Cheddar Spoons Recipe By Tasty Recipes

GRANOLA SPOONS RECIPE BY TASTY

Steps:

• Pour the granola into a food processor. Pulse until the granola is broken into small pieces. Set aside.
• In a small saucepan, mix together the butter, honey, and brown sugar over medium-low heat. Stir until the butter is melted, the sugar is dissolved, and the mixture begins to bubble, about 5 minutes.
• Remove the pan from the heat and add ½ cup (60g) of the crushed granola. If mixture is still too wet to shape, add more granola.
• Wrap 4 spoons tightly in aluminum foil. Lightly grease with nonstick cooking spray and set on a parchment-lined baking sheet.
• When the granola mixture is cool enough to handle, mold onto the front of each foil-covered spoon.
• Freeze for 30 minutes.
• Preheat the oven to 350˚F (180˚C).
• Place another piece of aluminum foil under the spoons. Fold it up around the edges of each spoon so the granola mold is nestled inside.
• Bake for 10 minutes.
• Cool the spoons for 10 minutes, then remove the granola spoons from the molds.
• Chill in the refrigerator for 20 minutes.
• Serve with yogurt, if desired.
• Enjoy!

CHEDDAR SPOONS RECIPE BY TASTY

Steps:

• Preheat the oven to 325˚F (160˚C).
• Using an electric hand mixer or stand mixer, beat the cheese, butter, and salt in a large bowl.
• Once combined, mix in the flour and add the ice water one tablespoon at a time. The dough should hold together when pressed but crumble apart if you break it up in your hand. If it seems too dry, add a little more ice water.
• Divide the dough in half and pack together into 2 discs. Wrap in parchment paper and chill in the refrigerator for 30 minutes.
• Roll out the dough to ¼ inch (6 mm) thick, pinching together the cracks on the edges.
• Trace and cut out 6 spoon shapes from each disc of dough.
• Place the cut-out cheese spoons on top of greased, upside-down spoons on a parchment paper-lined baking sheet. Lightly press down to mold the dough to each spoon's shape.
• Bake for 25 minutes, or until golden brown.
• Serve with layered taco dip, if desired.
• Enjoy!

CHEDDAR SPOON BREAD

Steps:

• Scald 1-1/2 cups milk (heat to 180°). Mix cornmeal with remaining 1/2 cup cold milk and add to hot milk. Cook, stirring constantly, over low heat until thickened, approximately 5 minutes. Add cheese, butter, sugar and salt; stir until melted. Remove from heat until thickened, approximately 5 minutes. Add cheese, butter, sugar and salt; stir until melted. Remove from heat; stir in eggs. Pour into 1-qt. greased baking dish; bake at 350° for about 35 minutes or until lightly browned and set. Serve immediately.

CHEDDAR AND BLACK PEPPER BISCUITS RECIPE BY TASTY

Steps:

• Preheat the oven to 450°F (230°C). Line 2 baking sheets with parchment paper.
• In a large bowl, combine the bacon, flour, cheddar cheese, McCormick® Freeze-Dried Chives, baking powder, McCormick® Pure Ground Black Pepper, salt, baking soda, garlic powder, grated butter, and buttermilk. Stir with a rubber spatula until just combined.
• Turn the dough out onto a lightly floured surface, and gently shape and roll out to a 1¼-inch-thick rectangle.
• Using a 3-inch round cutter or drinking glass, cut out biscuits from the dough, gathering and rerolling the scraps up to 3 more times; you should have about 20 biscuits. Place the biscuits on the prepared baking sheets, spacing evenly, and freeze for 10-15 minutes.
• In a small bowl, whisk together the egg yolk and water. Remove the biscuits from the freezer and brush the tops with the egg wash.
• Bake the biscuits for 14-17 minutes, or until golden brown. Let cool for about 10 minutes before serving.
• Leftover biscuits will keep in an airtight container in the refrigerator for up to 2 days, or you can freeze unbaked biscuits in a zip-top freezer bag for up to 3 months.
• Enjoy!

CHEDDAR-CORN SPOON BREAD

Steps:

• Preheat oven to 400 degrees. Butter a 2-quart souffle dish or casserole; set aside. In a medium saucepan, combine butter, milk, corn, cornmeal, 1 teaspoon salt, and cayenne. Bring to a boil; reduce heat to medium, and simmer, stirring frequently, until mixture is slightly thickened, 3 to 4 minutes. Remove from heat; stir in cheese. Let cool until just warm to the touch, about 15 minutes. Stir in egg yolks until combined.
• In a clean mixing bowl, beat egg whites and a pinch of salt until soft peaks form. Stir 1/3 of the whites into cornmeal mixture until combined, then gently fold in the remaining whites with a rubber spatula. Pour into prepared dish.
• Place dish in oven; reduce oven heat to 375 degrees. Bake until browned on top but still slightly loose in the center, 25 to 30 minutes. Let cool 5 minutes before serving.

THREE CORN AND CHEDDAR SPOON BREAD

Steps:

• Preheat oven to 350°F.
• Beat eggs in medium bowl.
• Add 1 cup cheese, cream style corn, whole kernel corn, muffin mix, sour cream and melted butter; mix until thoroughly combined.
• Pour mixture into greased 2-quart baking dish.
• Bake in oven 45 minutes to 1 hour or until center is set.
• Top with remaining cheese; bake 2 minutes more or until cheese is melted.
• For another option: Add 1 small can drained, diced green chilies or chopped pimiento to batter before baking).

CHEDDAR CORN FRITTERS RECIPE BY TASTY

Steps:

• In a large bowl add the ingredients.
• Mix well.
• In a large skillet, heat a half cup of oil (or until entire skillet is covered with a thin layer) over medium-high heat.
• Spoon 2 tablespoons of mixture to form each fritter into the hot oil.
• Flip after about a minute and a half or when you can see the edges beginning to brown. Repeat for other side.
• Serve with a dollop of sour cream and chives.
• Enjoy!