Cheese Sticks Like Fat Jacks

Anyone who grew up in Payson knows about the goodness of Fat Jack's Cheese Sticks.  They were a Friday night staple at our house growing up.  I found a recipe on Pintrest that looked similar to the famous sticks and decided to try it out.  They turned out amazing!  Serve these with marinara or homemade ranch dressing.

 

Ingredients:
1 ball pre-made pizza dough *see below for options
1 16 oz. package mozzarella cheese
1 clove garlic, pressed
3-4 T. olive oil
Italian Seasonings (if desired)

Roll out pizza dough on to a large round pan or stone.  In a small prep bowl add the olive oil, pressed garlic, and a sprinkling of Italian seasonings.  Brush this mixture all over the top of the crust.  Spread mozzarella cheese all over the top.  Bake at 400 degrees until browned and bubbly - about 20-25 minutes. 

We also like to throw fresh sliced tomatoes and fresh basil on top sometimes.  It tastes like a Margarita pizza!

*I use to make all of my pizza dough homemade, but lately I've grown lazy and also LOVE some of the pre-made doughs that are available in my area better than my own homemade dough.  Here are some options:
1) Rigatti's Pizzeria inside Reams grocery store sells balls of dough
2) Papa Murphy's Pizza will sell you a ball of dough
3) Winco grocery store in Orem sells pizza dough in their refrigerated section by the cheese and lunch meats.

Brazillian Cheese Puffs

My friend Caroline eats gluten free and this is one of her favorite recipes.  It calls for tapioca flour which can be pricey at the grocery store. I found it in the bulk food section at Winco and bought just enough to whip up a batch of these bite-sized cheesy buns for our Cinco De Mayo feast last week.

 

Ingredients:
1 large egg
1/2 c. milk
1/4 c. canola oil
1 c. tapioca flour
1/2 tsp. salt
1/4 c. sharp cheddar cheese, grated
1/4 c. Parmesan cheese, grated
can sprinkle garlic salt or extra grated cheddar cheese on top as well

Place egg, milk, oil, flour, and salt in a blender and blend until well mixed.  Add both types of cheese and pulse the blender 2-3 more times.  Grease a mini muffin tin and preheat oven to 400 degrees.  Fill each mini muffin cup 2/3 full.  Sprinkle additional cheese and a light sprinkle of garlic salt on the top of each muffin if desired.  Bake 15-20 minutes.  Serve warm!

Spicy Goldfish Snack Mix

Amie is one of my dearest friends, and also my hairdresser. Over the years we have shared a lot of laughs, tears, and SO MANY GREAT recipes. We both love to cook and Amie is my idol in the kitchen. Last week I went for a haircut and her daughter, Camri, had made a batch of this snack mix. I loved it so much that I stopped at the grocery store on the way home and bought three bags of Goldfish crackers so I could make it for my family. You're gonna love it!


Ingredients:
3 bags goldfish crackers (we like the original cheese flavor)
1 pkg. dry ranch dressing mix
1 T. dried dill weed
1/4 c. oil 
1/4 c. butter

Pour goldfish crackers in a large bowl.  Melt butter in microwave, then mix in the oil.  Add ranch dressing mix and dill and stir well.  Drizzle mixture all over the crackers and toss well to coat.  Pour mixture on to a baking sheet and bake at 250 degrees for about 15-20 minutes - stir once halfway through.  Cool.  Store in an airtight container.

Sweet and Salty Cucumbers

Vinegar soaked cucumbers take me straight back to days on the farm with grandma. It's funny because I hated these as a child, but now I love them. My sister-in-law, Melissa, shared the secret of throwing in a little sugar with the salt - YUM!
**You can use any kind of cucumber for this recipe, but recently I've been LOVING those English Cucumbers that come shrink wrapped and have the little ridges on the skin. They are the BEST.

Sliced Cucumbers
White Vinegar
Salt
Sugar
Water

Slice cucumbers and place them in a bowl. Pour vinegar all over the top (maybe about a half a cup or more). Sprinkle the whole thing with salt (1-2 tsp.) and then with sugar (1-2 T.) Pour freezing cold water over the top till it just covers the cukes. Let sit for several minutes before serving.

