Monday, March 26, 2018

21 Velveeta Recipes - Fast and Affordable


What's for dinner?
Here are 21 quick and easy, budget-friendly Velveeta Cheese recipes.

Mac and Cheesy Cheese

Some ideas are ways to quickly “jazz” up a pre-packaged product for a homemade taste that’s great.
Velveeta Cheese is a staple in most homes and has been since the early 1900’s when it was first made. Its velvety smooth texture and ability to melt well make it a great addition to many recipes and its long shelf like means no waste due to spoilage.

Try some of these delicious Velveeta Cheese recipes and quickly see how adding in some Velveeta Cheese can create rich and creamy yumminess! Ah … the comforts of comfort food.

Velveeta Cheese Recipes – Appetizers:

1. Beefy Queso Dip (of course) – Brown and drain 1 lb of lean ground beef. Add 1 can of well drained Rotel Tomatoes, 1 can of cream soup (cream of mushroom, cheddar or chicken). Stir well on medium heat until blended. Finally add 1 box of Velveeta Cheese cubed. Stir until melted and creamy. Turn to the lowest heat and keep on stove and serve in small dip bowls. Or, after browning ground beef everything can be placed in a crock pot. Heat on high until melted and then lower heat to low or warm setting. Serve with your favorite Tortilla Chips or Frito Scoops.

2. Sausage Dip – Brown a pack of Italian sausage, drain. Add 1 can well drained Rotel tomatoes and 1/2 package Velveeta Cheese. A great twist with a different flavor. This is thicker and great served with Scoops or Fritos.

3. Chili Cheese Dip – Add cubed Velveeta Cheese to a can of Chili and microwave until melted and hot. Stirring occasionally. Serve with Tortilla Chips or Frito Scoops.

4. Fruit & Cheese Poppers – Simply cube it up and incorporate it on a cheese tray with other cheese selections and fruit. Or a fun idea is to cube the cheese and place a grape on top and stick it with a toothpick to hold in place. Guests can grab and pop in their mouth. No need for serving utensils.

Velveeta Cheese Recipes – Main Meals:

5. Velveeta Rotel Chicken Spaghetti – 
Here is the recipe: 

Ingredients
Rotisserie Chicken (de-boned & chopped) or you can you can use boneless skinless chicken breasts
1 can Rotel Tomatoes & Green Chilies (do not completely drain). Or, if you do NOT like things with a little “kick” you can substitute regular diced tomatoes.
1 can Cream of Mushroom Soup
1 Lb Box of Velveeta Cheese Cubed
⅓ cup of Milk
¾  Box of Spaghetti or Penne Pasta
¾ ~ Stick of Real Butter
1 Medium Red Bell Pepper Finely Chopped
1 Chopped Jalapeno (you can leave this out if you want a more mild dish, or substitute with red or green bell pepper).
1 Medium onion chopped

Instructions
Cook spaghetti or penne pasta according to directions on box.
Melt butter, sauté bell pepper, jalapeno pepper and onion
Add Velveeta Cheese and Rotel Tomatoes, soup and milk, to sautéed bell pepper, japaleno (optional) and onion mixture. Mix thoroughly over medium heat.
Add pasta and mix together.
Last, add the chopped chicken and give it one last mix. The cheese does not need to completely melt as it will do so in the oven.
Pour Rotel chicken spaghetti into casserole dish and bake at 350 for 30 minutes

Notes
To add extra kick to your Velveeta Rotel Chicken Spaghetti, you can also a small dash of Zatarain’s Liquid Crab Boil. Be careful as it does add kick. I hope you enjoy this Velveeta Rotel Chicken Spaghetti recipe. It’s great served with some cornbread and a green salad. This is one of those absolutely yummy comfort food dishes. Bon Appetit.


6. Mac and Cheesy Cheese – Jazz up a boxed mac and cheese by adding a bit of Velveeta Cheese for an instant taste of home made. Through in some Parmesan cheese or other cheese you have on hand for an even more “gourmet” taste. Place it in a casserole dish, top with a little more Velveeta is you like and then bake at 350 degrees for a few minutes until the cheese is melted, a bit browned and bubbly.

7. Beefy Salsa Mac – Make a boxed mac and cheese as directed. Add some ground beef and add a cup or so of salsa or a drained can of Rotel Tomatoes.

