Cheesy Sliders 

My cousin Kylie tried these “Cheesy Sliders” from this Facebook video – https://www.facebook.com/HowtoCookGuide/videos/417340251949184/ – and I had to try them myself! She said they were delicious – and I would have to agree! Simple – delicious – flavorful! The spices I use can be substituted for your favorite variety. Experiment and have fun! 

Cheesy Sliders

1 package slider buns
10 slices Colby cheese
1 pound ground beef
1 medium onion, chopped
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon mustard powder
1 teaspoon paprkia

Preheat your oven to 350 degrees F. 

Crumble and cook the ground beef in a large skillet. About halfway through the cooking time add the chopped onion, minced garlic, salt, black pepper, mustard powder and paprika. Drain the beef once fully cooked. 

Spray a 9×9-inch square baking pan with non-stick cooking spray. Place the bottom part of 9 slider buns into the pan. 

Pour evenly the beef mixture over the bottom buns. Place the slices of cheese over the top of the beef. Tear some of the cheese slices to fit and cover all the beef. 

Place top buns on top and place in preheated oven for 30 minutes. 

Bake, remove to cool slightly before serving. 

Enjoy! 

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Chew This – Broccoli Cheese Soup

Happy “Chew This!” Sunday!!! I am so excited to be bringing everyone this recipe for “Broccoli Cheese Soup”! It is absolutely delicious, and perfect for the upcoming winter months! Make a batch at the beginning of the week, and have it for a warm dinner all week long. This recipe can also be easily doubled or tripled for family events or large family dinners! Try it and let me know what you think! (blaisethebaker@gmail.com)

Broccoli Cheese Soup

Broccoli Cheese Soup

http://www.thecouriertimes.com/neighbors/article_13f7f5dc-71b0-11e5-8f84-cfd4e52e1cc3.html

Enjoy!

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Chew This – Cheesy Potatoes with Sausage Casserole

Happy “Chew This!” Sunday!!! I am so excited to share this FOUR generations-old recipe with all of you! It was taught to me by my Mom, Darla Doubman – and it was taught to her by her Mom (my Grandma), Deloris Bolinger – and it was in turn taught to her my her Mom (my Great Grandma), Viola Davis.

FOUR generations…

I love old recipes like this that have history, memories and stories behind them. This can be made ahead, and served when ready. Perfect for entertaining!

Cheesy Potatoes with Sausage Casserole

Cheesy Potatoes with Sausage Casserole

http://www.thecouriertimes.com/neighbors/article_b9427f30-660c-11e5-96ce-176cd2642ea1.html

Can not wait to hear what you think! (blaisethebaker@gmail.com)

Enjoy!

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Old-Fashioned Macaroni and Cheese

Is macaroni and cheese a vegetable?! Do not answer that… I am not sure I would want to hear the answer. It does not matter though, because this recipe is the perfect side dish, no matter what the main course is.

Several people have written to me and wanted to know if I have a recipe for macaroni and cheese. Yes! I do. It is simple, easy, old-fashioned and so good you will want to make it again, and again, and again…

Old-Fashioned Macaroni and Cheese Blaise the Baker

Old-Fashioned Macaroni and Cheese

1 pound (about 6 cups cooked) elbow macaroni
2 cups grated sharp cheddar cheese
1 cup grated mild cheddar cheese
1 stick (4 oz.) salted butter, cubed
3 large eggs
1/2 cup sour cream
1 1/2 cups whole milk
1 teaspoon salt
1 teaspoon black pepper

Start by preheating your oven to 350 degrees F.

Lightly spray a 9×13-inch baking dish with non-stick cooking spray. Next, bring a large pot of water to a rapid boil. Salt the water generously, before adding in the pasta, for added flavor to the pasta.

Once the macaroni is cooked – drain well and return to pot over low heat. Stir in the grated sharp cheddar cheese and cubed salted butter. Stir until the cheese and butter have completely coated the warm pasta.

In a medium sized bowl, whisk together the large eggs, sour cream, whole milk, salt and black pepper until thoroughly combined. Pour this mixture over the cheese and butter coated macaroni and stir until well mixed.

Place the macaroni mixture into the prepared baking dish, and top evenly with the grated mild cheddar cheese.

Place in preheated oven and bake for 40 minutes until hot and bubbly.

Remove and allow to cool slightly before serving.

Enjoy!

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Cheese and Sausage Bites

I am in LOVE with these little cheese and sausage bites! They remind me of portable cheese and sausage biscuits and go perfect with eggs in the morning!

Do not get me wrong though…they can be served anytime and are delicious served hot, room temperature or cold.

Cheese and Sausage Balls Blaise the Baker

Cheese and Sausage Bites

2 cups shredded sharp cheddar cheese
1 pound hot sausage
2 cups biscuit mix (Such as “Jiffy” Brand)
1 teaspoon salt
1 teaspoon black pepper

Start by preheating the oven to 400 degrees F.

Combine the shredded cheese, sausage, salt and pepper together in a large bowl, using clean hands to thoroughly mix everything together.

Add the 2 cups of biscuit mix, and once again, combine together with clean hands.

Roll the mixture into tablespoon size (approximately) balls and place on ungreased baking sheet.

Place in preheated oven for 23 minutes.

Remove.

Enjoy!

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Beef and Sausage WonTon Cups

“Blaise the Baker” is COOKING! Ha! 😉

Today’s recipe is inspired by a dear friend and family member. Her name is Paula Arnett and she is a sweetheart. 

I have always loved wonton cups and I find these simply incredible! They do not need much improvement, but I changed them a little to suit my tastes – which you can do as well! That is the beauty of this recipe…it is not only delicious, easy and simple…it is also very versatile!

Won Ton's Blog

Beef and Sausage WonTon Cups

1 pound ground beef
1/2 pound “hot” sausage
1 cup shredded cheddar cheese
2 cups shredded Monterey jack cheese
1/2 cup Ranch dressing
1/3 cup finely chopped green pepper
1 16 oz package WonTon wrappers (larger 3 1/2 inch squares)

You can locally find the WonTon wrappers in your local produce department.

Start by preheating your oven to 350 degrees.

Brown the ground beef and hot sausage. After fully browned, drain the fat.

Spray muffin tins lightly with cooking spray.

Line muffin tin (little or larger size tins will both work – just adjust the cooking time depending on the size. This recipe was used with the “larger” – regular size muffin tins) with the WonTon wrappers. Be sure to only use ONE wrapper – they are thin and sometimes tricky to work with. Just lay the wrapper over the tin and push it gently into the muffin tin creating a “flute” around the edge.

Place into the 350 degree preheated oven for 6 minutes to bake the shells.

Combine the cooked ground beef and sausage mixture with the cheese, Ranch dressing and chopped green pepper.

After the shells have baked 6 minutes, remove from oven and spoon about a tablespoon of the mixture into each cup.

Return to the oven and bake for another 8 minutes.

Enjoy!

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