Cheddar Ranch Grits

As much as I love making and devouring mashed potatoes with pot roast and gravy, I love grits even more. The creamy ground corn has more texture and more flavor. At least, in my opinion. Add some cheese (and a little bit of Ranch dressing mix) and well, these cheddar Ranch grits are the perfect tasting side dish and very, very easy to make.

Cheddar Ranch Grits

Try Other Cheeses, Too

You can substitute any good melting cheese you want to these cheddar Ranch grits. I like a nice sharp cheddar because I think it goes perfectly with the corn flavors and the Ranch dressing. I think Monterey jack would also work well in this dish. For some kick, go with pepperjack and add a few chopped roasted jalapenos. Or chile peppers. You can also add drained copped pimentos.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

Also try my roasted sweet corn grits. I always keep grits on hand. They’re the perfect side dish for just about any meal.

Cheddar Ranch Grits
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5 from 1 vote

Cheddar Ranch Grits

As much as I love making and devouring mashed potatoes with pot roast and gravy, I love grits even more. The creamy ground corn has more texture and more flavor. 
Course Side
Cuisine American
Keyword cheese, grits
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 35 minutes
Servings 4 servings
Calories 224kcal
Author Mike

Ingredients

  • 3 cups chicken broth
  • ½ teaspoon Kosher salt
  • 1 cup grits not instant or quick cook
  • 1 ½ tablespoons butter
  • ½ cup extra sharp cheddar cheese shredded (or more, if you want )
  • 1 tablespoon Ranch dressing mix the dry stuff, not the dressing in a bottle!

Instructions

  • Bring broth and salt to a boil in a medium pan over high heat.
  • Slowly stir in the grits.
  • Reduce heat to a simmer and cook for 30 minutes, stirring often. To prevent the grits from splattering you can place a lid over the top of the pan but do not cover it completely.
  • Add the butter and stir to melt.
  • Add the cheese and Ranch dressing mix and stir until the cheese is melted.
  • Serve.

Nutrition

Calories: 224kcal | Carbohydrates: 34g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 1311mg | Potassium: 216mg | Fiber: 1g | Sugar: 1g | Vitamin A: 238IU | Vitamin C: 12mg | Calcium: 120mg | Iron: 1mg

Nutritional values are approximate.

Cheddar Pretzel Bites

The reason I made such a big batch of these cheddar pretzel bites isn’t because I needed a huge amount for a family get-together. Sure, I needed some, but not a ton. Nope, I made a big batch because I wanted more for myself. Sorry, but it’s true. I was being selfish, but for a good reason. I love them. Crunchy, a bit buttery, and definitely cheesy.

Cheddar Pretzel Bites

Wonderful Snacks That Don’t Last

You don’t have to use pretzels to make these cheddar bites. If you prefer, any cracker will do, specially oyster crackers or saltines. Just don’t substitute something that is strongly flavored and might not go well with the cheddar. That would make for a bowl of sadness.

Also check out my balsamic, pizza,and spicy garlic ranch, and Buffalo Ranch pretzel bites! They are all out of this world good too!

Cheddar Pretzel Bites
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5 from 1 vote

Cheddar Pretzel Bites

The reason I made such a big batch of these cheddar pretzel bites isn’t because I needed a huge amount for a family get-together. Sure, I needed some, but not a ton. Nope, I made a big batch because I wanted more for myself. Sorry, but it’s true. 
Course Snack
Cuisine American
Keyword cheddar, pretzel bites
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 1 pound
Calories 1203kcal
Author Mike

Instructions

  • Preheat your oven to 200 F.
  • Place pretzel bites in large bowl.
  • In a small bowl whisk together the oil and cheddar seasoning.
  • Pour the oil mixture over the pretzels and toss to coat well.
  • Pour pretzels bites out onto a large baking pan and spread out evenly.
  • Bake for 1 hour, tossing every 20 minutes.
  • Let cool slightly before serving.

Nutrition

Calories: 1203kcal | Carbohydrates: 231g | Protein: 28g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 4382mg | Fiber: 6g | Sugar: 34g | Vitamin A: 308IU | Calcium: 123mg

Nutritional values are approximate.

