Bread Machine Jalapeno Cheese Bread

I’ve been inspired lately by my bread making expertise. Ok, not really. But I have been really happy with how great my last few loaves have turned out. I make the dough in my bread machine, then roll it out, shape it, and let it rise again. Finally, into the oven and done! I’ve proven to myself too many times before that I should not make dough by hand. I let the bread machine do it. Like this jalapeno cheese bread. Not too spicy, and not too cheesy, but just right and the perfect texture for sandwiches.

I think you could substitute just about anything for the jalapenos and the cheese. Chopped roasted poblanos and pepper jack cheese would make for a great combination. As would diced green chiles (drained very well first) and Monterey jack cheese. The options are pretty much endless. Just don’t use any ingredients that are extremely moist.

Also try my bread machine garlic herb pepperoni bread and my Italian herb bread.

Bread Machine Jalapeno Cheese Bread
Author: 
Recipe type: Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
 
Ingredients
  • 1 cup warm water
  • 1 teaspoon Kosher salt
  • 2 tablespoon sugar
  • 1/2 cup cheddar cheese, diced (I used shredded)
  • 3 medium jalapenos, seeded, diced
  • 3 cups bread flour
  • 1/2 tablespoon active dry yeast
Instructions
  1. Place ingredients into your bread machine in the order listed.
  2. Select the dough cycle and let the machine do its job.
  3. Lightly flour a work surface and add the dough. Punch down to flatten.
  4. Use a rolling pin to shape the dough into a rectangle the width of your bread pan. Lightly oil the bread pan.
  5. Roll the dough up into a tight log. Seal the seam and ends tightly and transfer to your bread pan.
  6. Cover loosely with plastic wrap and place in a warm place to rise, doubling in size, about one hour.
  7. Preheat oven to 350 F.
  8. Bake bread for 30 minutes or until the bread has a nice crust on it.
  9. Remove to a wire rack to cook slightly before slicing and serving.

Bacon Cheese-Stuffed Peppers

I absolutely loved these bacon cheese-stuffed peppers. Every bite was full of my favorite things, like cheese and bacon. And a bit of sharp onion and sweet roasted bell pepper. I left the onions fairly crunchy because I was looking for a great crunch (along with the crunch of the bacon) to contrast the soft pepper and gooey cheese. You can cook yours further if you want but don’t go overboard. Crunch here is a good thing.
bacon-cheese-stuffed-peppersFor a spicier version, substitute habanero jack cheese for the cheeses, and use poblano peppers instead of red bell peppers. A sprinkle or two of red pepper flake on top isn’t going to hurt anything either. You can’t go wrong with bacon cheese-stuffed peppers no matter how you change them up (if you do).

Also try my sausage-stuffed Hatch chiles.

Bacon Cheese-Stuffed Peppers
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 1/2 pound thick cut bacon
  • 2 red bell peppers
  • 1 tablespoon vegetable oil
  • Beer
  • 1/4 cup white onion, chopped
  • 1/4 cup (more or less) Monterey jack cheese, shredded
  • 1/4 cup (more or less) mozzarella cheese, shredded
Instructions
  1. Preheat oven to 375 F.
  2. Line a baking sheet with foil and add the bacon.
  3. Bake for 30-40 minutes until crisp, turning once. Remove to a paper towel-lined plate to drain.
  4. Cut peppers in half vertically. Remove any seeds.
  5. Place peppers on a baking dish and fill the halves with the beer. Cover with foil and place in the oven for 20-30 minutes or until tender.
  6. Meanwhile, crumble the bacon into a bowl and add the onion and cheeses.
  7. Uncover the peppers and pour off any remaining beer. Fill cavities with the bacon mixture and return to the oven, uncovered, until the cheese is melted.

Chipotle Garlic Cheese Bread

Until 15 minutes ago, our gotta-have-it-garlic bread was our favorite garlic bread. This chipotle garlic cheese bread is similar in that, boy, is it ever packed with flavor, but oh does it ever bring the cheese. It reminds me of the garlic cheese bread Pizza Hut used to have on the menu but with ten times the flavor and cheese (which reminds me… be sure to check out my copycat of Pizza Hut’s pan pizza). It’s seriously over the top, but really, when you make garlic cheese bread are you thinking ‘healthy’? It’s an indulgence. And then some.
You can make this chipotle garlic cheese bread ahead of time. Just wrap it in foil (loosely, so that the cheese doesn’t stick to the foil) and keep it in the fridge. When you’re ready to reheat it just toss it in a 350 F oven for 10-15 minutes until hot. Let it cool slightly before slicing or the ooey gooey cheese will run all over the place.

