Ingredients:

1. Preheat oven to 450 degrees F. 
2. In a large bowl, combine flour, sugar, baking powder, garlic powder, salt and cayenne pepper.
3. In a large glass measuring cup or another bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients and stir using a spoon just until moist. Gently fold in cheese.
4. Using a 1/4-cup measuring cup, scoop the batter evenly onto a baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown.
5. For the topping, whisk together butter, parsley and garlic powder in a small bowl. Working one at a time, brush the tops of the biscuits with the butter mixture. Turn oven to broil and brown till lightly brown about 1 minute.
6. Serve immediately.

Ingredients:

• 1 16oz. bar of pepper jack cheese
• 2 cups flour
• 4 eggs, beaten
• 2 cups Italian bread crumbs
• oil for frying

1. Cut bar of pepper jack cheese into 1/2 inch to 1 inch cubes.
2. Place flour, eggs,and bread crumbs into three separate bowls.
3. Dip cheese cubes as follows: egg, flour, egg, bread crumbs. Making sure each cube is well covered.
4. Place on a baking sheet and freeze for 20 minutes or until froze and hard.
5. Heat oil to 350 degrees.
6. Place cheese bites into oil until golden brown about 45 seconds to 1 minute. Be sure not to leave in too long or bites will break and the cheese will leak. 

Ingredients:

• 1 tub sharp cheddar cheese
• 1 small can crushed pineapple, drained
• 1 jar chopped green olives with pimento
• 2 8oz. blocks of cream cheese
• 1 pkg. chopped pecans

1. Combine all ingredients and roll into 2  medium sized balls. 
2. Roll balls in the chopped pecans until covered.
3. Serve cold with choice of cracker.

Ingredients:

• 1 pkg. spaghetti
• 1 onion, chopped
• 1 green pepper, chopped
• 1 lb. ground beef
• 1 jar olives, chopped
• 1 can tomatoes
• 1 tbsp. Worcestershire sauce
• 1/2 tsp. chili powder
• 1 can tomato paste
• 1/2 tsp. paprika
• 1 can cream-style corn
• 1 tsp. salt
• 1 can chopped mushrooms
• 2 c. shredded Italian-blend cheeses

1. Cook package of spaghetti per directions on package. Drain.
2. Saute onion and green pepper until clear in a small amount of oil. Add ground beef and fry until brown.
3. Combine next eight ingredients then add to ground beef mixture. 
4. Grate the cheese and set side. Place layer of spaghetti in greased baking dish, then layer of meat mixture, layer of chopped mushrooms and layer of cheese. Repeat until all is used. 
5. Bake 30 to 40 minutes in 350 oven or until hot and cheese is melted.

Ingredients:

• 1 1/2 pd. boneless, skinless chicken breasts (about 3-4 breasts)
• 4 cups water
• 1 tsp. salt
• 1/3 tsp. pepper
• 1/2 tsp. garlic powder
• 2 tsp. chili powder
• 1 tsp. onion powder
• 1 tsp. dry oregano
• 1/4 tsp. cumin 
• 1/2 medium onion, sliced thinly
• 1/2 cup shredded Mexican blend cheese
• 1 cup shredded lettuce
• 1 can refried beans
• 6 flour tortillas 
• Toppings: jalapenos, sour cream, red enchilada sauce, Mexican blend cheese

1. In a large pot, bring chicken, onion, and spices to a boil. Boil  covered 15 minutes on high. 
2. Reduce to medium and simmer for 1 hour with lid cracked.
3. Most liquid should be evaporated and chicken mixture easily shredded when poked with a spoon and twisted.
4. Remove from heat and stuff tortillas in the center. Layer 2 tbsp.  refried beans, chicken,  lettuce, and last the cheese. Fold tortillas burrito style and place into greased baking pan. 
5. Top with queso blanco (see below for recipe) and bake 350 degrees for 7 to 10 minutes or until heated.
6. Serve with favorite Mexican sides.

Queso Blanco
Ingredients:

• 1 pd. white American cheese
• 2 can diced green chilies, undrained
• 1/2-1 cup heavy cream, depending on thickness of dip you prefer

1. Simmer all ingredients in a saucepan till smooth.

*Can use your preferred 8 oz.canned queso blanco available at the grocery store.

