce can of pinto beans.
Start by rinsing the pinto beans. Next, put the beans and salsa in a bowl, then microwave for one to two minutes. Once the beans and salsa are hot, fill up the taco shells with all the ingredients. As you can see, this is the perfect recipe to pull out when you’re short on time and have a house full of hungry people to feed.
Gather 1/4 pound of Sargento Parmesan, 1 pound of Sargento Swiss, 2 pounds of Granny Smith apples, 2 pounds of potatoes, 1/8 teaspoon of ground pepper, 2 teaspoons of kosher salt, 1 tablespoon of fresh thyme, 3 cups of buttermilk and 3 eggs.
Heat your oven to 400, then whisk the buttermilk, eggs, pepper, salt and thyme in a bowl. Put a layer of potatoes, followed by a layer of apples in a casserole dish. Top this off with the cheese, followed by the mixture from the bowl. Then repeat the first two layers. Bake for 75 minutes, remove the cover, and finish by baking uncovered for 15 more minutes.
Sargento covered the costs of the ingredients used in this recipe, but the opinions are my own.
This is a guest post provided for Blogging Mom of 4.