Tag Archives: cheddar cheese

Cheesy Zucchini Cornbread

Cheesy Zucchini Cornbread @ NancyC

I had one more cup of shredded zucchini to use up, and this is the recipe I made with it. During this time of year when summer gradually turns into fall, I think of cornbread for some reason. And savory cornbread sounded good–so savory cornbread it was. Speaking of summer turning into fall, I usually am sad to see summer end, since I really enjoy the warm weather and long days. But this year I’m focusing on all the things I love about autumn–the pretty fall leaves, apples and pumpkins, fall craft fairs, candlelight, and baking cinnamon-flavored treats.

But back to the cornbread. Not only is this is a savory cornbread, flavored with Italian seasoning and a hint of garlic and onion, it’s also cheesy. Cheddar cheese is mixed in the batter and sprinkled on top. Savory and cheesy flavors are hard for me to resist–I love that combination! The shredded zucchini and corn kernels make this cornbread moist and hearty, too. You could serve this instead of rolls with a meal and it would be great with a bowl of chili!

CHEESY ZUCCHINI CORNBREAD by NancyC

Makes an 8×8″ pan

  • 1 cup cornmeal
  • 3/4 cup all-purpose unbleached flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 Tablespoon honey
  • 4 Tablespoons butter, melted
  • 1/2 cup plain Greek yogurt
  • 1 1/2 teaspoons Italian Seasoning
  • 2 teaspoons minced onion
  • 1 teaspoon minced garlic
  • 1 cup shredded zucchini
  • 1 cup thawed frozen corn kernels
  • 1 1 /2 cups shredded Cheddar cheese, divided

Preheat oven to 350˚F. Grease an 8×8″ pan; set aside.

In large bowl, blend cornmeal, flour, baking powder, baking soda, and salt.

In medium size bowl, mix eggs, honey, melted butter, and plain Greek yogurt. Add this mixture to the flour mixture in the large bowl, stirring just until blended. Mix in Italian Seasoning, minced onion, and minced garlic. Fold in the shredded zucchini, corn kernels, and 1 cup of the cheddar cheese (save the other 1/2 cup cheese for sprinkling on top).

Spoon batter into prepared pan and sprinkle the remaining 1/2 cup Cheddar cheese evenly over the top. Bake at 350˚F for 32 to 35 minutes, or until toothpick inserted in center comes out clean. Let cool 5 to 10 minutes before cutting into squares and serving.

This cornbread tastes great with or without some butter–it definitely has enough flavor to stand on its own! Are you a fan of cornbread? And are you looking forward to autumn?

Linked to Fiesta Friday, Meal Plan Monday, Weekend Potluck, Inspire Me Monday, Create With Joy.

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Sausage Balls

Sausage Balls @ NancyC

The first time I had sausage balls was about 20 years ago. I thought they were amazingly good and I’ve been hooked on them ever since! They’re perfect for group breakfasts-or-brunches or potlucks–easy to make, and easy to take. And everyone loves them!

The very first time I made these, I didn’t realize you weren’t supposed to cook the sausage before hand, and mine turned out very dry. So be sure not to cook the sausage! Mix it up raw with the baking mix and the cheese. You’ll have to use your hands, since it’s such a thick mixture (those plastic disposable sanitary kitchen gloves come in handy for this). After the ingredients are mixed together, you just roll into balls, place them on a baking sheet, and pop in the oven. And everyone will love you for making these. 🙂

SAUSAGE BALLS

Makes about 3 dozen

  • 2 cups baking mix (like Bisquick)
  • 1/2 teaspoon garlic or onion powder, optional
  • 2 cups shredded sharp Cheddar cheese
  • 1 pound uncooked pork sausage at room temperature

Preheat oven to 350˚F. Grease (or line with parchment paper) a 15 x 10″ or 13 x 18″ baking sheet; set aside.

Mix baking mix and sausage together in a bowl; blend well, then add in the cheddar cheese (the mixture will be very thick; you’ll need to mix everything well with your hands). Roll mixture into 1″ to 1 1/8″ balls; arrange balls on prepared baking sheet.

Bake at 350˚F for 25 minutes, or until golden brown and sausage is fully cooked. Drain on paper towels, then serve warm.

Some of my friends bake these at 375˚F for 18 minutes with good results, if you like having a shorter baking time. And you can freeze any leftover sausage balls and reheat at 350˚F for 10 minutes. But don’t count on having any leftovers!

Have you ever made sausage balls? It’s definitely a favorite recipe of mine!

Linked to Throwback ThursdayFiesta Friday, Weekend Potluck, Create With Joy, Meal Plan Monday, Show and Share, Wow Me Wednesday, Create it Thursday, Thursday Favorite Things.

