Maple Bacon and Cream Cheese Cinnamon Rolls

 From The Steve and Kathy Doocy The Simply Happy Cookbook

Ingredients

10 Slices Bacon 
2 1/2 tablespoons pure maple syrup
One 17.5 oz. can Grands Cinnamon Rolls with Cream Cheese icing 
4 oz. cream cheese, at room temperature 
1/2 tablespoon whole milk or half and half

Instructions

1.  Preheat oven to 425 F.  Grease an 8x8-inch baking pan.

2.  Bake Bacon slices on a nonstick sheet pan for 12 minutes. Remove from oven and use tongs to flip slices.  Brush 2 tablespoons of maple syrup over the slices, return to oven, and bake until browned and cooked, but still flexible, not crispy, 3-4 minutes.  Remove to a plate, not a paper towel or the syrup will stick.  Set aside to cool.

3.  Reduce oven temperature to 350 F.  Open the cinnamon roll package.  Set aside the icing packet.  On a clean surface, carefully separate and unwind each cinnamon roll to make a long piece of dough.  Place 2 pieces of bacon on one length of dough, so they stretch from end to end.  Roll up the dough with the bacon inside, leaving about 1 inch open dough at the end.  Pinch the roll shut at the end.  Place it on a prepared baking pan and repeat to roll up the rest of the bacon and dough.  It's OK to have the rolls slightly touching.  If the bacon is sticking up above the dough, gently push it straight down to the bottom of the pan.

4.  Bake until the tops are deeply browned., 30-35 minutes.  The bacon makes the dough take a bit longer to bake, so wait till they are deeply browned.

5.  Meanwhile, make the frosting.  In a medium bow, combine the icing included with the cinnamon rolls., cream cheese, milk, and remaining 1/2 tablespoon maple syrup.  Use a rubber spatula to blend until perfectly smooth.

6.  When the rolls are done baking, remove them from the oven, let them rest a couple of minutes, and slather on the frosting as generously as you like.

7.  These are too messy to eat by hand, so serve them warm with a knife and fork.  Enjoy - that is one sweet and savory sweet roll!

Easy Cheese Danish

This recipe is definitely a keeper!
Who doesn't LOVE a Cheese Danish? 

INGREDIENTS

2 Cans Pillsbury Crescent Rolls
2 (8 oz.) packages Cream Cheese
1 cup sugar
1 teaspoon vanilla extract
1 egg
1 egg white

GLAZE
1/2 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract


PREPARATION
Preheat oven to 359 degrees F.
Grease a 9 x 13-inch baking pan.

Lay a package of crescent rolls in the pan and pinch the openings together.
Beat the cream cheese, sugar, vanilla, and 1 egg together until smooth. 
Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white.
Bake for 35 - 45 minutes until the top is golden brown.
Let cool for 20 minutes and top with the glaze.

Ribeye Steak with Onion and Blue Cheese Sauce

This Blue Cheese sauce comes from the The Pioneer Woman.  A customer first brought it to my attention and now I make it for guests all the time.  EVERYONE loves it, and it's SO simple. 
 

Ingredients

2 whole Ribeye Steaks (Beef Tenderloin, T-Bone or Porterhouse works well also)

2 Tablespoons Butter

Salt

Pepper

4 Tablespoons Butter

1 whole Very Large Yellow Onion, Sliced

1 cup Heavy Cream

1/2 cup Crumbled Blue Cheese

Instructions

Salt and pepper both sides of the steaks. Grill in 2 tablespoons butter until medium rare.

Saute onions in 4 tablespoons butter over high heat. Cook for 5 to 7 minutes, or until dark and caramelized. Reduce heat to simmer and pour in cream. Cook for 3 to 5 minutes, or until reduced by half. Stir in blue cheese until melted. Serve steaks on generous portion of sauce.

*******************************************

Grab a large onion.  Very large.   Cut it in half from root to tip…

Then peel off the outer layer and make relatively thick slices. Not huge, but definitely not thin.

