Cooking - for a new lifestyle (Our Test Kitchen)

. . . perfect for broccoli and cauliflower. 2 tbsp butter 2 tbsp all-purpose flour 1 cup milk 1-1/2 cups shredded cheddar cheese salt and pepper to taste Melt butter in a saucepan over medium heat; whisk flour into butter until smooth.  Pour milk into butter mixture and stir with a wooden spoon to combine.  Cook and stir until mixture thickens, about 3 minutes.  Add cheese and stir until cheese is melted, about 3 minutes more.  Season with salt and pepper.

Don't know how long we've had this recipe, but it is always a delicious addition to Thanksgiving and Christmas dinner. Ingredients 3 cups cooked sliced carrots, drained 1 10 1/2oz can condensed cream of celery soup 1 cup shredded cheddar cheese 1/4 cup fine dry bread crumbs 1 Tbsp melted butter Directions Combine carrots, soup and cheese in a 1quart casserole dish. Combine bread crumbs and butter; sprinkle atop the carrot mixture. Bake at 350 for 20-25mins or till heated through and crumbs are browned.

2 1/2 cups Bisquick baking mix 4 tablespoons cold butter 1 cup sharp cheddar cheese, grated 3/4 cup cold whole milk 1/4 teaspoon garlic powder 2 tablespoons butter, melted 1/2 teaspoon garlic powder 1/4 teaspoon dried parsley flakes 1 pinch salt Directions: Preheat oven to 400°F. Combine Bisquick and cold butter. Don't combine too thoroughly. There should be small chunks of butter about the size of peas. Add cheddar, milk and 1/4 tsp garlic. Mix by hand until combined, but don't over mix. Drop 9 equal portions onto greased cookie sheet. Bake for 15-17 minutes or until tops are light brown. Melt 2 tbsp butter in a bowl. Stir in 1/2 tsp garlic powder and parsley flakes. Use a pastry brush to spread garlic butter over tops of biscuits.

Followed the recipe... basically... Ingredients 1 pound macaroni 1 (11 ounce) can condensed cream of Cheddar cheese soup 1 1/2 cups milk 14 ounces extra sharp white Cheddar cheese, shredded, divided* 1 (14.5 ounce) can stewed tomatoes** 1/4 cup dry bread crumbs *I used whatever cheese we had left in the house. The mixed flavors were delicious. **I used diced tomatoes with Italian seasoning, gave the mac n cheese a bit of a bite. Direction...

These are delicious! Ingredients -1lb ground beef -2 containers of Pillsbury crescent rolls 2Tbsp onion soup mix 2cups shredded cheddar cheese -several dashes of worcestershire sauce -Italian, oregano, herb spices for taste. Preheat oven to 375 In a skillet heat a small amount of spices and brown meat. Drain excess fat. Add onion soup mix and 1/2cup cheddar cheese. Unroll the crescents. Place a rounded tablespoon of the meat mixture towards the larger end of the crescent dough Roll – I personally made them into little pockets. Place crescents onto a cookie sheet lined with parchment paper. Bake for 15 minutes. Sprinkle remainder of cheese on pockets and pop into oven for 30secs.