Cheddar Tonight, Cheddar Tomorrow: The Perfectly Cheesy Cookbook

Table of contents :
Introduction
Here are a few other valid ones.
Cheddar and garlic delicious biscuits
Mashed potatoes made with Cheddar cheese and chives
Cheddar, ham, and olives quiche
Mushrooms and Cheddar cheeseburger
Broccoli, Cheddar cheese, and potato soup
Crispy Cheddar cheese crackers
Cheddar cheese and cracked pepper macaroni
Cauliflower, strong Cheddar cheese casserole
Corn, cheese and sausages casserole Cheddar
Bacon and grilled Cheddar cheese sandwich
Fried chicken and Cheddar cheese sauce
Cheddar cheese and fried onions French fries
Folded Cheddar and smoked turkey cheese omelet
Cheesy dip in a bread bowl
We all want some of that cheeseball!
Jalapenos filled with cheese and more
Cheese and breaded cod recipe
Shrimp in a cheesy, spicy sauce
Cheesy and buttery grits
Mushrooms, spinach, and Cheddar cheese eggs muffins
Sharp Cheddar savory bread
Baked tomatoes, garlic and Cheddar on top
Baked and cheesy potatoes
Cheddar, bacon, sour cream in a potatoes’ salad
Cheese, beans in a quesadilla
Conclusion
About the Author
Author's Afterthoughts

Citation preview

Cheddar Tonight, Cheddar Tomorrow The Perfectly Cheesy Cookbook

BY: Ivy Hope Copyright © 2021 by Ivy Hope

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Table of Contents Introduction Here are a few other valid ones. Cheddar and garlic delicious biscuits Mashed potatoes made with Cheddar cheese and chives Cheddar, ham, and olives quiche Mushrooms and Cheddar cheeseburger Broccoli, Cheddar cheese, and potato soup Crispy Cheddar cheese crackers Cheddar cheese and cracked pepper macaroni Cauliflower, strong Cheddar cheese casserole Corn, cheese and sausages casserole Cheddar Bacon and grilled Cheddar cheese sandwich Fried chicken and Cheddar cheese sauce Cheddar cheese and fried onions French fries Folded Cheddar and smoked turkey cheese omelet Cheesy dip in a bread bowl We all want some of that cheeseball! Jalapenos filled with cheese and more Cheese and breaded cod recipe Shrimp in a cheesy, spicy sauce Cheesy and buttery grits Mushrooms, spinach, and Cheddar cheese eggs muffins Sharp Cheddar savory bread Baked tomatoes, garlic and Cheddar on top

Baked and cheesy potatoes Cheddar, bacon, sour cream in a potatoes’ salad Cheese, beans in a quesadilla Conclusion About the Author Author's Afterthoughts

Introduction

The good news is that we are dealing with cheese here! So, there is plenty of nutritional value to cheese, such as calcium and energy from fat and other minerals and vitamins included. The bad news is that we are dealing with cheese!!!! That means if you are on a low-fat diet or watching your cholesterol levels, then you have to be careful with your cheese input. Talk to your medical provider about what is or is not recommended for you. We always recommend moderation for sure, but specifics should be discussed with your provider. If you are on a caveman diet or, more popular now, the Keto diet, you probably already know and apply the principle of high-fat content food in your diet. Cheese is one of them, yippee!!! For what other specifics reasons should you consume cheese, or more specifically, Cheddar cheese?

Here are a few other valid ones. There are no carbohydrates in cheese, so there go, more good news for people on a low carbs diet. Cheddar cheese, like other cheeses, contains no fibers either. Proteins! The cheese will provide you with about 7-8 grams for 1 ounce of cheese, and 1 ounce is not that much. This means a nice percentage of your daily intake of proteins. Calories-wise, that same ounce will be just about 115 calories. Be aware if you are counting them. Be aware of the sodium, 1 ounce of cheese will contain almost 200 mg sodium. Other than calcium, the minerals included in Cheddar cheese are phosphorous, zinc, selenium, and riboflavin. So, calcium will help to contribute to your bone health. To build your muscles nicely, you can count on the number of proteins it offers. Sure, cheese can be on the high side of calories, but it means it gives you a nice amount of energy and satisfaction you hunger for a while. This could potentially also lead to weight loss if it fills you up and you are on a highfat diet. Cheddar cheese, specifically, is low in lactose. It is a harder and ages cheese, so in this case, yes, it is rather low in lactose, so it can favor those who might be lightly intolerant to lactose. Alright, as you can tell, there are plenty of reasons to choose Cheddar cheese to add to your diet, so let’s dive in and create wonderful recipes!

