White Cheddar Stuffed Mushrooms (Keto Style)

 Ingredients:

• 24 white button (or baby portobello)
• 1 1/2 cups President brand Garlic & Herbs Pub Cheese
• 1/2 cup finely grated parmesan cheese
• 3 slices provolone cheese, roughly chopped
• 2 tablespoons Half & Half
• 1/2 cup crushed pork rinds

Directions:

1. Preheat oven to 375 °.
2. Wipe the mushrooms with a damp paper towel to remove any dirt.
3. Use a paring knife to trace around the stem; then gently pull it out.
4. Stuff each mushroom with the herb pub cheese until it is almost to the top.
5. Combine the grated parmesan, roughly chopped provolone and Half & Half. Microwave for 25 seconds. Let it cool.
6. The cheese mixture will harden, but this makes it easier to top the mushrooms with it. Use your hands to evenly top each mushroom with the mixture. Be careful NOT to over stuff them. The filling can bubble up slightly as it bakes, and you don't want the filling to overflow onto the cookie sheet.
7. Place the mushrooms on a foil or parchment lined cookie sheet.
8. Bake for 15 minutes or so until the tops are golden and the bottoms are still firm enough to hold their shape. Halfway through, the mushrooms in the middle may need to be rotated for even browning.
9. Let the mushrooms sit for 5 minutes before serving. This allows them to firm up and also to cool slightly, as they get very hot on the inside.

French Onion Dip & Chips

 Ingredients:

• 1 cup cottage cheese, blend to smooth
• 2 TBSP Lipton Onion Soup & Dip mix
• Ranch pork rinds

Directions:

1. mix blended cottage cheese with soup & dip mix.
2. Enjoy with pork rinds.

Cottage Cheese Taco Dip

 I found this taco dip on TikTok. This dip can be eaten cold or topped with cheese & warmed up and eaten with veggies or pretzel crisps.  It can also be put in a tortilla as a quesadilla or burrito.

Ingredients:

• 2 - 12 oz. cans chicken
• 1/4 cup shredded taco cheese
• 1 cup cottage cheese
• 1/4 cup salsa
• 1/4 cup green chilies
• 2 TBSP taco seasoning

Directions:

1. Blend cottage cheese, salsa, chilies & taco seasoning in blender until smooth & creamy.
2. Rinse chicken and squeeze out liquid.
3. Mix taco cheese with chicken.
4. Mix blended cottage cheese mixture with chicken/cheese mixture.

High Protein Cottage Cheese Buffalo Chicken

This is a great recipe to use as a filling for chicken quesadillas or wraps. I found this recipe on TikTok.

Ingredients:

• 22 oz. cooked chicken breasts, cubed
• 1 cup cottage cheese (already blended to look like sour cream)
• 1/4 cup buffalo wing sauce
• 1 TBSP minced garlic
• 1 TBSP Hidden Valley Ranch seasoning powder
• 1/4 cup shredded cheddar cheese

Directions:

1. Put cottage cheese, buffalo wing sauce, minced garlic and ranch seasoning powder in Ninja blender and blend a few seconds until it is well blended.
2. Mix cheddar cheese with chicken.
3. Pour cottage cheese mixture and chicken mixture together. Stir well.

Sopapilla Cheesecake Bars

 Source: Pillsbury ~ https://www.pillsbury.com/recipes/sopapilla-cheesecake-bars/65ec128f-2acc-417b-8745-06c182d3134a 

Ingredients:

• 2 - 8 oz. cans crescent rolls
• 2 - 8 oz. pkgs. cream cheese, softened
• 1 1/2 cups sugar
• 1 tsp. vanilla
• 1/2 cup butter, melted
• 1 TBSP. ground cinnamon

Directions:

1. Preheat oven to 350°.
2. Unroll one can of crescent rolls and place in bottom of glass 9" x 13" baking dish. Be sure to press any perforations to seal.
3. In medium bowl, beat cream cheese and one cup of sugar until smooth. Beat in vanilla. Spread over dough in baking dish.
4. Unroll second can of crescent rolls and firmly press perforations to seal. Carefully place on cream cheese layer. Pinch seams together.
5. Pour melted butter evenly over top. Mix remaining 1/2 cup sugar with the cinnamon & sprinkle evenly over butter.
6. Bake 30-35 minutes or until bars appear set when gently shaken.
7. Cool slightly, about 30 minutes.
8. Refrigerate for easy cutting.
9. Best served warm.

Mexican Rice

 I found this Mexican rice recipe at https://www.bigbearswife.com/homemade-mexican-rice/ and did NOT want to lose it, so I'm sharing it on my blog. If you like this recipe, be sure to check out more good recipes at https://www.bigbearswife.com.

Makes about 7 cups of rice

Prep time = 10 minutes

Cook time = 35 minutes

Ingredients:

• 2 cups long grain white rice
• 2 TBSP butter
• 1 TBSP minced garlic
• 4 cups water
• 2 TBSP tomato paste
• 1 TBSP Knorr Chicken Bouillon Powder

Directions:

1. Rinse rice until water runs clear.
2. In a large skillet, melt butter and add garlic.
3. Cook garlic in melted butter for 3 minutes.
4. Add rice to skillet.
5. Stir and cook rice until toasty and lightly golden, about 10 minutes.
6. While rice is toasting, whisk water, tomato paste and seasonings together in a bowl.
7. When rice is toasted, add water mixture.
8. Bring to a boil and stir well.
9. Reduce to a simmer and cook 25-30 minutes*, covered, until water is absorbed.
10. Fluff with a fork and serve.

*Cooking time may depend on skillet size and stove top temperature.

Prima Italian Steakhouse Short Rib Tortellini

I was SO EXCITED when I found this recipe online because it is my FAVORITE dish at Prima Italian Steakhouse at Brownwood Square here in The Villages. 

Ingredients:

• 2 TBSP olive oil
• 1 TBSP chopped shallot
• 1 TBSP chopped garlic
• 1/2 cup prepared brown gravy (mix is fine)
• 8 oz. pulled short rib
• 2 cups cheese tortellini
• 1/2 cup sliced mushrooms
• 1/4 cup white wine
• 1 cup heavy cream

Directions:

1. Boil water with salt to taste and cook tortellini according to package. Set aside.
2. Heat olive oil over medium heat.
3. Add chopped shallot and garlic. Saute until fragrant.
4. Add pulled short rib and mushrooms. Saute for about 1 minute.
5. Deglaze pan with white wine.
6. Saute over medium heat for 2 minutes to cook alcohol out of wine.
7. Add heavy cream and brown gravy.
8. Toss tortellini in mushroom sauce mixture and thicken with parmesan cheese.