Our garden is producing Roma tomatoes by the basket full every single day. I’m making roasted tomato sauce and homemade salsa with most of them but these baked tomatoes are my new favorite way to enjoy them. This recipe could not be easier and you can use any fresh tomato that you have on hand.

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How to Make Baked Tomatoes:

• Slice tomatoes in half, lengthwise and scoop out the juice, seeds and core, leaving the shell. 

• In a small bowl, mix sour cream, mayonnaise, Ranch Dressing Mix, garlic, salt and pepper together. 
• Stir in shredded cheese.

• Spoon filling into tomato halves and place on a baking sheet. 
• Bake for 10- 15 minutes or until filling is warm and cheese has melted. 
• Sprinkle with fresh herbs and serve immediately or at room temperature. 

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Recipe Tips:

Use a serrated knife for slicing tomatoes for the best results. 

A soup spoon works great for scooping out the seeds and core. 

Enamel Baking Pan – this is my favorite little pan for baking and serving. 

Double or halve the recipe as needed. 

Use any fresh herbs that you have on hand or mix in dried herbs with the filling. 

Roma tomatoes work great for this recipe, it would also work with heirloom tomatoes or your favorite variety. 

Store leftovers in an airtight container in the refrigerator up to 2 days. Serve right out of the refrigerator or reheat in the microwave or oven until filling is heated through.

Serve these baked tomatoes as a side dish for any supper or pair with a green salad and garlic bread for a light and delicious summer meal.

They are just bursting with fresh summer flavors and the creamy filling is the perfect flavor combination. You might also enjoy these Cheddar Crumb Topped Tomatoes if you are a fan of baked tomatoes and these Bruschetta Butter Potatoes are another favorite.

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Garden fresh tomatoes make all of our gardening efforts totally worthwhile. If you find yourself with an abundance of tomatoes, give this easy baked tomato recipe a try this summer. It will be a great compliment to any dinner. 

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Baked Tomatoes

Baked Tomatoes with a cheesy filling are a great appetizer or side dish for any summer meal. Simple to make and just minutes to bake this easy tomato dish. It's sure to be a hit with any tomato lover.

Course Side Dishes

Cuisine American

Keyword baked tomatoes with cheese, Cheesy baked tomatoes, Roma tomato recipe

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 173kcal

Author Milisa

Ingredients

• 8 Roma tomatoes
• 3 tablespoons mayonnaise
• 3 tablespoons sour cream
• 1 teaspoon Ranch Dressing Mix dry seasoning
• ½ teaspoon granulated garlic
• ¼ teaspoon kosher salt
• ¼ teaspoon pepper
• ½ cup shredded cheddar cheese
• 1 tablespoon chopped fresh herbs (I used parsley and thyme

Instructions

• Preheat oven to 400°.
• Slice tomatoes in half lengthwise and remove core and seeds. Be careful not to cut the outer shell.
• In a small bowl combine, mayonnaise, sour cream, Ranch Seasoning Mix, garlic, salt and pepper.
• Spoon filling into tomato halves and place on a baking sheet.
• Bake tomatoes 10- 15 minutes or until filling is hot and cheese is melted.
• Remove from oven and sprinkle fresh herbs over filling.
• Serve immediately or at room temperature.

Notes

Store leftovers in an airtight container in the refrigerator up to 2 days. Reheat in microwave or oven until filling is heated through.

Nutrition

Serving: 1g | Calories: 173kcal | Carbohydrates: 7g | Protein: 5g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Cholesterol: 24mg | Sodium: 369mg | Fiber: 2g | Sugar: 4g

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This recipe is a twist on my classic Buttermilk Biscuits that I make about once a week. My family loved these for an easy protein packed breakfast that they could grab on their way out the door. A great idea for leftover ham and easy to make ahead for a busy week.

How to Make Ham and Cheese Biscuits

• Mix all purpose flour with baking powder, sugar, salt and granulated garlic in a mixing bowl.
• Cut in shortening and butter.
• Mix in diced ham and shredded cheese.