Melt 1/2 stick (4 tablespoons) butter in a heavy skillet over high heat.

When it’s all melted… Throw in the sliced onions.

Stir them around, then let them sit and cook over high heat. Stir them only occasionally; we want them to get nice and brownish/black.

 

Meanwhile, grab a Harter House Ribeye Steak

Since the sauce is so flavorful, all I use to season is salt and pepper.

Heat up the grill outside, or heat up a grill pan. Add lots of butter so it’ll get brown.

While the steak cooks, go ahead and make the (very easy) sauce.

 

Turn the skillet with the onions down to low heat…

Then pour in 3/4 to 1 cup heavy cream.

Heat it all up…

And stir it gently as it cooks. Slowly the white cream will take on the color of the caramelized onions and your soul will sing.

You want to cook it for 3 to 5 minutes, or until the sauce thickens and reduces by about half. If it gets too thick (it shouldn’t), you can splash in a little beef broth.

Stir in 1/2 cup crumbled blue cheese.

Please do this, even if you think you don’t like blue cheese.

Now stir it around while the cheese melts and makes the sauce even more creamy than it was before.

 

To serve, make a nice, generous bed of sauce on a large plate.

This dish is for, shall we say, hearty appetites.

Then place the steak, which is now grilled (medium rare) to perfection, right on top!

Enjoy! 

Be ready to accept much praise from your guests.

http://thepioneerwoman.com/cooking/grilled-ribeye-steak-with-onion-blue-cheese-sauce/

 

Shelly's New Year's Eve Meal

I am planning a small gathering for New Year's Eve this year, 
4 couples.  I can't wait.

We will dine.  (I plan to show off my culinary skills.)

Then we will move the furniture and dance, 

before we ring in the new year with Champagne.  

 APPETIZERS  

Roasted Garlic, Goat Cheese, 
and Minced Olives
on a crusty bread.

Bacon Wrapped Scallops with Brown Sugar

 

Goat Cheese, Stuffed Dates wrapped in Bacon

SALAD

Blue Cheese Salad Wedge

MAIN MEAL

Beef Tenderloin

prepared in the oven

Herb Lemon Butter Peas
and Little Potatoes

Sweet and Savory Green Beans

ROLLS WITH 
Garlic Herb and Parmesan Butter 

DESSERT

Amaretto Cheesecake
with Almonds and a shot of Amaretto

CHAMPAGNE

Creamy Roasted Cauliflower Soup

  Roasted cauliflower makes it taste amazing, and a little butter (instead of cream) makes it luxuriously creamy. Recipe yields 4 bowls of soup.

Ingredients

1 large head cauliflower (about 2 pounds), cut into bite-size florets
3 tablespoons extra-virgin olive oil, divided
Fine sea salt
1 medium red onion, chopped
2 cloves garlic, pressed or minced
4 cups (32 ounces) vegetable broth
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice, or more if needed
Scant ¼ teaspoon ground nutmeg
For garnish: 2 tablespoons finely chopped fresh flat-leaf parsley, chives and/or green onions

Instructions

1. Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
   
   
2. On the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.
   
   
3. Once the cauliflower is almost done, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
   
   
4. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.
   
   
5. Reserve 4 of the prettiest roasted cauliflower florets for garnish. Then transfer the remaining cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes, to give the flavors time to meld.
   
   
6. Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)
   
   
7. Add the butter and blend until smooth. Add the lemon juice and nutmeg and blend again. Add additional salt, to taste (I usually add another ¼ to ¾ teaspoon, depending on the broth). This soup tastes amazing once it’s properly salted! You can also use a little more lemon juice, if it needs more zing. Blend again.
   
   
8. Top individual bowls of soup with 1 roasted cauliflower floret and a sprinkle of chopped parsley, green onion and/or chives. This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer

This recipe from CookieandKate.com

Sophie Schaffer's Fresh Yeast Rolls & Cinnamon Rolls

My great friend, Gayle Schaffer, makes the best yeast rolls ever.  She's been visiting me from Virginia, and we decided to make these yeast rolls.  

