This smoked provolone sauce adds great flavor (and texture) to any recipe you need a cheese sauce. I love it over pulled pork since it has a nice smokey flavor, but not so overbearing that you can’t taste the meat. I made a big batch and squirted it over pulled pork tater tot nachos (below) and stromboli, but you’ll also love it over grilled burgers or chicken sandwiches, or the best, Italian sausage sandwiches.
This sauce would also be great as a dip (maybe add some green chiles or Rotel) or over “regular” tortilla nachos, or over an omelet. Heck it’s just great. Make it!
You don’t need to buy the expensive version of this great cheese. You can make homemade Boursin-style cheese with items you probably already have on hand.
This cheese is perfect on crackers, baked potatoes, apple slices, steak, burgers and grilled corn-on-the-cob! And absolutely yummy spooned on top of grilled polenta disks.
You don’t need to buy the expensive version of this great cheese. You can make homemade Boursin-style cheese with items you probably already have on hand.
Course Appetizer
Cuisine American
Keyword cheese, homemade
Prep Time 5 minutesminutes
Total Time 5 minutesminutes
Servings 3cups
Calories 548kcal
Author Based on a recipe from Southern Living
Ingredients
28 ouncecream cheesesoftened at room temperature
2sticks unsalted buttersoftened at room temperature
I made a big batch of this creamy bacon cheese dip for a family get-together. It disappeared fast. It’s highly addicting. I mean, really what’s not to like about it. Tons and tons of cheese. And lots and lots of bacon. And a bit of onion for contrast. Heck, this is not only a great dip, it’s a great topping for a baked potato!
You can’t go wrong with something that has bacon in it. And cheese. Make a double batch of this creamy bacon cheese dip and keep some on hand for topping just about anything!
You can’t go wrong with something that has bacon in it. And cheese. Make a double batch of this creamy bacon cheese dip and keep some on hand for topping just about anything
We both love having breakfast for dinner. We don’t usually have time in the mornings to make an elaborate breakfast, so making it for dinner lets us go wild. These cowboy breakfast sandwiches hit the spot. Everything that normally goes on a breakfast plate is in this sandwich.
I used homemade breakfast sausage on these cowboy breakfast sandwiches, but of course store-bought sausage works just as well. Don’t skip the jalapenos, they are what really sets this sandwich apart. They aren’t too hot, they just add some zing.
Heat a large skillet over medium-high heat. Add 1 tablespoon of the butter and melt. Spread the remaining butter on the bread. Fry the bread until lightly browned on each side, adding more butter to the skillet if needed.
Heat another skillet over medium heat and cook the sausage.
Lightly beat the eggs, half-and-half and salt and pepper in a small bowl. Add in the jalapeno.
Spray a 9″ x 9″ baking dish with non-stick spray. Pour in the egg mixture. Bake until the eggs are done, about 20-25 minutes. Cut into 4 squares.
Assemble the sandwiches by placing a slice of cheese on 4 pieces of the bread. Top with the egg, a sausage, and another slice of bread.
This is my go-to, super easy, cheese sauce. I use it mostly on vegetables, and often on baked potatoes. It’s also great on hot dogs and hamburgers. You need a cheesy sauce, this is the one. It has just the right consistency. You don’t want it too runny. You don’t want it to be all gloppy. This is right down the middle, perfect.
Substitute a Monterey Jack cheese for a nice white sauce, or pepperjack for something a little kicked up. You can also add things like chopped roasted chiles or jalapenos to give it even more heat.
Having a baked potato for dinner is like having breakfast for dinner. It’s something I always look forward to. But for some reason, I feel mischievous having one. It’s like I’m breaking the rules. These easy chili cheese baked potatoes made me feel like I was breaking a lot of rules.
I think my addiction to baked potatoes really got started in college, at a great dive in Fayetteville, Arkansas, called Hogs Breath Eatery. That’s where I would get a huge loaded baked potato for just a few bucks. My favorites were the Terlingua and The Works. Also, their variation of these easy chili cheese baked potatoes.
I found the original recipe for this great breakfast-for-dinner idea over at Amy’s Cooking Adventures. Putting an egg on top of batter in a waffle iron sounded like a pretty nifty approach to me, so I dove right in and made some waffle iron eggs and biscuits.
I have to warn you, you’re going to make a mess making these. There’s really no way around it. No matter how gently you close the iron lid, somewhere along the line you’re going to pop a yoke and it’s going to run out. That’s ok, though. It’s worth the mess.
Putting an egg on top of batter in a waffle iron sounded like a pretty nifty approach to me, so I dove right in and made some waffle iron eggs and biscuits.
Preheat you waffle iron as directed by the manufacturer and spray with non-stick spray as needed
Combine biscuit mix and milk until a dough forms.
Lightly dust a cutting board with more baking mix. Roll the dough out using a rolling pin until it is about 1/4″ thick. Cut into shapes slightly smaller than your waffle iron. (Our waffle iron is round. I found a saucer that was just smaller than the iron and used that as my template for cutting the dough).
Working in batches, place the dough pieces onto your waffle iron. Sprinkle with some bacon and cheese and top with a single egg each. (If you sprinkle the cheese in a circular pattern, creating a sort of ‘well’, the egg will not slide off as easily).
Very, very gently lower the top of the waffle iron and cook until done.
Serve topped with butter, sprinkled with the breakfast sausage crumbles, and drizzled with pure maple syrup.
These macaroni-and-cheese muffins would be great for a family gathering. They’re easy to make and taste fantastically cheesy! You can make a big, huge batch of them in no time. It might keep Uncle Henry from snagging all of the mac-and-cheese out of a dish. It’s a lot more obvious that you’re hogging them all when you have to stack 10 of these little round morsels onto your plate.
Macaroni-and-cheese muffins are rather fun to eat too, just like my mac-and-cheese waffles. You can use your favorite mac-and-cheese recipe instead, if you like. Just watch the cook time because you might have to adjust it a bit.
These macaroni-and-cheese muffins would be great for a family gathering. They’re easy to make and taste fantastically cheesy! You can make a big, huge batch of them in no time.
Course Side
Cuisine American
Keyword mac and cheese, macaroni and cheese, muffins
Paula Deen does crank out some good dishes, like these carrots au gratin. She has a lot of critics, but I’m not one of them. When I do watch cooking shows, I watch for the food. I try to ignore the fluff.
These carrots came out fantastically. It’s a nice twist on the traditional potatoes au gratin. I think we’ll put this on our to-make list for this year’s Thanksgiving.