Bruschetta

I've already planted my tomatoes and fresh basil this spring and can't wait for the summer harvest. I sometimes serve this bruschetta on Bagel Crisps, sometimes on soft slices of french bread, and sometimes on sliced baguettes that have been brushed with garlic-flavored olive oil and baked until golden.

3 medium ripe tomatoes
1 T. olive oil
6 basil leaves
1 clove garlic
Parmesan cheese

Halve the tomatoes and remove the seeds. Chop in to small pieces. Press the garlic in a garlic press and add to tomatoes. Chop basil leaves and add. Stir in the olive oil and mix well. Stir in desired amount of Parmesan cheese. Serve on toasted slices of baguette. (I like to press a garlic clove into a small dish of olive oil, then brush the baguette slices with the flavored olive oil and bake until golden brown).

Cheesy Bacon Bites 2-Ways

I made these savory appetizers twice during the holidays, once rolling them up like crescents, and once jelly roll style. Both versions were TASTY!

*

1 can refrigerated crescent rolls

1 (8oz.) package cream cheese

1/2 cup cooked, crumbled bacon

1 cup shredded Parmesan cheese

1/4 c. finely chopped onion

1/4 tsp. salt

pinch ground pepper

*

Mix the cream cheese with the bacon, cheese and onion. Season with salt and pepper. Can thin with a little milk if desired. Roll up and place on cookie sheet. Bake at 350 for about 12-15 minutes or until nicely browned.

*

Crescent Style:

Separate each triangle of crescent dough and cut each in half (to make two smaller triangles). Spread mixture on top and then roll up crescent style.

*

Jelly Roll Style:

Roll out crescent dough and keep it in one large rectangle. Pinch seams to seal. Spread mixture all over the top and then roll up like a jelly roll. Cut circular slices and then bake.

Veggie Pizza

You can add any of your favorite veggies to this pizza and can make it lower in fat by using reduced calorie crescent rolls, low fat cream cheese and low fat cheddar cheese.

• 1 tube Pillsbury crescent rolls (or Pillsbury recipe creations dough)
• any savory flavored cream cheese (I like the garden veggie flavor)
• shredded cheddar cheese
• favorite vegetables chopped (cauliflower, carrots, green onion, tomato, cucumber, red or green pepper, celery, broccoli,etc.)

Remove crescent dough from tube and lay out in one big rectangle, pinch all seams and roll with a rolling pin to smooth (if you use the Recipe Creations dough, it is already in a big rectangle). Place rectangle on a baking sheet and bake according to the package directions. Watch for the rectangle to get lightly browned. Remove from oven and cool.

Spread cream cheese all over the top then cover with shredded cheddar cheese. spread veggies around all over the top. Refrigerate Cut into squares to serve.

Savory Cheese Ball

I tried a new cheese ball recipe this year and really liked it. This whips together in minutes and goes well with any kind of cracker, veggie or chip.

2 (8 oz.) packages cream cheese
1 cup grated cheddar cheese
1 T. Worcestershire sauce
1/4 t. celery salt
1/4 t. salt
1/4 t. garlic salt
1 c. chopped pecans

Mix the cream cheese until smooth. Stir in the grated cheddar cheese and the other spices. Divide mixture and shape into two balls. Roll in chopped pecans, then cover in plastic wrap. Refrigerate until serving. Keeps well in the fridge.

Janet's Shrimp Dip

Janet brought this shrimp dip to our luncheon. The creamy dip and salty chips were the perfect appetizer.

1 block cream cheese
1 cup sour cream
1/2 c. mayo
2 T. Worcestershire sauce
1 c. cottage cheese
1 small can small shrimp (peeled and de-veined)

Mix the cream cheese until fluffy using a rotary mixer. Slowly add the sour cream and then mayo, mixing well after adding. If you don't pre-mix the cream cheese, you will get big lumps of cream cheese that you can't beat out. Mix in the Worcestershire sauce. With a spoon, stir in the cottage cheese and shrimp. Refrigerate before serving. Serve with plain potato chips.