She told me she wanted to make them with me so that I could really get the feel for the process.  And I'm so glad she was here, because it really is a process.

In the future, I will make this recipe a day ahead and reheat the rolls for my family holiday gatherings.

We started about 1:00 pm. and finished about 7:00 pm. 
A six hour process. 

You know it's going to be special when you deliberately spend
that long making it.  

I also had to purchase a stand alone mixer,
which I've been wanting to buy for a long time. 
Notice the hook connected to the mixer. 

NOTE - First Gayle said, the kitchen needs to be very warm. 
You don't want any drafts.  

Ingredients

1 stick butter
2 cups whole milk
2 Packages Platinum Yeast by Red Star (the best) optional use Red Star Rapid Rise.
1/2 cup sugar
1 teaspoon salt
2 beaten eggs
King Arthur's Bread Flour

Directions

Melt Milk and butter over medium heat until just warm.

Test temp with your finger.  Too much heat will kill the yeast when added. If it's too warm, set it to the side for a bit.

Combine about 1/3 cup warm water (not hot) with the 2 yeast packets.  Stir to dissolve.  
Add yeast to warm milk and butter and set aside.  No heat.  It will look lumpy.  Let the yeast foam up, about 20 minutes.  With experience you can tell just by looking at it, when it's ready.

In a medium size bowl, combine 1/2 cup sugar,
1 teaspoon salt, and 2 beaten eggs.

Add Warm butter, milk, and yeast to this mixture.

(In this picture, the red measuring cup is the yeast before adding warm water)

Using a stand alone mixer, with the bread hook, on a slow "2" speed, begin by adding 2 cups bread flour.  Occasionally scrape the sides of the bowl. Increase mixer speed to a "3" speed. Continue adding flour 1 cup at a time. Approximately 5-7 cups total flour.  We ran the mixer about 1 minute before adding additional flour.

Spread 1 cup flour on the counter and pour dough mixture out onto the flour, scraping the edges.
Do not wash this bowl.  Butter all around the bowl, clear to the top.  We'll use this bowl to let the dough rise.

Knead the dough adding a bit more flour, 1/2 to 1 cup, until the dough is smooth and elastic.

Kneading hints - After pouring out on the counter, pull in a little flour when it gets sticky.  Using the palm of your hand, knead this approximately 100 times. About 10 minutes. You'll feel it drawing up and becoming more elastic.  Knead another 30 times.  Dough should be very elastic by then.  We did not use all the dough on the counter.  Do not clean up the flour on the counter.  We will continue to use it later.

Put dough in the buttered bowl.  Roll it around the bowl a little to butter the dough, and cover with a tea towel.  Set aside to rise, in your warm kitchen.  Depending on the conditions inside, and even outside your house, will determine how long the dough takes to rise.  It will take approximately 1 1/2 to 2 hrs. to have the dough double in size.  It took us every bit of 2 hours.  

After the dough has doubled, it just fell out of the buttered bowl.  Work the dough minimally again.
We divided the dough in half because we are going to make 2 kinds of rolls

Do not use anything on the baking pans.  Not spray PAM or oil of any kind.

A Parkerhouse Roll - Using a rolling pin, roll out dough to desired thickness.  Using a biscuit cutter or a thin rimmed glass, cut our a circle.  Then stretch the dough just a little, fold it over once, and place on a light colored cookie sheet.  We pinched the two sides together with a little flour, so they won't come apart while rising a second time.  Now we will cover the rolls with a tea towel and set in a non-drafty area of the kitchen to let the rolls rise again.  It will take another 1 or a little longer to double in size again.  

Hot Rolls - We added the leftover dough from the cut out rolls to the second half of the dough, and kneaded gently again.  We handled the dough delicately.  Do not over work the dough.  We are going to make balls with this dough, about a 2-inch round size.  Don't press the dough together.  