Cheddar and garlic delicious biscuits

Some restaurants serve similar side biscuits. These are, however, must better because they are made from scratch and with the exact ingredients you want. Cheddar, of course, but also garlic and perhaps even fine herbs if you wish. Let’ experiment, shall we? Serving Size:12+ Cooking Time: 30- Minutes Ingredients: 2 cups biscuit mix, your favorite brand 2/3 cup water 1 cup shredded cheese ¼ cup unsalted butter 1 tsp. garlic powder 1 tsp. fresh minced oregano 1 tsp. dried parsley flakes Pinch salt Instructions: Preheat the oven to 350-degrees F. Grease a baking sheet and set it aside.

In a large mixing bowl, combine the biscuit mixture, water, and salt. Once the mixture is well combined, add the cheese and mix again. Form some biscuit 2 inches size balls and drop them on the baking cheese, within 1 inch apart. Bake in the oven for 12-15 minutes, or according to the instructions on the mixture’s box. Meanwhile, let the butter, add the parsley, oregano, and garlic. Whisk so all ingredients mix well. Once you remove the biscuits from the oven, use a brush and brush each biscuit generously with the buttery sauce. Wait a few minutes, and enjoy with your next soup, salad, or any meal, really!

Mashed potatoes made with Cheddar cheese and chives

I think making the perfect side dish is difficult because it really depends on what is the proteins, meat, fish, or poultry you are serving the dish next to. Mashed potatoes can be quite surprising if you decide to add different spices, cheese, or herbs. No matter what else you will add to the potatoes, butter is not an option. Serving Size:6-8 Cooking Time: 40 minutes Ingredients: 5 large white potatoes, peeled 1 cup whole milk 1 cup shredded White or orange Cheddar, your choice 1 tbsp. Minced fresh chives ½ tsp. white pepper ¼ tsp. sea salt 3 tbsp. Unsalted butter Instructions: Boil water in a large saucepan and add a little salt. Wash the potatoes and peel them carefully. Cut into cubes.

Cook the potatoes once the water is boiling for about 12-15 minutes or so or until mushy. Drain well and place them in a large mixing bowl. Add the butter and all seasonings. Use a potato masher to mash them roughly first. Add the milk gradually. At this point, I like to use a hand mixer. I think it does a better job at getting the potatoes as smooth as we want them. Finally, when the texture is smooth enough, add the fresh chives and stir again. Make sure you taste the potatoes before serving and adjust seasonings as needed.

Cheddar, ham, and olives quiche

I do believe quiches are just absolutely great. They can be served for breakfast, lunch, or dinner. Also, you can have a slice of quiche in the middle of the afternoon with tea, why not! I think if you are hungry for cheese and a salty flavor, this quiche you will love. The cottage cheese will balance off the saltiness of olives and Cheddar cheese. Serving Size: 4-6 Cooking Time: 60 Minutes Ingredients: 6 large eggs 1 deep pie crust 1 cup shredded orange sharp Cheddar 1 ½ cups cottage cheese ¼ cup green sliced olives 1 slice of Swiss cheese ½ diced sweet onion 1 tsp. minced garlic Salt, black pepper ½ tsp. ground cumin Unsalted butter Instructions:

Preheat the oven to 375 degrees F. In a medium pan, heat the butter on medium heat and sautéed the garlic and onions for 5 minutes. Set aside and drain any excess butter, if any. In a large mixing bowl, whisk the eggs, add the cottage cheese and cheddar cheese. Stir again. Add the cooked veggies and olives next. Combine again. Finally, add all seasonings and stir. Then your mixture is ready to be dumped into the pie crust. Do so and bake for 50 minutes or so in the oven. Enjoy with some hot sauce if you wish.