• Add buttermilk and stir until dough comes together. It may be a bit sticky.
• Pour dough out onto a well floured surface and roll or pat out about 1/2 inch thickness.
• Use a biscuit cutter to cut into circles.
• Place on a lined baking sheet with the biscuits touching.
• Bake for about 20 minutes or until biscuits are lightly browned around the edges.
• Brush with melted butter.

Serve with your favorite breakfast, lunch or dinner or just grab one on the go for a filling and delicious snack.

Recipe Variations:

Substitute cooked and crumbled breakfast sausage or bacon for the ham.

Any shredded cheese will work. Smoked gouda, cheddar or colby-jack are all great options.

Use all butter or all shortening in the biscuits.

Cut recipe in half for a smaller batch.

How to Store and Reheat:

Store cooled, room temperature, biscuits wrapped in plastic wrap or in an airtight container in the refrigerator up to 4 days.

To reheat, slice in half and toast in a toaster oven or place on a baking sheet and bake for 8 -10 minutes at 325°.

Can You Freeze Biscuits?

Freeze the baked biscuits on a parchment lined baking sheet for 2 hours. Store in a zip top freezer bag in the freezer for up to 6 months. Reheat frozen biscuits on a lined baking sheet for 15-18 minutes at 325°.

If you have leftover ham, this easy Ham Soup is loaded with veggies and pasta in a cheesy broth that everyone will love and we can’t get enough of these Ham and Cheese Stuffed Biscuits and ham and cheese cruffins.

This recipe makes a large batch, perfect for feeding a crowd or makes a great make ahead breakfast for the week.

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Ham and Cheese Biscuits

Ham and Cheese Biscuits are a great grab and go breakfast or a tasty addition to any meal of the day. Flaky buttermilk biscuits filled with smoky ham, cheese and garlic flavor. 

Course Breakfast

Cuisine American

Keyword brunch biscuits, buttermilk biscuits with ham, cheesy biscuits, grab and go breakfast, ham biscuits, make ahead breakfast

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 20 biscuits

Calories 545kcal

Author Milisa

Ingredients

• 4 cups all purpose flour
• 2 tablespoons baking powder
• 1 tablespoon sugar
• 2 teaspoons granulated garlic
• 1 teaspoon kosher salt
• 1 cup diced ham
• 8 oz shredded cheese I used Colby Jack
• ½ cup cold butter
• ½ cup shortening
• 2 cups cold buttermilk
• ¼ cup melted butter for brushing tops optional

Instructions

• Preheat oven to 425°.
• Mix flour, baking powder, sugar, granulated garlic and salt together in a large bowl.
• Cut butter and shortening into flour with a fork and mix until well combined.
• Add in ham and cheese and stir to combine.
• Pour in buttermilk and stir just until mixture comes together.
• Pour onto a floured surface and pat into an even layer.
• Cut into biscuits using a 2 1/2 inch biscuit cutter.
• Place biscuits on a greased or lined baking sheet, touching.
• Bake for 20 minutes or until lightly browned and cooked through.
• Brush with melted butter if desired.

Notes

Recipe can be halved for a smaller batch.

Store leftover biscuits in an airtight container up to 4 days or frozen in a zip top freezer bag up to 6 months.

Reheat in a 325° oven 10-15 minutes.

Nutrition

Serving: 1g | Calories: 545kcal | Carbohydrates: 44g | Protein: 16g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 1004mg | Fiber: 1g | Sugar: 4g

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Ham and Cheese Party Puffs

Ham and Cheese Party Puffs are one of those appetizers that disappears in a flash. It’s a handy recipe to have in your recipe box for parties and even last minute get togethers. Super easy and incredibly delicious. What else could you ask for?

This is a sponsored post in partnership with Wewalka Puff Pastry. All thoughts and opinions are my own.