Using a light colored 9x13 pan, we placed the balls 3 across and 4 long.  Cover with another tea towel, and allow to rise, doubled in size, about 1 hour.  The same as the Parkerhouse rolls.

After the rolls have doubled again, preheat the oven to 350 degrees. 
Do NOT use the Convection setting on your oven.  Use the traditional oven setting.   
Bake rolls approximately 12 minutes.

First picture here is before they rose.  Second picture is out of the oven.

Gayle said to me a dozen times, "Do not open the oven door", as I watched them bake.

It smells SO GOOD in my kitchen!

ENJOY 

Cinnamon Rolls

Roll out dough into a rectangle.  Melt 1/2 to 3/4 of a stick of butter, and brush the inside of your dough.  Mix Brown Sugar and Cinnamon in equal parts and sprinkle over melted butter.

Then Roll it up like a jelly roll, and pinch the dough together.  Slice about 3/4 to 1 inch thick and place in a light colored 9x13 pan.  Sprinkle left over cinnamon & sugar mixture evenly over top of rolls.

Cover with a tea towel and allow to rise until doubled in size.

Bake cinnamon rolls about 25 minutes at 350 degrees.

Classic Yeast Rolls Recipe

I absolutely LOVE yeast rolls.
This classic yeast rolls recipe really hits the spot. Find everything you need to make these delicious rolls at Harter House and Harter House World Flavors.

This recipe is adapted originally from the Farm Journal's Homemade Bread book (copyright 1969!). This is a very good, reliable recipe and really didn’t need much tweaking.

While these are totally delicious, another version can be stuffed with ground beef, pepperoni and cheddar cheese.  I understand, It is mind-blowing.  

Technique-wise, this recipe is really pretty easy.  It's been adapted from a hand-mixed version to a stand mixer version thus making it even more easy to have delicious homemade yeast rolls.  Over 2/3 of the three hours listed as prep time below is inactive time – time that the yeast spends rising.  So while this does take some time from start to finish, it leaves plenty of time for doing things in between like relaxing… or cleaning the bathroom.  Ha.

Since this is a yeast roll recipe, the yeast is a very important component. The yeast is bloomed very simply in warm water. As you can see below in the course of five minutes, the yeast is fed by the water and starts to get bubbly and activated. This reaction is the yeast coming back to life, ready to work on rising the bread dough it’s about to go into.

Something else I like about this recipe is that it uses all purpose flour. No need for bread flour. Which is good because this roll remains a little more tender than breads with bread flour. I also use shortening in this recipe, staying true to the old-school 1960′s bread-making style. If you don’t wish to use shortening, you can use butter instead.

As I said before, this recipe takes a while because the yeast needs to rise twice, for a total of about two hours and fifteen minutes. Below you can see the bread after the first rise and how it looks after it’s been kneaded (step #9 in the recipe). Like many roll recipes, this one calls for the bread to be portioned into rolls before it goes into it’s second proof (yeast rising).

I’m a big fan of butter on bread so I like to butter these rolls both before they go into the oven and after they come out of the oven. The application of melted butter prior to baking helps the roll produce a brown and crisp crust on the outside.  The buttering after baking gives the roll a long-lasting soft, tender crumb.

While this bread can be used as a savory dish accompaniment, my favorite way to have it is slathered with yet more butter on the inside and topped with some homemade marmalade. If you don’t have any on hand, fear not – these rolls taste great with just about any type of jam you can find. If you’re keeping these more than one day, simply pop them into the fridge in an air-tight container and reheat in the microwave for 45 seconds while covered with a damp paper towel. The butter on the outside helps to keep the bread soft and moist, and the rolls actually taste very good reheated that way.

Now that you’re pining for some fresh baked bread, on to the recipe!

