Posts Tagged ‘Cheddar’

Big Cypress Breakfast Bake

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks


6 eggs scrambled

1/2 cup shredded cheddar

2 cups shredded potatoes (hash potatoes)

1/2 cup cubed ham

1/4 cup chopped scallions

1/4 cup diced cherry tomatoes

salt and pepper to taste


Cook potatoes on low heat until soft, add cubed ham and cook a few minutes to warm up. Add 1/2 the cheddar, eggs scrambled, salt and pepper. Fill baking dish. Top with scallions, cherry tomatoes and the rest of the cheddar. Bake at 350 degree’s for about 15 minutes or until eggs have baked! Serve hot!

Potato Chive Frittata

Recipe and Photo found at

Recipe and Photo found at

1 pound small new potatoes
3 tablespoons olive oil
1/3 cup all-purpose flour
1/4 cup chopped fresh chives
3/4 teaspoon baking powder
1/2 teaspoon pepper
8 large eggs
1 15 ounce container part-skim ricotta cheese
8 ounces 2-percent Cheddar, grated

Peel potatoes and place in a 3-quart pot, cover with cold water by 2 inches and bring to a boil over moderately high heat; add salt. Simmer until potatoes are fork tender but not falling apart, 20 to 25 minutes. Drain in a colander and when just cool enough to handle, cut into 1/2-inch cubes.

Preheat oven to 350 degree F and arrange rack in center. Heat oil in a 10-inch nonstick ovenproof skillet (if the handle is not ovenproof, wrap it tightly in aluminum foil) over moderate heat until hot but not smoking. Add potatoes and cook, stirring occasionally, until heated through, about 2 minutes. Whisk together flour, chives, baking powder, and pepper in a bowl. Whisk together eggs and cheeses in another bowl until combined well; whisk in flour mixture.

Pour egg mixture over potatoes and bake until firm and puffy, about 45 minutes. Let cool 5 minutes. Run a small knife around edge of frittata and gently slide onto a platter. Serve warm. Makes 8 servings

Pimento Cheese Spread


Recipe and Photo by Carolyn Davidson Hicks

Recipe and Photo by Carolyn Davidson Hicks

1 lb sharp cheddar cheese, grated
1 cup mayonnaise
1 7-oz jar pimentos, drained and finely diced
1 small chopped or minced sweet onion
1/2 teaspoon hot sauce
1/2 teaspoon cayenne pepper
1/4 cup of finally chopped red onions

In a medium bowl mix together cheese, mayonnaise, pimentos, red onions, sweet onions, hot sauce, and cayenne. Serve immediately or store in an airtight container in the refrigerator for up to a week.

Bacon Cheddar and Sweet Pepper Frittata

Photo and recipe by Carolyn Davidson Hicks

Photo and recipe by Carolyn Davidson Hicks

Frittata for two


4 eggs beaten

1 dash of heavy cream

1 red and yellow sweet pepper sauteed

2 green onions chopped

2 slices of bacon crumbled

6 slices of bacon fried and set aside (save for topping)

1/4 cup shredded cheddar (save for garnish)


Mix all ingredients and allow to cook for 4 or 5 minutes in an oven safe non stick pan, on a low burner before placing in the oven at 350 for about 10 minutes or until fluffy and done on top! Serve with Cheddar cheese, bacon strips, tomato and oranges!

Baked Alaska Meatloaf

Photo and recipe courtesy of McCormick!

Photo and recipe courtesy of!

(optional) Can be placed in a grill in a covered dish, very tasty!

1 package McCormick® Brown Gravy Mix
1 1/2 pounds ground beef
2 teaspoons McCormick® Onions, Minced
1/4 teaspoon McCormick® Black Pepper, Ground
1 teaspoon McCormick® Chives
4 servings instant mashed potatoes
1/2 cup shredded cheddar cheese

Preheat oven to 350°F. Mix Gravy Mix, ground beef, minced onion and pepper in large bowl. Shape into a loaf, 2 inches high, in shallow baking pan.
2. Stir chives into prepared mashed potatoes. Spread over meat loaf. 3. Bake 55 minutes or until cooked through. Sprinkle with cheese. Bake 2 minutes longer or until cheese melts.

Ham, Spinach and Cheddar Frittata


Photo By Carolyn Davidson Hicks


6 eggs beaten

1/2 pound finely chopped ham pieces, lunch meat works best

1 dash of heavy whipping cream

1/2 cup frozen spinach thawed well drained

1/4 cup shredded cheddar

1/4 stick butter

Salt and pepper to taste


Beat eggs and cream until well blended.  Add ham, spinach, cheddar and add seasoning. Heat butter in a non-stick pan. Poor egg mixture in pan and bake at 350 degrees for about 15 to 20 minutes or until frittata comes out clean from a toothpick test. Slide Frittata out of skillet to a serving platter and cut into pie shapes. Garnish with chives and small diced tomatoes!


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