Broccoli Cheddar Pockets

By golly, these broccoli cheddar pockets do taste just like the pockets you can get out of the freezer section in your grocery store! Actually, they taste even better. Quite a bit better! That might because there’s extra ooey-gooey extra sharp cheddar cheese inside. Oh, yeah, there’s some healthy broccoli thrown in too. Plenty of if. And well, yes, I did add a bit of bacon. How could you not? All that good broccoli cancels out any ‘bad’ in the bacon, right? That’s my story at least.

Broccoli Cheddar Pockets

Keep ‘Em In The Freezer For A Quick Lunch

You can make a big batch of these broccoli cheddar pockets then freeze them for later. Just pop them into the microwave or oven to reheat (until the cheese melts). Nice and easy!

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

You can easily make copycats of the other pocket flavors you find in your grocery store’s freezer. Just fill with cooked (the dryer the better!) ingredients and seal! Try my pulled pork pockets too!

Broccoli Cheddar Pockets
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5 from 1 vote

Broccoli Cheddar Pockets

By golly, these broccoli cheddar pockets do taste just like the pockets you can get out of the freezer section in your grocery store! Actually, they taste even better. 
Course Main
Cuisine American
Keyword broccoli, cheese, pockets
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 337kcal
Author Mike

Ingredients

  • 1 ½ cups broccoli florets frozen chopped
  • 4-6 slices bacon cooked, chopped (optional)
  • 1 ¾ cups sharp cheddar cheese grated, about 5 ounces
  • 3 tablespoons sour cream
  • 2 tablespoons chives chopped, or 1 teaspoon dried
  • 1 tube Pillsbury® Crusty French bread dough
  • 1 egg
  • Water

Instructions

  • Cook broccoli per package instructions. Drain well.
  • Place broccoli in a large bowl and gently stir in the bacon, cheddar, sour cream and chives.
  • Preheat oven to 425 F.
  • Spray a baking sheet with non-stick spray.
  • Lightly flour a flat surface.
  • Divide the dough into 4 equally sized pieces and roll out into 6″ x 8″ rectangles.
  • Divide the broccoli mixture between each piece of dough, placing the ingredients in the center.
  • Fold the 2 shorter sides of the dough over the filling, stretching to cover.
  • Fold the 2 long sides over like a burrito and pinch the edges to seal.
  • Place the pockets seam-side down on the baking sheet.
  • Beat the egg and 1 tablespoon warm water in a small bowl or glass. Brush the pockets with the egg wash.
  • Bake until golden brown, about 15 minutes.

Nutrition

Calories: 337kcal | Carbohydrates: 4g | Protein: 18g | Fat: 28g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 488mg | Potassium: 232mg | Fiber: 1g | Sugar: 1g | Vitamin A: 897IU | Vitamin C: 31mg | Calcium: 391mg | Iron: 1mg

Nutritional values are approximate.

Cheddar Cheese Soup

I’ve never been to Epcot. I really want to go, if for nothing else but the foods from the various places around the world. I might take in a few rides too, but I’m all about the food first. So since I haven’t been there I can’t really say for sure that this cheddar cheese soup is a copycat of the Canadian cheese soup you can get at the Le Cellier Steakhouse. I do know that this soup is crazy good, though. Heavenly good. Creamy. A bit smoky thanks to the bacon. A just a slight kick of heat.

Cheddar Cheese Soup

A Great Cheese Makes For Great Soup

I used the best white cheddar I could find to make this cheddar cheese soup, and although you can go with a cheap brand, I think a quality cheese can really make this dish, while a lesser one can just make it ‘ok’. So splurge on a good cheese and you’ll be glad you did.

Also try my creamy pimento cheese soup.

Cheddar Cheese Soup
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4 from 1 vote

Cheddar Cheese Soup

This soup is crazy good. Heavenly good. Creamy. A bit smoky thanks to the bacon. A just a slight kick of heat.
Course Main
Cuisine American
Keyword cheddar, cheese, soup
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Calories 574kcal

Ingredients

Instructions

  • Add bacon to a large pot over medium-high heat. Cook, stirring often, until the bacon starts to brown, about 5 minutes.
  • Add the red onion, celery, and butter. Sauté until the onion softens, about 5 minutes.
  • Add the flour. Stir, and continue stirring for 4-5 minutes until the flour is cooked over medium heat.
  • Whisk in the chicken stock and bring to a boil. Boil for 1 minute then reduce heat to a simmer and cook for 15 minutes, stirring occasionally.
  • Add milk. Bring to a simmer and continue to simmer slowly for 15 minutes.
  • Remove pot from the heat and stir in cheese, hot sauce, Worcestershire sauce, and salt and pepper to taste until the cheese is melted.
  • Stir in warm beer.
  • Serve garnished with chopped green onions if desired.