Yield: 12 rolls

Classic Yeast Rolls Recipe  This classic yeast rolls recipe produces tender, tasty rolls. These are versatile enough to serve alongside dinner or to eat alone with butter and jam for a light breakfast. Enjoy!

Ingredients:

• 1 cup whole milk
• 3 tablespoons granulated sugar
• 1 tablespoon kosher salt
• 3 tablespoons shortening
• 1-3/4 ounce package of yeast 
• 1/4 cup warm water
• 4 1/2 cups all-purpose flour
• 1 large egg
• 2 tablespoons melted salted butter

Method:

1. Combine milk, sugar, kosher salt and shortening in a small sauce pan and just barely heat, until shortening melts. Set aside for the moment.
2. Sprinkle yeast on the warm water and stir. Allow to sit for 5 minutes so yeast can bloom.
3. In the bowl of a stand mixer, combine the milk mixture and one cup of flour. With the paddle attachment, stir on medium for one minute. Add the yeast/water and egg and stir again on medium until just smooth.
4. Continue with the paddle attachment on medium speed and add two cups of flour. Mix well and then switch to the dough hook.
5. Using the dough hook, add two more cups of flour and mix until dough is smooth. It will still be rather sticky.
6. Turn the dough out onto a clean surface and manually knead in the last half cup of flour. The dough will still be a little sticky but will be workable with your hands. Add more flour if you feel dough is still too sticky. It shouldn't stick to your hands when you're kneading.
7. Spray a bowl with nonstick spray and place dough in bowl. Flip dough once and cover the bowl with plastic wrap.
8. Allow to rise in a warm place until doubled, about an hour and a half.
9. Turn out on a lightly floured surface and toss to coat with flour. Knead about 15 strokes until bread is smooth.
10. Shape into 2" balls and place evenly spaced apart in a greased pan.
11. Brush with melted butter then cover again and let rise another 45 minutes.
12. About 15 minutes before the rolls are ready to go into the oven, preheat to 375 ºF.
13. Bake for 25 to 30 minutes, until golden brown. Run a cold stick of butter over the rolls to coat with butter after coming out of the oven.
14. Turn rolls out onto wire rack and serve hot.

Store leftover rolls in the fridge in an air tight container. Reheat rolls in microwave for 45 seconds covered with a damp paper towel.

Prep: 3 hours  Cook: 30 minutes
Total: 3 hours, 30 minutes

http://www.culicurious.com

Easy Cream Cheese Truffles

Super easy, no bake, cream cheese truffles are rich, decadent and bite sized.
Truffles make the perfect gift or dessert to bring to a party.  Also the perfec t snack when you're craving something sweet.  This recipe makes 8 truffles and can easily be doubled or tripled.

Ingredients

1 cup semi-sweet chocolate chocolate
4 ounces cream cheese softened
1/4 cup powdered sugar
1/8 cup unsweetened cocoa powder

Optional Toppings

powdered sugar
unsweetened cocoa powder
shredded coconut
melted chocolate
chopped pecans or walnuts
Crushed Oreo Cookies
dipped in melted chocolate and peanut butter
Dipped in melted chocolate + coconut oil. This creates a candy shell and is so good!

How to make Easy Cream Cheese Truffles

1. Melt chocolate chips in a microwave safe bowl in 30 seconds increments until fully melted.
2. Add melted chocolate and cream cheese to a stand mixer with the paddle attachment. Mix until combined and smooth.
3. Slowly mix in powdered sugar and cocoa powder. Place the mixture in the refrigerator for 1 hour to chill.
4. Roll into 8 truffles and top with your favorite toppings.
5. For powdered sugar, cocoa powder and shredded coconut. Simply place them each in small bowls and roll one truffle at a time in the mixture to coat.
6. For chocolate covered with pecans, melt chocolate in the microwave (you may have to thin it out with cream or milk). Roll the truffles in the melted chocolate and then roll in the pecans.
7. Store the truffles in the refrigerator until ready to serve.

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.