Ingredients:

• 1 cup grated cheese
• 1 7oz. pkg. macaroni
• 1 green pepper
• 1 can cream of mushroom soup
• 2 tbsp. butter
• 1/2 cup mayonnaise
• 1 onion chopped
• 1/4 cup milk

1. Combine first 7 ingredients. Thin the mixture with the milk. Pour into a 2 qt. greased casserole dish.
2. Bake 30 minutes in 350 oven.

Ingredients:

• 6 chicken breasts
• 1/4 cup butter
• 1 med. green onion
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 cup tomatoes
• tortilla chips
• 1 cup shredded cheddar cheese

1. Preheat oven to 325 degrees. 
2. Cook chicken breasts until done and cut into cubes. Saute pepper and onions in butter until tender. Mix in soups and tomatoes.
3. In a casserole dish, break some chips and layer bottom of dish. Spoon sauce mixture over chips. Add cheese, layer until mixture is gone. 
4. Bake about 30 minutes.

Ingredients:

• 1 lb. ground chuck
• 1 tsp. shortening
• 1 16oz. can tomatoes
• 1 8oz. can tomato sauce
• 2 tsp. salt
• 2 tsp. sugar
• 2 garlic cloves
• 5 oz. package egg noodles
• 1 cup sour cream
• 6 green onions, chopped
• 1 cup grated cheese
• 3 oz. package cream cheese

1. Brown beef in shortening;  drain fat. Add tomatoes, sauce, salt, sugar, and garlic. Simmer 5 to 10 minutes.
2. Cook noodles; drain. Then blend in sour cream, cream cheese, and onion. 
3. Pour small amount of meat sauce in casserole. Cover with layer of noodles and grated cheese; repeat layers topping with meat sauce. Bake 35 minutes at 350.

Ingredients:

• 5 tbsp. butter cubed
• 1 medium onion sliced and seperated into rings
• 1 1/2 pd. Halibut or Salmon steaks
• 3/4 cup mayonnaise
• 3/4 cup sour cream
• 3/4 tbsp. garlic powder
• 3/4 tbsp. seasoned salt
• 3/4 tbsp. basil dried
• 3/4 tbsp. dried thyme
• 1/8 tbsp. pepper
• 1/2 cup dried bread crumbs
• 1 cup shredded Parmesan cheese

1. Place butter and onion on double layer of aluminon foil. Cut halibut into serving pieces and place on onion.
2. In a bowl, combine mayo, sour cream, and seasonings. Set aside 1/2 cup per serving. Spoon remaining sauce over fish. Sprinkle with bread crumbs and Parmesan cheese. Fold foil around fish tightly. Grill indirectly over medium heat for 15 to 20 minutes or fish flakes easily. Can also do in oven at 400 for 23 minutes. Can also crisp bread crumbs under the broiler.

Ingredients:

• 1 block of cheddar cheese
• 5 hot dogs rinsed
• 5 slices of bacon
• 5 hot dogs buns

1. Preheat oven to 425. Sice cheese into 5 1/4 inch thick slices. Cut again in half lengthwise. 
2. Butterfly hot dogs lengthwise. Place 2 cheese slices into hot dogs and close. Wrap bacon tightly around hot dog covering entire surface. 
3. Place on greased baking sheet 10 min or until bacon is crisp. May use broiler to crisp bacon further in broiler if bacon does not get crisp in oven. Remove from oven. Allow grease to come off for 1 minute on paper towels. Place into hot dogs buns and serve.

Ingredients

• 1/2 large onion
• 1 1/2 tsp. butter
• 4 cups chopped cooked chicken
• 1 can cream of chicken soup
• 1 cup sour cream
• 1/2 cup milk
• 1/2 cup chopped pimiento
• 1 cup shredded mild Chedder cheese, divided
• 6 frozen biscuits, thawed

1. Preheat oven to 350.  Grease the bottom and sides of an 11x7-inch baking dish.
2. Chop the onion. Heat butter in a small non-stick skillet over medium-high heat until melted. Stir in onion. Saute until tender.
3. Combine onion, chicken, soup, sour cream, and pimento in a medium bowl and mix well. Spoon mixture into prepared baking dish. Bake for 15 minutes. Remove fom oven. 
4. Sprinkle baked layer with 3/4 cu of the cheddar. Arrange biscuits in single layer over top. Sprinkle with remaining Cheddar. 
5. Bake until biscuits are golden brown and the sauce is bubbly, about 20 minutes longer. Serve immediately.