Nutrition

Calories: 574kcal | Carbohydrates: 25g | Protein: 26g | Fat: 41g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 797mg | Potassium: 463mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1020IU | Vitamin C: 3mg | Calcium: 563mg | Iron: 2mg

Nutritional values are approximate.

Ragin’ Cajun Cheddar Ranch Bugles

Bugles snacks don’t need a whole lot of help to be even more addicting than they already are. I decided to kick them up with some spicy Ragin’ Cajun Fixin’s Cajun seasoning, with a hint of cheddar and Ranch. Crazy good. Make a batch of Ragin’ Cajun cheddar ranch Bugles for the next big party at your house. Folks will know you didn’t just put a bowl of bagged snacks. You went the extra mile! You didn’t just call it in, you nailed it!

Ragin' Cajun Cheddar Ranch Bugles

Witching Hour

Remember to always put a few Bugles on the ends of your fingers and make sounds like a witch. You have to. You can’t help it. Then get back to enjoying these Ragin’ Cajun Cheddar Ranch Bugles. Stop playing around. There are some great snacks to be enjoyed!

Also try my Sriracha Bugles.

Ragin' Cajun Cheddar Ranch Bugles
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4 from 1 vote

Ragin’ Cajun Cheddar Ranch Bugles

Make a batch of Ragin’ Cajun cheddar ranch Bugles for the next big party at your house. Folks will know you didn’t just put a bowl of bagged snacks. You went the extra mile!
Course Appetizer
Cuisine American
Keyword cheddar, Ranch, snack
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 10
Calories 4kcal
Author Mike

Ingredients

Instructions

  • Preheat oven to 350 F.
  • Combine seasonings in a small bowl.
  • Place chips into a large plastic bowl. Spray lightly with oil, gently stirring to get good coverage.
  • While stirring the chips, slowly pour in the seasoning mix.
  • Spread chip mixture out evenly onto a baking sheet.
  • Bake for 5 minutes.
  • Let cool completely before serving

Nutrition

Calories: 4kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 23mg | Fiber: 1g | Sugar: 1g | Vitamin A: 345IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

Nutritional values are approximate.

Cheddar Ranch Fritos

My goodness, these chips are addicting. I came up with the idea while pondering what we were going to snack on during today’s Daytona 500 race. I remembered back to the awesome Cheddar Ranch Pork Rind Puffs I made recently, and suddenly it hit me to try the same basic approach on Fritos chips. And thus cheddar ranch Fritos were created!

Cheddar Ranch Fritos

Fritos. Elevated.

My wife said that these chips (and the Southwestern Ranch dip i served with them) were some of the best things I’ve made. Like I said, the chips are mighty addicting. You’ve been warned! They have the perfect mix of cheddar and Ranch with that great corn crunch and flavor.

Oh, and if you’d rather make these with Fritos Scoops, you’ll definitely want to increase the amount of seasoning.

Also check out my grilled stuffed Fritos. Fritos are awesome!

Cheddar Ranch Fritos
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5 from 1 vote

Cheddar Ranch Fritos

These chips are mighty addicting. You’ve been warned! They have the perfect mix of cheddar and Ranch with that great corn crunch and flavor.
Course Appetizer
Cuisine American
Keyword cheddar, corn chips, Ranch
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 10
Calories 4kcal

Ingredients

Instructions

  • Preheat oven to 350 F.
  • Combine seasonings in a small bowl.
  • Place chips into a large plastic bowl. Spray lightly with oil, gently stirring to get good coverage.
  • While stirring the chips, slowly pour in the seasoning mix.
  • Spread chip mixture out evenly onto a baking sheet.
  • Bake for 5 minutes.
  • Let cool completely before serving

Nutrition

Calories: 4kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 1mg | Potassium: 11mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

Nutritional values are approximate.

Bacon Biscuit Pull-Aparts

When I first saw these bacon biscuit pull-aparts on the Picky Palate, I thought, “These have to be illegal in most states. They look just too good.”. They have everything that is yummy in them: biscuits, cheese and bacon with warmed maple syrup on top. These biscuits are perfect for breakfast, or as a side for dinner.

