cheese

Dutch Oven Garlic Cheese Pull-Apart Rolls

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Kathy spends as much time as she possibly can camping with her family in the mountains near her home each summer.   One of her favorite things to do is to cook outdoors in her dutch ovens.   She has had lots of practice so she and her family can testify that these are worth the effort.  If you don’t have a dutch oven, or don’t want to cook outside, these can be made in a bundt pan or angel food cake pan in the oven.

Ingredients:

  • 12 Rhodes frozen rolls (Texas rolls recommended)
  • ¾ c. melted butter
  • ½ c. parmesan cheese (grated or powdered)
  • 1 T flour
  • 2 T garlic powder

Instructions:

Line a 12” dutch oven with a flat lid with foil and spray with non-stick spray.

Parchment paper will also work.

Thaw rolls just until softened.

In a gallon sized zip top bag combine cheese, flour and garlic powder.

Cut each roll into fourths.

Roll each piece of roll into the melted butter; then coat in dry ingredients, shaking several at a time in the bag to coat.

Place rolls in dutch oven; place the lid on and allow to sit in a warm area for about 30 minutes to rise.

While they are rising light charcoal.

To bake with charcoal, use 12 coals on bottom and 24 on top.  Rotate the lid and pot different directions each 15 minutes to ensure even baking.

Bake rolls for  35 – 40 minutes, until golden brown and cooked through.

If cooking in the oven, place rolls in a sprayed bundt pan or angel food cake pan with non-stick spray.

Bake in a preheated 350˚ oven for 35 – 40 minutes.

Cream Cheese Quiche with Sausage, Cheese, & Spinach

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This quiche is one of Erin’s kids’ favorite meals.  It’s often requested for breakfast, brunch, and even supper.  Who doesn’t love breakfast food for supper?!  It’s so quick and easy to throw together and tastes like something you’d get at a fancy brunch.  There are two sets of ingredients noted below (standard & WW friendly).  Enjoy!

Standard Ingredients (See Below for WW Ingredient List):

  • 7 eggs, room temperature
  • 8 oz. cream cheese, room temperature
  • 1 c. finely shredded cheddar or Colby-jack cheese
  • 1 deep dish frozen pie crust
  • 8 oz. breakfast sausage
  • 2 c. baby spinach, loosely packed
  • 2 T. half & half or milk
  • 1 tsp. salt
  • ½ tsp. black pepper

WW Ingredients:

  • 7 eggs, room temperature
  • 8 oz. reduced-fat cream cheese, room temperature
  • 1 c. Kraft 2% Mexican shredded cheese blend
  • 1 deep dish frozen pie crust (such as Pillsbury All Vegetable)
  • 8 oz. turkey breakfast sausage, browned (Jennie-O used here)
  • 2 c. baby spinach, loosely packaged
  • 2 T. fat-free half & half
  • 1 tsp. salt
  • ½ tsp. black pepper

Instructions:

Preheat oven to 375°F.

Make sure your eggs and cream cheese are room temperature.  If not, you can microwave the cream cheese until it’s softened but not warm.  You can place your eggs in lukewarm water to bring them to room temperature faster.

Chop the spinach, removing any tough stems as needed.

In a blender, combine room temp. cream cheese, eggs, half & half, and salt & pepper until smooth.

Layer half the browned sausage, half the chopped spinach, and half the cheese in the bottom of the frozen pie crust.

Pour half the egg mixture over top.

Repeat with the remaining ingredients.

Place quiche on foil-lined cookie sheet (in case it overflows!) and bake for approximately 45 minutes, or until center is set.  If it starts to brown too much, place a piece of foil loosely over the top.

WW Freestyle Info:  This makes 8 servings at 9 points each.   (Old SmartPoints:  10 SmartPoints).

*Don’t have sausage?  No problem.  You can substitute crisp bacon or ham for the sausage.  (Be sure to adjust WW SmartPoints accordingly, if applicable.)

Bacon Burger Meatballs

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My first cookbook was the 1972 edition of the Better Homes and Gardens Junior Cookbook. While this cookbook helped us all learn to love cooking some of the options were, shall we say…less than gourmet, such as the “Peppy Frank Pizza” made with cut-up hotdogs and American cheese, or the Cinnamon Twists made with canned biscuits. Nevertheless, one of our favorite recipes, Bacon Burger Meatballs, was adapted from one of these basic recipes.  ~Tracy 

Ingredients:

  • 1 ½ lbs. 93% lean ground beef
  • 1 large egg
  • 1/2 tsp. salt
  • 1 tsp. black pepper
  • 1 T. hamburger seasoning (such as McCormick’s Grill Mates)
  • half sleeve saltine crackers
  • 5 slices center cut bacon

Instructions:

Preheat oven to 425.

Slice each piece of bacon into four strips by cutting once lengthwise and then cutting each long strip in half.  Partially cook in microwave for approximately 2 minutes.  Set bacon aside.

Mix ground beef, egg, salt, pepper, and hamburger seasoning in large bowl.  Stir until mixture is well combined.

Crush saltine crackers and place crumbs into shallow bowl.  

Shape beef mixture into approximately 10 large meatballs.  Roll each meatball in saltine cracker crumbs coating all sides.

Wrap two slices of bacon around each meatball and place on lined baking sheet.

Bake meatballs for approximately 30 minutes or until cooked through.  

Hint: If bacon begins to become too crisp, loosely cover the top of pan with foil to avoid over-browning.  

Weight Watchers Smart Points: These meatballs are 4 SmartPoints each (even if you stuff a small cube of cheese inside)!