Mushrooms and Cheddar cheeseburger

Most of the time, if you are going to serve mushrooms on burgers or even on steaks, as a matter of fact, you use Swiss cheese. Now, you know by now, we do not respect all the culinary rules in our cookbooks. So, in replacement of Swiss cheese, we will use Cheddar cheese. I promise you, you may find it very tasty! Serving Size: 4 Cooking Time: 40 Minutes Ingredients: 4 burger patties 4 burger buns 4 thick sliced Cheddar cheese, orange or white, your choice 3 cups fresh buttons mushrooms ¼ tsp. dried rosemary Little butter ½ tbsp. Minced garlic Salt, black pepper Mustard, ketchup, relish, mayonnaise or any other condiments you prefer Instructions: In a medium pan, melt the butter and sautéed the rosemary and garlic for a

few minutes. Add the mushrooms and season the mushrooms. Sautéed for 10 minutes, stirring often. Assemble the burgers. In a medium pan, warm up the burger patties, add the cheese and let the cheese melt. Make sure you drain the mushrooms from excess butter. Add to your burgers Next, add the condiments. You can choose from your favorites, including dill pickles, banana peppers, or even fresh sliced jalapenos.

Broccoli, Cheddar cheese, and potato soup

Now broccoli and Cheddar go together like peas and carrots, so it is no surprise when we announce to you that we are preparing a soup with these 2 ingredients. However, this time, we will add some potatoes to the mix. The potatoes add such a nice thickness and equalize the taste. Serving Size: 4 Cooking Time: 50 Minutes Ingredients: 4 cups of milk 1 tbsp. Cornstarch 2 tbsp. Unsalted butter 1 small diced sweet onion 1 tbsp. Minced garlic 4 cups of fresh broccoli florets 2 cups of shredded sharp Cheddar 1 tsp. Ground cumin Salt and black pepper 1 tsp. Smoked paprika Instructions:

In a large saucepan on medium heat, melt some butter. Add the cornstarch and stir constantly to create a roux. Next, add the milk and stir constantly while turning up the heat to a maximum. Continue stirring until the milk becomes thicker, remove from the heat. Steam the broccoli until a soft period At the same time, melt a little butter in a small pan and sauté the diced onions for 5 minutes. Get your blender out and add half of the milk mixture broccoli and onions. Repeat until all the mixture has been blended. Pour back all the mixture into the saucepan, all the spices, and add the Cheddar cheese as well. The film is not readily turn up the heat to medium and stir to let the cheese melt. Keep warm until ready to serve.

Crispy Cheddar cheese crackers

We often use other types of cheese, maybe Parmesan or even Mozzarella, to make these lovely crispy delightful. This time, it is time to use some mild Cheddar. You can also use some sharp Cheddar for a change. The orange color and crispiness will be enough to charm everyone who ever thought they were not as good as crackers! Serving Size: 12+ Cooking Time: 30 Minutes Ingredients: 3 cups of shredded cheddar cheese Pinch of sea salt Instructions: Preheat the oven to 350 degrees Fahrenheit. In a bowl, combine the cheese and the salt period Line up wax paper on a baking sheet Sprinkle the cheese all over the baking sheet. However, you will create some little mountains which will become your crackers. Bake in the oven for about 15 minutes.

Remove from the oven, and let it cool down until you remove the crackers from the pan. These crispy crackers can be stored for at least a week.

Cheddar cheese and cracked pepper macaroni

Cheddar cheese is definitely the best cheese to use in a macaroni and cheese dish. We will prove it. It is not the proof is in the pudding. It is the proof in the mac and cheese: delicious cheese, perfectly cooked noodles, and cracked pepper. Serving Size: 4 Cooking Time: 55 Minutes Ingredients: 1 box of macaroni elbow 2 cups shard shredded Cheddar cheese 1 cup heavy cream 2 cups whole milk 1 tbsp. Cracked pepper Instructions: Preheat the oven to 400 degrees Fahrenheit. Get a large pot and boil water with salt. Add older macaroni noodles and cook until done or according to the instructions on the box.

Meanwhile, gather all the ingredients on the counter. Once the noodles are done, drain well. In a greased square baking pan, combine the noodles, the cheese, milk, heavy cream, and the pepper Place the macaroni and cheese in the oven and bake for 20 minutes. Serve warm.

