Alcohol Free Pub Cheese (Spreadable Cheese)

November 9, 2020 by

Have you planned your Thanksgiving yet? I am an early planner, I love planning a big fun meal. We usually eat Thanksgiving dinner in the late afternoon and instead of serving lunch first I put out fun appetizers and snacks. Cheese ball is always popular but my husband’s favorite is always a spreadable cheese. I used to purchase it premade but after making it I have to say it’s now my favorite too! My husband smokes all our cheddar so of course I used that but if you are just using unsmoked cheese it will still be amazing!
I wanted an alcohol free recipe since we don’t drink it and the only alcohol I keep around is for vanilla extract. All the recipes I came across used beer so I ventured out to make an alcohol free recipe. I think the sweetness of apple pairs really well with the cheddar. A dash of liquid smoke and paprika make it just a little more smoky.
While this does keep for a couple weeks in the fridge you may want to hide it if you’re making it for a holiday appetizer!

This comes together in a zip. Pulse the garlic and cheeses until they look crumbly

After adding the additional ingredients make sure it is processed until smooth.

Filed Under: Appetizers / Dips / Snacks, Holiday Recipes Tagged With: , , , , , ,

GOUGERES

January 20, 2020 by

Gougeres are the savory version of choux pastry. They are as fun to say as they are to eat!
If you haven’t made choux before, read this post before making them. They are basically made the same, just with some savory additions.

They can be served plain (all though.. nothing is “plain” about a gougere!) or you can fill them with savory fillings, like chicken salad for a tea party, or with a charcuterie board…

GOUGERES

1/2 cup unsalted butter
1/4 teaspoon salt (I like using fine sea salt)
1 cup water
1 cup flour
4 eggs, beaten
1 cup grated cheese (I like smoked cheddar or gruyere)
1/2 teaspoon black pepper

Bring the butter, salt, and water to boil over medium heat in a small saucepan. Stir frequently and keep a close eye. You want the butter to melt and you also don’t want the water to boil long as you don’t want to let the water evaporate.
With pan still on the heat stir in the flour and beat with a wooden spoon to completely incorporate the flour.
Keep stirring vigorously until the dough sticks to itself and pulls away from the sides of the pan (kind of like when bread dough clings to itself when beaten with a dough hook).
Transfer to a mixing bowl and let cool for a few minutes. You can break the dough up to help it cool faster as well.
Add the eggs, a couple tablespoons at a time, beating until incorporated after each addition. Dough should take almost if not all the eggs and be glossy and very smooth when ready and will hold it’s shape when piped or scooped. Fold in pepper and cheese.
Pipe or scoop onto silicone or parchment lined baking trays. (I used approximately 1 Tablespoon choux per gougere.)
Wet your finger to smooth down any tips before baking.
Bake at 400 degrees for 25-30 minutes. Don’t open the oven until the end of the cooking time to keep their shape.
When golden and crisp, remove from oven and pierce with a paring knife to allow the steam to escape. (I usually do this in the side where it won’t be visible.)

Filed Under: Appetizers / Dips / Snacks, Bread, Quick & Muffins Tagged With: , , ,

Gnocchi with Gorgonzola cream sauce and ham

February 3, 2011 by
 
This dish is evil, evil I say.  Run while you can. Don’t look back.  Forget you ever saw this.  Too late? Well, sorry then. : )
 
GNOCCHI WITH GORGONZOLA CREAM SAUCE AND HAM
Recipe by My Stained Apron
 
Gnocchi, homemade or store bought
2 cups heavy cream
1/2 cup crumbled Gorgonzola cheese
1/2 cup shredded Parmesan cheese (or extra Gorgonzola)
2 tsp dried parsley (or fresh chopped)
1/2 cup thinly sliced ham (I use a good quality Canadian Bacon)
 
Heat ham in a saucepan over medium heat.
Add cream and cheeses, stir until well incorporated. 
Add gnocchi (if homemade boil first), toss to coat.
Add parsley, serve hot.
 
