2 1⁄2 lbs potatoes, peeled and quartered
4 tablespoons butter
1 1⁄2 cups cheddar cheese or 1 1⁄2 cups swiss cheese, grated and divided
3⁄4 cup milk
1⁄2 cup sour cream
3⁄4 cup sliced scallions or 3⁄4 cup green onion
5 slices bacon, cooked crisp
salt and pepper
Preheat oven to 350 degrees. Lightly grease a shallow 2-quart baking dish.
Cook potatoes in a large pot with salted water to cover for 20 to 25 minutes, until tender when pierced. Drain well and return to pot. While potatoes are still hot, add butter and mash with a potato masher until smooth. Stir in 1 cup of cheese, milk, sour cream and eggs until blended. Then add 1/2 cup of scallions, 3 slices of bacon, crumbled; salt and pepper to taste.
Spoon into the prepared baking dish. Sprinkle with remaining cheese and 2 slices of bacon, crumbled.
Bake uncovered for 35-40 minutes or until the top is lightly golden brown. Sprinkle with remaining 1/4 cup of scallions and serve.
8 slices sourdough bread or Irish soda bread without raisins or currants
1 tablespoon butter
1 tablespoon flour
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
1/4 cup Guinness Beer (or another stout or ale)
1 cup aged Irish cheddar cheese
1 bunch chives (chopped)
Melt butter in a medium saucepan over medium heat. Add flour and stir. Cook for 1-2 minutes, creating a nice roux. Add Worcestershire sauce and mustard and mix. Add beer and stir until smooth. Add cheese and cook, stirring constantly, until all the cheese is fully melted. The cheese sauce should be fairly thick.
Set your oven to broil. Place sliced bread on to an ungreased baking sheet. Cook for 2-3 minutes, until lightly toasted on the top. Remove from oven. Spoon cheese mixture on to each slice, spreading evenly to the edges. Return the bread to the oven and cook for an additional 3-5 minutes, until the cheese is lightly browned and bubbly.
Remove from oven and serve with a generous sprinkle of fresh chives.
1 head cauliflower (or a 16 oz bag of frozen cauliflower)
2 large eggs
1/2 to 3/4 cup shredded cheddar cheese
1/4 cup thinly sliced green onions
1/2 to 1 cup bread crumbs
1/4 to 1/2 teaspoon cayenne pepper
1/4 to 1/2 teaspoon salt
2 to 3 tablespoons olive oil
Light sour cream, for garnish
Thinly sliced green onions, for garnish
Cut cauliflower into florets and cook in boiling water until tender, about 10 minutes.
Drain and mash the cauliflower while it is still warm.
Stir in the cheese, eggs, green onions, bread crumbs, cayenne & salt. Adjust seasoning to taste. (Start with the lower amount of cheese, breadcrumbs, cayenne, and salt. Adde more as needed for taste and binding the pancake mixture together.)
Coat the bottom of a skillet with olive oil over medium-high heat.
Form the cauliflower mixture into patties about 3 inches across.
Cook until golden brown & set, about 3 minutes per side. Remove to a paper towel lined plate to drain.
Serve pancakes on a plate and top with sour cream and more green onion, if desired.
6 Oz Bottle Hot Sauce (I used Louisiana)
1 Tbsp. Onion Powder
8 Oz Bottle Ranch or Blue Cheese Dressing
16 Oz – Grilled Chicken (I used the Fajita Chicken at Wal-Mart)
½ Cup Cheddar Cheese
2 8oz Blocks Cream Cheese
Preheat oven to 350.
Empty bottle of Hot Sause into a medium sauce pan with the onion powder, add heat till it begins to bubble.
As the sauce heats, chop the chicken, and lightly mince some of it. Add it to the Hot Sauce.
Once the sauce begins to bubble a second time, add the full bottle of ranch.
Once the pot begins to boil again, slowly add the cream cheese, mixing it thoroughly to ensure complete melting, and proper mixing.
Once all of the cream cheese is mixed, add the shredded cheddar cheese, mixing thoroughly.
Transfer mixture from the pot, to a baking bowl, add a layer of your favorite cheese to the top and heat in oven for 15 – 20 minutes.