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Recipes
Vinegar French Fries
By CheeseDiva
Not your regular fry, these tangy boardwalk-inspired spuds are soaked in vinegar, refrigerated to allow the natural...
- 4 russet potatoes, cut into 1/4-inch strips (about 2 1/2 pounds)
- 4 tablespoons distilled white vinegar
- Vegetable oil, for frying Kosher salt
Backyard Bugs from fruit
By CheeseDiva
For the Caterpillar Skewer your grapes (we used about 8 for one caterpillar)
- For Butterflies
- celery stalks
- peanut butter
- mini pretzels
- candy eyes
- For Caterpillar
- grapes
- wooden skewers
- candy eyes
- icing gel or edible black marker
- For Ladybug
- crackers
- cheese
- grapes tomatoes
- black olives
- candy eyes
- icing gel or edible black marker
Sheet Pan Garlic Tofu & Brussels Sprouts
By CheeseDiva
Instructions Preheat the oven to 400 degrees F Drain the excess water from the container of tofu
- 14 14 to 14 ounce package of Extra Firm Organic Tofu pressed, (click to see instructions for my Perfectly Baked Tofu)
- 14 14 to 14 ounce package of Extra Firm Organic Tofu pressed, (click to see instructions for my Perfectly Baked Tofu)
- 14 14 to 14 ounce package of Extra Firm Organic Tofu pressed, (click to see instructions for my Perfectly Baked Tofu)
- 1 1 2 pound Brussels Sprouts, cleaned and diced Approximately 2 cups prepared
- 1 1 2 pound Brussels Sprouts, cleaned and diced Approximately 2 cups prepared
- 1 1 2 pound Brussels Sprouts, cleaned and diced Approximately 2 cups prepared
- 1 1 1 tablespoon olive oil
- 1 1 1 tablespoon olive oil
- 1 1 1 tablespoon olive oil
- 2 2 2 tablespoon balsamic vinegar
- 2 2 2 tablespoon balsamic vinegar
- 2 2 2 tablespoon balsamic vinegar
- 1 1 1 tablespoon minced garlic
- 1 1 1 tablespoon minced garlic
- 1 1 1 tablespoon minced garlic
- 1/4 1/4 1/4 teaspoon sea salt
- 1/4 1/4 1/4 teaspoon sea salt
- 1/4 1/4 1/4 teaspoon sea salt
- 1/4 1/4 1/4 teaspoon black pepper
- 1/4 1/4 1/4 teaspoon black pepper
- 1/4 1/4 1/4 teaspoon black pepper
- 1/2 1/2 1/2 cup dried cranberries
- 1/2 1/2 1/2 cup dried cranberries
- 1/2 1/2 1/2 cup dried cranberries
- 1/4 1/4 1/4 cup pumpkin seeds
- 1/4 1/4 1/4 cup pumpkin seeds
- 1/4 1/4 1/4 cup pumpkin seeds
- 1 1 1 tablespoon balsamic glaze
- 1 1 1 tablespoon balsamic glaze
- 1 1 1 tablespoon balsamic glaze
Sicilian Ricotta Cheese Cake Recipe
By CheeseDiva
Preheat oven to 325 degrees F
- 32 ounces ricotta cheese, drained
- 1 orange (for 2 teaspoons orange zest/grated rind)
- 1/3 cup flour
- 1 cup sugar
- 6 eggs
- 1 teaspoon vanilla extract
- 18 graham crackers (2 packets from a 14 oz box)
- 1 stick butter
Garlic Butter Potatoes-Hasselbeck
By CheeseDiva
Preheat oven to 375° and line a large baking sheet with parchment paper
- 1 1/2 lb. new or small potatoes
- 1/4 c. butter, melted
- 1/4 c. extra-virgin olive oil
- 3 cloves garlic, minced
- kosher salt
- Freshly ground black pepper
- 1 c. shredded mozzarella
- 1/2 c. freshly grated Parmesan
- 1/4 c. finely chopped parsley
Southern Pecan Butterballs
By CheeseDiva
Southern Pecan Butterballs
- 1 c butter, room temperature
- 1/2 c sifted powdered (confectioner’s) sugar
- 2 tsp pure vanilla extract
- 2 1/4 c all-purpose flour
- 1/4 tsp salt
- 3/4 c finely chopped toasted nuts*
- powered (confectioner’s) sugar
- HOW TO TOAST NUTS – SPREAD NUTS IN A SINGLE LAYER ON A BAKING PAN (ONE WITH WALLS IS BEST) FOR TOASTING IN THE OVEN. COOK AT 400 DEGREES F FOR 7 TO 10 MINUTES OR UNTIL THE NUTS START TO TURN GOLDEN. SHAKE THE PAN HALFWAY THROUGH TOASTING.
BREAKFAST BREAD CONES
By CheeseDiva
Preheat the oven to 400 degrees Fahrenheit (205 degrees Celsius)
- – 1 pound (1 loaf’s worth) frozen white bread dough, thawed overnight in the fridge
- – 1 egg, beaten
- – Poppy, onion and/or sesame seeds
- Metal cones for wrapping
Ramp Aioli
By CheeseDiva
Make the aioli: Whisk together juice, cayenne and yolk in a mixing bowl
- 2 tsp. fresh lemon juice
- 1/4 tsp. cayenne
- 1 egg yolk
- 1/2 cup olive oil
- 6 ramps, whites only (reserve greens for another use), minced
- Kosher salt and freshly ground black pepper, to taste
Impossibly Easy Taco Pie (Gluten Free)
By CheeseDiva
1. Heat oven to 400 degrees Fahrenheit
- 1 pound ground chuck
- 1 medium red onion, chopped (1/2 cup)
- 1 package (1 ounce) Old El Paso® taco seasoning mix
- 1 bottle La Victoira Salsa Verde - green, mild
- 2 eggs
- 1 cup milk
- 1/2 cup Bisquick® Gluten Free mix see savings
- 3/4 cup shredded Monterey Jack or cheddar cheese (3 ounces) see savings
- 3/4 cup chopped tomato
- 1 1/2 cups shredded lettuce, if desired
- Salsa, if desired
- Sour cream, if desired
Mushroom and Brie Soup
By CheeseDiva
Combine all of the seasoning ingredients in a small bowl
- Chaps Seasoning Blend:
- 2 parts kosher salt
- 2 parts granulated garlic
- 1 part dry whole thyme
- 1 part paprika
- 1/2 part ground black pepper
- Soup:
- 2 cups butter
- 1 cup diced onions
- 1/2 cup chopped garlic
- 3 pounds mushrooms, sliced
- 3 tablespoons Chaps seasoning blend
- 2 cups red wine
- 3 cups fresh chicken stock
- 4 cups heavy cream
- 3 cups half-and-half
- 2 cups shredded Brie cheese
- 2 cups shredded pepper jack cheese
- Salt and freshly ground black pepper