CHUNK OF CHEESE RECIPES

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CHUNK O' CHEESE BREAD | BETTER HOMES & GARDENS



Chunk O' Cheese Bread | Better Homes & Gardens image

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 3 hours 15 minutes

Prep Time 45 minutes

Yield 1 loaf

Number Of Ingredients 10

¾ cup water
¼ cup cornmeal
¾ teaspoon salt
¼ cup molasses
3 tablespoons butter or margarine, cut up
1 package active dry yeast
¼ cup warm water (105 degrees F to 115 degrees F)
2?½ - 3 cup all-purpose flour
Cornmeal
? pound cheddar cheese, cut into 1/2-inch cubes

Steps:

  • In a 2-quart saucepan combine the 3/4 cup water, the 1/4 cup cornmeal, and the salt. Bring to boiling, stirring constantly. Remove from heat. Add molasses and butter, stirring to melt butter. Cool to lukewarm (105 degrees F to 115 degrees F). (This will take about 20 minutes.)
  • Meanwhile, stir yeast into the 1/4 cup water; let stand 5 minutes. Stir into cornmeal mixture. Using a wooden spoon, gradually stir in as much of the flour as you can. On a lightly floured surface, knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Place in greased bowl; turn once to grease surface. Cover; let rise in warm place until double (about 1 hour).
  • Punch dough down. Place dough on a surface sprinkled with additional cornmeal. Work cheese into dough, adding one-fourth at a time until cubes are evenly distributed.
  • Line baking sheet with foil; generously grease foil. Shape dough into a 5-inch round loaf; place on prepared baking sheet. Cover and let rise until double (about 45 minutes).
  • Bake in a 350 degree F oven for 45 to 55 minutes or until bread sounds hollow when lightly tapped. Serve warm. Makes 1 loaf (16 servings).

Nutrition Facts : Calories 144 calories, CarbohydrateContent 20 g, CholesterolContent 16 mg, FatContent 5 g, ProteinContent 4 g, SaturatedFatContent 3 g, SodiumContent 274 mg

THE BEST BAKED MACARONI AND CHEESE RECIPE NATALIEAPPLE ...



The Best Baked Macaroni and Cheese Recipe natalieapple ... image

My grandmother made this for my sisters and I growing up. She passed away last year, but her recipe lives on, and we remember her every time we make her delicious...

Yield About 8 servings

Number Of Ingredients 8

One large package of elbow macaroni (approx. 16 oz)
3 Tablespoons salted butter
5-6 ounces sharp chunk cheddar cheese
2/3 cup shredded cheddar cheese
1 cup half and half
5 Ritz crackers (or similar brand)
salt and pepper to taste
1/4 teaspoon cayenne pepper

Steps:

  • Preheat oven to 400 degrees. Boil elbow macaroni in a large pot, with about 5 cups of water and a dash of salt. Cook until pasta is tender. Slice chunk cheese and butter into small cubes. Pour about a quarter of the noodles into a baking dish. Top with 1/4 of the cheese and butter, and a dash salt and pepper. Repeat layering until all the pasta, cheese, and butter are in the dish. Pour in the half and half. You should just be able to see the half and half from under the noodles. Sprinkle shredded cheese and crumble crackers on top. Add another dash of salt and the cayenne pepper. Bake for one hour in the oven. You may want to put a baking sheet under the dish in case the half and half bubbles up. You can substitute milk for half and half to reduce calories, but the thickness helps the consistency. Let cool and enjoy!

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