Cauliflower, strong Cheddar cheese casserole

Cauliflower is the new “in” We use no cauliflower to make pizza crust, rice, and everything else in between. This time we will make a baked casserole with fresh chopped cauliflower and some extra-sharp Cheddar cheese. Also, we will make a lovely sour cream with a little hint of spiciness. Serving Size: 4-6 Cooking Time: 40 Minutes Ingredients: One head of cauliflower cut into Florets 2 cups of shredded strong Cheddar cheese 2 cups sour cream Salt and black pepper 1 tbsp. of chili powder 2 tbsp. Unsalted butter Instructions: Preheat the oven to 375 degrees Fahrenheit. Grease a square baking pan and set it aside. Cut the cauliflower into florets remove the stem. Steam a cooked cauliflower until soft.

In a medium bowl, combine this sour cream, salt and pepper, and chili powder. In the pan, combine the sour cream mixture and cauliflower. Even it out with a spatula Even it out with a spatula in the pan. Sprinkle a layer of cheese and bake in the oven for 25 minutes.

Corn, cheese and sausages casserole Cheddar

I normally would say this could be a breakfast sandwich. And believe me, it can be, although it is a very hearty and filling casserole. Let’s settle for brunch. This could be a perfect brunch casserole when you add some breakfast sausages links. However, the fact that we add some cooked sliced Italian sausage or even bratwursts makes it a complete dinner casserole. Serving Size:4-6 Cooking Time:50 Minutes Ingredients: 4 Bratwurst sausages, sliced 3 cups of kernel corn 2 cups shredded Cheddar cheese 1 cup sour cream 1 tbsp. of minced fresh chives 1 tbsp. Of minced fresh parsley 1 tbsp. Minced garlic 2 tbsp. of unsalted butter Instructions: Preheat the oven to 350 degrees Fahrenheit. Grease a rectangle baking pan and set it aside.

In a large pan, add a little butter and cook the Sliced sausages for about 15 minutes, stirring often. Drain all excess fat and set it aside. In a small pan, heat butter and sautéed the garlic and fresh herbs for 5 minutes. In the pan, combine the corn, garlic, herbs, and sour cream together. Add the sausage and combine again. Spread equally in the pan and add the cheese on top. Bake in the oven for 30 minutes and put the hot sauce on the table.

Bacon and grilled Cheddar cheese sandwich

I do not believe grilled cheese sandwiches have to be made with cheese only. I do not believe they have to be made with American orange cheese either. Let us trade the American cheese for Cheddar cheese, shall we? Also, let us add some crispy bacon, and you gave one fabulous sandwich! Serving Size: 2 Cooking Time: 25 Minutes Ingredients: 4 Slices sourdough bread 2 thick Cheddar cheese 6 slices bacon Little unsalted butter Instructions: In a large saucepan, cook the bacon to perfection. When the bacon is cooked, remove it from the pan and leave the bacon grease in the pan. Assemble the bread, bacon, and cheese. Heat up the bacon grease and toast the sandwiches in the pan for a few minutes at a high temperature. Serve while it’s warm.

Fried chicken and Cheddar cheese sauce

I love how this dish comes together. We will fry some chicken strips first with a nice Italian breading. Next, we will add some spicy to a smooth cheese sauce by adding some fresh minced jalapenos peppers and red onion. Serve with fried okras or any other green veggies as an aside. Serving Size: 4 Cooking Time: 50 Ingredients: 4 skinless chicken breasts 3 cups beer bather crumbs 2 medium eggs Three small sliced fresh jalapenos 1 small diced yellow onion Unsalted butter 2 cups of whole milk 1 ½ cups of shredded sharp Cheddar Minced fresh parsley Salt, black pepper Instructions: Preheat the oven to 375 degrees Fahrenheit. Grease a rectangle pan and set it aside.

In a small bowl, whisk the two eggs together. In a different bowl plays de breadcrumbs. In a large pan, heat the oil at medium-high. Take each chicken breast and dip it into the egg mixture and then the breadcrumbs. Fry all the chicken breasts in the hot oil for about 15 minutes, flipping it halfway. Meanwhile, in a medium saucepan, combine the milk and cheese and add salt and black pepper. Turn up the heat until it boils, so the sauce can thicken quite a bite. Keep stirring. In a medium pan, heat some butter and sauté the onion with jalapenos peppers for five minutes. Once you are sure that the chicken is fully cooked, place it in the pan you set aside already. Pour the cheese sauce on top of the chicken. Add the onion and pepper on top as well as the fresh parsley. Bake for 20 to 25 minutes and serve with white rice.