 
Filed Under: Pasta, Sauces / Condiments Tagged With: , ,

Ham and Swiss Rolls

August 23, 2010 by
 
These were seriously good.  Like I can’t believe how many my husband ate good.  And they came with the extra bonus of being super easy as well.  Great for those busy days getting ready for school! Or homeschooling, in my case.  Which can I just say, is keeping me REALLY busy!  But I wouldn’t have it any other way.   Whatever you’re doing these last days of summer, make sure to fit these onto your menu.
 
HAM AND SWISS ROLLS
Recipe slightly adapted from Annie’s Eats
 
12 dinner rolls
1 to 2 lbs ham (depends on how much meat you like in yours)
12 slices swiss cheese
mayonnaise
 
Sauce:
1 T yellow mustard
6 T butter, melted
2 tsp dried minced onion
1/2 tsp Worcestershire
poppy seeds, for sprinkling
 
Cut rolls in half, spread a little mayo on the inside of all the rolls.
Fill rolls with ham, then cheese, then top of roll.
Put all together on a baking sheet.
Whisk all the sauce ingredients except the poppy seeds together in a bowl and drizzle over the rolls.
Sprinkle with poppy seeds.
Cover with foil and bake at 350 degrees for 10 minutes.
Remove foil, bake 5 more minutes.
Serve warm.
 
Filed Under: Sandwiches / Wraps Tagged With: , , ,

Baked Sun Dried Tomato Alfredo

June 28, 2010 by
I’ve made this dish for many years, sometimes I add cooked chicken cut into strips, sliced mushrooms, some fresh herbs… but this is a nice basic edition that you can serve as is or add your own favorite pasta pairings to.  And you don’t have to bake it, but it really does add another nice layer of flavors. Hope you like it!
 
BAKED SUN DRIED TOMATO ALFREDO
Recipe by My Stained Apron
 
 
3 T butter
8 oz cream cheese
1 1/2 cups milk
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella, divided
1/4 cup sun dried tomatoes, chopped
1/2 pound pasta
 
Combine butter, cream cheese, and milk in saucepan over medium heat, stirring well until well combined.
Add milk, Parmesan, mozzarella, and sun dried tomatoes.
Meanwhile, cook pasta al dente.
Pour pasta into casserole dish, pour sauce over pasta.
Sprinkle with remaining 1/4 cup cheese.
Bake at 400 degrees for 15 to 20 minutes.
 
 
Filed Under: Pasta, Sauces / Condiments Tagged With: , , ,

Cheese Fondue

June 7, 2010 by
 
Meet Irish Cheddar.  My favorite cheese. EVER.  My hubby’s favorite cheese. EVER.
And I wouldn’t be surprised if it will be yours when you try it too. Smooth, sharp, but not too sharp, creamy…. perfect.  It’s getting much easier to find now, even Costco is selling it. So next time you see it, try some, you won’t regret it!   And now, a recipe using it!
 
 
 
 
 
 
 

I’m finally getting around to posting this recipe, we actually had it for Valentine’s Day!  I don’t make fondue very often, only a couple times a year, but it really is easy, delicious, and very fun.  You can get really creative with the dippers, or be very basic. 

 
CHEESE FONDUE
 
 
3 T butter
4 T flour
1/2 tsp paprika
2 1/2 cups milk
12 oz shredded cheese (my favorite is to use half cheddar, half Gruyere)
Juice of 1 lemon
salt and pepper, to taste
  
Melt the butter in a saucepan.  Add flour and paprika, cook a minute.  Gradually add milk, whisking in completely.  Add cheese, then stir in lemon juice, salt, and pepper. 
Whisk in more milk if it’s thicker than you want.  Serve in fondue pot.
 
