Tag: Cheese

Loaded Cheddar Potato Soup

by on Dec.28, 2012, under Yummies

I am not much of a soup person, and only recently have I started thinking of soup as a dinner option. I still don’t tend to think of it as a main course, but now that winter is really here, it has been more on my mind as a co-star of the dinner table.

I was feeling a little under the weather the day after Christmas this year, and was really craving some warm and hearty comfort food. We had some wonderful left over prime rib from Christmas dinner I wanted to use to make french dip sandwiches with, and when thinking about what to serve with it, Loaded Cheddar Potato soup came to mind. I recalled having made this one before, but that it turned out sub-par. I checked all my usual recipe sources to find a tried and well-reviewed recipe, but every one I came across had an ingredient I or my husband aren’t fans of, or were missing what I felt was a key component. Thus I decided to take the things I liked from several recipes and throw them together to see what came of it. Luckily, it was DELICIOUSNESS!

Soup Recipe Dinner

Loaded Cheddar Potato Soup
Type: Soup
Serves: 6-8
Prep Time:
Cook Time:
Total Time:
  • 3 large Russet Potatoes, scrubbed and cubed
  • 3 cups Vegetable Stock
  • 1 cup Heavy Cream
  • 16oz Velveeta Cheese, cubed
  • 1 cup Sharp Cheddar, shredded
  • ¼ teaspoon Salt
  • ⅛ teaspoon Pepper
  • 2-4 pieces of Bacon, cooked and crumbled (for topping)
  • 1 Green Onion, sliced (for topping)
  • Additional Sharp Cheddar, shredded (for topping)
  • Sour Cream (for topping)
  1. Bring a large pot of water with a generous pinch of kosher salt added to a boil. Once boiling, add potatoes and cook 12-15 minutes until soft, but not totally falling apart.
  2. Drain potatoes and leave in colander. Put pot back on stove.
  3. Add vegetable stock and heavy cream to pot and bring to boil over medium-high heat.
  4. As liquid heats up, add cubes of Velveeta, stirring often to help it melt.
  5. Once all the Velveeta is in and melted and liquid is starting to bubble, add 1 cup of shredded sharp cheddar. Stir to help cheese melt and incorporate.
  6. Add cooked potatoes back into pot with the cheese liquid. Using a handheld potato masher, roughly mash potatoes in the soup, leaving a few chunks.
  7. Stir in salt and pepper. The measurements above are just my best guess, as I just added each to taste.
  8. Turn off heat and ladle into serving bowls.
  9. Top with generous pinches of the extra shredded cheese, crumbled bacon, and green onion. Add a dollop of Sour Cream, if desired.

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Seven Layer Salad

by on May.11, 2012, under Yummies

I went to a baby shower a little over a month ago, and in all my 30 years, I believe that was the first time I had even seen a seven layer salad. Maybe that just means I don’t get out enough, or that I haven’t been going to the types of pot lucks where someone makes things like this. As a veggie lover and artistic food enthusiast, this appealed to me on several levels. I freely admit I went back, not just for seconds, but for thirds. I tried to corner the girl that brought it and ask here where she got the recipe. She must have misunderstood me however, because she proceeded to try and tell me the ACTUAL recipe, ingredient by ingredient, as if my blissed-out brain could absorb it all and remember any of it for more then a split second.

Fast forward to this morning, where this recipe found it’s way into my inbox from The Cottage Journal. Not only did it have my mouth watering all over again, it contained the trifecta of ingredients that makes just about any recipe awesome – bacon, cheese, a creamy sauce (in this case dressing).