8. Fiesta Scrambled Eggs – Mix 8 – 10 eggs with a large tablespoon of sour cream (instead of milk). Add 1 can well drained Rotel Tomatoes and approximately 1 to 1-1/2 cups Velveeta Cheese cubes. Vary amount based on number of eggs. I use 2 eggs per person. Cook scrambled eggs as usual and stir occasionally until cheese is melted. A delicious twist on scrambled eggs.

9. Cheesy Broccoli Potato – Add Velveeta Cheese and some steamed broccoli to a baked potato for a quick meal.

10. Cheesy Potato – Same as above but without the broccoli.

11. Grilled Cheese – Just butter up some bread and place a slice of Velveeta Cheese (from the boxed variety not the sliced singles) in between and grill it up.

12. Hot Dogs & Crescent Rolls – Take a pack of Crescent Rolls and roll them out and carefully break apart as indicated. Place 1 hotdog and a narrow slice of Velveeta Cheese in each and roll shut, pinching slightly to seal. Bake as directed on package.

13. Velveeta Cheese Fondue – Melt Velveeta Cheese in fondue pot. Can also added some fresh grated Parmesan cheese or other cheeses you may have on hand. Stir until melted. Season as desired. Serve with cubed up French Bread and slices of Granny Smith apples (tart goes great with the cheese).

14. Stuffed Peppers – Add Velveeta Cheese to your favorite stuffed pepper recipe. You can add a slice to the top or add a few cubes to the stuffing in each pepper.

15. Nachos – Top a plate of nacho chips with browned ground beef, salsa and top with Velveeta
Cheese. You can place in the oven for a quick melt or even microwave for 1-2 minutes to melt the cheese.

16. Stuffed Cheese Burger – Top a grilled burger with a bit or stuff the burger with a cube or two. If stuffing, be sure to seal the edges really well so it stays inside the burger and doesn’t ooze out. You can also add a slice to any sandwich for some cheesy goodness.

17. Broccoli Cheese Soup – Cook 2 packages broccoli florets with 2 15 oz. cans of chicken broth until tender. Puree with a hand blender and then add 8-12 oz. Cubed Velveeta Cheese. Stir until smooth. Add salt and pepper to taste. OR, you can simply use a broccoli soup starter mix and cook as directed and added the cubed Velveeta at the end and stir on low until melted. Super easy.

18. Potato Cheese Soup – Can prepare like Broccoli Cheese Soup (above), replacing the broccoli with the potato.

Velveeta Cheese Recipes – Sides:

19. Cheesy Cornbread Muffins – Add some cubed Velveeta Cheese and a finely diced Jalapeno
Pepper to a box of Jiffy Corn Muffin Mix and you will forever change the way you eat corn bread. These are great and can be served with any one of these meal ideas.

20. Broccoli Rice Casserole – Make a package of Uncle Ben’s or Lipton’s Broccoli Cheddar Rice as Directed. Add 2 cups steamed and chopped broccoli and 1 to 1-1/2 cups cubed Velveeta Cheese. Stir all together and place in a baking dish and heat at 350 degrees just till hot and bubbly approximately 20 minutes or so.  You can also add a sautéed onion if you’d like.

21. Broccoli with Cheese Sauce – Simply melt the Velveeta in the microwave and pour over or toss the prepared steamed broccoli.



Provided by;
Living (Frugal) Tips

Sunday, March 18, 2018

Authentic Greek Tzatziki Sauce



Did you know that we sell Gyro meat at Harter House on Republic Road?



A Gyro is a traditional Greek sandwich that is made with beef and lamb, seasoned with zesty spices, thinly sliced and piled high onto a fluffy pita bread.  Add Onions, tomato, feta cheese and of course fresh Tzatziki  (Zaat-Zee-Kee)



This is the best Tzatziki recipe I have found. 
I think you will agree!



Authentic Greek Tzatziki


Ingredients


1/2 a large English Cucumber, unpeeled

1 1/2 cups plain full-fat Greek yogurt

2 large garlic cloves, finely minced

2 Tablespoons extra virgin olive oil

1 Tablespoon white vinegar

1/2 teaspoon salt

1 Tablespoon minced fresh dill
Juice of 1/2 lemon
Instructions
Grate the cucumber and drain of all the liquid.  Bounty paper towels works great.