Dipping Ideas: cubed french bread
lightly steamed vegetables-like cauliflower, carrots, and broccoli
lil smokies
cooked chicken
roasted asparagus
roasted red potatoes
Steak
Apple slices or cubes
 

Filed Under: Meatless Main Dishes, Sauces / Condiments Tagged With: , ,

Cheesy Garlic Bread

March 23, 2010 by
Feel free to change this recipe up however you like. You can use less or more cheese, more mayo to make it creamier, use different cheeses, whatever. I promise, I won’t be offended. : )
 
CHEESY GARLIC BREAD
 
1 loaf french bread
1/2 cup unsalted butter
4 garlic cloves, crushed
1 c cheddar, shredded
1 c mozzarella, shredded
1/4 c Parmesan, grated
1/3 c mayo
 
Mix cheeses and mayo together. Set aside.
Cut bread in half horizontally, then in half again.
Melt 2 T of butter in a skillet, add garlic.
Put one section of bread in skillet, turn in pan to soak up butter. Let bread brown.
Repeat with 3 remaining sections of bread. (Melt 2 more T of butter for each section of bread, and repeat browning. Don’t let garlic burn.)
Spread cheese mixture evenly on bread.
Bake at 425 degrees for about 10 minutes, then broil for an additional 2 or 3 minutes, or until reaches desired browning. Slice and serve hot.
Filed Under: Bread, Quick & Muffins Tagged With: , ,

Italian Panini

February 12, 2010 by
Oh yum. Is there anything as good as a good sandwich? Okay, maybe some things are as good, but seriously, this sandwich is REALLY good. you. must. make. it. now.
Oh, and is it “Italian”? I don’t know, but I needed to give it a name! And it sounded all right to me.
 
ITALIAN PANINI
 
 
Here’s the guests for the party:
 
Artisan bread (Just be sure to use something that will hold up to a panini press)
Ham
Salami
Roasted Red Peppers
Red Onions
Pepperoncinis
Olives
Spinach
Mozzarella Cheese
Melted Butter or Olive Oil
 
Brush one side of bread slices with butter or olive oil.
Layer up with ingredients. Put on hot panini press (Or use a pan if you don’t have one)
Cook on medium high heat until bread is seared and cheese is melted.
 
 
 
 
Filed Under: Sandwiches / Wraps Tagged With: , , , ,

Cheddar, Ham, and Apple Panini

January 31, 2010 by

My family loves the combination of apple and cheese and ham.  Panini sandwiches are one of our favorite easy meals.  They are easy to customize for each person, inexpensive, and delicious!

Panini Sandwiches with Cheddar, Ham and Apple
Firm artisan bread 
Cheddar cheese, sliced or shredded
Apple, cored and sliced
Ham
Honey Mustard
Butter

I get them all ready to go at the same time. While assembling, I get my Cuisinart Griddler heating up. If you don’t have one, or a different panini press, use a heavy skillet instead (cast iron would be best.) and when you put the sandwiches in, you can put another heavy pan on top to press the sandwiches. (If you use this method, go ahead and get both skillet hot, so you’ll sear both sides at once.
Okay, to assemble:
Spread one side of half of the bread slices with butter, and lay buttered side down. Spread other side with honey mustard.

Layer on some cheddar cheese then ham, then apple slices

Now top with more cheddar cheese

Spread remaining bread with butter on one side, honey mustard on the other.
Put bread, honey mustard side to the inside of sandwich, on top.
Cook until cheese is melted, eat hot.

Filed Under: Sandwiches / Wraps Tagged With: , ,

Cheddar Drop Biscuits

January 19, 2010 by

These are so easy and quick to make, and kids can defenitely help making them too.  It doesn’t take long for them to dissapear either!  In the photo I used dried dill, but they are wonderful with the chives or pepper too.  And remember, just like with the baking powder biscuits, you want you butter very cold so you get a nice texture.

CHEDDAR DROP BISCUITS
2 cups flour
1 T baking powder
1 tsp salt
1/2 cup unsalted butter or margarine (COLD!)
1 cup milk
1 cup shredded cheddar cheese
1/4 cup chopped fresh chives, or 1 T dried dill weed, or 1 tsp black pepper

Mix flour, baking powder, and salt together in a bowl.
Cut butter in with a pastry blender until lumps are pea-sized.
Add cheese and chives and stir in.  Then add milk and stir to combine.

Drop by spoonfulls onto a greased cookie sheet. Bake at 450 degrees for 8-12 minutes or until golden brown.  Makes 18.

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