How to Make Ham and Cheese Party Puffs:

1. Unroll Wewalka Puff Pastry onto the package parchment paper or a lightly floured cutting board. Cut into 16 rectangles.
2. Spoon about a teaspoon of peach or apricot jam onto each rectangle, top with ham and cheese.
3. Fold two opposite corners together in the middle of each pressing them together.
4. Place on a lined baking sheet and brush with a beaten egg.
5. Bake for about 15 minutes at 425°.
6. Garnish with fresh rosemary.

Serve hot out of the oven or at room temperature.

Easy appetizers are the best for holidays and parties and these Ham and Cheese Party Puffs are incredibly simple. You can even get the kids to help with these!

These puff pastry appetizers are just as delicious at room temperature as they are hot out of the oven.

There are so many easy recipes you can make with Puff Pastry, like these Peanut Butter S’mores Sweet Rolls.

Puff Pastry is so easy to work with and bakes up perfectly every time. We used both the puff pastry and pie crust for our Venison Steak Pot Pie recently and my family just loved it.

My Pumpkin Pecan Pie recipe also features Wewalka Pie Crust. I’m just so impressed with the quality and how easy the crust is to work with and it tastes amazing.

More Easy Appetizers to Try:

Pomegranate Pecan Party Appetizers comes together in five minutes and it’s a gorgeous presentation! Greek Salad Skewers are always a party favorite and so simple to make ahead.

We always serve Easy Deviled Eggs for parties and this Whipped Feta Spread with Lemon, Garlic and Rosemary has a ton of flavor and can be made a day in advance of your dinner.

You’ll also like these Turkey Pinwheels and if you need more ideas, I have rounded up my favorite Easy Appetizers for holidays, game day parties and backyard cookouts.

If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!

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Ham and Cheese Party Puffs

Ham and Cheese Party Puffs are easy puff pastry appetizers for holidays, celebrations or any get together. Made simply with just 5 ingredients, you are sure to make this time and time again. 

Course Appetizers

Cuisine American

Keyword easy appetizers, puff pastry appetizers

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 16 Servings

Calories 167kcal

Author Milisa

Ingredients

• 13.2 ounces Wewalka Puff Pastry
• ⅓ cup peach or apricot jam
• ¾ cup diced ham
• ¾ cup shredded cheese
• 1 egg beaten
• ½ teaspoon chopped fresh rosemary for garnish

Instructions

• Preheat oven 425°.
• Unroll puff pastry onto package parchment paper.
• Cut puff pastry into 16 rectangles.
• Spoon about 1 teaspoon of jam over each rectangle, top with ham and cheese.
• Fold opposite corners of puff pastry together in the middle and gently press together.
• Use package parchment paper to line baking sheet and brush with egg.
• Bake for 15 minutes or until golden brown.
• Garnish with fresh rosemary if desired.

Nutrition

Serving: 1g | Calories: 167kcal | Carbohydrates: 12g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Cholesterol: 9mg | Sodium: 156mg | Sugar: 1g

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Easy Bacon Stuffed Mushrooms

Stuffed Mushrooms are always on the holiday appetizers list for our family and a must- have for the big game. Usually my sister in law makes them and they are always the first to disappear!

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I’m quite the bacon fanatic, so I just had to load these mushrooms with crispy bacon, delicious cream cheese and lots of smoked gouda cheese, plus caramelized onions.

They have a ton of flavor and they are low-carb! These days, a low-carb snack is a must-have for any get together. These really are the best stuffed mushrooms!

I’ve been thinking about trying the Keto diet, but so far, I have only talked about it. No sugar is a tough one for me! If you have tried it, give me your thoughts!

