Looking for a way to get your kids to eat vegetables? Trying to find that perfect cheese sauce to go on your macaroni and cheese? Want a great cheese fondue for your next party (or to eat by yourself)? Then this is the recipe for you to try! It's very cheesy and very delicious and goes well with most foods! Let us know in the comments if you try it, and what you pair it with!
A tip: if you want the sauce to be thicker, add more cheese (1/4 cup at a time), if you want the sauce to be thinner, add more milk (1/4 cup at a time) Ingredients: 4 cups of Italian cheese blend shredded 2 cups of mild or sharp cheddar cheese (either works) 1 cup of parmesan cheese (can be shredded or grated) 4-5 garlic cloves minced 2 tablespoons of olive oil 2 cups of milk (we use 2%, 1% or whole milk will work as well) 1/2-1 tablespoon of Italian herbs 1/2-1 tablespoon of onion granules (can use powder as well) 2-3 teaspoons of parsley flakes 3-4 teaspoons of chicken bouillon powder 1 cup of water 2 separate tablespoons of cold water 1 tablespoon of cornstarch Directions: 1. In a large pot, sauté garlic cloves in the olive oil until lightly browned (watch carefully, it will burn quickly) 2. Add in water and chicken bouillon powder 3. Stir in milk, cook until simmering (slightly boiling, do NOT overboil, milk will curdle) 4. Add in Italian herbs, onion granules, and parsley flakes 5. Stir in Italian cheese, cheddar cheese, and parmesan cheese 6. Stir and let simmer until cheese is melted completely (it may not be combined yet with the milk, that's okay, just go to the next step) 7. Mix together cold water and cornstarch 8. Pour cornstarch mixture into the pot 9. Stir sauce until cheese and milk are fully incorporated together (the cheese should not be separate from the milk, it should resemble a sauce at this point) 10. Serve over pasta, vegetables, place in a fondue pot, or whatever else you would like to do with it! 11. Enjoy!
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One of the most popular activities during the fall is going apple picking! If you are like either one of us and have a ton of leftover apples, then this is a great recipe for you! You can put apple butter on anything including: bread, pretzels, pork chops, potato pancakes, ribs, and much much more! If you like applesauce better than apple butter, this recipe also can be used for applesauce, just only cook it for 4 hours. It is very simple to make and is perfect for canning as well and can be frozen up to one year or refrigerated up to 1 week.
Ingredients: 10-13 apples chopped into very thin slices (no need to peel if you use a foley mill), any variety except red delicious (gala, jonathan, honeycrisp, macintosh, jazz, crimson crown, and cortland all work great, get a variety of apples both sweet and sour to really make it taste good) 1-2 cups of sugar (may need even more depending on how sweet you want it) 1 teaspoon of vanilla 5-8 cinnamon sticks 1-4 teaspoons of cinnamon (start with one and add more as needed) 1-4 teaspoons of nutmeg (start with one and add more as needed) 1-2 teaspoons of ground cloves 1/4 cup of water Instructions: 1. Mix together all ingredients into a 6+ quart slow cooker 2. cook on low for 8-12 hours (plan on 12 for better flavor) 3. Pull out the cinnamon sticks 4. Take the apple butter and put it into a foley mill (picture at bottom) and churn into a large bowl until all of the apple butter is through the foley mill 5. Can the apple butter and store it in the refrigerator for up to one week or the freezer for up to one year 6. Enjoy! Let us know in the comments if you have made apple butter before! |
Both of us really love to cook, and we each have come up with some pretty good recipes. We will share them here!
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