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Recipes
Easy Brie Fondue
By CheeseDiva
Method: Preheat oven to 350°
- 1 1/2 pound Brie cheese, cut into 1/2-inch cubes
- 1/2 pound thinly sliced prosciutto or country ham
- 1/4 cup finely chopped parsley
- 1/3 cup sliced almonds
- 1 large sourdough round bread
White Chocolate Macadamia Nut Cookies (w/ Browned Butter)
By CheeseDiva
Hi, I’m Jillian. I’m a teacher turned stay-at-home mom
- 14 14 14 tablespoons unsalted butter, divided
- 1/2 1/2 1/2 cup granulated sugar
- 3/4 3/4 3/4 cups packed dark brown sugar
- 1 1 1 teaspoon salt
- 2 2 2 teaspoons vanilla extract
- 1 1 1 large egg
- 1 1 1 large egg yolk
- 1 3/4 1 3/4 3/4 cups unbleached all-purpose flour
- 1/2 1/2 1/2 teaspoon baking soda
- 1 1 1 cup white chocolate chips or chunks
- 1 1 1 cup chopped macadamia nuts
Almond and Goat Cheese Candy Bars
By CheeseDiva
Line an 8-inch square baking pan with parchment paper
- 5 tablespoons plus 1 teaspoon unsalted butter, softened
- 25 grams sliced almonds (about 1/3 cup)
- 1/4 teaspoon kosher salt, more as needed
- 3/4 cup smooth almond butter
- 2 tablespoons softened goat cheese
- 55 grams almond flour (about 1/2 cup)
- 195 grams confectioner’s sugar (about 1 1/2 cups)
- 4 ounces bittersweet (72 percent) chocolate, coarsely chopped
Mim's Homemade Chai Tea Concentrate
By CheeseDiva
In a large pot bring the water and sugar to a boil
- 5 cups of water
- 2 cinnamon sticks
- 3 inches of fresh ginger root (approximately), cut into chunks
- 7 whole cardamom pods
- 1 tsp. of anise seed (you can also use 2 whole pods if you can find them) I used whole star anise
- 10 whole cloves
- 1/2 tsp. nutmeg
- 1 Vanilla Bean, halved and split down the middle
- 1 Tablespoon orange zest
- 1/2 tsp. peppercorns
- 10 - 12 black teabags
- 1/3 cup raw cane sugar or brown sugar
- 1 tbs. honey - optional.
Chocolate Chip Toffee Bars
By CheeseDiva
Instructions HEAT oven to 350°F
- 2 cup (12 oz. pkg.) semi-sweet chocolate chips, divided
- 3/4 cup butter
- 1 cup coarsely chopped nuts
- Crisco® Original No-Stick Cooking Spray
- 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
- 2/3 cup firmly packed brown sugar
- 1 large eggs, lightly beaten
- 2 1/2 cup Pillsbury BEST® All Purpose Flour
- 1 (8 oz.) package toffee baking bits, divided
Cowboy Breakfast Skillet
By CheeseDiva
Add canola oil to large skillet over medium-heat
- 1 tbsp. canola oil
- 1/2 bag frozen shredded hash brown potatoes
- salt and pepper
- 3/4 c. shredded Cheddar cheese
- 4 whisked eggs
- 4 slices cooked bacon, chopped
- Sliced scallions (for garnish)
Port Reduction
By CheeseDiva
- 2 tablespoons chopped shallots
- 1 teaspoon minced garlic
- 1/2 cup ruby port
- 1 cup reduced-sodium beef broth
- 1/2 cup unsalted butter, cut into cubes and chilled
Blackened Chicken Sliders
By CheeseDiva
Mix white wine, soy sauce, 1 tablespoon lime juice, and Worcestershire sauce together in a resealable bag; add chic...
- Marinade:
- 2 cups white wine
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon Worcestershire sauce
- 4 skinless, boneless chicken breast halves, each cut into 4 pieces
- Blackened seasoning:
- 1 tablespoon salt
- 2 teaspoons onion powder
- 2 teaspoons white sugar
- 1 teaspoon ground black pepper
- 1 teaspoon ground white pepper
- 2 teaspoons cayenne pepper
- 1 teaspoon garlic powder
- Aioli:
- 1/2 cup mayonnaise
- 1 tablespoon chopped fresh chives
- 1 clove garlic
- 1 teaspoon lime juice
- 1/2 teaspoon ground chipotle chile pepper
- salt and ground black pepper to taste
- Caramelized onion:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large onion, cut into thin rings
- 1 tablespoon butter
- 1 tablespoon olive oil
- cooking spray
- 4 slices American cheese, cut into 4 strips
- 16 small rolls, split and toasted
- Add all ingredients to list
CHRISTMAS RAINBOW JELL-O POKE CAKE..1980
By CheeseDiva
Bake cake as directed. Cool in pan for 15 minutes
- 1 pkg. white cake mix
- 1/3 cup vegetable oil
- 1 cup boiling water
- 1 (8oz) container cool whip
- 1 cup water
- 3 eggs
- 3 (4 serv) pkg jello diff. flavors/colors)
Duarte's Cream of Artichoke Soup Recipe | SAVEUR
By CheeseDiva
Heat butter in 4-qt. saucepan over medium heat
- 2 tbsp. butter
- 2 cloves garlic, finely chopped
- 1 small onion, finely chopped
- 2 lb. frozen artichoke hearts, thawed and roughly chopped
- 3 cups chicken stock
- 2 cups heavy cream
- Kosher salt and freshly ground black pepper, to taste
- Lemon wedges, for serving