• Cheese Bread recipe

    2 Pound Loaf

    3/4 cup milk
    1/2 cup water
    1 egg
    4 cups flour
    1 2/3 cups cheddar cheese
    3 tablespoons sugar
    1 teaspoon salt
    1 1/4 teaspoons yeast

    Add the ingredients to the machine as recommended by the manufacturer.  Select the basic white cycle with a light crust option if available.

  • Creamy Au Gratin Potatoes


    4 russet potatoes, sliced into 1/4 inch slices

    1 onion, sliced into rings

    salt and pepper to taste

    3 tablespoons butter

    3 tablespoons all-purpose flour

    1/2 teaspoon salt

    2 cups milk

    1 1/2 cups shredded Cheddar cheese


    1. Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.

    2. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.

    3. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.

    4. Bake 1 1/2 hours in the preheated oven.

    Serves: 4

  • One-Pot Cheesy Italian Pasta and Chicken


    8 ounces baby spinach leaves, divided
    1 cup sun-dried tomatoes packed in oil and Italian herbs, drained (about 7 ounces)
    1 large yellow onion, sliced
    1 pound uncooked boneless, skinless chicken breasts (cut into 1/2" bite size pieces)
    6 garlic cloves, sliced
    1 pound dry linguine
    2 teaspoons dried Italian seasoning
    2 teaspoons kosher salt
    1 teaspoon fresh ground pepper
    1 teaspoon crushed red pepper flakes (This makes the meal very spicy!)
    4 cups (32 ounces) reduced sodium chicken stock
    1 cup (8 ounces) chardonnay wine
    4 ounces fresh Parmesan cheese, shredded


    Combine 1/2 of the spinach with the tomatoes, onion, chicken, garlic, linguine, Italian seasoning, salt, pepper and crushed red pepper in a 5-quart Dutch oven over medium-high heat. Pour chicken stock and wine over top. Cover and bring to a boil.

    Cook 7-9 minutes until pasta is al dente (with a bite to it). Toss pasta with tongs occasionally to keep the pasta from sticking to the bottom of the pot. You will still have some liquid in the pan when the pasta is done cooking. This is going to make the base for our delicious cheese sauce.

    Turn off the heat and add the cheese to the pasta. Toss pasta with tongs until the cheese melts into the pasta. Toss in remaining spinach. Serve and enjoy!

    Yields 6 servings


  • Tex-Mex Mac 'n Cheese


    • 1 pound ground beef
    • 1 teaspoon salt
    • 1/8 teaspoon ground black pepper
    • 1 green bell pepper, chopped
    • 1 medium onion, chopped
    • 1 package macaroni and cheese dinner, prepared with milk and margarine as package directs
    • 1 can (14.5 to 16 ounces) tomatoes, diced, with liquid
    • 1 can (12 ounces) whole kernel corn, drained (I used frozen cord)
    • 1 can (6 ounces) tomato paste


    1. Brown ground beef with salt and pepper in a large skillet.
    2. Add onion and green pepper; continue cooking until onion is tender.
    3. Add corn and tomatoes and tomato paste; heat through.
    4. Stir in prepared macaroni and cheese dinner; simmer for 8 to 10 minutes.

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