Also try my buttery garlic herb knots.

Chipotle Garlic Cheese Bread
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 6 tablespoons unsalted butter, softened
  • 2 teaspoons (or more) chipotle chili powder
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded sharp cheddar cheese
  • 3/4 cup green onions, chopped
  • 1 tablespoon parsley, chopped plus more for garnish
  • 1/2 cup mayonnaise
  • 2 tablespoons sour cream
  • 1 large loaf French bread, halved horizontally
Instructions
  1. Combine the butter and chipotle chili powder in a large bowl. Add more seasoning if you want it spicier.
  2. Add the remaining ingredients except for the bread (and parsley garnish). Gently fold to combine.
  3. Place bread halves onto a baking sheet lined with aluminum foil.
  4. Spread the cheese mixture onto the bread. Don't be shy. If you have leftover mixture consider yourself lucky (not all loaves are the same size, so it happens!).
  5. Place bread under the broiler until starting to brown, 3-5 minutes.
  6. Remove from the oven and let cool slightly before garnishing with parsley and slicing for serving.

4-Cheese Meatball Pizza

It was meatball week here. I made a monster batch of my homemade meatballs with plans of using them in all sorts of dishes, from spaghetti and meatballs to meatball sandwiches and meatball soup to, of course, 4-cheese meatball pizza. I love the texture of meatballs on a pizza. They add a nice meatiness to each and every bite, plus they add even more wonderful Italian flavor.

The combination of four different cheeses made for a delightful pizza feast. There weren’t any leftovers. That happens with pizza around here. Roasted cauliflower? Probably gonna have some leftover. Pizza? Nope.

As much as I love my meatball sandwiches, meatballs on a pizza are my favorite.

4-Cheese Meatball Pizza
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1 pizza
 
Ingredients
  • 1 large pizza dough (I used my bread machine pizza dough)
  • 1/2 cup pizza sauce (I used my homemade sauce)
  • 8 Italian cooked meatballs, cut in half (I used my homemade meatballs. See the note below)
  • Any other desired toppings (I added mushrooms and black olives... plus a few pinches of dried red pepper flake)
  • 1 cup shredded provolone cheese
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/3 cup shredded fresh Parmesan cheese
Instructions
  1. Note: I used my homemade meatballs. Normally I make them at least 2 ounces each. For the pizza I made 1 ounce meatballs instead. You can still use large meatballs, but instead of halving them you will probably want to quarter them.
  2. Preheat oven to 420 F
  3. If using store-bought pizza dough or crust, prepare per the package instructions.
  4. Ladle sauce onto the pizza and spread out edge-to-edge.
  5. Distribute the meatballs around the pizza.
  6. Add any other toppings that you desire.
  7. Sprinkle with the cheeses.
  8. Transfer to a pizza stone or pan and bake 10-12 minutes or until the dough is crispy and the cheeses are melted.

Nacho Hot Dogs

This is exactly what little hot dogs hope they’ll grow up to be. Smothered in chili. Covered in cheese sauce. Sprinkled with crumbled Nacho tortilla chips and jalapenos. And of course, some nice cool sour cream. These nacho hot dogs are the stuff dreams are made of!
Nacho Hot Dogs Version 2.0With every bite you get crunch, heat, cool and cheese! Perfect! And of course you can kick your Nacho hot dogs up even more by using a really spicy chili. I use the zesty cheese sauce from La Preferida for this and other dogs that call for cheese. It’s smooth and creamy and has a little bit of a spiciness to it. Also try my other variation on nacho hot dogs. Same concept, different toppings


Nacho Hot Dogs
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • All-beef hot dogs
  • Hot dog buns
  • Bean chili, warmed
  • Nacho cheese sauce, warmed
  • Nacho tortilla chips, lightly crushed
  • Diced pickled jalapenos (I prefer fire-roasted jalapenos)
  • Sour cream
Instructions
  1. Cook dogs and toast buns as desired.
  2. Place dogs on buns.
  3. Top with chili and cheese sauce.
  4. Sprinkle with crushed chips and jalapenos.
  5. Add sour cream, a bit more of the crumbled chips, and serve.