Cheddar cheese and fried onions French fries

This is a side dish my children cannot get enough of. They ask for me to make some French fries in many ways, but this is one of their top favorites. Who said fried onions are only to be used on green bean casserole? Not me! But the start of the dish will be melted Cheddar cheese. Serving Size: 4 Cooking Time: 30 Minutes Ingredients: one bag of your favorite brand of French fries 1 ½ cups of shredded Cheddar cheese ½ cup of dried fried onions (your favorite brand) 1 minced green onion 1 cup bacon bits Salt Garlic powder Instructions: Preheat the oven to the recommended temperature on the French fries bag. Gather all the other ingredients on the kitchen counter. Bake the French fries as recommended on the bag on a baking sheet. Once you remove their French fries from the oven seasoned with salt and

garlic powder. Sprinkle the shredded cheese, fried onions, green onions, and bacon bits all over the French fries. Place the baking sheet back in the oven for about 10 minutes, or until did cheese has melted. Serve as an appetizer or side dish.

Folded Cheddar and smoked turkey cheese omelet

I think omelets are great. You can add almost anything you like to them and make them your own. If you are a vegetarian, it is a great way to get your proteins and delicious veggies in for the day. If you are a meat lover, you will enjoy this recipe with added smoked turkey. If you are not a turkey fan, don’t worry; switch it up for ham or even bacon. Serving Size: 2 Cooking Time: 15 Minutes Ingredients: 3 large eggs 3 slices of smoked turkey cut into small pieces ½ cup shredded sharp Cheddar cheese Salt and black pepper Pinch of paprika 1 tbsp. of whole milk Unsalted butter Instructions: In a medium mixing bowl, combine the milk, eggs, Turkey, cheese, all spices. Melt some butter in a medium pan on medium heat. Cook the eggs mixture as you would normally for an omelet or scrambled

egg if you prefer. Serve with toasts.

Cheesy dip in a bread bowl

There will be two elements of surprise here. The first one is you will be using a bowl to serve your dip in. The first time I saw this in a restaurant, I have been using the idea for a special occasion, and my guests are pleased. The second element is Cheddar cheese and a lot of it. Serving Size: 4-6 Cooking Time: 40 Minutes Ingredients: 1 round loaf bread One package of plain cream cheese 1 tbsp. of minced fresh chives 1 tbsp. of minced fresh parsley 1 tbsp. of minced fresh garlic 2 cups of shredded sharp Cheddar cheese Salt, black pepper ½ tsp. ground cumin Instructions: Cut the very top part of the bread loaf Dig inside to remove the bread. Use a knife to remove in one piece if

possible by cutting around the edges. You should be left with what looks like a bread bowl. In a medium saucepan, combine all the ingredients on medium heat. Meanwhile, cut the bread you removed into cubes. Also, prepare any raw veggies you would like to serve with the dip. Place the bread bowl on a platter, fill with the warm dip and surround with the veggies and bread cubes.

We all want some of that cheeseball!

Making a cheeseball of your own is a lot of fun. It is like creating a piece of art, an ornament, a centerpiece, even. You will enjoy preparing this cheese ball. You will mix in a few types of cheeses but also nuts and other amazing ingredients. Do not forget a touch of green, maybe some green onions or fine herbs; you will have to wait to find out! Serving Size: 4-8 Cooking Time: 35 Minutes Ingredients: 2 packages herbs and garlic cream cheese, room temperature 1 ½ cups sharp Cheddar cheese 1 cup chopped nuts 1 minced green onion ½ tsp. ground nutmeg Salt, black pepper Instructions: In a large mixing bowl, combine the cream cheese, Cheddar cheese, onion, and all spices. Use your hands to form a large cheese ball. Place chopped walnuts into a plate. And rob a cheese ball into the nuts all

around it. You will be left with a beautiful cheese ball ready to serve with crackers. Refrigerate if you are not ready to eat right away.

