Cheesy baked rice

Made by Robin- very yummy!

2tbsp unsalted butter(1/4 stick) plus extra to coat baking dish.

6 scallions- end trimmed and white & light green parts thinly sliced

1/2 medium yellow onion, finely chopped

3 medium garlic cloves finely chopped

2 1/2 tsp kosher salt (we used sea salt I had in a grinder)

1/2 tsp freshly ground black pepper

1 3/4 cups long grain rice

3 cups low sodium chicken broth

1 cup heavy cream

1 1/2 cup shredded extra sharp white cheddar cheese

Heat oven to 350 degrees and arrange a rack in the middle. Coat a 13x9 inch baking dish with butter and set aside..

Melt butter in a large frying pan over medium heat. When it foams, add scallions, yellow onions, garlic and 1/2 tsp salt and pepper. cook, stirring occasionally, until vegetables are tender but not browned- about 7 minutes.

Add rice and stir to coat in butter. Add broth, cream, and remaining 2 tsp of salt. Bring to simmer, stirring frequently. Remove from heat, stir in 1 cup of cheese, pour in prepared dish and spread evenly. Cover with foil and bake until most of the liquid has been absorbed and rice is cooked thoroughly. About 30 minutes.

Uncover, evenly sprinkle remaining 1/2 cup cheese over top and continue baking until rice is tender and cheese is golden, about 15-20 minutes more.

Easy Sheppard's pie

compliments of kraft kitchens.

Prep Time: 10 min Total Time: 25 min
Makes: 6 servings, 1 cup each


1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 lb. lean ground beef
1/2 cup Honey Barbecue Sauce
2 cups frozen mixed vegetables
1-1/2 cups Shredded Cheddar Cheese

HEAT oven to 425ºF. Prepare stuffing mix as directed on package.
MEANWHILE, brown meat; drain. Stir in barbecue sauce; spoon into greased 2-qt. casserole. Top with vegetables, cheese and stuffing.
BAKE 15 min. or until heated through.

Kraft Kitchens Tips Substitute:
Use ground turkey in place of the beef and KRAFT 2% Milk Shredded Cheddar Cheese.

Made the other night-VERY easy to do and tasty!
Definitely will make again. I layered it wrong- oops- put the cheese on top. It was fine..lol. Also was tempted to add more BBQ sauce as it didn't seem like enough- very glad I did not , it would have overpowered the dish so make sure you follow the measurements as given. two thumbs up!!

Cheddar Cheese Soup

1 small onion, chopped
1 stalk velery , thinly sliced
optional..carrots sliced maybe 1/2 cup
2tbsp butter
2rvso flour
1/2 tsp pepper
1/4 tsp dry mustard
1 can condensed chicken broth
1 cup milk
8oz shredded cheddar cheese
paprika

Procedure
melt butter in saucepan.Cover and simmer onion and celery until tneder about 5 minutes. Over low heat, stir inflour, pepper , and mustard.Stirring constantlyuntil smooth and bubbling. Remove from heat, add chicken broth and milk.Bring to boil over medium heat;stirring constantly for 1 minutes. Stir in cheese over low heat;stirring occasionally ntil cheese is melted. Sprinkle soup with paprika

* be careful not to allow the soup to boil after adding cheese or it will cause cheese to seperate

Cheddar Shortbread Bites

Cheddar Shortbread Bites
Shortbread Ingredients:
1 cup all-purpose flour
1/2 cup Butter, softened
1/2 teaspoon salt Dash ground red pepper (cayenne)
1 (8-ounce) package (2 cups) Sharp Cheddar Cheese, shredded

Topping Ingredients:
2 tablespoons poppy seeds
2 tablespoons sesame seeds
1 large egg white
1 tablespoon water

Procedure
Combine flour, butter, salt and red pepper in medium mixer bowl; beat at medium speed until dough forms(1 to 2 minutes). Add cheese; mix until a ball forms (1 to 2 minutes). Shape dough into circle; wrap in plastic food wrap. Refrigerate 2 hours or overnight.

Heat oven to 350°F. Roll out dough on lightly floured surface to 1/4-inch thickness. (It will be hard to roll at first, but will soften. Press together any cracks that form on edges of dough.) Cut dough with 1 1/2-inch cookie cutters or pizza cutter into desired shapes (squares, triangles, circles). Place onto ungreased baking sheets.
Combine poppy seeds and sesame seeds in small bowl. Beat egg white and water together in another small bowl. Brush cut-outs with egg wash; sprinkle with seed mixture.
Bake for 12 to 15 minutes or until very lightly browned around edges. Immediately loosen from pan; let cool on pan.

Makes 60 appetizers.

TIP: Line baking sheets with kitchen parchment paper to make shortbread easier to remove and clean-up faster.

TIP: Shortbread can be topped with a variety of other ingredients such as chili powder, seasoned salt, fennel seed or herbs.

Serving Information
Serves: 60

Cheddar Apple Breakfast Lasagna

Cheddar Apple Breakfast Lasagna Yield: 6 servings
Preparation time: 15 minutes; Bake Time: 30 minutes
Category: Breads & Breakfasts - Breakfast Dish
Ingredients: 1 cup sour cream 1/3 cup brown sugar 2 pkgs. (9 oz. each) frozen French Toast (12 slices) 1/2 lb. sliced, cooked ham 3 cups (12 oz.) shredded cheddar cheese, divided 1 can (20 oz.) apple pie filling 1 cup granola with or without raisins Directions: 1. In small bowl, blend sour cream and brown sugar; chill.
2. Place 6 French Toast slices in bottom of greased 9x13 baking pan. Layer ham, 2-1/2 cups cheese and remaining 6 slices of French Toast. Spread apple filling over top; sprinkle with granola.
3. Bake in preheated 350 degrees F. oven for 25 minutes. Top with remaining 1/2 cup cheese and bake about 5 minutes more until cheese is melted and casserole is hot. Serve with sour cream mixture.