Barbecue Beddar Chedder Recipes

BARBECUE CHEDDAR MELT

Steps:

• In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain.
• Stir in uncooked pasta and sauce mix (from Hamburger Helper box), milk, hot water, barbecue sauce and onion. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until pasta is tender. Remove from heat.
• Cover; let stand 5 minutes (sauce will thicken as it stands). Top with chips just before serving.

CHEDDAR-TOPPED BARBECUE MEAT LOAF

Steps:

• Cut three 18x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a 3-qt. slow cooker. Coat strips with cooking spray., In a large bowl, combine eggs, oats, chopped pepper, onion, soup mix, garlic, salt and pepper. Add beef; mix lightly but thoroughly. Shape into a 7-in. round loaf. Place loaf in center of strips in slow cooker. Cook, covered, on low for 3-4 hours or until a thermometer reads at least 160°., In a small bowl, mix ketchup, brown sugar, barbecue seasoning and mustard; pour over meat loaf and sprinkle with cheese. Cook, covered, on low until cheese is melted, about 15 minutes longer. Let stand 5 minutes. Using foil strips as handles, remove meat loaf to a platter.

BARBECUE-CHEDDAR HASSELBACK CHICKEN

Steps:

• Heat oven to 425°F. Spray 13 x 9-inch (3-quart) baking dish with cooking spray.
• Make cuts 1/2 inch apart on each chicken breast from top to almost bottom, forming pockets, being careful not to cut all the way through.
• Sprinkle barbecue seasoning all over chicken. Cut bacon slices into thirds to make 6 pieces. Cut Cheddar slices into fourths to make 12 pieces.
• Alternate placing cheese and bacon pieces into each slit in chicken. Add extra cheese or bacon to slits if there is any left.
• Bake uncovered about 15 minutes or until chicken is no longer pink. Let stand 5 minutes before serving.

CHEDDAR BAR-B-Q CHICKEN BREASTS!!!

Steps:

• Cover Chicken breasts with bar-b-q sauce and bake until done, usually about 15-30 minutes in a 350 degree oven (I don't pay attention to the time too much) When chicken is done pour on more sauce, add bacon strips to cover the breasts and cover with cheddar cheese, return to oven until cheese melts.
• Add sliced green onions and serve.

BARBECUE CHICKEN CHEDDAR BISCUITS

Steps:

• Make the barbecue spice blend: In a medium bowl, whisk together the brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder and cayenne, if using. (Store in an air-tight container or keep in the freezer in a resealable plastic bag.)
• Heat oven to 450 degrees, and prepare the chicken filling: Add the chicken to a small bowl with 2 teaspoons barbecue spice blend and 1 tablespoon water. (If using fried chicken or barbecue sauce, no need to add water.) Mix with a fork and set aside.
• Prepare the biscuits: Place the flour in a large bowl. Using a box grater, grate the frozen stick of butter into the bowl and cut it into the flour with a pastry cutter or fork until the consistency of coarse meal. Add the Cheddar and gently toss to combine.
• Add 3/4 cup of the buttermilk and stir just until combined. If the batter is very dry, add a little more buttermilk, a teaspoon at a time, until the consistency of a very thick batter. Do not overmix. The batter will be quite lumpy and sticky.
• Scoop a large (1/4 cup/2 ounce) mound into your lightly floured hand and make a small well. Add 1 tablespoon of the chicken mixture to the biscuit and pinch the dough around to enclose it, being careful not to overwork the dough and melt the butter. Add the biscuit, pinched side down, to a rimmed nonstick baking sheet (or a parchment lined baking sheet or 12-inch cast iron pan). Repeat with the remaining dough and chicken. Bake for 20 to 25 minutes until golden brown.