Sherrie Norris Lovin’ Spoonful Cooking Column: Everybody Say Cheese: It’s National Dairy Month

Published Wednesday, June 13, 2018 at 8:29 am

By Sherrie Norris

According to the American Dairy Association, June is National Dairy Month — and the perfect time to celebrate with the 99 percent of US households that make purchases from the dairy aisle of our grocery stores on a regular basis. Everything from milk, butter, cheese, yogurt and more find their way to our refrigerators routinely and provide a base for many of our daily meals and snacks.

Make sure to look for special deals, prices and promotions throughout the month on America’s favorite refrigerated dairy foods.

In celebration of the June promotion, the National Frozen & Refrigerated Foods Association (NFRA) sponsors a $10,000 Sweepstakes (enter at www.EasyHomeMeals.com/giveaway/).

 

Breakfast English Muffin Melt

3 Tbs. butter, divided

1/4 tsp. black pepper

8 slices cooked Canadian bacon

1 cup refrigerated egg whites

4 refrigerated English muffins, split in half

8 slices Muenster cheese

1/2 tsp. salt

8 slices tomato

In a small skillet over medium heat, melt 1 Tbs. butter. Add egg whites, salt and pepper; scramble until light and fluffy. Meanwhile, toast English muffins and spread with remaining butter; place on baking sheet. Preheat broiler to high. Top English muffins with slices of tomato and Canadian bacon. Spoon eggs on top, distributing evenly, then top each with a slice of cheese. Place under broiler for 1 to 2 minutes or until cheese is melted. Serve immediately.

 

 

Chunky Cheese Bread

1 pkg. (16 oz.) hot roll mix, plus ingredients to make mix

1/4 cup sun-dried tomatoes, chopped

1 Tbsp. green onion, sliced

8 oz. Jalapeno-Jack cheese, cubed

Make hot roll mix according to package directions; adding sun-dried tomatoes and green onion; knead cheese into dough. Divide dough in half; shape into 2 round or oval loaves on a greased cookie sheet. Let rise (covered), in warm place until doubled in size, 30-40 minutes. Bake at 375 degrees until golden, about 20 minutes.

 

Fresh & Fruity Mini Cheesecakes

18 vanilla wafer cookies

3 eggs

1 (8 oz.) pkg. cream cheese, softened

1 tsp. vanilla extract

1 (16 oz.) container country-style cottage cheese

Assorted berries and mint for garnish

3/4 cup sugar

1/4 cup all-purpose flour

Preheat oven to 375 degrees F. Place paper liners in 18 muffin tin cups. Place a cookie in each liner; set aside. In a large bowl with an electric mixer, beat cream cheese and sugar until creamy. Add eggs, vanilla, and flour and beat until smooth. With a spoon, gently stir in the cottage cheese until well combined. Using an ice cream scoop, divide mixture equally into muffin cups.

Bake 25 to 30 minutes or until center is set. Let cool 30 minutes at room temperature, then

refrigerate for at least 1 hour. Carefully remove the paper liner and top each with assorted

berries and some fresh mint.

 

Cheesy Potato Gratin

2 pounds Idaho or Yukon Gold potatoes, peeled and sliced

1/2 tsp. salt

1/4 tsp. pepper

1/4 cup snipped fresh chives, minced green onions, or dried chives

1½ cups blue cheese, crumbled

1 cup freshly grated Parmesan cheese

1 cup milk

1 clove garlic, minced

Preheat oven to 350. Grease 2-qt. rectangular or oval baking dish. Overlap one-third of potato slices in one layer in baking dish. Sprinkle with one-third of salt, pepper, chives and cheeses. Repeat layers two more times. Combine milk and garlic, pour over potato layers. Bake 1- 1¼ hours, or until potatoes are tender and golden brown, and liquid is absorbed.

 

Hot Cheese Dip

8 oz. sharp Cheddar cheese

8 oz. Monterey Jack cheese

8 oz. sour cream

8 oz. pkg. cream cheese, softened

1/2 pkg. taco seasoning mix

1/2 onion, chopped

1 tsp. hot sauce

1 can jalapeno dip or Cheddar cheese dip

Grate Cheddar and Monterey Jack cheese together. Mix remaining ingredients in a separate bowl. Alternate layers of grated cheese and other ingredients in square pan, ending with grated cheese. Bake 30 minutes at 400 degrees. Serve with tortilla chips.

 

 

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