How to Make Bacon Stuffed Mushrooms:

1. Wash and dry baby Portobello Mushrooms.
2. Remove the stems and set aside for another use. 
3. Cook bacon in a pan or try my bacon cooked in the oven!
4. Add olive oil and onions to a skillet and cook until caramelized.
5. Add cream cheese, smoked gouda, garlic, salt and pepper to the skillet. 
6. Stir until cheese is melted. 
7. Stir in 8 slices of crumbled bacon. 
8. Stuff mixture into mushroom caps.
9. Top with remainder of crumbled bacon.
10. Bake for about 20 minutes or until mushrooms are soft and cheese is. 
11. Garnish with fresh parsley if desired. 
12. Serve immediately. 

Scroll to the bottom for full printable recipe. 

Tips for Making the Best Stuffed Mushrooms:

• Choose larger mushrooms to allow for the filling. 
• White Button Mushrooms or Baby Portobellos will work.
• Lightly rinse mushrooms and dry them with paper towels. 
• Mound your filling over the top of the mushrooms for the most flavor. 
• Stuffed mushrooms are best made the day you plan to serve them.
• Leftovers can be stored in an airtight container in the refrigerator.
• Reheat stuffed mushrooms at 300° for about 15 minutes.

More Bacon Appetizers to Love:

You know bacon makes everything better! Some of my favorite bacon appetizers are these three ingredient Barbecue Bacon Wrapped Tater Tots  or Bacon Wrapped Water Chestnuts. 

 Chicken Fried Bacon ( I mean seriously, could life get any better?), and Jalapeno Poppers with Brisket and Bacon – loaded to the max are amazing as well. 

Still not enough bacon for you? Check out all of my Bacon Recipes!

Recipes for Mushroom Lovers:

Meatballs with Creamy Mushroom Gravy is one of my favorite meals and these Gourmet Burgers with Red Wine Braised Mushrooms is over the top amazing. This Ham, Spinach and Mushroom Quiche is my go- to brunch recipe and I can’t get enough of this Sausage Mushroom Pesto Pizza! These Mini Mushroom & Gorgonzola Bites from Cookin’ Canuck are right up my alley!

Easy Bacon Stuffed Mushrooms are the most delicious appetizer for just about every occasion. Using portobello mushrooms makes for a hearty base for all of that melted cheese and crispy bacon. The perfect hand held snack.

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Easy Bacon Stuffed Mushrooms

Easy Bacon Stuffed Mushrooms are the perfect party appetizer for the holidays, game day gatherings and cookouts with friends and family. Baby Portobello mushrooms are stuffed with cream cheese, smoked gouda, garlic, caramelized onions and crispy bacon for the ultimate delicious appetizer.

Course Appetizers

Cuisine American

Keyword appetizers, bacon stuffed mushrooms, keto stuffed mushrooms, low carb stuffed mushrooms, stuffed mushrooms, stuffed mushrooms with cream cheese

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Calories 188kcal

Author Milisa

Ingredients

• 16 ounces baby portobello mushrooms
• 2 tablespoons olive oil
• 1 medium sized onion diced
• 8 ounces cream cheese
• 1 cup shredded smoked gouda cheese
• 1 teaspoon granulated garlic
• 1 teaspoon black pepper
• ¼ teaspoon kosher salt
• 12 slices cooked bacon divided use
• 1 tablespoon chopped fresh parsley for garnish

Instructions

• Preheat oven to 375°
• Lightly rinse and dry mushrooms.
• Remove stems and set aside for another use.
• Add olive oil and onion to a skillet and cook over medium heat, stirring often until onions are caramelized. About 8-10 minutes.
• Add cream cheese and smoked gouda cheese.
• Stir until cheeses are melted and smooth.
• Add garlic, pepper and salt and stir to combine.
• Crumble 8 slices of bacon into cream cheese and onion mixture, stirring until well combined.
• Remove from heat and spoon into mushroom caps, mounding over the top.
• Place on a rimmed baking sheet.
• Bake for 17-20 minutes or until mushrooms have softened.
• Garnish with parsley and serve immediately.