Oreo Cheeseball

We made this on Halloween night when the whole family came over to hang out. It is more of a dessert than an appetizer. Tastes just like an oreo cheesecake.

1 (8 oz.) block cream cheese
1/2 tsp. vanilla
1/3 cup powdered sugar
6-8 Oreos crushed up
Chocolate Chips

Mix the cream cheese, vanilla, sugar and crushed oreos until well mixed. Form into a ball. Roll in chocolate chips. Cover with plastic wrap and chill for at least a couple of hours.

Serve with: Graham Cracker Sticks, Teddy Grahams, Grandmas Sugar Cookies or Nilla Wafers

Chocolate Chip Cheeseball

My good friend Jodi brought this to a faculty party when I worked at Parkview School. She brought regular graham crackers to serve with it all those years ago, but now you can buy graham cracker sticks that are perfect for dipping. You can also serve this with gingersnaps, Nilla Wafers or even strawberries or bananas.

1 pkg. cream cheese (softened)
1/2 c. real butter (softened)
1/2 tsp. vanilla
3/4 c. powdered sugar
2 T. brown sugar
3/4 c. mini chocolate chips
3/4 c. chopped pecans

Mix the cream cheese, butter, vanilla, powdered sugar, brown sugar and chocolate chips. Put mixture into fridge and refrigerate for 2 hours. Spoon the mixture onto the center of a big sheet of plastic wrap and then carefully wrap up and shape into a ball. Refrigerate for 1 more hour. Roll in chopped pecans and then wrap in a fresh sheet of plastic wrap and refrigerate until ready to serve.

Veggie Appetizer Pizza

I had this at a baby shower several years ago. LWTR

Using 1 pkg. refrigerated crescent roll dough, roll out onto a 12 inch pizza pan. Bake at 350 degrees for 10-12 minutes. Cool completely.

Topping:
1 pkg. cream cheese
1 1/2 T. mayo
1 T. dill weed
salt pepper to taste

Spread topping mixture over the top of the cooked and cooled crust. Spread shredded cheddar cheese on top of that, then top with your favorite veggies: Mushrooms, broccoli, cucumbers, green onions, tomatoes, etc. Cut and serve.

Caramel Apple Dip

My friend Sandi made this last fall and sent some over. It is delicious! To keep your apples sparkling white and crispy, soak them in Sprite or 7-up.

2 cups brown sugar
1 cup karo syrup
1 cube butter
1/8 tsp. salt

Place these ingredients in a saucepan and bring to a boil. Boil 7 minutes, stirring constantly. Then add the following:

1 can sweetened condensed milk
1 tsp. vanilla

Cook and stir for 10 more minutes. Watch for a nice caramel color. If you have a candy thermometer, cook to 228 degrees. (Be careful not to overcook). Cool this mixture for 10-15 minutes, then add the following:

8 oz. cream cheese
8 oz. sour cream

Whisk to blend. Serve with apples, bananas, marshmallows, pretzels, etc. Refrigerate leftovers.

Ranch Cheese Ball

I make this often. The simple taste is great for kids. It will last 1-2 weeks in your fridge.

2 (8 oz.) pkgs. cream cheese, softened
1 pkg. Hidden Valley Ranch dressing (dry mix)
1 cup grated cheddar cheese
sliced, toasted almonds

Mix cream cheese, ranch mix and grated cheese. Form into a ball and roll in almonds. Wrap and refrigerate until ready to serve. Serve with crackers.

Geri's Cheesy Chili Dip

Back when K and I were first married, we use to hang out with a bunch of fun couples. Those were the days before babies, diapers, piano lessons and ball games. My friend Geri made this dip one Halloween and brought it to our costume party. I LWTR (Left With The Recipe).