Bacon Biscuit Pull-Aparts

Yummy Gooey Goodness

The result is soft, cheesy gooey yumminess. The bacon biscuit pull-aparts were just as good left over as they were the evening I made them.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

I love making pull-apart breads. Try my pumpkin version. It’s perfect for fall. Actually, it’d be great for breakfast too!

Bacon Biscuit Pull-Aparts
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4 from 1 vote

Bacon Biscuit Pull-Aparts

When I first saw these bacon biscuit pull-aparts I thought, “These have to be illegal in most states. They look just too good.”
Course Main Dish
Cuisine American
Keyword bacon, biscuits
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4
Calories 753kcal

Ingredients

  • 5 slices thick-cut bacon or 1/4th of a breakfast sausage roll
  • 1 tablespoon unsalted butter melted
  • 1 tube biscuit dough
  • 6 fresh mozzarella sliced thin
  • 1 cup sharp cheddar cheese shredded
  • maple syrup warmed (for serving)

Instructions

  • Preheat oven to 350 F.
  • Cook bacon (or sausage) and let drain on a paper towel.
  • Brush butter around the inside of a 9″ cast iron skillet.
  • Place biscuits in skillet. You’ll want to pack them in much like dinner rolls.
  • Top with mozzarella, the bacon (or sausage) and cheddar.
  • Bake for 15-20 minutes.
  • Serve topped with warm maple syrup.

Notes

Use a 8″-9″ cast iron skillet for best results. You can use an 8″ skillet too, but you’ll have to use one less biscuit (trust me on this).

Nutrition

Calories: 753kcal | Carbohydrates: 57g | Protein: 20g | Fat: 49g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 1571mg | Potassium: 377mg | Fiber: 2g | Sugar: 4g | Vitamin A: 400IU | Calcium: 271mg | Iron: 4mg

Nutritional values are approximate.

Homemade Cheezit Crackers

Oh wow these homemade Cheezit crackers were great! And what fun to make! This was the perfect project on a very cold winter’s day. What’s better than something that’s fun to make and has the added bonus of being fun to eat?

Homemade Cheezit Crackers

Fun To Make. More Fun To Eat.

These homemade Cheezit crackers taste just like the ones you buy in the store. Next time, I’m going to add some Creole seasoning to give them some kick! Or, maybe I’ll make my Cheez-It-alianos!

You’ll want to use a pastry wheel when cutting the crackers. I picked one up for cheap off Amazon. It’s a fun little toy!

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

I also love making homemade gummy bearsJolly Rancher lollipops, and cheese straws!

Homemade Cheezit Crackers
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4 from 1 vote

Homemade Cheezit Crackers

What’s better than something that’s fun to make and has the added bonus of being fun to eat?
Course Appetizer
Cuisine American
Keyword crackers, homemade
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 6
Calories 237kcal

Ingredients

  • 8 ounces sharp cheddar shredded (I used Tillamook)
  • 2 tablespoons Parmesan cheese freshly grated
  • 2 teaspoons garlic powder
  • ½ stick butter softened and cut into 4 pieces
  • ½ teaspoon kosher salt plus more for sprinkling
  • 1 cup all-purpose flour
  • 2 tablespoons water ice cold

Instructions

  • Combine the cheeses, garlic powder, butter, and salt in a mixer using the dough paddle. The dough will be very crumbly.
  • Mix in the flour and slowly add in the water (make sure you use very cold water!) until the dough is the consistency of a pie dough.
  • Divide the dough into halves and form into discs. Wrap in plastic wrap and place in the fridge for at least 30 minutes.
  • Preheat oven to 375 F.
  • Place dough on parchment paper or silicon mat and roll out to a 1/8″ thickness. Try to make the dough as square as possible. Using a pastry wheel, cut the dough into 1″ squares. Poke a hole in the center of each square with a toothpick and transfer to un-greased baking sheets.
  • Bake 10-15 minutes or until puffed up and golden brown. Remove to cooling racks and sprinkle with additional salt if desired.

Nutrition

Calories: 237kcal | Carbohydrates: 16g | Protein: 13g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 456mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 392IU | Vitamin C: 1mg | Calcium: 296mg | Iron: 1mg

Nutritional values are approximate.