Nutrition

Serving: 1g | Calories: 188kcal | Carbohydrates: 4g | Protein: 9g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Cholesterol: 41mg | Sodium: 376mg | Fiber: 1g | Sugar: 2g

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Breakfast food is a favorite at our house any time of day. We are liable to eat eggs at every meal and on the weekends I generally make a big breakfast when the whole clan is around.

Peach Pie Cinnamon Rolls are always on the list for something sweet and we will have biscuits and gravy at least once a week. Freezer Breakfast Croissant Sandwiches are handy for busy mornings.

Lately, I’ve made these Bacon, Egg and Cheese Egg Rolls a couple of times lately and the kids went crazy for them!

I love to hit the drive thru for breakfast if I have to make an early run to town. The Bacon, Egg and Cheese Biscuit is my go-to every single time. I knew that adding a crispy fried egg roll wrapper into the mix had to be a good idea.

My favorite Petit Jean Hickory Smoked Bacon puts this breakfast over the top. I love being an ambassador for Petit Jean Meats and I promise you will love having their ham and bacon delivered to your door step!

You can totally make these egg rolls up ahead of time and then reheat them in the toaster oven when you are ready to serve them. They are easy to grab on the go or to just have on hand when you need something quick.

I know lots of folks hate to cook bacon because of the mess and the grease popping. If this hits home, I can show you How to Cook Bacon and you will be adding bacon to the menu often!

I soft scrambled the eggs because they will cook a bit more when you fry up the egg rolls. I mixed in the cheese and cooked bacon. I let the mixture cook slightly to make rolling the egg rolls easier.

I added the filling to the egg roll wrappers and wet the edges and rolled them up. Keep them under a damp paper towel until you are ready to fry them.

After I had all of the egg rolls ready to go, I added the oil to a cast iron skillet and heated it to 350°F. It just takes a few minutes to fry each egg roll and I like to cook 2- 3 at a time. Keep an eye on your oil so that it doesn’t get too hot or the egg rolls will burn.

I made a small batch of milk gravy for dipping these Bacon, Egg and Cheese Egg Rolls. They are perfectly delicious without the gravy but the gravy takes them over-the-top for a special weekend breakfast treat.

Enjoy these Bacon, Egg and Cheese Egg Rolls for an easy breakfast or a quick snack, perfect for the breakfast lovers in your life. This Breakfast Bundt Cake is another awesome idea for the weekend!

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This Bacon Egg and Cheese Egg Rolls Recipe also appears on Food Fanatic where I love contributing all things deep fried!

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This is a sponsored post in partnership with Red Star Yeast.

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Cheesy Pesto Breadsticks

Baking bread is one of my most favorite things and I sometimes wonder why I don’t do it every day.  I think the more often I make it, the better it is.

When it comes to savory breads, I have the best luck with dinner rolls like my Buttermilk Ricotta Skillet Rolls or Rosemary Brioche Rolls.  I am not the best with loaves of bread. I can’t ever tell if the loaf is baked through.  I think I need to learn to use a thermometer to test it.

It’s on my list to practice and improve. If you are like me and need a little help, the folks at Red Star Yeast have a wealth of information on their site.  From troubleshooting to helpful tips and seriously the best recipes.

They even have baking lessons! I’ve learned so much from their tips and baking their recipes.I was my own worst enemy when I was learning to bake bread. I would be so anxious about it that I would put it off for months until my yeast was expired.  Then my bread would sure enough fail.

I rely on Red Star Yeast for reliable results with every bread baking endeavor.  Once I decided to make these Cheesy Pesto Breadsticks, I was rather impatient to get them made.  I used Red Star Yeast Quick Rise Yeast and it was just the ticket.

They were ready to eat in less than an hour. My family was literally circling the kitchen before they came out of the oven. The house smelled heavenly.

My basil plants are growing like crazy in the garden so I gathered up a couple of cups and made a batch of pesto for these breadsticks.

My Roasted Garlic Basil Pesto is my current favorite or this Spinach Pesto . If you don’t have fresh ingredients, you can use store bought for these breadsticks.

