CHEESY STICKS RECIPES

Name: Easy Cheesy Nachos
Prep time: 10 min
Total time: 10 min
Yield: 6 servings.
Cuisine: North America, Mexican
Ingredients: 1 package (14-1/2 ounces) tortilla chips; 2 cans (15 ounces each) chili without beans; 1 pound process cheese (Velveeta), cubed; 4 green onions, sliced; 1 medium tomato, chopped

EASY CHEESY NACHOS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Easy Cheesy Nachos Recipe: How to Make It - Taste of Home image

There's no need to brown ground beef when fixing this satisfying snack. Laura Jirasek of White Lake, Michigan tops crunchy chips with warm canned chili and melted cheese, then sprinkles it all with chopped tomato and onion for fresh flavor and color.

Provided by Taste of Home

Categories Appetizers

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 6 servings.

Number Of Ingredients 5

Ingredients

1 package (14-1/2 ounces) tortilla chips
2 cans (15 ounces each) chili without beans
1 pound process cheese (Velveeta), cubed
4 green onions, sliced
1 medium tomato, chopped

Steps:

Divide chips among six plates; set aside. In a saucepan, warm chili until heated through. , Meanwhile, in another saucepan, heat cheese over medium-low heat until melted, stirring frequently. Spoon chili over chips; drizzle with cheese. Sprinkle with onions and tomato.

Nutrition Facts : Calories 653 calories, FatContent 35g fat (15g saturated fat), CholesterolContent 59mg cholesterol, SodiumContent 1460mg sodium, CarbohydrateContent 59g carbohydrate (8g sugars, FiberContent 4g fiber), ProteinContent 25g protein.

FRENCH TOAST STICKS RECIPE: HOW TO MAKE IT - TASTE OF HOME

French Toast Sticks Recipe: How to Make It - Taste of Home image

Keep these French toast sticks in the freezer for an instant filling breakfast. Their convenient size makes them ideal for a breakfast buffet. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 1-1/2 dozen.

Number Of Ingredients 9

Ingredients

6 slices day-old Texas toast
4 large eggs
1 cup 2% milk
2 tablespoons sugar
1 teaspoon vanilla extract
1/4 to 1/2 teaspoon ground cinnamon
1 cup crushed cornflakes, optional
Confectioners' sugar, optional
Maple syrup

Steps:

Cut each piece of bread into thirds; place in a single layer in an ungreased 13x9-in. dish. In a large bowl, whisk the eggs, milk, sugar, vanilla and cinnamon. Pour over bread; soak for 2 minutes, turning once. If desired, coat bread with cornflake crumbs on all sides. , Place in a greased 15x10x1-in. baking pan. Freeze until firm, about 45 minutes. Transfer to an airtight freezer container and store in the freezer., To use frozen French toast sticks: Place desired number on a greased baking sheet. Bake at 425° for 8 minutes. Turn; bake 10-12 minutes longer or until golden brown. Sprinkle with confectioners' sugar if desired. Serve with syrup.

Nutrition Facts : Calories 183 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 145mg cholesterol, SodiumContent 251mg sodium, CarbohydrateContent 24g carbohydrate (8g sugars, FiberContent 1g fiber), ProteinContent 8g protein.

More about "cheesy sticks recipes"

EASY CHEESY NACHOS RECIPE: HOW TO MAKE IT - TASTE OF HOME

There's no need to brown ground beef when fixing this satisfying snack. Laura Jirasek of White Lake, Michigan tops crunchy chips with warm canned chili and melted cheese, then sprinkles it all with chopped tomato and onion for fresh flavor and color.
From tasteofhome.com
Reviews 5
Total Time 10 minutes
Category Appetizers
Cuisine North America, Mexican
Calories 653 calories per serving

Divide chips among six plates; set aside. In a saucepan, warm chili until heated through. , Meanwhile, in another saucepan, heat cheese over medium-low heat until melted, stirring frequently. Spoon chili over chips; drizzle with cheese. Sprinkle with onions and tomato.

See details

CHEESY POLENTA RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK

From foodnetwork.com
Reviews 4.5
Total Time 22 minutes

Bring the water to a boil in a large, heavy pot. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pot from the heat. Add the cheese, milk, butter, and parsley. Stir until the butter and cheese have melted. Season with salt and pepper, to taste. Transfer the polenta to a bowl and serve.

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