salad lettuce dressing

Seven Layer Salad
Type: Side Dish
Serves: 10-12
Prep Time:
Total Time:
  • 5 cups chopped green leaf lettuce
  • 2 cups seeded, chopped tomatoes
  • 2 cups chopped yellow bell pepper
  • 1 (12-ounce) package frozen green peas, thawed
  • 2 cups chopped radishes
  • 2 cups diced seedless cucumber
  • Seven-Layer Salad Dressing (recipe follows)
  • Garnish: shredded Cheddar cheese, crumbled cooked bacon
  • 2 cups mayonnaise
  • ¼ cup chopped fresh chives
  • ¼ cup chopped fresh dill
  • 4 teaspoons Dijon mustard
  • 2 teaspoons onion powder
  • ½ teaspoon ground black pepper
  1. In a 3½-quart glass bowl, layer lettuce, tomatoes, bell pepper, peas, radishes, and cucumber.
  2. Top with dressing, spreading to edges to seal. Cover, and refrigerate for 4 hours to overnight. Garnish with cheese and bacon, if desired.
  • 2 cups mayonnaise
  • ¼ cup chopped fresh chives
  • ¼ cup chopped fresh dill
  • 4 teaspoons Dijon mustard
  • 2 teaspoons onion powder
  • ½ teaspoon ground black pepper
1. In a small bowl, combine mayonnaise, chives, dill, Dijon mustard, onion powder, and pepper, stirring well.


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Apple-palooza: Part 2

by on Oct.14, 2010, under Yummies

So one conclusion I have come two after 2 days of cooking apple-themed recipes… I really am bad at peeling apples. I have an overdeveloped fear of fine-edged cuts, be it from kitchen knifes, scalpels, straight razors, etc. Give me a nice jagged wound, attack me with a spoon or a saw, but please don’t give me a clean cut. I am getting creeped out just thinking about it to write this. Psychology majors,  make of this what you will.

I mention this because, in my need to always cut away from myself, I can’t do that cool apple peeling trick where you guide the knife with your thumb and make a big spiral around the apple and cleanly separate the peel all in one piece. My apples end up with lots of flat plains and I am realizing I am loosing a lot of flesh doing this. No help for it though, that is, unless I invest in an apple peeler. There might just be a Bed Bath and Beyond trip in the very near future. Just sayin’.

Anyway, enough about my personal idiosyncrasies and on to the apples! Tonight’s feature recipe is Cheddar-Crusted Chicken with Smooshy Applesauce.

I have always thought the combination of apples and sharp cheese to be ambrosia. It hits all the right flavor notes, sweet, salty, tangy, creamy, crisp…obviously I could go on. The final execution of this recipe turned out to be a very satisfying, if not just a little disappointing on the cheese front. Also, I was skeptical about how I would like the crushed pretzels in the chicken coating, but they turned out to be a wonderful addition in both texture and flavor. The applesauce made a great side/topping for this chicken. I chunked my apples pretty big, so it wasn’t really saucy, but that in no way detracted from the deliciousness. I asked The Man his rating of this recipe on a scale of 1-5 and he gave it a 3.5. I agree. Not a gourmet meal by any stretch, but definitely good enough to cook again.

Previously: Apple-palooza Part 1

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Anatomy of a Goldfish Cracker

by on May.07, 2010, under Miscellanea

Have you ever wondered exactly what makes up those delicious little cheesey flavored crackers? Sometimes I like to eat them one by one and imagine how they will swim around inside my stomach. Other times I just cram them into my mouth in giant handfuls. NOM NOM NOM!!

Well, wonder no more, my curious friends! Jason Freeny of the Moist Productions blog has created a detailed analysis of the inner workings of these most yummy of snack crackers!

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Mexican Corn Dip

by on Apr.04, 2010, under Yummies

I was given this quick and easy dip recipe from a woman I used to work with years ago. It’s written on a scrap of paper and has been stuffed in my recipe book as a never-fail fixture since I received it. Anytime I need to bring something to a Mexican themed party, I whip this little gem out and there are never any leftovers.

Mexican Corn Dip

2-11oz cans of Mexi-corn
1 cup Mexican Cheese
1 cup Pepper Jack Cheese
1 cup Fat Free Mayonnaise

*For an extra spicy experience, you can add some chopped jalapeños to the mix.

  1. Drain corn and combine all ingredients in a large bowl, mixing well.
  2. Pour into dish and bake at 350 degrees for 30-45 minutes until cheese is bubbly.

Serve with tortilla chips. Also would make a great addition to tacos or quesadillas.

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