You  might also like these garlic breadsticks that go with any pasta dinner.

These cheesy pesto breadsticks are the perfect side to just about any dinner.  They are packed with ooey, gooey mozzarella cheese and tons of flavor from the sweet basil pesto.

We actually just ate these for dinner the night I made them. I had a few left over and enjoyed them the next night with a huge garden salad.  They will be making the regular rotation at our dinner table this summer.

You might also like this Cheesy Pickle Bread to add to any appetizer spread.

We had a blast at the lake this weekend. I was smart enough to pack the sunblock but not smart enough to use it.  Guess who has a sunburn? EVERYBODY!

Our dachshund loves to go on the pontoon boat with us.  Her favorite thing to do is get on the knee board and float around when we stop. It’s too funny, she will jump right off of the boat to get on the knee board and just float around while we swim.

I hope y’all are having a fun summer too. Now let’s get in the kitchen and bake some bread!

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Cheesy Pesto Breadsticks

These Cheesy Pesto Breadsticks are soft and filled with delicious sweet basil pesto and ooey gooey cheese. They are guaranteed to steal the show at dinner!

Course Breads

Cuisine American

Keyword breadsticks, cheesy breadsticks, pesto and cheesy breadsticks

Prep Time 1 hour hour

Cook Time 15 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 4 -5 servings

Author Milisa

Ingredients

• 1 cup warm water about 95 degrees
• 2 tablespoons sugar
• 1 package 1/4 oz Red Star Yeast Quick Rise Yeast
• 2 tablespoons olive oil
• 2 ¼ cups all purpose flour I like King Arthur Flour
• 1 teaspoon kosher salt
• ½ cup pesto
• 2 cups shredded mozzarella cheese
• ¼ cup melted butter

Instructions

• Add warm water to a large mixing bowl and add sugar and yeast. Stir to combine and set aside for about 5 minutes or until mixture is bubbly.
• Add olive oil and stir to combine.
• Add 1 cup of flour and salt. Stir to combine. Continue adding flour 1/4 cup at a time until mixture forms a dough ball and pulls away from sides of the bowl.
• Place dough on a floured surface and knead 3-5 minutes adding more flour as needed. Dough should no longer be sticky.
• Cover and allow to rise 30 minutes.
• Punch dough down and roll into a 12 x 15 (approximate) rectangle.
• Spread pesto over dough and sprinkle evenly with mozzarella cheese.
• Press lightly on cheese to help it stick to the dough and pesto layers.
• Using a pizza cutter or sharp knife, cut into 1 inch strips.
• Fold strips in half and twist together. Place on a parchment lined baking sheet about 1 inch apart.
• Preheat oven to 400 degrees.
• Bake for 15-17 minutes or until golden brown.
• Brush with melted butter and serve immediately or at room temperature.
• Store leftovers in an airtight container in the refrigerator.

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We usually have our holiday meals around lunch time or shortly after.  It’s not a huge gathering but usually a quiet day with wonderful food.

I like to have something for everyone to nibble on in the morning or else we would starve from smelling that delectable feast cooking away in the kitchen.  I have the perfect cheesy breakfast treat for my family this year.

I created this breakfast bake with breakfast sausage, refrigerated biscuits and shredded cheese.

I gave it an extra boost of flavor with a bit of homemade garlic butter and topped it all off with some fresh thyme.  Now I’ve got your belly growling, don’t I?

This is so perfect for the holidays because you can just pull off a bite or two for nibbling without ruining your dinner.  I like to get started on cooking the holiday meal and this breakfast bake comes together quickly and easily.

It’s also a great way to get the kids to help.  Stuffing the biscuits with sausage and rolling them into balls is pretty fun.

Pop that baby in the oven (I used a cast iron skillet but a baking pan would work just fine).

Now you are going to have the best cheesy breakfast!  Can’t you see everyone nibbling on this Christmas morning?  I totally can.   My family totally loved this and it is definitely going on the holiday menu!