Combine the yogurt, garlic, oil, vinegar, lemon juice and salt in a large bowl.

Transfer the grated cucumber and fresh dill to the yogurt mixture and stir to combine. 
Refrigerate several hours.
Serve chilled with pita bread for dipping.
Perfect for a Gyro Sandwich.
 

Spanakopita - Enjoy a Greek Spinach Pie


Several years ago, my good friend Maria Savvenas was a guest chef at Harter House World Flavors Sampling Station she demonstrated how to make Spanakopita, a Greek Spinach Pie.

At that time, I had eaten it before but had never made it myself. So I watched her put them together into small triangles and of course, she made it look SO easy. So I purchased all the ingredients and decided I would attempt to make them at home. Which I did do.  It was time consuming, it took me at least 3 hours, but OMG, it was so worth it. I did get faster the next time because I then had a better understanding of the process. The time consuming part is taking the Phyllo Dough, one sheet at a time, and basting each sheet with butter, using 4 sheets for each triangle, and trying to get them right on top of the 1st sheet.  Today I feel like a pro.  I make it often, my family loves it, and I love to take it when I need to "bring a dish" to my holiday parties.


Working with Phyllo Dough
I put wax paper on the counter, unrolled the phyllo dough on the wax paper, and put another piece of wax paper on top of the phyllo dough, then put a damp towel on top to keep the phyllo dough from drying out. It's nearly impossible to work with the phyllo dough after it starts to dry out.


I was able to get 14 Spanakopita triangles from this recipe and 1 box of Athen's Phyllo Dough.

I baked 4 of the pies Saturday and froze the other 10 pies. Then yesterday, we wanted them again, so I did place the sealed, ziplock bag in warm water to thaw them and this worked great. I also read another recipe that said not to thaw them, so I guess both ways work.


Maria also told me that if I want to make a lot for a large group that I can use a 9x13 pan, putting phyllo dough on the bottom of the pan, then the mixture, and top with more phyllo dough sheets. Same process of buttering each layer.

Spanakopita

1 lb. Spinach (baby – Bagged fine)
Leek – chopped
Onion – chopped
1 bunch Green onion – Chopped
2-3 cloves of Garlic – Chopped
Dill
2 Eggs
2 Cups Crumbled Feta
1 tsp. Salt
½ tsp. black pepper
1 lb. Filo Dough
1 cup salted butter, melted

1) Remove fillo from Freezer and put it in the refrigerator overnight to thaw. As you prepare the filling, remove fillo from the fridge and leave on the counter
2) Sauté onion, leek, green onion and garlic over medium high heat until softened. Add Spinach, wilting the leaves. Remove pan from heat. Add Salt, pepper, dill, and feta mixing well. Then add slightly beaten eggs, stirring well – to blend the ingredients. Set mixture aside.
3) Unroll fillo dough from package. Lay it out flat on the countertop. Wet a dishtowel to cover the fillo you are not using to keep it from drying out. Use a sharp knife to cut fillo in half lengthwise to create two columns of equal size. Cover one column with a damp towel. Use other column to begin assembling.












4) Take one sheet and brush with melted butter, and then place another sheet on top of the buttered side and brush with butter again. Repeat until you have four layers of fillo.
5) Place butter fillo in front of you lengthwise. (The wider side toward you)




  Drain spinach mixture well in a colander. Press mixture with the back of a spoon to remove excess moisture. Take a Tbl. of spinach mixture and place it on the bottom inside corner of the fillo. Take the corner of the dough, underneath the spinach mixture so that the corner meets flush with the other side. Continue folding until there is no more fillo and you have a triangle.
6) Repeat until fillo or mixture is gone. Place on a baking sheet and brush each triangle with more butter
7) Bake at 350 for about 30 minutes or until the fillo dough is golden.  





          Tips
            I like to use Plugra European Butter.
        
    I also like Athenos Feta Cheese.  Plain or mix
     it up with flavored varieties.
            I like to chop all my vegetables before I
     start.  They tend to cook faster than I can
     cut.  I also cut the stems from the baby
     spinach.
           
            Open a bottle of your favorite wine and
     consume while cooking.

    










Find everything you need at Harter House
and Harter House World Flavors.