Ingredients

• 8 medium sized potatoes
• 1/4 cup margarine 
• 1/2 cup chopped onion
• 2 cups grated cheddar cheese
• 2 cups sour cream
• 1/4 cup salt

1. Cook potatoes in a jacket. Cool and peel. Shred with a grater.
2. Saute onions in the margarine until soft but not browned. 
3. Add cheese, sour cream, salt, and pepper. 
4. Then add the grated potatoes. Pour into 2 qt. greased casserole. Bake 30 to 40 minutes on 350 oven. 

Ingredients

• 1 can 16 oz. salmon
• 1 cup soft bread crumbs
• 2 tbsp. melted butter
• 2 well-beaten eggs
• 1/4 cup milk
• buttered peas

1. Bone and flake can of salmon. 
2. Add crumbs, butter, eggs, and milk. Season to taste. Mix well.
3. Pour into 4 or 5 butter custard cups. 
4. Bake 30 minutes in 350 oven. Unmold and serve hot with sauce below. Serve with potato rosettes (made with pastry tube) browned in oven, and garmsh with buttered peas. Serves 4 or 5. 

Sauce
Ingredients

• 6 oz. cheddar cheese, softened
• 1/3 cup milk

1. Melt  the cheese in top of double boiler. Add the milk and stir till smooth.

 

Ingredients

• 4 bone-in split chicken breasts
• 1 can of cream of mushroom soup
• 1 pkg. frozen chopped broccoli
• 1 tsp. mayonnaise
• 1 cup shredded cheddar cheese
• 1 small onion chopped
• 1 sleeve Ritz crackers, crushed
• 1 tbsp.butter, melted

1. Boil chicken for 30-35 minutes. After done, pull chicken from bone and shred. Place in a big bowl.
2. Cook broccoli per package and place in bowl.
3. Cook soup and mayonnaise until well heated. Chop onion and add to the bowl.
4. Add soup mixture and 1/2 cup shredded cheese to the bowl.
5. Mix all the ingredients well and place in a casserole dish. 
6. Top with crushed Ritz crackers and melted butter, mixed together in a ziploc bag. Add rest of cheese.
7. Bake at 350 degree oven for 30 min. or until topping is hard. 

Chicken can be left out for a delicious broccoli casserole.

Ingredients

• 8 medium Russet baking poatoes
• 2 tbsp. butter
• 1 cup sour cream
• 2 1/2 cups shredded sharp Cheddar Cheese
• 1/4 cup heavy cream
• 1/2 cup milk
• salt and pepper
• 4 strips bacon, cooked and diced
• 3 green onions finely chopped

1. Pierce potatoes with a fork,wrap in foil, and bake at 400 for 1 hour or until soft.
2. Cool 10 minutes.
3. Slice off top 1/3 of each potato, lengthwise. Hollow skins with a spoon leaving about /4 of the potato inside.
4. In a bowl, combine potato interior, butter, sour cream, 1/2 cheese, heavy cream, milk, and salt and pepper. Mash until smooth.
5. Stir in bacon and onions. Fill each potato skin with mixture and top with remaining cheese.
6. Bake at 350 for 15 min or until cheese has melted.

Ingredients

• 1 10 oz. package of frozen broccoli
• 2 14 1/2 oz. cans chicken broth
• 1 onion chopped
• 3/4 stick margarine
• 3/4 lb. velveeta cheese grated
• 1/2 cup flour
• 1 12 oz. can evaporated milk
• 2 cups milk
• 1 tsp. paprika
• salt and pepper

1. Cook broccoli and chicken broth for 15 minutes.
2. Saute onions in margarine until tender.
3. Add flour and stir while adding milk to the onions.
4. Cook until thick.
5. Add to broccoli. Add the paprika and cheese. Stir until cheese melts.
6. Add salt and pepper to taste. Turn heat to low and simmer 30 minutes, stirring often.