This has been one of the most popular recipes! If you haven’t tried it yet, add it to your list and these Breakfast Muffins too!

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Cheesy Sausage Pull Apart Breakfast Bake

Cheesy Sausage Pull Apart Breakfast Bake is a delicious, family-friendly breakfast bake perfect for casual weekends or special holidays.

Course Breakfast

Cuisine American

Keyword breakfast bake, sausage bake

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 servings

Calories 681kcal

Author Milisa

Ingredients

• 1 pound breakfast sausage cooked and drained
• 2 16 oz cans refrigerated buttermilk biscuits the large ones
• 3 tablespoons butter
• 2 garlic cloves
• 2 cups Sargento
• 4 Cheese Mexican Shredded Blend
• 1 tablespoon fresh thyme optional

Instructions

• Preheat oven to 375 degrees.
• Spray a large skillet or baking pan with non-stick spray.
• Cut biscuits into quarters, flatten each piece slightly, filling with a small amount of cooked sausage.
• Pinch edges to seal and roll into a ball. Place in skillet, touching. Repeat with remaining dough and sausage.
• Meanwhile, add butter to a small skillet and slice garlic cloves and add to melted butter.
• Cook over medium heat for about 3 to 5 minutes or just until butter starts to brown. Remove from heat and brush over all of the sausage and dough balls.
• Sprinkle Sargento Mexican 4 Cheese Shredded cheese over sausage balls.
• Bake for 28 to 30 minutes or until edges are golden brown and cheese is melted. Garnish with fresh thyme if desired. Serve immediately.

Nutrition

Serving: 1g | Calories: 681kcal | Carbohydrates: 52g | Protein: 22g | Fat: 43g | Saturated Fat: 15g | Polyunsaturated Fat: 25g | Cholesterol: 77mg | Sodium: 1245mg | Fiber: 2g | Sugar: 3g

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Today I am guest posting over at Wisconsin Cheese Talk with some really tasty treats!  I made homemade Gold Star Cheddar Crackers and Wisconsin Cheddar Cheese Spread.   Have you made homemade crackers?  They are so easy and so addictive!  These make wonderful after-school snacks and they would also be ideal for holiday parties!  You could even package them up in a little basket with a bottle of wine and it make a really nice homemade gift.

If your family loves Wisconsin Cheese as much as mine, rush on over and get these recipes!  Oh, and if you are so inclined to leave a comment, I would greatly appreciate it!

 Enjoy!

Miss

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I was inspired to make beer bread when I accidentally knocked the cap off of a beer bottle early in the day.  I put plastic wrap over it and decided it would not go to waste, I could make beer bread.  I think I’ve made beer bread before but it’s been so long that I don’t remember.  I will be making this more often, we all loved it!  I had it for a mid-morning snack with a little butter.  This recipe was so simple but the flavors of the beer and the cheese are really there.  I think you could easily make these into muffins or drop biscuits. Use your choice of cheese, cheddar would be awesome and use whatever beer you have handy, I used Moose Head, it’s my favorite.   I can’t wait until supper, I am going to use it for grilled cheese sandwiches maybe along side some tomato soup, now doesn’t that sound good?

Colby-Jack Beer Bread

Ingredients:

3 cups self-rising flour *substitution for using all purpose flour below

1/3 cup sugar

2 cups colby-jack cheese, shredded

1/4 cup butter, melted

12 oz beer

Cooking Directions:

Pre-heat oven to 350 degrees.  In a large mixing bowl, add flour, sugar, and cheese stirring to combine.  Add melted butter and beer and stir just until combined.  Pour into a greased loaf pan and bake for 55 minutes to one hour.  Remove from pan onto a wire rack to cool.  Slice and serve with butter.

Enjoy!

Miss

*I often forget to buy self-rising flour. You can use 3 cups of all purpose flour plus 4 1/2 teaspoons baking powder and 3/8 teaspoon salt.

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