Copycat McDonald’s Quarter Pounders with Cheese

After making a copycat of the Arch Deluxe burger from McDonald’s, I could not stop jonesin’ for a good version of my all-time favorite fast-food burger, the Quarter Pounder with cheese. Simple but tasty. Sure, I might have cheated a bit and actually made a Third Pounder cheese burger, but hey, that just means I had more yumminess!
copycat-quarter-pounders-with-cheeseIt wasn’t until after my teen years that I also became a fan of the Big Mac, which I’ve made at home several times. And now that I think about them, I’m going to have to make them again, and soon. Want an even bigger Big Mac? Try my Big Mac hoagies. Yep, that’s right, all the great flavors of a Big Mac on a big ole hoagie bun. Not into big Big Macs? My Big Mac sliders are perfect for a party.

I like to enjoy a big ole glass of ice-cold homemade Snapple tea with my quarter pounder with cheese.

Copycat Quarter Pounders with Cheese
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
 
Ingredients
For the burgers
  • 2 1/4 pound burger patties (to keep it authentic use pre-made patties from your grocery store)
  • 2 sesame seed burger patties
  • 4 slices American cheese (get the deli style, it's a bit thicker and tastier)
  • Prepared yellow mustard
  • Ketchup
  • 2 tablespoons white onion, finely chopped
  • 4 dill pickle slices
For the burger seasoning (makes enough for several burgers)
  • 4 tablespoons Kosher salt
  • 2 tablespoons Accent
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon onion powder
Instructions
  1. Combine the seasoning ingredients.
  2. Season both sides of the patties.
  3. Cook your patties in a hot skillet or on a griddle.
  4. Top each patty with a slice of cheese.
  5. Toast the buns.
  6. Add the patties to the bun bottoms.
  7. Squirt 5 little dots of mustard around the patties.
  8. Do the same with the ketchup.
  9. Add 1 tablespoon of onion and 2 pickle slices to each patty.
  10. Top each patty with another slice of cheese.
  11. Add bun top and serve.

Southwestern Macaroni-and-Cheese

Does macaroni-and-cheese with tomatoes and black beans in it make it healthier? I’m not sure. I am sure that this Southwestern macaroni-and-cheese was fantastic. You take your pretty favorite standard recipe and add a few things. That’s it. Something totally different than the usual. Still creamy. Still cheesy.
Southwestern Macaroni-and-CheeseI use Cholula hot sauce in recipes like this because I find it to be a great, fairly mellow, hot sauce. It’s not in-your-face hot and it has a great peppery flavor. It’s perfect on just about anything.

Also try my Civil War mac-and-cheese.

Southwestern Macaroni-and-Cheese
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 6-8 servings macaroni-and-cheese (I doubled our great 20-minute mac-and-cheese recipe), prepared
  • 1 (15 ounce) can black beans, rinsed, drained
  • 1 large tomato, seeded, chopped
  • Cajun seasoning or hot sauce, to taste (optional)
  • Fresh parsley or cilantro, chopped, for garnish
Instructions
  1. Prepare the macaroni and cheese as directed. Keep warm.
  2. Stir in the beans and tomato along with the Cajun seasoning or hot sauce, if using.
  3. Garnish with fresh chopped parsley.

Wiz Dogs

I have a habit of copying recipes from restaurants or food trucks I hear about or see on TV. Here lately I’ve been on a major campaign to copy some of the crazy great dogs from Duke’s Gourmet Dogs in Minster, Ohio, which closed recently. These Wiz dogs are just packed with everything good about a hot dog. Warm chili. Crunchy potato straws (an ingredient I haven’t had in years). And my favorite, ooey gooey cheese sauce. Like I’ve said before, if it’s going to be messy to eat, it’s going to taste great and Wiz dogs are definitely messy and great!

Wiz DogsI was tempted to add a few chopped jalapenos to these Wiz dogs. I like some kick so my dogs. I went another route and used spicy cheese sauce instead.

Nothing beats cheese on a hot dog. Except maybe macaroni-and-cheese. Try my Charlie Mac dog too.


Wiz Dogs
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • All-beef hot dogs
  • Hot dog buns
  • No-bean chili, warmed
  • Potato straws
  • Cheese sauce, warmed (I prefer the zesty cheese sauce from La Preferida when not making my own)
  • Sliced pickled jalapenos (optional)
Instructions
  1. Fire up your grill and cook the dogs and warm the buns.
  2. Assemble hot dogs by adding weiners to the buns. Top with plenty of chili, potato straws and plenty of cheese sauce.
  3. Top with jalapeno slices, if desired.
  4. Serve with plenty of paper towels.