Jalapenos filled with cheese and more

Fresh jalapenos peppers are awesome to serve as appetizers. You can and should fill them with a fantastic cheese mixture. You can go for mild, spicy, or just somewhere in the middle. The peppers give that little kick already; the filling is where you can alter. However, know that when baked, jalapeno peppers are not as spicy as if you eat them raw. Serving Size:6-8 Cooking Time: 40 Minutes Ingredients: 8-12 medium-size Jalapenos Peppers cut in halves 8 ounces of goat cheese room temperature 1 cup shredded sharp Cheddar cheese ½ red pepper flakes Smoked paprika Instructions: Preheat the oven to 400 degrees Fahrenheit Lay foil paper on a baking sheet. Wash carefully to jalapeno Peppers. Cut in halves and remove all these seeds In a medium mixing bowl, combine the goat cheese, Cheddar cheese, and

red pepper flakes Place all the jalapeno Peppers facing up on the baking sheet Fill all the peppers with the cheese mixture. Sprinkled paprika on all the peppers. Bake in the oven for 25 minutes or so.

Cheese and breaded cod recipe

This recipe will require you to use cheese twice. You will add some shredded Cheddar cheese mixed with the panko breadcrumbs and bread the fish. You will also add a layer of melted cheese sauce after you cook fry the fish. Serving Size: 4 Cooking Time:4 5 minutes Ingredients: 4 thick cod fillets 2 medium eggs 2 cups panko breadcrumbs 1 tsp. baking powder Cooking oil 2 cups shredded white Cheddar cheese 1 cup whole milk Salt, black pepper 1 tbsp. dried Italian seasonings Instructions: In a small bowl, whisk the eggs. In a second bowl, place the bread crumbs and the Italian seasonings.

After cleaning carefully, the fish, season with salt and pepper. In a large pan, bring the oil to a high temperature. Dip into the egg mixture and then the breadcrumbs. Fry the fillets for about 12-24 minutes total or until fish is cooked all the way. Meanwhile, combine in a saucepan the milk, cheese and bring to boil. Remove immediately, so the sauce gets a chance to thicken. Serve the fish with a generous portion of cheese sauce and decorate with fresh parsley.

Shrimp in a cheesy, spicy sauce

This is a lovely shrimp recipe. It marries cheese and spiciness together. The Cheddar cheese sauce will be simply perfect when you add some cilantro, a hint of lime, hot sauce, and garlic. Don’t worry, we know it is important it is Cheddar cheese being used, or else it won’t quite be the same. Serving Size: 4 Cooking Time: 40 Minutes Ingredients: 2 pounds fresh medium size deceived and peeled shrimp 1 tbsp. Lime juice 1 tbsp. Fresh minced cilantro 1 tbsp. Fresh minced garlic 1 ½ cups shredded Cheddar cheese Salt and pepper Olive oil Instructions: Gather all your ingredients on the kitchen counter In a large pan, heat some olive oil on medium heat and so they the garlic

cilantro for a few minutes. Add the shrimp the lime juice and salt and pepper Cook for about 10 minutes, stirring often Before serving in a wallet while it is still hot, add a generous portion of cheese on each plate stir so did cheese mix well with the rest of the ingredients.

Cheesy and buttery grits

I don’t think grits need an introduction; it is quite a staple. My son loves grits for breakfast, only with a little salt and butter. My friends love making grits to serve their seafood, gumbo, or even just sausages on top. This time we are making cheesy and buttery grits for all to love; what’s not to love! Serve it as a side dish or for breakfast. It does not matter, but serve it! Serving Size: 4 Cooking Time: 30 Minutes Ingredients: 1 cup shredded Cheddar cheese 2 ½ cups water 1 cup grits Instructions: Bring the water to boil in a large pot. Add a little salt to the water. Once it is boiling, add the grits and combine. Remove from the heat and let it cook for about 10-15 minutes. Divide the grits into 4 bowls, add some cheese to each serving, stir and

enjoy! You add butter also to the grits if you wish.

Mushrooms, spinach, and Cheddar cheese eggs muffins

How wonderful are these eggs muffins? Truly, they are so rich in taste but full of vitamins. Mushrooms, spinach, and cheese, what a combination! This is remarkably similar to make mini quiches, except you don’t add pie crusts o the bottom. This means fewer carbs but not fewer flavors! Serving Size: 8-12 Cooking Time: 50 minutes Ingredients: 8 large eggs 2 cups fresh sliced Mushrooms 2 cups of baby spinach ½ tsp. onion powder ½ tsp. garlic salt ½ tsp. black pepper ½ cup shredded white Cheddar cheese ½ cup shredded orange Cheddar cheese 1 cup cottage cheese Unsalted butter Instructions:

Preheat the oven to 350 degrees Fahrenheit Grease an eight holes muffin pan and set it aside. In a large pan, melt some butter on medium heat, sauteed mushrooms, garlic, and spinach for seven or eight minutes. In a large mixing bowl, combine the eggs, cottage cheese, Cheddar cheeses, and all spices. Add the cooked vegetable to the mixture. Combine again. Dump into the muffin pan and make sure you even out each muffin with a spatula. Bake in the oven for 30 minutes.

