Easy Cheese Danish

I love a good cheese Danish and I used to make Ina Garten’s cheese danish that uses puff pastry – that was, until I developed this recipe! It is really easy, just a few ingredients and is delicious served hot or cold. I am currently experimenting with other flavors but so far the cheese is my favorite. Also be sure you include the fresh lemon zest with this recipe. It really makes all the difference!

Easy Cheese Danish

For the danish…
2 cans crescent rolls
16 oz cream cheese, room temperature
1 cup white granulated sugar
2 teaspoons pure vanilla extract
2 teaspoons fresh lemon zest
1 large egg
1 large egg white, splash of water

For the glaze…
1/2 cup confectioner’s sugar
2 tablespoons milk
1 teaspoon pure vanilla extract

Start by preheating your oven to 350 degrees F. Line a 9×13-inch baking pan with non-stick cooking spray containing flour.

Unwrap one of the crescent rolls tubes and place the crescent rolls into the bottom of the prepared baking pan. Pinch together the seems to create a solid sheet of dough.

In a large bowl beat together the cream cheese, white granulated sugar, pure vanilla extract, fresh lemon zest and large egg until smooth, combined and shiny.

Pour this mixture over the sheet of dough.

Unwrap the other crescent roll tube and place the crescent roll sheet over the top of the mixture and carefully pinch together the seems to create a solid sheet of dough.

In a small bowl combine the large egg white with a splash of water. Brush this on top of the pastry and place in preheated oven to bake for 40 minutes. Once golden brown remove and cool for 15 minutes before pouring on the glaze.

To make the glaze combine the confectioner’s sugar, milk and pure vanilla extract in a small bowl and whisk together. Pour and spread evenly over the danish.

Allow to cool slightly and serve. Leftovers can be kept, covered, in the refrigerator for up to four days.

Enjoy!

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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

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, October 18th 2015 edition. By: Blaise Doubman 

Warm and comforting soup, perfect for colder months ahead…
Blaise Doubman

Growing up I was never really a fan of soup, but gradually as I matured, I learned (and was taught) that making soup was really an art, and I grew to love and respect it. Looking back, the art of making soup was really in my genes. My Grandma Barbra makes the absolute best potato soup, my Mom makes the best chili (isn’t chili a soup?), my Grandma Deloris is known for her oyster soup, and my Grandpa Max used to make the best beef stew that ever hit my lips. With all of this delicious soup-making in my history, you would think I would have grown up loving it! But that wasn’t the case… Maybe I didn’t think it was substantial enough to consider it a meal, or even to give it a try.

Over the years though, I’ve learned a lot of the tricks of the trade, so to speak, when making soups. I have learned that each person makes their soups a little different than the person who taught them before, and I’ve learned that you have to have patience! Patience is defined as, “the capacity to accept or tolerate delay” which I have had to really work hard on over the years. I find now though, that making soup is a stress reliever! Standing, stirring and watching the pot slowly simmer, is just about the perfect way of taking your mind away to a less stressful place. There’s also something about a warm bowl of soup that just hits the spot on cold and blustery days. They may not be here yet, but they’re coming believe me, and when they’re here you will want to have this recipe handy!

Broccoli Cheese Soup

This soup is the perfect combination of broccoli and cheese. You would think that the cheese would overwhelm the delicate taste of the broccoli, but it doesn’t in this recipe. Boiling the broccoli first ensures that the broccoli will be tender and flavorful in the final soup. Serve with crackers if desired.

1 small bunch of broccoli
1 ½ cups water
1 teaspoon salt
2 cups chicken broth
2 ½ cups whole milk
½ pound (8 oz.) Velveeta-brand cheese, cubed
4 tablespoons salted butter
4 tablespoons cornstarch
½ cup sour cream

Start by removing the tops of the broccoli, discarding the stalks and chopping the tops into fine pieces. Place the chopped broccoli in a large pot, with one cup of the water and teaspoon salt and place over high heat. Once brought up to a boil, cover the pot with a lid and allow to boil on high for five minutes. This will tenderize the broccoli.

Once the broccoli has boiled for five minutes, add the chicken broth, whole milk, cubed cheese and butter. Adjust the heat to medium, stirring to incorporate everything, making sure the soup doesn’t come to a boil.

In a small bowl, mix together the cornstarch with the remaining ½ cup of water and stir until no lumps are visible.

Add this mixture to the soup and stir until thickened.

In a separate bowl, combine sour cream with one cup of the hot soup mixture and stir until evenly combined. Add this mixture to the soup, and stir well.

Bring the soup up to a near boil, lower the temperature slightly and serve warm.

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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

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, October 4th 2015 edition. By: Blaise Doubman 

Generational Casserole Recipe Wins Approval…
Blaise Doubman

I love recipes that have history around them. Recipes that have been passed down from generation to generation are not only some of the best, but some of my most popular recipes. No matter what food trends come and go (peanut butter flavored pickles, or coconut popcorn sorbet, anyone?) true and trusted “heirloom” recipes, are hard to beat. The recipe I’m sharing today has been in my family for years and years. I remember first learning about this from my Mom, Darla, when I was about five years old. It amazed me how such simple ingredients could come together to make such an incredible dish.

My Mom was taught this recipe from her Mom, my Grandma, Deloris Bolinger – who was in turn taught the recipe from her Mom, my Great Grandma, Viola Davis. Are you adding that up? That means this recipe is a four generations-old recipe! The stories and memories that go along with each recipe handed down to the next generation are some of my favorite growing up. Listening and watching my Mom teach me this recipe will then be shared with future generations and now here with all of you. I hope this recipe brings memories and stories to share with the ones you love – just like it’s done with mine.

Cheesy Potatoes with Sausage Casserole

This casserole can be made ahead and placed in the refrigerator for up to 2 days. When ready to bake, just remove from the refrigerator, place in preheated oven and bake. There really is no substitute for “Velveeta” – brand cheese. If you’re not a fan of using this type of cheese, give it another try. The taste and texture of this cheese has really improved, compared to other types of “processed cheese”, and the delicious “melting” of this type of cheese just can’t be beat…

2 pounds of Idaho baking potatoes
4 tablespoons salted butter
4 tablespoons white all-purpose flour
2 cups whole milk
1 teaspoon salt
1 teaspoon black pepper
1 pound (16 oz.) Velveeta-brand cheese
2 small packages (or 1 large) mini sausages (28 oz. total)

Start by preparing the potatoes. Peel the potatoes, cut them into medium-sized cubes, and place in a large pot of salted boiling water over high heat until tender.

In a medium sized saucepan over medium heat, combine the salted butter, white all-purpose flour, whole milk, salt, black pepper and Velveeta-brand cheese until melted, smooth and creamy. If any lumps are present, whisk with a wire whisk to remove them.

Preheat the oven to 350-degrees F and lightly grease a large casserole dish with non-stick cooking spray. Place the cooked potatoes in the dish, and spread out evenly.

Next, pour the cheese mixture over the potatoes, being sure to distribute evenly.

Before placing in the oven, spread the mini sausages, evenly, over the top of the cheese and potatoes. Place in preheated oven for 40 minutes, or until lightly browned on top.

Remove and allow to cool very slightly before serving.

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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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