Texas Trash Warm Bean Dip

Texas Trash Warm Bean Dip @ NancyC I made this dip against my better judgement. I say that because it’s so hard to stop eating it–it’s totally addicting if you love creamy, cheesy, southwestern-style dips! You bake this in the oven and when it’s done, you dig in while it’s still warm with your Continue reading

Mini Fiesta Cups

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In my last post, I shared a recipe with you called Mini Cannoli Cups–a yummy bite-size dessert made with Nasoya® Won Ton Wraps. And I mentioned I’d be sharing another recipe that’s made with these wraps, so here it is! When I was developing this recipe, I was thinking about the great flavors that are in Tex-Mex style layered dips. So I thought, why not make a mini version–a little bite-size portion of all those great flavors nestled in a baked won ton wrap–a perfect appetizer or finger food for holiday gatherings or parties. If this isn’t Christmasy enough for you, you can always try it out for New Year’s Eve or for game-watching on New Year’s Day! These mini cups are filled with guacamole, sour cream, cheddar cheese, black olives, tomatoes, and green onions–all in tiny bite-size portions. Tiny in size, but very big on flavor! After baking the won ton wraps in your mini muffin pan, keep the baked cups in the pan while you’re adding the fillings, then after they’re filled, arrange on a serving plate.  I thought these were very yummy–hope you do, too!

MINI FIESTA CUPS by NancyC

Makes 52 mini fiesta cups

  • 1 (12-ounce) package Nasoya® Won Ton Wraps
  • 2 cups purchased or homemade guacamole
  • 1 cup sour cream, regular or lite
  • 1/2 cup finely shredded cheddar cheese
  • 1/3 cup chopped black olives (or use sliced olives; 1 to 2 slices per fiesta cup)
  • 2/3 cup finely chopped tomatoes (or substitute a dab of chunky salsa for each fiesta cup)
  • 1/2 cup finely chopped green onion stems (you’ll need about 4 green onions)

Preheat oven to 350˚F.

Using a mini cupcake/muffin pan, press won ton wrappers into cups. Lightly spray them with cooking spray and bake for 8 to 10 minutes, until cups are golden brown.

Let cups cool about 5 minutes, then fill each cup with 1/2 Tablespoon guacamole, 1/2 teaspoon sour cream, and a light sprinkling of finely shredded cheddar cheese, chopped black olives, tomatoes, and green onions.

Serve immediately or chill until ready to serve.

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I have to warn you, once you start eating these, it can be hard to stop! Are you planning on making any appetizers over the holidays?

Linked to Inspire Me Monday at Create With Joy.

Cheesy Green Bean Casserole

ncChsyGrBnCass2nm We all know and love that Green Bean Casserole, don’t we? It’s so good, I’m not sure why I only make it at the holidays–there’s no reason why you couldn’t make it any time of the year, right? But it’s especially nice at times like Thanksgiving and Christmas, when it’s cold outside and everyone is wanting to include warm and comforting side dishes in their holiday feast. There are many variations of this recipe, and when I make mine, I always add cheese, sour cream, and Half & Half (light cream) to make it extra cheesy and creamy. I love this casserole with cheese added in, and if you’re a cheese-lover, I think you will too! So here’s my version of this classic side dish and I hope you enjoy it!

CHEESY GREEN BEAN CASSEROLE by NancyC, adapted from French’s Makes a 9 x 13″ pan

  • 2 (10 3/4-oz.) cans condensed cream of mushroom soup, undiluted
  • 1/2 cup Half & Half (light cream) or milk
  • 1/4 cup sour cream (regular or light)
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon onion powder (or substitute garlic powder)
  • 1 to 2 teaspoons soy sauce
  • 4 (14.5-ounce) cans green beans (or substitute 7 1/2 cups cooked cut fresh green beans or frozen and thawed green beans)
  • 1 (4-ounce) can sliced mushrooms (optional)
  • 2 cups shredded cheddar cheese
  • 2 2/3 cups (or 2 2.8-oz. cans) French Fried Onions, divided

Preheat oven to 350˚F. In large bowl mix soup, Half & Half (or milk), sour cream, black pepper, onion powder, and soy sauce. Stir in green beans, mushrooms (if using), cheese, and 1 1/3 cups (or 1 2.8-oz. can) French Fried Onions (save the other can for sprinkling on top after baking). Spoon mixture into a 9 x 13″ pan or 3-qt. baking dish. Bake at 350˚F for 27 to 30 minutes or until hot and bubbling at edges. Remove from oven, lightly stir the mixture in the pan or baking dish, then top with remaining 1 1/3 cups onions (or the second 2.8-oz. can). Bake an additional 5 minutes until onions are golden.

ncChsyGrBnCass1nm Do you make Green Bean Casserole for your holiday meals? With or without cheese? And what other side dishes do you like to serve?

Linked to Fiesta Friday at The Novice Gardener,  I’m Lovin’ It at Tidy Mom, and Inspire Me Monday at Create with Joy.