Sharp Cheddar savory bread

Every savory bread should be made with love and cheese. What else do you think it needs? Sure, flour, baking powder, a little spice, a little fresh herb, and perhaps even a pinch of salt. In this case, we will specifically make it with sharp Cheddar cheese, nothing else. Serving Size: 4 Cooking Time: 55 Minutes Ingredients: 2 cups of all-purpose flour 1 cup of shredded orange Cheddar cheese 1 cup of shredded white Cheddar cheese Baking powder Baking soda Pinch of salt 2 medium eggs ¾ cup Whole milk ¼ cup melted unsalted butter Instructions: Preheat the oven to 375 degrees Fahrenheit.

Grease a bread pan and set it aside. In a large mixing bowl, combine the dried ingredients. In a different bowl, combine the wet ingredients. Add all the wet ingredients to the dried mixture and combine well Dump the mixture into the pan. Bake in the oven for 50 minutes. Slice away once it has cooled down.

Baked tomatoes, garlic and Cheddar on top

I do believe these baked tomatoes are such the perfect light lunch or even just a side dish to a grilled chicken or baked fish. Sure, Mozzarella is a great cheese to use to melt on top of the tomatoes, but Cheddar is more unexcepted, so Cheddar it is! Serving Size: 4 Cooking Time: 40 Minutes Ingredients: 4 medium-size tomatoes 1 tbsp. of fresh minced garlic 1 cup shredded sharp white Cheddar Mayonnaise Minced parsley Salt and pepper Instructions: Preheat the oven to 400 degrees Fahrenheit Grease a baking sheet and set it aside Slice the fresh tomatoes in thick slices.

Lay them on the baking sheet. In a small mixing bowl, combine the mayonnaise in the garlic as well as salt and pepper Spread mayonnaise’s mixture on each period Finish by adding a layer of Cheddar cheese to each tomato. Bake in the oven for about 15 minutes. Decorate with fresh parsley.

Baked and cheesy potatoes

We also call these potatoes scalloped potatoes. Cheese and potatoes go well together. In this recipe, cheese, cream, and potatoes are the perfect marriage. I also like to change things up, so this time, I am adding some fresh minced chives! Bon appetite! Serving Size: 4-6 Cooking Time: 55 Ingredients: 4 sliced thin white potatoes, skin removed 1 cup of sour cream 1 Cup of whole milk 2 cups of shredded Cheddar cheese Salt and black pepper ½ tsp. Ground nutmeg Unsalted butter Instructions: Preheat the oven to 400 degrees Fahrenheit. Grease a square baking pan and set it aside. Wash, peel, and slice thin are potatoes.

In a bowl, combine the milk, sour cream, salt, pepper, and nutmeg. Place the potatoes in the bottom of the pan for a first layer. Add a third of the milk mixture. Repeat two more times. Finish with a layer of potatoes and spread butter all over them. Cover the top layer with Cheddar cheese. Bake in the oven for 40 minutes and serve as a side dish.

Cheddar, bacon, sour cream in a potatoes’ salad

I love potatoes salad. Nothing is like bringing a delicious homemade potatoes salad to your next potluck or your next picnic. This salad stays good for several days. Do not use the dried bacon bits; just use crumbled and freshly cooked bacon. Instead of using shredded Cheddar, let’s use cubed Cheddar instead. Serving Size: 4-6 Cooking Time:45 Minutes Ingredients: 2 large white potatoes 2 large red skin potatoes ¼ cup diced red onions 2 cups cubed Cheddar cheese 1 cup sour cream ½ cup ranch dressing 1 tbsp. Minced fresh chives 6 cooked slices thick bacon, crumbled Salt, black pepper ½ tsp. garlic powder ½ tsp. smoked paprika

Instructions: In a large saucepan, boil the water with salt. Wash the potatoes and cubed them, place them in hot water and cook for 15 minutes. Drain the water well and place the potatoes in a large bowl to cool down. In a medium mixing bowl, combine the ranch dressing, sour cream, chives, garlic powder, salt, and black pepper. Mix in the sauce into the potatoes and combine well. Add the cheese, onions, and crumbled bacon and combine again. Keep the salad refrigerated until ready to use.