1 large (or two small) can(s) chili (your favorite brand)
1 small can diced green chili's (mild)
1 (14 oz.) can stewed tomatoes with onions
1 small pkg. Velveeta cheese

Place chili, green chili's and tomatoes in a crockpot and cook on low until heated and bubbly. Just before serving, add Velveeta and stir until melted. Great for Nachos or to serve over baked potatoes.

Jeannie's Spinach Dip

This is a "Bate Family" recipe, so you know it's good. We often have it at our New Years Eve Party.

1 pkg. frozen spinach (chopped and drained)
2 cups sour cream
1 cup mayo
1 tsp. dill weed
1 tsp. Salad Supreme
1/2 c. minced green onion
Dash of garlic powder
Dash of salt and pepper

Thaw spinach and drain well. Place between paper towels and squeeze out excess water. Mix in all other ingredients. Refrigerate several hours before serving. Serve with bread, crackers and veggies.

Shawn's Shrimp Cheeseball

This is another "faculty party" recipe, given to me by my friend and favorite 4th grade colleague, Shawn. His wife Kerri is an amazing cook. I have several of her recipes on my blog.

2 (8 oz.) pkg. cream cheese
1 (5 oz.) jar Kraft Old English cheese
1/2 cup grated cheddar cheese
1 tsp. lemon juice
1/2 tsp. onion
1/2 tsp. garlic powder
1/2 tsp. chives
1 T. parley, chopped
1 can tiny shrimp (drained)
1 T. mayo

Mix well. Divide and make two balls. Chill. When firm, roll in nuts (chopped almonds or walnuts or pecans). Rewrap and refrigerate. Serve with crackers.

Jill's Artichoke Dip in Bread Bowl

When I worked at PV, once a month (on payday) we would have a "pig out potluck" and would take turns bringing yummy foods for lunch. One month, our secretary Jill made this dip and I swear we were licking our plates clean and fighting over the crispy sections of the bread bowl. Oh man - I want some right NOW!

1 loaf of sourdough or french bread
1 can or bottle of artichokes (drained and chopped)
1 cup grated cheddar cheese
1 cup grated Monterrey Jack cheese
1 cup grated parmesan cheese
1 clove garlic, minced
1 small onion, chopped very fine
1 cup mayonnaise

Cut the top off and hollow out the loaf of bread. Mix all other ingredients together and scoop into the center of the loaf. Replace top, wrap well in tinfoil, place on baking sheet and bake in a 350 degree oven for 1 1/2 hours. If you remove it from the oven and it isn't browned and bubbly, unwrap the tinfoil, take the top off and return to the oven until it is. Serve warm with cubed bread, crackers or veggies. ***I buy an extra loaf of bread and cut it up for serving. The scooped out pieces of bread are never enough.

Melinda's Stuffed Mushrooms

A girl in my ward made these for a primary party one Christmas and the recipe became a party favorite. KellyB also makes them and she "kicks it up a notch" by sprinkling a generous amount of powdered parmesan cheese on top before browning.

25-30 large button mushrooms
1 lb. ground sausage (I buy Jimmy Dean Original)
1 (8 oz.) pkg. cream cheese

Wash and stem mushrooms. Fry sausage, then drain. Add cream cheese to sausage and stir until it melts and is well incorporated. Scoop a small amount of meat mixture into the center of the stemmed mushroom. Arrange on cookie sheet and bake at 350 degrees for 15-20 minutes or until nicely browned. Serve warm. Can sprinkle powdered parmesan on top before browning.

Fruit Salsa with Cinnamon Chips

My sister-in-law brought this recipe to a family party years ago. I like to make it in the fall when the apples are super crisp. It's a nice change of pace; colorful and delicious.

1 green apple, finely chopped
1 red apple, finely chopped
1 cup fresh strawberries, finely chopped
2 kiwi fruit, finely chopped
1-2 T. brown sugar

Mix ingredients together. Serve with cinnamon chips.

Cinnamon Chips
Lightly butter several flour tortillas. Cut them into thin strips. Roll buttered tortilla strips in cinnamon and sugar. Bake on a cookie sheet at 350 degrees for 15 minutes or until browned.