Cheese, beans in a quesadilla

Quesadillas can be made with whatever you love. It can also be made with whatever ingredients you have handy. This time, it is made with both, we love beans in our family and certainly cheese, and we always have cheese in the fridge and beans in the pantry. Also, if you are on a tight budget, this is a pretty cheap dish to make. Serving Size:4 Cooking Time: 30 Minutes Ingredients: 4 medium soft tortilla bread ½ cup sweet kernel corn 1 can refried beans Salt, black pepper ¾ cup shredded sharp Cheddar cheese Instructions: In a medium pan, combine the corn and beans. Keep on medium heat. Season with salt and pepper. Add the cheese and stir. Keep warm until ready to assemble. Lay the tortilla bread on a plate and add a generous portion of the refried

beans and cheese mixture. Fold up the tortilla bread in half and serve with a side of sour cream and salsa.

Conclusion Thank you so much for joining us on our cheesy journey! We had fun inventing, trying, and enjoying multiple new recipes and updating some existing ones. We know you will also create your own, which we strongly encourage always. One tip we suggest is to think of your favorite receipts involving cheese and evaluate if substituting the cheese involved for Cheddar cheese. For example, if there is one of your favorite casserole calling to be topped with Mozzarella cheese, think of replacing it with Cheddar cheese next time and see what it tastes like! Your next ham and provolone sandwich can suddenly be happily transformed into a Cheddar and ham sandwich. We only live one; go for it! Invent away! I totally choose Cheddar over any cheese when I prepare Mexican dishes. Do not forget that the melted point is 150-degrees F when you bake a casserole or other dishes, but overall, you will keep the oven to at least 250-300 degrees F or even higher when melting Cheddar. Now, we will share a few fun facts about Cheddar cheese before concluding this book for good. The very first Cheddar cheese came from English, more specifically a village named Somerset. In Canada, a lot of Cheddar cheese is exported internationally. In Ontario, there are an impressive amount of Cheddar factories. Andrew Jackson, 7th president of the United States, apparently had a party in the late 1820’s and served over 1000 pounds block of Cheddar cheese! Impressive or what? In United States, Mozzarella is the most liked cheese, Cheddar comes in second. In the United States, almost 3 billion tons of Cheddar cheese are produced per year. Alright, enough goofing around, and let us go back to our business: Cheddar cheese. I like to think any household needs to always keep Cheddar cheese in their fridge. Be prepared and keep this cookbook even closer!

About the Author Ivy’s mission is to share her recipes with the world. Even though she is not a professional cook she has always had that flair toward cooking. Her hands create magic. She can make even the simplest recipe tastes superb. Everyone who has tried her food has astounding their compliments was what made her think about writing recipes. She wanted everyone to have a taste of her creations aside from close family and friends. So, deciding to write recipes was her winning decision. She isn’t interested in popularity, but how many people have her recipes reached and touched people. Each recipe in her cookbooks is special and has a special meaning in her life. This means that each recipe is created with attention and love. Every ingredient carefully picked, every combination tried and tested. Her mission started on her birthday about 9 years ago, when her guests couldn’t stop prizing the food on the table. The next thing she did was organizing an event where chefs from restaurants were tasting her recipes. This event gave her the courage to start spreading her recipes. She has written many cookbooks and she is still working on more. There is no end in the art of cooking; all you need is inspiration, love, and dedication.

Author's Afterthoughts

I am thankful for downloading this book and taking the time to read it. I know that you have learned a lot and you had a great time reading it. Writing books is the best way to share the skills I have with your and the best tips too. I know that there are many books and choosing my book is amazing. I am thankful that you stopped and took time to decide. You made a great decision and I am sure that you enjoyed it. I will be even happier if you provide honest feedback about my book. Feedbacks helped by growing and they still do. They help me to choose better content and new ideas. So, maybe your feedback can trigger an idea for my next book. Thank you again Sincerely Ivy Hope